12 ounces uncooked spaghetti
1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) Rotel tomatoes
1 can cream of chicken soup
8 oz velveeta
1 ½ cups shredded Mexican cheese blend, divided
1cup cup salsa
½ cup chopped cilantro
Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze
Beef and veggies:
1 pound lean ground beef
2 tablespoons butter
1 yellow onion (diced)
1 green bell pepper (diced)
8 ounces mushrooms (minced)
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp sea salt (more if desired)
6 ounces Provolone Cheese Slices (chopped)
1/3 cup Cheddar cheese
6 brioche hamburger buns (or any other buns of your choice)
Heat a large skillet over medium heat and add the ground beef. Cook for about 7-8 minutes, until beef is no longer pink, breaking it apart and stirring as it cooks. Once cooked through, remove the beef from the pan.
Keep beef fat in the skillet and add butter onion, bell pepper, and mushrooms. Cook them until tender, stirring occasionally.
Now add beef back to the pan and reheat over medium heat for 1-2 minutes, stirring often.
Sauce: In the small bowl whisk together beef broth, Worcestershire sauce, ketchup and Dijon mustard. Add sea salt, pepper, garlic powder and onion powder. Pour sauce ingredients into the skillet with beef and veggies, and stir until evenly coated.
Keep the heat on until the sauce with beef starts bubbling up, about 2-3 minutes. Then add sliced Provolone cheese on top of the beef in the skillet. Next sprinkle with Cheddar cheese. This step needs to be done right when Sloppy Joes are ready to be served.
To serve: Serve the sloppy joe mixture on buns of your choice.
1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
1/2 cup fresh shredded Mozzarella cheese
1/2 cup fresh shredded Gruyère
1/2 cup fresh grated Parmesan
2 tablespoons freshly chopped parsley, plus more for garnish
2 teaspoons Italian seasoning, (or dried Italian mixed herbs)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
8 large portobello mushrooms
Salt, to season
Cracked black pepper, to taste
1/2 cup heavy cream
2 cloves garlic minced (or 2 teaspoons minced garlic)
Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper.
Repeat layering two more times.
Mix together cream and minced garlic and pour mixture over mushrooms.
Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.
Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
4 cups cubed or shredded chicken, cooked
1 (10- ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
2 cups grated Colby Jack cheese, divided
1 (10.75- ounce) can Cream of Chicken Soup
2 tablespoons taco seasoning
2 tablespoons milk
1/2 cup canned corn, drained
optional – 1/2 cup black beans, drained
optional garnish – sprinkle with chopped cilantro or parsley
Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.
In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Uncover and allow to sit for 5 minutes before serving.
10 (8-inch) flour tortillas
3/4 c. marinara
2 c. shredded mozarella
1/4 c. chopped pepperoni
1/2 tsp. oregano
1/2 tsp. crushed red pepper flakes
3 tbsp. butter, melted
2 cloves garlic, minced
1/2 c. freshly grated Parmesan
1 tbsp. fresh basil, chopped
Preheat oven to 400°. Line a sheet pan with aluminum foil and spray with cooking spray.
Working with one tortilla at a time, spread approximately 1 tablespoon of sauce on tortilla slightly offset from the center. Then top with mozzarella, pepperoni, and a pinch of both oregano and crushed red pepper.
From the edge closest to your filling, roll the tortilla as tightly as you can and place it on prepared sheet pan, seam side down. Repeat process with remaining tortillas.
In a small bowl, whisk together melted butter and garlic. Brush garlic butter onto tops of taquitos, making sure to coat evenly. Then sprinkle with parmesan cheese.
Bake for 15 minutes or until tops of taquitos are golden.
Garnish with basil before serving.
2 large sweet potatoes
2 tsp olive oil
1 c grape tomatoes, halved
4 Tbsp butter
1 tsp salt
2 cups chopped, cooked chicken
1 cup pesto
Preheat oven to 425*. Line a baking sheet with foil. Pierce sweet potatoes several times with a fork and place them on the baking sheet.
Bake 45-50 min or until soft and tender.
While potatoes bake, heat oil in a skillet over high heat. Add tomatoes and cook 1 to 2 minutes until browned.
Slice each cooked sweet potatoes in half lengthwise. Mash 1 Tbsp of butte into each sweet potato half and sprinkle each with ¼ tsp salt. Divide chicken, pesto and tomato equally among sweet potato halves.
2 teaspoons olive oil
1 pound (500 g) boneless and skinless chicken thighs diced into 1-inch pieces
2 teaspoons minced garlic
1/3 cup barbecue sauce
Salt to season
10 stand and stuff taco shells
2 cups shredded mozzarella cheese
1/3 of green bell pepper | capsicum deseeded and sliced thinly
1/4 of a red onion sliced thinly
1/4 cup sliced mushrooms
2 tablespoons sliced olives
Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.
Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.
Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.
Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper
Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)
Preheat oven to 350°F.
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.
Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.
2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.