Mexican Rice

- from the GFCF Lady

A yummy go-to rice cooker recipe and great side to any Mexican dish.

Ingredients

1 1/2 uncooked rice
1/2 chopped onion. We chop extra small so the kids don't notice.
1 clove garlic
3 T oil
3 cups beef broth
1 t chili powder
1 1/2 t cumin
6 T tomato sauce

Directions

Saute garlic, onion, and rice until rice turns translucent.
In rice cooker add remaining ingredients and sauteed rice/veggies.
Cook according to your rice cooker. About 40 minutes.

This rice is great in stuffed peppers too.
350 with additional tomato sauce and cheese on top. Bake 1 hour.

Creamy Chicken Noodle Soup

Here is the soup recipe from our last get together.

It was given to me by my friend Michelle Olsen. Enjoy!



 

Easy Sausage Gravy & Biscuits

I've been on a biscuits and gravy kick lately. Weird kick to be on, I know.

When I say easy, I mean it.

Ingredients:
1 (16 oz) can refrigerated jumbo buttermilk biscuits. Or if you're ambitious, make em' from scratch.
1 (9.6 oz) package Jimmy Dean Sausage. I used the lower fat kind and it still tasted great.
1/4 cup flour
2 1/2 cups milk
Salt & pepper to taste

Directions:
1. Bake biscuits according to package directions.
2. Cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
3. Split biscuits in half and top with gravy.

Love it!

Spinach Salad

I was introduced to this salad a few weeks ago at a wedding shower. I made it for our Easter dinner last night too! Delicious!

Spinach Salad
-Jessie Pond

Ingredients:
2 bunches spinach
1 head romaine lettuce
1/2 small purple onion, sliced very thin
3/4 lb swiss cheese, grated or cut into cubes
3/4 lb fresh mushrooms, sliced
1 lb bacon, fried crisp and crumbled
1 cup 2% cottage cheese, well drained

Dressing:
2 tsp poppy seeds
1/3 cup fresh lemon juice
1/2 tsp prepared mustard
1/2 tsp salt
1/3 c white sugar
3/4 tsp grated onion (I just use the dried onion. Works fine.)
3/4 c vegetable oil

Blend first 6 ingredients in a blender until smooth.
Add oil while blending in a drizzle.
Add dressing to greens just before serving.

Chicken Enchilada's

We Tried These The Other Night.

Soooooooo Good! A Keeper!

Recipe Here

Chicken Taco Soup - Slow Cooker

Ingredients:

1 - 15oz can of black beans, rinsed and drained
1 - 14.5oz can of diced tomatoes (the kind with onions is good)
1 - small bag of frozen corn
1/2 cup chopped onion
1/2 cup chopped green, red, or yellow pepper
1 - 10oz can condensed cream of chicken soup
1 - 10oz jar of enchilada sauce (red)
1 1/2 cups milk
1 cup shredded pepper jack cheese
(Use cheddar if you don't want so much spice)
2 chicken breasts

Directions:

In slow cooker put the beans, tomatoes, corn, onion and peppers. Place on top of that 2 raw chicken breasts. In a bowl mix the soup and enchilada sauce. Slowly add the milk. Pour the sauce mix over the ingredients.

Cook on low for 6-8 hours.
Take out the chicken and shred it and then put it back in the slow cooker until you are ready to serve. Top with the grated cheese, sour cream and tortilla chips.

Oven Baked Chimichangas

Ingredients:

2/3 C Salsa
1 t. Cumin
1/2 t. Oregano
1 1/2 C Shredded Beef or Chicken
1 C Shredded Cheese
2 Green Onions, Chopped
6 Tortillas
1 T Melted Butter

Directions:

Mix first 6 ingredients. Put 1/2 cup of mix on tortillas, fold sides in then roll from bottom. Place seam side down on cookie sheet and brush with butter. Bake @ 400 degrees for 25 minutes. They are good reheated, if there are any left.

Serve with sour cream!