This Beef and Barley Soup is packed full of veggies and deliciousness!
1 lb Ground Beef
Salt and Pepper
3 Tablespoons Olive Oil, divided
2 Cups Sliced Carrots
1 Cup Chopped Celery
1 1/2 Cup Chopped Onion
2 Cups Sliced Mushrooms
1 Zucchini, chopped
4 Cloves Garlic, minced
1 Jalapeno, diced
1 Tablespoon Dried Thyme
64 oz Beef Broth
8.8 oz Barley
3 Tablespoons Worcestershire Sauce
Heat 1 Tablespoon olive oil in a large skillet over medium/high heat. Add beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Place in slow cooker.
Add 2 Tablespoons olive oil to the skillet along with carrots, celery, onions, mushrooms, zucchini, garlic, thyme and jalapeno. Cook until veggies are softened, about 5-7 minutes. Season with salt and pepper. Place in slow cooker.
Add broth, barley and Worcestershire sauce to the slow cooker. Stir to combine.
Cook on high 3-4 hours or low 7-8 hours.
Yield: 8-10 Servings (Slow Cooker Full of Soup)
This Chicken and Rice Casserole is a simple meal to prepare. This would be a great use for leftover turkey!
1 Family Size Box (Or 2 Regular Size) Chicken Flavored Rice-a-Roni
4 Tablespoons Butter, for Rice-a-Roni
3 Cups Shredded Chicken or Turkey
1 Stalk Celery, chopped
1 Onion, finely chopped
3/4 Cup Sour Cream
1 Can Cream of Chicken Soup
1/2 Cup Slivered Almonds
1/2 Cup Corn Flakes
Preheat oven to 325°F.
Prepare the Rice-a-Roni following the package directions.
Stir in chicken, celery, onion, sour cream and cream of chicken soup.
Transfer to a casserole dish and top with almonds and corn flakes.
Bake until bubbly, 20-30 minutes.
Yield: 6-8 Servings
-Recipe adapted from Mama Loves Food-
These Green Chile Enchiladas are really tasty. Chloe even ate them! I made them with shredded turkey instead of chicken. The original recipe calls for 1 lb chicken breasts, cooked with the onion. Either way they are amazing enchiladas. I ended up adding a little extra turkey and made 13 enchiladas. I fit 9 of them in my casserole dish and froze the remaining 4.
3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies
Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.
Heat olive oil in a large skillet over medium/high heat. Add onion and cook until softened, about 3-5 minutes. Add chicken and cook until warmed.
Melt butter in a saucepan over medium/high heat. Whisk in flour and let cook 1 minute. Slowly whisk in chicken broth. Bring to a bubble and let simmer until thickened. Remove from heat and stir in sour cream and green chilies.
Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese. Roll up tortillas and place seam side down the casserole dish.
Pour sauce over enchiladas and top with remaining cheese. Bake until sauce is bubble, about 15-20 minutes.
Yield: 8-13 Enchiladas
-This recipe is found many places online…although a good friend made it for us and sent me the recipe-
I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!
16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.
Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Yield: About 2 Cups
-Recipe Adapted From Cookin’ With Cyndi-
I have been making stir-fry once a week for several weeks now because I’ve found that my 2 year old will actually eat rice. Owen gets very excited when I say rice is for dinner. I don’t like saying that my kids are picky…they just haven’t learned to like certain foods yet. Chloe always says she will like certain things when she is older.
2 Tablespoons Canola Oil
1 1/2 Cups Shredded Chicken (or turkey)
12 oz Bag Frozen Stir-Fry Vegetables
8 oz Can Water Chestnuts
1/2 Cup Orange Juice
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Orange Zest
2 Cloves Garlic
1 teaspoon Ginger
3 Tablespoons Cornstarch
Blend together all the sauce ingredients in a blender or food processor. Pour the sauce into a small saucepan and cook over medium/high heat for about 5 minutes. The sauce will thicken up a lot.
Heat the oil in a wok or large skillet over high heat.
Add chicken, frozen vegetables and water chestnuts to the hot pan. Cook, stirring constantly until the chicken and veggies are hot.
Add the sauce and keep stirring until everything is coated in the orange sauce, about 1 minute. If the sauce is too thick, add a splash of orange juice.
Serve over brown rice.
Yield: about 3-4 servings