Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese
Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.
Gayle Kibby
I tried this recipe for meat loaf in the crock pot and really like this variation.
The original recipe from Taste of Home:
2 cups crushed tortilla chips
1 cup (4 oz.) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons
Louisiana-style hot sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20 in. x 3 in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 qt. slow cooker. (Leave the foil in during cooking time.) Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker.
I didn’t have all of the ingredients so I substituted 1/2 cup sour cream for the egg substitute, green olives for ripe olives, 1/2 env. taco seasoning and 1 tablespoon Worchestershire sauce and 1 tablespoon of Tequila for the Louisiana-style hot sauce. It still turned out great!
Submitted by Linda Diaz, Vail, AZ
1 lb. of Angel Hair pasta
1 pkg. frozen spinach
1ž4 cup olive oil
8 cloves of garlic, minced
1 Roma tomato, diced in small pieces
2 cups of pasta water or chicken broth
Freshly grated Parmesan Cheese for topping
OPTIONAL: 1ž2 cup cooked Sausage (I used left over Jimmy Dean Sausage)
Start boiling water for pasta (salted and add a little olive oil). Cook pasta according to directions and strain reserving 2 cups of the pasta water for the sauce
In a fry pan, add olive oil and heat over a medium low temperature. Rinse the spinach in water and strain it to get out the water (squeeze with hand if necessary), then add garlic cloves to the oil. Fry the garlic until it is light brown but do not let it become dark brown. Add the spinach, 2 cups of pasta water, and chopped Roma tomato to the fry pan. Season the spinach mixture with salt and pepper then add the cooked sausage and let it simmer for approximately 10 minutes or until the liquid has reduced down to half. Mix with the pasta and serve in a bowl, sprinkle with fresh grated Parmesan cheese. Serves 4
Submitted by Marie Carol Mc Farland
1 lb. hamburger
1 can peas
1 can corn
1 can stewed tomatoes
1 can tomato sauce (can purchase seasoned, if you prefer)
noodles (as much as you want)
chopped onions (as much as you’d like)
marjoram
thyme
curry
garlic powder
salt and pepper
Cook hamburger. When done, add the rest of the ingredients and cook until noodles are done. Season to taste with the spices.
This meal takes about 30 minutes or less to fix.
Submitted by Jeanette Cummings
1 lb. ground round
1/2 c. chopped onion
1 c. rice
2 1/2 c. water
1 tsp. dry mustard
3 beef boullion cubes
1 small tomato, chopped
1/2 green pepper, chopped (if desired)
1 c. shredded Monterey Jack cheese
Brown meat with onion, drain. Add rice, water, dry mustard, and boullion. Cover and simmer for 20 minutes. Remove lid, add tomatoes, and green pepper. Cover and let cook for 5 minutes, then top with cheese. Serve with a veggie and you are all done! This is so easy and so so good. Enjoy!
Submitted by Nancy Owens
All you have to do is think about the crockpot in the morning and you will have a great dinner!
1/2 pkg. frozen meatballs (I usually do a 1/2 bag for home & a full bag for potlucks)
1 small bottle ketchup
1 20 oz bottle 7-Up (or any lemon-lime soda)
Pour meatballs in crock-pot, add ketchup (yes entire bottle) and 7-Up. Turn on low and forget it. At dinner time, cook a pot of rice, and serve meatballs over! I know this sounds crazy, but try it once. I have never had anyone not like it!
Submitted by Penny Schwickerath
2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.
Submitted by Donalynn Bowman
3 cups shredded zucchini
1 cup cheddar cheese
1 cup shredded carrots
1/2 cup chopped onion
Fresh parsley to taste
Salt and pepper to taste
1/2 cup olive oil
3 eggs
Mix together and bake in a greased casserole or pie dish at 350º for as long as it takes to puff up and brown nicely.
Serve with a nice salad and fresh fruit. Enjoy!
Submitted by peterw129@hotmail.com
l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips
Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.
Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.
Serve along with the chips either crushed into the salad or on the side.
Submitted by Shirley Kirkland
1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck
Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.