Delicious!
Gringo Posole
1 lb pork stew meat (or other pork chopped)
1 green bell pepper, diced
1 onion, finely chopped
1 tsp garlic powder
2 cubes beef bouillon
2 (10 oz) cans tomatoes with green chilies
2 (15 oz) cans hominy, drained
1 tsp smoked paprika
1 tsp black pepper
1 tsp chili powder
1 diced chipotle with adobo
32 oz Low sodium beef broth to cover or water
Add ingredients to 5 quart slow cooker and cook 6-8 hours on low.
Yield: 6 servings.
So easy!
Sheet Pan Breakfast Bake
20 oz pkg shredded potatoes
¼ tsp thyme
¼ tsp basil
¼ tsp oregano
¼ tsp garlic powder
Salt & pepper, to taste
1 c. shredded reduced fat cheddar cheese
12 slices bacon
6 large eggs
3 TB grated Parmesan cheese
2 TB chopped fresh chives
Preheat oven to 400*. Spray baking sheet with cooking spray. Place potatoes in a single layer on baking sheet. Sprinkle potatoes with seasonings. Place in oven and bake 20-25 minutes. Remove from oven and make 6 wells for the eggs. Add eggs and bacon. Sprinkle eggs with Parmesan, salt and pepper. Bake until egg whites have set and bacon is cooked through; about 10-12 minutes. Serve immediately.
Yield: 6 servings.
Hubby said I could make this again.
Best Chicken Noodle Soup
½ c. diced onion
2 c. sliced celery
1 c. shredded carrots
3 c. cooked chicken, chopped
32 oz fat free, reduced sodium chicken broth
4 c. water
1 c. skim milk
1 oz pkg Ranch dressing mix
½ c. light cream cheese
6 oz Smart Taste spaghetti, uncooked
In large saucepan or soup pot, spray bottom with cooking spray and add onion, celery and carrots. Cook for a couple minutes and add chicken, broth, water and milk. May need to add more water depending on how soupy you like your soup. Add Ranch powder, cream cheese and spaghetti. Simmer until pasta is done.
Yield: 6 servings. Per serving=
Aunt Purple Cooks and Stuff 