Tomato, Basil and Feta Pasta

This is so quick, easy and delicious! You can make this with fresh tomatoes or canned of you have them on hand. No matter what it is very simple and refreshing!

1lb Thin Spaghetti noodles
2 Tablespoons Olive Oil
4 cloves Garlic, minced
2-3 Tomatoes, diced (keep all juices) OR 2 cans Diced Tomatoes, undrained
2 Tablespoons Dried Basil OR 1 cup Fresh Basil, chopped
Salt and Pepper, to taste
4 oz Tomato & Basil flavored Crumbled Feta Cheese OR Regular Crumbled Feta Cheese


Cook pasta as directed on package. Meanwhile, heat olive oil in large skillet and cook garlic about 30 seconds. Add in tomatoes with their juices, basil, salt and pepper. Stir together well and heat through. Remove skillet from heat and add cooked noodles to the pan; toss well. Add the feta cheese and stir, then serve.

Mexican Lasagna

This is full of layers and good flavors. It's a different way to enjoy Mexican.

1 lb Ground Beef
1 lb Chorizo, remove any casing
1 Green Pepper, finely chopped
1 Onion, finely chopped (or 1 Tablespoon Dried Onion Flakes)
1 or 2 cans Black Beans, drained
2 cans Rotel Tomatoes with Green Chilies, undrained
1 can Corn, drained
1 cup Salsa
1 package Taco Seasoning
2 cans Enchilada Sauce
1 package 10 inch Flour Tortillas
4 cups Mexican Shredded Cheese

Brown ground beef and chorizo together in a very large, deep sided skillet. Add green pepper and onion and cook about 5 minutes. Add black beans, tomatoes with chilies, corn, salsa and taco seasoning; bring to boil then reduce heat and cover, simmering for 40 minutes.

Preheat oven to 350 degrees. In a 9x13 casserole dish layer 1/3 of meat mixture, 3 tortillas, 1/3 of enchilada sauce and 1/3 of cheese. Repeat layers 2 more times, ending with the cheese on the top of the lasagna. Bake for 30 minutes.

Savory Beef Stew with Butternut Squash

My favorite way to eat this meal is over a big bowl of egg noodles. Yum!!

3 lbs Beef Stew Meat

3 cups Beef Broth

1 Butternut Squash, peeled and cut into 1 inch cubes

1 Onion,cut into wedges

1 teaspoon salt

1/2 teaspoon pepper

1 (28oz) can Crushed Tomatoes, undrained

large bag Wide Egg Noodles

1/4 cup cold Water

2 Tablespoons Corn Starch

Spray your slow cooker with cooking spray. Add beef, broth, squash, onion, salt, pepper and tomatoes. Cook on Low 8-10 hours.

Cook noodles as directed for serving.

After the stew has cooked for 8-10 hours on Low, in a cup or bowl add water and cornstarch; stir to mix very well. Add mixture to the slow cooker and cook on High for 15-30 minutes to thicken. Serve over the hot noodles.