Italian Sausage Bow Ties

Italian Sausage Bow Ties

1 lb. Italian sausage, casing removed, cut into bite sized pieces

1 lb. Bowtie pasta

2 (15 oz) cans diced tomatoes, lightly drained

1 green pepper, chopped

1 onion, chopped

1 clove garlic, minced

1 tsp. basil

1 tsp. oregano

1/2 C mozzarella, shredded

1/2 C Parmesan cheese, shredded

Cook the pasta according to the package directions. Brown the sausage with the onion, garlic and green pepper. Add tomatoes and seasonings. Mix cooked pasta with the sauce and cheese.

BBQ Ham Sandwiches

BBQ Ham Sandwiches

1 1/2 Tbsp grape jelly

1 Tbsp Dijon mustard

1/3 C brown sugar

2 C ketchup

salt and pepper to taste

1 lbs. deli ham, very thinly sliced

6 French rolls

Mix all the ingredients except the ham and rolls in a skillet. Bring to a low boil, stirring frequently. Add in the ham and heat through. Ham will break into pieces as you stir. Place the meat on buns and serve.

Beef Taco Bake

Beef Taco Bake

1 lb. ground beef, browned

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) jar black bean and corn salsa

6-10 corn tortillas, cut into bite sized pieces

2 C Mexican blend cheese, shredded, plus extra for garnish if desired

Nonstick cooking spray

Combine all the ingredients together in a large bowl. Pour into a 9x13inch baking dish that has been sprayed with cooking spray. Cover and bake at 350°F for 30-45 minutes.

French Dip Sandwiches

French Dip Sandwiches

3-4 lb. roast

2 Tbsp. yellow mustard

1 beef bouillon cube, crushed

8 tsp. dried minced onion

1 tsp. onion powder

Pepper to taste

1 tsp garlic powder

½ C water      

French rolls

Place meat in a crockpot, cover with mustard and sprinkle with seasonings, add water. Cover and cook on low for 8-12 hours or until fully cooked. When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping.

Chicken Casserole with Corn and Peas

Chicken Casserole with Corn and Peas

2 C chicken, cooked, cubed

2 C corn

2 C peas

4 1/2 Tbsp butter

4 1/2 Tbsp flour

1 1/2 C chicken broth

1 1/2 C milk

salt and pepper to taste

1/2 C seasoned bread crumbs

1/2 C cheddar cheese, shredded

Nonstick cooking spray

Combine the chicken, corn and peas in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. Melt the butter in a saucepan, stir in the flour and cook for a minute or two to combine. Add in the chicken broth and milk, whisking until smooth and thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with cheese and bread crumbs. Bake at 350°F for 45 minutes to 1 hour until bubbly and heated through.