Meatballs

• 2 lbs Ground Beef
• 1 Tbsp Oregano
• 1/2 Cup minced Onion
• 1 Egg
• 4 cloves minced garlic
• Bread crumbs
• 1 Tbsp Salt
• 2 Tsp Cayenne Pepper
• 1 pinch black pepper

Mix all in large bowl, If mixture is too moist add bread crumbs. Bake balls @375 degrees for 15-20 Minutes.

Makes approx 40

Pickled Garlic

• 1/2 Lb Garlic, Peeled
• 2/3 C White Sugar
• 2 C Distilled White Vinegar
• 1/2 Tsp Red Peppers Flakes
• 4 Dill Heads
• 2 C Distilled Water
• 1/4 C Kosher Salt

In Sauce Pan over medium heat Water, Vinegar, Salt and Sugar. Boil 5 minutes. Add Garlic to Canning Jar, add Mixture and Red Pepper Flakes. Seal and Store in Refrigerator for up to 3 weeks.

Meatball Casserole

Meatballs – Enough to fill bottom of casserole Pan

Sauce

Mozterella Cheese

Basil

Cook Meatballs in Glass Dish for 30 Minutes at 350 Degrees. Add Sauce to cover Meatballs fully (16 oz), Sprinkle fresh basil over evenly. Sprinkle cheese evenly over Sauce to completely cover. Cook for 15 more minutes to melt cheese and warm Sauce.

Breakfast Cups

QUICK DINNER —
Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any “fillings” you want. – Cheeseburger, Pizza, BLT, Chicken and Veggies, etc…. You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the “Bisquick Mixture” – and bake at 375 for 25-30.

Enchiladas

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min Cook Time: 35 min

This simple recipe for beef enchiladas is a delicious, family-friendly meal.

ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (see my enchilada sauce post )
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

directions:

1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on
medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a
bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables
from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling
tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12
tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt
(about 5 minutes).

8. Serve immediately with desired condiments.