Today we have MORE great REAL MOM recipes from the 24/7 MOMS.
By: Ellen Peppercorn
2-3 chicken breasts, cooked and cubed
1 can whole corn kernels, drained
1 package spanish rice
1 14.5 oz can diced tomatoes as called for with rice
1 jar salsa
2 packages flour tortillas ( medium size)
hot sauce (optional)
cheese for topping (optional)
Prepare the rice according to the package. In a large bowl mix chicken, corn, 3/4 jar of salsa, rice and several dashes of hot sauce. Fill each tortilla with 1-2 scoops roll and place with fold tucked underneath in a casserole dish. When dish is full start filling a second dish that you can freeze for another time. Spread the remaining salsa on top on the tortillas and top with cheese ( do not top the meal you are freezing, do that just before you bake it). Cook in 350 oven for 30 minutes or until heated through and the cheese is melted.
Toasted Garlic and Sweet Pea Pasta
By: Ellen Peppercorn
1 lb long cut pasta
1/4 cup Extra virgin olive oil ( EVOO)
5 large garlic cloves very thinly sliced ( I use minced)
1/4 teaspoon red pepper flakes
1 large onion, finely chopped
1/2 teaspoon dried thyme
3/4 cup white wine ( may substitute with chicken stock)
2 cups chicken stock
2 10 oz boxes frozen peas
1/2 cup fresh parsley chopped or 2 tablespoons dried flakes
1 cup grated parmigiano-reggiano cheese
Cook pasta according to directions, reserve 1/2 cup starchy liquid.
In a large skillet heat EVOO with garlic slices over medium heat.
Once the garlic is brown remove with a slotted spoon and let rest on paper towels.
Turn heat up to high and add red pepper flakes, onions, thyme, salt and a little pepper.
Cook stirring frequently for 5 minutes or until onions become tender and browned.
Add the wine and cook for 2 minutes, add the chicken stock and cook for 2 more minutes.
Add the peas and starchy cooking liquid and bring to a boil. With the back of a spoon mash about half of the peas. Add the parsley and garlic. Add salt and pepper to taste. Add pasta, toss to coat and top with cheese.
(Rachael Ray 30 minute Express Lane Meals)
Leah Ann Hefli’ s Baked Rotini
Cook about a pound of hamburger,stir in spagetti sauce,cook your rotini noodles in a seperate pot, drain noodles,mix sauce and noodles together,pour in a casserole dish,cover with whatever cheese you like and bake for about 15 minutes in oven till cheese is melted. Or you can throw everything together in a crock pot.
My kids and husband love it when I make this cause its easy and fast.
Apple Juice Pot Roast ( crock pot dish) By: Ellen Peppercorn
1 1/2 – 2 lb roast ( pork or beef)
1 1/4 cups apple juice or cider
1 cup water
2 teaspoons instant beef bouillon granules
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3 medium potatoes quartered
3 medium carrot’s cut into 2 inch pieces
1 large onion cut into wedges
Add vegetables to crock pot first, them place meat on top. Mix water, apple juice and spices together in a separate bowl, then pour over meat. Season exposed meat with extra black pepper. Cover and cook on low for 8 – 10 hours or on high for 4-5 hours or until tender.
( adapted from a recipe in Better Homes and Garden)
Meghan’s Pork Chops
Rub chops w/ garlic salt, pepper & chili powder…both sides.
Put in broiler approx 4-5 mins each side.
Take out, coat w/ bbq sauce on top side…broil approx 1 min.
Take out, flip, coat w/ bbq sauce, back in the broiler for approx. 1 min.