Ground Beef Enchiladas

GROUND BEEF ENCHILADAS

INGREDIENTS:

   1 lb ground beef

   1 onion, diced

   1-1/2 Tbs Taco Seasoning

   1 (4 oz) can diced green chilies

   2 cups shredded cheddar cheese, divided

   8 8" tortillas

   1-1/2 - 2 cups enchilada sauce

INSTRUCTIONS:

   1. Preheat oven to 350. 

    

   2.  Add 1/2 cup of the enchilada sauce to bottom of 9"x13" baking pan and set aside. 

   3. In sauté pan, brown your onion and ground beef until no longer pink, then drain. 

   4. Stir in 1/2 cup cheese, green chilies, and taco seasoning and stir until cheese is melted and everything is combined. 

    5. Spread about 1/4 cup of the beef mixture down the center of the tortilla and then sprinkle with about 1 Tbs more of the cheese. 

   6. Roll up tightly and place in prepared pan, repeat with remaining tortillas. 

    7. Pour remaining enchilada sauce over the top of the enchiladas and then sprinkle with cheese. 

    8. Cover with aluminum foil and bake in oven for 30 minutes, remove tin foil and let back an additional 5-10 minutes until bubbly. 

    9. Remove from oven and serve with additional toppings as desired. 

Instant Pot Goulash

Instant Pot Goulash

• 2 tsp Olive Oil (only if using ground turkey)
• 1 lb Ground Beef or Ground Turkey (93% lean)
• 1 Onion, diced
• 1/2 cup Celery, diced
• 2 Bay Leaves
• 1/4 tsp Red Pepper Flakes (optional)
• 2 tsp Italian Seasoning
• 1/2 tsp Pepper
• 1 tsp Salt (or more to taste)
• 5 cloves Garlic, pressed or minced
• 1 1/2 Tbsp Worcestershire Sauce ( or Soy Sauce)
• 1 Green Bell Pepper, chopped
• 4 cups Chicken Broth, low sodium
• 2 cups (9 oz) Small Elbow Macaroni (If you use penne, you will need 3 cups. Weigh your pasta if you can)
• 1 Tbsp Paprika
• (1) 14 oz can Diced Tomatoes (with juice)
• (1) 14 oz can Tom
  ato Sauce (or Marinara Sauce, 2 cups)

To Finish

• 1 1/2 cups Corn, frozen or canned
• 1/4 cup Fresh Parsley, chopped

Optional

• 1-2 cups Cheese, shredded

Instructions

1. Turn on the pressure cooker's Sauté setting. When the pot is hot add oil (if using ground turkey) or add the ground beef. Also add onion, celery, bay leaves. Cook until onion starts to turn translucent.
2. Add the red pepper flakes, Italian seasoning, pepper, salt, garlic, Worcestershire (or soy sauce), and green bell pepper. Stir, and sauté for a couple of minutes.
3. Pour in the broth and stir. Put a glass lid on the pot and let the broth heat up to barely a simmer. Then add the macaroni and paprika. Stir.
4. Add the diced tomatoes and the tomato sauce, but do not stir.
5. Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté setting and press the Pressure Cook/Manual button (or dial), Then use the + or - button (or dial) to choose 4 minutes (choose 3 if you like more al dente firm pasta).
7. When the cooking cycle is finished, do a controlled Quick Release of the steam/pressure by turning the knob towards the Venting position in bursts, until you feel confident that no sauce will come out of the steam vent with the steam. Then turn the knob all the way to the Venting position to continue venting all of the steam.
8. When the pin in the lid drops down, open the lid facing away from you. Then give the goulash a stir. Taste and adjust salt, if desired.
9. Add the corn and the parsley. Stir in the cheese, if you are using it.
10. Serve immediately.

Chili Rellenos

Chili Rellenos

Whole Green Chiles   

4 Eggs

2 Tbs Flour

2 Cans Evaporated Milk

Mild Cheddar Cheese

Monterey Jack Cheese           

S&P to taste   

1 Lg Can Tomato Sauce

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Lightly oil dutch oven or baking dish.  Drain green chiles & split open so they will lay flat in pan.  Sprinkle mild cheddar cheese on top of green chiles ~ 2-3” deep.  Mix eggs, flour & milk & pour slowly on top of cheese & green chiles.  Bake at 350F approximately 45 minutes until set or until mixture no longer “jiggles”.  Then sprinkle grated Monterey jack cheese ~ about 1/2” thick & then tomato sauce ~ just enough to cover on top of cooked mixture.  Continue to bake just until monterey jack is melted & sauce is heated.

Chicken Tamale Casserole

Chicken Tamale Casserole

·         1 package (8.5 oz) corn muffin mix (such as Jiffy)

·         1 can (14.5 oz) cream-style corn

·         2 eggs, lightly beaten

·         1/2 cup milk

·         1 tsp chili powder

·         1/2 tsp cumin

·         2 cups shredded taco cheese blend, divided

·         1 1/2 cups enchilada sauce

·         3 cups shredded cooked chicken, from rotisserie chicken

Optional Toppings:

·         diced tomato

·         sour cream

·         shredded lettuce

·         sliced black olives

·         chopped green onions

·         finely chopped cilantro

·         salsa

INSTRUCTIONS

1.      Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.

2.      In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.

3.      Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.

4.      Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce

·         6 Tablespoons butter high quality

·         1 Tablespoon garlic minced

·         2 Tablespoons all-purpose flour

·         1.5 cups heavy cream

·         1.5 cups milk any kind

·         ½ cup Parmesan cheese grated and at room temperature

·         ½ cup Romano cheese grated and at room temperature

·         Salt and black pepper to taste

·         1 lb. Fettuccine

·         Parsley to garnish

Instructions

1.      Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

2.      Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.

3.      Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.

4.      Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.

5.      Slowly sprinkle in the cheeses, continuing to whisk.

6.      Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will get thicker still.

7.      Garnish with chopped parsley, and serve!

Green Chili Chicken

Green Chile Chicken

·         3-4 Boneless skinless chicken breasts trimmed

·         1 8 oz package cream cheese softened

·         1 4 oz can chopped green chilis I prefer Old El Paso

·         1 cup monterey jack cheese shredded

·         1/2 tsp garlic powder

·         1/4 tsp cumin

·         1/4 tsp salt

·         1/4 tsp pepper

INSTRUCTIONS

1.                  Heat the oven to 375F.

2.                  In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.

3.                  Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.

4.                  Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.

5.                  Serve hot over sautéed spinach or cauliflower rice. Enjoy!

One Pot Kielbasa Pasta

One Pot Kielbasa Pasta

·         1 tbsp olive oil

·         1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick

·         1.5 cups diced onion

·         2 cloves garlic, minced

·         2 cups low-sodium chicken broth

·         1 (10 oz) can diced tomatoes

·         8 oz dry pasta(small pasta)

·         1/2 cup milk or heavy cream

·         1/2 tsp salt and pepper, each

·         1 cup shredded Cheddar cheese

·         1/3 cup thinly sliced scallions, for garnish

1.      Add olive oil to a 4-5 quart saute pan over medium high heat.

2.      Fry the smoked kielbasa and onions.

3.      Add garlic and cook until fragrant, about 30 seconds.

4.      Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.

5.      Simmer for 15 minutes, or until pasta is tender.

6.      Remove skillet from heat and stir in 1/2 cup cheese.

7.      Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.

8.      Sprinkle with sliced scallions and serve.

Instant Pot Chicken Parmesan Pasta

Instant Pot Chicken Parmesan Pasta

·         2-3 boneless, skinless chicken thighs, cut into bite sized chunks

·         3 tablespoons olive oil

·         1/2 cup chopped onion

·         2 garlic cloves, minced

·         1 and 1/4 cups marinara sauce, I used Prego

·         1 cup water, refer notes

·         8 ounces penne pasta

·         1/2 teaspoon Italian seasoning

·         1/2 to 3/4 teaspooon salt, refer notes

·         1/4 teaspoon ground black pepper

·         1/2 cup grated mozzarella cheese

·         3 tablespoons grated parmesan cheese

·         chopped parsley or basil, to garnish (optional)

Instructions

1.                  Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes. 

2.                  Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes. 

3.                  After 7 minutes, let Instant pot in the warm mode for 4 minutes.  Turn valve to venting to release pressure. Open lid, sprinkle both cheeses, close lid and let cheese melt for one minute. 

4.                  Open Instant pot, stir to mix in melted cheese and serve Instant pot chicken parmesan pasta hot with chopped parsley or basil.