~Taco Braid

1. In a skillet, brown 1lb of ground meat. Season with your favorite taco seasoning.
When meat is just cooked through add half of a small onion and let cook a few minutes. Adding the onion now keeps it slightly crunchy.
Rinse and drain 1- 15oz can of black beans. Add to meat.
Drain 1 can of rotel tomatoes. Add to meat.
Heat til mixture is hot through out.

2. Line a baking sheet with parchment paper (makes clean up easy). Roll out 1 package of crescent roll onto baking sheet. Mend the perforations.
3. Cut crescent sheet on both sides 1inch apart. A pizza cutter works well
4. Put cooked meat mixture in center of cut crescent sheet

5. Put 2 cups of grated cheddar cheese on top of meat mixture
6. Fold crescent strips over meat mixture and press the strips together to seal the braid.
7. Bake in 350° oven for 20-25 minutes or until golden brown

8. Let sit for 5-10minutes to allow the Taco Braid to set.

Roasted Parmesan Asparagus

Asparagus

olive oil

salt and pepper

Parmesan cheese

 

Preheat oven to 400

Cut off about on inch from the bottom on the stalks.

Lay asparagus in a single layer on a cookie sheet.

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 minutes-thinner asparagus may need less time.

Remove pan form oven and sprinkle with Parmesan cheese and return to oven for one to two minutes until the cheese melts and turns a little brown.



~Manwich Cheesy Chicken Pasta

1 lb ground beef, browned

1/2 lb Italian sausage, browned

1 small onion, chopped

2 T minced garlic

1 can Manwich Bold + 1 can water

3 cups chicken broth

1 13.25 ox  box pasta, {I like Barilla Whole Grain Penne}

*Shredded Cheddar cheese

 

Brown and drain the ground beef and the sausage.  Add onion and garlic, sauté until the onions are soft.  Add chicken broth, Manwich sauce and water along with the pasta all in one big pot.  Bring to a boil. Reduce heat to simmer for about 20-25 minutes for until the pasta is cooked. 

 

*Remove from heat and stir in shredded Cheddar cheese until well incorporated, reserving a handful to sprinkle on the top.  Cover for a few minutes to allow the cheese to melt, and stir.

 



~Parmesan Tomatoes

Parmesan Tomatoes

 

 

4 tomatoes, halved horizontally

1/4 c freshly grated Parmesan cheese

1t. chopped fresh oregano

1/4t.  salt

freshly ground pepper to taste

4t extra-virgin olive oil

 

preheat oven to 450

place tomatoes cut-side up on baking sheet.  Top with Parmesan cheese, oregano, salt and pepper.  Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

 

** I have used mozzarella cheese as well as dried oregano and it was just as good. 

~Sloppy Joes

Sloppy Joes

 

 

2 1/2 lbs.  Ground beef

1/2 large onion, diced

1 whole large green pepper, diced

5 cloves garlic, minced

1 1/2 c. ketchup

1 c water

2 T. brown sugar

2 t. chili powder

1t. dry mustard

1/2 t. red popper flakes

Worcestershire sauce, to taste

2T. tomato paste

salt

pepper

 

 

Cook ground beef and cook until brown.  Drain most of the fat and discard. 

Add onions, green pepper, and garlic.  Cook for a few minutes or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water.  Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire sauce.  Taste and adjust seasonings as needed.