Cheeseburger Quesadillas

From the kitchen of Tasty Kitchen.

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 pound Ground Beef
• 2 Tablespoons Worcestershire Sauce
• ¼ cups Ketchup
• ¼ cups Real Bacon Bits (I use a full packet)
• Salt And Pepper, to taste
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 2 whole Large Flour Tortillas
• 2 cups Grated Sharp Cheddar Cheese
• Vegetable Or Canola Oil For Brushing
• Red Crushed Pepper Flakes For Sprinkling

Directions

In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon or spatula. Cook the beef and onions together for about 10 minutes or until the beef is thoroughly cooked.

Preheat your oven to 350 F.

Once the beef is cooked add the Worcestershire sauce, ketchup, bacon bits, salt and pepper, garlic powder and onion powder and stir until all is incorporated. Allow the mixture to simmer on low heat for 5-7 minutes.

On a large baking sheet, lay out the tortillas. Take half of the burger mixture and spread it evenly on one half of each tortilla. Top it with as much cheese as you like then flip the other half on top of the burger mixture. Brush the top with vegetable or canola oil and sprinkle with crushed red pepper flakes.

Bake for 10-15 minutes until the tortilla shell becomes nice and crisp and the cheese is bubbly. Remove it from the oven and place pan on a rack. Let quesadillas sit for about 5 minutes to cool down then use a really sharp knife or pizza cutter and cut into triangles. You should get 4 large pieces out of both of them.

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

From the kitchen of Cooking Classy.

Ingredients
1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas
Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Banana Pancakes

From the kitchen of blogilates

1 banana
2 eggs

Blend together and cook on a skillet

Crockpot spaghetti squash

Ingredients
Spaghetti Squash
2 zucchini (sliced)
3 cans stewed tomatoes
1 lb sausage cooked

Directions
Blend stewed tomatoes and pour into crockpot. Cut Spaghetti squash in half, clean out seeds and place in crockpot facing down. Cook on low for 6 hours. For the last hour scoop the spaghetti squash out of the rind and place back in crockpot. Put sliced zucchini in the crockpot. Put the cooked sausage in the crockpot and let it all cook together for another hour or so.

Best Chocolate Frosting

1/2 cup of melted butter
4 cups powdered sugar
1/2 cup cocoa powder
1/2 cup cream (could substitute milk)
1 tsp vanilla

mix cocoa powder and powdered sugar together then add the butter, cream and vanilla and mix it all with a hand mixer.

Roasted Vegetables

Adapted from this recipe.

Ingredients
2 Sliced zucchini
1 Sliced yellow pepper
6 sliced red potatoes (I cook them first and then slice them)
1 bag of baby carrots (steamed for a little bit first)
a bunch of green beans (steamed for a little bit first)
sliced summer sausage
olive oil (to drizzle on top)
1 packet of italian dressing mix

Directions
Mix all the ingredients together. Put it all in a pirex dish. Bake at 400 for 30 - 40 minutes. (check it a few times and mix everything a bit)

chicken, pineapple, sweet potato skillet

Grilled sliced chicken
grilled cubed pineapple
cubed roasted sweet potatoes
Sauteed brussel sprouts
cubed avacado

Eat it all together

Ski Soup

I found the recipe here.

Ingredients
4 (or 5) cups chicken broth
2 chopped carrots
2 sliced zucchini
1 lb cooked ground sausage
1 can green beans
1 can diced tomatoes
1 cup frozen corn
1 cup dry elbow macaroni noodles
dry onions
dry garlic

Directions
I like to make this in the crock pot. I add all the ingredients (except the noodles) to the crockpot and let it sit on low for 5 hours. For the last 30 minutes I add the noodles.

Chocolate Pudding Cake

I found the recipe here.

Ingredients
1 box cake mix (yellow, white, chocolate) (I used a half box of cake mix)
Cool whip (I used about 1 1/2 cups)
2 boxes of chocolate pudding mix (I used one box)

Directions
Bake the cake as directed on the box. (I only made half the cake).
Once it is cooked, poke holes in the cake with the end of a wooden spoon while the cake is still hot. Pour half of the chocolate pudding mix(before the pudding cools or sets up) onto the cake so that it soaks into the holes.
Then put the rest of the pudding in the fridge to set up. Once it is set up, add the cool whip and mix them together. Then frost the cake with the pudding/cool whip mix.
Put the cake in the fridge to cool.

Slow Cooker Chili

Ingredients

2 Shredded chicken breasts (I use a can of chicken)
1 lb cooked ground beef
10 oz frozen corn
1 can black beans
1 can kidney beans
Dry onion
1 can tomato sauce
1 can diced tomatoes with chili's
1 can diced tomatoes
cilantro
chili powder
(maybe packet of ranch dressing?)

Put everything together and cook in the crockpot for 4 hours (If I don't cook the beef first then I can put it in the crockpot all day)

Potato broccoli ham casserole

from the kitchen of Health.com

Ingredients
1 lb red potatoes
1 bag frozen broccoli
1 lb cubed ham
low fat milk
shredded chedder
bread crumbs

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Steam 1 cup of broccoli, according to packaging instructions. Add broccoli and milk to pan; stir well. Spoon potato mixture into an 11x7 baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese and bread crumbs; bake an additional 5 minutes or until cheese melts.

Spinach wrapped chicken burrito

I got this recipe here.

Ingredients

1    pound    chicken light meat ( cubed ) 
1    tablespoon    olive oil 
2    clove(s)    garlic ( minced ) 
   to taste    salt and pepper 
1    teaspoon    cilantro ( dried ) 
1/4    teaspoon    chili powder 
1    Can (14.5 oz)    pinto beans ( drained and rinsed ) 
1    cup    white rice, cooked 
1/2    cup    salsa 
1    cup    mexican blend cheese ( grated ) 
1/2    cup    pepper jack cheese ( grated ) 
6    flavored wraps ( spinach or tomato ) 

Directions

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add cubed chicken and garlic. Cook for a few minutes and then sprinkle with salt, pepper, cilantro and chili powder. Continue cooking until chicken is completely cooked through.

Meanwhile, in a medium bowl, combine pinto beans, rice, salsa, 1/2 cup grated Mexican blend cheese and 1/2 cup grated pepper jack cheese. Stir in cooked chicken.

Spray a 9x13 inch baking pan with cooking spray. Divide mixture between 6 wraps and roll up. Place burritos in baking pan and top with remaining cheese. Bake for 10 minutes or until heated through and cheese is melted.

Meat-Stuffed Bell Peppers

I got this recipe here.

Ingredients

• 6 green bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 2 cups cooked long or medium-grain white rice
• 8 ounces tomato sauce
• Water

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Per Serving: Calories: 330; Fat: 17g (Saturated Fat: 5g); Protein: 17g; Carbohydrates: 26g; Sugar: 6g; Fiber 0g; Cholesterol: 52mg; Sodium: 542mg

Sausage Zucchini Skillet

recipe from Taste of Homes

 1 lb cooked sausage
 2 zucchini's (sliced and cooked)
1 can diced tomatoes
 dry minced garlic
salt and pepper

 mix together in a skillet and eat over rice.

Denver Omelet Casserole

from the kitchen of Lindsey B.

6 Eggs
1/2 tsp salt
1 cup shredded cheese
1/2 cup chopped green peppers (or red, orange, yellow)
3 cups frozen shredded hash browns (or shred real potatoes)
1/2 tsp onion powder (or real onions)
1/8 tsp pepper
1/2 cup diced ham (or sausage)
1 tomato sliced

Beat eggs. Add seasonings, ham, potatoes, peppers and cheese. Pour in a greased 8x8 pirex dish. Bake at 350 degrees for 40 to 45 minutes or until knife inserted in the middle comes out clean. Garnish with the tomatoes.

Double the recipe for a 9x13 pan.

Spinach Bacon Quiche

I got this recipe here

I just use a pre-made refrigerated pie crust

Or I can make this crust
Ingredients
1 cup + 2 TBS flour
1/2 tsp salt
1/3 cup butter (super soft, even a little melted)
3 TBS milk

Mix all together with a fork.

Ingredients for filling
(I use a bottle of bacon bits) 4 strips bacon (optional)
1 large onion, chopped
1 clove garlic, minced
(I use half a bag of frozen spinach) 6 to 8 ounces spinach leaves, stemmed and coarsely chopped
3 large eggs
1 1/3 cups half-and-half or whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions
Cook the bacon in a large skillet until crispy and then transfer it to a plate. Drain all but about 2 tablespoons of the fat from the pan. If you're not using bacon, simply heat 2 tablespoons of vegetable oil in a large skillet and proceed. Add the onion and sauté it over medium heat for about 8 minutes, until clear. Stir in the garlic and spinach. Cover and steam the vegetables for about 3 to 5 minutes, stirring once or twice, until tender. Remove the pan from the heat.
Whisk the eggs in a large bowl, and then blend in the half-and-half, mustard, salt, and pepper. Spread the cooked vegetables evenly in the pie shell and sprinkle on about half of the cheese. Crumble the bacon and add it. Now slowly ladle the egg mixture over the filling and sprinkle on the remaining cheese.
Bake the quiche at 375º F on the center oven rack for about 40 to 45 minutes, until slightly puffy and golden brown. Transfer the pan to a wire rack and cool for at least 30 minutes. Serve warm, at room temperature, or cold. Be sure to refrigerate any leftovers. Makes 8 servings.

Chicken Ropa Vieja

From the kitchen of Skinny Taste
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html

We eat this chicken over rice with the Southwestern Black Bean Salad.

3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
garlic powder
salt and pepper to taste

Directions:
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Mexican Casser-Ole

From the kitchen of Taste of Home
http://www.tasteofhome.com/recipes/Enchilada-Casser-Ole-

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Chicken and Ravioli Carbonara

From the kitchen of Betty Crocker (photo is also from the website)
http://www.bettycrocker.com/recipes/chicken-and-ravioli-carbonara/1c608246-e552-48d8-87eb-e755a06f8d87#?st=6&term=chicken ravioli carbonara&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)

2 tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips (I use can chicken sometimes)
3/4 cup chicken broth
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup half-and-half
4 slices bacon, crisply cooked and crumbled (I used bacon bits)
I also added Italian Seasoning, Garlic Powder, dry onions, and pepper
Shredded Parmesan cheese, if desired

In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Chicken Pot Pie

from the kitchen of Taste of Homes

2 cans (9-3/4 ounces each) chunk white chicken, drained (I used one can for one pie)
1 can (15 ounces) sliced carrots, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) sliced potatoes, drained
1 can green beans
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons thyme
1/4 teaspoon salt
1/4 teaspoon pepper
(it makes a little too much filling for one pie but not enough for 2)
2 packages (15 ounces each) refrigerated pie pastry (one for the top and one for the bottom)

In a large bowl, combine the first 10 ingredients. Line pie plate with bottom crust. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
Bake the potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.