Easy Beef Stew

40 oz. Can Nalley's Big Chunk Beef Stew
2 cans Beef and Veggie Soup
1 Can Pinto Beans, drained
1 Can Corn
1 Can Green Beans

(Kids enjoy dipping tortilla chips in this)

From: Carrie

White Chili

1 lb. Chicken, cooked and cubed (or 1-2 cans chicken)
1 Medium onion chopped and cooked with chicken
1 ½ tsp minced garlic
2 Cans great northern beans, drained (I use whatever beans I have on hand, even pork and beans works)
2 cans diced green chilies
2 C. Chicken Broth
1 tsp. Salt
1 tsp. Cummin
1 tsp. Oregano
¼ tsp. Cayenne

Warm through and add just before serving:
1 C. sour cream
½ C. Cream or milk

Fideo (Mexican Spaghetti)

2 Chicken Breasts cooked and shredded (or 1-2 cans chicken)
1 – 12 oz. pckg. Spaghetti Noodles
1 Can Chopped Tomatoes
1 Lrg. Onion, Chopped
½ Tbs. Cumin
2 ½ tsp. Chili Powder
Salt and pepper to tastes
1 ½ C. Water

- Add ingredients, cover and simmer until pasta is tender, about 10 minutes.
- Top with shredded cheddar cheese.

September 23rd at 6:30 Go To Meals!

This month for cooking group we will meet at my house and do a potluck. Everyone attending will bring their favorite simple meal that they "go to" when they are in a rush or just need a simple meal at the end of a long day. Please rsvp below. Thanks!

Pink Lemonade

1 C. Freshly Squeezed lemon juice (about 5-6 lemons)
1/2 - 3/4 c. Sugar
1 C. Crushed Ice
1 tsp. Grenadine

Put all ingredients into a blender. Add 4 cups and water and process until smooth. Serve over crushed ice.

Sweet Salsa

10-12 Tomatoes
1/4 C. Real Lemon Juice
salt and pepper
1 bell pepper chopped
1 onion chopped
1 can diced chilies
paprika
chili powder
sugar

Buffa-Que Wings

Chicken Wings
1/2 C. Tabasco Sauce or Franks Hot Sauce (this is what Carrie used)
1/2 C. Lemon Juice
1/4 C. Vegetable Oil
2 Tb. Worcestershire Sauce
2 tsp. Salt
1 tsp. Pepper

- Rinse wings and pat dry.
- Mix marinade and pour over wings in a ziplock bag.
- Marinate at least 4 hours and cook on gril 30-40 minutes.

Dipping Sauce:
1 stick butter (Carrie used 1/2 a stick)
1/2 C. Tabasco or Franks Hot Sauce

Sweet and Sour Chicken Wings with Apricot Sauce

4 lbs. Chicken Wings
2 tsp. Dry Mustard
1 Tb. Water
1 C. Flour
1 tsp. Salt
1/2 tsp. Pepper
1 C. Oil

- Rinse wings and pat dry.
- Stir together mustard and water, toss with wings.
- Combine salt, pepper and flour in a ziplock bag, add wings and toss to coat.
- Heat oil over med-high heat and fry wings about 25 min. or utnil golden brown. (At our cooking group Carrie just grilled to make healthier, super yummy!)

Apricot Sauce:
1 C. Apricot Preserves
2 Tb. Brown Sugar
1 tsp. Dry Mustard
1/4 C. Cider Vinegar

- Stir over low heat about until warmed through. Serve warm as a dipping sauce to the chicken wings.

Cajun Rubbed Chicken Wings

Rub:
1 Tb. Garlic
1 Tb. Onion Powder
1 Tb. Sugar
1 tsp. Salt
1 tsp. Pepper
1 tsp. Basil
1 tsp. Paprika
1/2 tsp. Cayenne

Rub on to chicken and grill.

Mexican Kabobs

1 pkg. Taco Seasoning Mix
1 1/2 lb. Chicken cubed

Place chicken into bag and coat with seasoning mix. Cover and chill for 2 hours. Skewer with desired veggies and grill. Can serve with plain yogurt or sourcream mixed with taco seasoning for a dipping sauce.