This coming year, unfortunately, we were unable to coordinate as many of the kids activities as we have in the past. This is going to mean plenty of slow-cooked meals. We are big, big fans of the family dinner, we try to do it every single day. There are certainly going to be a few less in the new school year, and more serving yourself from the slow-cooker when you are home. I do not like dinner in shifts, but sometimes you just have to make due. Yes, that slow-cooker of mine will be put to good use. This meal was one that we all liked, anything served in a tortilla usually flies quite well around here. Wrap a meal in carbs and my family are happy campers.
Recipe slightly adapted from Allrecipes
- 1 1/2 pounds. beef flank steak
- 10 ounce can Rotel tomatoes with green chiles
- 1 jalapeno pepper, seeded and chopped tiny
- 2 cloves garlic, minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 medium onion, sliced
- 2 medium bell peppers, different colours, seeded and sliced
- 2 tsp. cornstarch
- 1 Tbsp. water
- 8 large Tortillas, we used sun-dried tomato flavoured
- salsa and sour cream for serving
1. Cut steak into slices and place in 5 quart slow cooker with next 7 ingredients. Cook on low for 7 hours. Add vegetable cook additional 1-2 hours.
2. Combine cornstarch and water. Stir into meat mixture. Increase heat to high and cook for 30 minutes.
3. Serve meat on warmed tortillas with salsa and sour cream.
4. Eat and enjoy!
Years and years…..and yes, even more years ago, I was a newlywed. Fresh in my new kitchen, brimming with ideas. The thing was, I was also working and sometimes after getting home from a 8 hour shift of working at the mall I just didn’t feel like cooking. One especially tired day, hubby came home and asked what was for dinner and I proclaimed. Mexican Pasta! I am sure this recipe is a little more what he had mind, Sadly, he was greeted with a serving a good ol’ KD with some salsa on top. So when I saw this recipe in Taste of Home Fresh and Easy, I had myself a good little chuckle and added it to the meal plan. KD and salsa this is not. It was very good, very easy and all three of the kids loved it!
- 1 pound ground beef
- 1 lrg. onion, peeled and chopped
- 1 can diced tomatoes (small)
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- 1/2 cup water
- 1 1/4 tsp. chili powder
- 1 tsp oregano
- 1/2 tsp. salt
- 2/3 cup uncooked macaroni
- 2/3 cup shredded cheddar cheese
1. Brown beef with onion in large skillet until beef is cooked through. Drain.
2. Add next 7 ingredients. Bring to a boil. Stir in pasta, and simmer, covered, for about 20 minutes, or until pasta reached desired consistency. Stir about every 5 minutes. Top with cheese, and return lid until cheese has melted.
3. Eat and enjoy!
When the kids and I make our weekly library trip I will often leave with a stack of cook books. I love to sit and read them. Just like a novel. Front to back, although I will only read the recipes that sound good, otherwise it’s all about the titles and pictures. this is also a great way to decide if it is a book that you would like to own, or a cook book that only has a few recipes you want to buy, in which case the library works great. On my most recent trip I picked up a copy of Gooseberry Patch Everyday One-Dish Meals. I would like to try almost every single recipe. It was immediately added to my amazon wish list, and I also made the weeks meal plans from it. Yes, of course, I made the Feliz Navidad Casserole, with our tree and decorations up, it was just to good to pass up. I did adapt it to use a few ingredients we had in the house, and a few I couldn’t find in the store. The final product, was a hit!
- 2 lb. ground beef
- 1 onion, peeled and chopped
- 1 (10 3/4 oz) can cream of chicken soup
- 1 can (4 oz.) green chiles
- 2 pkgs. Clubhouse Fajita with Roasted Chili Skillet Sauce (154 ml)
- 2 Tsp. cumin
- 1/2 tsp. salt
- 3 Cups grated cheddar cheese
- 6 10 inch flour tortillas
- 2 tomatoes
- 1 bunch green onions
- sour cream for serving
1. Cook ground beef with onion in large skillet until beef is cooked through. Drain grease.
2. Add soup, chiles and fajita sauce. Add cumin and salt. Stir to combine. Simmer 10 minutes.
3. Grease a 13 x 9 inch baking dish. Layer, 1/3 meat, 1/3 cheese, 1/2 tortillas, 1/3 meat, 1/3 cheese, 1/2 tortillas, 1/3 meat, 1/3 cheese.
4. Bake for 20 minutes at 350 degrees. Top with tomatoes and green onions. Sour cream on the side.
5. Eat and enjoy!
I absolutely love the flavor of buffalo sauce. I am the only one in my family who does. This seems to leave me with a lot of desire to eat and make said buffalo sauce , however, a whole recipe to eat all by myself is not really grocery budget friendly. I found this recipe over at The Lentzed Life and knew that I really wanted to make it. So I made a very kid friendly adaptation. It was delicious!
- 1 box penne pasta (16 ounces)
- 3 boneless skinless chicken breasts
- 1 Tbsp. olive oil
- 1/4 cup Franks Red Hot Sauce
- 1 cup Ranch Salad Dressing
- 1 cup grated cheese- I used Kraft Mexican, If you like blue cheese that would be a great option too
1. Cook pasta until al dente. Drain. Place in greased 13×9 inch baking dish.
2. Cook chicken in olive oil in skillet until just cooked through. Place in dish with pasta.
3. Combine ranch and hot sauce and toss with pasta until chicken until everything is mixed together well. Top with cheese.
4. Bake for 20 minutes at 350 degrees. Serve with additional hot sauce so you can adjust heat to your liking.
5. Eat and enjoy!