Salsa Chicken

Salsa Chicken is one of the easiest, tastiest recipes ever.  With only 4 main ingredients, it can be on your table in about an hour making it perfect for a weeknight meal.

Optional toppings of sour cream, black olives, and cilantro shown.

Salsa Chicken

6 boneless, skinless chicken breasts
4 tsp. taco seasoning mix
1 cup salsa
1 ½ cups shredded cheddar cheese
Optional toppings:  sour cream, black olives, fresh chopped cilantro

Preheat oven to 375 degrees. Place chicken breasts in an ungreased 9x13 baker.  Sprinkle taco seasoning on both sides of chicken breasts. Pour salsa over the top. Bake 40-50 minutes or until juices run clear and internal temperature reaches 165 degrees.  Sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted. If desired, top with sour cream, black olives, and fresh chopped cilantro.

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Cream Cheese Sausage Stuffed Biscuits

 

These Cream Cheese Sausage Stuffed Biscuits are perfect for breakfast or brunch!  Made with just five ingredients, they are easy but impressive!

Cream Cheese Sausage Stuffed Biscuits

 

 Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Cream Cheese Sausage Stuffed Biscuits can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/cream-cheese-sausage-stuffed-biscuits/

Notes:   

 

1)  My muffin pans have small cups, so I use 3 (6 oz.) cans of biscuits.

2)  My Simple Fruit Salad recipe is a perfect side dish for these biscuits.  Click here for the fruit salad recipe!

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Pressure Cooker Chili Mac

Dinner in 40 minutes from start to finish?  One pot?  Pressure Cooker Chili Mac is all that and more!

Pressure Cooker Chili Mac

Yield:  6 servings

Approximate Total Time:  40 minutes

Electric Pressure Cooker Size:  6 quarts

1 tbsp. canola or vegetable oil

1 pound lean ground beef (93/7 or 95/5)

1 cup chopped onions

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 tsp. salt

3 tbsp. chili powder

1/8 tsp. cayenne pepper

1 cup beef broth

1 (28 oz.) can diced tomatoes

1 (15 oz.) can kidney beans, drained and rinsed

2 cups elbow macaroni

2 cups shredded cheddar cheese

Salt and freshly ground black pepper, to taste

Sour cream and extra shredded cheddar cheese for garnish (optional)

Preheat the pressure cooker using the SAUTE setting.  Add the oil, and brown the ground beef and onions.  Stir in the garlic, salt, chili powder, and cayenne pepper, and cook for one minute.  Stir in the beef broth, tomatoes, kidney beans, and macaroni.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 5 minutes at high pressure.

After the 5 minutes have passed, open the steam vent to release the pressure (Quick Release).  Carefully remove lid, stir, and then stir in the 2 cups of cheddar cheese.  Season to taste with more salt and freshly ground black pepper.  Serve with sour cream and extra shredded cheddar cheese if desired.

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