Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
Directions
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
OMGosh! This was super easy and super good! The hubby loved loved loved this and asked me to make it again soon after eating it two days in a row. I followed this recipe exactly.
Sunday, December 20, 2009
Green Chile Burritos a La Crockpot
Ok, so I have been totally slacking on keeping this blog updated! I can't even remember some of the recipes I've tried since the last time I posted. Bad I know! Ok so this is one I got from my friend Jennifer. Its also on Recipezaar if you'd like to rate :).
Ingredients
2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1/4 cup cornstarch
8 large flour tortillas
Directions
1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.
I fold this recipe almost exactly, but I left the onions out because I forgot to cut them...it was still good without them though LOL. Yes, I do eat onions as long as they're cut in the food but I totally forgot about it.
Ingredients
2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1/4 cup cornstarch
8 large flour tortillas
Directions
1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.
I fold this recipe almost exactly, but I left the onions out because I forgot to cut them...it was still good without them though LOL. Yes, I do eat onions as long as they're cut in the food but I totally forgot about it.
Monday, August 17, 2009
Fruity JELL-O Cake
Fruity JELL-O
PREHEAT oven to 350°F. Spread strawberries evenly onto bottom of 13x9-inch baking pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows. Set aside.
PREPARE cake batter as directed on package, omitting the oil. Pour evenly over marshmallows.
BAKE 50 to 55 min. or until wooden pick inserted in center comes out clean. Cool 15 min. before serving. Store leftover cake in refrigerator.
**I made this when we went to a friend's house for a BBQ. I was super curious to how it would come out and what the texture of the cake would be like. It actually came out and you couldn't even tell there was marshmallows in it. It was super yummy topped with whipped cream.
2 cups chopped strawberries
1 can (20 oz.) crushed pineapple, drained
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white cake mix Cake
PREHEAT oven to 350°F. Spread strawberries evenly onto bottom of 13x9-inch baking pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows. Set aside.
PREPARE cake batter as directed on package, omitting the oil. Pour evenly over marshmallows.
BAKE 50 to 55 min. or until wooden pick inserted in center comes out clean. Cool 15 min. before serving. Store leftover cake in refrigerator.
**I made this when we went to a friend's house for a BBQ. I was super curious to how it would come out and what the texture of the cake would be like. It actually came out and you couldn't even tell there was marshmallows in it. It was super yummy topped with whipped cream.
Sunday, August 16, 2009
Foil-Pack Chicken Fajita Dinner
Foil-Pack Chicken Fajita Dinner
1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese
HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
***This is really good. I made it for us and friends and everyone loved it!
1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese
HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
***This is really good. I made it for us and friends and everyone loved it!
Weeknight Italian Pasta Bake
Weeknight Italian Pasta Bake
1 pkg. (9 oz.) refrigerated three cheese tortellini, uncooked
1/2 cup boiling water
1 green pepper, chopped
1 zucchini, sliced
1-3/4 cups marinara sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375°F. Combine all ingredients except cheese in 13x9-inch baking dish; cover with foil.
BAKE 30 min.; remove foil. Stir. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min. Let stand 5 min. before serving.
**this one is super easy and yummy if you need a quick meal
1 pkg. (9 oz.) refrigerated three cheese tortellini, uncooked
1/2 cup boiling water
1 green pepper, chopped
1 zucchini, sliced
1-3/4 cups marinara sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375°F. Combine all ingredients except cheese in 13x9-inch baking dish; cover with foil.
BAKE 30 min.; remove foil. Stir. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min. Let stand 5 min. before serving.
**this one is super easy and yummy if you need a quick meal
Pork Burritos
Pork Burritos
- 1 boneless pork shoulder roast (3 to 4 pounds)
- 1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
- 1/2 cup chili powder
- 3 tablespoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chopped seeded jalapeno pepper
- 1 teaspoon salt
- 10 tortillas (8 inches), warmed
- sliced avocado and sour cream, optional
* Cut roast in half; place in a 5-qt. slow cooker, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
*Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
****These are super yummy and we really enjoyed these!
Forgotten Jambalaya
forgotten jambalaya
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.
Pork Chili Verde
1 boneless pork sirloin roast (3 pounds), cut into 1 inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.
*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.
**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.
*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.
**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!
Friday, July 10, 2009
Strawberry Pretzel Squares
Ok so I stole the idea of this recipe from our friend Tiffany. We had it this past year at their house for Easter and I had forgot about it until I was looking for a dessert recipe! It is really good and I would def recommend you trying it!
Strawberry Pretzel Squares
What You Need!
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
Make It!
HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Strawberry Pretzel Squares
What You Need!
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
Make It!
HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Bruschetta Minute Steaks
We (well I) made these for dinner tonight. They were really good and really easy to make. I did use a can of diced tomatoes instead and a green bell pepper instead of a yellow because its what I had on hand. I also seasoned my meat (the recipe didn't say too) with garlic salt, orgeno, and pepper.
Bruschetta Minute Steaks
What You Need!
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)
Bruschetta Minute Steaks
What You Need!
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)
Fideo
Ok Fideo is like a Mexican spaghetti and you can make it as a side dish (minus the extra stuff I've added) or as a main dish. I used this recipe as a base and then added extra stuff like shredded chicken, a can of tomatoes with green chilies, and topped it with cheddar cheese. I can't remember if I added anything else but I doubt it LOL. Its pretty good!
Fideo
INGREDIENTS
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water
DIRECTIONS
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Fideo
INGREDIENTS
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water
DIRECTIONS
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Meatballs with Salsa Verde
These were so good as well. Another thing I served with rice. I also didn't have the tomatillos needed for this recipes so I added two cans of Herandez Salsa verde with the rest of the ingredients for the sauce and it still came out super good!
Meatballs with Salsa Verde
Ingredients
For the Meatballs:
¾ lb. lean ground beef
¾ lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
Meatballs with Salsa Verde
Ingredients
For the Meatballs:
¾ lb. lean ground beef
¾ lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
Spanish Style Garlic Shrimp
This was soooooooooo good! I served it with rice and brocoli and the hubby just loved it! I made it the way it said!
Spanish Style Garlic Shrimp
Ingredients
3 cloves garlic, sliced
3/4 cup Goya Olive Oil
3/4 lb. medium shrimp, shelled and deveined
1/2 tsp. crushed chili pepper or 1 small chili pepper, chopped
1 tbsp. Goya Adobo All-Purpose Seasoning with Pepper
2 tbsp. chopped parsley, for garnish
Directions
1. In a skillet, heat oil on medium. Cook garlic until golden. Stir in shrimp and chili peppers and cook for 3 minutes.
2. Remove shrimp and garlic slices from oil with a slotted spoon, reserving oil. Sprinkle with adobo and serve drizzled with reserved oil and topped with parsley garnish.
Serves 3-4
Spanish Style Garlic Shrimp
Ingredients
3 cloves garlic, sliced
3/4 cup Goya Olive Oil
3/4 lb. medium shrimp, shelled and deveined
1/2 tsp. crushed chili pepper or 1 small chili pepper, chopped
1 tbsp. Goya Adobo All-Purpose Seasoning with Pepper
2 tbsp. chopped parsley, for garnish
Directions
1. In a skillet, heat oil on medium. Cook garlic until golden. Stir in shrimp and chili peppers and cook for 3 minutes.
2. Remove shrimp and garlic slices from oil with a slotted spoon, reserving oil. Sprinkle with adobo and serve drizzled with reserved oil and topped with parsley garnish.
Serves 3-4
Garden-Fresh Pasta Salad
This was super yummy! I just basically used it as a base to make my own pasta salad since I had never really made it before. I didn't add the red onions and I used a roasted red pepper Italian dressing instead of the sun dried tomato one. I also added green peppers (along with the red ones), cucumber, and diced pepperoni and it came out soooo good! I was really excited about how good it turned out! I also love the bow tie pasta in it. I think it just makes it super cute!
Garden-Fresh Pasta Salad
Ingredients
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Directions
COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
Garden-Fresh Pasta Salad
Ingredients
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Directions
COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
Carne Guisada
This was super yummy! Its a Puerto Rican type stew that I served over rice. You could probably add carrots and celery and couple things like that if you wished, but I just made it the way it was and it was super yummy!
*edit* I have made it a couple more times and added carrots as well and it was super yummy everytime we had it. And yes I've still failed to take a picture of it!
Carne Guisada
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
*edit* I have made it a couple more times and added carrots as well and it was super yummy everytime we had it. And yes I've still failed to take a picture of it!
Carne Guisada
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
Roasted Green Beans With Peppers & Onion
This is a super yummy side dish...I used a roasted red pepper dressing instead and you could probably substitute any dressing of your choice and it comes out super yummy! I actually make this side dish more than I thought I would and we just love it.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Oven Tri Tip With Rosemary-Garlic Vegetables
Ok so I didn't make this but I definitely did eat it! We had dinner at a friends house and this is what she served!
Oven Tri Tip With Rosemary-Garlic Vegetables
Ingredients
2 lbs tri-tip roast
1-2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or yellow bell peppers or green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges
Directions
1 Combine rosemary, garlic, salt and pepper to form a paste.
2 Spread half of herb paste evenly over roast.
3 Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
4 Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
5 Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
6 Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
Oven Tri Tip With Rosemary-Garlic Vegetables
Ingredients
2 lbs tri-tip roast
1-2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or yellow bell peppers or green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges
Directions
1 Combine rosemary, garlic, salt and pepper to form a paste.
2 Spread half of herb paste evenly over roast.
3 Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
4 Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
5 Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
6 Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
Wednesday, May 13, 2009
Taco Pizza (another favorite)
Taco Pizza
- 1 lb. lean ground beef
- 1 pkg. (10.75 oz) taco bell taco dinner kit (make sure to buy the hard taco shell one)
- 1 prepared pizza crust
- 1 c. mexican style shredded cheese
- 1 c. shredded lettuce
- 1 large tomato chopped
Preheat oven to 400 degrees. Cook meat with seasonings. Spread meat evenly on crust with cheese. Bake 8 to 10 minutes or until cheese is melted. Top with lettuce and tomatoes. Crush taco shells and sprinkle over pizza. Drizzle with salsa.
This seriously is super yummy and I could probably eat it everyday! The hubby almost ate the whole thing! I love pizza and tacos and who would have thought to put the two together! This is a must try!
Cheesy Potatoes
Cheesy Potatoes
- 2 1bs. frozen hash browns, thawed
- 1 tsp. salt
- 1/2 cup melted butter
- 1/2 tsp. pepper
- 1 can cream of chicken soup
- 2 c. sour cream
- 2 c. grated cheddar cheese
- 1/2 c. cooked bacon pieces
Mix all ingredients, setting aside 1/2 cup of cheddar cheese. Put in 9x13 pan sprinkle with remaining cheese. Bake 40-60 minutes at 350 degrees.
This is a really good side dish. I usually make this for potlucks and such. I'm making it this weekend for our bar-b-que.
Italian Sausage
Italian Sausage Lasagna
In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.
Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.
Cover; cook on low heat setting 6 to 8 hours
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces
I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!
- 3/4 lb bulk Italian pork sausage
- 1/2 c. chopped onion2 (15 oz) cans Italian style tomatoe sauce
- 1/2 tsp. dried basil leaves
- 1 container (15 oz) part-skim ricotta cheese
- 1 c. grated parmesan cheese
- 3 c. shredded mozzarella cheese (12 0z)
- 12 uncooked lasagna noodles
In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.
Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.
Cover; cook on low heat setting 6 to 8 hours
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces
I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!
Quesadilla Pie
Quesadilla Pie
- 1 can (4.5 oz) chopped green chilies
- 1 can (15 oz) black beans, drained, rinsed
- 1/3 c. chopped green onions
- 1 medium plum tomato, chopped
- 1 can (10 oz) gren chile enchilada sauce
- 1 1/2 c. shredded pepper jack cheese (6 oz)
- 1/2 c. chopped fresh cilantro
- 1 1/2 c. shredded cheddar cheese
- 4 flour tortillas (8 inch)
1. Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 c. of the enchilada sauce, the pepper jack cheese, 1/4 c. of the cilantro, and 1/2 c. of the cheddar cheese; set aside.
2. Spoon 1/4 c. of enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
3. Bake 30 minutes. Uncoverl sprinkle with remaining cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cilantro. Serve with salsa if desired.
This was a really good dish. I didn't add the green onions because I didn't have any but I don't think that really matter. We will def. be eating this again! I think I might add some chicken to it next time to give the hubby some meat in his meal LOL.
Baja Pie
Baja Pie
- 5 corn tortillas (6 inch)
- 1 tbsp. butter, melted
- 2 c. shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup thick and chuncky salsa
- 2 tbsp. taco seasoning
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 1 medium tomato, cut into six wedges
- 1 medium avacado, pitted, peeled, and chopped
1. Heat oven to 325 degrees. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.
2. In large bowl, mix chicken, beans, salsa, taco seasoning mix, and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.
3. Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avacado.
This recipe was super yummy....we didn't have any avacado (when I cut it open it was bad), but it was still really good with out and would have been even better if it had the avacado!
Baked Steak Burritos
I kinda got carried away with the green onions when I made this and I forget that they can add a little spice, so be careful with them LOL.
Baked Steak Burritos
1/2 c. butter
1 pkg. taco seasoning
1 1/2 lb boneless sirloin tip steak (bite size)
1 (16 oz.) can beans (refried)
1 (10.5 oz.) Fajita siz tortillas
8 oz (2 c.) shredded cheddar cheese
3 green onions, thinly sliced
1 (10 oz.) can red enchilada sauce
4 oz mexican blend shredded cheese
Heat oven to 400 degrees. Melt butter in skillet over medium heat; stir in taco seasoning. Add beef strips; cook and stir 5-6 mins. or until desired doneness. Drain.
Meanwhile, heat beans.
Spread each tortilla with beans. Top with beef, cheddar cheese, and oninions. Roll up, folding in sides. Place seam side down in 13x9 pan. Pour over sauce add Mexican blend cheese. Bake 400 degrees for 7-12 mins. or until cheese is bubbly and cooked through.
These were super yummy as well, but I put too many onions in so we'll do less oninions next time!
Baked Steak Burritos
1/2 c. butter
1 pkg. taco seasoning
1 1/2 lb boneless sirloin tip steak (bite size)
1 (16 oz.) can beans (refried)
1 (10.5 oz.) Fajita siz tortillas
8 oz (2 c.) shredded cheddar cheese
3 green onions, thinly sliced
1 (10 oz.) can red enchilada sauce
4 oz mexican blend shredded cheese
Heat oven to 400 degrees. Melt butter in skillet over medium heat; stir in taco seasoning. Add beef strips; cook and stir 5-6 mins. or until desired doneness. Drain.
Meanwhile, heat beans.
Spread each tortilla with beans. Top with beef, cheddar cheese, and oninions. Roll up, folding in sides. Place seam side down in 13x9 pan. Pour over sauce add Mexican blend cheese. Bake 400 degrees for 7-12 mins. or until cheese is bubbly and cooked through.
These were super yummy as well, but I put too many onions in so we'll do less oninions next time!
Another of our favorites
Crock Pot Burritos
They seriously super yummy! I absolutely loved them when we made them last week!
2 1/2-3 lb. roast
1 small oninion, chopped
1 small green pepper, chopped
1 can of green chilies
1 pkg. taco seasoning
1 can of diced tomatoes
add all six ingredients to crockpot and cook for 8 hrs. Then pull out and shred with two forks in bowl, add veggies, and enough broth from crockpot to moisten meat. Serve with burrito size flour tortillas and toppings of your choice (cheese, sour cream, lettuce, tomatoe, etc.)
They seriously super yummy! I absolutely loved them when we made them last week!
2 1/2-3 lb. roast
1 small oninion, chopped
1 small green pepper, chopped
1 can of green chilies
1 pkg. taco seasoning
1 can of diced tomatoes
add all six ingredients to crockpot and cook for 8 hrs. Then pull out and shred with two forks in bowl, add veggies, and enough broth from crockpot to moisten meat. Serve with burrito size flour tortillas and toppings of your choice (cheese, sour cream, lettuce, tomatoe, etc.)
Creamy Two-Layer Pumpkin Pie
Creamy Two-Layer Pumpkin Pie
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Make It!
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
**Tip: Make sure the cream cheese layer is set and not completely soft otherwise you'll make a mess because the pumpkin layer is a bit heavier and will push the cream cheese layer aside.....we ended up with more cream cheese on side then the other LOL and a bit of an overflow problem. But hey you have to learn some how.**
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Make It!
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
**Tip: Make sure the cream cheese layer is set and not completely soft otherwise you'll make a mess because the pumpkin layer is a bit heavier and will push the cream cheese layer aside.....we ended up with more cream cheese on side then the other LOL and a bit of an overflow problem. But hey you have to learn some how.**
Triple Layer Chocolate Pie
We made this as one of our Christmas desserts and it was super yummy!
Triple Layer Chocolate Pie
What You Need!
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding; spread evenly over pudding layer in crust. Top with remaining whipped topping.
REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.
Triple Layer Chocolate Pie
What You Need!
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding; spread evenly over pudding layer in crust. Top with remaining whipped topping.
REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.
One of our favorites
This one is super easy, super yummy, and actually good for you. I was watching t.v. and one of those food t.v. shows came on and this is where I got the recipe (well I adapted it to my liking of course).
I have no idea what to call it...chicken, salsa and beans??? This one is done in the crock pot! I absolutely love that thing!!
We have a small crockpot and there is only the two of us so this is what we use. Adjust according to the size of your family.
1 can pinto beans
2 boneless skinless chicken breast (this all we eat LOL)
1 jar of salsa
fajita seasoning
Pour can of beans into crockpot. Place chicken breasts on beans and sprinkle with fajita seasoning. Pour jar of salsa on top of chicken breasts and set cooker to low. Cook about 8 hrs or until chicken is done.
I usually serve the chicken on the beans with a little cheese and some tortillas. Its really good and simple though.
I have no idea what to call it...chicken, salsa and beans??? This one is done in the crock pot! I absolutely love that thing!!
We have a small crockpot and there is only the two of us so this is what we use. Adjust according to the size of your family.
1 can pinto beans
2 boneless skinless chicken breast (this all we eat LOL)
1 jar of salsa
fajita seasoning
Pour can of beans into crockpot. Place chicken breasts on beans and sprinkle with fajita seasoning. Pour jar of salsa on top of chicken breasts and set cooker to low. Cook about 8 hrs or until chicken is done.
I usually serve the chicken on the beans with a little cheese and some tortillas. Its really good and simple though.
Dump Cake
Okay this is seriously one of the best cakes I've ever tried! I was kinda worried about it when I was putting it together and wasn't really sure what the consistency would be but it turned out wonderful! I highly recommend this to everyone! Oh and you can use any two cans of fruit that you choose and and flavor cake. This is just our favorite combination so far (we're trying a third one this weekend).
1 can crushed pineapple (20 oz)
1 can cherry pie filling (20 oz)
1 yellow cake mix
1 1/2 sticks of butter
In a 13x9 greased pan pour entire can of pineapple in and spread evenly. Next add cherry pie filling on top of the crushed pineapple and spready evenly. Then sprinkle the cake mix (yes the dry mix) evenly on top of the fruit. Then lastly slice the butter evenly over top of the dry mix.
Bake at 350 degrees for about an hour.
1 can crushed pineapple (20 oz)
1 can cherry pie filling (20 oz)
1 yellow cake mix
1 1/2 sticks of butter
In a 13x9 greased pan pour entire can of pineapple in and spread evenly. Next add cherry pie filling on top of the crushed pineapple and spready evenly. Then sprinkle the cake mix (yes the dry mix) evenly on top of the fruit. Then lastly slice the butter evenly over top of the dry mix.
Bake at 350 degrees for about an hour.
Weeknight Lasagna Toss
This was actually pretty good.
Weeknight Lasagna Toss
What You Need!
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Weeknight Lasagna Toss
What You Need!
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Picadillo Stuffed Pepper Casserole
It was so absolutely yummy and delicious and so good! We ate the whole thing tonight (plus it wasn't a very big pan and I do have a giant of a husband), but we enjoyed it. I didn't make it exactly following the recipe (because I hate sweet foods unless its for dessert and this sounded like it would make it sweet and I really dislike raisins a lot), so here is the recipe below.
Picadillo Stuffed Pepper Casserole
Ingredients:
1 lb. ground beef
1/8 tsp. garlic powder OR 1 clove garlic, minced (I used fresh garlic)
1 can (about 14 1/2 ounces) stewed tomatoes
1/2 cup Pace® Picante Sauce (I used a chunky salsa I had in my house)
1 tsp. ground cumin1/4 tsp. ground cinnamon (I did not use this)
1/3 cup raisins (I did not use this)
1/3 cup toasted slivered almond (I did not use this)
2 medium green peppers, seeded and cut into lengthwise quarters
1/2 cup shredded Cheddar cheese
Fresh basil leaves
I also added salt and pepper to taste and I had to cook it for 35 mins. for the peppers to be tender. It was really good even with the ingredients that I left out. Hope you enjoy!
Directions:
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Stir tomatoes, picante sauce, cumin, cinnamon, raisins and almonds into the beef. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole.
Spoon the beef mixture over the peppers. Cover.
Bake at 400°F. for 25 minutes or until the peppers are tender.
Uncover. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.
Tip: To toast almonds, arrange almonds in single layer in shallow-sided baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.
Picadillo Stuffed Pepper Casserole
Ingredients:
1 lb. ground beef
1/8 tsp. garlic powder OR 1 clove garlic, minced (I used fresh garlic)
1 can (about 14 1/2 ounces) stewed tomatoes
1/2 cup Pace® Picante Sauce (I used a chunky salsa I had in my house)
1 tsp. ground cumin1/4 tsp. ground cinnamon (I did not use this)
1/3 cup raisins (I did not use this)
1/3 cup toasted slivered almond (I did not use this)
2 medium green peppers, seeded and cut into lengthwise quarters
1/2 cup shredded Cheddar cheese
Fresh basil leaves
I also added salt and pepper to taste and I had to cook it for 35 mins. for the peppers to be tender. It was really good even with the ingredients that I left out. Hope you enjoy!
Directions:
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Stir tomatoes, picante sauce, cumin, cinnamon, raisins and almonds into the beef. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole.
Spoon the beef mixture over the peppers. Cover.
Bake at 400°F. for 25 minutes or until the peppers are tender.
Uncover. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.
Tip: To toast almonds, arrange almonds in single layer in shallow-sided baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.
Speedy Layered Chicken Enchilada Pie
Speedy Layered Chicken Enchilada Pie
INGREDIENTS
1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)
DIRECTIONS
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
INGREDIENTS
1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)
DIRECTIONS
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Steak Chili
Steak Chili
INGREDIENTS
2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
DIRECTIONS
In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
This was so Yummy...I did make a few adjustments though I added an extra can of beans and an extra green chili because I love them! I served it with cheese and a sweet corn bread and it went over well in my hubbies shop!
INGREDIENTS
2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
DIRECTIONS
In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
This was so Yummy...I did make a few adjustments though I added an extra can of beans and an extra green chili because I love them! I served it with cheese and a sweet corn bread and it went over well in my hubbies shop!
Pulled-Pork Fajitas
Pulled-Pork Fajitas
- 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
- 2 tablespoons fajita seasoning (from 3 oz container)
- 1 cup thick and chunky salsa (I actually used 16 oz the whole container)
- 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh)
- 2 packages (11.5 oz) flour tortillas for burritos (16 tortillas), warmed (we used smaller ones)
- 2 cups shredded Mexican style taco cheese (8 oz)
- 1 cup sour cream, if desired (can't stand the stuff so didn't use it LOL)
1. Place pork in 3-to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours
2. Remove pork from cooker; place on cutting board. Shred pork using two forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with Cheese. Serve with sour cream
I didn't follow it exactly if you couldn't tell and it was done in about 8 hours....I put in the fresh veggies at about the half way mark and at about 7-7 1/2 hours I shredded it and put it back in and kept it on low until the hubby got home from work and it was perfect. He said the house smelled really good from dinner, but I didn't think so....maybe because I had been smelling it all day LOL. But anywho it is really good and I'm about to go and have some for lunch now! Def should try this. Plus its too easy not too!
Fiesta Meatloaf
I made meatloaf last night for dinner!! Ok this one totally surprised my sister! She emailed me who are you and what have you done with my sister!! So this is the first time ever that I made meatloaf! Ok so I watched Jennifer do it once but that doesn't really count.
I am still not a huge fan of meatloaf but its one of those meals that my hubby grew up eating so I went out on a limb and tried a Fiesta Meatloaf recipe. He liked it and it was much better with cheese! I don't know a meal that isn't good without cheese though!!
FIESTA MEATLOAF
HEAT OVEN 375 DEGREES
MIX ALL INGREDIENTS EXCEPT 1/4 C. SALSA AND CHEESE
SHAPE INTO OVAL LOAF IN 13 X 9 PAN
TOP W/ REMAINING SALSA
BAKE 1 HR OR UNTIL DONE (160 DEGREES)
TOP WITH CHEESE AND BAKE 5 MIN. OR UNTIL CHEESE IS MELTED
LET STAND 5 MIN.
ENJOY!
I am still not a huge fan of meatloaf but its one of those meals that my hubby grew up eating so I went out on a limb and tried a Fiesta Meatloaf recipe. He liked it and it was much better with cheese! I don't know a meal that isn't good without cheese though!!
FIESTA MEATLOAF
Ingredients:
- 2 LB. LEAN GROUND BEEF
- 1 PKG (6 OZ) STOVE TOP STUFFING
- 1 C. WATER
- 2 EGGS BEATEN
- 2 TSP. CHILI POWDER
- 1/2 C. THICK AND CHUNKY SALSA, DIVIDED
- 3/4 C. FINELY SHREDDED CHEDDAR JACK CHEESE
HEAT OVEN 375 DEGREES
MIX ALL INGREDIENTS EXCEPT 1/4 C. SALSA AND CHEESE
SHAPE INTO OVAL LOAF IN 13 X 9 PAN
TOP W/ REMAINING SALSA
BAKE 1 HR OR UNTIL DONE (160 DEGREES)
TOP WITH CHEESE AND BAKE 5 MIN. OR UNTIL CHEESE IS MELTED
LET STAND 5 MIN.
ENJOY!
Cheesy Chicken & Salsa Skillet
Cheesy Chicken & Salsa Skillet
2 c. multi grain penne pasta
1 lb. boneless skinless chicken breast, bite size pieces
1 1/4 c. Thick & Chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. mexican style shredded four cheeses
cook pasta
heat large non stick skillet sprayed with cooking spray on med.-hi heat
add chicken; cook & stir for 2 min.
Stir in salsa, corn, and peppers
bring to boil. simmer med.-lo for 10 min or until chicken is cooked
Drain pasta Add chicken; mix lightly
Sprinkle with cheese
Remove from heat let stand until cheese is melted
This one was super yummy! Like really good! The hubby ate almost the whole pan!
2 c. multi grain penne pasta
1 lb. boneless skinless chicken breast, bite size pieces
1 1/4 c. Thick & Chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. mexican style shredded four cheeses
cook pasta
heat large non stick skillet sprayed with cooking spray on med.-hi heat
add chicken; cook & stir for 2 min.
Stir in salsa, corn, and peppers
bring to boil. simmer med.-lo for 10 min or until chicken is cooked
Drain pasta Add chicken; mix lightly
Sprinkle with cheese
Remove from heat let stand until cheese is melted
This one was super yummy! Like really good! The hubby ate almost the whole pan!
PULLED-BEEF SANDWICHES
PULLED-BEEF SANDWICHES
2. COVER; COOK ON LOW HEAT SETTING 8 TO 10 HOURS.
3. REMOVE BEEF FROM SLOW COOKER; SKIM FAT FROM SAUCE. SHRED BEEF WITH 2 FORKS; STIR BEEF BACK INTO SAUCE. USING SLOTTED SPOON, PLACE 1/2 CUP BEEF MIXTURE ONTO BOTTOM OF EACH BUN. COVER WITH TOPS OF BUN
These turned out really well but it does make way more than enough for two people. I ended up freezing some of it so it didn't go to waste and so we didn't get tired of eating it!
- 1 LARGE ONION, CHOPPED (1 CUP)
- 1 CUP BARBCUE SAUCE
- 1/2 CUP FRENCH DRESSING
- 1/2 CUP CONDENSED BEEF BROTH
- 1 BONELESS BEEF CHUCK ROAST (3 1/2 TO 4 LBS.)
- 12 BURGER BUNS, SPLIT
2. COVER; COOK ON LOW HEAT SETTING 8 TO 10 HOURS.
3. REMOVE BEEF FROM SLOW COOKER; SKIM FAT FROM SAUCE. SHRED BEEF WITH 2 FORKS; STIR BEEF BACK INTO SAUCE. USING SLOTTED SPOON, PLACE 1/2 CUP BEEF MIXTURE ONTO BOTTOM OF EACH BUN. COVER WITH TOPS OF BUN
These turned out really well but it does make way more than enough for two people. I ended up freezing some of it so it didn't go to waste and so we didn't get tired of eating it!
Subscribe to:
Posts (Atom)
