Uncategorized | EM Tanner Designs

Oct

25

Weekly Warriors Week 12ish.

Here is my submission for the Weekly Warriors Menu plan. These are some of my fav tried and true that I make over and over. I hope its something different than you’ve seen. And they’re all pretty fast to throw together, and most are toss together when you have time and then walk away.

Enjoy!

Casey Midgley

Roast and Veggies

1 Beef Butt Roast (or, whatever your favorite cut is)

1 package “Lipton Secrets” mushroom & onion soup mix

1 bottle of dark beer, like Guiness or Honey Brown

2 cans beef stock

5 garlic cloves, left whole or diced, your preference.

1 small onion, sliced into rings.

Kosher Salt and Pepper

Olive oil

Red potatoes

Baby carrots

For the Roast:

Drizzle some Olive oil in the bottom of your dutch oven or crock pot. Slice up the onion and garlic (you can also leave garlic whole, I do. I’m lazy.) and toss it in the bottom of the pot. Stab the roast a few times all over with a knife. Rub it all over with a bit of olive oil, salt and pepper and then lay it on top of the onion and garlic. Pour the Lipton Secrets over the top of the roast, followed by the stock and all but the two sips of beer that you’re going to steal when you open said beer. Again, the darker the brew, the better. If you’re using a crock pot, set it to cook all day. If you’re using a dutch over, you can turn the heat to about med-high, let it simmer for about ten and then lower it to about low-medium for about three hours. Its soooo tender. The broth will reduce down into a gorgeous gravy.

For the Veggies:

Dice up some red potatoes and baby carrots, drizzle some olive oil over the top and a bit of kosher salt. Cook at about 350 for 20 minutes or until they’re done.

Chicken Corn Chowder

1 tablespoon olive oil

2 tablespoons butter

2 all-purpose potatoes, peeled and diced

2 ribs celery, chopped

1 medium yellow onion, chopped

1 small red bell pepper, seeded and diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 to 3 tablespoons Old Bay seasoning blend, you have to TASTE the soup as you cook it, and add more if you need more kick.

3 tablespoons all-purpose flour

2 cups vegetable or chicken stock or broth

1 quart whole milk (if you want to go healthier, you CAN do a lower fat milk, it just won’t be as creamy and thick.)

3 cups corn kernels, scraped fresh from the cob or, frozen kernels

HALF of one cooked rotisserie chicken shredded into small pieces (I buy the chickens cooked from the grocery store deli counter, makes it fast and inexpensive)

Loaf of french or sour dough bread

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and chicken and simmer soup 5 minutes. Adjust the soup seasonings. Now, it IS ready to serve, BUT, if you make it earlier in the day and let it sit on low all day or even just a couple hours the flavors meld together and are SO much more delicious. I usually make a DOUBLE batch of this because I can freeze half of it. And its SOOOO good when you need a hot bowl of soup on a cold winter’s night. By the way, remove the bay leaf before serving. Super yummy with some crusty french bread.

Spinach and bacon quiche

6 large eggs, beaten together

1 1/2 cups heavy cream

salt and pepper

2 cups fresh spinach

1 pound bacon, cooked and cut up to about nickel size

1 1/2 Swiss cheese

1 9 inch pie crust (pre made from the grocery store. Don’t judge. You know you’re not making crust from scratch either.)

Preheat the oven to 375 degrees. Combine the eggs, cream, salt and pepper in a mixing bowl and give it a good mix. Lay your pie crust in a pie pan and layer in the spinach, then bacon, then all but about 1/4 cup of the cheese. Pour the egg mixture on top of all that, then throw on the last of the cheese. .Bake it for about 40 to 45 minutes or until the top looks golden-ish. We serve fresh fruit with it.

Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick (grab a rolling pin, mallet, your kid’s light saber and beat the crap out of it)
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
3/4 cup to 1 cup Marsala wine (look in the condiment isle, near vinegar, etc. VERY cheap, Promise, like $4 a bottle)
Favorite noodles, we like ziti or lingini. You choose.
Veggie of your choice, I like steamed broccoli with it.

Mix together the flour, salt, pepper and oregano. Coat the chicken in the flour mix. In a large pan melt butter in oil over medium heat, DO NOT TURN IT UP HIGH!!! Put the chicken in and lightly brown. Turn over the chicken to brown other side and add the mushrooms and then Marsala wine. Put a lid on and simmer on low/med for about 10 minutes. You may need to turn it again to make sure its cooked all the way through. Some times toward the end I’ll be adventurous and add a bit of heavy cream to make the sauce more creamy, but that adds a lot more fat, and really this meal is yummy without. Just an option.

Slow Cooker Beef Stroganoff

2# boneless beef pieces for stew (you can buy them precut and ready at the grocery store. Yes, I’m also too lazy to cut. Hush.)

10 oz mushrooms, halved

1 small onion, diced

1 clove minced garlic

1 can beef broth

2 tsp paprika

1 tsp salt

1 cup sour cream

2 Tbsp flour

1 Tbsp dijon mustard

1 pkg Egg noodles

Bag frozen peas

Put meat, mushrooms, onions, garlic, broth, paprika and salt in slow cooker. Cook on low for 7 or 8 hours or High for around 5 hours. When done, mix sour cream, flour, peas and mustard and add to the slow cooker and cook on low for about 15 minutes. Meanwhile, cook the pasta. Serve over the noodles, and YUM.

Tikka Masala and Coconut Rice by way of crock pot

4 chicken breasts (I don’t even bother to defrost. Told you, I’m lazy.)

1 bottle Tikka Masala sauce (find in the international foods isle, looks kind of orange, sort of a bottle of salsa looking)

1 can coconut milk

2 cups bismati rice or whatever your preference is.

Veggie of your choice, we usually do brussel sprouts or cauliflower with this.

Put chicken breasts in crock pot, dump the whole bottle of Masala sauce over it and then fill the empty sauce jar with water half way and dump the water in. Again, low for 7 or 8 hours or High for around 5. About half an hour before its time to eat boil two cups of water WITH the can of coconut milk. When its reached the boiling point add your 2 cups of rice. Takes about 10 – 15 minutes, and watch it close. The coconut milk is thick, so it takes a bit less time to cook. Steam some veggies to complete the meal.

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Oct

16

weekly warriors week TEN.

OK sooo YES i know Lynda needs to send ONE MORE..bc technically we do 6 day plans=)…yo lynda can you scrounge for one more!? lol..email it to me at facebook@emtannerdesigns.com….i am liking that all hers look pretty easy and i am thinking ill want EASY THIS WEEK=)..congrads lynda…and get us ONE MORE from the DiFrancesco FAVES! xoxo

OH and EVERYONE ELSE: send FALLISH/WARM COZY 6DAY RECIPE PLANS TO facebook@emtannerdesigns.com so we can keep kickin the week’s arses ONE BY ONE like the warriors that we ARE! LOL

Here are 5 of my family’s favorite recipes……they would be in heaven if I did this meal plan They are all very easy and quick to make, and do not take many ingredients. Hope you like them!

Lynda DiFrancesco

Chicken Espagnole

(easy and fail-safe!)

Ingredients:

Chicken pieces (2 per portion)

1 -2 tablespoons oil

1 onion

1 clove garlic

1 glass red wine or sherry

1 tablespoon flour

1 tin tomatoes

1 large squeeze tomatoes puree

1/4 pint strong chicken stock

Heat oil and brown chicken on all sides – remove and keep warm

Chops onion and garlic – add to pan and cook slowly until soft then tip on sherry and allow to reduce to nothing. Blend in flour, add tomatoes, puree, stock and stir until boiling.

Put pieces of chicken back in pan, add salt and pepper to taste, cover and simmer gently until tender.

Not so Sloppy Joe Casserole

(Kids and adults alike, love this!)

Ingredients:

2 (10 ounce) cans refrigerated biscuit dough

1 pound ground beef

1 (15 ounce) can sloppy joe sauce

1 small onion, chopped (optional)

1 small green bell pepper, seeded and

chopped (optional)

1/4 teaspoon garlic salt

1/4 teaspoon ground black pepper

2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). Cut the biscuit dough into quarters and press to cover the bottom of a 9×13 inch baking dish.

Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the onion and bell pepper about halfway through, cooking and stirring until tender. Drain off excess grease and stir in the sloppy Joe sauce. Season with garlic salt and pepper. Pour the mixture over the biscuits and spread to cover evenly.

Bake in the preheated oven until the biscuits are cooked through, about 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until the cheese has melted, about 10 more minutes

Pork Chops a la Slow Cooker

(Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce)

Ingredients:

1/2 cup all-purpose flour

1 teaspoon dry mustard

1 teaspoon seasoning salt

4 thick cut pork chops

2 tablespoons olive oil

1 (10.5 ounce) can condensed chicken with rice soup

In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.

Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.

Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours

Garlic Cheese Chicken Rollups

(can you say “YUM!!”)

Ingredients:

4 skinless, boneless chicken breasts

1 cup dried bread crumbs, seasoned

1/2 cup grated Parmesan cheese

1/4 cup butter, melted

1 (7 ounce) package garlic cheese spread

Preheat oven to 350 degrees F (175 degrees C).

Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.

Place rollups in a lightly greased 9×13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear

Cheesy Meatloaf

(Always a hit in our house – although, surprisingly my kids prefer it without the topping!)

Combine:
1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick oats
1/2 cup chopped onions
1 tsp. salt
1 lb. sirloin or ground beef
(Form into 4-6 smaller loaves)

Topping:
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp. mustard
(Spoon over loaves)

Bake @ 350 for 45-60 minutes.

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Oct

11

weekly warriors week 9!

Hey Emily – I’m submitting my recipes! THANKS for doing this! You can find me on FB as Katy Bland Brown! Have a great day!

Katy

Hamburger Pie

1 ½ lbs of ground beef

1 can of tomato soup

1 can of green beans

onion (optional – to taste, I use minced)

1 tsp of salt

1 TBSP of sugar

¼ tsp pepper

1/8 tsp of oregano

1 Pillsbury pie crust (refrigerated- two in a package)

Preheat oven to 350

Brown ground beef and drain, add the rest of the ingredients and simmer. Put one crust in a pie pan and fit to pan, add all ingredients, top with 2nd crust. (I always poke the holes in the top with my kids initials smack in the middle of the crust to vent it.) Bake for 30 minutes.

Lattice –topped chicken bake

1 package (16 oz) frozen vegetables of your choice

2 cups chopped cooked chicken

1 can (14 ¾ oz) Chicken Gravy

1 cup of shredded cheddar cheese

¼ onion, chopped

1/8 tsp of ground black pepper

1 package (8 oz) refrigerated crescent rolls

Preheat oven to 375. cook frozen vegetables according to package; drain. Stir in all remaining ingredients except crescent rolls. Cook and stir over medium heat until heated through (can be made night before and refrigerated). Spoon into 9X9 baking dish. Unroll crescent dough; separate into 2 rectangles. Press perforations and seams together to seal. Using a pizza cutter, cut each rectangle lengthwise into four 1 inch wide strips and place over chicken mixture in a lattice pattern. Fold under ends of strips at edges of dish. Bake 20 -25 minutes or until golden brown.

Build Your Own Pizzas

Round pizza crusts like Boboli brand, sold in twos, sometimes with sauce check to be sure

Jar of sauce (usually one pizza takes around ½ a jar)

Mozzarella cheese – or mixture of your choice

Toppings of your choice

Bag of salad

Fruit of your choice

My kids make dinner on pizza night. Follow the crust’s package directions for temps and baking times, but have kids use sauce, cheeses and toppings and pop into the oven for around 7 to 10 minutes. We serve with fruit and salad, so one pizza will feed all five of us, otherwise, make two!

Sunshine Chicken

¼ cup French’s Prepared Mustard

1/4 cup pineapple juice

1TBSP brown sugar

8 slices of lean bacon

2 Whole Chicken Breasts, split, boned, skinned and sliced in half crosswise, making 8 pieces in all

In a small mixing bowl, combine mustard, pineapple juice, and brown sugar, mixing until sugar has dissolved. Wrap each chicken piece with bacon, fastening with wooden picks. Brush mustard sauce over chicken and bacon. Grill for 10 minutes, brushing with additional mustard sauce. Spoon extra sauce over the chicken.

Pigs in a Blanket

Hot Dogs

Pillsbury Crescent Rolls 8 pack or breadsticks

Cheese

Ketchup and mustard for dipping

Wrap crescent rolls around hot dogs and cheese. Bake as directed on package. Dip in Ketchup and Mustard!

Orecchiette w/bacon and tomato sauce — or as I like to call it: Pasta with bacon/tomato sauce

****bonus recipe with leftovers!

1 TBSP extra virgin olive oil

4 slices of bacon, cut into ½ inch pieces

1 medium red onion halved and sliced

2 garlic cloves, minced

½ teaspoon red-pepper flakes

1 can (28 oz) whole peeled tomatoes

coarse salt and ground pepper

1 pound of orecchiette or other short pasta (I use shells if I can’t find)

grated Parmesan and chopped parsley for serving

Heat oil over medium-high heat. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, season with salt and pepper. Bring sauce to a boil reduce to a simmer and cook until slightly reduced, 15 minutes.

Meanwhile, in a large post of salted water, cook pasta 1 minute less than package instructions. Reserve ¼ cup pasta water and drain pasta, return to pot. Add sauce and pasta water to pasta and toss to combine; cook over med-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups for another meal in the week. Serve remaining pasta topped with Parm and parsley.

***bonus recipe!

Pasta and cheese frittata

1/3 cup of ricotta

¼ cup grated parmesan

3 large eggs

coarse salt and ground pepper

3 cups reserved pasta from previous recipe

1 tsp extra virgin olive oil

Stir ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.

Heat broiler. In a 10 inch nonstick oven proof skillet, heat oil over med-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula loosen frittata from skillet; invert onto a large plate. Cut into wedges.

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Oct

4

WARRIOR #8…erica lentz! woo hoo!

Weekly Warriors Entry

Easy Tomato Soup & Grilled Cheese
Tomato Soup:
1 Carrot – chopped
1 Onion – chopped
1 Jar Marinara Sauce (your choice or homemade)
1 Can Cannellini Beans
1 Large Handful of Small Cut pasta – whatever you have left over in your pantry, even broken spaghetti works just fine
1 Box Chicken Stock
Crushed Red Pepper
Salt & Pepper

In a pan over medium heat sauté the carrot and onion in a little bit of oil (olive or canola), let cook for about 5 mins stirring occasionally. Season with a pinch of crushed red pepper (or more if you can handle it) and a pinch of salt & pepper. Once the veggies are a little soft you add in the marinara sauce, chicken stock, & beans. Bring it to a boil and add the pasta. Cook until the pasta is al dente (approx 6-8 mins depending on what kind of pasta you use). Season with salt & pepper to taste.

Serve with a grilled cheese or for the fancy dinner a grilled Panini 

Chicken Empanadas

1 Rotisserie chicken
2 Potatoes
1 Box of frozen puffed pastry
Sriracha hot sauce or any hot sauce you have in your pantry
Hefty pinch of cumin
1 Egg

Thaw your puff pastry according to the package directions. Preheat the oven to 425. Peel & chop the potatoes and boil them until they are fork tender. In a mixing bowl shred one of the breasts of chicken from the rotisserie chicken (save the rest for asian chicken salad later in the week). Mash the potatoes & add them to the bowl, season with a pinch of cumin, salt, pepper, and hot sauce if you like things spicy. Stir everything up, taste, and adjust seasonings if necessary. Roll out your puff pastry and cut them into 4 or 6 equal pieces depending on how many/large you want your empanadas. Put a spoonful of filling in the puff pastry and fold them over into a triangle shape. Make sure to pinch the edges closed really well so you don’t lose your filling during baking. Place them on a cookie sheet and brush them with a little egg wash (1 beaten egg and a splash of water). Bake at 425 for 15 mins then turn down the heat to 375 and bake for another 10 mins. Serve warm with some BBQ sauce for dipping 

Cheese Fondue

1 Cups sharp cheddar cheese
1 Pkg softened cream cheese
1 ½ cups sour cream
1 tsp Worcestershire sauce
Salt & pepper to taste
Bread, Veggies, Mini Hot dogs, etc for dipping

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, remove from heat and pour into a warm fondue pot or if you don’t have one you can serve it right out of the warm saucepan. Serve with chunks of bread, steamed or raw veggies, mini hot dogs, etc.

Olive Oil & Garlic Angel Hair Pasta

½ leek, chopped
2 cloves of garlic, chopped
1 bag of big leaf spinach, washed
2 Tbl parsley
1 Can diced tomatoes
1 box angel hair pasta
1 red pepper (optional)
Salt & pepper to taste
Parmesan cheese to top pasta

Saute leek, garlic, & spinach in a medium skillet until softened. Prepare pasta according to package directions. Add diced tomatoes, parsley, red pepper, & salt & pepper to leek mixture. Toss with cooked pasta and top with parmesan cheese.
**you could also add cooked shrimp or chicken to bump up the protein**

Asian Chicken Salad

Leftover rotisserie chicken
½ Red pepper, sliced
Lettuce (whatever you have will work, I use a combo of romaine & cabbage)
1 Carrot, peeled & sliced
Baby corn
Chow mein noodles
Asian dressing (I use Newman’s Own Asian Sesame Ginger)

Layer in a salad bowl & serve 

Chicken Tenders & Fries

Chicken:
1 Pkg chicken tenders
2 Eggs
1 Cup whole wheat flour (regular flour will work fine too)
2 Cups panko bread crumbs
Cooking spray
Fries:
4 Yukon gold potatoes
Oil
Salt & pepper
Or a frozen bag of fries if it has been a tough day!!

Preheat oven to 400. If you are making your own fries, chop the potatoes into fry shapes & lay them in a single layer on a cookie sheet, drizzle with a little bit of oil (olive or canola) and season with salt & pepper. Pop them into the oven for 20 mins or so until they are lightly golden brown and cooked through. For the chicken, get 3 separate bowls or paper plates, in the first put the flour and add a pinch of salt & pepper. In the second put the 2 eggs & lightly beat them. In the 3rd put the panko bread crumbs. Get a baking sheet and set it next to your bowls. Take the chicken tenders and one by one put them first in the flour (dust off any excess) then to the egg then in the breadcrumbs. Place them on the baking sheet. It is a messy job but well worth the homemade chicken tenders. Once all of your chicken is breaded and on the baking sheet lightly spray them with cooking spray so that they will brown up nicely in the oven and fool your kids into thinking they are the fried kind. Bake for 10-12 mins or until your chicken is cooked through. If you are using frozen fries just toss them on a baking sheet and pop them into the oven with the chicken. Serve with honey mustard (in a bowl stir together equal parts honey & yellow mustard) or ketchup.

Bonus:
Raspberry Trifle Dessert
Small carton of Raspberries
Jar of Raspberry Jam
1 Angel food cake
1 Box of vanilla pudding (large box)
Milk

Make the vanilla pudding according to the box directions. Cut the angel food cake into large cubes and set aside. In another bowl mix together the jam & 3 tbl of hazelnut liquor or water just to thin it out. Now you just start layering in a large bowl. First you layer in 1/3 of the angel food cake cubes, then drizzle 1/3 of the jam mixture, then 1/3 of the pudding. Continue this same pattern for 2 more layers then top with raspberries. Chill in the fridge until you are ready to eat!

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Sep

24

WEEKLY WARRIORS WEEK 7!

OK so BRITTANY DOTTOLO is the WINNER BECAUSE…..

she totally called me out on my LACK of MEAL PLANNING KNOWLEDGE! lol…to be honest i did LOVE how she has laid this schedule out BUT the thing that instantly turned me off was that my FiRST QUESTION WOULD BE WHAT IN THE HE** IS A SUPREME???LOL!!!! HELP ME BRIT! I PICKED YOU BECAUSE YOU DID PUT ME IN MY PLACE AND I LIKE THAT..HAHA! BUT NOW IT’S YOUR TURN TOOTS! DO TELL…what the heck is a “supreme”!??? CONGRADS!!!

seriously Em, this recipes are EASY….Did I make them look too intimidating?? They are such good meals that dont take long at all- I do them very frequently. I have been watching your recipes and although easy (yes simple as can be) I think there needs to be a balance of some more hearty meals- and the meals here are easy but people would swear you slaved on the meal- LOL

MONDAY

Supremes ( thin boneless/skinless chicken breasts) de volaille a la milanaise

1. Roll supremes in flour

2. Dip in beaten egg

3. Then roll in bread crumbs

4. Lay on wax paper and allow them to set for 15-20 min.

5. Add 1/2 butter over moderately high heat (butter should stay deep yellow)

6. Add supremes and cook on each side 3 min or until you press the tops

with your finger and they are springy to the touch (time will vary depending on size)- remove to hot platter.

4 (double for larger family) chicken breasts

1 stick of butter

1/4 tsp salt

1 cup of flour

1 egg

bread crumbs

TUESDAY

Aloha Pizza (8 servings)

1. Preheat oven to 400

2. thinly slice green onions and set aside

3. place strips in prep bowl filled with ice cold water

4. unroll both packages of dough side by side over bottom of large bar pan

5. combine oil and garlic clove (pressed) in bowl

6. brush the oil mixture over crust with a basting brush

7. spread half of BBQ sauce over crust

8. sprinkle chicken and cheese over crust

9. bake 20-25 min or until crust is golden brown

10. remove to cooling rack

11. meanwhile, peel pineapple and cut in half

12. dice remaining pineapple half and bell pepper

13. combine sliced green onion, pineapple, and bell pepper and

spoon over pizza, drain excess liquid against side of bowl

14. place remaining BBQ sauce into resealable plastic bag, trim corner

and drizzle over pizza

15. pat green onion strips dry using paper towels and sprinkle over pizza

16. cut pizza into squares with a pizza cutter.

2 green onions with tops

2 packages (13.8 ounces each) refrigerate pizza crust

1 tbsp olive oil

1/2 cup BBQ sauce

2 cups (8oz) grated mozzarella cheese

2 cups diced pre-cooked chicken

1 medium pineapple

1/2 medium red bell pepper

WEDNESDAY

Catfish

preheat oven to 400

1. dredge in cornmeal

2. put tony’s on fillets (front and back)

3. add salt and pepper (lightly sprinkled)

4. add olive oil to coat bottom of pan

5. turn fillets over with the bony side down on pan

6. add 2 slices of butter on top of each fillet

7. bake for 30 min uncovered

4-6 catfish fillets

cornmeal

tony chachere

olive oil

stick of butter

THURSDAY

EASY stove top veggies and sausage

1. put canola oil in bottom of pan (coated)

2. add 2 tbs of butter

3. heat up to melt butter on med-high heat

4. add sausage

5. add broccoli, carrots, cut bell pepper, and sliced onions

6. cover with lid and cook till veggies are soft- 20 min

7. add sliced green onions and cook additional 5 min

2 fully cooked sausage Italian sausage

canola oil (its healthier)

1/2 stick butter

1 bag frozen broccoli

1 bag fresh carrots

1 red bell pepper

1 green bell pepper

1 onion

FRIDAY

Broiled Pork chops (chewy like beef jerky)

Turn oven broiler on high

1. sprinkle Tony’s on top of beef jerky (both sides)

2. add salt and pepper (both sides)

3. put pork chops in a low side pan (like a broiling pan w/out the top)

4. broil for 10-12 min each side, point is for them to be pretty cooked

so that they will be chewy and kind of hard like beef jerky.

6 thin bone in pork chops

Tony’s seasoning or Louisiana seasoning

WEEKEND NIGHT

King ranch chicken

preheat oven to 350

1. mix together taco seasoning and cream of chicken

2. break up chicken into small bit sized

3. mix corn (strain),tomatoes,sour cream,and black beans (beans rinse and strain)

4. add mixtures from # 1,2,and 3 all together

2. break tortillas into bite size pieces

3. layer tortillas on bottom of pan

4. layer half of mixture on top

5. sprinkle cheese

7. repeat

rotisserie (sp?) chicken

corn tortillas

1 can of cream of chicken soup

1 diced tomato or a can of diced tomatoes

1 1/2 cup can of corn

1 can of black beans

1 package of taco seasoning

1 package of shredded Cheddar cheese

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Sep

18

OOPS…weekly warriors WEEK 6…SoRRY i fogot last night!

yea kali bailey! stuffed shells are one of my ABSOLUTE FAVES SO CANT WAIT TO TRY THESE!!! CONGRADS! Everyone ready for some “COOKIN’ with KALI”lol. xo–sorry im a tad behind!

Here’s week 2 of my menu planning…another 6 of my favorite, go-to recipes. (I just sent 6 other ones…I had 12 good ones that I couldn’t decide between so I split them into 2 weeks and thought I’d share them BOTH!)…I’ve LOVED having other people’s recipes to throw into the mix the last few weeks!
GREAT IDEA!

-Kali Bailey

Cornbread & Hamburger Casserole

1 lb ground meat

1 medium onion chopped

1 pkg. taco seasoning

1 can corn drained

1 can beans

1-2 c grated cheddar cheese

1 pkg corn bread mix

Brown meat with chopped onion. Add taco mix and ½ cup water. Layer meat, corn, and beans in casserole dish. Sprinkle cheese on top. Mix corn bread according to package directions and spread on top. Bake at 350 for 30 minutes.

Frito Chicken Pie

3 chicken breasts

1 can enchilada sauce

1 can cream of mushroom soup

1 t. garlic salt

1 small package Fritos

3/4 cup chicken broth

grated cheese

Pre-heat your oven to 350 degrees. Cook your chicken breasts (save the broth). Mix the enchilada sauce, mushroom soup and garlic salt together. Cut the chicken up into small little pieces. Mix the chicken and soup mixture together. Spray 9×13 pan with Pam and then layer in the following order: fritos, chicken/soup mixture, fritos, cheese. Then pour ¾ cup broth on top of the cheese and bake at 350 for 20-30 minutes.

Sweet & Sour Chicken

2-4 boneless, skinless chicken breasts

1 pkg Lipton onion soup

1 small bottle Russian dressing (I usually can’t find this so I use Lowry’s Hawaiian marinade or any type of Hawaiian/pineapple type marinate)

4 oz. apricot preserves

Mix ingredients and pour over chicken. Cover and bake at 350 for 45 min-1 hour. Good with rice and steamed veggies.

King Ranch Casserole

1 can corn

1 can cream of chicken

1 can cream of celery

1 can black beans

tortillas

2 cans chicken

Rotel

Mix all ingredients except tortillas. In 9×13 pan sprayed with Pam, layer tortillas on bottom, mixture, tortillas, mixture and top with cheese. Bake for 20-30 minutes until bubbly at 350. Serve with Mexican rice.

Stuffed Shells with a kick

1 lb hamburger meat

12 large pasta shells

1 jar (12 oz) picante sauce

½ c water

8 oz tomato sauce

4 oz chopped green chilies, drained

1 cup shredded Mont Jack/Colby cheese

1 can French fried onions

Brown and drain beef. Cook pasta shells. Combine picante sauce, water and tomato sauce. Stir ½ cup of sauce mixture into beef along with chilies, ½ c cheese and ½ can fried onions. Pour half of remaining sauce mixture onto bottom of 8×12 baking dish. Stuff shells with beef mixture. Pour remaining sauce over shells. Bake COVERED at 350 for 30 minutes. Top with cheese and fried onions and bake until cheese melts.

Taco Soup

(super easy to do in crock pot)

1-2 lbs hamburger meat browned (I just buy one package that’s usually a little over 1 lb)

2 cans pinto beans

2 cans kidney beans

2 cans corn

2 cans diced rotel tomatoes

1 pkg taco seasoning

1 pkg ranch dressing seasoning

Add the taco seasoning while browning the meat. Dump the meat and all the other ingredients into a pan and warm. Or put in a crockpot.

Top it with cheese, chips, sour cream or avocados.

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Sep

12

weekly warriors…WEEK 5.

OKAY WARRIORS! We still have LOTS of great recipes to go thru but it seems we have lots of “similar” weeks…which again is ok but its funny we all have a lot of different versions of the same or similar recipes! Which i personally dont mind bc they are different BUT keep different recipes coming in! I just dont want you guys (the ones that can actually cook–NOT MYSELF) to get bored..sooooo c’mon guys get creative and send them on! xoxo…Brittany Watson is a girl after MY OWN HEART! these sound like TOTAL EMTANNER recipes if i have EVER SEEN SOME! Ill have to add some pics to this post bc it will seem incomplete but bc i am late on posting here ya go! get those dinner boards and grocery getters goin! xoxo..have a great week!

I Love this idea!! Brittany Watson

1) Mac and Cheese with a twist

Ingredients

1 pound elbow macaroni
3 cups milk or half-and-half
12 to 18 slices American or Cheddar cheese
12 Ritz crackers
salt, pepper, and paprika to taste

Instructions

Cook and drain elbow macaroni and let it cool slightly. Meanwhile, heat the oven to 350 degrees and grease a 13- by 9-inch baking pan or a large casserole dish with butter.
Now have your child spoon a third of the pasta into the pan, then pour in 1 cup of the half-and-half and cover it all with 4 to 6 slices of American cheese. Add two more layers of pasta, half-and-half, and cheese in the same manner.
Next, crush a dozen Ritz crackers in a ziplock plastic bag. Add the salt, pepper, and paprika, shake to mix, then sprinkle the crumbs over the top layer of pasta and cheese.
Bake for 30 to 40 minutes or until bubbly. Serves 6 to 8.

2) Cheesy Baked Ziti

1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese

3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese

Instructions

Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.
Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.
Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

3)Cheeseburger/ Tater Tot Casserole

1 pound hamburger
1 can cream of chicken soup
1 bag Tater Tots
1 bag shredded cheddar or your favorite cheese

In glass baking dish, put 1 pound hamburger in bottom. Make sure to flatten with hand. Spread on chicken soup mix evenly over hamburger. Add Tater Tots to top. Bake at 350degrees for 1 hour.

4) Garlic Bread Pizza

Ingredients

1 package (11-1/4 ounces) frozen garlic bread, thawed
1/2 cup pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Place the garlic bread in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Spread with pizza sauce; top with pepperoni and cheese. Broil 3-4 in. from the heat for 4-6 minutes or until cheese is melted. Yield: 8 slices.

5)One Dish Chicken and Stuffing

Ingredients

4 C. Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breast half (about 1 1/2 lb.)
Paprika
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 C. milk
1 Tbs. chopped fresh parsley or 1 tsp. dried parsley flakes

Directions

Heat the oven to 400°F. Prepare the stuffing according to the package directions. Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika. Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish. Bake for 30 minutes or until the chicken is cooked through.

6)Taco in a Pan

Ingredients

1 lb. extra lean ground beef
2 C. water
1 pkg. Taco Seasoning Mix
2 C. MINUTE White Rice, uncooked
1 C. Mexican Style Shredded Cheese
2 C. shredded lettuce
2 C. chopped tomatoes

Directions

Brown meat in large nonstick skillet; drain. Add water and seasoning mix; stir. Bring to boil. Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomatoes.

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Aug

28

Weekly Warriors…WEEK FOUR!

This week i have picked MEGAN BIJAN’S 6-DAY PLAN! I have printed all of them now that i have..there are LOTS but of course let’s keep them coming bc it does sound like alot of you are finding this AS HELPFUL AS I DO! I have tried EVERYTHING and this is by far the best solution for meal planning in our house that i have ever attempted! LOVING it…hope you all are too! Trying to think of a way to incorporate a breakfast ordeal too bc the breakfast recipes that i have seen sound amazing! I dont really “cook” breakfast but we also LOVE breakfast for dinner and MAYBE if i had an easy way to PLAN i WOULD COOK breakfast??HMMMM…just some “FOOD FOR THOUGHT”..LOL..dork!=)..Ok well, MEGAN DID THE PLANNING NOW GET IN THE KITCHEN AND DO THE COOKIN’!…ENJOY!

Ham and Cheese Casserole

1 pkg elbow macaroni

1 pkg frozen peas

2 T butter/margarine

1 8 ounce pkg fresh sliced mushrooms

1 8 ounce pkg shredded cheddar cheese

1 C chopped onion

1 16 ounce container sour cream

4 1/2 inch slices boiled ham, smoked turkey-about 2 pounds-cut into 1/2 inch cubes

1/2 tsp pepper

1/2 C milk

1/2 C seasoned breadcrumbs

1. Preheat oven to 350

2.Coat 2 ounce casserole dish with spray

3. Large pot, cook mac. noodeles. When about 2 minutes left of cooking, add peas, cook 2 more minutes,drain, return to pot.

4. In large skillet over medium high heat, melt butter. Add onion and mushroom and cook til tender.

5. In pot with mac and peas, add mush and onion, cheese, sour cream, ha/turkery, pepper, milk…stir well.

6. Transfer to casserole dish, sprinkle with breadcrumbs.

7. Bake for 30 min uncovered til lightly browned and bubbly.

Mexican Chicken

(crock pot meal)

2 C converted rice

1 28 ounce can diced tomatoes

1 6 ounce can tomato paste

3 C hot water

1 envelope taco seasoning mix

1/2 C chopped onion

1/2 c chopped green pepper

1 1/2 pound boneless skinless chicken

1. In crock pot, put in all incredients except chicken.

2. Mix all incgredients well and then add chicken, stir to coat the chicken with sauce.

3. Cover andcook on low for 5 hours.

Pasta wtih Creamy Tomato

1 16 ounce box farfalle or rotini pasta

2 C pasta sauce

1 4ounce log goat cheese cut into 4 pieces

1. Cook pasta according to directions

2. heat pasta sauce in pan for 5-10 minutes until lightly bubbling.

3. reduce heat to low, add goat cheese to pasta sauce and stir until melted and smooth.

4. pour hots sauce over pasta, toss to coat.

Taco Salad

cook 2 pounds ground beef with taco seasoning packet

Add to cook beef: Chopped Lettuce (1-1.5 heads)

Chopped Tomatoes (3-5)

Chopped Red Onion (1 med)

Diced Avocado – put on very last (3)

Shredded Cheese – cheddar & jack

1 Can of Corn

1 Can of Kidney Beans

1 Bag of Fritos – mashed up

1 Bottle of Catalina dressing

Serve with warm buttered tortillas or taco shells

-Super easy and great to prepare ahead of time. Can serve hot or cold.

Tasty Quiche

10 pieces cooked bacon (can also use panchetta or prosuito if you prefer)

5 eggs-beaten

1 1/2 C heavy whipping cream

2 T melted butter

2 C fresh swiss cheese (or whatever cheese you like)

pinch of nutmeg

pinch salt an pepper

Store bought pie shell

Sprinkly half the bacon and half the cheese on the pie shell. Mix the rest of incredients except bacon and cheese until frothy and pour into pie shell. Sprinkle the rest of cheese and bacon on the top. Bake at 375 for 40 minutes.

Easy Chicken Drumsticks

1 package chicken drumsticks

1 egg*

1 ½ cup grated parmesan cheese

¼ tsp salt

¼ tsp pepper

Preheat oven to 400 degrees. Lightly beat egg in shallow container. In another shallow container, put parmesan cheese, salt, and pepper. Coat each drumstick in the egg mixture and then coat in the cheese mixture. Put in a baking dish and bake for 45 minutes.

*I also put some pureed cauliflower in the egg mixture for an added veggie.

Baked Ziti with Spinach & Tomatoes

3/4 lb. hot italian sausage, casings removed ( I use one tube of Jimmy Dean)
1 meduim onion, chopped
3 large garlic cloves, chopped
1 (28 oz) can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 oz ziti or penne pasta, freshly cooked
8 cups ready to use spinach leaves
6 oz mozzarella cheese, cubed
1 cup grated Parmesan cheese ( I use shredded)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon, about 10 min.
Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto.
Season with salt & pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375. Lightly oil 13 x 9 inch baking pan. Combine pasta, spinach, mozzarella and 1/3 cup Parmesean cheese in large bowl. Stir in tomato sauce. Transfer
mixture to prepared baking dish. Sprinkle remaining 2/3 cup of Parmesean cheese on top. Bake until sauce bubbles and cheese melts, about 30 minutes.

French Toaste Souffle (for those who love breakfast anytime)
10 C cubed white bread (1 loaf)
1 8 oz block softened cream cheese
8 eggs
1 1/2 C milk
2/3 C half and half
1/2 C maple syrup
1/2 tsp vanilla

A great meal to prepare ahead of time…
Place breadcubes into a 13×9 pan. Mix all ingredients and pour on top of bread. Cover and refrigerate. Let stand 30 minutes before putting in oven. 375 degrees for 50 minutes.

Of course if you aren’t an ahead of timer cooker, just put in oven after you make the mixture.

A crowd pleaser!!!

comments (3)

Aug

25

LET THE STRESS BEGIN!

soooo! i know most of u are the sweetest most amazing customers ever and u all KNOW how hard we work AND APPRECIATE IT! but we do have our occasional turds that flip out if we r running a day behind and sometimes i really cant sleep worrying if “Ella” will get her shirt in timd for her party saturday. im not good at tuning in and realizing NOONE is gonna die if she doesnt bc i do want to please my customers to the FULLEST. HOWEVER, the amount of totally custom one by one orders we make sure every color is vivid to our liking and looks top notch on does not come as easy as some think! lets face it…does this child have freckles or not is pretty detailed when u have a never ending stack everyone is wanting yesterday…soooo i just wanna say THK U FROM BOTTOM OF MY HEART TO THOSE WHO UNDERSTAND U CANNOT SPIT OUT SUPURB DESIGNS/colors in / seconds flat!;)…i cannot tell u how much a little “leway” means to me when im buried,trying to be a good mommy and wife while working 18 hours a day. so THK U COOOOL CUSTOMERS IN CASE WE DONT TELL U ENOUGH WE HEART U! but always know if your waterbottle is a day off its ship date its NOT bc we didnt try…and always remember you LOVE our stuff because we TAKE PRIDE IN EACH AND EVERY PRODUCT THAT LEAVES THE BUILDING…laura and i make sure the colors always do the design justice and if it doesnt we WONT STOP UNTIL IT DOES!…we will make the initial product until we KNOW we have nailed it..not just until we “think it’s kinda cute”…it takes time to color profile every design/product etc just as we intended it to be! i just hope everyone can try to remember we are designing nearly each and every product JUST FOR U as the holidays approach bc i really take it personal when peeps call and are sooo mean and i havent slept,eaten, or moved in 12 hours to TRY and meet everyones needs! i totally feel like im letting everyone down not getting allergy tees, sweats, etc listed over weekend;(..but i ammmm TRYING to get there!xoxo. ..and just remember this part i am referring to is ONLY A SMALL PORTION of the entire process! WILL ships pretty much 8 hours strait everyday as fast and accurate as he can! so each and every employee here is literally doing all we can with the hours in a day! Just feelin the good ole’ SEASONAL anxiety hittin’ me and felt the need to reiterate that we are all JUST LIKE EVERYONE WHO SHOPS WITH US=)…have kids to pick up, dinners to cook, beds to TRY TO SLEEP IN FOR A FEW SHORT HOURS..LOL…etc..anyway, not directing this to ANYONE BUT NEEDED TO GET IT OFF MY CHEST NOW bc i am watching my piles get bigger and bigger as the fall approaches sooooo just think twice before calling to tell us we SUCK bc your waterbottle is a day late…LOL..xoxox just a bad day dont panic everything isnt late..promise…just a hypothetical truth i needed to paint a picture of! one thing i hope you take away with this blog entry is: the more OPTIONS YOU HAVE…the more ATTENTION TO DETAIL AND ACCURACY FOR US! and it seems you all like your OPTIONS! LOL..and we hope to always be able to give them to you! WITH A LITTLE HELP FROM YOU OF COURSE..HAHAHA!

comments (11)

Aug

13

WEEKLY WARRIORS WEEK DEUX….

Fridays it is! We will post the upcoming weeks menu i choose on Fridays per our facebook fans requests=)…So this week we will be checking out Amy’s Boyfriends Favorites..LOL…They look good and easy to me..can’t wait to try..Remember if you havent submitted your families 6 day meal plan do it and you could be the next one picked! i am trying to think of a binder or something that i can FuNkify for all our great family recipes we are going to have!!! Together i am certain we will conquer another week BECAUSE WE ARE WEEKLY WARRIORS..LOL..just kiddin’ what a tool! xoxo

So I’m not a mom at all, but my boyfriend is probably pickier than most kids, so if he eats it, it must be good, right? I really like cooking with crescent rolls, they taste good, my boyfriend likes them, and they’re so versatile!

Enjoy

-Amy

Chicken with 40 Cloves of Garlic

3-4 pounds chicken (I like boneless skinless chicken breasts, just cook for less time)
1 large onion sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

Serve with rice or mashed potatoes. Makes awesome fried rice the next day http://crockpot365.blogspot.com/2008/05/crockpot-fried-rice-recipe.html

Crescent Lasagna (one of my all-time faves!)

Meat Filling (I use 1 lb ground beef, but you can use half ground beef and half sausage)

1/2 lb bulk pork sausage

1/2 lb lean (at least 80%) ground beef

3/4 cup chopped onions

1 tablespoon dried parsley flakes

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1 small clove garlic, finely chopped

Dash pepper

1 can (6 oz) tomato paste

Cheese Filling

1/4 cup grated Parmesan cheese

1 cup small-curd cottage cheese

1 egg

Crust

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 (7×4-inch) slices mozzarella cheese

1 tablespoon milk

1 tablespoon sesame seed

DIRECTIONS

1. In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.

2. Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15×13-inch rectangle.

3. Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.

4. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.

5. Bake 23 to 27 minutes or until deep golden brown.

Cheeseburger Casserole (seriously tastes like a quarter pounder with cheese from McDonalds!!)

INGREDIENTS

1 lb lean ground beef

1/4 cup chopped onion

1/4 cup chopped dill pickles

1/2 cup water

1/2 cup ketchup

1 tablespoon yellow mustard

1/8 teaspoon pepper

1 1/2 cups shredded American cheese (6 oz)

1 can (8 oz) Pillsbury Crescent refrigerated flaky dough sheet

1 egg, beaten

1 tablespoon sesame seed

DIRECTIONS

1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.

2. Spoon beef mixture into 11×7-inch (2-quart) glass baking dish. Sprinkle with cheese.

3. Unroll dough; press into 12×8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed.

4. Bake 25 to 30 minutes or until deep golden brown.

Tomato Rice Soup (one of my favorites since I was little! Great on a chilly day with a grilled cheese sandwich)

1 1/2 cups cooked rice

1 tsp olive oil

1 onion, peeled and chopped

1 clove garlic, minced

1 carrot, peeled and diced

2 TBSP whole wheat flour

1 (28 oz) can crushed tomatoes

1 TBSP sugar

1 tsp oregano

1 tsp basil

3 cups milk

1 TBSP butter

Saute onion, garlic, and carrot until tender. Stir in cooked rice and flour. Mix until coated. Cook 3 minutes. Add tomatoes and seasoning, stirring until heated. Stir in milk and butter until butter melts and milk is warm. Serve immediately. Serves 6.

Easy Crescent Taco Bake (can you tell I really like Crescent Rolls?)

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 lb lean (at least 80%) ground beef

3/4 cup Old El Paso® Thick ‘n Chunky salsa

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup shredded Cheddar cheese (4 oz)

Shredded lettuce, as desired

Diced tomato, as desired

DIRECTIONS

1. Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Ravioli Bake

NGREDIENTS

1-24 to 26oz jar marinara sauce
2-20oz packages refrigerated cheese ravioli
1-10oz box frozen spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese

INSTRUCTIONS

Preheat oven to 350F.

Spoon a thin layer of sauce into the bottom of a 9x13inch baking dish. On top of sauce, layer a third of the ravioli, half the spinach, half the mozzarella and a third of the sauce; repeat. Top with remaining third of the ravioli and sauce. Sprinkle with the Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5-10 minutes.

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