Dinner/Lunch Recipes

Taco Salad

Ingredients:

chopped lettuce  (I like Romaine best.)

1 diced tomatotaco salad

1 can of light red kidney beans, drained

2 cups grated cheddar cheese

½ cup diced red onion

1 lb. ground beef, cooked, drained, and seasoned with packet of Taco seasoning according to directions on packet

½ bag of Fritos

Mix the first 5 ingredients for the salad and the Fritos together.  Place in individual bowls. Spoon taco meat on top of each.

Pita Chips

Ingredients: Flour tortillas, chili powder, salt, pepper, and olive oil

Cut each tortilla in 6-8 triangles and then place them on a cookie sheet. Sprinkle each triangle with chili powder, salt and pepper. Drizzle with olive oil and bake at 400 degree until crisp, about 10-12 minutes. (Note – these also taste good without the olive oil if you’re trying to save a few calories or if you are serving them with a heavy dip.)

Slow Cooker Pork Loin and Rice

Ingredients:

2-3 lbs pork loin

3 tablespoons of flour

salt & pepper

2 tablespoons of olive oil

1/4 cup Dijon mustard

two large sprigs of rosemary

2 packages of Uncle Ben’s Chicken flavored, 90 second mircrowave rice

Sprinkle all sides of the pork loin with salt, pepper, and flour.  Heat 2 tablespoons of olive oil in a skillet. Place the pork in the skillet and brown on all sides. After it cools to the touch, spread the Dijon mustard over the entire pork (sides and ends). Place the pork in a slow cooker and top with the rosemary sprigs.

The cooking time really depends on the size of the pork loin. I suggest cooking it for 4  hours on high, then turn the cooker on low and cook it for 2 more hours. Depending on the amount of fat on the pork loin, you may need to add some liquid, such as 1/4 cup of chicken stock. Check it after a couple of hours and see if you need to add any stock. If there is a lot of fat in your pork, you may need to pour out some of the fat liquid as it is cooking.

Cook the 2 packages of rice according to the instructions and then pour in the slowcooker, around the pork. EVERYONE will love this meal!

sandwiches 2Ham Sandwiches

 

 

Ingredients:

1 stick of butter, softened

2 teaspoons poppy seeds

1 tablespoon Dijon mustard

1 tablespoon Worchester sauce

1/2 onion, grated

couple of dashes of salt

package of dinner rolls or Hawaiian rolls

package of ham lunch meat or Sunday ham leftovers

package of Swiss cheese slices (about 12 slices)

Mix the first six ingredients together in a small bowl. Slice the rolls horizontally sandwichesand spread the mustard mixture on both sides (tops and bottoms) of the rolls. Place 3-4 ham and cheese slices on the bottoms and put the tops of the rolls back on.

Wrap the sandwiches securely in foil and bake for 10-15 minutes at 350 degrees.

Sloppy Sloppy Joes

from Crock Pot Recipe Collection  (2008 Publications International)

Ingredients:    4 pounds ground beef (I never use this much), 1 cup chopped onion, 1 cup chopped green bell pepper, 1 can (28 oz.) tomato sauce, 2 cans condensed tomato soup (undiluted), 1 cup brown sugar, ¼ cup ketchup, 3 tablespoons dry mustard, 1 tablespoon prepared mustard, 1 ½ teaspoons chili powder,  and 1 teaspoon garlic powder.

Brown beef in large skillet. Drain fat. Add onion and bell pepper and cook 5-10 minutes, stirring often. Put meat mixture in slow cooker. Add remaining ingredients and stir well. Cook on low for 4-6 hours. Serve on toasted buns. Wear a bib – these are really sloppy!

Chicken Enchiladas

Chicken Enchiladas

Ingredients:  3 cups of chopped Rotisserie Chicken, 1/3 cup chopped onion, 1/2 cup of sour cream, 1 can cream of chicken soup, 1 small can of diced green chilies, 3/4 cup shredded pepper jack cheese, 3/4 cup of cheddar cheese, 8-10 flour tortillas, and 1 can of Rotel tomatoes.

Mix all of the ingredients except the flour tortillas and tomatoes. Put chicken mixture in the center of the tortillas and place in a glass pan that has been sprayed with Pam. If there is any chicken mixture left, spoon it on top of the tortillas. Pour the Rotel tomatoes on top and bake at 350 degrees for 30 minutes or until bubbly.

Grilled Chicken Caesar Salad

 (this is great on a night when you are too tired or too hot to cook)

Grilled Chicken Caesar Salad

Ingredients: 1 1/2 lb. chicken, 1/2 cup of Teriyaki sauce, Romaine lettuce, croutons, 1/4 cup of bacon bits, 3/4 cup Italian type shredded cheese, and caesar dressing

Marinate chicken with sauce in a gallon bag for at least 1 hour. Grill chicken and then slice in bite size pieces.

Rotisserie Chicken Salad

Ingredients: one rotisserie chicken (herb or savory flavored) pulled and diced, 1/4 diced onion (I like red, but any will do), 1/4 cup diced sweet pickles, 2 hard-boiled eggs diced, 1 cup of mayonnaise, and 2 tablespoons of Dijon mustard. Mix together and salt and pepper to taste. Chill. Serve with crackers or croissants.

Rotisserie Chicken Salad

Pimento Cheese

Ingredients: 2 cups of shredded Sharp cheese, 1 cup of Monterey Jack cheese, 1 cup of Colby cheese, 2 tablespoons of chopped roasted red peppers, 1 tablespoon of finely grated onion, 2 ounces of cream cheese, 1 cup of mayonnaise (a little less or a little more depending on taste and the time you have available for the treadmill), salt and pepper to taste.
Pimento Cheese with Roasted Red Pepper and Pita Chips

Note: Keebler Wheatable Nut Crisps crackers are really good with this (although, they are a little pricey). Shred your own cheese rather than use pre-shred packaged cheese. It will be worth the effort. Also, pimento cheese tastes a lot better when it is closer to room temperature rather than right out of the frig.

Ground Chuck Chili

Ingredients:

1 ½ pounds of ground chuck

1 small onion, diced

½ cup green bell pepper, diced

1 can of diced fire roasted tomatoes

1 can of red kidney beans

1 teaspoon of cumin

1 teaspoon of chili powder

1 package of chili seasoning

1 teaspoon of red pepper flakes

1 cup of beef broth (give or take depending on amount of liquid desired)

Salt and pepper to taste

Brown the ground chuck with the onion and green pepper. Add the cumin, chili powder, salt, pepper, package of chili seasoning, and ¼ cup of the beef broth. Simmer for about five minutes. Add the remaining broth and other ingredients. Transfer the chili to a slow cooker and cook for two to three hours on low or continue to simmer in a dutch oven on top of the stove for 30-40 minutes. Serve  with grated cheese on top.

Super Simple Chicken Chili

2 cups of rotisserie chicken, diced

1 small onion, diced

½ cup green bell pepper, diced

1 can of diced fire roasted tomatoes

1 can of red kidney beans

1 can of navy beans

1 can of corn (optional)

1 teaspoon of cumin

1 teaspoon of chili powder

1 package of chicken chili seasoning

1 cup of chicken broth (give or take depending on amount of liquid desired)

Salt and pepper to taste

Sauté the onion and green bell pepper in a little butter until soft. Add all ingredients in a slow cooker and cook on high for two-three hours.  Check after an hour, and if bubbling, turn it down to low.

Frito Pie

Make your best chili. Line the bottom of an oven-safe dish with fritos (I use about 1/2 of the bag and a large dutch oven). Pour the warm chili over the fritos. Top with 1 cup of shredded cheese. Bake at 350 for 30 minutes or until the cheese is melted and the pie is bubbling. Serve with some fritos on top.

Note: if your chili is made with water, use beef stock instead. This will kick any recipe up a notch.

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