Baked Corn & Black Bean Taquitos Recipe

Taquitos

If you are looking for a quick and healthy dinner idea or some fun foods for the game you are going to LOVE this Baked Corn & Black Bean Taquitos recipe!  It’s super simple to put together on nights when you need something fast and these freeze great so make up a big batch and save yourself so time later. ;-)

Baked Corn & Black Bean Baked Taquitos

(Makes 12 taquitos)

Ingredients:

1 cup corn kernels
3 tablespoons vegetable oil
1 cup minced red onion
3 teaspoon minced garlic
1 1⁄2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 cup canned black beans, rinsed
3 tablespoons minced picked jalapenos
2 tablespoons freshly squeezed lime juice
3⁄4 cup Mexican blend cheese, finely shredded
12 (6-inch) corn tortillas
Kosher salt

Taquitos2

Directions:

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

2. Heat 2 tablespoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.
3. Transfer mixture a medium bowl, stir in jalapeños and lime juice.
4. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
5. Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
6. Use remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.

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Homemade Spaghetti Sauce Canning Recipe

Homemade Spaghetti Sauce canning recipe

 

If you are looking for ways to use your  garden harvest of tomatoes check out this Homemade Spaghetti Sauce canning recipe from Surviving a Teacher’s Salary!

Homemade Spaghetti Sauce canning recipe
Ingredients
  • 15 lbs. Tomatoes
  • 2 Lrg. Onions
  • 2-3 Green Bell Peppers
  • ½ head Garlic
  • 2 Cans Tomato Paste
  • 1 Tbsp. Oregano
  • 2 tsp. Thyme
  • 2 tsp. Rosemary
  • 1 Tbsp. Lemon Basil

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Crockpot Chicken Fajitas!

Crockpot Chicken Fajitas

 

Yes it’s that time of the year when I break out my crockpot and it becomes my best friend.  We love Mexican food and I am always trying to find new crockpot recipes that are not soups so when I came across this Crockpot Chicken Fajita’s recipe I was SUPER excited!  I love fajita’s and if I could have them in a crockpot and they would taste good this was going to be love at first bite.

Let me tell you yes it certainly was – this is such a simple recipe that I even put my chicken breasts in the crockpot frozen and it saved me even more time and they turned out delicious!  This is now going to go on our dinner menu for good.  Enjoy :-)

Crockpot Chicken Fajita’s

INGREDIENTS

  • 1 pound boneless skinless chicken breast halves
  • 1 medium yellow onion, cut into slices
  • 1 large red bell pepper, cut into thin trips
  • 1 large green bell pepper, cut into thin strips
  • 1 can Ro*Tel
  • 1 packet of taco seasoning
  • tortillas plus choice of garnishes (cheese, salsa, guacamole, etc.)

DIRECTIONS

  1. Place chicken breast halves (cut each large chicken breast in half length-wise) in the bottom of your slow cooker.
  2. Sprinkle 1 packet or 1/4 cup of homemade taco seasoning over the chicken.
  3. Top chicken with 1 can Ro*Tel and slices of red bell pepper, green bell pepper, and onions.
  4. Cook on low for 7-8 hours or on high for 4 hours until chicken is tender.
  5. When the chicken is cooked, remove it from the slow cooker and use two forks to shred the chicken. Return the chicken to the slow cooker and stir to combine.
  6. There will be a substantial amount of liquid in the slow cooker, so use a slotted spoon for serving to prevent your tortillas from getting soggy.
  7. Place chicken and vegetable mixture on tortillas and top with garnishes of choice.
  8. Serves 6.

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Crock Pot Potato Soup!

 

Crockpot Potato SoupThe Crock pot is my best friend and I try and find a variety of crockpot meals so I can do my best to make crazy days a little less crazy!  Potato soup is one of my favorites and I have been trying to find one that works good for the crock pot AND is low on calories and less fattening.  As you can imagine I have been through quite a few recipes trying this and I am happy to report I have finally a Crock Pot Potato Soup that is not only simple and healthy but yet everyone in my family loves it! :-) I hope your family does too.

Crock Pot Potato Soup

Ingredients:

  • ½ cups Diced Onions
  • 4 cups Cubed Russett Potatoes – Skin On
  • 1 teaspoon Seasoned Salt
  • 4 cups Chicken Stock
  • 2 minced garlic
  • 8 ounces, weight Cream Cheese
  • 9 slices Bacon
  • ½ cups Shredded Cheese
  • ¼ cups Green Onions, Chopped

Instructions:

In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.

Blend or Puree about 1/3 of the mixture. Return to the crock pot with the rest of the soup and stir in the cream cheese. Stir every 15 minutes until well blended.

Top each bowl with crumbled bacon, shredded cheese and onions.

Note: if you like the soup a little thicker you can mash some of the potatoes up and it chunky and  so creamy and just like those at the restaurants.

 

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12 Amazing Zucchini Recipes!

Zucchini Recipes

Zucchini Recipes

It’s that time of year when many of us have Zucchini coming out our ears!!!  It’s one of my favorite things in my garden because there are so many great uses for it from great dinner ideas to yummy treats. ♥♥

Check out all of these AMAZING Zucchini Recipes!

Fried Zucchini Recipe

 

50 Zucchini Recipes | chocolatechocolateandmore.com

Death By Chocolate Zucchini Cake

50 Zucchini Recipes | chocolatechocolateandmore.comCinnamon Swirl Zucchini Bundt Cake

50 Zucchini Recipes | chocolatechocolateandmore.com

Zucchini Tomato Gratin

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Veggie Chili

50 Zucchini Recipes | chocolatechocolateandmore.com

Double Down Chocolate Muffins

Chocolate Zucchini Brownies

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Chocolate Zucchini Brownies

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Zucchini Cheddar Muffins

50 Zucchini Recipes | chocolatechocolateandmore.comZucchini Lasagna

Cheesy Garlic Zucchini Bread

Zucchini Banana Bread

Garlic and Parmesan Zucchini Recipe

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20 Lasagna Recipes Roundup!

Lasagna Recipes

Lasagna is absolutely one of my most favorite foods and it can be prepared so many different ways.  From the classic pasta lasagna all the way to chocolate lasagna this list has some of the best lasagna recipes from around the web and is sure to have something to satisfy your next lasagna craving. :-) Enjoy!

  1. Baked Taco Lasagna Recipe
  2. Chocolate Lasagna Recipe
  3. Mexican Lasagna Recipe
  4. Easy Homemade Lasagna Recipe (With NO Boil Noodles!)
  5. Texas Style Lasagna Recipe
  6. Spinach, Ricotta & Pesto Lasagna Recipe
  7. Easy Cheesy Chicken Ranch Lasagna Recipe
  8. Vegetable Lasagna Recipe
  9. Zucchini Lasagna Recipe
  10. Weight Watchers Crockpot Lasagna Recipe
  11. Crockpot Lasagna Recipe
  12. Alfredo Chicken Veggie Lasagna Recipe
  13. Creamy Chicken Lasagna Recipe
  14. Roasted Vegetable Lasagna Recipe
  15. Healthified Skillet Lasagna (One of our favorites!)
  16. Muffin Tin Mini Lasagna Recipes
  17. Lasagna Pizza Recipe
  18. Absolute Best Ever Lasagna Recipe
  19. Chocolate Peanut Butter Lasagna Recipe
  20. Cinnamon Toast Crunch Dessert Lasagna Recipe

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Almost Famous Chocolate Mousse Cake Recipe!

Chocolate Mousse Cake

I don’t know about you all but chocolate is a food group for this girl just something about it makes the day seem so much better! :-) If you are like me you will devour this awesome Almost Famous Chocolate Mousse cake recipe.  It’s layered with a delicious creamy mousse on top of a crunchy chocolate crust.  Who can resist that?! ;-)

This can also be prepared way in advance so it’s a great recipe if you have company coming and want a special treat.

Ingredients:For the cake and mousse:
1 18 .25-ounce box devil’s food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks)
unsalted butter, diced
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
  • Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
  • Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
  • Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
  • Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
  • Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
  • Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Shell & Sauce:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
To serve:
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream

  • Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
  • Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
  • To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
  • Check out more yummy recipes you may be interested in: Best Chocolate Chip Cookie Recipe! Banana Split Brownie Ice Box Cake! Homemade Ranch Seasoning Recipe! Cinnamon Roll Cake! – See more at: http://seaofsavings.com/homemade-snow-cone-syrup-recipe/#sthash.vZ4Ho07m.dpuf

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- See more at: http://seaofsavings.com/homemade-snow-cone-syrup-recipe/#sthash.vZ4Ho07m.dpuf

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Have you joined the Sea of Savers on Facebook? Join over 38,900 others, make friends and share deals you find!

- See more at: http://seaofsavings.com/homemade-snow-cone-syrup-recipe/#sthash.vZ4Ho07m.dpuf

Repin it buttonfollow on Pinterest

Check out more yummy recipes you may be interested in:

Best Chocolate Chip Cookie Recipe!

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Cinnamon Roll Cake!

Be sure to check out the latest freebies and printable coupons as they are updated each day. And if your shopping online we now have a Online Coupons Code page that has any coupon code you need :-)

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- See more at: http://seaofsavings.com/homemade-snow-cone-syrup-recipe/#sthash.vZ4Ho07m.dpuf

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Check out more yummy recipes you may be interested in:

Best Chocolate Chip Cookie Recipe!

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Be sure to check out the latest freebies and printable coupons as they are updated each day. And if your shopping online we now have a Online Coupons Code page that has any coupon code you need :-)

Have you joined the Sea of Savers on Facebook? Join over 38,900 others, make friends and share deals you find!

- See more at: http://seaofsavings.com/homemade-snow-cone-syrup-recipe/#sthash.vZ4Ho07m.dpuf

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Check out more yummy recipes you may be interested in:

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Be sure to check out the latest freebies and printable coupons as they are updated each day. And if your shopping online we now have a Online Coupons Code page that has any coupon code you need :-)

Have you joined the Sea of Savers on Facebook? Join over 38,900 others, make friends and share deals you find!

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Breakfast Omelet Muffins

breakfast omelet Muffins

If you can never find the time to cook something yummy and healthy for breakfast this is it!  I make these for our family and they will save you money and fill you up with something healthy!

Breakfast Omelet Muffins

Ingredients
1 pound Italian Sausage (you could also use bacon)
1 cup mushrooms chopped and sauteed
1/2 cup chopped tomatoes
1 red onion chopped and sauteed
8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese as needed

What’s great about this recipe is you can tailor it and use any veggies you like in an omelet! :-)

Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage and chopped onion and mushrooms for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in tomatoes.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and veggie mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and veggie mixture.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

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