Chipotle Scrambled Eggs

These eggs are yummy!

1 dozen eggs
1/4 cup milk
2 tsp. butter
2-3 diced chipotle peppers in adobo sauce
1 tablespoon of adobo sauce
2 tsp. diced red onion

Mix ingredients until well blended, scramble and enjoy!

Serves 4-6

Momma's Chicken Noodle Soup

1 original rotisserie chicken (I get mine from Walmart) or 3 pkgs. pre-cooked grilled chicken chunks.
2 boxes of chicken broth
3 chicken bouillon cubes
1 cup chopped carrots & celery
2 tsp. dried parsley
2 tsp. black pepper
1 cup water
1 1/2 cups egg noodles

In a large soup pot, add the broth, bouillon cubes, veggies, parsley, pepper & water. Stir and bring to a slow boil. Pull chunks of white meat from the chicken and add to the soup, then add the egg noodles. Cover and let simmer until veggies are tender and noodles are done, it doesn't take long.
My family says this is the best soup ever. :-)

Chicken Fried Steaks

2 pkgs. cubed steaks
flour
eggs
milk
seasoned salt & pepper

In a large bowl, add 2-3 eggs, some milk & pepper and stir until mixed. In a large ziploc bag, add flour, seasoned salt & pepper. Take the steaks and dip in the egg mixture and then place in the flour mixture. Close the bag and shake until the steak is coated well with flour. Place steaks in non-stick skillet with canola oil that's preheated to a high temp. (Be careful adding the steaks so you don't splash the hot oil.) Cook until browned on both sides and juices run clear. Serve with cream gravy & mashed potatoes.

Crock Pot Philly Cheese Steak

1 1/2 lbs. sirloin steak, cut into 1/4 in thick strips
2 onions, sliced
2 bell peppers, sliced
2 tablespoons minced garlic
1 can cream of mushroom soup
4-5 tablespoons worcestershire sauce
1/2 tsp. pepper
1/4 cup parmesan cheese
garlic salt
hoagie rolls
provolone cheese
butter

Place all ingredients except garlic salt into your crock pot. Stir to mix ingredients and turn on low heat and cook for 8 hours.
To make sandwiches, take the rolls and slice open. Spread butter and sprinkle a little garlic salt on the rolls. Place in the oven and toast for a few minutes, don't cook too long or they will get too hard. Top the bottom half of the roll with the meat mixture, then add provolone cheese and add the top half of the roll. Microwave about 25 seconds just before eating to help melt the cheese.

We love to eat ours with funyuns.

Super Easy Cheeseburger Pie

1 lb lean ground beef or turkey
1 onion, chopped
1/2 tsp. salt
8 oz. shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
1 can rotel
1 can ranch style beans

Preheat oven to 400. Using non-stick cooking spray, coat a small casserole dish or a 9" pie plate. In a non-stick skillet, cook beef and onion until browned and drain. Add rotel and ranch style beans to beef and mix. Spread into your casserole dish or pie plate. Sprinkle with salt & cheese. Stir together the milk, eggs & Bisquick mix and pour over the meat mixture. Bake about 25 minutes until golden brown. The cheese will cook into the bisquick mix and the topping is very good.

To make a taco version, add 1 pkg. of taco seasoning to the meat mixture. Serve with chips, salsa & queso, or a salad.

Spicy Honey Wings

20 chicken wings

1 1/2 cups flour

3 tablespoons garlic powder

1 tsp. salt

canola oil for frying

1 cup hot pepper sauce

1/2 cup honey

3 tablespoons brown sugar

3 tablespoons of spice mixture (recipe below courtesy of Emeril Lagasse)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

(combine all ingredients and place in a ziploc bag or container.)

Preheat oven to 450. Line a baking sheet with parchment paper or foil.

In a large bowl, combine chicken wings with flour, garlic powder, salt, white pepper & spice mixture. Dredge the wings in the flour mixture, shaking off excess. Deep fry the wings until crispy and golden brown, about 12-15 min. While wings are frying, mix the hot sauce, honey and brown sugar in a large bowl until the mixture is smooth. Remove the wings from the oil and pat dry, then dip in the hot sauce mixture. Lay the wings on the baking sheet. Bake until the sauce is dry, about 12-15 minutes. Serve hot with ranch dressing.

Debbie's Chipotle Chili

I entered my chili recipe in a contest about 3 years ago, and won $100.00 and my recipe was published in the magazine...:-)

2 lbs. lean ground beef (you can also use ground turkey)
1 small onion, chopped
2 tsp. salt
6 chipotle chilies in adobo sauce (chopped)
1 can diced tomatoes
1 can ranch style beans
2 cups chicken broth
2 cups of water mixed with 2 tsp. corn starch (for a thinner chili, add a little more water.)
3 tablespoons chili powder
3 tsp. minced garlic
shredded pepper jack cheese
fritoes

In a non-stick skillet, brown your meat and drain. Add the meat to a large pot and add remaining ingredients except for the cheese and fritoes. Bring to a boil, then reduce heat and simmer until good and hot. Serve over fritoes and top with cheese.

2 Quick Meals using Pre-cooked Chicken Fajita Meat

#1 Chicken Fajitas
2 pkg. John Soules Chicken Breast Fajitas/fully cooked (I found them at Walmart)
2 bellpeppers, sliced
1 large onion, sliced
2 tablespoons canola oil
shredded cheese
guacamole
diced tomatoes
salsa
sour cream
In a large skillet, add canola oil, peppers & onions. Cover with a lid and saute' on medium heat until the veggies are tender and browning a little. Add the chicken breast fajita meat and stir together. Cover with a lid and simmer until the chicken is hot. Serve with flour tortillas, shredded cheese, tomatoes, guacamole, sour cream, salsa & chips.

#2 Chicken Fajita Quesadillas
1/2 cup shredded pepper jack cheese
1/2 cup shredded monterjack cheese
leftover chicken fajita mixture
flour tortillas
warm up your leftover chicken fajitas and remove from heat. Add cheeses. Stir until blended. Lay out your tortillas and add some of your chicken mixture evenly. Lay another tortilla on top. In a non-stick skillet sprayed with cooking spray, place the assembled quesadilla in the pan and allow to cook for about 2 minutes on each side or until golden brown and cheese is melted through.
Serve as is or with salsa, chips, guacamole, queso, sour cream, etc.

Smoked Sausage Egg Scramble

1 pkg. smoked sausage (your choice) diced
1 dozen large eggs
1/2 pkg. shredded cheese (I like colby/monterey jack blend)
1/4 cup finely chopped onion (optional)
salt & pepper

In a large non-stick skillet, brown the smoked sausage and remove from pan and drain juices. Add the sausage back to the skillet, then add onion, eggs, salt & pepper.
Stir the egg mixture well and slowly cook until the eggs are done. Remove from heat and add cheese.

Serve with toast & hashbrowns, or it also makes a great breakfast sandwich, one of my favorites.

Pepper Steak

This is a family favorite!!

1 bag of pre-cooked steak strips (I get mine at Walmart in their freezer section)

2 bellpeppers cut in strips

1 large onion cut in strips

1 tsp. minced garlic

1 bottle Kikkoman Sweet & Sour sauce

1/2 cup soy sauce

rice

In a large saute' pan, add just enough butter to saute', add garlic, peppers and onions, half the jar of sweet & sour sauce and soy sauce. Saute' until tender, then add steak strips. Cook about 10 minutes or until the steak is heated through. Serve over cooked rice.

Cheesy Chicken & Dorito Casserole

1 family size bag of nacho cheese doritoes
2-3 packages of pre-cooked chunked chicken (or you can cook a whole chicken and remove the bones and cut into chunks. I prefer to use the pre-cooked chicken because it saves time.)
1 can rotel
1 can cream mushroom soup
1 can cream chicken soup
1/2 cup chicken broth
1 bag cheddar shredded cheese

In a 13x9 pan, layer doritoes until the bottom of the pan is completely covered.
Top with chicken. In a bowl, combine rotel, soups & broth. Pour evenly over chicken. Top with cheddar cheese and bake at 350 until cheese is melted and casserole is bubbly. Serve with a salad or chips & dip.

(The picture is before the casserole is baked.)

Crock Pot Beef Stew

Combine the following ingredients in your crock pot.

4-5 potatoes peeled and cut into chunks.
1/2 cup chopped celery
1/2 cup chopped onion
1 small bag of baby carrots
2 pounds stew meat

Mix together, then in another bowl, take 1 pkg. stew seasoning mix and following directions. Pour the seasoning mix over the meat & veggies in your crock pot and stir. Cook on high for 4-5 hours and reduce to low heat for another 2-3 hours or until veggies are fork tender and meat is done.
Serve with crackers or cornbread.

Tip for using leftovers... "Easy Shepherds Pie" pour your stew leftovers into a glass baking dish. Prepare mashed potatoes however you like yours. Pour the mashed potatoes on top of the stew and spread evenly. Bake in the oven on 350 until potatoes are browned and dish is hot and bubbly.

Easy Good Snack Mix

1 box Kashi granola
1 pkg. m&m's
1 can mixed nuts
1 pkg. nut clusters(usually found by the canned nuts)
1 pkg. banana chips
1 pkg. cheerios (any flavor is fine, but we like honey nut)
1 cup pretzel sticks

Mix together in a bowl and pour into a large ziploc bag. Great snack!

Pinto Beans (with rice)

(You can make the beans and serve alone or cook some rice and mix the beans and rice for a really good meal.)

1 pkg. pinto beans
1 small can sliced jalapenos
1/2 small diced onion
chili powder (I usually add 3-4 tablespoons)
salt to taste
water
diced ham or smoked sausage (optional)

Place beans in a sauce pot on the stove. Fill pot with water, then add the jalapenos, onion, chili powder, salt. Bring to a boil. Reduce heat and slow boil/simmer until done. Stir often and add more water as needed. (Add ham or sausage about 1 hour before beans are done.)

Rice:
2 cups instant rice
water
chopped onion, bell pepper & tomatoes
ketchup
butter or bacon grease
Louisiana hot sauce

In a large non-stick skillet, add 3-4 tablespoons of butter or bacon grease and 3-4 tablespoons of ketchup, then add the chopped vegetables and cook just until tender, then add your rice and enough water to coat the rice. Mix well and cover and let simmer until rice is tender. (You will need to add more water as the rice cooks.) Serve in a bowl with beans, and add a dash or two of Louisiana hot sauce. Yum!!!

Crock Pot Corn on the Cob

1 pkg. McCormick's Mesquite marinade
(follow directions on pkg.)
12 mini frozen corn on the cob
butter

Place frozen corn in the crock pot, add butter to each piece of corn.
Pour marinade mixture over the corn and cover and cook on high for 3-4 hours.

Corn will be a little spicy.

Italian Mac & Cheese

1 box Kraft Mac & Cheese (cook as directed)
1 1/2 cups spaghetti sauce (your favorite)
1/2 pound lean ground beef, cooked
1-2 cups shredded mozzarella cheese
grated parmesan cheese

In a 8" pan, layer 1/2 the mac & cheese, sauce, meat & the parmesan cheese.
Repeat layer and top with parmesan. Bake @ 350 degrees until bubbly.

Omlette in a bag

I made this recipe to serve 6. It's a great recipe with very little clean up and it's super easy.

16 large eggs (use 2 eggs for smaller omlettes and 3 for larger)
milk
salt & pepper
quart size freezer bags
(fillings of your choice)
I used diced ham, chopped bacon, sliced mushrooms(in the can, drained), diced onion & green bell pepper, shredded cheese & picante sauce.

(I used a large measuring cup to prepare the mixture and then poured in the bags.) Make 1 omlette per bag.
Add your eggs and a little milk and whisk together. Add your fillings and whisk with the eggs. Pour the mixture in a freezer bag. Bring a large pot of water to a boil and place the bags in the boiling water and let them cook for about 12-15 minutes for large and 10 minutes for small. Remove the bags with tongs and place on a plate and let sit for 2-3 minutes before removing from the bags. The omlettes should slide out easily. Top with cheese and picante sauce.
They taste just as good as you get at a restaurant, and my family loved them.

Tip: If some of the eggs in your finished omlette is still a little runny, microwave the omlette for about 30 seconds.

Chicken & Dumplings

5-6 boneless skinless chicken breasts (or breasts with the bone, your choice)
4 cups chicken broth
1 cup water
4 chicken bouillon cubes
1 carrot, chopped
1 rib of celery, chopped
1/2 cup chopped onion
8 fajita size flour tortillas
pepper

Combine all ingredients, except the tortillas, in a crock pot (or large pot on the stove.) Cook on low 8 hours. (If using chicken with the bone, remove the chicken from the pot and remove the meat from the bone.) Cut the chicken into bite sized pieces. Pour the broth from your crock pot into a large pot on the stove, and add the chicken. Add some pepper to taste. Bring to a slow boil, then take 8 tortillas and slice into pieces, about 1 1/2 inches, and add to the pot. Continue to boil stirring often, and for at least 20 minutes. If you want your chicken & dumplings thicker, add a little flour to the broth. If you want more juice, add more water or chicken broth until you get your desired consistency.

Mustard Fried Chicken

My kids love this chicken :-)

2 pkgs. boneless, skinless chicken tenders (appox. 12 in a pkg.)
mustard
flour
pepper
canola oil for frying

Wash your chicken tenders and place in some mustard. (I usually get a big plate and squeeze mustard on to the plate and then roll several pieces of chicken at a time in the mustard.)
Take a large ziploc bag and add enough flour and black pepper to coat all the chicken tenders. Using a large deep non-stick pan, add enough oil to cover the chicken. Cook until browned on each side and juices run clear.

The chicken will have a little mustard flavor to it when you eat it. It's really good.

Crock Pot Roast & Potatoes

3-4 pound lean roast
3 pounds of potatoes
1 bag of baby carrots
1 pkg. Lipton Mushroom Onion soup
water

Peel potatoes and cut into big chunks. Add to crock pot with baby carrots. Place your roast fat side up on top of potatoes & carrots. Sprinkle 1 pkg. of the mushroom & onion soup mix. Add 1 cup of water. Cook on low all day, about 8 hours. Serve with brown gravy & rolls.

Taco Soup (crock pot or stove top)

1 1/2 pounds lean ground beef
1 can rotel diced tomatoes & green chilies
1 small can corn
3 cans ranch style beans
1 pkg. taco seasoning
2 cans of water (I use the ranch style beans can) you can add more or less, it just depends on how thick or thin you prefer your soup.
fritoes
shredded sharp cheddar cheese

Brown your ground beef and drain. Place beef in crock pot or large pot on your stove. Add remaining ingredients except for fritoes and cheese. Do not drain your canned ingredients. Cook in the crock pot on low for 4 hours or simmer on the stove until good and bubbly. Serve over fritoes and top with cheddar cheese.

Crock Pot "Baked" Potatoes

You'll never want to bake potatoes in the oven again after trying my recipe for crock pot baked potatoes. The flavor is sooooo good.

Prepare your potatoes by washing, then with a knife, make a small slice across the top and bottom of each potatoe. Then wrap in foil and place in crock pot on low and cook all day or on high for 4-5 hours. (Note: small potatoes cook faster and your time will need to be adjusted.)