Tacos in Pasta Shells
1 1/4 lbs lean ground beef (sometimes I only use 1 lb, if that's all I have)
1 (3 oz) pkg cream cheese
1 tsp salt
1 tsp chili powder
18 jumbo pasta shells (make sure they're not cracked)
2 Tbl butter, melted
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Mont. Jack cheese
1 1/2 cup crushed tortilla chips
1 cup sour cream
green onions (optional)
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350. Fill shells with beef mixture and arrange in a 9x13" baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with cheeses and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions.
Chicken and Cashews in Lettuce Cups
3 Tbl low-sodium soy sauce
3 Tbl honey (the husband likes me to double the soy sauce and honey mixture)
2 Tbl canola oil
1 1/2 lbs chicken, cut into 3/4" pieces
1/2 tsp black pepper
2 cloves garlic, finely chopped
1 Tbl grated ginger
1 bunch scallions, trimmed and sliced
8 oz can sliced water chestnuts, drained
1/4 cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated
Combine the soy sauce and honey in a small bowl; set aside. Heat oil in large skillet over medium-high heat. Season the chicken with 1/2 tsp pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling. Serves 4.
Easy Pasta Skillet
1 lb ground beef
3 cups penne pasta, uncooked
1 jar (28 oz) pasta sauce
8 oz shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
Brown ground beef in large skillet; drain. Add 2 1/2 cups water. Bring to a boil, then reduce heat to medium low. Stir in pasta; cover. Simmer 15 minutes or until pasta is tender.
Stir in pasta sauce and 1 cup of the mozzarella cheese. Sprinkle with remaining cheeses; cover and cook for 3 minutes or until cheese is melted.
(Great for a weeknight meal for working moms!)
Chicken Bundles
Chicken Filling:
3 medium to large boneless, skinless chicken breasts
1 (8 oz) pkg cream cheese, softened
1 stick melted butter
3 cans crescent rolls (8-ct each)
Crumb Topping:
1 cup seasoned bread crumbs
1 stick melted butter
Gravy:
2 cans cream of chicken soup
1 soup can of water
In a stockpot, boil chicken until done. Remove and let cool; shred or cut up into bite-sized pieces. Preheat oven to 350. Lightly grease cookie sheet (or use pizza stone or bar pan).
In a bowl, combine chicken, cream cheese and 1 stick of butter (melted); mix well. Spread on wide end of crescent roll, then fold over, tucking the end point of crescent roll under, so it doesn't come loose during baking.
Mix remaining stick of butter with bread crumbs. Spoon one mound of bread crumbs on center of each bundle. Bake for 20 minutes or until crescent rolls are slightly golden brown.
In a saucepan, add cream of chicken soup and one can of water; mix well. Heat and serve gravy over top of chicken bundles. Makes 24 rolls.
(Tip: You can go ahead and make chicken filling and gravy and just use 1 can of crescent rolls. The chicken filling and gravy will keep a few days in the refrigerator. Then use the other cans as needed.)
Beef Nacho Casserole
1 lb. ground beef
1/2 cup onion, chopped (optional)
1 1/2 cup chunky salsa
1 (10 oz) can whole kernel corn, drained
3/4 cup Miracle Whip or sour cream
1 tsp chili powder
2 cups crushed tortilla chips (I like to use Fritos)
2 cups shredded Colby cheese
Preheat oven to 350. Brown beef and onion; drain. Remove from heat and stir in salsa, corn, mayo/sour cream, chili powder.
In a 2-quart casserole dish, layer the ground beef mixture, chips and cheese twice, ending with the cheese on top.
Bake for 20 minutes uncovered, until cheese is melted and dish is thoroughly heated.
Since I said I like to share recipes, now it's YOUR turn to give me one of your favorite weeknight meals, to add to my collection. :)
