Tag Archive: mexican


I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

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1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

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3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayless sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

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I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.

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Add drained beans and chili starter.

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Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)

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Toppings!

 

 

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This was one of those meals that smelled so delicious, and everyone was sooooo hungry, we didn’t get a picture of the food plated.

I love love love this Little Big Meal deal.  Amazing products!  I got extra lean sirloin, key lime cilantro taco sauce (Rick Bayless’ brand), white corn tortillas, sour cream, Mexican mix cheese, guacamole, and the roasted corn and black bean salad.

First I put some rice in the rice cooker, to make to go farther.  I chopped a small sweet onion.

Brown the meat and onions chopping up finely.   Add sauce and simmer until rice is done cooking.

Meanwhile, heat the tortillas on a baking sheet 3-5 minutes at 300 F.

Add cooked rice to the meat mixture.

I laid it out like a taco bar.  So yummy.  The tortillas were the best I’ve had.  It tasted like someone just made them.  The sauce is amazing.  Everyone loved the roasted corn and black bean salad (which is a little on the sweet/pickled side).

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This is such a hit, my next two Thursdays are set!

 

Stuffed Poblano Pepper Casserole

I had bought some ground Angus beef at the store and cooked it up with onions and peppers with no particular meal in mind.  Then my friend shared some poblano peppers and this recipe was born!

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He cut the poblanos in half and took out all the seeds.  I put them in a glass bowl with a little water in the microwave to soften them up. (about 6 minutes)

6 poblano peppers

5 lb. ground Angus beef

1 onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 packet taco seasoning (or make your own mix.  I got packets on sale for $.29 so I have some on hand!)

1 can garbanzo beans, drained

1 can black beans

1 jar salsa (I used peach)

4 c. cooked wild and brown rice

2 c. shredded cheese (I used a mix of Italian and Mexican)

1. Brown the meat with chopped onions and peppers.  Add taco seasoning and remaining ingredients except poblanos.

2.  Spray two 13 x 9 baking dishes with coconut oil.

3.  Arrange poblano halves in both dishes.

4.  Top with meat mixture.

5.  Sprinkle with cheese.

6.  Bake 350 F for 30 minutes.

7.  ENJOY!!

 

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Yummy!

12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.

 

 

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6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.

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Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.

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Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.

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Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.

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Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.

Burritos

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2 1/2 lb. ground chuck (I got some at Fresh Market and swear we could taste the difference)

2 packets taco seasoning

2 c. water

1/2 large onion, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1/2 green pepper, chopped

Brown and crumble chuck.  Drain and set aside.

Add onion and peppers to skillet, cooking for a few minutes until softened.  Add in taco seasoning and blend in.

Add back in the meat and 2 c. water.

Simmer until sauce is thickened.

Serve on tortilla with cheese alternative, sour cream, etc. etc.

I don’t know if it’s really the beef that made the difference, but this was delicious!  I will continue to shop for it at Fresh Market and report back.  ($2.99 a pound on Tuesdays, along with chicken breast and ground chicken)

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2-3 C. leftover cooked white rice

1 c. black beans

1 can whole kernel corn, drained

1-2 c. leftover meats (I used the pepper jack chicken and braciole)

1 c. shredded colby jack cheese

1/4-1/2 c. cubed pepper jack cheese

Layer rice in bottom of 13 x 9 baking dish sprayed with cooking spray.

Mix black beans and corn.

Spoon over rice.

Layer leftover meats.

Top with salsa.

Sprinkle with cheeses.

Bake 400 F. for 25 minutes.

This would be delicious even without meat.  It would also be a good after Thanksgiving recipe to use the leftover turkey.  I served it topped with sour cream on top and an avocado and tomato salad with balsamic vinaigrette.

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Ingredients:

  • 1 pound pinto beans, soaked overnight then simmered until tender
  • 4 cups cold water
  • 1 cup coarsely chopped onion
  • 1 can (14.5 ounces) tomatoes
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 Tbsp. chopped chipolte pepper
  • 1/4 teaspoon ground cayenne pepper, optional
  • 2 teaspoons salt
  • 1/4 lb. bacon, chopped (optional)
  • 2 tsp. ground cumin

Preparation:

Put all ingredients into Crock Pot. Cover and cook on high for 2 hours, then low for 5 to 7 hours.
 
When beans are done, cook a batch of quinoa or rice and some bratwurst.  Yummy!
 
 
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