6 Oz. Crumbled Feta
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.
Tuesday, August 23, 2011
TACO CORNBREAD BAKE
1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
TACO PIE
11/2 Lbs. Ground Chuck
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.
TACO MAC SUPPER
8 Oz. Pasta, elbow, shell, rigatatoni
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.
DIET PENNE RIGATE PASTA SALAD
1 Box Dreamfields Penne Rigate Pasta or whole wheat pasta
Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.
Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.
Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.
Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.
DIET COFFEE FRAPPUCCINO
1 Cup Unsweetened Almond Milk
1 Teaspoon Instant Coffee
2 Packets Truvia
4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.
1 Teaspoon Instant Coffee
2 Packets Truvia
4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.
BROCCOLI GRAPE SALAD
1Cup Lean Turkey Bacon, cut into 1-in. pieces
1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste
In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.
1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste
In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.
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