Burrito Casserole

This dinner seriously could not be any easier and tastes pretty darn good too! I made this for just my husband and I with leftovers for the next day. The portions are pretty small but you could make this for a big group easily.

4 frozen bean and cheese burritos
1 can red or green enchilada sauce
1/2 can cream of chicken
1/4 c. sour cream
cheddar/mexican cheese
diced tomatoes
chopped lettuce
diced avocados

Preheat oven to 350 degrees. Spray a small baking dish, I use a bread pan when just making small portions like this a lot. Layer burritos on bottom. Mix enchilada sauce, cream of chicken and sour cream together and pour over top of burritos. Layer with cheese next, as much as you'd like or a little if you want to be healthy. Bake for 30 minutes or until cheese is bubbly and melted. Scoop out onto plate and top with tomatoes, lettuce and avocados.

I used the red enchilada sauce, but next time I'd like to try the green. Red was a little too spicy for my pregnant body. :)

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Meatballs with Cream Sauce

1 egg, lightly beaten
1/4 c. milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs. ground beef
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
14 oz. chicken broth
2/3 c. heavy whipping cream
2 T. minced fresh parsley

1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2" balls. Roll in flour, shaking off excess. Place 1" apart on greased 15x10x1" baking pans.
2. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs, bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

*You can also put the shaped meatballs on a rack in a shallow baking pan. Bake at 400 degrees until no longer pink, about 20 minutes.
**Serve over mashed potatoes!

Cheese and Brown Rice Casserole

5 cups brown rice, cooked

6 green onions, chopped

2 cup low fat cottage cheese

2 teaspoon dried dill

1/2 cup Parmesan cheese, grated

1 cup low fat milk

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole dish. Bake in a 375 oven for 15 minutes, stir, and then put in 15 more minutes. Stir again to get the cheese to melt before serving.

Beef Taco Bake

I just made this for dinner tonight and I am already craving it again. I scaled down the original recipe so it would be just the right amount for Paul and I. This is like a real taco from Puerto Vallarta meets enchilada from Cabo meets nachos from Cancun. Okay, so I don't know my authentic mexican flavor histories very well, but I do know these are really awesome taco-enchilada-nachos! You must try them soon! I of course forgot to take a picture, but when I make it again, I'll add one then.

Makes 4

1 (10 oz.) can Ro-Tel tomatoes, juice reserved
1 (16 oz.) can refried beans
2 T. hot sauce, or to taste
1/4 c. chopped fresh cilantro
2 c. shredded Mexican cheese blend
1 lb. ground beef
3-4 t. taco seasoning
4 taco shells
4 green onions, sliced thin
1 avocado
sour cream
extra taco or hot sauce

1. Preheat oven to 475 degrees with oven rack in middle position. Combine half of tomatoes (without juice), most of beans, hot sauce, and cilantro in bowl. Spread evenly in baking dish. (I actually baked mine in a bread pan.) Sprinkle with 1 cup of cheese.
2. cook beef in skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, about 5 minutes.
3. Spoon 1 T.+ cheese into each taco shell and top with beef mixture. Arrange tacos standing up in the bean mixture, cover with foil and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese and bake until cheese is melted, about 5 minutes. Sprinkle with scallions.
4. Scoop out onto pasta bowl, top with dollops of sour cream, chopped avocado, and shots of hot sauce. When done with the first one, enjoy the second!

Frito Burritos

Well, obviously I am not being very healthy lately with all these recipes I'm posting, but they are all so good! Do any of you remember getting the ever-so-delicious Frito Burrito from Taco Bell before they discontinued it? I have missed it every day since! I love Taco Bell, but they got major points deducted when they stopped serving this. So what did they go and make me do? Create my own frito burrito. I've heard people call it a "furrito" but that just sounds like something hairy that fell in your burrito. Not a pretty picture. I'll stick with good ole frito burrito for now.

Frito Casserole:
Half bag Fritos
1 can chili with beans
2 tomatoes, diced (or canned)
half can red enchilada sauce
one small can tomato sauce
1 c.+ grated cheddar cheese

Combine all ingredients in a large bowl, leaving some chips and cheese out for end. Place in small square greased baking dish. Sprinkle with chips and cheese. Cover with foil and bake at 350 degrees until warmed through and cheese is melted, about 30 minutes. Remove foil for the last 10 minutes of baking.

Enchilada Sauce:
If you do not have canned enchilada sauce, like I hardy do--here is a recipe for you.
1 c. chicken broth
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1/2 t. salt
1 pinch ground cinnamon
1/4 t. sugar
3 T. cold water
3 T. white flour

In a small sauce pan, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Whisk everything well together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

While the sauce is on a slow simmer, add the water in a small bowl. With another whisk (or fork), mix in 1 T. of flour at a time. Whisk constantly to avoid lumps.

After 3 minutes of cooking sauce, turn heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Once again, whisk constantly to avoid those lumps. After the flour is added, continue to whisk for one more minute. You can turn the heat down too a medium during this time. Just make sure the sauce is boiling. Turn heat off and it is ready!

Burrito Time!
Scoop some of that yummy Frito gooey goodness into the middle of your tortilla. I like to use fresh or kind from CostCo you cook yourself. Sprinkle some chopped onion on top. Then sprinkle some cheddar cheese. Then add a few more very crunchy Fritos. And don't forget to top it all off with some nice hot sauce. And there you have it, a FRITO BURRITO!!

Beef Cilantro Lime Soup

I love soups! They are so easy to make and healthy and you can use up whatever is in your fridge. This is a sortof Mexican themed soup that I invented one day to use up some things that I had hanging around. I like to serve soups with fresh bread, grilled cheese sandwiches, or cheese quesadillas.

6 cups beef broth
½-1 lb ground beef or turkey, browned with onions and garlic
2 potatoes, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
Handful lentils
Handful fresh cilantro
2 t Cumin
1 t Oregano
½ t Pepper
2 T Half and half or sour cream
2 T Lime juice

I didn’t put precise measurements because I don’t usually measure when I make soup, but I tried to estimate. Just simmer it all together for about a half hour and then taste it to adjust seasonings.

Asian Chicken Noodle Soup

2 big chicken breasts (or thighs)
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)

I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.

Halloween Tacos

My Grandma LOVED Halloween. Then my mom loved it, which is probably why I love it so much as well. Tacos are a Halloween tradition at our house. We make them every year, and we make them just the way Grandma made them. She died about a year and a half ago and I miss her like crazy, but carrying on her love for the spooky holiday is a way to stay connected. Plus it's just so much fun. More recipes to come, but I thought I'd post this one while I was thinking about it.

Ground beef

Potatoes (somewhere between 1/4 and 1/2 a medium potato per pound of meat)

Taco Seasoning (I like the Taco Bell brand)

Taco Shells

Lettuce, Tomato, Cheese and any other toppings you enjoy.

Shred raw potatoes into raw ground beef in a skillet. The potatoes help the meat stick together in the shell, while also adding bulk to the meat, making it easier to cook for a lot of people. Brown meat and add taco seasoning according to packet directions.

Chop toppings. Toast shells on broil for just a couple minutes. I always burn one batch, so make sure you keep an eye on them. Just broil long enough to make them crispy. Serve.

(Love the new look Leslie! Well done!)

Peanut Chicken

I don't have a favorite recipe, but here is one of my favorite dinners to make. I already brought it to our 30 minute meals month, so some of you already have it, but I never posted it here. It is easy, yummy, and pretty healthy. You can vary the amount of peanut butter according to how much you like peanut butter and how fatty you want it. This is really a half recipe but it feeds my little family and there are usually leftovers.


Peanut Chicken
2 chicken breasts, in bite-size pieces
1 8 oz. can tomato sauce
2-4 tablespoons peanut butter
1 cup rice, cooked
1/2 bag frozen stir-fry vegetables
handful of peanuts (optional)
salt, pepper, garlic, and soy sauce to taste
Cook the chicken in a little oil with some salt and pepper. When it’s done, stir in the vegetables, tomato sauce, and peanut butter. I also add a little garlic and soy sauce. Let it bubble until the vegetables are hot. Serve over rice with some peanuts sprinkled over the top.

Pizza

Well, it is the last day of the month and I've finally gotten around to posting my husband's favorite dinners. I know most people probably already have versions of these that they like, but here is how we make it.


Crust
2 ½ tsp yeast (or one package)
1 cup warm water
1 tsp salt
1 Tbl sugar
2 Tbl oil
1 cup wheat flour
1 ½ cups white flour
I usually make the dough in my bread machine, but if you don't have one, it is easy to do by hand. Just mix the yeast, water and sugar and set aside for a couple of minutes. Add everything else in, mix well, and knead it for 5-10 minutes. Let it rise, covered for 30-60 minutes. Roll the dough out on a pizza pan (or cookie sheet) that has been greased and sprinkled with cornmeal. Let it rise again for 30 to 60 minutes (You don't need to let the dough rise at all if you like a thin crust). Bake at 425 for 10 minutes and take it out.

Sauce
1 small can tomato paste
1 or 2 Tbl water
½ tsp garlic powder
½ tsp salt
2 tsp Italian seasonings

Top with sauce, ½ -1 lb. mozzarella and cheddar cheese, and other toppings such as sausage, olives, pepperoni, bell peppers, onions, artichoke hearts, tomatoes, mushrooms, etc. (Collin likes his with bananas and avocados because that is how they eat it in South Africa) Bake on the lowest oven rack at 425 for about 15 minutes, or until the cheese is browning and the crust is the desired crispness on the bottom.

Raspberry Pork Chops

This is one of Mike's favorite meals. It kind of sounds complicated, but it really isn't. A side of mashed potatoes makes it complete.

1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
4 boneless pork loin chops
1 tbsp butter
1 tbsp olive oil
1/4 cup seedless raspberry jam
2 tbsp orange juice
2 tbsp white wine vinegar

Preheat oven to 200 degrees. In a small bowl, combine thyme, sage, salt and pepper, then rub mixture over pork chops.

Melt butter and olive oil in skillet. (You have to use both oil and butter or the sauce won't turn out right.) Cook porkchops for 4 - 5 minutes on each side. Remove from skillet and keep warm in preheated oven. (Sometimes I just stick them in the microwave without starting it.)

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil and cook for 2 to 3 minutes or until sauce is reduced to desired consistency (it will thicken as it cools). Serve pork chops with sauce added on top.

Spinach Salad

Dressing:
3/4 C. white vinegar
3/4 C. sugar
1 1/2 T. grated onion
3/4 tsp. mustard powder
1 1/2 T. poppy seeds
1 1/2 tsp. salt
1 1/2 C. oil
* combine all and let chill

Salad:
1 red onion, sliced
1 head lettuce, chopped
3 bunches fresh spinach
3/4 lb. mushrooms
1/2 lb. bacon, cooked and crumbled
3/4 lb. grated swiss cheese
1 C. cottage cheese, add just before serving
craisins
* mix all salad ingredients adding dressing and cottage cheese just prior to serving.
*be sure to drain lettuce very well before putting in salad

Apple & Celery Salad

3-4 apple cored and diced (you can use all one kind of apple or a variety)
1-2 celery stalks, diced

Sprinkle with approx. 1/2 tsp lemon juice (this helps prevent the apples from browning)

Mix:
1 Tbsp. Miracle Whip Salad Dressing
1 Tbsp. Cool Whip
1 tsp. sugar

Mix all ingredients together and chill.

Strawberry Delight

This is great as a side dish jello salad or a dessert because it is soooo good!

2 pkgs. (3 oz.) strawberry gelatin
2 C. boiling water
1 pkg (16 oz.) frozen strawberries
1 can (15 or 16 oz.) crushed pineapples
1 pkg. (8 oz.) cream cheese
1/2 C. sugar
1 carton (8 oz.) sour cream
1/2 tsp. vanilla
1/2 C. nuts

Dissolve gelatin in boiling water. Put strawberries in hot gelatin and stir until melted. Add pineapple and stir well. Pour into rectangular flat dish, chill for two hours or over night. Stir cream cheese and sugar together until fluffy. Blend in sour cream and vanilla. Spread over gelatin and sprinkle with chopped nuts. Chill.

* You can change it to orange flavor or cranberry by substituting orange jello and 2 (11 oz. ) or 1 (15 oz.) can mandarine oranges (keep everything else the same) or use cherry or cranberry jello with whole berry cranberry sauce (keep everything else the same).

Turkey Chili Cheese Burgers

Ok, I know this month is chocolate, but I made this for dinner last night and it was a big hit, so I thought I'd share. I was trying to make a Rachael Ray recipe and found myself drastically simplifying it so that I could feed Jeanette her dinner at the same time! Here's the result.

Turkey Chili Cheese Burgers

Combine:
1 lb. ground turkey
2 Tbl. chili powder
1 Tbl. cumin
1/2 onion, finely chopped
2-3 cloves garlic, minced
a few shakes of seasoned salt

Mix it with your hands and form into 4 burgers. Cook in a medium-high frying pan coated with olive oil for 6 minutes on each side. When you flip them, place cheddar slices on top to melt. Serve on burger buns with your favorite condiments.

Park City Stew

This stew is flavorful and hearty. Serve with fresh bread.



1 lb. Stew meat
3 potatoes
5 carrots
1 celery stalk
1 onion
1 can cream of mushroom soup
1 can cream of celery soup
1 packet onion soup mix
8 oz. Tomato sauce
1 bay leaf
3 cups beef broth (I just use boillion and water)

Chop the veggies and combine it all in a crock-pot. Some people like to brown the meat but I just throw it in raw. Stew for several hours.

Quick Ham Sandwich

1 lb. deli ham
1 lb. swiss cheese or cheddar
8 hamburger buns

Sauce:
1/2 stick butter
1 T. mustard
dash of Tabasco
1 T. grated onion [1/8 t. onion powder]
1 T. poppyseeds

Melt sauce together in pan or in microwave. Put on top and bottom of buns. Layer with ham and cheese. Wrap in foil. Bake at 450*F for around 15 minutes, or until cheese is melted.

Tuna Burgers

6 Hamburger Buns
7 oz. tuna
1 c. chopped celery
1/2 c.+ grated cheese
1/2 c. chopped olives
1/4 c. mayo
1 small onion (optional)

Add salt & pepper to taste. Wrap in foil. Bake at 375*F for 15 minutes, or until cheese is melted. What is great about this recipe, is you can stretch it further with whatever you have such as more of: celery, cheese, olives...etc.