Cowboy Spaghetti

I love finding new recipes to use with the ground beef I keep in the freezer. Some nights when I don't plan a dinner, its nice to be able to grab some out of the freezer, throw it in the pan, and brown it up. I saw this Rachael Ray recipe on a blog that I follow. I had most of the ingredients in my pantry so I knew I had to try it. And I love Rachael Ray, so I figured it had to be good! Usually my spaghetti consists of Ragu, ground beef and noodles. That is all fine and dandy, but I love this hearty twist. And let me tell you that the leftovers are even better the next day! The crumbled bacon on top gives it such a great "cowboy" flavor!



1 box spaghetti noodles
4 slices bacon, chopped
1 lb. ground beef
1 medium onion, diced
3-4 garlic cloves, minced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1 14-oz. can diced fire roasted tomatoes
1 16-oz. can tomato sauce
shredded cheddar cheese, for garnish
scallions, for garnish (I omitted these)

Cook noodles to al dente according to package directions.

Meanwhile, heat a deep skillet over medium-high heat. Add extra virgin olive oil and bacon. Brown and crisp bacon. Remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add the beef and crumble with wooden spoon as it browns. Drain off excess fat. Add onions and garlic. Stir into the meat and cook until slightly softened, about 4-6 minutes. Season with salt and pepper, hot sauce and Worcestershire sauce. Add 1/2 cup beef stock and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce. Cover and cook on low for about 15 minutes to allow the tomatoes to cook and the flavors to combine.

When ready to eat, place a serving of noodles in the bottom of a pasta bowl or large plate. Top with the tomato sauce. Sprinkle with shredded cheese, crisp bacon crumbles, and scallions.





Enjoy!




(adapted from Taste and Tell)

Mexican Lasagna

This recipe brings back old memories for me. The first time I had this lasagna was when I was 18 years old working as a teller at Regions Bank in college. The head teller at the branch on Dauphin Island Parkway, Mary Jo, would make this for us on special occasions. We had a little oven in the break room that got lots of action! The Curry Chicken was one of the dishes she would make us too! I love how simple this is, and it is great for company. Its a great way to stretch a buck on the ground beef. It only takes 1 pound of ground meat, but could easily feed 6 people. We had my sister-in-law and her girls over last Tuesday for dinner and she makes a great lasagna. So, I thought I'd put a new spin on lasagna and make this for her! She loved it. We served it with some leftover Baked Garlic Rice Pilaf and were full and happy :) The Apple Dumplings I had planned for dessert got pushed to later in the week because we were just too full! Oh, and don't store your tortillas in the pantry next to Cinnamon Raisin Bagels. We got little bits of cinnamon taste throughout the lasagna because the tortillas smelled like cinnamon!



**Guys- don't laugh. I remembered the lasagna being creamier than it turned out. No big deal, it was still good. Well, when I was retyping the recipe, I realized I left out the Cream of Chicken soup!! I am going to make it again and do it right. It was still good, but would have been just like I remembered had I put the soup in. Another DUH moment!!

1 lb. ground beef
1 medium onion, diced
2 garlic cloves, mined
1 packet taco seasoning
1 can Rotel
1 can Ranch Style Beans
1 can Cream of Chicken soup :)
12 (6-inch) fajita size tortillas
3 cups shredded cheese

Preheat oven to 350 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain off excess fat. Add onion and garlic and cook 2-4 minutes until the onion softens. Add taco seasoning, Rotel, Ranch Style beans, and cream of chicken soup.

Spray a 9 X 13-inch baking dish with cooking spray. Tear tortillas into large chunks and set aside. Spoon about 1/2 cup of meat sauce on the bottom of prepared baking dish. Line the dish with 1/2 of the tortillas, 1/2 of the meat sauce and 1/2 of the cheese. Repeat the layers ending with the shredded cheese. Bake for 25-30 minutes, or until hot and bubbly.




Enjoy!



(adapted from Mary Jo Brierly)

Meatloaf Burgers

I picked out this recipe because Publix had their French Hamburger Buns on sale this week. I knew it was the perfect time for burgers because I have lots of ground beef in the freezer. But I didn't want regular burgers. How about some Meatloaf Burgers? I found the perfect recipe. I would normally cook burgers on the grill, but I felt to have the true meatloaf taste these needed to be baked in the oven. I loved the way they turned out. Very moist and lots of flavor. Ella wasn't interested in trying any, but Clay enjoyed them. I served his with Ore Ida fries and mine with roasted cauliflower. Yummy night for dinner in my house!

1 lb. ground beef
1/4 onion, grated or minced
1/4 cup fresh parsley, chopped
1/4 cup plain breadcrumbs
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
2 tablespoons ketchup
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
salt and pepper
hamburger buns

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray; set aside. In a medium bowl, mix beef, onion, parsley, breadcrumbs, parmesan, egg, ketchup, mustard, Worcestershire and salt and pepper. Mix just until combined with your hands. Do not overmix.

Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake until cooked through, about 14 minutes, flipping if necessary. (I cooked mine on a rack in a baking pan to help some of the fat and juices drip away from the patty.)

Serve dressed with cheese, lettuce and onions on a hamburger bun.

**Haha...you can tell that I didn't use the buns that were on sale at Publix. I just checked out the ad, and those are tiny! I bought mine at Sam's ($1.78/8-pk) when I returned some formula for Emme. When you get to know your price points, its easier to see a deal and pick something up when you see it. I knew that the buns at Publix were 2-something so I grabbed the one's at Sam's while I was there.



Enjoy!



(adapted from Everyday Food)

Baked Spaghetti

I liked this recipe because it was a baked spaghetti that used ground beef. The only baked spaghetti's I've ever eaten have been with chicken. It has lots of vegetables in it too, which makes it a well rounded dish. I used whole wheat pasta and 98% fat free soup. You could also trim it up by using ground turkey. Clay even liked it. He just picked out the mushrooms, and said it was really good! So, even if you have picky eaters in the house, this is a great way to get them to eat some veggies. Serve it with a small side salad and garlic bread and you've got a great dinner! Dawn, the columnist from the Baldwin Register's Spice of Life, said she divided this into two 8 X 8 dishes and froze one for later! This recipe was featured in the same article with my Mom's Southern Pecan Cream Pie.



1 lb. ground beef (or turkey)
12 oz. spaghetti noodles
1 tablespoon butter
1 tablespoon olive oil
1 cup onion, diced
1 cup green pepper, diced
1 garlic clove, minced
1 8-oz. package mushrooms, sliced
1 can diced tomatoes, undrained
1 cup sliced olives
1 can Cream of Mushroom
1/4 cup water
2 cups shredded cheese
1/4 cup parmesan cheese
salt and pepper

Cook spaghetti noodles according to package directions. Drain and set aside. In a large saute pan, brown ground beef over medium heat. Drain off excess fat. Transfer cooked meat to a bowl and set aside.

In the same skillet, saute onion, pepper and garlic in olive oil and butter over medium heat for 4 minutes. Add the mushrooms and cook for another 8 minutes or until most of the liquid has cooked out of the mushrooms. Add the tomatoes, olives and ground beef. Season with salt and pepper. Simmer over low heat for 10 minutes.

Place half of spaghetti noodles in the bottom of a greased 13 X 9-inch baking dish. Top with half of the meat mixture and 1 cup shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over the mixture and lightly spread. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and lightly browned.




Enjoy!



(adapted from Kim Neal- Baldwin County Living Magazine)

French Dip Sandwich

Holy Moly this was good! I love a good French Dip and this did not disappoint! I took advantage of the great deal on the Oscar Mayer Roast Beef last week at Publix. If you feel like Martha, go ahead and cook your own roast. Me, not today! This is great for dinner or fix it for lunch during the weekend. Yum Yum Yum!




4 hoagie rolls
1 lb. roast beef, shaved or thinly sliced
4 slices muenster or swiss cheese
1/2 small onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 heaping teaspoon corn starch
2 cups beef broth
2 beef bullion cubes (optional, but intensifies the flavor)


Preheat the oven to 450 degrees. Split the hoagie rolls and lay out on a large baking sheet. Cover 4 top slices of the bread with cheese and toast all 8 halves in the oven for about 5 minutes, or until the cheese is melted and the bread is slightly toasted.

Meanwhile, in a small saucepan, heat olive oil and butter over medium heat. Add onion and saute until softened, about 3-5 minutes. Add the cornstarch and whisk for 1 minute. Gradually whisk in the beef broth. Add the bullion cubes and simmer over low heat until the bullion cubes dissolve.

Add the roast beef to the sauce and warm over low heat.

To assemble the sandwiches, divide the meat between the 4 bottom halves of the bread. Top with the cheesy tops. Divide the liquid between four small bowls for dunking.


Enjoy!



(adapted from Rachael Ray)

Creamy Taco Mac

This is an ode to those good 'ole childhood days of Hamburger Helper. Or maybe I should say good 'ole college days of Hamburger Helper, being that I never ate it until then! I will admit that I have a couple of boxes in the pantry for emergency dinner nights when I'm good with a bowl of cereal, but Clay must have meat. It does come in handy. I must say, though, that this tastes much butter and is not any more difficult to fix. All of the ingredients are sale staples and you should have most of everything in your pantry. I know I did. This is great for busy weeknight meals because its something the whole family can enjoy.



1 lb. ground beef or turkey
8-oz. short pasta (I used macaroni)
1 small onion, chopped
1 garlic clove, minced
1 14-oz. can diced tomatoes, drained
1 packet taco seasoning (check out this recipe!)
3-oz. cream cheese
1/2 cup sour cream
salt and pepper
shredded cheddar cheese (optional...I ran out)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain reserving 1/2 cup of pasta water. Set aside. *I forgot to reserve the pasta water, so I just substituted 1/2 cup chicken broth when it is needed later*

Meanwhile, in a large skillet or saute pan, cook the ground meat over medium-high heat until no longer pink. Drain off any excess fat. Add the chopped onion and garlic to the skillet and cook 5 minutes until the onion begins to soften. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water (chicken broth in my case). Continue to stir until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from heat and top with shredded cheese if desired.



Enjoy!



(adapted from Annie's Eats)

Taco Pasta Toss

I made this right before Easter, but forgot to post it! I love taco salads, as you know, and this is a lot like one. Only this one is served with noodles instead of chips. My husband wasn't sure if he was going to like it. He loved it! Put this one in the dinner rotation!



1 box penne noodles (preferably whole wheat)
1 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
1 packet taco seasoning (I only had fajita seasoning)
1/4 cup tomato paste
1-1/2 cups chicken broth
2 cups shredded cheese
2 plum tomatoes, seeded and shopped
1/4 head iceberg lettuce or chopped romaine lettuce

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.

While the pasta is cooking, heat a skillet and brown the beef over medium heat. Cook until no longer pink. Drain off excess fat. Add three-quarters of the onion, garlic and taco seasoning. Cook until the onion of softened, about 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the chicken broth.

Add the meat sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce. Add sour cream and olives like I did!

The only thing I regret is forgetting to put away the leftovers. I woke up to the pot still sitting on the stove! I was SO mad! UGH



Enjoy!


(adapted from Rachael Ray Magazine)

Bacon Cheeseburger Calzones

I don't know if I'm just tired, but I just can't think of an intro for this! This was good, but not fabulous. I enjoyed the Italian Sausage Calzones better. The recipe was pretty basic, so you could use additional ingredients to jazz it up a bit. My husband enjoyed it though. He just likes meat and cheese, so that's how I fixed it. Once I had my piece plated, I added mustard and pickle relish. Now, it really tastes like a cheeseburger! Play around with it, and come up with a version that your family enjoys. And if you haven't already, check out the other calzone recipe too. Yummy!



2 tubes pizza crust (I used thin crust)
1 lb. ground beef
1/2 small onion, finely chopped
1 tablespoon Worcestershire sauce
salt and pepper
4 slices bacon, sliced into 1/2" pieces
1 cup shredded cheese
ketchup
mustard (optional)
pickle relish (optional)

Preheat oven to 400 degrees. In a large skillet over medium-high heat, brown beef and onion. Drain off excess fat. In a separate skillet, cook bacon until crisp. Drain and combine with the beef mixture. Add the Worcestershire sauce and cheese and mix well. Season with salt and pepper.

Roll out one dough and top one half with half of the meat mixture. Top with additional shredded cheese if desired. Squeeze ketchup over the top (no more than 1/4 cup per calzone) Fold over to seal. Crimp edges with your fingers and transfer to a baking sheet. Repeat with other dough. This could be done carefully on the baking sheet so that the calzones don't have to be transferred (that's what I did).

Cut a slit in each calzone to vent. Brush with olive oil. Bake in a 400 degree oven for 20 minutes, or until golden brown.



Enjoy!


(adapted from Rachael Ray Magazine)

One Pot Beefy Rotini

Alright...so this was one of the ones that didn't turn out good. I've seen this written several times in magazines on the side column as a Ragu ad. El-Yucko. Don't waste your time. If you want to try it for its simplicity, use the chicken broth instead of the water. It tasted exactly like what it is: watered down tomato sauce pasta. It has potential though. It reminds me of a simpler version of One Pot Spaghetti and Meatballs. My opinion, just go for the meatball recipe. WAY more flavor and only a few additional ingredients.

Here's the recipe anyway, in case you want to try to improve it:

2 lb. ground beef
1 jar Ragu (the BIG one- 2 lb. 13 oz- I used 1-1/2 regular jars)
4 cups water (use chicken broth for more flavor)
1 lb. uncooked rotini pasta
2 cups shredded mozzarella cheese

Brown ground beef in 6-quart saucepot; drain. Stir in sauce and water. Bring to a boil. Stir in uncooked rotini; return to a boil. Reduce heat and cook, covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat; sprinkle with cheese. Let stand covered until cheese is melted.



(adapted from All You Magazine)

Santa Fe Soup

I love making soups because they're easy (one pot) and the leftovers always taste better the next day. Totally true with this soup. My Mom shared this recipe with me several years ago. I love it because most of the ingredients are pantry staples. Brown some meat, throw in some beans and seasonings and you're done! The flavors really come together the longer it simmers, but it can be ready in as little as 30 minutes. I got a late start tonight, so once it came together I simmered it for 20 minutes. And, boy was it good! I did change up the beans this time and just used what I had on hand from the Italian Sale at Publix a few weeks ago. Feel free to use what you have. You'll notice that this recipe calls for the beans not to be drained. So I added the beans and all of their juice. I also do not salt the soup because of the sodium in the beans. My sister-in-law makes this and she drains her beans. If you do drain them, add more chicken stock or water to get to the desired consistency. Either way, this soup is going to be great!



2 lbs. ground beef
1 onion, chopped
1 16-oz. can pinto beans
1 16-oz. can black beans
2 16-oz. can kidney beans
2 16-oz. can corn
2 cans Rotel
2 packages Hidden Valley Ranch Dressing Mix
1 package Taco Seasoning
2 cups water (I used chicken broth)

**Drain corn- NOT beans

Brown beef and onion in a large soup pot over medium high heat. Drain off excess fat. Add seasoning packets and stir. Add beans (do not drain), add corn (drained), add Rotel (do not drain), add water (or chicken stock). Stir to mix well. Bring to a boil, reduce heat to low, cover, and simmer at least 20 minutes.

Serve with shredded cheese, sour cream and Tostitos.

**I used 2 16-oz. cans black beans, 1 19-oz. can garbanzo beans, and 1 19-oz. can white beans




Enjoy!


(adapted from Sandy Sumlin)

Jennifer's Pasta Alfredo Bake

I had a lot of alfredo sauce that I bought the other week and wanted to find a new way to use it. My sister-in-law Jennifer shared this with me. Its a take on a ziti bake. Five ingredients and super easy. Not to mention, delicious! I have to credit Shelley with the cooking for this one though! She made this while I stood around and kept her company :) Thanks Shelley! I'll let the recipe speak for itself.



1 box penne noodles (we used Smart Taste)
1 jar alfredo sauce
1 lb. ground beef
1 jar spaghetti sauce
1-1/2 cups shredded cheese (we used Italian Blend)

Cook pasta according to package directions. Meanwhile, in a large skillet, brown ground beef over medium high heat. Drain off excess fat. Pour jar of spaghetti sauce over meat and heat through.

Drain pasta and return to pan. Pour in alfredo sauce and mix well. If it is too thick, you can thin it out with a splash of milk.

Spray a 9 X 13 inch baking dish. Spread a think layer of the meat sauce in the bottom. Top with the noodles and meat sauce in this order: noodles, meat, noodles, meat. Sprinkle with the cheese. Bake in a 350 degree oven for approximately 20 minutes until bubbly. Serve with garlic bread and salad.



Enjoy!


(adapted from Jennifer Ammons)

One Pot Spaghetti and Meatballs

This recipe turned out really yummy. Not a "stoup" like Rachael Ray's original recipe. Closer to a big bowl of spaghetti and meatballs. But, it all cooks in the same pot...hence the new name! Rachael Ray describes her "stoup" as thicker than a soup but thinner than a stew. I think I put too many noodles, which contributed to mine thickening up more. You can lessen that amount if you want to aim more for the "stoup" consistency. I like eating mine with a fork, so it worked out perfectly! I like having the carrots tucked in there too. Ella ate hers with no problem. Heck, even Clay ate them! This recipe makes good use of the spaghetti sauce, chicken broth, bread crumbs and parmesan cheese that has been on sale at Publix. I must confess though. My meat was not thawed when I got home, so I had to improvise and use frozen meatballs. If you have those in the freezer, go right on ahead. It makes this dish that much easier. I used 20, but I think you could throw a few more in there. If spaghetti is a favorite around your house, knock this one out. Its sure to be a crowd pleaser!



2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped (I used about 1 cup chopped baby carrots)
3 cloves garlic, minced
4 cups chicken broth (1 carton)
1 26-oz. jar spaghetti sauce (My Classico jar was 24 oz.)
2 8-oz. cans tomato sauce
1 lb. ground beef
1 large egg
1/3 cup bread crumbs
1/2 cup parmesan cheese, divided
salt and pepper
3/4 box spaghetti, broken into thirds (I used whole wheat)

In a large soup pot, combine the olive oil, onion, carrots and garlic and cook over medium-high heat for 5-7 minutes. Add the chicken broth, spaghetti sauce and tomato sauce. Cover and bring to a boil over medium-high heat.

In a large bowl, using a fork, combine the ground beef, egg, bread crumbs and 1/4 cup parmesan cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (will make about 16-20 meatballs). Simmer for 10 minutes.

**This is where you could make life easier and use frozen meatballs like I did!

Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Add in the additional 1/4 cup parmesan cheese and season with salt and pepper to taste. Its ready to serve now, but I covered it and reduced the heat to low and simmered probably another 15 minutes or so until we were ready to eat. Serve in bowls and top with additional parmesan cheese. We served ours with some Cole's Garlic Bread we got B1G1 at Publix a couple of weeks ago.



Enjoy!


(adapted from RachaelRayMag.com)

Fully Loaded Chili

I know I made chili last Saturday night, but it was a White Bean Chicken Chili. The one tonight was more traditional. It used a lot of the beans I stocked up on last week at Publix. Winn Dixie had ground beef this week for $1.99 lb. This also gives you something for your Tostitos that I know most of us have in the pantry. Crush some on top with the cheese and sour cream. Yummy. This chili is super simple and full of flavor. Definitely easy enough for a busy weeknight. I didn't get it going until 7:00. Once you get it all together it cooks in 30 minutes. So, make good use of that 30 minutes. I got my kitchen cleaned!



1 lb. ground beef
1 medium onion, chopped
1 green bell pepper, chopped (prices were too high for this today- omitted)
1-3/4 cup water
2 8-oz cans tomato sauce
1 can kidney beans (I used Bush's Chili Beans, undrained)
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 chili seasoning packet

Garnishes:
sour cream
shredded cheese
crushed Tostitos

In a large pot over medium heat, cook the beef, onion and pepper until meet is no longer pink; drain (This is when a baster works best for removing all of the fat).

Stir in the water, tomato sauce, beans and seasonings (you can add extra salt and pepper later if needed). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese, sour cream and crushed Tostitos.


Enjoy!


(adapted from Taste of Home)

Taco Filled Pasta Shells

Dawn Hoover, the columnist from Spice of Life, sent this recipe to me a couple of weeks ago. I knew it was definitely something that I wanted to make. Anything stuffed in a pasta shell has to be good! I think if I made this again, though, I would add more cream cheese. If your in the mood to try something different for dinner, give this one a try. I'll be warming up leftovers for lunch tomorrow!



Filling Ingredients:

1 lb. ground beef
1 envelope taco seasoning
2/3 cup water
1/2 cup salsa
1 can black beans, drained and rinsed
4-oz. cream cheese
1 box jumbo pasta shells (you'll only use about 16)

Additional Ingredients:

1 cup salsa
2 cups shredded cheese
1-1/2 cups crushed Tostitos (I omitted these)
1 cup sour cream (I ran out!)

In a large skillet, cook beef over medium-high heat until no longer pink; drain off any excess fat. Add taco seasoning, water, salsa and beans; cook over medium heat until thickened and most of the liquid has evaporated (about 10 minutes). Add the 4-oz. of cream cheese and stir until melted. Remove from heat.

Meanwhile, cook pasta shells according to package directions; drain. Toss with a little olive oil or butter to keep from sticking together.

Fill each pasta shell with a heaping tablespoon of meat mixture (I just used the one from my silverware drawer). You should be able to fill about 16. Spoon 1/2 cup salsa in the bottom of a 9-inch baking dish. Top with filled shells. Pour the other 1/2 cup salsa over the top, cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses. Bake uncovered 15 minutes longer or until heated through. Sprinkle with crushed chips. Serve with sour cream and extra salsa. Throw on some shredded lettuce or green onions if you feel like you need some green :) Serve with some rice, corn or beans.





Enjoy!



(adapted from Taste of Home- originally sent to me by Dawn Hoover)

Avocado-Stuffed Sliders

These sliders would be great to make on Super Bowl Sunday. The avocado inside is such a nice surprise. Tamara's has a burger with bacon and avocado and I just love it! So much cheaper though to be able to recreate it at home. Publix has Hass Avocados 2/$1 this week, and Smithfield Bacon is B1G1. These would be great on the grill. The weather is bad, so I cooked them in a skillet like the original recipe said. Next time I will do them outside. These were so yummy. I will definitely make this again.




8 2-inch dinner rolls
1 lb. ground beef
1 garlic clove, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, cubed
bacon, optional
cheese, optional
ketchup, optional
mustard, optional

In a large bowl combine ground beef, garlic, Worcestershire sauce and salt & pepper. Form into 8 2-inch balls. Cut avocado into cubes. Press an avocado cube into each ball and shape into patties (I didn't even use half of the avocado).

Cook in a skillet over medium high heat until cooked through, about 7 minutes. Split the rolls and assemble the sliders with the patties and desired condiments.


Enjoy!


(adapted from Rachael Ray Magazine)

Ranch Sour Cream Flatbread Tacos

I know we all stocked up on the Hidden Valley Ranch Dressing while it was B1G1 this week. I also stocked up on the Pillsbury Biscuits, so when I saw this recipe in Taste of Home I knew I had to give it a whirl. Its the same basic concept as my other "taco" dishes, but I LOVED the idea of using the biscuits to make flatbread. It was so yummy!



1/2 cup sour cream
1/4 cup Ranch Dressing
1 lb. ground beef
1 15-oz can black beans (or pinto beans)
1 envelope taco seasoning
1 cup salsa (or one can diced tomatoes, undrained)
1 tube large refrigerated biscuits (8)

Toppings:
Shredded Cheese
Shredded Lettuce
Extra Salsa
Sliced Olives
Avacado with Lime (Yum)

In a small bowl, combine the sour cream and ranch dressing. Chill until ready to serve.

In a large skillet, cook beef over medium heat until no longer pink; drain off any excess fat. Add the beans (drained) salsa and taco seasoning. Heat through. Cover and simmer over low.

Meanwhile, roll out each biscuit into a 6-inch circle. In a small non-stick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown. Keep warm in a 200 degree oven. Work with these one at a time. Roll one out and put in the skillet. While that one is cooking roll the other one out. Roll them out as thin as you can. You want them to cover the bottom of your small skillet.



Yes, you are looking at that picture right. I, for some reason, do not own a rolling pin. I deconstruct my paper towel holder when I need to roll something out! It gets the job done!

To serve, spread each flatbread with 1 tablespoon ranch sour cream; top with 1/4 cup meat mixture. Sprinkle with desired toppings. You can even leave them flat and build almost like a pizza.



Enjoy!


(adapted from Taste of Home)

Lasagna Roll-ups

Sometimes I get tired of the same pasta-noodles-cheese combinations. I did this one a few years back, and to be honest, I've kind of forgotten about it! It is a little more time consuming than just a regular noodle-sauce-pasta-in-the-oven-dish, but it is so worth the extra prep work. I love ricotta cheese, and the parsley gives it a slight burst of freshness. A "bunch" of parsley was $.88 at Wal-mart the other day. So its nothing that will break your wallet. Of course, if you don't have any, its perfectly fine without it. I think most of you probably have your own version of this. Let me know how you do yours! And if you want to go for a change, try this one next time!



9-12 lasagna noodles
1 lb. ground beef
1 regular sized jar spaghetti sauce (plus 1-1/2 cups extra)
1 15-oz. ricotta cheese
3 cups shredded cheese (mozzarella or Italian blend)
1 tablespoon Italian flat leaf parsley, finely chopped
salt and pepper

Cook pasta according to package directions. Lay out on a work surface to cool when done. You might want to drizzle them with a little olive oil or spray with a butter flavored cooking spray (that's what I did).

Meanwhile, brown the beef in a skillet over medium heat until brown, breaking up the bigger pieces with a wooden spoon. Drain off excess fat (I use a baster for this most of the time). Pour 1/2 cup sauce in the bottom of a 9- inch baking dish. Pour the rest of the sauce in the meat. Simmer over low about 5 minutes.

In a large bowl, mix ricotta cheese, 2 cups shredded mozzarella, 1 tablespoon chopped parsley and salt and pepper (to taste). Mix well.

Lay out a lasagna noodle. Spread approximately 2 tablespoons of the cheese mixture over noodle. Top with approximately 2 tablespoons of meat. Gently roll up and place on top of sauce in baking dish. Repeat until your dish is full. My dish held 9 lasagna rolls. Top with any meat that is left. Pour an additional 1-1/2 cups sauce over lasagna rolls. Top with 1 cup of shredded mozzarella cheese (or more if you feel adventurous!)

Bake in a 400 degree oven for 30 minutes or until bubbly. Serve with salad and breadsticks.


Enjoy!

Taco Chili Mac

Wowzers! What a nice combination this dish delivers! I wanted seconds, but I was so full from eating Chocolate Chunk Oatmeal Cookies all afternoon, I couldn't swallow another bite. I don't know why I haven't made this sooner. I've been carrying it around for no telling how long in my binder. My Mimi serves her chili over macaroni noodles, so I thought it would be nice to do the same here. This gives a Mexican twist to the original Chili Mac, and oh what a nice twist it is! This week Publix has their carrots, onions, ground beef and salsa on sale. Winn Dixie had their Old El Paso taco seasoning and Ronzoni Smart Taste B1G1 last week. This is warm and comforting and a nice change for your regular dinner menu. You have GOT to try this one!



1 lb. ground beef (or turkey)
1 clove garlic, minced
1 cup onion, diced
1 cup carrot, diced
1 cup corn kernels
1 can black beans, drained
1-1/2 cups tomato sauce (see below for my substitution)
1-1/2 cups salsa
1 packet taco seasoning
1 box pasta (I used elbow noodles)

Cook ground beef in a large skillet over medium high heat until no longer pink. Drain excess fat. Add onions, carrots and garlic and cook for about 5 minutes, or until vegetables have softened. Stir in tomato sauce, salsa, corn, beans and taco seasoning packet. Bring mixture to a boil. Reduce heat and simmer for 15 minutes, stirring occassionally. (**I did not have any tomato sauce, so I used the leftover tomato paste I used for the Italian Sausage Penne Bake. Use 3/4 cup tomato paste and mix with 1 cup water).

Meanwhile, cook pasta according to package directions. Drain well.

On a plate or bowl, lay down a bed of noodles. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese. Serve immediatley.


Enjoy!


(adapted from Taste of Home)

Taco Salad

My Mom and Dad got me started on these. This dinner is a staple in their house. It is so quick to pull together for a weeknight meal, and you only have the one pot to clean. It uses my recipe for Taco Meat that I used in the Corn and Black Bean Burritos. And don't forget to make a little extra to use for Taco Puffs another night! This week Publix has their Tostitos chips B1G1. I have the beans, meat and cheese leftover from previous weeks' sales. The corn I put in the meat was what I had leftover from the Corn Muffins last night. Buy ground beef when it is on sale and put it in the freezer in 1 lb. portions. I take mine out the freezer when I'm ready to cook. Place it in a skillet frozen, cover it with a lid and cook over medium. Flip occassionally and scrape off the meat as it browns. Crumble with the back of a wooden spoon. Works every time!



Taco Meat: (for 4-6 taco salads)

1 lb. ground beef
1/4 cup taco seasoning
2/3 cup water
1 can black beans, drained and rinsed
1/2 can corn, drained (optional)
3/4 cup salsa


Taco Salad:

Taco Meat
Tostitos Corn Chips
Shredded Cheese
Iceburg Lettuce, chopped
Sour Cream
Salsa
Avacado+ Lime (optional)

Brown the meat in a large skillet over medium high heat until no longer pink. Drain off excess fat and return to pan. Stir in taco seasoning and water. Cook over medium heat about 3-5 minutes. Add in the beans, corn and salsa. Cook for another 3-5 minutes over medium heat, or until most of the liquid is absorbed. Cover and simmer over low heat for at least 15 minutes. This really allows the flavors to combine.

Take a handful of chips and put in the bottom of a plate or large pasta bowl and crush with your fingers. This makes the "bed" for the salad. Top with taco meat, cheese, lettuce, sour cream and then salsa. If you have avocado on hand, chop it up with a squeeze of lime juice and put on top of the salad. So good!


Enjoy!


Thanks Mom!

Easy Stuffed Shells

I love quick, easy, family-friendly meals. This was was a crowd pleaser. It has been hard to get Ella to eat anything of substance lately, and she loved the meatballs in this! I had some meatballs in my freezer, but Publix did have some on sale this week. Prego pasta sauce is also B1G1. If some of you saw the article in the paper several weeks ago, this recipe was featured. I didn't take the time to thaw the meatballs this time. I also put an 8-oz. can of tomato sauce in the bottom of the dish instead of the spaghetti sauce. I put the whole 26-oz. jar on top (and if you get the big Prego jar on sale this week, by all means put more sauce!) I also changed up the cheese. I had some colby jack opened and also used some sharp white cheddar. We love cheese, so I always have lots of different ones on hand. Oh, and something else worth mentioning, Winn Dixie has their 8-oz. blocks of Kraft cheese on sale B1G1 for $2.99. If you use it with the COUPON HERE you can get each block for $1.00!



1 12-oz package jumbo shells
1 26-oz. jar spaghetti sauce
1 8-oz. can tomato sauce (or extra spaghetti sauce)
36 frozen cooked Italian meatballs, thawed (I kept mine frozen)
2 cups shredded mozzarella (or whatever you have on hand)
Parmesan Cheese

Cook pasta shells according to package directions, cooking until they're al dente. Drain and rinse under cold water. Place tomato sauce or 1/2 cup extra spaghetti sauce in a greased 13X9 baking dish. Place a meatball in each pasta shell; transfer to prepared baking dish. Top with the jar of spaghetti sauce and sprinkle with cheese.

Cover and bake at 350 degrees for 35 minutes (45 minutes if frozen). Uncover; bake 10 minutes (20 if frozen) or until bubbly and cheese is melted. Serve sprinkled with parmesan cheese.



Enjoy!