Taco Soup

1 can black beans- drained

1 can Kidney beans

1 can navy beans

1 can corn

1 can green chilies

1 32oz can diced tomatoes

1 pkg taco seasoning

1 pkg ranch dressing

1 lb ground beef- brown and drain

Only drain the black beans. Just dump everything in, heat and enjoy! It tastes best if you let it simmer for 40-ish minutes and let the beans break down a bit. If you want to make it even healthier and easier, use veggie/soy "ground meat" instead of the ground beef. Then you can just dump it in . . . no need to brown it first. Your kiddos definitely wouldn't notice the difference, but DH might a little (just the texture).

Sometimes I cook some whole grain macaroni noodles and serve it over that . . . it seems to go down easier for my kids.

It's absolutely best topped with freshly grated colby-jack cheese. Other good toppings are sour cream and chopped avocado.

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU

INGREDIENTS

· 6 skinless, boneless chicken breast halves

· 6 slices Swiss cheese (I prefer thinly sliced)

· 6 slices ham (I prefer a low sodium if avail.)

· 3 tablespoons all-purpose flour

· 1 teaspoon paprika

· 6 tablespoons butter

· 1/2 cup dry white wine (or chicken stock if you prefer not to cook with wine)

· 1 teaspoon chicken bouillon granules

· 1 tablespoon cornstarch

· 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks (or wrap with kitchen twine).

2. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

3. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

4. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ranch Cheddar Chicken

Ingredients

1/2 cup Hidden Valley® The Original Ranch® Dressing

1 tablespoon all-purpose flour

4 (about 1 pound) boneless, skinless chicken breast halves

1/4 cup shredded sharp Cheddar cheese

1/4 cup grated Parmesan cheese

Preparation

Prep Time: 15 min.

Cook Time: 25 min.

Combine dressing with flour in a shallow bowl.
Coat each chicken breast with dressing mixture.
Place on ungreased baking pan.
Combine Cheddar and Parmesan cheeses; sprinkle on chicken.
Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Makes 4 servings. Enjoy

Baked Asparagus & Pepper Frittata

Baked Asparagus & Pepper Frittata
(this can be made a day in advance)

2 lbs. thin asparagus
2 large bell peppers (i use 1 red & 1 orange for color)
3 shallots
1 medium zucchini
3 scallions
1 TBL unsalted butter
10 large eggs
1/2 cup heavy cream
3 TBL chopped fresh flat-leafed parsley leaves
1 1/2 tsp. salt
1/4 tsp freshly ground pepper

Preheat oven to 350 degrees and butter a 13x9 baking dish (3 quart).

Trim asparagus and diagonally cut into 1/4 wide slices.
Cut bell peppers into 1/4 wide strips & mince shallots.
Halve zucchini lengthwise and diagonally cut both zucchini & scallions into thin slices.

Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.

In a large skillet, cook bell peppers & shallots in butter over moderately low heat, stirring occasionally, until peppers are softened...about 10 minutes. In a large bowl, whisk together eggs, cream, parsley, salt & pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack.

Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto platter.

Hash Brown Casserole

Hash Brown Casserole

1 - 2 lb. package frozen hash brown potatoes
1 10 3/4 can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 oz.)
1 cup sour cream
1 cup finely chopped onion
1 - 6 oz. can french fried onion

Preheat oven to 350 degrees. Combine everything but the Fried Onions in a really large bowl. Transfer to 13x9 baking dish. Bake until top is slightly golden (about 1 hour 20 minutes). Sprinkle with onions, and bake until golden brown (about 5 minutes.)

Balsamic Poached Chicken

Balsamic Poached Chicken

1 lb. new potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb. asparagus, trimmed
1 14.5 oz. can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 lbs. boneless, skinless chicken breasts

Heat oven to 400 degrees.

Place the potatoes in a roasting pan. Drizzle with oil. Season with 3/4 tsp. salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.

Meanwhile, in a saucepan, bring the broth and vinegar to a boil.

Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness (or cut the breasts lengthwise to thin them out.) Add the chicken to the saucepan, and simmer for about a minute.

Now add the asparagus with the potatoes, season with the remaining salt and toss. Roast until asparagus is tender (about 12-15 minutes.)

Cover the chicken, remove from the heat, and set aside until cooked through (about 15 minutes.)

Transfer chicken to a cutting board and thickly slice it. Meanwhile, put the sauce on medium high to high heat to try to reduce and thicken the sauce.

Divide the ingredients among individual plates and drizzle with balsamic mixture.

NOTE: The pungent smell of simmering vinegar may linger after you remove the pan from the stove. Early in the process, you may want to open a window or turn on a fan.