Taco Soup

Many of you may already have this recipe, but I thought I would put it on here just in case. I got this years ago while teaching from my friend Jessica. I believe it is a Weight Watchers recipe and it is insanely easy. It makes a TON and is super yummy too!!

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Taco Soup

1 lb ground beef
1 chopped onion
1 can pinto beans
1 can corn
1 can black beans
1 can kidney beans
1 can Rotel
1 can tomato sauce (8 oz)
1 can chopped tomatoes
1 can water
1 pkg taco seasoning
1 pkg Ranch dressing mix

Brown and drain meat and onion. Mix in ranch and taco seasoning. Add cans and simmer 1 hour. Yes, it is THAT easy! The longest part is probably opening all of the cans. :)

I like to add a little shredded cheese and sour cream to it also. Jessica recently told me that they like to drain off the liquid and serve it over baked potatoes the second night. I will be trying this since we STILL have leftovers. It seriously makes a ton, so plan on having people over or eating on it for a while! Enjoy! :)

Crusted Honey Mustard Chicken

I might have a new favorite EASY chicken dish right here. I pinned this a while back and finally got around to making it last week. It is a Weight Watchers recipe that is DELISH and super easy!!

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Crusted Honey Mustard Chicken

Cooking Spray

2/3 cup light honey mustard dressing

1/8 tsp salt

1/8 tsp black pepper

2 tsp dill, freshly chopped

1 medium scallion, finely sliced

1 cup cornflake crumbs

4 boneless skinless chicken breasts (I halved this recipe)

Preheat oven to 425 and coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions.

Remove 1/3 cup and set aside.
Place cornflake crumbs in a shallow bowl. Dip chicken in dressing mixture and then cornflake crumbs. Place in prepared pan. Bake until chicken is golden and no longer pink in center. The recipe said to bake for 15 minutes which was NOT ENOUGH time...I baked for 30 minutes.

Drizzle remaining mixture over chicken breasts and serve.

This really is SO GOOD! The chicken is really moist on the inside, but the topping is crispy and the sauce is fantastic! Enjoy! :)

Crockpot Chicken Tacos

This is another recipe I pinned on Pinterest from SkinnyTaste and let me tell you...it doesn't get much easier than this! Three ingredients in the crockpot...my kind of meal! The best part was that I made it one way one night and used the leftovers to make dinner another way the second night. Love it!!

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Crockpot Chicken Tacos
1 envelope Taco Seasoning
6 pieces boneless, skinless chicken breasts
1 jar salsa (16 oz)
Garnish with sour cream, cheese, lettuce, tomatoes, avacado, onion, and cilantro.

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

The first night I used the meat on the homemade tortillas from Kroger (amazing!) and made soft tacos.
The second night, I used all of the same ingredients and made tostadas. Yummy!

It really doesn't get easier or yummier than this! Enjoy! :)

Lemon Greek Chicken

This is one of those recipes that I used to make fairly often and then completely forgot about. Please tell me you have one of those! It is so good that I'm not sure how or when it got out of the mix, but I'm so glad I randomly remembered it the other day! It is a Pampered Chef recipe and I must admit that I love all things Pampered Chef. :) One of the best things about this recipe is that it is a one dish meal...love it!

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Lemon Greek Chicken

2 teaspoons lemon zest

1/4 cup lemon juice

2 tablespoons olive oil

4 garlic cloves, pressed

2-3 teaspoons oregano leaves

3/4 teaspoon salt

1/8 teaspoon ground black pepper

2 medium baking potatoes

1 medium red bell pepper, cut into 1-inch pieces

1 medium red onion, cut into wedges

8 ounces fresh whole mushrooms

4 split (bone-in) chicken breast halves (I just used boneless skinless chicken breasts)

Preheat your oven to 400. Combine lemon zest, lemon juice, oil, garlic, oregano, salt, and black pepper in a bowl and set aside. If you have a Garnisher, use it to cut the potato into 8 wedges or slices. If not, just cut them. I think the Garnisher is kind of fun! :)

Place the potatoes in a 9X13 inch pan. (The recipe calls for you to bake it in the Pampered Chef Stoneware Baker if you have one...I don't, so it is a glass pan for me!) Add bell pepper, onion, mushrooms.
Add half of the lemon juice mixture and toss to coat.

Place chicken on top of the vegetables and brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

That's it! It is so easy to prepare and you are DONE with preparing dinner when you put it in the oven because your entire dinner is in one pan! Enjoy! :)

Zesty Tortilla Soup

I have another great tortilla soup recipe for you here from Taste of Home! It must be this time of year...I'm normally not a huge soup person, but I love it when it is cold outside! Don't be intimidated by the list of ingredienets...this is SUPER EASY and delicious!!

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Zesty Tortilla Soup

1 medium onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

2 pounds beef stew meat, cut into 1-inch cubes (I used chicken instead)

2 cups water

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (10 3/4 ounces) condensed tomato soup, undiluted

1 can (10 1/2 ounces) beef broth

1 can (10 1/2 ounces) chicken broth

1 tbsp Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon lemon-pepper seasoning

1/2 teaspoon hot pepper sauce

10 corn tortillas (6 inches)

Shredded cheddar cheese, sour cream, avacado, and cilantro, optional

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef (or chicken) is tender.

Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings as desired.

DELISH!! I loved this! Enjoy! :)

Crockpot Chicken & Wild Rice

I have always loved chicken and rice...it is definitely comfort food for me. My friend Jessica recently told me about this recipe to make chicken and rice in the crock pot and I was all over it. It only has FOUR ingredients and anything in the crockpot is a winner in my book! It tasted wonderful and is perfect for the cold nights ahead. :)

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Crockpot Chicken & Wild Rice

4 chicken breasts (can use fewer, can use bone-in or boneless)

1 can cream of mushroom soup

1 onion, chopped

1 box Long Grain and Wild Rice with Seasonings (I use Uncle Ben's)

Place chicken in bottom of slow cooker. Sprinkle chopped onion over top. Top with cream soup. Cover and cook on low 7-8 hours.

Cook rice according to package directions. Before serving, stir rice in.

That is it my friends! Yum, yum...dinner is served! Enjoy! :)

Sopapilla Cheesecake

You may have had this yumminess before, but I just had to take pictures when I made this over Christmas just in case you haven't. Not only is it super easy, but my oh my is it GOOD!

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Sopapilla Cheesecake

2 cans crescent rolls

2 cups sugar

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

2 (8 oz) packages of cream cheese, softened (don't use low fat or fat free)

1 stick butter

Preheat oven to 350. Lightly press seams together on 1 can of crescent rolls into bottom om 9X13 inch pan.

Mix cream cheese, 1-1/2 cups sugar and vanilla until creamy. Spread over rolls in pan.
Cover with other can of rolls, lightly press seams together.

Melt butter and pour over top. Mix 1/2 cup sugar and 1/2 tsp cinnamon, sprinkle over top. Bake for 35 minutes. Cool, cut and serve. It is best to bake it on the day you want to serve it. (Refrigerate leftovers.)

I completely forgot to take pictures of what these look like once they are cut up. Just trust me that they are delicious!! Enjoy! :)