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.