November 10: Taco Soup

It is starting to be soup season. Soups are generally easy to make, filling and a lower calorie meal. This recipe came from one of my church cookbooks. It was submitted by Bradley. There are many versions of taco soup out there. I love this one!

1 lb lean ground beef

1 can corn, undrained

1 biggest can tomato juice or V-8

1 can tomato soup

1 can kidney beans, undrained

1 can pinto beans, undrained

1 can black-eyed peas, undrained

or 1 can black beans, undrained

1 to 2 TB sugar

1 squirt ketchup

1/2 envelope taco seasoning

Cheddar cheese, grated

Fritos

Brown the beef in a large kettle. Add the next 10 ingredients; bring to a slow simmer. Place Fritos in the bottom of each bowl. Add soup. Top each bowl with grated cheese.

November 9: Parmesan Yogurt Chicken

This is definitely our favorite chicken recipe! I tasted this several years ago at my friend, Barbara's, Relief Society dinner. I went to the kitchen and requested this recipe and have been making it ever since.

1 tube of crushed Ritz Crackers

1 c plain yogurt, if it is too thick, thin it down with a little milk

1/3 c grated Parmesan cheese

¼ c butter, melted

1 tsp garlic salt

1 recipe Sour Cream Chicken sauce

6-8 boneless, skinless chicken breasts Sauce (see below)

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with melted butter. Bake at 350 degree oven for about 45 minutes. Top with Sour Cream Chicken Sauce, if desired.

Sour Cream Chicken Sauce

2 (10 3/4-ounce) cans cream of chicken soup, undiluted

1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

November 8: Lettuce Wraps

I love lettuce wraps from PF Changs and so I sampled and experimented with a few recipes until I came up with this one. It is so yummy. Enjoy!

Meat mixture:

1 lb extra lean ground turkey

1-2 cans water chestnuts, drained and chopped

2/3 c chopped mushrooms, optional

3 TB chopped onion, optional

½ bottle teriyaki sauce, or homemade stir fry sauce

3-4 sliced green onions, green part only

Brown turkey in a generous amount of olive oil. Add water chestnuts and teriyaki sauce. Heat. Add green onions. Place a 1/4 c portion of meat mixture on lettuce leaf. Add a spoonful of special sauce. Add any toppings. Roll up lettuce around meat mixture. Enjoy.

Stir Fry Sauce: 4 TB soy sauce 4 TB brown sugar 4 tsp rice wine vinegar Special Sauce: 1/4 c sugar 2 TB ketchup

½ c water

1 TB lemon juice

2 TB soy sauce

1/8 tsp sesame oil

2 TB rice wine vinegar

1 TB hot mustard

1-2 tsp garlic and red chili paste

Mix together over medium heat. Serve over lettuce wraps.

November 7: Rice Dessert

My family and I were spending some time with our friends, the Boogerts, on their house boat at Lake Powell and one evening they showed us this great treat using leftover rice.

Cooked rice

Sugar

Butter

Combine all ingredients in a microwave safe bowl. Heat until butter melts and heated throughout.

November 6: Baked Rice Pudding

This is a custard, baked recipe. Rice pudding is one of my favorite desserts.

Mix: 

2 beaten eggs
1/2 c sugar
pinch of salt


Add: 
2 c milk

1 ¼ c cooked rice

Cinnamon and nutmeg

Put in a covered casserole dish, then in a pan of water. Bake at 325 degrees for about 1 hour or until knife is inserted to the middle and comes out clean. 

November 5: Creamy Alfredo

This recipe is a staple in our family. It tastes like Pizza Factory's Alfredo. It is fast and easy. A friend, Linda, took a cooking class and shared this recipe with me.

1 8-oz cream cheese, cubed

½ c butter

¾ c grated Parmesan cheese

½ c milk

In a large saucepan stir together cream cheese, Parmesan cheese, butter and milk over low heat until smooth. It gets very thick. I add more milk to the consistency that I like.

November 4: Easy Delicious Homemade Mac and Cheese

This is definitely the best homemade mac 'n cheese recipe I have found. It is so simple and yummy and very rich tasting. I got this recipe on the internet.

8 oz pkg elbow macaroni

1 8 oz pkg shredded sharp cheddar cheese

1 16 oz container small curd cottage

8 oz container sour cream

¼-1/2 c grated Parmesan cheese

Salt and pepper to taste

1 cup dry bread crumbs

¼ c butter, melted

Preheat oven to 350. Bring a lg pot of water to boil, add pasta and cook until done, drain.

In a 9x13 baking dish, stir together mac, cheese, cottage cheese, sour cream, Parm cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over mac mix.

Bake 30—35 minutes.