Jenn's Lime Chicken Tacos

I saw this on my friend's blog. It was a recipe that her whole family loved and it sounded so good I wanted to try it. (Not to mention the fact that I was able to just throw frozen chicken breasts in the slow cooker and have yummy tacos at the end of the day.)

Jenn's Lime Chicken Tacos

1 1/2 lb. boneless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen corn

1 c. chunky salsa

12 flour tortillas (6 in), warmed

Sour cream, shredded cheddar cheese, and shredded lettuce

Place chicken in a slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 min. or until heated through. Serve in tortillas with sour cream, cheese, and lettuce.

Like I said, I used frozen breasts and the first time I did the recipe, the lime juice blackened on the bottom of the slow cooker and was hard to clean. The second time, I used a slow cooker plastic bag and problem solved!

The Best Bread... EVER!

Ok, so I am a little biased. I have been making this bread for as long as I can remember. My mom would make it all the time and my family would make it in large quantities for the holidays and pass them out. It is delicious and you don't have to be a baking wizard to do it right the first time.

Carolyn's Onion Bread
1 TBS yeast
1 1/4 cup water
1 cup milk
3 TBS sugar
2 TBS oil
2 tsp salt
2 cups flour (plus more)
2 - 3 TBS dried minced onion
1 tsp dill seed
egg white
poppy seeds


Put the yeast in water, milk, and sugar together in a bowl and let sit for 5 minutes. Add oil, salt, 2 cups flour, dried minced onion, and dill seed. Beat with hand mixer. Then add more flour and knead until it is slightly sticky (for about 5 minutes). Let rise. If you have a breadmaker, just use the dough setting and let it go. Shape into braids or loaves. Brush with egg white. Sprinkle with poppy seeds. Let rise. Bake at 375 degrees for 30 minutes. This recipe may be doubled.

Beef, Bacon and Spaghetti Casserole

Before you say, "Ewe, disgusting!", know that I said that too when I first read this recipe. Blake grew up with this casserole and loves it, so I made it for him once and I loved it too! All my kids love it also, which is rare and definitely makes it a keeper.

8 oz cooked spaghetti (or more, I am not exact on this)

5 slices of bacon cut into pieces

1 lb hamburger (I use ground turkey)

1 can tomato soup

1/2 cup warm water

1 cup grated cheese

oregano and black pepper to taste

Fry bacon in a large skillet until almost done. Add hamburger and cook until browned. Pour off the grease. Then add soup and water to the hamburger and bacon. Then season with black pepper and oregano... don't get stingy. You can also add salt, if you like. Layer casserole into casserole dish (or I always use the pot that I boiled the spaghetti in) spaghetti first then the soup/hamburger mixture and top with cheese. Bake in the oven at 350 degrees for 20 minutes.

This is a great recipe when you are trying to figure out what to to with all that leftover spaghetti from spaghetti night. I also add a nutritional punch by adding 1/2 cup of pureed veggies (butternut squash or carrot usually) and you can't taste it. More importantly, my kids can't!

Chicken Curry

The gals back in Clearfield will be happy about this one. I have been telling them forever that I would give them this recipe, but I am lazy... What can I say? This is a recipe I grew up with and that my kids love. I think it is super easy and fast, but then again I've been making it since I could help mom in the kitchen.

3 TBS butter

1/4 cup chopped onion

1 1/2 tsp curry powder

3 TBS flour

3/4 tsp salt

3/4 tsp sugar

1/8 tsp ginger

1 cup milk

1 cup chicken broth

1/2 tsp lemon juice

2 cups cooked diced chicken (I just use chicken I've taken from leftover roast chicken.)

Melt butter and add onion and curry powder. Saute. Add flour, salt, sugar, and ginger. Slowly add milk and chicken broth. Cook until thickened and add lemon juice and chicken. Heat through. Serve over rice with 4 or 5 condiments: slivered almonds, chopped hard-boiled eggs, pineapple chunks, pickle relish, shredded coconut, raisins, bacon-bits, red onion, etc. (Now here is a disclaimer. I will put all these condiments on my curry and Blake thinks I am crazy and is happy putting nothing on top which is how my kids eat it as well. I didn't realize I was weird until I saw it from the outside, so by all means eat it sans condiments!)

For those of you who are are aware of Deceptively Delicious by Jessica Seinfeld I adapted it to her philosophy (which is "hiding" pureed veggies in your kids food to make sure they get enough vitamins). I only use about 1 TBS butter and change the milk to 1/2 cup and a 1/2 cup cauliflower puree. Can't taste the difference and it packs a great nututional punch.

Nancy's Chicken Marinade

This is a recipe I received from my mother-in-law (it is family favorite) and I have had more requests for this recipe than any other. It is awesome!

1 cup soy sauce
1 cup sprite/7-up
1 cup water
6 finely chopped green onions (whole thing)
juice of 4 lemons or limes
3 or more jalapeno peppers



I put the chicken and ingredients all together in a large ziploc bag or large tupperware with the lid on (it will make your fridge stink otherwise) and let marinade overnight. Adding brown sugar or honey is great with pork or tri-tip but burns too quickly on the chicken.

Whole Wheat Bread

This is my favorite recipe for whole wheat bread. I make it all the time and have yet to have a bad loaf! I put all the ingredients in the breadmaker so I do have to mix and knead and find a nice warm place for the bread to rise. I add 4 teaspoons of wheat gluten to the recipe and it keeps soft for days (plus provides a nutritional boost!).

2 1/2 tsp instant yeast dissolved in 2 TBS water
1 1/3 cup lukewarm water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk
1 1/4 tsp salt

Put all the ingredients in the breadmaker and put it on dough setting. After the dough has risen, bake the bread in a preheated 350 degree oven for about 20 minutes. Then tent the bread with tin foil (don't skip this step!) and bake for another 20 minutes. Easy as that! I have always used molasses in this recipe, but you should be able to use honey or maple syrup.