Taco Casserole

Ingredients:
Biscuit Mixture (Or can of refrigerator biscuits)
(2c. flour, 1 T. baking powder, 1 t. salt, 1 1/2 t. sugar, 1/4 c. oil, 1 c. milk)
1 lb ground beef
1 c. black beans
1 can tomato sauce (8 oz)
2 T. taco seasoning mix
2 c. cottage cheese or 1 c. sour cream
shredded cheddar cheese
crushed tortilla chips

Directions:
1. Brown beef and drain. Add beans, taco seasoning mix, and tomato sauce.
2. Distribute biscuit mix in the bottom of a 9x13" greased pan.
3. Layer the meat over the biscuit crust, then spread cottage cheese over the meat.
4. Layer cheddar cheese over the cottage cheese, then crushed tortilla chips over the cheddar cheese.
5. Bake at 425* for 20-25 min.
6. Serve with sour cream, lettuce, salsa, etc.

Baked Chicken Chimichangas

Ingredients:
4 c. shredded, boiled chicken (4 breasts)
1 c. shredded cheese
8 oz. pkg cream cheese
1 1/2 T. taco seasoning
8 flour tortillas
green onions, sour cream, salsa for garnish

Directions:
1. Stir together cream cheese, shredded cheese, and taco seasoning.
2. Divide among the flour tortillas - tuck in sides and roll up
3. Lay seam side down on a 9x13" baking dish and spray tops with cooking spray or oil
4. Bake at 350* for 15 min, turn over, and bake an additional 15 min.

Funeral Potatoes

LOW FAT VERSION

Ingredients:
2 bags of hashbrowns (32 oz each)
or fill 9x13 pan with potatoes, wash, petitely dice, and boil for 5-7 min (just until fork can go through)
1/2 c. chopped onion (cook in 1/4c. oil or butter)
1 1/2 c. sour cream
1 can cream of chicken or mushroom soup
1 c. cheese
1 t. salt
1/2 t. boullion
1/4 t. pepper and garlic
1 c. cornflakes (on top)

Directions:
1. Mix all ingredients except cornflakes
2. Spread onto a 9x13 casserole dish and top with cornflakes
3. Bake at 350* for 30-60 min

--BUTTER VERSION--

Ingredients:

1 T. butter

1 medium onion

2 lb hashbrowns (or boil potatoes for 10 min and shred)

1/2 c. butter, melted

2 cans cream of Chicken soup

2 c. sour cream

salt and pepper

2 c. grated cheese

3 c. cornflakes

2T. butter, melted

Directions:

1. Cook onions in butter in a skillet on medium heat

2. Stir in a large bowl with remaining ingredients, except cornflakes and butter

3. Toast the cornflakes and last butter for 1 min in skillet

4. Put in casserole dish with cornflakes on top and Bake at 350* for 40-45 min

(laurenslatest.com)

Grape Nut Apple Muffins

Ingredients:
1 c. grape nuts cereal
1 c. lowfat milk
1 1/2 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
1 egg
1/2 c. unsweetened applesauce
1/3 c. brown sugar
1 T. butter, melted
2 small apples, peeled an diced

Directions:
1. Preheat oven to 400*
2. Let grapenut cereal soak in milk for 2-3 minutes
3. Stir dry ingredients in a separate bowl.
4. Add wet ingredients to soaked grapenuts
5. Combine all ingredients and fill greased muffin tins 2/3 full
6. Bake for 20-25 min

Mulberry Muffins

Ingredients:
2 c. whole wheat flour
3/4 c. sugar
1 T. baking powder
1 t. salt
1 c. mulberries or more
1 c. whey or yogurt
1/3 c. oil
1 t. vanilla

Directions:
1. Preheat oven to 200*
2. Mix dry ingredients in a bowl. Add the mulberries
3. Mix wet ingredients in a separate bowl
4. Stir batter together and fill greased muffin cups 3/4 full
5. Bake muffins for 18-20 min or until toothpick comes out clean

Pumpkin Refried Beans

2 c. Pumpkin puree
2 c. Pinto beans, cooked
1 T. taco seasoning
1/4 t. salt

-Blend until smooth- serve on tacos

Au Jus Gravy from scratch

Serves 8
Ingredients:
1 1/2 T. flour
1 1/2 T. canola oil
2 c. water
2 t. beef bouillon
1/2 t. salt and pepper

Directions:
1. Mix flour and oil in a small saucepan on medium heat.
2. Slowly stir in remaining ingredients until thickens
3. Serve with French Dip Sandwiches
(Deli roast beef on open face buns with cheese- broil for 2 min)

Cottage Cheese Scrambled Eggs

Serves 8
Ingredients:
12 large eggs, beaten
2 c. cottage cheese
1/2 t. salt
1/4 t. pepper

Directions:
1. Mix all ingredients
2. Scramble on medium high heat in a greased pan until cooked through (about 15 min)

Chicken Salad Sandwich

Serves 8
2 large cans of chicken
1/4 c. mayo
1/4 c. yogurt
1/2 t. onion powder
1/2 t. salt
1/2 t. pepper
1/4 c. craisins or raisins
1/2 c. celery or green apples
6 T. chopped walnuts