Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Enchilada Casserole

(Adapted From TasteofHome.com picture from there as well will be updated when I remember to take photos of my meals before diving in!)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it

1 cup salsa

2 flour tortillas

1 Cup fresh or frozen corn

2 Cups grated tasty cheese

1/2 Cup Sour Cream

Instructions

1. Preheat oven to 180C or 350F

2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in taco sauce and salsa. Set aside

3. Place one tortilla in a circler oven proof dish, layer mince sauce on top and then then corn.

4. Place the other tortilla on top of the beef/corn mixture. Spread sour cream on top of tortilla sprinkle cheese.

5. Bake in oven for 20 mintues

Serve

I really wish I could think to take pictures of this yummy dish. Because it was seriously yummy and I have enough for two leftover dishes, which I'm already looking forward to (and I had two servings of this for tea tonight!) -this recipe has roughly four servings in it. Mainly because of the fact when I make a casserole I make for leftovers

Meal Plan Monday

Saturday:
D: Ham and Cheese Pasta Bake Really quick and easy meal that I just made off the top of the head which was basically just throw some pasta/precooked shrimp/veges and some stock into a pot and boil it up

Sunday:
L: Leftovers Scrambled Eggs

Monday:
D: Pea Pesto Pasta

Tuesday:
B/L: Breakfast PizzaD: Shrimp Scampi

Wednesday:
B/L: Breakfast Pizza
D:Beef Burger Strogaoff (served on top of pasta)

Thursday:
L: Beef Burgers (using the beef strogaoff leftovers from the previous night)
D: Chicken Stuffed with Pesto, Ham and Cheese with Mock Risotto and Corn (will be using the pea pesto from Monday Night)
Friday:
L: Chicken Burgers (using the Chicken from the Thursday Night)

Pasta and Pea Pesto

Ingredients

1/2 Cup of Peas

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 1/2 Cups of Uncooked Pasta

Instructions

1. Boil water in a pan and then cook pasta until al dente. Drain

2. Put Peas, Olive Oil, Apple Cider Vinegar into a blender and pulse gently until blended

3. Combine Pea Pesto and pasta

Serve

Cheesey Slow Cooker Chicken

Ingredients

*2 boneless chicken breasts

2 Cans Cream Chicken Soup

1/2 Cup Frozen Corn Kernels

1 Cup Uncooked Pasta

Directions:

1. Put Chicken in Slow Cooker

2. Pour on top soup + Corn Kernels

3. Cook on low for at least 8 Hours (or on Warm for 6)

4. 15 minutes before serving time cook pasta to package instructions

Serve

Comments: I cooked this with two chicken breasts mainly because I froze the leftovers to have at a later date. I got the recipe from Slow and Simple and it really is one of those recipes that you can just leave and forget about.

Udon Noodles With Tuna

Ingredients

1 can flavored Lemon Pepper Tuna

200 grams Udon Noodles

1 teaspoon garlic

1/2 Cup Frozen Peas

1 teaspoon soy sauce

1/2 Cup Frozen Corn Kernel’s

Preparation

1. Bring to boil Noodles, Tuna, Peas, Corn

2. Combine Garlic and Soy Sauce together

3. Once boiled drain Noodles

4. Mix in the same pan soy Sauce dressing and Noodles

Serve

Comments: I need to update this blog more. I need to get into the habit of it. Just while I've been doing everything up to date Uni got in the way so I never found the time to add in recipes. However next semester and this break I am going to work fully on that.

Taco Noodles

Ingredients

200 grams of Udon Noodles

Taco Packet Mix

Sour Cream (Optional)

Cheese (Optional)

1/2 Cup Frozen Peas

1/2 Cup Frozen Sweet Corn Kernels

2 teaspoons Salsa

1 teaspoon of Crushed Garlic

Preparation

1. Boil 3/4 cup water, mix Taco Packet Mix in until it is fully dissolved

2. Poor into pot add Udon Noodles, also add half a cup of water (or until noodles are fully covered), peas and corn Boil.

3. While Noodles are cooking combine Salsa and Garlic in a separate bowl.

4. Once Noodles are boiled drain, and toss the Noodles with Salsa and Garlic

5. Top with Sour Cream and Cheese

Serve