Enchilada Casserole

Not really knowing what I wanted to make for dinner tonight,I turned to my trusty friends at "Taste of Home" magazine. I have followed this magazine for years and just love the recipes they feature. As I thumbed through the online recipe section of their website a photo caught my eye. It was for Enchilada Casserole. This looked yummy, was full of easy on hand ingredients, thus my menu for tonight's main dish was born.

Enchilada Casserole

1 pound ground beef
1 large onion, chopped
2 cups salsa
1 (15 oz) can black beans, rinsed and drained
1/4 c. Italian dressing
2 T. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 c. sour cream
1 c. shredded Mexican cheese blend
1 c. shredded lettuce (optional)
1 medium tomato, chopped (optional)
1/4 cup minced fresh cilantro (optional)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the salsa, beans, dressing, taco seasoning and cumin.

Place 1 tortilla in a 2-qt. baking dish coated with cooking spray.

Layer with meat mixture, sour cream and cheese. Repeat layers, ending with tortilla.

Cover top tortilla with grated cheese. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Let stand for 5 minutes before topping with lettuce, tomato and cilantro if using.

Click HERE for printable recipe

Money Saving Mixes

Cooking from scratch doesn't have to be hard or intimidating. With a few simple mixes you can make just about anything.

Basic Cake Mix
8 c. cake flour
6 c. sugar
1/4 c. baking powder
1-1/2 tsp. salt
2-1/2 c. vegetable shortening

In a large bowl sift together, flour, sugar, baking powder & salt. Mix well. With a pastry cutter, blend in shortening until evenly distributed. Place mixture into an airtight container. Label & store in a cool, dry place. Use within 10-12 weeks. YIELDS: 16 cups.

Click HERE for printable recipe

All Purpose Ground Meat Mix
4-lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. dried oregano
1/4 tsp. garlic salt

Brown meat in a heavy skillet until no longer pink. Drain grease. Place meat back into skillet and add onion. Cook until onions are tender and transparent. Add in spices. Stir well and let simmer for about 5 minutes. Allow mixture to cool. Divide mixture between pint size ziptop bags. Label and store bags in the freezer. Use within 3-4 months.

Click HERE for printable recipe

Chicken Coating Mix
2 T. dried parsley flakes
1 T. dried oregano
1 T. dried marjoram
1 T. dried thyme
2 tsp. dried rosemary
1 tsp. garlic salt
1 tsp. onion salt
1 T. celery salt
1 T. ginger powder
1 tsp. ground black pepper
1 tsp. ground sage
1 T. paprika

Combine all ingredients into a mixing bowl. Blend until well mixed. Pour into an airtight container. Label and store in a cool, dry place. Use within 6 months. YIELDS: 1/2 cup.

Click HERE for printable recipe

Chili Seasoning Mix
1 T. flour
2 T. dried minced onions
1-1/2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried minced garlic
1/2 tsp. sugar
1/2 tsp. ground cumin

Combine all ingredients in a small bowl. Mix until well blended. Store in an airtight container (or an empty spice jar with tight fitting lid.) Label & keep in a cool, dry place. Use within 6 months. YIELDS: 1/4 cup

Click HERE for printable recipe

Sloppy Joe Mix
1 T. dried minced onion
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. dried minced garlic
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. chili powder

Combine all ingredients in a small bowl. Mix until well blended. Store in an airtight container (or an empty spice jar with tight fitting lid.) Label & keep in a cool, dry place. Use within 6 months. YIELDS: 3 Tablespoons.

Click HERE for printable recipe

Spaghetti Squash 101

I'm making spaghetti squash tonight for dinner & it occurred to me that some of you may have never cooked this vegetable before. So here's a quick, easy way to prepare it. Also, for any of you that might be doing the South Beach diet, this is a good way to get your "pasta" fix without going off the diet. (No, it won't taste the same but it's not bad...and this is coming from a non-vegetable fan, so you know it can't be all that bad.)

Using a sharp knife, cut squash in half lengthwise.

Take a large tablespoon and scoop out seeds. You'll be left with two 'shells.'

Place squash halves upside down into a shallow baking dish. Fill with 1/4 cup water.

Cover dish tightly with plastic wrap.

Place dish into microwave and cook on HIGH for 6-8 minutes.

Remove from microwave and let sit for 3-5 minutes before removing plastic wrap.

Take each half & scrape meat from inside each shell with a fork. This will create your "spaghetti" strands. Serve as normal with pasta gravy.

Click HERE for printable recipe.

Don't throw away those seeds though. Remove the meat from them and rinse well. Spread out on a towel and place in a sunny place (like your kitchen window) and allow to dry. You can either store them in the icebox, wrapped in a clean paper towel placed in a sealed envelope or zip top bag. Or if you have ability, plant them now in starter pots and let them start germinating to plant in your garden bed.

Crockpot Country Style Pork Ribs

One of our favorite meat dishes are bar-b-que pork ribs. Instead of firing up the grill or the big smoker, I make mine in the crockpot. Everyone loves them when I make it. So I am preparing these for dinner tonight.

Crockpot B-B-Q Country-Style Pork Ribs
4.5 lbs. Country-style pork ribs
1 onion sliced
3 cloves garlic, minced
1/3 c. apple jelly
2/3 c. bar-b-que sauce

Spray a 4-6qt. crockpot with Pam or other non-stick cooking spray. Place ribs, onion and garlic into crockpot.

Cover & cook on LOW for 8-10 hours.

Once cooking time has elapsed drain juices and discard onion and garlic. Place ribs back into crockpot. In a small bowl combine apple jelly and bar-b-que sauce. Brush mixture over ribs coating well.

Place cover back on crockpot and cook on HIGH for about 30 minutes or until sauce has made a glaze over meat.

Click HERE for printable recipe

Impossible Cheeseburger Pie

This recipe from General Mills, Inc. is one that I grew up on. It is so easy and tasty.

1 lb. ground beef
1-1/2 c. diced onion
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 c. milk
3 eggs
3/4 c. biscuit baking mix
1 c. shredded cheese

Preheat oven to 400* Grease a deep dish pie plate with non-stick cooking spray.

In a medium skillet brown beef and onions until meat is no longer pink and onions are translucent. Drain fat. Stir in salt & pepper.

In a small mixing bowl combine eggs, milk & biscuit mix. Whisk until smooth.

Pour meat into greased pie plate.

Pour biscuit mixture over meat. Place pie plate on a cookie sheet and bake for 25 minutes.

Remove from oven and top with shredded cheese. Place back into oven and bake for an additional 5-10 minutes, or until cheese is melted and pie is cooked through.

Remove from oven and let coll for 5 minutes before slicing to serve.

Click HERE to print recipe