The Recipe Mom

~~~~~ Baked Chicken Parcels ~~~~~

Ingredients:
4 Chicken Breasts
1 cup of mushrooms
2 cups of potatoes
2 tbsp. olive oil
1 tbsp. parsley
2 tbsp. fresh lemon juice
Salt and Pepper (completely optional)

Directions:
Preheat oven to 375 degrees.
Make three (3) slits on top of each chicken breast.
Finely slice the mushrooms and the potatoes. Place these in a large bowl.
Finely chop the parsley and add to the above bowl.
Add the lemon juice and the olive oil (and salt and pepper if you’d like) into the bowl. Mix this thoroughly.
Using aluminium foil, tear off four sheets large enough to house each individual chicken breast.
Place 1 chicken breast on a sheet of foil and place a handful of the mixture in the bowl on top of the chicken breast.
Completely enclose the chicken breast with the foil and be sure that it is entirely sealed.
Do this process with each chicken breast.
Bake for approximately 20 minutes or until the chicken is fully cooked.

Happy Cooking!
The Recipe Mom

~~~~~~~ Crock Pot Stew with Sirloin ~~~~~~~

Ingredients:

2 pounds of sirloin
1 14 oz. can of diced tomatoes
1 can of beef broth
1 1/2 cups canned or frozen corn kernels
3 medium carrots
1 medium onion
2 cloves of garlic
1/2 tsp. ground cumin
1 bay leaf
Salt and pepper to taste

Directions:

Grab your crock pot and have it ready to go.

Cut the sirloin into 1-inch cubes and place into the crock pot.

Slice the carrots and the onions and place these into the crock pot.

Crush the two cloves of garlic and place into the crock pot.

Add the rest of the ingredients - the diced tomatoes, beef broth, corn,  cumin and the bay leaf into the crock pot.

Cover and cook on low for about 8 hours or until the beef is tender.

I just love crock pot recipes!  They are so easy to prepare and you don’t have to worry about dinner once you get home from work.

Happy Cooking!
The Recipe Mom

~~~~~~~ Crock Pot Barbecue Beef ~~~~~~~

Ingredients:

1 1/2 lbs. boneless round steak
1 cup of ketchup
1 cup favorite barbecue sauce
2 tbsp. honey
1 package Lipton Onion Soup Mix
1 cup beef broth

Directions:

Be sure you have your crock pot ready.

Cube the round steak into 1 - 1/2 inch squares.

Mix the sirloin and the rest of the ingredients together in a large bowl.

Transfer this mix into your crock pot. Cover and then cook on low for about 8 hours.

Happy Cooking!
The Recipe Mom

Easy Enchiladas

Ingredients:

(8 ounce) package cream cheese (softened)
2 cups shredded cheddar cheese
1/4 cup green onions (thinly sliced)
6 flour tortillas
1 (16 ounce) jar salsa of choice

Directions:

Grab a bowl and put in the cream cheese. Beat this with an electric mixer until smooth and creamy.

Add 1 cup of the onions and the cheddar cheese. Mix well.

Spread each tortilla with a portion of this mixture down the center of the tortilla.

Roll it up and place it, seam side down, in a baking dish. Continue to do this with each tortilla until you’re finished.

Pour salsa over your newly created tortillas. Then sprinkle the remaining 1 cup of cheddar cheese over the salsa and tortillas.

Bake at 350 degrees for approximately 20 minutes or until everything is heated through and cheese is melted and bubbly.

Top with tomatoes, rice, beans, or lettuce. Whatever you like.

* This recipe goes great with a side salad!

Happy Cooking!
The Recipe Mom

~~~~~ Chunky Chicken Salad ~~~~~

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

First bake the chicken breasts for about 20 minutes or until they are no longer pink in the middle and cooked through.

After these are done, chop them into small pieces.

Boil frozen peas according to package instructions, drain and cool.

Place chicken, peas and all ingredients in large bowl and mix to combine.

Serve this great chicken salad on bread, bagels, tortillas, pitas, or any favorite bread!

Happy Cooking!
The Recipe Mom

~~~~~ Creamy Chicken Soup ~~~~~

Ingredients:

4 chicken thigh fillets (cut into small chunks)
4 cups chicken broth (homemade, stock cubes, or canned broth)
1 small onion (finely chopped)
1 clove garlic (crushed)
2 medium carrots (roughly chopped)
2 stalks celery (finely chopped)
1 small can corn
1 cup pasta shells (or any small pasta you have)
1 cup cream
In a large quart pan, heat about a tablespoon of oil.

Add the onion and garlic and cook this for about 2 minutes or until the onions are soft.

Add in your chicken, corn, carrots and chicken broth.  Bring all of this to a boil.

Cover and simmer on low heat for about 20 minutes.

After this is finished, add in your pasta and simmer uncovered for another 10 minutes or until the pasta is tender.

Stir in cream and heat through without boiling.

~~~~~ Tip ~~~~~

Be careful with this last step, cream can be very touchy so you want to be sure you remove the pan from the heat before you stir in the cream. 

Happy Cooking!
The Recipe Mom

~~~~~ Hearty Sirloin Crock Pot Stew ~~~~~

Ingredients:

2 pounds sirloin tips (cut into 1-inch cubes)
1 (14oz) can diced tomatoes
1 can beef broth
1 1/2 cup canned or frozen corn kernels
3 medium carrots (sliced)
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
Directions:

Combine all ingredients and place in the crock pot.

Cover and cook on low for approximately 8 hours or until beef is tender.

Now how easy was that?

Happy Cooking!
The Recipe Mom