Thursday, June 24, 2010

Chicken Bacon Tacos

The credit for this one goes to Stef. What you will need:
1 Old El Paso soft chicken taco kit
2 boneless skinless chicken breast
2/3 pound bacon (low sodium preferrably)
1 medium onion, sliced (optional)
1 bell pepper, sliced (optional)
chopped mushrooms (optional)
cheese, grated (i suggest montery jack)
Begin by slicing your desired vegetables.
Cut the slab of bacon into strips about 1/2 inch wide.
As pan is heating up, pull each piece of bacon apart individually and place in pan (optional).
As bacon is frying, slice chicken into strips approx 1/2 inch wide.
When bacon is cooked place in oven-safe bowl or dish and set oven to 230 just to keep warm.
Fry chicken.
If you plan to have veggies follow these steps, otherwise jump back when I tell you.
When chicken is cooked, place in bowl with bacon in oven. cook onions and mushroms together on med-high heat for 3-5 minutes stiring almost constantly (with a little butter or margerine, salt and pepper, and maybe a little hot sauce?) then add peppers for another 2 minutes if desired.
Ok no veggie people hop back in here
combine bacon, chicken, veggies, and seasoning package in frying pan (follow directions on box).
I like to keep an extra envelope or two of taco seasoning around the house because sometimes we all want a little more taco.
When sauce has thickened place on tortila wraps.
Enjoy with grated cheese, lettuice, tomato, sour cream, salsa, and hot sauce!


This is as easy as it is delicious! This is what you need:
1 pound ground red meat (my favourite is moose).
1 (375g) pack Catelli Healthy Harvest Whole Wheat Rotini or Fusili (or whatever pasta you want).
2 cans of Campbells Tomato Soup.
1 envelope of Club House Spaghetti seasoning (find it with the envelopes of gravy).
1 small onion (optional)
1 TBLE spoon of Cheeze Whiz.
Bein by boiling water for pasta. You only want to cook the pasta until it is Al Dente (read the box). This will help thicken the sauce. Always use margerine in your water when boiling pasta. Not butter, not oil, margerine.
While pasta is boiling, begin to fry meat (and onions if desired). Season with salt, pepper, and a little Italian Seasoning.
When pasta is Al Dente drain water and replace to pot, add meat, soup, spaghetti seasoning, and cheeze whiz.
Heat on medium heat for 7-10 minutes.
Serve with cheesey garlic toast if desired!

Wednesday, June 23, 2010

Scalloped Potatoes

This has to be the easiest thing in the world to cook. All you need is Potatoes, 1 can each campbells cream of (wild) mushroom and cheddar cheese soup, cheddar cheese (old works best), and a small-medium size (yellow) onion.
Slice peeled (or well washed) potatoes into thin but large slices.
Peal and thinly slice the onion.
Mix cheddar cheese soup with 2/3 (soup can) of milk (you may also add finely chopped garlic).
Pour into medium size roasting pan.
Begin to layer potatoes (after every two layers, add onion to taste as well as salt, pepper, and other spices like parsley).
When pan is approx. half full, add mushroom soup (mixed with milk).
continue to layer potatoes (onion, and spices).
Bake for approx. 1:30hrs for 350-375 (depending on how hot your oven is).
Remove from oven, place cheese on top, adjust temp. to 300 and continue to bake uncovered for 20mins or cheese is bubbily.