Chili-Rubbed Roast Beef

1 4- to 6-pound top-round or eye-round roast 
1 tablespoon ground ancho chili (such as McCormick) or chili powder 
1/2 teaspoon kosher salt 
4 small sweet potatoes, scrubbed and cut into 2-inch chunks 
2 tablespoons olive oil 

Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting. Heat oven to 325° F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. Cook until an instant-read thermometer inserted in the center registers at least 120° F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125° F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.
Yield: Makes 4 servings with leftover

From Real Simple Magazine – very yummy!  I do this in the Crock Pot and it is excellent that way as well (and you don’t need a meat thermometer ).

Jennifer Evangelista

Easy Zesty Chicken and Tomatoes

Ingredients

• Olive oil nonstick spray
• 4 skinless, boneless chicken breast halves
• 2 eggs, slightly beaten
• 1/2-3/4 cup Italian-style fine dry bread crumbs
• 1 can (14 oz.) diced tomatoes
• 1 package taco seasoning mix

Instructions:

Preheat oven to 350 degrees. Spray bottom and sides of a rectangular or oval casserole dish with olive oil. Then, in a bowl, slightly beat the 2 eggs. In another bowl, place the bread crumbs. Dip one chicken breast in the slightly beaten egg; coat all sides of the chicken breast with the bread crumbs. Place in greased rectangle or oval casserole dish. Repeat with remaining chicken. In a small mixing bowl, combine the diced tomatoes and the taco seasoning mix. Mix well. Pour tomato mixture on top of breaded chicken breasts. Bake uncovered at 350 degrees about 50 minutes or until chicken is done.

Notes: Serve with pasta or rice and a green salad or green vegetable. Makes a nice presentation on the plate.

Jennifer Evangelista

Pan Burritos

  2 Packages Enchilado Sauce Mix
  3 cups water
  1 can (12 ounces) tomato paste
  1 garlic clove, minced
  1/4 teaspoon pepper and salt to taste
  2 pounds ground beef
  9 large flour tortillas (9-inch)
  4 cups cheese
  1 can refried beans warmed

  In a saucepan, combine the first six ingredients simmer for 15-20 min.
  In a skillet, brown the beef.  Drain, stir in one all of the sauce.

Spread a  third of sauce on the bottom of a greased 13in. X 9in. X 2in baking pan.  Place three tortillas over sauce, tearing to fit bottom the pan.  Spoon half of meat mixture over tortillas, sprinkle with 11/2 cups of cheese.  Add three more tortillas top with remaining meat. Spread warmed beans sprinkle with remaining cheese and sauce.  Sprinkle with remaining cheese.  Bake uncovered, at 350 for 35-40min.  Let stand 10 min. before cutting.  Serve with taco sauce, sour cream , chili peppers, chopped onion and guacamole if desired.

Yield: 8-10 servings

Krystee Edwards

Chicken with Sour Cream & Salsa

Ingredients:

• 4 each skinless boneless chicken breast
• 1 package taco seasoning mix
• 1 cup salsa
• 1/4 cup sour cream

Preparation:

Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken. Serve sour cream chicken and sauce with warm tortillas and Spanish rice.

Jennifer Evangelista

Easy Tuna Casserole

This is another favorite from my childhood… I actually crave it sometimes and it is also good cold the day after…

 

I package thick egg noodles

1 can tuna fish

1 8 oz sour cream

1 can cream of mushroom soup

 

Cook Egg Noodles until done, drain and place in bowl

Add 1 tuna fish, cream of mushroom soup, and sour cream, stir and serve.

 

Lisa Baldridge

Ranch Chicken

4-6 chicken breasts

1 package Hidden Valley Buttermilk ranch dressing mix prepared per directions on package

Italian bread crumbs

 

Wash chicken, and then place your raw chicken in a casserole dish, pour ranch dressing over and then sprinkle bread crumbs on top-use enough to cover the top lightly.  Bake at 375 for 45-50 mins. Great served with Rice and Green Beans!!

 

Krystee Edwards

Chicken and Rice

In a large mixing bowl mix

3 cans cream of mushroom soup and an equal amount of milk

1 packet onion soup mix (save a little)

1 2/3 cups rice

 

Spray a casserole dish with Pam

Pour ingredients in and put as much chicken on top of the mixture as you need

Sprinkle remaining onion soup mix on top of chicken.

Bake at 375 for 1 ½ hr or until rice is soft

 

Carolyn Scannell

Russian Chicken

1 bottle Russian Dressing

1 can cranberry sauce (with berries)

1 pkg onion soup mix

Chicken (cooked and cut up)

 

Mix together & cook in sauce pan until thoroughly warm.  Serve over rice.

 

Jennifer Evangelista

Frito Pie

1 bag Frito Lay’s corn chips

2 cans chili (with or without beans, it’s really up to you)

1 1/2 cups cheddar cheese, shredded

1 small onion, chopped

 

PREHEAT oven to 350F

LAYER a casserole dish with half of the chili first, half of the fritos second, half of the onions third, then half of the cheese fourth.

REPEAT previous step.

BAKE for 40 – 50 minutes.

 

Sonya Ferguson

Coke Pork Chops

Ingredients-     

4-6 pork chops

1 c. catsup

1 c. Coca-Cola

 

Directions-

Place pork chops in a frying pan.  Don’t add salt and pepper. Mix catsup with Coke and pour over pork chops. Simmer one hour with cover on pan

I consider this quick and easy, because it doesn’t require a lot of ingredients or attention. You can throw it in a pan and leave it.  It doesn’t have to be stirred or anything.

 

Shannon Williamson