Meat & Potato Casserole with Cheddar Sauce

Directions:

BROWN:
1 lb ground sirloin
1 1/2 Tbsp. olive oil
1.5 lbs. russet potatoes, peeled and diced
1/4 cup diced onion
1/4 cup sliced scallion whites
1 1/2 Tbsp. minced fresh garlic
1 1/2 tsp. each dried oregano
1 1/2 tsp chili powder
1 1/2 tsp kosher salt,
1 tsp black pepper
1/2 tsp lemon pepper
1/4 tsp. ground cinnamon
1 1/2 cups no-salt-added crushed tomatoes

MELT:
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup shredded Cheddar
1/4 cup bias-sliced scallion greens
1/2 cup diced Roma tomato

Preheat oven to 350°. Coat a 9x13 inch baking dish with nonstick spray.

Brown ground sirloin in oil in a large nonstick skillet over medium high heat, breaking up chunks, about 5 minutes.

Add potatoes, onion, scallion whites, garlic, oregano, chili powder, salt, pepper, and cinnamon. Cover skillet, reduce heat to medium, and cook, stirring occasionally, until potatoes are fork-tender, 15 minutes.

Stir in crushed tomatoes and simmer to reduce juices, 3 minutes.

Melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute.

Whisk in milk; bring to a boil and cook until thick. Off heat, stir in Cheddar.

Transfer sirloin mixture to prepared dish; top with cheese sauce.

Bake casserole until golden and bubbly, 30 minutes; let rest 5–10 minutes.

Garnish casserole with scallion greens and Roma tomato.

Martha’s Breakfast Casserole

Ingredients

• 1 (4 ounce) can chopped green chilis
• 1 large bag of shredded hashbrowns ( I use just shy of 32 oz bag), thawed enough to stir
• 1 Tablespoon dried onion
• 1 medium container (16 ounces) cottage cheese
• 2 cups grated chedder cheese
• 2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
• 12 eggs

Instructions

1. Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan.
2. Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

Barbecue Chicken Bake

Ingredients

• 3-4 boneless skinless chicken breasts
• 4-6 tablespoons barbecue sauce
• 1/2 large yellow onion sliced
• 4 oz sharp cheddar cheese

Instructions

1. Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray.
2. Spread barbecue sauce on the top of each chicken breast.
3. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese.
4. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink.
5. Serve hot over rice or greens.

Crumb Coated Ranch Chicken

Ingredients

• 2/3 cup ranch salad dressing
• 2 cups coarsely crushed cornflakes
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (6 ounces each)

Directions

1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
2. Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°. Yield: 4 servings.

Slow Cooker Mongolian Beef

Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Chocolate Oreo Cake

Ingredients

Chocolate Cake 

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

Oreo Icing

1 1/2 cups butter

1 1/2 cups shortening

8-9 cups powdered sugar

3 cups Oreo crumbs (about 30 Oreos)

1 tsp vanilla extract

6-7 tbsp water

5 Oreos, chopped, optional

NOTE: You'll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos and crumbs, as shown, you might need a second package.

Instructions

1. Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and ice the outside of the cake with remaining icing.

16. Finish cake off with chopped Oreos and crumbs, if desired.

Hawaiian Chicken Salad

This salad is light and refreshing — serve it on a bed of lettuce, or go island-style and serve it on slices of King’s Hawaiian bread.

Ingredients
1/2 cup plain 2% Greek yogurt
1/4 cup mayonnaise
1 tsp. minced lime zest
1 Tbsp. fresh lime juice
11/2 tsp. grated fresh ginger
1 tsp. honey
3 cups chopped rotisserie chicken
3/4 cup chopped fresh pineapple
2/3 cup diced celery
1/3 cup chopped macadamia nuts
1/4 cup chopped fresh cilantro
Salt and black pepper to taste

Directions
Whisk together yogurt, mayonnaise, zest, lime juice, ginger, and honey for the dressing. Toss chicken, pineapple, celery, nuts, and cilantro with dressing; season with salt and pepper. Serve salad as a sandwich or on a bed of lettuce

Makes 4 servings (4 cups) Total time: 20 minutes