Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas
Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.
When I use to think about cheesesteaks the two that came to mind where the ones you get in the mall, you know the staple mall food chain cheesesteak place that also has fresh cut french fries? Yeah, that place and then Steakums, which thinking back make me wonder what my palette was thinking when I ate those. MMM… school lunch. I found these thin steaks in the meat department and gave it a whirl. I recommend after making these a few times that you do in fact use the Thin Sliced Steaks.
Thin Sliced Steaks
Green Bell Pepper
Onion
Garlic
Mushrooms
Cheese (Provolone, Pepper Jack, and Mozzarella are good ones to use)
Salt & Pepper
Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.
In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.
This meal is great served easy with baked beans, veggies, and homemade fries.
This is three layers of heaven.
Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
Sauce
Mozzarella cheese
Parmesan cheese
Cheese mixture:
1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 eggs
1 tbsp. parsley flakes
Mix together well.
In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.
Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.
Base:
1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk
Mix all ingredients well until smooth.
Then add in order:
Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion
1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste
Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.
Preheat oven to 350 degrees.
My sister was in love with this dish growing up, I didn’t like it for several reasons but then again, I am the pickiest eater. Everyone else seems to love it too, so it must just be me being a brat. At least I admit it. ; )
3-4 chicken breast cooked and cut up
1-bag or fresh broccoli
Cook the broccoli about 1/2 way and then set aside
1 can of cream of broccoli or cream of chicken soup
In a large bowl mix chicken soup, 3/4 cup mayo, salt and pepper, and some lemon juice mix. Put in a dish and cover top with cheese.
Cook for 20 minutes and then add some bread crumbs and cook for ten more minutes.
This is a great cheese sauce to put over the top of broccoli or cauliflower .. my mother tried this trick with me and it didn’t work. Seems to on less brattier kids… and Dads LOVE it!
This makes a lot so I tend to cut it in half or even quarters. Quarter-half covers four veggie eaters and then some.
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 c. cheddar cheese
Whisk butter and flour over heat and mix well. Add remaining ingredients. Bring to a boil and reduce heat and simmer for five minutes, stir occasionally.
