Beef Taco Skillet

I made this for dinner tonight and it was so yummy I had to run and put it on my blog to share with all of you. It really took maybe 5 minutes to prepare it and it was complete in less than 20! So so easy. It is a Campbell's recipe. Chances are...you'll have the ingredients on hand. I hope you'll enjoy it as much as my family did!

ingredients:
1 lb. ground beef
1 can Campbell's Tomato Soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1" pieces
1/2 cup shredded Cheddar cheese

directions:
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.

Makes 4 servings.

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BLT Ranch Salad Pizza

I received this recipe from a friend that is a Pampered Chef Consultant. It was just what I was looking for--something new and delicious for dinner. Though the prep time was a little more than most of my meals, it wasn't too complicated at all. It is really easy to make it --less-fattening-- too...just substitute some of the ingredients for lower-fat options. The results were fabulous...my family LOVED it!

ingredients:

1 pkg refrigerated pizza crust (or make your own)

2 cups thinly sliced lettuce

2 plum tomatoes

1 pkg, 8 oz., cream cheese, softened (I used the low-fat version)

1/2 cup ranch salad dressing, divided

1 garlic clove, pressed

1/2 cup shredded cheddar cheese

1/4 cup pitted ripe olives, sliced

1/4 cup chopped red onion

6 slices bacon, crisply cooked, drained and crumbled (or use turkey bacon)

directions:

1. Preheat oven to 400. Unroll pizza crust to within 1 inch of edge of lightly floured rectangle stone. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. On cutting board, thinly slice lettuce. Seed and dice tomatoes.

3. In medium bowl, combine cream cheese, 1/4 cup of the salad dressing and garlic; mix well and spread evenly over crust.

4. Top Pizza with lettuce, tomatoes, cheese, olives, onion and bacon.

5. Drizzle with remaining dressing. Cut into squares; serve immediately.

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Sausage Tortellini Soup

A very thoughtful friend brought this over last night for my family, as I've been a bit under the weather. It was so yummy, I thought I'd share it. I'm excited to have another meal to add to our family-meal-rotaion. The recipe comes from my ward cookbook...by Melinda Thompson. Thank Liv!

ingredients:
2 lbs. ground Italian sausage
2 cloves minced garlic
1 med. chopped onion
6 c. beef broth
6 c. canned pureed tomatoes
3 large carrots, chopped
2 Tbsp. oregano
3 1/2 c. tomato sauce
2 tsp. basil
2 Tbsp. parsley
1 bay leaf
2 (10-oz.) pkgs. tortellini

directions:
Brown sausage and drain. Saute onion and garlic in a large pot. Add all ingredients except tortellini. Simmer 2-3 hours. Add tortellini the last 45 minutes of cooking time.

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Melting Mint Brownies

I made these today and they are delicious. I actually had them at a Stake Activity Day Girls Father/Daughter Dinner & Dance. I got the recipe so that we can serve them at one of our activities. The mint layer just melts in your mouth.

Brownies--make this recipe or for faster service, make a box mix

ingredients:
1/2 c. butter
4 ounces unsweetened chocolate
1 1/2 c. sugar
3 eggs

1 1/2 tsp. vanilla extract

1 c. flour

1/2 tsp. salt

directions:

Heat the oven to 350 and great a 9-inch square pan.

Place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth.

In a separate bowl, whisk together the sugar and eggs.

Stir in the chocolate and the vanilla extract.

Finally, stir in the flour and salt until thoroughly combined.

Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean.

Cool for at least 1 hour.

Mint Frosting Layer

ingredients:

1/4 c. softened butter

2 1/2 c. confectioners sugar

1 1/2 to 3 Tbsp. milk

1/2 tsp. peppermint extract

green food coloring

directions:

Cream the butter and confectioners' sugar.

Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable.

Beat in the peppermint extract.

Tint to the desired shade with green food coloring.

Frost the cooled brownies, cover, and chill for 1 hour.

Chocolate Topping

ingredients:

3/4 c. semisweet chocolate chips

3 Tbsp. butter

directions:

Pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts.

Stir until smooth.

Pour the chocolate over the brownies and smooth it with a knife.

Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut.

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Pumpkin Crisp

I made this last night for a game night, and it was SO delicious and everyone really loved it. I think I first got this recipe while living in NY...and they had us make it for an Enrichment night at church. It is excellent and warm for fall eating...and anytime you want a delicious flavorful dessert.

ingredients:
1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups chopped pecans
3 Tbsp. brown sugar
1 cup melted butter

whipped topping

directions:
Preheat oven to 350.

Grease bottom of 9x13" pan.

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Sprinkle with brown sugar.
Drizzle with melted butter.

Bake for 55-60 minutes or until golden and set.

Cool Completely.
Serve with whipped topping.
Refrigerate leftovers.

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Tami’s Creamy Chicken Soup

(my friend made this for a holiday party one year and it was rather tasty. I just made it last Sunday and threw everything into the crock-pot before church--and it was great that way too)

2 big cans (26 oz each) cream of chicken soup (you can use 98% fat-free)
1 can evaporated milk
1-2 Tbsp. Mrs. Dash’s seasoning
3 Tbsp. chicken bullion

Put on stove and heat (not boiling). Turn down to lowest setting and add:
2-3 cups milk

In meantime boil:
frozen pack peas
frozen pack carrots

Boil:
6 cubed potatoes

Boil & Shred:
5 chicken breasts (I used a rotisserie chicken--all de-boned and cut up)

Throw all in a pot together.
Add some water from chicken and potatoes. Simmer.
Put cheese on top when you serve.

This makes a huge serving for a crowd--you can get at least 2 meals from it, or you can halve the recipe.

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Speedy Chicken Stir-Fry

We had this for dinner tonight. I got it from the Kraft's Food & Family book. You should subscribe to this if you don't get it--it's free--and it has really yummy and delicious recipes that are realistic for a family (not too difficult or over the top exotic). This gets added to our meal rotation for sure.


ingredients:
8 oz. angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing (you wont be sorry you bought this ingredient--it's fabulous)
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Planters Dry Roasted Peanuts (we used some cashews)
Sesame Seeds (this was our own little add in)

directions:
Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.
Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute; stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the nuts.
Makes 4 servings, 2 cups each.
Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

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