Taco Tuesday: 20 Minute Taco Pasta

  • 20 Minute Taco Pasta
    Shared by: One Pot April
    Source: www.thelifejolie.com
    Prep 8 min
    Cook 15 min
    Total 23 min
    Yield: 6 servings (at least!)
    Serving: 6

    Ingredients

  • 1 lb. ground beef
    1⁄4 cup dried minced onions
    1 tsp. garlic powder
    Salt
    Pepper
    28 oz. Can of diced tomatoes
    4.5 oz. Can of chopped green chiles (I used mild but you can always use spicy if you want a kick!)
    8 oz. Tomato sauce
    14 oz. Chicken broth
    1 packet taco seasoning
    14 oz. can of black beans undrained
    1 cup frozen corn
    1 box Penne Pasta Barilla Pronto
    1.5 cup shredded cheddar cheese
    Chopped green onions Optional garnish
    Crumbled tortilla chips Optional garnish

     

    Directions

    In a large saute pan, brown your ground beef over medium high heat. Use the back of your spoon to break the beef up.
    While it’s browning add your dried minced onions, garlic powder and also add some salt and pepper to taste.

    Once the beef is fully browned, add your diced tomatoes, diced green chiles, tomato sauce, chicken broth, taco seasoning, black beans in their juice and frozen corn. Mix well and bring to this to a boil.
    Once it’s boiling, stir in your box of Barilla Pronto Penne Pasta and cover. DO NOT TURN YOUR HEAT DOWN, leave it at medium high.
    Cook covered for 8 minutes, stirring once in a while.
    Once you’re at the 8 minute mark, stir in 1/2 cup of cheddar cheese and then sprinkle the remaining cup of cheddar cheese over the top.
    Cover the pasta again and cook for 2 more minutes.
    Sprinkle with green onions and crumbled tortilla chips and enjoy! #mexicanfood #homemade #yummy

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Hello! What’s up? Plus…Slow Cooker Pork Tenderloin/Chops

Howdy!

Long time, no post…I know. I wax experiencing technical difficulties. I think I have it figured out now.

Today, I have two Crock Pots going using the recipe below. I have a tenderloin in one and chops in the other. One is for us and one is to share.

Here’s the recipe:

FYI:  I LOVE my Crock-Pot Slow Cookers! 

  • 3-4 pounds pork tenderloin
  • 1⁄2 medium onion thinly sliced
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 2-3 cloves garlic
  • 1⁄4 cup soy sauce
  • 3⁄4 teaspoon ground ginger
  • 1⁄4 cup white wine
  • 1⁄4 cup honey
  • 1 tablespoon brown sugar
  • 1⁄4 cup water

Pour water into bottom of slow cooker. Place tenderloin in cooker; lay sliced onions on top. Mix together remaining ingredients in bowl and pour over meat. Cook on low for 7-8 hours.
To be served tonight with mashed potatoes, sautéed zucchini and yellow squash, and yeast rolls. 
The house is smelling good!

I also got my sheets washed and out on the clothesline this morning. I love the smell of freshly air-dried sheets! ❤️ Unfortunately, they didn’t get completely dry before the thunder started, but hopefully they were out there long enough to get the good smell!


And right now, I’m doing some front porch sittin’ while it’s not quite as hot as it has been this week. 


(Pardon those knees!)

But my time is about up because I’ve got to get the rest of supper cooked so it can be delivered.

Y’all have a great evening! 

Lynne 

Meal Plan 7/16-7/22/16

Meal Planning – Done! (for this week anyway)

I took an hour or so this afternoon to work on my meal plan for the coming week (Saturday – Friday), making use of what I have on hand as much as possible. My pantry and freezer are pretty full!

For breakfasts next week, I’ll be making the Pioneer Woman’s Breakfast Burritos; 100 Days of Real Food’s Breakfast Casserole Bites; and a batch of Amazing Muffin Cups. These are easy to make ahead and then just pop in the microwave or toaster oven to reheat in the morning. Alternating between those will be Peanut Butter & Banana, Peaches & Cream Oatmeal, and PB&J smoothies.

Lunches generally consist of leftovers and I’ll make a batch of some kind of soup (this week it’s Chicken Tortilla along with some Cheese & Chile Corn Muffins) that I can heat up as needed.

Suppers this week are:

Saturday: Grilled Burgers, Potato Salad, Slow Cooker Baked Beans

Sunday: Broccoli Cheese Soup, Sweet Cornbread

Monday: Broccoli & Mushroom Quiche, Skillet/Fried Corn, Roasted Carrots

Tuesday: Smothered Enchiladas (for Hubby), Cabbage Enchiladas (for me), Easy Black Beans & Rice

Wednesday: Grilled Teriyaki Pork Tenderloin, Mashed Potatoes, Stewed Summer Squash and Zucchini, Biscuits (if I’m feeling so inclined)

Thursday: Leftover Buffet

Friday: Homemade Pizzas (Chicken & Spinach w/Alfredo Sauce, Beef & Mushroom, Cheese)

We’ll see how much prep work I get done tomorrow. Hopefully, I can make the pie crust for the quiche and the pizza crusts for Friday since those freeze well. I’ll get the breakfast items made and my lunch soup of the week. I’ll post pictures and recipes as I make them.

Wish me luck! Happy cooking!

Lynne

Menu Planning Mond

Menu Planning Monday

I intended to post earlier in the day, but I had a lunch with sweet friends and a run and dinner with sweet running friends. But.. here’s the menu plan for this week.

Monday: Slow Cooker Greek Flank Steak (recipe below), Rice, Broccoli

Tuesday: Baked Ham, homemade macaroni and cheese, homemade yeast rolls

Wednesday: Leftovers

Thursday: Slow Cooker French Dip Sandwiches, Oven Roasted Parmesan Potatoes, Salad

Friday: I’ll be out of town for the weekend so Hubby is being left with leftover French dip sandwiches fixings, homemade chicken salad and sourdough bread to get him through Sunday. Can’t let him go hungry while I’m relaxing at the beach, now can we? 🙂

Y’all have a great week!
Lynne

Greek Flank Steak Crock Pot

Source: www.thefoodieaffair.com

Prep10 minCook8 hrTotal8 hr 10 min

Serving: 4

Ingredients

  • 1 large onion chopped
  • 2 tablespoons canola oil
  • 2 cloves garlic minced
  • 1 tablespoon dried oregano
  • 34 teaspoon salt
  • 34 teaspoon black pepper
  • 12 teaspoon cayenne pepper
  • (1¼ lb) flank steaks cut in half
  • 1 cup low-sodium beef broth

Directions

Place onion in a 5 – 7 quart slow cooker. Stir together oil, garlic, oregano, salt, pepper and cayenne pepper. Rub mixture over steaks and place on onions in the slow cooker. Add broth, cover and cook on low 8 hours. cut steak across the grain into thin slices (reserve half steak for another meal) Serve remaining steak with onions and gravy from slow cooker.

Dinner’s going in the Crock Pot! (Recipe included.)

Good morning! 
This is going in the Crock-Pot Slow Cooker this morning…my daughter’s favorite and her choice for today. Will serve with a side of green beans and some biscuits with herbed butter. It’s going to smell good in here when I walk I from work this afternoon. 🙂
Herbed Chicken & Vegetables
Ingredients
1 1⁄2 pounds boneless, skinless chicken breasts
1⁄4 cup all-purpose flour
1 teaspoon dried basil leaves
1⁄2 teaspoon dried oregano
1⁄4 teaspoon dried marjoram
1⁄4 teaspoon black pepper
1⁄2 teaspoon paprika
1⁄4 cup olive oil or other oil for frying
1 cup white cooking wine or chicken broth
1 can chicken broth
8 medium carrots cut into chunks
1 medium onion cut into chunks
5 medium potatoes cut into chunks (or small red potatoes)
1 tablespoon corn starch
1 tablespoon cold water
Directions
Mix together the flour and all the spices; coat chicken breasts in flour mixture. Heat oil in a nonstick Dutch oven (or skillet if you’re going to use the slow cooker) over medium high heat. Cook chicken in oil about 15 minutes, or until lightly brown on all sides; remove chicken and drain on paper towel.
Stir wine, chicken broth, and vegetables into Dutch oven; add chicken. Heat to boiling; reduce heat. Cover and simmer 35-40 minutes or until juice of chicken runs clear (is no longer pink). (However, the longer it cooks, the better and more tender it is.) Remove chicken and vegetables and keep warm.**
Mix cornstarch with cold water; whisk into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over chicken and vegetables.
**Optional: Place chicken in slow cooker; cover with vegetables and pour wine and chicken broth over the top. Cook on low 6-8 hours. This is my preference. I then just add the cornstarch/water mix about 15 minutes before time to serve and it will usually thicken up just fine. 🙂

Recipes from Last Week’s Meal Plan

Slow Cooker French Dip Sandwiches

The men in my family love these. I don’t remember where I got the recipe, but I’m glad I saved it!

3-4 pounds lean beef roast
1⁄2 cup soy sauce
1 32 carton low-sodium beef broth
4 whole peppercorns
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf

 

Directions

Remove and discard all visible fat from roast and place in slow cooker. Combine all other ingredients and pour over roast. Add water to almost cover roast. Cover and cook on low heat for 8-10 hours or until meat is very tender. (I usually sprinkle the roast with some meat tenderizer.)

Remove bay leaf. Remove meat and shred. Serve on fresh hoagie rolls or French bread with sliced cheese (Havarti or Swiss). Use cooking juices as “au jus” for dipping, if desired. Yields 12 servings.

Crash Hot Potatoes

My, oh my, I love these things! LOVE.

Source: www.stacymakescents.com

Ingredients

12 whole new potatoes or other small potatoes (I do way more than 12…like a 3-pound bag of little red potatoes)
Olive oil
Kosher salt
Fresh pepper

Directions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

*I use Mrs. Dash garlic and herb mix.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

 

Slow Cooker Bacon Ranch Chicken

Mmmmm…..

Source: www.bettycrocker.com
Total Time: 6 hr 10 min

 

Ingredients

1 lb chicken breasts
6 slices bacon cooked and diced
3 cloves garlic finely chopped
1 package (1 oz) ranch dressing and seasoning mix (or make your own)
1 can (10.75 oz) condensed cream of chicken soup (or make your own)
1 cup sour cream
1⁄2 teaspoon pepper
1⁄2 cup water
8 oz spaghetti or other pasta, cooked according to package directions

Directions

1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

2. In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

3. Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.

4. When about 15 minutes are left, cook and drain spaghetti as directed on package.

5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti. (I serve over the pasta rather than mixing it in, but that’s just preference.)

Menu Planning in the Works

Good afternoon, all!

I’m starting with some menu planning for the coming week and the month of January. Going to use these themes for January. We’ll see how it goes and change it up in February if we have to. (Don’t tell Hubby, but he is going to join me in eating healthier.)

*Meatless Mondays

*Tex-Mex Tuesdays

*”What’s Up?” or “What’s New?” Wednesdays (undecided on name, but it will be new recipes or it might be family member’s choice)

*Throwback Thursdays (leftover buffet night)

*Family Friday (pizza or pasta)

*Soup and/or Sandwich Saturdays

*Slow Cooker Sundays

I have been scouring the internet for new recipes and downloading them to Plan to Eat which is what I use (and love!) for meal planning and am ready to get started. (This is not a usual Sunday and we have leftovers from the THIRD Christmas dinner, so we will actually be having leftovers tonight. Which is fine by me!)

We sometimes have other leftover nights if the fridge is full, but we definitely do Thursdays. Sometimes we have soup twice in one week. (I love soup!) Sometimes I’m really just not in the mood to cook and I order pizza. True confession right there.

What do you think? Do any of you do themed nights? I think it just makes it simpler when you’re meal planning. I know that the last couple of weeks with all the stuff that we’ve had going on that I’ve not been meal planning and man, oh man, can I feel it! And I don’t like it.

Meal planning is one of the easiest ways to simplify your weekdays, in my humble opinion. (That and learning to say the word “no.”)

Let’s give it a try together. I’ll post my week’s menu here as soon as I’m done.

Y’all have a blessed day!

LynneMenu

Dinner was served! (Plus recipe)

Our Version of Outback’s Alice Springs Chicken
Source: http://www.favfamilyrecipes.com
Serving: 4-6
Ingredients
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard

1 c. honey

1⁄2 c. mayonnaise

1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast halves

1 Tbsp. vegetable oil

2 c. sliced mushrooms (10-12 mushrooms) *I used a small can of organic sliced mushrooms because that’s what I had. I just drained them well before using.

2 Tbsp. butter

salt and pepper

paprika * I totally forgot this!

8 slices bacon cooked

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

2 tsp. finely chopped fresh parsley

(I used Colby Jack cheese.)

Directions

Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.

Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. 
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). **Again…left this out, though I wouldn’t have been generous. 🙂
Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.