Tacos

I would imagine everyone has tacos on their menu at some point during the month.  But if you don't, it is very simple and easy to do.  
You can choose to do beef or chicken, hard shell or soft.  That is about as complicated as it gets!  
We like to do a taco bar around here at least once a month!  

Shells:  I always keep hard and soft shells around.  I also make my own shells, but they are only for special occasions ;)  since they are fried and take longer to make... The recipe for those is under Mexican if you would like to try them sometime!
**I do recommend warming the hard and soft shells before using.  Especially the hard shells. They have a stale taste to them when they come right out of the box...

I make beef and/or chicken using low sodium taco seasoning.  When making beef, I usually follow the directions on the envelope.  When making chicken, I chop the chicken and then I just sprinkle some seasoning over the chicken and cook it on the stove until it is not pink.  You don't have to use a seasoning, but once I introduced the kids to it one time, now that is what they prefer...  You could just season the beef or chicken with some cumin, garlic powder, chili powder, season salt... whatever sounds good or whatever you have on hand!

Toppings:
cheese (I like to use Monterrey Jack)
lettuce
salsa
sour cream
tomatoes
guacamole
corn
nacho cheese

Pretty much anything goes!   The kids love being able to make their own tacos!!!

Some families like to designate one night to tacos each week, some like to have a Mexican night each week, but not always tacos, and then there is us, who it fits when it fits!  Every now and then I do theme weeks for a month or two, but then I get bored with it...  
Margaritas and nachos or guacamole dip go well with tacos too! ;)  

The kids also love setting up the taco bar and helping me get out everything we need!  

Cheddar Chicken

This is an easy meal, the kids can help too!  My kids love crushing crackers for me!!!  

Cheddar Chicken

16 buttery cracker (Ritz) crushed (about 3/4cup)

6oz Cheddar, grated

1 clove garlic, finely chopped

Kosher salt and black pepper

4 skinless chicken breast

4 tablespoons unsalted butter, melted

• Heat oven to 350.  In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
• Dip the chicken in the butter, then in the cracker mixture, pressing gently to help adhere, and place in a foil-lined baking sheet.
• Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter.  Back until the chicken is golden brown and cooked through, 25-30 minutes.  

We had this with rice and green beans.  

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

With school back in session and fall coming around, pull out those crock pots!!!!  What a better way to come home to dinner already done!!!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

laurassweetspot.com

Serves: 6

Ingredients

2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. *(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.

*I recommend putting it in the broiler!  It turned out perfect!  Very tender!!!  The sauce was a hit with everyone!!!

Dorito Pie

I think this is one of my new favorite meals.  Super easy to make!  

I need start remembering to take pics of my meals...

Dorito Pie

www.centslessdeals.com

Ingredients

• 1 lb. ground beef
• 1 pkg. taco seasoning mix  (I used low sodium)
• 1/2 cup water
• 1 can crescent roll dough
• 1 cup sour cream  
• 1 cup shredded pepper jack cheese  (I used Montery Jack)
• 3 cups crushed Doritos
• 1/4 cup salsa
• 1/2 stick melted butter

Instructions

1. Cook ground beef.
2. Drain and return to the pan.
3. Add the taco seasoning mix and water.
4. Simmer until water has boiled off (around 5 minutes)
5. Separate the crescent dough into triangles
6. Spray a 9" pie dish with nonstick cooking spray
7. Press triangles into pie dish with the points toward the center of the dish.
8. Press seams together to seal
9. Sprinkle 1 - 1/2 cups of the crushed Doritos onto the crescent crust.
10. Spoon ground beef over the top of the corn chips, spreading evenly.
11. Mix sour cream with salsa.
12. Spread sour cream mixture over meat.
13. Cover with the shredded cheese
14. Top with remaining crushed Doritos.
15. Top Doritos with melted butter.
16. Bake at 400 degrees until the crust is golden brown (about 20 minutes)

Mozzarella Stuffed Meatloaf Minis

Now that we have moved and school is about to start up again, I thought I better start preparing meals instead of hamburgers and hot dogs on the grill every night!!  There isn't anything wrong with grilled hamburgers and hot dogs, but you can tell when summer is coming to an end because I am now getting tired of them!  
So here is a new recipe my family loved last night!  I wish I would have taken a pic but they were gone before I thought about it...  
I am not a fan of meatloaf, but this one is a winner!


Mozzerella Stuffed Meatloaf Minis
From: centslessmeals.com

1lb ground beef
1 egg
1/2 cup milk
1/2 cup breadcrumbs 
1/4 cup worcestershire sauce
1/3 cup ranch dressing
1 onion, diced
1lb mozzarella, cubed
muffin tin
salt and pepper to taste

1. Mix all ingredients except mozzarella in large bowl.
2. Once mixed, create a ball of meat mixture and press a cube of mozzarella into it.
3. Cover with equal amounts of meat mixture.
4. Reapeat until all meat is used up. (you want the balls to fit into a muffin pan)
5. Place mini meatloafs into greased muffin pan.
6. Bake at 350 degrees for 25-35 minutes or until baked through.

Asian Salad

Asian Salad, also known as Crack Salad in our family, is a favorite among friends and family!  I don't know how many times I have been requested to bring this to potlucks and for a copy of the recipe.  Here it is!!!!  I hope you enjoy it as much as we do!!!!

Asian Salad

2 pkg Ramen noodles, crushed (throw out the season packets, you will not need them)

1 cup blanched slivered almonds

2 teaspoons sesame seeds

½ cup butter, melted

1 head Napa cabbage, shredded (I use a bag of pre-shredded cabbage)

1 bunch green onions, chopped

¾ cup vegetable oil

¼ cup distilled white vinegar

½ cup white sugar

2 tablespoons soy sauce (I use low sodium)

1. In a medium skillet over low heat, brown Ramen noodles, almonds, and sesame seeds with melted butter.  Once browned, take off heat and cool.

2. In a small saucepan bring vegetable oil, sugar, vinegar to boil for 1 minute.  Cool. Add soy sauce.

3. In a large bowl, combine shredded cabbage and chopped green onions.  Add the noodle and soy sauce mixture.  Toss to coat.  Serve.

Chicken Sandwiches

We are finally moved into our new home and getting settled!  I am looking forward to cooking and serving my family meals in our new kitchen.  I love summer meals!  This is one of my husbands favorites.

Chicken Sandwiches  
Better Homes and Gardens 2004

2 skinless, boneless chicken breast, finely chopped
1 Tbsp butter
1 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
Dash cayenne pepper
1 3oz pkg cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 10oz can Rotel
2 green onions
2 Tbsp snipped fresh cilantro
sliced bread or tortillas
cucumbers, avocados, tomatoes, sliced
lettuce

1.  In a large skillet cook chicken in hot butter until lightly browned and no pink remains.  Stir in chili powder, cumin, garlic, and cayenne;  cook for 1 minute more.  Cool slightly. 
2.  In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. ( I add extra cream cheese and sour cream to make it creamier too.)  Fold in chicken mixture, drained Rotel, green onions, and cilantro.  Cover and chill up to 24 hours. (I chill for about an hour when I don't have time.)
3.  Spread mixture on slices of bread or on tortilla.  top with lettuce, and any veggies you like.  Roll up or make into a sandwich.  
Makes about 6 sandwiches.