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

Chicken Fajitas

Chicken

Green or red bell pepper, sliced thin

Onion, sliced thin (optional)

Lime Juice

Slat

Pepper

Cumin

Oregano

Red pepper

Garlic powder

Onion powder

Tortillas

Top with: Cheese, sourcream, salsa, lettuce, tomato, guacamole

INSTRUCTIONS FOR LABEL:

Thaw. Saute til meat is cooked through.  Fill tortillas and top with cheese and your choice of toppings (sourcream, salsa, lettuce, tomato, guacamole).

Yummy Ham and Potato Casserole

10 small potatoes
10 slices of ham
1/2 diced onion (except for Xela's)
2-4 cups cheese
1 can cream of chicken soup

In a pan or crock pot layer ham, potatoes, onions, and cheese. Make 2-3 layers. On the final layer smooth over 1 can of cream of chicken soup and top with additional cheese.
Bake at 350 (not sure the time to cook yet) or cook in crock pot for 5 hours.

Souperior Meat Loaf

1 envelope Lipton Beefy Onion Soup Mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Glaze: Combine 1/2 cup ketchup & 1/4 to 1/3 cup brown sugar. Stir until sugar is mostly dissolved.

Let meatloaf thaw completely. Place in baking or roasting pan. Baste with glaze (using a brush or a spoon). Bake 350 for 1 hour. Let stand before serving.

Stir Fry

1 med onion chopped
1 pkg frozen vegatables
1 can sliced water chestnuts, drained
1 lb boneless beef sirloin, cut into strips
5 cloves garlic chopped

Sauce: (I doubled this for half meals and x4 for full)
1/3 C soy sauce
2 T brown sugar
1 T cornstarch
1 T water

Cooked rice

Directions:
1. Cook rice.
2. Combine sauce ingredients and mix together; set aside.
3. Heat 1 T oil in wok over high heat. Cook broccoli, onion, and water chestnuts 4 minutes until crisp and tender. Remove from pan and set aside.
4. Pour 1 T oil into skillet. Heat. Cook and stir beef and garlic until beef is cooked through.
5. Add onion, broccoli, water chestnuts, and sauce mixture to wok. Cook until heated and sauce is thickened.
6. Serve over rice.

Label: Only meat needs to be thawed. Brown meat and garlic until until meat is almost cooked in 1 tbs oil. Add vegetable/onion packet and cook about four minutes or until vegatables . Add sauce and cook until sauce is thick. Serve over rice.

Note: for 13 meals, I bought 26 lbs of meat and four bags of vegies, 2 bottles of Costco size soy sauce, 1 costco size brown sugar, and 1 onion per meal, 2 bags of brocolli for each allergy family.

Crispy Parmesan Chicken

4 boneless, skinless chicken breasts
1 1/2 cups seasoned croutons, crushed or bread crumbs
1 1/2 ounces fresh parmesan cheese (grated)
1 tsp. dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbsp water

Combine croutons, cheese, parsley and garlic salt in a bowl. Mix egg whites and water in another bowl. Dip chicken into egg white mixture , then into crumb mixture to coat evenly. Place in pan. Bake on 450 for 20-30 minutes or until chicken is no longer pink. Dip in Ranch dressing. This can be used with chicken tenders instead of chicken breasts also.

Bacon Meatloaf

2lbs ground beef
8 slices of bacon
1 envelope of italian dressing mix
2 eggs, slightly beaten
1/3 cup finely chopped onion
1/2 cup soft bread crumbs

Cook bacon until slightly crisp. Drain on paper towels. Combine ground beef, 4 slices of chopped bacon, Italian dressing mix, eggs, onion and bread crumbs. Mix well. Place in quart freezer bag--label and freeze.

To serve: Thaw. Place in greased loaf pan or shape into a loaf and place in a greased shallow baking pan. Arrange 4 remaining slices of bacon on top. Bake for 1 hour at 350.