This was a little spicey but I think Dad and Mary would like it. Maybe not Mom. Lindsay thought it was too hot.
1 lb ground chicken (I just cut my chicken up into little chunks)
1 cup chopped onion
2 tsp minced garlic
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp salt
1 can chicken broth
1 cup bottled green salsa (salsa verde)
2 can great northern beans, rinsed
Heat 2 tsp olive oil in a large skillet. Add meat, onion, ang arlic and cook over meium high heat til chicken is done. Add seasonings, broth, and salsa. Bring to a simmer. Cover; cook for 5 minutes. Stir occasionally and cook til vegetables are tender. Stir in the bean and heat through.
This came from a Woman's day magazine.
This came from the Campbells Soup Website.
1/2 of a 16 oz pkg linguine
1 cup fresh or frozen broccoli
2 tbsp butter
1 lb chicken cut into pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cut grated parmesan cheese
1/4 tsp ground black pepper
Prepare linguine according to package directions in a saucepan. Add brocccoli during last 4 minutes of cooking time Drain linguine and broccoli well.
Heat butter in skillet over medium high heat. Add chicken ad cook until well browned, stirring often.
Stir soup, milk, cheese, black pepper, ad liguine mixture into skillet. Cook until mixture is hot and bubbly. Serve with additional paremesan cheese.
These are made from items you would have in your food storage. They are so good. They remind me of the tortillas you get at Cafe Rio.
2 cups all purpose flour
1/2 tsp salt
1/2 cup oil
2/3 cup warm water
additional flour
Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients andimmediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes. Divide dough into 12-15 portions and shape into balls about 2" in diameter. Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll the dough between two pieces of plastic wrap. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.
Budding Beef lunch meat
Swiss cheese
Rye bread
Sauerkraut
Thousand Island dressing
Margarine or butter
Spread margarine on one side of bread. On other side Thousand Island Dressing.
Slice of Swiss cheese, slice of beef, and sauerkraut.Place margarine side on a griddle or in a skillet and grill till brown.
This came from a kraft Food and Family Magazine
1 lb ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic (finely chopped)
1 jar (26 oz) spaghetti sauce
1 2/3 cups water
1/4 cup Zesty Italian dressing
12 oven ready lasagna noodles, broken into quarters
1 cup shredded low moisture part skim mozzarella cheese
Brow meat in large saucepan on medium heat; drain.
Add peppers, garlic, spaghetti sauce, water and dressing. Bring to a boil. Stir in noodles; reduce heat to medium low, and cover.
Cook, stirring occasionally, 10-15 minutes or until noodles are tender. remove from heat. Sprinkle with cheese. Cover; let stand 5 min or until cheese is melted. Makes 4 servings 2 cups each.
(This turned out really good. It was really fast, easy and I didn't have to turn the oven on.)
I have not tried any of these, because I am afraid that I would eat them. But I thought I would post them so if I ever decide to make them, I will know where the recipes are.
Homemade Girl Scout Cookies
