Taco Soup- Becky Rubio's Home Ec Teacher's recipe

This recipe came from a cook book owned by Becky Rubio that was put together by her Home Economics teacher. After shopping and and cooking this soup, I was very glad that I visited the Rubio house that night!

2 lbs  ground beef (I used ground turkey)
1 cup chopped onion (I used 1 small onion)
3/4 chopped green pepper
1 (8oz) can tomato sauce
1 (15 oz) can of black beans, drained
2 (15 oz) cans of whole kernel corn
1 pkg. Ranch dressing mix
1 pkg. Taco seasoning mix (I used reduced sodium)
1 (15 oz) can of pinto beans, rinsed and drained
1 (15 oz) can of kidney beans, rinsed and drained (I used dark red beans)
1 can water, or more if needed for consistancy
Corn or Tortilla chips
Cheddar cheese, shredded

In a large sauce pot, crumble and brown meat, stirring often. Drain and set aside. Int the drippings, saute onion and green pepper. Drain and remove at from pot. *In an empty pot, place meat, onion and green pepper and remaining ingredients except chips and cheese. Heat on medium heat until very warm. To serve, place chips in bottom of bowl and top with soup. Sprinkle with cheese if desired.

Another option: put all ingredients in a Crop Pot and heat until hot enough to serve.

Yields 10-12 servings.

Spaghetti Aglio, Olio, E Peperoncio

Translation: Spaghetti with Garlic, Oil and Chili Pepper Flakes

This is a super simple, super tasty recipe. David really enjoyed it! I forgot the Chili Pepper Flakes so I added a little Italian seasoning and it was OK, but David loved it. I also thought it would be delicious with some grilled chicken.

7 oz of Spaghetti (or any type of pasta)
2 large or 3 small garlic cloves, minced
1 1/2 tsp of chili pepper flakes
1/4 to 1.3 cup of extra-virgin olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper

*note* Measurements in this recipe can be shifted depending on your taste preferences

Cook spaghetti according to the directions on the package, until it is al dente (firm but not hard).
Strain spaghetti and place in a large serving dish
Add minced garlic, chili pepper flakes, olive oil, salt and pepper.
Mix together well.
Serve warm or at room temperature.

Avacado Chicken Salad- One of my Summer Favorites!

This is one of my favorite dishes I found on Pinterest! I've only made it a few times, but I'm looking forward to lunch time in the summer!

(The recipe I found didn't have measurements so these are my suggested measurements)

2 Avacados
2 Cups of Chicken (I used canned)
2 tbsp of Cilantro, finely chopped
1 Green Onion, finely chopped (I used the whole thing, greens and all)
1/2 of a Lime
Salt and Pepper to taste

Scoop out the Avocado of both avocados into a bowl. With a fork, begin to mush the avocado. Add the lime (when added first, it helps the mushing process). Add more lime if needed. Stir in cilantro, then onion, then salt and pepper. After it is all mixed up and mushy, fold in the Chicken. Stir until all of the chicken is covered.

The great thing about this is you can make it with 1 Avocado or with 3. Also, just like guacamole, you can add too, or take away, depending on your preference.

This can be eaten with crackers, chips or on a sandwich/wrap.

Enjoy!

Crusted Honey Mustard Chicken

This is a Weight Watchers Recipe and Delicious!

1 Spray Cooking Spray
2/3 cups Lite Honey Mustard Dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped (I didn't use this, but I'm sure it would add to the flavor)
1 medium, uncooked scallion, finely sliced
**1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast (four 4 oz pieces)

Preheat over to 425. Coat a shallow pan with cooking spray

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture over chicken breasts and serve. 

**NOTE: I forgot to crumble the cornflakes and the regular size cornflakes did not stick very well. Be sure you Crumble!!

Strawberry Mango Salsa- One of David's Favorites!

Strawberry Mango Salsa- Served with cinnamon pita chips

3/4 Cup Strawberries, Finely diced
3/4 Cup Mango, Finely diced
1/4 cup Red Onion (Lots of Red Onion makes my sinuses itch, so I use a few tablespoons)
6 Basil Leaves, Finely chopped
1 Tbsp Fresh Lemon Juice
1/4 tsp Sea salt (I used regular salt)
1/4 tsp Black Pepper

 Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

(If kept sealed, should keep for about a week)

Funny Sister conversations: Part 2

Emily: Let me tell you how gay I am
Me: haha, okay
Emily: I just fist pumped when the guy on the Price is Right made his putt
Me: HAHAHAHAHAHAHAHAHAH

Funny Sister conversations: Part 1

Me: So, I got a pedicure for Brittany's wedding. The next weekend I kicked my own heal and bent back my left big toe nail, breaking the polish. Saturday I got a pedicure and I just kicked my desk, bent back my left big toe nail breaking the polish.
Emily: Oh me, what is with you bending your toes back? Didn't you do that at Jillian's wedding?
Me: Well, that was because I fell down the stairs.