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.
