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Fiesta Chili Mac May 17, 2011

Filed under: Uncategorized — bethannskitchen @ 8:22 pm

Ingredients:

1 medium onion

1 lb lean ground beef

1 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

8oz uncooked penne pasta

1 can (14.5oz) beef broth

1 1/2 cup chunky salsa

1 medium green bell pepper

1 cup frozen corn, thawed

1 cup shredded cheddar cheese

1. Coarsely chop onion and green pepper using Food Chopper or Manual Food Processor.

2. In Deep Covered Baker, combine onion, green pepper, beef, chili powder, cumin, and salt; mix well

3. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop

4.Add pasta, broth, and salsa to beef mixture, mix well.

5.Cover, microwave on HIGH 10 minutes

6. Add corn to baker; mix well

7. Microwave, covered, on HIGH 7-9 minutes or until pasta is tender

8. Stir in 3/4 cup of the cheese.  Sprinkle with remaining cheese

9. Cover and let stand 5 minutes before serving

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5/16-5/21 Meal Plan

Filed under: Uncategorized — bethannskitchen @ 7:28 pm

Monday: Chicken Drumsticks with Chipotle Rub on the Grill

Tuesday: Pizza ( Pampered Chef Show)

Wednesday: Burgers on the grill

Thursday: Fiesta Chili Mac (I will post this recipe)

Friday: SPANKY”S

Saturday: BBQ’s and snacks with friends

 

Wild West Sizzlin’ Chicken Tacos May 9, 2011

Filed under: Uncategorized — bethannskitchen @ 10:06 pm

This is a recipe found in Betty Crocker 2011 Calendar

Wild West Sizzlin’ Chicken Tacos

2 cups cooked chicken strips

1/2 tsp ground cumin

1/2 tsp paprika

4 Old El Paso Stand ‘N Stuff taco shells

1 medium red bell pepper, cut into strips

1 cup bbq baked beans

1 cup shredded Monteray Jack cheese

4 slices bacon, crisply cooked, crumbled

1. Heat oven to 400 degrees.  In small batter bowl, toss chicken strips with cumin and paprika to coat.  In 8-inch glass baking dish, stand taco shells side by side.

2. Fill each shell evenly with seasoned chicken.  Divide pepper strips evenly over chicken.  Top each with 1/4 cup baked beans and 1/4 cup cheese.  Sprinkle with bacon.

3. Bake 8 minutes or until thoroughly heated and cheese is melted.  If desired, garnish with grape tomatoes.

** Leftover chicken on hand?  It takes about 3/4 lb of cooked chicken to make 2 cups of cut-up strips.

 

5/9-5/13 Meal Plan

Filed under: Uncategorized — bethannskitchen @ 10:00 pm

Monday:  Chicken in Deep Covered Baker

Tuesday:Minnesota Pork Chops with Rice

Wednesday: Burgers on the grill

Thursday: Wild West Chicken Tacos

Friday: Pizza

Saturday: Pampered Chef Show and Grad Party

Sunday: Lake

 

Goulash May 4, 2011

Filed under: Uncategorized — bethannskitchen @ 9:48 pm

Ingredients:

1 can stewed tomatoes ( I put through my Pampered Chef Manual Food Processor)

1 can Vegetable Beef Soup

1 can Tomato Soup

1lb ground beef

Macaroni Noodles

Minced Garlic to your liking

Italian Seasoning

Pepper

1. Brown burger in skillet ( I used my 12″ skillet)

2. Add Garlic, Italian Seasoning, and Pepper as hamburger starts to brown

3. Stir in tomatoes, veg beef soup, and tomato soup

4. Let simmer so the flavors can blend

5. While that is simmering, boil macaroni noodles ( not too long, don’t want them to get mushy)

6.  Drain noodles and add them to skillet; add more pepper to taste

7.  Allow to blend for at least 5-10 minutes before searving

ENJOY!

 

May 1-6 Meal Plan

Filed under: Uncategorized — bethannskitchen @ 9:41 pm

Hey everyone!  Sorry I’m so delayed, been one of those weeks!  Here is his week’s meal plan.  I didn’t put the weekend on here because we will be at baby showers, graduations, and the lake for Mother’s Day so it is pretty up in the air!

Sunday: Goulash

Monday: Chicken Tacos

Tuesday: Churizo Sausage Marinara with Penne and Garlic Toast

Wednesday: Bacon wrapped Pork Chops on the grill and Twice Baked Potatoes

Thursday: Buffalo Chicken Pizza

Friday: Brats and Sweet Potato Fries on the grill

I will add my recipe for Goulash, it’s a great comfort food for gloomy/chilly days.