Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52

Slow Cooker Balsamic Chicken with Carrots

Ingredients

• boneless skinless chicken thighs or breasts
• 1 pound carrots, peeled
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 teaspoon salt
• 1 teaspoon jarred/frozen minced garlic

Directions

1. Wash and peel carrots, leave whole
2. Whisk together vinegar, honey, salt, and garlic
3. Add chicken or pork to slow cooker along with carrots
4. Pour balsamic mixture over the top
5. Cook on low for 8 hrs

Notes

• Keep the carrots whole instead of chopping, this allows you to throw everything in the slow cooker in no time at all. Also, it makes for a much prettier presentation!
• I also think it’s fairly important in this recipe to brown up your chicken thighs a tad before slow cooking because crispy browned up chicken is so much more appealing.
• Can also use pork loin

Source
https://slowcookergourmet.net/slow-cooker-balsamic-chicken-carrots/?_utm_source=1-2-2

Homemade Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 1/2 c. chopped spinach (optional)
• 1/2 c. panko bread crumbs
• 2 Tbs olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. salt or to taste
• 1/2 tsp. onion powder 
• 1/8 tsp. pepper or to taste

Directions

1. In a medium sized bowl, combine all ingredients until well incorporated. Add two tablespoons of olive oil to the mixture to prevent dryness
2. Using a cookie scoop, scoop out mixture and form into balls 
3. Preheat oven o 400F
4. Bake meatballs for 25 minutes or until internal temperature is 165F 
5. Serve with spaghetti and red sauce, alfredo or even rice

Notes

• Don’t overcook these! Depending on your oven cook times may vary. The size of your cookie scoop may also play a factor. Just check it frequently and you should be good to go!
• Don’t have an air fryer or oven? Just form these into thin patties and cook them in a little olive oil! Tastes great as well!

Source
https://easytoddlermeals.com/homemade-chicken-meatballs

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Homemade Artisan Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon yeast (Active Dry Yeast)
• 1 1/2 to 2  cups room temperature water (start with 1 1/2 cups)

Directions

1. Mix the flour, salt, and yeast until combined.
2. Add in the water in a large bowl (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet).
3. Cover with a plate or plastic wrap and let sit for 8 to 24 hours (on the kitchen counter). Then degas, by stirring it once to get the air out.
4. Grease your bread pan with oil or butter (coating with flour helps it to not stick).
5. Place bread dough in your baking pan and let it rise for an hour covered with a dish towel.
6. Bake at 400 degrees for 30 minutes covered with tin foil, then 10 minutes uncovered until golden on top (best to “tent” the tin foil so it doesn’t stick to the baking bread).

Add-ins
Cranberry Hazelnut Bread
Before you add the water mix in- 1/2 cup dried cranberries 1/2 cup chopped hazelnuts

Cheese Bread
1/2 cup shredded cheddar cheese (Kerry Gold, use micro plain)

Rosemary
A handful of freshly chopped rosemary, top with flaked sea salt

Cinnamon Raisin
1/2 cup raisins, 2 teaspoons cinnamon

Source
https://nestingwithgrace.com/homemade-artisan-bread-easy-recipe