The Hubs hates “chicken on the bone,” as we call it at our house. Hates it. His dad doesn’t like it, so he never really had it growing up. Unfortunately, it is much cheaper than buying boneless chicken breasts, so with our ever-tightening budget, I figured out that if I make a bunch of chicken on the bone, he will eat it in other things (once it’s been de-boned, of course!).
I made this soup the other night and it will definitely be one I make again and again. It was fast, easy and delicious. I was actually excited to eat the leftovers the next day for lunch (and that’s saying a lot because I detest leftovers).
Ingredients (Please keep in mind I didn’t measure anything, I just eye-balled it):
8 oz shredded, cooked chicken
3 stalks celery
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 Tbl sp cilantro
2 cans prepared black beans (I used the Aldi, “Dakota Brand”)
1 can Mexican Tomatoes (i.e. Rot-Tel — I actually used the Hy-Vee generic brand)
1 box chicken broth (I used the Aldi GF Broth)
the juice from 1/2 lime
1 Tbl sp olive oil
1 tsp crushed red pepper
1/2 tsp chili powder
salt and pepper to taste
Saute chopped celery, onion and crushed red pepper in olive oil until caramelized. Add the remaining ingredients and let simmer until soup is hot and to your desired thickness. Serve with Fritos Corn Chips sprinkled on top for a nice added crunch.
I recently bought several pounds of pork loin at Hy-Vee when it was on sale, and I have been trying to figure out interesting ways to prepare it (other than putting it in a crock pot, which is what I usually do because I’m lazy).
This was really tasty, but it turned out a little spicy for Manimal. The kid still ate it, so it must not have been that bad. Surprisingly, his favorite part of the meal wasn’t the meat, which he usually gobbles; it was the green peppers and onions — which he usually hates. So that is saying something!
1 lb pork loin, trimmed and cubed (mine was slightly frozen, so it was easy to do this)
salt and pepper
1 tsp oil (I used canola)
1/2 onion sliced large onion
1 green bell pepper, seeded and sliced into “fajita” strips
1 Tbl sp dried cilantro (use fresh if you have it!)
1 Tbl Sp Lime juice
1/2 tsp cumin
1/2 tsp crushed red pepper
taco shells/tortilla shells (I used Mission 6-inch corn tortillas)
Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to the pan and saute the pork for around 4 minutes until it is golden brown. Remove the pork from the pan and set aside. Saute the onions and bell peppers in the same pan for 1-2 minutes. Stir in the broth, cumin, crushed red pepper, lime juice and cilantro. Turn down the heat and let simmer ’til the broth cooks out (10 minutes or so).
Eat in a taco shell of your choice. The hubs and I ate ours in hard-shelled tacos (fewer calories), but Lil Z and Manimal had theirs in deep-fried corn tortillas. I know a lot of people (mid-westerners who don’t have a mom who grew up in Southern California) who don’t know the proper way to prepare a corn tortilla. If this is you, feel free to follow this link to find out how to fry a corn-tortilla taco so it tastes good!
Every time we go to Chipotle, my husband squeezes lemons over his burrito, and I used to think he was really weird. Until I actually tried it. Lemon compliments the spice and aromatic flavors of Tex Mex perfectly. Although the lemon, green onions and cilantro are optional in this dish, they really bring out the flavors of the beef and peppers, and give it a nice tangy zing.
Ingredients: 4-6 large bell peppers (it doesn’t matter the color) 1 lb ground beef or turkey 1 yellow onion, chopped 1½ cups cooked white rice, prepared in chicken stock 12 oz tomato sauce 1 tsp cumin ½ tsp cayenne pepper ½ tsp crushed red pepper 2 cloves minced garlic salt and pepper to taste a few squeezes of a fresh lemon (1-2 tsp) chopped green onions chopped cilantro
Preparations: Cut the tops off of washed bell peppers. Remove seeds and membranes (I also cut off the edible parts of the pepper tops and add those to my hamburger – waste not, want not, right?). Blanch peppers in boiling water for 1-2 minutes, then immerse in an ice bath and let drain on paper towels.
Brown the beef with the onions and spices. Drain grease and add rice, 1 cup tomato sauce, diced bell pepper from the tops and heat until hot. Stuff peppers.
Place stuffed peppers upright in a baking dish (I put mine in ramekins in the baking dish if they don’t stay upright). Pour the remaining tomato sauce over the stuffed peppers. Cover and bake in a 350° oven for 45 minutes. Uncover and bake another 10 to 15 minutes, until peppers are soft. Squeeze lemon juice over the tops and garnish with green onions and fresh cilantro. Serve with fresh lemon wedges.