Beef Enchilada Casserole

I finally ventured out and tried a new dish! It was very, very easy and was gobbled up. I thought we would have enough for some leftovers, but it was eaten all at dinner.

Ingredients:

• 1 lb. ground beef (hamburger meat)
• 1 medium onion chopped
• 1 can of enchilada sauce
• 1 can of tomato sauce
• 2 cups Mexican blend shredded cheese
• Dozen corn tortillas

Directions:

Brown hamburger and onion then drain. Add any extra seasonings, garlic, salt, pepper, etc.

In a medium bowl, combine hamburger meat and sauces.

Layer in a 9" X 13" baking dish starting with corn tortillas, next the hamburger meat mixture, and cheese.

Bake in a preheated 350 oven for 30 minutes or until hot and bubbly!

We ate it with sour cream, salsa, and guacamole on top. Delicious!

Chocolate Eclair Cake

Prep Time: 20 Minutes Ready in: 12 hours

***Make the night before you want to serve, because it must refrigerate for 12 hours.

Ingredients:

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

1. Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers

2. In a large bowl, combine the vanilla pudding mixes with 4 cups milk following the pudding box directions.

3. Fold in the whipped topping

4. Spread a layer of the pudding mixture over the graham crackers

5. Layer remaining graham crackers over the pudding mixture

6. Spread remaining pudding mixture over graham crackers

7. Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

9. Refrigerate for at least 12 hours before serving. Yummy!

Slow Cooked Pork Burrittos

I thought this pork was very delicious and it doesn't have to be used for burritos. It has a mexican-food taste  to it and can be shredded or cut for any of your recipes. Here's what I used for my burritos.

1 boneless pork roast 3 lbs

1/4 cup reduced-sodium chicken broth

1 envelope reduced-sodium taco seasoning

1 tablespoon dried parsley flakes

2 garlic cloves, minced

1/2 teaspoon pepper

1/4 teaspoon salt

1 can (16 oz) refried beans

14 flour tortillas, 8 inch

Optional toppings: shredded lettuce, tomatoes, guacamole, sour cream, cheese, etc

1. Cut roast in half; place in slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.

2. Remove pork from crock pot and shred with two forks. Spoon beans and pork onto tortillas and top with your favorite toppings.

Serves 14 (1 burrito each). Prep time: 20 minutes. Ready in 8 hours.

Barbecups

I received this recipe at an enrichment for budget cooking and my husband and I really think they are yummy and inexpensive!

12 refrigerator biscuits or croissant rolls

1 lb ground beef

2 Tbsp minced onion, drain

1 Tbsp brown sugar

1 to 1 1/2 cups BBQ sauce

1. Brown ground beef with onion and drain

2. Stir in brown sugar and 3/4 cup BBQ sauce 

3. Place dough in each of the 12 greased muffin tins.  Press dough up the sides of the cups

4. Drop a spoonful of meat in each biscuit cup (distribute evenly)

5. Spoon a little BBQ sauce on top of the meat in each biscuit cup

5. Bake in preheated oven at 400 degrees for 10-12 minutes

Making Healthy Choices Monday

Keep a variety of fruit in your home. This way you won’t get bored always eating apples. It also helps to have fruit pre-cut when possible to make an easy and quick snack. 

Making Healthy Choices Monday

When buying canned vegetables be sure to buy the low-sodium or no salt added versions. This way you can better control how much salt goes into your food. 

Honey Roasted Red Potatoes

The original recipe said these potatoes only took 35 minutes to cook, but they actually took more like an hour (which made me late for mutual) so I'm changing the cooking time. If you have the time to cook these they are definitely worth the wait!

1 pound red potatoes, cut into bite sized pieces

2 tablespoons diced onion

2 tablespoons butter, melted

3 tablespoons honey

2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1. Preheat oven to 375 degrees. Lightly coat in 11x13 in baking dish with nonstick cooking spray.

2. In a small bowl, mix the melted butter, honey, mustard, salt, and pepper.  Place potatoes and onion in a large bowl; drizzle sauce over potatoes. Mix around until all potatoes have been covered in sauce. Put potatoes in a single layer in the prepared dish.

3. Bake in the preheated oven for 45-60 minutes. Stir potatoes around every 15-20 minutes so they don't get dry. You can also broil the potatoes for the last 2 minutes to get a crunchier outside.

Serves 4. Ready in 1 hour.