California Quiche

3 eggs
1 c milk
1/4 t. salt
1 1/2 grated Monterey Jack cheese
9 inch pie crust
1 small can diced chiles
chopped bacon
spinach
1 c grated cheddar cheese

serves 5-7

Beat eggs with milk and salt. Spread Monterey Jack over bottom of pie crust. Spread chiles, spinach, and bacon over the cheese, then cover with egg mixture. Place cheddar on top and bake in 350 oven for 40 minutes.

Thaw thoroughly and warm in oven until heated through.

Baked Blueberry French Toast

6 slices of French bread, cubed
8 oz. package of cream cheese, cubed
21 oz. can blueberry pie filling, divided
6 large eggs
1/4 cup maple syrup
1 cup of milk
1/2 t. cinnamon

makes 6-8 servings

Butter an 8 x 8 baking dish. Place half the bread cubes in the dish. Scatter cream cheese cubes over the 1st layer of bread. Spoon 1/2 the blueberry filling over the top. Put the rest of the bread cubes over that.
In a medium bowl, whisk eggs, maple syrup, and milk until blended. Pour over top. Spread remaining blueberry filling over top and sprinkle with cinnamon.

Preheat oven to 350 and cook covered with foil for 30 minutes. Uncover and cook an additional 30 minutes.

Serve warm with syrup.

Pizza Casserole

Ingredients:

• 2 lbs ground beef, browned and drained
• 1 box of Penne pasta
• 2 jars of pizza sauce
• 1/2 an onion (or more if you like onion)
• 1 tsp. garlic powder*
• 2 Tbs. season salt (more or less to taste)*
• 2 c. mozzarella cheese (or more if you love cheese)
• 1 pack of sliced pepperoni and/or any toppings you like on pizza. peppers, mushrooms, olives, etc.
  
• salt and pepper (to taste)

Instructions:

Prepare pasta according to directions, drain water and set aside. Mix pasta, sauces, hamburger and 1 cup of the pepperoni together and put into a lightly greased 9 x 13 baking pan.

Put more pepperoni on top or just stir it all up in there.

Cover with cheese (as much as you like) and bake at 350 for 20 minutes or until the cheese is melted and the sauce is bubbling.

Hearty Spaghetti Sauce

1 lb. ground beef
1 lb. italian sausage
1 onion, finely chopped
3 cloves garlic, minced
1 bellpepper, chopped
1 zucchini, chopped
2 T. basil
1 ½ tsp. salt
2 (14.5oz) cans diced tomatoes
2 (6 oz.) cans tomato paste

Brown beef and sausage. Slowly, spoon off excess fat. Add onion and garlic. When onions are clear, add basil, salt, tomato paste, and tomatoes. Simmer, uncovered, 45-50 min stirring occasionally.

Layered Enchilada Casserole

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Preheat oven to 400ºF.

Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Traditional Chilean Soup

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes

1 lb. butternut squash, peeled, cut into 1/2-inch cubes

1-1/2 qt. (6 cups) beef broth

1 lb. beef top round steak, cut into 1/2-inch cubes

1 onion, coarsely chopped

3 cloves garlic, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 Tbsp. paprika

1 Tbsp. dried oregano leaves

1 tsp. pepper

1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Bring the potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.

Cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.

Add t0 the potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Special Extra

The Chileans like to eat this stew with a fried egg served on top!

Hawaiian Meatballs

Meatballs

Canned pineapple, drain juice

2 bell peppers (what ever color you like) chopped

1 onion, chopped

teriyaki sauce

Combine all ingredients in a crockpot on low for 4 hours or high for 2 hours

Make rice separately and combine when complete.

Broccoli Ginger Beef

1 1/2 lbs sirloin steak
1 head broccoli
1 can sliced water chestnuts
2 bunches green onions
4 Tbsp low sodium soy sauce
2 C beef broth
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey
3 tsp dried ginger
Salt and Pepper

Directions:
Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat. Slice the sirloin against the grain into 1/4 inch thick slices. Sprinkle with salt and pepper. Brown the beef in the oil and remove. Place slices on a paper towel lined plate to drain.

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy. Slice the green onions and drain the can of water chestnuts.

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in. Mix the cornstarch with 1/2 cup of cold water and add to the pan. Stir and warm until bubbly. Taste the sauce and see how you like it. You can add more honey for sweetness or more soy sauce if you like it salty.

Add in the onions, water chestnuts, steamed broccoli and beef. Stir well and let the veggies get warm. Do not over cook or the onions and broccoli will get too soft.

Thaw in the fridge for 1-2 days.

Saute broccoli and carrots, add onions and water chestnuts once the carrots are soft enough. Add sauce (add cornstarch to thicken sauce) then add meat stir until warm. Serve over rice.

Chicken Pot Pie Crumble

Recipe taken from Favorite Family Recipes

1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling.

Bake at 400-degrees on a rimmed baking sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Creamy Green Chile Chicken Burritos/Chimichangas

Makes: 6 servings Total Time: 30 min

• 3-4 chicken breasts, cooked and chopped into small pieces (crock-pot, grill, pan) and can be prepared in advance
• 1 can (10 oz.) green enchilada sauce
• 1 pkg. (8 oz.) Kraft Philadelphia Cream Cheese
• 6 medium soft flour tortillas
• 1 pkg. (8 oz.) Kraft Shredded Monterey Jack, Mexican Blend or Cheddar Cheese
• 1 container (16 oz.) sour cream (optional)
• rice
• black beans
  

make it

Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.

Combine chicken and sauce mixture.

Roll tortillas with chicken sauce mixture, beans, rice, and cheese.

Defrost in fridge and reheat wrapped in foil in 350 oven until warm.
For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra cheese.

Tamale Pie

Filling:
1 cup chopped onion
1 small green bell pepper
3/4 lb. ground beef
2 (8oz.) tomato sauce
1 (12oz.) can of corn (drained)
1/2 c olives, chopped
1 clove minced garlic
1 tablespoon sugar
1 teaspoon salt
2-3 teaspoons chili powder
dash pepper
1/2 cup shredded cheese

1. Cook onion and pepper until tender in olive oil.
2. Add meat, brown and drain.
3. Add all other ingredients except for the cheese.
4. Pour cornmeal batch on top (see below)
5. Bake at 400* for 30 minutes


Cornbread:
1/2 cup of cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup of oil
3 tablespoons of melted butter
2 eggs
1 1/4 cups of milk

1. Combine dry ingredients and wet ingredients in separate bowls. Mix two bowls until blended.

Defrost overnight in fridge. Bake uncovered 45 minutes or until cornbread is golden brown.

Three Bean Vegetable Chili

Ingredients:
1 tablespoon(s) vegetable oil
1 pound(s) carrots, cut into 1/2-inch dice
2 large stalks celery, sliced
2 clove(s) garlic, crushed with press
1 large onion, chopped
4 teaspoon(s) chili powder
1 tablespoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
1 teaspoon(s) salt
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
1 cup(s) water
2 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
1 can(s) (15- to 19-ounce) pink beans, rinsed and drained
2 cup(s) frozen shelled edamame (soybeans)
1/4 cup(s) (plus additional leaves for garnish) fresh cilantro leaves, chopped

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Directions

1. In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
2. Stir in chili powder, cumin, cinnamon, ground red pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
3. Stir 1/4 cup cilantro into chili. Spoon half of chili into serving bowls; garnish with cilantro leaves. Serve with sour cream and Cheddar, if you like. Spoon remaining chili into freezer-safe containers

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 30 minutes, stirring occasionally.

Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.