Mini-Meat Loaves

Ingredients:

1 lb lean ground beef

1/2 C bread crumbs

1/4 C minced onion

Pinch ground black pepper

1/2 tsp dried oregano

1/4 C ketchup

2 tsp Worcestershire sauce

1/4 C beef broth

1.25 oz package brown gravy mix

Heat oven to 350. Coat 8 cups of a muffin tin with cooking spray. Combine all ingredients except gravy mix in large bowl. Scoop into muffin cups and bake 30 minutes. While loaves bake, prepare gravy. Serve meat loaves with mashed potatoes and drizzle gravy over each.

Tortilla Soup

Ingredients

8 or more corn tortillas, cut into 1/2 inch strips

1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)

2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips

1/2 C chopped Onion

8 C chicken Broth (i prefer the knorr caldo de pollo cubes)

1/4 C Cilantro Sprigs

1/4 C lime juice

Monterrey Jack Cheese (enough to garnish)

Avocado slices (garnish)

Fry tortilla strips in oil until crisp; set aside.

Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.

Sloppy Joes (from scratch)

Ingredients:
Ground beef (or I use ground turkey)
1 8 ounce can tomato sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon ground mustard
1 Teaspoon onion powder
1/4 cup ketchup
1/4 cup BBQ sauce
1 small onion
1/2 a bell pepper
2 Tbsp. chili powder
Salt to Taste
Pepper to Taste (black or cayenne)

Cook meat with onions and bell pepper, salt & pepper. Then add in everything else and cook until heated thoroughly. Serve on buns.

Mini Taco Salads

Christi gave me this idea from the Kraft website I think. But bake corn tortillas in a muffin tin and then make the taco salads as usual. Super easy meal and taste so much more yummy than regular tacos (dont ask me why..).

Tuna and Green Bean Salad

Ingredients

1 can french cut green beans, drained

3 tsp salt, plus more to taste

4-6 red potatoes, diced

1/3 C freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 C extra-virgin olive oil

1 tsp dried oregano

3/4 tsp pepper

8 oz cherry tomatoes, halved

1/2 C chopped fresh basil leaves

1/4 C chopped fresh parsley leaves

2 cans tuna packed in olive oil, drained

Drain the green beans and pat dry with a towel. Add 2 tsp salt to boiling water and add the potatoes. Cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 tsp salt and 3/4 tsp pepper.

Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Stuffed Jalapenos

15-20 Jalapenos Whole and Fresh

1 can fresh lump crab meat (Blue Crab)

12 oz Pepper Jack Cheese

Bacon ( I use Maple but any kind will do)

Preparation:

Clean Jalapenos slice on one side and clean out seeds

Slice Pepper Jack Cheese into thin pieces equal to the amount of jalapenos

Clean crab and prepare for stuffing

Take Jalapenos and put one slice of cheese and then 1-2 spoonfuls of crab inside. Wrap with bacon to cover entire jalapenos. Repeat until complete

Lightly season each Jalapeno with salt, garlic powder, chili powder, cayenne or crushed red pepper

Cook @ 375 until bacon is brown and crispy. I flip mine over once the top side is browned to crisp all sides.

Tex Mex Lasagna

1 lb lean ground beef

1 can (15 oz) pinto beans, drained and rinsed

1 package of taco seasoning mix

1 jar (16 oz) Chunky salsa

1 can (8 oz) tomato sauce

1 jar (1 lb) Alfredo pasta sauce

4 cups shredded Monterrey Jack cheese (1 lb)

16 uncooked lasagna noodles

1. In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.

2. Spray 4 to 5-quart slow cooker with cooking spray. Spread 3/4 cup of the salsa over bottom. Stir in remaining salsa and tomato sauce into beef mixture.

3. In small bowl, mix pasta sauce and 3 cups of the cheese.

4. Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly.

5. Repeat layering with 4 noodles remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.

6. Cover; cook on Low heat setting 4 to 5 hours.

7. Sprinkle 1 cup remaining cheese over top. Cover; cook 5 minutes longer or until cheese is melted.

8. Enjoy

Side note: I put in a can of diced tomatoes in the beef mixture sometimes...And of course you can make it as hot as you want by buying the hotter salsa and taco seasoning...