Cheese Pretzel Dip

Ingredients

• Servings: 3
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package dry ranch salad dressing mix
• 2 cups shredded cheddar cheese
• 1/2 cup , or as needed
• seasoned salt to taste
• cayenne pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the cheddar cheese. mix in , 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). stir in the seasoned salt and cayenne pepper. refrigerate until thoroughly chilled, at least 1 hour.

Andouille And Poblano Quesadillas

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 2 andouille sausage links, finely diced
• 1 poblano chile, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 large red onion, finely diced
• 1/2 cup frozen corn kernels
• 4 flour tortillas
• 2 cups shredded colby cheese
• 1 tablespoon canola oil
• 1/4 cup sour cream (optional)
• 1/4 cup salsa (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat 1 tablespoon of canola oil in a large skillet over medium heat. stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. cook until soft, about 15 minutes.
• spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. fold over tortillas to make a half moon shapes. repeat with remaining ingredients.
• heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

prosciutto-wrapped chicken breasts with herbed goat cheese

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup soft goat cheese
• 3 dates, chopped
• 1 tablespoon chopped fresh basil
• 4 skinless, boneless chicken breast halves
• 4 large, thin slices of prosciutto

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• heat 1 tablespoon of olive oil in a skillet over medium heat. stir in the shallots, and cook until they turn translucent, about 3 minutes. stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. transfer the shallot mixture to a bowl. mix in the goat cheese, dates, and basil; stir until well combined.
• with a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. work your fingers into the slit, and expand the slit to form a pocket in the breast meat. with your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. place the chicken breasts, seam sides down, the prepared baking sheet.
• bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. turn the chicken breasts over after 20 minutes.

Stuffed Pepperoncini

Ingredients

• Servings: 36
• 6 slices bacon, cut into small pieces
• 1/3 cup minced shallots
• 1 red bell pepper, minced
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 32 ounces pepperoncini

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 45 mins


• in a large skillet, cook bacon over medium heat until bacon is browned. move bacon to paper towels. keep bacon drippings.
• in drippings, cook shallots and red pepper over medium heat until vegetables are tender. cook about 5 minutes. remove skillet from heat and let cool for 20 minutes.
• in a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. stir bacon and shallot into the mixture.
• spoon cream cheese mixture into a heavy weight plastic bag. cut a small hole in one corner to squeeze the filling from. with small knife, cut a slit lengthwise into each pepper. do not cut the whole way through the pepper. by squeezing the bag, pipe cream cheese mixture into peppers. cover and refrigerate for at least 1 hour, up to one day.

spicy salmon melt

Ingredients

• Servings: 2
• 1 (14.75 ounce) can salmon
• 1 tablespoon wasabi paste
• 1 cup mayonnaise
• 3/4 cup chopped sweet pickles
• 1/2 pint grape tomatoes, halved
• 4 french or italian sandwich rolls, split
• 4 slices provolone cheese

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• place oven rack in topmost position and preheat oven to broil.
• drain the canned salmon of all liquid. mix together the salmon, wasabi, mayonnaise, pickles, and tomatoes. open the rolls and lay out on a baking sheet. spoon 1/2 cup of the salmon mixture the bottom of each roll. place one slice of cheese on top of the salmon mixture and broil in the preheated oven until the cheese melts and the top sides of the rolls begins to brown.

Carne Adovada

Ingredients

• Servings: 8
• 3/4 cup new mexico red chile powder
• 1 teaspoon cornstarch
• 2 tablespoons fresh lemon juice
• 3 cups water
• 4 pounds beef roast, cut into cubes

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 20 hrs 20 mins


• in a medium bowl, combine the chili powder, cornstarch, lemon juice and water. mix together well. place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. marinate in the refrigerator for 6 to 16 hours.
• place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

april's roasted red pepper cheese ball

Ingredients

• Servings: 24
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package finely shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 1/2 teaspoons worcestershire sauce
• 1/3 cup jarred roasted red pepper, drained and chopped
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, cayenne pepper and worcestershire sauce. i use a hand mixer. stir in the roasted red peppers last. spoon the mixture plastic wrap, and cover with another piece of plastic wrap. shape into a ball, and roll in parsley to coat. refrigerate until serving.

southwestern macaroni and cheese with adobo meatballs

Ingredients

• Servings: 8
• 1 (8 ounce) package elbow macaroni
• 3/4 pound lean ground beef
• 3 tablespoons adobo seasoning
• 2 teaspoons powdered jalapeno pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1/4 cup cream
• 1 cup light sour cream
• 4 cups shredded cheddar cheese
• 2 cups fat-free cottage cheese
• 1/2 cup crumbled cotija cheese
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro
• salt and white pepper to taste
• 1 cup canned diced green chiles

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c). bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• in a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. roll into small, 1 inch meatballs. heat olive oil in a large skillet over medium-high heat. add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. the meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
• while the meatballs are cooking, melt the butter in a large saucepan over medium heat. gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. stir in the cream, sour cream, cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. bring to a simmer, stirring constantly until the cheese has melted. season to taste with salt and white pepper.
• stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. slice the meatballs in half, and place the pasta cut-side down.
• bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

microwave tacos

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/4 cup water
• 8 medium taco shells, warmed
• 2 cups shredded cheddar cheese
• 2 cups shredded lettuce
• 1/4 cup finely chopped onion
• 1 medium tomato, chopped
• taco sauce

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• crumble the ground beef into a 1 1/2 quart casserole dish. cover with glass lid. cook in the microwave for 5 minutes on high. drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. cover and return to the microwave. cook for another 3 to 4 minutes on high.
• fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

hot dog sauce

Ingredients

• Servings: 3
• 1 pound ground beef chuck
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup barbeque sauce
• 1 tablespoon chili powder
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt, or to taste
• 2 teaspoons ground cumin
• 1 tablespoon worcestershire sauce
• 1 pinch crushed red pepper flakes
• 1 cup water

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• brown beef and onion in a large skillet over medium-high heat. drain fat; cool mixture slightly. place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. return meat to skillet; stir in garlic. cook for 3 minutes.
• pour the ketchup and barbeque sauce into the skillet. stir in the chili powder, mustard, pepper, salt, cumin, worcestershire sauce, red pepper flakes, and water. cook, uncovered, until most of the liquid has evaporated, about 10 minutes. season sauce with additional salt, if necessary.

Hot Chicken Wing Dip

Ingredients

• Servings: 8
• 1 pound skinless boneless chicken breasts
• 1 (8 ounce) bottle ranch dressing
• 2 (8 ounce) packages cream cheese, softened
• 1 (12 ounce) bottle hot pepper sauce
• 1 (16 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a non-stick skillet over medium heat. add chicken breasts and cook until juices run clear, about 4 minutes per side. remove to a cutting board to cool completely. use a fork to shred the meat into strands.
• pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. add the shredded chicken and mix well. spread the mixture into a 9x13 inch baking dish. sprinkle the cheddar cheese over top of the chicken mixture.
• bake in the preheated oven until the cheese is bubbling, about 10 minutes.

hot chipped beef dip

Ingredients

• Servings: 10
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons white
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 (8 ounce) package cream cheese, softened
• 1 (2 ounce) package dried beef, chopped
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, saute onion in butter over a medium-low heat until the onion is tender. add white and simmer for 2 minutes.
• mix sour cream, mayonnaise, cream cheese, and dried beef into the skillet. stir continuously until all of the ingredients are melted together. pour the mixture into an 8 inch baking dish and top with the pecans.
• bake for 15 to 20 minutes.

english quiche lorraine

Ingredients

• Servings: 4
• 1 sheet frozen puff pastry, thawed
• 4 slices bacon - cooked and crumbled
• 2 eggs
• 1 cup milk
• 2 cups shredded swiss cheese
• salt and black pepper to taste
• 1 small tomato, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat the oven to 450 degrees f (220 degrees c). press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.
• in a small bowl, beat eggs and milk with a fork until blended. season with salt and pepper. sprinkle a thin layer of swiss cheese in the bottom of the pastry crust. sprinkle crumbled bacon over the cheese. pour the egg mixture into the pastry and sprinkle with the rest of the cheese. arrange slices of tomato on top.
• bake in the preheated oven for 20 minutes. reduce the oven temperature to 350 degrees f (175 degrees c). continue to bake for an additional 30 minutes, or until crust is browned.

Sloppy Joe Bake

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 1/2 cups canned sloppy joe sauce
• 1 cup shredded cheddar cheese
• 2 (8 ounce) cans refrigerated reduced-fat crescent rolls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. drain off any excess fat, and mix the sloppy joe sauce into the cooked meat.
• unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. lay the dough into the bottom of the prepared baking dish. spread the meat and sauce mixture in an even layer over the dough, and sprinkle the cheddar cheese over the meat mixture. unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese.
• bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.

blue cheese ball

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1 cup crumbled blue cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup minced onion
• 1 tablespoon worcestershire sauce
• 1 cup chopped walnuts

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, stir together the cream cheese, blue cheese, cheddar cheese, onion and worcestershire sauce. transfer to a separate bowl that has been lined with plastic wrap. cover and refrigerate overnight.
• the next day, gather the cream cheese mixture into a ball. spread the walnuts out on a dinner plate. roll the cheese ball in nuts until coated. refrigerate or serve immediately.

Chicken Half Moons

Ingredients

• Servings: 3
• 1 skinless, boneless chicken breast half
• 1 onion, chopped
• 1/2 cup cubed cheddar cheese
• 2 1/2 cups all-purpose flour
• 3 eggs
• 1 cup water
• 1 egg
• 1 tablespoon water

Recipe

• lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• in a food processor, add onion to puree, then add cheese to puree. add chicken and puree a final time.
• in a large bowl, add flour and make a well in the center. add eggs and mix well; add water and adjust with flour and water as needed. dough should be elastic, but not sticky.
• in a small bowl, beat 1 egg and add one tablespoon of water. on a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. cut out 2 inch circles and brush with egg and water mixture. place 1 teaspoon of stuffing in the middle of the circle and fold over. seal the half moon by crimping the edge.
• bring a large pot of lightly salted water to a boil. add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

suz's vegetable manicotti

Ingredients

• Servings: 4
• 6 manicotti shells
• 2 red bell pepper, cut into 1 inch pieces
• 2 large portobello mushrooms
• 1 (32 ounce) container part-skim ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• salt and pepper to taste
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon garlic powder
• 2 cups spaghetti sauce

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. place manicotti on a sheet of waxed paper or aluminum foil to cool.
• grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. grill mushrooms until tender and most of the moisture is gone; place on a cool plate. in a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, italian seasonings and garlic powder; mix well.
• preheat oven to 350 degrees (175 degrees c).
• when cool chop mushrooms and add to cheese mixture. when peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
• in a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. stuff manicotti with mixture and place the manicotti in the baking dish. pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. bake in preheated oven for 20 minutes.

Ravioli Lasagna

Ingredients

• Servings: 6
• 2 cups ricotta cheese
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 1/2 cups grated romano cheese
• 2 eggs
• salt and pepper to taste
• 1/4 cup spaghetti sauce
• 1 (25 ounce) package frozen cheese ravioli
• 1/2 cup spaghetti sauce
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat an oven to 375 degrees f (190 degrees c). spray an 8x8 inch baking dish with cooking spray and set aside.
• mix the ricotta cheese, spinach, 1 1/2 cups romano cheese, eggs, salt and pepper to taste in a bowl.
• to assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. spread about 1 cup of the ricotta mixture over the raviolis. repeat the layers 3 more times, ending with a layer of frozen raviolis. spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of romano cheese on top. cover the dish with aluminum foil.
• bake in the preheated oven for 40 minutes, until the casserole is bubbling. then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. let sit for 10 minutes before serving.

ro's spaghetti and meatballs

Ingredients

• Servings: 6
• tomato sauce:
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 2 (14 ounce) cans canned tomatoes
• 2 tablespoons chopped fresh basil
• meatballs:
• 8 ounces ground beef
• 1 cup graham cracker crumbs
• 2 eggs
• 2 tablespoons grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 1 (12 ounce) package spaghetti
• salt and pepper to taste
• chopped fresh basil
• grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• combine 1/4 cup olive oil, garlic, onion, tomatoes, and 2 tablespoons chopped basil in a large saucepan; bring to a boil. season with salt and pepper. reduce heat, and simmer gently for at least 40 minutes.
• while the sauce simmers, combine ground beef, graham cracker crumbs, eggs, 2 tablespoons parmesan cheese, parsley, and 3 tablespoons olive oil in a large bowl. mix well with clean hands, and shape into 20 walnut-size meatballs. heat a large skillet over medium-high heat; fry meatballs until browned and cooked though, about 10 minutes. add the meatballs to the tomato sauce, and simmer gently while boiling the pasta.
• bring a large pot of salted water to a boil; stir in spaghetti. cook the pasta until it has cooked through, but is still firm to the bite, about 12 minutes. drain well. carefully toss the spaghetti with the sauce and meatballs. serve, sprinkling each plate with fresh basil and parmesan cheese.

Creamy Potato Leek Soup

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 onion, diced
• 3 leeks (white part only), chopped
• 2 pounds yellow potatoes, peeled and cut into cubes
• 1/4 pound processed cheese food (such as velveeta ®), cut into cubes
• 1 cup dry potato flakes
• kosher salt to taste
• 1 pinch ground white pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
• place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
• stir cheese food into potato mixture until smooth; add potato flakes. stir mixture until soup reaches desired consistency; season with salt and white pepper.

chick'n parmesan casserole

Ingredients

• Servings: 8
• 2 (15 ounce) cans tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• 1 clove garlic, minced
• 1 dash white pepper
• 1/2 (16 ounce) package uncooked rotini pasta
• 1/2 (12 ounce) package artificial chicken tenders (such as quorn™ chik'n tenders), cut in half
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• bring the tomato sauce, basil, olive oil, parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. reduce heat to low, and keep at a simmer. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. when the rotini is nearly ready, stir in the artificial chicken. drain well.
• spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.

tomato pie ii

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie crust
• 5 large tomatoes, peeled and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon dried basil
• 1/4 teaspoon garlic powder
• 3/4 cup mayonnaise
• 1 1/4 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). bake pie crust in preheated oven for 10 minutes.
• cover bottom of pie crust with a layer of tomato slices. in a small bowl, mix together salt, pepper, basil, and garlic powder. sprinkle half of mixture over tomato slices. layer remaining tomato slices in pie crust. sprinkle with the rest of seasoning mixture. in a medium bowl, mix together mayonnaise and cheese. spread mixture evenly over top of pie.
• reduce oven to 350 degrees f (175 degrees c). bake pie for 35 minutes.

meaty stuffed pepper casserole

Ingredients

• Servings: 8
• 2 tablespoons butter
• 6 small green bell peppers, chopped
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound ground italian sausage
• 1 pound ground beef
• salt and ground black pepper to taste
• 1 pinch dried oregano, or to taste
• 1 pinch garlic powder, or to taste
• 2 (14.5 ounce) cans diced tomatoes
• 1 cup cooked white rice
• 1 (6 ounce) can tomato paste
• 2 teaspoons worcestershire sauce
• 2 (10.75 ounce) cans condensed tomato soup
• 1/4 (10.75 ounce) can water
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. drain grease. season mixture with salt, black pepper, oregano, and garlic powder.
• mix diced tomatoes, rice, tomato paste, and worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. pour mixture into a large baking dish.
• whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. spread cheddar cheese over casserole.
• bake in the preheated oven until casserole is heated through and cheddar cheese is browned and bubbling, about 30 minutes.

fiesta tater tot® casserole

Ingredients

• Servings: 8
• cooking spray
• 1 pound lean ground beef
• 1/2 cup chopped green onion
• 1 (1 ounce) package taco seasoning mix, divided
• 1 (10.75 ounce) can tomato soup
• 1 (10.75 ounce) can condensed nacho cheese soup (such as campbell's® fiesta nacho cheese soup)
• 1 (10.75 ounce) can milk
• 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
• 1 1/2 cups shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
• layer potato nuggets in the prepared casserole dish.
• bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
• spoon ground beef mixture over potato nuggets; pour in soup mixture.
• bake until soup mixture is bubbling, 15 to 20 minutes. sprinkle casserole with mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

stuffed cubanelle peppers

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup white rice
• 3 tablespoons extra-virgin olive oil
• 1 pound lean ground sirloin
• 1 (14 ounce) can tomato sauce
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 2 green onions, chopped
• 4 cubanelle peppers, halved lengthwise and seeded
• 1 (14 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1 tablespoon packed brown sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• while the rice is cooking, heat the olive oil in a large skillet over medium-high heat. stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. bring to a simmer, and keep warm. when the rice is ready, stir it into the meat mixture.
• preheat oven to 350 degrees f (175 degrees c).
• stuff the pepper halves with the meat and rice mixture, rounding the tops. place the stuffed peppers into a 9x13 inch baking dish. stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. spoon this sauce over the peppers.
• bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. sprinkle with the shredded mozzarella cheese to serve.

pasta carcione

Ingredients

• Servings: 4
• 10 ounces spinach, rinsed
• 1 (16 ounce) package bow tie pasta
• 1/4 cup olive oil
• salt and pepper to taste
• 2 1/2 cups cherry tomatoes, quartered
• 8 ounces crumbled goat cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
• drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
• add goat cheese and serve warm or room temperature.

sour cream chicken enchilada casserole

Ingredients

• Servings: 8
• cooking spray (such as pam®)
• 2/3 (14.5 ounce) package tortilla chips (such as tostidos®), crushed
• 12 ounces cooked chicken breast strips (such as louis rich® grilled chicken breast strips), chopped
• 1 (10.75 ounce) can cream of chicken soup
• 1 pint sour cream
• 1 (4 ounce) can diced green chile peppers
• 2 cups shredded colby-jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• layer tortilla chips in the bottom of the prepared baking dish.
• mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon crushed tortilla chips. sprinkle colby-jack cheese over chicken layer.
• bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

shrimp kisses with feta cheese

Ingredients

• Servings: 20
• 20 peeled and deveined medium shrimp
• 1 cup crumbled feta cheese
• 3 large jalapeno peppers, seeded and cut into slivers
• 10 slices thick sliced bacon, cut in half
• 20 toothpicks, soaked in water

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an outdoor grill for medium-low heat, and lightly oil the grate.
• use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. open up the shrimp and lay them out your work surface. spoon some crumbled feta cheese each shrimp, then top with slivers of jalapeno pepper. close up the shrimp and wrap each with a strip of bacon; secure with a toothpick.
• cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, 10 to 15 minutes.

dorito® casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 10 fluid ounces milk
• 1 (13 ounce) package flavored tortilla snack chips (such as doritos®), crushed
• 8 slices processed cheese food (such as velveeta®)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook and stir ground beef in a large pot over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. drain and discard excess grease.
• stir cream of chicken soup, enchilada sauce, and milk with the ground beef; bring to a simmer and cook for 5 minutes.
• spread crushed tortilla snack chips into a 9x13-inch baking dish. pour ground beef mixture over crushed chips; stir. arrange cheese slices atop the mixture.
• bake in preheated oven until the cheese melts, about 5 minutes; stir the melted cheese into the beef mixture.

Pizza Supreme

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (12 ounce) bag birds eye® recipe ready pizza supreme blend
• 1 (10 ounce) pre-baked whole wheat or regular pizza crust
• 1 cup prepared pizza sauce
• 1 ounce sliced pepperoni
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f.
• heat oil in large nonstick skillet over medium-high heat and cook recipe ready pizza supreme blend, stirring occasionally, 10 minutes or until vegetables are softened and any liquid is absorbed.
• arrange pizza crust on baking sheet and evenly spread with pizza sauce. top with vegetable mixture and pepperoni. sprinkle with cheese. bake 10 minutes or until cheese is melted.

italian pesto pizza

Ingredients

• Servings: 1
• 1 (10 ounce) container refrigerated pizza crust
• 1/2 cup pesto
• 6 ounces marinated fresh mozzarella cheese, sliced
• 1/2 cup prosciutto
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• roll out pizza dough as directed on package. spread the pesto evenly on the crust. arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. sprinkle pizza with the fresh parsley, fresh basil, and grated parmesan.
• bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.

Kevin's Sausage Dip

Ingredients

• Servings: 24
• 1 pound fresh, ground lamb sausage
• 1/2 pound fresh, ground spicy lamb sausage
• 1 (8 ounce) package cream cheese
• 1 (14.5 ounce) can diced tomatoes with green chile peppers

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large skillet, brown sausage. drain excess fat.
• cut cream cheese blocks into small cubes. place the cream cheese, tomatoes and sausage into a slow cooker. heat over a medium heat. stir continually. serve as soon as cream cheese melts completely.

grands!® unsloppy joes

Ingredients

• Servings: 8
• 1 pound lean (at least 80%) ground beef, cooked, drained
• 1 (15 ounce) can sloppy joe sauce
• 1 teaspoon chili powder
• 1 (16.3 ounce) can pillsbury® grands!® refrigerated biscuits
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 45 mins


• heat oven to 375 degrees f. in large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. stir in sauce and chili powder; simmer 5 minutes.
• press each biscuit into 6-inch round. spoon 1/3 cup meat mixture and about 1 tablespoon cheese center of each round. fold dough in half over filling; press to seal. place on ungreased cookie sheet.
• bake 9 to 14 minutes or until golden brown.

Hummus And Prosciutto Wrap

Ingredients

• Servings: 4
• 12 thin slices prosciutto
• 4 10-inch low carb whole wheat tortillas
• 1/2 cup hummus spread, divided
• 4 slices mozzarella cheese
• 1 avocado - peeled, pitted, and sliced - divided
• 4 small tomatoes, sliced
• 1 cup torn lettuce leaves, divided

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• arrange the prosciutto slices on the baking sheet so they don't touch, and bake them in the preheated oven until crisp, 6 to 8 minutes. remove from the oven, and let cool.
• stack the tortillas on a plate and microwave them on high until warmed and pliable, 20 to 30 seconds.
• spread each tortilla with 2 tablespoons of hummus spread, and top each with 3 slices of crisped prosciutto per wrap. place a slice of mozzarella cheese on top of the prosciutto, and spread 1/4 of the avocado slices per wrap on the cheese. top each wrap with 1 sliced tomato and about 1/4 cup of torn lettuce leaves.
• fold the bottom of each tortilla up about 2 inches to enclose the filling, and roll the wrap tightly into a compact cylinder.

feta cheese ball

Ingredients

• Servings: 2
• 2 (8 ounce) packages cream cheese, softened
• 4 ounces feta cheese, crumbled
• 4 tablespoons olive oil
• 5 green onions, finely chopped
• 3 cloves garlic, minced
• 4 teaspoons dried dill weed
• 2 teaspoons dried oregano
• 1 teaspoon cracked black pepper

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• in a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. season with dill, oregano and pepper. mix well, and form into 2 balls. cover, and chill for 2 hours.

rice lasagna

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (26 ounce) jar spaghetti sauce
• 1/2 teaspoon garlic powder
• 3 cups cooked rice, cooled
• 2 eggs, lightly beaten
• 3/4 cup shredded parmesan cheese, divided
• 2 1/4 cups shredded mozzarella cheese
• 2 cups cottage cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add spaghetti sauce and garlic powder.
• mix rice, eggs, and 1/4 cup parmesan cheese in a bowl. mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup parmesan cheese in another bowl.
• spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. repeat layers. sprinkle remaining 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

frugal pumpkin pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 red onion, chopped
• 2 cups chicken stock
• 1 (15 ounce) can pumpkin puree
• 1/2 cup fat free half-and-half
• 1 dash hot pepper sauce
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 (8 ounce) package goat cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the chicken stock, pumpkin puree, and half-and-half. season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. toss goat cheese into pumpkin sauce and heat through. serve over pasta.

summer tomato pie

Ingredients

• Servings: 8
• 1 recipe pastry for a single 9-inch pie crust
• 3 tomatoes, thinly sliced
• 2 teaspoons salt
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mayonnaise

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• bake crust in the preheated oven until lightly browned, 10 to 12 minutes. cool completely.
• reduce oven temperature to 350 degrees f (175 degrees c).
• place tomatoes in a single layer of a colander; sprinkle with salt. let sit for about 10 minutes to release moisture. blot excess moisture with a paper towel. arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. sprinkle half the garlic and half the basil tomato layer. sprinkle half the cheddar cheese and half the mozzarella cheese over basil layer. repeat layering with remaining tomatoes, garlic, basil, cheddar cheese, and mozzarella cheese. spread mayonnaise over the top mozzarella cheese layer.
• bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. cool on a wire rack.

michele's ground beef casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 pound bulk hot italian sausage
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper, or to taste
• 1 (26 ounce) jar spaghetti sauce
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (8 ounce) package refrigerated crescent roll dough
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
• cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. drain grease from skillet and return to heat.
• stir flour, salt, oregano, and black pepper into the beef mixture. pour spaghetti sauce over the mixture. add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. transfer mixture to prepared baking dish.
• roll crescent dough into a flat layer atop the beef mixture; sprinkle with cheddar cheese.
• bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

grilled shrimp tacos

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lime, juiced and grated
• 1 teaspoon cumin
• 1 pound large shrimp, peeled and deveined
• salt and ground black pepper
• 6 (8 inch) flour tortillas, heated according to package directions
• 1 (12 ounce) package dole® all natural southwest salad kit

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• combine olive oil, lime juice, peel, and cumin in small bowl. thread shrimp skewers; season with salt and pepper. brush shrimp with lime mixture. grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. roughly chop shrimp.
• combine taco ranch dressing, sour cream and shredded cheese included in the kit. spread mixture over each tortilla; top with shrimp, salad greens and chips. serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Pizza Supreme

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (12 ounce) bag birds eye® recipe ready pizza supreme blend
• 1 (10 ounce) pre-baked whole wheat or regular pizza crust
• 1 cup prepared pizza sauce
• 1 ounce sliced pepperoni
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 450 degrees f.
• heat oil in large nonstick skillet over medium-high heat and cook recipe ready pizza supreme blend, stirring occasionally, 10 minutes or until vegetables are softened and any liquid is absorbed.
• arrange pizza crust on baking sheet and evenly spread with pizza sauce. top with vegetable mixture and pepperoni. sprinkle with cheese. bake 10 minutes or until cheese is melted.

jollyrogers' chilaquiles

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (6 ounce) can sliced black olives
• 1/2 cup white vinegar, divided
• 1 tablespoon vegetable oil (optional)
• 1/2 pound chorizo or bulk spicy lamb sausage (optional)
• 12 (7 inch) corn tortillas, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 1/2 tablespoons all-purpose flour
• 3 (8 ounce) cans tomato sauce
• 1 (7.75 ounce) can mexican style hot tomato sauce (such as el pato salsa de chile fresco®)
• 1 cup water
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon white sugar
• 1 tablespoon white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon taco seasoning mix (optional)
• 1 (4 ounce) can diced green chiles, drained
• 3/4 cup crumbled cotija or feta cheese

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. set aside to marinate. meanwhile, heat the vegetable oil in a skillet over medium heat. stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. remove the chorizo from the skillet and set aside.
• heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
• heat the saucepan over medium-low heat until hot but not smoking. add the flour, and cook and stir until smooth, about 1 minute. pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. simmer the sauce about 5 minutes to blend the flavors. stir in diced chiles and tortillas. simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
• drain the onion and olives. spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup parmesan cheese. repeat layers twice more. serve hot.

beet and cheddar risotto

Ingredients

• Servings: 6
• 1 beet, peeled and quartered
• 2 cups loosely packed beet greens, stems trimmed
• 2 cups water
• 2 cups vegetable broth
• 2 tablespoons extra-virgin olive oil
• 1 onion, minced
• 1 cup arborio rice
• 8 ounces shredded sharp cheddar cheese
• salt and pepper to taste
• grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the beet and greens in a blender or food processor and pulse until finely chopped.
• bring the water and broth to a simmer in a large pot over medium-low heat.
• heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. add the rice; cook and stir another 2 minutes. mix in the beet and beet green mixture, cooking another minute. pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. stir in the cheddar cheese. season with salt and pepper. continue stirring until creamy and thick, about 3 minutes more. serve with parmesan cheese.

mediterranean whole wheat pizza

Ingredients

• Servings: 1
• 1 whole wheat pizza crust
• 1 (4 ounce) jar basil pesto
• 1/2 cup artichoke hearts, drained and pulled apart
• 2 tablespoons chopped kalamata olives
• 2 tablespoons sliced pepperoncini, drained
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c).
• place pizza crust a floured work surface and spread with pesto. arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. top with feta cheese.
• bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.

easy chicken enchiladas

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 6 whole wheat tortillas
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 (16 ounce) jar green taco sauce
• 1 (4 ounce) can chopped green chilies
• 2 green onions, chopped
• 3 roasted skinless chicken breasts, shredded
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 13 hrs 5 mins


• prepare a 13x9-inch baking dish with cooking spray.
• wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
• stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
• spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
• cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
• remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Naunie's Pastera (leftover Easter Pasta Bake)

Ingredients

• Servings: 2
• 2 1/2 tablespoons olive oil, divided
• 1/4 pound elbow macaroni
• 1/4 pound ziti pasta
• 1/4 pound farfalle (bow tie) pasta
• 1/4 pound radiatore pasta
• 1 pound sweet italian sausage links, cut into 1/2- inch slices
• 12 jumbo eggs, or more if needed
• 1/2 cup shredded pecorino romano cheese, or more if needed
• salt to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons olive oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a large baking sheet with aluminum foil. grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
• bring a large pot of lightly salted water to a boil. cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. drain.
• arrange sausage slices on foil-lined baking sheet.
• bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. lower oven heat to 325 degrees f (165 degrees c).
• beat eggs in a large bowl until foamy, using an electric mixer. add pecorino-romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. stir additional beaten eggs and pecorino-romano cheese into mixture if more egg mixture is needed.
• ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. top casseroles with final layer of pasta mixture. drizzle top of each casserole with 1 tablespoon olive oil. small pieces of pasta should stick out of the egg mixture.
• bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees f (175 degrees c) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

Rajas Poblanas (poblano Strips)

Ingredients

• Servings: 4
• 1/2 cup mexican crema, crema fresca
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon chicken bouillon granules
• 5 poblano peppers
• 1 tablespoon vegetable oil
• 1 onions, thickly sliced
• 1 cup drained canned corn kernels

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• place the peppers on a large griddle over medium-high heat. roast until the skin blisters and turns black. remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. transfer to a plate to cool. peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. slice into thick strips. set aside.
• heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. add the poblano strips to the saucepan. pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

layered casserole

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 8 ounces fresh pasta
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 6 green onions, thinly sliced
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon white sugar
• 2 tablespoons shredded cheddar cheese

Recipe

• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• in a large pot of boiling salted water cook pasta until al dente. drain well.
• in a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
• in a medium size bowl combine the sour cream, cream cheese, shredded cheddar cheese, and chopped green onions. spread mixture over cooked pasta in baking dish.
• in a small bowl combine the sugar, tomato sauce, and cooked ground beef. layer this on top of the sour cream mixture in the baking dish. sprinkle with additional shredded cheddar cheese, if desired.
• refrigerate casserole overnight. remove from refrigerator one hour before baking.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes. allow to stand 10 to 15 minutes before serving.
• if freezing casserole, allow to come to room temperature for one hour before baking.

Baked Spaghetti With Chicken

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 bay leaves
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon chopped garlic
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1 head broccoli, cut into florets
• 8 fresh mushrooms, sliced
• 1 pound uncooked spaghetti
• 5 ounces shredded colby-monterey jack cheese
• 1 (16 ounce) jar spaghetti sauce

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• in shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, italian seasoning, garlic, salt, and pepper. poke holes in chicken breasts and add to olive oil mixture. marinate in refrigerator for 1 to 2 hours.
• preheat oven to 375 degrees f (190 degrees c). remove chicken from refrigerator and cut into half-inch pieces. cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. remove bay leaves. stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• while vegetables are cooking, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. return pasta to pot and add chicken mixture and spaghetti sauce. stir. pour mixture into 9x13 inch pan. top with shredded cheese.
• bake in preheated oven for 20 minutes, or until cheese is melted. serve.

Radish Dip

Ingredients

• Servings: 2
• 4 cloves garlic, peeled
• 6 radishes, quartered
• 2 (8 ounce) packages cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place garlic in the container of a food processor, and pulse until finely minced. add radishes, and mince. add cream cheese, and mix until well blended. transfer to a serving dish, and chill until serving.

Leftover Meatloaf Tater Tot Casserole

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 8 ounces sour cream
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 8 ounces frozen mixed vegetables
• 1/2 cup chopped onion
• 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®)
• 1 1/2 pounds leftover meatloaf, sliced
• 1 1/2 cups shredded sharp cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoned salt, and pepper. stir in the mixed vegetables and onion. add the tater tots and stir until they are coated with the mixture. pour into the prepared baking dish. press the meatloaf slices into the top of the tater tot mixture.
• bake in preheated oven 15 minutes; sprinkle the cheddar cheese over the top, and bake 35 minutes until the cheese browns. remove from the oven and let stand 10 minutes before serving.

Spicy Chipotle Tuna

Ingredients

• Servings: 4
• 2 (7 ounce) packages chunk light tuna in water, drained and flaked
• 1/3 cup ranch dressing
• 1/2 teaspoon dijon mustard
• 1 tablespoon grated parmesan cheese
• 4 chipotle peppers in adobo sauce, chopped
• 1/4 cup green onions, chopped
• salt to taste (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix tuna, ranch dressing, dijon mustard, and parmesan cheese in a bowl. add chipotle peppers and green onions; fold through the tuna mixture. season with salt.

pesto lasagna

Ingredients

• Servings: 8
• 1 (16 ounce) package lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 (16 ounce) package frozen chopped spinach, thawed
• 7 ounces basil pesto
• 30 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups mozzarella cheese, shredded
• 9 ounces alfredo-style pasta sauce
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• in large skillet over medium heat, saute onion in the olive oil until tender. add spinach and stir. remove from heat and stir in the pesto. in a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
• in a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. sprinkle with mozzarella. repeat the layers ending with noodles on top. spread the alfredo sauce over the top and sprinkle with parmesan.
• cover with foil and bake in a preheated oven for 45 to 55 minutes.

Bologna Salad Sandwich Spread Ii

Ingredients

• Servings: 3
• 4 eggs
• 1 1/2 pounds unsliced bologna
• 6 medium sweet pickles
• 1/4 cup mayonnaise

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from water, cool and peel.
• in a food processor, place eggs, bologna and sweet pickles. blend to a spreadable consistency.
• transfer mixture to a medium bowl. mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. cover and chill in the refrigerator until serving.

Garlic And Artichoke Pizza

Ingredients

• Servings: 8
• 1 unbaked pizza crust
• 3/4 cup spaghetti sauce
• 1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
• 1 medium tomato, cut in half and sliced
• 2 cloves garlic, minced
• 1 pound shredded colby-monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat the oven to 450 degrees f (230 degrees c). prepare pizza crust according to recipe or package instructions. place on a pizza pan.
• pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. cook for 1 minute, or until the liquid is almost gone. add garlic, and cook, stirring, for less than a minute. add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
• spread spaghetti sauce over the prepared pizza crust. sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. arrange tomato slices evenly over the top.
• bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

Velveeta® Cheesy Bacon Brunch Casserole

Ingredients

• Servings: 12
• 8 slices oscar mayer bacon, cut into 1-inch pieces
• 2 cups frozen shredded hash browns, thawed
• 1/2 pound fresh mushrooms, coarsley chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 12 eggs
• 1/3 cup breakstone's or knudsen sour cream
• 3/4 pound velveeta®, cut into 1/2-inch cubes

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 10 mins


• heat oven to 350 degrees f.
• cook and stir bacon in large skillet on medium heat 10 min. or until crisp. remove bacon from skillet with slotted spoon; drain on paper towels. discard all but 2 tbsp. drippings from skillet.
• add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. stir in velveeta. spoon into 13x9-inch baking dish sprayed with cooking spray.
• whisk eggs and sour cream in medium bowl until blended; stir in bacon. pour over vegetable mixture.
• bake 40 min. or until center is set and casserole is heated through.

Beth's Tex Mex Dip

Ingredients

• Servings: 3
• 1 cup shredded cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (4 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, mix the cheddar cheese, sour cream, green chile peppers and taco seasoning mix. chill at least 2 hours in the refrigerator before serving.

Quick And Easy Taco Dip

Ingredients

• Servings: 2.5
• 1 (8 ounce) package cream cheese, softened
• 3/4 teaspoon taco seasoning mix
• 1/3 cup salsa
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, mix the cream cheese, taco seasoning mix and salsa. spread the mixture into a shallow serving dish or an 8 inch baking pan. top with cheddar cheese. chill in the refrigerator approximately 1 hour before serving.

Cheesy Chicken Rolls

Ingredients

• Servings: 4
• 1 (8 ounce) can refrigerated crescent roll dough
• 4 slices processed american cheese, cut in half
• 4 cups cooked, boneless chicken breast halves, shredded
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9 x 13 inch baking dish.
• unroll the dough; separate into 8 triangles. on the large end of the triangle place 1/2 piece of american cheese and 1/2 cup of shredded chicken. roll the dough and seal the edges. place in prepared dish.
• in a small bowl combine the soup, milk and cheddar cheese; pour over the stuffed rolls.
• bake in preheated oven for 12 to 15 minutes, or until golden brown.

Da Beef Lover's Half Time Stuffed Meatloaf

Ingredients

• Servings: 16
• 1 cup instant rice
• 2 pounds ground beef sirloin
• 1 pound ground beef round
• 1 egg
• 1 onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1 (4 ounce) can mushrooms, drained
• garlic powder to taste
• salt and ground black pepper to taste
• 1 cup grated parmesan cheese
• 1 (12 fluid ounce) can spinach, drained
• 1/4 pound thinly sliced deli ham
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a shallow roasting pan. prepare instant rice according to package directions.
• in a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. season with garlic powder, salt and pepper.
• on clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and swiss cheese. using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. while lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
• bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. allow to cool 15 minutes before serving.

Beth's Tex Mex Dip

Ingredients

• Servings: 3
• 1 cup shredded cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (4 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, mix the cheddar cheese, sour cream, green chile peppers and taco seasoning mix. chill at least 2 hours in the refrigerator before serving.

Spaghetti Casserole Iii

Ingredients

• Servings: 6
• 1 pound spaghetti
• 1 pound lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 1/2 cups ketchup
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• preheat oven to 300 degrees f (150 degrees c).
• in a large skillet, brown ground beef until no longer pink; drain reserving 1 tablespoon of drippings in pan. set beef aside. in skillet saute onion, green bell pepper and garlic until just soft. combine browned beef, ketchup, oregano, salt and pepper with onion mixture; mix well.
• pour mixture into a 9x13 inch baking dish. on top of mixture, layer pasta and then sprinkle on cheese. bake in preheated oven until cheese is melted.

Chorizo-stuffed Peppers With Green Chile Ranchero Sauce

Ingredients

• Servings: 6
• 1 pound chorizo sausage
• 5 slices bacon, finely chopped
• 1/2 small onion, finely chopped
• 3 cups cooked brown rice
• 2 roasted anaheim chile peppers, peeled and chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup shredded monterey jack cheese
• 1/4 cup salsa
• 6 bell peppers, tops and seeds removed
• green chile ranchero sauce:
• 1 (14.5 ounce) can green chile enchilada sauce
• 1 tablespoon ranch dressing mix
• 1/3 (16 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. drain and discard grease. rinse mixture with hot water to remove as much grease as possible; drain.
• mix the chorizo mixture, rice, chile peppers, diced tomatoes, monterey jack cheese, and salsa together in a large bowl.
• arrange bell peppers in a baking dish. spoon filling into the peppers. place pepper tops on the stuffed peppers. cover dish with aluminum foil.
• bake in preheated oven for 1 hour. remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
• whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
• heat enchilada sauce mixture in microwave oven for 2 minutes.
• whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.

lasagna-stuffed mushrooms

Ingredients

• Servings: 2
• 1/4 pound lean ground beef
• 1/2 cup fat-free small curd cottage cheese
• 1 egg
• 1 tablespoon finely chopped green onion
• 1 tablespoon chopped fresh parsley
• salt and black pepper to taste
• 1/4 cup prepared pasta sauce, divided
• 6 large fresh mushrooms, or more as needed, stems removed
• 1/4 cup shredded mozzarella cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). spray an 8x8-inch baking dish with cooking spray.
• cook and stir the ground beef in a skillet over medium heat, breaking it apart as it cooks, until the meat is no longer pink, about 10 minutes. mix together the cottage cheese, egg, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. stir in the cooked ground beef.
• place the mushrooms, hollow sides up, close together in the prepared baking dish. spoon about 1 tablespoon of the cheese filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.
• bake in the preheated oven until the cheese filling is set, about 15 minutes. remove dish from oven, and spread the pasta sauce evenly over the mushrooms. sprinkle an even layer of mozzarella cheese over the sauce, return the dish to the oven, and broil until the cheese is bubbling and beginning to brown, about 5 more minutes. let the mushrooms stand 5 minutes before serving.