Mexican Manicotti

I adapted this recipe from Simplifysupper.com, which gives you a customizable calendar every month of different recipes (no recipe is repeated) as well as shopping lists. :)

1 pound ground beef
1/2 medium onion, diced
1 can refried beans
2 teaspoons chili powder
1 teaspoon Oregano
1/2 package jumbo shells (I used 15)
1 can enchilada sauce, 10 ounce size
8 oz Mexican style cheese, shredded

Cook ground beef with onion. Boil jumbo shells according to package directions. In a bowl, combine cooked beef, refried beans, chili powder, oregano and 1/2 the cheese. Spoon into cooked shells. Arrange shells in the bottom of a 8*8 baking dish. Pour enchilada sauce over top. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese. You can also top with diced green onions, sour cream, diced tomatoes, sliced olives, etc. Bake additional 5-10 minutes until cheese is melted.

The girls both asked for seconds, which means this recipe is a keeper.

Coconut Lemon Loaf

Thanks for the invite Tanya! I'm going to be lazy today and just put the link in for this recipe...it's too long to type out!

I saw this recipe for Coconut Lemon Loaf in Family Fun Magazine. I had to try it out. Don't forget to put on the yummy glaze too.

It was a big hit. I think it turned out better in my Pampered Chef Mini-Loaf stone than it did in a regular bread baking dish. It's not too sweet, but really good!

Note to self...get a lemon zester next time!

Hawaiian Chicken

Chicken
6-8 chicken breasts (3 or 4 large) 1/4 tsp. pepper
1/2 c. flour 1 lg. green pepper, cut into circles
1/3 c. oil (I don't use the oil) 1 tsp. salt


Sauce
20 oz. can pineapple, slices work best 1/2 tsp. ginger
1 c. sugar 1/2 tsp. soy sauce
1 T. cornstarch 1 chicken bouillon cube (optional)
1/4 c. vinegar

Coat chicken with flour and brown chicken on both sides on skillet (using oil if desired). Remove and place in baking dish. Sprinkle with salt and pepper. Preheat oven to 350'. SAUCE: Drain Pineapple juice into a 2 cup measure, add water to make 1 1/4 cups. In saucepan combine sugar and cornstarch: mix well. Add pineapple juice, vinegar, ginger, soy sauce, and bouillon cube. Pour sauce over chicken and cook uncovered 20-30 min. Add pineapple and green pepper and bake additional 15-30 min placing foil unsealed on top.

I served over white rice and it was mighty tasty!

Crock pot Burritos

2-3 chicken breasts
1 can beans, (black, pinto, kidney, whatever), drained
1 can corn, drained
1 jar salsa (any heat)

Dump everything into a crockpot. Heat on low 6 hours or 4 hours on high. Pull the chicken out and shred it, then mix it back into the beans, corn and salsa. Put some in a tortilla, add some cheese, sour cream, guac, etc and wrap it up. We've even had it over rice.

Serves 4

Chunky Potato Soup

My kids loved this and Taylor is always asking when we can have soup for dinner.

3 medium red potatoes
2 cups water
1 small onion
3 tbs butter
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham (I bought already cooked and chopped ham from the deli section)

Prep time: 35 min
Cooking time: 30 min.

Peel Potatoes and cut into 1 inch cubes.
Bring water to a boil in large saucepan.
Add potatoes and cook until tender.
Drain, reserving liquid.
Set aside potatoes.
Measure 1 cup cooking liquid, adding water if necessary. Set aside.
Peel and finely chop onion.
Melt butter in saucepan over medium heat.
Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste.
Cook 3-4 min.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan.
Add cheese and ham.
Simmer over low heat 30 min stirring frequently.
Store leftovers, covered in refrigerator.

Chili

1 lb ground beef, browned w/ 1 diced onion
4 cans beans, undrained (black, pinto, kidney or any combination)
1 can diced tomatoes (plain or with green chiles)
1 can tomato sauce
1 pkg taco seasoning mix

Add all ingredients to a large pot, bring to a boil and then simmer until you are ready to eat (at least 15 minutes) or just throw it into a crock pot. Top with cheese.

The original recipe I have calls for a pkg of Ranch dressing mix, but that just didn't make sense in my head, so I didn't try it. If you do, let me know how it tastes.

Spinach Chicken Lasagna

1 -10oz. Frozen Spinach package thawed and drained
2-3 cups cooked and cubed chicken
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. Cornstarch
½ tsp. salt
¼ tsp. Pepper
1 Tbsp. Soy Sauce
1 can Cream of Mushroom Soup
1 cup Sour Cream
½ cup sliced mushrooms (or you can dice them)
1/3 cup Mayonnaise
8 Lasagna noodles cooked
1 Cup Parmesan cheese

In a large bowl, combine spinach, chicken, cheese, onion, cornstarch, salt, pepper,soy sauce, soup, sour cream, mushrooms and mayo.
Put a layer of 4 noodles in the bottom of a 9X13 greased casserole dish. Spread half of the mixture sauce over noodles. Place another layer of 4 noodles on top and cover with remaining mixture. Sprinkle Parmesan cheese on top and bake covered. If you want top to be a little crusty, take off foil 15 minutes before done.

Bake at 350 degrees for 45-60 minutes until heated through and bubbly.