Beef Pot Roast

I HATE ROAST. Okay, I USED TO hate roast. A few years ago my neighbor invited us over for dinner, and told me that she was going to be serving roast. We are pretty good friends, so I told her that I wasn't a big fan of it. She GUARANTEED me that I would like HER roast, so I agreed that we would come over. I am so glad that we did! I am no longer anti-roast! Okay, I am no longer anti-roast if she or I make it. I still am very leary of anyone else's roast. I have been making this recipe ever since. 

Also, you know how there are always leftovers when you make roast? Well, I am almost tempted to make a roast just to eat this sandwich with the leftovers, Please try it! It's amazing!

As a side note, this time I paired our roast with homemade Sweet Hawaiian Rolls, that post will be next!

Beef Pot Roast

Printable Version

3 pound chuck roast, frozen

1 package dry ranch seasoning

1 package brown gravy mix

1 package italian seasoning

1/2 cup water

Potatoes and carrots, chopped, if desired

Place roast in a slow cooker. Combine all 3 packages of dry seasoning and cover roast with mixture. Pour water over top. Cover and cook on low for 8-9 hours. This is important! I checked my roast at 7 hours last time and it was still tough. So, I cranked the heat up to high for the remaining 1 hour of cooking time and it was perfect! If using potatoes and carrots, add with 5 hours remaining.

Serves 4-6.

Recipe from Jaime.

Leftover (GASP!) Roast Beef Sandwich

Yes, you read the title correct. Left-over. We don’t eat leftovers, okay, hubby doesn’t. There are a few select things he is okay with “warming up”...lasagne, pizza, and, well, that’s it. Until now! I never know what to do with leftover roast. I don’t want it two days in a row, and neither does Cody. So, to our rescue comes my sister, with a little help from pioneer woman:) My sister always has great recipes, and this one did not dissappoint. Talk about an explosion of fireworks in your mouth! This is jucy, has some kick to it, and O, that stringy melted cheese. Leftover CAN’T get better than this. I promise.  

Leftover (GASP!) Roast Beef Sandwich
Printable Version

1/2 onion, pureed or sliced
6 Tbs. stick Butter
1 pounds leftover roast meat, shredded
4 slices havarti, white american, or swiss cheese
Lawry's Seasoned Salt, to taste
1/4 cup Worcestershire Sauce
Tabasco Sauce, to taste
2 whole deli Rolls

Cook onions in 2 Tbs. butter until soft and light brown. Add meat in single layer. Add lawry’s, worcestershire sauce, 2 to 3 shakes Tabasco, and an additional tablespoon of butter. Stir to combine. Once meat is heated through, add a single layer of cheese and cover. Allow to cook an additional 2-3 minutes, or until cheese is melted.

While meat is cooking, butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, and enjoy!

Recipe adapted from Pioneer Woman
Serves 2.

Chipotle (Chocolate) Chili

It’s chili cookoff season folks! The last 2 year we have won the cookoff at our church with various recipes, including this one, Chili with a Kick. We are going for a win again win this recipe, and it MIGHT be our best one yet!  A tiny hint of fire from the chilies leaves the perfect lingering flavor on your tounge. Not to mention the sweet, savory addition that the chocolate is. MMM MMM Good.

Chipotle Chocolate Chili

Printable Version

1 lb. lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbs. brown sugar

1 ½  Tbs. chili powder

½ Tbs. HOT chili powder

1 tsp. ground cumin

1 Tbs. unsweetened cocoa powder

1/2 tsp. freshly-ground black pepper

1/2 tsp. salt

1-2 tsp. adobo sauce, from the can of chipotle chilies in adobo sauce

1 Chipotle chilie in adobo sauce

1/4 oz. unsweetened chocolate (1/4 unsweetened baking cube), chopped, plus more for shaving on top

Light sour cream

Chopped green onions

3 Tbs. red wine vinegar

Shredded cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, and ground beef  until meat is cooked through. Add salt, pepper, cumin, chili powder, hot chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the adobo sauce from a small can of chipotle chilies, which is about 1-2 tsp. To do this I placed a fine mesh strainer over a bowl and poured the entire can of chilies into the strainer. Then, using a spoon, I mashed the sauce out of the peppers and through the strainer into the bowl below.

Heat to boiling and then reduce to a simmer (uncovered). Add one whole chipotle chili, which you will remove before serving. Stir occasionally, until thickened as desired (It took about 30-40 minutes). Remove the chipotle chili and add 3 Tbsp. red wine vinegar and the chopped chocolate.

When thickened and seasoned as desired, serve with green onions, sour cream, shaved chocolate (if desired) and shredded cheese.

Serves 4.

Highly adapted from Our Best Bites Cookbook

Chipotle Rubbed Steaks with Lime Butter

So I used to dip my steak in ketchup. It didnt matter how tender or how flavorful, I always had that big red botte right next to my plate. Well, last night gave me a new addiction: Lime Butter. Really, I want to dip every future steak, okay every future piece of meat I ever eat, in lime butter. It was straight for heaven, to my tummy. Please give this a shot before the summer is over and your grill has to retire for the winter. You won't regret it!

Chipotle Rubbed Steaks with Lime Butter
Printable Version

4 tablespoons unsalted butter, softened
1 small garlic clove, minced (about 1/2 teaspoon)
1/4 teaspoon finely grated zest
1 tablespoon fresh juice

Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four thick, boneless steaks, such as ribeye or hanger, 10- to 12-ounces each
Vegetable oil, for the grill

Combine the butter, garlic, lime zest, lime juice, and a salt to taste. Set aside. Combine the paprika, cumin, and chipotle powder in a small bowl. Sprinkle the steaks with plenty of kosher salt, then evenly sprinkle the spice mixture over them and rub into the meat.
Oil the grates of the grill (or grill pan) and preheat over high heat until smoking. Reduce heat to medium high and add steaks. Cook without moving until well-charred, about 4 minutes. Flip steaks and continue to cook until center of steaks register 125°F on an instant-read thermometer for medium-rare, 135°F for medium, or 145°F for well done. Transfer to a platter and allow to rest for at least 5 minutes, adding the lime butter after a few minutes to melt from the residual heat.
Serve immediately.

Serves 2.
Recipe from seriouseats.com

Taco Bites

There is always a new, fun way to enjoy tacos! These mini taco bites are perfect for an appetizer at a party, or just a yummy dinner for the family. Feel free to add whatever toppings you want to jazz them up a little, these are just the ones that we enjoy.

Taco Bites
Printable Version

20 won ton wrappers
1 lb ground beef
taco seasoning packet
2 Tbs. cream cheese
sour cream
guacamole
cheese, shredded
tomatoes, diced
lettuce, chopped
hot sauce

Preheat your oven to 425 degrees. In a regular size cupcake pan, place two won ton wrappers, on an angle to ensure all edges are covered, into the bottom of each mold. Cook ground beef in skillet until browned, and drain off fat. Add seasoning according to package directions. Mix in cream cheese to give the meat a creamy consistency. Remove from heat.

Spoon 2 Tbs. beef mixture into each won ton cup. Top with shredded cheese. Bake for 8-10 minutes, or until edges are browned and crispy, and cheese is melted. Top with desired toppings and enjoy.

Makes 10 taco bites.

Chili with a Kick

O this chili is so yummy! The hubbs and I have made it a couple of different times, and we love it. I think the beauty of this chili is that it is fairly easy, and it light on the beans...I love beans, but I always find that chili just has too many for my liking. This recipe has just the perfect kick, and the cocoa powder, although it sounds strange, really gives depth to the flavor of this meal. I can’t wait to eat it again...in a few months when the pregnancy heartburn stops! Enjoy it for me while I can’t!

Chili with a Kick
Printable Version

6 slices bacon
2 pounds ground beef
1 large onion, chopped
4 cloves chopped garlic
Kosher salt
1/4 cup chili powder
1Tbs. ground cumin
2 tsp. paprika
2 tsp. dried oregano
2 Tbs. tomato paste
1 6-ounce bottle lager beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can fire roasted tomatoes
2  cups beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese
Sour cream

Cook the bacon in a large saucepan over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then mince. Pour off all but 1 tablespoon of the bacon drippings from the saucepan and reserve the drippings.

Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add all spices and tomato paste and cook, stirring, until the tomato paste is brick red, a few minutes. Add the beer and simmer until almost completely reduced, about 3 minutes.

Stir in the beef, cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.

Stir the hot sauce into the chili and season with salt. Ladle into bowls and top with the crumbled bacon, cheese, and sour cream.

Recipe adapted from Food Network Magazine
Serves 8

Mongolian Beef

We love american versions of asian meals. We may love true Asian meals, but to tell you the truth, we have not eaten at real Authentic restraunts. P.F. Chang’s is about as authentic as we have gotten! We love our share of sweet and sour chicken, orange chicken, and honey sauced chicken. It is nice to have a beef meal to mix it up a bit. This was super duper easy, and honestly, I had to go back for more! It was delicious. I even shared it with my friends at work and they were all raving!

Mongolian Beef
Printable version

1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 Tbs. canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish

After slicing the steak thinly, pat dry with a paper towel.  Put cornstarch in a large ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.

Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned. While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl. When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat. The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached. Serve over rice or quinoa and top with green onions.

Serves 2.
Recipe from pinterest

PW's Chicken Fried Steak and Potatoes

Cube steak and me have not gotten along in the past. Not at all. It has been tough, ickey, and, well, ickey. Pioneer Woman has a way of turning almost anything into a delicious meal, however! She explains perfectly how to treat your meat, how to coat it, and how to cook it. This is definitely not a meal for the faint of heart, we were full for about 5 days after we ate this! I felt like a true country girl when I was preparing, frying, and chowing on this dish! Thanks PW!

PW’s Chicken Fried Steak
Printable Version

3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
Seasoned Salt
1/4 teaspoon Cayenne
LOTS of Black Pepper. Lots.
Canola Oil, For Frying
Salt And Pepper, For Both Meat And Gravy

Steaks
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Salt, Salt, SALT it up!

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Recipe from Pioneer Woman

Easy Meatball Subs

We are big fans of turkey meatballs, and almost always use lean turkey when we make spaghetti and meatballs...but it is always nice to get some grease in your system! We used actual hamburger meat this time, it was yummy, and it didn't take long...this will be added to my 30 minute meals, that's for sure!

Easy Meatball Subs

Printable Version

2 portions ground beef, thawed

2 tsp. Oregano

2 tsp. Parsley

2 tsp. Garlic salt

3/4 cup Breadcrumbs

1 tsp. Basil

Ground black pepper

2 Egg whites

Mozzarella cheese

2 hoagie buns

4 cups Prego or pasta sauce

Mix all of the above ingredients together. Roll into golf-ball size (or smaller) balls. Broil for about 10 minutes, turning half way through.

Heat Prego on the stove top, we prefer Three Cheese! (If you are a good wife you will make homemade sauce, but then it is no longer a 30-minute meal!)

Add meatballs to prego and warm.

While warming, place mozzerella cheese on hogi buns, and broil until cheese is melted.

Add meatballs and sauce to warmed buns, and eat that messy meal!

Serves 2.

Mango Steak Sauce

It’s mango season in our house. That means we eat a fresh, cooled mango every single night, and usually fight over every last bite. With those mangos we don’t quite get to, our #1 go-to meal has been Mango Pulled Pork Sandwiches/Enchiladas. They are to-die-for. Ask anyone! Okay, well, anyone who has made them that is! I wanted to mix it up a little bit, so google came to my rescue with this Mango Steak Sauce. Hubbs prepared the steak to perfection, and I followed up his expertise with this delish topping. We gave the leftovers to our buds and can’t wait to hear the rave reviews! I think you could use this sauce to top any type of meat...pork, steak, or chicken.

Mango Steak Sauce
Printable Version

2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup orange juice
3 tablespoons honey
2 tablespoons chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper

Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the orange juice, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.

Makes 2 cups.
Recipe adapted from Bobby Flay

Beef Pot Roast

I HATE ROAST. Okay, I USED TO hate roast. A couple of weeks ago my neighbor invited us over for dinner, and told me that she was going to be serving roast. We are pretty good friends, so I told her that I wasn't a big fan of it. She GUARENTEED me that I would like HER roast, so I agreed that we would come over. I am so glad that we did! I am no longer anti-roast! Okay, I am no longer anti-roast if she or I make it. I still am very leary of anyone else's roast. I have never made a roast before and I will tell you, this is fail proof...and delicious!

Beef Pot Roast

Printable Version

3 pound chuck roast, thawed (I used arm roast)

1 package dry ranch seasoning

1 package brown gravy mix

1 package italian seasoning

3/4 cup water (if using a frozen roast, only use 1/2 cup water)

Combine all 3 packages of dry seasoning and cover all sides of roast with mixture. Place in a slow cooker and pour water over the top. Cover and cook on low for 8 hours, or high for 4 hours.

Serves 4-6.

Recipe from Jaime.

Momma's Sloppy Joes

Nothing is better than a nostalgic meal that you can re-create from your childhood, is it? I know sloppy joes is a funny thing to love, but I truly LOVE them. My mom always made sloppy joes, (though always was never enough in my book) and making these the other night brought me back home. These have the perfect, yes, I repeat PERFECT flavor. Give them a shot, you won't be sad that you spent 12 minutes on this dinner!

Momma's Sloppy Joes

Printable Version

1 pound ground beef
1 onion, minced
3/4 cup tomato sauce
1/4 cup tomato paste
1/2 cup catsup
1/2 tsp. chili powder
1 tsp. curry powder
1 tsp. mustard
1 tsp. sage
1 tsp. salt
1 Tbs. flour

Brown ground beef, add onion and cook until translucent. Mix all other ingredients in a separate bowl, then add to cooked beef and onion. Simmer mixture until heated through on low heat. Serve on buns.

Recipe From: Mom

Taco Steak Rub

I love the 2 times a year that my hubby gets inspired to cook! I was just going to whip up some simple steak tacos with seasoning straight from the package, and for some reason, hubbs stepped in and made this delicious rub! I am so glad he did. It was divine. It is super easy to put together, too, so I will be making in in large batches so I just have it on hand when taco night comes around!

Taco Steak Rub

Printable Version

2 Tbs. chili powder

2 tsp. cumin

1 tsp. oregano

1/2-1 tsp. cayenne

1/2 tsp. salt

1/2 tsp. sugar

1 medium lime

2 pieces steak

any preferred taco ingredients

Combine spices for rub.

Squeeze 1/2 lime on each piece of steak then coat with rub. Cook steak either by barbeque-ing or by sauteeing in 2 Tbs. EVOO until cooked through.

Slice steak thinly and put into tacos. Enjoy!

Serves 2.

North African Boulettes

Looks gross, tastes great! I wish there was some way to make this meal look better on camera, but if there is, I couldn't figure it out! This meal was SOOO delish! I can't wait to make it again. I can still taste the flavors in my mouth and it has been and hour since I ate it. Honestly, I can't explain the flavor, I know, I know, that sucks! All through dinner my hubbs and I were trying to think of how to explain it, and this is what we came up with, "have faith"! Have faith in me that this meal is GREAT! Enjoy! (Yes, "Boulette" means meatball, but the word "meatball" doesn't really work for my family, and Boulette seemed to be the perfect word to mask it!)

North African Boulettes

Printable Version

Sauce:

2 tablespoons olive oil
1/2 small onion, diced
2 tsp. garlic, chopped
1 lemon, zested
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can diced or stewed tomatoes, blended
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
1/2 tsp. ground cinnamon
Salt and ground black pepper

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.


Meatballs:

1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon ground ginger
1 teaspoon ground cumin
1/2 tsp. ground cinnamon
1 pound ground beef
1/3 cup finely ground rolled oats
Salt and ground black pepper
3 tablespoons vegetable oil, for cooking

1 cup cooked couscous

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4.

Recipe Adapted from: Melissa d'Arabian

Skillet Lasagna

Talk about a delicious, easy lasagna! I didn't know "easy" lasagna existed until I saw this dish on a fellow blogger's page. I am so glad that I tried it out! We love pasta, and especially lasagna, but it is SOOOO time consuming...no longer! I really loved this dish as did the guests that I made it for. I am in the process of unpacking my life into my new house so I had to steal a pictures from Melanie...not to mention the fact that she got an amazing picture, which is hard to accomplish with this type of dish!

Skillet Lasagna
Printable Version

2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can tomato sauce
1 tablespoon extra virgin olive oil
1 medium onion, minced
1/2 tsp. salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 pound ground beef
12 whole wheat lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese (do not use fat-free)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Serves 5.

Adapted from: My Kitchen Cafe

French Dips with Swiss

Growing up, I ate french dips on a regular basis. Now, my mother must have loved me, because she always used REAL roast beef. (By real I mean not pre-sliced and purchased at Target like what I do!) I like to make this an easy, LESS than 30-minute meal. It literally takes me 8 minutes...tops. Not to mention the nostalgic feeling I get when eating it...thanks for all of the memories, mom.

Servings: 2 Sandwiches

8 slices roast beef

2 oz swiss cheese

2 good quality sandwich buns

1 Au jus package

Cook Au Jus according to package directions. Place 4 slices of roast beef and 1 oz of cheese on a sandwich bun. Broil open faced for about 1 1/2 minutes. Watch carefully. When cheese has melted and buns are toasted, serve with hot Au Jus.

Mexican Lasagna

Well, where to begin. I thought that this was delicious...but needed a few extra spices in the tomato sauce. The next time that I make this I will double the garlic powder and put some oregano and parsley into the sauce. Cody did not like this dish. I think it is because it was a "bake" aka casserole, but he also thought that it needed a little more flavor. I think that is a great different-than-chicken dish for us...and I am going to add those few spices and make it again in a couple of weeks! Shhh...! Don't tell Cody...!

From: Erika

1 lbs ground beef
1/2 cup chopped onion
1/2 tsp powdered garlic
2 small cans of tomato sauce
1 cup sour cream
1 cup small curd cottage cheese
1 can chopped green chili peppers
10 oz crushed corn chips(make sure that they aren't too salty)
2 cups grated monterey Jack cheese

Fry beef , add onions, garlic powder, and tomato sauce.

In a separate bowl, combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1 cup of cheese. Spread entire sour cream mixture evenly over casserole. Repeat chips and meat layers. End with cheese on top. Bake covered at 350 degrees for 1 hour and 15 minutes.

Wendy's Fantabulous Lasagna...the lazy way!

Yes, another one from Wendy! Woo-hoo! However, she probably makes this much more amazing than I do. She makes her red sauce from scratch! That is a good woman for you! Someday I am sure that I will suck it up and do it the hard way, but until then...this recipe is the cheesiest, yummiest lasagna I have eaten in...forever! It literally has 5 different types of cheese, including swiss, which makes the recipe! I cut this recipe in half for an 8x8 pan. BTW: I think it is officially impossible to get a good picture of lasagna!

From: Wendy

1 1/2 lbs hamburger

1 can prego

12 oz. cottage cheese

1 beaten egg

1/2 cup parmesan cheese

9 strips no boil lasagna noodles(or rice pasta to be gf)

1 1/2 cup swiss cheese

2 cup cheddar cheese

1-8oz. pkg. cream cheese

1 1/2 cup mozzarella cheese

Preheat oven to 350. Mix cottage cheese, egg, and parmesan cheese in a small bowl, set aside. Crumble hamburger in fry pan. Cook until no pink remains, then drain off fat and combine with prego. 

Place a thin layer of sauce mixture in the bottom of a 9x13 casserole dish. Layer 1/3 of each noodles, cottage cheese mixture, swiss and cheddar cheese. Pinch off small pieces of cream cheese and dot over other cheeses. 

Add another layer of sauce. Repeat layering 2-3 times, ending with sauce. 

Bake for 20 minutes. Remove from oven and top with mozzarella. Bake for another 10-15 minutes.

Serve with Divine Breadsticks and you will definitely feel like you gained a couple pounds! Okay, maybe that isn't desirable, but just wait until you TASTE it!