Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up! This happens to us when we eat out at a Mexican restaurant too.
I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!
Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese
Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.
Showing posts with label chicken broth. Show all posts
Showing posts with label chicken broth. Show all posts
Tuesday, January 24, 2012
Wednesday, March 24, 2010
What to do with ground turkey?
What a beautiful day! The sun's shining and I'm on Springbreak- Woohooo! I wish everyday was Springbreak. We've had a very exciting week. We went to the zoo yesterday and Monday we spent the day working in the yard. I'm hoping to start a small garden this summer, so I can create lots of fresh veggie recipes for What's for Leftovers? Are you all planting gardens? What kind of delicious recipes are you looking for?
On Monday, I made these Spanish Rice meatballs for dinner. My brother and I figured out that they have 71 calories per meatball and a serving of the greenbeans had 30 calories. They were so easy to make, and really delicious and flavorful, in addition to being healthy for you. In fact, Mike doesn't normally like to eat frozen green beans because he thinks they taste waxy. If you cook them this way, they are extremely tender. No one will complain about them! I used a box of Spanish Basmati rice mix to make the meatballs (see Amazon add for exact type). You can also use a box like Uncle Ben's chicken rice or wild rice mix. The boys sprinkled Chili Powder on theirs, but I ate mine as is. Both options are delicious! This recipe makes 18 to 20 meatballs.
Spanish Rice Meatballs
Ingredients:
1 Pound Ground Turkey
1 Box Spanish Style Rice Mix
1 Egg
1/4 Cup Breadcrumbs
1/8 Cup Milk
1 Can Chicken Broth
1 Bag Frozen Green Beans
Chili Powder (Optional)
1. Cook rice following the directions on box. When finished, let cool completely.
2. Add ground turkey, egg, milk and breadcrumbs to rice.
3. Spray a large frying pan with non-stick cooking spray. Roll meat mix into small to medium-sized meatballs and place in frying pan. Pour chicken broth on top.
4. Cook meatballs on medium heat. When one side of meatball is finished cooking turn them. Pour bag of green beans on top of meatballs. Cover and continue cooking until meatballs and greenbeans are thoroughly cooked.
5. (Optional) Sprinkle a small amount of chili powder on meatballs right before serving.
On Monday, I made these Spanish Rice meatballs for dinner. My brother and I figured out that they have 71 calories per meatball and a serving of the greenbeans had 30 calories. They were so easy to make, and really delicious and flavorful, in addition to being healthy for you. In fact, Mike doesn't normally like to eat frozen green beans because he thinks they taste waxy. If you cook them this way, they are extremely tender. No one will complain about them! I used a box of Spanish Basmati rice mix to make the meatballs (see Amazon add for exact type). You can also use a box like Uncle Ben's chicken rice or wild rice mix. The boys sprinkled Chili Powder on theirs, but I ate mine as is. Both options are delicious! This recipe makes 18 to 20 meatballs.
Spanish Rice Meatballs
Ingredients:
1 Pound Ground Turkey
1 Egg
1/4 Cup Breadcrumbs
1/8 Cup Milk
1 Can Chicken Broth
1 Bag Frozen Green Beans
Chili Powder (Optional)
1. Cook rice following the directions on box. When finished, let cool completely.
2. Add ground turkey, egg, milk and breadcrumbs to rice.
3. Spray a large frying pan with non-stick cooking spray. Roll meat mix into small to medium-sized meatballs and place in frying pan. Pour chicken broth on top.
5. (Optional) Sprinkle a small amount of chili powder on meatballs right before serving.
Sunday, February 21, 2010
What to do with ham and potatoes?
Happy Anniversary What's for Leftovers? readers! It's been one month since our blog was started! I have really enjoyed sharing my recipes with everybody and I love reading your comments. I look forward to more cooking suggestions and ideas from you! To celebrate, Andy and I are taking our little ones to McDonalds tonight and not cooking. So tomorrow night, tune in for leftover McDonalds :)
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
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