Beef and Bean Burrito's

1 jar (16 oz.) Old El Paso thick 'n chunky salsa
1 lb. ground beef
1 pkg. (1 1/4 oz.) Old El Paso taco seasoning mix
1 can (16 oz.) Old El Paso refried beans
1 can (4 oz.) Old El Paso chopped green chilies
10 Old El Paso flour tortillas (where available)
3/4 c. shredded lettuce
3/4 c. (3 oz.) shredded cheese

Drain salsa and reserve liquid. In a skillet brown ground beef; drain fat. Add seasoning mix, beans, chilies and liquid from salsa and simmer uncovered 5 minutes. Prepare tortillas using package directions. Spoon 1/3 cup mixture on a tortilla. Top with 1 tablespoon each of salsa, lettuce and cheese. Fold nearest edge of tortilla over to cover filling. Fold in both sides envelope fashion and roll. Makes 10 burritos.

Tip of the Day

Tip Of The Day

If your brown sugar is hard as a rock, place an apple wedge in the container and let it stand.

Hash Brown Casserole

Preparation Time: 15 minutes 12 servings

Ingredients

2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Easy Chicken & Cheese Enchiladas

			Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1/2 cup shredded Monterey Jack cheese 6 flour tortillas (6-inch), warmed 1 small tomato, chopped (about 1/2 cup) 1 green onion, sliced (about 2 tablespoons) Directions: Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly generous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you

Yummy Chocolate Popcorn!

12 c. popped corn (about 2/3 c. popcorn)
1 c. sugar
2/3 c. light or dark corn syrup
2 tbsp. butter
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
1 tsp. vanilla extract

About 3 hours before serving or up to 1 week ahead:

Preheat oven to 250 degrees. Place popped corn in large open roasting pan, 17 1/4" x 11 1/2"; set aside.

In 2 quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted.

Pour hot chocolate mixture over popped corn, stirring to coat well.

Bake popped corn 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn in tightly covered containers to use up within 1 week. Makes 12 cups. 60 calories per 1/4 cup.

Meal Schedule

Grilled Chicken Burrito

• 6 oz chicken
• 1/4 cup chopped tomato
  
• lettuce
• avocado
  
• low fat sour cream
• 1 whole wheat tortilla
  

Chicken Ceaser Salad

• 6 oz chicken
• romaine lettuce
• Cesar dressing
• Parmesan cheese
  

Grilled Chicken Burrito

• 6 oz chicken
• 1 whole wheat pita
• low fat cheese
• 1/4 cup tomato, diced
• mayo, mustard

1. Grill chicken, add contents to pita

Tuna Salad

• 6 oz tuna
• 1 slices whole wheat
• 2 cups salad greens
• 2 TBSP Fat Free dressing or Mayo
  

Stir Fry

• 6 oz Chicken
• 1 cup rice
• 1 cup veggies
• soy sauce to taste
  

Soft toco's

• 6 oz chicken
• 2 corn tortillas
• salsa

Fettuccine Alfredo

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine (whole wheat)

1. Cook fettuccine then drain

2. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

The EatingWell Taco

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From the Disney Family Editors: If you're in a hurry, skip the linked meat recipe in the ingredients below and just sautee a pound of lean beef or turkey in a skillet until brown (about 7-10 minutes), and season with salt and pepper. You can also use store-bought crispy taco shells for ease.

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Mother's Day Recipes

Building the perfect taco is a very personal task -- cheese under meat, cheese on top, no cheese at all? This is just our recommendation.

Prep Time:	15 minutes
Ready in:	15 minutes
Yield:	6 servings, 2 filled tacos each
Ease of Prep:	Easy

Recipe Ingredients
	12 EatingWell Crispy Taco Shells
	Lean & Spicy Taco Meat
	3 cups shredded romaine lettuce
	3/4 cup shredded reduced-fat Cheddar cheese
	3/4 cup diced tomatoes
	3/4 cup prepared salsa
	1/4 cup diced red onion

Recipe Directions

1. To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

beef stroganoff

i love a good beef stroganoff! it is comfort food at it’s best!

if you read my previous post, there is a great recipe for braised beef. [click here]

if you make the recipe for braised beef, and use the leftovers to make this beef stroganoff dish, not only do you get a great flavorful meal, but you can also stretch it out into two meals for your family. and, split up the work.

this is a great recipe for homemade beef stroganoff, and pairing it with braised beef brings a rich gourmet taste to the dish.

read more for the recipe…

{recipe: beef stroganoff}

ingredients

1 lb sliced beef [using leftovers from the braised beef recipe, cut to bit size pieces] *
1 tbs oil
1/2 medium yellow onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
2-3 tbs fresh parsley, chopped
1 cup beef stock/drippings [if using braised beef leftovers, use the remaining liquid drippings in the pan, strain first]
1 cup heavy cream
2 tsp corn starch
1/2-1 cup sour cream [depending on preferred thickness]
preferred noodles

directions

in a large skillet, heat oil over medium heat. add sliced onions, garlic, and mushrooms and saute for a few minutes until mushrooms and onions are tender. add 2 tbs of the fresh parsley and stir. whisk corn starch in with the beef stock and add to pan with heavy cream and the sour cream. stir well until incorporated bring to a boil. boil for a few minutes until sauce thickens and add the cooked sliced beef and heat through.

serve over egg noodles and garnish with remaining parsley.

*note: if you did not make the braised beef recipe. you can also make this with 1 lb of beef browned, and store bought beef stock/broth.

Chicken Enchiladas

SUBMITTED BY: IANKRIS PHOTO BY: JenniferJP

"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time."

INGREDIENTS (Nutrition)

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 
   
3. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
4. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Tropical Hawaiian Haystacks

• 2-4 cups uncooked brown rice
• 2 pkg chicken gravy
  
• 2 large pieces boiled chicken - diced
• 1 can chow mein noodles
• 2 can olives
  
• 1 bag shredded cheese

Lasagna

• 1 pack lasagna noodles
• 1 Jimmy Dean reg. sausage
• I lb. hamburger
• I bottle of Ragu Sauce
• I container cottage cheese
• 1 lb. shredded cheese- Monterey or mozzarellas
• Parsley
• Parmesan Cheese

Preheat oven to 350. Boil noodles for 10 min. Cook together Jimmy Dean sausage and 1 lb. meat. Pour Ragu sauce into meat mixture. Combine 1 lb. of cheese, cottage cheese, and sprinkled parsley. Spray bottom of 9x13 pan.
Layer 4 noodles across. Spread cheese mixture on top of noodles. Layer 4 more noodles. Pour in meat mixture. Sprinkle parmesan on top. Bake for 1 hr. and set for 15 min. Serve with Texas Toast.

Chicken Potato Bake

• 1 broiler/fryer chicken - about 3 lbs. cut up
• 1 pound red potatoes cut into chunks
• 1/2 to 3/4 cup prepared Italian salad dressing
• 1 tbsp. Italian seasoning
• 1/2 to 3/4 cup grated parmesan cheese

Directions:

Place chicken in greased 13 x 9 in baking dish. Arrange potatoes around chicken. Drizzle with dressing, sprinkle with Italian seasoning and parmesan cheese. Cover and Bake at 400 degrees for 20 minutes. Uncover, bake 20-30 minutes longer or until potatoes are tender and chicken juice runs clear. 4 Servings.

Cheesy Chicken Taco Roll-ups

• 8 Taco Bell Home Original Flour Tortillas

• 1/2 cup Taco Thick n' Chunky Salsa
• 2 cups cooked shredded chicken
• 1 cup shredded Colby Monterey Jack cheese
• 2 cups shredded lettuce
  
• 1 large tomato, chopped

Directions:

Heat oven to 350 degrees. Top tortillas with salsa and chicken. Fold in opposites sides of tortillas, then roll up burrito style.

Place seam side down in 8-inch square baking dish. Top with cheese.

Bake 15 minutes or until cheese is melted. Sprinkle with lettuce and tomatoes.

Easy Pork Stir-Fry

• 1 TBSP oil
• 1 lb boneless pork chops (strips)
• 1 1/2 cups water
• 1/2 cups barbecue sauce
• 2 TBSP lite soy sauce
• 2 cups stir fry vegetables
• 2 cups MINUTE rice, uncooked
  
• 4 green onions- sliced

1. Heat oil in large skillet, add pork; cook and stir until cooked through.

2. Add water, barbecue sauce and stir fry veggies mix well. Bring to boil, stir in rice; cover and remove from heat. Let stand 5 minutes, stir in green onions.

20 minute Oriental Chicken and Rice

• 1 TBSP oil
• 4 small boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1 1/2 cups water
• 3 TBSP soy sauce
• 2 cups minute rice, uncooked
• 1 pkg (16 oz) frozen stir fry vegetables, thawed

1. Heat oil in large skillet. Add chicken; cover. Cook until chicken is cooked through.

2. Remove chicken from skillet; cover. Add soup, water, and soy sauce to skillet; stir until well blended. Bring to boil.

3. Add rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until tender and vegetables are heated through.

Chicken Party Rolls

• 6 oz cream cheese, softened
• 4 TBS soft margarine
• 1/2 tsp pepper
• 2 cups cooked chicken
• 1 (14 oz) can chopped mushrooms (drained)
• 2 cylinders crescent rolls (8 per can)
  

1. Combine cream cheese, butter and pepper until smooth. Stir in chopped chicken and mushrooms.

2. Separate rolls into 16 rolls. Divide chicken equally on each roll. Roll up and tuck corner under.

3. Bake on ungreased cookie sheet 375 for 20 minutes or until brown. If desired serve with chicken gravy or cream of chicken soup diluted. Freezes well after baking.

Shepherds Pie

• 1 lb ground beef
• 1 can peas
• 1 can corn
• 1 medium onion, diced
• 1/3 cup sugar
• 8 medium potatoes (or instant potatoes)
• 2 cups cheddar cheese

1. Mix beef, peas, corn, sugar. Let simmer till heated all the way through.

2. In a 9x13 pan, place meat and mix in bottom of pan. Cover with mashed potatoes and sprinkle cheese on tip.

3. Place in oven on BROIL until cheese is bubbly or light brown.

Cheddar Biscuit Barbecue Casserole

• 1 lb ground beef
• 1/2 chopped onion (optional)
• 1 (16 oz) can brown sugar and bacon barbecue beans
• 1 (10 oz) can tomato soup
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 can flaky biscuits
  

1. Bring to boil then simmer 5 min

2. In a greased casserole dish, place biscuits on top of mixture in a casserole dish

3. Bake @ 350 for 20-25 minutes, then sprinkle shredded cheese over top.

Tortilla Casserole

• 1 lb hamburger
• 1 chopped onion
• 1 tsp salt
• 3 tsp chili powder
• 1/2 tsp pepper
• 2 small can tomato sauce
• 12 flour tortillas
• 8 oz cream cheese
• 2 cups cheddar cheese

1. Brown hamburger and onion and spices.

2. Mix tomato sauce with 1/4 cup of water. Add to hamburger.

3. Spread 8 oz of cream cheese on tortilla's and roll them up. Put in 9x13 in pan. Cover with meat sauce. Sprinkle with cheese and cover with foil.

4. Bake for 25 minutes at 375.

Sour Cream Enchiladas

• 2 can of cream of chicken soup
• 1 small can diced green chili's
• 16 oz container of sour cream
• 1 bunch green onions
• 1 pkg corn tortillas
• cheddar cheese

1. Mix soup, sour cream, chili's, and chopped onions. Heat in a pan on the stove until warm all the way through. Layer soup mixture and corn tortillas in casserole dish 9x13. (only do 3 or 4 layers). Cover with tin foil.

2. Bake for 30 min @ 375. After timer goes off, uncover and sprinkle cheese on top. Bake for another 30 min uncovered. Cool and serve.

Twice Baked Potatoe Casserole

• 4-5 Baked Potatoes
• butter
• bacon
• chives
• salt and pepper
• butter
• cheese
  

1. Bake the baked potatoes without tin foil for 1 hour @ 400

2. Take the insides out of the potatoes skin, either mix with mixed to make smooth, or leave more chunky. Mix all ingredients with the potatoes.

3. Put mixture in a greased 8x8 casserole dish. Mostly do to taste, you can add cheese on top if desired.

Chicken Cordon Bleu Casserole

• 2 cups cooked chicken, cubed
• 2 cups cubed ham
• 2 cups MINUTE rice
• 2 cups sour cream
• 2 cups grated cheese
• 2 cups cream of chicken soup

1. Mix together and put in casserole dish. Add salt and pepper to taste and add crushed cutons on top if desired.

2. Bake at 350 for 45 min- 1 hour

Funeral Potatoes

• 2 pkg (14oz) of frozen hashbrowns
• 1 can cream of chicken soup
• 1 sm (16oz) cartain sour cream
• 2 cup shredded cheese
• 1/4 cup grated onion OR 1 TBS dried onions (optional) (1/2 cup fill half way full of water and fill rest with onion flakes)
  
• salt (1 tsp) and pepper (1/2 tsp) (to taste)
• 3 TBS melted butter
• 3/4 cup Corn Flake crumbs

1. Combine soup, sour cream, cheese, onions, salt and pepper. Mix well.

2. Put hashbrowns in microwave for 20 minutes to cook. Cook for 10 minutes then turn over in bowl then cook for another 10 minutes. Mix ingredients from step #1. Mix well and put back in microwave for 7 minutes. Put mixture in baking dish (greased).

3. Melt butter and mix with Corn flakes. Spread on top of casserole.

4. Bake covered (shinny side down) at 350 for 35 minutes.

Tator Tot Casserole

• 1 pkg of frozen Tator Tots
• 1 (16oz) container of sour cream
• 1 cup shredded cheddar cheese
• 2 cans cream of mushroom soup
• 1 lb hamburger
• 1 can green beens

1. Pre-heat oven to 350, Grease 9x13 pan. Cook hamburger, drain.


2. In a mixing bowl, mix sour cream, cheese, hamburger, cooked green beans and soup.

3. Put mixture in cooking dish and arrange tator tots on top of casserole.

4. Place tin foil over dish, bake for 45-60 minutes.

Baked Spaghetti

While Spaghetti is a very cheap meal.. it can get a little boring. In fact I'm sick of just plain old Spaghetti with hamburger and sauce. But this recipe knocks my socks off. It is cooked and then baked in the oven with this creamy cheesy layer in the middle. It's so yummy. This recipe makes enough for 2 9x13 pans. I always make both and freeze one for another day. But if you don't want to do that, you can just half the recipe. I wish my picture showed the middle layer because it's just yummy! I rarely have left overs with this one and when I do, everyone fights over who gets it for lunch the next day. It's pretty easy to make too! Enjoy!


Baked Spaghetti
16 oz pkg spaghetti noodles cooked (I usually use a little bit more noodles.)
2 24 oz jars spaghetti sauce
2 lbs ground beef browned
4 T butter
4 T all-purpose flour
4 T grated parmesan cheese
2 t salt
1/2 t garlic
12 oz can evaporated milk
3 c cheddar cheese shredded and divided

Combine spaghetti noodles, spaghetti sauce and ground beef together; set aside. In a saucepan, over medium heat, melt butter; add flour, parmesan cheese, salt and garlic. Stir constantly over heat until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thoroughly melted. Pour 1/4 of the spaghetti noodle mixture into each 9x13 casserole dish and pour 1/2 cheese mixture over top in each pan. Pour remaining nood mixture into casserole dishes; top with remaining cheddar cheese. Bake at 350 for 25 to 30 mins.

Easy Rice Crispy Treats

• 1 bag of large marshmallows
  
• 1/2 cup (1 stick) butter
• chocolate chips or m&m's optional

1. In a large bowl, heat the whole bag of marshmallows and butter in microwave. Heat for 2 minutes, take out and stir. Put in again for another 2, take out and stir; continue until runny.

2. Add rice crispy's (and chocolate if you choose) until there is no more marshmallow mixture.

3. Put in greased pan, cool and cut.

Rice Crispy Treats

• 1/2 cup light corn syrup
• 1/4 cup sugar
• 1/4 tsp salt
• 3 sups rice crispys
• 1 (6oz) pkg chocolate chips

1. Combine syrup, sugar and salt in pan; bring to boil stirring occasionally until its the consistency you like.

2. Remove from heat; add chocolate chips. Stir until melted, add cereal.

3. Spread mixture in a greased pan

4. Cool & cut

Cinnamon Roll Frosting

• 2 cups powdered sugar
• 1 tsp salt
• 1 tsp vanilla
• 2 tsp melted butter
• 1 can condensed milk
  

1. Mix ingredients together, until smooth.

2. Add canned milk until it's the consistency you like.

Rollo Cookies

• 2 Devils Food cake mixes
• 3/4 cup oil
• 4 eggs
• 1 large bag of Rollo's

1. Mix the cake mix, oil and eggs until all blended.

2. Take a spoon full of cookie mix flatten, add roll to middle and surround it with cookie mix.

3. Set on greased pan bake at 350 for 10-12 minutes.

Easy One-Skillet Chicken Parmesan

• I TBSP oil
• 4 small boneless skinless chicken breast halves (1lb)
• 1 large green pepper, chopped
• 1 jar (14 oz) spaghetti sauce (about 1 1/2 cups)
• 1 cup water
• 2 cups MINUTE rice, uncooked
• 1 cup Mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

1. Heat oil in large skillet on medium, high heat. Add chicken and peppers; cover. Cook until chicken is cooked through, stirring peppers occasionally, remove chicken from skillet; cover to keep warm.

2. Add spaghetti sauce and water to skillet; stir, bring to boil.

3. Stir in rice; top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 min. or until cheeses are melted.

Sweet & Sour Chicken

• 1 TBSP oil
• 1 lb. boneless skinless chicken breats, cut into bite-size pieces
• 1 bag (16 oz) frozen stir-fry vegetables
• 1 can (8 oz) pineapple chunks in juice, undrained
• 1 can (10 1/2 oz) low sodium chicken broth
• 2 cups MINUTE White rice, uncooked
• 1/2 cup sweet 'n sour sauce

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until cooked through.

2. Add vegetables and pineapple with juice; mix well. Stir in chicken broth. Bring to boil.

3. Stir in rice; cover. Remove from heat. Let stand 5 min. or until almost all of the liquid is absorbed and rice is tender. Stir in sweet'n sour sauce.

Quick & Easy Chicken Stir-Fry

• 1 lb boneless skinless chicken breasts, cut into thin strips
• 1 tsp. garlic, minced (optional)
• 1 TBSP oil
• 1 1/4 cups water
• 1/4 cup lite soy sauce
• 1 TBSP sugar
• 1 pkg. (16 oz) frozen stir-fry vegetables
• 2 cups MINUTE White Rice, uncooked

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 min. or until chicken is cooked through.

2. Add water, soy sauce, sugar and vegetables; stir. Bring to boil.

3. Stir in rice, cover. Remove from heat. Let stand 5 min. Fluff with fork.

Cheddar Chicken Spaghetti

Cheddar Chicken Spaghetti

1 pkg (7 oz) spaghetti, broken
2 cups cubed chicken (I actually used 2 cans of chicken from costco)
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 9x13 dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

(I think next time I might add some frozen veggies to the mix)