My daughter likes Chicken Noodle Soup and this recipe from Betty Crocker is pretty good. I make it with stock instead of broth. It opens in a new tab (always).
Mexican Rice is basically rice with sazon seasoning added.
- sazon seasoning mix (found in the Mexican section of your store)
Prepare rice according to package directions or according to the manufacturer’s instructions for your rice cooker. Add one packet of sazon seasoning to the water for every 2 cups of long grain or brown rice or 4 cups of instant rice.
This is one of those, “if you can do A, why can’t you do B,” recipes. If you can use Italian dressing mix to make Italian chicken, why not taco mix to make Mexican chicken? This is not really Mexican any more than 3-Ingredient Chicken is Italian. It tastes good though, and that’s what counts.
3-Ingredient Tex-Mex Chicken
- 8 chicken thighs and / or drumsticks, skin removed
- 1 envelope taco seasoning
- 1/2 c dark brown sugar
- Heat oven to 350
- Line baking sheet with foil.
- Combine taco mix and brown sugar.
- Rub on chicken pieces
- Bake 30 minutes, turn, bake 30 minutes longer or until done.
This is something Kroger does. You choose your fish or shrimp from the case and a seasoning and they seal it in a pouch. The pouch has directions to bake it So you get flavorful fish or shrimp and it’s a snap to do. Even fro me. I grew up on the Dakota prairie and have no clue about cooking fish or seafood so this is how I deal with it. You can find more about it here on Kroger’s Web site (opens in a new tab).
This is just what it sounds like. The secret is the cheese. And the sweetener.
Real Good Cornbread
- 2 (8.5 oz) boxes corn muffin/bread mix
- 1 cup milk
- 2 eggs, beaten
- 1 (8.75 oz) can corn kernels, drained
- 1 tsp sugar or 1 squirt liquid sugar substitute
- 1/2 c shredded Monterey Jack cheese
- Preheat oven as directed on box
- Spray 13″ x 9″ pan with cooking spray or oil
- Combine all ingredients
- Pour into pan and bake as directed on box for cornbread — it may not be done so be prepared to bake it 5 or 10 minutes longer — until just golden and top springs back when gently pressed,
- Let cool 10 minutes before cutting or it will fall apart.
My bell pepper hating daughter doesn’t mind the 2 red bell peppers in this recipe. It could be because the flavors are overshadowed by the chili spices. If you want the chili hotter, add cayenne to taste. This is good on hot dogs and with corn bread and in Frito pies.
Bacon and Beef Chili
- 7 slices thick-cut bacon
- 2 red bell peppers, chopped
- 2 cloves garlic, minced
- 2 Tbsp chili powder
- 2 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 2 tsp cumin
- 1 lb ground beef
- 8 oz can tomato sauce
- 14 oz can fire roasted diced tomatoes
- Grated cheese for serving
- Cook bacon on medium until crisp
- add peppers and garlic and cook 5 minutes
- Add ground beef and spices, cook until beef is browned.
- Add tomato sauce and tomatoes. Cook till heated through.
- Top with grated cheese or serve with grated cheese on the side.
This is good with rice, tortillas, or tortilla chips. You can use the store brand of tomatoes with green chiles but you have to drain them to keep the consistency of the casserole from getting runny.
Mexican Chicken Casserole
- 2 boneless, skinless chicken breasts
- 1/2 tsp garlic
- 1/2 c chicken broth or stock
- 1 can Ro-Tel, drained
- 4 oz cream cheese
- 2 c shredded Monterey Jack or Colby-Jack cheese
- Preheat oven to 350.
- Cook chicken breasts and garlic in stock in skillet on medium until chicken is done.
- Shred chicken into 13″ x 9″ pan, discarding any remaining stock.
- Mix in drained Ro-Tel.
- Dot with cream cheese.
- Cover with cheese.
- Bake uncovered about 35 minutes or until slightly brown around edges.
This recipe goes in a 13″ x 9″ pan instead of a loaf pan, but it has meatloaf ingredients (beef, bread (in the form of a box of stuffing mix), sauce). It also has your vegetable (zucchini and mushroom) so you can get away with only a salad as an accompaniment or it you do carbs, some garlic toast or knots from the frozen section. The recipe is from Kraft and opens in a new tab. Easy Italian Layered Meatloaf.
I got this recipe from my friend Renee Wade, but it is similar to what my grandma would make. Yes, it uses a head of lettuce and kielbasa. It’s Polish peasant food. Probably the “real thing” has a potato in it and not a can of soup but my grandma passed many years ago and this is really tasty.
- 1 small head lettuce
- 1 14-16 oz pkg kielbasa, cut into 1" pieces
- 1 can condensed potato soup
- 1 heaping tsp granulated chicken boullion
- 2 tsp white vinegar
- pepper and salt to taste
- flour/water mixture to thicken to preference
- 3 Tbsp heavy cream
- 1 heaping tsp dried chopped onions
- Put 4 cups of water in pot, add onions and bring to boil.
- Cut up head of lettuce and add to pot. Add bouillon and kielbasa after lettuce has started to wilt.
- Boil for 10 minutes and add vinegar. Cook potato soup with a ½ can of water in another pot and once consistency is smooth add it to main pot.
- Add pepper and salt to taste. Once lettuce is wilted to personal preference, add flour/water mixture slowly to pot stirring frequently till desired thickness is achieved.
- Boil for 1 minute lightly, then turn stove off and add half and half.
Because cabbage dressed with ranch dressing tastes pretty good. You can optionally add crumbled, cooked bacon.
- 1 package coleslaw mix
- 1/2 - 1 c ranch salad dressing
- Combine ingredients.