Rio Salsa Soup*

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1 lb lean ground beef
6 cups water
1 pkg taco seasoning mix
4 tsp beef bouillon
2/3 cup white rice
2 cups frozen corn
1 ½ cups salsa
Tortilla chips
Shredded cheddar cheese
Sour cream (optional)

In a large pot brown beef until done and drain. Stir in water, taco seasoning, and beef bouillon and bring to a boil. Stir in rice and simmer for 20 minutes. Add the corn and salsa and simmer another 10 minutes. Serve over the top of crushed tortilla chips and top with cheese and a dollop of sour cream.

*This recipe only calls for ¼ cup of rice, but I make it with 2/3 of a cup because I like it a little bit thicker.

**Recipe given to me by my sister-in-law....

Chicken and Mushroom Sauce

1 ½ lbs chicken tenders, cut into 1 inch pieces
½ cup flour
1 tsp seasoning salt
¼ tsp pepper
2 TB canola oil
1 TB butter
1 Pkg of sliced mushrooms
2 cans Cream of Mushroom soup (I use low fat)
1 can white wine (you can use water or chicken broth, but it won’t taste the same)
(I use Reese’s Vintage Cooking Wine)

In small paper bag or bowl mix flour, salt and pepper; add chicken and coat well and shake off excess flour and discard used flour. In a large pot add 1 TB of butter; when hot add sliced mushrooms, sautee until soft and remove and set aside. Then add 1 TB of oil and half of chicken and brown and then add to mushrooms and repeat with remaining chicken. When done browning second batch add mushrooms and chicken back to pot and add soup and wine and stir. Bring to a boil and cover and simmer for 20 minutes stirring every few minutes.

We serve it over Roasted Potatoes… 5 to 6 medium red potatoes washed and scrubbed, and cut into ¼ inch pieces. Coat with 1 TB of olive oil and we use ½ pkg of ranch dip mix or a mixture of herbs. Line a cookie sheet with no stick aluminum foil and spray with cooking spray and cook for 30 to 40 minutes at 425 degrees or until done. We like them crispy on the outside and tender in the middle.

SORRY NO PICTURE YET!!!

Beef Tips and Gravy with Noodles

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Okay so I cheat on this recipe….(But it would be really easy to buy a pound of stew meat and brown it and cook it for a few hours in au jus sauce.)

2 Pkgs of Schwan’s Beef tips and gravy, cook according to package*
1 pkg no egg noodles, cook according to package, drain
Put beef tips over noodles and serve.

*there are a lot of additions you can add to this to change it: sautéed mushrooms and onions, dijon mustard and right before serving add sour cream and you have a great stroganoff; use homemade mash potatoes instead of noodles; add cut up carrots, onions and potatoes and it is a great stew; let your imagination run wild…we have added Vermont curry paste to the stew and served over rice that is delicious too.

I am working on it!

The recipes are coming.....