Cooking - for a new lifestyle (Our Test Kitchen)

Ingredients: 2 cups (8 ounces) uncooked elbow macaroni 2 pounds ground beef 1 large onion, chopped 2 garlic cloves, minced 1 can (28 oz) diced tomatoes, undrained 1 can (19 oz) kidney beans, rinsed and drained 1 can tomato paste 1 can (4 ounces) chopped green chiles, drained 1-1/2 teaspoons salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 2 cups shredded Monterey Jack cheese 2 jalapeno peppers, seeded and chopped optional *I used  a green pepper Directions: Cook macaroni according to package directions.  In a large saucepan,  Cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in next 8 ingredients.  Bring to a boil.  Reduce heat and simmer, uncovered,  for 10 minutes.  Stir pasta into beef mixture. Preheat oven to 375°.  Transfer macaroni mixture  to 2 greased 2-qt. baking dishes.  Top with cheese and jal...

Ingredients 1 pound bulk pork sausage 1 celery rib, chopped 1 medium carrot, shredded 1/2 medium onion, chopped 1 can (15 ounces) pumpkin or squash 1 container whipping cream 1/2 cup dry white wine 1/4 teaspoon each ground ginger, cinnamon and nutmeg 1/8 teaspoon cayenne pepper 20 wonton wrappers Or 1 package of fresh lasagna sheets 2 Bag shredded cheese Directions: In a large skillet,  cook sausage, celery,  Carrot and onion over medium heat  until sausage is no longer pink  and vegetables are tender, 10-12 minutes,  breaking up sausage into crumbles; drain. Now in a large saucepan,  Combine pumpkin, cream,  wine and spices.  Heat through (do not allow to boil). Preheat oven to 350°.  Spread 1 cup pumpkin sauce  into a greased 13x9-in. baking dish.  Place 2 tablespoons sausage filling  In center of a wonton wrapper.  ***Cover remaining wrappers with a damp paper towel until ready to use. Note: I could not find...

Ingredients: 1 small zucchini, thinly sliced 1 small yellow summer squash, thinly sliced 1/2 pound sliced fresh mushrooms 1 small onion, halved and sliced thinly 1/2 RED pepper sliced thinly 1 medium carrot, julienned 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon canola oil 1 cup sour cream 1 cup salsa 2 cups shredded cheddar cheese Directions In a large cast-iron or other heavy skillet,  saute the vegetables with salt and pepper  In oil until crisp-tender, 5-7 minutes.  Using a slotted spoon,  Place veggies on burger Mix: Sour cream and salsa And Fold in cheese. Bbq (or fry) enough burgers for dinner Place on bun or tortilla, Add some of the cheese mixture. Serve open faced or closed. "Bon appetit!" Notes: I changed it to red pepper As it would "look" prettier. This is a GREAT recipe to use  Those thinner burgers. We used good Ones and this was super filling. Leftover veggies and cheese Can be put on nacho chips For a quick plate of n...

Ingredients: 12 corn tortillas (6 inches), warmed Cooking spray 2 cups shredded rotisserie chicken 1 can (16 ounces) refried beans 1 cup shredded reduced-fat Mexican cheese blend 1 container 5 layer dip Directions: Preheat oven to 425°.  Press warm tortillas  Into 12 muffin cups coated with cooking spray,  pleating sides as needed.  Spritz tortillas with additional cooking spray. Or Turn a muffin tray upside down and Fold each tortilla in half Standing them between the cups. Sprinkle cheese in bottom Bake until melted, 5-7 minutes.  Layer each tortilla with beans,  chicken mixture  And 5 layer dip. Top with ranch dressing Or extra hot sauce. Bake again if desired. Serve with rice. "Bon àppetit!"

A great recipe to "Clean out"  The veggie's in the fridge. Growing up and even now, My mom is kinda famous For this yummy meatball. In a crockpot: 1\2 can tomato juice Chopped Celery Sliced Onions Diced Peppers Diced tomatoes Minced garlic You can also add: Torn Spinach Mushrooms Diced zuchinni .... Really  Any veggies that are left in the crisper. Sprinkle with: Pepper Salt Red pepper flakes to taste Stir well Add pre made meatballs - count on 2 or 3 per person. Turn on high heat And bring to a boil Covered. Stir Then reduce heat And half remove lid For steam to escape. Evaluate if the meatballs need Some more tomato juice. The mixture should be juicy  But not all liquid. Allow to simmer for an hour Then reduce heat to low. As you can see in the photo You can also speed up this recipe By doing it on the stove. At parties The meatballs are served as a  Buffet item or appetizer. If using for a main course, The sauce is fabulous on egg noodles Or spaghetti....

This recipe originally was made with homemade crust but I took a shortcut. Pizza dough recipe at bottom. I Pillsbury pizza crust Spread on a greased pan. In a pan cook: 1 pound sausage 3 cups fresh spinach 1 teaspoon Italian seasoning 1 teaspoon minced garlic Drain if necessary and set aside Now mix together: 1/4 cup olive oil 2 teaspoons salt 1 teaspoon dried basil 1/2 teaspoon pepper 1/4 cup shredded Parmesan cheese Spread over crust. Now start making your pizza. 1 can (15 ounces) pizza sauce 4 cups shredded mozzarella cheese 1 pound pork sausage, cooked and drained 1 medium onion, chopped 1/2 pound sliced mushrooms 1/2 chopped yellow pepper 3 tablespoons minced fresh basil, optional Bake 20 minutes  or until crust is golden brown.  Sprinkle with fresh basil if desired.  Cut into squares. "Bon appetit!" **************************** Directions for crust from scratch: 3 to 4 cups all-purpose flour, divided 1 package (1/4 ounce) quick-rise yeast 1 teaspoon suga...

Ingredients: 1 can cream-style corn 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1 teaspoon paprika 1-1/2 cups crushed corn bread 4 boneless pork loin chops (6 ounces each) 1 tablespoon brown sugar 1 tablespoon spicy brown mustard Directions In a large bowl, combine the corn,  onion, celery and paprika.  Stir in stuffing.  Transfer to a greased 11x7-in. baking dish. Arrange pork chops over stuffing.  Combine brown sugar and mustard Then spread over chops.  Bake, uncovered, at 400°  for 35-40 minutes. Serve with large cubed fried potatoes And carrots. "Bon appetit!"