Taco Soup

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Instructions

Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!

Recipe Notes

Recipe adapted from House of Yumm

Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso's Chicken

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Instructions

Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Lettuce Tacos with Sesame Cumin Beef

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Instructions

In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray