Sausage and White Bean Stew

Ingredients:

1 lb Italian Style turkey or chicken sausage

4 cloves of garlic (minced)

1/2 medium yellow onion (chopped)

3/4 cup carrots (grated)

1 T basil (minced)

1/4 tsp each salt, pepper, and garlic powder

1 large can or 2 small cans petite diced tomatoes or crushed tomatoes (28 oz)

16 ounces chicken broth

2 cans cannellini beans, rinsed and drained (30 oz)

1/3 cup parsley (finely chopped)

1/4 cup water

Directions:

Heat sausage in non-stick skillet. Break apart, cooking until browned. Add garlic, onion, carrots, basil, salt and pepper. Cook 3 minutes. Add tomatoes and chicken broth. Bring to a boil. Add beans, parsley, and water. Simmer 5-10 minutes. Serve with grated parmesan cheese.

Lemon Chicken

Ingredients

4 boneless skinless chicken breast halves, sliced in half

1 teaspoon dried thyme

salt and pepper

3 tablespoons olive oil

1/4 cup all-purpose flour

1 red onion, thinly sliced

1 1/4 cup chicken broth

4 lemons, juiced.

1 to 2 tablespoons butter

Directions

Season chicken with dried thyme and salt and pepper. Pour flour into a gallon sized ziploc bag. Place seasoned chicken inside the ziploc bag. Seal the bag and shake. Shake until chicken is coated in flour. Heat a large saute pan over medium heat and add the oil. Add chicken to the hot oil and saute until cooked through. When chicken is done, set aside to rest on a plate. Cover with foil to keep warm.

In same saute pan, add onions over low heat. Cook until tender. Add chicken broth and lemon juice. Turn the heat up to high. Bring to a boil. Turn the heat to low. Stir. Add butter. Stir. Simmer for a couple minutes. Remove chicken from plate and place back into pan. Spoon sauce over the chicken. Cover. Continue to simmer for a couple more minutes. Serve warm!

** My family loves this chicken recipe. I usually serve this with a salad and garlic bread. The recipe sounds more complicated to make than it really is. It is easy and really good! Give it a shot!

Cheese Ball

Ingredients:

2 packages cream cheese (8 oz)
1 package crumbled blue cheese (4 oz)
16 oz. shredded cheddar cheese
1/2 cup finely chopped onions
1 Tablespoon worcestershire sauce
1-2 cup(s) finely chopped pecans

Directions:

Place cream cheese, crumbled blue cheese, and shredded cheddar cheese, onions, and worcestershire into a bowl. Mix together and form into a ball. Refrigerate the cheese ball for about 20 minutes or freeze for 10 minutes. Remove. Gently pat the finely chopped pecans into the cheese ball and/or roll the cheese ball around in the pecans. Refrigerate the cheese ball overnight. Serve with Triscuit crackers, Fritos, or any other crackers that you enjoy.

** This recipe makes a very large cheese ball. The large cheese ball is perfect for family gatherings and holidays; however, feel free to divide the mixture into two parts and make two smaller cheese balls.

Taco Soup

This is a picture of the taco soup that I made tonight. I used whatever ingredients that I had in the pantry. I ended up using black beans and northern beans. I didn't have a can of corn or hominy, so I just left it out this time. Be sure to try it with the corn or hominy though...it's super yummy! Also, don't forget to top with tortilla chips, shredded cheese, green onions, and sour cream. The whole family loves this recipe! Some like it with the toppings and some like it without. Others spoon it onto fritos and top with cheese to make a frito-pie. You can do a lot with this recipe. Enjoy!

Ingredients:

1 - 1.5 pound(s) lean hamburger meat
1 package taco seasoning
1/2 yellow onion, diced
2-3 cloves garlic, minced
1 can rotel
2 cans diced tomatoes
1 cans pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or hominy, rinsed and drained
1 cup water
1/2 cup spicy V-8 juice OR 1/2 cup spicy bloody mary mix
1 teaspoon cumin
1 teaspoon garlic salt

Directions:

Coat large pan with cooking spray. Cook meat and onion over medium heat until meat is no longer pink. Add garlic and cook a couple minutes longer. Add taco seasoning and cook according to directions on package. Remove the meat, onion, and garlic from the pan and place into crockpot. Add rotel, diced tomatoes, pinto beans, kidney beans, corn/hominy, water, and spicy bloody mary mix to the crockpot. Stir. Add cumin and garlic salt. Stir. Cook on high for 4-6 hours.

Top with tortilla strips, shredded cheese, green onion, and sour cream. Or...just eat it alone.

** I sometimes switch around the types of beans in the recipe. For ex, I might use 2 cans of pintos, or 1 can of pintos and 1 can of chili beans. I have also used black beans and navy beans. You get the idea. Feel free to use whatever beans you like best.

** Also, I usually add however much extra water to the recipe that I think I need. It just depends on how "soupy" you want the recipe. It tends to thicken as it sits, so don't hesitate to add a little more water and re-heat.

Turkey Enchilada Casserole

Ingredients:

1 pound lean ground turkey
1 medium onion, chopped
3 garlic cloves, minced
2 cans black beans (15 oz each), rinsed and drained
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can diced tomatoes (14.5 oz)
1 teaspoon each onion powder, garlic powder, and ground cumin
12 corn tortillas (6 inches)
2 cups shredded reduced fat cheddar cheese (8 oz)

Directions:

Coat large pan with cooking spray. Cook turkey and chopped onion over medium heat until meat is no longer pink. Add garlic, cook a couple minutes longer. Drain. Place meat, onion, and garlic back in pan. Stir in the black beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Stir occasionally.

Spread about 1 to 1 1/2 cups of the meat sauce into a 13x9 inch baking dish coated with cooking spray. Top with one layer of corn tortillas. Tortillas will overlap. Spread with half of the remaining meat sauce. Sprinkle with 1 cup of cheese. Top with another layer of corn tortillas. Tortillas will overlap. Spread the rest of the meat sauce over the tortillas.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted

** I usually use more cheese than the recipe calls for in both of the cheese layers. Also, I use canned garlic that is already minced.

Hi there!

I just want to start by saying that I AM NOT A VERY GOOD COOK! However, I do have several recipes that I refer to as my "go to" recipes. They are all quick and easy recipes that my family enjoys. I am starting this recipe blog because all of my recipes are scattered throughout the house, recipe folders, internet, etc. I am tired of searching for a recipe when I want it, so I am going to post them all here! I'm super excited to have everything in one place. It will make life much easier. Feel free to use any recipes that look good to you!