(makes 2 meals)
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Wednesday, July 13, 2011
Tuesday, March 8, 2011
Stir-fry
Stir-fry is great because it is so easy and you can totally tweak the ingredients according to your taste or what you've got on hand. I made a stir-fry tonight that was so yummy that I HAD to have seconds. Thankfully, it's pretty healthy too, so that was okay!
1 onion, thinly sliced
1 red pepper, thinly sliced
4 celery stalks, thinly sliced
1 zucchini, thinly sliced
2 Tbsp. light olive oil
4-5 Tbsp. Stir-fry sauce
Black pepper to taste
Heat oil; add onion, pepper, and celery. Cook for 5 minutes or so, add zucchini and stir-fry sauce. Season with black pepper. Cook for 3-5 minutes more. Serve over rice.
I use parboiled rice because it is much healthier than white rice but tastes exactly the same so no one even notices; it would be even better to serve with brown rice.
1 onion, thinly sliced
1 red pepper, thinly sliced
4 celery stalks, thinly sliced
1 zucchini, thinly sliced
2 Tbsp. light olive oil
4-5 Tbsp. Stir-fry sauce
Black pepper to taste
Heat oil; add onion, pepper, and celery. Cook for 5 minutes or so, add zucchini and stir-fry sauce. Season with black pepper. Cook for 3-5 minutes more. Serve over rice.
I use parboiled rice because it is much healthier than white rice but tastes exactly the same so no one even notices; it would be even better to serve with brown rice.
Monday, January 24, 2011
Easy Taco Casserole
2 cans black beans, drained and rinsed (or you could use 1 pound ground hamburger, browned)
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes
Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream. Put half of the bean mixture in an ungreased baking dish. Layer with half the cheese and half the chips. Repeat. Bake 350 degrees for 20-25 minutes. Top with lettuce and tomatoes.
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes
Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream. Put half of the bean mixture in an ungreased baking dish. Layer with half the cheese and half the chips. Repeat. Bake 350 degrees for 20-25 minutes. Top with lettuce and tomatoes.
Friday, June 11, 2010
Taco Pasta Casserole
This was really easy and is a recipe that can easily be modified to fit your family's tastes.
1 small onion, chopped
1 can black beans, drained and rinsed
1 jar salsa, 16 oz.
1 1/2 cups frozen corn (or one can, drained)
4 cups cooked macaroni (perfect for leftover pasta)
2 cups shredded cheese
1 cup crushed tortilla chips
Preheat oven to 350 degrees. Cook onion in pan with nonstick spray until tender. Add beans, salsa, corn, and pasta. Pour into baking pan sprayed with nonstick spray. Top with cheese and chips. Bake 20 minutes.
*For non-vegetarian option, add or susbtitute ground beef for beans.
1 small onion, chopped
1 can black beans, drained and rinsed
1 jar salsa, 16 oz.
1 1/2 cups frozen corn (or one can, drained)
4 cups cooked macaroni (perfect for leftover pasta)
2 cups shredded cheese
1 cup crushed tortilla chips
Preheat oven to 350 degrees. Cook onion in pan with nonstick spray until tender. Add beans, salsa, corn, and pasta. Pour into baking pan sprayed with nonstick spray. Top with cheese and chips. Bake 20 minutes.
*For non-vegetarian option, add or susbtitute ground beef for beans.
Thursday, June 3, 2010
Easy Bean and Cheese Enchiladas
1 can refried beans
1 cup cooked rice
1 cup shredded cheese, divided
1/4 cup chopped onions
1 large can enchilada sauce, divided
Corn tortillas
1/4 cup chopped olives
1/4 cup chopped green onions
Preheat oven to 350 degrees.
Mix refried beans, rice, onions, and half of the cheese. Add about 1 cup of the enchilada sauce (to taste). Spray 9x13 pan with cooking spray and spread about 1/2 cup enchilada sauce in bottom of can. Warm tortillas in microwave. Fill tortillas with bean mixture, roll, and place in pan. Top with remaining sauce. Sprinkle with remaining cheese, olives, and green onions.
Bake for 20 minutes.
*I have not tried freezing this yet, but I think it would be a good freezer meal. If I try freezing it, I will come back to add the label.
1 cup cooked rice
1 cup shredded cheese, divided
1/4 cup chopped onions
1 large can enchilada sauce, divided
Corn tortillas
1/4 cup chopped olives
1/4 cup chopped green onions
Preheat oven to 350 degrees.
Mix refried beans, rice, onions, and half of the cheese. Add about 1 cup of the enchilada sauce (to taste). Spray 9x13 pan with cooking spray and spread about 1/2 cup enchilada sauce in bottom of can. Warm tortillas in microwave. Fill tortillas with bean mixture, roll, and place in pan. Top with remaining sauce. Sprinkle with remaining cheese, olives, and green onions.
Bake for 20 minutes.
*I have not tried freezing this yet, but I think it would be a good freezer meal. If I try freezing it, I will come back to add the label.
Tuesday, May 18, 2010
Asparagus Stuffed Chicken
My friend shared this recipe with me last week. We tried it last night and really liked it! It's super easy, too!
6 chicken breasts
18 asparagus
2 cups shredded mozzarella cheese
pepper to taste
grated parmesan cheese
Preheat oven to 400 degrees. Spray 9x13 pan with cooking spray. Slice breasts to within about 1/2 inch of the end. Put 3 asparagus inside chicken. Stuff with about 1/4 cup mozzarella cheese, place in pan. Sprinkle stuffed breasts with black pepper, remaining mozzarella cheese, and parmesan cheese. Bake until cooked through and juices run clear, about 40 minutes.
Tuesday, March 16, 2010
Chili Cheddar Penne
1 box whole wheat penne pasta
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained
Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.
** It is spicy but very tasty. Acadia LOVED it!
*** I might try adding black beans to this next time.
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained
Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.
** It is spicy but very tasty. Acadia LOVED it!
*** I might try adding black beans to this next time.
Layered Mexican Casserole
Susan Bower shared the original recipe with me, I adapted it to suit my family's taste and needs.
1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips
Heat oven to 350 degrees and spray casserole dish with cooking spray.
Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.
Bake 30-40 minutes or until hot in center and bubbling along sides.
**Original recipe called for 1 lb cook ground beef instead of black beans.
*** I plan on adding black olives to this recipe next time.
****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.
1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips
Heat oven to 350 degrees and spray casserole dish with cooking spray.
Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.
Bake 30-40 minutes or until hot in center and bubbling along sides.
**Original recipe called for 1 lb cook ground beef instead of black beans.
*** I plan on adding black olives to this recipe next time.
****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.
Tuesday, February 9, 2010
Spicy Black Bean Burgers
INGREDIENTS:
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced (I used jalapeno)
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed (I used cooked)
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)
DIRECTIONS:
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Makes 6 patties.
***These are very filling! I served them on whole wheat hamburger buns, topped with lettuce and a little salsa. I didn't think they were especially spicy the way I made them, but then that was probably a good thing because my girls don't like spicy as much as I do. ;)
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced (I used jalapeno)
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed (I used cooked)
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)
DIRECTIONS:
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Makes 6 patties.
***These are very filling! I served them on whole wheat hamburger buns, topped with lettuce and a little salsa. I didn't think they were especially spicy the way I made them, but then that was probably a good thing because my girls don't like spicy as much as I do. ;)
Tuesday, January 19, 2010
Potato Enchiladas
2 tablespoons canola oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese,melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 cup frozen peas, thawed
1 cup frozen corn,thawed
12 (8 inch) flour tortillas
DIRECTIONS:
1. Preheat oven to 350 degrees. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture. Bake 20 minutes.
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese,melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 cup frozen peas, thawed
1 cup frozen corn,thawed
12 (8 inch) flour tortillas
DIRECTIONS:
1. Preheat oven to 350 degrees. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture. Bake 20 minutes.
Black Bean and Corn Burritos
1 Tbsp olive oil
1/2 cup chopped onion
1 1/2 cups cooked or 1 can black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup salsa
4 flour tortillas, warmed
In a sauce pan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the beansa nd mash them until broken up.
Add the corn and salsa, stirring to combine. Simmer, stirring, until the bean mixture is hot, about 5 minutes.
Spoon 1/2 cup of mixture down the center of a tortilla. Roll up tightly, tucking in the sides. Serve seam side down.
*As is, this is a Vegan recipe. However, you can also opt to add shredded cheese, sour cream, and shredded lettuce if desired.
1/2 cup chopped onion
1 1/2 cups cooked or 1 can black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup salsa
4 flour tortillas, warmed
In a sauce pan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the beansa nd mash them until broken up.
Add the corn and salsa, stirring to combine. Simmer, stirring, until the bean mixture is hot, about 5 minutes.
Spoon 1/2 cup of mixture down the center of a tortilla. Roll up tightly, tucking in the sides. Serve seam side down.
*As is, this is a Vegan recipe. However, you can also opt to add shredded cheese, sour cream, and shredded lettuce if desired.
Monday, December 28, 2009
Basic Enchilada Recipe
This is a really bare-bones recipe - my family doesn't like fancy foods, like "onions" - so feel free to dress it up with whatever you like. It's more of a "smothered burritos" dish, since I don't like the way enchilada filling comes spilling out when I scoop it from the pan.
1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives
Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.
For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.
I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.
1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives
Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.
For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.
I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.
Friday, December 4, 2009
Chicken Fajitas
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional
1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional
1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.
Wednesday, October 14, 2009
Ritz Chicken
This is another recipe I got from a friend.
4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick
Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.
***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)
4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick
Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.
***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)
Monday, October 12, 2009
Meatloaf for a Mob
No kidding, this will feed a mob! And this is only half of the original recipe. It originally made FOUR loaves, serving 8-10 each! But that is just overkill for me, so I cut the recipe in half and still end up with two large loaves. One for now and one to freeze for later.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
Wednesday, October 7, 2009
Maple Cinnamon Ham Steak
I just made this tonight and it was absolutely DELICIOUS! I served it with Apple Spice Rice.
INGREDIENTS
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.
Sprinkle with cinnamon, and serve immediately.
INGREDIENTS
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.
Sprinkle with cinnamon, and serve immediately.
Busy Night Special
My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
Tempting Turkey Tetrazzini
1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)
1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.
Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)
1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.
Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.
Tuesday, September 29, 2009
Zesty Grilled Chops
· 3/4 cup soy sauce
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)
DIRECTIONS
In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)
DIRECTIONS
In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.
Pot Roast
A really good Sunday Pot Roast is super easy to make, especially if you have a crockpot. Here is my favorite way to make it:
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
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