Tuesday, March 26, 2013

Chicken Tacos

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe
Photo: John Autry; Styling: Cindy Barr

My family loves tacos and these were no exception. This is the same recipe for slaw my family, from Honduras, has used for years except we add salt and pepper. I also doubled the recipe for the avocado sour cream mixture 'cause who doesn't like a lot of sauce?!

Chicken Tacos
slightly adapted from: my recipes


1 pound skinless, boneless chicken tenderloins3/4 teaspoon  chile powder 
1/2 teaspoon garlic salt 
1/4 teaspoon ground cumin 
Cooking spray 
  2 tablespoons fresh lime juice, divided 
1/4 cup light sour cream 
2 tablespoons 1% low-fat milk 
1/2 ripe peeled avocado, diced 
2 cups packaged angel hair slaw 
1/2 cup thinly sliced green onions 
1/4 cup chopped fresh cilantro1 tablespoon canola oil 
1/4 teaspoon salt 
8 (6-inch) corn tortillas


Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan. 

Combine 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth. 

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat. Heat tortillas according to directions. 

Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Crock Pot Tortellini Soup

This soup was so easy and tasty! I had my kids help, I'm pretty sure they could have made it all by themselves!

Crock Pot Tortellini Soup
 Slightly adapted from: Little Fellows

1 (19oz) bag of frozen cheese tortellini
1 small bag of fresh spinach
2 (14.5 oz) cans of Italian style diced tomatoes
1 block (8 oz) of  neufchatel cheese 

 1 lb. of ground sausage
4 cups of chicken broth


Brown the sausage and put all ingredients in crockpot,
chunking up the neufchatel cheese.
Cook on low for 4-6 hrs.

Serves 4-6

Oven Tacos

I saw this recipe on  pinterest a lot so we finally tried it and it was delicious! We even had it two days in a row and no one complained.

Oven Tacos
Serves 6

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1pkg. taco seasoning
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving. 

 Slightly adapted from: Mommy I'm Hungry

Monday, March 25, 2013

Fresh Apple Cake

Fresh Apple Cake 

 2 C. sugar
3 eggs
1 1/2 C. vegetable oil
1/4 C. orange juice
3 C. flour
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. cinnamon
1 Tbsp. vanilla
3 C. peeled, chopped apples
C. dhredded coconut
1 C. pecans

1/2 C. butter
1 C. sugar
1/2 C. buttermilk
1/2 tsp. baking soda

 Preheat oven to 325. Mix all cake ingredients in a bowl. Transfer to a greased 13x9 baking dish and cook in preheated oven for 90 min. Pour sauce on top while still hot. Cool and enjoy. Recipe from: Paula Dean

Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies
Makes about 48 cookies

 2 C. shortening
2 C. brown sugar
1 C. sugar
4 eggs
2 tsp. vanilla
1 tsp. coconut extract
4 2/3 C. flour
2 tsp. salt
2 tsp. baking soda
1 bag of chocolate chips

Mix all wet ingredients add flour, salt, and baking soda. mix until just combined, do not overmix. add chocolate chips. Put tablespoon size heaps onto baking sheet. Bake at 350 for 8-10 min. until golden brown. 
Notes: I always cook the cookies for the shortest amount of time to where they don't look wet anymore  and just starting to look golden brown, then let them finish cooking on the baking sheet. This makes it so they do not overcook and they are still chewy not dry.

Saturday, March 23, 2013


This was the best soup. It was like all my favorite soups mixed into one. When I told my family what we were having for dinner they all looked at me like I was insane when I said cheeseburger soup, but those looks were wiped off their faces the moment they tasted their first bite. It will forever be part of or repertoire. (big word huh, I totally had to spell check:))

Cheeseburger Soup
 slightly adapted from: The Recipe Critic

1/2 pound ground beef 
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (My hubbie hates velveeta so I used real cheese)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1.  Brown the ground beef in 3 quart saucepan.  Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.  Saute until tender.
3.  Add the broth, potatoes and beef and bring to a boil.  Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4.  In small skillet melt remaining butter (3 T) and add the flour.  Cook and stir for 3-5 minutes or until bubbly.  Add to the soup and bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat and blend in sour cream.  
Yield 8 servings
Recipe Adapted from: Taste from Home