Cheesy Pesto Wicked Beef - Fix it Fast Meal Collection #4

YUM! YUM!  My all new favorite pasta dish.  We did a few substitutions . . . like gluten free pasta noodles and ground turkey.  We didn't use the cilantro. Oh, we used plain diced tomatoes.  We froze the leftovers and they were just as good!  As you can tell from the photo, I served it with Bayou Bourbon Green Beans and Rustic Herb Breadsticks (those recipes will be posted over the next week).

Ingredients:

1 (12 oz) pkg extra-wide egg noodles
1 1/2 lbs lean ground beef
5 Tbsp Dried Tomato & Garlic Pesto Mix, divided
1 1/2 tsp Onion Onion Seasoning
1 (15 oz) jar 3-cheese Alfredo sauce
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano, undrained
1 c finely shredded Italian-blend cheese
1/3 c fresh cilantro leaves chopped (optional)

Instructions:

1.  Prepare pasta according to package directions to al dente.  Drain, rinse and set aside.

2.  Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired.  Cook and crumble until no longer pink, about 5-7 minutes.  Drain off liquid.

3.  Reduce heat to medium-low.  Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining 1/4 cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes.

4.  Add pasta and cheese; cook until heated through.  Salt and pepper as desired.  Garnish with cilantro leaves, if desired.

Makes 6 servings.  Serve with a tossed salad and breadsticks.

Make Ahead & Freeze:  Prepare step 1; combine with 2 teaspoons oil & cheese in a gallon freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Combine step 3 ingredients in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chocolate Mint Cake Cookies - Holiday Cookie Workshop

YUMMY!  MESSY!  You could easily make this year-round.  I actually made my balls a little bit too big so it was quite a mouthful to eat.  Still very delicious.



Ingredients:

Classy Chocolate Pound Cake Mix
1 stick butter, softened
1 egg
1/2 c vanilla frosting
1/3 c hot fudge topping
15 peppermint starlight candies, crushed

Directions:

Combine first 3 ingredients in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal  cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:

Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet.  Bake 8 minutes.  Cool completely.  Generously spread frosting on the bottom of half of the cookies.  Spread fudge on the bottom of the remaining cookies.  Sandwich together one frosted and one fudge cookie.  Place crushed candies in a shallow bowl.  Roll edge of cookies in candies.

Makes approximately 15 cookies.

Seafood Risotto Soup - Remix #2

It was good but not my favorite soup.  Probably could use more vegetables.





Ingredients:
2 leftover servings (2 2/3 cups) Creamy Shrimp & Crab Risotto
1 (8.5 oz) can mixed vegetables, drained
2 c reduced sodium chicken broth
1 pkt Garlic Garlic Seasoning

Instructions:


1.  In medium saucepan over medium heat, combine all ingredients; gently break up rice.

2.  Bring to a simmer; simmer 5 minutes or until heated through.

Makes 2 servings.

Work Lunch Suggestion:  Combine all ingredients and divide between 2 microwave-safe storage containers.  Refrigerate up to 2 days.  Microwave 2-3 minutes or until heated through, stirring occasionally.