Mini Salsa Meatloaves

 Mini Salsa Meatloaves
Mini Salsa Meatloaves

1lb. ground beef (or ground turkey)
1/2cup finely chopped onions
1 egg

12 Saltine Crackers, finely crushed (about 1/2 cup)
1-1/2cups Mexican Style Finely Shredded Four Cheese, divided (or whatever shredded cheese you prefer!)
1cup salsa, divided (I use my homemade salsa)

HEAT oven to 400º F.  

MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.

PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.

BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Homemade Skillet Lasagna

Homemade Skillet Lasagna

1 pound ground beef
1 small onion, chopped
Approx 1 tablespoon garllic powder
1 can(14 1/2 oz) diced tomatoes undrained
1 1/2 cups water
1 can (6oz) tomato paste
1 tablespoon parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup parmesan cheese (I use the stuff in a can)

1. In a large skillet, cook beef, onion, & garlic over medium heat until browned. Drain & return to pan.
2. Add tomatoes, water, tomato paste, parsley, oregano & salt; mix well. Stir in pasta. bring to boil.
3. Reduce heat; cover & simmer for 20-25 mins. or until pasta is tender, stirring once.
4. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover & cook for 5 mins.

Crock Pot Potato Soup

Crock Pot Potato Soup

2 large onions, thinly sliced
4 medium potatoes, cut into 1/2 inch cubes
2 cans (14 1/2 oz) ready to serve vegetable broth
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1 cup milk
Parsley for garnish

1. Mix all ingredients except milk & parsley in 3 1/2- 6 quart slow cooker
2. Cover & cook on low heat setting 8-10 hours (or high heat setting 4-5 hours) or until vegetables are tender
3. Pour vegetable mixture by batches into blender or food processor. Cover & blend on high speed until smooth. Return to crock pot. I do about half the crock pot in the blender.
4. Stir in milk.
5. Cover & cook on low heat setting for 20-30 minutes or until hot. Sprinkle with parsley. 

Meatball Stroganoff

Meatball Stroganoff

1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (16 ounce) package Meatballs
1 cup sour cream
5 cups hot cooked broad egg noodles

Combine soup with 1/2 cup water in a large skillet; mix well and heat over medium-low heat. Add meatballs; cover and simmer 12 to 14 minutes or until meatballs are heated through, stirring once.
Stir in sour cream; heat through. Serve over noodles.

Prep time: 5 minutes
Total time: 25 minutes
Makes: 5 servings 

Cheesy Meatloaf

Cheesy Meatloaf

1/2 cup chopped onion
2 pounds ground beef
8 oz tomato sauce
2 eggs, beaten
4 oz cheddar or american cheese
1 cup soft bread crumbs
1/4 tsp thyme
1/2 tsp pepper

Mix everything in a bowl until well blended. Shape into a loaf & place in a 13x9 pan or into a LARGE loaf pan. Bake 350F for 1 hour! 

This could also be modified & turned into BBQ Meatloaf. Omit the cheese & add BBQ instead :)

Beef Stuffed Crescents

Beef Stuffed Crescents

1 pound ground beef
1 can (4oz) chopped green chilies
1 package (8oz) cream cheese, cubed
1/4 tsp cumin
1/4 tsp chili powder
3 tubes of refrigerated crescent rolls (8 oz each)

In large skillet cook beef & chilies over medium heat until meat is no longer pink. Drain. Add cream cheese, cumin, & chili powder. Cool slightly.
Separate crescent dough into24 triangles. Place 1 tbsp of beef mixture along the short end of each triangle & carefully roll it up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm! 

Mac N Cheese Soup

Mac-N-Cheese Soup

1 package deluxe mac n cheese dinner mix (14oz)
9 cups water, divided
1 cup fresh broccoli florets
2 tbsp fined chopped onion
1 can condensed cheddar cheese soup, undiluted (10 3/4 oz)
2 1/2 cups milk
1 cup chopped fully cooked bacon or ham

1. Set aside the cheese sauce packet from the macaroni & cheese mix. In large pan, bring 8 cups water to boil. Add macaroni & cook 8-10 minutes or until tender.
2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli & onion. Cook for 3 minutes. Stir in the soup, milk, bacon or ham, & contents of cheese sauce packet. Heat completely. Drain macaroni & stir it into the soup. 

Cheesy Egg Wedges

Cheesy Egg Wedges

Gotta love a recipe that only takes 4 eggs to feed a family of 4-6! 

4 beaten eggs
1/3 cup milk
1/4 cup flour
1/2 tsp baking powder
1/8 tsp garlic powder
8 oz shredded cheese
1 cup cottage cheese
1 cup spaghetti sauce or salsa
parsley or basil to garnish

In medium bowl, combine eggs, milk, flour, baking powder & garlic powder. beat with electric mixer until combined. Stir in shredded cheese & cottage cheese.
Pour into a greased 9 inch pie plate. Sprinkle parsley/basil over mixture.
Bake uncovered in 375 degree oven for 30 minutes or until knife inserted near center comes out clean.
Heat up spaghetti sauce/salsa.
Cut eggs into wedges. Top with spaghetti sauce/salsa
if desired. 

Taco in a Bowl

Taco in a Bowl

1 pound ground beef
1/2 cup chopped onion
1 pack of taco seasoning
1 can (14.5oz) diced tomatoes
2 cups water
2 packages of ramen noodles
1/2 cup shredded cheese
Tortilla chips

Brown beef & onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, taco seasoning, & water. Bring to boil.
Add ramen noodles (discard season packet).
Cook & stir for 3-5 minutes or until noodles are tender.
Spoon into bowls; sprinkle with cheese & tortilla chips! 

Ginger Sirloin Strips with Rice

Ginger Sirloin Strips with Rice

1 can (14 oz) pineapple tidbits
1 can (11 oz) Mandarin Oranges
2 tbsp cornstarch
1 1/2 pounds beef top sirloin steak, cut into strips
1 1/2 tbsp ground ginger
1 tbsp cooking oil
1 can (14 oz) whole berry cranberry sauce
1 cup thinly sliced green onion
Hot cooked rice

1. Drain pineapple & oranges, reserving juice; set fruit aside. In a small bowl, combine the cornstarch & juices until smooth; set aside.
2. In a large skillet, stir fry beef & ginger in oil until meat is no longer pink. Add the cranberry sauce, onions & pineapple. Stir cornstarch mixture & gradually add to skillet; cook & stir until slightly thickened. Gently stir in oranges. Serve with rice.
Feeds about 7. 

Oven Denver Omelet

Oven Denver Omelet

8 eggs

1 cup milk 
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1/2 pound crisp bacon, chopped
1 cup shredded cheddar cheese
1 tablespoon dried minced onion

Directions
In a large bowl, beat the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Was VERY EASY & SUPER TASTY! :) 

Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie

Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie 

(side of green beans & peaches)

Creamy Mushroom Bow Ties
1 box of bow tie pasta
2 cans mushrooms pieces, drained 
¼ tsp salt
½ tsp pepper
1 tbsp butter
1 package (4.4 oz) garlic-herb cheese spread. (I made my own. If you want that recipe please just ask! Will gladly give it)
¼ cup chicken broth

Cook pasta according to package. Drain.
Meanwhile, in a large skillet, saute the mushrooms, salt & pepper in butter until well combined.
Add cheese spread & broth. Cook & stir until blended.
Add pasta to skillet & toss to coat.

Saucy Breaded Pork Chops
6 tbsp flour
½ tsp salt
½ tsp pepper
4 pork chops (boneless)
2 eggs
4 tbsp water
½ cup crushed saltines (about 15 crackers)
½ cup herb bread crumbs
6 tsp butter, divided
3 tsp canola oil, divided
½ cup ketchup
4 tbsp brown sugar
1 tbsp cider vinegar
½ tsp prepared mustard
½ cup chopped onion

Combine crackers & bread crumbs in large bowl.
In a resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, & shake to coat.
In a shallow bowl, beat egg & water. Dip chops in egg mixture, then coat w/ cracker/bread crumb mixture.
In a nonstick skillet, cook pork chop in 3 tsp butter & 3 tsp oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar & mustard in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Set aside & keep warm.
Remove chops from skillet. Saute onion in remaining butter & oil for 1 minute. Return pork to pan; top with sauce. Reduce heat; cover & cook for 8-10 minutes or until meat thermometer reads 160 degrees. 

Vegetarian Chili with Spaghetti

Vegetarian Chili with Spaghetti

1 15oz can Great Northern Beans
1 15 oz can Pinto Beans
1 14.5 oz can diced tomatoes, undrained
8 oz tomato sauce
1 cup water
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tbsp chili powder
1 tbsp garlic powder
1 tsp sugar
1/2 tsp basil
1/2 tsp ground cumin
1/4 tsp salt
Dash of ground red pepper
Spaghetti cooked according to package
Shredded cheddar cheese to garnish

Put everything, except spaghetti, in large pot. Bring to boil, reduce heat. Simmer covered for 15 minutes. Stir occassionally.
Serve over spaghetti, garnish with shredded cheddar cheese. 

Stuffed Shells

Stuffed Shells

Stuffed Shells for dinner! Yummm! Theres a meatball hiding in each shell, topped with sauce & cheese:)

It was my first time using this recipe, & it was super simple! Gotta love simple dinners! 
July 8, 2010 

Stuffed Shells
1 package (12 oz) Jumbo pasta shells
1 jar (26 oz) your fave spaghetti sauce
36 frozen fully cooked italian meatballs, thawed
2 cups (8oz) shredded mozzarella cheese

1. cook the pasta according to package. Drain & rinse in cold water. Place 1/2 cup sauce in a greased 13x 9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce & sprinkle with cheese.
2. Cover & bake at 350 for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly & cheese is completely melted.