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1 can of crescent rolls
1 lb lean ground chuck
1 container sour cream
1 package of finely shredded mild cheddar cheese
1 package taco seasoning
1/2 seasoning package of water
1/2 bag crushed tortilla chips
Spray a 9 inch glass pie plate with cooking spray. Line the pie plate with the crescent rolls, making sure to overlap. Fill any gaps and bring up to edge.
Sprinkle with half the tortilla chips. Brown and drain beef. Add taco seasoning and water. Simmer for 10 minutes.
Top crescent rolls and chips with meat mixture. Top with sour cream and shredded cheese and the remaining tortilla chips.
Bake in a 350°F oven for 20-25 minutes.
Save by using Taco Bell Mild Taco Seasoning and Kraft Shredded Cheese.
1 bone-in pork loin (2.5-5 lbs)
garlic cloves, slightly pressed
1 cup flour
1/2 cup steak seasoning
1/4 cup steak dust
1/4 cup grill seasoning
pinch of fresh pepper
olive oil
Set oven rack one below middle and then preheat to 500°F. Rinse off roast with cold water and pat dry. Pierce roast all around 1/2" deep or so and stuff with slightly pressed garlic cloves.
Brush whole roast with olive oil and set aside. Mix all other ingredients in a freezer bag. Put roast in bag and shake until covered well, pressing the seasoning into the roast.
Take a shallow baking pan and cover with foil. Place a rack in the pan to keep the roast off the pan, fat side up. Roast at 500°F for 20 minutes then reduce oven temperature to 250°F.
Set timer for 1-1/2 hours. Check roast with meat thermometer; it should read around 150°F. When internal temperature reaches 160°F, remove roast from oven and allow to rest for 20 minutes; then carve.
Serve with Baby Carrots and GreenLine Green Beans.
4 medium dressed catfish
1 cup salad dressing
1 tbsp fresh chopped parsley
juice of 2 lemons
1 tsp salt
1 tsp pepper
Rinse catfish in cold water, pat dry with paper towels. Place catfish in lightly greased 9x13x2 inch baking dish with stomach cavities down and open.
In a bowl, thoroughly mix salad dressing, parsley, lemon juice, salt and pepper. Using pastry brush, coat each fish with mixture.
Bake uncovered in preheated 350°F oven for 18 to 20 minutes (fish will pull away from bone cleanly when done). If browning is desired, place under broiler for 2 to 3 minutes.
Save by using Lemons and Serve with Broccoli Crowns.
6 chicken leg quarters
1 cup flour
black pepper and garlic powder
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
Save by using Cabot Butter Quarters and Serve with Bi-Color Corn.
