Mexican American Taco Soup

This soup is a great change from chili.  It has a few more ingredients and a lot more flavor.

3/4 lb. ground beef
3/4 cup chopped yellow onion
1 can pinto beans with chili sauce
1 can Mexican tomatoes w/green chilies
1/2 can corn drained
1/2 can black olives
1/2 pkg. Taco Seasoning Mix
1/2 pkg. Ranch Salad Dressing Mix
1 can Condensed Tomato Soup
3/4 to 1 cup of water

1.  Brown beef and onions.  Drain fat from meat and add the meat to a stockpot.
2.  Add pinto beans, Mexican tomatoes, corn, black olives, taco seasoning mix and ranch dressing mix to the stockpot.
3.  Simmer over low heat for one hour.
4.  Top with sour cream, cheese and onions.

Makes four good sized servings.

Stuffed Green Peppers

This seems like quite a few steps but they are quick and easy and well worth the effort.  I did use both yellow and green peppers and we all liked the green the best.  I made six half peppers with 3/4 lb. of ground beef.

1.  Bring a large pot of salted water to a boil.  cut the tops of the peppers and remove the seeds.  Slice the peppers in half and place them in the boiling water for 5 minutes.

2.  In a large skillet, saute 3/4 lb. of beef and 1/4 cup of chopped onion until beef is browned.  Drain off the fat and season with salt and pepper.  Stir in one can of diced tomatoes, 1/2 cup of uncooked rice, a good splash of Worchesterhire Sauce, and simmer for 15 minutes.  Remove from the heat and add 1/2 cup of shredded Cheddar cheese.

3.  Preheat the oven to 350 degrees.  Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.  In a medium bowl, combine a can of condensed tomato soup and just enough water to make the soup the consistency of gravy.   Pour over the peppers.

4.  Bake uncovered for 25 minutes.  I topped each pepper with a little cheese before serving.

Zesty Lemon Chicken

Cut two large chicken breasts into medallions and marinate for 30 minutes in soy sauce, fresh squeezed lemon juice, and spicy mustard.  Place the chicken and marinate in a fry pan, cover and cook on medium heat for about 20 minutes until chicken is done.  In the meanwhile steam some rice and veggies and you have a very tasty dinner.

A typical Lemon Chicken recipe calls for a light batter but I was talking to a friend and got to thinking, we really don't need the added flour and oil.  Thanks Deb.  Here's to healthy eating!

Leftover Corned Beef

The Corned Beef, carrots, potatoes and rutabagas were reheated in a covered fry pan in about 15 minutes on my stove top.  I think I'll make Corned Beef more often.  It was delicious.

Classic Corned Beef and Cabbage Dinner

Happy St. Patrick's Day Dinner

Ingredients:
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
8 to 10 carrots, cut in chunks
3 small whole onions, peeled
6 medium red potatoes, peeled sliced in half
1 medium head of cabbage, cut in wedges

Preparation:
Place meat in a deep stock pot or kettle; cover with water.  Add bay leaf and peppercorn.  Bring to a boil; skim off foam.  Reduce heat, cover and simmer for 3 hours.  Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.

Serves 8

Crock Pot Pork

Last night I chopped a stalk of celery and added it to an oiled crock pot.  I placed a seasoned 2.5 pound pork sirloin roast ($5.27) on top of the celery and added a handful of new potatoes.  The roast cooked on high for four to five hours.  My family loved it. It was tender and moist and the left overs will make a great meal for tonight.

Pan Seared Steak

Ready for a quick dinner?  Season and sear your favorit cut of Black Angus Beef.  I made a quick pan fried brown rice and steamed some fresh vegetables.  Dinner was ready in 25 minutes.