Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta
1 T olive oil
4 cloves garlic, minced
2 c chicken broth
1 c milk, or more, as needed
2 T butter
8 oz uncooked spaghetti
salt and pepper, to taste
1/4 c Parmesan cheese
2 T parsley

1. In a large skillet over medium-high heat, heat oil and then add garlic and cook until fragrant, about 2 minutes.
2. Stir in chicken broth, milk, butter, spaghetti, salt, and pepper; bring to a boil, reduce to simmer, and simmer, stirring occasionally, for about 20 minutes.
3. Stir in Parmesan, and milk for desired thickness; serve immediately, topped with parsley.

Beef Lombardi

Beef Lombardi
1 T olive oil
1 lb 93/7 ground beef
1 onion, diced
salt and pepper
3 T tomato paste
4 cloves garlic, minced
3- 10 oz cans Rotel, drained
1 1/4 c sour cream
1 T cornstarch
12 oz wide egg noodles
4 oz cream cheese, softened
4 green onions, minced
2 c Cheddar cheese

1. In a large pan, heat oil over medium-high heat; add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper. Cook until beef is browned.
2. Stir in tomato paste and garlic; cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture starts to thicken. Remove from heat and set aside.
3. Preheat oven to 350* and grease a 9x13 pan. In a small bowl, whisk together sour cream and cornstarch.
4. Bring water and a tablespoon of salt to boil in a large pot and cook noodles until al dente; reserve 2 cups of noodle liquid and drain the rest.
5. In the empty pot, whisk cream cheese and reserved liquid; stir in noodles, sour cream mixture, green onions, 1 teaspoon salt, and 1/2 teaspoon pepper.
6. Spread noodle mixture evenly in 9x13 pan, spread meat mixture evenly over noodles, and sprinkle with cheese. Bake for about 30 minutes, until cheese is browned and edges are bubbly. Let cool for 15 minutes before serving.

Cheesy Bread

Cheesy Bread
1-2 cloves of garlic, minced
1/4 c butter, softened
1 c Mozzarella cheese
2 c Cheddar cheese
1/4 - 1/2 c sliced green onions, to taste
1/4 c mayonnaise
1 T sour cream
1 loaf French bread

1. In a small bowl, combine garlic and butter.
2. In a medium bowl, combine cheeses and green onions; add mayonnaise and sour cream. Stir in butter mixture.
3. Preheat broiler and line a baking sheet with foil; slice bread in half horizontally and lay crust side down on sheet.
4. Spread cheese mixture evenly over bread and broil for 3-5 minutes until golden brown and bubbly.
5. Remove from broiler and let sit for a few minutes to cool before slicing and serving.

Poor Man's Bruschetta

This is one of my favorite snacks.

Poor Man's Bruschetta
2 slices bread
1 roma tomato, sliced
olive oil
salt, pepper, garlic salt, Italian seasoning, or any combination of these

1. Toast bread, top with tomato slices, drizzle with olive oil, and sprinkle with spices.

Italian Meatballs

Italian Meatballs
2 lb ground beef
1 lb ground turkey
2 eggs
2 T olive oil
1 t salt
1 t oregano
1 t basil
2 t rosemary
3 cloves garlic, minced
1 large onion, finely diced
29 oz tomato sauce

1. In a large bowl, combine beef, turkey, eggs, olive oil, salt, oregano, basil, and rosemary; gently mix until just combined.

2. In a large pot, over medium-high heat, heat 2-3 tablespoons oil. Drop golf ball-sized meatballs in the pot, brown on all sides, and remove to a plate. Repeat with remaining meat mixture.

3.When all meatballs are cooked and removed to the plate, add garlic and onion to the now-empty pot; cook until onions are clear.
4. Add tomato sauce and meatballs to pot and reduce heat to medium-low; simmer for 20-30 minutes.
Serve over spaghetti [squash].

Spaghetti Sauce

Spaghetti Sauce
3-4 T olive oil
1 onion, diced
6-8 garlic cloves, minced
1/2 t red pepper flakes
1 T basil
2 t oregano
1- 12 oz can tomato paste
1- 14.5 oz can petite diced tomatoes
3- 14.5 oz cans Italian stewed tomatoes
2 t sugar
salt and pepper to taste

1. In a large pot, heat oil over medium-high heat.
2. Add onions, garlic, red pepper flakes, basil, and oregano; saute for about 3-4 minutes.
3. Add tomato paste and stir for 2-3 minutes; stir in tomatoes with juice and simmer, uncovered, for at least 2 hours, stirring occasionally.
4. Season with sugar, salt, and pepper before serving.

White Arugula Pizza

White Arugula Pizza
12 oz refrigerated pizza dough
2 t olive oil
6 cloves garlic, crushed
2/3 c ricotta cheese
2 T mayonnaise
1 t thyme
1/4 t pepper
1/3 c Parmesan cheese
1/4 c Mozzarella cheese
1 t fresh lemon juice
1 t balsamic vinegar
1 1/2 c baby arugula


1. Place a pizza stone in the oven and preheat to 500*; bring dough out of fridge.
2. Heat a small pan over medium heat and add oil; add garlic and cook until lightly browned. Remove garlic with slotted spoon and reserve oil.
3. Combine garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan in a medium bowl and mix until almost smooth.
4. On a floured surface, roll out dough to a little bit smaller than the pizza stone and pierce dough with a fork. Lay dough on the pizza stone and bake for 5 minutes.
5. Spread ricotta mixture on crust and sprinkle with Mozzarella; bake for 10 minutes until crust and cheese are lightly browned.
6. Combine reserved oil, lemon juice, and vinegar in a medium bowl; toss in arugula.
7. Top pizza with arugula mixture.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Sauteed Asparagus

Sauteed Asparagus
1 bunch asparagus
3 T butter
2-3 cloves garlic, minced
1/4 c Parmesan cheese
salt and pepper, to taste

1. Trim about 1/4" off the bottom of each stalk of asparagus.
2. In a large pan, melt butter over medium-high heat; add garlic and asparagus.
3. Cover and cook for 10 minutes, shaking occasionally to make sure asparagus stays covered in butter. For more well-done asparagus, reduce heat to medium-low and cook for another 5-10 minutes.
4. Sprinkle with Parmesan cheese, salt, and pepper; toss to coat. Serve warm.

Roasted Tomato Soup

Roasted Tomato Soup
8 roma tomatoes, cut in half lengthwise
salt and pepper, to taste
2 T olive oil, separated
1/2 c + 1 T water, separated
1/2 onion, chopped
2 cloves garlic, minced
2 t herbes de provence
2 c chicken broth
sour cream (opt)

1. Preheat oven to 275* and line a baking sheet with parchment paper.
2. In a medium bowl, toss tomatoes in salt, pepper, and 1 tablespoon of oil; place the tomatoes, cut side down, on baking sheet and drizzle 1 tablespoon water over them. Bake for 60 minutes.
3. Remove tomatoes from oven, carefully remove and discard skins, and replace on baking sheet, cut sides up. Bake for another 30-60 minutes, until tomatoes are shriveled, but not dry. Put aside to cool.
4. In a large pot, saute onion in remaining tablespoon of olive oil over low heat until softened, about 10 minutes.
5. Add garlic and herbes de provence and cook until fragrant; add chicken broth and remaining 1/2 cup water. Bring to a simmer and cook for 15 minutes.
6. Puree tomatoes (and any liquid on the baking sheet) in a blender with a little bit of the chicken broth mixture; pour in to the pot through a fine sieve. Season with salt and pepper, and warm through.
Serve topped with a dollop of sour cream.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Shishkabobs

Shishkabobs
1 1/2 - 2 lb boneless sirloin or top round beef steak, cut into 1/2"  strips
1/2 c soy sauce
2 T canola oil
3 T honey
2 cloves garlic, crushed
1 T fresh grated ginger (1-2 large fingers)
sliced vegetables, opt
wood skewers

1. Mix all ingredients and place in a large ziploc bag in the fridge for at least 3 hours.
2. Preheat oven to 350* and line a baking sheet with foil.
3. Thread beef on to skewers and discard marinade; place skewers on baking sheet and bake for 20 minutes, turning halfway through cooking time.

Nana's Meatloaf

This is my Nana's meatloaf recipe.
Nana's Meatloaf
3 lb ground beef
1/2 lb ground pork
1/2 onion, grated
2 cloves garlic, minced
20 low-sodium saltine crackers, finely crushed
2 eggs
1/2 c milk
salt and pepper, to taste
ketchup

1. Preheat oven to 350* and grease two loaf pans.
2. Mix all ingredients in a large bowl and press in to pans; flatten and spread ketchup on top with a fork.
3. Bake for 75-90 minutes.

GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.

Bruschetta Chicken

Bruschetta Chicken
1/2 c flour
2 eggs
4 boneless, skinless chicken breasts
1/4 c Parmesan cheese
1/4 c Italian breadcrumbs
1 T butter, melted
2 large tomatoes, chopped
3 T minced fresh basil
2 cloves garlic, minced
1 T olive oil
1/2 t salt
1/4 t pepper

1. Preheat oven to 375* and grease a 9x13 pan.
2. Place flour and eggs in separate shallow pans; dip chicken in flour, then eggs. Lay chicken in 9x13 pan.
3. Combine Parmesan, breadcrumbs, and butter; sprinkle over chicken.
4. Loosely cover with foil and bake for 20 minutes; uncover and bake for 5-10 minutes more, until chicken is browned.
5. Meanwhile, in a small bowl, combine remaining ingredients and spoon over chicken; put the pan back in the oven for another 3-5 minutes, until heated through.

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.

Spicy Sausage Pasta

Spicy Sausage Pasta
1 T olive oil
1 lb smoked sausage
1 large onion, diced
3 cloves garlic, minced
2 c chicken broth
1- 10 oz can Rotel*
1/2 c heavy whipping cream [or 1/2 & 1/2]
2 c penne pasta
salt and pepper, to taste
1 c shredded Cheddar cheese
2-3 green onions, sliced

1. In a large skillet, heat olive oil over medium heat and toss in sausage and onions; cook until onions are soft. Add garlic and heat until just warmed.
2. Stir in broth, Rotel, cream, pasta, salt, and pepper; bring to a boil and reduce to a simmer. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in cheese; top with green onions and serve.

*This determines the heat level - original is plenty spicy, hot is almost unbearable; mild would also work well.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.