Sloppy Jose Supper

1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 celery rib chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 cup salsa
2 Tbsp. chili sauce
2/3 cup shredded cheese
sour cream

Prepare and bake corn bread according to pkg. directions.

Meanwhile in a large skillet, cook the beef; red pepper, onion and celery over med heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.

Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.

Cut corn bread up and top with beef mixture, 2 tbsp. cheese and a dollop of sour cream.

Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2-inch pieces
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika

Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.

In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.

Cover and bake at 375 for 25-30 minutes or until bubbly.

Easy Potato Chowder

4 oz. bacon, diced
1 cup diced onions
2 cups whole milk
2 cups chicken broth
1 tsp. thyme
3 1/2 cups mashed potatoes (firmly packed)
salt and pepper to taste
2 Tbsp. fresh chopped parsley

Saute bacon and onions until bacon is crisp; remove excess grease. Add milk, chicken broth and thyme; bring to a boil. Stir in mashed potatoes and simmer 5 minutes. Stir in parsley, salt and pepper. Serves 4-6

Cafeteria Sloppy Joes

1 lb. ground beef
olive oil
1 onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 cup ketchup
2 Tbsp. apple cider vinegar
1 Tbsp. brown sugar
1/2 cup water.

Brown the ground beef in large skillet with olive oil. Add onion, garlic, cumin, paprika and cayenne. Cook 1 minute. Stir in ketchup, vingar and brown sugar and water. Simmer until thick, about 15 minutes. Serve on small slider rolls with potato chips.

Nacho Fries

My kids made this up and love it!? To each their own!

1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries

Bake or fry french fries according to pkg. directions.

Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.

Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!

(You can add a variety of nacho toppings, but my kids don't like anything but this!)

Thai Style Chicken

1/4 cup reduced sodium soy sauce
3 Tbsp. lemon juice
3 Tbsp. fresh basil or cilantro
3 garlic cloves, minced
2 Tbsp. fat-free plain yogurt
2 tsp. grated lemon peel
1 tsp. ground ginger
1/2-1tsp. crushed red pepper flakes
4 boneless chicken breasts

1. Combine first 8 ingredients. Set aside 1/4 cup. Cover and refrigerate. Pour remaining marinade into a large ziploc baggie and add chicken. Seal bag and turn to coat. Refgrigerate overnight.

2. Drain. Discard marinade. Place chicken in greased/oiled 9x13' pan. Spoon reserved 1/4 cup marinade over the top. Bake uncovered at 375 for 20 minutes.

Rachael Ray's Pepper Steak Freezer Tacos

Serves: 4

2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese

1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.

2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.

3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!

Pizza Grilled Cheese Sandwich

1 loaf Italian bread
2 garlic cloves minced finely
4 tsp. butter
4 thick slices of fresh mozzarella cheese
16 slices of Pepperoni

Cut bread into 4 square sections that are about the size of a slice of bread. Save the trimmings for something else (bread crumbs...) Stir together garlic cloves and butter until well combined. Slice the sections in half through the soft center of the bread. Through the middle. To form to slices of bread. Spread 1 tsp. of garlic butter between the 2 halves of each section. On bottom half of each sandwich place 4 slices of pepperoni, and 1 slice of cheese. Place top on sandwich. Spread a fine layer of regular butter on each side of sandwich and grill like you would a regular grilled cheese sandwich until bread is golden brown and cheese is melted. You can also add a Tbsp. of spaghetti sauce to each sandwich if desired.

Monte Cristo Sandwich

8 slices bread
Dijon mustard
6 oz. sliced smoked ham (I like honey ham)
6 oz. sliced Swiss Cheese
6 oz. sliced roasted turkey breast

Batter:
4 large eggs
1/2 cup milk
salt to taste

Spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese and turkey. Top each with 1 slice of remaining bread, pressing down to form 4 compact sandwiches.

Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt

Dip each sandwich on both sides into the batter; coating evenly

Place sandwiches on a hot griddle, cooking each side until golden brown...about 5-7 minutes.

Servings: 4

Baked Ham with Apricot Glaze

1 pre-cooked spiral cut ham (4-6 lbs)
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice

Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.

Simple Sausage Lasagna

1 pound sweet italian sausage or bulk pork sausage
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese

1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.

2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.

3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.

Spaghetti Squash with Sausage and Greens

1 Spaghetti Squash (about 3 1/2 lbs.), halved lengthwise
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper

1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.

2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.

Tex Mex Brown Rice Chili

5 Tbsp. Extra virgin olive oil
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.

1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.

2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.

Taco Pasta Toss

Salt and Pepper
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped

1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.

2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.

3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!

Buffalo Chicken Pot Pie

Ingredients
3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese
Yields: 6 servings

Preparation
1. Preheat the oven to 375º F.
2. Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.
3. Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
4. While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.
5. Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
6. In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
7. Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Easy Beef Stroganoff

1 pkg dry onion soup mix
2 lb ground beef
2 cans cream of mushroom soup
2 cups sour cream
egg noodles (enough for your family)

Cook hamburger and onion soup mix in large skillet. Drain. Put cooked meat in back in the skillet and add canned soup and sour cream. When it is warm serve it over cooked egg noodles! Top with extra sour cream if desired. Very simple! Very easy!
(I normally serve this with cooked green beans and bread and butter)

Mom's Ravioli

I have not tried this yet. Homemade ravioli intimidates me, but this looks pretty straightforward. I've had it in my "to try" file for awhile. If you make it before I do, let me know how it goes.

Dough:
4 eggs
2 1/2 cups water
8 cups flour

Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs

Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.

Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)

Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.

Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.

Quick and Easy Quiche

3 eggs
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)

Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.

Pioneer Woman's Yummy Beef Sandwich

(I made these and they are now one of Jared's favs too!)

Marlboro Man’s Favorite Sandwich

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned
Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.

Fried Pork Chops with Roasted Veggies

4 medium sized red potatoes cut into wedges
1/4 cup olive oil
4 garlic cloves, minced
1 Tbsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 red onion, sliced
1 zuchinni, quartered
1 yellow squash, quartered
1/4 cup flour
1 1/2 tsp. tyme
1 Tbsp. cajun seasoning
4 pork chops
1 1/4 cup veg. oil

Toss together 1st 6 ingredients on a cookie sheet.

Bake at 400* for 20 min. Add onion and next 3 ingredients and bake, stirring occasionally, 15 minutes. Keep roasted veggies warm.

Stir together flour, thyme, and cajun seasoning in a shallow bowl. Dredge chops in flour mixtures.

Fry pork chops in hot veg. oil in a large skillet over med. heat. 3 min. on each side or until done.