Mexican Beef Strips

Mexican Beef Strips

1 ½ lbs cheap, thin steak, cut into thin strips

¼ C oil plus additional as needed for cooking the strips

2 Tbsp lime juice

1 tsp oregano

1 tsp cumin

¼ tsp chili powder

2 cloves garlic, minced

Combine ¼ C oil, lime juice, oregano, cumin, chili powder and garlic in a bowl and set aside. In a skillet, heat a small amount of oil and cook strips until cooked through. Turn off heat and toss with the sauce and serve.

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Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

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Pollo Asada

Pollo Asada

2 lbs boneless, skinless chicken breasts

1 tsp ground ginger

1 tbsp garlic powder

1/2 tsp black pepper

1/4 C lime juice

2 tsp cumin

2 tsp white vinegar

1/4 C oil

1 Tbsp dried minced onion

2 cloves garlic, minced

Combine everything except chicken in a bowl and mix well. Add chicken, toss to coat and let marinate overnight. Grill until cooked through. 

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Mexican Coleslaw

Mexican Coleslaw

I bag coleslaw mix

3 green onions, sliced

½ C cilantro, chopped

½ C mayonnaise

3 Tbsp lime juice

Combine everything in a large bowl and let chill for a few hours before serving.

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Easy Dinner Rolls

Easy Dinner Rolls 

2 1/2 C. warm water 2 Tbsp. yeast 2/3 C. sugar 6 - 8 C. flour 2 eggs, beaten 1/3 C. shortening, melted and cooled 1 1/4 C. powdered milk 1 Tbsp. salt In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy on top.  Add two cups of the flour along with the remaining ingredients.  Stir together until combined.  Stir in remaining flour, 1 cup at a time until a soft dough forms.  It should pull away from the sides of the bowl.  Use as little flour as possible, so your rolls will be soft.  Knead dough, by hand, just a few times in the bowl.  Cover and let rise until doubled about an hour.  Roll out to 1/2'' thickness on a lightly floured surface.  Spread with 2 Tbsp. softened butter.  Cut into strips and roll up.  Lay seam side down on greased baking sheet.  Cover and let rise until doubled about an hour.  Bake at 350°F for 15-20 minutes or until tops are browned.  Remove from oven and brush tops with melted butter.

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