Monday, June 13, 2011

"Mom's Chili"

Serves : 6+
This chili recipe is a throw it together in the morning and let it simmer kinda recipe. Not spicy (which means safe for new mammas) just simple and heart warming and perfect with a side salad and some cornbread.

( If you look closely I have chili beans that I decided to throw into this recipe because I didn't have enough kidney beans....yeah, didn't like it as much this way- stick with the recipe:))

2 lbs. ground beef, browned
1 green bell pepper, chopped
1 yellow onion, chopped
Garlic, minced
28oz Whole Tomatoes (or 2 14oz cans)
1 small can tomato paste
1 lg can kidney beans (sometimes I just go for 2 reg cans)
2TB chili powder
2tsp sugar
2tsp salt

Corn, olives, whatever else you might want to add
Simmer all day

Can openers ready? Here we go….
First you need to brown 2 pounds of ground beef…ground turkey for the healthier version.
Second, while the meat is browning chop up a green bell pepper and 1 onion- you can throw those in with the meat if the meat isn’t done yet. If fat needs to be drained…drain it, otherwise transfer your meat, pepper, and onion to a crockpot or stockpot. (or if you are like me, I buy lean meat and then just brown it in the bottom of my stockpot and add everything else to it….less dishesJ)

Now begins the adding of flavors and you are almost done. Add minced garlic, whole tomatoes (diced are fine if that is what you have in the pantry), tomato paste, and kidney beans….then the chili powder, sugar, and salt….done!
Let it simmer for a couple hours to all day. Before serving you can add corn or olives if you want. I usually throw them in 20min or so before and the amount is up to you.
Serve with some cheese, salad, and cornbread. Also freezes really well!

Thursday, May 5, 2011

Chicken Tacos

Prep time: 15 minutes Serves: 4-6 or however much you decide to make

Another easy one for you that you can do any time of the year and it is healthy, easy to transport if needed, and yummy!

There is one catch though----the thing that makes this for me is the salsa. You can choose your own but I really like the Trader Joe’s Tomato-less Corn salsa. It has a little kick and is sweet at the same time and really makes these tacos more than just chicken in a tortilla.


Tortillas (corn, or white corn best--- or small flour if prefer)
2 Chicken breasts, cooked and cut into strips
Cilantro- chopped
Tomatoes – chopped (I threw some diced jalapeno in mine for some extra flavor)
1 can Black beans, rinsed
Optional: corn (if not already in your salsa)

Salt and Pepper and cook the chicken (Foreman grill makes it easy), let it sit for a few minutes and then cut into strips. Place in a bowl
Wash and chop the cilantro. Place in bowl.
Wash, and chop the tomatoes. Place in bowl. ( Are you catching a theme here?)
Open, rinse, drain the black beans. Place in bowl.
Open corn salsa. Add spoon.
Heat the tortillas.
Make a fruit salad or rice salad or some side.
Assemble and enjoy!

If you are transporting this just throw each ingredient into a baggie or Tupperware and have the recipient heat the tortillas right before eating.

The color alone in this meal will draw you in and make you wish for sun and fun!

Saturday, January 22, 2011

Chicken Picante

Serves :4
Oven Preheat: 375 degrees F
Prep time: 5 minutes
Total Time: 1 hour
Easy, easy recipe from the back of the Foster Farms frozen chicken happened one evening when I had zer0000000 inspiration and pulled the chicken out to try and come up with something and then I saw it. The recipe on the back of the bag with just a few ingredients and I had them all. Yipee! Dinner was started and it ended up being pretty good.
Easy to transport, simple ingredients to satisfy anyone and not too spicy for the kiddos or new mommies.

  • 4 chicken breasts
  • 1 cup medium chunky salsa
  • 1/4 cup Dijon mustard
  • 2 TB fresh lime juice
  • 1/4 cup sour cream
  • 1 lime cut into segments
  • chopped cilantro for serving
I added a colorful salad and some steamed corn to complete the meal.

  1. Preheat oven to 375 degrees F. Line a baking dish with foil.
  2. In a bowl mix salsa, mustard, and lime juice.
  3. Place frozen chicken breasts in pan. Top with salsa mixture. Cover with foil and bake for 40 minutes.
  4. Remove foil and continue cooking until the center of the largest piece of chicken reaches 165-170 degrees- about 10-15 minutes.

5. Remove chicken to serving platter
6.Place one spoonful of sour cream on each chicken breast and top with a lime segment. Garnish with chopped cilantro. (Or if you are like our family who doesn't care for sour cream than skip that part:)

- Heather