Beef with Mushrooms

Beef with Mushrooms

1 pound Beef Stew Meat
1 can Condensed Cream of Mushroom Soup, Undiluted
2 cans Sliced Mushrooms, Drained
1 package Dry Onion Soup Mix

Combine all ingredients in a crock pot slow cooker. Cover, cook on low 6-8 hours. Serve over egg noodles.

This recipe has less than 5 ingredients and only takes about 5 minutes to throw together. It is really delicious. I served it with roasted asparagus and garlic toast.

Roasted Asparagus

Preheat oven to 400 degrees. Take desired amount of asparagus, snap the ends off where the asparagus bends naturally. Peal thorny stems off with a potato pealer, rinse asparagus and place on to a baking sheet. Drizzle with olive oil and top with minced garlic, salt and pepper. Bake for 12-15 minutes.

Amazing Baja Chipotle Grilled Chicken Salad

Baja Chipotle Grilled Chicken Salad

2 Skinless Boneless Chicken Breasts
1 Bottle Lawry's Baja Chipotle Marinade
1/2 Red Onion-Chopped or Sliced in rings
1 Avocado-Diced
1 Tomato-Chopped
2 Tbsp Cilantro-Chopped
1 Head Green Leaf Lettuce-Cut in to bite size pieces
1 Cup Spinach Leafs-bite size pieces
1-15 oz can Crisp Sweet Corn-Drained
1-15 oz can Black Beans-Rinsed and Drained
1/2 lime-Juiced
2 Corn Tortillas

Marinade the chicken breasts for at least 5 hours. The longer you let it marinate the more flavorful it will become. Also, if you can't find this flavor of marinade you can use any kind. Adjust the amount of ingredients for more servings.

Wash and chop your lettuce-put in to a large bowl. Soak your spinach leafs to remove excess dirt, drain and rinse then dry with a paper towel and add to lettuce.

Chop your onion, tomato, cilantro and avocado and add to the bowl with the lettuce and spinach. Drain corn and add to bowl. Rinse the black beans and drain, add to the bowl. Squeeze 1/2 of a lime over the salad.

Preheat oven to 400 degrees. Cut corn tortillas into bite size strips and place them on a baking sheet. Cook for 10-15 minutes or until crispy.

-While the grill is heating, pull the chicken out of the bag and discard marinade. You'll want to spray your grill with non stick cooking spray. Grill the chicken until cooked through, cut in to strips and place in the bowl with all of the other ingredients. Add the lime chipotle dressing and toss until everything is coated, sprinkle crisp tortilla strips over the top.



Lime Chipotle Dressing

1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced
1 whole Lime, Juiced
1/4 cup chopped cilantro
1/2 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1/2 tsp ground cumin
1 tsp sugar

For the dressing combine the chipotle pepper, lime juice, cilantro, salt, pepper, garlic powder, sugar, and cumin in a small bowl. Whisk in olive oil until dressing comes together. Pour over the prepared salad and toss to coat.

I adapted the recipe for the salad and dressing from here

http://thepioneerwoman.com/tasty-kitchen/recipes/salads/grilled-chicken-salad-with-chipotle-lime-vinaigrette/

I changed a few things around with the salad, I wanted to incorporate all of the flavors of a chicken taco and have to say that this recipe is amazing, so delicious and full of flavor. I will make it again and again. Love the lime-chipotle dressing, it really brings all of the flavors together. YUM!

Perfect Corn Bread

1 Cup Yellow Corn Meal
1 Cup all purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1 Tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large egg, lightly beaten

Preheat oven to 400 Degrees. Grease 8 in. square baking pan.

Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.

Combine milk, oil and egg in smll bowl, mix well.

Add milk mixture to flour mixture and stir just until blended. Pour into prepared pan.

Bake 20-25 or until a toothpick inserted in center comes out clean.

I found this recipe on my Albers Yellow Corn Meal box and love it. I used to just make the Jiffy mix cornbread to go with stews or chili, but it was always dry and crumbly. I had all the ingredients that I needed to make this cornbread so I thought I'd try it, and I'm glad I did, it is really good and only takes 5 minutes to throw together.

Delicious Turkey Chili With A Kick

1 Pound Extra Lean Ground Turkey
1 Medium Yellow Onion-Chopped
1 Bellpepper
1-28oz can Diced Tomatoes-Not Drained
1-15oz can Crisp Sweet Corn
1-15oz can Pinto Beans-Drained
1-15oz can Dark Kidney beans-Drained
1-4oz can Mild Green Chili's
1-6oz can Tomato Paste
1 Packet of McCormick Tex Mex Chili Mix
1-2 Tbsp Salt-to your liking
1 Tsp Black Pepper
1 Tbsp Garlic Powder
1 Tsp Cayenne Pepper
1 Tsp Chili Powder
1 Tbsp Vegetable Oil

Heat vegetable oil on medium heat in a large skillet. Saute the onion and bell pepper until your onion is translucent. Add ground turkey to the skillet and season with salt, pepper, garlic, chili powder and cayenne pepper. Cook until turkey is brown then transfer to a large pot. Next stir in diced tomatoes, green chili's and Tex Mex seasoning. Then add corn, pinto beans, kidney beans and tomato paste. Let simmer for 30 minutes and serve with sour cream, cheddar cheese and chives.

You can also use ground beef for this recipe. I have used ground beef and kielbasa before but wanted to switch it up for a healthier version so I tried the ground turkey and found that it was equally as good.