Mexican Stuffed Shells

The kids loved this dish.  I served it with chips, salsa and queso with a salad. Not a good photo at all, my apologies. I was in a hurry, apparently.

~Recipe~

1 lb. ground beef *I use turkey*

1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
2 cups shredded colby jack cheese or just cheddar
3 green onions
Sour cream

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. 

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any toppings you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa. A great dish and I will make it again! Enjoy~

Lemon Garlic Linguini with Mascarpone and Shrimp

YUMMMMMMY!! This is so good and can be thrown together in a snap. It tastes like it comes from a restaurant and looks kinda like it, too.

~Recipe~

1 lb linguini, cooked and 1/2 cup pasta water reserved
1 1/2 tsp lemon zest, divided
juice of 1 lemon
1 lb deveined, peeled shrimp
black pepper
3 garlic cloves thinly sliced
1 small shallot, sliced and chopped
1/4 tsp red pepper flakes
1/4 cup dry white wine
1/2 c mascarpone cheese
2 Tbsp chopped basil

Pat the shrimp dry after rinsing we..  Toss the shrimp with 1/2 lemon zest and 1/4 tsp salt and 1/4 tsp pepper.  In a large skittle, med-hi, melt butter until the bubbling subsides.  ADd shallot, garlic and red pepper flakes and cook, stir all the time, until garlic is JUST turning brown, about 1 minute.  Add shrimp and cook 1 min 30 sec and turn over, reduce to med heat and add wine and 1/2 lemon juice.  Bring this lovely mix to a boil and add the mascarpone cheese and reserved pasta water then add in the cooked linguini and toss to coat all the noodles.  Cook for 1-2 minutes until the sauce thickens.  Mix in the rest of the zest, juice and basil.  Season with salt and pepper and a little parmesan cheese.  DEVOUR! Enjoy~

Philly Cheesesteak Sloppies

Easy and YUMMY!! I made these for the kids a few weeks ago and they were a hit and then we had a TON of boys here the other night so I threw these together and they were eaten in a hurry.

~Recipe~

1 Tbsp olive oil
1 lb ground beef*I use turkey* and I added 2 additional pounds because I had a few extras to feed
1 medium onion, chopped
1 green pepper, chopped
2 Tbsp steak sauce*I used A-1*
1 cup beef stock
salt and pepper to taste
Dinner rolls
1 Tbsp butter
1 Tbsp flour
1 cup whole milk
1 cup shredded provolone

In a large pan heat the oil~ over med-high heat. Add the ground meat and brown for about 5-6 minutes.  Add the chopped veggies and cook about 3-4 minutes, until they are tender. Stir in the A1 sauce and the beef stock, sprinkle  in the salt and pepper and bring to a bubble and let simmer and cook for about 3 minutes.  Spit open the rolls and scoop the insides out, toast under the broiler.
Melt the butter in a medium pot over med-high heat.  Stir in the flour and cook 1 minute, whisk the milk in slowly and bring to a boil. Let this cook until think about 2 minutes.  Take off the heat and stir in the cheese and let it melt.  To serve place the meat on the buns and top with the cheese....YUM!!! Easy an sooo delish! Enjoy~

Penne Bolognese

I will admit that this is not the prettiest of dishes but it tasted so good.  Pasta is a sure hit here and this was a definite hit.  Tony, who refuses to eat left overs most of the time, ate this the next day for lunch and said it was even better the next day, if possible! I will make this again for sure! IT has a few ingredients in it that are not traditional Italian ingredients and that worried me.  They all worked together and you can taste ALL the ingredients.  IT has so many layers of flavor.  Very impressed with this recipe!

~Recipe~
1 pound of minced beef *I used turkey*
1 box of penne boiled in salt water according to directions.  When it is al dente drain the water out and give it a splash of olive oil after you drain it so it won't stick together.
4 cloves garlic thinly sliced
4 red chiles, chopped
5 large ripe tomatoes, skinned and chopped
2 tsp brown sugar
2 tsp salt
juice of 1 lime
2 tsp dried basil
1 tsp red chili flakes
1 tsp cumin
grated cheddar cheese * I used 1 1/2 cups*
1 Tbsp butter
Parmesan cheese

Add 2 Tbsp olive oil to  a large sauce pan and add the garlic and red chilis.  Saute for 3-4 minutes until the garlic is browning, watch it carefully! Add the meat and cook about 10 minutes until it is completely done. Lower the heat and add the tomatoes, spices, lime juice and sugar.  ADd 3 Tbsp water and mix all together.  Cook until the tomatoes become soft.  Cover teh meat with a little bit more water and close the lid and allow it to cook and simmer on low heat.  You can decide how chunky or reduced you like it, we like it a little chunky.  I let it simmer for about 25 minutes. Add the cooked pasta to the sauce and stir it together, add the butter and cheddar cheese and mix well.  Top with parm cheese and DEVOUR!! Enjoy~

Mac 'n cheese with kielbasa and dijon mustard

Mmmm mmmm cheesy comfort food! This was a great week night meal.  I think I would 1/2 the caraway seeds next time and add more sausage.  It is a little time consuming but it is worth it in the end.  The steps are many but the taste is outstanding!

~Recipe~
Topping~
1 1/2 cups bread crumbs(pulse in a food processor or use pre made ones, I like fresh better)
2 Tbsp fresh parsley
2 Tbsp unsalted butter
salt and pepper to taste
Mix all together and set aside

Cook 8 ounces of elbow macaroni and drain, set aside

 1 Tbsp olive oil
12 ounces of kielbasa cut into rounds
Brown and drain on a paper towel

Melt 2 Tbsp unsalted butter in the same pot as the sausage was browned in
2 Tbsp shallots, minced
1 Tbsp caraway seeds**I would not use this much again**
Cook for 3 minutes until the seeds are toasted

Whisk in~
2 Tbsp flour and cover the shallots, cook 1 minute.
Add~
2 1/2 whole milk then whisk and cook 5-8 minutes until it is thick.  Reduce heat to low and Add
1 cup shredded Gouda and
1 cup shredded Gruyere by the handful and make sure it melts all the way before adding more.

Stir in~ 3 Tbsp dijon mustard and 1 Tbsp Worcestershire sauce
Add the sausage and pasta and stir well.  Put in a 2 quart baking dish that is greased.  Sprinkle the crumbs over the mac and bake for 20 minutes at 400 degrees til bubbly! Let stand 5 minutes before serving!
Enjoy~

Oven Roast

I  am a fan of crock pot roasts...easy and the clean up is a snap.  I came across this recipe and tried it.  It was good but I will make some changes next time.

~Recipe~
3-5 pound beef roast *I used chuck*
kosher salt and pepper *I used sea salt*
2 cups of beef broth

Season the roast with the salt and pepper and sear in a hot pan until all sides are browned.  Place chuck in a roasting pan and cover with foil. Bake at 275 degrees for around 3-4 hours.  I placed carrots, onions, garlic and potatoes around the roast and they cooked nicely! Enjoy~

Roasted Rosemary Pork with Asparagus

Christmas Eve dinner was new for us this year.  We are usually with family and this year we were just 4 of us, so we embarked on new traditions.  This pork was awesome! We voted that it will be our new menu!

~Recipe~
3 large garlic cloves, minced
4 tsp fresh rosemary, chopped
1/2 tsp salt
1/2 fresh ground pepper
3 Tbsp olive oil
2 Tbsp dijon mustard
2 Tbsp fresh lemon juice
1 center cut pork loin, 5 pounds
2 pounds fresh asparagus, trimmed and blanched

Preheat oven to 400 degrees.  Mix garlic, rosemary, salt, pepper, olive oil, mustard and lemon juice in a small bowl, reserve 1 Tbsp of this mixture for the asparagus.  Spread the rest of the mixture over the fat side of the pork.  Place pork, fat side up, on a wire rack in a roasting pan.  Place it in the oven and immediately turn the oven to 325 degrees and cook uncovered 2 hours.  Toss the asparagus with the garlic mixture. Arrange it around the pork loin and cook uncovered 15-20 minute. Serve and enjoy~

Linguine with Classic Meat Sauce

I made this when my mom was in Texas.  We love Italian food and this was so easy to whip up after a day of shopping. Serve it with a salad and garlic bread, super easy!I don't have a picture....oops....

~Recipe~
1 pound of ground turkey, chuck or sirloin*I always use turkey*
3 garlic cloves, minced
1 large shallot, minced
red wine*any kind*
28 ounce can of crushed tomatoes
15 ounces of tomato sauce
salt and pepper to taste
pinch of red pepper flakes
linguine noodles, cooked and drained
fresh basil for the top, if you choose
Parmesan cheese

Heat the olive oil in a large pan over med-hi heat.  Cook the shallots until clear and add the garlic and cook for 1 minute.  Add the meat until browned, season with salt and pepper and red pepper flakes.  Add the tomato sauce and crushed tomatoes and a splash of red wine. Cover and turn heat to low and simmer for 15-20 minutes at least. Pour sauce over the noodles and sprinkle parmesan cheese and basil over the top. Enjoy~

Beef Taco Rice with Refried Beans

I threw this together last night as we had a lazy. at. home. Sunday.  It was nice...until I realized we had lazed the day away by the pool and it was dinner time! I have made it before and the kids really enjoyed it.  They enjoyed it so much that they dug into it and it was gone before I realized I did not have picture...so....you get the tortilla part of the taco! :)  I have a growing teen boy and if there is food that is not guarded....there is no. more. food.  When did this happen?

~Recipe~
4 cups water
1 cup chopped green pepper(all I had was red, so that is what I used)
1 c chopped onion(Brenn will not eat onions so I minced about 1/4 cup and threw that in)
1/4 tsp salt
1/4 tsp  pepper
1 pkg taco seasoning_divided
4 cups uncooked rice
2 small 8 ounce can tomato sauce
1 lb hamburger(as you know I do  not use ground beef....I use ground turkey)
1 can refried beans
shredded cheese

Preheat oven to 350 degrees
Combine 1st five ingredients and add 1/2 of that taco seasoning-boil- remove from heat. Add rice and stir and cover.  Let this stand for 5 minutes.  Stir in the tomato sauce.  Cook meat, drain and add remaining taco seasoning to the meat. Spray the 9x13 pan with cooking spray and layer 1/2 rice then spread the refried beans(I always warm these on the stove to make sure they will spread well), top with the meat then 1/2 cheese.  Finish with the rest of the rice and they rest of the cheese.  Bake 10 minutes or until the cheese melts.  I serve with tortillas, sour cream, avocados, chips, salsa and Enjoy!

Buffalo Chicken Mac and Cheese

WOW! Clash of yumminess! 2 great foods come together and make a delish dish! It is definitely NOT fat free....it IS rich and filling.  It takes a while and a whole lots of pans to get this in the oven but it is well worth it.

~Recipe~

7 tablespoons unsalted butter

1 pound elbow macaroni or rotini
1 small onion, finely chopped 
2 stalks celery, finely chopped 
3 cups shredded rotisserie chicken or cooked chicken
2 cloves garlic, minced 
3/4 cup Buffalo wing sauce 
2 tablespoons  flour 
2 teaspoons dry mustard 
2 1/2 cups half-and-half 
1 pound yellow sharp cheddar cheese, shredded
8 ounces gouda, shredded 
2/3 cup sour cream 
1 cup panko breadcrumbs  
1/2 cup crumbled blue cheese 
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. 
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. 
Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and gouda, then whisk in the sour cream until smooth. 
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley**This is incredible! I will make this topping on a few different dishes**. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before ENJOY~

Enough to share

This pasta dish is so easy and makes a lot.  The original recipe is titled Friendship Casserole because there is enough for 2 casseroles and you can share! My kids love it! The recipe is for 2 9x13 pans....I make about 3/4 of the recipe below and it is a hearty dinner.

~Recipe~
2 lbs ground beef**I use turkey**
1 48 once jar of prepared spaghetti sauce*I used home made sauce that was in the freezer*
2 Tbsp sugar
1 16 ounce pkg egg noodle
1/2 cup butter
 1/2 minced onion
2 cloves garlic minced
1/2 cup Parmesan cheese
12 ounces mozzarella cheese

Preheat the oven to 350 degrees.  Brown meat, garlic and onion and drain extra fat.  Add sauce and sugar to the meat, simmer for 20 minutes.  Cook noodles and drain, toss with butter ad Parmesan cheese.  Spray 2 9x13 pans with cooking spray.  Pour 1/2 sauce then layer the noodles and rest of the sauce and top with mozzarella cheese.  Cover with foil and bake for 45 minutes.  YUM! Enjoy~

Shrimp Enchiladas

These were so good, Brooklyn and I thought...Tony is not a fan of hot shrimp so they were  not his favorite.  I will double the recipe next time because it only made 6. I will also make them spicier.  They lacked a kick. I served them with chopped avacados, Mexican crema, sour cream, hot sauce and then refried beans, queso, chips and guac.  to go with them. YUM!

~Recipe~
*adapted from Annie's Eats*
Remember to double this is you are making food for more than 4 people

3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper**use more**
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
6 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomato, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat.  Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute.  Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer.  Remove to a plate with a slotted spoon and set aside.  When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. **I recommend this**

Melt the remaining butter in the pan.  Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes.  Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds.  Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan.  Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat.  Stir in the sour cream, half of the shredded cheese, and the tomatoes.  Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted. **This is where I would taste it and add some serrano pepper or some heat**

Preheat the oven to 350 degrees F.  Grease a 9 x 13-inch baking dish.  Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla.  Sprinkle lightly with some of the reserved cheese.  Roll the tortilla tightly around the filling and place seam side-down in the  prepared baking dish.  Repeat with the remaining filling, tortillas and cheese.  Spray the tops of the finished assembled tortillas lightly with cooking spray.  Bake uncovered for about 30-35 minutes, until lightly browned.  Let cool at least 5-10 minutes before serving. It is a good base recipe...add to it and play with it!! Enjoy~

Korean Beef with Cilantro Sauce

This marinade was outstanding! I cannot wait to use it again! YUM-O! I was not a huge fan of the sauce, but I will try it again with less cilantro.  I am a cilantro fan so I was surprised that this had too much.

~Recipe~
This calls for at least 1 hour of refrigeration.  I usually marinade at least 4 hours.
3/4 cup soy sauce
3 Tbsp sugar
2 Tbsp sherry vinegar
1 1/2 Tbsp sesame oil
1 1/2 Tbsp minced garlic
1 tsp red pepper flakes
4 boneless strip steaks
Combine all ingredients in a re-sealable plastic bag and add the steak to it.  Marinate for at least 1 hour. Grill until desired doneness.

Cilantro sauce
3/4 cup loosely packed cilantro
1/3 cup olive oil
3 Tbsp sesame oil
1 Tbsp fresh lime juice
1 1/2 teaspoons minced garlic
1 tsp minced seeded serrano chile
Combine in a bowl and whisk well. Serve with the strip steaks!
Enjoy~

Ragu ala Bolognese

Holy Goodness!! This was really good. I. Mean. Reeeeeallly.  Reeeeallly.  GOOD! A definite keeper! It takes a few minutes to get all the goodies chopped and cooked then it just simmers for 2 hours...add to spaghetti noodles and Presto! A terrific dish!

~Recipe~
"some" extra virgin olive oil
1/2 onion finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
1/2 pound minced ground beef**I used turkey**
2 ounces finely minced prosciutto crudo or bacon**I used prosciutto**
1/2 cup red wine
1 large can crushed tomatoes**I used a good quality**
salt and pepper to taste
1 pound spaghetti

Heat olive oil in a large sauce pan over medium heat.  Saute onion, carrot and celery until soft. Add meat and prosciutto.  Pour in the red wine and cook until it is evaporated.  Add tomatoes and season with salt and pepper and simmer for 2 hours.  Cook spaghetti and and stir the sauce into the cooked pasta.  This is a great dish! Enjoy~

Slow Cooker Swiss Steak

Eh....not what I thought this would be! But it was cold out and I wanted to use the slow cooker.  It was too tomatoey for us.  I will pass it on and you can decide for yourselves!

~Recipe~
2 Tbsp oil
2 lbs of beef round steak cut into serving pieces
1/2 cup flour
4 potatoes peeled and quartered
5 carrots sliced
2 onions sliced
1/2 tsp salt
1/2 tsp pepper
1 14 1/2 ounce can diced tomatoes
1 8 ounce can of tomato sauce
Heat the oil in a skillet and coat the steak in the flour and brown in the oil.  Remove the steak from the skillet and drain.  Place the potatoes, carrots and onion in the bottom of the slow cooker.  Place the steak on top of the veggies and sprinkle with salt and pepper.  Pour the tomatoes and tomato sauce over the meat.  Cook on low for 10 hours. Enjoy~

Chicken and Asparagus in White Wine Sauce

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  • I came across this recipe in an old issue(from 2007) of Cooking Light! I love to make asparagus and I found some great spears, tops only, really tender and YUMMY! I thought this would be fabulous. MY only complaint is that it did not keep well.  Tony was a little late from the airport and his asparagus wasn't as good as ours was when he ate it.  But the kids and I really enjoyed it!
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  • ~Recipe~
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  butter
  • 1/2  cup  all-purpose flour
  • 1/2  cup  dry white wine
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 2  garlic cloves, minced
  • 1  pound  asparagus spears, trimmed
  • 2  tablespoons  chopped fresh parsley
  • 1  tablespoon  fresh lemon juice
  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

  Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken. I served it with broiled garlic bread and it was great! Enjoy~

  

  
  

  
  

Pulled Pork Sandwiches

Pulled pork sandwiches were a hit! It was a hearty meal and I added melted cheese to the top of the pork and everyone gobbled them up!  I knew we would have a busy day soI threw the pork loin in the crock pot about 11 and let it cook wile we were out and came home to finish it up...easy and great!

3 lb pork loin or shoulder roast
kosher salt and pepper
2 Tbsp canola oil
1 yellow onion, chopped
1 clove garlic, minced
1/2 cup chicken broth
2 cups BBQ sauce**I used Stubbs**
3 Tbsp yellow mustard
1/4 cup honey

Sprinkle the pork with salt and pepper. In a large saute pan over med-high heat warm the oil and add the pork and turn so all sides are browned. Remove and put the roast in crock pot.  Add the onion and saute until softened and add the garlic and cook an additional minute.  Add the broth and season with salt and pepper.  Add the broth mixture to the crock pot.  Cover and cook on low until the pork is tender, about 6-8 hours.  Shred the pork with 2 forks and add the honey, BBQ and mustard, mix well and continue to cook (on high) for about 30 minutes until the sauce is thickened and blended.  Serve on toasted buns*I added cheese to ours** YUM! DE-lish! Enjoy~

Seafood Mac and Cheese

My favorite market has different 'festivals' at different times of the year.  This focus was on cheese.  It was called Hail to the Cheese.  YUM! I am a cheese addict.  I went wild and picked up several recipes.  I could not wait to try this recipe.  It got a double thumbs up from the kids and Tony is not a fan of hot shrimp so he was indifferent about it. I did not get a photo as we ate in a rush...so you get Mr. Lobster here.  He smiled for his picture, as you can see...

~Recipe~

Coarse salt and ground pepper

1 pound elbow macaroni

1/4 medium onion, finely chopped

1/3 cup all-purpose flour

1/8 tsp ground nutmeg

1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, **I did not nor would I ever use crawfish.  EW, just my opinion...but YUCK**

4 cups (1 pound) mixed grated cheeses, such as Parmesan, chedder, swiss, and fontina

1/2 cup panko breadcrumbs

1/2 tsp Creole seasoning

6 Tbsp butter

1 clove garlic, minced

3 cup whole milk Preheat oven to 400. In a large pot of boiling water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.  While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melter butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stiring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.  Remove pan from heat. Fold in seafood, macaroni, and cheese; tranfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. Mmm mmm Good!! Enjoy~

Burrito Casserole

This recipe came off the package of Lawry's Chimichurri Burrito seasoning.  It was gone the night I made it.  It is so easy and everyone has 2 helpings.  I made a double recipe and am glad I did! I did freeze 2 for Britt to take back to college with her but the rest were gone!

~Recipe~
1 lb  ground beef**I used ground turkey**
1 15 ounce can black beans, rinsed and drained
1 8 ounce can of tomato sauce
1 1/2 cup water
1 1.4 ounce package Lawry's Chimichurri Burrito seasoning
8 flour tortillas
1 1/2 cups shredded Mexican cheese

Brown the meat, add salt and pepper. Drain off the fat and add the rinsed and drained beans.  In a small mixing bowl mix the water, tomato sauce and Chimichurri seasoning.  Pour 1 cup of the sauce in with the meat and beans, mix well. Fill the tortillas with the mixture.  Roll the tortilla up and put, seam side down, in a greased 9 x 13 baking dish. Pour the rest of the sauce over the top and put the cheese on top of that.  Bake at 350 degrees for 15 minutes or until it is heated through and cheese is melted. Garnish with all the yummy Mexican fixin's! Enjoy~

Garlic Cheddar Chicken

This has been a go-to recipe for my family for a couple of years.  It is easy and fast. Make sure you pound the chicken...I tried to do a fast job and it is not as good...AT ALL! :)

~Recipe~

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin!!!!!
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  1. Preheat oven to 350 degrees F .
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  1. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
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  1. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
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  1. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  
  

  1. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Enjoy!