Baked Ziti (can be frozen)

1 lb. dry ziti
1 onion, chopped
1 lb. ground beef/ground turkey
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 cup sour cream
6 oz. shredded mozzerella cheese
2 tbsp. grated parmesan cheese

Cook ziti until al dente-about 8 minutes, drain.
In a large skillet, brown onion & ground beef over med. heat. Add spaghetti sauce & simmer 15 minutes.
Butter a 13x9" baking dish. Layer as follows:
1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzerella cheese & remaining sauce mixture. Top w/grated parmesan.
Freeze with cover of plastic wrap, then foil. Thaw in refrigerator. Cook at 350F for 30 minutes or until cheeses are melted.

Enchilada Bake

1 lb lean ground beef or turkey

1 large onion, chopped

2 cups Taco Bell Home Originals Thick N Chunky Salsa

1 can (15 oz) black beans, drained, rinsed

¼ cup Kraft Zesty Italian Dressing

2 Tbsp. Taco Bell Home Originals Taco Seasoning Mix

6 flour tortillas (8 inches)

1 cup Sour Cream

1 pkg. Kraft Mexican Style Shredded Four Cheese

Line 13x9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and taco seasoning; mix well.

Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Cook Now: Preheat oven to 400 degrees. Bake, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Cook later: Freeze assembled un cooked casserole for up to 3 months. Preheat oven to 400 degrees. Bake, covered, 1 hour. Remove foil. Bake additional 15-20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Makes 8 servings. Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Slow Cooker Steak Fajitas

1 beef flank steak (about 1 lb.)
1 med. onion, cut into strips
1/2 cup salsa
2 tbsp. lime juice
2 tbsp. cilantro
2 cloves garlic, minced
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 small green pepper, cut into strips
1 small red pepper, cut into strips
flour tortillas, warmed
additional salsa & other fajita toppings as desired

Cut steak lengthwise in half, then crosswise into thin strips. Combine onion, salsa, lime juice, cilantro, garlic, chili powder, cumin & salt in slow cooker.
Cover; cook on LOW 5-6 hours. Add peppers, cover; cook on LOW 1 hour. Serve w/tortillas & additional toppings.

Beef Burgundy in the Crock Pot

2-3 pounds beef roast or beef stew meat
6 slices bacon--no need to cook
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence (I didn't have them all so I used roughly 1/2t each of rosemary, basil, oregano, and cumin)
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine


In the bottom of your slow cooker, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 7-8 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with mashed potatoes and a ladle full of crock juices. Super yum!