Saturday Supper Menu

I'm trying to go a whole 2 day weekend without eating out.As I've said before,if it were up to my husband,he would eat out every day but that's just crazy! (I think he has a demented streak LOL) Earlier today he asked what the plan was for supper and I said "haven't even thought about it".He said how about "Taco-Tamale Pie"? Now I have an allergy to tomatoes so I can't eat this.It's a relatively new recipe I found on the Hom-ec101 blog-they call it their TAMALE PIE.It's a meatless dish so I added beef so it would be a little more hearty for my husband.He's not into meatless (but I'm going to surprise him soon LOL).I added a few things to the recipe and it is definately a new favorite.He's requested it several times since I first tried it out on him a few weeks ago.

Taco-Tamale Pie
diced onion
minced garlic
4-6oz of veggie juice
1 can of kidney beans
1 can of pinto beans
1 can of chili beans (I usually get the spicy ones)
taco seasoning
cumin
shredded cheddar cheese
box of jiffy cornbread mix
1-2lbs of ground beef
2 cans of diced tomatoes (I usually use the spicy ones)
1/2-1whole can of green chilis
**preheat oven to 400*

Add a little olive oil to a deep skillet--cook the onion to the pan and cook until tender-add the garlic--add the meat and cook until brown-drain--add taco seasonings and cumin and veggie juice--add the beans and tomatoes and chilis-Let simmer a few mins and then pour into a deep casserole dish--prepare the cornbread mix according to box instructions (I usually make mine a little on the thin side so it will spread evenly over the casserole)--top the casserole with the shredded cheese and pour the cornbread over the casserole trying to cover it all evenly.Bake in oven until the cornbread mix is fully done.Remove from oven and let sit a few mins before serving.


There will be enough left overs for the guys to snack on for the next 2-3 days.Thanks always nice.For me I found a turkey spaghetti casserole I'm going to try.I found it in Taste of Home Healthy Cooking.I love TOH recipe magazines.I've found several keeper recipes in TOH.

Turkey Spaghetti Casserole

1medium onion chopped
1celery rib chopped
1TBS butter
2 1/2 cups chicken broth
1 can cream of chicken soup
salt and pepper to taste
1lb ground turkey breast
6oz uncooked spaghetti broken into 2inch pieces
1/2 cup monterey jack cheese
(**due to allergies I am leaving out a carrot--am leaving out mushrooms cause I just don't like them LOL --switched to cream of chicken soup from the cream of mushroom soup the original recipe called for--and am using ground turkey breast instead of cubed turkey breast)

In a skillet,saute veggies in butter until tender--in large bown combine the broth,soup,salt and pepper--in a casserole dish sprayed with cooking spray,layer the turkey,broken spaghetti,and veggie mixture--pour the broth mixture over the top--cover and bake at 350* for 70-80mins or until spaghetti is tender--uncover and sprinkle with cheese and return to oven for another 5-10mins or until cheese is melted.

I can't wait to try this! I love spaghetti but have to get creative with the sauces-at least in the spaghetti recipes I make for myself since I am horribly allergic to tomatoes.