What’s Cooking This Week

Lasagna Cups from Taste of Home

Printed recipe: Lasagna Cups Recipe_ How to Make It

Personal Notes

1 pound of meat is enough for 24 muffin tin-sized portions. Instead of only cooking half of the meat like the recipe calls for, just double the recipe to cook 1 pound of meat and then save half of the mixture in the freezer for another easy meal later.

 

What’s Cooking This Week

Beef Tortilla Taco Casserole

Printed recipe: Beef Tortilla Taco Casserole Recipe – Pillsbury.com

 

What’s Cooking This Week

5-Ingredient Beef Enchilada Casserole

Printed recipe: 5-Ingredient Beef Enchilada Casserole Recipe – Pillsbury.com

My Notes

Don’t skimp on the cheese or enchilada sauce. Use a disposable tin baking dish for easy cleanup.

 

In recent months cooking hasn’t been high on my project list. Too many wonderful adventures have distracted me from taking time to cook and lack of an oven has put a damper on the options available.  When asked to prepare a dessert for a lunch party on a spring Sunday afternoon I had to stop and think about what was in my repertoire of recipes that fit the occasion.

So with a little imagination the combination of fresh berries came into mind, especially after seeing the raspberries for sale. Who can resist buying fresh, plump, soft, and choice looking raspberries from the grocery store?

Oh, and did I forget to mention the strawberry was hand dipped in chocolate?

Found this recipe in a cook book while waiting in line at the grocery store. The slaw on top of the pork created a nice contrast. The fresh wheat bun was soft and sweet like only bread can be. There was no barbeque sauce in the dish. The meat was cooked in a combination tomatoes puree with chunks, mustard, and something else I can’t remember. The left over portion heated up well and provided two days lunch!