Day 28: Biscuit Tostadas

Biscuit Tostadas

1 lb raw Ground Beef
1/2 Onion (chopped)
Garlic Salt
Pepper
1-16oz. jar Salsa
1-8 ct. tube Refrigerated Biscuits
8 oz. Colby-Monterey Jack Cheese (grated)
1-2 cups Lettuce (shredded)

In a frying pan cook ground beef over medium heat sprinkled with garlic salt and pepper. Near the end (meat no longer pink) add onion and cook until tender. Drain the grease off then add half of the salsa and heat through.
Split each biscuit in half and press the half into about 4" rounds.
*I just left them together and pressed them and split them after done cooking.
Place on a cookie sheet and bake @ 350* for 10-12 minutes or until golden brown.
Top the biscuit with meat mixture, cheese, lettuce and salsa.

Day 27: Apricot Pineapple Chicken

Apricot Pineapple Chicken

5 raw Boneless Skinless Chicken Breasts
24oz. Apricot Pineapple Preserves (jelly)
1 package Onion Soup Mix
3-4 cups cooked Rice

Mix together preserves and soup mix. In a slow cooker place chicken breasts and top with preserve/soup mixture. Cover and cook on low for 4-5 hours (make sure chicken is tender and cooked through).
Serve over rice. Makes 4 servings.
*I cut apart the chicken once it was almost done because I wanted smaller pieces and it was easier to eat that way!!

Day 26: Stuffed Pasta Shells

Stuffed Pasta Shells

1-12oz. package Jumbo Pasta Shells (uncooked)
2 Eggs
1-15oz. tub Ricotta Cheese
1-16oz. tub Cottage Cheese
1-8oz. Package Mozzarella Cheese (grated)
3/4 cup Parmesan Cheese
1 Tbsp Dried Parsley
3/4 tsp Dried Oregano

1/2 tsp Salt
1/4 tsp Pepper
1-28oz. jar Spaghetti Sauce

Cook pasta according to package directions. While cooking, whip eggs in a bowl then mix ricotta cheese, cottage cheese, mozzarella cheese, parmesan cheese, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup of spaghetti sauce on the bottom. Stuff jumbo pasta shells with about 2 Tbsp of filling and place in the bottom of the dish. Make one layer with half of the stuffed shells, cover with spaghetti sauce and place second layer of shells on top and again top with spaghetti sauce. Sprinkle with parmesan cheese if desired.
Cover and bake @375* for 35 minutes or until cheese is bubbling.
*Can refrigerate up to 24 hours and freeze up to 2 months!!

Day 25: Thai Noodle Stir Fry

Easy Thai Rice Noodle Stir Fry

14 oz bag stir-fry rice noodles (linguini-style)
2-3 Tbsp sesame oil (enough to coat wok or pan)
12 oz package extra firm tofu (cut into ¼ inch pieces)
⅓ - ½ cup Thai peanut marinade sauce (we like San-J brand found in grocery store)
Roughly 1 Tbsp grated fresh ginger root (can freeze left over root until next time)
1 clove pressed garlic
Any vegetables you like to stir-fry:
15 baby Carrots (1 handful) julienned
½ small head Cauliflower chopped into quarter florets
1 medium stalk Broccoli chopped into quarter florets
8 oz can sliced Water Chestnuts (drained)
2 Celery ribs/sticks chopped
1 handful Snowpeas (may cut pods in half if desired)
4 medium sized Mushrooms chopped to desired size
3 Green Onions chopped
Rice vinegar (non-seasoned)
Soy sauce
½-1 Tbsp sugar (optional)
Sesame seeds

Stir fry will only taste as good as your ingredients. Fresh vegetables are better than frozen or canned. Cook package of rice noodles per package directions. This can be started and done while preparing tofu and vegetables. Once cooked, set noodles aside. Coat wok or large non-stick frying pan with oil as it heats. Remove tofu from packaging and wrap in paper towels, press water out of the block of tofu, then cut tofu into desired size pieces. Place in hot, oiled wok and stir until coated with oil. Add enough peanut sauce to coat tofu, ginger, and garlic. Occasionally stir and cook until golden brown. Chop vegetables into desired size while tofu browning. Add firmer vegetables first (carrots, cauliflower), and then softer vegetables (broccoli, water chestnuts, celery, snowpeas, mushrooms, green onion). May add vegetables in order stated as chopped and ready. Add rice vinegar, soy sauce, and sugar as soon as you start adding vegetables to the tofu. Should be enough liquid to coat vegetables and to desired taste but not soupy. Cook vegetables to desired firmness (approximately 15 min from the time you add your first vegetable). Mix noodles and vegetables together in large serving bowl. You may garnish with sesame seeds if you like. Add extra peanut and soy sauce to taste.

Day 24: Sloppy Joes

Sloppy Joes

1 lb ground beef
½ Onion (chopped)
Garic Salt
Pepper
2 Tbsp prepared mustard
1-8 oz can tomato sauce
1-2 tsp Worcestershire sauce
1/2 cup chili sauce
3 Tbsp ketchup
½-¾ cup cooked rice
*rice lessens the sloppiness, adds to the girth, tastes great!!
8-count Hamburger Buns
*I used sandwich thins 100% whole wheat, tasted great!!

Brown ground beef sprinkled with pepper and garlic salt. Half the way through, add onion. Drain fat when cooked through. Add other ingredients except rice and simmer ½ - 1 hour. Add rice and serve. May need to add more tomato sauce, chili sauce or ketchup if too dry.

Day 23: Fried Potatoes

Fried Potatoes

6-7 Raw Potatoes (washed and cut into slices)

*I used russet but they taste the best with Yukon Gold

2-3 Tbsp Olive Oil

1 Tbsp Butter

Salt and Pepper

½-1 Onion (chopped)

½ Green Pepper (chopped)

In a large frying pan, warm oil and butter on medium heat. Put in chopped potatoes and sprinkle with salt and pepper. Cook covered, turning potatoes every 5-8 minutes (often enough that they don’t burn but want some of them to be a little fried). Cook about 40-45 minutes depending on size of slices. When the potatoes seem done (cut through easily) top with onions and pepper and cook covered for about 5 minutes (until soft). Mix evenly and dish up. Serve with other breakfast favorites (scrambled eggs, waffles, pancakes, toast, bacon, etc.)