Beef Taco Skillet

If you have one of my recipe books, this recipe is in there. I may not be a gourmet cook, but I'm guaranteed to have a "quick and dirty" repertoire!
Ingredients:
1 pd hamburger
1 can tomato soup
1 cup salsa
1/2 cup water
8 corn or flour tortillas
1 cup shredded cheese

Directions:
1. Cook beef in a large skillet until browned.
2. Add soup, salsa, water and torn up tortillas with 1/2 the cheese.
3. Heat to a boil. Cover and cook over low heat 5-8 minutes or until hot.
4. Top with remaining cheese and serve!

Easiest Lasagne EVER, and homemade breadsticks

This is the ONLY lasagne recipe I have ever made since being married 10+ years ago. But, it is soooo stinking easy and good, that I don't really have a desire to try another.
LASAGNE:
Hamburger, or Italian Sausage, (Brett and my new favorite)
pre-cooked lasagne noodles
grated cheese
cottage cheese
tomato sauce or spaghetti sauce

** I brown the meat, if using sausage, I don't bother seasoning it. If using hamburger, season with garlic, salt, pepper, and Italian seasoning. When brown, add tomato sauce.
Layer cooking dish with 1/2 cup of meat mixture 1st.
cover with noodles
1/2 cup more meat mixture
1/2 cup cottage cheese
spinkle grated cheese
Repeat layers 2-3 times.

**Cook at 350 degrees for 45 minutes covered. Take off the foil the last 10 minutes to melt the top layer of cheese.

BREADSTICKS:
1 Tbsp yeast
2 Tbsp sugar
1.5 cup warm water
* mix together until it bubbles
1 tsp salt
3.5 cups flour
**Knead together dough.
**Melt butter onto a cookie sheet
**Roll out dough and flip over both ways on the cookie sheet of butter.
**Cut breadsticks to desired size, sprinkle with garlic powder and parmesan cheese.
Cook at 375 degrees 15-20 minutes.

Two-week menu and Make-Your-Own Pasta Salad

I don't really enjoy grocery shopping. It's not so much the walking up and down the aisles that irks me; it's more the empty and put it away. So, to avoid going grocery shopping too often and to help save money on our groceries by not going grocery shopping too often, I make a two-week dinner menu and then contrive my shopping list from that menu. (I add common lunch items, breakfast cereals and other snacks and sundry items, as well.)

I use most of my produce and fresh items in the first week and then go to pantry staples and frozen items for week number two. Since I just went shopping yesterday and have a fresh two-week menu (although it's short a couple of days because I didn't get my shopping done on Tuesday like I wanted to), I thought I would share it with you to help answer your daily question of "What's for dinner?"

Thursday, April 8-- Make-your-own Pasta Salad

Friday, April 9-- Fajitas

Saturday, April 10-- leftovers

Sunday, April 11--Hamburgers, fries, salad

Monday, April 12--Rhodes Rolls Ham Hot pockets

Tuesday, April 13--Sloppy joes

Wednesday, April 14-- Stir fry

Thursday, April 15-- Pigs in blankets

Friday, April 16--Spaghetti

Saturday, April 17-- leftovers

Sunday, April 18 -- Crock pot lasagna

Monday, April 19-- Brinner (Breakfast for dinner)

Here's last night recipe. It's a family pleaser because each person gets to add just what he wants. Ryker even eats it. It's a great way to get veggies in your kids, too.

Make-Your-Own Pasta Salad

(an Eyre family original)

Your choice of pasta (I like rotini)

A pile of each of the following ingredients (feel free to add more):

cubed ham

cubed turkey

cubed cheddar cheese

cubed Monterrey Jack cheese

olives

cucumbers (peeled and diced)

tomatoes, diced

avocados, diced

Your choice of salad dressing

Cook pasta according to package directions. While pasta is cooking, dice toppings. Put pasta in a big serving bowl and put all the other toppings in small bowls. Serve buffet style with each person making his or her own salad.

Spaghettie with shaved veggies

Ingredients:
1 lb zucchini, ends trimmed
1 lb carrots, peeled
1 box (1lb) spaghetti
5 Tbsp unsalted butter, cut up
2 cloves garlic, minced
1 Tbsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
Shaved parmesan

1. Bring salted water to a boil, meanwhile shave zuccini and carrots into ribbons
2. Cook spaghetti until done. Add zuccini and carrots to the pasta pot. Cook 1 minute, or until veggies are just tender. Remove and reserve 1 cup of pasta cooking water, drain pasta and veggies.
3. Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
4. Return pasta and veggies to pot. Add lemon zest and juice, salt and pepper: toss. Add enough reserved pasta water to create a thin sauce. Top with parmesan.


**I'm serving grilled pork chops with this tonight!