jenn’s taco soup


1 can Rotel diced tomatoes & green chilies mild
1 can Corn
2 cans Kidney beans
2 cans Ranch style beans
2 cans Chili beans
1 lb ground beef
1 packet of Ranch seasoning (may want to only use about 3/4 of the packet)


Put all the canned ingredients in a big pot on the stove on low while you brown the ground beef in the skillet.  After the beef is browned, add the ranch seasoning to it.  After that is mixed up well, add the beef to the pot with the canned goods.  Turn it to a medium heat.  Let it heat up/ simmer for about 5-10 mins, and it’s ready to serve. 
We also like to add shredded cheese, club crackers, sour cream and rice (usually make 1 1/2 cups of instant rice on the stove at the same time) to our bowls.

i browned the ground beef, added the seasoning, then put it in the crock pot with all the canned ingredients, on low, so that it would be ready when i got home from work!


my friend jenn sent me this recipe, and it is too wonderful not to share. it is easy, budget-conscious and delicious. hope you enjoy as much as we did~!

Greek Lemon Chicken (a recipe)

2 t. lemon zest
1/4 cup lemon juice
2 T. olive oil
4 large garlic cloves, pressed
2-3 t. dried oregano leaves
3/4 t. salt
1/8 t. ground black pepper
2 medium baking potatoes (no need to peel)
1 medium red bell pepper, cut into 1″ pieces
1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms (yuck, i left these out!)
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)

Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings


This is a Pampered Chef recipe I made for dinner last weekend, and it was a huge hit; healthy, yummy, and not too much work.

cheesy chicken n rice

1/2 cup milk
2 cans cream of chicken soup (or cream of broccoli or cream of potato)
a bit of chopped onion
1 tsp salt
1 tsp pepper
2 cups shredded cheese
4 shredded and cooked chicken fillets
1 tbs butter
cooked white rice

mix milk, soup, onion, salt, pepper, cheese, butter and chicken in a bowl. pour in a 9×5 pan and bake in the oven at 350 degrees for 5 to 10 minutes, until the cheese is melted. pour over a cup of cooked white rice and enjoy~


i’ve been getting creative with whatever is left in our pantry so as to use up the rest of our food before the move (thanks to!) i’ve almost used everything. and this has been the best random-pantry-ingredients recipe so far