Easy Taco Burger

Ingredients

 2lbs ground beef

1 packet taco seasoning mix

2T dried onion flakes

1C chopped fresh cilantro

Pepper Jack Cheese (sliced)

Lettuce

Guacamole

2 ripe haas avacado

1/8 C sour cream

1/8 C salsa

2T fresh lime juice

garlic salt (to taste)

Instructions

• Combine ground beef, seasoning mix, onion flakes & cilantro mix until evenly blended.
• Divide meat into 6 patties.
• Grill to desired doneness, about 8 minutes on each side for medium burgers.
• While burgers are cooking, make the guacamole. Mash avacado, add sour cream, salsa, lime juice & garlic salt. Cover and refrigerate until ready for use.
• Before taking the burgers off the grill placea slice or 2 of pepper jack cheese on each one and leave until slightly melted.
• Top with lettuce, tomato & guacamole and a little cilantro. Enjoy!

**Healthier option -Use Arnold, Pepperidge Farms or Orowheat multi-grainsandwich thins instead of traditional burger buns, they are delicious and a much figure friendly option!**

Honey Mustard Chicken

This dish is great for both company and family. You can assemble it the night before you need it and just pop it in the oven before your guests arrive. Make a double batch and put the leftovers on a toasted Hoagie Roll with lettuce and tomatos for a great lunch or light dinner the next day!

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

2 teaspoons seasoning salt

6 slices bacon, cut in half

1/2 cup prepared yellow mustard

1/2 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

1 tablespoon dried onion flakes

1 tablespoon vegetable oil

1 cup sliced fresh mushrooms

2 cups shredded Colby-Monterey Jack cheese

2 tablespoons chopped fresh parsley

Directions

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Zuppa Toscana

Ingredients

1 pound bulk italian mild sausage

1 1/4 teaspoons crushed red pepper flakes

4 slices bacon, cut into 1/2 inch pieces

1 large onion, diced

1 tablespoon minced garlic

5 (13.75 ounce) cans chicken broth

6 potato, thinly sliced

1 cup heavy cream

1/4 bunch fresh spinach, tough stems removed

Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving

Chicken Enchiladas

Chicken Enchiladas

I make this dish alot for both my family and when we have company. It is so easy, but is always delicious. I am asked for this recipe everytime I serve it to guests. Make a double batch and freeze one pan before you cook it.

Ingredients

1 whole cooked chicken (home roasted or rotisserie) or 4 cooked chicken breasts

2 10oz cans cream of chicken soup

16oz sour cream

7oz can chopped green chilis

10 taco sizeflour tortillas (whole wheat or white)

3 cups cheese (cheddar, mexican blend or pepper jack)

Directions

Break chicken into bite sized pieces set aside

Combine soup, sour cream & green chilis

Add chicken to cream mixture and blend well

Lay out the tortillas, spoon about 1/4 cup of chicken mixture down middle of each tortilla, reserving about a cup for the top of the casserole. Sprinkle each with some cheese.

Spoon a little mixture into the bottom of a 9x13 pan to prevent enchiladas sticking

Roll up each tortilla and place side by side in pan.

Take remaining chicken mixture and spread over the top of the enchiladas.

Sprinkle with remaining cheese.

Cover and bake at 350 for approx 45 minutes. Uncover and bake for an additional 15 minutes until golden brown. Let stand for a few minutes before serving.

Raspberry Brownies

Ingredients

2/3 cup raspberry jam

1 (21-ounce) box brownie mix

3 eggs

1/2 cup vegetable oil

1/4 cup water

3/4 cup white chocolate chips, melted

Directions

Position a baking rack in the center of the oven. Preheat the oven to 350 degrees

Butter and flour a 9 by 13-inch baking pan.

In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.

In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 25 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.

Cut into 16 bars

Twice Baked Mashed Potatoes

These are one of the most delicious things you will ever put in your mouth! Not for every day though :)
5lbs potatoes
1C butter
1C half & half
1 8oz package cream cheese
2t Lawry's or Johnny's seasoning salt
1t salt

Peel and chop potatoes. Boil in unsalted water until tender (about 15-20 minutes). Drain potatoes once tender and drop them while still hot in a large mixing bowl. Add all other ingredients and whip until smooth (about 3 minutes) I use my kitchen aid!

BBQ Meatballs

Ingredients

Meatballs

3lbs ground beef

1 can evaporated milk
1c oatmeal
1c bread crumbs
2 eggs
1/2c chopped onion
1/2t garlic powder
2t salt
1/2 t pepper
2t chili powder

Sauce
2c ketchup
1c brown sugar
1/2t liquid smoke
1/2t garlic powder
1/4c chopped onion
Directions
Meatballs - In a large bowl combine all ingredients (all but the sauce items) mix with your hands until well incorporated. How much meat you break off to form into balls will depend on how big you want your meatballs. I make them the size of a golf ball. As you are forming the meatballs place them into a 9x13 baking pan.

Sauce - Mix all sauce ingredients together, and spread evenly over the meatballs

Bake uncovered at 350 for 35-40 minutes. Cook time may vary depending on the size of your meatballs :)