3 More Tasty Recipes...

Simple Taco Soup with Cornbread and Raspberry Butter

Taco Soup:
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 packet Ranch salad dressing
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) can petite diced tomatoes
1 can (15 oz.) kidney or pinto beans
1 can (15oz.) chili beans
1 can (15oz.) refried beans
1 can (15 oz.) whole kernel corn
1 cup water

Brown ground beef with onion until beef is no longer pink. Drain well. In a large soup pot, combine all ingredients and bring to a simmer over medium heat. Reduce heat to low and simmer 20 minutes. Serve with Cornbread and Raspberry Butter. (Recipe below)

Cornbread:
1 yellow cake mix and ingredients called for on back of box
2 boxes jiffy corn bread and ingredients called for on back of box
Eggs

Preheat oven to 350 degrees. Combine cake mix, cornbread mixes and all ingredients called for on the back of all boxes. Combine well and pour batter in a greased 9x13 inch baking dish. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

Raspberry Butter:
½ cup butter
¼ cup powdered sugar
2/3 cup frozen raspberries, thawed

Combine all ingredients in a food processor and mix until smooth. Store in the refrigerator for up to 3 days.

Roasted Chicken in Apricot Sauce with Cauliflower Parmesan

Roasted Chicken in Apricot Sauce:
2 packages Boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups apricot/pineapple jam
2 tablespoons soy sauce
½ teaspoon liquid smoke

Preheat oven to 400 degrees. Spray large baking dish with a nonstick spray. Lay the chicken in the dish and sprinkle with salt and pepper. In a small bowl, combine all other ingredients. Stir until mixed and pour over chicken. Bake 30-35 minutes or until chicken is done. Serve with Cauliflower Parmesan. (Recipe below)

Cauliflower Parmesan:
2 baking potatoes, peeled and cut into chunks
2 cloves garlic. minced
4 cups cauliflower
½ cup milk
¼ cup grated Parmesan cheese

Put potatoes and garlic in a large sauce pan and add water to cover about 2 inches. Bring to a boil and cook for 7-8 minutes. Add cauliflower and continue to boil until potato is done. Remove from heat, and add milk and Parmesan cheese. Mash or use a hand mixer to combine until smooth or desired consistency. Salt and pepper if desired.

Roast Beef with Tomatoes, Green Chili and Lime and Spicy Brown Rice

Roast Beef with Tomatoes, Green Chili and Lime:
1 ¼ lb. roast beef, sliced thickly from Deli, cut into strips
2 teaspoons vegetable oil
3 cloves garlic, minced
½ small onion, chopped
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
3 tablespoons lime juice
1 teaspoon cumin
2 tablespoons freshly chopped cilantro

In a skillet, heat oil over medium heat. Add garlic and onion, stirring to cook through about 2-3 minutes. Add roast beef and continue to cook and brown on all sides. Add tomatoes, chilies, lime juice and cumin. Bring to a simmer and cook for 5 additional minutes. Season with salt and pepper if desired and garnish with cilantro before serving.

Spicy Brown Rice:
2 ¼ cups water
2 cups quick cooking brown rice
1 can (15 oz.) pinto beans
1 can (4 oz.) chopped green chilies
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

In a large sauce pan, bring water to a boil Add all ingredients to water. Cover and cook until rice is done, about 8-10 minutes. Fluff with a fork before serving and if desired season with salt and pepper.