New Recipes

I've been trying the last couple of weeks to try some new recipes I've found on Menu Plan Monday. I haven't been posting my menu each week, but I do make a 2 week meal plan when I go grocery shopping. Due to our budget, I usually make 6 meals a week, and then one day becomes leftovers. Usually, our only meal out is lunch with our Sunday class on Sunday. We are also very blessed to have parents that take us out occasionally, so that's always a nice surprise to add into the mix. So, 3 new "easy" recipes for you:

Bubbling Pizza Casserole

1 lb lean ground beef
1 medium onion, chopped
16 ounces tomato sauce
1/2 teaspoon dried basil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 cup sliced mushrooms
1/2 cup diced bell pepper
1/2 cup diced tomato
16 ounces refrigerated biscuits (should be 8 biscuits per can)
1 1/4 cups fat free mozzarella cheese, shredded
opt - pepperoni slices

• Preheat oven to 350.
• In skillet, brown meat over medium heat, stirring to crumble.
• Stir in onion, tomato sauce, basil, garlic, (and pepperoni if desired) and Italian seasoning.
• Add veggies
• Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
• Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
• Bake for 25 minutes.
• Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
• Let stand 5 minutes before serving.

My aunt also introduced me to a similar type of recipe called "upside down pizza". Instead of using the biscuits mixed in the pizza mixture, put the pizza mixture in the 9x13 dish and use a can of crescent rolls on top. Yummy and very easy!

Crock Pot Brown Sugar Chicken

3 or 4 large boneless, skinless chicken breasts
1 C brown sugar
2/3 C vinegar
1/4 C sprite
2-3 T minced garlic
2 T soy sauce
1 tsp pepper

• Mix ingredients and pour over chicken in crock pot.
• Cook 6-8 hours on low. Thicken juice with a bit of cornstarch if you like. (Warning: without the cornstarch, the sauce is very runny and more like juice as opposed to a sauce.)

I serve over brown rice and grilled asparagus! Brad enjoyed this, just thought it was a little tangy. Next time, I will definitely add a lot more corn starch to make it more like a gravy.

Enchilada Casserole

1 pound ground beef
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

• In a large skillet, cook ground beef over medium heat until no longer pink; drain.
• Stir in enchilada sauce and salsa; set aside.
• Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish.
• Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese.
• Repeat layers once, then top with remaining tortillas, meat and cheese.
• Bake, uncovered, at 350° for 30 minutes or until bubbly.

Let me know if anyone tries any of these! I enjoyed all 3 of them! :)