Faith, Food and Family

Watch me make this over on my YouTube channel Faith, Food and Family ! Tex-Mex Rice Ingredients: 2 tsp of garlic powder 2 TBSP of oil (I use avocado, canola or olive oil) 2 cups of jasmine rice 29 oz of chicken broth (I use unsalted) 1/2 cup of salsa 3/4 cup of corn (can use canned, frozen or fresh) salt(or any other desired seasonings) to taste Heat oil in saucepan over medium heat, and add rice to the pan. Stir frequently and toast the rice. When you see the rice turning golden brown in areas, you are ready to add the rest of your ingredients. Add chicken broth, salsa and corn and salt to the rice and stir well. Bring to a boil and then turn down the heat to low and cover and simmer for 20 minutes. Fluff rice before serving. NOTES: I don't use any salt because I watch my sodium. Feel free to add salt to yours if you would like. Be careful if you use salted broth though since it could be easy to oversalt the recipe. Also, you can definitely add cumin, mexic...

This tastes just as good as lasagna in my opinion. Great for those busy weeknights or when you just don't know what to cook. Watch me make this over on my YouTube channel Faith, Food and Family ! Lazy Lasagna This recipe was adapted from A Mindful Mom's recipe Ingredients: 1 pound of ground beef, cooked 16 ounces of bowtie pasta 4 cups (32 ounces) of your favorite marinara, spaghetti sauce or homemade sauce 16 ounces of cottage cheese 1 egg 2 cups of shredded mozzzarella cheese (divided into 1 cup and 1 cup) 1 cup of shredded parmesan (divided into 3/4 cup and 1/4 cup) Preheat your oven to 350 degrees. Cook pasta in boiling water for 3 minutes under the al dente time. For example, my pasta said 11 minutes for al dente, and I cooked it for 8 minutes. Reserve 1/2 cup of the pasta water after the noodles are cooked and drain the pasta. While the noodles are cooking, add the egg to cottage cheese and mix well. I just use the cottage cheese container s...

Watch me make this over on my YouTube channel Faith, Food and Family ! Mushroom Casserole Ingredients: 16 ounces of Baby Bella Mushrooms, sliced 3 tablespoons of all purpose flour 3 tablespoons of butter 1 cup of heavy cream 1/2 to 3/4 cup of Peppridge Farms Herb Seasoned Classic Stuffing mix in the blue bag (use 3/4 cup if you like a lot of topping) 2 tablespoons of butter, melted (you may want to use an additional tablespoon if you use 3/4 cup of stuffing mix) salt, pepper, onion powder and garlic powder to taste In a skillet over medium heat, melt 3 tablespoons of butter and saute the mushrooms until the begin to release their liquid. Then stir in the 3 tablespoons of flour and desired seasonings. Let the flour cook for a couple of minutes and contantly stir everything around while the flour cooks. Then add the heavy cream and cook until it has thickened. This will just take a couple of minutes. Pour this mixture into a 1.5 to 2 qt baking dish and bake at 375 de...

Watch me make this over on my YouTube channel Faith, Food and Family ! Chicken Tortilla Soup Ingredients: 1 onion, diced 3 cloves of garlic, minced (or you can sub garlic powder) 1 tbsp chili powder 1.5 tsp cumin 1 tsp Mexican Oregano 1 28oz cans of crushed tomatoes 32 oz carton of chicken broth/stock 1 8 oz bag of frozen corn 1 4oz can of green chiles 1 can of petite diced tomatoes (can use a can of rotel for more flavor) 1 15oz can of black beans (rinsed and drained) 3-4 cups of chicken cooked and diced or shredded Salt and pepper to taste Place all ingredients in the slow cooker (crockpot) and stir together. Cook on high for 4-6 hours. Add tortilla chips, avocado, cheese, etc. Whatever toppings you want.

Watch me make this over on my YouTube channel Faith, Food and Family ! This is a great twist on enchiladas that is meatless/vegetarian. Perfect for Meatless Monday! These are so good and quick and easy to boot! Cheese and Black Bean Enchiladas Ingredients: 4 ounces of cream cheese, softened 3 cups of shredded cheese, divided into a 2 cup portion and a 1 cup portion (I recommend a mexican blend and/or queso quesadilla cheese, but use what you like) 4 ounce can of diced green chiles, drained of any liquid 1 can of black beans, rinsed and drained 12 corn tortillas 19 ounce can of enchilada sauce (I vary what I use, but mostly use red) NOTE: Feel free to add any additional seasonings you would like. Cumin, chili pepper, mexican oregano, garlic powder, onion powder, etc. All would be delicious in this dish. Directions: Preheat your oven to 375 degrees. In a bowl, mix together the cream cheese, 2 cups of shredded cheese and the green chiles and set that to the side. I...

New YouTube video will be up Thursday November 19th at 9am Central Time! Watch me make this over on my YouTube channel Faith, Food and Family ! This soup is so delcious and what's even better is that my super picky kid loves this! You can add other typical pizza toppings to this if you like. So many possibilities. This is also such a quick and easy recipe. I highly recommend it! Pizza Ramen Soup Adapted from The Teenage Mutant Ninja Turtles Cookbook by Peggy Paul Casella Ingredients: ½ cup of diced pepperoni (about 2 ounces) 1 12oz bag of Cajun style mirepoix (onions, celery and green peppers) (you can also use fresh) 1-2 tbsp of minced garlic (go by taste, we like a lot of garlic) 1 quart of chicken broth or stock (I use unsalted) 1 15oz jar of pizza sauce 3 tbsp of grated parmesan cheese One 3 ½ ounce package of unflavored instant, ramen noodles (I use dried udon noodles) 1 tbsp of Italian seasoning 1 tsp of oregano Salt and pepper to taste Shredded mozzar...

New YouTube video is up! Watch me make this over on my YouTube channel Faith, Food and Family ! Chocolate Crescents Ingredients: 1 can of crescent rolls mini chocolate chips powdered sugar First I unrolled the crescents into their triangles. I think the container had 8 in there. Then I sprinkled the mini chips over the triangles, leaving the tip uncovered. I also pressed these in a bit. It helps them stay in place a bit more. Just roll up as usual and bake as directed on the can. When they are done, sprinkle with powdered sugar. Aren't these so pretty? They look like an elegant pastry and they're so simple! I could almost see these sitting in a bakery! Hope you enjoy!

New YouTube video is up! Watch me make this over on my YouTube channel Faith, Food and Family ! This is so good! It is addictive and very yummy. It's also pretty economical and feeds a lot. It's great to take to a get together. It also helps that it's super easy to put together! Peanut Butter Cup Trifle Ingredients: 1 box brownie mix (plus ingredients to make these) 2 small boxes instant pudding mix (chocolate fudge or chocolate) 3 cups of milk 1 cup peanut butter 16 oz. Cool Whip 8 peanut butter cups Make brownies according to box instructions, cool and cut in to small pieces. Melt peanut butter microwave safe bowl, stir in pudding mix and milk (3 cups rather than 4 for a thicker result). In Trifle Bowl, layer 1/2 brownies, 1/2 of the pudding mixture, then 1/2 of the Cool Whip - repeat. Chop up peanut butter cups and place on top. Enjoy! I have used low fat brownie mix, light cool whip and 2% milk with wonderful results! Hope you ejoy!

New YouTube video is up! Watch me make this over on my YouTube channel Faith, Food and Family ! I love hash brown casserole. It's crispy on the outside and then there's that yummy cheesy goodness inside. This one is so much like Cracker Barrel's and I know you'll enjoy it. I usually use cheddar cheese, but I have heard if you use colby it's even more like Cracker Barrel's. Hashbrown Casserole Ingredients: 2 cups of cheese (I used cheddar) 1 10 3/4oz can of cream of chicken soup 1 cup of sour cream 1/2 cup onion (diced) (I usually leave this out because my husband doesn't like onions) 1/4 cup of butter, melted 1/4 tsp salt (I leave this out) 1/4 tsp pepper 1 32ox bag of shredded hashbrown potatoes (it seems most bags are 30oz now and that was what I used) Preheat oven to 350 degrees. Grease a 9x13 baking pan. In a large bowl, mix together the 1st 7 ingredients. Then fold in the potatoes. Pour in to your pan. Bake for 1 hour. So simp...

New YouTube video is up! Check out my YouTube Channel Faith, Food and Family ! This recipe is so good! I highly recommend you make it soon! Plus it’s so easy to throw in the crockpot! Crockpot Southwestern Taco Chili Ingredients: 1 pound of Velveeta cubed or 2 8oz packages of the Velveeta Shreds 1 ½ pounds of ground beef, cooked 1 can of cream style corn 2 cans of Rotel 1 tsp cumin 1 pkg of taco seasoning Combine all ingredients in your crockpot. Cook on High for 3 hours or Low for 4-5. Serve with desired toppings. Some suggestions are tortilla chips or strips, sour cream, jalapenos, and avocadoes. I hope you enjoy this recipe as much as we do! Let me know if you try it!

Nov. 2020 update: Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel Faith, Food and Family ! Make sure to check that What's for Dinner video out. Updated recipe: Tater Tot Casserole Ingredients: 1 pound of ground beef, cooked 1 32 oz bag of tater tots 1 cup of milk 2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like) 1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar) Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour. When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 mi...

So with all that 2020 has brought us, I have spent more time at home than ever. During this time, I have discovered YouTube channels that I love. Most of them revolve around cooking. In fact, I have decided to start my own channel, so stay tuned for that! I hope to post my first video soon. One channel that I have really enjoyed is Jess and The Boys . Make sure to go check out her channel. You can watch her make this recipe here . Orange Cashew Chicken (Jess and The Boys) - 4 large boneless skinless chicken thighs - 1 Tbsp. fresh chopped mint - Salt and pepper to taste - 1 tsp. onion powder - 1/2 Tbsp. ground ginger - 3 Tbsp. brown sugar - 1 1/2 Tbsp. minced garlic - 2 Tbsp. soy sauce - 2 Tbsp. rice vinegar - 1 Tbsp. duck sauce - 6 oz. frozen orange juice concentrate - 1 C. chicken broth - 1 Tbsp. corn starch - 1/2 cup chopped roasted salted cashews - 2 Tbsp. butter, in small pieces *Chop chicken, add to 9x13 baking dish. *Mix all but last 2 ingredients. Pou...

This meatloaf has the addition of yummy carrots, celery and onions to pack more nutrional punch. You could even blend them if you need to hide them from little eyes. The stuffing mix just really adds something as well. It's so good and my family loves it! Let's get to it! Veggie Packed Meatloaf Ingredients: 2 tablespoons of butter 1 cup of finely diced onion 1 rib of celery, finely diced 1 carrot, diced finely 3-4 cloves of garlic, minced ½ of an 8oz can of tomato sauce 1 cup of crushed stuffing mix (I use Pepperidge Farm Herb Seasoned Cubed Stuffing) 2 eggs, large 2 pounds of ground beef (I use very lean meat always. I ask the meat department to grind either sirloin tip, london broil or eye of round into hamburger meat for me.) ketchup Preheat your oven to 350 degrees. In a sauté pan over medium heat, melt butter and then add the diced celery, onion and carrot. Sauté for 3-5 minutes allowing the veggies to soften. Turn the heat down a bit and then cover ...

So I posted this recipe a couple of years ago. I have updated it just a tad and just want to share this wonderful recipe with you. This stuff is delcious and has so many uses! Burrito bowls, burrito fillings, enchilada filling, so many options! It make a large portion and is super easy to throw together. What's even better is that it cooks in the crockpot! Definitely a great option for meal prep as well! Let's get started! Slow Cooker Burrito Bowls Ingredients: 3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well) 1 can of black beans (drained and rinsed) 1 can of petite diced tomatoes (I used no salt added) 1.5 cups of corn (can use frozen, fresh off the cob or canned) 1 small can of diced green chiles 1 cup of salsa 6 cloves of garlic, minced 1-2 medium onions, diced 1 tbsp of chili powder 2 teaspoons of cumin 1 tsp of mexican oregano 1-2 tsp of chicken bouillon salt and pepper to taste Add ingredients to your slow cooker (I u...

Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started! Chicken (Green) Enchilada Soup Adapted from Instant Loss's recipe Ingredients: 1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces 1 can of chickpeas, drained and rinsed 1 large onion, diced 1 8oz package fresh mushrooms, chopped (I used baby bella) 1-2 tbsp of garlic (we like a lot, so go by your taste) 1 quart of chicken broth (I used unsalted) 1 cup of salsa verde 1.5 cups of corn 2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach) Handful of chopped cilantro (have additional on hand if you would like ...

Do you like banana bread? If so, you need to try this amazing twist on regular banana bread! It is so good! Peanut butter and bananas have always been a yummy combination, but this really elevates that flavor combo to a whole new level! I think this would also be delcious as muffins if you would rather bake it that way. You could always double the glaze ingredients if you needed more to frost the muffins with. Regardless of how you want to make it, just make it. You won't regret it! Peanut Butter Cup Banana Bread Adapted from Inside Bru Crew Life’s recipe . Ingredients: 1/3 cup of peanut butter, creamy 1/3 cup of butter softened (unsalted) 1 cup of sugar 2 large eggs 1/3 cup of plain yogurt 2 large ripe bananas, mashed 1 tsp of vanilla extract 1 ½ cup of all-purpose flour 1 tsp of ground cinnamon 1 tsp of baking soda ¼ tsp of salt 10-20 Reese’s miniatures, quartered (see notes) Peanut Butter Glaze Ingredients: ¼ cup peanut butter, creamy ½ cup of powd...

A quick, easy dinner for tonight. Yummy burritos with chicken, cheese, rice and beans. I will admit, this looked much better before I tried to fold it. I filled mine a little too full, so be careful about that. We absolutely love these Tortilla Land flour tortillas (not sponsored, Tortilla Land doesn’t know I exist! lol). They just taste so much better than already made tortillas. I just wish I could find the burrito size. That would have helped my overfilling issue. This is also delicious as a burrito bowl. I only ate one burrito and then had a small portion as a burrito bowl. It was so good! This is again kind of a non-recipe. You can vary how much of the ingredients you include based on how many burritos you want to use. Tonight, I made 1 recipe of the rice, two cans of black beans, and I was the only one who used chicken. So, this can be more of an assemble your own burrito bar. Add whatever toppings you desire. I will include some ideas below. Mexican Rice and Black Bean Bu...

My kids love the rice from our local Mexican restaurant. So, I wanted to try to recreate it at home. They love this one just as much! It’s so delicious! We often eat it with black beans, salsa and sour cream. We also love to serve it with fajitas and enchiladas. So many ways you can use this tasty rice. Cook a batch on the weekend and use it for meals throughout the week. Restaurant Style Mexican Rice Ingredients: 3 ¼ cups of chicken broth or stock 2 cups of rice (I usually use Jasmine or Basmati) ½ tsp of ground cumin 2 tsp garlic powder 1 tsp onion powder ¼ tsp Mexican oregano 8oz can of tomato sauce 3 tbsp of oil (I use canola) In a large saucepan, heat 3 tbsp of oil over medium heat. Add rice and stir to coat the rice with the oil. Cook the rice until golden, taking care not to let it burn. You can turn the heat down a bit if it starts getting too dark. Add cumin, garlic powder, Mexican oregano and onion powder and stir well. Cook for a few seconds longer. Take ...

I have been craving a good breakfast burrito and I was already fixing some breakfast stuff, so I thought why not use up more of the Tortilla Land flour tortillas and make breakfast burritos. I think you have to use the package within 7 days of opening, which won’t be hard since we have enjoyed them so much. This is not so much of a recipe, but it was tasty. It’s a great use of breakfast leftovers as well. I have always heard that you can freeze breakfast burritos too. So, you could make up a large batch and place them in the freezer. You could also just make up enough for the fridge for the week and reheat each morning. Great for meal prep! Sausage and Potato Breakfast Burritos Ingredients: Flour tortillas (mine were soft taco sized, but burrito size would be great as well) Scrambled eggs Sausage (cooked and crumbled) Cooked diced potatoes (You could do these in the air fryer, the skillet or use leftover baked potatoes cubed up) Shredded Cheese (whatever you like best, I u...

Cheesy chicken wraps with a special ingredient! I grew up eating pimento cheese sandwiches from time to time. It was often Price's Pimento Cheese on white bread. I always enjoyed it. This takes a classic (pimento cheese) and elevates it into something new and even more delicious. By heating the wrap, the pimento cheese gets all ooey, gooey and warm. That combined with shredded chicken, sauteed red onions and spinach, makes this wrap something special. So, let's get to it! Cheesy Chicken Wraps Ingredients: Flour tortillas (I used 3 soft taco sized) 1 cup of shredded chicken Container of pimento cheese or use homemade half a bag of fresh spinach, torn (mine was a 6oz bag) ½ a red onion, thinly sliced 2 tablespoons of butter Heat a medium sized skillet over medium heat. Melt 2 tablespoons of butter and add the red onion and sauté for a minute or two. Then add the spinach and continue sauteing until the spinach is wilted. Add any desired seasoning here as we...