Taco Pasta

Taco Pasta? That is what my husband said when I first made this dish. He likes tacos. He likes pasta. However, he was a little reluctant about the combination. Needless to say, once he tasted the finished product, it became a regular dish on the menu. You can have dinner ready in around 30 minutes, and you you can feel good that you made it from scratch and not from a box. Hope you enjoy! Taco Pasta

Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 8 -12 ounces medium size pasta shells
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (10 oz.) can diced tomatoes with mild green chilies, drained
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• Salt and pepper

Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. While you are boiling the pasta, cook the ground meat and onion in a large skillet on medium-high heat until no longer pink. Drain the grease from the skillet.
3. Add in the garlic and cook until fragrant, about 30 seconds.
4. Add the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.
5. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.
6. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Enjoy!

Recipe adapated from http://fakeginger.com/2010/06/30/taco-pasta/

Slow Cooker Vegetarian Split Pea Soup

Before I became a vegetarian six years ago, I loved to eat split pea soup. Of course, most recipes call for ham. I am always looking to make recipes that are adaptable to my dietary choice. When I found a recipe on tasteofhome.com that could still taste like authentice split pea soup without the meat, I was ecstatic. Both vegetarians and carnivores have enjoyed this soup as is. Nevertheless, if you just cannot eat this soup with ham, feel free to add it it with the rest on the ingredients.

Slow Cooker Vegetarian Split Pea Soup

Prep Time: 10 minutes
Cook Time: 7-8 hours
Servings: 8

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 1 medium leek (white portion only), chopped and rinsed
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 1 garlic clove, minced
• 1/4 cup minced fresh parsley
• 4 cans (14-1/2 ounces each) vegetable broth or 7 1/4 cups water and 5 vegetable boullioun cubes
• 1/2 teaspoon pepper
• 1 bay leaf

Directions

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Add salt to taste. Enjoy!
Optional: I also cook this recipe in a large pot on the stovetop. You just put in all of the ingredients in the pot, and bring to a simmer. Cover and cook on medium low until the peas are tender. It usually takes my soup 45 minutes to an hour to get to the consistency I like when I cook it this method. Add salt to taste. Enjoy!

Recipe adated from http://www.tasteofhome.com/recipes/Vegetarian-Split-Pea-Soup-2

Mexican Tortilla Stack

I was looking for a Mexican casserole dish for my husband, but I wanted to make something a little different. When I found this recipe on life-as-a-lofthouse.blogspot.com, I knew this recipe would fit the bill. My husband loves this dish and always eats it for leftovers the next day. It comes together pretty quick, so you won't have to spend too much time preparing this recipe. I hope you enjoy this dish as much as my husband does.

Mexican Tortilla Stack

Prep Time: 15 minutes
Cook Time: 25 Minutes
Servings: 10-12

Ingredients:
9 ( 8 inch) Flour Tortillas

1 lb Ground Beef

1 (10 oz) can Cream of Mushroom Soup

1 (10 oz) can Red Enchilada Sauce (mild unless you want more of a kick)

1 (4 oz) can diced Green Chilies

1 can (15 oz) Refried Beans

2 cups shredded Colby & Monterey Jack Cheese

Toppings:
Guacamole
Salsa
Sour Cream

Sliced Green Onions
Black Olives

DIRECTIONS: 
1. In a large skillet, crumble and brown the ground beef on medium heat until no longer pink. Drain grease.
2. Add the cream of mushroom soup, enchilada sauce and diced green chilies. Stir well, and continue to cook until heated. About 5 minutes. Turn off heat and set aside.

3. In a 9x13 glass baking dish, spray with cooking spray.
4. Lay 3 tortillas, over lapping onto the bottom of the dish.
5. Spread half the can of refried beans over the tortillas.
6. Pour half of the meat mixture evenly over the beans.
7. Layer another 3 tortillas over the top of the meat mixture.
8. Spread the last half of the refried beans over those tortillas.
9. Pour the rest of the meat mixture over the top.
10. Place 3 more tortillas on top.
11. Put the shedded cheese over the top tortillas.
12. Bake at 375 degrees for 25 minutes or hot and bubbly.*
13. Remove from oven and let stand about 5 minutes before cutting into.
14. Top each serving with your favorite toppings. Enjoy!

* NOTE:   During the last 5 minutes or so of cooking, you may need to lay a piece of foil over the top to prevent the cheese from browning too much.

Recipe from http://life-as-a-lofthouse.blogspot.com/2011/07/mexican-tortilla-stack.html.

Spinach Tortellini Soup

I LOVE soup, and this is one of my favorite soups. I discovered this filling soup over at thewellfednewlyweds.blogspot.com. The spinach and tomatoes make this soup healthy while the tortellini adds the delicious factor.  There is not much prep work to make this dish, so it is a great busy weeknight go to recipe. It makes great leftovers too!


Spinach Tortellini Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4-6


Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced (about 1/2 cup)
1/2 teaspoon  dried italian seasoning
1 quart vegetable broth (I use vegetable boullion cubes and water instead of vegetable broth)
14.5 oz can whole peeled tomatoes
9-10 oz package cheese filled tortellini, preferably fresh (located in the refrigerated section at the grocery store) Otherwise, you can find tortellini in the freezer section.
4 cups chopped fresh spinach, loosely packed
Salt, to taste
Freshly ground black pepper, to taste
Parmesan cheese


1. Heat oil in a large pot over medium heat.
2. Add onions to pot and let onions cook for 3-5 minutes, until translucent.
3. Add garlic to pot and cook for 1 minute. Don't let the garlic burn or else it will taste bitter.
4. Add the broth, tomatoes with liquid, italian seasoning, salt & pepper. Mash the tomatoes with a potato masher or fork. Bring to a boil.
5. Add the tortellini and cook according to the package directions. Once cooked, remove the tortellini from the pot and put in another container. This will prevent the tortellini from continuing to cook.
6. Add the spinach to the liquid in the pot. Cook at a simmer for 1-2 minutes.
7. Remove pot from heat. Add desired amount of tortellini to a serving bowl and add spinach tomato broth to bowl. Top with grated parmesean cheese.
8. Enjoy with some crusty french bread!

Recipe adapted from http://thewellfednewlyweds.blogspot.com/2009/12/tortellini-soup.html#more)