Taco-rific Beef and Cabbage

This is a fusion stir-fry. It’s got the tastes of tacos but uses cabbage for body. No beans, as my son hates them. I prefer to use the leanest ground beef that I can budget for as that saves having to drain it. I tend to use regular taco seasoning but the mild tomatoes for an in-between heat level. My taste buds grew up in the Dakotas, not Texas.  I have a friend who self-describes as having “toddler taste buds” … in that case, you could even do one can of regular diced tomatoes and only one with chiles.  Be sure to drain well and cook off the liquid though.

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Taco-rific Beef and Cabbage

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Ingredients
  • 1.5 Tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 lb ground beef, leaner means you don't have to drain it.
  • 1 packet taco seasoning, can be mild for kids
  • 2 cans tomatoes with diced green chiles (RoTEL, can be mild for kids), drained of liquid
  • 1.5 - 2 c frozen corn kernels
  • 1 16 oz bag coleslaw mix (not the kit, just the shreds)
  • 3 scallions, sliced thin
  • taco sauce and/or hot sauce for drizzling, optional
Method
  1. Heat oil in large skillet over medium.
  2. Add garlic, cook until fragrant, about a minute.
  3. Add beef and brown, breaking it up as you go. Drain off fat if you need to, then add taco seasoning, drained tomatoes, and corn kernels.
  4. Stir and cook until heated and most of the liquid is cooked off.
  5. Add coleslaw mix. Cook on medium until the coleslaw is as wited as you like it.
  6. Remove from heat and top with scallions.  Serve.  Individuals can drizzle the top with taco sauce or hot sauce at their preference if they’d like.

Chicken Florentine

“Florentine” means “in the style of Florence” which, in cooking, means it uses spinach.  Chicken Florentine is healthy and looks pretty, as spinach is a beautiful dark green, contrasting with the red of tomatoes and the light color of the creamy sauce. And it tastes, good, too.  This recipe is low on carbs unless you serve it over pasta or rice or with garlic bread (which I tend to do). With a salad, it would be a good, low-carb meal.

Simply Peachy Slow Cooker Pork Roast

Peaches are a summer fruit but you can enjoy this roast anytime because it uses canned peaches. I like this with rice, but it could be served with orzo or steamed broccoli or other accompaniments.

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Simply Peachy Slow Cooker Pork Roast

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Ingredients
  • 1 3-lb pork loin roast
  • 1/4 tsp onion salt
  • 1/4 tsp pepper
  • 1 can (15.25 oz) sliced peaches in syrup
  • 1/2 c chili sauce
  • 1/3 c dark brown sugar
  • 3 Tbsp apple cider vinegar
  • 1 tsp pumpkin pie spice
  • 1 Tbsp cornstarch mixed with 2 Tbsp water
Method
  1. Spray slow cooker with cooking spray.
  2. Place roast in slow cooker, season with onion salt and pepper.
  3. Drain peaches, reserving syrup.
  4. Whisk syrup, chili sauce, brown sugar, vinegar, and spice.
  5. Pour over roast
  6. Cover with peach slices.
  7. Cook 6 hours on LOW.
  8. Remove meat and peaches.
  9. Allow roast to rest 10 minutes.
  10. Meanwhile, put liquid from cooker into saucepan.
  11. Bring to a boil over medium-high.
  12. Add cornstarch/water mixture.
  13. Cook, stirring, about 30 seconds or until sauce thickens.
  14. Serve with rice.

Smothered Cheesy Sour Cream Chicken

Wow. I tried this Smothered Cheesy Sour Cream Chicken and it was amazing.  It’s not only cheesy — it’s garlicky and Italian-themed, too.  I used store-brand sour cream and put one 8-oz container and didn’t measure for volume.  I also used the smaller mozzarella slices so I needed two per larger breast.  The important part is to cover the breast with the mozzarella slices. And there may not be enough goop to smother the breasts.  Make sure the cheese slices are covered and the goop will spread to fill the pan. I used an 11″ x 7″ brownie pan, but use whatever will hold however many breasts you have for the number of people.  2, 3, or 4.  If you make more than 4, you’ll need to double the goop ingredients and use more slices of mozzarella.

Garlicky Greek Chicken

I love recipes that use my cast-iron skillet. Lemon is an often-overlooked seasoning. Everyone knows and loves garlic (well, most people anyway, except vampires), but lemon add a bright citrus note that can wow.  The marinating process is better if you let it go for the full two hours — I like to make Garlicky Greek Chicken on Sundays while I prep lunches for the week.

Best Damned Bacon-Ranch Chicken

This was shared on Facebook by a few people and by a budget page that I can’t find a link to now so maybe whoever ran it left social media or something.  Anyway,  I tried it and liked it.

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Best Damned Bacon-Ranch Chicken

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Ingredients
  • 3 boneless skinless chicken breasts
  • salt and pepper to taste
  • 6 Tbsp ranch dressing
  • 6 slices thick-cut bacon
  • 2 c shredded extra sharp cheddar
  • chopped scallions for garnish (optional)
Method
  1. Heat oven to 400.
  2. Spray 13″ x 9″ pan with cooking spray
  3. Salt and pepper chicken, place in pan
  4. Put two tablespoons of ranch on each breast and rub in with back of spoon.
  5. Layer two slices of bacon on chicken to cover.
  6. Cover with even layer of cheddar.
  7. Bake, uncovered, 40 minutes or until chicken is 165.
  8. Garnish with scallions (if using).

Cajun Alfredo Skillet

This has combo protein in it.  And Cajun seasoning.  And bell pepper and onion.  Feel free to double the spice as the quantities here are for people not accustomed to the Cajun blend. It’s like chili powder though, in that some have more heat than others.  If you want extra heat, add some red hot sauce that comes in the bottle with the tiny neck, sold under various names (not sriracha, that’s Asian).

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Cajun Alfredo Skillet

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Ingredients
  • 1 large or 2 small chicken breasts, diced
  • 1 Tbsp Cajun seasoning, divided (I use Slap Ya Mama)
  • 1 tub (8 oz) cream cheese spread
  • 1/4 c + 2 Tbsp milk
  • 2 tsp canola or other unflavored cooking oil
  • 1 ea red and green bell pepper, cut in half strips
  • 1 onion , sliced in half-rings
  • 1/2 lb smoked sausage, cut in half-moons
  • 3 c cooked brown rice
Method
  1. Toss chicken with 1 tsp Cajun seasoning.
  2. In bowl, mix cream cheese with 2 Tbsp milk
  3. Heat oil in mondo skillet on medium.
  4. Add chicken and veggies. Cook, stirring frequently, until chicken is done, 6-7 minutes.
  5. Add sausage, cook 3 minutes, stirring frequently.
  6. Add cream cheese mixture, 1/4 c milk and 2 tsp Cajun seasoning.
  7. Cook until heated through.
  8. Stir in rice.