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.

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

When I was working full time outside the house I was always looking for a recipe that was quick and easy to make.   I like to makes things that taste good and I also like to spend as little time as possible in the kitchen.  Recipezaar is one of my all time favorite sites to get recipes.   It has a wide variety of choices to search exactly what you are looking for.    I invite you to email me and tell me what some of your favorite recipe websites are or even some of your favorite recipes and post them here.

I know it has been awhile since I posted a recipe.  I am always on the lookout for easy salmon recipes.  It does not get any easier than this one. I discovered this one a few months ago in one of my many cooking magazines.  In fact I am making it for dinner tonight.  I have modified the recipe to mine and my hubby’s taste.   I season the fish with a salt free garlic herb seasoning before broiling and I use garlic herb feta in place of the plain feta cheese.  Still makes for a tasty recipe.

Ingredients:
4 teaspoons extra-virgin olive oil

1 tablespoon fresh or bottled minced garlic

4 boneless, skinless chicken breast halves (unfold the tenderloin area to make the breast as flat as possible)

Freshly ground black pepper

3 tablespoons Meyer lemon juice (or substitute regular lemon juice)

4 tablespoon water, chicken broth, or white wine

Preparation:1. Add olive oil to a large, nonstick skillet and begin to heat over medium-high heat. 2. When hot (a minute or two), add garlic and chicken breasts (placing them so they are nice and flat and
covering the olive oil in the bottom of the skillet). Brown for two-three minutes, sprinkle the top with pepper,
then flip to brown the other side for two to three minutes.3. Turn heat down to LOW and drizzle the lemon juice and water, chicken broth, or wine over the top.
Cover skillet immediately and cook until chicken is cooked throughout (about 15 more minutes).4. Serve the chicken with or without the lemon broth in the bottom of the skillet.

Yield:4 servings

  I was surfing the internet today in search of some inspiration.  I was reading the yahoo food section and discovered this article on red meat.  I did not know that there were cuts of red meat that were better for you.  I love steak.  We do not eat it often but, I do love the red meat.   I do not think I could ever be a vegetarian as I like my chicken, pork  fish and beef.   I have to have a meat of some kind.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

I originally found this recipe at Kraftfoods.  I also combined it with another favorite salmon recipe of

ours by adding the spinach and mushrooms. It is quick and easy to make also.   3 Tbsp. KRAFT LIGHT DONE

RIGHT! Raspberry Vinaigrette Reduced Fat Dressing 
4 salmon fillets (4 oz. each)
 
1 pkg Spinach

1 pkg Mushrooms 
 

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade. 
Bake  salmon, 30-35 minutes. or until salmon flakes easily 
 
 

I orignally found this recipe on a package of Athenos Feta Cheese. I purchase the already chopped peppers that you can get in your local supermarket.
Easy Feta Chicken Bake

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper or whatever color pepper you can get
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper.
Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.