Homemade Crunch Wrap Supreme (my favorite at Taco Bell)
1 lbs ground beef
1 packet taco seasoning
1/2 medium onion, chopped
diced tomato
shredded lettuce
shredded cheese
Cheese sauce (I just kind of made up my own with cream cheese, cheddar cheese and milk, but any queso sauce or dip would probably work really well)
Large flour tortillas
Crunchy corn tortillas (or we just used tortilla chips)
Brown ground beef with onion. Add taco seasoning according to packet. Place taco meat in center of flour tortillas and then cover the meat with corn tortilla or chips. Pile on the cheese sauce, lettuce, tomato and any extra cheese you want. Then fold ends of the flour tortilla over the filling and seal with cheese.
Then we cooked them two different ways. First we fried it in the oil left after using up the meat. The second way was we grilled it on a George Forman. Both tuned out well.
Baked Sweet and Sour Chicken
1 lbs ground beef
1 packet taco seasoning
1/2 medium onion, chopped
diced tomato
shredded lettuce
shredded cheese
Cheese sauce (I just kind of made up my own with cream cheese, cheddar cheese and milk, but any queso sauce or dip would probably work really well)
Large flour tortillas
Crunchy corn tortillas (or we just used tortilla chips)
Brown ground beef with onion. Add taco seasoning according to packet. Place taco meat in center of flour tortillas and then cover the meat with corn tortilla or chips. Pile on the cheese sauce, lettuce, tomato and any extra cheese you want. Then fold ends of the flour tortilla over the filling and seal with cheese.
Then we cooked them two different ways. First we fried it in the oil left after using up the meat. The second way was we grilled it on a George Forman. Both tuned out well.
Baked Sweet and Sour Chicken
The chicken coating:
3-4 boneless
chicken breasts
salt + pepper
1 cup
cornstarch
2 eggs,
beaten
¼ cup
canola oil
The sweet and sour sauce:
¾ cup
sugar
4 tbs
ketchup
½ cup
distilled white vinegar
1 tbs
soy sauce
1 tsp
garlic salt
Directions
Start by preheating your oven to 325 degrees.
Rinse your chicken breasts in water
and then cut into cubes. Season with salt and pepper to taste. Dip chicken into
the cornstarch to coat then dip into the eggs.
Heat your 1/4 cup oil in a large skillet and cook your chicken until
browned but not cooked through.
Place the chicken in a 9x13 greased
baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a
whisk and then pour evenly over the chicken. Bake for one hour and during the
baking process you will need to turn the chicken every 15 minutes.
From: Kimberly
The Best Whole Chicken in a Crock Pot (link opens in a new page) By 100 Days of Real Food
Tried by Amanda & Ben's family
INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
INSTRUCTIONS
1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker. (We line our crock pot with a liner)
3. Remove any giblets from the chicken and then rub the spice mixture all over and put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
We also make chicken stock from this with the following recipe.
Overnight Chicken Stock in the Crock Pot (link opens in a new page) By 100 Days of Real Food
Tried by Amanda & Ben's family
INGREDIENTS
Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
INSTRUCTIONS
1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
3. Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
5. Either refrigerate or freeze the stock for future use. We freeze some in both 1 and 2-cup portions, and and if we have some that doesn't equal a cup we freeze stock in ice cube trays.
From: Kimberly
The Best Whole Chicken in a Crock Pot (link opens in a new page) By 100 Days of Real Food
Tried by Amanda & Ben's family
INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
INSTRUCTIONS
1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker. (We line our crock pot with a liner)
3. Remove any giblets from the chicken and then rub the spice mixture all over and put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
We also make chicken stock from this with the following recipe.
Overnight Chicken Stock in the Crock Pot (link opens in a new page) By 100 Days of Real Food
Tried by Amanda & Ben's family
INGREDIENTS
Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
INSTRUCTIONS
1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
3. Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
5. Either refrigerate or freeze the stock for future use. We freeze some in both 1 and 2-cup portions, and and if we have some that doesn't equal a cup we freeze stock in ice cube trays.
Chicken Cordon Bleu Casserole Recipe:
From: Kimberly
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets (we didn't have any broccoli, so we just used some peas and corn)
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese (we used shredded cheddar because I don't like swiss)
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets (we didn't have any broccoli, so we just used some peas and corn)
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese (we used shredded cheddar because I don't like swiss)
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through
Italian style meatloaf:
From Kimberly
We're not huge leftover fans, so I cut this recipe in half, but it was really good! And for the cheese, I used all cheddar.
1 yellow onion, diced
1 fire roasted red pepper, diced
olive oil, for sauteing
5 cloves garlic
1 vine-ripened tomato, diced
1 tablespoon dried Italian seasoning
1 egg
3/4 cup tomato sauce
1 teaspoon Worcestershire sauce
1 + 1/4 pounds ground beef or turkey
1/2 cup Italian seasoned bread crumbs
1/4 teaspoon black pepper
2 tablespoons Parmesan cheese, grated
1 + 1/2 cups mozzarella cheese, shredded
- Heat a skillet with enough oil to cover bottom of pan over medium-low heat, add onion and pepper, saute until tender. Add garlic, saute until fragrant; add tomato and Italian seasoning, saute 3-4 minutes. Set aside to cool.
- Preheat oven to 400 degrees F. In a large bowl whisk together egg, 1/3 cup tomato sauce and Worcestershire. Add ground meat, bread crumbs, black pepper, Parmesan and sauteed vegetables. Combine with a fork; mix in 1 cup of mozzarella.
- In a large, greased roasting pan form the meat into a loaf. Spread the remaining 1/2 cup sauce over top and sprinkle with remaining 1/2 cup mozzarella. Bake about 45 minutes or until no longer pink in the middle. Let set five minutes before serving.
Chicken and dumplings
From Kimberly
ingredients:
2 boneless, skinless chicken breasts
2 Tbsp. butter
2 (10.5 oz.) cans cream of chicken soup
1 (14.5 oz) can chicken broth
1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
1 Tbsp. dried parsley
4 Grands flaky refrigerator biscuits (really, any dough will work, I used pretzel dough)
Directions:
Put chicken, butter, cream of chicken, broth, onion and parsley in crock pot and cook on low for 8-9, or high 4-5 hours. When chicken is cooked, shred it, and mix it in with the soup. Cut each biscuit into 9 pieces and mix in crock pot and cook for 1 more hour on high. Mix again, and serve!
Isaac likes to pour a little bit of vinegar on his dumplings. He says it gives it a little kick. So, you can try that if you want. He likes apple cider vinegar the best, but regular distilled white vinegar is good too.
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