Archive for the ‘April 2011’ Category

1 t salt

2 lbs ground beef

2 cloves garlic, pressed

2 t cumin

2 t oregano

1/2 c chopped green chiles

1/2 c taco sauce

1/2 c sour cream

1/4 c cider vinegar

sprinkle salt in skillet, place over medium heat.  Add beef, garlic, and spices.  Cook until meat loses pinkness.  Stir in remaining ingredients.  Remove from heat and cool.

Serving day:

Thaw meat mixture.  In 8 inch skillet, melt 1 stick butter or margarine.  Dip both sides of one tortilla into butter, drain off excess.  Using a 1/3 c measuring cup, mound 1/3 c filling in center of tortilla.  Fold tortilla around filling, place seam side down in an ungreased 11X7 baking dish.  Repeat with remaining tortillas and filling.  Bake at 500 degrees for 15 minutes, or until crispy.  Top with cheese, lettuce, tomatoes, avocado, and sour cream.


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1 lb ground beef, brown and drain

1 onion chopped and browned

(I brown onion and beef right in the pot I’m going to make the soup in)

1 (28 oz) diced tomatoes, undrained

1 or 2 (1.25 oz)  packages taco seasoning mix (I use 1/4 cup cause I buy in bulk)

1 (1 oz) package ranch dressing mix

1/2 cup picante sauce

2 (17 oz) cans whole kernel corn, undrained

3 (15 oz) cans pinto beans – undrained

2 cups water (though I add SIX so the soup goes further)

salt and pepper to taste


Combine all ingredients and simmer one hour.

Top with crushed tortilla chips and cheddar cheese!

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  • 1/2 c. white wine
  • 1 – 10 oz. can cream of mushroom soup
  • 1/2 c. mushrooms, sliced
  • 1/4 c. flour
  • 1 c. sour cream
  • 6 boned chicken breasts

Serving Day: Salt & pepper, paprika.  Yields 6 servings.

Mix wine, soup, and mushrooms together.  Stir flour into sour cream and add to soup mixture.  Place mixture together with chicken in freezer bag.  Freeze.

Serving day instructions: Defrost in fridge overnight.  Place chicken & sauce in Crock Pot.  Sprinkle salt, pepper and paprika over top.  Cover and cook on low for 6-8 hours.  Serve with pasta or potatoes.

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Italian Stuffed Shells with Beef (doubled version)



2 boxes of jumbo pasta shells

2 26 oz. cans spaghetti sauce

1 box frozen spinach

1.5 lb. ground beef

1 medium onion

2 tsp garlic powder

1 tsp each salt and pepper

2 eggs

2 cups shredded cheese (can be omitted for dairy free)

1. In large pot, cook pasta according to package instructions. Drain and set aside.

2. Spread 1/2 – 1 cup spaghetti sauce into base of each baking dish.

3. Cook frozen spinach as directed on package. Drain excess liquid after cooking.

4. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet.  Add the rest of the spaghetti sauce, garlic powder, salt and pepper.  Stir in the spinach.

5. Stir in eggs.

6. To meat sauce with dairy, stir in 1 cup shredded sharp cheddar cheese.

7. Spoon meat into pasta shells and place into baking dishes.  (If making dairy free and ones with dairy, use separate baking dishes!)

8. Sprinkle cheese over the top of the shells.

9. Bake at 350 for 20-30 minutes.

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Serves: 8 Prep: 15min Cook: 32min Total: 47min

  • 16 ounces lo mein noodles or thin spaghetti
  • 1/4 cups sesame or olive oil
  • 2 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 onion, chopped
  • 2 large red bell pepper, chopped
  • 4 large cloves garlic, minced
  • 2 cups snow peas
  • 1 cup chicken broth
  • 1/3 cups and 1/4 tablespoons rice wine vinegar
  • 1/3 cups and 1/4 tablespoons soy sauce
  • 2 tablespoons freshly grated ginger

  1. Prepare noodles according to package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink. Remove to a plate and keep warm.
  3. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp. Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes. Add the chicken and noodles and heat through.

From Frozen:

  1. Defrost both bags. Cook noodles according to package directions.
  2. Saute chicken mixture until chicken is cooked and veggies tender-crisp: ~6 minutes
  3. Add bag of sauce, saute for 2 minutes.
  4. Add cooked noodles and heat through.

Recipe from Prevention.

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Previous months’ menus:

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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