Sprinkle steak with the garlic-pepper blend. Grill steak until desired degree of doneness. Cut steak diagonally across grain into thin slices.
Bring 3 quarts water to a boil in a large pot (6 qt). Add pasta; cook 5 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.
Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat.
I'm all about traditions, but I also like to make my own such as a photo of hubby & me a month on a scrapbook page or breakfast, mmmmm breakfast! For a couple of months while we were dating we had the same dish every Sunday morning. Yup, it's that good. Now we don't have it as much as we used to, but this is still one of our favorites.
Sunday Morning Breakfast!!
Ingredients:
Sausage (you can buy the types that have seasonings in them... they are good as well)
Hash browns or tator tots (our favorite are the tator tots)
We selected Mushrooms but you don't have too
Cheese. We use Mexican blend or Fiesta Blend or whatever but Cheddar is good too.
Salt & Pepper & seasonings... we chose Sage
1/4 cup chopped onion or onion flakes if you realize you don't have onion...
2-4 tbsp butter
And we're off!
Fry up the Sausage with the onion.
Sausage is browned add the salt & pepper & sage, now add the butter.
Melt the butter in. This is to help fry up the hash browns or tator tots.
We prefer tator tots, you just have to chop them up. They cook up better though than the hash browns in our opinion. Since we chose tator tots, we have to chop them up while they cook. This part takes a little bit.
Now put the lid on to help cook up the tator tots. Also you should check seasoning here as well (it's always fun to sneak tid bits all the way)
Add about a quarter package of the cheese and mix in. You can add as much or as little as you prefer... we like cheese :) Stir the cheese in so it gets all melty and cheesey!
Once you have the cheese stirred in, now top the dish with the rest of the cheese in the bag. We like it cheesy.
Don't miss any of it!! every last drop!!
Put the lid back on to help melt the cheese on top of the dish.
Dish it up... how ever much you'd like.
And now you are ready to EAT!!!! That's the BEST part!
**It always helps if you know that you are going to make this, to defrost the tator tots & the sausage in the fridge the night before... so much of a time saver. One of these days, Prince Charming & I will remember this (since we do it every weekend) but until then... Thank God for Defrost buttons on the Microwave!!
Hope you enjoy this as much as we dooooooooo :)
Happy Eating!
This is a recipe (Slightly altered) that I heard about on another blog from Mandy...tried it last night and we all loved it!! Basically it is shredded chicken that we used on tostadas, but you can use it for tacos or enchiladas. It is SUPER EASY!
What you need:
Crock pot
1 Package chicken breasts
1 package FIESTA ranch mix
1/2 package taco seasoning
2 cans chicken broth
What to do:
- Combine the 2 cans of chicken broth and the 2 packages of seasonings
- Place the chicken breasts into the crock pot
-cook on low for about 6 hours
-shred the chicken as it cooks
I actually cooked this during the day and put it in the fridge and heated it back up for dinner. Was quick & easy and most of all extremely yummy! Thanks Mandy!
4 (6-ounce) skinless, boneless chicken breast halves
4 deli slices of ham
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices Swiss cheese
1 can diced tomatoes (can be rotel or seasoned)
Preheat oven to 350°.
Place butter in a small microwave-safe bowl; microwave at high in 30 second intervals until melted. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, pepper, and any seasoning of choice. Top each breast half with 1 slice of ham and 1 slice of Swiss Cheese. Next place about 2-3 tablespoons of diced tomatoes on each of the four chicken breasts. (on top of the Swiss cheese). Roll up each breast half jelly-roll fashion. Dip each roll in melted butter; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until juices run clear and tops are golden.
