Taco Salad Dressing

My sis-in-law gave me this awesome recipe for an easy, healthy, and delicious salad dressing that satisfies my current lime and cilantro obsession!

Ingredients:
2 cloves garlic, pressed
4 oz fresh lime juice, lemon will also work if needed
1/4 tsp. salt
splash of tobasco, optional
finely snipped cilantro to taste (between 1-2 TBS)
8 oz. olive oil

Directions: Mix all the ingredients except for the olive oil together really well then add 8oz. olive oil and mix again. Try to make it early in the day to let it sit so the acidity of the lime juice will blend the flavors well.

Emily's Chicken Tortilla Soup

My sis-in-law makes this regularly during the winter and since Mark loves any meal that allows him to eat tortilla chips, I decided to try it! We toned down the spicyness by getting plain black beans, diced tomatoes with green peppers, and mild rotelle because Emily had warned us her version was pretty spicy. I also added about 2 cups of corn just to add some veggies to it. It was delicious and would be great over rice, quinoa, a baked potato, or just with chips or crackers. It also made a bunch so I am freezing it for later :)

Ingredients:

1 can cream of chic. soup

1 can chicken broth

1 can Rotel tomatoes

1 can Mex. style stewed tomatoes

1 can Ranch Style Beans (that's the brand name)

cooked chicken in bite size pieces

Directions: Heat the cream of chicken and chicken broth in saucepan until well blended. Blend both cans of tomatoes in blender til pureed. Place all ingredients in slow cooker or large pot and cook on low heat until hot. Serve topped with Monterey Jack cheese and crumbled tortilla chips.

Emily's Ranch Snack Crackers

These are my husband's favorites and he will even make them himself if I put the ingredients out on the counter for him :) They are addictive, though, I warn you! They do get stale after a couple of days if you do not store in an airtight tupperware or freezer safe ziplock bag.

Ingredients:

2 pkg plain oyster crackers

1 pkg. Hidden Valley Ranch mix

¼ tsp. lemon pepper

½ tsp dill weed

¼ tsp garlic powder

¾ cup salad oil

Directions: Combine ingredients in bowl, pour over crackers and stir to coat. Place in long baking dish in warm oven (300) for 15-20 minutes. Stir once or twice during cooking.

Emily’s Excellent Potato Soup

The ultimate comfort food!

Ingredients:
6-7 potatoes, peeled and diced
½ cup onion, diced
8-oz cream cheese, cut in chunks
1 ½ cup milk
1 can mushroom or cheese soup
1 can celery soup
¾ stick of butter
½ tsp garlic salt
salt and pepper to taste
bacon bits
shredded cheddar cheese

Directions: Cook potatoes and onions together in just enough water to cover them. Once tender, remove from heat and add the rest of the ingredients except for cheddar cheese and bacon bits. Heat again til combined and hot. Serve with cheese and bacon bits on top

Emily's Cranberry Chicken

My sis-in-law, Emily, served this to us and we've been hooked ever since! We love it over quinoa or brown rice. The sauce freezes well, so I usually double it for a quick "dump in a pan" chicken meal :)

Ingredients:
16 pieces of chicken
1 container Russian dressing
1 pkg. Dry onion soup mix
1 can whole cranberry sauce
¼ cup water
Pineapple rings
1 jar peach or apricot preserves

Directions: Mix all the ingredients in a bowl; pour over chicken. Bake at 350, covered, for 1 hour. Then bake 30 min. without covering. Serve over rice if desired.