About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos.   I always tweak a recipe to mine and my husbands taste.  One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage.   It turned out to be a good idea as it is one of my hubby’s favorite dishes.    Below is my version.

Ingredients:

1/2 lb. lean ground beef

1/2 lb hot sausage

1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed

Directions:

In a large non-stick skillet, brown ground beef  and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin,  Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Makes 8 burritos.

Crumb Topped Salmon

Category: Shellfish & Fish

Total Time: 45 min
Makes: 8 servings

Ingredients:
2 1/2 cups bread crumbs
4 garlic cloves, minced
1/2 cup chopped parsley
6 Tablespoons grated parmesan cheese
1 Tablespoon thyme
2 tsp. grated lemon peel
1/2 tsp. salt
6 Tablespoons melted butter, divided
1 salmon fillet (3 to 4 pounds)

Preparation:
In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon
melted butter and toss lightly to coat, set aside.

Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover
with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.

Aunt Nell’s Chicken Salad

5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs.  Refrigerate until ready to serve.

Angel Hair Pasta with Chicken & Vegetables

Prep time: 10 mins

Cook time: 15 mins

Ingredients •

1 tsp olive oil •

1/2 tsp minced garlic •

1/4 cup chopped onion •

1 can (14.5 oz.) Italian-style tomatoes with juice •

1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •

1 lb grilled chicken, cut into bite-sized pieces •

4 oz angel hair pasta, cooked •

3 tbsps shredded parmesan cheese

Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.

Serving Suggestions