Archive for the ‘dinner’ Category

Taco Macaroni

March 23, 2010

Happy Spring All!! Continuing along the lines  of fast easy meals, I  got this keeper from my daughter, who is a very good cook! It was a hit at my house last week. I dedicate this to  the spring sports moms! I spent a lot of time on baseball fields with a hubby who coached and a son who played. You freeze at the beginning of the season and broil at the end. Dinner was always late. This recipe will help!

Taco Macaroni

1 box (1lb. macaroni or your choice of pasta)

1 lb. ground beef or ground turkey

1 can  of black beans rinsed (optional)

1 can diced tomatoes

1 can tomato soup

1 can tomato sauce

1 envelope of taco seasoning

—–> Cook macaroni. At same time brown meat and onion  over medium heat, drain. Stir in all tomatoes, black beans and seasoning. Bring to a boil, and reduce heat to simmer. Darin macaroni, Add to sauce. Stir. Top with shredded cheddar cheese. Cover with lid just until cheese melts. After serving on plates, topp with sour cream and lettuce. (NOTE: I had some leftover pepperoni that I chopped and added. It was great!)

HINT: No taco seasoning? Mix a blend of chili poiwder, garlic, cumin, oregano and paprika.

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Comfort Food

February 9, 2010

Ok it’s snowing. AGAIN! What do we do? WE COOK! (and sew and crochet etc. etc.). This recipe has been a favorite in our family for years. It warms the innards and soothes your heart on these cold days! It is easier than most pot pies and I am all about easy. I am off to sew and fish a crazy chocolate lab out of the snow in the backyard. (She came from the south, but loves the snow – go figure!) Enjoy this hearty dish!

Cheddar Chicken Pot Pie

One pre-made pie crust (the rolled up kind) Pillsbury makes a good one

1-1/2 c. chicken broth

2 c. peeled cubed potatoes

1 c. sliced carrots

1/2 c. sliced celery

1/2 c. chopped onion

1/4 c. flour

1-1/2 c. milk

2 c. shredded cheddar cheese

4 c. diced cooked chicken (good way to use up leftovers)

1/4 teas. poultry seasoning

salt and pepper
—–> Heat broth to a boil in large saucepan. Add vegetables, simmer 10 – 15 minutes or until tender. Blend flour with milk, stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken and spices. Heat until cheese melts. Spoon into 2-1/2 to 3 qt. casserole. Unroll pie crust and place on top of mixture. Can pleat the edges if you want to make it pretty. Seal edges against casserole.  Make several slits in pie crust for steam to escape. Bake at 425 degrees for 40 minutes or until golden brown.   Serves 6.