One Pot Burrito Bowl

Ingredients:

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste

Optional toppings:

Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

Quick & Cheesy Sausage Rotini

Ingredients:

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into 1/2-inch-thick slices
1 can (14.5 oz.) diced tomatoes, undrained
1 onion, chopped
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

Directions:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.

One Pot Chili Mac & Cheese

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

Grilled Veggie Burritos

Ingredients

1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can Seasoned Black Beans (15 Ounce Can)
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil.

Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.

Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

Enchiladas

INGREDIENTS

2 1/2 cups enchilada sauce, divided
1 tablespoon olive oil
8 ounces ground beef
1 (4.5-ounce) can diced green chiles
Kosher salt and freshly ground black pepper, to taste
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
1 1/4 cups Monterey Jack cheese, divided
1 1/4 cups shredded cheddar cheese, divided
12 (6-inch) flour tortillas, warmed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

INSTRUCTIONS

Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.

Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Place into oven and bake until bubbly, about 20 minutes.

Serve immediately, garnished with cilantro, avocado and tomato, if desired.

Southwestern Stuffed Bell Peppers

Ingredients:

1 lb hamburger meat
1/4 cup chopped onion
1 packet taco seasonings
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 can diced tomatoes
Shredded cheese
Salsa
Sour cream

Directions:

Combine beef, onion, seasonings, and egg in large mixing bowl.

Add rice and mix well.

Cut tops off of bell peppers and remove seeds and membranes.

Spread can of diced tomatoes in bottom of a 12th baking dish. Add a half can of water and mix well.

Place peppers, cut side up, on top of tomatoes.

Spoon beef mixture into peppers mounding when necessary.

Top each pepper with a spoonful (or two) of salsa.

Bake at 375 in preheated oven for 40 to 45 minutes. 

Remove from oven and top with shredded cheese and put in broiler for 1 to 2 minutes.

Serve with sour cream and additional salsa.

Goulash (Paula Deen)

Ingredients:

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3 cloves garlic, chopped 
2 large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked

Directions:

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

One Pan Cheesy Smoked Sausage & Pasta Skillet

Ingredients:

1 Tbsp olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish

Instructions:

Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

Makes about 4 servings.

Easy Cheeseburger Casserole

Ingredients:

2 cups (6 oz) Penne Pasta
2 teaspoons of olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 lb lean ground beef (95% lean) - or you can use ground turkey
3/4 teaspoon salt
1/2 teaspoon black pepper
28 oz diced tomatoes
2 Tablespoons Dijon Mustard
2 cups reduced fat grated cheddar cheese

Directions:

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling water, cook the pasta according to the package directions. Drain Well.

In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Add the diced tomatoes and mustard. Let the mixture bubble until it is slightly thickened, about 2 minutes. Season with your salt and pepper.

Put your noodles in the greased pan and pour your meat sauce on top. Slightly mix together your noodles and sauce. Cover with foil and cook for 20 minutes. Take it out of the oven and remove your foil. Add your cheese on top and stick back in the oven until the cheese is melted.  (5 to 10 minutes). Serve while it is warm.

If you decide to freeze do NOT add cheese just leave that off for now and add at time of baking.
 

Mexican Pizza (like Taco Bell)

Ingredients:

1 cup refried beans
2 Roma tomatoes, diced finely
2/3 c. shredded cheese
2 green onions, sliced
1/3 c. enchilada sauce
4 flour tortillas
Cooking spray

Instructions:

1. Preheat oven to 400 degrees. Grease a hot skillet or griddle with cooking spray and 'fry' the tortillas, flipping frequently so they don’t burn. You want them to get nice and crispy. Remove fried tortillas to a plate.
2. Heat the refried beans so they are warm. Place 2 tortillas on a baking sheet. Spread 1/2 cup of refried beans onto each tortilla. Place remaining tortillas on top of beans.
3. Pour half of enchilada sauce on top of each tortilla and spread around.
4. Add half of the chopped tomato on top of the sauce. Add 1/3 cup of cheese on top of each tortilla. Add half of the green onions on top of the cheese.
5. Place in oven and cook about 8-10 minutes, or until cheese is melted. Serve and enjoy!

Beef Enchilada Stack

Ingredients:

1lb hamburger meat

1/2 cup chopped onion

1/2 medium green bell pepper (chopped 1/2 cup)

1/2 cup frozen corn

1 package taco seasoning or 1 tablespoon taco seasoning

1 can (14.5oz) diced tomatoes ins sauce, undrained

9 corn tortillas (6 inch)

1 can (10oz) enchilada sauce

2 cups shredded cheddar cheese (8oz)

1/2 cup sour cream

3 medium green onions, sliced

Directions:

Heat oven to 350. Spray 9 inch glass pie plate or with cooking spray. In skillet cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Italian Wonderpot

Ingredients:

4 cups vegetable broth

2 tablespoons olive oil

12 oz fettuccine

8 oz frozen chopped spinach

1 (28 oz) can diced tomatoes

1 medium onion

4 cloves garlic

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/4 teaspoon red pepper flakes

freshly cracked pepper to taste

2 oz. feta cheese

Directions:

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.

Fried Cabbage With Sausage

Ingredients:

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces
1 (15oz) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of a green bell pepper
few drops of hot sauce (optional)

Directions:

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to the pan. Add remaining ingredients, cover and simmer for 20-25 minutes. Makes about 8 servings.

Beef Stew

Ingredients:

2lbs cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (14.5oz) cans diced tomatoes
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Directions:

1. In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and then add parsley, thyme, and black pepper and then both cans of diced tomatoes. Once meat is done add the meat to the soup mixture. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir in potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer for 1 1/2 hours more.

Penne Pasta Casserole

Ingredients:

12oz dry penne pasta, uncooked (12oz=3 cups)
1 pound ground sirloin beef
1 large onion, chopped
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (6oz) tomato paste
1/2 cup water
Non stick cooking spray
3 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350. Cook pasta according to package directions.
2. Brown meat with onions in a large skillet; drain. Stir in tomatoes with their liquid, the tomato paste and water; cook until heated through, stirring occasionally. Set aside.
3. Spray 13x9 baking dish with cooking spray. Drain pasta; place in large bowl. Add tomato mixture and 2 cups of the cheese; toss to coat. Spoon into prepared dish; sprinkle evenly with remaining 1 cup cheese.
4. Bake 20 to 25 minutes, or until casserole is heated through and cheese is melted.

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Homemade Crunchwrap Supreme

Ingredients:

6 large flour tortillas
6 small corn tortillas
1lb ground beef
1 package taco seasoning
Sour Cream
Shredded cheese of your choice
Shredded lettuce
Diced tomatoes

Directions:

Brown hamburger meat in a skillet and then add taco seasoning and cook according to package directions. Set aside.

Bake the corn tortillas in the oven at 409 degrees for about 10 minutes, until they are golden and crunchy.

Microwave the flour tortillas (one at a time) for about 10 seconds to warm them up; this will make wrapping them easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with cheese. Place the crunchy corn tortilla on top of the cheese & meat mixture. Spread some sour cream on top of that, then toss on some shredded lettuce and diced tomatoes.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until until the tortilla is all folded over and the fill in is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply add a small piece of another tortilla into the center and wrap again.

Spray frying pan with cooking spray. Place the crunchwrap, seam side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

Meaty Cheese Manicotti

Ingredients:

1 (8oz) package manicotti pasta
1/2 lb hot italian sausage
1/2 lb ground beef
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2oz) can diced tomatoes with basil, garlic,  and oregano,  drained
2 cups (8oz) mozzarella cheese
3/4 cup shredded parmesean cheese

Directions:

Cook pasta according to package directions; rinse in cold water. Drain. Place on wire rack in single layer.

Cook Italian sausage, ground beef, and onions in large skillet,  stirring until meat crumbles and is no longer pink. Drain and set aside.

Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients;  reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat, cover and set aside.

Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells;  arrange shells in a lightly greased 9x13 inch baking dish.

Bake, uncovered, at 350 for 20 minutes.  Uncover and pour cream mixture evenly over shells; sprinkle with parmesean cheese. Bake, uncovered,  at 350 for 10 more minutes. Broil 5 1/2 inches from heat for 2 to 3 minutes or until cheese is lightly browned.

Chinese Pepper Steak

Ingredients:

1 1/2 lbs boneless beef chunk
3 tablespoons olive oil
2 cloves garlic, minced
1 (16oz) can diced tomatoes
1 medium green pepper, cut in chunks
1 cup water
3/4 cup chopped onions
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Hot cooked rice

Directions:

1. Cut meat into 1/2-inch thick slices.
2. Brown meat in oil in large skillet.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer for 45 minutes, or until meat is tender.
5. Add green pepper, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In a small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture and add soy sauce, Worcestershire sauce, and pepper.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Easy Blender Salsa

Ingredients:

1 (14oz) can diced tomatoes
1 (10oz) can rotel
1/2 small onion, roughly chopped
1 clove garlic or 1/8 tsp garlic salt
1/2 - 1 jalapeño (depends on how hot you want it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
Small to medium handful of cilantro, washed
Juice of 1 lime

Directions:

Put all ingredients in the blender and pulse for 30 seconds or so until are ingredients are finely chopped and salsa is desired consistency.

Taste for seasoning and adjust to taste.

Chill and serve.

Makes quart jar.