Ground Beef & Pasta Casserole

Ingredients:
1 lb ground beef
3 cups dry mini penne or medium sized pasta
1/2 tsp salt
1 medium onion diced
1 cup celery chopped
1 clove garlic minced
2 tsp sugar
1 can diced tomatoes with juice
1 15oz can tomato sauce
Monterrey Jack Cheese

Preparation:
Preheat oven to 350°. Spray an 11x7 baking dish with cooking spray.

Cook noodles according to package. Brown hamburger meat with onion and celery. When hamburger is almost done, add garlic and salt and cook another 2-3 minutes. Then add tomatoes, tomato sauce, sugar, and cooked & drained noodles. Mix together then spoon into prepared baking dish. Cover with foil and bake on 350 for 30 minutes, then remove from oven sprinkle cheese over top and bake another 5 minutes uncovered.

Mmmmmmmmm tasty!!!

Tasty Chicken

Ingredients:
4 boneless, skinless chicken breasts
1/3 cup tomato juice (I used tomato sauce)
1/2 tsp garlic powder
1/2 tsp oregano

Pre-heat oven to 350°--place aluminum foil in bottom of baking dish
Pound chicken out flat
Dip chicken into tomato juice/sauce, then place in baking dish
sprinkle garlic powder and oregano mix onto chicken

Bake uncovered 45 minutes.

Tater Tot Casserole

Ingredients:
1 Pound Lean Hamburger Meat
1 Can cream of mushroom soup
1 can corn
1 can green beans
velvetta cheese
tator tots

Preparation:

Preheat oven to 350°
Cook hamburger meat in skillet until brown; drain
Take small square baking dish and place drained hamburger in first, then pour drained corn and drained green beans in. Take cream of mushroom and spread across whole dish, then take a cheese sliceer and slice out squares of velvetta and cover the whole dish. Top with tater tots. Bake for 30-35 minutes.

Traditionally, this dish is done with the meat raw, but it takes about an hour and a half for the meat to get all the way done, even with the smaller dish, so I have switched to cooking the meat first, draining and then baking. This also reduces the amount of grease in the pan because you can drain off what you have already cooked.

Alternatives:
I have used cream of mushroom with roasted garlic, at first I thought it was weird and gross, but it was actually really good.
Also, if you do not have velvetta on hand, you can substitute cheeses. I have used plain old american cheese, that you would put on a sandwich and shredded cheddar cheese. The velvetta cooks better, but the other cheeses still taste good!!!

Enjoy!!!

Banana Nut Muffins

Ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

Preheat oven to 400°. Grease a 12 cup muffin pan. Sift flour, sugar, baking powder, and salt into a medium bowl; make a well in center.
Mix milk, egg, oil, banana, and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not over mix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes our clean or until muffins are golden brown, about 15 minutes.

Tips:
To ensure round muffin tops, grease ONLY the bottom and halfway up the sides of each muffin cup.
Also, if you do not have a sifter, combine the ingredients that need sifting and take two forks and lightly run through the mixture a few times.
This muffin recipe can substitute blueberries or raisins if you don't want to use bananas.

Pinto Beans

Ingredients:
2 cups dry pinto beans
8 cups water
1 lb ham
salt & pepper

You want to rinse the beans and soak them for at least 6 hours, then rinse again.
Combine the water, beans, ham, salt & pepper and bring to a boil. Then turn down and simmer for 2 1/2 to 3 hours.

Serve with cornbread and onion. Serves 6-8.

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