Muffin-Cup Cheddar Beef Pies
Ingredients:
2 loaves (1 pound each) frozen bread dough
2 pounds ground beef
1 can (8 ounces) mushroom stems and pieces, drained
1-1/4 cups shredded cheddar cheese
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper Spaghetti sauce, warmed
Directions:
Let dough stand at room temperature until softened, about 30 minutes. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 12-15 minutes; drain. Stir in mushrooms, cheese and seasonings.
Divide each loaf into 10 portions; roll each into a 4-inch circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with spaghetti sauce.
Freeze option: Freeze cooled beef pies in a freezer container. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.
Garlic Lemon Shrimp
Ingredients:
2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice
Directions:
In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turns pink. Stir in parsley. Serve with pasta.
Pepperoni Roll-Ups
Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt
Directions:
Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 inches apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
Hearty Skillet Supper
Ingredients:
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 cup chopped carrots
1 cup cubed peeled potatoes
1 cup water
1/2 cup uncooked long grain rice
2 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper
Directions:
In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink, drain. Stir in the carrots, potatoes, water and rice.
Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper
Simple Creamy Chicken Enchiladas
Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend
Directions:
Preheat oven to 350°. For sauce, mix first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
Spread 1/4 cup sauce into each of 2 greased 13×9-inch baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce
