Taco Bake with Corn and Green Beans

This recipe is courtesy of Kraft. Of course, they want you to use all of their own products but I always use what is on sale.

Taco Bake

Prep Time: 15 min
Total Time: 35 min
Makes: 6 servings

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Tuna Casserole and Cheese Muffins

I love tuna casserole! And I have perfected the cheese muffins, I think.

Cheese Muffins

1/4 cup oil
1 medium egg
1 cup milk
2 Tbsp. sugar
1 Tbsp. garlic salt
1 cup cheddar, grated
1/3 cup parmesan, grated
1 tablespoon baking powder (3 teaspoons)
2 cups flour

In a large bowl combine the oil, egg, milk, sugar, salt and garlic salt. Mix it very well with a fork or wire whisk. Add in the cheeses. Measure in the baking powder and flour. Mix again until the dry ingredients are just moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

Tangy Pork and Sweet Potatoes

This was pretty good. One kid thought it was great (middle child), the oldest thought it was okay, and the youngest only ate the bread. Oh well; you can't please them all.

I liked it all right but think it would be better with better BBQ sauce. I used a cheap-o kind this time.

TANGY PORK AND SWEET POTATOES

SERVES 4
1 1/2 pounds boneless pork, cut into 1-inch cubes
4 medium sweet potatoes, peeled and cubed
1 large onion, cut into wedges
2 cups hickory flavored barbecue sauce, divided use
1 1/2 teaspoons dried mustard
2 garlic cloves, minced

Place pork in a 3 1/2-quart slow cooker. Top with sweet potatoes and onion.

Combine 1 cup barbecue sauce, dried mustard and garlic in a cup; mix well and pour into slow cooker. Cover and cook on low for 6 1/2-7 hours, or until pork and potatoes are very tender.

When ready to serve, stir in another 1 cup barbecue sauce. Have a fresh green salad and some crusty bread on the side.

Chicken, Rice-a-Roni, and Green Beans

The chicken was easy. I seasoned the chicken with salt and pepper then browned it in 4 Tbsp. butter and 4 Tbsp. olive oil. Then I added 1/2 cup white wine (riesling) and a can of stewed tomatoes, chopped up. I then put the whole thing into a 350-degree oven for 45 minutes.

Nummy tummy, as my daughter says. She ate her dinner all up. I was so proud!

Sausage, Tomato, and Bean Stew

This was supposed to be white beans (cannellinis, to be exact), but one of the cans I needed got used in a different dinner last week. This stew is very filling and especially since I added orzo to the recipe.

Sausage, Tomato and White Bean Stew

Serves: 4
Prep time: 5 minutes
Cook time: 15 to 20 minutes

1 pound sweet Italian sausage, casings removed
1 onion, chopped
6 cups reduced-sodium chicken broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14 1/2-ounce) can basil-, garlic- and oregano-flavored diced tomatoes, drained
3/4 cup orzo, uncooked

In a stockpot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.

Add onion and saute until softened. Add broth, beans, tomatoes, and orzo and stir to combine. Cover and simmer for 10 to 15 minutes.