Beef and Chipotle Burritos

Ingredients:
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)


Directions:
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas.

Makes 6 servings.

Pico de Gallo Salsa: In a medium bowl combine 2 finely chopped medium tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped (see tip); and dash sugar. Cover; chill several hours.


Nutrition Facts:
Calories361, Total Fat (g)13, Saturated Fat (g)5, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)71, Sodium (mg)433, Carbohydrate (g)29, Total Sugar (g)4, Fiber (g)2, Protein (g)30, Vitamin C (DV%)30, Calcium (DV%)19, Iron (DV%)26, Starch (d.e.)1.5, Vegetables (d.e.)1, Medium-fat Meat (d.e.).5, Percent Daily Values are based on a 2,000 calorie diet

Cookbook: New Better Homes & Gardens Cookbook, 75th Anniversary Edition, pg 231

I put all of the ingredients together in the crockpot in the morning and my entire house smelled incredible all day long! It was such an easy recipe.....and really good! Warning, though.....it's pretty spicy! Almost too spicy for Matt and I. Next time I make it, I will probably only add half of the chipotle peppers that the recipe calls for and I'll add a few more seasonings to the meat as well.......just to cut down on the spiciness and add a few more different flavors as well. -Darla-

French Onion Soup

Prep: 30 min. Cook: 30 min.

Ingredients:
4 cups thinly sliced onions
1 garlic clove, minced
1/4 cup butter
6 cups water
8 beef bouillon cubes
1 teaspoon Worcestershire sauce
6 slices French bread (3/4 inch thick), buttered and toasted
6 slices Swiss cheese

Directions:
- In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally. Add water, bouillon and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

- Ladle hot soup into six ovenproof bowls. Top each with a piece of French bread. Cut each slice of cheese in half and place over the bread. Broil until cheese melts. Serve immediately.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 244 calories, 15 g fat (10 g saturated fat), 46 mg cholesterol, 1,387 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein.

Cookbook: Taste of Home, Family Collection Cookbook, pg. 44

I made this one just like the recipe calls for. It was really yummy and really very easy! We had French Onion Soup at a French Restaurant in "France" at Epcot.......absolutely unbelievable! While this recipe was really good and we'll make it again.....next time I think we'll try a different kind of cheese to see what we like best. The restaurant used a stronger, more flavorful cheese and we LOVED IT! -Darla-

Creamy Chicken and Pasta

Prep/Total Time: 30 min.

Ingredients:
2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Directions:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

- Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

- Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Yield: 5 servings.

Nutrition Facts: 1 serving (1 cup) equals 431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Cookbook: Taste of Home, Simple & Delicious Cookbook, pg. 15

This recipe was super easy to make and we LOVED IT!! It's definitely one that we will make over and over again! I used the chicken broth instead of the white wine......and I didn't put the capers in. Next time, though, I plan to add peas to it instead. I also cooked my chicken on a George Foreman Grill and seasoned it to our liking as I cooked it. Then I cut it up into cubes and added it as the recipe calls for. This is seriously one of our VERY FAVORITE recipes now! :) -Darla-