Lots O' Meals!

YUM! I'm excited about our meals this week - trying out some new ones that I got from a good friend's blog. So, no pictures of the food, but I'll link to the recipes where there are pictures!

Burritos with Spanish Rice (I like the Old El Paso box rice) and a green salad with lots of veggies (I'll make this at the beginning of the week and we can eat it all week)

Chicken Parmesan served with spaghetti noodles and salad

Tamale Pie with homemade pinto beans and salad

If I just go crazy, I may even make this homemade pound cake with homemade whipped cream (per the reviews on this webpage, I'll use a metal bowl and make sure it and the whisk or beater are chilled, and double the powdered sugar - not sure if I'll whisk by hand or beat), and strawberries.

Can't wait to try everything!!!

Mrs. Texas Casserole

*Ok, so I made this the other night and I was only so-so with it. It's basically a glorified hamburger helper. The noodle mixture was a little creamy so I added more cooked noodles (the recipe calls for half of a bag, but I ended up cooking most of the bag.) Matt, on the other hand, in an unprecedented event with him, at this meal as LEFTOVERS!! gasp!!!

This is another recipe out of the church cookbook that Matt’s mom got me. I saw the name and was intrigued and so that’s the main reason why I want to make this meal! Not sure how it will turn out, but you can’t go wrong with the ingredients that are in it!

Mrs. Texas Casserole

1 lb. ground beef

2 tsp. salt

2 tsp. sugar

1/2 tsp. garlic powder

1/4 tsp. black pepper

16 oz. can tomatoes (I got the petite diced)

8 oz. can tomato sauce

1 (5 oz.) pkg. egg noodles, cooked and drained

1 cup sour cream

6 green onions, chopped with tops

1 (3 oz) pkg. cream cheese, softened

1 cup grated cheese

1. Brown beef in skillet and drain. Add salt, sugar, seasonings and tomatoes and tomato sauce. Cook over low heat 15 minutes, covered. Combine noodles with sour cream, green onions, and softened cream cheese. Starting with noodle mixture, arrange in layers in a greased 3-quart casserole. Top with grated cheese. Bake for 20-25 minutes, or until cheese is bubbly at 350.

Taco Pie

When Cara posted this recipe, I knew that we just had to try it! It combines Matt's love of anything beef, and my love of cornbread, and throw in a few extras, and you've got a complete meal in one simply heavenly dish! (I'm all for one-dish meals - anything to lessen the amount of dishes to clean!) I added some of our faves - corn, black beans, and white kidney beans - but this is one of those meals that you can add whatever your family will eat. Speaking of whatever your family will eat, our little picky toddler will not eat this meal because he does not like when foods are all mixed together. So unfortunately, I have to make him a separate meal. But, I make the sacrifice so that I can enjoy this delicious Tex-Mex cuisine!

Taco Pie

1 box Jiffy

ingredients needed for the jiffy cornbread

1 lb. ground beef

mix-ins, drained (I did corn, black beans, white kidney beans)

taco seasoning

Mexican blended shredded cheese

1. Preheat oven to 400.

2. Prepare jiffy cornbread mix as directed.

3. Brown ground beef, drain. Add in taco seasoning and about 2/3 – 3/4 cup water. Heat on med-high for about 5 minutes or until the water is absorbed.

4. If you're using lots of mix-ins, you need a larger dish than an 8x8. You can either layer your ingredients or mix all together. I layered, but then realized that I needed a larger dish so they ended up being mixed. It did not affect the flavor.

5. Top with the cheese.

6. Spread the cornbread mixture on top (this is probably the "hardest" part, so I usually pour the cornbread mixture in sections and then spread with a spoon or soft spatula).

7. Bake for about 15-25 minutes - until cornbread is nice and golden. We probably could have pulled this out of the oven a little bit sooner than we did. Enjoy!! I also serve this with a side of Spanish rice.

Stuffed Pizza

I have Dena to thank for this yummy meal! And, seeing how our family LOVES all things pizza, it’s a sure winner, and a staple in our house now!

Stuffed Pizza

*2 cans Pillsbury thin-crust pizza dough (sold in the slice-and-bake cookies section)

*Fillings (we like ground beef and pepperoni)

*container of pizza sauce (I’ve tried the Contadina brand and the Hunt’s – both good)

*2 cups bag of shredded mozzarella cheese

*olive oil/garlic powder/Italian seasoning

1. Preheat oven to 350.

2. Spray deep 9x13 pan with PAM

3. Roll out one of the pizza doughs to fit the bottom of the pan.

4. Spread dough with about 1 cup sauce (I don’t measure this – I like mine saucy so I probably use more than a cup)

5. Layer with your choice of fillings and top with cheese.

6. Roll out 2nd pizza dough (or use half of one – this is what I did to use less bread) and place on top.

7. Use a fork to make air vents in the top crust.

8. Spread a few tablespoons olive oil on top and sprinkle Italian seasoning and Garlic Powder.

9. Bake for 45 mins. or until crust is golden brown.

Baked Spaghetti

Why make boring old spaghetti when you can whip this meal up with the same amount of ease and deliciousness?? Jessica and Sharee brought this meal over (with a green salad and super yummy dessert - black forest dump cake) and it made enough to have some leftovers for the next couple of days and the whole family loved it! When I start cooking again and make this, I'll be sure to take a picture!

BAKED SPAGHETTI

16 oz spaghetti

26 oz spaghetti sauce

1 ½ lbs. ground beef

1 egg

8 oz sour cream

1 stick margarine/butter

2-3 cups grated cheddar cheese

DIRECTIONS:While spaghetti is cooking, brown ground beef, drain excess fat and add the sauce. Drain pasta and add the sour cream and margarine. When the pasta has cooled a bit, add the egg. Place pasta mixture in the bottom of a greased 13x9 casserole dish. Top pasta with the ground beef mixture. Then cover with cheddar. Bake at 375 for 30-40 minutes, or until cheese is bubbly.

Baked Ziti

My friend, Brynn, made this super yummy baked ziti at playgroup last week and I've been craving it all week! I made it for dinner tonight and it was a hit! I have to warn you, it is a bit labor intensive in the preparation, but don't let that scare you off! It's definitely worth it! It also makes a lot, so you could even divide in half and prepare one and freeze the other - maybe without the mozzarella cheese, adding that when you're ready to cook it. (not sure, not too familiar with the rules of freezing...) Another good thing about this meal is that you don't really need a lot of sides - just salad and garlic bread complete it! While it was cooking, I washed all the prep dishes so that eliminated the after dinner clean up. Are you convinced? Oh, and it's a great meal to take when you're bringing a meal to a friend! Let me know what you think!!!

Baked Ziti

1/2 medium onion, chopped (optional)

1 Tbsp olive oil

2 garlic cloves, chopped

1 pound lean ground beef

1 (26 oz.) jar tomato and basil pasta sauce (I used Prego Tomato Basil Garlic sauce)

3/4 tsp salt, divided

1 (16 oz) ziti pasta - (penne - I like the Barilla Plus)

3 Tbsp butter

3 Tbsp all-purpose flour

3 cups milk

1 cup grated Parmesan cheese

1/2 tsp. pepper

1 (8 oz) shredded mozzarella cheese

1. Cook pasta according to directions. While waiting for the water to boil, begin step 2. Drain pasta and return to pan.

2. Saute chopped onion in hot oil over medium high heat in large skillet for about 5 minutes or until tender. Add garlic and saute 1 minute. Add beef and cook until no longer pink. Drain. Stir in pasta sauce and 1/2 tsp. salt. Set aside.

3. Melt butter in heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly (take about 7-10 minutes). Stir in parmesan cheese, remaining 1/4 tsp. salt, and pepper. Pour sauce over pasta, stirring until pasta is evenly coated.

4. Transfer pasta mixture to a lightly greased 9x13 inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.

5. Bake at 350 for 20-25 minutes or until cheese is melted. Let stand 10 minutes before serving.

Bubble Pizza

I got this recipe thanks to my friend Wendy, who is currently living in Doha (somewhere in the Middle East) with her family. This is a type of recipe that I like: easy, yummy, and a meal that everybody in the family would like!!!

**Yum-mo!! I made this last week and it was so delish!! Everybody liked it - including Reid!!! (Who we all know pretty much doesn't eat what I make for dinner because he's so picky!) The only change I would make is this: I could only find the Grande biscuits and used 2 cans, but next time I'm going to just use 1 can because we like it "meatier" and not as "bready."

Bubble Pizza

*2 cans of Pillsbury flaky Biscuits - quarter each biscuit (or 1 can of the Grande size biscuits)

*1 small jar of Ragu Snack Pizza Sauce

*1 bag Kraft Pizza Cheese (2 cups)

*optional *Pepperoni, sausage, hamburger, etc.

*optional *Sauted Veggies of any kind (peppers, onions, mushrooms, etc)

I'm going to try cooked ground beef and pepperoni

Mix all of the above. Put into a greased bundt pan (like you do for monkey bread). Bake at 350 for about 30-45 min. Make sure the biscuits cook all the way through.

Lasagna Toss

Lasagna Toss

1 lb ground beef

2 green peppers, chopped (I'm omitting this)

3 cloves garlic, minced (I just finely chop)

1 jar (26 oz.) spaghetti sauce

1 2/3 cups water

1/4 cup Kraft Zesty Italian dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup shredded low-moisture, part-skim Mozzarella cheese

Brown meat in large saucepan; drain.

Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. Cover.

Cook on medium- low heat 10 to 15 min. or until noodles are tender, stirring occasionally.

Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Special extra (I'm planning on doing this part): Stir 1/2 cup Ricotta cheese into noodle mixture before sprinkling with mozzarella.

Beef Roast on Hoagie Rolls

YUM is all I can say for this meal! This is so delicious served with some tator tots on the side and green beans.

Beef Roast on Hoagie Rolls

pot/chuck roast

can of beer

can of beef broth

jar of banana peppers (don't omit - this adds so much flavor!)

1 TB garlic powder

2 TBS Italian seasoning

Hoagie rolls

mozzarella cheese

Cook all ingredients (except rolls and cheese) on low for 8 hours. Before serving, toast the hoagie rolls with cheese in oven; serve the roast on top.

Tator Tot Casserole

I know that this will be kid-friendly once my picky eater decides to try food!!

Tator Tot Casserole

1 lb. ground beef

1 can cream of mushroom soup

1 lb. tator tots

cheddar cheese

Brown meat; drain. Pour in an 8x8 dish. Add soup and mix with beef. Cover with a layer of tator tots. Bake at 350 for 30 mins. Cover with cheese and bake for another 10-15 minutes, until cheese is melted.

Meatloaf and Baked Potatoes

Meatloaf
Recipe thanks to Jessica - Matt normally doesn't like meatloaf; it has to be a very simple one, and this looks like one he'll like. I'll serve it with baked potatoes and a green veggie. I have to tell you the ABSOLUTE BEST way to bake a potato: wash, pierce, and rub butter and salt over the potato. DON'T cover with foil, but bake on a foil lined pan (I just use an 8x8 and sometimes will spray the foil with PAM) at 425 for an hour and a half, flipping half-way. The outside forms a hard shell and the inside is like mashed potatoes - it is SOOOOO yummy! What I'll do with this meal is just cook the potatoes longer since the meatloaf needs a 400 degree oven.

1 ½ lb. ground beef

1 2-oz envelop onion soup mix

1 cup shredded Italian cheese blend

2 eggs

1 ½ cup saltines, finely ground

1/3 cup water

Directions: Heat oven to 400 degrees. In a large bowl, combine the beef, soup mix, cheese, eggs and saltines. Add the water combine. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.