Taco Skillet Dinner

1 lb ground turkey or 1 lb vegetarian ground "beef"
1 Tbsp canola oil
1 16-oz bag frozen "southwest" style vegetables
1 15-oz can black beans, rinsed & drained
1 16-oz jar of salsa
2 Cups coarsely crushed tortilla chips
1 C. shredded cheddar cheese

In a large skillet fry meat in oil for 6 minutes, or until brown, stirring to crumble.

Stir in frozen vegetables, black beans & salsa. Reduce heat to medium, cove & cook 6-8 minutes.

Sprinkle with tortilla chips & cheese, cover & cook 2 more minutes.

Serve. Or if you want to be really fancy, sprinkle dish with chipped cilantro & serve with corn bread & sour cream on the side.

**I can never find "southwest" style veggies, so usually just use corn; I also don't add oil to the meat...I don't think it's necessary. We add our own chips on our plate (to keep them crispy) but I do throw the cheese on at the last minute so it's nice & melty!**

Easy Lasagna

From my Mom

2 1/2 C. grated mozzarella cheese
2 C. dry curd cottage cheese (I've found this ONCE in the store. I just buy regular and rinse/drain it - works fine)
1 Egg
1 lb ground beef, browned & drained (I use turkey)
1 tsp salt
1 28oz jar spaghetti sauce
1/2 tsp leaf oregano
1/2 pkg uncooked lasagna (llb) noodles (10 dry noodles)

1. Set aside 1/2 c. mozzarella cheese

2. Combine cottage cheese & remaining 2 cups mozzarella cheese, egg & salt in a bowl.

3. Add ground beef & oregano to spaghetti sauce in another bowl. Spread 2/3 C. sauce over bottom of baking dish (don't add more).

4. Layer 5 of the dry noodles in a single layer in pan (4 lengthways & 1 crossways) (noodles won't cover every inch of the pan).

5. Place half of of the cheese mixture over noodles.

6. Pour another 2/3 C. sauce over cheese mixture.

7. Layer remaining noodles on top of spaghetti sauce & top with remaining cheese mixture.

8. Pour remaining sauce over all. Last, top with the 1/2 C. remaining mozzarella.

[9. The uncooked dish can be prepared the night before]

10. Pour 2/3 C. water around the edge of the pan - cover & bake 1 hour. Let sit for 20 minutes before cutting.

Carrie's 6th Grade Popovers

From my 6th grade Home Ec class, courtesy of Miss Winslow

3 eggs
1 C. milk
3 T. oil
1 C. flour
1/2 tsp. salt

1. Preheat oven to 400. Heavily grease 6 small custard cups [I use a regular muffin tin these days].

2. Stir eggs, milk & oil together with a fork in a medium bowl.

3. Stir in flour & salt & beat the combined mixture just until smoth with a rotary beater.

4. Pour batter into greased cups that are spaced far apart on a cookie sheet or large pan.

5. Bake 30-35 minutes, or until deep golden brown in a hot oven [isn't 'hot oven' a given?]

6. As soon as pan is removed from oven, jab a hold in the raised popover to let the steam escape.

7. Serve hot with butter (popovers should be crisp on the outside but soft on the inside!)