Turkey Meatballs

from Kelly

l lb ground turkey
1/2 cup bread crumbs
1/4 cup milk
3/4 tsp salt
1/2 tsp worcestershire
1/4 tsp pepper
1/2 cup chopped onions
1 egg

Mix with hands, roll. Fry them until cooked through. Place in pan.

1/2 package of onion soup mix
1 can cream of mushroom
fill can 3/4 full of milk

Whisk together, pour over meatballs, cover and put in the oven for 60 min at 350.

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Tuscan Chicken

from Joni

1 lb boneless skinless chicken cut into 1 inch pieces
2 cans italian stewed tomatoes, undrained
1 can red kidney beans
1 can tomato sauce
1 cup water
1 jar sliced mushrooms
1 med green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves of garlic, minced
1 tsp Italian seasoning
6 oz thin spaghetti, broken in half

Add all ingredients except pasta. Put in crockpot on low 4 hours or until veggies are tender.

Stir in noodles. Cook on high 10 min, stir. Cover and cook 35 minutes or until pasta is tender.

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Teriyaki Rice Bowls

One night my husband and I wanted something different for dinner. I suggested teriyaki. He suggested steak and this is what we came up with. He did a great job cooking the meat. I think it might be his job from now on! ;) I'll stick with the rice on this one. It's hard to screw up rice!

This teriyaki sauce is so versatile. We use it for chicken. We use it for beef. But one night I wanted a rice bowl. It hadn't crossed my mind to use it for the beef for that! It was super simple and way yummy! And it could just have easily had chicken if you're not a beef person.

Teriyaki Sauce (click for recipe)

2 lbs steak cut up into pieces

Veggies (we did just carrots this time but next time we'll do carrots, broccoli, onions, peppers, asparagus, and snow peas)

Long Grain Rice

Cook steak in a small enough pan so that the juices don't cook out. Add veggies and allow them to get soft and cooked in the meat juices. Add teriyaki sauce and cook until sauce is about half cooked out (gone into the steak and veggies).

Cook rice as desired. Serve over rice and enjoy!

Note: You can marinate the meat in half of the sauce (reserving the other half for when you cook it). For me, it worked to just cook it all in the pan together. But if you want a more subdued teriyaki flavor, marinate it, taste the meat when it is cooked and decide if you want to add the remaining reserved sauce. Don't worry, the sauce keeps well in the fridge for awhile.

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Mexican Lasagna

This is a repost of a recipe I put on here 2 years ago! (I can't believe this blog is that old!) It is a family favorite but I never remember to take pictures. Super easy, a kid favorite and if there are leftovers, it reheats well. Plus, it can be made ahead and frozen. My kind of meal!

*See variations at the bottom of post
from a card at a grocery store

1 ½ lbs lean ground beef
1 pkg Taco Seasoning -I just do ½ pkg otherwise it can be a little too spicy
1 tsp Lawry’s Seasoned salt
1 cup diced tomatoes, fresh or canned
1 can (15 oz.) tomato sauce
½ of a 4oz can of diced green chiles
–I put the other half in a Ziploc bag and freeze it for later. It works really well.
1 cup ricotta cheese – I use cottage cheese
2 eggs, beaten
10 corn tortillas
2 ½ cups (10 oz.) grated Monterey jack cheese –I just use whatever cheese I have

**Note: the pictures are of a 1/2 batch. It makes just the right amount for my little family of 4. You could make a whole batch in 2 different pans and freeze one for another time.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. (I leave out the chiles because my two little kids don't like the spice. But before we had kids, the chiles were in and they're great!) Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
In small bowl, combine ricotta cheese and eggs. (You can leave the eggs out and just do the ricotta/cottage cheese. You'll just need a little more. I don't even measure anymore... I just make sure the tortillas are covered sufficiently.)
In bottom of 13x9x2 inch baking dish, spread ½ of meat mixture.Top with ½ of tortillas;spread ½ of ricotta cheese mixture over tortillasand top with ½ of grated cheese.Repeat layering, ending with grated cheese.Bake, uncovered, in 350 oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares. I know it isn't pretty, it all got eaten before I got a picture! And after this picture, it was ALL GONE!
For a half batch, I used 1lb hamburger, NO taco seasoning, 1/2 tsp Lawry's, ONE 14.5oz can diced tomatoes with chipotle chiles, 8oz tomato sauce, NO green chiles, NO eggs, cottage cheese, and extra thin corn tortillas. I liked it really well. Very easy having the tomatoes and chiles mixed together. It was the perfect spicy-ness for my family without losing any flavor. I liked the thinner tortillas and it didn't overwhelm the dish at all like some tortillas have in the past. Very good. Will probably do it this way from now on!

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