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Wednesday, May 18, 2011

Turkey Cranberry BBQ Meatballs

Turkey Meatballs with Cranberry BBQ sauce

(We like this with instant mashed potatoes. I can bring potato flakes for you to make, or I can make brown rice.)

--1 lb turkey meatballs

--1/2 cup barbecue sauce

--1 can (16oz) jellied cranberry sauce

--1 t soy sauce

Cook in crock pot. Cool, freeze in ziploc bag.

Thaw. Reheat on stove until warmed through.

Mexican al a Carrie

Easy Mexican Casserole


  • 1 pound lean ground beef
  • 2 cups salsa
  • 1 (16 ounce) can chili beans, drained
  • 3 cups tortilla chips, crushed
  • 2 cups sour cream
  • 1 (2 ounce) can sliced black olives, drained
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh tomato
  • 2 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Beef Nacho Casserole

Beef Nacho Casserole


2 tablespoons olive oil

1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound lean ground beef

1/2 teaspoon garlic salt

2 tubes (10 ounces each) refrigerated pizza dough

1 jar (16 ounces) medium-hot salsa

3 cups shredded taco-cheese blend

3 large scallions, trimmed and sliced


1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Pull apart Beef

Pull-Apart Beef, Kristin

6 lbs boneless chuck

1 stalk celery, chopped

1 onion, chopped

1 green pepper, chopped

6 oz ketchup

3 Tbs vinegar

1 Tbs Worcestershire sauce

1 Tbs salt

7 tsp chili powder

1 tsp black pepper

Serve with buns

Sunday, May 8, 2011

Fiesta Smothered Chicken

Fiesta Lime Smothered Chicken:
submitted by Kate

Layer the following:

Cooked Zattaran's Spanish rice
Patio grilled chicken, in bitesize pieces
Colby Monterray Jack Cheese
Bake 350 for about 20 min covered
SPrinkle with Tortilla strips and serve with Pico de Gallo.

p.s.  I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)
 and some Pico de Gallo for extra punch!

Wednesday, March 23, 2011

Chili Corn Pie by Kristin

Chili Corn Pie

4 cup corn bread stuffing mix

1 can (14.5 oz) chicken broth

1 lb ground beef

1 medium onion, coarsely chopped

1 Tbs chili powder

1/4 tsp garlic powder

8 oz whole kernel corn

1 cup shredded cheddar cheese

1/4 cup salsa

sour cream

1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.

2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.

3. Bake 10 minutes, or until heated through. Serve w/sour cream

Lasagna by Lynn


3/4 pound ground beef

1 cup chopped onion

2 cloves garlic

1 jar spaghetti sauce

2 teaspoons dry basil

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

5 ounces lasagna noodles

1 beaten egg

2 cups ricotta cheese

1/2 cup grated parmesan

1 table spoon dried parsley

1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.