Ham and Hash Brown Roll Ups

This breakfast was a big hit at our house last month. So much that it was requested as my breakfast contribution for the swap. So... Look at the post from last month. The adaptation that I made this month is that I used ham and Mexican blend cheese instead of Canadian Bacon and Pepperjack cheese. Wrap in a paper towel and microwave!

Laura's Taco Chili

-1 can kidney beans
-1 can pinto beans
-1 taco seasoning packet
-1 buttermilk ranch seasoning packet
-3 tbsp. minced, dried onion
-1 tsp. chili powder
-1/4 tsp. ground cumin
-1 can diced tomatoes with green chiles
-16 oz. tomato sauce
-1 lb. ground beef

Directions: Simmer on stove top and serve.

Crockpot Corn Chowder

-2 medium-size carrots, finely chopped
-1 stalk celery, finely chopped
-1 large Idaho potato (about 1 lb.) peeled and cut into 1/2 inch cubes
-3 cups chicken broth
-1 bay leaf
-3/4 tsp. dried thyme
-1/8 tsp. paprika
-3/4 tsp. salt
-2 cups milk
-(4 cups frozen corn kernels)

Directions from freezer: Thaw gallon size bag (with above ingredients), and thaw small bag of bacon. Dump gallon size bag into crockpot. Add the bag of frozen corn. Cook 6-8 hours on low. If you like a thicker soup, you can mash up the potatoes. You can also mix 2-3 tbsp. of cornstarch and 2 tbsp. of liquid from the soup. Whisk cornstarch mixture into the soup and cook an additional 10 minutes. Garnish with bacon.

I'm loving my crockpot! Hope that's ok with everyone! :)

Thai Thighs

For my "other" category this month, I thought I'd go out on a limb and try something new....this recipe is adapted from the Fix, Freeze, Feast cookbook that I just LOVE! So, we'll try a little Thai!

Ingredients:

1 Tray of Chicken Thighs on the bone-skin removed (about 7 lbs)

6 green onions, chopped

3/4 c. hoisin sauce

1/2 c. natural peanut butter

1/2 c. water

1/4 c. soy sauce

1/4 c. toasted sesame oil

1/4 c. lemon juice

6 t. minced garlic

6 t. ginger paste (produce section of market)

1 1/2 t. crushed red pepper flakes (optional)

3 one-gallon zip loc bags labeled

Directions:

1. Rinse and divide chicken evenly among the bags

2. Whisk together the scallions, hoisin, peanut butter, water, soy sauce, sesame oil, and lemon juice in a med. bowl; divide the sauce evenly over the chicken. Into each bag measure 2 t. garlic, 2t. ginger. Add 1/2 t. read pepper to each bag, if desired.

3. Seal and freeze

To Cook One Entree:

1. Completely thaw in the refrigerator.

2. Preheat the oven to 375.

3. Place the chicken in a lightly greased baking dish. Bake uncovered for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 180 degrees.