Lemon Tortellini

 2 Tbsp. butter

1 Tbsp. minced garlic

1 zucchini, finely sliced

Juice of ½ a lemon

1 cup chicken broth

1 cup heavy cream

 ½ tsp. salt

1 pkg. Spinach and ricotta tortellini

2 cup baby spinach, firmly packed

1 cup parmesan cheese, freshly grated

Heat butter on medium heat in a large sauce pan. Add garlic and zucchini and cook until softened.  Stir in lemon juice, chicken stock, heavy cream, salt and pepper. Bring to a simmer. 

Add tortellini and stir.  Reduce heat to low and simmer.  Cover and cook for 3-5 minutes or until the pasta is cooked through. Stir once halfway.

 

Stir in spinach and parmesan cheese, once the spinach is softened, remove from heat.

Sprinkle with extra parmesan cheese and serve.

Teriyaki Beef Bowls

 Teriyaki Beef:

2 Tbsp. olive oil

1 onion, finely diced

1 tsp. garlic, freshly minced

1 lb.ground beef

1/4 cup teriyaki sauce

1 Tbsp. corn starch

1/4 cup water

Bowls:

Rice

Shredded carrots

Edamame beans

Shredded red cabbage

Sesame seeds

Onion, finely sliced

Mayonnaise (garnish)

 

Heat oil in a medium pan on medium heat. Add onion, garlic and ground beef.  Cook until browned. Add teriyaki sauce and stir until slightly thickened. 

Combine the corn starch and water and add. Cook until the sauce is thick and glossy. 

Place rice, carrots, edamame beans and shredded cabbage into bowls.. Top rice with the teriyaki beef. Sprinkle the beef with the sesame seeds and sliced spring onions. Serve with a dollop mayonnaise.

Beef Quesadillas

1 Tbsp. olive oil

¼ cup onion, diced

1 tsp. minced garlic

1 lb. ground beef

2 tsp. paprika

1 tsp. cumin

1 tsp. onion powder

1 tsp. oregano

1 tsp. salt

2 Tbsp. tomato paste

¼ cup water

Tortillas

Cheese

Avocado Dip:

1 avocado

⅓ cup plain yogurt or sour cream

1 tsp. Coriander

½ tsp. minced garlic

1 Tbsp. lime juice

½ tsp. salt

1-2 Tbsp. water as needed

Heat oil in a skillet over medium heat.  Add onion, garlic and beef and cook until browned.  Add remaining ingredients and simmer until most of the liquid has evaporated.

Add to tortillas and top with cheese.  Fold in half and heat on a griddle until golden brown.

Combine avocado dip ingredients in a food processor and blend until smooth.

 

Beef Enchiladas

Sauce: 

1 15 oz. can hormel chili with beans

1 can kidney beans, rinsed and drained, ground in food processor

2 10-oz. cans red enchilada sauce

1/2 teaspoon dried basil

1/2 teaspoon chili powder

1/2 tsp dried oregano

Mix all ingredients together in a saucepan. Simmer on low heat for 30 minutes.

Filling: 

2 lb. chuck beef roast

1 10-oz can red enchilada sauce

1 tablespoon taco seasoning

8 flour tortillas

2 cups grated cheddar cheese

Cook beef roast in the crockpot or instant pot with 2 cups of beef broth until very tender and shreds easily. Crockpot takes about 6-8 hours on low, or 4-5 hours on high. Instant pot takes about 1 ½ hours on high pressure. Drain liquid.

Preheat oven to 350 degrees.

To the meat, add enchilada sauce and taco seasoning to cooked, shredded beef.

Divide beef mixture evenly onto tortillas. Sprinkle cheese over the beef mixture; roll up tortillas.

Place seam side down in a 9×13 baking dish. Pour the sauce over the top. Sprinkle with additional cheese, and bake for 30 minutes uncovered.

Serve warm with tortilla chips!

Hawaiian Macaroni Salad

 1 lb. macaroni

2 Tbsp. apple cider vinegar

2 carrots, finely shredded

¼ cup onion, finely shredded or pureed

2 ½ cups Mayonnaise (no Miracle Whip!)

¼ cup milk

2 tsp. Sugar

Salt & pepper to taste

Cook noodles according to package directions.  Drain and place in  a large bowl with a lid.  While macaroni is still hot, add vinegar, carrots and onions.  Toss together until combined.  Allow to cool for 10-15 minutes.

In a separate smaller bowl, whisk together mayo, milk and sugar.  Fold mayo mixture into noodles until evenly coated.  Add salt and pepper to taste.

Cover and refrigerate at least 4 hours or overnight.  Gently stir before serving, adding more milk if needed.

Chocolate Brownie Mix

1 cup sugar

½ cup flour

⅓ cup cocoa

¼ tsp. salt

¼ tsp. baking powder

Add to mix:

2 eggs

½ cup oil

1 tsp. vanilla

Preheat the oven to 350°.  Grease a 9x13 pan.

Combine all ingredients in mixing bowl and mix well.  Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.

 

Cream of Anything Soup Base

2 cups dry milk powder

¾ cup cornstarch

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. basil

½ tsp. parsley

¼ tsp. pepper

Mix all ingredients together and store in an airtight container.

To make 1 can of condensed cream of soup:

⅓ cup dry mix

1 ¼ cup water, milk or broth

Combine in a small sauce pan.  Whisk until smooth.  Bring to a boil and stir for 2 minutes until thickened.

Cream of mushroom soup: use water and add ¼ cup canned mushrooms

Cream of chicken soup: use chicken broth

Cream of celery soup: use water and add ¼ up diced, cooked celery