Easy Spaghetti with Meat Sauce

This is my super-easy, dinner in a rush spaghetti that never disappoints!

1 LB ground beef

2 15-oz cans tomato sauce

1 envelope spaghetti seasoning

hot cooked spaghetti noodles

parmesan cheese

Brown beef, drain fat. Add tomato sauce and seasoning. Simmer 10-15 minutes. Serve over top of hot cooked spaghetti noodles and top with parmesan cheese.

Meat, Bean, and Cheese Burritos

I don't know if you would really call this a recipe - but I like to include meals like this in my recipe box so I don't forget about them. This is fast, yummy, and easy!

Ingredients

1/2 LB ground beef or ground turkey

1 15 oz can fat free refried beans

1 envelope of burrito seasoning

1 cup water

uncooked flower tortillas

cheddar cheese

Directions

1. Brown meat, drain fat. Add beans, season and water. Stir until combined and heated through.

2. Cook tortillas on a hot skillet.

3. Add meat mixture and cheese to each tortilla, roll up.

Spicy Beef and Broccoli Stir Fry

2 TBSP lemon lime soda

2 TBSP Soy Sauce

1 TBSP grated, peeled fresh Ginger

3 Garlic Cloves, minced

1 tsp Sesame Oil

1/4 tsp Crushed Red Pepper

1/2 LB Beef Tenderloin, trimmed of fat and cut into strips

1 tsp Cornstarch

1 TBSP Canola Oil

2 Cups Broccoli Florets

2 Cups Carrots, sliced

1.  To prepare marinade, in a gallon size zip-close plastic bag, combine soda, soy sauce, ginger, garlic, sesame oil, and red pepper.  Add beef, seal bag, squeezing out air, turn to coat.  Refrigerate about 1 hour.

2.  Drain the marinade into a measuring cup, add enough water to make 1/3 cup liquid.  Add cornstarch, and stir until is dissolves.

3.  Heat large skillet with a lid over high heat  Add oil and beef.  Stir Fry until beef loses red color, transfer to a plate.  Reduce heat slightly; add broccoli and carrots.  Stir fry for 3 minutes then cover and steam 1 minute.  Return beef to skillet and add marinade.  Increase to high heat and stir fry until sauce thickens.  Serve with white rice.

Balsamic-Glazed Steak

1/2 C Chicken Broth

1/4 C Balsamic Vinegar

1 LG Garlic Clove, minced

2 tsp Olive Oil, divided

3 small assorted-color Bell Peppers, seeded & sliced

1 tsp dried Thyme

1/2 tsp Salt, divided

1/4 tsp Pepper

4 (1/4 LB) Filet Mignons, about 3/4" thick, trimmed or fat

1.  Combine broth, vinegar, and garlic in a bowl; set aside

2.  Heat 1 tsp oil in a large skillet, add peppers, thyme, and 1/4 tsp salt.  Cook until tender crisp.  Transfer to a plate.

3.  Sprinkle the filets with remaining salt and pepper.  Heat remaining oil in skillet.  Add filets and cook until browned, about 3 minutes on first side, and 2 minutes on the other side.  Carefully add the broth mixture (it will boil quickly) and continue to cook the filets, turning occasionally, until done to taste and broth mixture is reduced to a glaze (about 3 minutes).

4.  Divide peppers amoung 4 plates, server with filets and top with glaze.

Taco Salad

1 LB Ground Beef

1 packet McCormick Taco Seasoning

1 Can Refried Beans

Mixed Greens

Lettuce

Grated Cheese

1 Avocado, diced

Ranch Dressing

Tortilla Bowls (I get mine at Taco Bell)

1.  Brown ground beef, drain fat.  Add seasoning and water.  Simmer until liquid is reduced.

2.  Layer meet, cheese, beans avocado, and Lettuce in tortilla bowl.  Top with Ranch dressing.

Cafe Rio Pork Burritos

1 1/2 LB Pork Loin

about 9 Uncooked Flour Tortillas

2 - 15oz cans Mild Green Chili Enchilada Sauce

1/4 cup Brown Sugar

1 - 15oz can Black Beans

1 bunch of cilantro, chopped

2 cups Monterey Jack Cheese, grated

1 cup rice

1 1/2 cups chicken broth

(Cilantro chopping tip - use your kitchen shears to cut it from the bunch.)

1.  Cut pork into cubes and place in slow cooker with 1/3 Cup Water.  Season with salt, pepper, and Garlic Salt.  Cook on low for 6 to 8 hours.  Remove from cooker and drain.  Shred meat with a fork and place in a bowl.  In another bowl mix about 1/2 cup of the enchilada sauce and brown sugar until combined.  Pour over pork, mix well.

2.  For Rice: cook in chicken broth instead of water.  Cook just as you would if you were cooking in water.

3.  Drain beans and rince.

4.  Cook tortillas on a heated skillet over medium heat until blistered.

5.  Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.  Pour 1/2 cup enchilada sauce into the pan.

6.  Assemble burritos by layering pork, rice, cheese, beans, and cilantro.  I try to keep mine small, although some people like to make giant burritos.  I like them small because you can really taste the combination of flavors while eating them.  

7.  Roll up and place in pan.  Continue until pan is full.  Top with remaining enchilada sauce and cheese.

7.  Bake for about 30 minutes until bubbly and cheese is melted.