Mexican Lasagna

*I got this recipe from my boss who entertains about 10-15 teenagers each weekend. This is one of their favorties:

1 lb. ground beef
1 (16 oz) can refried beans
2 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 cups picante sauce
2 cups sour cream
2 cups shredded cheese

Combine beef (raw), beans and seasonings. Place layer of uncooked noodles in bottom of 9 x 13" pan. Spread half of meat mixture over noodles. Top with noodles then other 1/2 of mixture, then noodles again.
In bowl mix together water and picante. Pour evenly over layers. Cover tightly with foil. Bake 1 1/2 hours at 350*. Spoon sour cream over lasagna, and top with cheese. Bake uncovered until cheese melts; about 5-10 minutes.

Crockpot Creamy Scalloped Potatoes

Approx. 6 medium potatoes
1 small onion, thinly sliced
1/4 tsp. cream of tartar
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 Tbsp. butter
1 can cream of celery or cream of mushroom soup, whichever you prefer
2 slices American cheese or 1 C. grated cheddar cheese

Pare and thinly slice potatoes. Toss slices in 1 C. water and 1/4 tsp. cream of tartar. (This is so the potatoes don't turn brown). Drain. Put half of the sliced potatoes in a greased crockpot. Top with 1/2 the onion slices, 1/2 the flour, and 1/2 of the salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with the remaining flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low 7-9 hours, or high for 3-4 hours. Add cheese the last 30 minutes before serving. If desired in between layers add a few slices of ham, or a small package of cubed ham.

*This recipe can be adjusted as desired. I use a package of cubed ham and omit the onion slices for my family.

Southwest White Chili

1 Tbsp olive oil
3/4 lb. boneless, skinless, chicken breast, cubed
1/4 c. chopped onion
1 C. chicken broth
4 oz. can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro
1/8-1/4 tsp ground red pepper
19 oz. can White Kidney Beans or Cannellini, undrained (can use Great Northern Beans)
Shredded Monterey Jack cheese for garnish
Sliced green onions for garnish

Heat olive oil in a 3 qt. saucepan over med-high heat. Add chicken; cook 4-5 minutes, stirring often. Remove chicken with a slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in broth, green chilies, garlic powder, cumin, oregano, cilantro and red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans. Simmer 10 minutes. garnish. Serve with tortilla chips.

Makes 4 servings, 35 g. protein, 37 carbs.

Mom's Spaghetti Sauce

Once you eat this sauce...you'll never go back to jarred sauce again!

In heavy 2 qt. saucepan, combine:

1 lb. hamburger w/onion (I use a Tbsp of dried minced onion)
3 (8 oz) cans of tomato sauce
1 Tbsp sugar
1 Tbsp. grated Parmesan cheese
I tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt

Simmer for 20 minutes.

If you like meatballs:

1 lb. ground beef
3/4 C. bread crumbs
1 egg
1/3 C. chopped onion
salt & pepper
1 clove minced garlic
1/2 c. milk

Brown meatballs and add to sauce