1 pound ground beef

1 teaspoon vegetable oil, or as needed

1 onion, diced

2 cloves garlic, chopped

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel) drained

1 cup salsa, drained

1 (7 ounce) can Mexican-style corn, drained

1 cup sour cream

3 cups shredded Cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9×13-inch casserole dish.

Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.

Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.

Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

1 pound lean ground turkey

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon chili powder 1/8 tsp if you don’t like it too spicy

1/4 teaspoon red pepper flakes

1/8 teaspoon coriander

1 15 ounce can organic black beans rinsed thoroughly and drained

1 15 ounce can organic pinto beans rinsed thoroughly and drained

4-5 plum tomatoes chopped and seeds removed

1 teaspoon chopped chili peppers add more or like to your taste

1/2 cup frozen corn

1/4 cup reduced fat Mexican blend cheese

1/4 cup chopped fresh cilantro for topping optional

Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.

Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilies, corn and mix it all together in sauce pan.

Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat Mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.

For my kids, I crumble whole grain tortillas on top.

I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

1 sweet potato

1/2 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

2 skinless, boneless chicken breast halves

2 tablespoons barbecue sauce

1 cup cranberries (I used frozen)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.

Arrange the onion, apple, and carrots into the bottom of the prepared baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Peel the sweet potato and cut into large chunks; scatter into the baking dish.

Sprinkle the cranberries over the dish.

Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes.

Allow to cool 5 minutes before serving.

1 package (8 ounces) egg noodles

2 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

1 jar (2 ounces) sliced pimientos, drained

2 tablespoons chopped jalapeno pepper

1-1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 cups shredded cheddar cheese

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

For the meatballs

1 lb. ground beef

2 cloves garlic, minced

1 large egg

1/3 c. bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil


For the casserole

Cooking spray

1 baguette, sliced 3/4-” thick

1/4 c. (1/2 stick) unsalted butter, melted

2 cloves garlic, minced

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

2 c. freshly shredded mozzarella, divided

3 c. marinara sauce

Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.

In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate.

Grease a 9″-x-13″ baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.

Bake until cheese is melty, 12 to 15 minutes.

Garnish with parsley before serving.

1 tbsp. extra-virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

kosher salt

Freshly ground black pepper

4 c. cauliflower rice

1 tbsp. tomato paste

2 c. shredded rotisserie chicken

1 c. canned black beans, rinsed and drained

1 c. frozen corn, defrosted

1 c. chopped cherry tomatoes

2 jalapeños, thinly sliced

1/4 c. freshly chopped cilantro

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

Lime wedges, for serving

In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.

Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.

Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.

Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.

Serve immediately with lime wedges.

3/4 cup butter or margarine

1-1/4 cups sugar

3 eggs

1 can (20 ounces) crushed pineapple, well drained

1-1/2 teaspoons lemon juice

4 cups firmly packed cubed white bread (crusts removed)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.

16 oz wide egg noodles, cooked according to package directions

1 head of green cabbage, shredded and lightly steamed, 5 min

1 onion, sliced

2-3 T butter or margarine

8 oz chicken stock

8- 10 oz sour cream

1 T parsley

6-8 slices of bacon, cooked and crumbled

Salt and Pepper

In a large skillet, sauté onion in butter or margarine, add cabbage and stock.  Add noodles and combine well.  Add sour cream, parsley and salt and pepper.

Top with bacon crumbles to serve

2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed

1 lb Johnsonville Fresh Italian Mild Ground Sausage

1/2  one large yellow onion, finely chopped

1  green bell pepper, finely chopped

1  red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon  table salt

1 teaspoon minced fresh parsley

2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed

1 lb Johnsonville Fresh Italian Mild Ground Sausage

1/2  one large yellow onion, finely chopped

1  green bell pepper, finely chopped

1  red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon  table salt

1 teaspoon minced fresh parsley

Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.

Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.