1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!

10 oz frozen riced cauliflower
1 tablespoon soy sauce
2-3 tablespoons olive oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups sliced mushrooms
2 cups spinach
Additional soy sauce to taste

Cook the cauliflower rice according to the package instructions.
Heat olive oil in a skillet and sauté the onions until soft.
Add the mushrooms to the skillet and continue to sauté until they are cooked.
Stir in the garlic, then add the cauliflower rice and soy sauce. Mix well until the cauliflower rice
has absorbed the soy sauce.
Add the spinach on top of the mixture, stir, and cook until the spinach has wilted.

4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving

In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted
spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 7
minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring
occasionally, until cabbage is just tender, about 5 minutes.
Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley
and serve hot.

cooking spray

4 cups shredded zucchini

1 onion, chopped

1 (8.5 ounce) package dry corn muffin mix

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon ground black pepper

8 ounces Cheddar cheese, shredded

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.

Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
1 (16 ounce) container small curd cottage cheese
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
8 eggs

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly
browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into
the bottom and sides of the dish. Mix together sausage, cottage cheese, Cheddar cheese, onion,
and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out
clean, about 1 hour. Let cool for 5 minutes before serving

1 pound bacon, cut into small pieces
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, melted
1 egg
one 15-ounce can corn, drained
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy.
Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions
and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another
minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl,
whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the
onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with
the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the
top.

4 chicken breasts
2 – 3 T oil
2 T taco seasoning
1 can (4 oz) diced green chilis
1 can Rotel
1 can corn, drained
1 can black beans, drained and rinsed
16 oz Velveeta, cubed
Garnish: Cilantro – green onion

Preheat oven to 375*
Heat oil in oven proof skillet
Season both sides of chicken with taco seasoning, sear chicken until golden on both sides.
Pour Rotel and chilis over chicken evenly, then add the corn and beans.
Add the cubed cheese over top, cover with foil, bake 25 min or until
the internal temperature is 165*

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.