Southwestern Casserole

Southwestern Casserole (from Taste of Home Freezer Cookbook)

Notes: This recipe makes two casseroles. One for eating now and one for freezing later if desired.

1 package (7oz) elbow macaroni
2 lbs ground beef (I used 1 1/4 lbs and would maybe go less meat and another can of beans next time)
1 large onion, chopped
2 garlic cloves, minced
2 cans (14.5oz) diced tomatoes, undrained
1 can (16oz) kidney beans, rinsed and drained
1 can (6oz) tomato paste
1 can (4oz) chopped green chilies, drained
1 1/2 tsp. salt
1 tsp chili powder (I added more chili powder and cumin to taste after I had it all mixed together)
1/2 tsp ground cumin
1/2 tsp pepper
2 cups shredded Monterey Jack Cheese (didn't add, but I'd probably use cheddar anyway)
2 jalapeno peppers, seeded and chopped (didn't add b/c we didn't have and I can't handle the spice)

Cook macaroni according to package directions. Meanwhile, in a large saucepan or Dutch oven (I used a skillet and it was too small. Definitely needed a bigger pan for this), cook the beef, onion and garlic over medium heat until meat is no longer pink; drain (I used turkey so I didn't drain). Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Drain macaroni, stir into beef mixture.

Transfer to two greased 2qt baking dishes (I used 9x13 pans). Top with cheese and jalapenos (didn't do). Cover and bake at 375 for 30 mins. Uncover and bake 10 mins longer until bubble and headed through. I baked at 350 convection for 20 mins and didn't cover/uncover since I didn't put cheese on it.

Serve the one casserole. Let the other cool and freeze for up to 3 months.

To use the frozen casserole, Thaw in refrigerator for 8 hours. Remove from refrigerator 30 mins before baking. Cover and bake at 375 for 20-25 mins or until heated through. (I would probably just pop it in the oven stright from the freezer at 350 for 30-45).

Frosty Peanut Butter Cups

Frosty Peanut Butter Cups (from Taste of Home)

Note: Brandon loved these! Very light and refreshing. Made these again with Chocolate putting. Also delicious according to Brandon. I think it'd be fun to make a lemon pudding with cream cheese instead of peanut butter.

1 c. reduced fat graham cracker crumbs (didn't use reduced fat) (about 5 whole crackers)
2 tablespoons reduced fat spreadable margarine
(the above are for the crust, and B made the crust based on the directions on the graham cracker crumbs)
1 c. cold 1% milk
1/2 c. peanut butter
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon into coups. Freeze until firm. Remove from muffin pan and transfer to freezer bags. May be frozen for up to 2 months.

Bake Chicken Fajitas

Baked Chicken Fajitas

Note: These are SO GOOOOOOOD!

1 lb. boneless skinless chicken breast cut into thin strips
1 can (14 1/2 oz) diced tomatoes and green chilies, drained (oops, forgot to drain this, but I would do it next time)
1 medium onion, cut into thin strips
1 medium sweet red pepper cut into thin strips
1 medium green pepper cut into thin strips
2 tbsp canola oil
2 tsp chili powder
2 tsp ground cumin
1/4 tsp salt
12 flour tortillas (6 in)

In a 13x9 in baking dish coated with cooking spray, combine the chicken, tomatoes, peppers and onion. Combine the oil, chili powder, cumin, and salt. Drizzle over chicken mixture, toss to coat.

Bake uncovered at 400 for 20 to 25 mins or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas.