Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

Serves 6-8

adapted from Real Mom Kitchen

2 lbs. boneless, skinless chicken breasts, cut into thin strips

3 T. avocado oil

4 t. chili powder

4 t. cumin

1 t. garlic powder

1 t. oregano

1/2 t. salt

10 oz. can mild Rotel, diced tomatoes with green chiles, drained of excess juice

4 oz. can mild green chiles

1 medium onion, sliced

1 large bell pepper, sliced (half green, half red)

12 flour tortillas

Toppings: cheese, sour cream, guacamole

Preheat oven to 400 degrees. Place chicken strips on a half sheet baking tray. In a small bowl combine oil and spices into a paste.  Drizzle spice mixture over the chicken and stir to coat. Add drained Rotel tomatoes, peppers, green chiles and onions to the pan and stir to combine.  Bake uncovered 20-25 minutes or until chicken is cooked through and vegetables are tender.  Serve on tortillas with desired toppings.  

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Steak Sandwiches

Steak Sandwiches

serves 4

slightly adapted from Kelsey Nixon

1 T. butter

1 yellow onion, thinly sliced

8 oz. mushrooms, sliced (optional)

1/4 c. balsamic vinegar

1 pinch red pepper flakes

1 pkg (1 lb.) cooked beef roast (from Trader Joe's) or fully cooked sous vide sliced beef sirloin (from Costco)

4 ciabatta rolls (can sub baguette)

1 pkg Boursin garlic and herb cheese

microgreens or arugula (optional)

Melt butter in a skillet and add sliced onion.  Sauté over medium until golden brown and caramelized, about 10-15 minutes, adding 1 teaspoon of water every few minutes and stirring occasionally.  If using mushrooms, remove onions from pan and set aside.  Sauté mushrooms in 1 T. butter until soft, season with salt and pepper to taste.  Add onions back to the skillet.  Stir in balsamic vinegar, red pepper flakes and add sliced roast, including all juices from the package. Heat through, about 5 minutes.  Season with salt and pepper as needed.  

Slice ciabatta rolls and spray or brush lightly with olive oil on the inside.  Heat open faced in 400 degree oven for 4-5 minutes. Remove from oven and spread with a generous layer of Boursin cheese. Add steak and onion mixture, along with greens if using. 

Baked Tacos

Baked Tacos

from One Good Thing by Jillee

Serves 8-10

2 lbs ground beef

1 (15 oz) can refried beans

1 (15 oz) can tomato sauce

2-3 T taco seasoning (or one packet)

1-2 c shredded cheddar cheese

16-20 hard taco shells

Toppings as desired: salsa, sour cream, cilantro, guacamole, cilantro

Brown ground beef and drain off any fat. Add beans, tomato sauce and taco seasoning and mix well.  Spoon beef mixture into shells and line up in a 9x13 pan. Add cheese to the top of the filled tacos.  Bake at 400 degrees for 10-12 minutes.  Add taco toppings as desired. 

Beef and Broccoli Ramen Stir Fry

Beef and Broccoli Ramen Stir Fry

from Mary's Whole Life

Serves 4

Stir Fry Sauce:

1/2 c coconut aminos

2 t sesame oil

2 t rice vinegar

1 t garlic powder

1 t ground ginger

1/2 t crushed red pepper flakes (1/4 t for less spice)

1 t arrowroot powder (or cornstarch)

4 blocks Lotus Foods rice ramen noodles (or 12 oz. thin noodles)

1 T sesame oil

1 lb ground beef

2 c broccoli florets

1/2 c water

salt, to taste

chopped green onions (for garnish, if desired)

Whisk together sauce ingredient and set aside.  Cook ramen noodles according to package direction, drain, rinse with cold water and set aside. While the water for the noodles comes to a boil, heat the oil in a large saute pan over medium heat. Add the ground beef along with a pinch of salt. Cook it for 5-7 minutes until browned and cooked through. Remove the beef using a slotted spoon and set it aside on a plate. Add the broccoli to the pan along with the 1/2 cup of water. Cover the pan and let the broccoli steam for 3-4 minutes until it is crisp tender. Add the ground beef back to the pan along with the cooked ramen noodles. Add the stir fry sauce and toss everything together over medium heat for 1-2 minutes until heated through and the sauce thickens a bit. Serve with extra red pepper flakes and green onions on top, if desired. 

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Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

slightly adapted from Just Ingredients 

Serves 6

Ingredients:

2 lbs flank steak

1 orange bell pepper, sliced

1 red bell pepper, sliced

1 small red onion, sliced

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1/2 t. paprika

1/2 t. cumin

2 t. salt

1/2 t. black pepper

2 T avocado oil, divided

1 T. coconut aminos

2 limes, juiced

grated cheese, cilantro, salsa, sour cream and avocado for garnish 

Instructions:

Preheat oven to 450 degrees.  Combine all spices.  Reserve half of the spice mixture for the veggies.  Mix  the other half of the spice mixture with 1 T oil, coconut aminos and lime juice and pour over the flank steak in a ziploc bag.  Let it marinate for 10-30 min.  Meanwhile, combine sliced veggies with the remaining 1 T. oil and spice mixture and spread around the sides of a sheet pan.  Place steak in the center of pan.  Cook for 20-30 min until steak reaches approximately 145 degrees (medium).  Remove steak from pan and let rest on cutting board for 5-10 minutes before slicing in thin slices, against the grain.  Mix with veggies and serve on tortillas.  

Slow Cooker Vegetarian Bean Chili

Slow Cooker Vegetarian Bean Chili
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8

2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper

1.  Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes.  Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2.  Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined.  Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3.  Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer.  Season with salt and pepper to taste and serve.

**For a delicious, non-vegetarian addition,  add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.

Pan-Fried Flank Steak

Pan-Fried Flank Steak
from Simply Recipes

1 1/2 lb. flank steak
salt
pepper
dry mustard
2 T softened butter

See link to website for step by step instructions and photos.  I cooked to 130 degrees and deglazed the pan with a little water and about 1 T additional butter.  Delicious!

Taco Casserole

Taco Casserole

Jiffy cornbread mix (unmixed)

creamed style corn

1 egg

1 lb. hamburger

1 onion

taco seasoning

shredded cheese

Mix the cornbread mix, corn, and egg together. Put half of the mixture in the bottom of the pan. Brown hamburger with onion and taco seasoning in a pan. Put the browned meat over the cornbread mixture. Cover with shredded cheese. Cover with the remaining cornbread mixture and bake according to cornbread package directions. 

Swedish Meatballs

Swedish Meatballs

Meatballs:
1 egg, lightly beaten
1/4 c. milk
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs hamburger
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
1 14 oz. can chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley

In a bowl, combine the first nine ingredients. Add hamburger and mix well. Shape into 1 1/2 in. balls. Roll in flour, shaking off excess. Place 1 inch apart on greased baking pans. Bake uncovered at 400 degrees for 10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink. Meanwhile, melt margarine in a saucepan over medium heat. Stir in flour, thyme, salt, and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; transfer to a serving dish. Top with sauce; sprinkle with parsley.

Beef Brisket

Beef Brisket

1 c. water
Lawry's season salt
Beef brisket
1 package dry Lipton onion soup*
*only if you are using the second method of cooking

Put all ingredients in the crock pot and cook for 12 hours on low.

OR

Sprinkle dry Lipton onion soup on the brisket. Wrap the brisket 3x foil, sealed tightly. Cook for 3 hours in the oven at 325 degrees. 

Sloppy Joes

Sloppy Joes
Yield: 8 sandwiches

1/2 cup onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 cup water
1/4 cup celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard

Sauté onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Heat mixture slowly in skillet or saucepan until ready to serve.

Beef Casserole

Beef Casserole

2 tablespoon cornstarch
1/4 teaspoon salt
dash of pepper
2 tablespoon soy sauce
2 cup thinly sliced strips of cooked beef
3-4 tablespoon oil
1 1/2 cup thinly sliced strips of green pepper
1/2 teaspoon garlic salt
3 tomatoes, peeled and cut in wedges
1/2 cup beef bouillon
1 can crisp Chinese noodles

Combine cornstarch, salt, pepper, and soy sauce. Place beef in the mixture and set aside. Cook green pepper lightly in oil. Remove the peppers. Add garlic salt to the beef and cook for 2-3 minutes. Add peppers, tomatoes, and beef bouillon. Cook until sauce is thick. Serve over noodles or rice.

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

1/3 cup olive oil
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon pepper
2 lbs. flank steak

Score surface of steak with 1/4 inch knife cuts, 1 inch apart, across the grain. Combine marinade ingredients and steak in a 1 gallon freezer bag. Chill and marinade at least 2 hours or overnight. Take steak out and sprinkle generously with salt and pepper. Cover and grill 4-6 minutes on each side until medium rare. Remove from heat, cover with foil and let rest 10 minutes. Slice very thin against the grain at a slight diagonal.

Ultimate Beef Stroganoff (Slow Cooker)

Sunday dinner yesterday was quick, easy and delicious thanks to this recipe from Mel's Kitchen Cafe.  It was a hit with everybody!

Taco Pizza

Taco Pizza

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions: Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Garnish with lettuce and salsa if desired.  Serve immediately and enjoy!

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Stuffed Peppers with Ground Beef and Rice

This is hands down the best stuffed pepper recipe I've tried.  Yummy and healthy!

Stuffed Peppers with Ground Beef and Rice
Serves 6

4 bell peppers, halved
1 T. butter
1 T. olive oil
1/2 c. green pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 t. oregano
1/2 t. basil
2 t. salt, divided
1/2 t. pepper, divided
1 egg, lightly beaten
1 1/2 t. Worcetershire sauce
1 1/2 lbs. lean ground beef (or ground turkey), uncooked
1 1/2 c. rice, cooked
1/2 c. shredded cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers and place in a large pot; cover with salted water.  Bring to a boil; reduce heat, cover and simmer for 5 minutes.  Drain peppers and set aside.

Heat olive oil and butter in a large skillet.  Saute chopped green pepper (from tops), onion and celery for 5 minutes or until tender.  Add tomatoes, sauce, garlic, oregano, basil, 1 t. salt and 1/4 t. pepper.  Simmer for 10 minutes.

In a large mixing bowl, combine egg with 1 t. salt, 1/4 t. pepper and Worcestershire cause.  Gently stir to blend; add ground beef, cooked rice, and 1 c. of the tomato mixture.  Mix well.  Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over peppers.  Bake at 350 degrees for 55-65 minutes.  If desired, top peppers with cheese just before finished cooking. 

Cheddar Beef Enchiladas

Cheddar Beef Enchiladas
adapted slightly from Taste of Home 

Ingredients:

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 can (16 ounces) refried beans
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 10 to 12 flour tortillas (8 inches), warmed
• 1 jar (16 ounces) salsa
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
• Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes.
• Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
• Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).

Taco Soup

When we lived in Michigan during my husband's 2 years of business school, the kids and I were invited to a friend's house for dinner.  She made this taco soup and apologized for it's simplicity.  I was impressed just by the dinner invitation and didn't really care what she served us but this soup hit the spot.  I had never heard of Taco Soup before and it was delicious!  I promptly asked her for the recipe :).  This meal has become a staple, not only for my family, but for many friends and family members who have since asked me for the recipe.  Taco soup might be eaten more often in our house than any other meal.  Everyone loves it and it is super fast to throw together.  We love it!

 Taco Soup

1-1/2 lbs. ground beef

½ cup chopped onion

1 – 28 oz. can diced tomatoes , undrained

1 -16 oz. can dark red kidney beans, undrained

1-17 oz.. can corn, undrained

1-8 oz. can tomato sauce

1 package taco seasoning, (or ¼ cup)

2 cups water

Brown ground beef and onion together and then add the remaining ingredients.  Bring to a boil and simmer for at least 15 minutes on the stove top or transfer to crock pot and cook on low for 3 to 4 hours.

Garnish soup with shredded cheese, sour cream and tortilla chips.

Beef Stew

Nothin' fancy here, but beef stew is a favorite and oh so comforting!  I have used this recipe for beef stew since the beginning of our marriage.  It came in a recipe booklet with the crock pot we received as a wedding gift.  I've tweaked it a bit over the years but it is simple, delicious and definitely a family favorite!

Beef Stew

serves 8

2.5 lbs. beef stew meat, cut in 1-in. cubes
scant 1/2 c. flour
1 t. salt
1/2 t. pepper
4 c. beef broth
1 T. Worcestershire sauce

2 T. tomato paste

1 T. beef bouillon
3 cloves garlic, minced
3 bay leaves
1 1/2 t. paprika
6-8 carrots, sliced
5-6 potatoes, diced
1 onion, chopped
3 stalks celery
1 c. frozen peas (optional)

Mix flour, salt and pepper in the bottom of a crock pot.  Add stew meat and stir well to coat meat with flour.  Add remaining ingredients, reserving peas until the last 30 minutes, and stir to mix well.  Cover; cook on low 10-12 hours (or high 4-6 hours); add peas during the last 30 minutes of cooking time.  Remove bay leaves and stir stew thoroughly before serving.

**Alternately, you can cook in a dutch oven at 275 degrees for 3 1/2 to 4 hours.

Leftover Roast Beef Barley Soup

We often have a traditional roast, potatoes and carrots Sunday dinner.  The result is usually lots of leftover roast that I need to use up.  I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.

Leftover Roast Beef Barley Soup
Serves 12

1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked  boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas

1.  In a large stock pot, saute carrot, celery and onion in butter until translucent.
2.  Add the broth, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3.  Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4.  Add the peas and simmer, uncovered, for 5 minutes.