Two Good Winter Recipes


My mom and I worked together to adapt a few different recipes, coming up with this as our final product.  I love it! It has just a tiny bit of spice to it, and freezes quite well.

White Chili

1 pound chicken, cut into small chunks

1 cup chopped onion

chicken broth – 6 cups plus 1 tsp. chicken stock base

2 cloves garlic, minced

2 tsp. cumin seed

1/2 tsp. dried oregano leaves

(or 2-3 tsp. ground cumin and 2 tsp. oregano)

1 tsp. cayenne pepper

Cook above for about 1 hour.

Add 1 cup sour cream, 1 large jar great northern white beans with juice, 3 cups shredded Monterey Jack cheese, and 1 (7 oz) can diced green chiles.  Heat through.  Enjoy!!!


This recipe is quick and easy, and all the kids I’ve fed it to have loved it! It’s fairly economical as well. You can use mild or hot salsa, to adjust the spiciness of the stroganoff. It also reheats very well for leftovers. Now I’m getting hungry, LOL!

Mexican Stroganoff

1 1/2 pounds hamburger

1 packet taco seasoning

12 ounces egg noodles

8 ounces sour cream

16 ounces salsa

Shredded cheddar cheese

Brown hamburger; drain off fat. Add taco seasoning (do not add water).

Cook egg noodles; drain.

Mix hamburger, noodles, sour cream, and salsa well. Put in 9×13 pan. Sprinkle shredded cheese on top.

Bake at 350° for 5 minutes or until cheese is melted.

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