[NativeMommyof2]

Easy meals to create in one dish. Get out of the kitchen fast with these *Enjoy*

Beef and Broccoli
Prep: 10 min Cook: 15 min

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package Brown Gravy Mix
1 cup water
1/4 teaspoon Cracked Black Pepper

1. In a large skillet, heat oil over medium-high heat. Add
beef strips; sauté 3-4 minutes; add in broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef
mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes
or until broccoli is tender.

Makes 4 (1 cup) servings



Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounce) Tomato Soup
1 cup Chunky Salsa or Picante Sauce
1/2 cup water
6 Flour Tortillas (8 inch) or 8 corn tortillas (6 inch)
cut into 1 inch pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat.

Add soup, salsa, water, tortillas and half the cheese. Spoon
into 2-quart shallow baking dish. Cover.

Bake at 400 F for 30 minutes or until hot. Sprinkle with
remaining cheese.

Makes 4 servings



Beefy Noodles Casserole

1/2 pound lean ground beef, crumbled
1 onion, chopped
1 (15-ounce) can chili no beans
1 (10-ounce) can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided


Heat oven to 350°F. In large skillet, cook ground beef and onion
until beef is browned; drain. Stir in chili, tomatoes, and mustard.
Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1½-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly.

Makes 6 servings

 

[NativeMommyof2]

Beef Chimichangas

1 lb. ground beef
1 pkg. (8) Burrito Dinner Kit (flour tortillas, burrito
seasoning mix), tortillas warmed
1 3/4 cups water
1 cup (4 oz.) shredded cheddar cheese
Vegetable oil
Salsa Prima- Homestyle Mild or Medium
Green Chile Guacamole (optional)


BROWN beef; drain. Stir in burrito seasoning mix and water.
Bring to a boil. Reduce heat to low; cook, stirring constantly,
for 5 to 6 minutes or until mixture is thickened. Place beef
mixture evenly on each tortilla; sprinkle with cheese. Fold
into burritos; secure ends with wooden picks.

ADD vegetable oil to 1-inch depth in medium skillet; heat over
high heat for 3 to 4 minutes.

PLACE 1 or 2 burritos in vegetable oil; fry, turning frequently,
for 1 to 2 minutes or until golden brown. Remove with slotted
spoon; drain. Repeat with remaining burritos. Remove wooden
picks. Serve with salsa and guacamole.

Makes 8 servings

 

[NativeMommyof2]

Chicken Puff Bravo

3/4 pound Velveeta Mexican Pasteurized Process Cheese
Spread with Jalapeno Pepper, cubed
1/2 cup sour cream
1/4 teaspoon garlic salt
2 eggs, separated
2 10-ounce packages frozen chopped spinach, thawed, well drained
3 cups chopped cooked chicken
1/4 cup chopped red or green pepper
1 4-ounce can sliced mushrooms, drained
2 8-ounce cans Refrigerated Quick Crescent Dinner Rolls

In 3-quart saucepan, combine Velveeta, sour cream and garlic
salt. Stir over low heat until Velveeta is melted. Remove from
heat. Beat egg yolks thoroughly. Reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture. Cool.
Beat egg whites until stiff peaks form. Fold into cheese mixture.
Add remaining ingredients except dough. Mix lightly.

Unroll one can dough. Press onto bottom and sides of greased
12-inch oven-proof skillet, pressing perforations together to
seal. Spread spinach mixture over dough.

Unroll second can of dough. Separate into eight triangles.
Loosely twist each triangle at pointed end. Arrange dough
triangles on spinach mixture, pointed ends towards center.
Seal outer edges to crust. Brush dough with reserved egg yolk.
Bake at 375 F 35 to 40 minutes or until egg mixture is set.

Makes 8 servings

 

[NativeMommyof2]

Chile Relleno Casserole

1 1/2 cups (6 ounces) Fancy Shredded Monterey Jack
or ChefStyle Shredded Mild Cheddar Cheese, divided
1/2 cup (4-ounce can) Diced Green Chiles
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions



PREHEAT oven to 325° F.

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch
square baking dish. Top with chiles and remaining cheese. Place
flour in medium bowl. Gradually add milk, stirring until smooth.
Stir in eggs; pour mixture over cheese.

BAKE for 45 to 50 minutes or until knife inserted in center
comes out clean. Cool in pan for 10 minutes.

SERVE with salsa and desired toppings.

Makes 8 servings

 

[mommy2three]

wow!! those sound soooooo good!! thanks!

 

[Darlene]

Thanks for the recipes Alexandria!

 

[Michelle]

These sound great--and one dish? I can deal with that! LOL

Thanks!

 

[qponfanatic]

Thanks for posting all those yummy sounding recipes!!!!

 

[taylor97]

Thanks so much dd and I love Beef and Broccolli. She just started a diet about 2 weeks ago, but this doesn't look too fattening.

 

[pip]

Thanks for posting those!

 

[Jeanna]

These all sound great.
Thanks for posting them.
Jeanna