Spicy Beef Bundles with Fiesta Rice

Spicy Beef Bundles? Silly name, I know. My mom found this recipes YEARS ago, while I still lived at home. I have never come across any recipe even similar to these. I would describe it as chimichanga-ish. But, it is baked, not deep fried. My husband is not an olive fan, so these were coined "crappy olive bundles" until I started omitting the olives. I made them last night for friends and they LOVED them. I even added the olives, but used chopped, and Derek was none the wiser. The "Fiesta Rice" paired nicely.

2 (8pk) crescent rolls
1 lb ground beef
taco seasoning packet
green pepper (diced)
1/2 c olives, sliced or chopped (optional, I guess)
2 (3 oz) cream cheese (softened)
shredded cheddar cheese
melted butter (or margarine)
crushed taco chips (we use Doritos)

brown beef with green peppers and drain
add taco seasoning and cream cheese, combine well, add olives
break crescent rolls into 8 rectangles, pinch dough to get rid of seam
put some filling down center of each rectangle
top each with shredded cheese
fold up ends and seal to create a little closed up rectangular bundle
brush melted butter on each and sprinkle with crushed chips

Bake at 375 degrees for 15-20 minutes

FIESTA RICE

(This recipe is from Campbell's Soup. Really simple, but good)

1 can Campbell's Chicken Broth
1/2 c water
1/2 c chunky salsa
2 cups uncooked Minute rice

Heat chicken broth, water and salsa in saucepan to a boil. Stir in 2 cups rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

One Dish Chicken and Rice Bake

This recipe came from Campbell's Soup. It is really simple and the chicken stays really tender and juicy.

1 can Cream of Mushroom Soup

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

4 skinless, boneless chicken breast halves

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

No Peek Chicken

This is one of my FAVORITE dishes from growing up.

1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c minute rice
1 whole chicken cut up
1 envelope onion soup mix

mix cans of soup with rice and spread on bottom of greased baking pan
lay chicken pieces on top of rice
sprinkle with onion soup mix
cover with foil

Bake at 325 for 2 1/2 hours.

Mexicali Chicken

Originally, this recipe is supposed to be eaten as is...however, I served it as a filling for tortillas with shredded cheddar cheese. I really like it. It is not spicy, so if you are looking for something with a little kick, you'll have to made additions.

cooking spray
1 lb. boneless chicken breasts, cut into strips
1 (15 oz) black beans, rinsed
1 (14 oz) Mexican style stewed tomatoes (I used stewed tomatoes w/green chilies...is that the same thing???)
1 1/2 c water
1 c rice (I used instant)
4 tsp instant chicken bouillon or 4 cubes

Cook chicken over medium-high heat in cooking spray 5 minutes, or until no longer pink. Add the rest of ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat. Let stand 5 minutes before serving.

Eat as is OR serve on tortillas w/shredded cheese like we did.

Easy Chicken and Rice

When Derek was in Vet school, we got to be really good friends with another newlywed couple. When Alex would be on externship, we'd have Susan over for dinner and when Derek was on externship, they'd have me over for dinner. She made this recipe once when I was over. Delicious!

6 oz box of Uncle Ben's white/wild rice mix (Long Grain-not fast)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 c water
2 large chicken breasts
1 envelope Lipton Onion Soup mix
butter or margarine to drizzle

mix rice, cream soups, and water
spread in greased 9 X 13 pan
place breasts on top
sprinkle with Lipton soup
drizzle with melted butter
cover with foil
bake 1 hour


I served with fresh green beans sauteed in olive oil w/minced garlic sprinkled with a little garlic salt & refrigeratored buttermilk biscuits.

*Note: It was a bit salty, so next time I will use the "Healthy Request" soup which is reduced fat AND reduced sodium.

Chicken Stir-fry w/fried rice

Derek and I LOVE stir fry. I adapted a recipe that my mom sent in the mail years ago to fit our tastes.

oil
2 chicken breasts (cut into bite sized pieces)...I suppose you could substitute pork or steak too
1 garlic clove, minced
4 cups of veggies (we do pepper, broccoli, carrots, onion, mushrooms, & zucchini)
2 Tbls water
4 Tbls cornstarch
1 tsp sugar
1.5 c chicken broth (I'd use beef broth if using steak)
4 Tbls soy sauce

*heat oil in skillet and add chicken and garlic. cook until browned. I usually add a little soy sauce too to flavor the chicken a bit more
*add veggies and water. Cover and cook until veggies are crisp tender
*combine cornstarch, sugar, broth, and soy sauce. Add to skillet, stirring constantly 1 to 2 minutes or until sauce is bubbly and thickened. You can serve over plain rice, or try my version of fried rice.

For my fried rice, I don't follow a recipe. So, here is the basic idea.

Prepare 4 servings of white or brown rice.
In frying pan, heat a few tablespoons of butter.
Whisk together two eggs and add to pan.
Add rice and combine, scrapping sides to scramble eggs throughout the rice.
I usually then add some peas, carrots, and onion.
Add some garlic salt and soy sauce and fry a bit longer.

2 for 1 with Dirty Rice

On Sunday, I made dirty rice and served it on tortillas. Today, I made the leftovers into soup. Here is what I did for both.

Sunday:

2 boxes Zatarans Dirty Rice Mix
1 pound ground beef (browned and drained)
1 can corn (drained)

Prepare as instructed on box but used only 1 pound of beef and added corn.

Serve on flour tortillas with shredded cheddar cheese. We had company and everyone had seconds (and some even thirds and fourths) So glad everyone enjoyed it, and it was SOOOO easy.

Today:

used my leftover rice mix
added a can of petite diced tomatoes (undrained)
and enough chicken broth to cover rice and still be "soupy"

heated through and served with shredded cheddar cheese and crushed tortilla chips. Am thinking a dollop of sour cream might be tasty too.

(Note: No picture of tortillas from Sunday)