Simple Chicken Burritos

Chicken Burritos are one of those 'go-to' meals in my house.  They are quick & easy to make, taste great, & the leftovers are even better.  The ingredients can easily be switched around to your tastes, or to what you have on hand.  This is also a great recipe for the Pantry Challenge since it uses up a lot of items in my pantry stockpile - like rice, beans, & corn.


I start off with with 2-3 chicken breasts, cut into small chunks & a large diced onion.  Just saute the chicken in a couple tablespoons of butter for a few minutes on medium-high heat, then add in the onion, continuing to cook until the chicken is done.  Season with salt & pepper to taste.

Jalapenos are really good added in with the onion too, but my youngest daughter claims she has a 'heat sensitive tongue' so my husband & I just add some pickled jalapenos & hot sauce to ours when we spoon the chicken filling into the tortilla.

 

Reduce heat to med-low & stir in 2 cups of cooked rice & 1 packet of taco seasoning.

 

 

Mix in 1 can of black beans that have been drained & rinsed - and 1 can of corn.  Cook for about 5 more minutes, or until everything is warmed thoroughly.  Spoon into flour tortillas.

 

Roll up, & serve with your choice of toppings.  Cilantro & hot sauce are my personal favorites!

Simple Chicken Burritos

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Ingredients: 2-3 Chicken Breasts, cut into small chunks 1 large onion, diced 1 packet of taco seasoning 2 cups cooked white rice 1 (15oz) can black beans, drained & rinsed 1 (15oz) can corn, drained salt & pepper to taste (anything else that you think would be good!) Instructions: Saute the chicken breast chunks in a couple tablespoons of butter for 3-5  minutes on med-high heat.  Add in the onion, & season with salt & pepper.   Cook until the chicken is done.  Reduce the heat to med-low and stir in the  cooked rice & taco seasoning.  Mix in the rinsed black beans and the can of  corn.  Continue to cook until the mixture is heated thoroughly.  Spoon into  flour tortillas, & serve.

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Clean Out The Cupboards, Week 1 (Link-Up)

Welcome to the Clean Out the Cupboards Challenge, co-hosted by Me (Crystal) here at Mrs Happy Homemaker, Laura at Frugal Follies, Denise at Shopper Strategy, Robbie at Going Green Mama, and Rebecca Jean at Midnight Maniac.

Last week, I posted my goals for this challenge, as did all of my co-hosts.  My goals were to spend less than $100 a week for my family of 5, use up some of the more forgotten items in my pantry, & to teach my family that there is something to eat in the house when no one thinks that there is.

I have fared pretty decent this week.  I was able to cook from things I already had on hand all week.  My parents drove up from Georgia to visit, so we all went out to eat on Friday night (Thank you for the treat, Moma & Daddy!).  Other than that, everything we ate was food we already had on hand.

This week, I mainly focused on using things in my refrigerator and other perishable items.  I wanted to get all the items that could go bad out of the way first.  During this upcoming week, I will be putting more focus onto things in my pantry.  The Tuna Casserole with Rice Krispies was the one thing I made with just pantry items this week, and I will be making it again a couple times this month since I have several cans of tuna & boxed mac n' cheese in my pantry, and turns out - it was a really yummy way of using those ingredients.  Had I not signed up for this pantry challenge, I would have never tried that recipe out - and it definitely is a keeper.

I did go grocery shopping the other day for the next two weeks.  Although we have a decent pantry supply, our meat stockpile was nowhere as bountiful.  Luckily, the grocery store was having a lot of great meat sales.  Also, Super Doubles was this week!  I did end up getting some things that ended up being free with coupons - and honestly, free is just hard for me to resist!  But, I had set my goal at spending less than $100 per week on groceries for my family of 5 (including a baby), and I accomplished that.  Since I bought for 2 weeks & spent $133 - so about $66 for each week.  That total also includes pet food for my zoo (8 animals) & baby food/juice.  

I did not end up running to the store at the spur of the moment for anything, and that is a major plus.  I used what I had on hand, and just made one planned shopping trip.  All in all, I think I deserve a gold star.  :)


Have you been participating in the pantry challenge?  Leave me a comment about your experiences so far, and if you are a blogger, link up your post about the challenge below!

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Crispy Tuna Mac

Tuna & Rice Krispies?  Really?  

Yes, you read that right.  Tuna & Rice Krispies.  I know what you are thinking!  EW!  Correct?  That's what I thought too!  I mean, that doesn't exactly sound like an appetizing combination.

Somehow, it actually is though.  I'm doing the pantry challenge, & I was down to NO meat in my freezer.  I usually have a little stockpile in there, but not this time.  I used most of my freezer meat stockpile in December as my budget has been pretty tight lately.  So, I was looking through my pantry & noticed that I have quite a few cans of tuna that need to be used, not to mention boxed macaroni & cheese.  So, to google I went & found this recipe for Tuna Casserole. 

I was hesitant to make it, but decided all I could do was try it & see.  I am very glad I did.  It was really good!  Which was a pleasant surprise b/c I honestly expected it to go to the dogs.  Between the kids, husband, & myself - there was nothing left.  

Interested?  Just a tiny bit?  Well, here is all you need.

Very few ingredients making it a great 'Straight from the Pantry' recipe.

Make the macaroni & cheese according to the box directions.  Then stir in 1 can of drained tuna & 1 can of Cream of Chicken Soup.

In a small skillet, saute 2 tablespoons of butter with 1 cup of slightly crushed Rice Krispies for about 3-5 minutes to lightly toast the cereal.

Scoop the macaroni/tuna mixture into a casserole dish.  The original recipe did not call for cheese on top, nor did I include cheese in the ingredients photo, but I decided at this moment it needed some shredded cheddar on top!  Then top with the toasted Rice Krispies.

Bake at 400 degrees for about 15 minutes, or until the Rice Krispies are nicely browned.  

Don't be afraid.  Serve you up a helping.  It is actually pretty darn good.  I would make this even when I do have meat in my freezer!!

Crispy Tuna Mac

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Ingredients:

• 1 box macaroni and cheese
• 1 can light tuna, packed in water - drained
• 1 can cream of chicken soup
• 1 cup Rice Krispies
• 2 tablespoons butter
• Shredded Cheddar cheese to taste

Instructions:

Prepare macaroni and cheese according to directions on box.  When it is done, stir in the cream of chicken soup & can of drained tuna.  Slightly crush the Rice Krispies.  In a frying pan on low heat, saute Rice Krispies in butter for 3-5 minutes.  Pour macaroni and cheese mixture into casserole and spread evenly.  Sprinkle on shredded cheese & then top with Rice Krispies.  Bake on 400 degrees until cereal topping turns golden brown, about 15 minutes.

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Upside Down Pizza

I've said it before, & I'll say it again.  My husband really likes really loves is addicted to pizza in all forms. Pepperoni pizza, pizza pasta, pizza bread...you name it, & he'll eat it.  This upside down pizza is certainly not an exception. It is pretty easy to make, & I usually have everything on hand to make it - which is definitely a plus during the January Pantry Challenge.  Heck, that's a plus during any time of the year!  Plus, you can throw this together in no time.


In a large pan, saute 2 pounds of ground beef, & 1 large onion, a few tablespoons of minced garlic.  Season it with salt & pepper to taste.

While that is cooking, combine a 15oz can of tomato sauce, 6oz can of tomato paste, 1 tbsp of Italian seasoning, 1 tbsp garlic powder, & 1 tsp paprika.  

Add the sauce to the cooked beef mixture, & stir well.  Turn off the heat.

In a large bowl, whisk together 1 cup of milk, 2 eggs, 1 tbsp olive oil, 1 tbsp garlic salt, & 1 cup of flour for the crust.

Spray a 9x13 baking dish with cooking spray.  Sprinkle 1 pound of mozzarella cheese evenly across the bottom.

Spread the meat/sauce mixture on top of the cheese layer.

Pour the batter for the crust on now.

Sprinkle on some Parmesan Cheese...

Bake at 350 degrees for about 35 minutes.

Slice you up a piece of this, & flip it upside down onto your plate.  Eat up!!

Upside Down Pizza

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Ingredients:

For the pizza filling:

• 2 lbs ground beef
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• 1 pound Mozzarella cheese, shredded
• salt & pepper to taste

For the pizza sauce:

• 1 (15oz) can tomato sauce
• 1 (6oz) can tomato paste
• 1 tbsp garlic salt
• 1 tbsp Italian seasoning
• 1 tsp paprika

For the pizza crust:

• 1 cup milk
• 2 eggs
• 1 tbsp olive oil
• 1 tbsp garlic salt
• 1 cup all purpose flour
• Parmesan cheese to taste

Instructions:

Preheat oven to 350 degrees.  Brown hamburger, onion, and garlic.  Drain well.  Add garlic salt and Italian seasoning.  Add combined pizza sauce.  stir well.  Spray a 9x13 inch pan with cooking spray.  Sprinkle mozzarella over bottom of it.  Spread meat mixture over the cheese.  In a large bowl - add eggs, milk, flour, oil, and garlic salt.  Pour over meat in pan.  Sprinkle Parmesan cheese over batter.  Bake 35 minutes.

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Twinkie Tiramisu

A few years ago, I was watching a kitchen show on QVC (shocker, right?) when the host was showing a cookbook called Icebox Cakes.  During the presentation, they of course had various recipes from the book layed out on the counter, and I was intrigued.  So, I called & ordered it, and was overall very happy with the purchase.  One of my favorite recipes from the book calls for TWINKIES as the main ingredient.  Yes, I said Twinkies!  

Not only is it good, but it's easy too.  So, it is definitely a winner in my book.  Icebox Cakes has plenty of other recipes that fall into that category as well, so if you are interested, you should try it out.


Now, onwards to that Twinkie Tiramisu!

You will need to combine 1/4 cup of water with 1/2 cup sugar in a small saucepan & bring it to a boil.  As it is coming to a boil, go ahead & brew you some strong coffee or espresso.  I used my Keurig & made a small cup of my husband's Jet Fuel.  Of course, you don't have to use that - just make some strong coffee :)

Add in 3/4 cup of some strong coffee to the syrup you have just made once the sugar has been dissolved.  Set it aside to cool to room temperature.

Beat 8oz of softened cream cheese with 1/3 cup of sugar & 1 teaspoon of vanilla extract in a medium bowl.  In a large bowl, beat 1 1/2 cups of heavy whipping cream until a stiff peak forms.  Gently fold the cream cheese mixture into the whipped cream, taking care to not deflate the whipped cream.

Now, time for those Twinkies!  The original recipe calls for 10 of them in a 12x7 pan.  I use a longer 2 quart dish (not sure on dimensions) & I usually end up using 12.  Cut each twinkie in half, lengthwise.

Dip half of the twinkie halves in the coffee/sugar syrup just to moisten them.  Don't over saturate.  Layer them, cream side up, in your dish.

Spread half of the cream mixture on top of the Twinkies, then grate some chocolate on top.  I used a Hershey's bar for this.

Repeat with the other half of the Twinkies dipped in the syrup - other half of the cream mixture - and more grated chocolate on the very top.

Refrigerate for at least 6 hours before serving.

Twinkie Tiramisu

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Ingredients:

• ¼ cup water
• ½ cup sugar
• ¾ cup strong coffee
• 8 oz softened cream cheese
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• 1 ½ cups of heavy cream, beaten until stiff peaks form (making homemade whipped cream)
• 10-12 Twinkies, halved lengthwise

Instructions:

Combine the water & the ½ sugar in a small saucepan & bring to a boil.

Add in the coffee once the sugar has been dissolved.  Set aside to bring it to room temperature

Beat the cream cheese, ⅓ cup sugar, & vanilla extract until creamy.  Gently fold in the fresh whipped cream.

Dip half of the twinkie halves into the coffee syrup & then lay them in a 2 quart dish, cream side up.  Don’t over saturate them...just a quick dunk will do.  Spread half of the cream on top - then dip the other half of the twinkies in the coffee syrup & put them on top of the cream.  Finish with the rest of the cream & garnish with grated chocolate if desired.

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Asparagus Bacon Wraps

Wow, 2010 surely has flown on by!  Once I finally remember to write the correct year on my checks, it changes again.  I wonder how far into 2011 we will be before I get it right this time?

Along with the new year comes the start of the Pantry Challenge.  I'm perhaps a little more excited about it than I should be, but I'm going with it.  

My goals for this challenge are:

• Spend less than $100 on groceries/household supplies each week for my family of 5
• Completely clear out my freezer
• Use up as many products as possible that are currently in my pantry
• Eat more 'pantry' recipes & teach myself plus my family that there is something to eat in the house when everyone says there isn't!

Julie, an online friend of mine, posted a picture of an Asparagus Wrap recipe she had tried that was originally from a Paula Deen magazine - and it looked so good, and unique.  Since I have embarked on this pantry challenge & had the majority of the necessary ingredients on hand to make it, I gave it a shot.  

 
The recipe she gave me called for steamed asparagus & Swiss cheese - but I sauteed the asparagus in a teaspoon of bacon grease & subbed an Italian cheese blend for the Swiss.  I'm sure the Swiss would have been grand, but I'm trying to stick with the challenge plan & use what I already have on hand.  (Hey, grand - plan - hand... I kinda rhymed!)

The result was fabulous, & I will definitely make it again & again!  

Asparagus Bacon Wraps

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Ingredients:

• 1 bunch asparagus
• 1 tube crescent rolls
• 8 tsp Dijon mustard
• 1/2 pound crumbled bacon (I reserved the grease to saute the asparagus in, but you can steam it if you'd like)
• 1/2 - 3/4 cup shredded white cheese, such as Swiss, Italian Blend, or Mozzarella
• Olive Oil
• Poppy Seeds

Instructions:

Quickly saute, or steam, the asparagus for just a couple minutes being careful to not overcook.  It will cook longer in the oven! 

Lay out the crescent roll triangles, & spread 1 tsp Dijon mustard on each - then sprinkle on cheese, then the crumbled bacon.  Divide the asparagus spears equally between all 8 crescents, & roll up.  Brush on a little olive oil, & garnish with poppy seeds.

Bake at 350 for about 15, or until the crescent rolls are nicely browned.

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