SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

ORANGE CHICKEN - COSTCO FROZEN KOPYKAT

Serves 4

NUGGETS

Frozen or . . .

4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying

SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced

Cook frozen nuggets or . . . .

Heat 3 inches of oil in a large pan to 360°.

Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.

Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.

Continue until all the chicken has been fried.

In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.

Add the chicken to the sauce and toss to coat.

Serve with a sprinkle of zest, green onions and sesame seeds.

COTTAGE CHEESE MAC AND CHEESE

1 (8 ounce) package elbow macaroni

12oz mall curd cottage cheese
8oz shredded sharp Cheddar (2cups)
8oz sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste

1 cup dry bread crumbs
¼ cup butter, melted

4oz grated cheddar (1cup) (optional)

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13-inch baking dish.
Boil noodles until tender but firm to bite (about 8 minutes)

Mix breadcrumbs and melted butter together in a small bowl.

Mix cottage cheese, 8oz cheddar, sour cream, parmesan, s&p together.

Stir in drained noodles.

Put in baking dish.

Top with breadcrumbs.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

FOR ULTRA CHEESY OPTION

Layer half the noodle mix into baking dish.

Sprinkle with 1 cup cheddar.

Top with remaining noodle mix.

Top with breadcrumbs.

Bake

MEATBALLS - FOR EVERYTHING

Makes 80 perfect size meatballs

2lbs ground beef

3/4 cup breadcrumbs

1/2 cup broth

1/2 cup parmesan

2 eggs

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Don't over mix

Bake 400 degrees for 20 minutes, in a crock pot on low for 6 hours or pan fry.

Add to soups, stews, use as appitizers, just eat as is.

Cook meatballs raw in sauces below

Italian

Add 1 TBL Italian seasoning to mix

use 24-30oz marinara sauce

bake or crockpot

Mexican

Use 24-30 oz enchilada sauce

bake or crockpot

LEMON FETA SALAD DRESSING

Serves 4

4 TBL Feta Crumbles

4 TBL EVOO or Avocado Oil

2 TBL Lemon Juice

2 tsp Dijon Mustard

1/2 tsp Oregano

1/2 tsp Garlic Powder

Salt and Pepper to Taste

I like to east it with chopped romaine and chickpeas.

It is also good with orzo or ditalini pasta stirred in.

5 STAR SLOW COOKER BEEF STEW

Yield: 6 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 ½ cups beef broth

4 medium carrots, sliced

3 medium potatoes, diced

1 medium onion, chopped

1 stalk celery, chopped

1 teaspoon Worcestershire sauce

1 teaspoon ground paprika

1 clove garlic, minced

1 large bay leaf

Directions

Gather ingredients.

Place meat in slow cooker.

Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

DINTY MOORE BEEF STEW KOPY KAT

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste

1. In a large stock pot or Dutch oven, brown meat in hot oil.

2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.

3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

SLOW COOKER---

After browning meat, add all items into crock pot.  Cook on low 8 hours then add your cornstarch slurry into crockpot an hour before eating.

TIP---

If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.