Shepherd's Pie (Jennie Moyer's)

1 lb ground beef

1/2 c chopped onion

1 Tbsp sugar

1/4 tsp pepper

1 tsp salt

1/4 tsp oregano

1 can tomato soup

2 cans green beans, drained

mashed potatoes

Brown beef with onion. Mix beef & onion with the next six ingredients. Put in a pie plate. Top with mashed potatoes. You can top with cheese and/or paprika and heat in the oven until cheese is melted. 

**For dinner divas, just thaw and reheat. 

Breakfast Casserole

Breakfast Casserole:

2 cans of crescent rolls

1 pound sausage

1 8 ounce container of cream cheese

Directions:

Roll out one can of crescent rolls into a pan

Cook for 8-10 minutes until firmed

Brown sausage - drain any fat

Add in cream cheese to create a mixture

Spread mixture over first set of crescent rolls

Spread evenly

Cover with second set of crescent rolls

Bake for 10-12 minutes until golden brown

Divas:

Thaw for 24 hours
Cook at 350 covered for 10-15 minutes until warmed throughout
Enjoy :)

Kristen's Lasanga

Lasagna

½ lbs of ground beef

½ lbs of ground sausage

Salt and pepper

1 cup chopped onion

2 cloves garlic minced

½ tsp. red pepper flakes

2 T. Olive oil

8 oz can tomato sauce

6 oz can tomato paste

6 oz water

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. ground thyme

1 T brown sugar

6 dried lasagna noodles

1 beaten egg

15 oz ricotta cheese

¼ C. grated Parmesan cheese (I like to use the 4 cheese blend you can find in any grocery store)

3 T. chopped fresh parsley, optional (I use dried and it’s just fine)

2 cups mozzarella cheese

Grated Parmesan Cheese (I like to use the 4 cheese blend you can find in any grocery store)

I try to cut down on some of the fat so I use lower fat ground beef (usually 10%), the reduced fat ground sausage, low-fat ricotta cheese and either 2% or part skim mozzarella cheese (depending on what I can find).  No one can tell that I use lower fat items.

For sauce:  In medium sauce pan sauté oil, onions, garlic and pepper flakes for just a little bit.  Add meat and salt and pepper and cook until brown.  Stir in tomato sauce, tomato paste, water, basil, oregano, thyme, and sugar.  Bring to a boil; reduce heat cover and simmer for about 30 minutes, stirring occasionally.

Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm; rinse with cold water.  Or you can use the lasagna noodles that are oven ready.

For filling; combine egg, ricotta cheese, ¼ c. parmesan cheese and parsley.

I put a little sauce in the bottom of the baking dish before I start layering because it helps it come out better.  Layer half of the cooked noodles in a 2 quart rectangular backing dish.  Spread half of the filling.  Top with half the meat sauce and half of the mozzarella cheese.  Repeat the layers.  Sprinkle parmesan cheese on top.

Bake at 375 degrees for 30 to 35 minutes or until bubbly and slightly browned on top.  Let stand for at least 10 minutes before serving.

I find it’s just as easy to make 2 lasagnas as it is to make one, so you can cook one that night and freeze the other.  If you freeze one just defrost it then cook it at 375 degrees covered for 40 minutes and then uncovered for 20 minutes.

Tortellini & Meatball Soup

Ok... I am repeating a past dish of mine for our April DD exchange.   You can just click below on link to get to original posting about it, instead of having to scroll down forever to find it.  You're welcome.

Tortellini & Meatball Soup

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn 
2 minced garlic cloves 
1/2 red onion, chopped
1 can black beans, drained and rinsed 
1 tsp cumin 

salt and pepper to taste

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Beef Enchiladas

Ingredients:
1 lb. lean ground beef
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning
8-10 tortillas
1 can enchilada sauce
1 large bag shredded Mexican blend cheese (some for inside the enchiladas and on top)

Cooking instructions:
1.Heat oven to 375 degrees, lightly grease baking dish.
2.Cook ground beef and onion. Add taco seasoning and follow directions on package.
3.Fill tortillas with ground beef/onion mixture, a spoonful of green chilies, and cheese.
4.Roll up and place seam sides down in baking dish.
5.Pour sauce over top; sprinkle with cheese.

If the enchiladas are thawed, they only need to cook 15-20 minutes or until hot. Enjoy!

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

4-5 chicken breasts - sliced lengthwise

2 Tbsp Fajita Seasoning

1 medium onion (cut into strips)

1 medium bell pepper (cut into strips)

1 can Rotel

In a gallon baggie, place chicken and Fajita Seasoning and shake it up

Add onion, bell pepper and Rotel

Seal and freeze

Divas:

Thaw in refrigerator for 24 hours

Place in Crock Pot for 4-5 hours on LOW

Serve on corn or flour tortillas (one package provided for you)

Add fixin's

Enjoy :)