Reno Moms Blog Building a Community of Moms in the Biggest Little City
Fall is in the air! Although we’re still enjoying warm temperatures, with Washoe County Schools already in session, and fall sports in full swing, at my house we’re moving full steam ahead into the next season.
This year, both of my boys are playing sports, which means four out of five week nights, in addition to homework, dinner, showers and baths, we’re committed to soccer practice (plus two games every Saturday). To effectively manage our busy schedule, I’m always looking for recipes that go the extra mile. Meals that will have plenty of leftovers and can easily double for lunch the following day.
I’ve been fortunate that several of my friends have passed along their favorite recipes, many of which have become our favorites too. Perfect for busy schedules, large families or those with teenage boys, these recipes are sure to please!
Jaime’s Sour Cream Salsa Crockpot Chicken
4 boneless, skinless chicken breast
1 packet taco seasoning
1 to 1 ½ jars salsa (a great salsa to use for this recipe is chipotle from Whole Foods)
1/2 cup sour cream
1 can cheddar cheese
Add chicken to crock pot, sprinkle taco seasoning over chicken, and top with salsa and cheese. Cook on low 6-8 hours. Stir in sour cream and serve over quinoa or in tortillas.
Jessica’s Turkey Chili
1 pound ground turkey
1 packet of chili mix
1 can diced tomatoes
2 cans chili beans (or 1 can chili beans and 1 can black beans)
8 oz tomato sauce
1 teaspoon dried mustard
1 teaspoon chili seasoning
Sauté ground turkey in a pan with packet of chili mix. Transfer to crockpot once cooked. Add 1 can of diced tomatoes (drained), tomato sauce, and 2 cans chili beans. Throw in a teaspoon of dried mustard and chili seasoning and add salt and pepper to taste. Stir and set on high for a few hours, stirring a couple times. Serve with shredded cheese, onions, and Tostido chips or over white rice.
Rebecca’s Grandma’s Lasagna
This recipe takes longer to prepare so it’s a great one to make on a Sunday, and to eat as leftovers later in the week.
1 pound Italian sausage
1/2 cup chopped onion
1 clove minced garlic
1 32 oz. jar spaghetti sauce (or homemade spaghetti sauce)
3/4 cup water
12 lasagna noodles
2 cup ricotta or cottage cheese
1/2 cup grated parmesan cheese
1 tablespoon parsley
3-4 cups shredded mozzarella
Preheat oven to 375. In large bowl, mix ricotta, parmesan, mozzarella, and parsley. Brown meat, onion, garlic. Drain well. Stir sauce and water into meat mixture. In 9×13″ pan, layer 1/3 sauce, 1/2 uncooked noodles, 1/2 cheeses & parsley mix. Repeat layers, ending with sauce. Cover tightly with foil and cook for 1 hour. Cheese and sauce will be bubbly.
