Cowboy Salsa

1 Large can diced tomatoes drained (I like petite diced)
1 can black eyed peas drained
1 can white corn drained
1 pkg dry italian dressing mix
2 T vinegar
2 T oil
1 T dry onion flakes
1/4 C fresh chopped cilantro
3-5 avocados diced
fresh lime juice
salt and pepper

Slow Cooker Lasagna

1 lb. lean ground beef (could be substituted for italian sausage)
1 jar spaghetti sauce
1 c. water
1 15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 c. grated parmesan cheese
1 egg
2 tbsp. parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. *

Balsamic Black Bean Salsa

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Chicken Tortellini Bake

This is my new favorite meal.

16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety – the kind you find in the refrigerated section of the grocery store b/c they taste better and it cuts down on boiling time since the noodles aren’t completely dry) 
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream (I used reduced fat with good results)
8 oz (2 cups) shredded Monterey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or monterey jack would be good)

Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Fluffy French Toast

Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Favorite Spinach Dip

1 10 oz pkg. frozen chopped spinach, cooked and well drained
1 8 oz. can water chestnuts, drained and chopped
1 cup sour cream
1 cup mayo
1 pkg. Knorrs Vegetable soup mix
2-4 green onions, chopped

Mix together and refrigerate to season. Serve with carrot sticks, chips or crackers.

Tortellini Salad

8 oz cheese filled tortellini
1 c. broccoli florets
4 oz. fresh grated parmesan cheese
1  (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (13 oz) can quartered artichoke hearts
1/2 red onion thinly sliced
1/4 lb sliced dry salami cut into thin strips
1 (16 oz) bottle Bernsteins Cheese Garlic
1 pint cherry tomatoes, halved
1 avocado sliced

Cook tortellini in boiling salted water according to package. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing as desired and top with tomatoes and avocado.

Pumpkin Spice Bars

4 eggs

2 c. sugar

1 c. vegetable oil

1 can (15 oz) pumpkin

2 c. flour

2 tsp baking powder

2 1/2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

Heat oven to 350. Grease big cookie sheet.  Mix eggs, sugar, oil and pumpkin in large bowl with a spoon.  Stir in flour, baking soda, baking powder, salt, pumpkin pie spice.

Spread batter in pan.  Bake 25-30 min or until toothpick comes out clean.  Cool completely.  Frost with cream cheese frosting.  Store covered in the fridge.

Cream Cheese Frosting

3 oz of cream cheese softened

1/3 c. butter softened

1 tsp vanilla

2 c. powdered sugar

Mix first three ingredients, gradually beat in powdered sugar until smooth.

Make ahead Mashed Potato Casserole

7 potatoes peeled and quartered

2/3 C. butter

1 8oz cream cheese

1 1/2 c. shredded cheddar cheese

1 green pepper finely chopped

1 bunch green onions

2/3 c. parmesan cheese

1/2 c. milk

1 1/4 tsp salt

Boil potatoes until tender, drain, mash. Add butter and crem cheese, beat at medium speed until smooth. stir in 1/2 of the cheddar cheese and next 6 ingredients.  Spoon into lightly greased 9 x13 pan.  Cover and chill if desired.

Remove from refrigerator and let stand at room temp for 30 min. Bake at 350 for 40 min or until heatted.  Sprinkle with remaining cheddar cheese and bake for 5 minutes or until cheese is melted.

I love this because it is so good and can be made ahead of time.

Brown Sugar Meatloaf

1 c. brown sugar
1 c. ketchup
3 tbs. Worcestershire
1 1/2 pounds lean ground beef
1/2 c. milk
3/4 c. finely crushed saltine cracker crumbs
2 eggs
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp ground ginger
1 envelope onion soup mix
garlic for taste

Directions:

Preheat oven to 350. Lightly grease a 9x5 inch loaf pan.

Mix brown sugar, ketchup, and 2 tbs. Worcestershire sauce in a separate, small mixing bowl.

Pour half of the brown sugar and ketchup mix into the bottom of the loaf pan.

In a large mixing bowl, mix remaining ingredients and shape into a loaf. Place on top of the brown sugar/ketchup mixture

Pour the remaining brown sugar and ketchup mix on top of the loaf.

Bake in preheated oven for 1 hour or until juices are clear.

Tortilla Rollups

8 oz cream cheese

8 oz. sour cream

1/8 tsp seasoning salt

small can of chopped olives

6 oz. mile picante sauce

1 dozen flour tortillas

Soften cream cheese.  Blend in ingredients. Spread thinly on tortillas, roll up tortilla and wrap in wax paper, chill. After cold, slice into one inch sections.

Not Your Mother's Coleslaw .......It's Kristi's

 

1 bag coleslaw mix

3-5 green onions, diced

1 green apple, unpeeled and chopped 

1 can rice noodles (they are by the chow mein noodles at the grocery)

1/2 cup (about) chopped cashews

1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

Cheese Breakfast Casserole

Mix

 6 whisked eggs

1 c. milk

1/2 c. flour

1 tsp baking powder

6 TBSP melted butter

put in a greased 9 x 13 pan

top with 3/4 c. cottage cheese

1/2 lb monterey jack cheese

1/2 lb cheddar cheese

Bake at 350 for 30-40 min

Peanut Butter Oreo Pie

OREO crust
1/3 cup peanut butter
1/3 of an 8 oz block of cream cheese
1/3 cup powdered sugar
4 oz cool whip
4-serving box of instant chocolate pudding
1 1/2 cups milk

Let cream cheese thaw and mix together with peanut butter, powdered sugar and cool whip until smooth. Pour over Oreo crust.

Make pudding using 1 1/2 cups milk. Pour over peanut butter mixture. Top with extra whipped topping. Grate chocolate candy bar on top. Chill. Store leftovers in fridge (if there are any!).

Pork Chops and Gravy

4-6 lean pork chops (browned in a pan first)

1 pkg of gravy mix mixed with water

1/2 pkg  Lipton onion soup mix

Cook on low all day.  When ready to serve remove the pork chops and shred. Whisk up the gravy and add some flour or cornstartch to thicken.  Serve over rice.