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Friday, October 24, 2008

Crockpot Salsa Chicken

On the menu for this coming week...

I got this recipe from this blog: Rumbly Tumbly Treats and I can't wait to try it! How easy is this? Not to mention super YUM!

Crockpot Salsa Chicken

4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning
1 can of Cream of Chicken soup
1/2 a jar of salsa

Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.

Top with sour cream and cheddar cheese. We'll be puttin some guac on our's too. See my Chipotle guac recipe "HERE." Eat with flour tortilla or tortilla chips. You could also put it on top of some spanish rice.

Tater Tot Hotdish

A good old Minnesota tradition...Tater Tot Hotdish!

Everyone's got their own version of this, but here's mine. :) So yummy. The epitome of "comfort food."

Tater Tot Hotdish

1 1/2 pounds lean ground beef
1 onion, chopped
3/4 teaspoon salt
1 pinch ground black pepper
1 (32 ounce) package tater tots, thawed
2 cans of mixed vegetables (drained)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add vegetables & then tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with cheese.

Bake in preheated oven for 1 hour.

If you don't top it with cheese...

And here it is WITH cheese...

Wednesday, October 15, 2008

Chicken Noodle Soup

It's freezing outside. Officially. Or at least it is where I'm at. :) We're going to be enjoying this deliciously comforting chicken noodle soup this weekend. I got this from "MrsWindyCity," a nestie on the "What's for Dinner?" board, over on thenest.com

You should check it out sometime.

Chicken Noodle Soup

2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced
12 cups homemade or good quality chicken broth or stock
1 bay leaf
1/2 (heaping) tsp. ground marjoram
1 tsp. thyme
1 Tbsp. dried parsley
4 cups cooked chicken, chopped or shredded (always prefer it roasted, myself)
5 oz. (about 1.5 cups) uncooked egg noodles
fresh ground pepper, to taste

In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.

Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.

Add the noodles* and simmer until cooked, about 8 minutes.


*Note: The noodles will continue to absorb the liquid as leftover sit in the pot/fridge. If you want to prevent your soup from thickening and becoming too chunky, you can reduce the amount of broth slightly and cook the noodles in a separate pot, combining with the soup in your bowl as you are about to eat.