Estrellita Salad

Ingredients

• Servings: 6
• 1 large tomato, chopped
• 1 green bell pepper, seeded and chopped
• 1 medium cucumber, chopped
• 1 (4 ounce) can sliced black olives, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 bunch green onions, finely chopped
• 1 cup catalina salad dressing
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups corn chips such as fritos®

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine the tomato, green pepper, cucumber, black olives, corn, and green onions. pour the catalina dressing over, and toss to coat. stir in the cheese and corn chips just before serving. if the salad won't be eaten in one meal, serve corn chips on the side as a topper so they don't get soggy.

Ham Roll Ups Ii

Ingredients

• Servings: 10
• 1 pound thinly sliced cooked ham
• 3 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) packages shredded cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium microwave safe bowl, mix cream cheese and cheddar cheese. microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• lay ham slices flat, and spread with cheese mixture. place one green onion parallel to one edge of each ham slice. tightly roll the ham slices into thin logs around the green onions.
• slice the logs into 1/4 to 1/3 inch wide rings. arrange rings flat on a large serving platter. cover and chill until serving.

one-skillet 'blt' pasta

Ingredients

• Servings: 6
• 2 tablespoons wesson® canola oil
• 1/2 cup chopped yellow onion
• 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
• 1 1/4 cups water
• 1 cup hunt's® tomato sauce
• 8 ounces dry rotini pasta, uncooked
• 1/2 teaspoon garlic salt
• 6 slices fully cooked bacon
• 1 (6 ounce) package baby spinach leaves
• kraft(r) grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in large skillet over medium-high heat. add onion; cook 3 to 5 minutes or until tender. add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. bring to a boil. cover; reduce heat and cook 12 minutes or until pasta is almost tender.
• meanwhile, heat bacon in microwave according to package directions. chop bacon; set aside.
• place spinach on top of pasta mixture. cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. add bacon; stir to combine. serve with parmesan cheese, if desired.

Lime Grilled Chicken Caesar Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup mesquite-lime marinade
• 1/2 head lettuce, torn into small pieces
• 1 large tomato, cut into wedges
• 1/2 sweet onion, sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 tablespoons grated parmesan cheese
• 1 cup large cheese and garlic croutons
• 1/2 cup creamy caesar-style salad dressing

Recipe

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


• in a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. cover and place in the refrigerator to marinate for 1/2 hour before grilling.
• preheat a charcoal or gas grill to medium high heat.
• grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. remove from heat, cool and slice into strips.
• in a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. serve immediately.

Spinach And Courgette Quiche

Ingredients

• Servings: 4
• 1 pastry for an 8-inch pie crust
• 6 slices bacon, chopped
• 1 onion, chopped
• 1 (10 ounce) bag fresh spinach
• 1 courgette (zucchini), thinly sliced
• 1 1/2 cups milk
• 2 eggs
• salt and ground black pepper to taste
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). press pie pastry into an 8-inch pie dish.
• heat a skillet over medium heat; cook and stir bacon for 3 minutes. add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. transfer bacon-courgette mixture to the pie pastry.
• beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. top egg mixture with mozzarella cheese.
• bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Stuffed Pepper Soup Iii

Ingredients

• Servings: 4
• 1 pound ground sirloin
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 6 cups beef broth
• 2 potatoes, peeled and cubed
• 1/2 tablespoon chopped fresh cilantro
• 1/2 tablespoon dried thyme
• salt and pepper to taste
• 1 cup cooked white rice
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon grated romano cheese

Recipe

• brown meat in large stock pot. when meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
• add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. season with salt and pepper and let simmer for 30 to 40 minutes.
• place 1/4 cup of rice on bottom of individual serving bowls. pour soup over rice and garnish with grated parmesan or romano cheese.

Italian Enchiladas

Ingredients

• Servings: 10
• 2 pounds ground beef
• 1 large onion, chopped
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (1 pound) loaf processed cheese food, cut into thin slices
• 2 (26 ounce) cans marinara sauce
• 2 (6.5 ounce) cans tomato sauce
• 3/4 cup water
• 20 (10 inch) flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the ground beef and onion in a skillet over medium heat. cook and stir until beef is evenly brown and onion is tender. drain grease. mix in soup, and continue cooking until heated through.
• in a bowl, mix the marinara sauce, tomato sauce, and water. spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). tightly roll each tortilla. arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. top with remaining cheese food.
• cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.