Monday, August 3, 2009

Taco Salad

Taco Salad - recipe from Emily Beatley (Mary's sister)

1lb Ground Turkey Breast
1pkg. Low Sodium Taco Seasoning

1 Head of Green Leaf Lettuce (Large)
2 Fresh Diced Tomatoes
1 Fresh Diced Avacado
1 Jar of Salsa
1-2 Cups of Shredded Cheese
3-4 Tbsp. Sour Cream
1 Small Can of Sliced Olives
1 Bag of Tostitos Hint of Lime Tortilla Chips (Any Tortilla Chip Brand Will Do)
Your Favorite Dressing (We Prefer Ranch & Catalina)

Brown turkey breast. Add taco seasoning and follow the directions on package.

While meat is browning...prep lettuce, tomatoes, and avacado. When meat is finished, assemble salad with any or all of the toppings listed above. Break up tortilla chips over your salad and top with your favorite dressing.

Chicken Stew

Giada De Laurentis' Chicken Stew

I found this one on the Food Network Website under the easy recipes and I have to say it was pretty easy. Since it is summer and pretty hot, save this one for a rainy day. It is some yummy comfort food. She called for uncooked chicken breasts with the ribs but I used left overs from a rotisserie chicken and it turned out just fine.


* 2 tablespoons olive oil
* 2 stalks celery, cut into bite-size pieces
* 1 carrot, peeled, cut into bite-size pieces
* 1 small onion, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can chopped tomatoes
* 1 (14-ounce) can low-salt chicken broth
* 1/2 cup fresh basil leaves, torn into pieces
* 1 tablespoon tomato paste
* 1 bay leaf
* 1/2 teaspoon dried thyme leaves
* 2 chicken breast with ribs (about 1 1/2 pounds total)
* 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
* Serving suggestion: crusty bread


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

Ranch Parmesan Chicken

I found this recipe on Simplify Supper. Not all of the recipes I have tried from there have been winners but this was really easy and super tasty!

Ranch Parmesan Chicken

4 boneless, skinless chicken breasts
1 package dried ranch dressing mix
1 cup Parmesan, grated
2 cups corn flakes, crushed
3 tablespoon butter, melted

Combine corn flakes, Parmesan and ranch dressing. Dip each breast in butter then roll in corn flake mixture. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.

Summer Slush

Summer Slush
1 12 oz. can limeade (frozen concentrate)
12 cups water
5 cups sugar
3-4 2 liter bottles of sprite or 7Up

Mix limeade, water and sugar together and freeze. An hour before serving, remove from freezer to soften (not melt). Break up and pour in soda! So yummy and perfect for Showers, Parties, or anytime in between!

Holt Family Favorite

Crock Pot Chicken
4 frozen chicken breasts
1 envelop Good Seasons italian dry dressing mix
1 8oz. cream cheese
1 can cream of chicken soup
Cooked Rice
Put raw chicken in crock pot. Sprinkle with dressing mix. Cook on high for 4-5 hours (don't add water). Shred chicken; then return to crock pot. Add cream cheese and soup; warm. Serve over rice.

Swiss Cheese Chicken

Swiss Cheese Chicken
8-9 Chicken Breasts
Sliced swiss cheese (enough to cover each piece of chicken)
2 cans cream of chicken soup
1/2 c. sour cream
2 c. ritz crackers crushed (about 1 1/2 bags)
1/2 c. butter
Place chicken breasts in a 9X13-inch pan. Place cheese over each chicken breast. Mix soup and sour cream and pour over the chicken and cheese. Now sprinkle the cracker crumbs over the top. Melt your butter and drizzle over the cracker crumbs. Bake uncovered at 275 degrees for 2 1/2 to 3 hours.