Easy Cheese & Veggie Soup

For one 6-8 servings

I feel guilty even giving you the recipe because it's SO easy.

3 cans Campbell's cheddar cheese soup
3 cups of milk
lots of veggies (I used frozen broccoli, cauliflower and carrots)

You can toss it in the crock pot and let it heat while you are out, or in a pot on the stove until heated through.
I serve it with warm breadsticks or rolls.

Easy & yummy.

Spaghetti & Meatballs

For one 6-8 servings

MEAT SAUCE
1/2 pound lean ground beef
1/3 medium onion chopped
1/2 tsp garlic powder 28 oz can tomato sauce
6 ounce can tomato paste
3/4 cup water
3 to 4 basil leaves
1/2 cup sugar

MEATBALLS
1 pound lean ground beef
2 eggs
3/4 cup dry bread crumbs

Hot cooked spaghetti

In a 2 quart saucepan, brown 1/2 pound ground beef with onion & garlic. *I usually used minced garlic instead of the powder, and dried onions work just fine as well. Drain
Stir in tomato sauce, tomato paste and water. Add basil and sugar; bring to a slow boil, stirring occasionally. *I added a bunch of shredded Zuchinni (from freezer), chopped fresh carrots and used some chopped garden tomatoes (also from the freezer) instead of some of the tomato sauce. Add what you like.

In a medium bowl, combine 1 pound ground beef, eggs and bread crumbs. *Add more crumbs if necessary to make mixture of shaping consistency. Shape into meatballs. Drop into boiling sauce. Cook 7 minutes without stirring. Slowly stir sauce and meatballs. Cook on a slow boil, covered for 1 1/2 hours. Serve over desired spaghetti, cooked as directed on package.

I usually double the recipe and freeze whatever we don't eat.

Salsa Joes

Six 6-8 servings


9 lb ground beef
2 onions, chopped
3 cans tomato sauce
1/2 c brown sugar


Brown hamburger and onion. Mix in the rest of the ingredients. Bring to a boil, then reduce heat. Simmer 20-30 minutes. Cool and freeze in 6 portions. To use, heat on stove until warmed through. Serve over toasted hamburger buns with a slice of cheese. 

Mexi Beef Casserole

For one 6-8 serving

1 12-oz package egg noodles
1 lb ground beef
1/2 c onion, chopped
1 can corn, drained
1 can diced tomatoes
1 can black beans, drained & rinsed
1/2 c sliced black olives (optional)
1 c salsa
1 package taco seasoning mix
1 c shredded cheese

Boil water for noodles. Brown hamburger with onion. Mix corn, tomatoes, beans, olives, salsa and taco seasoning. Mix all together and cover with cheese. Put in 9x13 pan, bake at 350 for 30-45 minutes

For six 6-8 servings

6 12-oz packages egg noodles
6 lb ground beef
2 onions, chopped
1 #10 can corn, drained
1 #10 can diced tomatoes
5 cans black beans, drained & rinsed
3 cans olives, sliced (optional)
1 - 66oz jar of salsa (Kirkland brand is that size)
1/2 c taco seasoning
6 c shredded cheese

Start cooking noodles, 1 package at a time. Brown hamburger & onion. Mix everything else together in a big bowl. Keep boiling noodles and putting in pans, 1 bag per pan, adding the bean/corn mixture and covering with cheese. Cover with foil, freeze for 1-2 months. When it's time to cook it, thaw it completely (take out the night before) and bake at 350 for 30-45 minutes.

Bean with Bacon Soup

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Directions

1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
4. Stir in the tomatoes with their juice. Serve.

Sweet and Sour Meatballs

Combine well for meatballs:
1 lb lean ground beef
1/2 cup rolled oats
1 egg, slightly beaten
1/3 cup onion, finely chopped
3/4 tsp salt
dash of pepper
1 tsp Worcestershire sauce
---------
Sauce - combine in saucepan, heat until sugar is dissolved:
1 cup brown sugar
1/2 cup vinegar
2 tsp prepared mustard
1/2 cup BBQ sauce
1 small can pineapple tidbits (optional)

Directions:
Form meat mixture into 1 inch balls. Place in casserole dish, single layer. Pour sauce evenly over meatballs and bake at 350 for 30 minutes. Serve over rice.

Chalupa

Ingredients:
3 lbs pork roast
1 lb pinto beans
2 garlic cloves, chopped
2 T chili powder
1 T ground cumin
1 T dried oregano
1 four oz can diced green chiles
1 T salt

Directions:
Place all ingredients in a large pot, kettle or crock pot and cover with water. Simmer over low heat, adding water if needed. After six hours, remove bones and break up roast. Continue cooking with lid off until thick. Serve on tostada shells with chopped lettuce, onion, tomatoes, avocado and cheese. Or roll up generous amount in a large warm flour tortilla for a burrito. Freezes great.

Baked Spaghetti

Ingredients:
8 oz (dry) spaghetti, cooked and drained
1 lb hamburger or bulk mild Italian sausage
1 large onion, chopped
1 green bell pepper, chopped
1 zucchini, coarsely chopped (optional)
2 stalks celery, coarsely chopped
1 14.5 can stewed tomatoes, do not drain
16 oz ketchup
3 T brown sugar (optional)
1 cup mozzarella cheese, shredded

Directions:
Brown hamburger with onion, bell pepper, zucchini and celery. Salt and pepper to taste. Add stewed tomatoes (I chop mine up before adding), ketchup, spaghetti and sugar, combine well. Pour into 13x9 inch baking pan. Top with mozzarella cheese. Bake at 400 degrees for 30 minutes.

Cafe Rio Pork

12 servings


6 lbs pork 
1 can coke 
2 cups brown sugar (I used 1 1/2, I like it not quite so sweet) 
16 oz salsa


Put the pork in a crock pot, and fill 1/2 way up the meat with water. Cook for 5 hours on high.


Then cut the pork and drain off the water, mix the sauce and pour on drained meat. Cook for another 3 hours on high. Shred the meat, mix with sauce, and keep warm until ready to serve. 


I quadrupled the recipe and cooked it in a turkey roaster all day, then cooled it and put it in gallon-sized Ziploc bags and froze it flat.


It is delicious served with:


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1/2 - 1 jalapeno (remove the seeds!)
Mix all ingredients together in the blender.


PICO DE GALLO
4 fresh tomatoes, chopped
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1/2 t pepper

Serve in the following order:
tortillas (fresh tortillas are the best)
cheese
shredded pork
black beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
sour cream
fresh cilantro
fresh lime slice
tomatillo dressing


Here's where I got the accessory recipes...

hello trial post

Let's see if this works...