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Love tacos? Try this!

Taco Lasagna

Ingredients

1 1/2 pounds ground beef

1 Tbsp. olive oil

1 tsp. Garlic

1/2 C. chopped green pepper

1/2 C. chopped onion

2/3 C. water

1 envelope taco seasoning

1 can (15oz) enchilada sauce

1 can (15 oz) Goya black beans, rinsed and drained

1 can (14-1/2 oz) Rotel Mexican diced tomatoes, undrained

8-10 flour tortillas (8 inches)

1 can (16 oz) Goya refried beans

3 C. shredded Mexican cheese blend

Directions

Grease a 9×13 glass baking dish with non-stick cooking spray. Set aside. Preheat your oven to 350 degrees.

1. Heat oil in a large skillet over medium high heat until hot. Add the garlic, bell pepper onion to the pan and cook them for three to four minutes or until they becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat.

2. Return the skillet to the stove with the meat mixture inside. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for two minutes. Stir in the black beans and Rotel tomatoes. Simmer, uncovered, for ten minutes.

3. Place a layer of tortillas onto the previously prepared greased 9×13” glass baking dish. You will have to break one of them up in half. Spread with 1/3 of the can of refried beans. Spread with 1/3 of the beef mixture; sprinkle with one cup cheese. Repeat layers twice.

4. Reserve 1 cup of cheese. The top layer should be tortillas. Pour a can of enchilada sauce over top. Bake for approximately twenty five -thirty minutes at 350° or until heated through. Add the remaining cup of cheese and cook another five-ten minutes until cheese is melted.

Source Can’t stay out of the kitchen

Sorry that this photo looks awful. A much better one is coming soon. 😊 It was delicious!!

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Television Series Inspired Recipe

There is this television series that I enjoy called “Victoria” it is based on a true story about the life of Victoria who was the Queen of England from 1876 until her death in 1901. In one of the scenes in the show, she was currently pregnant and had been traveling. The very tired Queen just arrived at her house when announced to her Kitchen staff that she wanted bacon and green peas. It was so funny! The people working in the kitchen immediately started cooking.

Anyway back to the recipe.

Well, I’m not exactly sharing with you today on how to make bacon and green peas but it inspired me to prepare a green bean and bacon recipe. This green bean with bacon was reasonably quick, easy and delicious. I helped myself to three servings. It was so good!

Green beans and bacon

Ingredients

2 lbs. fresh green beans, washed and trimmed

1 pkg bacon, cooked, chopped

Water

3 Tbsp. Butter, unsalted

Pepper, to taste

Directions

1. Toss green beans into a large pot and fill it up with water till the beans are covered. Place the pot on the stove and turn it on to medium-high heat. Cook them for approximately twenty minutes or until they are tender. Drain. Return the beans to the pot.

2. Cook the bacon as directed on the package and chop it up into pieces. Stir together the bacon and the melted butter into the green beans and mix well.

Source InJenious Life

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

Slightly Healthier Hamburger Helper

This homemade hamburger helper is as quick and easy as the stuff that you find at your local grocery store, but tastes way better and is a bit healthier for you!

Homemade Hamburger Helper

Ingredients

1 lb. lean ground beef

1 small onion finely chopped

1 tsp. paprika

1 tsp. dried parsley

1 tsp. garlic powder

pinch to 1/2 teaspoon cayenne powder

1/2 tsp. salt

1/2 tsp. pepper to taste

1 1/2 C. milk

1 1/2 C. beef broth

2 C. uncooked macaroni

1 (8 oz) can tomato sauce

2 C. shredded cheddar cheese

Directions

1. Heat oil in a large skillet over medium high heat until hot. Add the onion to the pan and cook it for about a minute or until it becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to a large pot. Add the paprika, parsley, garlic powder, cayenne powder, salt and pepper.

2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for ten-twelve minutes or until pasta is tender. Stir occasionally to prevent sticking. Stir in cheddar cheese until melted.

Source Countryside Cravings

Court’s Cooking Notes

• If using a whole wheat macaroni you may need to add in more liquid while cooking.

• This recipe is for macaroni if using another type of pasta you may need to adjust liquids.

• It is important to drain extra liquids after browning hamburger meat.

• If using a ground beef with a higher fat content add in the seasonings after draining the grease.

Dinner problem? Solved.

Not sure what to cook this week? Well, then I have a perfect solution to your dilemma. How about you give your weeknight dinner a little spark and prepare these awesome baked pork chops. The chops stay super moist and tender, and the sauce is to die for! You probably have all the ingredients in your pantry to make this!

AWESOME BAKED PORK CHOPS

Ingredients

6 bone-in pork chops

1 tsp. garlic powder  

1 tsp. salt 

1 tsp. pepper

3 eggs, beaten

1 C. flour

2  C. Progresso Italian style breadcrumbs

4 Tbsp olive oil

1 (10 oz) can  condensed cream of mushroom soup

1⁄2 C. milk  

1⁄3 C. white wine

DIRECTIONS

Preheat oven to 350.

1. Rinse pork chops in cold water, pat dry, and season with garlic powder, pepper and salt to taste.

2. Place the beaten eggs in a small bowl. In a second bowl place the flour and in a third bowl add the breadcrumbs. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the bread crumbs.

3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops two- three minutes per side, or until the breading appears golden brown. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for one hour.

4. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.

5. Replace foil, and bake for another thirty minutes or until the pork chops are cooked through.

Source Genius Kitchen

New to cooking? Try this.

4- ingredient Chicken and Rice Casserole

INGREDIENTS

4 chicken breasts

1 cup long grain white rice uncooked

1 1/2 cups water

1 package onion soup mix or use homemade

10 oz can cream of mushroom soup

Directions

Preheat your oven to 325 degrees F.

1. Grease a 9×13 baking dish with cooking spray. Add chicken breasts and season with salt & pepper.Pour the uncooked rice over the chicken.

2. Then sprinkle with the onion soup mix. Next combine the mushrooms soup and one and half cups of water. Pour over the chicken. Then cover and bake for 1 hour 15 minutes or until the chicken is cooked through and the rice is tender.

Source Spend with pennies

The kitchen is closed today.

It’s my 29th birthday today, so I will not be cooking. My family and I are not going to be doing anything huge. Just a small celebration. I already have started celebrating this morning by getting and eating a donut from this amazing place called Hurts Donuts. They have every donut flavor imaginable. Then I redeemed my birthday reward from Starbucks and got myself a fancy coffee drink. For my birthday dinner, we’re going to a restaurant called Texas Roadhouse. They have delicious food! Then later for dessert, we’re having cupcakes and presents.

Have fun cooking. Bon appetite.

Comfort food at it’s best

You and your family are going to go crazy over this ooey, gooey and cheesy chili cheese casserole. Once this dish was ready to eat my family had this stuff gone within minutes.

Slow Cooker Chill Cheese Casserole

9 1/4 oz. bag fritos

2 15-oz. can Wolf brand Chili

3 C. shredded sharp cheddar cheese

16 oz. sour cream

1/2 cup diced white onion

Directions

1. Grease a four or two quart slow cooker with non-stick cooking spray. Next, sprinkle one and half cups of the fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half of the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions. Cover and cook on high for two hours. Serve with the additional Fritos on top. Enjoy!

Source The Magical Slow Cooker

The Greatest Sloppy Joes

These Sloppy Joes are incredibly easy and super quick to make and so delicious! Double, Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

The Best Sloppy Joes

Ingredients

1 Tbsp. olive oil

1 tsp. garlic, minced

1 small onion, finely chopped

1 lb. ground beef

1 (8 oz) can Goya tomato sauce

1/2 C. ketchup

1 Tbsp. brown sugar

1 tsp. ground mustard

1 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

1/4 tsp. Salt

1/2 tsp. black pepper

8 Sandwich buns, split

Directions

1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to the skillet.

2. Meanwhile, in a small bowl combine together the tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, salt and pepper.

3. Pour the sauce over the drained beef and stir until evenly coated. Cover and simmer for about twenty minutes, stirring occasionally. Serve in buns.

Source Culinary Hill

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