Cheeseburger Pasta Casserole

• 2 cups (6 ounces) uncooked rotini pasta
• 2 teaspoons olive oil
• 1 1/2 cups onions, finely chopped 
• 1 garlic clove, finely chopped 
• 1 pound lean ground beef, 95% lean
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 2 tablespoons Dijon mustard
• 2 cups grated cheddar cheese 
• 1/4 cup chopped dill pickles

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. 

Stir in the beef and cook until browned; season with salt and pepper.

Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish.

Top with the cheddar cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve.

SkinnyTaste.com

Fideo con Pollo y Tomate

• 3 bone-in chicken thighs, cooked & shredded, about 2 cups
• 1 1/2 tablespoons vegetable oil
• 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
• 2 cubes Knorr Caldo de Tomate bouillon or  Knorr Caldo de Pollo bouillon
• 1 cup diced onion
• 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
• 3-4 cups water (enough to cover pasta)
• salt & pepper to taste (I used 1 teaspoon)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons ground cumin
• 4 whole Serrano peppers, unbroken & stems on 

Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.

Italian Sausage and Tortellini

• 1 (19 ounces) package Mild Italian Sausage links, cooked and sliced into coins
• 1 sweet yellow onion, diced
• 1/2 cup carrots, finely diced
• 3 cloves garlic, minced
• 4 cups baby spinach, fresh
• 1 (24 ounces) jar marinara sauce*
• 1 cup beef broth*
• 1/2 teaspoon salt
• 1 (16 ounces) bag frozen cheese tortellini
• 1/4 cup grated Parmesan cheese*

In a large skillet, brown the Italian sausage over medium heat.

Remove the sausage from the skillet and add the onions and carrots to the skillet and cook until soft and translucent. Stir in the garlic.

Add the marinara sauce, broth, Italian sausage, and salt and stir to combine.

Stir in the tortellini and continue to cook over medium heat. Once the sauce starts to bubble, reduce the heat to low and simmer the sauce covered until the tortellini is soft. 

Once the tortellini are soft, remove the lid and turn up the heat to medium and stir in the spinach. Cook for 3-5 minutes, or until the spinach is wilted.

Stir in the Parmesan cheese. 

*I used Prego Roasted Garlic & Herb pasta sauce

*I used 1 teaspoon beef bouillon & 1 cup water

*I used the green can Parmesan cheese

Original recipe here.

 

Cheesy Beef Enchiladas

I tried this recipe from Julia Pacheco and it was so good!

• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 20 ounces red enchilada sauce
• 1 1/2 cups shredded sharp Cheddar cheese
• 12 corn tortillas

Preheat oven to 375 degrees. Brown ground beef and drain any excess grease. Return to pan. Add the seasonings, 3/4 of one of cans of enchilada sauce, and 1/2 cup of cheese. Stir to combine and let the cheese melt into the mixture. 

Spray a 13x9 baking dish with nonstick spray. Pour remaining 1/4 can of enchilada sauce into dish and spread around bottom of pan. 

Wrap tortillas in a wet paper towel and microwave for about a minute, until they are soft. 

Spoon meat mixture into the tortilla and fold it around the mixture. Place seam side down into baking dish. Repeat with remaining tortillas. 

Pour the whole second can of enchilada sauce over the rolled enchiladas. Top with remaining cheese. Bake for 20-25 minutes. 

You can find the original recipe here.

Roasted Red Pepper Hummus

• 1 (15 ounces) can garbanzo beans, drained, reserve liquid
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (I used vegetable oil in a pinch)
• 2 tablespoons peanut butter (or any other nut butter)
• 1/2 teaspoon ground cumin
• 1 or 2 strips of jarred roasted red pepper and small amount of its juice

Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.

I adapted this recipe.

Smoked Sausage, Potato, & Green Bean Bake

• 1 (14 ounces) package smoked sausage, sliced ¼ inch thick
• 1 (14.5 ounces) can cut green beans, drained
• 3-4 potatoes, peeled and cut into bite-sized pieces
• 1-2 tablespoons vegetable oil
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon salt
• Dash black pepper

Preheat oven to 400 degrees F. Mix all ingredients in a bowl. Transfer to a 13x9 inch foil lined baking dish. Cover with foil and bake for 40 minutes or until potatoes are tender.

Adapted from this post.

Imitation Crab Casserole

• 1 (8 ounces) package imitation crab meat, Flake style preferred
• 5 ounces cream cheese, softened
• 1/4 cup sour cream or mayonnaise (see note 1)
• 1 cup shredded Mozzarella cheese
• 1 teaspoon soy sauce or Worcestershire sauce (see note 2) 
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (may omit if using mayonnaise)
• Sprinkle of black pepper
• 1/2 medium onion, sliced into very thin rings
• 1/4 cup chopped celery
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.

Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.

Note 2: My personal preference is Worcestershire sauce.

Inspired by this post.

 

BBQ Rib Rub

• 4 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander (not included in original recipe but I loved the addition)
• 1 1/2 teaspoons onion powder
• 1/2 teaspoons ground black pepper
• 1 tablespoon table salt (I reduced this to approx. 2 teaspoons)
• 1/2 teaspoon dried thyme (I did not use this)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper (I did not use this)
• 2 teaspoons chili powder 

Mix spices together and rub on your ribs or other pork before using your preferred cooking method.

I found the original recipe here.

Updated 4/21

Paula Deen's Goulash

• 1 pound ground beef
• 1/2 cup chopped onion (about 1 small)
• 3 cups water (may need to add more)
• 2 (8 ounce) cans tomato sauce; or, 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning (optional)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt (may reduce)
• 1 1/2  Tablespoons soy sauce
• 1/8 teaspoon black pepper
• 1 cup dry elbow macaroni

Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.

Serving suggestions: shredded cheese and Fritos

Adapted from recipe here.

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.

Chicken Spaghetti

• 1 chicken, boiled and deboned (or use a rotisserie chicken)
• 1 pound (16 ounces) thin spaghetti
• 1/2 onion, chopped 
• 1 pound (16 ounces) Velveeta cheese
• 1 (10 1/2 ounces) can cream of celery soup
• 1 (10 1/2 ounces) can cream of mushroom soup
• 1 can Ro-tel tomatoes (I accidentally used 2 cans and it was good)

In a large pot, cook chicken and keep broth; cook spaghetti in broth; drain. If using a rotisserie chicken, simply debone and chop chicken while boiling spaghetti in salted water until done to your taste. Sauté onions in a small amount of butter. Mix soups, Rotel tomatoes; add cheese; stir over low heat until cheese melts. Add chicken and pour over spaghetti and heat all ingredients together.

**I have had this recipe in my file for so long I do not know where I got it. **

Mom's Baked Beans

• 2 (15 ounce) cans Showboat Pork & Beans, drained
• 4 strips thick-sliced bacon, diced
• 1/2 cup brown sugar
• 1/2 cup onion, diced
• 1/2 cup Sweet Baby Ray's barbecue sauce
• 2 tablespoons yellow mustard
• 1/2 teaspoon salt

Preheat oven to 375 degrees F. Fry bacon until semi-crisp and most fat is rendered. Remove bacon from skillet and drain most of fat out of skillet. Saute onion until soft. Add all ingredients into a 2 quart oven-safe dish and bake for 30 minutes, or until thick & bubbly.

UPDATE 9/19~~ Add a tablespoon or two or Worcestershire Sauce to these to make these baked beans extra yummy!

Baked Chicken Fajitas

• 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
• 1 medium onion, sliced
• 1 green bell pepper, seeded and sliced (or 1/2 red & 1/2 green)
• 1 can Ro-Tel
• 2 tablespoons vegetable oil
• 1 package taco seasoning

Slice chicken breasts into strips. Place all ingredients in a greased 13x9 inch casserole dish. Stir until all the ingredients are coated in oil and seasoning. Bake at 400 degrees for 20-25 minutes, until chicken is cooked and vegetables are soft. Serve on warmed flour tortillas with choice of toppings.

Inspirational recipe here. 

Melissa's Pico De Gallo

• 6 Roma (Plum) tomatoes, diced
• 1 medium yellow onion, diced
• 1 lime, juice of
• 1 tablespoon minced garlic (I used jarred)
• 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
• 1 bunch of cilantro, chopped
• salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Slow Cooker Potato Soup

• 4 cups of potatoes, peeled and chopped
• 3/4 cup of onions
• 4 cups of chicken broth
• 1/2 Tbsp. of salt
• 1/2 Tbsp. of pepper
• 4 Tbsp. of butter
• 1/4 cup of flour
• 1 1/2 cups of heavy cream
• 1/4 cup of sour cream
• Shredded cheese
• Bacon
• Chopped scallions

1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 

Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Steak Sandwiches (Steak Escape Style)

• 6 Bolillo buns, split (any firm bread will work)
• 12 ounces thin-sliced, deli-style roast beef
• 6 slices Provolone cheese
• 1 large onion, thinly sliced
• 1 can mushrooms, drained
• 1 tablespoon butter or oil
• Montreal steak seasoning
• lettuce, sliced tomato, mayonnaise

1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.

Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions. 

Banana Nut Bread

• 3 very ripe  bananas
• 1 cup sugar
• 1/2 cup (1 stick) margarine, softened
• 2 cups all-purpose flour
• 2 eggs
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
2. Add other ingredients, except nuts, and beat well. Mix in nuts.
3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
4. Remove from pans and cool on rack. This bread freezes well.

Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Taco Tot Casserole

• 1 small bag tater tots
• 1 pound ground beef
• 1 packet taco seasoning, or make your own
• 2 cups shredded cheese (I used Colby-Jack)
• Toppings of your choice: guacamole, sour cream, lettuce, tomatoes, sliced black olives

1. Preheat oven to 425 degrees.
2. Spray a 9x13 inch baking dish with cooking spray. Lay a single layer of tater tots on bottom. Make sure to pack them tightly. Bake for 25 minutes.
3. Cook and drain the ground beef. Follow directions on taco seasoning packet, except leave the meat mixture saucy. (This will give your tater tots flavor)
4. Evenly spread meat mixture and shredded cheese on tots. Return dish to oven and bake approximately 10 minutes more, until cheese is melted.
5. Garnish plated servings with toppings of choice.

Inspiration for this recipe is found at the blog The Iowa Housewife.

Basic Deviled Eggs

• 6 eggs
• 1/4 cup mayonnaise 
• 1 teaspoon prepared yellow mustard
• 1 tablespoon dill pickle relish
• 1/8 teaspoon salt

1. Boil eggs in water for approximately 10 minutes. Peel, rinse, slice each egg lengthwise, and place yolks in another bowl. Mash yolks thoroughly with fork.
2. Mix all the other ingredients. Spoon or pipe yolk mixture back into the eggs. Garnish with a sliced green olive or a sprinkle of paprika.

Cook's notes: This is a basic recipe so feel free to dress these yummy treats up to suit your tastes!  

Homestyle Veg-All Beef Stew {Original Recipe}

• 1 teaspoon oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 ½ pounds cooked beef stew meat
• 1 (14 ½ ounce) can no salt added tomatoes, undrained
• 2 cans Homestyle Veg-All, undrained
• 1 teaspoon each paprika, marjoram, and chili powder
• Water to cover

1. In Dutch oven, saute onion in oil until soft; add garlic. 
2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
3. Heat covered until meat and vegetables are heated through.

**This was from the label of the Homestyle Veg-All cans a few years ago.