Beefy Rice Bake

Photo taken by Krystle

Ingredients:

1 lb. beef chuck stew meat (cut in half if pieces are large)
1 cup uncooked rice (this recipe used basmati)
water (for rice)
1 - 15.5 oz can of great northern beans
1 - 12 oz bag frozen corn
1 - 12 oz bag frozen grilled pepper blend
1 - 2 Tbsp. cilantro
1 1/2 cups shredded mexican blend cheese
3 Tbsp. vegetable or canola oil
oil for frying
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
2 tsp. ground cumin
2 tsp. garlic salt
1 Tbsp Cajun seasoning
1 large tomato, sliced
1 sm. onion, chopped

Preparation for Beefy Rice Bake:

• Cook rice according to package directions.  Meanwhile heat oven to 350 degrees.  Lightly spray a 12 x 9 baking dish with cooking spray, set aside.
• In a large skillet, heat oil on medium heat. Cook beef and onions until beef is no longer pink. Remove from heat and put into a large bowl.  Add beans to bowl as well.
• Add corn, grilled peppers and cilantro to skillet on medium heat until they are no longer frozen.  Remove from heat and add to beef. 
• Stir in cooked rice and 1/2 cup cheese to the mixture. 
• In a saucepan heat 3 Tbsp oil over low heat.  Stir in flour using whisk.  Cook stirring constantly until smooth and bubbly.  Gradually stir in milk, broth, cumin, garlic salt and cajun seasoning.  Heat to boiling.  Add in 1/2 cup cheese and stir until mixed.  Add to beef mixture and stir.
• Once thoroughly mixed, add to baking dish.  Bake 20-25 minutes, or until bubbly. Remove and place tomato slices on top, then sprinkle with remaining 1/2 cup cheese.  Bake 5-8 minutes longer or until cheese is melted.

**I doubled the recipe for the cheesy sauce and saved half of it for the following morning to top my biscuits at breakfast! Delicious!**

Squash and Ricotta Pasta Bake

Photo taken by Krystle

Ingredients:

1 uncooked, small to medium-sized squash (butternut or acorn)
12 oz pasta of your choice (this recipe used Barilla's Piccolini Mini Pipe Carrot and Squash)
1 1/4 cup milk
2 Tbsp all-purpose flour
2 tsp minced garlic
1/2 tsp salt / additional salt for pasta water
1/4 tsp pepper
1 Tbsp fresh thyme
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 lb ground sausage

Preparation for Squash:

•  Preheat oven to 375 degrees.  Coat a baking sheet with cooking spray or use non-stick foil to line the sheet.
• Cut squash in half and remove seeds.  Place squash, flesh side down on the baking sheet and bake until tender, about 20 minutes.
• Remove squash, scoop out the flesh into a bowl and set aside.

Preparation for Pasta Bake (start while squash is baking):

• Meanwhile, bring a large pot of salted water to a boil.  Halfway through the squash baking, cook pasta according to package directions.  Drain pasta and return to pot.
• While the pasta is cooking, fry ground sausage in a medium skillet until no longer pink.  Drain off excess fat and mix with pasta.
• In a medium saucepan, stir together milk, flour, garlic, salt and pepper.  Bring to a boil over medium heat (ensure you are stirring constantly so the milk doesn't burn).
• Reduce heat to a simmer, still stirring often, until thickened.  Remove from heat; stir in mashed squash and thyme.  Add sauce to pasta and stir.
• Once mixed, transfer pasta to a baking dish.  Dot with spoonfuls of ricotta and sprinkle the Parmesan cheese.

Bacon Avocado Tomato Sandwich

Photo taken by Krystle

This is just a simple, delicious sandwich great for lunch or even a light dinner.  I used sourdough bread for this recipe, but any bread will work.  You could also make this into a wrap if you are on the go. YUM!

This recipe is for 2 sandwiches.

Ingredients:

1 ripe avocado
8 slices of vine ripe tomatoes (or whatever you have--4 slices for a regular slicing tomato)
2 thin slices of red onion
4-6 slices of center cut bacon, cooked per package directions
4 slices of bread / or 2 wraps
pinch of salt and pepper
2+ Tbs. mayonnaise, if desired

Preparation:

• spread 1 or both slices of bread for each sandwich with mayonnaise, if desired
• cut the avocado in half, remove the pit, and scoop out 1/2 of avocado for each sandwich; layer onto one side of the bread
• next layer the tomatoes; add a pinch of salt and pepper
• lastly, layer on the onions and bacon. Enjoy!

Curry-Coconut Shrimp



Photo taken by Krystle

Who needs takeout when you can make this dish in about 30 minutes!  I served it with a side of some steamable szechuan-style green beans from the freezer--easy and delicious!

Ingredients:

1 tsp. sugar

1 tsp. sesame oil

1/2 c. finely chopped onion

1 clove garlic (1 tsp. minced)

1 1/2 tsp. ground cumin

3/4 tsp. ground coriander

1 tsp. curry powder

1 can (13.5 oz) coconut milk

1/4 tsp. crushed red pepper flakes

1 lb. jumbo shrimp, peeled and deveined

1 Tbsp. cornstarch

1 Tbsp. water

2 Tbsp. chopped, fresh cilantro

Black sesame seeds, garnish
2 cups prepared basmati rice

Preparation:

• Heat oil in large, nonstick saucepan or skillet over medium heat.  Saute onion and garlic until they begin to soften, about 3 minutes (be careful not to burn the garlic)
• Season with cumin, coriander, and curry powder.  Cook 1 more minute.  Carefully stir in the coconut milk, sugar, and crushed red pepper flakes.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.
• Stir in shrimp and increase head to medium high heat--cook until shrimp is done (about 4 minutes).
• In a small bowl, combine cornstarch and water, mix well.  Stir into shrimp mixture.  Cook until sauce has thickened.  Stir in cilantro and remove from heat.  Garnish with sesame seeds.