Mini Tacos

So...we ate 18 of these. The girls each had one. BUT let the record show my husband ate more than me. So what if it was only one taco. Obviously we enjoyed them. A lot. My plan was to make 12 and then use the leftover meat for taco burgers for lunch today. Didn't happen. Had to make a second batch mid supper. I ran out of wonton wrappers or else who knows what the final count would have been!!

These are PERFECT for appetizers or snacks for a party (hurry up Cinco De Mayo!). They are crispy like a hard shell taco but because of their cup shape a lot less messy. Which also makes them perfect for little kids - a great daycare meal!

My plan was to mix a can of refried beans in with the cooked, seasoned meat. However I forgot to add "buy a can of refried beans" to my plan!

Mini Tacos

1lb ground beef
4T taco seasoning
1T chili powder
1/2T ground cumin
1T dried cilantro
1/4C water
24 wonton wrappers
Your favorite taco toppings - we used shredded cheddar, lettuce, sour cream, taco sauce and jalapenos!

In a skillet brown the beef and drain off any excess fat. Return the beef to the skillet and add the taco seasoning, chili powder, ground cumin and cilantro. Cook and stir for 2 minutes. Add the water, stir and simmer 5-10 minutes.
Preheat the oven to 350*. Spray a muffin tin with nonstick cooking spray. Press a wonton wrapper into each opening making a little well. Add the taco meat, roughly 1 tablespoon per wrapper. Bake in the oven for 8 minutes. Top with your favorite taco toppings. 1

Crockpot Ranch Chops

3 Ingredients. 3. That's it. Sooooo easy! Best part? It also tastes awesome! I'm from the Midwest, cream of soups run through my blood. You could use cream of mushroom in this if you wanted, I went with chicken. The chops just fall apart. Fork tender. And the soup makes a great gravy. And what goes best with gravy? Mashed potatoes of course! But you could also do rice or egg noodles. The whole family loved this. I will definitely be making this again.

Crockpot Ranch Chops

4 boneless chops
1 packet ranch dressing mix
1 can cream of chicken soup

Add all ingredients in a crockpot. Cover and cook on low 6-8 hours.

Seriously, that's it. I think my almost 3 year old could make this!

Where I got the recipe! 1

Confetti Chicken and Pasta

I made this out at my parent's house the other night. You would have thought my Mom was eating at a 4 star restaurant! LOL! She LOVED it. It was good! Came together very quick and easy. Plus no oven time which is a must in this horrible heat wave! I love how colorful the veggies are - makes me feel like I'm eating healthy even though the sauce is make with half and half! Complete the meal with a lettuce salad and some garlic bread!

Confetti Chicken and Pasta

16oz penne pasta
2T olive oil
2 boneless skinless chicken breast - cut into chunks
1/2C onion - diced
2 cloves garlic - minced
1 yellow bell pepper - chopped (I used mini bells so I could get more color - 2 each red, yellow, orange)
1C broccoli florets
1C asparagus - chopped
2T butter
2T flour
2C half and half
1/4tsp crushed red pepper flakes
1C shredded Parmesan


Cook the pasta according to package directions. Drain. Meanwhile heat the oil in a large skillet. Cook the chicken (I used a Grillmates Chicken Rub on it) over medium high heat until done and golden. Remove from the skillet and let rest on a large plate.
In the same skillet, over medium high heat, saute the onions for 2 minutes. Add the garlic and the bell peppers. Saute another 2 minutes. Toss in the broccoli and asparagus. Cook until veggies are tender. Add veggies to the plate the chicken is on.
In the same skillet (it's a one skillet wonder!) melt the butter. Whisk in the flour and let cook 1-2 minutes. Slowly add in the half and half, whisking constantly to prevent lumps. Sprinkle with the red pepper flakes. Simmer the sauce until thickened - about 5-10 minutes. Remove from the heat and stir in the cheese. Stir until cheese is melted and combined.
Add the pasta to your sauce and stir to combine. Stir in the chicken and veggies. 1

PIzza Muffins

Marley wanted pizza for lunch...so I whipped up some muffins from some frozen rolls I had! In her true anti bread form she only ate the topping but I thought they were great! Nothing fancy by any means but a great quick, hand held lunch!

Pizza Muffins

12 frozen dinner rolls (I used Rhodes) - defrosted
1C mini pepperoni (or chop up slices)
3/4C shredded mozzarella
1/2C pizza sauce

Liberally spray a muffin tin with non stick cooking spray. Press the rolls down into the muffin tin making a little well. Evenly place the sauce, then pepperoni, then cheese on the rolls. Bake in a 3j50* oven for 15-20 minutes or until cheese is melted and bubbly. 1

Asian Cowboy Tacos and Roasted Corn Potstickers

Asian Invasion! This was a GREAT meal! Full of flavor and perfect size for the little fingers in our house. These would be perfect for a party too, great little appetizers. They were a little labor intensive...not hard to make but it does take some time. It's worth it though!

I did attempt to bake the taco shells. Attempt being the key word. Frying them was actually MUCH easier! Healthier - no but hey they are little so they can't be that bad for you!

Asian Cowboy Tacos

12 wonton wrappers
4T vegetable oil
4 chicken tenders
1tsp season salt ( I LOVE LOVE LOVE Cookies brand!)
1/4C  BBQ sauce
1C coleslaw

In a small skillet, heat the oil to medium high heat. Place half of the wonton wrapper in the oil, on the diagonal, and let it bubble up. Drop the other half to form a triangle. Cook for about 2 minutes and flip. Cook the other side for 1-2 minutes. **I found placing them upside down on the rim of a glass to cool helps them stay open and keep their 'taco shell' shape.

Drain all but 1T of the oil. Season the chicken with the season salt and place in the hot oil. Cook until chicken is golden brown, about 10 minutes. Remove chicken and drain the rest of the oil. Shred the chicken and return back into the pan. Add the BBQ sauce and heat through. **I had some leftover corn from the potstickers so I threw them in there too. Place chicken in the wonton taco shell and top with coleslaw.

Western Roasted Corn Potstickers

12+16 wonton wrappers
1 1/2C corn
1T season salt
1/2T olive oil
2oz cream cheese - softened
1tsp dried rosemary
1/2C shredded parmesan

Preheat the oven to 400*. Toss together the olive oil, corn and season salt. Place on a baking sheet and roast for 15-20 minutes. Let cool slightly.
Reduce the oven to 350*.
In a small bowl combine the cream cheese, rosemary and shredded parmesan. Stir in the cooled corn.
Spoon 1T of filling into the center of each wrapper. Wet the edges of the wonton wrapper with water and seal, crimping the edges.
Place potstickers on a greased baking sheet. and spray the tops lightly with nonstick cooking spray. Bake for 15-20 minutes or until golden brown. 1

Creamy Chipotle Black Bean Chicken Burritos

A great crockpot meal! Very easy, very filling and great flavor. This would also be great as a dip too. And it's easy to increase/decrease the heat level to your liking.

Creamy Chipotle Black Bean Chicken Burritos

2 boneless skinless chicken breasts
1C chicken broth
1 can Rotel
1 can black beans - drained and rinsed
1 can corn - drained
1 can green chilies
8oz cream cheese
1/2 T smoked paprika
1/2 T chipotle pepper in adobo
flour tortillas

Place the chicken, chicken broth, Rotel, black beans, corn, green chilies, paprika and chipotle in adobo in a crockpot. Cook on low 6-8 hours. Remove the chicken and shred. Add back into the crockpot and stir in the cream cheese. Cover and cook until cream cheese is melted. Place 1/2 cup filling on a tortilla and wrap up. Serve with your favorite burrito toppings. 1