Easy Taco Melts

Ingredients:

• 1 (1 ounce) package Old El Paso® taco seasoning mix
• 2/3 cup water
• 1 1/2 cups thick 'n Old El Paso® Thick 'n Chunky salsa
• 1 (16 1/3 ounce) can Pillsbury® Grands!® biscuits
• 1 cup shredded monterey jack cheese (4 oz) or 1 cup Mexican blend cheese (4 oz)
• 1 cup sour cream, if desired

Directions:

1. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
3. Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
4. Substitution/Expert Tips: If you're watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.

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Crock Pot Chili

 

Ingredients:
Seasoning Mix

• 4 tablespoons chili powder
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper

Chili

• 1 1/2 lbs ground beef
• 1 tablespoon minced onion
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans kidney beans

Directions:

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place. (You will only use 3 tsp in this recipe - save the rest for next time!).
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

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Savory Spiral Cut Ham

Ingredients:

• 1 tablespoon flour
• 1 (7 lb) spiral cut ham
• honey glaze mix (packet that came with the ham)
• 1 (14 ounce) can swansons chicken broth
• 1 tablespoon prepared yellow mustard
• 2 tablespoons orange juice concentrate

Directions:

1. You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
2. Heat the oven to 325°F.
3. Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
4. Do not remove remaining flour from the bag (I didn't anyway).
5. This prevents the bag from exploding in the oven while baking.
6. Place the bag in a large cake pan or a roasting pan.
7. Open the bag and put the ham in it, cut side down.
8. Set aside.
9. In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
10. Pour it over the ham.
11. With a tie that came with the bag, tightly seal the bag.
12. Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
13. Make sure the bag is completely inside the pan.
14. Do not allow any of it to hang over the sides of the pan.
15. Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
16. This prevents the bag from melting.
17. Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
18. Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
19. You could probably lower it to 175°F if you want to.
20. Spiral cut ham is precooked so it does not have to reach a certain temperature.
21. You are just warming it or making it hot for a hot meal.
22. When you are ready, remove the ham from the oven.
23. Allow it to cool enough to touch the bag
24. Remove the tie from the bag and slowly tear the bag open at the top of it.
25. Remove ham and place it on a large plate or a platter.
26. Allow to cool slightly before cutting it.
27. Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
28. Taste the juice from the ham.
29. If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.

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Grilled Steak

Ingredients:

• 2 tablespoons chopped fresh garlic (I use 6 large cloves)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard (can use 1 teaspoon)
• 2 tablespoons soy sauce
• 1/3 cup oil (can use olive oil or vegetable oil)
• 1/2 teaspoon fresh ground black pepper (or to taste)

Directions:

1. Mix all the marinade ingredients together in a bowl.
2. Pour over steaks.
3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
4. Remove the steaks from the fridge.
5. Bring the steaks down to almost room temperature before grilling.
6. Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.

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Meatloaf

Ingredients:

• 2 eggs
• 3/4 cup milk
• 1/2 cup fine dry breadcrumb
• 1/4 cup finely chopped onion
• 2 teaspoons parsley
• 1 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 teaspoon ground sage
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 1 1/2 lbs lean ground beef
• 1/4 cup catsup
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard or 1 teaspoon prepared mustard

Directions:

1. Combine eggs, milk, and Worcestershire.
2. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
3. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
4. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
5. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

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