#catrinamakesdinner

WHAT YOU NEED:

1 head of cabbage

olive oil/ extra virgin olive oil

salt

pepper

1. Slice head of cabbage into 1" thick rounds.

2. Coat with olive oil.

3. Sprinkle with salt and pepper on both sides.

4. Place on non-stick pan.

WHAT YOU NEED:

6 oz. dried rotini pasta

1 can diced tomatoes

2 T. minced garlic

1/2 t. crushed red pepper flakes

1 T. oil

6-8 mushrooms, sliced

2 c. fresh spinach

salt and pepper

Parmesan cheese

Bring water to a boil, salt, and add pasta.

Heat oil in a skillet.

Add garlic and red pepper flake and saute for a couple minutes.

Add mushrooms and tomatoes and saute for 5-7 minutes.

Add spinach and allow it to wilt for a few more minutes.

Add drained pasta.

Salt and pepper to taste.

Serve topped with Parmesan cheese.

Enjoy!

WHAT YOU NEED:

2 lb. block of Velveeta cheese, cut into small cubes

1- 10oz. can of Rotel tomatoes and green chilies

1 lb. of pork sausage or ground beef

Melt Velveeta and Rotel in a Crock-pot for about 1 hour.

Brown sausage or beef in skillet.

Drain fat from meat and add to cheese mixture.

Cook for about 30 more minutes, or until cheese is completely melted and everything is thoroughly mixed.

Serve with chips, crackers, tortillas, or bread.

WHAT YOU NEED:

1 lb. stew meat

1 T. vegetable oil

1 c. water

1/2 T. Worcestershire sauce

1/2 clove garlic

1 bay leaf

1/2 onion, sliced

1/2 t. salt

1/2 t. sugar

1/4 t. pepper

1/4 t. paprika

dash of other seasoning you like (I used Tiger seasoning)

2 small carrots, sliced

1 rib celery, chopped

3 small potatoes, cubed

2 T. flour

Brown meat in hot oil.

Add water, Worcestershire sauce, garlic, bay leaf, onion, salt, sugar, pepper, paprika, and seasoning of choice.

cover and simmer 1 1/2 hours.

Remove bay leaf. Add carrots, celery, and potatoes.

Cover and cook 30-40 minutes.

Remove 1 c. liquid and mix with flour until it's not lumpy.

Stir and cook until bubbly.

WHAT YOU NEED:

half of a 1 lb. box of egg noodles

1 lb. ground beef

1 medium onion, chopped

1 clove of garlic, minced

1 can of mushroom slices and pieces

1 c. beef broth

1 c. sour cream

In a large pan, brown hamburger meat over medium heat.

Add onion and garlic and saute for about 5 minutes.

Add mushrooms and saute for another 5 minutes.

Reduce heat to low, add beef broth and cook for 15 minutes.

While that's cooking, boil noodles and add them to the mixture once they are al dente.

Add in sour cream.

Let flavors merry for about 5 minutes.

WHAT YOU NEED:

1/2 lb. box of Rigatoni noodles (or whatever pasta you prefer)

3 T. butter

3 T. flour

3 c. milk

1 tsp. paprika

1 tsp. salt

1/2 tsp. pepper 

1/4 tsp. crushed red pepper

1 c. cheddar cheese

1/2 c. Italian blend cheese

3 slices of bacon, cooked pretty crispy and crushed into little bits

1/4 c. Italian bread crumbs

1/4 c. crushed Ritz crackers

3 T. butter

In a small pot, bring water to boil, salt, and add pasta.

In a separate pot, melt 3 T. butter and stir in flour. Cook for about 5 minutes, stirring often.

Add milk, paprika, salt, pepper, and crushed red pepper. Simmer for about 10 minutes.

Stir in 1/2 of cheddar cheese and all of Italian blend cheese. (That's a 1/2 cup of each)

Once the cheese is melted, combine with pasta.

Pour pasta into a baking dish. Cover with the remaining cheddar cheese.

Combine bread crumbs, Ritz crackers and crushed bacon together and pour over dish.

Melt 3 T. of butter and pour over bread crumbs.

Bake in a 350 degree oven for about 30 minutes.

Let cool for about 5 minutes before serving. This should serve 4 people.

*I used a 4 quart crock-pot, but anything larger would work fine*

WHAT YOU NEED:

1 lb ground beef, cooked

1 box bow-tie pasta, uncooked

3 15 oz. cans of diced tomatoes, undrained

3 cloves of garlic, minced

24 oz. Ricotta cheese

2 c. Italian blend cheese

1 c. Colby-jack cheese

3 T. salt

1 T. dried oregano

1 T. dried basil

1/2 t. pepper

1/4 t. crushed red pepper

Combine ground beef, tomatoes, garlic, and seasonings (last 5 ingredients)

Combine Ricotta cheese with 1 cup of Italian blend cheese.

Put a thin layer of tomato sauce on bottom of slow-cooker. Put a layer of pasta. Put a layer of tomato sauce. Put a layer of cheese mixture.

Repeat, until you run out of ingredients.

Top with 1 cup each of Italian blend and Colby-jack cheese.

Cook for 3-3 1/2 hours.

WHAT YOU NEED:

1 c. rice, cooked according to directions on package

1/2 lb ground beef, cooked and drained

1/4 onion, chopped

1/4 c. frozen peas and carrots

1 egg, scrambled

1/4 c. soy sauce

2 T. honey

2 T. hot sauce

salt and pepper to taste

Saute onion and peas and carrots in butter for about 5 minutes.

Add in rice. Cook for another 5 minutes.

Move mixture over and scramble egg. Incorporate it into rice mixture.

Add ground beef.

In a separate bowl, whisk soy sauce, honey, and hot sauce together.