Cheesy Enchilada Casserole (Recipe from Just Get Off Your Butt and Bake)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
 
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Slow Cooker Buffalo Chicken

     

    Ingredients:

• 3 lb. bag of frozen chicken breasts
• 1 bottle Frank's Wings Buffalo Sauce
• 1 packet Ranch Dip Mix
• 2 TBSP butter
  Directions:

1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
2. Cook on low at least 6 to 7 hours
3. Using two forks, shred chicken & return to crock pot.
4. Add butter.
5. Cook on low for an additional hour.
6. Enjoy!

Menu Plan 10/11/11 - 10/21/11

10/11 - Fiesta Chicken http://lovetocookagain.blogspot.com/2011/09/fiesta-chicken-girl-who-ate-everything.html/rice/green beans

10/12 - Lightened Loaded Potato Soup http://lovetocookagain.blogspot.com/2011/10/lightened-loaded-potato-soup-my-recipes.html/toasted bread

10/13 - Penne with Two Tomato Sauce http://lovetocookagain.blogspot.com/2011/10/penne-with-two-tomato-sauce-rachel-ray.html/ bread/salad

10/14 - Stuffed Bacon Burgers http://lovetocookagain.blogspot.com/2011/02/stuffed-bacon-cheeseburgers-tyler.html/Mom's layered salad/baked beans

10/15 - Crockpot Chicken (5 ingredients) http://lovetocookagain.blogspot.com/2011/10/crock-pot-chicken-5-ingredients.html/broccoli/cous cous

10/16 - pizza

10/17 - out to eat with Eli's baseball team

10/18 - Weight Watchers Corn Chowder http://lovetocookagain.blogspot.com/2011/10/ingredients-1-12-teaspoons-canola-oil-2.html/cornbread

10/19 - Jer's b-day!

10/20 - Slow Cooker Mexican Pull-apart Pork http://lovetocookagain.blogspot.com/2011/10/slow-cooker-mexican-pulled-pork.html/Mexican Style Corn http://lovetocookagain.blogspot.com/2011/05/elote-mexican-style-corn-on-cob.html/Mexican Rice

10/21 - Pasta Alla Vodka http://lovetocookagain.blogspot.com/2011/10/pasta-alla-vodka-pioneer-woman.html/bread/salad

Lightened Loaded Potato Soup (My Recipes)

Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup prechopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

Preparation

• 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
• 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
• 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
• 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Weight Watchers Corn Chowder

Ingredients:

1 1/2 teaspoons canola oil
2 large onions, chopped
1 stalk celery, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 1/2 cups reduced-sodium chicken broth
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 bay leaf
2 cups frozen corn kernels
1 potato, peeled and diced
2 tablespoons cornstarch
1 12-ounce can nonfat evaporated milk
Salt & freshly ground pepper, to taste
Pinch cayenne pepper

Directions:

1. Heat oil in a large heavy saucepan over low heat. Add onions and cook, stirring, for 5 minutes. Add celery, bell pepper, garlic and cumin; cook, stirring, for 2 to 3 minutes. Add broth, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Add corn and potatoes, return to a simmer and cook until all the vegetables are tender, 5 to 10 minutes. Place cornstarch in a small bowl, slowly add evaporated milk, stirring until smooth. Stir into the soup and return to a simmer. Cook, stirring, until thickened, about 2 minutes. Discard the bay leaf. Season with salt, pepper and cayenne.

Makes 6 Servings (1 Cup Per Serving)

Slow Cooker Mexican Pulled Pork Tacos

Very simple and delicious! You will definitely get two meals out of this! I froze half of this to use for another meal. :)

Ingredients:

1 lb pork tenderloin
1 taco seasoning packet
½ teaspoon salt
3 cloves garlic, minced
soft tacos


Directions:
Spray crockpot with cooking spray. Add about 1/2 - 1 cup water to crockpot. Place porkloin in crockpot. Top with taco seasoning packet and garlic. Cook on low for about 6-8 hours. On the last hour pull apart pork tenderloin with forks. Depending on how large your tenderloin is you may need to add more seasoning. I didn't have any more taco seasoning so I added cumin, chili powder and salt to taste. 


Add to soft tacos. Top with tomatoes, cheddar cheese, sour cream, lettuce and guacamole. 

Pasta Alla Vodka (The Pioneer Woman)

  

 

Ingredients:

• 1 pound Pasta
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped Finely
• 2 cloves (to 3 Cloves) Garlic, Chopped
• 3/4 cups (to 1 Cup) Vodka
• 1 can (About 14 Oz.) Tomato Puree
• 1 cup Heavy Cream
• 1 pinch Red Pepper Flakes
• 1/4 teaspoon (to 1/2 Teaspoon) Salt
• Freshly Ground Black Pepper, To Taste
• 1 cup Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.