Last night I cooked this amazing roast! I needed something I could put in a pan and walk away for a few hours. This was delicious!!

You’ll need a roast, cream of mushroom soup, French onion mix, beef broth, your favorite seasonings (I used cajun seasoning, onion powder and garlic powder) and oil. Start by heating your oven to 325*. While that heats, heat your cooking oil in a pan. Season your roast and then sear all sides. Once seared, put the roast in a deep baking dish. I then cut up and added potatoes around the sides. Mix together your cream of mushroom soup, French onion mix and I used half of a container of beef broth (this will vary interesting his big your dish is and how large your roast is. Mine was roughly 2 1/2 pounds. Pour the liquid mixture over the roast and it should be even with the top of the roast. Cover and bake for 3 hours.

Serve with rice and your favorite side dishes!! Enjoy!

This is a dish that my momma’s family has been making for a long time AND it’s a household favorite!!! I remember staying the summers with my grandparents and always asking to have this!

Ingredients:
1 lb ground beef
8 oz Pace or any other picante sauce
1 cup refried beans
8 oz sour cream
1 tsp dried oregano
1/4 cup finely chopped green onion (I sometimes don’t always have this so you can leave it out)
1/2 tsp group cumin
1/4 cup sliced black olives
1 box manicotti shells (16)
1/2 cup shredded Monterey jack cheese
1 1/4 cup water

Instructions:
Combine beef, beans, oregano and cumin. Mix well. (Best to mix with your hands) Fill uncooked manicotti shells with meat mixture. Arrange in a 10X6X2 baking dish (or whatever you have – my dish was a 9×13). Combine water and picante sauce; pour over manicotti shells. Cover with vented plastic wrap. Microwave on HIGH for 10 minutes, giving dish a half turn once. (Yes I promise the meat cooks thoroughly). Using tongs, turn shells over. Microwave on MEDIUM for 17-19 minutes or until pasta is tender, Giving dish a half turn once. Combine sour cream, green onion and olives. Spread over the casserole; top with cheese (I use way more than 1/2 cup too). Microwave on HIGH for 2-3 minutes or until cheese is melted.

Now ENJOY!! This dish is DELICIOUS! has some tortilla chips with it to scoop up any goodies that fall out of the shell too!

Made this yummy dish last week! Added some veggies and pasta to finish it off!

• 2 large boneless skinless chicken breasts, cut horizontally
• 8 oz cream cheese, softened
• 2 cup spinach, rinsed
• 1 tablespoon olive oil
• 4 oz Mozzarella cheese, shredded

• The marinade:
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon Italian seasoning, optional

DIRECTIONS

1. To prepare the Spinach chicken casserole Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.

3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

4. Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm your Spinach chicken casserole with a side of cauliflower rice, or baked veggies. Enjoy!

You’re probably wondering why I would share an egg salad recipe because let’s be honest, it’s not that hard! BUT I LOVE egg salad sandwiches!

• 8 large hard boiled eggs
• 1/2 cup mayo
• 1 teaspoon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon onion power
• pinch pepper and salt
• 1/2 of an avocado (Makes it eggstra)

Slice up those eggs! Mix in your remaining ingredients! My measurements are guesstimates because I truly don’t measure a thing. I like to be “extra” at times and try to eat better so I toss in a little avocado instead of so much mayo (or none at all) and I only use enough mustard to help tint it yellow more. P.S. I hate mustard lol.

Toast your favorite bread! I use a whole grain frozen pre-sliced bread. Spread on your egg salad, cut in half and enjoy!

You can also eat this with gumbo and dip the egg salad in your gumbo and it’s YUMMY!