Easy Beef Enchiladas

1 lb ground beef
1/2 cup chopped onion
2 cups shredded cheddar
20 oz enchilada sauce
8 flour tortillas

Brown ground beef. Mix in 1 cup enchilada sauce and 1 cup cheese. Spoon mixture into tortilla and roll up. Place seam side down in 9×13 pan and cover with remaining sauce and cheese. Bake at 350 for 30 minutes.

Crockpot Lasagna

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
28 oz tomato sauce
6 oz tomato paste
1 1/2 tsp salt
1 tsp oregano
12 oz cottage cheese
1/2 cup grated parmesan
12 oz lasagna noodles, uncooked
16 oz shredded mozzarella

Brown ground beef, onions, and garlic.  Add tomato sauce, tomato paste, salt, and oregano.  Cook until warmed through.  Layer meat sauce, double layers of lasagna noodles, and cheeses in crockpot, ending with a layer of cheese.  Cover and look on low for 5 hours.

Balsamic Chicken with Corn and Swiss Chard

2 TBSP EVOO
2 TBSP balsamic vinegar
1 TBSP ketchup
1 TBSP dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
2 slices bacon, cut into 1/2-inch pieces
4 ears of corn, kernels cut off (about 2 cups)
2 TBSP butter
1 bunch Swiss chard, chopped (stems and leaves separated)
3 scallions, sliced
salt and pepper, to taste

Whisk EVOO, vinegar, ketchup and mustard in a small bowl. Brush over chicken and grill until cooked through.

Meanwhile, in a large skillet or dutch oven saute bacon until crisp. Add corn and swiss chard stems and cook until tender. Add butter, chard leaves, and scallions and cook several minutes until chard is wilted. Season with salt and pepper and serve with chicken.

Broiled Tuna Stuffed Tomatoes

My mother made this one with their homegrown tomatoes when I visited this weekend, and it turned out fabulously!  She served it with a salad and sourdough bread.

1/2 onion, chopped
2 TBSP butter
5 oz mushrooms, chopped
2 cloves garlic, minced
1 (6.4 oz) can tuna
3 cups fresh bread (sourdough or french), chopped
1.5 cup shredded mozzarella
6 tomatoes
2 TBSP EVOO

Saute onion in butter.  When softened add mushrooms and cook until tender.  Add garlic and cook one more minute.  Move to a mixing bowl and add tuna breadcrumbs and half of cheese.  Half tomatoes and scoop out innards to form bowls.  Fill with tuna mixture, drizzle with oil, and top with remaining mozzarella.  Bake for 12 minutes at 350.  Turn on broiler just until tops are lightly browned.