some of my favorite recipes

Nannygoat is hosting a recipe swap today, and I love collecting recipes, and so I thought I would contribute too!

Here are a few of my favs:

TACO SOUP

1 1/2 lb ground beef
1/2 cup chopped onion
16 oz. can of diced tomatoes
16 oz can of kidney beans
8 oz can of corn
8 oz can of tomato sauce
4 oz can of mushrooms
1 package of taco seasoning
3 potatoes – diced
1/2 cup diced carrots
1 1/2 cup water

toppings:
avocado
cheese
sour cream
tortilla chips

Brown the beef with the onion, and toss it into a large pot along with everything else.  Bring to a boil then reduce heat to simmer, and cook until the potatoes are done.  To serve: spoon it into a bowl and top with sour cream, grated cheese and diced avocado.  Eat with tortilla chips

ITALIAN CHICKEN (this is my husbands Favorite Dinner)

Chicken breasts (how ever many you are feeding)
italian dressing
sliced mushrooms
parmesan cheese – grated, (you know – the good kind – not the Kraft in a can!)

Place chicken breasts in a baking dish and top with mushrooms – the more the better
Pour italian dressing over until the chicken is about half covered
sprinkle on the parmesan

Bake uncovered in a 350 degree oven until the chicken is done, about 45 minutes. Serve with rice or noodles.

ULTIMATE GRILLED CHEESE

3/4 cup mayonnaise
1 pkg (3oz) cream cheese – softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
10 slices sourdough bread
butter

1. Mix together the mayo and cream cheese with an electric mixer until light and fluffy.
2. Stir in the cheddar, mozza and garlic powder – mix well
3. Spread five pieces of bread with evenly with the cheese mixture and top with the remaining bread slices
4. Butter both sides of sandwiches and Cook in a skillet or griddle on medium heat until golden on both sides and cheese is melted. (or use your waffle iron!)

CHINESE CHICKEN SALAD

Salad:
Romaine lettuce
shredded cabbage
green onions -chopped
slivered almonds
sesame seeds
cubed grilled chicken
fried wontons
– (I know there are no amounts, but make as much as would feed your family, and make the dressing to be stored separate, and just ad as much as you need to lightly coat the amount of salad you made.)

Dressing:
2 T sugar
1 tsp salt
1/2 tsp pepper
1/2 cup canola oil
5 T rice wine vinegar
1 T sesame oil

-wisk until blended. (can store for 3 months in fridge)

ZUCCHINI WAFFLES
Who doesn’t love breakfast for dinner? My husband said these were the best waffles he has EVER had!!

1 1/2 cup flour
1tsp baking powder
3/4 tsp soda
3/4 tsp salt
1/4 cup toasted pecans -chopped
2 eggs beaten
1 cup sour cream
1 cup milk
1/4 cup oil
1 cup shredded zucchini

1. Beat eggs. Add sour cream, milk, oil, and zuch.
2. In a separate bowl mix flour, baking powder, soda, salt and nuts.
3. Pour wet ingreds into the dry ones and stir just to blend.
4. Bake in a greased waffle iron.

enjoy
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6 thoughts on “some of my favorite recipes

  1. Megan

    For real- I just found myself wishing that I had Zucchini right now so I could make those in like 10 minutes…

    Reply
  2. Pingback: fathers day for my honey « ninijeanie

  3. Deirdre

    Hi, I’d love to try your waffle recipe but noticed that it lists milk in the directions but not in the ing. list. could you let me know how much milk to add? thanks!

    Reply

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