SIMPLE GROUND BEEF CASSEROLE

1 lb. (about 2 1/2 C) uncooked penne

1 medium onion, chopped

1 lb. ground beef

1 T. olive oil

1 or 2 cloves garlic (minced)

1 jar pasta sauce

2+ C. shredded cheddar cheese

preheat oven to 400, grease a 9x13 baking dish

Boil penne for about 12 min. in salted water

While penne boils add oil, beef, salt and pepper to frying pan. Once it gets going, stir in garlic.

Drain penne and add pasta sauce, 1 C. cheese, and beef mixture.  Mix and pour into baking dish. Cover the top with the rest of the cheese and bake for 10 minutes, uncovered. Turn oven to broil and broil for a minute or two extra to slightly brown the cheese.  - Tricia

THE BEST BANANA BREAD EVER

 3/4 C. butter, softened

2 eggs

1 1/2 C. packed brown sugar

5 mashed ripe bananas

1/2 C. crushed pineapple, drained

1/2 C. applesauce

1 1/2 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon or more

2 1/2 C. flour

1 bag chocolate chips (you don't need to use all of them)

Preheat oven to 325. Spray 3 med. bread pans with cooking spray

Cream butter and sugar, add eggs, mix and add the rest of the wet ingredients, mix

Add dry ingredients, mix

Pour into loaf pans and sprinkle tops with chocolate chips.  bake at 325 for 45 - 60 min.  Don't over-bake!

- Tricia

Clayton's Favorite Chicken Marinade

 Combine:

1/3 C. olive oil

1/4 C. champagne vinegar

1-2 T Kindersflavors Buttery Steakhouse Seasoning

Pour over chicken and allow to marinate (covered) in the fridge for 2-6 hours.

Grill chicken

Heat up left over marinate from chicken bag in small saucepan.  Bring to boil then simmer 3 min.

Serve marinate with grilled chicken.

- Tricia

San Antonio Beef Bowls

 2 chopped tomatoes

1/2 red onion sliced, and 2 T. diced

1 jalapeno or equivalent jared jalapenos, diced

1-2 cloves minced garlic

1 lg. lime, zested then halved

2 T. southwest spice*

1/2 sm. can tomato paste

2 T. beef stock concentrate

4 T. sour-cream

1/2 C. + grated monterey jack or mozzarella cheese

1 lb. ground beef

rice (cook enough for 4 people)

Salsa: While rice cooks in sm. bowl combine tomato, diced onion, half the lime zest, a good squeeze of lime juice, a drizzle of olive oil and as much jalapeno as you like.  Season generously with salt and pepper and set aside.

Heat a large drizzle of olive oil in large pan over medium-high heat.  Add sliced onion and a big shake of salt.  Cook stirring until slightly softened.  Add beef, garlic, southwest spice, and another big shake of salt and pepper. Cook, breaking up meat, until browned and cooked through. Can add more of the jalapeno if desired. Stir in tomato paste, beef stock, 1/2 c. water.  Cook until slightly thickened and then stir in 1 T. butter until melted.  Turn off heat

Crema: While beef cooks, in second small bowl, combine sour cream with a lg. squeeze of lime juice.  Season with salt and pepper.  Add water until mixture reaches a drizzling consistency.

Fluff rice with fork, stir in 2 T. butter and remaining lime zest.  Season with salt and pepper.

To serve: Divide rice into bowls.  Top with beef mixture, cheese, salsa, and drizzle top with crema.  Serve with tortilla chips and lime wedges on the side.

* Southwest Spice (I store this in a jar)

4 t. garlic powder

2 t. cumin

2 t. chili powder

- Tricia

Heather's Granola

 Preheat oven to 330

In liquid measuring cup add:

   1 C. canola oil

   1 C. honey

Microwave for one minute, until liquid.

Then add:

   1 tsp. salt

   1 tsp. vanilla

   1/2 C. packed brown sugar

In large bowl combine well:

   7 C. old fashioned rolled oats

   3 C. Rice Krispies cereal

   1 C. unsweetened coconut

   1 1/2 C. sliced almonds

Pour oil/honey mixture on top of oat mixture.  Mix well.  Distribute between two jelly roll pans sprayed with cooking oil.  Place in oven on middle racks and bake for 20-25 minutes or until slightly browned.

Remove from oven and mix before cool so that granola doesn't stick to pans.  (Freezes well)

-Tricia

BBQ Pineapple Flatbreads

 2 red onions sliced thin

3/4 can pineapple tidbits (reserve juice)

10 tsp. red wine vinegar

2 poblano peppers, seeded and sliced into thin strips

8 oz. fresh mozzarella cheese, diced

chopped fresh cilantro

6 - 8 flatbreads

BBQ sauce

3/4 C. grated monterey jack cheese

Place foil-lined baking sheet on top rack of oven and preheat to 450 

Stir into pineapple juice: 1/4 of the onion, 5 tsp. of the vinegar and a pinch of salt.  Set aside.

Heat a drizzle of olive oil in a large fry pan and add remaining onion.  Cook over med heat until softened.

Toss pepper strips in a bowl with a drizzle of olive oil, salt, and pepper.

Once onion is softened, increase heat and add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar.  Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes. Season with salt and pepper.

Assemble flatbreads by rubbing each side of flatbread with a little oil, then spread top with BBQ sauce.  Top with caramelized onion and pineapple, peppers, jack cheese and mozzarella. Bake in oven until cheese is melted.  Transfer flatbreads to a cutting board and top with cilantro and pickled (drained) onion.

  - Tricia