world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

balsamic grilled zucchini

Ingredients

• Servings: 4
• 2 zucchinis, quartered lengthwise
• 2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1 pinch salt
• 2 tablespoons balsamic vinegar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat grill for medium-low heat and lightly oil the grate.
• brush zucchini with olive oil. sprinkle garlic powder, italian seasoning, and salt over zucchini.
• cook on preheated grill until beginning to brown, 3-4 minutes per side. brush balsamic vinegar over the zucchini and continue cooking 1 minute more. serve immediately.

breaded brussels sprouts

Ingredients

• Servings: 8
• 1 1/2 pounds brussels sprouts
• 1 teaspoon salt
• 4 tablespoons butter, melted
• 4 tablespoons grated parmesan cheese
• 4 tablespoons dried bread crumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoning salt

Recipe

Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 37 mins


• wash and trim brussels sprouts. cut an "x" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• in a medium-size pot, cover brussels sprouts with water; add 1 teaspoon salt and bring to boil. cover and simmer for 6 minutes or until tender; drain. be careful not to overcook sprouts.
• place sprouts in a small casserole dish. sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. serve hot.

mexican turkey corn bread casserole

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 pound ground turkey
• 1/4 cup fat-free chicken broth
• 1 tablespoon taco seasoning mix
• 2 ounces orzo pasta
• 1 (8 ounce) jar salsa, or to taste
• 1 (8.5 ounce) package dry corn muffin mix
• 1 (8.25 ounce) can cream-style corn
• 1 tablespoon milk
• 1 cup shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. drain excess fat. stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• stir muffin mix, creamed corn, and milk together in a bowl. spread corn mixture over turkey mixture.
• bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. spread mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

family favorite slow cooker turkey chili

Ingredients

• Servings: 6
• 1 pound ground turkey
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 (14.5 ounce) cans red kidney beans, undrained
• 1 (16 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 20 mins


• heat a large skillet over medium-high heat. cook and stir turkey, onion, bell pepper, and garlic together in the hot skillet until the turkey is completely browned, 5 to 7 minutes; transfer to the crock of a slow cooker.
• stir kidney beans, diced tomatoes, tomato sauce, chili powder, basil, salt, and black pepper into the turkey mixture.
• cook on low for 4 hours.

Creamy Dill Dip

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon dried dill weed
• 1 tablespoon dried minced onion, rehydrated
• 1 teaspoon beau monde ™ seasoning

Recipe

• in small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and beau monde seasoning. blend well. cover ,and refrigerate overnight before serving.

Zucchini And Cheese

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 large zucchini, chopped
• 1 large white onion, chopped
• 4 tomatoes, chopped
• 1 large green bell pepper, chopped
• dried italian seasoning to taste
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• melt the butter in a skillet over medium heat. stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• in the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. season with italian seasoning, and top with cheese.
• bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

Tater Tots® Casserole

Ingredients

• Servings: 1
• cooking spray
• 1 (32 ounce) package frozen bite-size potato nuggets (such as tater tots®), divided
• 1 pound ground beef
• 1 cup chopped onion
• 2 teaspoons worcestershire sauce
• 2 teaspoons montreal-style steak seasoning (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated cheddar cheese
• 1 teaspoon worcestershire sauce
• 1 cup grated cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a 13x9-inch casserole dish with cooking spray.
• spread 20 potato nuggets in the casserole dish.
• bake in preheated oven until warmed through, about 10 minutes.
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. season beef mixture with 2 teaspoons worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• stir cream of mushroom soup, milk, 1/2 cup cheddar cheese, and 1 teaspoon worcestershire sauce together in a bowl.
• smash the warmed potato nuggets in the casserole dish to cover the bottom completely. spread ground beef mixture over the mashed potato nuggets. pour soup mixture evenly over the beef layer. top with remaining potato nuggets and sprinkle 1 cup cheddar cheese evenly over the nuggets.
• bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

baked turkey tetrazzini

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 (8 ounce) package white mushrooms, sliced
• 1 onion, chopped
• 2 stalks celery, thinly sliced
• 3 tablespoons all-purpose flour
• 3 1/2 cups milk
• 1/2 (8 ounce) package cream cheese
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 3 cups cubed leftover cooked turkey
• 1 cup peas
• 1/2 (8 ounce) package egg noodles, or more to taste
• 1/2 cup grated parmesan cheese
• 1/2 cup bread crumbs
• 3 tablespoons melted butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. sprinkle flour over mushroom mixture and stir to coat.
• mix milk, cream cheese, worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. add turkey and peas to sauce.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain and mix noodles into turkey mixture; pour into the prepared baking dish.
• combine parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
• bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

Ground Turkey Tacos

Ingredients

• Servings: 8
• tacos:
• 1 tablespoon vegetable oil
• 1 pound lean (at least 93%) ground turkey
• 1 (1 ounce) package old el paso® taco seasoning mix
• 2/3 cup water
• 1 (4.6 ounce) package old el paso® taco shells
• toppings:
• 2 medium avocados, pitted, peeled and sliced
• 1 cup sliced pineapple (fresh or canned)

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• in 10-inch skillet, heat oil over medium-high heat. cook turkey in oil until no longer pink; drain.
• stir in taco seasoning mix and water. reduce heat; simmer uncovered 5 to 10 minutes or until thickened.
• spoon filling into taco shells. add toppings.

Easy Mexican Rice

Ingredients

• Servings: 4
• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1 (1 ounce) package taco seasoning mix
• 1 (15.25 ounce) can kidney beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• salt and pepper to taste
• 1/2 cup shredded lettuce

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a saucepan bring 3 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 45 minutes. remove from heat and let stand for 15 minutes.
• stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
• cook over medium heat until heated through.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

The Soup With The Little Meatballs

Ingredients

• Servings: 8
• 1 egg
• 2 pounds ground beef
• 1 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 2 quarts chicken broth
• 2 cups grated parmesan cheese
• 1 pound acini di pepe pasta

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large bowl, combine 1 cup cheese, italian seasoning, egg and ground beef. mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
• in a large pot over medium high heat, combine the chicken broth and 2 cups cheese. bring this to a boil and reduce heat to medium. slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened.
• add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavors are well blended. season to taste and serve immediately.

Potato Pizza Casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• 5 cups peeled and thinly sliced potatoes
• 1 (3 ounce) package chopped pepperoni
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon italian seasoning
• 1/2 teaspoon brown sugar
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). cook the ground beef and onion in a large skillet over medium heat until evenly browned. drain off grease. season with salt, pepper, and garlic powder.
• spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. spread the ground beef and onion over the potatoes. place slices of pepperoni over the ground beef. in a saucepan over medium heat, combine the tomato soup, cheddar cheese soup, and milk. season with oregano, italian seasoning, and brown sugar. mix well, and cook until heated through. pour over the contents of the baking dish.
• cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

jay's spicy slow cooker turkey chili

Ingredients

• Servings: 8
• 2 pounds ground turkey
• 1 (1.25 ounce) package taco seasoning mix
• 1 yellow onion, chopped
• 1 (14.5 ounce) can crushed tomatoes, drained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chili powder
• 3 canned green chile peppers, sliced
• 1 tablespoon diced peppers from adobo sauce with chipotle peppers, or more to taste
• 2 teaspoons chile-garlic sauce (such as sriracha®)
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir taco seasoning into ground turkey until evenly coated.
• mix seasoned ground turkey, onion, crushed tomatoes, kidney beans, tomato soup, black beans, chili powder, green chile peppers, chipotle peppers from adobo sauce, chile-garlic sauce, black pepper, salt, basil, paprika, and cayenne pepper in a slow cooker.
• cook on low, 8 to 9 hours (or high about 4 hours).

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

andalusian gazpacho

Ingredients

• Servings: 10
• 1 cucumber, peeled and diced
• 1 green bell pepper, diced
• 5 green onions, chopped
• 2 cloves garlic, minced
• 3 tomatoes, diced
• 2 stalks celery, diced
• 2 1/2 cups navy beans, rinsed and drained
• 2 tablespoons olive oil
• 6 tablespoons red vinegar
• 1 (46 fluid ounce) can tomato juice
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/2 tablespoon minced fresh oregano
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs 30 mins


• in a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice season with cumin, parsley, basil, oregano and salt. adjust spices and seasonings to taste. chill in refrigerator at least 4 hours before serving cold.

roast beef and cheese roll ups

Ingredients

• Servings: 6
• 1 pint ricotta cheese
• 1 egg
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons italian-style seasoning
• 1 pound shredded mozzarella cheese, divided
• 1 (16 ounce) jar spaghetti sauce
• 1 pound deli sliced roast beef

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, italian-style seasoning and half the mozzarella cheese and mix well. place a spoonful of mixture a slice of roast beef and roll. repeat with remaining beef.
• spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. place the beef rolls in the baking dish seam side down. pour the remaining sauce over the beef rolls.
• bake covered at 375 degrees f (190 degrees c) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 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 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Style Baked Sweet Potato

Ingredients

• Servings: 4
• 1 1/2 teaspoons paprika
• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 large sweet potatoes
• 1 1/2 teaspoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
• slice the sweet potatoes in half lengthwise. brush each half with olive oil. rub the seasoning mix over the cut surface of each half. place sweet potatoes on a baking sheet, or in a shallow pan.
• bake in preheated oven until tender, or about 1 hour.

sweet and spicy sweet potatoes

Ingredients

• Servings: 4
• 2 large sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 2 teaspoons packed brown sugar
• 1 1/2 tablespoons paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon chili powder
• 1 pinch cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the sweet potato chunks into a large mixing bowl. drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. toss until the potatoes are evenly coated with the seasoning. spread a baking sheet.
• bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Tomato Bread Iii

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons italian seasoning
• 1 teaspoon dried thyme
• 3/4 teaspoon white sugar
• 1/2 cup shredded cheddar cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons milk
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 2 teaspoons minced garlic
• 1 (14.5 ounce) can stewed tomatoes, drained
• 1/3 cup sliced black olives

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
• in a large bowl, stir together flour, baking powder, salt, italian seasoning, thyme, sugar, cheddar and parmesan cheeses. in a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. combine liquid and dry mixtures. fold in chopped tomatoes and olives. pour batter into prepared pan.
• bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

slow cooker tropical chicken

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 4 sweet potatoes, peeled and cut into chunks
• 1 onion, chopped
• 1 (20 ounce) can pineapple chunks with juice
• 1/2 cup raisins
• 2 tablespoons jamaican jerk seasoning
• 1 tablespoon grated lime zest
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• place chicken, sweet potatoes, and onion into a slow cooker.
• in a bowl, stir together the pineapple chunks with juice, raisins, jerk seasoning, lime zest, worcestershire sauce, ginger, and cumin until well combined; pour the mixture over the chicken mixture in the cooker. sprinkle with thyme. cover the cooker, and set to low setting.
• cook until the chicken and vegetables are tender, about 6 hours.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 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 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

shredded brussels sprouts

Ingredients

• Servings: 8
• 1/2 pound sliced bacon
• 1/4 cup butter
• 2/3 cup pine nuts
• 2 pounds brussels sprouts, cored and shredded
• 3 green onions, minced
• 1/2 teaspoon seasoning salt
• pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place bacon in a large, deep skillet. cook over medium-high heat until crisp. drain, reserving 2 tablespoons grease, crumble and set aside.
• in the same skillet, melt butter in with reserved bacon grease over medium heat. add pine nuts, and cook, stirring until browned. add brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. stir in crumbled bacon just before serving.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Tomato Bread Iii

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons italian seasoning
• 1 teaspoon dried thyme
• 3/4 teaspoon white sugar
• 1/2 cup shredded cheddar cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons milk
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 2 teaspoons minced garlic
• 1 (14.5 ounce) can stewed tomatoes, drained
• 1/3 cup sliced black olives

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
• in a large bowl, stir together flour, baking powder, salt, italian seasoning, thyme, sugar, cheddar and parmesan cheeses. in a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. combine liquid and dry mixtures. fold in chopped tomatoes and olives. pour batter into prepared pan.
• bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Slow Cooker Bacon-ranch -can Turkey

Ingredients

• Servings: 8
• cooking spray
• 1/4 cup butter, softened
• 1 (1 ounce) packet ranch dressing mix, divided
• 1 whole bone-in turkey breast, rinsed and patted dry
• 6 slices thick-cut bacon
• 1 cup light-colored

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• spray the inside of a large slow cooker with cooking spray.
• stir butter and 1/2 the ranch dressing mix together in a bowl until completely combined.
• carefully loosen each side of the skin of the turkey breast and spread the butter-ranch mixture under the skin. transfer turkey, skin-side up, to the slow cooker.
• sprinkle remaining 1/2 ranch dressing mix over turkey breast. lay bacon strips evenly across turkey. pour around turkey breast.
• cook in the slow cooker set to high for 1 hour. reduce heat to low and cook until turkey is tender, 6 to 8 hours.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

world's best turkey chili

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1/2 white onion, diced
• 2 cloves clove garlic, minced
• 1 pound lean ground turkey
• 1 (1.25 ounce) package chili seasoning mix
• 1 (16 ounce) can chili beans in sauce
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can black beans, drained
• 1 cup water
• 1/2 cup diced tomatoes
• 1/2 tablespoon tomato paste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• heat oil in a skillet over medium heat. cook and stir onion and garlic in hot oil until soft and translucent, 5 to 10 minutes.
• heat a large pot over medium-high heat. cook and stir turkey and chili seasoning in hot pot until turkey is browned and crumbly, 5 to 10 minutes.
• stir onion-garlic mixture into turkey mixture. add chili beans, corn, black beans, water, diced tomatoes, and tomato paste; stir. bring to a simmer, reduce heat to low, and simmer until flavors blend, 1 hour.

grilled bacon-wrapped corn on the cob

Ingredients

• Servings: 10
• 10 ears corn, husked and cleaned
• seasoning to taste
• salt and black pepper to taste
• 1 (1 pound) package sliced bacon
• 10 12x8-inch sheets aluminum foil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat an outdoor grill for high heat.
• sprinkle each ear of corn with seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (a big ear might need 3 pieces of bacon.) wrap the ears in aluminum foil, twisting the ends tightly to seal.
• place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. turn the heat to low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

afghan tomato soup (aush goshti)

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 pound ground beef
• 1 (6 ounce) can tomato paste
• 1 (32 ounce) can tomato juice
• 5 cups water
• 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
• 1 (16 ounce) package uncooked fettuccine
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon chili paste, or to taste
• 2 teaspoons fresh lemon juice, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• melt butter in a large pot over medium heat. cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. stir in the tomato paste, tomato juice, water, and garbanzo beans. season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. bring to a boil, then reduce heat to low. simmer uncovered 30 minutes.
• increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. adjust seasonings adding more chile paste, salt, or lemon juice as desired. if soup seems too thick, thin with a little water.

old fashioned onion rings

Ingredients

• Servings: 3
• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 18 mins


• heat the oil in a deep-fryer to 365 degrees f (185 degrees c).
• separate the onion slices into rings, and set aside. in a small bowl, stir together the flour, baking powder and salt.
• dip the onion slices into the flour mixture until they are all coated; set aside. whisk the egg and milk into the flour mixture using a fork. dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. the wire rack may be placed over a sheet of aluminum foil for easier clean up. spread the bread crumbs out on a plate or shallow dish. place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. give it a hard tap as you remove it from the crumbs. the coating should cling very well. repeat with remaining rings.
• deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. remove to paper towels to drain. season with seasoning salt, and serve.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Schnitzel With A Twist

Ingredients

• Servings: 4
• 4 lamb chops
• 1 sleeve buttery crackers (such as keebler club® crackers), crushed
• 1/2 teaspoon greek seasoning (such as cavender's®)
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup butter
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/2-inch.
• combine crackers, greek seasoning, and pepper in a large mixing bowl. place the flour in a shallow bowl. dredge the lamb chops in the flour, then dip them into the egg. toss the lamb chops one at a time in the cracker mixture to coat.
• melt the butter in a large skillet over medium heat. fry the lamb chops in the butter until golden brown, reducing heat to medium-low if the lamb browns too quickly, 10 to 15 minutes. flip the lamb chops, continue cooking until the lamb is no longer pink in the center, 10 to 15 more minutes. serve with lemon wedges.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.