Taco Soup and Chicken Piccata | Tasty Tuesday

Nov 10th, 2009No Comments

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It’s that time of the week again! Time for Tasty Tuesday. I couldn’t make up my mind on which recipe to share so I decided to share both. Both of the recipes that I have chosen are super yummy and they are both very easy to prepare. The other thing that I love about them is that you more than likely have most of the ingredients in your cupboards, and even if you don’t, the ingredients are cheap. Who doesn’t love a penny saving meal? I know I do! The taco soup is a fairly new recipe for me, but it is one of my new favorites because it literally takes no more than 10 minutes. Something that I like to do is after I have gone grocery shopping, I brown up the beef right away and then just place it in a tupperware container in the fridge until I am ready to use it. (Oh my word! I sound like one of those busy moms on the Food Network – Emily’s time saving techniques.) The Chicken Piccata is another favorite of Jays. Chicken is a staple in our household and I know that I am always looking for some new way to prepare it. I would love to hear if any of you try either of these recipes and what your thoughts are. Enjoy!

Recipe: Taco Soup

Ingredients

48 oz. Great Northern Beans
32 oz. petite diced tomatoes
32 oz. Fiesta corn
1 package Hidden Valley ranch mix
1 package Taco seasoning
2 c. water
1 lb. cooked ground beef
Fritos corn chips
Shredded cheddar
Sour Cream

Instructions

Brown the ground beef and drain off excess grease.
Mix the beef, vegetables and seasonings in a large soup kettle.
Bring it to a boil over medium heat and then turn down the heat and let simmer for 5 minutes.
Top with fritos, cheese and sour cream.

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Recipe: Chicken Piccata

Ingredients

1/4 c. all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 4-5 boneless skinless chicken breast 1/4 c. butter 1 can of chicken broth Lemon juice

Instructions

In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2 in. thickness Place in a bag one piece at a time and shake to coat with flour mixture In a large skillet, over medium heat, melt the butter and brown the chicken on both sides. Slowly add chicken broth and bring it to a boil. Reduce heat and let it simmer, uncovered for 15-20 minutes or until the chicken is cooked through. Drizzle with lemon juice.