Beefy Spanish Rice

1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced

Place the above ingredients in a pan a cook until beef is cooked through.

In a separate frying pan melt 2 T. butter. Once melted add the rice and cook until brown (5mins)

Place the following ingredients in the pan with the beef mixture and let simmer for 30mins.
1 cup long grain rice

2 1/2 cups of beef broth
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons sugar
1/4 teaspoon black pepper

This is a great meal by itself, but is always good in tortilla shells or as a side dish:-)!

Ranch Bean Chili

Photo by: Taste of Home

1 pound lean ground beef
3/4 cup chopped onion
1 medium green pepper, chopped
1 teaspoon minced garlic
1 orange pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (11.5 oz) tomato juice
1 1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

1. In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink, drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Serve the desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.

TO USE FROZEN CHILI: Thaw in the refrigerator. Place in a saucepan; heat through.

Taste of Home, pg. 68 Fall 2010 Edition

Parmesan Knots

Photo by: Taste of Home

1/2 cup canola oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
dash of pepper
3 tubes (12 oz each) refrigerated buttermilk biscuits

1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2. Cut each biscuit in half. Roll each portion into a 6 in. rope; tie in a loose knot. Place on greased baking sheets.
3. Bake at 400 degrees for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS: Reheat, unthawed at 350 degrees for 15-20 minutes.

pg. 72 Taste of Home, Fall 2010 Edition

Mexican-Style Pinto Beans

1 small bag of dry pinto beans (1 lb.)
bacon
sausage
cilantro
onion
small jar of salsa to taste
salt & pepper

Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender) fry up desired amount of bacon, sausage onion, and cilantro until bacon and sausage is cooked through and onion is clear; drain well.
Add bacon, some bacon drippings, sausage & onions to beans. Add salsa to taste. Cover and cook about 1 to 2 more hours. This could be a main meal or served with Spanish Rice.

Cowboy Casserole

1 lb ground beef
1 onion chopped
1 15-0z can baked beans
1 cup barbeque sauce
2 T brown sugar

*1 Tube refrigerated biscuits
**1 Cup shredded cheddar cheese

Directions:
Brown ground beef with onion. Remove from heat. Stir in beans, barbeque sauce, and brown sugar. Place in gallon freezer bag. Label and freeze.

To serve:
Thaw. Pour into round greased baking dish. Bake uncovered for 30 minutes @ 400. Cut *refrigerated biscuits in half. Arrange like spokes around edge of baking dish, cut side down. Return to oven and bake 20 minutes. Top with **cheese & bake 10 minutes more.

April People - 2011

So far I have participating in this exchange:
- Mitzi
- Jamie
- Amy
- Alisha

So make 3 meals to exchange, or 4 if you want to keep one.
Let me know if I missed anyone that wanted to participate!
Thanks!

April Exchange Reminder

Let me know by WEDNESDAY the 20th if you want to do the exchange this month! Where: Jamie Smith's Home (12514 Fern Creek Trl) When: Tuesday - April 26th @ 7pm Demonstration: I will be doing a quick demo on making cake balls/pops. If you want to come for just the demo or to see how the freezer exchange works you can do that too. Just let me know if you are coming so I can plan! Thanks. Please RSVP: JamieB2003@hotmail.com