Rice 'n' Black Bean Bake

I found this recipe in a Quick Cooking magazine years ago. I've made a few changes, but it's still quick and easy. I needed something last minute for a Christmas gathering for Jeff's department a few years ago and people were asking for the recipe.

Two 15-oz. cans black beans, rinsed and drained
One 15-oz. can diced tomatoes and green chilies, undrained
8 oz. tomato sauce
8 oz. picante sauce or salsa
3 cups cooked rice
1 cup sour cream
2 cups shredded cheddar cheese, divided
corn chips, tortilla chips, or flour tortillas

In a bowl, combine first 4 ingredients. Stir in rice, sour cream and 1 cup cheese. Transfer to a greased 9x13 baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 minutes or until the cheese is melted. Serve with chips or wrap in tortillas. 

Meatloaf with BBQ Sauce

This one is from my mother-in-law. The BBQ sauce isn't from a jar, but rather a combination of ingredients that give the meatloaf a yummy and tangy taste.

1 lb. ground beef
3/4 c. rolled oats
3/4 c. milk
3 Tbsp. chopped onion
1 tsp. salt
pepper to taste

Combine all ingredients and shape into a loaf. Bake about 10 minutes at 425º. Pour sauce (below) over and cook an additional 35 minutes at 350º.

Sauce:
2 Tbsp. Worcestershire Sauce
2 Tbsp. vinegar
2 Tbsp. brown sugar
1 c. ketchup
1/2 c. water
6 Tbsp. chopped onion

Combine all ingredients and bring to a boil. Pour over loaf. Score loaf so that sauce will penetrate during cooking.

Rice-A-Roni Egg Fu Yung

To be fair, I haven't made this in years, but Jeff really loved it way back when. This was a perfect recipe in our lean years where money was tight, but it was fun to dress up an ordinary box of Rice-A-Roni into something super delicious.

One box (6.25 oz.) Rice-A-Roni Fried Rice
6 eggs
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 cup water
1/8 tsp. black pepper
1 can (16-oz.) bean sprouts, rinsed and drained
1/4 c. sliced green onions
1/4 c. vegetable oil

Prepare Rice-A-Roni according to package directions. Cool. 

In a small saucepan over medium-high heat, bring 2 Tbsp. soy sauce, cornstarch and water to a boil, stirring constantly. Cook 1 to 2 minutes or until thickened. Set aside. 

In a medium bowl, beat eggs with pepper and remaining soy sauce. Stir in cooled Rice-A-Roni, bean sprouts and green onions. In a large skillet over medium to medium-high heat, heat 1 Tbsp oil. Spoon 1/2 c. of rice mixture into skillet. Spread to form a 6-inch circle. Cook 2-3 minutes on each side or until golden brown. Repeat with remaining rice mixture to form 8 patties, using remaining oil as needed. Serve with additional soy sauce or sweet and sour sauce, if desired.

Easy Chicken Divan

Mmmm. I LOVE this one! As written, this makes a 9x13 pan full. When there are just a few of us at home, I half the recipe and put it in an 8x8 pan. It'll easily feed 4-5 of us, but then there are no leftovers. :( This comes together easily and has such a yummy flavor!

Two 10-oz. packages frozen broccoli or 2 bunches fresh broccoli
2 c. sliced cooked chicken (or one 12 oz. can of cooked chicken)
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder (I usually add just a little extra...)
1/2 c. shredded sharp cheddar (or medium. or mild.)

Cook broccoli. Arrange in a 9x13 baking dish. Put sliced chicken on top. Combine cream of chicken soup, mayonnaise, lemon juice and curry. Pour and spread over top of chicken. Sprinkle with cheese. Bake at 350º for 30 minutes. Serve over rice or pasta or quinoa. 

Beef Pasta with Easy White Sauce

In my recipe collection, this is called "Vermicelli with White Sauce," but as you'll see, "White Sauce" is a stretch. A can of evaporated milk makes up the sauce which means it's super easy but surprisingly tasty. And I never use Vermicelli, usually opting for Angel Hair or whatever shaped pasta I have on hand.

1 can evaporated milk, 12 oz.

One jar Hormel dried beef, chopped

1/2 c. fancy shredded parmesan

pepper to taste

1 lb. pasta (vermicelli or any shape), cooked and drained

Pour evaporated milk over drained pasta in pan. Heat. Stir in beef and parmesan. Season with pepper. Top with more parmesan, if desired.

Spinach Stuffed Shells

This recipe makes a LOT - almost 2 full 9x13 pans. Half the recipe should still fill a 9x13 pan.

12 oz. jumbo pasta shells 
32 oz. spaghetti sauce (Prego traditional is a good choice)

Two 9 oz. boxes frozen creamed spinach

15 oz. ricotta cheese
1 pint sour cream
8 oz. shredded mozzarella cheese, divided
1 tsp. salt
1/4 tsp. pepper

Cook shells according to package directions. Spread a layer of sauce on bottom of pan. Cook the spinach and drain. Mix the rest of the ingredients together (minus sauce and 1/2 of mozzarella) then add cooked spinach to the mixture. Stuff the shells. Pour the rest of the sauce over the shells in the pan. Sprinkle top with remaining mozzarella. Bake at 350º for 30 minutes.