Beef Noodle Bowl

This recipe has quickly become a family favorite. It is easy and the kids even love it. Enjoy!

Beef Noodle Bowl
8 oz. linguine, uncooked (I've made it with the 12 oz. package too, because our kids love the noodles)
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 c. Kraft Zesty Italian dressing (we also like to use prepared Good Seasons Italian)
1/4 c. teriyaki sauce (we like to use Yoshida's)
1 tsp. ground ginger (you can use less if desired)

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. Meanwhile, heat oil in large non-stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. (Last time I made this I also added a little cornstarch to thicken the sauce.) Toss pasta and meat mixtures in large serving bowl. Serve with extra teriyaki sauce.

*For added crunch, sprinkle with 1/2 cup dry roasted peanuts just before serving.

Hello! Just want to share a few easy dinner ideas. I have started buying the pork roasts that come in a 3 pack at costco. I usually throw one in the crock pot and smother it in taco seasoning and salsa. I cook it on low or high (depending on time frame) and shred it. I use it for tacos, burritos, enchiladas, or salads. Pretty yummy! Today I decided to try something different. I put the roast in the crock pot and put about 1/4 a container of honey teriyaki marinade on it and added about 1/2 cup of water. I threw in some carrots. At the end of the day I shredded it and served it with rice. Very yummy! I will probably add more vegetables next time. Has anyone ever put broccoli in the crock pot? Hope you enjoy this easy and tasty recipe idea :)

Zucchini Sticks

Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 4 medium zucchini, ends trimmed, cut into 12 x 1-inch sticks each
• 3 medium egg white(s), lightly beaten
• 1 cup seasoned bread crumbs
• 1/2 cup fat-free mayonnaise
• 1 Tbsp honey
• 1 Tbsp Dijon mustard

Instructions

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  
  
• Combine flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add zucchini sticks and turn to coat. Place egg whites and bread crumbs in separate shallow dishes. Add zucchini to egg whites and turn to coat. Transfer to bread crumbs and turn to coat.
  
  
• Place coated zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes, until golden brown.
  
  
• Whisk together mayonnaise, honey and mustard. Serve zucchini sticks with honey-mustard mayo on the side. Yields about 6 sticks and 1 tablespoon of dip per serving.

Bandido Sauce

1 lb hamburger
1 tsp oregano
2 tsp cumin
1 small onion
1 cup water
2 tsp chili powder
2 tsp salt
4 tbsp sugar
1 small can tomato sauce
1 small can tomato paste
1 cup cooked rice

Brown hamburger. Add other ingredients (except rice) and let simmer for 30 mins. Add rice. Serve over chips, with cheese, lettuce, etc as toppings.

PS This freezes well, too-- without the chips and toppings, of course! ;0)

Cream Cheese Chicken

4 boneless skinless chicken breasts
1 stick butter
1 package Good Seasons Italian Salad Dressing
1 can condensed cream of chicken soup
1 bar cream cheese
1 pound gemelli pasta
Preparation
In your slow cooker place the chicken, put stick of butter on top and pour package of Good Seasons Italian Salad Dressing onto it all.Cook on low for 5 hours. Take out chicken and either use your kitchen shears or a knife to slice.Place sliced chicken back into slow cooker. Add can of cream of chicken soup and bar of cream cheese. Mix well and cook for another hour on low. Serve on gemelli pasta that you have prepared.

This recipe comes from Kraftfoods.com, user recipe exchange. Very yummy!

Peanut Butter Balls

For the Balls:
1 Cup powdered Sugar
2 Tbsp melted Butter
1 Cup Crunchy Peanut Butter
1 1/2 cup Rice Crispies Cereal

For the Coating:
1 Cup Chocolate Chips
1/3 Cup bar Paraffin wax (found in canning aisle)

Mix all of the ball ingredients together in medium size bowl and chill in refrigerator for 1 hour. Roll into small balls, about the size of a walnut.
In a medium saucepan, melt the chips and paraffin wax together over low heat, stirring constantly. Once melted, remove from the heat. Dip each ball into the melted chips, dropping the whole ball in and then using a spoon to remove. Place the balls on waxed paper to dry. These peanut butter balls can be stored in a refrigerator for 1-2 weeks.

"Diego" Soup

2 to 4 boneless, skinless chicken breasts
1 can chicken broth
1 cup salsa (1 can of mexi-stewed tomatoes works well if no salsa on hand)
1 can (15oz) corn, drained
1 can (15oz) black beans, drained
3/4 package taco seasoning
1 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased slow cooker.
Pour taco seasoning, salsa, corn, and black beans over chicken.
Add broth.
Cover and cook on low 6-8 hrs or high 3-4 hrs.
Remove chicken, shred it then stir back in.
Stir in sour cream and cheese.

We serve it with the Cafe Rio rice recipe below and home made tortilla strips.

We got this recipe from the "101 More Things To Do With a Slow Cooker" cook book and altered it to our liking. We call it "Diego" soup so the boys (who love Diego) will eat it.

Spencer's Pie

2 Oreo shell crusts
1 8oz cream cheese, softened
1 8oz Cool Whip
2 3oz instant vanilla pudding (french vanilla and banana are yummy too)
2 1/2 c milk
1 bottle of Magic Shell

Mix cream cheese with half of milk.
Add pudding and rest of milk, mix until smooth (will have some lumps).
Distribute pie filling between two crusts.
Split Cool Whip and top both pies.
Finish by covering with Magic Shell (Spence in his artisticness makes wonderful designs and patterns, I'm not that gifted).
Refrigerate for 20-30 mins before serving.