Cilantro Line Chicken with Corn and Black Beans

1 to 1-1/2 lb. chicken breasts
 juice of 2 limes
1 bunch fresh cilantro chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion chopped
2 cans black beans, drained
1 tsp cumin
salt and pepper to taste

Place all ingredients in gallon size freezer bag.  Mix together.  Freeze until ready to eat.  Thaw 24 hours in fridge.  Cook 6 to 8 hours on low in crock pot. Serve with tortillas or tortilla chips with sour cream, cheese, guacamole, salsa, etc.

Salsa Chicken Tacos

2 cans black beans, drained
2 cans corn, drained (or use frozen corn)
1 package taco seasoning (or use chili powder, garlic, onion, cumin to taste)
1 lb. chicken breasts
1 cup salsa
3/4 c. water

Throw everything into a gallon size freezer bag and give it a shake to mix.  Freeze until ready to eat.  Thaw in fridge 24 hours.  Cook 6 - 8 hours on low in crock pot.

Shred chicken and serve on tacos, nachos, or rice with favorite toppings.

Refried Beans

2 to 3 cups dry pinto beans
8 to 9 cups water
4 chicken bouillon cubes (or substitute some of the water for chicken broth)
1/2 to 1 tsp garlic powder
1/2 to 1 tsp onion powder
2 to 4 TB butter
2 tsp salt
reserved juices from beans that are cooked

Soak beans over night.  Cook beans with bouillon cubes, garlic powder and onion powder.  Cook several hours until beans are tender.  Add salt.  Put beans with a little bit of juices and butter in food processor.  Blend until smooth.

Chilipe

Our cousin, Steph Bacon, made this for lunch when we went to the baby blessing of Eve.  It is so good!

Chilipe’ from Steph Bacon

3 to 4 lb. Roast

1 lb. dry beans: any combo kidney/red/black/pinto

1-4oz. can green chilies

2 t. chili powder

1 t. cumin

1 T. salt

2 garlic cloves

  (end of chilipe ingredients)

flour tortillas or corn chips

lettuce

tomatoes

salsa

sour cream

olives

green onions

avocado          

cheese

Soak bean overnight and drain.  Add roast and sprinkle with ingredients.  Fill with water until just below the top of the roast.  Cook on low for 10-12 hours or until meat is very tender.  Stir ingredients in the crockpot shredding meat.  You can serve the meat taco salad style or in a tortilla like a fajita.  Serves 8-10.  (often times I double the beans and cut the roast in half to stretch the meal)

Southwestern Veggie Wraps

1 small onion
1 garlic, minced
1 T oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup frozen corn
1 red bell pepper, chopped
1 coarsely chopped zucchini
2/3 cup plus 2 T water, divided
1 t. chili powder
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/8 t. pepper
1 t. cornstarch
flour tortillas
salsa
sour cream

Saute onion and garlic in oil until tender.  Stir in beans, corn, red pepper, zucchini, 2/3 cup water, and spices.  Bring to a boil.  Reduce heat and simmer uncovered 10-15 minutes or until most of the liquid has evaporated.  Combine cornstarch and remaining water until smooth.  Stir into skillet.  Bring to a boil and cook for one minute until thickened.  Serve on tortilla with salsa and sour cream.

Lime Chicken

1.5 lbs chicken, cubed
1/4 cup vinegar, white or balsamic
1 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. oregano

Saute chicken over medium-high heat until cooked through.Add everything else; simmer for about 10 minutes.  Serve in warm tortillas with cheese, tomato, lettuce or whatever else you like in your taco.

Creamy Tomatilla Dressing

This dressing is so good.  When I made it in California I bought the tomatillos but forgot to put them in, so it will be good with or without.



Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

Cheeseburger Eggrolls

Cheeseburger Eggrolls

From The Rachel Ray Show

Square Wontons

(It's up to you how big you want them. The small square are good if you want bite sized cheeseburgers)

1/2 pound Hamburger

Cheddar Cheese (at least medium)

garlic, onion and salt to taste

Dipping Sauce:

1/2 cup Ketchup

1/4 cup relish

1/4 cup sour cream (or mayo)

Salt and Pepper

Cook hamburger with onion, garlic and salt. Drain fat. Fill each wonton square with cheese and hamburger. Fold in the sides and roll. Seal the edge with water. Place a cooling rack on top of a cookie sheet (with sides). Place wontons on top of cooling rack and spray with cooking spray (or brush with butter or olive oil). Cook in a 375 degree oven for 20 minutes. Mix sauce (play around with the amounts and do what tastes best to you).

Enjoy!

*Rachel Ray doesn't really use a lot of measurements so play around with the amounts and do what you like best!

Enchiladas

Although I love mom's chicken enchiladas this week I am making some beef enchiladas.  I got this recipe from Crystal back when we were roommates.  I've adjusted it a little bit.

1 lb. ground beef
1 can green chilies
1 package of enchilada sauce
tomato sauce (look on the back of your enchilada sauce package for amount)
1/2 onion, chopped
3-4 green onions
black olives... as much as you like (I use a small can), sliced
tortillas
8 oz mozzarella cheese

Brown your beef and drain the grease.  Add green chilies to the meat and let it heat up.

Mix up your sauce according to directions on the package.
Dip your tortilla into the sauce so that it's covered in sauce... then take it out.  Put a little of everything else (meat mixture, onions, olives) in your tortilla.  Roll up the tortilla and place in your casserole dish.  Repeat until your dish is full.  Pour remaining sauce on top of the tortillas.  Sprinkle cheese on top.
Place in oven until it is hot all the way through.  (I usually do 350 for 30 minutes).

Taco Seasoning

I usually triple or quadruple this recipe and store it in a little dish, that way I have some ready to go when I need it.  The store bought kind is full of MSG and junk.

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon red pepper flakes (I have never added this)

1/4 teaspoon aregano

1/2 teaspoon paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon pepper