American Style Tacos

American Style Tacos

1 lb ground beef

1 package taco shells

1 head lettuce, ripped up

2 tomatoes, chopped

2 C. cheddar cheese, shredded

In a skillet brown grown beef until cooked through. Warm taco shells according to package directions. Serve meat in taco shells with lettuce, tomatoes and cheese.

Crockpot Spaghetti Sauce

Crockpot Spaghetti Sauce

·       1 lb ground beef
·       3 garlic cloves, chopped
·       1 can-28 oz. crushed tomatoes
·       1 can-14 oz diced tomatoes
·       2 cans-8 oz each tomato sauce
·       2 cans- 6 oz each tomato paste
·       2 cans-4 oz each sliced mushrooms, drained
·       1 medium onion, chopped
·       1 medium bell pepper, chopped
·       salt and pepper, to taste
·       2 tsp. parsley
·       2 tsp. Italian seasoning** or 1 tsp. oregano
·       1 Bay leaf                       
·       ½ cup sugar
·       1 cup red wine (optional)
·       16 oz. spaghetti


Brown ground beef with onion, bell pepper, garlic, salt and pepper in a skillet. Place in a crockpot. Add remaining ingredients except spaghetti. Cook on low all day in crockpot (approximately 6 hours). Cook spaghetti according to package instructions and serve sauce over hot cooked spaghetti.

Chicken Fried Rice and Asian Coleslaw

Chicken Fried Rice

4 C. cooked rice
1 cup diced green onions
1 package frozen stir fry vegetables
1 C. leftover chicken, cooked

2 whole eggs
pinch of salt and black pepper
2 Tbsp soy sauce

Heat wok or large skillet, add 3 Tbsp vegetable oil, add eggs and scramble in wok.  Add green onions, stir fry one minute.  Add rice and frozen vegetables, fry until rice is hot, then add chicken. Stir. Add soy sauce, salt and pepper  Mix thoroughly.

 

Asian Coleslaw

1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:

1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.

Stuffed Shells

Stuffed Shells

1 box jumbo pasta shells

1 (2 lb) container ricotta cheese

2 C shredded mozzarella

1 C grated Parmesan cheese

3 eggs

3/4 tsp. oregano

2-3 ( 28 oz) jars or cans of spaghetti sauce

If you do not want to make 2 pans of pasta or freeze extra shells for a later meal cut this recipe in half. Cook the shells according to the package directions. Drain the pasta and cool in a

single layer on a baking sheet or wax paper. Combine the ricotta, mozzarella, and Parmesan, eggs, and oregano. Fill each shell with some of the cheese mixture. Spread a thin layer of sauce in the bottom of a 9 x 13 inch baking dish. Place the shells in the pan in a single layer. Cover with sauce. Bake covered at 350°F for 45-50 minutes or until hot and bubbly. To freeze any extra shells flash freeze for about an hour on a cookie sheet in a single layer then transfer to a resealable plastic bag. To use frozen shells, use them from frozen. Place sauce in the bottom of the baking dish. Place the shells in a single layer then cover with sauce. Bake for about 60 minutes or until hot and bubbly.