Tuesday, May 21, 2013

Taco seasoning


3 Tbsp Cumin
2 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne
1 Tbsp Salt
1/2 Tbsp Pepper

Mix and store in an airtight container. Season meat to taste about 3-5 tsp.

Thursday, May 16, 2013

Chicken, potatoes and veggies

4-6 raw chicken breasts
potatoes 
green beans (fresh or canned-really any green veggie would work. Broccoli is good, too)
1 packet Italian dressing mix
1/2 - 1 stick butter

Arrange in 9x13 dish. Salt potatoes and veggies.   Sprinkle with a packet of Italian dressing mix and then top with a melted butter.  Cover with foil and bake at 350 degrees for 1 hour.  

Tuesday, May 14, 2013

Triple decker club

Miracle whip
6 slices bread, toasted
6 slices ham or turkey
6 slices bacon, cooked
Sliced tomato
Lettuce

Spread miracle whip on bread, top with deli meat and bacon. Top with second slice of bread. Place tomato and lettuce on top. Spread miracle whip on remaining slice of bread.

Makes 2 sandwiches
From Kraft

Monday, May 6, 2013

BBQ Chicken Salad

  • 4 chicken breasts
  • 1/4 cup water
  • 1 1/2 cup BBQ sauce
  • Black Bean and corn Salsa or 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/
  • 5 cups lettuce/ spinach
  • 11/2 cup ranch dressing
  • 1/2 cup cilantro
  • 1 juiced lime
  • 1 small tomatillo
  • tortilla strips
Instructions
  1. Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
  2. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
  3. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.