Mexican Lasagna

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I dont use non-boil noodles, so I use reg, cook and drain)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Taco Salad Dippers

** got this from melskitchencafe.com I HALVED the recipe and it made enough for 2 meals so make sure you half it unless you are cooking for 10 adults!
This is delish and hearty and goes along ways! I LOVE taco salads so this is a good way to mix it up and keep it healthy!

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

The Ultimate Beef Stroganoff

**Got this recipe off of melskitchencafe.com (my favorite food blog)

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

BBQ Beef Sandwiches

** Got this recipe from my friend Lisa Stanley....so delish...its like a mix between a french dip and sloppy Joe but so much better than both!
DOUBLE THIS RECIPE FOR LARGE CROCKPOT

Pot Roast/ Sirloin tip roast (2.5 lbs)
1 tsp butter
1/8 tsp garlic
1/2 c ketchup
1/3 cup herdez red salsa (in glass jar)
1 tsp lemon juice
2 T brown sugar
2 T grated onion
1 T prepared mustard
1/4 tsp salt

ok so you place the beef in crockpot ADD A LITTLE WATER AND LET IT COOK FOR 5 HRS...THAN DRAIN WATER AND ..add all these ingredients and cook on high for another hr..
serve on rolls...so freakin good!

Taco Soup

1 lb hambuger

1 onion

1 pkg taco seasoning

Kidney beans (drain juice and rinse)

1 can corn (leave juice in)

1-28 oz crushed tomatoes

1 can tomatoe sauce

1 can water (corn can)

**optional can olives

Saute hamburger and onion with garlic salt & onion powder, drain grease...combine taco seasoning, add kidney beans, corn, crushed tomatoes, tomato sauce, water and simmer for 20 min..

Top with shredded cheese, chips and sour cream

** this soup freezes well

Shepherd's Pie

**I did not grow up eating Shephers Pie...but when Eric and I got married I searched for easy recipes and came across this easy casserole...Eric LOVES shepherds pie so I make it just for him!this is a meal for left overs and for some reason it really keeps my man happy!

1 lb ground beef

1 onion chopped

*saute drain grease

** I always add in garlic salt and onion powder & pepper to all of my hamburger meat**

Add 1 can tomato soup Stir. Put into casserole.

Add layered with 1 can drained string beans

1 can drained corn

Top with mashed potatoes and cheese (I like to mix cheese in with the mashed potatoes and top with it.)

** I also add green onions to my mashed potatoes

Bake @ 350 for 30 min...

**this meal freezes and heats up well....probably just cook it for an hr..instead of 3o min if frozen

French Dip Sanwiches

**I tried this recipe just a little while ago and thought it turned out pretty dang good..I served it with the sweet potatoe fry recipe!

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
swiss cheese slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 6 hours on high)When it is finished, remove meat and seperate with a fork. In a frying pan saute green pepper, red pepper and onion in a little olive oil or butter if you are feeling chubby. Place swiss slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

Sloppy Joes

**This is my mom's/grandma's recipe** So yummy and freezes really well!
2 lb hamburger
1 lg onion chopped
1 1/2 c celery chopped
1 lg green pepper chopped
(fry together)

Add:
1 c tomatoe juice
1 can tomatoe sauce
1/4 c ketchup
1 lemon (juice from)
1 T brown sugar
1 T worchestershire sauce
1 tsp salt
1T dry mustard
stir and simmer for 1-2 hrs or less

Bowtie Lazagna.....(Pioneer Woman)

My friend Allie introduced me to this recipe.....this is super EASY and really good...I promise!

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream

Preparation Instructions:
Fry ground chuck in small pan with chopped onion. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil ( I dont use Olive oil). Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

Meat Marinade....really good for Fajitas or Kabobs

** Got this recipe from my friend Allie and it was DELISH!

1 can 7 Up, Sprite, Sierra Mist, or Ginger Ale

1/2 C. Soy Sauce

1/4 C. Canola Oil (didnt even use...trying to keep it low fat)

1 Tbsp. Horseradish ( I dont even like this CRAP..but try it anyways you cant taste it!)

1 tsp. minced Garlic

Mix all ingredients together and add raw chicken (can use with Beef or pork) Let marinate over night or at least 6 hours, in your fridge. Cook on grill.

Chineese Burritos

I got this recipe from my friend Jeannette...they say they are super simple..and are yummy

Recipe from my friend Jeannette

1 lb. ground beef/ sauted with 1 med chopped onion
1/2 c sliced green onions
1 c shredded cheddar cheese
1 c salsa
1 pkg egg roll wrappers
1/2 bunch cilantro
Brown the ground beef, rinse and drain....I always add a med sized chopped onion to ground beef...Open the egg roll wrappers, and keep them covered while you are working. On a wrapper place 2 T ground beef, 1 T green onion, 1 T cheese, and 1 T salsa... Make some "GLUE" out of 1 T flour and 2 T water. Mix it up until smooth. Bring up the bottom corner of the wrapper, fold over the right side corner, then the left side. Place a bit of "Glue" on the top corner and roll until it sticks. When you have made all you want fry them until golden brown in oil. (can use a wok, or frying pan) Drain on paper towel, and serve with sour cream, guacamole, salsa, ect.

Hawaiian Meatballs

recipe comes from my mom Cherie Wayment

1.5 lb ground beef
2/3 c bread crumbs
1/2 c chopped onion
2/3 c evaporated milk
1 t. seasoning salt
1/3 c flour
3 T shortening

combine and mix thoroughly. Shape into 30 meatballs. Roll into flour. Brown in shortening. Drain excess fat. Pour sweet and sour sauce over. Simmer covered for 15 min.

Sweet and Sour sauce:
13.5 oz pineapple chunks- drain and add water
2 T cornstarch-blend with juice (to make 1 cup)
1/2 c vinegar
2 T soy sauce
1/2 c brown sugar
2 T lemon juice
1 c green pepper
2 T chopped pimento
*stir into pan, cook until thick and clear...Add pineapple, pepper and pimento- cover and simmer for 15 min
Serve over fried Rice (see recipe)

Scott-T's Marinade

3/4 C soy sauce
1/4 c sesame seeds
1/4 c sugar
1/2 tsp pepper
1 bunch of green onions
1/4 c sesame seed oil
1 tsp garlic salt
2.5 lbs of meat (chicken, Steak, or pork)

mix all together, add meat, only has to marinate for 20 min. Grill meat!

Beef Stuffed Peppers

So my husband and I designed these peppers and I taught him how to make them and now he makes them better than me.

4 med to large size green peppers
2 celery sticks, chopped fine
1-2 c cooked rice (steamed)
1 can cream of mushroom
1/2 lb ground beef
1 med onion (chopped finely)
1/4 c butter
2.5 T dry onion soup mix
couple shakes of worchestershire
1 c shredded cheddar cheese

Cut the tops of green peppers, remove the seeds, cook peppers in boiling water for 7-10 min. Drain and set aside.
Brown beef, celery and onion, mix in steamed rice, and all other ingredients. Fill peppers, top with cheese, and place in 1 QT baking dish. Bake @ 350 for 25 min

Best Lazagna Ever

I got this recipe from my friend Mandy. But it is a Pioneer Woman recipe

1 lb ground beef ( I usually only use 1/2 lb)
1 med onion
1 lb sausage (can use reduced fat)
2 cloves of minced garlic
2 14.5 oz can diced tomatoes ( do not drain)
2 6 oz cans tomato paste
2 T dried parsley flakes
2 T dried basil
1 tsp. salt for meat/ 1 tsp salt for cottage cheese
1 lb mozarella cheese
1 10 0z pkg lazagna noodles (taste good with wheat)
2 c low fat cottage cheese (I use fat free and it taste really good)
2 eggs beaten
1/2 c Kraft cheese

In skillet brown ground beef,onion, sausage,and garlic cloves. After browning, and draining grease, add cans of tomatoes and tomato paste, dried basil, parsley and salt.

Get lazagna noodles boiled, drain water off well

In a bowl: mix cottage cheese, ricotta cheese, and 2 beaten eggs, parmesean cheese, and 2 more T of parsley flakes and salt.

Layer as you go with meat sauce, white sauce and cheese, top with parmesean cheese, bake covered on 350 for 30 min

BBQ RIBS

1 BIG containers of Ketchup (I think its 4 cups) so for every 4 cups of ketchup you put in:
1/2 bottle of green tobasco sauce
1/4 c vinegar
1/4 c worchestershire
1/4 brown sugar

Boil Ribs for 3 hours (turn it to high and bring it to a hard boil than turn it on low for 3 hrs.) Grill Ribs just to brown them, soak in the sauce in a sauce pan.