Taco Soup

• 1 lb ground beef cooked and drained
  1/4 c. onion chopped (cook with the meat to get cooked a little)
  1 can each about 15 oz: corn, black beans, kidney beans, diced stewed tomotoes (juice and veg.....don't drain) Some times I add Navy beans...just depends what i have.
  1 can about 8 oz or tomato sauce
  1 package of taco seasoning
  
  I add and extra stewed tomatoe and sauce because I want it juicey. Pour all together and then just heat it up on the stove. On the side for people to add as they want: cheese, sour cream, and tortilla chips/fritos

BBQ Brown Sugar Pork Loin

Marinade: marinade for 2-4hrs

1/2 cup soy sauce
1 cup brown sugar
1/4 cup pineapple juice
1 tablespoon dehydrated onion flakes
4 tablespoons canola oil
2 Tbs Habanero Olive Oil (optional)
1/2 teaspoon fresh ground pepper

*Save marinade after you place pork loins on the grill.  Slowly heat marinade to a slight boil for 15 min to make it safe to eat.  Add 1/2 tsp of corn starch to thicken if desired.  I added another cup of brown sugar to make it a bit sweeter:)

Turn Grill on med/high heat.  Be sure oil the grill before cooking.  Cook on each side approximately 6 min each side.  Lower the heat to med and cook another 10 min each side.  Baste the thickened marinade on each side.  **Cook as long as you prefer this is just a suggestion 145-160 degrees**

Meatball Sub Casserole from http://dishingwithleslie.blogspot.com

http://dishingwithleslie.blogspot.com/2012/09/meatball-sub-casserole.html

Ingredients:

1 loaf Italian bread, cut into 1 inch thick slices

8 oz cream cheese, softened

2 Tbs mayonnaise

1 tsp Italian seasoning

1/2 tsp black pepper

2 cups freshly grated Mozzarella cheese, divided

1-2 Lbs frozen (OR HOMEMADE) meatballs, thawed

4 cups marinara sauce (CAN MAKE YOUR OWN)

1/2 cup water

Directions:

Preheat oven to 350

Arrange your bread slices in an ungreased 9x13 baking dish; set aside. In a bowl, combine your cream cheese, mayonnaise, seasonings, and pepper; spread over bread slices. Sprinkle with half of your Mozzarella; set aside. Mix together your meatballs, marinara, and water; spoon over Mozzarella. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes.

Serve with a nice green salad and you're good to go!

Note: For a firmer base, simply toast your sliced bread before adding to baking dish.

Fettuccine Alfredo & Parmesan Crusted Chicken from http://www.lovepomegranatehouse.com

http://www.lovepomegranatehouse.com/2012/09/fettuccine-alfredo-parmesan-crusted.html

Fettuccine Alfredo

Servings: 6

Ingredients:

• 1 lb fettuccine pasta
• 2 tbsp butter
• 2 cloves garlic; minced
• 1 pint heavy whipping cream
• 1 cup grated parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.

2. While pasta is cooking, melt butter in a medium sauce pan. Add garlic and saute until fragrant. Add heavy whipping cream and bring to a low simmer. Add parmesan cheese and stir until incorporated and melted.

3. Add cooked pasta to alfredo sauce and mix until pasta is covered.

Parmesan Crusted Chicken

Servings: 6

Ingredients: 

• 6 boneless chicken breasts
• 1/2 cup Panko bread crumbs
• 1/4 cup parmesan cheese; grated
• 1 tsp garlic powder
• 1 tsp oregano
• 2 eggs
• 3 tbsp butter

Directions:

1. Beat eggs in a bowl. Set aside.

2. In a plastic storage baggie, mix panko, parmesan cheese, garlic powder, and oregano.

3. One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.

4. In a large skillet, melt butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

I slice the chicken and place on top of Fettuccine Alfredo. But this chicken is also delicious on it's own with something else! This is probably our favorite dish and it never disappoints!