Laure's Yummy Lunch

A friend of mine sent this one to me and we all thought it was delicious.  Well..... except my oldest who has randomly decided he hates beans, rice, and tomatoes.  So many substitution possibilities with this!  I used some garbanzo beans I had in the freezer instead of the others, leftover sweet corn cut from the cob, and fresh tomatoes instead of canned, and added some shredded cheddar cheese.  My husband and I ate the leftovers with tortilla chips!

1/2 lb. Ground meat
1 can Pinto beans (rinsed and drained)
1 can Black beans (rinsed and drained)
1 can (14.5oz) Mexican style stewed tomatoes
2 Zucchini cut into chunks
1 cup Corn - fresh or frozen
1 cup Salsa
2 tsp Chili powder (i make my own with cumin, paprika and garlic powders)
3 cups Cooked rice

Brown meat and add into crockpot with all other ingredients.  Cook on low for at least 4 hours.  Serve on beds of lettuce or wrapped up in a soft taco shell with cheese and sourcream or by itself in a bowl with some salsa and ranch dressing.

Ham & Cheese Quesadillas

You could use any kind of meat and cheese you want in this!

I spread a very thin layer of ranch dressing on one tortilla shell, topped with layers of thinly sliced ham (like Carl Buddig style), and then covered it with shredded cheddar cheese.  Top with another tortilla and heat in a skillet over medium heat until slightly browned.  Flip and cook until second side is crisp.  Remove to a cutting board and slice with a pizza cutter.  Repeat until you have enough quesadillas to feed your family!

Enchanting Butterflies & Flowers

I'll admit I didn't take the time to make the carrots look like flowers.  But this was pretty good.

8 oz. (2 cups) small bow pasta
3 carrots, trimmed and peeled (I sliced up baby carrots)
1 T. oil or butter
4 oz. lean ham, slivered
1 can (14 1/2 oz.) chicken broth (I just make mine from bouillon)
1/2 cup grated parmesan cheese

Cook pasta according to package directions. Cut each carrot into 2 or 3 inch lengths (I think I'm just going to use baby carrots). With a small sharp knife, carefully carve out narrow, shallow "v" shapes, about 1/4 inch apart around the outside of each piece of carrot. Thinly slice each carrot. The "v" shape cutouts give the slices a petal-like appearance. Heat the oil in a large saucepan over medium heat. Add the carrots and cook until almost tender, about 2 minutes. Add the ham and cook 2 minutes longer. Add the chicken broth. Simmer for 10 minutes. Stir in the cheese and simmer 5 minutes longer, stirring occasionally. Stir in the pasta and serve. If desired, sprinkle in a little fresh parsley for leaves.

Stuffed Shells

This was a HUGE hit.  I even used low fat cottage cheese and there was more than enough flavor.

20 large shell noodles
1 lb. small curd cottage cheese
1 cup grated parmesan cheese
2 cups spaghetti sauce
2 cups mozzarella cheese

Heat oven to 350 degrees. Cook noodles as directed on package. Drain noodles and let them cool for 20 minutes until they are cool to the touch. In a bowl, combine the cottage cheese and parmesan. Spray a 13x9 inch baking dish. Pour a thin layer of sauce on the bottom of the dish and spread it out with a rubber spatula. With a teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. Cover with the rest of the sauce, spreading it with a spatula. Sprinkle the mozzarella evenly on top of the sauce. Bake for about 25 minutes, until the mozzarella is bubbly and brown. Cool for a few minutes before serving.

Chinese Meatballs with Sesame Rice

1 lb. ground pork or turkey

6 water chestnuts, minced (I got a can of them and minced about half)
2 scallions, trimmed and minced
2 T. soy sauce
1 tsp. sesame oil
1 T. oil
3 cups hot cooked rice
2 T. toasted sesame seeds
1 scallion, thinly sliced
In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil until well mixed. Shape into tiny meatballs, about 1 inch in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. Meanwhile, in a large bowl, combine the rice, sesame seeds, and scallions. Toss well to combine. Serve the meatballs beside or over rice.
* To toast sesame seeds: Place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds start to turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.