Mexican Casserole~Anjolee

Ingredients

1 lb. ground beef
1 can pinto beans
1 can corn (drained)
1 can Old El Paso green enchilada sauce
sour cream
diced tomatoes
shredded cheese
1 package taco seasoning
tortilla chips

Brown meat and season with taco seasoning.

Spray 9 X 13. Layer: crunched up tortilla chips in bottom, beef, beans, cheese, blops of sour cream, enchilada sauce, and corn in whatever order you prefer. Bake at 375 until cheese bubbles. Top with diced tomatoes and more crunched up tortilla chips. I know the picture looks kind of gross, but we liked it.

Zuppa Toscana Soup~ Anjolee

This is like the one at Olive Garden

Ingredients

1 lb. Italian Sausage
4-5 medium sized potatoes (I like reds)
Diced Ham (can substitute crumbled bacon)
8 oz heavy whipping cream
32 oz. chicken broth
1 1/2 cups fresh kale
1 qt. water
onion
garlic salt

Wash and dice potatoes. Leave skin on. Put potatoes chicken broth and water in large pot on to boil.

Brown sausage with diced onion. When sausage is almost done add diced ham. You can buy a package of small diced ham and I'd use about half of it. I usually dice up about 4 slices of Hormel smoked ham lunch meat. Brown ham just a little. Add sausage and ham to potatoes. When potatoes are almost done, add whipping cream. Garlic salt to taste.

Shred kale. Add at the end. When kale is soft serve soup. Great with breadsticks.

Crunchy Fish~Anjolee

Ingredients

Fish fillets
Salad dressing
Potato chips
Grated Cheese

This meal is very easy and versatile. I used cod fillets, Italian dressing, sour cream and onion chips and colby jack cheese. It turned out good, but I didn't prefer the taste of the cod. We like Tilapia better. Next time I think I'd do Tilapia with ranch and plain chips.

Place thawed fish fillets in 9 X 13 dish. Pour dressing over fish. Make sure they are coated.

Put potato chips in a large ziploc bag and crunch up very small. Place fish in the bag one at a time and coat with chips. Place back in dish.

Cover and bake at 350...doesn't take long for fish to cook. I can't remember how long I baked them.

Top with cheese immediately out of the oven.

Smothered Bacon Chicken~Anjolee

Ingredients

4 chicken breasts
8 pieces of bacon (or more if you love bacon or if you have big chickens)
1 can cream of mushroom soup
some cheese
4 oz. sour cream (half a small container)
1/3 cup of milk
1 tbsp of Ranch dressing seasoning mix
garlic salt
onion (or onion powder)


Cook bacon in a skillet for just a little bit. Just until it starts to bubble up. Remove from heat.

Place thawed chicken breasts in 9 X 13 dish. Place slices of your choice of cheese to cover each chicken breast. I used colby jack. Wrap 2 slices of bacon around each chicken breast covering the cheese. Sprinkle with garlic salt and onion powder or diced onion.

In a bowl mix one can of cream of mushroom soup, half a small container of sour cream and about a tablespoon of ranch seasoning mix. I just put a little pile in there. Pour a little milk in the soup mixture...not so much that you can pour the soup...it should still be thick enough that you have to spoon it out. I am guessing about 1/3 cup.

Spoon soup glop over cheese and bacon wrapped chicken. Cover with foil and bake at 375 for 45 minutes or longer depending on how thick your chicken is. Serve over egg noodles.

We loved this!

Tomato Cream Sauce for Pasta

Ingredients
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
Directions
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 182 cal Total Fat: 16.6 g Cholesterol: 39 mg
Sodium: 277 mg Carbohydrates: 6.7 g Fiber: 1.2 g
Protein: 1.7 g

Goat Cheese and Arugula over Penne

Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Directions
Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.
Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 317 cal Total Fat: 17.8 g Cholesterol: 21 mg
Sodium: 334 mg Carbohydrates: 29.7 g Fiber: 1.7 g
Protein: 11 g

Tacos in a Bag

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 917 cal Total Fat: 64.5 g Cholesterol: 134 mg
Sodium: 1355 mg Carbohydrates: 49.6 g Fiber: 4.5 g
Protein: 35 g