Cinnamon Tortillas

Snack Time!

Tortillas, butter, cinnamon sugar.

Microwave or use toaster oven to heat tortilla and top with butter and cin-sugar!

Nacho Salad

Tortilla Chips

Ground Beef or Cubed Chicken (left over rottisery chicken works great...or any other left over chicken)

Cheese

Beans (black, pinto or refried)

Lettuce

Tomato

Jalapenos

Ranch

Green Sauce

Sour Cream

Salsa

(any other toppings you choose!)

Set oven to broil. Prep meat: brown beef and drain grease, add taco seasoning to taste or dice up left over chicken. (you can cook up chicken fresh of course but that takes more work).

On cookie sheet spread out one layer of chips. Top with choice of beans and meat. Add any other toppings you want heated (jalapenos for us!) Add cheese and layer it on! Put in oven until cheese is melted and chips will start to get golden and extra crispy.  Top with lettuce, tomatos, ranch, sour cream.... we eat this right off the pan with extra chips within reach :)

This is a go-to meal with us....quick, easy, cheap and delicious!

Kielbasa with Red Beans and Rice

 Cut Kielbasa into 1/4" disks then cut in half. Brown in 2 Tbsp evoo and 2 Tbsp butter. Add 2 boxes red beans and rice and cook as directed on the box. *remember you already added the evoo/butter so adjust accordingly - you may need to add just a little bit more if you feel like the meat drank it up*

We like using the full 14 oz of meat and 2 boxes of RB&R so we get left overs...if cooking for just one meal use half the meat and one box!

Bacon Asparagus Pasta

1 lb Asparagus cut into 2" pieces
1 lb Bacon
1 lb Penne Pasta
2 "baskets/cartons" grape tomatos (20 oz?)
salt/pepper
Parm Cheese
Hot Pepper Flakes
evoo


Fry Bacon in large pan and set aside. Strain bacon grease, set aside. Cook asparagus and tomatos until tender (tomatos will probably burst) in 1-2 tbsp EVOO with 1-2 tsp bacon grease (save on dishes, use the bacon frying pan).  While asparagus and tomatos are cooking cook pasta - save 1-2 cups pasta water.  Add drained pasta to pan with veggies, season with s/p.  Use pasta water as needed to keep noodles moist and not sticky. Great to add right before storing left overs.  Garnish (if desired) with parm and/or hot pepper flakes.  VERY YUMMY even without garnishing :)

Ham & Pea Alfredo (cheap, quick, easy, yummy)

1 pound wide egg noodles
4 cups diced ham
16 oz frozen peas
1 can cr, mushroom soup
1 jar classic alfredo sauce
garlic powder
salt/pepper
1/4 tsp nutmeg
1-2 cups reserved pasta water
evoo

Fry ham in oil, add thawed peas. Mix in soup & alfredo. Add drained noodles - season to taste.  Use the reserved pasta water to thin thin the sauce if needed then add to left overs so they don't get too thick and clumpy once refrigerated.

*we used some of the frozen left over ham from Christmas so it was really flavorful! Great way to use it up before restocking the freezer with Easter ham :)

Empenada's A La Graul

  Thin crust, meat stuffed, gravy covered. Yup, sooo good!

These are FANTASTIC in the freezer and make easy lunches for Mike. 

Filling Ingredients:
1 lb ground beef
1 cup(ish) cheese- I prefer cheddar for this
1/2 onion
Dash of salt&pepper
Optional:
1/2 bunch green onions
shredded carrots
french cut green beans

Dice onions and brown with beef. I like to add the green onions at this point too. I don't always add extra veggies, but I do like to serve the green beans on the side so I get them out now and drain the grease into the can. Add cheese at the end and take off heat. Let cool while you work on the crust.

Crust Ingredients:
3 cups flour
3/4 cup shortening
1/2 tsp salt
1 cup cold water

Add flour & shortening in bowl. Cut together with a fork until it looks like lumpy flour (small lumps), add salt. Then add water, and mix with fork. The trick to getting the crust thin and flaky is not to over-mix it. Once its all mixed together, divide in two (this will cut down how much you work the dough). Roll out on lightly floured surface, sprinkling flour on top of dough before rolling, and cut into circles. I usually use a small bowl, but since they were all in the dishwasher yesterday, I just used a big cup. Whatever size you want works. I divide the meat in half at this point to make sure its evenly distributed. Fill, pinch closed, and set on ungreased pan.

Bake at 375-400 for about 20 minutes.

Gravy: I use one can cream of chicken, 1 can cream of mushroom, and milk (to get thinner consistency). Season as desired, I like italian seasoning. Heat and add on top when serving.

Fruity Spinach Salad

4-6 cups Spinach (or dark green leafy mix)
1/3 cup raspberries
Kraft Raspberry Vinegarette Lite (to your taste)
2 Tablespoons pumpkin seeds
2 Tablespoons feta cheese

All of the amounts listed are completely to your taste. This is a very yummy and healthy salad!