Dinner
St. Patrick’s Day will soon be upon us and to be honest my family is not a huge fan of corned beef and cabbage, so this is my alternative to that particular dinner! If you like stuffed peppers you will like this dish as it has some similar flavors. Although this dish did not hit the family favorite category it was still tasty. Next time I might add some Italian seasoning.
INGREDIENTS
8 ounces pre-packaged coleslaw mix (or shredded cabbage)
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup chopped red pepper
1 (15 ounce) can diced tomatoes, NOT drained
1 teaspoon sugar
Salt to taste
Pepper to taste
1 (8 ounce) can tomato sauce
1 cup sour cream, low fat is ok
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick spray. Make a layer in the bottom of your prepared pan with the shredded cabbage mixture. Brown and crumble the ground beef with the onion and red pepper, drain fat. Once the meat is browned and drained add the diced tomatoes, salt, pepper and sugar and stir well. Spread the ground meat mixture over the cabbage forming a second layer. In a small mixing bowl stir together the tomato sauce and the sour cream, mixing well. Layer the tomato sauce over the ground beef mixture. Cover and bake for one hour. Uncover, sprinkle with the cheese and bake uncovered ten minutes or until cheese is completely melted. Remove from oven and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
I’ll be honest when I saw this recipe, I was a bit skeptical but because it was so easy and a one pot dish I felt the need to give it a try! I’m so glad I did, it truly was a dump and go type of dinner. Throw it in, let it go and dinner is done! Simple and delicious!
INGREDIENTS
Non stock cooking spray
3/4 of a box of Mezzo rigatoni pasta
1 28 ounce can diced tomatoes
2 cups low sodium chicken broth
1 small sweet onion, diced
4 cloves of garlic, minced
1 teaspoon dried oregano
6 large basil leaves, torn
Salt to taste
1/8 teaspoon red pepper flakes
Fresh baby spinach, I used two big handfuls
Parmesan cheese to garnish
DIRECTIONS
Coat dutch oven pot with non-stick spray. Place the first nine ingredients (everything but the spinach and parmesan) in the pot in the order listed, cover and bring to a boil over medium high heat,about ten minutes. Reduce heat to medium low and cook covered for another 8 minutes or until pasta is al dante. Stir about half way through.
Remove from heat and stir in the spinach until wilted and sprinkle with Parmesan cheese.
Serve warm.
Enjoy!
This recipe can be found at www.bellyfull.net
When Mr. MCYM is traveling I don’t cook as much for just myself or for Robby and I so this is one of those I need dinner on that table and what do I have that is fast easy and delicious?! We all enjoy taco’s, so why not a BBQ chicken taco? This took no time to make using a rotisserie chicken!
INGREDIENTS
1 rotisserie chicken, with the meat pulled off
1 to 1 1/2 cups BBQ sauce, I used Kraft Honey BBQ, but use your favorite.
1/2 cup Monterey Jack, shredded
1/2 cup cheddar cheese, shredded
Sliced jarred jalapeños – optional
Shredded lettuce
Sour cream
Taco shells, I used the stand and stuff
DIRECTIONS
Preheat your oven to 350 degrees. Combine the shredded chicken and the BBQ sauce, use enough sauce to coat all of the chicken. Place the taco shells in a baking dish. I used an 8 x 8 baking dish as I was only making 6. Fill each shell with a small amount of both the cheddar and Monterey Jack cheese, add the BBQ chicken on top of the cheese and add another layer of cheese on top of the chicken.Top with jalapeño slices if you are using them. Bake in your preheated oven about 8-10 minutes until the cheese is melted. Remove from oven and top with shredded lettuce and a dollop of sour cream if desired.
Serve warm.
Enjoy!
This was so simple and packed with flavor! I made this as an afternoon snack but this would be great as a game day or tailgating appetizer! This could very easily be done on the grill as well. We enjoyed this so much I made it twice in the same week!
INGREDIENTS
1 package Naan bread (contains 2 Naan breads)
2 Tablespoons of Dijon mustard
1 tomato, very thinly sliced
1 cup shredded Swiss cheese
1/4 pound of ham (I used honey ham)
DIRECTIONS
Preheat the oven to 350 degrees. Place the bread on a baking stone or baking sheet. Spread one Tablespoon of the Dijon mustard on each of the breads, top with the ham, dividing the ham between the breads. Top with the Swiss cheese, again dividing the cheese between the two breads. Top with three thinly sliced tomato slices on each bread.
Bake for 10-12 minutes or until the cheese is melted. Slice and serve warm!
Enjoy!
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