Easy Pasta Bake

Serves 6-8 people

1 1b. dry pasta
1 jar pasta sauce
1 jar water
2 cups shredded cheese
1 1lb. ground meat, browned and drained

1. Heat oven to 425.
2. Spray a 9x13 inch glass casserole and pour in the dry pasta. Pour in the jar of sauce. Fill the jar with water and pour over pasta, stirring well.
3. Add the prepared meat at this time and stir through. Cover with foil and bake for 30 minutes.
4. Remove from oven and remove foil. Stir well. Sprinkle shredded cheese evenly over top. Return to oven, uncovered, and bake for 10 more minutes. Let rest for several minutes before serving.

My dad's lasagna

Ingredients:
2 boxes lasagna noodles
3 8oz. containers parmesan cheese
Red Sauce- 1st set:
1/2 cup butter
2 large onion, minced
3 Tab. olive oil
3 cloves garlic, minced
1 1/2 Tab. italian seasoning
1 large carrot, minced
Red Sauce- 2nd set:
4 28oz. cans crushed tomatoes
4 6oz. can tomato paste
1 1/2 lb. hamburger
1 1/2 Tab. salt
White Sauce:
1/2 cup butter
1/2 cup flour
1 qt. half and half

1. Combine the first set sof red sauce ingredients. Simmer for 10 minutes.
2. Add second set of red sauce ingredients. Simmer for 20 minutes.
3. Bring a pot of water to boil for noodles and cook as directed on package. Strain and rinse in cold water. Lay out to dry.
4. White sauce: melt butter in another pan, add flour and whisk together for 1 minute. Whisk in half and half and cook on medium/low until thick, about 20 minutes. Stir often, careful not to let it burn.
5. Preheat oven to 350. Pour 1/2 cup red sauce in bottom of 13x9 pan to cover bottom. Layer with 3 noodles, 1 cup red sauce, 1 cup white sauce, 1 1/2 cup parmesan cheese. Repeat 3 times ending with parmesan on top.
6. Cook for about 30-60 minutes. Let stand for 30 minutes before serving.

Costa Vida Sweet Pork Burritos

Sweet Pork
2 pounds boneless pork roast
19 oz. red enchilada sauce
1 can dr. pepper
1 tsp. salt
1/4 tsp. garlic salt
1 1/2 c. brown sugar
1 tbsp. fresh cilantro, chopped

Combine all ingredients in crockpot. Cook for 8 hours. Shred pork with forks.

Cilantro Lime Rice
3 c. cooked white rice
1 tsp. lime zest, minced (optional)
2 tbsp. fresh lime juice
2-3 tbsp. cilantro, finely minced

Toss lime juice and cilantro with cooked rice.

Cilantro Ranch Dressing
1 package Hidden Valley buttermilk ranch dressing, prepared according to directions
2 tomatillos
1/4 bunch cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp. tabasco

1. Peel tomatillos and cut into fourths. Rinse cilantro and remove large stems.
2. Pour prepared ranch dressing in a blender, add cilantro, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped.
3. Refrigerate for 2 hours, or until dressing is thickened.

Assembly of burritos:
large warm tortilla, cilantro lime rice, black or pinto beans, sweet pork, shredded cheese, cilantro ranch dressing. Add shredded lettuce, sour cream, guacamole, and pico de gallo if desired.

Honey Lime Chicken Enchiladas

Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder


1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream



Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Spicy Pork Chili Soup

Serves 15

1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tab. butter
6 15.5 oz. cans great northern beans, rinsed and drained
4 14.5 oz. cans chicken broth
2 cups water
2 jalepeno peppers, seeded and chopped (I will leave out so it's not too spicy)
2 teas. chili powder
1/2 teas. white pepper, cayenne pepper, ground cumin, black pepper, salt
2 cloves garlic, minced
1/4 teas. dried parsley
1/4 teas. hot pepper sauce (optional)
1 cup monterey jack cheese or cheddar cheese, shredded

1. In a dutch oven,cook the pork, onions, and celery in butter until meat is browned.
2. Stir in all other ingredients, except cheese. Bring to boil.
3. Reduce heat, cover, and simmer for 1 1/2 hours.
4. Uncover, simmer for 30 minutes longer or until soup reaches desired consistency. Sprinkle with cheese.

Korean Beef Lettuce Wraps

Serves 4

3 Tab. Orange Marmalade
2 Tab. Soy sauce
1 Tab. Hoisin Sauce
1 Tab. Fresh ginger, grated
1 clove garlic, minced
1/4 cup canola oil
1 lb. 93% lean ground beef
8 scallions, sliced
2 carrots, finely chopped
1 red bell pepper, seeded and chopped
12 Boston or Bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger, and garlic in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots, and pepper for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring, for 5 minutes or until well blended.
3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.

**If your kids will not eat it wrapped in lettuce, then you can serve over rice. **

Cheesy Chicken and Brown Rice

Cheesy Chicken with Brown Rice

cheesy chicken:
5 chicken breasts
garlic salt, to taste
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, chopped

brown rice:
2 cups brown rice
1 can onion soup
4 cups water
1 cube butter

1. Sprinkle chicken breasts with garlic salt and place in casserole dish. Mix together rest of ingredients and spoon over chicken.
2. Bake at 350 for 45 minutes.
3. Combine all ingredients for brown rice in a pan. Cover with lid and cook on low heat for about an hour until done.

Teriyaki Chicken

Teriyaki Chicken

3 pounds chicken
1/2 cup oil
1 cup hot water
1 cube beef bouillon, dissolved in hot water
1 tablespoon ground ginger
3 tablespoons brown sugar
3 tablespoons white sugar
2 teaspoons garlic, pressed
1 tablespoon dried onion
1 tablespoon dried parsley
1/4 cup soy sauce

1. Mix together all ingredients, except chicken.
2. Add chicken and soak in the sauce overnight.
3. Put chicken in large baking pan and cover with sauce.
4. Bake at 350 for about an hour. Stir to keep moist.

Serve with rice.

Shish Kabob

Serves 4

1 1/2 lbs. round steak, lamb, or chicken cut in 1 1/2" cubes
3/4 cup vegetable oil
2 tbsp. lemon juice
1 tbsp. honey
1/2 tsp. curry
1 tsp. salt
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
2 onions, quartered
1 green pepper, quartered
2 tomatoes, diced
1 can chunk pineapple, drained
shish kabob skewers (metal or bamboo)

Note: If using bamboo skewers, soak in water 30 minutes before using. Spray or brush metal skewers with vegetable oil.

1. Wash and core vegetables and cut into quarters or large 2 inch chunks.

2. In a blender or food processor, blend honey, curry, salt, garlic and herbs. Add meat and stir well.

3. Place in zipper plastic bag with meat and marinate for 2 to 4 hours. Remove meat from marinade. Bring marinade to a boil for 10 minutes to use for brushing on meat while grilling; refrigerate until ready to use.

4. Skewer meat, onions, green peppers, tomatoes and pineapple onto 8 skewers.

5. Broil 6 inches from white hot charcoals or over indirect heat for 7-8 minutes, then turn and broil other side for 7-8 minutes. Serve with steamed rice.

Chicken Bow-Tie Pasta Salad

Makes 4 servings, 2 cups each

2 cups farfalle (bow-tie pasta), uncooked
6 oz. Grilled Chicken Breast Strips
2 cups fresh broccoli florets
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/4 cup sliced black olives
1/2 cup Colby & Monterey Jack Cheese Crumbles
1/2 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

1. Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

2. Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

3. Sprinkle with Parmesan cheese.

Refrigerate several hours or until chilled.

Belgian Waffles with Strawberry Sauce

Waffles
1 box of Krusteaz Belgian Waffle Mix
4 eggs
2/3 cup oil
3 cups water

1. Blend ingredients together with a wire whip until smooth.
2. Pour about 2/3 cup batter onto preheated and lightly greased waffle iron.
3. Cook waffles 3-4 minutes until golden brown.

Strawberry Sauce
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 lemon, zested and juiced
1 tablespoon cornstarch


1. In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch.
2. Bring to a simmer and whisk gently until mixture thickens slightly.

Serve waffles with powdered sugar and strawberry sauce.

Breakfast Casserole

6 slices bread, crusts removed
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
4 oz. green chilis
9 eggs
3 cups milk
3/4 teas. paprika
1 1/4 teas. oregano
3/4 teas. dry mustard
salt and pepper, to taste
1 1/2 pounds sausage or bacon, cooked and crumbled

1. Butter bread and place buttered side down in a 13x9 pan.
2. Mix cheeses and chilis and spread over bread.
3. Mix remaining ingredients, except for meat, and pour over cheese.
4. Sprinkle meat over casserole.
5. Chill casserole overnight.
6. Pre-heat oven to 325. Bake for 1 hour. Cool 10 minutes.

Breakfast Burritos

12 eggs
1 pound of meat (sausage, bacon, or ham)
2 cups shredded cheddar cheese
12 flour tortillas- 8"

Scramble eggs in skillet until done. Remove from heat. Cook meat and stir in with eggs.

Warm tortillas in microwave for 30 seconds. Place 1/2 cup of egg/meat mixture into tortilla, sprinkle with cheese, roll up like a burrito.

Wrap in plastic wrap. Label with heating instructions. Freeze burritos in a single layer on cookie sheet for about 1 hour, then place in ziploc and freeze.

Heating instructions:
Remove from plastic wrap and wrap in a paper towel. Microwave on high for about 2 minutes or until hot.

Fruit & Yogurt Parfait

1 cup frozen mixed fruit
1 cup vanilla yogurt
1/4 cup granola

1. In a cup, layer 1/2 cup yogurt, 1/2 cup fruit. Repeat.
2. Top with granola. Enjoy!

Peanut Ginger Chicken Pasta

8 oz. noodles
1/2 Rotisserie chicken
1 red pepper, thinly sliced
1/2 english cucumber, thinly sliced
peanuts, crushed
2 scallions (optional)

Sauce
1/2 cup peanut butter
3 Tab. soy sauce
3 Tab. rice vinegar
1 Tab. brown sugar
1 cup water
1 teas. minced ginger



1. Cook and drain noodles.
2. Mix sauce ingredients in a blender. Pour over noodles. Stir.
3. Add chicken, red pepper and english cucumber. Stir.
4. Sprinkle with crushed peanuts and scallions, if desired. Serve hot or cold.

Rainbow Pasta Salad

spiral tri-colored noodles
cheddar cheese, cubed
salami, cut in quarters
olives, sliced
celery, sliced
Italian dressing

1. Cook and drain noodles. Cool completely.
2. Combine all other ingredients with noodles. Serve cold.

You can add any kind of veggie to this salad, but I like to keep mine simple so kids will eat it!

Potato and Hamburger Casserole

6 or more potatoes partially cooked and sliced
1 can cream of mushroom soup
1 can milk
1 pound hamburger, seasoned with salt and pepper
minced onion

1. Fry hamburger and onions until brown. Pour off grease.
2. Mix soup and milk, then add to hamburger. Mix well.
3. In a casserole dish, layer potatoes, meat/sauce, potatoes, meat/sauce.
4. Bake at 350 for 30-40 minutes, or until potatoes are tender.

Chicken Chili

3 chicken breasts, cubed (2 if using large Costco breasts)
1 cup onion, chopped
1 green or yellow pepper, chopped
1 tablespoon oil
2 tablespoons garlic, minced
2 cans tomatoes
1 can pinto beans
1 can baked beans
2/3 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste

In a large pan, cook chicken, onion, and pepper in oil until chicken is almost done. Pour into crockpot.

Combine all other ingredients in crockpot. Cook on low until warm.

Serve with sliced green onions, sliced olives, avocadoes, sour cream, grated cheese, and chips.

Makes 6-8 servings