Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red peppers and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.
1 1/2 cup(s) Barilla Sweet Peppers & Garlic pasta sauce
1 pound(s) hot or sweet Italian pork sausage, removed from casings
1 pound(s) lean ground beef
3/4 cup(s) fresh bread crumbs
3/4 cup(s) finely chopped onion
1/4 cup(s) shredded Romano or Parmesan cheese
1 large egg
2 teaspoon(s) minced garlic
2 teaspoon(s) fennel seeds (optional)
1/2 teaspoon(s) each salt and pepper
To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 3 1⁄2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside.
Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1⁄2 x 4 1⁄2 x 2 1⁄2-in. loaf. Place in cooker.
Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F.
Heat rest of sauce; serve at table.
Different Takes: Try a pasta salad on the side. Leftover meat loaf makes great sandwiches.
One of my favorite times of the day is after supper when I enjoy a dessert. My husband likes cookies but I am more of a muffin, cake eater. I was looking in an old cookbook from 1990 and found this recipe. What drew me to share it is how simple it is to prepare. Enjoy your sweets, Nana Coffee Cake Muffins Ingredients
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
1 1/2 cups sifted flour
1/2 cup sugar
2 teaspoons baking powder
1 beaten egg
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
Combine first 5 ingredients, set aside.
Sift dry ingredients into a bowl. Cut in shortening to resemble coarse crumbs.
Combine egg and milk. Add all at once to flour mixture, stir just until moistened.
Line muffin tins with cupcake liners. Spoon in small amount of batter.
Top with layer of nut mixture. Repeat layers, filling pans 2/3 full.
Bake at 375 degrees F. for 20 minutes.
Makes 12 muffins
1. Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork.
Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker.
Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell.
Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
3. Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker.
Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts.
Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon. Serving tip: For a main dish, split the potatoes from the top, and open slightly; pile on more toppings, and enjoy the entire potato.
Chicken Zucchini Casserole
Ingredients 1 (6 ozs) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ozs) can condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/2 cup sour cream
1 medium carrot, shredded
Directions In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish.
Sprinkle with reserved stuffing mixture.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.