Everyday Food for Busy People
Does this ever happen to you? You know dinner is going to be chicken because you’ve got a pack of boneless breasts/thighs/tenders or bone-in legs/breasts/thighs. But you have no desire to think up a recipe to turn them into dinner.
You don’t need a recipe. You just need some ideas.
Here are 10 ways (plus a few cooking methods) to get you started. [Read more...]
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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...]
I made these one day when I had a gaggle of giggling girls here for lunch. There were a few boys present too.
Thankfully, these were a hit with all of them and they only took 5 minutes to fix. I’m thinking these may come to the rescue one of those nights when we’re running out to a soccer game this fall.
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...]
I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish. I altered a recipe that I cut off a box many years ago. I think it came from Uncle Ben’s instant brown rice, but I’m not positive. I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice. Yum! [Read more...]
My friend, Claire left this recipe in a comment here on Eat at Home. It’s fast, easy and Mexican so of course I had to try it. I’m happy to say that it’s delicious too! There are only 4 ingredients to put together, which is a nice bonus. [Read more...]
This is so good and easy. A delicious Mexican meal that cooks in a crockpot – 2 of my favorite things. I adapted the recipe from The Ungourmet.
Here’s what you’ll need: [Read more...]
This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.
Here’s what you’ll need:
2 cans of dark red kidney beans
onion
garlic
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream for extra yummy-ness
Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor. I usually forget that step and just cook it in water.
Chop up the onion and garlic. If you’re not in the habit of using fresh garlic, you might want to give it a try. The pre-chopped stuff in the jar works fine for this recipe, but it isn’t nearly as good.
Saute the onions and garlic in the oil until the onions are transluscent.
Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
Serve it over the rice with shredded cheese and sour cream, if you like.
Ingredients
Instructions
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