Oven Baked Tacos

Ingredients:

1 pound ground beef

1 can black beans

1 can re-fried beans

1/2 cup salsa

Mexican Blend Cheese

12 corn tortillas

2 Tab taco seasoning

Brown your ground beef and drain completely and add taco seasoning - heat black beans,re-fried beans and salsa in a pan until heated. Spread mixture onto each tortilla. Sprinkle hamburger on top, and grate cheese on each. (Stand them up in a casserole dish).

Sprinkle cheese on top and bake at 375 for 10 minutes!

Stuffed Zucchini Boats with Meat

Ingredients

Original recipe makes 10 zucchini boats

Adapted from Allrecipes.com 

• 2 cups water
• 1 cup brown rice
• 5 zucchini, halved lengthwise
• 1 pound ground chicken breast
• 2 tablespoons extra-virgin olive oil
• 1 red onion, finely chopped
• 2 jalapeno peppers, seeded and chopped

• 1 clove garlic, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup tomato sauce, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt and ground black pepper to taste
• 2 tablespoons freshly grated Parmesan cheese, or to taste - divided

• PREP
  15 mins
• COOK
  1 hr 15 mins
• READY IN
  1 hr 30 mins

Directions

1. Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
4. Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese.
5. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken.
6. Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese.
7. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.

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Pasta with Roasted Tomatoes and Garlic

Pasta with Roasted Tomatoes and Garlic

Cooking Light AUGUST 2012

• Yield: Serves 4 (serving size: about 1 cup)
• Hands-on: 4 Minutes
• Total: 35 Minutes

Ingredients

• 1 tablespoon kosher salt
• 8 ounces uncooked spaghetti
• 1/4 cup extra-virgin olive oil, divided
• 2 pints multicolored cherry tomatoes
• 4 garlic cloves, thinly sliced

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1/4 cup small basil leaves

Preparation

1. Preheat oven to 450°.

2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Nutritional Information

Amount per serving

• Calories: 417
 
• Fat: 18.4g
 
• Saturated fat: 4.4g
 
• Monounsaturated fat: 11.1g
 
• Polyunsaturated fat: 2g
• Protein: 14.1g
 
• Carbohydrate: 49.8g
 
• Fiber: 3.7g
 
• Cholesterol: 10mg
 
• Iron: 2.6mg
 
• Sodium: 599mg
• Calcium: 205mg

Easy Crock Pot Potato Soup

Ingredients: 

1 30 oz. bag of frozen diced hash browns (with onions & peppers)

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

3/4 cup half & half (or enough for thickness desired)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions:

Put the potatoes in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  

Cook on low for 7-8 hours or until potatoes are tender.  

A half hour before serving,  place the half and half in the crock pot.  Mix.

(This can also be made on the stove top)

Top with cheddar cheese and some additional bacon bits.  

Enjoy! 

Adapted by Neal Lockhart from a recipe on: Simplymadewithlove.com