Everyday Food for Busy People
This is a recipe that will be made often in my house. My kids have been asking for it again already.
I first saw the recipe when Mary from Giving Up on Perfect linked it for Ingredient Spotlight. I’ve since spotted it on Pinterest several times. This soup is fantastic! And it’s easy too.
I made just a few minor changes to the way Mary fixed it. I doubled the recipe, which made a lot. It completely filled my 6 quart slow cooker. Here’s what you’ll need: [Read more...]
These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen. But even if you need to do some grilling first, they are easy. (If you do need to grill, cook more than you need and stock your freezer with the extra.)
The ingredients can be changed and swapped too. Use cooked chicken instead of grilled, or use ground beef or leftover roast beef. Swap out the Black Bean and Corn Salsa for another variety. Skip the cream cheese and use Monterey Jack instead. Anything goes, and it’s all good.
Here’s what you’ll need: [Read more...]
These have been the handiest things to have stashed away in the freezer. We’ve eaten them for a quick lunch or when someone needs to have dinner at an odd time. The heat up in the microwave and taste great.
I read about the idea on the SC Johnson website in a post written by Sandy of The Reluctant Entertainer. She shared her method for freezer burritos, but didn’t share a recipe. I took her idea and decided to create a black bean and rice filling. In just a little time I had 20 delicious burritos in the freezer.
Here’s what you’ll need:
I thought I was making a salad, but my family decided it was a salsa. It did taste good scooped up on chips.
There must be a kachillion ways to make this dish. I put mine together based on what I had available in the pantry.
This is a beef spin on the Black Bean and Corn Chicken Taco Bake. I was trying to come up with a dinner idea the other day and had all the ingredients except chicken. But I had cooked ground beef in the freezer, so decided to give it a try. It turned out really well. Just as easy as the chicken version and just as tasty. [Read more...]
A few years ago we were lucky to get to go to Walt Disney World on their free dining plan. We ate at the Whispering Canyon Cafe in the Wilderness Lodge one day for lunch and ordered Nachos. They were wonderful. Meaty, cheesy, just the right amount of spice. I set about to create a version to make at home and this is what I came up with. Not only are they delish, they are also easy and quick.
You’ll be declared “Best Cook” for making this dish and you’ll love yourself too for how easy it is. It’s a great feeling to have dinner all cooked in the crockpot when you get home after a long day, or just to know it’s finished and you’re free during that time before dinner when little ones get very needy.
Ingredients
Instructions
Chicken Fiesta with Black Beans
3-4 boneless chicken breasts (I like to use the tenders, as they break apart easily while cooking)
15 oz. corn, drained
15, oz black beans, rinsed and drained
1 Tbs. cumin
1 tsp. chili powder
onion, sliced
green pepper, sliced
14 oz can diced tomatoes
6 oz tomato paste
Combine all the ingredients in the crockpot and mix well. cover and cook on low for 5-6 hours. Garnish with cheese and serve over cornbread or in tortillas. Yum!
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