Wednesday, September 26, 2012

fall flavor

image & recipe via Our Best Bites

1 lb extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning
3 c. water, divided
2 (28-oz) cans diced tomatoes
1 (15-oz) can tomato sauce
2 (15-oz) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Saturday, September 1, 2012

my two favorite words: sheet + cake

Chocolate Sheet Cake
Peanut Butter Sheet Cake
Strawberry Sheet Cake
Pineapple Sheet Cake
My Mom actually makes the best chocolate sheet cake...ever! Maybe I'll share that recipe with you all some day. I have not tried any of the above recipes, but the photos make my mouth water. The peanut butter one looks amaaaaazing! I would take a sheet cake over any other type of cake, any day! Bake away!


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