Wednesday, January 6, 2010

Two Great Recipes

My mom gave me a new cookbook for Christmas and I am loving having some new ideas. Thanks mom! Quite a few of my friends have recipes in the cookbook so it is extra fun to try them. We had two delicious dinners tonight and last night. We are calling it "Rumbold girl week" since both recipes are from two of my friends who also happen to be sisters :-) Jamie S., you are next! Here they are:

Mexican Chicken Penne (Mindy Anliker) *my kids really liked this one & they are a tough crowd*

1 pkg penne pasta
2c. chicken, cooked and cubed
1 1/2 c. salsa con queso dip
1/2 c. milk
1/4 t. salt
1 (15oz) can of black beans, drained and rinsed
1 lg. tomato, chopped
4 green onions, sliced
1/2 c. shredded Cheddar cheese (best if you use a brick of cheese and shred it yourself)

Cook pasta according to the package directions. Heat milk and salsa con queso separately in micro so each are hot. Then, in a large bowl, combine the chicken, salsa con queso dip, milk and salt. Drain pasta and add chicken mixture; toss to coat. Serve immediately. Top with black beans, tomatoes, onions and cheese.

Crock-Pot Taco Soup ( Lisa Schwarz) *I love crock pot recipes for days when I am running errands*

1 lb. ground beef
1 onion, chopped
1 (15oz) can black beans with liquid
1 (15oz) can pinto beans with liquid
1 (15oz) can whole kernel corn with liquid
1 (15oz) can creamed corn
1 (28oz) can peeled & diced tomatoes
2 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dressing mix
2 c. water
8 oz. shredded Cheddar cheese (opt)
Fritos or tortilla chips (opt)
4 oz. sour cream (opt)

Brown ground beef and onion in skillet. Combine all ingredients, except optional ones, in crock-pot. Cook on low 8 hours or high for 4 hours. Serve with cheese, sour cream and chips.