Fall/Winter #14: Easy Chicken Burrito Skillet

This is a recipe that uses Magic Taco Chicken.  This took me 15 minutes from frig to fork…and was so good and filling.  We used corn tortillas instead of flour and did not add the Simply Salsa…perfect for that busy dinnertime when everyone is going in different directions…Enjoy!!

order your tastefully simple groceries at:  www.SimplyKimberS.com

Easy Chicken Burrito Skillet

  • 2 cups prepared Magic Taco Chicken, thawed
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 2 tablespoons Simply Salsa Mix
  • 4 (6-inch) flour tortillas, cut in half, halves cut into 1-inch strips
  • 1 cup shredded Mexican-blend cheese
  • ½ cup sour cream
  • ¼ cup sliced green onions
  1. In a large skillet over medium-high heat, combine first 4 ingredients. Bring to a boil. Reduce heat; simmer 3-5 minutes, stirring occasionally.
  2. Stir in tortilla strips. Top with cheese. Remove from heat; let stand to melt cheese.
  3. Serve topped with sour cream and green onions.

Makes 6 servings.

Variation: Substitute 1 (15 ounce) can whole kernel corn, drained, for the pinto beans, if desired.

 

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Fall/Winter #13: Pesto Pork Skillet

I love cooking in my Electric Pressure Cooker and I converted this to that…see my notes at the bottom of the recipe…this recipe can also be made ahead and froze for later.  This recipe was awesome and my house smelled amazing!  Enjoy!

order your tastefully simple groceries at:  www.SimplyKimberS.com

Pesto Pork Skillet

  • 2 tablespooons olive oil
  • 1 pound pork tenderloin, thinly sliced…we used Pork Steaks (NOT sliced)
  • 1½ tablespoons Onion Onion Seasoning
  • 2 cups reduced sodium chicken broth
  • 1½ cups 2% milk
  • 1 cup long-grain white rice
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • ½ cup grated Parmesan cheese
  1. In large skillet with cover, heat oil over medium-high heat. Add pork and Onion Onion™ Seasoning; salt and pepper as desired. Sautè until browned, about 4-5 minutes.
  2. Stir in chicken broth, milk, rice, beans and Dried Tomato & Garlic Pesto Mix. Cover and simmer 15-20 minutes or until liquid is absorbed and rice is tender; stirring occasionally.
  3. Remove from heat; stir in cheese. Salt and pepper as desired.

Makes 6 servings OR 4 servings + 2 leftover servings.

Serve with Rustic Peas & Bacon.

For leftovers remix recipe: Place 2 servings in a storage container. Refrigerate up to 2 days.

Make ahead & freeze: Combine step 1 ingredients in a quart freezer bag. Combine rice, beans and Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

**Notes for Electric Pressure Cooker:  I mixed all the ingredients together while searing my pork chops in my electric pressure cooker…took pork out and poured in mixture…set pork on top and closed…used my meat setting and perfect!!!

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Fall/Winter #12: Magic Chicken Tacos

I cooked 7 1/2 pounds of chicken up…had 7… 2 cup packages for the freezer and Chicken Tacos for dinner…all in an hour!!!  I recommend using 2 -4 T of the Mom’s Favorite Taco Seasoning…remember you can always add more when using your freezer meal bags but you cannot take it back out 🙂 Huge time saver is using my kitchen aide to shred…easy peasy!!  Some meals I will be making with my Magic Chicken Taco Meat:
Taco Chicken & Rice
Taco Chicken Quesadillas
Easy Chicken Burrito Skillet

You can order your ts groceries and solve your dinnertime dilemna at:  www.SimplyKimberS.com

Magic Chicken Tacos

  • 2½ pounds boneless skinless chicken breasts, cut in half if large
  • 2½ pounds boneless skinless chicken thighs*
  • 2 cups no sodium or low sodium chicken broth
  • 5 (1 quart) resealable freezer bags
  1. In 5-quart or larger slow cooker, place half the chicken breasts in the bottom; sprinkle with 3 tablespoons Mom’s Favorite Taco Seasoning. Layer half the chicken thighs; sprinkle with 3 tablespoons Mom’s Favorite Taco Seasoning. Repeat layers. Pour chicken broth over top.
  2. Cook on LOW 8-10 hours.
  3. Remove chicken and shred. Place chicken back into slow cooker; toss to coat with sauce. Allow chicken and sauce to cool.
  4. Divide cooled chicken and sauce among freezer bags. Seal well, label and freeze.

Makes about 10 cups.

Serving Suggestions: Thaw prepared chicken and use in any of your favorite Tex-Mex dishes such as burritos, tacos, quesadillas, casseroles, salads, nachos…the uses are endless.

Electric Pressure Cooker Directions: Prepare step 1 in 6-quart or larger electric pressure cooker. Cook 17 minutes on pressure cooker setting. Let stand 10 minutes before releasing pressure. Release pressure. Continue with step 3.
*Always follow manufacturers directions for proper use for your specific electric pressure cooker.

*Note: We highly recommend using both breasts and thighs for best recipe results; however chicken breasts can be substituted for the thighs, if desired. Reduce cook time to 7 hours.

Fall/Winter #11: Creamy Chicken & Potato Soup

Youngest daughter invited us over for dinner and we made some amazing soup for this rainy evening!!  Uses our Magic Chicken recipe…Enjoy and remember you can order all your tastefully simple groceries at:  www.SimplyKimberS.com
 

Creamy Chicken & Potato Soup (Adapted from a Recipe by South Your Mouth)

1/3 cup (5 tablespoons) butter

1 medium onion, diced (or 2 T Onion Onion)

2 cups carrots, diced

1/3 cup all-purpose flour

4 cups (32-oz.) chicken broth

 

1 teaspoon thyme (we used fresh Thyme out of my garden)

2 T Garlic Garlic (1 capful)

4 medium potatoes, peeled and diced

2 to 3 cups Magic Chicken

1/4 cup milk

1 can condensed Cream of Chicken

Sauté Onion Onion and carrots in butter in a Dutch oven or soup pot about 5 minutes. Add flour then cook and stir for 2 minutes.

Add chicken broth, thyme and Garlic Garlic then stir until well combined and smooth. Once simmering, reduce heat to medium-low then add potatoes cook for 30 minutes, stirring occasionally.

Uncover pot, increase heat to medium and allow soup to continue cooking for 30 additional minutes.

Reduce heat to low.

Add milk, cream of chicken soup and chicken; stir to combine then cover and continue cooking for 10-20 minutes on low.

Serve with crusty bread or cornbread (or toast!). Enjoy!

p.s… I bet this would be fantastic made with leftover turkey!

Chicken soup

Fall/Winter #10: Chicken Salad Wraps

Clam Chowder made with our Perfectly Potato Soup and some fresh cooked butter clams plus these Chicken Salad Wraps were perfect for our football Sunday!!  We used chopped tomatoes instead of red bell pepper and I used a chopped kale salad mix … for some reason broccoli slaw mix is hard to find here.  Used some of my Magic Chicken for the shredded chicken. This recipe is also found in our Fam Favs 10 Meal Kit…ENJOY!!

Chicken Salad Wraps

  • 3-4 cups cooked and shredded chicken (such as deli rotisserie or Magic Chicken)
  • 1 (10 ounce) package broccoli slaw mix
  • 1 red bell pepper, chopped
  • ¼ cup (or 1 Dinner Mixer container) Hey Garlic! Stir-Fry Sauce
  • 1/3 cup mayonnaise or light mayonnaise
  • 6 (4 for Dinner Mixer recipe) extra-large flour tortilla wraps
  • ½ cup slivered almonds
  • Salad topper wonton strips or chow mein noodles
  1. In large bowl, combine first 5 ingredients. Toss to coat; salt and pepper as desired.
  2. Divide among tortillas; top with almonds and wonton strips. Roll up, burrito-style. Cut in half.
  3. Serve with additional Hey Garlic! Stir-Fry Sauce for dipping, if desired.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Tex-Mex Chip Dip.

Make Ahead: Prepare step 1 up to 2 days ahead.

For remix Sweet Asian Chicken Salad recipe: Place 2 servings chicken filling (without wontons or almonds) in a storage container. Refrigerate up to 2 days.

 

Fall/Winter #9: Slow Cooker Rustic Herb Pork Chops

I made this in my instant pot instead of the slow cooker…browned the pork then removed…added the liquid and 1 cup of rice…added 1/2 c water to chicken broth…topped the rice with the pork and set my instant pot on the chicken setting..OH MY GOODNESS!!!  definitely a keeper…ENJOY!!

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Slow Cooker Rustic Herb Pork Chops

Whisk together chicken broth, olive oil, Rustic Herb seasoning and Garlic Garlic. Pour into slow cooker. Slit top of each pork chop with a sharp knife. Sprinkle with Seasoned Salt and pepper. Pour chicken broth mixture over chops. Cook on high 4 hours or on low for 8 hours. Baste periodically.

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Fall/Winter #8: Tex-Mex Potato Soup

What a perfect meal for this rainy evening!!  we omitted the peppers and instead of a chopped onion I added 2 T Onion Onion . ..since I have an over abundance of fresh tomatoes I added 2 Cups chopped fresh tomatoes…this meal can also be found in our Tastefully Simple Family Faves 10-Meal kit

you can find all the info and order your ts groceries at:  www.SimplyKimberS.com

Tex-Mex Potato Soup

  • 1 pound lean ground beef
  • 1 poblano pepper or green bell pepper, chopped, optional
  • ½ cup chopped onion
  • 6 cups water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • Optional toppings such as shredded cheese, corn chips (Fritos®), sour cream
  1. In large saucepan or Dutch oven over medium-high heat, cook and crumble ground beef, peppers and onions until no longer pink, about 5-6 minutes. Drain off liquid.
  2. Stir in water, Perfectly Potato Cheddar Soup Mix black beans, drained tomatoes and Mom’s Favorite Taco Seasoning. Bring to a simmer (do not boil); reduce heat and simmer 30 minutes, stirring occasionally.
  3. Serve garnished with desired toppings.

Makes 6 servings.

Serve with a green salad and corn bread muffins.

Make Ahead & Freeze: Prepare step 1. Stir in beans, drained tomatoes and Mom’s Favorite Taco Seasoning. Cool; transfer to a gallon freezer bag. Place in a gallon freezer bag with unopened package Perfectly Potato Cheddar Soup Mix. Seal well, label and freeze. Thaw completely. Continue with step 2 in a large saucepan or Dutch oven.

Slow Cooker Directions: Prepare step 1 in a large skillet. Transfer to a 5-quart or larger slow cooker. Continue with step 2, cooking on LOW 5-6 hours.

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