Chicken and Cheese Lasagna Roll Ups

These were super easy to throw together and unbelievably yummy! Not to mention they just looked pretty when I put them on the table ;) Most definitely not the healthiest recipe, but you have to have some comfort food once in a while! I think I may do this again for a meatless meal.

*I plan on freezing this batch. When I'm ready to bake them I'll just pull it out in the morning to thaw and reheat in a 375 oven.

Chicken and Cheese Lasagna Roll Ups

2 C cooked chicken *I used half of a rotisserie chicken from Kroger*

1 C ricotta cheese

1/4 C grated parmesan cheese plus 2 T for sprinkling

1/4 C crumbled fetta cheese

1/4 C milk

2 T parsley

1/4 t Italian seasoning *optional*

1/8 t pepper

8 lasagna noodles, cooked and drained

2 C favorite spaghetti sauce

1 C frozen spinach, thawed and patted dry

1/2 C chopped mushrooms *I used crimini, they have great flavor*

In medium bowl combine chicken, cheeses, milk, pepper and Italian seasoning.  Spread 1/3-1/2 C mixture on each noodle and pat into a flat line down the middle of the noodle; roll up like a jelly roll. In a 9x13 baking dish spread 1 C spaghetti sauce until bottom is coated. Arrange lasagna noodles seam side down in the sauce in the pan. Top with remaining sauce down the middle of each roll. Sprinkle parmesan cheese and parsley on each one. Cover with foil and bake at 375 for 25-30 minutes.

*I found through trial and error the easiest way to do this is get your water to a rolling boil and drop your noodles in one at a time. I cooked mine for two minutes less than the recommended time. After they were done I laid out a sheet of aluminum foil and using tongs to transfer each noodle to the foil. I found that doing it this way helped avoid tearing the noodles. After they are laid out top with cheese mixture, roll up and place in pan and then throw away the foil and the mess! 

Quinoa and black bean tacos

I found this recipe for quinoa and black bean salad on my favorite food blog, Mel's kitchen cafe, but once I had it made it just wasn't very good as a salad like side dish. So I put it in a tortilla with tomatoes, avocados, sour cream and cheese. AmAzInG!!! The salad is slightly spicy and the avocados are so smooth and creamy, the flavors just blend perfectly. Mellie LOVED it and gobbled up three giant tacos. It was such a healthy meal I had no issue letting her have seconds and thirds. I'm so glad she likes quinoa since she's not a big meat eater. The first few times I made it no one really liked it then I came across some tips for making it taste better. You need to soak it for 15min-1 hour and then rinse it really well before cooking. Then instead of using the 2:1 water to quinoa ratio usually suggested drop it down to about 1.5:1 and cook it on a lower heat for about 20-25 minutes. It produces such a light and fluffy texture. SO good!!

Black Bean and Sweet Corn Quinoa Salad

INGREDIENTS:
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1  cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen/canned sweet white corn
2 (15-ounce) cans black beans, drained and rinsed

DIRECTIONS:
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa  and sauté for a minute or two. Cover with broth, stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20-25 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. 

Mozzarella-Baked Gnocchi

Mozzarella-Baked Gnocchi 

2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 15-ounce can tomato sauce
1 15-ounce can diced Italian-style tomatoes
1 tablespoon Italian seasoning
1/2 to 1 pound fresh mozzarella cheese, sliced (I use a full pound, because we like it really cheesy)

1. Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

2. Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

3. Stir in tomato sauce, diced tomatoes, and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

4. Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

5. Broil until cheese is melted and begins to blister. Serve.

Flank Steak Stir Fry

I found this recipe because I had some flank steak and no idea what to do with it. It just so happened that asparagus AND red peppers were on sale. It was providence! So so yummy! If you like asparagus you will LOVE this. Jared wished he had doubled the sauce, but he likes things extra saucy. I think it was fine as it was.

Flank Steak Stir Fry with Asparagus and Red Peppers

3 T vegetable oil

1 lb asparagus trimmed and cut into 2" pieces

1 lb flank steak sliced into long, thin strips

2 red bell peppers sliced into strips

2 t cornstarch dissolved into 3 T water

all purpose stir fry sauce

3 T soy sauce

1 t finely chopped, fresh ginger (i didn't have fresh so I used powdered)

1 sm clove garlic, minced or pressed

1 green onion, including green tops, chopped finely

1/2 t chili oil ( I used 1/2 t vegetable oil with a dash of cayenne pepper)

1. While chopping ingredients, bring a small saucepan of water to boil. Parboil the asparagus for two minutes, drain, rinse with cold water, drain again and set aside. If you are planning to serve this dish with rice start that now.

2.Prepare the all purpose stir fry sauce by combining ingredients in a small bowl and set aside.

3. Stir fry the asparagus in a wok (or thick bottomed pan with at least 2" sides that can take high heat) in 1 T of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from the pan and set aside.

4. Add another 1 T of oil to the pan and stir fry the beef strips, in two batches if necessary, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed rice

chicken and dumpling soup

Yet another recipe from Melanie at Mel's kitchen cafe. I swear over half of my weekly menu comes from her site!

Chicken and Vegetable Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)
*I did two chicken breasts, but after I shredded it it seemed like way too much, so I halved it. Next time I'll only do one.*

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas
*I double the veggies because I like them :)*


Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

Texas Pork Chops

4 6-oz center cut pork chops

1/2 tsp black pepper

1/2 c. brown sugar

3/4 c. ketchup

1 yellow onion, chopped

2 garlic cloves, minced

1 tsp chili powder

In a saucepan, mix together black pepper, brown sugar, ketchup, onion, garlic, and chili

powder. Simmer for 15 minutes or until thickened. Place pork chops on a grill over medium heat and spoon a tablespoon of sauce over each one. Grill until cooked through, adding remaining sauce throughout the process.

Summer Garden Vegetable Soup

I found this recipe yesterday and since I had all the veggies it called for sitting in my fridge just begging to be used I decided we'd give it a try. I truly love all the colors and textures and flavors in this soup. It was like a symphony in my mouth. Jared's not a huge fan of veggies, but even he liked this one. Definitely on the dinner rotation through fall!

Summer Garden Vegetable Soup

from www.melskitchencafe.com

3 med zucchini, chopped into bite sized pieces
4 med tomatoes, chopped into bite sized pieces
2 Tbs minced fresh parsley (I didn't have any on hand, so I didn't add this)
1 tsp dried basil (or 1 Tbs fresh)
2 Tbs butter
1 med onion, chopped
1/4 C flour
1 tsp salt
1/4 tsp pepper
3 C chicken broth
1 tsp lemon juice
1 (12 oz) can evaporated milk
1 1/2 C frozen or fresh corn kernels
1/4 C freshly grated Parmesan cheese

1. In a large pot, melt the butter over medium heat. Add zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes.
2. Add the flour, salt and pepper. Stir and cook for one minute.
3. Gradually add chicken broth, stirring constantly until fully incorporated. Add the lemon juice and mix well.
4. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it.
5. Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce heat to med-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in cheese just before serving.

Savory oven baked chicken

I originally started this blog as a way to organize my favorite recipes and be able to exchange them with my mom a little easier. However, I have been a huge slacker and pretty much forgot about this blog unless I needed a copy of a recipe. Then I lost one of my favorites that I got from my MIL. It was the only copy I had and I make this one ALL the time! Luckily I had emailed it to my mom so I dug around my sent mail until I found it. That got my tail in gear! I will probably post a ton of recipes over the next few weeks because I want to get them all down to prevent this close call with disaster from happening again!

Savory Oven Baked Chicken

4-6 boneless skinless chicken breasts (I usually use 2-3 and cut them in half so they aren't as thick and will cook faster)

2 T finely chopped parsley, basil or oregano

1/2 t salt

1/4 t pepper

1/2 C dried bread crumbs

2 t finely chopped or pressed garlic (I usually do 2-4 cloves, but I really like garlic)

1/2 C grated Parmesan cheese

1/2 C butter, melted

Preheat oven to 375

Combine bread crumbs, parmesan, parsley, pepper, and salt in shallow bowl.

Combine butter and garlic in pie plate ( I usually put the pie plate in the oven while its preheating until melted)

Dip one breast at a time into butter mixture; then crumbs mixture, turning to coat evenly.

Place chicken in un-greased 9X13 pan. Drizzle with any remaining butter mixture.

Bake 25-35  minutes, or until chicken is lightly browned and juices run clear when pierced with a fork.

Hot Pockets

I had posted this recipe several months ago, but since then I have made some changes to it and wanted to post my updated version.

1 c  warm water
1 1/2 tsp yeast
2 Tbs oil, cannola or olive
1 tsp salt
1 Tbs sugar
2 1/2 -3 cups flour

Dissolve yeast in warm water. Add oil. In separate bowl mix salt and sugar and 2 cups of flour. Add yeast mixture. Gradually add remaining flour 1/2 cup at a time until dough pulls away from sides of the bowl and forms a ball. I mix this part with a wooden spoon instead of a mixer.

Turn out onto lightly floured counter and knead in remaining flour until it forms a soft and slightly sticky ball. I don't always use all the flour, sometimes I only need 2 cups so try to base it off of the feel of the dough.

Cover and let rise until doubled, about 45 minutes to an hour.

Separate dough into 4- portions depending on how big you want them. I usually make 4 big ones for the adults and then 3-4 small ones for the kids. Roll out dough to 1/8 inch thickness. Let it rest for 5 minutes.

Put 1/4- 1/2 cup filling on one side of your circle. Fold over and clamp shut with a fork, or just fold the edge over and pinch closed.

Bake for 15-20 minutes.

For the filling you can get pretty creative. Here are a few of the combinations I've done:
Pizza Pockets with pizza sauce, green peppers, pepperoni, cheese and mushrooms.
Cheeseburger Pockets with hamburger, green peppers, cheese and tomato sauce.
Ham and Cheese Pockets for sauce mix 1/2 cup miracle whip or mayo and 2-4 Tbs of dijon mustard. Then add chopped ham, cheese and broccoli. I chop up the broccoli and nuke it in the microwave for about a minute just to get it partially cooked.

Jack 'o Lantern Chicken Pot Pie

I found this recipe on everyday food storage when I had no groceries left and had no idea what to make. I knew when I went to her site that I'd find something I could make because her recipes all revolve around using your food storage...and that was about all I had left! I confess I did run to the store for a pie crust, I'm not that brave yet. It turned out SO yummy, I modified it a bit because I like my food really heavy on the vegetables, but make sure if you do that you beef up the liquids too or it'll end up really dry. I made one in a regular pie plate and I made a few in some little ceramic cups I got from my grandma. No idea what they're called, but they sure are handy! My girls loved having their own personal little jack 'o lantern. Enjoy!

jack 'o lantern chicken pot pie

slightly modified from everydayfoodstorage.net

4 med potatoes, diced

1 med onion, diced (I used dehydrated)

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted butter

1/2 cup all purpose flour

2 cups chicken broth (i use bullion)

1 cup half and half (I used canned milk)

1 tsp salt

1/4 tsp pepper

1 8 oz can of corn

4 cups chicken, cooked and chopped (I used canned chicken)

a pie crust

1-Preheat oven to 400 degrees

2-If using raw chicken, boil it in water (I boil it in extra chicken broth) for 15 to 20 minutes until white. Let cool, then chop or shred.

3- Meanwhile, saute onion, celery, carrots, and potatoes in butter for 10 minutes.

4- Add flour to sauteed mixture, stirring well. Cook one minute, stirring constantly.

5- combine 2 cups broth and half and half

6- gradually stir into vegetable mixture and add DRAINED can of corn

7- Cook over medium heat, stirring constantly until thickened and bubbly.

8- Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart dish (or divide between personal sized ramekins) and top with pie shell. Cut in slits for the steam to escape, just little lines around the face to make it look like a pumpkin.

9-Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through. (the 6 little ones cooked for about 35-40 minutes)

Hot Hoagies

This is another from My Kitchen Cafe. I love that she has a balance of in depth and super simple recipes. This one was a last minute thing. When ever I don't know what to make I always head to her blog and look around for a minute. Inevitably I always find something that I can throw together. This one is so yummy and I may use this as a relief society dinner, you know the ones you take to people who are sick or just had a baby. Throw it together and all they have to do is pop it in the oven for a few minutes!

  Hot Hoagies

from my kitchen cafe

1 loaf french bread, cut lengthwise (I get the $1 loaves at Wal-Mart) 

2 cups cooked, shredded chicken* (in a pinch, you can use two large cans chicken breast) 

1/2 cup light mayo (I used miracle whip, it tasted ok, but it was kinda sweet. Next time I'll use the mayo) 1/2 cup reduced fat sour cream 

2 green onions, thinly sliced (white and green parts) 

1/2 teaspoon garlic salt 

1/3 cup fresh parsley, chopped (or 2 tablespoons dried) 

2 cups shredded cheese (I used a combo of Monterrey jack and sharp cheddar cheese) 

Olives, chopped (I didn't put these on simply because I hate olives) 

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. 

*When I stock up on my chicken, I always boil 3 or 4 breasts, shred it and freeze it in Ziploc bags. Then I have it ready for a meal like this one.

Macaroni that big people can love!

This came in my latest Kraft Food & Family magazine and I loved that it combined Melody's
favorite food with some 'big people' taste. Be forewarned that this recipe makes a TON! Jared usually has two servings, the girls and I will each have one and there is still enough for everyone to have lunch the next day. Good Saturday night meal so that lunch is ready when you get home from church (or before you go ;p) I also like this one because Melody is able to help make it. She adds the noodles, the pizza sauce and the extra cheese (I have to do the cheese sauce, she gets a little crazy!)

Pasta Pronto Italiano

1 pkg. (7-1/4 oz.) KRAFT Macaroni Cheese Dinner
1 lb. lean ground beef 1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese

PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.

ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

See? Easy peasy!

P.S. here's a simple, and so so yummy pizza sauce recipe I got over at the my kitchen cafe blog. In case you hadn't noticed I heart her blog!

Homemade Pizza Sauce

1 14.5 oz. can diced tomatoes
1 small can tomato paste
1 tablespoon sugar
Oregano
Garlic powder
Italian seasoning
Crushed red pepper (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. On the seasonings, I just sprinkle them in to taste. If I use crushed red pepper, I only use a few flakes because my kids don't like spicy things, but it definitely adds a nice kick to the sauce to use it. I also substitute for whatever I don't have: basil leaves for oregano, garlic salt for garlic powder, etc. This recipe is open to interpretation. Use what you like and it will be delicious.

Home Made Hot Pockets

This recipe came from http://everydayfoodstorage.net/. She's all about building and using your food storage on a daily basis so it's being rotated properly and nothing is being wasted. She has some pretty good ideas so if you have some time to kill you should head over and browse her site for a while. This recipe is pretty easy and very versatile. You can make it a family affair and let everyone fill their own, or just try different fillings each time you make them. I had hamburger thawed so I decided to get creative and make cheese burger hot pockets. They turned out really yummy, even Melody ate some!

Hot Pockets

1 C. Luke Warm Water2 T. Olive Oil or Canola Oil 1 t. Sugar 1/2 t. Salt 3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour) 1 1/2 t. Yeast

Dough by Hand: Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (I imagine this would be a ton easier in a bread machine, but for those of us without one it's still a pretty quick and simple recipe)Add ingredients in order your bread machine specifies You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.

1. Pre-heat oven to 375

2. When dough is ready, separate it in to 6 portions. 3. Using a rolling pin, roll out dough to 1/8" inch thick circles.

4. Let dough rest for 5 minutes.

5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.

6. Fold dough in half over the filling and clamp edges with fork or you can roll the edges over (this is what I usually do)

7. Bake for 15-20 minutes at 375 on a greased baking sheet.

Cheese Burger Filling

1 lb hamburger

1 bell pepper diced

1 onion diced

1 can diced tomatoes drained ( I drained it because I didn't want it to get too saucy, but you don't have to)

1 can tomato sauce

mushrooms

cheese

Brown hamburger for about 5 minutes with onions, peppers, and mushrooms (use as many or as few mushrooms as you like. I really like them s I added lots). Add diced tomatoes and sauce, allow to simmer until burger is cooked through. Turn off heat and add shredded cheese to taste. You can use any kind of cheese, I used mozzarella, and make sure you start with a small amount because a little goes a long way and you can always add more, but it's tough to take it back out! I let this cool for a few minutes before putting it in the pockets so it would be easier to work with.

She also says that these freeze well so I think I may make a batch just for snacks or quick lunches for Jared. We'll see how well that works out!

EDIT: I made a double batch of these and when they were cool I wrapped them in saran wrap and then again in foil. When I needed to cook them. I took off the foil and zapped it for 1 min. The saran wrap keeps it from getting dry so they turn out moist and yummy! I also made smaller ones for my girls so they wouldn't waste any. It worked out great!

Cheesy Chicken and Salsa Skillet

Yet another fast and simple one dish meal from Kraft. I like using different kinds of pasta each time I make it just to mix it up.

Cheesy Chicken and Salsa Skillet

2 cups multi grain penne pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup frozen corn, thawed 1 large green pepper, cut into short thin strips 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

I use red, orange and yellow pepper too just because that's whats been on sale lately. If peppers are pricey where you are you can get a frozen pepper mix for about a dollar that would work just as well and it would cut out the chopping step. For the salsa I use the wal-mart generic brand. The medium chunky style is the best for those who don't like spicy food. If you like it spicier try the hot chunky style has a real kick. I also use black beans in place of chicken if I'm in a time crunch.

Mexican Meatloaf

I'm not a huge fan of meatloaf, but this one sounded kinda good so I thought I'd try it. I told Jared it was converging our heritages into one meal, the spicy salsa and the traditional meatloaf . He didn't laugh, but then he usually doesn't laugh at my jokes! :0)

Fiesta Meatloaf

2 lb. lean ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup water 2 eggs, beaten 2 tsp. chili powder 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided 3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

HEAT oven to 375°F. Mix all ingredients except 1/4 cup salsa and cheese.

SHAPE into oval loaf in 13x9-inch baking dish; top with remaining salsa.

BAKE 1 hour or until done (160ºF). Top with cheese; bake 5 min. or until cheese is melted. Let stand 5 min. before cutting to serve.

Kraft Kitchen Tips

Serving Suggestion Serve this comfort food with mashed potatoes and a hot steamed vegetable, such as broccoli.

Fiesta Meatballs Mix together meat mixture as directed; shape into 48 meatballs. Cook, in batches, in large skillet on medium heat 12 min. or until evenly browned and done (160°F), turning frequently. Spoon onto serving platter or into large bowl; top with additional 1 cup salsa. Sprinkle with cheese. Makes 8 servings, 6 meatballs each.

Fiesta Burgers Mix meat mixture as directed; shape into 8 patties. Grill, broil or pan fry until done (160°F), topping with the remaining salsa and cheese for the last 2 min. Makes 8 servings.

Fiesta Salad

So tonight I made my most favorite meal in the whole wide world! It's called fiesta salad and I actually got the recipe off Kraft, but I've tweaked it so much it really doesn't seem like the original any more. This is a great recipe if you are running behind or if you just don't want to cook.

Fiesta Salad

1 can black beans rinsed

1 can corn

torn lettuce (I use a combo of red leaf, green leaf and spinach)

chopped carrots (I use matchstick)

shredded cheese

salsa

mayo or miracle whip (optional)

I serve everything buffet style so every one can get what they want and however much they want. I mix the salsa and miracle whip together, like a 4:1 ratio, and used it like a salad dressing. Walmart has an amazing store brand salsa that my Grandpa Carter turned me on to. I use the mild black bean and corn and just a little of the hot because Jared likes the kick! You can serve this over chips or in home made tortilla bowls (recipe follows)

Tortilla Bowls

Tortillas

foil

cookie sheet

chili powder

Gently crumple to foil until it forms medium sized balls. I microwave the tortillas for about 30 seconds just so they're more pliable. Drape them over the foil balls and sprinkle with chili powder. Bake at 425 for 6-8 minutes. Jared and Melody gobble these up!