Happy Halloween, everyone! This weeks menu consists of a crock pot recipe, Crock Pot Tamale Pie. It’s perfect to save yourself some kitchen time while taking the kids out to trick-or-treat. I’ve used ground turkey in place of the ground beef and it tastes just as good.
Ground beef was on sale for me this week, so I decided to include a family favorite – Salisbury Steak! This is my husbands ultimate favorite comfort food. I hope you enjoy as much as we do!
Sides: Tossed Salad
8 lasagna noodles – regular NOT the do-not-boil kind
1 box of frozen-chopped spinach, thawed and squeezed dry
1 ½ cups of ricotta cheese
1/3 cup of Parmesan cheese
1 ½ cups of marinara sauce
½ cup of shredded mozzarella cheese
Cook the noodles according to the packages directions. Preheat the oven to 350˚
While the pasta is cooking, combine the spinach, ricotta and parmesan cheese. Season with salt and pepper. Spray a 9×9 baking dish with cooking spray and spread ½ cup of marinara on the bottom.
Once the pasta is cooked and drained, take one noodle at a time and lay out on a work surface. Spread some of the spinach mixture down each noodle and then roll it up. Place rolled up noodle, seam side down, in the baking dish. Repeat.
Once all of the noodles have been rolled, spread the rest of the sauce over the noodles and sprinkle with mozzarella cheese. Bake uncovered for about 25 minutes or until the sauce is bubbling and the cheese has melted.
Sides: Mashed Potatoes, Peas
2 cans of Beefy Mushroom soup – if you can’t find it substitute French onion
1 ½ pounds of ground beef
1 large egg
½ cup bread crumbs
¼ finely chopped onion – or use dried minced variety
Pepper to taste
¼ cup of water
1 – 2 cups of sliced mushrooms
Saute mushrooms in a little butter and set aside.
Combine ¼ cup of soup, beef, and next 4 ingredients. Shape into 6 patties – about ½ inch thick.
Cook patties in a skillet over medium heat on each side until browned.
Combine soup from one can and water. Pour over patties, cover and reduce heat and simmer 20 minutes. Drain grease, add second can of soup and mushrooms and heat through.
Crock Pot Tamale Pie
1 lb lean ground beef or turkey
1 onion, chopped
2 clove garlic, minced
1 pkg taco seasoning
15 oz canned kidney beans, drained
1 6 oz. pkg corn muffin mix
1/3 c milk
2 tsp vegetable oil
1 c shredded Colby (or co-jack, Monterrey Jack) cheese
1 4 oz. can chopped green chiles, UNDRAINED
1/2 c sour cream
1/2 c salsa
1/4 c fresh cilantro, chopped
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is just cooked (don’t brown too much). Break up meat into smaller bits.
Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans, and pour mixture into 4-5 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Fold the cheese and chiles (including the liquid from them) into the corn muffin batter, then spoon mixture over the beef in crockpot.
Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In a small bowl, combine sour cream, salsa, and cilantro; serve with pie.
Chicken Spaghetti Casserole
8 oz angel hair pasta
2 Tbsp unsalted butter
2 chicken breasts, cooked and cubed
4 oz pimento
1 c onion
1 c celery
1 c green bell pepper
3 Tbsp butter
2 can(s) cream of chicken soup
1 tsp kosher salt
1/2 tsp black pepper
14 oz chicken broth
2 c shredded cheddar cheese
1 c panko bread crumbs
Preheat oven 425.
Cook spaghetti in boiling water according to directions.
Dice onion, pepper and celery. Then saute in butter.
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden.
Cream of Roasted Red Pepper Chicken Soup
Sides: French Bread, Tossed Salad
1 jar roasted red peppers (7-8 ounce)
1/2 chopped onion
1 tsp minced garlic
1 stalk celery, minced
1/2 can(s) evaporated milk
1/2 can(s) chicken broth
1 c diced or shredded chicken (optional)
2 shakes of olive oil in skillet
Provolone or Cheddar Cheese to taste
In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft.
Put pepper mixture in blender and blend until smoothe.
Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.
Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.