I Know that most people are going to say what this sounds odd but it is really tasty. Last night my hubby and I were thinking of something to do for dinner and came up with this idea. Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust. The pizza crust can be your choice of homemade or frozen whichever is easier for you
Ingredients
1 pizza crust
1 pkg of mexican style shredded cheese
leftover beef and salsa mixture
prepare your pizza crust and top with the beef and salsa mixture and cheese. Place in a 425 oven for 15 minutes or until done time may vary with your oven. Let cool for a few minutes and then slice and serve.
About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos. I always tweak a recipe to mine and my husbands taste. One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage. It turned out to be a good idea as it is one of my hubby’s favorite dishes. Below is my version.
Ingredients:
1/2 lb. lean ground beef
1/2 lb hot sausage
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed
Directions:
In a large non-stick skillet, brown ground beef and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin, Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
Makes 8 burritos.
WordPress Tags: Beef,Salsa,Burritos,recipe,dishes,Mexican,spinach
Prep time: 10 mins
Cook time: 15 mins
Ingredients •
1 tsp olive oil •
1/2 tsp minced garlic •
1/4 cup chopped onion •
1 can (14.5 oz.) Italian-style tomatoes with juice •
1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •
1 lb grilled chicken, cut into bite-sized pieces •
4 oz angel hair pasta, cooked •
3 tbsps shredded parmesan cheese
Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.
Ingredients
* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned
When I was working full time outside the house I was always looking for a recipe that was quick and easy to make. I like to makes things that taste good and I also like to spend as little time as possible in the kitchen. Recipezaar is one of my all time favorite sites to get recipes. It has a wide variety of choices to search exactly what you are looking for. I invite you to email me and tell me what some of your favorite recipe websites are or even some of your favorite recipes and post them here.
This is another family favorite. This is the original recipe as I got it off of the Louis Kemp website a few years ago. I will have to break this recipe out sometime when it is warmer outside. Not much of winter dish
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)
Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.
Preparation Time
25 min
I know it has been awhile since I posted a recipe. I am always on the lookout for easy salmon recipes. It does not get any easier than this one. I discovered this one a few months ago in one of my many cooking magazines. In fact I am making it for dinner tonight. I have modified the recipe to mine and my hubby’s taste. I season the fish with a salt free garlic herb seasoning before broiling and I use garlic herb feta in place of the plain feta cheese. Still makes for a tasty recipe.
This is one of my favorite recipes. My grandmother would make this every thanksgiving.
Cornbread dressing
Ingredients
6 cups cornbread (take crust off and crumble)
4 cups chicken broth
1 cup chopped onion
1 cup chopped celery
3 eggs beaten
1 tbsp sage
1 tsp pepper
1 tsp salt
1/2 stick butter
Directions
Combine all ingredients and mix well. Pur into large baking dish. Bake about one hour @ 350 to 375 degrees.
I am not sure where I originally found this recipe but I like it. I thought it was worth sharing.It is easy to make and tasty. I buy the already cut up watermelon and cut that up into smaller pieces and I use the precut onions as well. It is a nice combination of sweet and savory.
Watermelon Mint Feta Salad
1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
Method
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.
2 Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight.
Serves 6-8.[/color]
I originally found this recipe at Kraftfoods.
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms
POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade. Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake salmon, 30-35 minutes. or until salmon flakes easily