Pineapple Black Bean Enchiladas

2 tsp. vegetable oil
1 lg yellow onion
1 medium red pepper
1 20 oz pineapple tidbits, drained
1/2 c pineapple juice reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can diced green chiles
1 tsp. salt
1/2 c chopped cilantro
3 c shredded cheese
1 10 oz can enchilada sauce
8 flour tortillas
1/2 c sour cream
8 tsp chopped cilantro

Heat oven to 350. Heat oil in skillet, saute onion and pepper for 4-5 minutes. Stir in pineapple, beans, chiles and salt. Cook and stir until thoroughly heated. Remove from heat, stir in cilantro and 2 cups of cheese. Spread 1 T. enchilada sauce in middle of tortilla, spread 3/4 c of mix onto sauce, roll up tortilla and place seam side down in pan. In small bowl mix 1/3 c pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese, cover with foil, bake 30 minutes, remove foil and bake additional 10 minutes. Serve with sour cream and cilantro.

(Spicy) Vegetable Beef Stew

1 lb ground beef
1 c. onion chopped
1 (30 oz) jar meatless spaghetti sauce
3 1/2 c. water
1 (16 oz) package frozen mixed vegetables
1 (10 oz) can diced tomates and green chiles **
1 c. sliced celery
1 tsp. beef bouillon granules
1 tsp. pepper

Brown beef and onion; place in crock pot. Add all other ingredients and cook on low for 8 hours or until vegetables are tender.

* I added only a can of diced tomatoes and have included a can of green chiles if you choose to add it.

Pasta Fagioli Soup

Pasta Fagioli Soup in a Crock Pot (Olive Gardens Soup)
2 lbs. ground beef1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta

1. Brown beef in skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook in crock pot on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low add pasta.
5. For extra zip add a little ketchup to individual bowls.

Pulled Pork Sandwiches

1 T olive oil
1 4lb. pork shoulder roast
1 can condensed French onion soup
1 c ketchup
1/4 c cider vinegar
3 T brown sugar
Sandwich buns

In a gallon zip lock bag place oil, soup, ketchup, vinegar, brown sugar; mix well and freeze with roast. When ready to cook let thaw and place roast and sauce mixture in slow cooker for 4-5 hours on high or 8-10 hours on low until meat is tender, remove from slow cooker, let cool, shred and return to slow cooker - stir and coat with sauce. Serve on buns.

Lasagna Roll-Ups

Ingredients:
1 (16 ounce) package uncooked lasagna
noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound hamburger
1 (10 ounce) package frozen chopped
spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce
Directions:
1.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2.
In a large mixing bowl, mix together grated cheese, ricotta cheese, hamburger, frozen spinach, and 1 cup Parmesan cheese.
3.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Beef Taco Bake

1 lb. lean hamburger
1 can tomato soup
1/2 c. milk
1 c. chunky salsa
1 c. frozen sweet white corn
1 can black beans, drained
6 flour or 8 corn tortialls cut into 1" strips
1 c. cheese, grated
sliced olives (optional)

Brown hamburger and drain. Combine with tomato soup, salsa, milk, black beans and corn. Fold in tortilla strips. Pour mixture into 9 x 13 pan. Top with cheese and sliced olives. Bake for 30 minutes at 350. Put on a bed of lettuce and top with sour cream.

Baked Pesto Chicken

4 (6oz) frozen, skinless chicken breasts
1/2 c pesto (from jar)
2 oz shredded mozzarella cheese (1/2 c)
Salt and freshly ground pepper

Heat oven to 375. Season chicken with salt and pepper. Spread 1/4 cup of pesto in a 9x 13 baking pan. Lay chicken breasts in an even layer over pesto and spread with remaining pesto.

Cover with foil and cook for 20-25 minutes (until chicken is cooked). Uncover and top with cheese. Bake until cheese is melted, 5 minutes. Serve.

Beef and Bean Chimichangas

INGREDIENTS
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

DIRECTIONS

Preheat the oven to 350 degrees F

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Cover pan with foil and freeze.


Thaw and brush the tortillas with melted butter. Bake for 30 to 35 minutes in preheated oven, or until golden brown. If frozen, cook for 45-50 minutes. Serve with lettuce and tomato.

By Maureen Casper