I have been trying so many new recipes, it is hard to keep track of them all. And yet, there are so many more I want to try. My organization skills these days have gone out the door, unfortanetly!!
I have tried several different Sloppy Joe recipes but this was was really good....
Sloppy Joes. Same with Mac and Cheese....there are two I have found to really love (I am sure I have shared at least one).
Baked Macaroni and Cheese and
Macaroni & Cheese.
And then...You gotta try these -
Fried Mozzarella Sticks (I found Planko bread crumbs at Smith's).
A few more fav's:
Twice Baked Potatoes
Chicken Piccata - VERY YUMMY!!!
Fiesta Beef Bowls
Buffalo Chicken and to keep things cool with Sweet Cucumber Salad.
Oh yes....with the Buffalo Chicken I replaced the provalone cheese with crumbled blue cheese.
Happy eating :)
Fiesta Beef Bowls
Ingredients
1-1/2 pounds boneless beef top round steak
1 can (10 ounces) diced tomatoes and green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 tablespoons sliced ripe olives
6 tablespoons thinly sliced green onions
6 tablespoons guacamole
Directions
Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole. Yield: 6 servings.
Buffalo Chicken
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup seasoned bread crumbs
3 tablespoons canola oil
1/4 cup buffalo wing sauce
1/4 cup shredded provolone cheese
1/4 cup shredded part-skim mozzarella cheese
Directions
Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with bread crumbs.
In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. Yield: 4 servings.
Sweet Cucumber Salad
Ingredients
3 cups thinly sliced quartered cucumber
2 teaspoons minced fresh cilantro
DRESSING:
1/4 cup sugar
2 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 green onion, thinly sliced
1/2 teaspoon salt
Directions
In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon. Yield: 4 servings.
