Beef Ole

This recipe is one that my grandma makes, she clipped this recipe from a newspaper years ago.  IT is always a must have when I visit.  No one can make it like she does!

1lb Ground Beef

1 cup Water
1 pack Lawry’s Spaghetti Sauce mix
½ teaspoon Chili Powder
1 (8-oz) tomato sauce
Fritos Corn Chips
Tortilla Chips

Plus your favorit toppings.

Brown beef. Add seasonings, water, and sauce. Simmer uncovered 30 minutes until sauce thickens. Serve on a bed of Fritos and tortilla chips crumbled together. Top with shredded lettuce, diced tomatoes, and grated cheese. Salsa, sour cream and olives are a must in our home as well.

Pesto Chicken Pizza

I guess with pizza, this is more of a topping suggestion or theory than an actual recipe. But it was delicious and I thought I should share. Sorry I didn't take pictures, it didn't last that long!
I put jarred pesto, fresh mozerella, fresh tomatoes and shredded chicken on top of my favorite (aka store bought) pizza crust. It was DELICIOUS (and green for St. Patty's Day)!!!! I might have skipped the chicken if my husband ate tomatoes... but the chicken was for him, and it actually made the pizza more filling, so that worked.
As a suggestion, if you like pesto at all, I would buy it at Costco, where it is about 1/4 the price as the regular grocery store, but you will have so much left over. Anyways, it was a good alternative to the regular pizza sauce, and was a little lighter than a standard pepperoni pizza.

Brittany's Enchiladas

1 Can Costco Chicken (drained & shredded)

1 Can (16 oz) Refried Beans

Flour Tortillas (soft taco size)

Shredded Mozzarella Cheese

1 Can (28oz) Las Palmas Green Chile Enchilada Sauce

Preheat Oven to 350*. Spray a 9x13 pan.

Place the shredded chicken and the refried beans in a sauce pan. Warm the chicken and the refried beans over the stove top until mixed well and warm. Spread a small amount of chicken & bean mixture onto tortilla. Top with a small amount of shredded cheeses. Roll up and place in 9x13 pan. Continue rolling up tortillas. (I can usually make 8 to 10 enchiladas). Open enchilada sauce and pour all over the enchiladas. Top with more shredded cheese. Bake for 30 minutes. Serve with Rice & sour cream.

Note: If I want to make a few more enchiladas I will add more refried beans to the chicken.

Mexican Lasagna

9 Lasagna noodles (Cooked and drained)
1 lb. Hamburger
1 clove garlic
1 can refried beans
1 can sliced olives (drained)
1 can Rotel diced tomatoes
Shredded cheese (Cheddar, Mozzarella, Mix..)

Brown hamburger meat with garlic. Drain. Mix olives, refried beans, and tomatoes with hamburger. Spray 9x13 pan. Layer with Noodles, meat mix and cheese (3x). Top with cheese. Bake at 350* for 30 minutes or until bubbly and brown on top.

Fondue Recipe

I don't know the official name, but as it took my mother-in-law and I a while to find this in our time of need, it is going on the website so I will be able to locate it next time. Also, as a note, it says to cube all the cheese, but I shredded mine instead, it melted fabulously...

6 Tbs Butter
3 Tbs Flour
1/4 c Kirschwasser
1 c Whole Milk
3 oz Emmenthaler or any other type Swiss Cheese, cubed
3 oz Gruyere Cheese, cubed
3 oz Raclette Cheese, cubed
3 oz creamy Blue Cheese or Fontina, cubed (I used Fontina, it is more mild than the Blue)

Melt the butter in a heavy, large saucepan over medium low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is creamy and bubbling. Slowly whisk in the Kirshwasser. Whisk in the milk. Bring the sauce to a gentle simmer.

Slowly add all the cheese, stirring until the cheese has melted and the mixture is smooth (you may have to add more milk if it gets too thick).

Transfer to the fondue pot.

Now it says to serve with crusty french bread, torn into pieces and different veggies. My new theory, thanks to Tara, is serve with roasted red potatoes, brocolli, cauliflower and green beans... seriously to die for.

Three cheese chicken penne pasta bake

Also found at Kraftfoods

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Broccoli Beef

1 1/4 lb round or sirloin steak, sliced into thin strips
1/4 cup oil
2 cups water
1 med onion, cut into 1/4" slices
1 tsp garlic salt
1/2 tsp ground ginger
2 stalks broccoli, chopped
2 Tbsp cornstarch
3-4 tsp sugar
4 Tbsp soy sauce
1 med. tomato, cut into eighths

Heat oil in skillet. Add beef and cook, turning frequently, until brown. Stir in water, onion, garlic salt, and ginger. Heat to boiling and reduce heat. Add broccoli. Cover and simmer 12-15 minutes for round steak, 5-8 minutes for sirloin.

Blend cornstarch, sugar and soy sauce in small bowl; stir into beef mixture. Cover, cook over low heat stirring constantly until mixture thickens and boils. Let boil for one minute longer while stirring. Reduce heat to low; place tomatoes on beef mixture and cover. Let cook-just until tomatoes are heated through, about 3 minutes. Serve with rice.

Chicken Marsala Pasta

3 chicken breasts, cut in bite sized pieces
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 c Marsala cooking wine
1 c cream
1 c sliced olives
2 c sliced mushrooms
1 c chopped tomatoes
Parmesan cheese
linguine

Cook linguine. Meanwhile cook chicken in olive oil. Set aside. Cooke onions, mushrooms, and garlic in a little bit of olive oil until done. Combine with chicken. Add Marsala wine and cook about 5 min. Add olives and cream and cook down until sauce thickens. Add tomatoes and toss immediately with linguine and top with parmesan.

(This was absolutely delicious. It would be great also if you added seafood such as shrimp and scallops. I found my Marsala cooking wine at Safeway.)

Lasagna Roll-Ups

15oz ricotta cheese
1 1/2c shredded mozzarella
10oz frozen spinach, thawed, squeezed dry
1/2c sour cream
1/4c bread crumbs
1 Tbsp Italian seasoning
1 tsp garlic powder
12 lasagna noodles
15 oz can crushed tomatoes
1 1/2c salsa
1/2c mozzarella cheese

Cook noodles. Lay out to dry. Combine first 7 ingredients to make filling. Spread 1/3c down each noodle leaving a tab at the end to make it stick. Roll up and place in 9x13 pan. Combine tomatoes and salsa and pour over noodles. Bake at 350 for 30 min or until heated through. Immediately sprinkle with 1/2c mozzarella and serve.

(I used fresh spinach and added into my water at the last minute of cooking time with my noodles. Worked fine. You could also just use a can of spaghetti sauce instead of the tomatoes and salsa.)

Tangy Meatball Subs

I made this one up as I had thawed some hamburger and wanted to try something new. Enjoy!!
(Picture courtesy of allrecipes.com)
Meatballs
1 pound ground meat
1 cup Italian bread crumbs/or crackers mashed with Italian seasoning
1 tsp. black ground pepper
1 tsp. salt
1 1/2 tsp. garlic powder
1 small onion, chopped fine
Mix all ingredients together with your hands and roll into 1-2 inch balls. Place on baking sheet covered with foil.(Helps with the clean up). Bake at 400*F for 15-20 minutes.

After the meatballs are baked place them all in a sauce pan with:

1 bottle of Heinz Chili Sauce

Let simmer for about 5 minutes. Then place on split hoagie buns. Top with:

1 cup grated mozzarella cheese, split between 6 subs.

Place in oven on broil for about 3 minutes. WATCH IT OR IT WILL BURN!!!

Enjoy. Goes great with Doritos Nacho flavored chips and root beer floats.

Spicy Ranch Chicken Wraps

I used to make this recipe ALL the time, and pulled it out last week for who knows what reason... now I remember why I used to make it all the time. So delicious!

2 t. chili powder
2 t. vegetable oil
1 1/2 t ground cumin
1/2 t salt
1 1/4 lb chicken breast cut into 1/2 in strips
1/2 c low-fat buttermilk
1/4 c light mayonnaise
2 T minced fresh parsley
2 T fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 flour tortillas
3 c chopped romaine lettuce
1 1/3 cup chopped tomato

1. Combine the first 4 ingredients in a heavy-duty zip top bag. Add chicken, seal and shake to coat.
2. Combine buttermilk and next 5 ingredients (to garlic) in a small bowl and stir well.
3. Place a large nonstick skillet over medium high heat until hot. Add chicken and saute 2 min, or until chicken is done.
4. Add buttermilk mixture, cover and cook 1 minute. Remove from heat.
5. Serve chicken in tortillas topped with lettuce and tomatoes.
(I also add shredded cheese, and sometimes leave out the veggies, depends on what I have on hand!)

Also, this makes 4 "wraps" but there is A LOT of sauce at the end, I think you could just add more chicken to the same amount of other stuff and be fine.

Chicken Stir-Fry Wraps

1 1/2 lbs chicken breasts, halved horizontally and thinly sliced
salt and black pepper
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper thinly sliced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1/4 to 1/2 tsp red-pepper flakes (depends on how spicy you want it)
3 T soy sauce
3 T rice vinegar
1 1/2 tsp cornstarch, mixed with 1 T water
12-18 Boston lettuce leaves (about 2 heads)

1. Season chicken with salt and pepper. In a large skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 min. Transfer to plate. Repeat with remaining chicken.
2. Add remaining 1 T oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger and red-pepper flakes; cook, stirring, until fragrant, 30-60 seconds.
4. Stir in soy sauce, vinegar and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Found on Martha Stewart.com under light and healthy recipes.

Loaded Mashed Potato Casserole

5 1/2 c. prepared mashed potatoes
1/2 c. milk
1 pkg. cream cheese
1 c. sour cream
2 tsp. parsley flakes
1 tsp. garlic salt
1/4 tsp. ground nutmeg
3/4 c. shredded cheddar cheese
12 bacon strips, cooked and crumbled

Place first seven ingredients in a large bowl. Beat on med-high. speed until smooth and creamy. Spoon mixture into a lightly greased 13 x 9 in. dish. Sprinkle with cheese and bacon. Cover and bake at 350*F for 30 mins. or until heated through.
Yield: 12 servings

Hidden Valley Citrus Chicken Supper

1 packet (1 oz.) ranch dressing mix
1 lb. boneless skinless chicken breast, cut into strips
1 tbls. vegetable oil
1/3 c. chicken broth
3 TBS. orange marmalade (I used apricot/pineapple jam)

Saute chicken in oil until browned. Combine dressing mix, broth, and marmalade; pour on chicken. Cover and simmer for 3-4 mins. Makes 4 servings.

Serving Suggestions: Serve over rice and garnish with mandarin orangesand green onions.

Chunky Beef Vegetable Soup

3 c. veggie juice
2 c. hot water
1 lb. beef for stew, cut into 1 inch pieces
8 c. frozen mixed veggies
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 c. ketchup
3 Tbls. beef-flavored instant bouillon
1/2 tsp. pepper

Add all ingredients into a slow cooker crock pot. Stir gently. Place lid on and cook on LOW of 8-9 hours or HIGH for 4-5 hours or until beef is tender.

Beef Bourguignonne

Super Easy and Super Good!!! (Don't you love our fishy plates)

1 lb. beef sirloin or top round steak, cut into 1" cubes

1/4 c. flour

2 Tbls. oil

2 c. fresh sliced mushrooms

2 garlic cloves, minced

1 tsp. dried thyme

2 c. fresh/frozen baby carrots

1 1/2 cans beef broth

Coat beef with flour. In a large skillet, cook beef in hot oil until browned, stirring often. Add mushrooms, garlic, and thyme and cook until mushrooms are tender. Add carrots and broth. Bring to a boil. Cover and cook over low heat for 20 mins. or until carrots and meat are tender. Serve over hot rice or mashed potatoes.

Yield: 4 Servings

Two Meals in One

This is a great way to make one meal turn into another for two days of dinners.
(Picture is of day 2 Enchilladas before they are put in the oven.)

Day 1: Fajitas

3 lbs. pot roast(beef Chuck roast) Only $7 at Winco!!!
1 green pepper, julienned
1 onion, sliced
1 1/2 c. water
1 pkg. fajita seasoning mix

Combine all ingredients in to Crock pot and cook on high for 6 hours.
Last hour of cooking shred beef and add 1 c. brown/white rice to soak up juice.
Reserve about 2 1/2 c. meat mixture for day two.
Serve in tortillas with cheese, salsa, sour cream, guacamole...what ever sounds good.

Day 2: Enchiladas

Leftover fajita beef ( about 2 1/2 c. packed)
8 oz. cream cheese
1 can tomato soup
1 pkg. enchilada seasoning mix
1 1/2 c. shredded cheese
12 tortillas

Reheat fajita beef in microwave for about 2 mins with cream cheese. Stir together. Spread beef mixture over 12 tortillas, roll up and place in baking pan. Mix tomato soup and seasoning packet together. Spread on top of tortillas. Sprinkle cheese on top of sauce. Bake in oven at 350 for 30 mins. or until cheese is melted and food is heated through. Serve with sour cream and guacamole. Enjoy!!

Lemon Thyme Chicken

Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh parsley

Directions:
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.

The sauce was really tasty on top of the chicken.

Chili and Cornbread Casserole

I combined two recipes and came up with this...

1 lb. Ground beef
1 can (15-16 oz) chili beans, undrained
1 c. salsa
1 can Rotel diced tomatoes with cilantro and lime juice
3 tsp. chili powder
1 tsp. cumin
1 pkg. (15 oz) honey cornbread mix
1 1/2 c. Mexican cheese
Sour cream

Brown the beef and drain, add beans, salsa, diced tomatoes, chili powder, and cumin. Heat until bubbly. Make cornbread mixture according to package. Spread half of cornbread mixture on bottom of 2-quart casserole dish. Layer beef mixture on top. Spread remaining cornbread mixture on the top just around the edges. Leaving a hole in the middle. Bake at 400* for 18-20 minutes. Then sprinkle with cheese and bake for another 5 minutes until cheese is melted and starting to crisp. Remove from oven. Serve with a dollop of sour cream on top.

Weeknight Skillet Lasanga Toss

1 lb. ground beef
2 c. chopped green peppers
3 cloves garlic, finely chopped
1 jar (26 oz) spaghetti sauce
1 2/3 c. water
1/4 c. Italian dressing
12 lasagna noodles broken into quarters
1 c. mozzarella cheese

Brown meat, drain. Add peppers, garlic, sauce water and dressing. Bring to a boil. Add noodles, reduce heat. Simmer 10-15 mins. or until noodles are tender. Remove from heat. Sprinkle with cheese. Let sit for 5 mins. Serve hot.

I love this recipe because it is super fast and it tastes just like the real thing. You can also add some ricotta cheese or blended cottage cheese for that cheese layer in the middle when you add the noodles.