Simple Ground Beef Enchiladas

Ingredients:

• 1 lb lean ground beef
• 1 16-oz can of refried beans
• 8 medium-size flour tortillas
• 1 19-oz can of red enchilada sauce
• 2 cups Mexican-style shredded cheese

Directions:
Preheat over to 350 degrees. Brown ground beef and drain any excess grease. Mix with refried beans. Scoop into tortillas and spread lengthwise. Roll tortillas and place in 9x13 dish. Use all of beef/bean mixture and tortillas. Pour enchilada sauce over tortillas and top with cheese. Bake for 15 minutes or until cheese is bubbly. Garnish with shredded lettuce, chopped tomatoes and sour cream.

Turkey Kielbasa Bean Soup

Ingredients:

• 2/3 pound dry pinto beans
• 1 package (13oz) turkey kielbasa
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 teaspoon cumin
• 2 bay leaves
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon ground thyme
• 4 cups chicken broth
• 3 cups water

Directions:

Soak beans for 8 hours or more. Cut kielbasa into 1/2-inch pieces. Combine soaked beans and kielbasa with carrots, onion and celery in the slow cooker. Add cumin, bay leaves, garlic, parsley and thyme. Cover with chicken broth and water. Gently stir to mix. Cook on low for 8 hours. Serve hot!

 

 

 

 

 

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 2 tablespoons olive oil
• 2 teaspoons dried basil

Directions:
Peel sweet potato and cross-cut into fries. Put inside ziplock bag; add olive oil and basil and shake to mix. Bake on an ungreased baking sheet for 10 minutes at 375 degrees; turn potatoes over and cook for another 10 minutes. Broil for an additional 2-3 minutes for crispy fries.

Zesty Slow-Cooked Barbecue Chicken

Ingredients:

• 4 frozen skinless, boneless chicken breasts
• 1 (12 ounce) bottle barbecue sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Serve over rice or mashed potatoes.

Also makes a great barbecue chicken sandwich!

Special thanks to Cathleen Owens for this delicious recipe!

Baked Ziti

Ingredients:

• 1 pound ziti (or penne) pasta
• 1/2 large onion
• 1/2 pound lean ground beef
• 1 jar spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Directions:
Preheat oven to 350 degrees. Grease 9x13-inch pan. Lightly grease large skillet and sauté onion until soft. Add ground beef and brown. Add spaghetti sauce and simmer for 15 minutes.

While cooking onion, bring a large pot of water to a boil and add pasta. Boil for 10 minutes or until pasta is al dente. Drain water.

Layer the 9x13-inch pan as follows: 1/2 pasta, provolone cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with shredded parmesan cheese.

Bake for 30 minutes or until cheese is bubbly!

Crustless Spinach Quiche

Ingredients:

• 1 onion
• 1 cup frozen spinach, thawed
• 6 eggs
• 2 cups Muenster cheese, shredded
• ¼ tsp salt
• ¼ tsp pepper

Directions:
Preheat oven to 350 degrees. Grease 9-inch pie pan. Lightly grease large skillet and sauté onion until soft. Add spinach and heat until excess liquid has evaporated.

While onion is cooking, mix eggs, cheese, salt and pepper in medium mixing bowl. Stir in cooked onion and spinach. Pour into greased pie pan and bake for 25-30 minutes. Let cool before serving.

Chicken Enchiladas

Ingredients:

• 3 boneless/skinless chicken breasts, cook and chopped
• 1 (8 oz) package of fat-free cream cheese
• 1 (4 oz) can chopped green chilies
• 10 medium tortillas
• 1 (10 oz) can of green chili enchilada sauce
• 2 cups shredded Colby Jack cheese

Directions:
Preheat oven to 350 degrees. Mix cooked chicken with cream cheese and green chilies. I use mild green chilies and green chili enchilada sauce. Spoon mixture into tortillas and roll. Place width-wise in greased 9x13 casserole dish. Pour enchilada sauce over enchiladas and sprinkle cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.