Chicken Ranch Pizza

Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
2/3 cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
¼ cup green onions, thinly sliced

Instructions

Preheat the oven to 425F.
Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.

In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.

Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Twice Baked Potatoes

Ingredients:

4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.

Directions:

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.  

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Crunchy Baked Tacos

Ingredients

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Instructions

Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice

One Pot Mexican Skillet Pasta

INGREDIENTS

1 tablespoon olive oil
1 pound hamburger
1 (15-ounce) can tomato sauce
2 cups salsa, homemade or store-bought
2 cups cooked elbows pasta
1 Roma tomato, diced
1 cup corn kernels
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with

Loaded Potato & Buffalo Chicken Casserole

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce

Topping:

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion

Directions:

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together theolive oil, salt, pepper, paprika, garlic powder &hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into acooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Taco Grilled Cheese

Ingredients

1 lb ground beef
1 (1.25 ounce) package taco seasoning mix
Frozen potato crowns (about 24)
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices white bread

Directions
                   
Step 1: In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally. Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying).

Step 2: Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.

Step 3: Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.

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.

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.

Muffin Pan Meatloaf

Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Cheeseburger Flatbread Melts

Ingredients:

1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese

Directions:

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese.

Cheesy Mexican Rice

Ingredients:

1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack

Directions:

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don't burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.

Jalapeño Cornbread

Ingredients:

all-purpose flour - 3 cups
cornmeal - 1 cups
Sugar - ¼ cup
Baking powder - 2 tbsp
salt - 1 tsp
milk - 1 cup
beer - 1 cup
eggs - 3, beaten
butter - 1 cup (227g), melted
cheddar cheese - 8 ounces (200 g), grated
jalapenos - 3 – 4 tbsp - pickled, roughly chopped

Directions:

In a large bowl, sift the dry ingredients together.In a separate bowl, mix together the wet ingredients (including the jalapenos). Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)

Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating. Grease a 9 x 13 cake pan, scrape in the dough, and smooth the top. Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.

(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).

BBQ Chicken Salad

INGREDIENTS:

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

INSTRUCTIONS:

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.

Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately,topped with tortilla strips.

Freezer-Friendly Breakfast Burritos

These are supposed to be close. To McDonald's breakfast burritos.

Ingredients:

1/4 cup butter
1/3 cup chopped onion
1/3 cup chopped green bell pepper
18 eggs
1/2 cup milk
1 cup chopped ham
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
20 flour tortillas

Directions:

Saute onions and bell peppers in butter. Beat eggs and milk together and pour into skillet with the onions and peppers.

Add the ham, salt, and pepper. Cook, stirring occasionally, until eggs are set. Mix in cheese and let melt.

Scoop 1/2 cup egg mixture onto tortillas. Fold ends under and roll up. Freeze (see instructions below) or put all burritos in a baking dish, top with cheese (if you'd like) and bake at 350 degrees for 20 minutes or until heated through. Serve with salsa.

Freezer Instructions:

Wrap burrito in a paper towel then in a sheet of foil. Seal tightly and place in freezer bags. When bag is full, remove air and seal. Freeze.

Serve:

Remove foil and put paper towel wrapped burrito in microwave. Reheat for around one minute. Serve with salsa.

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.