family favorite recipes 2019
Ingredients
- 1 lb flank steak, thinly sliced across the grain
- ¼ cup cornstarch
- ½ cup vegetable oil
- 2 green onions, thinly sliced
- ½ cup soy sauce
- ½ cup brown sugar, packed
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tsp vegetable oil
- ½ cup water
Directions
In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil, and water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat ½ cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel–lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until the sauce thickens, about 2-3 minutes. Top with green onions. Serve immediately.


Ingredients
- 1 10-oz can red enchilada sauce
- 1 14.5-oz can petite diced tomatoes with green chiles, undrained
- 1 15-oz can chili beans in mild chili sauce, undrained
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can corn, drained
- 1½ lbs boneless skinless chicken breasts
- 2 cups chicken stock
- 8 oz cream cheese, softened
- ½ tsp ground cumin
- ¾ tsp paprika
- 1 tsp seasoned salt
- ¼ tsp pepper
- 1½ tbsp chili powder
- Toppings such as cheddar cheese, sour cream,and cilantro
Directions
In a large slow cooker (about 6 quarts), add the enchilada sauce, tomatoes, chili beans, black beans, corn, uncooked chicken breasts, chicken stock, and all of the seasonings. Stir well. Cover and heat on high for 3-5 hours or low for 5-8 hours until the chicken shreds easily. Remove the chicken from the slow cooker to a bowl. Using two forks, shred the chicken. Cut the cream cheese into small cubes and put them in the slow cooker. Stir well and cover. Place the shredded chicken in the slow cooker. Stir and cover. Cook on high until all the cream cheese is melted. Stir. Serve with desired toppings.

Ingredients
- 1 lb spaghetti, cooked
- 1 lb chicken tenders
- Cooking spray
- 2 tbsp butter
- 16 oz Velveeta®
- 1 cup milk
- 1 10-oz can Rotel tomatoes and chilies
- 1 10-oz can cream of chicken soup
- ½ tsp cumin
- 3 tbsp Sriracha sauce or to taste
- 1 cup panko bread crumbs
- 1 cup grated cheddar cheese
- Salt and pepper
- Crushed red pepper
Directions
Cook and drain the pasta. Coat a frying pan with cooking spray. Cook the chicken tenders and cut them into small pieces. Spray a stock pot with cooking spray for easier cleanup. Melt the butter in the pot. Add the Velveeta
®, Rotel, soup, milk, Sriracha, and cumin and stir until the Velveeta
® is melted and smooth. Add the chicken and pasta and toss together. Add salt and pepper to taste. Coat a casserole dish with cooking spray and put the chicken-spaghetti mixture in it. Top with grated cheese, bread crumbs, and red pepper. Cook at 350º F for about 30 minutes or until the cheese is bubbling and the bread crumbs brown slightly.


Ingredients
- 1 lb ground chicken sausage
- 1 lb lean ground beef
- 3 cups rotini pasta, uncooked
- 1½ cups cottage cheese
- 1 28-oz can diced tomatoes
- 2½ cups marinara sauce
- 16 oz chicken broth
- 2 cups water
- 1 large onion, chopped
- 2 tbsp olive oil
- 2 medium bread bowls
- 3 tbsp butter, softened
- 1 tsp garlic salt
- Pinch of dried parsley
- Pinch of dried oregano
- 2 oz mozzarella cheese, shredded
- 2 tbsp fresh parsley
Directions
Brown ground beef and chicken sausage in separate skillets and then drain. Put olive oil in a soup pot and turn on to medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add diced tomatoes, the chicken sausage, and ground beef to the pot and stir. Add marinara, water, and chicken broth and bring to a boil. Add uncooked pasta and stir. Cook 8-10 minutes. When the noodles are tender, remove the pot from the heat and stir in cottage cheese.
Preheat the oven to broil on high. Mix together butter, garlic salt, dried parsley, and oregano. Cut a bowl-like shape out of the center of the bread to make bowls and spread garlic butter all around the inside. Broil on a cookie sheet for 2-3 minutes, watching it carefully until browned. Remove from the oven and fill with the pasta and meat mixture. Garnish with desired toppings such as mozzarella cheese and fresh parsley.


Ingredients
- 1 cup whole milk
- 6 slices white bread
- 2 lbs ground beef
- 1 cup Parmesan cheese
- 1 tsp salt
- Black pepper
- 1 3 cup flat-leaf parsley, minced
- 4 eggs, beaten
- 12 slices thin bacon
- 2 tbsp Worcestershire sauce
- 1½ cups ketchup
- ⅓ cup brown sugar
- 1 tsp dry mustard
- 1 tsp Tabasco® Original Red Sauce
Directions
Preheat the oven to 350° F. Line the bottom of the broiler pan with foil for easy cleanup. Pour the milk over the bread, allowing it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan cheese, salt, pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until combined. Form the mixture into a loaf shape on the broiler pan. Lay bacon slices over the top, tucking ends under the meatloaf. To make the sauce, combine ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Spread ⅓ of the mixture over the top of the bacon. Bake for 45 minutes. Remove from the oven and spread ⅓ of the sauce over the top. Return to the oven and bake for 15 additional minutes. Slice and serve with the remaining sauce.
