The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
Ingredients:
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)
Assembly:
Cut up and put in a gallon size ziplock bag, the first 7 ingredients. I then double bag the bag and include the tortillas and cream cheese in the second bag.
Serving Day:
Thaw completely. In a large skillet, sauté the beef mixture until the meat reaches desired doneness. To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up.
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.
Yield: 8 servings
Sunday, November 13, 2016
Friday, November 11, 2016
Mussolini Lips (AKA Stuffed Shells) by Beth
My mom would make these frequently when I was little. I always wondered why she called them Mussolini Lips...
Ingredients:
1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
Assembly:
In a skillet, brown meat with onion until browned; drain; cool. While cooling, cook the shells in boiling water for 9 min. Drain and place in single layer on wax paper (to avoid sticking). While shells cool, mix in the remaining next 7 ingredients to the beef. Stuff the shells with the meat mixture. Spoon about 1/4 of the sauce over bottom of greased 9x13 pan. Place stuffed shells in single layer. Pour remaining sauce over the shells. Sprinkle with parmesan. Cover and freeze.
Serving Day:
Thaw in fridge overnight. Bake, uncovered,
at 375 for 30-40 min. or until browned and bubbly.
Ingredients:
1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
Assembly:
In a skillet, brown meat with onion until browned; drain; cool. While cooling, cook the shells in boiling water for 9 min. Drain and place in single layer on wax paper (to avoid sticking). While shells cool, mix in the remaining next 7 ingredients to the beef. Stuff the shells with the meat mixture. Spoon about 1/4 of the sauce over bottom of greased 9x13 pan. Place stuffed shells in single layer. Pour remaining sauce over the shells. Sprinkle with parmesan. Cover and freeze.
Serving Day:
Thaw in fridge overnight. Bake, uncovered,
at 375 for 30-40 min. or until browned and bubbly.
Thursday, November 10, 2016
Dump & Bake Meatball Casserole by Jen
Ingredients:
* 1 (16 ounce) package uncooked rotini pasta
* 1 (25 ounce) jar marinara sauce
* 3 cups water
* 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
* 2 cups shredded mozzarella (or Italian blend) cheese
* Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Assembly:
Combine first 4 ingredients in a baking dish and freeze.
Serving Day:
1. Thaw bag completely
Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
* 1 (16 ounce) package uncooked rotini pasta
* 1 (25 ounce) jar marinara sauce
* 3 cups water
* 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
* 2 cups shredded mozzarella (or Italian blend) cheese
* Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Assembly:
Combine first 4 ingredients in a baking dish and freeze.
Serving Day:
1. Thaw bag completely
Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).