Friday, October 24, 2008

Crockpot Enchiladas

1 lb. ground beef, cooked
1 medium onion, sauteed
1/2 tsp. Mrs. Dash's Southwest Chipotle seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream

- In a bowl, combine ground beef, onion, Mrs. Dash's, salt, and pepper.
- In another bowl, mix the Rotel and enchilada sauce.
- Place 2 tortillas in the bottom of the slow cooker.
- Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese.
- Repeat layers.
- Cook on low 5-6 hours.
- Serve with a dollop of sour cream on top.

- Ground turkey works well as a low-fat substitute in this dish.

Submitted by Terry

Tuesday, October 21, 2008

Cheddar Chicken Spaghetti

1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

- Cook spaghetti according to package directions.
-  While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.

- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.

Submitted by Terry

Sunday, October 12, 2008

The Greatest Pasta Sauce Of All Time

3 Green peppers
1 Onion
4 Garlic cloves
3 Cans Diced Tomatoes
Italian seasonings
2 tbs Olive Oil

-  Chop green peppers and onions and saute in olive oil over medium high heat until onions are translucent
-  Crush garlic in garlic press and add to pepper-onion mixture
-  Add tomatoes and Italian seasonings to taste
-  Cook over medium heat for 20 minutes
-  Puree in blender/food processor/magic bullet until smooth

-  Don't add the garlic too early or cook for too long.  Garlic becomes bitter if overcooked. 
-  For a stronger flavor wait until five minutes before pureeing to add the garlic
-  This also tastes great with browned ground beef or ground turkey added.
-  You could also add mushrooms or olives (or any other veggie) to the saute.

Submitted by Amy

Sunday, October 5, 2008

Spinach Pesto Pasta and Cheese

This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.

10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto

- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.

Submitted by Amy