Beef Taco Skillet


1/2 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 tortillas (flour or corn)
1/2 cup shredded cheddar cheese
1 can black beans
Cook beef in skillet until well browned, stirring to break up meat.  Pour off fat.
Stir in soup, salsa, water, tortillas, and black beans.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.
From freezer, cook 30-45 minutes or until hot at 400 degrees
1 tablespoon olive oil
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced  (I could cut this down if it is too much.)
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons finely chopped olives
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound)
1/2 cup (2 ounces) crumbled feta cheese

Preheat oven to 375°.

Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

1 Tbsp. olive oil
1 small onion, diced (1/4C.)
1 stalk celery, diced (1/2C.)
2C. cooked barley
2-3 carrots, shredded (1.5C.)
1/4C. chopped walnuts
1/2 tsp. salt & pepper
4 slices crisp-cooked bacon, chopped up or crumbled
4 frozen (unbreaded) fish portions (4oz. each)
3/4C. creamy parmesan dressing

1. heat oil in skillet

2. add onion & celery, cook until fragrant and soft, but not brown

3. remove from heat

4. stir in barley , carrots, walnuts, s&p, & bacon

5. place about 1C. barley mixture per person in the pan, top each pile with a fish portion and top that with about 3Tbsp. of dressing.

6. Cook at 400 for 35 mins.


7. Freeze wrapped tightly in foil up to 2 months. Cook (from frozen) at 400 for 45-50mins., until fish flakes easily with a fork.

This makes 4 entrees, each entree contains 4 servings.

1 (48oz) container cottage cheese (6 cups)
2 eggs, lightly beaten
3 cups shredded mozzarella cheese (about 12oz.)
1 cup shredded parmesan cheese
1/2tsp. salt
1/2tsp. black pepper
2 (8oz.) boxes manicotti shells (12-14 shells in each box – UNCOOKED)
12 cups spaghetti sauce (I just cheated and used big cans of Hunt’s Traditional, if you want the ‘red sauce’ recipe from the book, let me know)

1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt and black pepper in a lg. bowl. With your fingers (or a spoon…fingers were easier) stuff filling into shells.

2. Spread 1/2 cup of sauce in bottom of dish. Place 6-7 shells in each dish. Divide remaining sauce evenly over manicotti. Wrap entirely in foil, plastic wrap, and another layer of foil. Label & freeze.

To Cook:
1. Thaw one entree in refrigerator or bake it straight from the freezer.
2. Preheat oven to 350.
3. Remove plastic wrap and foil. Place in baking dish and cover with foil.
4. Bake for 45 mins if thawed, 1 hour if frozen.
5. Remove foil and continue baking until noodles are tender.