5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE

10 minPrep Time 

30 minCook Time

40 minTotal Time 

Ingredients

• 1 pound lean ground beef
• 1 (15 ounce) can enchilada sauce
• 1 cup reduced-fat shredded Mexican cheese blend
• 8 (6 inch) corn tortillas
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes (optional topping)
• 1/2 avocado, chopped (optional topping

Instructions

1. Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
2. In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
3. In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
4. Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
5. Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
6. Repeat all layers one more time.
7. Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
8. If desired, top with tomatoes and avocado.

Grandma Burr's Bread

1 1/3 cups water ( 80° )
3 Tbs canola oil
2 Tbs honey

1 1/2 tsp salt
1 Tbs sesame seeds
3 Tbs oat flour (blend up oats in blender to make "oat flour")
1 Tbs wheat bran (I used wheat germ)
1 Tbs chia seeds
2 1/2 cups bread flour
1 cup wheat flour
1 1/2 tsp yeast

Directions:
 Using a bread maker, put liquids in first. Mix up the dry ingredients and then pour on top of wet ingredients. Put the yeast in a little well in flour on the top. Use the basic settings on bread machine.
Enjoy!

Pumpkin cookies

Ingredients:
1 c. Sugar
1/2 c. Shortening (I use softened butter)
1 egg
1 tsp. Vanilla
1 c. Pumpkin
2 c. Flour
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 c. Chocolate chips (guittard or ghirardelli)


Directions:
 Cream sugar and shortening; add eggs and vanilla. Mix well. Add pumpkin. Combine all dry ingredients and mix in slowly. Add chocolate chips; drop by teaspoons onto baking sheet. Bake at 350° for 14 minutes. ENJOY!


Recipe from Sara Bailey

Hawaiian Sliders Recipe

Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices (optional. I didn't do this when i made them)

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.

Green Peach Smoothie for Kids

Serves: 2

Prep Time: 5 m

Cook Time: 2 m

Serving Size: 1 1/2 cup

Ingredients

• 1 cup – almond milk, unsweetened
• 2 cup – spinach
• 1 medium – banana
• 1 ¹/₂ cup – peaches, frozen, sliced
• 1 container (4 oz) – Greek Yogurt

Directions

Place all ingredients into your blender and blend until smooth (the greek yogurt is optional)! 

(recipe from SuperHealthyKids.com)

Moroccan Turkey + Chickpea Skillet

{If you're looking for a fresh flavor, and excellent meal for prepping ahead - this is it! 🙌
the flavors develop, and only become better each day!} .

makes 4-5 servings

Ingredients:
1 pound lean ground turkey
2 tsp avocado oil, or extra virgin olive oil
1 medium yellow onion, thinly sliced into half moons
2 carrots, chopped
1/2 cup diced red bell pepper
1 tsp ground cumin
1 tsp ground nutmeg
1/2 tsp paprika
1/2 tsp cayenne pepper
sea salt and black pepper to taste
2 cups low sodium chicken broth
1 cup diced tomatoes (jar or fresh)
15 ounce chickpeas, rinsed
1/3 cup golden raisins (optional)
1/2 cup fresh herbs of choice (parsley, cilantro, or basil), chopped
 Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
Add in the spices, salt and pepper and continue to sauté until the veggies soften and the turkey is cooked through.
Stir in the tomatoes, chicken broth, chickpeas and golden raisins and bring to a boil.
Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
Remove from the heat and stir in the fresh herbs of choice.
Serve as is or with cooked quinoa, or brown rice.

Tostadas

Shredded chicken: 

Author: Organize Yourself Skinny

Recipe type: Freezer Meal, chicken recipe, make ahead recipe

Serves: 12

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
   Coupons
3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Notes

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

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Crunchy Oven baked tostada shell: 

Ingredients

• Corn tortillas
• Vegetable oil
• Salt
• Your favorite tostada toppings (beans, chicken, beef, lettuce, cheese, etc.)

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with foil. Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
3. Brush both sides of the tortillas lightly with oil and sprinkle with salt.
4. Bake for about 8 minutes, turning over after 4 minutes.(mine had to be cooked longer, just until brown and crunchy)
5. Remove from the oven and transfer to a paper towel lined tray to cool. *It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
6. Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.

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Favorite Tostada toppings:

• refried beans (from the can) 
• shredded chicken (from recipe above)
• tomatoes
• avacado
• lettuce
• shredded cheese
• Caso fresco (crumbled) 
  
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