Easy Stir Fry

Easy Stir-Fry

4 cups hot cooked rice
2 Tb soy sauce
2 Tb ketchup
1/2 tsp ground ginger
2 cloves garlic, minced
3/4 lb pork sirloin chops, thinly sliced (or boneless, skinless chicken)
3 Tb canola oil, divided
1 medium onion, sliced into 1/2 inch wedges
4 small sweet red peppers, thinly sliced (or 1 red bell pepper)
1-2 cups loosely packed red cabbage, thinly sliced

While your rice is cooking, mix together the marinade. Mix soy sauce, ketchup, ginger and garlic. Add pork and let stand for 15 minutes.
Heat 1 Tb of oil in large skillet over medium-high heat. Add onions, peppers, and cabbage (or any vegetable - total should be around 3-4 cups) and stir-fry until crisp-tender. Remove mixture from skillet.
Heat 2 Tb oil in same skillet. Add pork, including all the marinade, and stir-fry until cooked. Stir in vegetable mixture. Serve over hot cooked rice.
*the Sriracha sauce is an optional ingredient - one I rarely use but once in awhile I will add a dab of it - just a little because it is really hot! You can add it to the marinade or at the end if you want to add it to taste.

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.

Best Enchiladas Ever

Chicken Enchiladas
Ingredients:
* 3 pounds boneless, skinless chicken breasts
* 1 16 ounce jar mild salsa
* 1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
* 4 cups shredded cheddar cheese, divided
* 1-2 cans prepared enchilada sauce (I prefer Rosarita red)
* 15-20 flour tortillas, soft taco size
Method:1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.
3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoonable and not too thick.
4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered.
This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive
top with lettuce and sour cream and they are amazing!!!!!

Easy Taco Soup by Ashleigh Belliston

Ingredients
1 can (about 14 oz) diced tomatoes
1 can (about 14 oz) low-sodium chicken or beef broth
2 cans (about 14 oz) black beans, kidney bean, or pinto beans
1 can (about 14 oz) corn
1 packet dry taco seasoning
1/2 pound ground beef, cooked (optional)

Mix all ingredients together in medium to large saucepan. Cook over medium heat until heated through. Serve with baked tortilla chips.

Baked Tortilla Chips

4-5 corn tortillas (makes 32-40 chips)

Use a pizza cutter to cut tortilla into 8 wedges. Place wedges on an ungreased baking sheet, bake at 400 degrees for 5-10 minutes. Remove from oven and cool before eating. (serves 4)

Tortilla Lime Soup (Cafe Rio Soup) by Ashleigh Belliston

Ingredients:
12-15 cups chicken stock (and 12-15 cups of water)
2-3 boneless, skinless chicken breasts
1 onion diced
3 cloves garlic, minced
Salt to taste
Pepper to taste
Crushed red pepper (1/2 tsp)

Put these ingredients in crock pot and cook for at least 6 hours. At this point, you may have to strain chicken stock to clarify it. (Or you can add cooked chicken at the end if preferred.) When done or get home at night, boil diced carrots and celery in 2 -3 cups chicken stock, until tender, about 8 minutes. Then dump stock, carrot, celery into crock pot.

Then add the following:
Can of rinsed black beans
Juice from 3 limes.
Chopped jalapeno pepper (1/2 of small one with seeds removed)

Let cook for few minutes after adding lime juice, beans and jalapeno pepper (10 min).

Pour soup into individual bowls and then garnish with the following:
Chopped green onion
Chopped cilantro
Diced tomatoes
Wedge of lime
Avocados
Jack Cheese
Crispy fried corn tortilla strips (get small corn tortillas, cut into strips, deep fry in pan, add salt)

Enjoy!

Baked Ziti by Ashleigh Belliston

Find a deep pan. The use-once tinfoil roast pan works great.

Ingredients:
Red sauce, 2-3 bottles heated up
1 lb. Hamburger
1 Onion
3 garlic cloves
Salt n pepper
White sauce – use half as much as red sauce.
Rigatoni pasta – 2 packages
Parmesan cheese – 1 bag of real, grated parmesan cheese
Mozzarella cheese – Round balls imported from Italy. Cube. (small)

Cook pasta for half time the packet says. Put tsp of olive oil in so it’s not sticky. Brown hamburger in pan with onion, garlic and salt n pepper. Add hamburger to red sauce. Set up assembly line. Red sauce first, white sauce (half as much as red), pasta, chunks of cheese, red sauce, white, pasta, chunks of cheese, etc. As many layers as it allows. Put parmesan cheese on top. Cover completely.

Bake for 30-40 minutes @ 350. Do not cover. Cheese to be melted and brown. Enjoy!!