Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

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Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Spicy Chicken Salad

Ingredients:

  • 4 cups diced cooked chicken (turkey works too)
  • 2 hard-cooked eggs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced
  • 2 tablespoons pickled jalapeños, finely diced (optional)
  • 1/2 cup peppers, diced (I like red and yellow)
  • 1 teaspoon salt
  • 1 teaspoon Tabasco (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 cup mayonnaise
  • 1/2 cup sour cream

Directions:

  1. Combine the meat, eggs and vegetables in a large bowl and set aside.
  2. In a small bowl, combine the mayonnaise, sour cream, Tabasco and seasonings.
  3. Pour the dressing over the chicken mixture.
  4. Serve in salad form or sandwich form.

Source: My kitchen

Tortellini and Garden Vegetable Bake

Ingredients:

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1 1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet.
  3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
  4. Remove from skillet.
  5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
  6. Add to skillet along with milk.
  7. Cook and stir until thickened and bubbly; add cream cheese.
  8. Cook and stir until cream cheese is smooth.
  9. Remove from heat.
  10. Stir in lemon juice.
  11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
  12. Toss to coat.
  13. Turn into an ungreased 13x9x2-inch baking dish.
  14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
  15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/

Pepper Steak

Ingredients:

  • 1 pound boneless beef sirloin steak, 3/4 inch thick
  • 3 tablespoons cornstarch
  • 1 (14 ounce) can beef broth or stock
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • 2 cups fresh or frozen green or red pepper strips
  • 1 medium onion, cut into thin wedges
  • 4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:

  1. Slice beef into very thin strips.
  2. Stir-fry beef in nonstick skillet until browned and juices evaporate.
  3. Mix cornstarch, broth, soy and garlic.
  4. Add peppers and onion.
  5. Add cornstarch mixture.
  6. Cook and stir until mixture boils and thickens.
  7. Serve over rice.

Source:  http://allrecipes.com/recipe/easy-pepper-steak/

Pizza Casserole

Ingredients:

  • 2 cups uncooked egg noodles
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese

Directions:

  1. Cook noodles according to package directions.
  2. Preheat oven to 350.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper.
  4. Drain excess fat.
  5. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well.
  6. Pour this mixture into a 2-quart casserole dish.
  7. Bake for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Source: http://allrecipes.com/recipe/pizza-casserole/detail.aspx

 

Corn and Pepper Jack Frittata

Ingredients:

  • 8 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 2 cups frozen pepper and onion stir-fry mix
  • 1 (15.25 ounce) can corn, drained
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup salsa

Directions:

  1. Preheat broiler.
  2. Whisk eggs, milk and garlic powder, chili powder and cumin in a medium bowl and set aside.
  3. Melt butter over medium heat in a large cast iron or oven-safe skillet.
  4. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
  5. Add corn to skillet.
  6. Pour egg mixture over vegetables in skillet.
  7. Cook over medium heat.
  8. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set.
  9. Sprinkle with cheese.
  10. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
  11. Serve with salsa.

Source: http://allrecipes.com/Recipe/Quick-Corn-and-Pepper-Jack-Frittata/

Deconstructed Pizza Pasta Salad

Ingredients:

  • 8 oz small pasta
  • 8 oz fresh mozzarella, diced
  • 4 oz sliced mushrooms
  • 2 1/2 oz  pepperoni, halved
  • 2 1/2 oz baby spinach
  • 3 cups diced tomatoes
  • 1 large cubanelle pepper, diced
  • 1/2 red onion, diced
  • 2 oz olive oil
  • 2 oz red wine vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons minced basil
  • 1/2 teaspoon Dijon mustard

Directions:

  1. Prepare pasta according to package instructions. Drain and allow to cool.
  2. Place the pasta and the remaining salad ingredients in a large bowl and toss.
  3. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs.
  4. Drizzle over the salad and toss again.

Source:  http://www.coconutandlime.com/2009/09/deconstructed-pizza-pasta-salad.html

Kathryn’s Incredible Sauteed Spinach

Ingredients:

  • 1 pound spinach, washed
  • 1 small yellow onion, chopped
  • 1 small red onion chopped
  • 1/2 red bell pepper, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • salt (I used fresh ground sea salt)
  • fresh ground black pepper

Directions:

  1. Heat oil in a saute pan.  Add onions and peppers.  Cook until slightly brown.  Add garlic and cook another minute or so.
  2. Add the spinach and cook until wilted.
  3. Splash on the vinegar, to taste.
  4. Salt and pepper to taste.
  5. Serve piping hot.

Source:  Marks family recipe