1 package (8 ounces) egg noodles

2 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

1 jar (2 ounces) sliced pimientos, drained

2 tablespoons chopped jalapeno pepper

1-1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 cups shredded cheddar cheese

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

For the meatballs

1 lb. ground beef

2 cloves garlic, minced

1 large egg

1/3 c. bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil

For the casserole

Cooking spray

1 baguette, sliced 3/4-” thick

1/4 c. (1/2 stick) unsalted butter, melted

2 cloves garlic, minced

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

2 c. freshly shredded mozzarella, divided

3 c. marinara sauce

Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.

In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate.

Grease a 9″-x-13″ baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.

Bake until cheese is melty, 12 to 15 minutes.

Garnish with parsley before serving.

1 tbsp. extra-virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

kosher salt

Freshly ground black pepper

4 c. cauliflower rice

1 tbsp. tomato paste

2 c. shredded rotisserie chicken

1 c. canned black beans, rinsed and drained

1 c. frozen corn, defrosted

1 c. chopped cherry tomatoes

2 jalapeños, thinly sliced

1/4 c. freshly chopped cilantro

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

Lime wedges, for serving

In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.

Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.

Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.

Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.

Serve immediately with lime wedges.

3/4 cup butter or margarine

1-1/4 cups sugar

3 eggs

1 can (20 ounces) crushed pineapple, well drained

1-1/2 teaspoons lemon juice

4 cups firmly packed cubed white bread (crusts removed)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.

16 oz wide egg noodles, cooked according to package directions

1 head of green cabbage, shredded and lightly steamed, 5 min

1 onion, sliced

2-3 T butter or margarine

8 oz chicken stock

8- 10 oz sour cream

1 T parsley

6-8 slices of bacon, cooked and crumbled

Salt and Pepper

In a large skillet, sauté onion in butter or margarine, add cabbage and stock.  Add noodles and combine well.  Add sour cream, parsley and salt and pepper.

Top with bacon crumbles to serve

2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed

1 lb Johnsonville Fresh Italian Mild Ground Sausage

1/2  one large yellow onion, finely chopped

1  green bell pepper, finely chopped

1  red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon  table salt

1 teaspoon minced fresh parsley

Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.

Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.

4 cups cooked quinoa (or brown rice)

1 cup cherry tomatoes, quartered

1 cup fresh spinach, packed

1 cup plain Greek yogurt

1 cup cheddar cheese, shredded

1-15 oz. can black beans, drained and rinsed

2 chicken breasts, cooked and chopped (or shredded)

2 tsp chili powder

½ tsp ground cumin

1 tsp salt

½ tsp pepper

Cheddar cheese, for sprinkling

Greek yogurt/sour cream or guacamole, for topping

Preheat oven to 350°F.

In a large bowl, combine all of the ingredients except for the extra cheese/yogurt for topping.

Mix until everything is coated evenly with the yogurt and spices.

Scoop the mixture into a casserole dish with a 2.75 quart capacity and smooth with a spatula.

Sprinkle with extra cheddar.

Bake at 350°F for 20-25 minutes, until heated through. Serve immediately with a dollop of Greek yogurt/sour cream or guacamole.

• 1 pound cauliflower florettes
• 4 ounces sour cream
• 1 cup grated cheddar cheese
• 2 slices cooked bacon crumbled
• 2 tablespoons green onion, sliced thin
• 3 tablespoons butter
• 1/4 teaspoon garlic powder, ½ tsp onion powder
• salt and pepper to taste

Preheat oven to 325. Spray and 8 x 8 pan with cooking spray.  Set aside.

Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two.

(Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)

Mash the cauliflower using a potato masher until coarse. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.

3. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Bake until hot and bubbly.

Ingredients:

Directions: