1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
3 eggs
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 unbaked pie shell (9 inches)
In a skillet, brown beef and onion; drain and set aside. in a bowl, combine mayo, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup of cheese. Pour into pie shell.
Bake at 350 for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Let stand 5 minutes before cutting and serving.
Fast, weeknight dish (with a ramen noodle surprise)! Add salsa and sour cream if you'd like.
1/2 pound lean ground beef
2 tbsp finely chopped onion
3/4 cup can diced tomatoes, drained
2 tbsp taco seasoning
1 cup water
1 package (3 oz) ramen noodles
1/4 cup shredded cheddar or Mexican cheese blend
1/4 cup crushed tortilla chips
In a small skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (save noodle seasoning packet for another use). Cook and stir for 3-5 minutes or until the noodles are tender.
Spoon into bowls (recipe serves two); sprinkle with cheese, chips and any additional toppings like sour cream and salsa.
With potatoes taking the place of the bun, grab a fork for these superb sloppy joes!
8 frozen hash brown patties
1 pound lean ground beef
1/4 cup chopped onion
1 can (15-1/2 oz) sloppy joe sauce
1 tbsp chili sauce
1/4 tsp pepper
1 cup (4 oz) shredded part-skim mozzarella cheese
2 cups shredded lettuce
1 medium tomato, chopped
Cook hash browns in batches according to package directions. Meanwhile in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the sloppy joe sauce, chili sauce and pepper; bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until heated through.
Place two hash browns on each plate; top with meat sauce, cheese, lettuce and tomato to serve.
Great for potlucks at the office or as a side dish at home!
8 oz uncooked spiral pasta
1-3/4 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
8 oz Monterey Jack cheese, cubed
1 can (6 oz) pitted ripe olives, drained and halved
1/2 cup quartered cherry tomatoes
Dressing:
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 tsp Dijon mustard
1 tsp dried basil
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp pepper
Cook pasta according to pasta directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes.
Drain pasta and rinse in cold water; add to vegetables. in a small bowl, whisk the dressing ingredients. Pour over salad, toss to coat. Chill until serving.
1/2 cup creamy Caesar salad dressing
1/2 cup grated Parmesan cheese, divided
1 tsp lemon juice
1 garlic clove, minced
1/4 tsp pepper
1 package (8 oz) cream cheese, softened
3 cups shredded romaine lettuce
1/2 cup diced sweet red pepper
1 can (2-1/4 oz) sliced ripe olives, drained
5 flour tortillas (10 inches)
1-3/4 cups cubed cooked chicken
In a small bowl, combine salad dressing, 1/4 cup Parmesan cheese, lemon juice, garlic and pepper. In a small bowl, beat the cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside.
In a large bowl, combine the romaine lettuce, red pepper and olives. Add the remaining salad dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture over each tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan cheese. Roll up; cut each in half.
Apricot preserves add a surprise sweetness in this delicious dish!
2 pounds fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 flour tortillas
6 oz Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tbsp butter, melted
In a large skillet, saute mushrooms in oil and butter until tender. Spread 1 tbsp preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter.
In another large skillet, cook quesadillas over medium high heat until golden brown and cheese is melted. Cut into wedges and serve warm.
Call me Popeye because I love my spinach! And you'll love it too when it's surrounded by creamy pasta and chicken.
1-1/2 cups uncooked penne pasta
1 pound boneless, skinless chicken breasts, cut into 1-in. cubes
1/2 cup chopped onion
2 tsp olive oil
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups (8 oz) shredded part-skim mozzarella cheese
1/8 tsp pepper
Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink.
Stir in the soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted.
Drain pasta; add to chicken mixture and toss to coat.
Mom sure would be happy to see this Sunday morning!
1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 tbsp snipped chives
1/4 tsp each salt and pepper
2 tbsp butter, divided
2 tbsp canola oil, divided
1/2 cup shredded Swiss cheese
In a large bowl, combine the hash browns, apple, onion, chives, salt and pepper. in a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Spread half the hash brown mixture in an even layer in the skillet. Sprinkle with cheese; top with remaining hash browns. Press mixture gently into skillet. Cook for 5 minutes or until bottom is browned.
Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake, browned side up, into skillet. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into wedges and serve.
Pudding or cake? Cake or pudding? With these tasty treats, you don't have to decide between the two! The cake rises to the top; with a pudding-like sauce underneath. Swap lemon for the lime if you'd like.
2 tbsp butter, softened
1-1/2 cups sugar
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup lime (or lemon) juice
1 tsp grated lime (or lemon) peel
3 eggs, separated
1-1/4 cups 2% milk
In a small bowl, beat butter and sugar until crumbly. Add the flour, salt, lime juice and peel; mix well. Beat in egg yolks and milk until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
Pour into six ungreased 6 oz custard cups. Place cups in a large baking pan; add 1 inch of boiling water to pan.
Bake, uncovered, at 325 for 40-45 minutes or until a knife inserted near the center comes clean and top is golden. Serve warm or at room temperature.
Dreary Mondays can end on a high note with this comforting casserole!
2 cups uncooked egg noodles
2 pounds Italian turkey sausage, cut into 1-inch slices
1 large onion, chopped
2 medium carrots, sliced
1/2 cup chopped green pepper
1/2 cup all-purpose flour
2-1/2 cups milk
1/4 cup Worcestershire sauce
1/4 tsp rubbed sage
Cook noddles according to package directions. Meanwhile, in a large skillet, cook the sausage, onion, carrots and green pepper over medium heat until meat is no longer pink. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain noodles. Add the noodles, Worcestershire sauce and sage to the sausage mixture; toss to coat.
Transfer to a greased 2-1/2 qt. baking dish. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Ground turkey is full of flavor (not)! But, by adding these wonderful spices and putting the cheese inside, you end up with a mighty tasty burger.
5 oz sharp cheddar cheese, diced
1 small sweet onion, diced
4 tsp chili powder
1 jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
1-1/4 pounds ground turkey
3 tbsp olive oil
1/4 cup sour cream
4-1/2 tsp prepared ranch salad dressing
4 hamburger buns, split
In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil.
Grill on a greased indoor grill 2-3 minutes on each side or until a meat thermometer reads 165 and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce.
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