Food Storage Recipes

Chicken Taco Soup, Quick Weeknight Meal

chicken taco soup. one pot meals. quick meal ideas. easy meals. chicken tacos. taco soup. quick weeknight meal ideas

Making dinner can be such a pain some nights, right? I know on a weekday when everyone is gone at school, work, sports games and practices, it can be hard to plan a good meal. Sitting down to dinner is important to us, but as the kids get older, sometimes that is not possible. On those nights, I love that this can be ready and warmed up as they get home and get a chance to eat. This is a family favorite in our house and one of the easiest meals to make.

chicken taco soup. one pot meals. easy meals. quick meal ideas. chicken tacos. taco soup. quick weeknight meal ideas, ingredients

Recipe:

1 pound cooked, shredded chicken (could also used canned)

1 can cream of chicken soup

1 can cream of mushroom soup

1 packet taco seasoning mix

1 can chili beans

1 can beans (I have used many different kinds and they all taste great!)

2 cans of water

Drain and rinse your can of beans, but NOT your chili beans.

chicken taco soup. one pot meals. easy meals. quick meal ideas. taco soup. chicken tacos. quick weeknight meal ideas, ingredients

Add all to a pot and mix together, making sure your cream soups aren’t lumpy. Bring to a low boil over medium high heat. You are ready to serve.

We enjoy it with some shredded cheese and a dollop of sour cream, but you could use any toppings here. It is great scooped up with some tortilla chips, that is my kids’ favorite way to eat it.

This seems to be one meal that everyone will eat and enjoy, which in a family can be hard to find something everyone agrees on!

This also freezes well, so double everything and freeze half for later.

 

chicken taco soup. quick meal ideas. one pot meals. easy meals. taco soup. chicken tacos. quick weeknight meal ideas, ingredients

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Chicken Taco Soup

Course Chili, Lunch, Main Dish, Soup
Cuisine American, Mexican, TexMex
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 pound Cooked Shredded Chicken
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 packet Taco Seasoning mix
  • 1 can Chili Beans
  • 1 can beans any favorite
  • 2 cans water

Instructions

  1. Drain and rinse your can of beans, but NOT your chili beans.

    Add all to a pot and mix together, making sure your cream soups aren't lumpy. Bring to a low boil over medium high heat. You are ready to serve.

    We enjoy it with some shredded cheese and a dollop of sour cream, but you could use any toppings here. It is great scooped up with some tortilla chips, that is my kids' favorite way to eat it.

    This seems to be one meal that everyone will eat and enjoy, which in a family can be hard to find something everyone agrees on!

    This also freezes well, so double everything and freeze half for later.

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Filed Under: Chicken, Food Storage Recipes, Lunch, Main / Dinner / Supper, Soup / Stew

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BEST WAY TO FREEZE STRAWBERRIES

how to freeze strawberries

One tip to saving money is to buy your produce in season at its LOWEST price point and store it for the rest of the year.  I got an 8 lb flat of strawberries  week.  I did 4 batches of jam, but put the rest in the freezer.  That way I can use them for recipes and smoothies  the rest of the year.

how to freeze strawberries

If you toss them all into a bag they will freeze into a huge mass and you will not get them separated till they thaw.  I have found the BEST WAY TO FREEZE STRAWBERRIES is rather simple and can be done in 5 easy steps.

First ~ Wash and clean the strawberries, and take the green stem off.  If they are large berries you might want to cut them into halves or quarters.

Second ~ Put them on a towel to dry, you do not want them to be wet or they will stick to everything they are touching as they freeze.

Third ~ Once they are dry spread them onto a cookie sheet that has plastic wrap on it. Spread them into an even layer, and try to keep the berries from touching.

how to freeze strawberries

Fourth ~ Put them into the freezer, you can take them out as soon as an hour but I normally leave them in there at least a few hours to get them good and frozen.   You can even leave them in over night. They will now be hard and separated and will NOT stick to the other strawberries.  Pull the plastic wrap up and they should fall right off with no sticking. ( I did try the silicone mat and they stuck  so I recommend plastic wrap.)

Fifth ~ Place them in a freezer bag seal it shut try and get as much air out as you can.  Put it back into the freezer… and take as many strawberries out as you need at a time.  Now go make yourself a yummy treat for your hard work 🙂

how to freeze strawberries

Other “quick tips” you might like

HOW TO EASILY CUT A WHOLE WATERMELON INTO CUBES, Picnic ideas, #Watermelon, #Summer, #DIY #HowToCubeAMelonHow to cut a whole watermelon into cubes in just a few minutes

How to shuck and cook corn on the cob quickly, in 3 simple steps. No corn silk will be left, it comes out clean #Corn, #HowToShuckCornQuickly, #CornOnTheCob

HOW TO SHUCK AND COOK CORN QUICKLY ~ 3 EASY STEPS 

Fastest way to peel a peach, How to peel a peach,#EatingHealthy, #Hacks, #Fruit, #Peaches

How to peel a peach in 10 seconds

How to make Ice Cream In A Bag

HOW TO FREEZE STRAWBERRIES ~ 5 EASY STEPS.

GARDEN TIPS ~ USE MUFFIN TIN TO CREATE PERFECTLY SPACED HOLES FOR PLANTING

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Watermelon sticks, perfect for little hands. A finger food perfect for picnics or potlucks #Watermelon, #KitchenTips, #Summer, #Food, #CleanEating, #DIY

Watermelon sticks perfect for little hands

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Filed Under: Food Storage Recipes, Free, Garden Tips, Recipes

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Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes #Hacks

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

I am excited to share this Green Tomato Raspberry Jello Jelly Recipe with you!  id you know that you can make Raspberry flavored jelly with green tomatoes.  I know it sounds WEIRD, I totally understand.  But take my word for it, you can not taste the tomatoes at all.  I did not tell my kids what was in the jelly till AFTER they ate a whole jar (took about a week)…. I then told them it was made out of tomatoes they wouldn’t believe me.   My husband said it taste like the filling in a jelly doughnut 🙂

This recipe is rather quick and easy, go ahead and give it a try!

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes

Cook time about 30 minutes

You will need:

  • 4 cups diced green tomatoes
  • 4 cups white granulated sugar
  • 1 6oz Raspberry Jello packet
  • 1 pint jars with lid and band for canning HOT and sanitized  (or use freezer container)

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Directions

Start by washing your green tomatoes.  The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar.  Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat.  Use an immersion Blender to blend the tomatoes, til all the large chunks are smooth.  You can use a normal blender if you don’t have an immersion blender but remember it is SUPER HOT so be very careful.

Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with JelloAdd the hot Green Tomato Raspberry Jello Jelly  into a canning jar leaving a 1/2 inch of space in the top of the jar.  You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes.  Then turn them right side up again, most of them will “pop” sealed right after you flip them over.  But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator.  Unopened jars of  Green Tomato Raspberry Jello Jelly should stay good up to a year.

****** Update from reader Nancy 

I just discovered your Green Tomato Jam recipe and have a couple of comments that may answer a question or two from the comments I saw (I couldn’t find the comments again on my phone, so that’s why I came here).

1) Just semantics: it’s jam, not jelly. For jelly, think jello–clear, juice only.

2) This recipe is very similar to some rhubarb jam I’ve made for many years (I’m very old!). That recipe is boiled for 25 minutes, then jello and crushed pineapple is added. I made the mistake once of thinking that the jello was added instead of pectin, that the jello was what made it set up (I tried that once when I ran out of pectin for another recipe. Whoops!). Not so. The jello is merely for taste (strawberry is great with rhubarb; I can’t wait to try the raspberry). One of your readers asked if she could thicken it by adding more jello. No, that would just make it sweeter and “stronger” tasting.

3) (I guess it’s a continuation of the last) The natural pectin in the fruit/tomatoes is being developed by the cooking. So cook it more to thicken it.

Happy cooking, and thanks for the recipe!

Printable Recipe

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Green Tomato Raspberry Jello Jelly Recipe

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes
Course Condiment
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 cups diced green tomatoes
  • 4 cups white granulated sugar
  • 1 6 oz Raspberry Jello packet
  • 1 pint jars with lid and band for canning HOT and sanitized or use freezer container

Instructions

  1. Start by washing your green tomatoes. The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar. Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat. Use an immersion Blender to blend the tomatoes, til all the large chunks are smooth. You can use a normal blender if you don't have an immersion blender but remember it is SUPER HOT so be very careful.
  2. Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.
  3. Add the hot Green Tomato Raspberry Jello Jelly into a canning jar leaving a 1/2 inch of space in the top of the jar. You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes. Then turn them right side up again, most of them will "pop" sealed right after you flip them over. But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator. Unopened jars of Green Tomato Raspberry Jello Jelly should stay good up to a year

 

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Green Tomato Raspberry Jello Jelly Recipe

You might also enjoy these tips:

IDEAS ON USING & PRESERVING APPLES

Watermelon sticks perfect for little hands

How to cut a whole watermelon into cubes in just a few minutes

How to make Ice Cream In A Bag

HOW TO FREEZE STRAWBERRIES ~ 5 EASY STEPS.

GARDEN TIPS ~ USE MUFFIN TIN TO CREATE PERFECTLY SPACED HOLES FOR PLANTING

REPLACE A WORN OUT TRAMPOLINE SAFETY PAD WITH POOL NOODLES ~ EASY DIY

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Filed Under: Breakfast, Food Storage Recipes, Hacks, Recipes, Toppings / Condiments

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Cowboy Casserole ~ Ground Beef Recipe ~ Money Saving Recipe

Cowboy Casserole, Money Saving Recipes, Ground Beef Recipes, Casserole Recipes

Want to feed your gang, but don’t want to spend a lot of $$$$ doing so?! Well then, you’ve come to the right place! Today’s recipe is called Cowboy Casserole and is featuring ground beef. Ground beef, my go to meat when the budget is a little tight. 🙂 This recipe is packed with, as I would call, “healthy fillers” including beans, corn and tomatoes to make the ground beef stretch farther. I have my little tricks, as I’m sure you do too, when it comes to feeding your family and making your dollar stretch farther for your gang.  If you have a “stretch your ground beef farther method”, please share it with the rest of us. We’d love to hear it!

Ingredients

  • 3/4 lbs. ground beef
  • 2 celery stalks, diced
  • 5 garlic cloves , minced
  • 1/2 cup chopped sweet onion
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, drained
  • 2 cups frozen super sweet white corn
  • 1 can tomato sauce
  • 3 tablespoons McCormick taco seasoning
  • approx. 1/2 cup shredded pepper jack cheese
  • approx. 1/2 vintage white cheddar

Crust

  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon McCormick taco seasoning
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, melted
  •  1 cup half and half

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet combine ground beef, celery and onions. Brown over medium high heat; drain fat.
  3. Add diced tomatoes, black beans, corn, tomato sauce and taco seasoning; stir.
  4. Scoop mixture into a large 3 quart baking dish. Top with cheeses. Set aside.
  5. Let’s make the crust – In a medium mixing bowl, combine flour, taco seasoning, baking powder, melted butter and half and half; whisk until smooth. Pour crust mixture evenly over meat mixture. Bake in preheated 350 degree F. oven for 35-40 minutes Or until crust is lightly brown. Serve.
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Cowboy Casserole ~ Ground Beef Recipe ~ Money Saving Recipe

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 3/4 lbs. ground beef
  • 2 celery stalks diced
  • 5 garlic cloves minced
  • 1/2 cup chopped sweet onion
  • 1 can 14.5 oz. diced tomatoes
  • 1 can 15 oz. black beans, drained
  • 2 cups frozen super sweet white corn
  • 1 can tomato sauce
  • 3 tablespoons McCormick taco seasoning
  • approx. 1/2 cup shredded pepper jack cheese
  • approx. 1/2 vintage white cheddar
  • Crust
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon McCormick taco seasoning
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter melted
  • 1 cup half and half

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet combine ground beef, celery and onions. Brown over medium high heat; drain fat.
  3. Add diced tomatoes, black beans, corn, tomato sauce and taco seasoning; stir.
  4. Scoop mixture into a large 3 quart baking dish. Top with cheeses. Set aside.
  5. Let's make the crust - In a medium mixing bowl, combine flour, taco seasoning, baking powder, melted butter and half and half; whisk until smooth. Pour crust mixture evenly over meat mixture. Bake in preheated 350 degree F. oven for 35-40 minutes Or until crust is lightly brown. Serve.

 

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Filed Under: Casseroles, Food Storage Recipes, Lunch, Main / Dinner / Supper, Recipes, Red Meat

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