Elise’s Taco Soup

 This makes enough for a small family. I double for a large pot, I also add extra beans and corn as filler!

Combine 2 cans each of

10 0z Rotel 

Corn

Black Beans 

1 pound burger (or chicken chunked up)

Spices:

Taco seasoning to taste

Italian seasoning to taste

Bullion to taste

Onion's diced

3  cloves garlic diced

(Optional 1 can coconut milk but so worth it!)

***

Brown

1 pound burger and Onion

Add seasoning to taste

Boil soup for 20 mins ish 

remove from heat ( add coconut milk if you want, and let it sit for 5-10 minutes)

Serve with avocado, sour cream-not necessary if you added the coconut milk.)

Korean Ground Beef Bowl

Servings 4 Servings

Ingredients

For Sauce

1/4 cup low sodium soy sauce

4 cloves garlic finely minced or grated

1 tbsp sesame oil

2 TBS Brown Sugar

1 TBSP rice vinegar

1 TBSP ginger root grated

1 tsp Chili garlic sauce

For Korean Beef Bowls

1 and 1/2 lbs Ground beef

3 green onions sliced, green and white parts separated

4 eggs

4 tsp butter

1 and ½ cups cooked rice

Sesame seeds optional, for garnish

Instructions

Whisk together the sauce ingredients, set aside

Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.

Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.

Meanwhile fry the eggs.

Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.

To make the Korean beef bowl: Add rice to a bowl, top with Korean ground beef, then a fried egg.

Garnish with green onions and sesame seeds

Orzo with Parmesan and Basil

   2 tablespoons butter

   1 cup uncooked orzo pasta

   1 (14.5 ounces) can chicken broth (Or 2 cups water and 2 chicken bullion cubes)

    1/2 cup grated Parmesan cheese

    1/4 cup chopped fresh basil

    salt and pepper to taste

    2 tablespoons chopped fresh basil

(OR omit basil and add 1-2 tablespoons rosemary to taste)

Directions

    Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

    Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.

    Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Korean BBQ Tacos

Slow Cooker Korean BBQ Tacos are amazing!

    1 1/2 cups white onion, sliced

    1 1/2 pounds boneless pork loin

    1 cup water

    3 tablespoons yellow mustard

    2 tablespoons soy sauce

    2 teaspoons garlic powder

    1/2 cup hoisin sauce

    1 tablespoon rice vinegar

    1 tablespoon sesame oil

    10 flour taco tortillas

    Shredded cheese blend of choice

Instructions

1) Add 1/2 cup white onion to a slow cooker, lay pork loin over it and top with another 1/2 cup white onion. Add water. Cover and cook on high for 3 hours.

2) In a bowl, whisk together 3 tablespoons yellow mustard, soy sauce, garlic powder, hoisin sauce, rice vinegar and sesame oil until combined. Set aside.

4) After 3 hours, use two forks to shred pork loin in slow cooker. Pour sauce over meat, add 1/4 cup cilantro and stir to coat and combine.

5) Assemble your tacos! Warm your tortillas slightly, then top with shredded pork, and cheese. Serve and enjoy!

Zucchini Noodles with Creamy Avocado Pesto

Ingredients:
-2 large zucchini (spiralized), 1 Tbsp olive oil.
-For the Sauce: 2 ripe avocados, 1 cup fresh basil leaves, 3 cloves garlic, ¼ cup pine nuts, 2 Tbsp lemon juice, ½ tsp sea salt, ¼ cup olive oil, cracked black pepper
Method:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. Add zucchini noodles to a large bowl and toss with avocado pesto.
Season to taste with cracked pepper and a little parmesan.

Quick Chicken Divan

Quick Chicken Divan

Ready In

45 m

Ingredients

2 (10 ounce) packages frozen chopped broccoli

2 cooked boneless chicken breast halves, chopped

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup mayonnaise

1 teaspoon lemon juice

1 ½ tsp. curry

1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.

In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.

Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

FOR CROCKPOT: Toss everything in the pot and cook!Add cheese right before serving.

Philly Cheese steak Sloppy Joe style

Philly Cheese steak Sloppy Joe style

1 lb ground beef

1 small sweet onion chopped

1 green bell pepper seeded and chopped

1/4 cup steak sauce (like A1)

1 cup beef broth

provolone cheese

6 buns (Hoggie)

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken. Fill buns with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Easy chicken potatoes green beans back

In a 9x13 pan, cut 3 boneless chicken breast in half, add 2 cans of green beans on one side, and cut up red skinned potatoes on the other side. Sprinkle a packet of zesty Italian dressing mix on top. Drizzle 1 stick of melted butter all over it. Cover with aluminum foil and bake at 350 for 1 hour.

CROCKPOT: layer as best you can and cook in crockpot!