Taco Soup

Brown 1 lb Burger and medium Onion together
Add the following:
1 can Tomato Soup
2 cans Beans (Black, Pinto or Kidney)
1 quart Tomatoes
1 pint Salsa
1 Tbsp Chili Powder
1 Tbsp Taco Seasoning

Heat until flavors are blended and soup is hot.  We always add some shredded cheese and a scoop of sour cream on top, then serve with tortilla chips.

Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orance Juice
3 tbsp Orange Zest (optional)
6 tbsp Honey
4-6 Chicken Breasts or Tenders

Crock Pot Option: Place chicken in crockpot, mix remaining ingredients together.  Pour sauce over chicken and cook on low for 3-4 hours. (may need a little longer for frozen chicken)  Remove chicken, shred, and return to sauce.

Pan/Grill option:  Mix sauce and reserve one cup.  Marinate chicken in sauce for 10 minutes.  Drain chicken and discard marinade. Lightly brush grill pan with olive oil.  Heat to medium.  Cook chicken, turning once halfway through cooking time.  Brush with reserved sauce and use remaining for dipping or salad dressing.

Serve over rice with stir fry veggies on the side or over salad with mandarine oranges, toasted almonds and won ton chips.

Buffalo Chicken Dip

2 cans Chicken
16 oz Cream Cheese
3/4 cup Hot Sauce
1 cup Ranch
2 cups shredded Cheese

Mix and spread in 9x13 pan.  Bake for 30 minutes at 350 degrees - or you can also warm in crockpot.  Serve with celery or tortilla chips... or both!

Thanks for the recipe Lindsay!!

Potato Cheese Soup

I think I found this on allrecipes.com.  It's super easy and the cajun seasoning gives it a little kick!  Great in bread bowls...


8 cups water

1/4 cup chopped onion, or to taste

4 cubes chicken bouillon

1 teaspoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons Cajun seasoning blend - use less if you don't like spicy things
2 pounds shredded potatoes

1 pound Velveeta - cubed, (1/2 of large block)

Directions

Combine the water and seasonings in a large pot, then add the potatoes and bring to a boil over high heat.  Allow to boil a few minutes before adding the processed cheese. Cook on low once the cheese is added.  Cover and simmer until the potatoes are tender, about 30 minutes.