Black Bean Tacos

Craig and I really enjoy this recipe. Its super light and summery. But really really good!!!

Black Bean Tacos! My mom found this recipe in the newspaper and shared it with me. Very light and summery.. but really good.

• 1 15-ounce can black beans, drained
• 1/2 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 1 tablespoon fresh lime juice
• 2 cups coleslaw mix
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Bottled chipotle hot sauce or other hot sauce

Preparation

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

*We did not put the tortillas in oil.. we just kept them as soft tacos. We warmed the black beans before we put them on the tortillas though.

Enjoy!!!

Mexican Lasagna

This recipe we learned from our Falls Creek cook. The students love it! And so did we! AND its really easy! Try it!!

Mexican Lasagna

Mexican Lasagna

1 box lasagna noodles (I used oven ready)
2 lbs ground meat (I used ground turkey)
2 cans refried beans (I used fat free)
2 10 oz cans Enchilada Sauce (I used mild)
Mexican Blend shredded cheese

Preheat oven to 350 degrees.

Lightly grease a 9x13 pan. I used two 8x8 pans. Cooked one and froze one.

Brown ground meat.

Pour alittle enchilada sauce to cover the bottom of the pan.

Mix together the ground meat, refried beans, and enchilada sauce.

Layer noodles, meat, cheese, noodles, meat, cheese.

Cook for 30 minutes.

Delicious!!!

Spaghetti Pie

I follow a website called the Coupon Closet, because she is AWESOME and does all the hard work of couponing.. all I have to do it cut the coupons, and go to the store (which is my down fall). I have GOT to get back to couponing. I love it,and it seriously saves us some serious money. But for some reason, we have had quite a few distractions lately. Ugh.

Well, she posts recipes sometimes too, that she makes for her rather large family. I noticed one the other day and decided that I would make it, of course with my changes. I made it for a couple of girls that were coming over for dinner and to help me with cleaning my house and watching Jackson... well I had a bit of a "pregnancy scare" that will be covered in my other blog, after I figure out the right words... so they made it while I was gone. They loved it! And I loved the leftovers. You should try it!

Spaghetti Pie

6-8 oz of spaghetti (my box had 16 oz, I used alittle more than half)
1 lb ground beef (I used ground turkey)
1 onion (I only chopped up half a white onion)
1 clove of garlic minced
1 jar spaghetti sauce (I used Ragu Onion and Garlic flavored)
1 cup ricotta cheese or cottage cheese (I used ricotta)
3 tablespoons butter
2 eggs beaten
1/2 cup parmesan cheese
mozzerella cheese or italian blend

-Cook pasta according to directions. Drain and let cool for a little bit.
-Add beaten egg, 3 tablespoons of butter and 1/2 cup of parmesan cheese to the pasta. Stir to combine.
-Spray a 9x13 pan.
-Lay the pasta in the bottom of the pan to set the "crust"
-Put ricotta cheese on top of the pasta layer
-Brown onion, garlic and meat together. Combine with the spaghetti sauce.
-Put meat mixture on top of the ricotta layer.
-Top with mozzerella cheese.
-Bake at 350 for 30 minutes.

YUM!

Salsa Chicken Pasta

I got this recipe from my friend Alyssa.

We have made Salsa Chicken for about a year now, and LOVE it. Everyone loves it who makes it. One thing that is so great about it, is how easy it is. Well this recipe is Salsa Chicken, just with and added ingredient at the end, and instead of serving with tortillas, you serve over pasta. Perfection.

4 chicken breasts
16 oz jar of salsa
1 bag of frozen corn
1 can black beans
1 block cream cheese (I used 1/3 less fat)
Any pasta you like (I used bowtie)

Put the chicken breasts, salsa, corn and black beans in a crockpot on low for 8 hours.
Add the cream cheese for the last 30 minutes.
Stir and serve over hot pasta.

YUM! Enjoy!

3 Packet Crockpot Roast

The blizzard hit. And this time, I was prepared. We love this recipe.

3 Packet Crockpot Roast

Roast
Potatoes
Carrots
Packet of dry Ranch Salad Dressing mix
Packet of dry Zesty Italian Dressing mix
Packet of brown gravy mix OR
Packet of McCormicks Garlic and Black Peppercorn Marinade

Note: If you do not love the taste of black pepper, do NOT use the McCormick mix.. go with the brown gravy... McCormicks is VERY peppery. (We happen to like it!)

Cut up 4 potatoes, put at the bottom of the crockpot.
Dump as many carrots as you would like in the crockpot.
Put the roast on top of the veggies.
Dump each packet on top of veggies and roast
Pour in a cup and a half of water.
Set the crockpot on low and cook for 8 hours.

YUMMY!!!!

Stovetop Chicken Pot Pie

Well, we are experiencing another "blizzard" in Oklahoma. I was honestly, SO excited about this possibility... a day (or two) with Craig and Jackson at home, with no where to go! Fantastic!!

We tried a new recipe last night, and we LOVED it. It was so easy. And warm. Perfect for a night of preparation for a snow storm.

Its based off a recipe that I found this month in my Southern Living. Its alittle different, because I didnt use the dry white wine it called for, and instead of half a packet of Italian dressing mix, I used the full (after reading reviews, this was suggested).

Craig and I love the vegetables used, but realize that some people dont.. so I am sure you could substitute veggies that you do like.

Stovetop Chicken Pot Pie

4 cups chicken
1 tablespoon olive oil
1 small onion chopped (I used red)
8 oz sliced mushrooms
1 cup frozen green peas
1 1/2 cup low sodium chicken broth
1 can cream of mushroom soup
4 oz cream cheese
1 packet dry italian salad dressing mix
frozen biscuits

1. Bake chicken in advance, cube or shred four cups of chicken
2. Saute onion in 1 tablespoon of olive oil until tender (about 5 minutes)
3. Add mushrooms and continue to saute until tender (another 5 minutes)
4. Add chicken, chicken broth, cream of mushroom soup, cream cheese and italian dressing mix. Stir to combine. Cook together until cheese is melted and hot throughout.
5. Add the green peas. Cook about 2 minutes.
6. Serve over split frozen biscuits. (You can used canned.. we like the frozen because you can choose how many you cook)

Enjoy!!!!!