Our Everyday Meals

1 lbs ground beef 8 oz cottage cheese 1 can cream of bacon soup 2 cups shredded cheese 8 cups cooked macaroni 3/4 cup breadcrumbs 1. Preheat oven to 375 F. 2. Cook macaroni to al dente. 3. Brown ground beef, drain out excess fat. 4. Mix all ingredients together, except for 1 cup of shredded cheese. 5. Spread mixture in a casserole dish. 6. Sprinkle the rest of shredded cheese over the top. Sprinkle with the breadcrumbs. Add a few dabs of butter. 7. Bake for 25-30 minutes at 375 F.

1 1/2 lbs ground meat* 1 diced green pepper 1 can black beans, drained and rinsed 1 can corn 1 can diced tomatoes 1 jar pasta sauce 1 1/2 tbs garlic powder 1 tsp Italian seasonings salt and pepper pre-cooked lasagna noodles 1 1/2 cups shredded mozzarella 1 1/2 cups shredded medium cheddar breadcrumbs butter * your choice of meats for the ground meat, this was made with equal parts ground beef and ground chicken. Preheat oven to 375 F. 1. Brown ground meats thoroughly, while it is cooking add green pepper, black beans, and corn. Continue cooking until meats are no longer pink and everything is heated through. 2. Add pasta sauce, diced tomatoes, and spices. Stir well and bring to a boil. Simmer for 10 - 15 minutes. 3. Start layering in glass baking dish. Sauce, a layer of noodles, sauce, cover with a 1/2 shredded cheese, another layer of noodles, last of the sauce and remainder of cheese. 4. Sprinkle with breadcrumbs and add 6 to 8 dabs of butter. 5. Bake at 375 F

1 lb flank steak, cut into thin strips 1 tbs olive oil 1 tbs garlic powder 1 tbs chili powder salt & pepper 2 oz Worcestershire sauce 2 tbs butter 1 large onion 3 green peppers 6 slices of provolone cheese 1. Preheat oven to 400 f. 2. Cut the tops off of 3 green peppers and remove the core. Set aside. 3. Thinly slice the onion and the tops of the green peppers. 4. Heat skillet and add olive oil. When hot, add steak strips. While they are cooking add garlic powder, chili powder, salt, and pepper. When almost cooked through add Worcestershire sauce, stir well and finish cooking the strips. Remove from skillet and set aside. 5. Melt the butter in the skillet with the remaining steak juices. Saute the onions and green pepper strips until soft. 6. Set green pepper cups in baking dish. Fill by layering steak, onions and green peppers, then a piece of provolone. Another layer of steak, onions and green peppers, then top with a piece of provolone. 7. Cook in the oven f

3 cups cooked pasta 1 pound ground beef 1 cup frozen mixed vegetables 1 can cream of bacon soup 1 can beef broth 1 Tbsp Worcestershire sauce 1 1/2 cups shredded cheese, cheddar, and mozzarella mix 1/2 can of water, optional 1. Brown ground beef, drain if needed. 2. Add cream of bacon soup, beef broth, and Worcestershire sauce. 3. Mix well and add cooked pasta. 4. Allow liquid to come to a low boil. 5. Blend in shredded cheese and simmer until cheese is melted into mixture. Ladle into a bowl, serve and enjoy !!

1/2 pound thinly sliced beef 1 sm can baby corn, drained 1 can diced potatoes, reserve the liquid 1/2 sm bag frozen mixed veggies, I used one with whole yellow beans, green beans, and carrots. 1/3 jar medium garlic sauce 1 - 2 teaspoons steak spice 1. In a large skillet, brown the beef in a small amount of olive oil. Lightly season with the steak spice. Once the beef is cooked, remove from pan and set aside. 2. While the skillet is still hot, add the baby corn, and cook for a few minutes in the pan juices. 3. Add the frozen mixed vegetables, diced potatoes and 1/3 of the reserved liquid from the potatoes. 4. Let the liquid start to come up to a boil, then add the medium garlic sauce. Stir well. Cover and cook for about 10 minutes. 5. Remove the lid, stir and add the beef back into the skillet. Stir well until beef is hot. Serve as is or, if you have time, with rice or egg noodles. Total time:  15 to 20 minutes.