Sample Menu

Crumble and brown ground beef with garlic and Montreal Steak seasoning. Add all of the remaining ingredients and cook about 15 minutes.

Brown ground beef. Add water and taco seasoning mix. Mix well. Bring to a boil, and reduce heat. Stir in cream cheese, sour cream, and cheddar cheese. Mix well.

Hollow out bread bowl, reserving "lid". Place meat mixture in bread bowl. Top with "lid". Wrap in aluminum foil and bake at 350 degrees for 35 - 40 minutes.

Unwrap and serve immediately with Fritos.

In a small bowl, mix together chili powder, cumin, and paprika to make a rub.

Place pork roast in crock-pot. Rub with butter. Sprinkle rub mixure over roast.

In another bowl, whisk togther Dr. Pepper and preserves. Pour around roast. As you pour, most of the apricot pieces will remain in the bottom of the bowl. Pour these and the remaining liquid over the top of the roast. Place bay leaf in cooking liquid. Cover and cook on low for 10 hours.

The pork will be extremely tender when finished. Remove to serving platter, cut into serving pieces, and drizzle with some of the cooking liquid.

Cook pasta according to package directions. Drain and place in large serving bowl.

In a small bowl, whisk together balsamic vinegar, 1/2 cup olive oil, basil, and dressing. Pour over pasta and toss. Halve tomatoes and add to pasta, along with spinach.

Heat 2 T. olive oil in large non-stick skillet. When oil is hot, add beef tips and garlic. Sprinkle with steak seasoning and herbes de provence. Cook over medium-high heat until no longer pink (5 - 7 minutes). Add meat to pasta mixture. Toss again.

You can either serve immediately, or let sit until ready to serve. If you let it sit, be sure to toss again before serving.

Remove skin and shred chicken.

Cook pasta according to package directions. Drain.

In a large bowl, whisk together pasta sauce, chicken broth, red pepper, and garlic. Stir in mozzarella cheese and chicken. Add drained pasta and toss to evenly coat all noodles. Pour mixture into a lightly greased deep 11 x 7 baking dish. Top with Havarti cheese slices.

Bake at 425 degrees for 20 - 25 minutes until cheese melts and begins to brown.

Serve immediately.

NOTES:
1. Leftovers reheat niceley.
2. If you prefer, you can divide this into 2 small dishes and freeze one for later use. Thaw completely and bake according to the cooking directions above.
3. This dish can be prepared ahead and placed in the refrigerator until ready to cook.

In a large stockpot, combine beans, carrots, green onions, celery flakes, steak seasoning, garlic powder, and water. Bring to a boil over medium-high heat. Cook about 15 minutes or until carrots are tender. Add tomato sauce and Italian seasoning. Return to boil. Stir in pasta and cook another 5 - 7 minutes or until pasta is tender.


NOTE: You can make this soup ahead. Just prepare through the next to last step. Add the pasta just before serving.

Place shrimp in ziploc bag.

Whisk together dressing & fajita seasoning. Pour over shrimp. Refrigerate for at least 1 hour.

Heat olive oil in large non-stick skillet over medium-high heat. Remove shrimp from marinade using slotted spoon. This will allow you to have a little of the marinade, but not too much.Discard remaining marinade. Cook shrimp approximately 3-5 minutes until they are firm & pink.

While shrimp cooks, wrap tortillas in aluminum foil and heat in 350 degree oven, just until warm.

To serve, spoon shrimp mixturee, along with a little cooking liquid, down center of tortilla. Top as desired.

Place chicken in crock-pot.

Stir together wing sauce and ranch dressin g mix. Pour over chicken. Dot with butter. Cover and cook on LOW for 8 hours.

Remove chicken from crock-pot and shred. After shredding, mix chicken with some (not all) of cooking liquid. Top sandwich snackers with shredded chicken, along with blue cheese and ranch dressing as desired.


NOTES:
1. The chicken for this dish reheats very nicely.
2. You can vary the "heat" of the dish by the wing sauce you choose to use. For my family, I chose the mild version because my son does not like very spicy dishes.
3. You could also serve this as an appetizer by using the small Hawaiian rolls.