Spaghetti Casserole

Spaghetti Casserole

1 lb. ground beef

1 small onion chopped

1/2 tbsp. Italian seasoning (or more to taste)

1 8 oz. can tomato sauce

1 small can tomato paste and one can of water

1/4 cup Parmesan cheese

8 oz. angel hair pasta 

2 tbsp. butter

8 oz. cream cheese-softened

8 oz. cottage cheese

1/4 cup sour cream

sliced green onions

1. Preheat oven to 350.  Brown ground beef and onion.  
2. Cook pasta according to package directions.  
3. Meanwhile drain beef and add Italian seasoning, tomato sauce, tomato paste and one can of water.  Stir and cook on med-low until bubbly. Stir in Parmesan cheese and set aside.  
4. Mix cream cheese, cottage cheese, sour cream and green onions.  
5. Drain pasta and toss with butter.  Place half of the pasta in a casserole dish.  
6. Put the cheese mixture on top then the other half of the noodles. Then top with beef mixture.  
7. Sprinkle with Parmesan cheese and bake for approximately 30 minutes.

Chicken Piccata

Ingredients:

2 Large lemons

1/4 cup flour

4 boneless, skinless, chicken breasts patted dry (I also like to slice in half if fatty and pound thin)

table salt & pepper

4 Tablespoons vegetable oil

1 1/2 teaspoon minced garlic

1 cup low sodium chicken broth

2 Tablespoons small capers, drained

3 Tablespoons unsalted butter, softened

2 Tablespoons fresh parsley leaves, minced

1. Set heatproof plate on middle rack in oven at 200*
2. Halve lemon and cut half  into 1/8" to 1/4" slices. Set aside. Juice remaining lemons to get 1/4 cup juice. Set aside
3. Sprinkle chicken with salt and pepper then dredge in flour
4. Heat heavy 12" skillet over medium-high until hot (about 2 min). Add 2 Tablespoons oil and swirl to coat
5. Saute' half the chicken without moving until browned on first side (about 2 to 2.5 minutes). Turn and cook second side until slightly browned (about 2 to 2.5 minutes). Remove from pan and put in oven. Repeat with other half of chicken 
6. Add garlic to empty skillet on medium heat and saute' until fragrant (about 30 seconds). Add stock and lemon slices. Increase heat to high and scrape bottom of pan with spoon to loosen browned bits. Simmer until liquid reduces 1/3 cup (about 4 minutes)
7. Add lemon juice and capers and simmer until sauce reduces 1/3 cup (about 1 minute). Remove from heat
8. Swirl in butter until it melts and thickens sauce. Swirl in parsley. Spoon over chicken and serve. 

~Use chicken that has been trimmed of fat and cut in half or pound thin

~If you don't want to put chicken in oven you can heat it back up in the sauce during the final stage to warm the meat

~Also works well with chicken cutlets making it almost appetizer style. 

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.

Slow Cooker Refried Beans

A variation of a recipe from 100 Days of Real Food. 

INGREDIENTS

• 1 onion, peeled and chopped
• 2 cups dry black beans, rinsed
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

I love mixing these up with about a pound of cheese and a cup of salsa for some been and cheese freezer burritos. So easy and very tasty!