Jessie’s Blog

Ingredients:
2 boneless, skinless chicken breasts
3/4 cup salsa
1 tbsp taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
1 small can mushrooms

Gather your ingredients.

Trim your chicken of fat.

Add chicken to slow cooker or pot.

Sprinkle taco seasoning over chicken.

Pour salsa over chicken.

Pour sour cream on chicken or if you have a problem with heating sour cream you can add it after the chicken is done cooking.

Add mushrooms.

Pour soup over chicken. Mix it all together.

Cook on low for 6 to 8 hours for a slow cooker. I do not have a slow cooker but I do have a pot. ;) I kept mine on med high for about an hour then took it down to medium low. Mine cooked for 8 hours and it was amazingly good.

I didn’t even cut it. It falls apart. :) Serve with rice or noodles.

Ingredients:

2 boneless, skinless chicken breasts
3/4 cup salsa
1 tbsp taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
1 small can mushrooms

Directions:

1. Add chicken to slow cooker.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa, soup and sour cream over chicken.
4. Cook on low for 6 to 8 hours.
5. Serve with rice or noodles.

You’ll need:

2 c. semi sweet chocolate chips
1 can sweetened condensed milk
1 cup chopped walnuts (optional)
1 tsp. vanilla extract  (you can also use cherry extract or almond. Whatever your pleasure.)

———————————————————————

Line a baking pan with wax paper and gather your ingredients.

Combine chocolate chips and sweetened condensed milk in small pot (I put them in a pot over another pot that had water in it).


Warm over  medium high heat, stirring until smooth.


Remove from heat; stir in nuts and vanilla extract.

Spread evenly into baking pan.


Refrigerate for 2 hours or until firm.

Lift from pan; remove paper. Cut into 48 pieces.


Directions:

1. Line a baking pan with wax paper.

2. Combine chocolate chips and sweetened condensed milk in small pot (I put them in a pot over another pot that had water in it).

3. Warm over  medium high heat, stirring until smooth.

4. Remove from heat; stir in nuts and vanilla extract.

5. Spread evenly into baking pan.

6. Refrigerate for 2 hours or until firm.

7. Lift from pan; remove paper. Cut into 48 pieces.

3-4 medium sized potatoes (I had oddly shaped ones!)
1 heaping tbsp minced garlic
1 heaping tbsp sour cream
1/3 cup milk
1/4 of an onion
1 tbsp butter
1 tsp “Roasted garlic and herb” seasoning
but you could use garlic salt
Salt and pepper to taste

Gather your potatoes.


Wash and cut your potatoes. Peel them first if you prefer them that way but most of the time I leave the skin on.

Cook until tender.

While the potatoes are cooking, you can cut up your onions and garlic (I used already minced garlic)

Peel off skin.

Dice your onion.

Saute your onions and garlic in a small pan over medium high heat.

Drain the water from the potatoes.

Put the potatoes in your big bowl with onions and garlic.

I gave it a whirl with the mixer then mixed in the rest of the ingredients.

Eat. :)

————————————————————

3-4 medium sized potatoes
1 heaping tbsp minced garlic
1 heaping tbsp sour cream
1/3 cup milk
1/4 of an onion
1 tbsp butter
1 tsp “Roasted garlic and herb” seasoning
but you could use garlic salt
Salt and pepper to taste

1. Wash, peel (opt.) and cut your potatoes.
2. Cook potatoes in water until tender
3. Cook the onion and garlic in butter until onion is clear/tender
4. Drain the potatoes.
5. Pour potatoes into big bowl or back into pot.
6. Add milk, sour cream and seasoning.
7. Mix with a hand mixer or a masher.
8. Eat!


  • None
  • No comments yet

Categories

Archives

Follow

Get every new post delivered to your Inbox.