Sweet Potato Enchilada Stack

6 servings

1 large sweet potato, peeled and cut into small cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion chopped
1 can black beans, rinsed and drained
1 can enchilada sauce
2 tsp. chili power
1/2 tsp oregano
1/2 tsp ground cumin
3 tortillas
2 cups shredded cheddar cheese

In a large microwave safe bowl, combine sweet potato and water. Cover and microwave 4-5 minuted or until potato is almost tender.

Meanwhile in a large skillet, cook beef and onion until no more pink. Add black beans enchilada sauce, chili power, oregano, cumin and sweet potato; heat through.

Place a flour tortilla in a greased 9 inch deep dish pie plate; layer with a third of the mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.

Its in the oven right now so we will see how it is.

Potato Cheese Soup

2 cups boiling water
1/2 cup carrots
1/4 cup onions
1/4 cup celery
1/2 cup broccoli
2 cups potatoes
1/4 cup butter
salt and pepper

2 cups milk
1/3 cup flour
1 cup cheese

I don't actually measure anything, just chop up the veggies and boil them, adding the potatoes last and simmer for 10 minutes. Don't drain. Cut the veggies as small as you like, I like the smaller the better and sometimes if I want it smoother, I actually put them all in the blender and blend them all up.

Make the white sauce (heat, do not boil) with the last 3 ingredients and then add it to the veggies.

Chicken & Spinach Tortellini Soup

This makes 10 serving so cut it in half for a family of 4.

3 small red potatoes peeled and cubed
2 medium carrots, sliced
1 small onion, chopped
2 Tbsp. plus 1-1/2 chicken bouillon granules ( I used 2 bouillon cubes)
2 Qt. water
3 cups cubed chicken
10 oz. chopped spinach
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 pkg. (9 oz each) refrigerated cheese tortellini

In a Dutch oven ( I just used a big pot, same thing right?) combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.

I loved this and so did the WHOLE family! Highly recomend!!

Green Chili Rice

1 Cup water
1/2 cup frozen corn
1/2 cup chopped sweet orange pepper
1/2 cup black beans, rinsed off
1 can (4oz) chopped green chilies
2 Tbsp butter
1 garlic clove
1/4 tsp. salt
1/4 tsp ground cumin
1/8 tsp ground turmeric
1 cup uncooked instant rice

In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from heat; let stand for 5 minutes. Fluff with fork.

So this looks like a lot of ingredients, but its really not. This rice is soooooo good! and it goes great with the pork chops. I used instant brown rice and it took longer to cook. I bet to could just throw it all in the rice cooker to though.

Taco Pork Chops

4 Servings

4 boneless pork loin chops
1Tbsp. canola oil
1 can (8oz) tomato sauce
1 cup water
1 medium onion
1 envelope taco seasoning
2 Tbsp. flour

In large skillet, brown pork chops in oil. In a small bowl, combine the tomato sauce and 3/4 cup water, onion and taco seasoning. Pour over pork chops and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Remove pork to a serving plate and keep warm. Combine flour and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Serve with pork chops. YUM!

I made this last night. It was SUPER easy! which is always good. Once you have this cooking then start the rice since that is so fast.