Meatloaf

Prep Time: 10 minutes
Cook Time: 10-20 minutes (microwave) or 45-60 minutes (oven)

2 pounds ground beef or meatloaf mixture
2 eggs
1 cup chopped onions
3/4 to 1 cup water
1 to 1 1/2 cups Italian-flavored bread crumbs
1/4 cup cry parsley flakes (or 1/2 cup fresh)
Salt, pepper, and garlic powder, to taste

Mix all ingredients together.  Shape into a loaf, ring, or round in a microwave-safe dish and microwave until juices run clear and internal temperature is 160F:
Loaf - 15 to 20 minutes
Ring - 10 to 15 minutes
Round - 14 to 20 minutes

Or bake in oven at 350F for 45 to 60 minutes until juices run clear and internal temperature is 160F.

Tips: sometimes I make meatloaf in a muffin tin - it speeds up the cooking and everyone gets their own mini-meatloaf.  They are also easy to freeze and reheat a few at a time.

Substitutions:
Lawry's seasoned salt for salt
Omit salt and spices and use an envelope of onion soup mix - if you like a lot of onions, add the fresh chopped onion.

Ziti

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 6-8

I like to make ziti layered, like lasagna.  This is roughly what I do:

1 pound ziti noodles

1 to 2 jars (24 oz) pasta sauce (Francesco Rinaldi is my favorite)

15 oz ricotta cheese

3 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese, divided

1 egg, optional

1 garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 350°F. Cook pasta al dente according to package directions.  

Meanwhile mix together ricotta cheese, 2 cups mozzarella, 2 Tbsp Parmesan, egg, garlic, salt, and pepper in a medium bowl.

Grease a 9"x13" pan and spoon some sauce into pan; spread over the bottom.

When pasta is done, drain well and add half of the pasta to the baking pan.  Spread more sauce over the pasta.  Spoon all of the cheese mixture over the pasta and spread it as evenly as possible.  Add remaining pasta and spread more sauce over noodles.  Sprinkle remaining 1 cup mozzarella and 2 Tbsp Parmesan on top.  

Cover pan lightly with foil and bake for 30 minutes or until cheese is melted.  Remove foil and cook 10 minutes more or until cheese is bubbly and golden brown around edges.  Remove from oven and allow to set for 10 minutes before serving.

Variations:

Brown 1 pound ground beef or bulk Italian sausage.  Drain liquid and mix meat into spaghetti sauce.

Cook frozen meatballs in sauce for at least 30 minutes. Leave meatballs whole, cut in half or quarters or  mash meatballs up.  It makes a tasty meat sauce!

Lemony Chicken Pasta Salad

Prep Time: 30 minutes
Serves: 8 to 10

1 pound acini de pepe pasta, uncooked
2 cubes Knorr(R) chicken bouillon (or 4 regular cubes)
2 c cooked chicken, chopped*
1 c red onion, chopped
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1 c mayonnaise
1/4 c fresh lemon juice

Cook acini di pepe in water with bouillon according to package directions.  Drain and rinse with cold water when done cooking.

Add pasta and remaining ingredients to large bowl and mix well.

Note: It can get a little dry when refrigerated.  Instead of adding extra mayonnaise, I prefer to mix in a little bit of milk until it's the desired consistency.

*I use the leftovers from a rotisserie chicken.

Corn Chowder

Prep Time: 30 minutes
Serves: 8

Jonathon made this chowder for dinner yesterday.   It was delicious!  He used this recipe and changed it to this:

2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes

Heat butter and olive oil in soup pot over medium heat.  Add onion, garlic, and thyme and cook for about 2 minutes.  Dust the vegetables with flour and stir to coat everything well.  Add water, chicken bouillon, and potatoes; bring to a boil over high heat.  Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes.  Ladle soup into bowls and serve.

Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese

We ate this with homemade bread and cooked green peas.  Yum!

Candied Poppyseed Chicken

Prep time: 45 mins
Serves: 6-8

This is a fairly rich dish, buttery with a little sweetness, so it is difficult to eat a lot of it at once. But I find myself going to the fridge to have a bite quite often, just like I do with dessert! It's absolutely delicious!

1 can cream of chicken soup
1/2 cup sour cream
4 chicken breasts, cooked and chopped
1 roll of crushed Ritz crackers
1/2 cup melted butter (1 stick)
1 1/2 Tbsp poppyseeds

Preheat oven to 350F. Mix soup, sour cream, and cooked chicken in a medium bowl. Place in a 13x9 baking pan. Combine crackers, butter, and poppyseeds. Spread cracker mixture over chicken mixture. Bake for 30 minutes or until bubbly.

My sister-in-law, Whitney, made this back when we were doing a meal exchange and it was one of my favorite dishes. She got it from her sister-in-law, Ruth. Yummy!

Pernil

Prep Time: 4-5 hours
Serving: About 1/3 pound per person

I took this picture of my father-in-law seasoning the pork for me.  He is great at it!

1 picnic pork shoulder
Adobo:
1 1/2 Tbsp garlic powder or granulated garlic
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1/2 tsp black pepper

Preheat oven* to 300F.  Mix all ingredients for Adobo together and set aside.  Cut skin and fat from pork.  If the pork shoulder is extra fatty, cut as much fat as possible from the skin.  Set skin aside.  Using a steak knife or other narrow knife, stab the meat and move the knife to one side to make a hole and sprinkle some Adobo into the hole (see photo above).  Do this all over the meat.  Sprinkle Adobo all over meat.  Place meat on a rack in a large pan and cover with skin.  Cook for 4 hours or until a fork inserted in meat and twisted breaks meat apart easily.  Remove from oven and allow to sit for 20 minutes before slicing. If desired, crisp up skin under broiler.

Serve with Arroz con Gandules, tostones, and salad.

*I always cook pernil in my 18-qt Nesco roaster.  The pernil comes out so moist and tender and it doesn't heat up my house either!

We usually make a gravy to go with the pernil.  I put 1-2 cups of water into a saucepan and add the drippings that has most of the fat skimmed off and heat it over high heat.  Then I take about 1/2 cup cold water and whisk in about 1/4 to 1/2 cup flour.  Then, I slowly drizzle the flour mixture into the saucepan while whisking the water and drippings mixture.  Cook while stirring constantly until it starts to boil.  I carefully taste it and if it needs more flavor or salt, I add a crushed chicken bouillon to it and taste it.  I just add more water or flour/water mixture or crushed chicken bouillon until it tastes right and is the right thickness.

Homemade Macaroni and Cheese

Prep Time: 30 minutes
Serves: 6-8

Pasta:
1 pound elbow pasta (or shells)
1 tsp salt
Cheese Sauce:
4 1/2 cups water
2 1/4 cups Magic Mix (click here for recipe)
3/4 tsp salt
4 cups (1 lb) sharp cheddar cheese, shredded

Cook pasta according to package directions, adding 1 tsp salt to boiling water. Drain.
In pot used to cook pasta, add water, Magic Mix, and salt, stirring constantly over medium heat until mixture thickens and starts to bubble.  Add cheese and stir until melted. Remove from heat and stir in pasta; serve immediately.

For baked macaroni, use 5 cups water and bake in 9"x13" pan at 375°F for about 30 minutes or until lightly browned and bubbly.  Optional: crumble potato chips on top before baking.

BBQ Ribs

This recipe was given to me from my mother-in-law.  They are fall-off-the-bones goodness!

Prep. Time: 4 1/2 hours

Serves: About 6

4 lbs. pork ribs

1/4 cup dry spices, divided*

1 cup white grape juice**

1 cup apple juice**

3/4 cup brown sugar, divided

1 cup barbecue sauce

Preheat oven to 300F.

Stage 1: Place ribs in a roaster pan with lid.  (My MIL uses stoneware, I use a Nesco roaster oven with a rack.) Sprinkle both sides of ribs with 2 Tbsp dry spices, cover and bake 1 1/2 hours.

Stage 2: Pour in the juices; cover and bake 1 hour.

Stage 3: Mix 2 Tbsp dry spices with 1/4 cup brown sugar.  Sprinkle over ribs; cover and bake 1 hour.

Stage 4: Mix 1/2 cup brown sugar with barbecue sauce. Pour over ribs. Bake UNCOVERED 45 minutes (if in a roaster, leave lid on).

For honey barbecue sauce: Mix 1 1/2 cups barbecue sauce and 1/2 cup honey

*I like Chicken/Poultry Seasoning from Sam's Club

**Or use 2 cups of either white grape or apple juice

Tip:  Since this takes so long to make, make extra and freeze it before you do Stage 4.  When ready to use, defrost overnight in the refrigerator and do the last step that day.

Spanish Corned Beef

This is one of my kids all-time favorites. Everyone in the house likes it and is excited when I say I'm making it for dinner. Best of all, it's so easy and fast to make!

Prep Time: 25 minutes

Makes: 4 to 6 servings

1 can corned beef

1/4 cup sofrito

15 Spanish olives, with juice

1 pkg. Sazon Goya(R) con achiote

3 potatoes, peeled and cubed

1/2 cup water, or more depending on how liquidy you want it

1 1/2 cups rice, uncooked

Cook rice according to package directions. Meanwhile, add remaining ingredients to a medium saucepot and simmer until potatoes are soft. Serve over hot rice.

Substitutions:
Add 1 cup extra water and 1/2 cup dried diced potatoes
Use 1 can drained garbanzo beans instead of potatoes
Replace corned beef and potatoes with 1-2 cans of corned beef hash

Italian Chili

Prep Time: 4 to 8 hours

Makes: About 6 servings

I made this for our ward Halloween party and won 2nd place. I was pretty pleased about it, since I haven't won any places for several years. The last time I won, I was one of five people that brought chili and everyone won a category... I just wanted to do something a little different than the regular chili and so tried this. I think of it as a spicy version of Pasta e Fagioli.

1 lb. hot Italian sausage, casings removed*

1/2 cup water

2 Tbsp. olive oil

1 garlic clove, minced**

1 medium onion, chopped**

1/2 medium bell pepper, chopped

2 cans (15 oz. each) cannellini beans (white kidney beans), drained

1 can (14.5 oz.) stewed tomatoes

1 can (8 oz.) tomato sauce

1 Tbsp. Italian seasoning, crushed between palms

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. ground white pepper

Brown sausage in water over medium heat until no pink remains, stirring to break up sausage. Drain and add sausage to a large pot or crock pot. Add olive oil to saucepan used to cook sausage and saute garlic, onion, and bell pepper until tender-crisp; add to pot with sausage. Add remaining ingredients. Using kitchen shears, cut stewed tomatoes in can and add to pot. Cook on low on stove 2 to 4 hours, stirring occasionally. Cook in crock pot on high 2 to 4 hours or on low 6 to 8 hours.

Serving options:

Serve over cooked pasta

Top with shredded mozzarella cheese

Top with grated Parmesan cheese

*The chili isn't very spicy at first, but it strengthens as it cooks. It ends up being somewhat spicy and to make it more mild, use half hot and half sweet Italian sausage or just sweet Italian sausage.

**I used 1/2 tsp. dried minced garlic and 2 Tbsp. dried onion and added 1/4 cup extra water.

Post Edit (3/12/2010): I tripled this recipe (only doubled the meat) and it comes to the very top of my 6-quart Nesco roaster. I also used only sweet Italian sausage that I had precooked and sliced, then froze. I used only 2 pounds of meat, 1 cup dried onions, and 1 cup freeze-dried green peppers.

Spanish Chicken Stew

Prep Time: 45 minutes

Serves: 6 to 8

1 1/2 to 2 pounds chicken breast, cut in 2" pieces

1 tsp adobo

1 cup sofrito

6 to 8 cups water or chicken stock

3 Knorr chicken bouillon cubes*

4 medium potatoes, washed and cut in 2" pieces

2 cups bite-size carrot pieces

1/2 cup Spanish green olives

1 pkg Sazón Goya(R)

1 1/2 cups rice, uncooked

Season chicken breast with adobo and sauté over medium heat until no pink remains. Add remaining ingredients, except rice. Bring to a boil over high heat; reduce heat and simmer 20 minutes or until potatoes and carrots are soft.

Meanwhile, cook rice according to package directions. Serve stew over rice.

*Only use bouillon if you are using water for the stew

Serve with any of these:

Slices of avocado that have been seasoned with salt and pepper

Tossed salad

Mango

Tostones

No-Need-to-Knead Pizza

Prep Time: 45 minutes to 1 hour
Serves: 2 to 4

My sister got this recipe from her cooking class in high school and shared it with me. The ingredients are the same, but I changed the directions.

1 1/3 cups warm water
1 Tbsp. yeast
1 Tbsp. sugar
1/2 tsp. salt
3 1/2 cups flour

Put all ingredients in a large food processor (mine is 11-cup capacity) fitted with metal blade. Turn on and mix; when dough forms a "ball", continue to mix for 1 minute. Turn out of bowl onto floured surface, (be careful of the blade!) and form into a ball. Finish preparing using one of the options below.

OR

Put all ingredients in your bread machine and turn on dough cycle. When it finishes mixing (it doesn't need to rise), turn off bread machine, turn out dough on floured surface, and form into a ball. Finish preparing using one of the options below.

To freeze uncooked dough
Flour dough generously and put in resealable freezer bag. Label with date and contents and freeze immediately.

To freeze partially-cooked dough
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (I prefer stone) and poke holes in dough. Bake at 425F for 10 to 15 minutes or until no longer doughy. Remove from oven; cool. Either freeze as just a crust or put pizza sauce, cheese, and toppings, then flash freeze. Wrap in plastic wrap, then aluminum foil. Label as above.

To use immediately
Flatten dough out and continue to pat or roll out into a circle until the dough is the size and thickness you want. Place on a round pizza pan (stone is best) and top with pizza sauce, cheese, and other desired toppings. Bake in preheated 425F oven for 20 to 30 minutes or until hot and bubbly.

Ultimate Balsamic Pasta Salad

Prep Time: 30 minutes
Serves: 6 to 8


Warning: This salad is highly addictive!

1 lb box rotelle or rotini pasta, uncooked
1/4 cup olive oil
1/3 cup balsamic vinegar
1/2 cup fresh basil, sliced (stack leaves, roll up, and slice diagonally)

Add at least 5 of these:
1 can olives, drained
1 pkg grape tomatoes
1 green bell pepper, cut in 1" pieces
1/2 cup dried cranberries
2 cups cooked chicken
1 can kidney beans, drained and rinsed
1 jar artichoke hearts, drained
1 jar marinated sliced mushrooms, drained
1 jar roasted red peppers, drained and sliced
8 oz. mozzarella, cubed
1/2 cup real bacon bits or cooked, crumbled bacon
2 to 3 green onions, sliced diagonally (white and green parts)

Prepare pasta according to package directions; drain and rinse in colander until cold. Drain well.

Meanwhile, prepare all other ingredients and add to a large bowl. Add drained pasta and gently toss.

Variation: Substitute leaf lettuce for the pasta to make a delicious tossed salad.

I used all of the ingredients, except the green onions, and it was delicious. The cranberries add a nice texture and flavor, so don't be tempted to leave them out if you have them. When I make this again, I will use either the beans or the chicken (most likely the beans because they look nicer and taste great in here!)

Confetti Bella Chicken

Prep Time: 30 minutes
Serves: 4

3 Tbsp olive oil
1 lb chicken tenderloins
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large onion, cut into wedges
1 garlic clove, minced
1 tsp salt
1/4 tsp black pepper
8 oz baby bella mushrooms, quartered

In a large skillet, heat oil over medium-high heat; add the chicken and saute for 5 to 10 minutes or until cooked through; remove from pan. Add peppers, onion, and garlic to pan; sprinkle with salt and pepper. Saute for 5 to 7 minutes, or until the peppers are tender, mixing well. Add the mushrooms and cook for 5 minutes. Add the chicken and cook until mushrooms and chicken are heated through and tender.

Serve on a roll for a really yummy sandwich or with buttered pasta and a tossed salad

I got this recipe from "Mr. Food's Italian Kitchen" by Art Ginsburg (Confetti Portobello Mushrooms, 28) and adapted it.

Spanish Chicken with Yellow Rice

Arroz Amarillo con Pollo

Prep Time: 40 minutes
Serves: 4

This is another recipe that my mother-in-law gave to me and it is one of my favorite Puerto Rican dishes.

1 lb. Boneless skinless chicken breasts, cubed
Goya Adobo All-Purpose Seasoning
2 Tbsp oil
2 Tbsp butter
1 large onion, diced
2 cups uncooked rice
1 envelope Sazon Goya con Azafran
1 Knorr Chicken-flavor bouillon cube
1 tsp dry parsley
Pepper, to taste
4 cups water, divided
1 can (15.25 oz) whole-kernel corn, drained (optional)

Sprinkle the chicken with Adobo. In a 3-quart chicken fryer or saucepan, saute chicken in oil over medium heat until light brown; remove chicken from pan. Add butter and onion to pan and saute until soft, stirring often. Meanwhile, dissolve bouillon in one cup water in microwave. Add rice to onion and stir to coat with oil. Add Sazon Goya, dissoved bouillon cube, parsley, pepper, remaining 3 cups of water, and corn; bring to a boil over medium-high heat and cook until all liquid is gone. Add chicken and gently toss with rice; cover and reduce heat to low and cook until rice is tender about 15 to 20 minutes, turning rice once halfway through cooking. Let stand about 5 minutes before serving.

Substitutions:

• 4 cups chicken stock for bouillon and water
• 4 chicken breast halves (not cubed, with or without bones, but skinless)
  
• 4 center-cut pork chops
  

Serve with a tossed salad, sliced avocado, mango, and/or tostones.

Sausage and Peppers

Prep Time: 30 minutes
Serves: 4 to 6

My mother-in-law taught me this recipe. I made a few small changes to it, though.

1 to 1 1/2 pounds Italian sausage
1 Tbsp olive oil, optional
1 large onion, cut in 1/2-inch wedges
2 bell peppers (red and/or green), cut in 1/2-inch strips
1 clove garlic, minced
1 (10 oz) can diced tomatoes
1 tsp Italian seasoning

Pierce sausages with a fork. Cook either in a 350 degree oven for about 1 hour (turn once) or cook in a preheated frying pan over medium-low heat, turning occasionally until medium brown. Remove sausage to a plate. Using 1 Tbsp sausage drippings or olive oil, saute onion, peppers, and garlic in same frying pan over medium-high heat until tender-crisp.

Meanwhile, slice sausage diagonally into 1/2-inch pieces. Add tomatoes, Italian seasoning, and sausage to pepper mixture and cook until heated through. Serve over hot cooked rice.

Variation: Serve over hot cooked pasta or rolls.

To make a freezer meal: Cook the sausage in the oven, then let them cool, slice them and freeze them in labeled quart-size freezer bags. Then, cut the peppers and onions and put them in another freezer bag and freeze them. Then, on cooking day, follow the recipe without thawing anything and add the tomatoes and seasonings! So easy!

Bowties with Chicken and Bacon

Prep Time: 30 minutes
Serves: 6

I got this recipe from my sister-in-law, Whitney. It's delicious (therefore not so healthy), even my picky eaters love it! Here's the recipe as given to me:

1 box bowtie (Farfalle) pasta
2 to 3 chicken breasts, depending on size
4 to 6 strips bacon
1 stick butter
1/4 cup dried basil
2 cloves garlic

Cook pasta according to box. Meanwhile, cook bacon until a little overcooked. You want it to be crisp. Dump out grease, but don't wash pan. Cook chicken and let cool. Cut chicken into chunks. Dump out grease, but don't wash pan. Melt butter and cook garlic. Add dried basil. Put bacon in a plastic bag and crush into bits. Combine everything in a large serving bowl. Serve warm topped with Parmesan cheese.


This is what I do when I'm in a hurry (almost always!):

1 box bowtie (Farfalle) pasta
1 cup frozen vegetables (such as broccoli, peas, or chopped spinach), optional
1 stick butter
1/2 cup precooked bacon pieces*
1 tsp dried minced garlic or 1/2 tsp garlic powder
1 can (13 oz.) chicken, drained
1/4 cup dried basil
Salt and pepper, to taste
Parmesan cheese

Cook pasta according to package directions. Put frozen vegetables in a colander in the sink. Drain pasta over vegetables. Lower heat to medium-low and add butter, bacon, and garlic (if using garlic powder, add with the basil). When butter is melted add the chicken, basil, salt, pepper, and pasta. Remove from heat and stir. Serve immediately topped with Parmesan cheese.

*I found a big bag of precooked bacon pieces in the refrigerator section at Sam's Club. When I got home, I put 1/2 cup bacon into labeled snack-size ziplock bags, then put all of the bags in a large freezer bag and put it in the freezer. Now when I need crumbled bacon, I just grab a bag and heat it in a skillet or microwave it just to crisp it up. So easy!!


Serve with garlic bread and a green salad.

Tex-Mex Chicken & Rice Soup

Prep Time: 30 minutes
Serves: 8

8 cups water
2 Tbsp dried minced garlic
1/2 cup dried chopped onion
1 cup uncooked white rice
1/2 cup chicken gravy mix
1/2 cup water
1 to 2 (13 oz each) cans chicken*, flaked
1 can kidney beans
1 can Rotel tomatoes or diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes
1/2 tsp sugar
1/2 cup frozen corn (or 1/2 cup canned corn)
1/2 cup chopped fresh cilantro (or 2 to 4 Tbsp dried cilantro, crushed between palms)

Put water in a large pot and turn on high heat. Add garlic, onion, and rice and bring to a boil. Mix gravy mix and water together in a small bowl or cup and add slowly to soup while stirring. Simmer 15 minutes, then add chicken, beans, tomatoes, and sugar. Cook until rice is tender; remove from heat and add corn and cilantro; stir. Serve immediately. Serves 6 to 8.

Topping ideas: shredded cheddar, sour cream, crumbled tortilla chips

Side dish ideas: tossed salad, Ritz crackers topped with cream cheese and salsa, cornbread...

*I used 1 1/2 cans of chicken

Almost all measurements are approximate (except cans and rice). For a spicier version, add some hot sauce or cayenne pepper.

Spanish Rice and Beans

Prep Time: 25 minutes
Serves: 4-6


This is a recipe that my mother-in-law taught me and I have made it the way I remember, which is probably not the way she makes it. It also happens to be one of Michael's absolute favorite meals.

2 cans kidney beans, undrained
1/4 cup sofrito
15 to 20 Spanish green olives with juice (adjust to taste)
1 envelope Sazón Goya con culantro y achiote
1 pkg sabor a jamón de cocinar (ham flavored concentrate), opt
1 (8oz) can Goya tomato sauce
1 Tbsp capers, opt
Enough water to make it saucy

2 cups uncooked rice

Start cooking rice first according to package directions and when it is done, the beans should be too. Put all ingredients except rice in a medium saucepan and simmer for 10 minutes, stirring occasionally. Serve immediately over hot cooked rice. Serves 6 to 8.

Serve with a tossed green salad, sliced avocado, mango, and/or tostones.
I also like to serve this as a side dish with center cut pork chops that are seasoned with Adobo, then fried over medium heat until cooked through.

If you don't use Sofrito very often, freeze it in small portions in small resealable bags.

Variations:
Add chopped roasted red peppers, to taste
Add a cup or two cubed potatoes or cubed pumpkin or butternut squash and cook until soft

Fiberlicious Tacos

Prep Time: 20 minutes
Serves: About 4

I made tacos last night and they were so good! We haven't had tacos in so long. I asked Michael to pick up salsa, tomatoes, taco shells, and taco seasoning. He came home with one of those taco dinner kits, extra salsa, and tomatoes. I married a smart man...

When I buy ground beef, I buy it in bulk, then usually cook it that day in about 1/4 cup of water so that it breaks up nicely, then drain it. I put 1 pound of ground beef in a quart-size resealable freezer bag, squeeze out all the air and flatten it. Then I freeze them and so have ready-to-go cooked ground beef.

The recipe on the back of the taco seasoning packet calls for 1 1/2 pounds of ground beef so I nuked one package (1 lb) of ground beef for 2 minutes. I put it in a frying pan with the 1 cup of water and the taco seasoning, then added 2 cans of kidney beans.

We also toasted the taco shells for 4 minutes at 350F like the box said.

We ate them with the usual: Romaine lettuce, chopped tomatoes, shredded cheddar cheese, black olives, salsa, and sour cream.

The beans added really nice texture and flavor that was quite unexpected. AND, it was great that I got my kids who usually don't like to eat beans to eat them. I think they love tacos too much to pass them up!