baked potato salad
cucumbers in sour cream
grilled chicken salad
rice a roni
mac and cheese
Carne Guisada Enchiladas
Easy enchilada sauce (recipe follows) or canned sauce
Spoon a few tablespoons of leftover guisada into warm corn tortillas. Roll up and place seam side down into a 9x13 pan. Pour enchilada sauce over all enchiladas, top with cheese and bake until hot and bubbly at 350; maybe 20 minutes, but if your guisada is cold to start out, it will probably be more like 25 or 30 minutes. Top with diced onions.
Easy Enchilada Sauce (In A Shoe)
1/2 cup butter
1/2 cup flour
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
4 cups broth or bouillon
1 tsp. salt (omit if using bouillon or well-salted broth)
8 oz. tomato sauce
In a medium saucepan, melt butter over medium heat. Stir in flour to make a smooth paste. Add spices and continue to stir until bubbly.
Whisk in broth and bring to a boil. Cook and stir 1 minute, until thickened. Stir in tomato sauce. Makes 5-6 cups, enough for (2) 9×13 pans of enchiladas.
For extra flavor, skim and save fat when making chicken broth and use a little [fat] in place of part of the butter.
Try sauteing 1/2 diced fresh onion and 4 cloves minced garlic in the butter instead of using the onion and garlic powder.
Nana’s Salsa Salad (Pace Picante Sauce ???)
2 cups tomatoes, seeded and chopped
1 cup diced zucchini
1 cup frozen corn kernels
1/3 cup chopped green onions
1 avocado - peeled, pitted and diced
1/3 cup picante sauce
2 tablespoons vegetable
1/2 teaspoon salt
1/4 teaspoon ground cumin
Be sure to cook extra chicken tonight for Tuesday’s salad.
Baked Potato Salad
4-5 potatoes peeled (unless using red potatoes) and cubed
½ c sour cream
½ c mayo
½ c cheddar cheese
¼ c bacon bits
¼ c chopped green onion
Salt & pepper to taste
Boil potatoes until cooked, but not too squishy. You want them to maintain their shape once you start mixing around the salad. While potatoes are cooking mix remaining ingredients together. Allow potatoes to cool for 15-20 minutes so it doesn’t melt the cheese when you mix them with the ‘dressing’. Combine and enjoy.
Cukes in Vinegar or Grilled Okra
2-3 Thin sliced and peeled cucumbers (peel first, it’s easier J)
4T apple cider vinegar
Combine vinegar, sugar and salt over sliced cucumbers. These are better if they have a chance to sit for a few hours before eating. You can also add half a cup of mayo or sour cream if you’d like.
You could also sneak in a shredded zucchini into the sauce if you wanted to up the veggies for this meal.
Stuffed Pasta Shells (Pioneer Woman)
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
½ cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
½ whole Medium Onion, Chopped
5 cloves Garlic, Minced
½ pounds Italian Sausage
½ cups Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ teaspoons Salt
2 Tablespoons Minced Parsley
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. Bake at 350 degrees for 25 minutes, or until hot and bubbly. Serve with crusty French bread.
Grilled Chicken Salad
2-3 c cubed cooked chicken
3-4 c well chopped romaine
½ c cut red grapes (if you don’t mind fruited/sweetened meat)
¼ c mayo mixed with ¼ c bottled Italian dressing
1-2 chopped boiled eggs
2-3 T sunflower seeds
Mix your dressing separately, but toss with salad just before serving so that the dressing coats each piece of salad-like particles.
Saucy Pork Chops (Quick Cooking)
Pork chops (salted and peppered)
2T olive oil
¼ c onion chopped
2t minced garlic
8 oz fresh mushrooms
¼ fresh rosemary or ½ t dried
1 can cream of mushroom soup + 2T water
In large skillet brown pork chops in oil and butter on each side; remove to plate and keep warm. Saute the mushrooms, onions, garlic and rosemary for 2-3 minutes. Stir in the soup and water; bring to a boil. Top with pork chops. Reduce heat; cover and simmer 10-15 minutes until pork juices run clear; stirring occasionally.
Rice a roni
¼ c vermicelli broken up in your hand
2 ½ c chicken or beef broth or use bullion
Sauté onion, rice and vermicelli in butter until pasta starts to brown; don’t let it burn. Add broth and simmer for 15 minutes. Allow to stand for 5 minutes before serving.
Sausage or Brat Wraps
Mac & Cheese
¼ c flour
Salt & pepper
1t ground mustard
6-8 slices American cheese
½ c cottage cheese
Melt the butter and add flour to make a roux; allow to brown slightly. Add milk and seasonings. Bring to a boil and allow to thicken. Add American and cottage cheeses until melted. Combine with cooked macaroni and pour into a 9x13 pan. Top with slices of cheddar cheese and bake about 15 minutes at 350, until cheese is melted.