I fully accept that this recipe is just dumping cans in a pot. It probably covers the entire adult RDA of sodium. But it’s sooo good and sooo easy! I’m planning to experiment with switching some of the ingredients to low-sodium versions… but here’s the original.
Yield: About 8 x 1 cup servings.
- 1 pound ground turkey breast
- 3 tablespoons taco seasoning (½ of a 1.25 ounce packet… I use Ortega)
- 1 x 15 ounce can Mexican-style stewed tomatoes*
- 1 x 15 ounce can black beans
- 1 x 15 ounce can whole kernel corn
- 1 x 5.5 ounce can V8 (or tomato juice)
* I hate the texture of chunky tomatoes, so I blend them in a food processor before adding to the slow cooker.
- Brown the turkey in a large skillet and drain off any extra fat.
- Place the turkey in a 3½ – 4 quart slow cooker.
- Add all the other ingredients (do not drain the beans, tomatoes, or corn) and stir.
- Cook for 2-3 hours on high or 4-6 hours on low.
We like to have it with tortilla chips, shredded cheese, and just a bit of sour cream. Sometimes, if I’m on my game, I make cornbread to go with it as well.
(Adapted from SparkRecipes.)
I love wraps and burritos with rice in them. This recipe is very simple (after removing everything we don’t like), but it tastes amazing. The sour cream can not be left out, it’s the star of the dish! Plan ahead and make some shredded chicken in the crockpot during the day, or keep some on hand in the freezer.
Yield: 4-5 wraps.
- 1-2 cups cooked rice
- 1 cup cooked, shredded chicken
- 1 can black beans, rinsed and drained
- juice of 1 lime
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic salt
- 2 cups shredded cheese (cheddar, Mexican blend, etc.)
- sour cream
- 6 burrito-sized flour tortillas
- Mix rice together with lime juice, chili powder, cumin, and garlic salt. Add in chicken, black beans, and whatever else sounds good (corn? tomatoes? bell peppers? green chiles? jalapeños?).
- Sprinkle cheese on tortilla, then dollop on sour cream and spread chicken and rice mixture down center. Roll up the wraps and flatten slightly. Don’t be stingy with the sour cream… think sauce, not accent!
- Spray the seam side with cooking spray, then place seam side down on a hot skillet for about 2-3 minutes, until golden brown and crisp. Spray the top side with cooking spray, flip, and cook for another 2-3 minutes.
(Adapted from Mel’s Kitchen Cafe.)
This recipe is from Campbell’s. I tend to avoid cooking with canned soups, but this dish is too fast, easy, and tasty to pass up.
- 3 or 4 boneless pork chops, ¾ inch thick
- 1½ teaspoons lemon pepper seasoning
- 1 tablespoon butter
- 1 (10.75 ounce) can Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
- ½ cup milk
- 1 tablespoon Dijon-style mustard (I use Grey Poupon Country Dijon Mustard)
- Season the pork with the lemon pepper seasoning. Don’t go overboard or the sauce will be excessively tangy. Just a light sprinkle.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Stir the soup, milk and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10-20 minutes or until the pork is cooked through (145°).
I serve with about ⅔ a bag of extra wide egg noodles.
(Adapted from Campbell’s Kitchen.)
Red Robin copycat recipe. Traditionally served with steak fries.
Yield: 4 wraps.
- ½ pound boneless, skinless chicken breast
- ½ bag shredded lettuce
- ½ cup shredded cheddar cheese
- 1 cup tri-color tortilla strips
- BBQ sauce (we use Sweet Baby Ray’s)
- ranch dressing
- 4 spinach wraps
- Optional: Marinate chicken breasts in BBQ sauce for 2-3 hours prior to grilling.
- Grill or broil chicken breast until cooked through, basting with additional BBQ sauce while cooking.
- Chop chicken breast into small pieces.
- Microwave wraps for 20-30 seconds.
- Assemble wraps: Put ¼ of the chicken, lettuce, cheese, and tortilla strips on each wrap. Then top with two lines of ranch dressing and three of BBQ sauce. Roll up and serve.
(Adapted from Catz in the Kitchen.)
Eric is starting to cook for us some nights and surprised us with this awesome recipe he found.
Yield: Serves 4-6.
- 3 cups penne pasta, uncooked (⅗ of box)
- ¾ pound spicy Italian sausage
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 26-ounce jar spaghetti sauce
- 1 teaspoon fennel seeds
- dash of red pepper (optional)
- 4 ounces cream cheese, cubed
- ¼ cup shredded parmesan cheese
- Cook pasta according to package directions.
- Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain.
- Add bell peppers; cook and stir 5 minutes or until crisp-tender.
- Stir in sauce, fennel, and red pepper; cook 5 minutes or until heated through.
- Add cream cheese; cook 2 minutes or until melted, stirring frequently.
- Drain pasta. Add to sausage mixture; mix lightly. Top with parmesan.
(Adapted from a Kraft recipe.)
Made this for Memorial Day dinner with the grandparents and it was a hit. The original recipe called for higher quantities of spices/sugar but this is how I made it.
Yield: Serves 6-8.
- 2½-3 pounds boneless chicken breasts
- 1 18-ounce bottle Sweet Baby Ray BBQ sauce
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ cup brown sugar
- 4-8 bolillo rolls, hamburger buns, or other rolls
- Pour half the BBQ sauce in the bottom of the crock pot. Lay the chicken breasts on the sauce. Pour the remaining sauce over the chicken. Add the seasonings and brown sugar and mix/cover the chicken. Cook on low for 8 hours.
- Pull out the chicken and shred with forks. Reserve about a cup of the sauce/juices from the pot, and skim or strain it if needed. Stir the shredded chicken into the remaining sauce.
- Serve on buns with coleslaw for topping. Serve the reserved sauce on the side.
(Adapted from Flour On My Face.)
Asher loves this “brana bread” and asks for me to make it whenever he sees a banana.
Yield: 1 large loaf or about 16 cupcake-sized muffins.
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1 cup mashed bananas (about 3 bananas)
- 4 tablespoons buttermilk
- ½ teaspoon vanilla
- 1¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup chopped nuts, such as walnuts or pecans (optional)
- Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or whatever combination of pans you’d like (just be sure to adjust baking time).
- In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk, and vanilla until the batter is well mixed. Add in the flour, baking powder, salt, and baking soda. Mix until well combined. Stir in nuts if using.
- Pour batter into pan and bake. 60-65 minutes for 1 large loaf pan, 16-18 minutes for a cupcake pan, or until a toothpick comes out clean.
(Adapted from Mel’s Kitchen Cafe.)