Beef Enchiladas

Yield: 6 servings (2 enchiladas per serving)
Prep Time: 30 min
Cook Time: 35 min

Ingredients:
1 pound lean ground beef
1 cup diced onion
1 1/2 cups finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (I did homemade)
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.


Enchilada Sauce
Yield: About 2 1/2 cups

Prep Time: 15 min
Cook Time: 20 min

Ingredients:
1/4 cup vegetable oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Baked Lemon Spaghetti

6 to 8 servings

Prep Time: 25 min
Cook Time: 45 min

I made this last night and it was yummy. I halfed the recipe. I served it with rotisserie chicken and rolls. Normally i would do a salad of some type too but Chad doesnt eat salads. Or throw in a veggie!

1 (14.5 ounce) package spaghetti
1 Tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese

TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and salt

Directions:
1. Preheat oven to 400 degrees

2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you dont want it to be cooked completely . Drain spaghetti and place in a large bowl.

3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.

4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

You could serve with lemon wedges for those who like some extra tang. Or try adding mushrooms, or bacon-everything is better with bacon!

Enjoy!

Creamy Chicken Tortilla Soup

LOVE this recipe! Tried it last night for the first time! It is a little time consuming but worth it! Also made Shannon's Hurry Up Ckn Pot Pie the other night, it was yummy! Chad loved it!



4 Tbsp. olive oil
2 large onions, chopped
4 Tbsp. minced garlic
8 corn tortillas
2 (14 oz.) cans diced tomatoes with chilies
8 cans chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. turmeric
4 cups chopped, cooked chicken
3 cups frozen corn kernels
1 cup heavy cream
2 cups shredded Monterey jack cheese
2 Tbsp. chopped cilantro
Juice from 1 fresh lime
2 cups diced, seeded roma tomatoes
Sour cream and tortilla strips for garnish


Heat oil in a saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic. Saute until they are soft. Add tomatoes, broth, and spices and bring to a boil. Remove from heat and allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth; return soup to pot. Add chicken, corn, and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper. Serve with tomatoes, sour cream, and tortilla strips. I served it with bread and made my own tortilla chips.

Shannon's Crab Salad

I decided one day that I wanted to make up my own recipe for crab salad to take to the lake. I thought it would be so yummy to add some ranch dressing mix for extra flavor. I've gotten a big head about this because I have had people telling me it's the best crab salad they have ever had! So, here is my crazy concoction!

1 lb. imitation crab meat

12 oz. rotini pasta- cooked

1 cup mayo

1 cup buttermilk

1/2 tsp. dill

1/2 tsp. tarragon

4 green onions chopped

lemon juice of 1 lemon

1/2 packet dry ranch dressing mix

1/2 tsp. garlic powder

1 tsp. onion powder

frozen peas

salt and pepper to taste

Cook pasta according to package directions. Drain and let cool. Shred crab meat and place in large bowl. Mix mayo, buttermilk, dill, tarragon, garlic and onion powder, ranch dressing mix. Add to crab and pasta. Mix thoroughly. Add peas and green onions. Sprinkle lemon juice over all. Mix well. Add salt and pepper to taste. Enjoy!

Hurry Up Chicken Pot Pie

We are headed to dance nationals this weekend, but I wanted to share some recipes before we took off. Hope you enjoy them!!

I can't tell you how many times I have needed a really fast meal. This is delicious and so easy and quick! I served this with pineapple chunks.

2 cups chopped cooked chicken breast, Or 3 cans canned chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth(if you use canned chicken, I just use the broth from 2 of the cans)
Salt and pepper
Thyme and Sage
minced onion
1 1/2 cups Bisquick
1 cup milk
1 stick melted butter.
Preheat oven to 350 degrees. In a greased 2 quart casserole, layer the chicken, carrots and peas. Mix the soup and chicken broth. Pour over the layers. Sprinkle some minced onion and seasonings on top. Stir together the Bisquick and milk and pour over top of the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, about 45 minutes.

Best Ever No Bake Cookies

These are the best no bake cookies I have ever had. They are Brad's favorite too. We love the texture. This recipe comes from my mother in law.
1 1/2 cups sugar
2 Tbsp. cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla
1/2 cup peanut butter
3 cups quick cooking oats
In large heavy saucepan mix and bring to boil sugar, cocoa, milk and butter, stirring occassionally. Boil 1 1/2 minutes exactly. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by rounded teaspoonfuls on waxed paper. Cool a few hours or until firm.

Batter Bread

Talk about comfort food! This is one of my favorites. This bread is crusty on the outside and soft and fluffy on the inside. It is really delicious and easy to make. It's the best warm with butter. Makes 2 loaves.

3/4 cups warm milk
1 Tbsp. yeast
1/4 cup warm water
1/3 cup butter-softened
3 Tbsp. sugar
2 eggs
3 cups flour
1 heaping tsp. salt
Mix ingredients in order(makes a gooy batter. I use my hands towards the end). Raise in bowl 1 hour. Drop into two greased loaf pans.
Bake in 350 degree oven for 45 minutes.