Layered Burrito Casserole

Ingredients:

2 TBSP oil

4 flour tortillas ( I usually get the 8" because they fit in my pie pan the best.)

1/2 lb ground beef

1 onion chopped

1 clove of garlic (or 1/4 tsp garlic powder)

1/2 cup of salsa

4 oz can of chopped green chilis

1 can refried beans

1 cup of shredded cheese

Toppings:

You can use anything you like to dress your burritos or tacos. We recommend: lettuce, tomato, sour cream, guacamole, and olives

Instructions:

1. Heat oil in skillet. Fry tortilla one at a time for about 20 seconds on each side. You do this to keep the tortilla from becoming soggy while you bake the casserole. You want them to just start to turn brown and to feel a little stiff.

2. Brown ground beef until crumbly, add onion and garlic. Cook until soft. Drain.

3. Add salsa, chilis, and beans. Simmer for about 20 minutes.

4. Assemble: Place 1 tortilla in pie plate. Layer with 1/4 of bean mixture. Sprinkle with 1/4 of the cheese. Repeat with remaining tortillas. (you will end up with cheese on top.)

5. Bake at 350 for 20 minutes or until headed all the through and cheese is bubbly.

*** DOUBLE DUTY TIP **** I often double the bean mixture and take the rest of the tortillas and make homemade frozen burritos with them. Just double wrap them in saran wrap and stick them in the freezer. Pull out and microwave for an easy lunch or dinner!

Variation: I have also seen this where you make the ground beef with taco seasoning. Mix the bean mixture omitting the ground beef and layer: tortilla, beans, meat, cheese.

Review:

Pros: Great mexican casserole. We love this and love the leftovers. You can adjust the heat of the burrito by how mild or hot of chilis and salsa you use. This way we can have them very mild (while I'm breastfeeding) or really hot.

Cons: It does take a little work and it seems to be pretty messy to make. Maybe it's just me. Also, I think that the pie pan or dish you use makes a difference. If you use a shallow metal pie pan, the top tends to dry out. You may want to cover it loosely with foil. I usually use a flat-bottom round casserole dish.

Waikiki Chicken

Ingredients:

10 pieces of chicken or approximately 2 lbs. -- I usually use tenders, but you can use this with whatever you want! You can use a whole chicken pieced, or tenders, or breasts, or drumsticks.

1/3 cup melted margarine/butter
3 TBSP honey
1/4 cup soy sauce
1/4 cup pineapple juice
1/2 tsp powdered ginger

Instructions:

1. Whisk ingredients together to form sauce. I use 9x13 pan, and skip the bowl, but whatever you prefer.
2. Place chicken in pan and brush with sauce. (I put them in, and then flip them over and it is fine.)
3. Bake at 350 for 50-60 minutes. If you use smaller pieces of meat, it will get done quicker. I usually cook the tender for 35-40 minutes.


Review:

Pros: Very delicious! This is great with baked potatoes or twice baked potatoes and a veggie. It is very simple and pretty much just throw it in the oven. It has a great taste that isn't to sweet or too salty.

Cons: I usually end up opening a can of pineapple just for this or making some from concentrate. If I was smart I would plan something with pineapple the night before or the night after.

Ham Fried Rice

Ingredients:
1 TBSP butter
1/4 cup chopped onion
1/4 cup green pepper chopped
1-2 cups of stir fry vegetables
1 cup of diced ham
2 -4 TBSP soy sauce
4 cups of cooked rice (2 cups uncooked, don't over cook)
1-2 eggs beaten

Instructions:
1. In a large skillet (and it means large) melt butter. Saute onions and green pepper until soft. Add stir fy veggies and fry until soft.
2. Add remaining ingredients except egg. Cook over low heat for 10 minutes, stirring frequently until everything is mixed up.
3. Stir in eggs and cook 2-3 minutes longer until egg is done and mixture sticks together.

Review:
Pros: This is a really easy, see what's in the fridge recipe. You can mix in vegetables that you like or have in the fridge. Plus, it's a great way to sneak in more vegetables (This is a regular thing I am always trying to do at our house.) I usually serve this by itself or with a salad and bread.

Cons: Sometimes it's hard to get the egg just right so it stick together. I usually end up adding 2 eggs, sometimes 3, if I have medium eggs. We like ours pretty sticky. Also, it doesn't reheat up quite the same, so sprinkle a little water on it before you zap it.

Tortellini Soup

Ingredients:
1lb Italian Sausage
2 cloves of garlic, minced
1/2 cup of water
3 cans of chicken broth (approximately 6 cups)
1/2 cup apple cider
1 can chopped stewed tomatoes (I usually get the italian style ones)
1 can tomato sauce (8 oz)
1 cup of sliced carrots
1 tsp dried basil leaves
1 tsp oregano
2 medium zucchinis grated or sliced (I usually grate it)
1 8-10 oz package of chees tortellini (I get the frozen ones)
2 TBSP parsley

Instructions:
1. Brown sausage, garlic and onion in a large soup pot.
2. Add remaning ingredients except zucchinis, tortellini and parsley. Simmer 30 minutes.
3. Stir in the last 3 ingredients. Simmer another 30 minutes.

Add more broth if it gets to thick. Serve with fresh grated parmesan cheese.

Review:
Pros: This is something my aunt makes, and we absolutely love it. Michael hates soup, but this is something he loves. It's really quite easy to make and pretty hard to mess up. (Believe me, I tried) Plus, it's a great way to add a few veggies and it is pretty healthy. It makes a big batch, so I often freeze half of it and save it for later.

Cons: It does take an hour to make. And I don't always have everything on hand, so I usually have to plan ahead.