Who doesn’t like tacos?  Well, there might be a few people, but, for the most part, burritos, enchiladas, chili with beef or chicken have almost become mainstays in the American diet. We love the spices and the combination of flavors. It’s kind of like comfort food with a kick.  The following recipe combines ground beef, turkey or chicken with your favorite boxed mac and cheese to make a quick comfort dish at home.  Add some shredded lettuce and tortilla chips with your favorite salsa and you have a complete meal!

1  pound ground beef, turkey or chicken
1 - 1.25 oz. package of your favorite taco seasoning mix (3 tablespoons)
1 - 6 to 7.25 oz. box of mac and cheese, prepared according to package directions
1/4 cup of your favorite salsa
1/4 cup sour cream or yogurt
1  cup shredded taco cheese

In a medium skillet, brown ground beef, turkey or chicken until cooked through and no longer pink.  Drain excess grease. Stir in taco seasoning mix.  Add prepared mac and cheese, salsa and sour cream or yogurt.  Heat through.  Garnish with shredded taco cheese to serve.  Makes 4-6 servings.  Enjoy!   

One of our local grocery stores had bone-in chicken breast halves on sale recently for $.99 a pound.  I am sure many, like myself, bought a few packages and put them in the freezer.   That kind of a deal is hard to beat!  Chicken cooked on the bone always has more flavor.   The following recipe is a version of cranberry chicken that you may have had or heard of previously.  The base recipe has been for a while.  It calls for either bone-in chicken pieces or boneless, skinless chicken breasts.  I varied the sauce a bit using raspberry dressing rather than French dressing  which brings out more cranberry flavor and added creamy horseradish which balances it out nicely.  What is really great about this recipe, is that all of these ingredients are available organically if that is your preference. This chicken is great with steamed green beans.   Add roasted sweet potatoes for a complete meal.

 4 – 6    bone-in chicken breasts with skin removed or (6 boneless skinless chicken breasts)
Salt and pepper
1    14 – ounce can cranberry sauce
1    package dry onion soup mix
3/4   cup raspberry viniagrette salad dressing
1-2   tablespoons creamy horseradish (or 1-2 teaspoons grated horseradish)

Preheat oven to 350 F.  Remove skin from chicken breasts and sprinkle with salt and pepper.  Place in a lightly oiled or sprayed 9 x 13 pan.  In a medium bowl, combine cranberry sauce, onion soup mix, salad dressing and horseradish.  Pour over chicken and bake uncovered for about 45-60 minutes.  (35-45 minutes for boneless, skinless chicken.)  Serve on a platter pouring remaining drippings from pan over chicken.  Makes 4-6 servings.  Enjoy!

This mac and cheese recipe has a bit of a kick to it. The combination with smoky, spicy peppers offers a bit of variety from everyday boxed mac and cheese.  It is fun served with your favorite grilled chicken or pork or on its own.  Chipotle peppers have gained popularity in the last few years.  A lot of us know them by the restaurant title of gourmet, made to order burritos.  These peppers are actually smoked jalapenos that are dried and have a wrinkled dark brown skin.  They can be found dried, pickled or canned in adobo sauce which is what I use in this recipe.  Adobo sauce from Mexico is made of ground chiles, herbs and vinegar.  It takes on the spicy, smoked flavor of the chipotle peppers once it is canned.  I rarely use a whole can at once.  I freeze the remaining in 1 chile portions with a bit of adobo in a snack sized plastic bag and then place the smaller bags in a container or freezer bag.  It is easy to just take out what I need.  I have found reasonably priced canned chipotles at Super Wal-Mart for about $0.85 for a 7 ounce can which has about 10-12 chiles per can.  So, you get a lot of flavor for a few pennies.  Feel free to double the chipotles in this recipe if you would like to.  I thought it was a nice amount of heat but go for it if you need more.

1   6 – 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
2/3   cup additonal milk
1    cup or 4 oz. shredded cheddar cheese *
1/4   teaspoon each garlic powder and onion powder
1    tablespoon chipotle chile with adobo sauce,  finely chopped

Once the mac and cheese is prepared according to package directions, stir in the remaining ingredients.  Heat through until cheese is melted and sauce is creamy.  Makes about 4 cups or 2-3 servings.  Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

I don’t remember getting fresh raspberries as easily growing up but now they are readily available and for bargain prices too!  With all of the nutitional benefits of these delicious berries, adding the fact that they are on sale for $1.00 to $1.25 per pint, it’s nice to have a few quick and easy serving options.  This combination sprinkled with Parmesan cheese is simple, yet full of flavor and a healthy light salad for a lunch or dinner entree.   

4   grilled chicken breasts, sliced
1  -  5  ounce package mixed salad greens
2  -  6  ounce containers fresh raspberries, washed
1/2   cup toasted walnut pieces
Your favorite raspberry vinaigrette
Grated Parmesan cheese for sprinkling

Divide mixed greens between 4 large plates.  Top each with a chicken breast, raspberries and toasted walnuts.  Drizzle with raspberry vinaigrette and  sprinkle with Parmesan cheese.  Makes 4 Servings.  Enjoy!

When whole chickens are on sale, many people stock up and freeze them for use later.  When grilling season is here, it good to have quick and easy recipes on hand.  This recipe is delicious and low maintenance and I wish I knew who invented it because I think it is just this side of brilliant.  Beer Can Chicken is a favorite of many and I am sure most people have heard of this recipe in one way or another.  There are many variations available with the one constant being the chicken sits up right with a can of beer stuck up its “rear end”.  It’s also called beer butt chicken for obvious reasons.  I am trying to be polite (although it’s not always easy).  At any rate, the can of beer stuck up the inside of a chicken makes it nice and tender as the beer steams during cooking and also the can gives it a perch if you will, so that it will brown evenly all over. It is a great option for summer grilling. It is simple and requires very little monitoring.  In other words, you put it on a medium grill and forget it for 50-60 minutes.  If you don’t have a grill, then this works in the oven as well at about 400 F. for 50-60 minutes.  Of course, you will need to set it in a shallow baking dish. 

1  whole chicken
1  can of beer, 3/4 full (you can decide what to do with the other 1/4)
pan spray, optional
3  tablespoons melted butter or olive oil
your favorite grilled chicken seasoning or simply salt and pepper

Preheat grill to medium (400 F).  Place the beer can on a plate. Brush the can with butter or oil or spray lightly with pan spray.  This will make it easier to pull the chicken off when it is done. Put the chicken on the can, legs down, wings up.  Brush with melted butter or olive oil.  Season to taste.  Carefully place chicken on the grill using a large spatula and tongs.  Make sure the chicken is sitting upright.  Close the grill and allow to cook for 45-55 minutes.   Remove carefully once again with clean spatula underneath the chicken and tongs.  Let chicken sit for a few minutes and carefully pull off of the can as the beer can will be hot.  Cut up into 8 pieces. Makes 3-4 Servings.  Enjoy!

Growing up,  I  remember a version of this recipe during the summer.  It was very light and refreshing with the delicious combination of crunchy celery, toasted walnuts, tuna, sweet grapes and cantaloupe. I have always liked it and made it recently with seasonal cantaloupe and grapes on sale.  This works well for a light supper or lunch.  There is no hot oven or stove to contend with and it goes together quickly.  It is even something that you can prep separately and assemble just before serving to save time.

2  -  5 oz. cans white tuna, drained
1/4  cup chopped celery
1/4  cup toasted walnut pieces
1/2  cup green grapes
1/4  cup mayonnaise or salad dressing
1/4  teaspoon onion powder
1/4  teaspoon salt
1   small to medium cantaloupe, seeded, peeled and quartered  (If using a large cantaloupe, cut into 6 wedges using the remaining 2 wedges for another use.)

Combine tuna, celery, walnut pieces, green grapes, mayonnaise, onion powder, and salt in medium bowl. Mix until combined.  Divide between 4 cantaloupe wedges and serve.  Makes 4 servings.  Enjoy! 

Boneless, skinless chicken breasts are often on sale for a decent price. Many people I know stock up and will have packages in their freezer and use those until they go on sale again, a very smart move on their part. I prefer natural chicken without hormones and antibiotics, the flavor is better and it is less expensive than organic. If organic is your preference, then great, this recipe is easily adaptable. Southwestern spice marinades and seasonings have come onto the market and are quite good. This recipe actually uses a packet of southwestern marinade mix as a coating mixed with flour or cornstarch for a gluten free option. It can be sauteed quickly while you are assembling the salsa. Any leftovers are great combined as a salad with the chicken cut up and mixed in.

1 1/2  pounds boneless skinless chicken breasts
1.25  ounce packet southwestern marinade mix
1/3  cup flour or cornstarch (for a gluten free option)
2-3  tablespoons cooking oil

Corn Salsa

2  cups corn, frozen works great and will thaw by the time the chicken is done.
1  cup chopped tomato (about 1 medium)
1/2  cup chopped green pepper
1/4  cup chopped cilantro
2  tablespoons chopped red onion
2  tablespoons lime juice
1/4  teaspoon salt

If you have a large (1 gallon) plastic bag on hand, combine the marinade mix, flour or cornstarch, add to the bag. Close the bag toss to mix well, add the chicken and close the bag, toss to coat well. If you do not have a plastic bag on hand, simply add dry ingredients to a mixing bowl and toss chicken to coat. Heat a large skillet to medium high, add oil and add chicken, cover and cook until chicken is cooked through to 170 F. and browned on both sides turning once or twice. Combine salsa ingredients in medium bowl. Serve with chicken. Makes 4 Servings. Enjoy!

You may be aware that chicken legs and thighs are typically less expensive than chicken breasts. When natural chicken thighs go on sale for right around a $1.00 a pound, I stock up. While they have a bit more fat than the chicken breasts, they also have a bit more flavor. This recipe is easy to prepare in the oven or on the grill. The trick to using a barbeque sauce is to add it during the last few minutes of cooking or grilling. There are two reasons for this, one being that skin has a chance to get crispy and two, barbeque sauce can easily burn. The end result of crispy skin and lightly caramelized sauce is a win-win situation. This easy recipe goes very well with the Green Chile Mac & Cheese posted earlier.

8-10  chicken thighs, bone in, skin on
salt and pepper to taste
1  cup of your favorite BBQ sauce

Preheat oven to 425 F. or grill to medium. Place chicken thighs on a lightly oiled baking tray, allowing at least an inch between each piece of meat. Sprinkle with salt and pepper. Roast in oven for approximately 30-40 minutes or until the skin is crispy and juices run clear (180 F). Remove from oven and brush about 1 tablespoon of barbeque sauce over the top of each chicken thigh. Return to oven for 10 -12 minutes to allow the sauce to lightly caramelize. If grilling, finish by brushing the sauce over the top of chicken and grill for an additional 3-4 minutes. Makes 4 Servings. Enjoy!

Boneless Pork Chops have been on sale recently for about $2.99 a pound which is about half of the regular price. These are great simply seasoned and grilled by them selves or with a sauce. In recent years, it has become safe to eat pork that is cooked to medium, 140-145 F. If, however, you more comfortable cooking pork completely, then by all means cook to 160 F. These boneless chops are succulent and a quick and easy fix for supper. I have also noticed salad dressings on sale as people are eating lighter with the warm weather. Kraft has a Light Asian Toasted Sesame dressing that combined with a sauteed or grilled pork chop is delicious. There, of course, are other Asian salad dressings available, please use your favorite. Feel free to put the pork on a bed of mixed greens with additional dressing or serve it with steamed veggies and rice. I think you will be surprised at how quickly this goes together and how tasty it is.

4  boneless pork chops, averaging 6 oz. each
a small amount of cooking oil or pan spray (for sauteing)
your favorite grilled meat seasoning or simply salt and pepper
1/2  cup of your favorite Asian salad dressing + more for dipping if you like

Preheat grill or saute pan to medium high, season pork on both sides. Add a small amount of oil to a saute pan, if using. Grill or saute pork until browned on both sides and 140 F. or higher in the center, turning once, approximately 3-5 minutes per side. Remove from heat. Drizzle about 2 tablespoons dressing over each pork chop and serve. Makes 4 Servings. Enjoy!

Rice a Roni has been around for years. Recently, they added a pasta line and even more recently added Nature’s Way to both the pasta and rice line. Nature’s way is all natural with no preservatives and no artificial flavors. I am a big fan of natural. My friends will tell you that I like foods without the extra junk in it. These packaged items are available for right around a dollar and even less on sale and make great pantry staples. This recipe, like the others on this site can easily be converted to organic if you wish. Combining mushrooms, sauteed ground beef and green beans with this packaged mix makes a complete delicious meal.

1  pound ground beef
1/2  cup chopped onion
1 - 8 oz. package sliced fresh mushrooms, rinsed well
2 - 4.5 oz. packages pasta with mushrooms in cream sauce like Nature’s Way by Pasta Roni
1  additional cup milk
1 - 10 oz. can cream of mushroom soup
2  cups green beans, frozen works great here
1/4  teaspoon each black pepper and garlic salt

In a large skillet, cook the ground beef with chopped onion. At the point where it is about 1/2 way done, add the mushrooms and allow them to cook with the beef. Drain any extra fat. While the beef is cooking, prepare the pasta according to the package directions. Once it is complete, add additional cup of milk, cream of mushroom soup, green beans, black pepper and garlic salt. Stir into beef and mushrooms. Makes 4-6 Servings. Enjoy!

Draining Fat Tip: When ground beef cooked in a skillet needs to be drained, pouring into a colander can be a hassle,the following method saves time. Remove the skillet from the heat onto a padded surface. Slightly tip the pan, pushing the ground beef, onions and mushrooms to high end allowing the fat to collect on the low end. Blot the liquid grease with a few paper towels and dump in the trash. Resume preparation.