Butternut Squash and Spinach Lasagna Recipe

Butternut Squash and Spinach Lasagna

Ingredients
Butternut Squash Filling:

  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk (or more, if needed)
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup cooked spinach (8 oz uncooked)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • pepper, to taste

Other Ingredients:

  • 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil

Directions:

Preheat oven to 375 F.
Butternut Squash Filling:
For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

One Pan Autumn Chicken Dinner Recipe

One Pan Autumn Chicken Dinner Recipe

Ingredients

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  2. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  3. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Incredible Leftover Lasagne Recipe

Incredible Leftover Lasagne Recipe

Ingredients

EGG PASTA DOUGH
700 g tipo 00 flour
7 large free-range eggs , or 14 yolks
FILLING & BÉCHAMEL
3 cloves of garlic
4 onions
3 sticks of celery
3 carrots
1/2 a bunch of fresh rosemary
olive oil
2 teaspoons dried oregano
3 x 400 g tins of chopped tomatoes
375 ml chianti, or other medium-bodied red wine
750 g leftover cooked higher-welfare meat, such as chicken, beef, lamb, pork
1 litre milk
a few peppercorns
75 g unsalted butter
75 g plain flour
100 g Parmesan cheese
1 x 125 g ball of buffalo mozzarella
a few sprigs of fresh basil

Directions

Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor. Just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.

Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.

It’s not the end of the world if you haven’t got a pasta machine, just use a rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.

If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.

Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges. For the lasagne sheets needed in these recipes, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.

Cut the pasta into 20cm x 10cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out

Peel and finely slice the garlic. Peel all the onions, finely chop 3 and cut the remaining onion into wedges. Trim and finely chop the celery and carrots, and pick and finely chop the rosemary.

Heat a good lug of oil in a large, deep saucepan. Fry the garlic over a medium heat for 1 minute, until golden. Add the finely chopped onions to the pan with the carrot and celery. Fry over a low heat for 10 to 15 minutes, or until the veg are soft but not coloured.

Add the rosemary, oregano, tomatoes, wine and a good pinch of sea salt and black pepper, and bring to the boil. Reduce the heat and leave to simmer for 1 hour, until thickened.

Chop up the meat or pulse in a food processor, then stir into the ragù for the final 15 minutes, or until the meat is heated through and the sauce is thick, rich and glossy. Stir the sauce regularly and loosen with a splash of boiling water from the kettle if it’s too thick for your liking.

When the ragù is almost there, preheat the oven to 180ºC/gas 4 and start your béchamel sauce. Pour the milk into a large saucepan over a low heat. Add the peppercorns and the remaining onion and gently bring almost to the boil.

Melt the butter in a second saucepan. Stir in the flour to create a paste and cook over a medium heat, stirring frequently, for 1 to 2 minutes. Whisk in the hot milk, a ladleful at a time (discard the onion and peppercorns). Gently bring to the boil, then reduce the heat and simmer for 5 minutes, or until you have a thick, smooth sauce. Grate and stir in most of the Parmesan and season to taste.

Grease a large rectangular or round baking dish with a little oil and bring a pan of salted water to the boil. Add the lasagne sheets to the pan, a few sheets at a time, and cook for 1 minute or so per batch. Remove the pasta with tongs and spread out on a clean tea towel to drain.

Drape a single layer of lasagne over the base of the baking dish. Spread over a thin layer of ragù, top with another layer of pasta and then spread over a thin layer of béchamel sauce. Repeat as many times as you can (6 to 8, ideally), finishing with a layer of pasta topped with béchamel sauce.

Tear over the mozzarella, then finish with the remaining grated Parmesan, a drizzle of oil. Pick and scatter over the basil leaves. Bake the lasagne in the oven for 45 minutes, or until golden on top and bubbling at the edges. Let stand for 5 minutes before serving.

 

Slow-Cooker Chicken Burrito Bowls Recipe

 

Slow-Cooker Chicken Burrito Bowls Recipe

Ingredients

Serves 6 to 8
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes
Cooking the rice separately: If you won’t be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock).
Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Tender & Juicy Pork Chops

Tender & Juicy Pork Chops

Tender & Juicy Pork Chops

Makes 2 to 4 pork chops

Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper
Instructions
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings Recipe

Ingredients:

T-fal ActiFry Low-Fat Healthy Multi-Cooker
4lbs Drummets
1 package Hidden Valley Ranch Mix
1 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning
1/2 teaspoon Fresh Ground Pepper
1 teaspoon Salt
1/4 cup Kraft Parmesan Cheese
1 tablespoon Vegetable Oil

Directions

Place drummets in a large bowl. Crispy Garlic Parmesan Wings 1
Sprinkle spices on top. Crispy Garlic Parmesan Wings 2
Sprinkle parmesan on top. Crispy Garlic Parmesan Wings 3
Using your hands, mix the drummets in the spices and parmesan cheese until well coated. Crispy Garlic Parmesan Wings 4
Place the drummets in the T-fal ActiFry Low-Fat Healthy Multi-Cooker. Crispy Garlic Parmesan Wings 5
Drizzle the one tablespoon of oil over the top of the chicken.
Close the lid, turn it on, and set the timer to 45 minutes. Drummets will be golden brown and crispy when done.Crispy Garlic Parmesan Wings 6
Remove the golden brown drummets from the T-fal ActiFry and serve with my homemade Blue Cheese Dressing.

Enchilada Crescent Ring

Enchilada Crescent Ring

Enchilada Crescent Ring

Ingredients

  • 1 1/2 cups shredded cooked chicken
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 can (15.25 oz) Green Giant™ whole kernel sweet corn
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 1 package (1.25 oz) Old El Paso™ taco seasoning mix
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Instructions

  • Place oven rack in center position. Heat oven to 375°F.
  • In large bowl, mix 1 1/2 cups shredded cooked chicken, 1 can (10 oz) Old El Paso enchilada sauce, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 can (15 oz) black beans, drained, rinsed, 1 1/2 cups shredded Mexican cheese blend (6 oz) and 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
  • Open 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
  • Separate dough from a second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
  • Carefully spoon filling mixture around center of dough; shape into a ring, leaving about 1/2 inch of dough in the center.
  • Pull overhanging dough from outer edge toward center and over filling. Tuck and pinch dough under middle. Bake about 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving plate or cutting board. Cool 5 minutes before slicing.

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Ingredients

  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)
  • optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing

Instructions

  • Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  • minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  • Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  • Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  • Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  • Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes – watch carefully so they don’t burn!)
  • Serve warm with dipping sauces and toppings if desired.

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Ingredients
  • 2 cups rotini pasta, uncooked
  • 2 cups cooked chicken, shredded (rotisserie chicken works well here)
  • 1 cup creamy Caesar dressing (I like Cardinis or Brianna’s)
  • ½ cup chicken broth
  • ⅓ cup green onions
  • 1 ½ cups Caesar flavored croutons, coarsely crushed
  • ¼ cup Parmesan cheese
 Instructions
  • Preheat oven to 350 degrees and grease a 2-quart baking dish. This is smaller than a 9×13 pan which holds 3 quarts.
  • Prepare pasta according to package directions. Drain well.
  • In a large bowl, combine cooked pasta, chicken, Caesar dressing (you can add as much as ¼ cup more if desired), chicken broth, and green onions.
  • Pour mixture into prepared baking dish and top with crushed croutons. Sprinkle with Parmesan cheese on top and bake, uncovered, for 20-25 minutes or until croutons are golden brown. Serve with a green salad.

Salsa Verde Enchiladas

Salsa Verde Enchiladas

Salsa Verde Enchiladas

Ingredients
  • 2 cups shredded chicken (rotisserie chicken works well here)
  • 1 cup sour cream
  • 2 tablespoons Old El Paso™ taco seasoning mix (from a 1 oz package)
  • ¾ cup salsa verde, divided
  • 8 corn tortillas (flour tortillas can be used as well)
  • 4 roma or plum tomatoes, seeded and chopped
  • ¼ cup chopped cilantro
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Toppings: sour cream, guacamole, salsa
 Instructions
  • Preheat oven to 400 degrees.
  • In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining ½ cup salsa verde. Mix together and set aside.
  • Spread ¼ cup of the salsa verde on the bottom of an 8×8 square baking dish.
  • Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with ½ of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
  • If freezing, wrap with saran wrap and then foil and freeze.
  • Bake for 20 minutes or until enchiladas are hot and bubbly.
  • Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.

Fajitas on a Stick

Fajitas on a Stick

Fajitas on a Stick

Ingredients
  • ½ white onion, cut into 1 inch pieces
  • 1 red bell pepper, seeded and cut into 1 inch pieces
  • 1 green bell pepper, seeded and cut into 1 inch pieces
  • 2 tablespoons vegetable oil
  • 1½ pounds of boneless skinless chicken breasts, cut into 1-inch cubes
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons Old El Paso™ fajita seasoning mix (from a 1 oz package)
  • Wooden skewers
  • 8 Old El Paso™ Stand ‘N Stuff™ soft tortillas
  • Toppings: shredded cheese, guacamole, sour cream, etc.
 Instructions
  • Preheat grill to medium heat and oil grate. Soak wooden skewers in water for 20 minutes to prevent burning.
  • In a medium bowl, add the onion, red bell pepper, and green bell pepper. Drizzle with 1 tablespoon of oil and toss to coat.
  • In another medium bowl, add the chicken and remaining tablespoon of oil. Sprinkle with lime juice and 2 tablespoons fajita seasoning mix. Toss to coat.
  • Assemble the skewers. Thread the onion, bell peppers, and chicken onto the skewers. Use about 4-5 pieces of chicken per skewer placing the peppers and onions in between. I like to place the onion next to the chicken so that it gives it flavor.
  • Grill for 4-6 minutes per side or until chicken is no longer pink. A tip: The chicken is not ready to turn if it is sticking. It will let go of the grill when it’s ready.
  • Serve immediately in warmed tortillas and top with your favorite toppings.

Rosemary Ranch Salmon

Rosemary Ranch Salmon

Rosemary Ranch Salmon

Ingredients
  • 4 salmon filets
  • kosher salt
  • 1 lemon
  • pepper
  • fresh rosemary, chopped finely (about 1 tablespoon)
  • ranch dressing (about ⅓ cup)
 Instructions
  • Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. I used foil for easy cleanup.
  • Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. (see note)
  • Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper.
  • Chop fresh rosemary finely and sprinkle on top. I chopped about a full tablespoon but you can do more or less to taste. The flavor will become more mild when baked.
  • Spread ranch dressing evenly on top. I just added enough for an even layer on top.
  • Bake for 10 minutes, skin side down (if yours have skin). Mine were from Costco and were skinless.
  • Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.

 

Taco Pasta Salad

Taco Pasta Salad

Taco Pasta Salad

Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe – diced
 Instructions
  • Cook pasta according to package directions. Drain and cool.
  • In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

 

Crock-Pot Beef Stew

Crock-Pot Beef Stew

Crock-Pot Beef Stew

Ingredients

  • 2 lbs beef stew meat, cut into 1 inch pieces
  • 1cup flour
  • 1teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 3 potatoes, diced
  • 1 stalk celery, sliced
  • 1 1teaspoons salt
  • 1 1cups beef broth
  • 1 garlic clove
  • 1 teaspoon paprika
  • 2 onions, chopped
  • 2 teaspoons Kitchen Bouquet(optional)

Instructions

  • Place meat in crock pot.
  • Mix flour, salt, pepper and pour over meat.
  • Stir to coat meat with flour.
  • Add remaining ingredients and stir to mix well.
  • Cover and cook on low for 10-12 hours or high for 4-6 hours.
  • Stir stew thoroughly before serving.