Tex Mex Shells and cheese

Tex Mex Shells and cheese


Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

1 pound lean ground beef
1 package (12 ounces) Velveeta shells and cheese dinner
1 can (14 ½ ounces) Mexican-style diced tomatoes, undrained
1 ¼ cups water
1 cup shredded cheddar cheese

Brown meat in a non-stick skillet on medium-high heat; drain. Stir in shells, tomatoes with their liquid and water. Bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes.

Add cheese sauce; stir until blended. Sprinkle with cheddar cheese.

Broccoli Ham Quiche

Broccoli Ham Quiche
Source: Quick Cooking
Prep Time: 10 minutes
Cook Time: 18 minutes
Standing Time: 5 minutes


2 cups frozen shredded hash browns
1 cup shredded cheddar cheese
1 cup diced ham
1/2 cup chopped fresh broccoli
4 eggs
1/2 cup milk
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Place hash browns in a greased 9" pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto bottom and half-way up sides of pie plate. Microwave, uncovered on high 3 minutes. Sprinkle wit cheese, ham and broccoli.

In a bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave for 10-12 minutes or until set. Let stand for 5 minutes before cutting.

Chicken Couscous

Chicken Couscous
Source: Family Circle Magazine
Makes: 4 servings
Prep: 10 minutes
Cook: 10 minutes


Ingredients
1 Tbs. olive oil
1 large onion, thinly sliced
1 lb. boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken broth
3 cloves garlic, thinly sliced
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cayenne
8 ounces shredded carrot
1/2 cup raisins
1 cup couscous
1/2 cup slivered almonds, toasted


Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 3 minutes. Season chicken with salt and pepper. Add to skillet and saute 3 minutes, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne and 1 cup water; bring to a simmer. Add carrot and raisins and simmer another 3 minutes.
.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds.

Note on Recipe: Manny loved this and it was really fast to make!