Grilled Greek Pizza {Recipe}

We're still motivated to keep things "light" here in the casa de Anderson. I shared that we put our house on the market (yes, friends. THE REAL ESTATE MARKET ::hold me::), so planning meals has been a little more complicated than usual. It's easy to plan out my weekly meals if I know, in fact, that I will be home to make said meals (or account for grabbing meals out).  But when you could potentially have house showings at any time (please? Come see my house and love it and buy it?!), how do you account for a meal that might need an hour to bake in the oven or simmer in the slow cooker for a few hours on the counter top.

See my predicament?

Well, we recently started making a fun recipe that is not only easy AND healthy, but is quick and portable (ie: can be taken and quickly made at one of our parents houses if we need to be out of the house). Are you ready for it?

GRILLED PIZZA.

Let me say it again so it really soaks in:

Grilled.

Pizza.

Is your mind blown?

Up until I saw some pin on Pinterest, I had no idea one could throw some dough on a hot grill and voila! A pizza is born.  Well, guess what. THAT'S EXACTLY WHAT HAPPENS.

And can I tell you, it's way better than making it in the oven. The crust comes out so crispy and the grill gives the pizza a brick-oven taste.

nom.nom.nom.

So, Pinterest has plenty of recipes floating around, and a Greek Salad Pizza recipe caught my eye. I like dthe general idea of using only half the dough regularly used when making pizza and only a fraction of the cheese (read: healthy, people).  But I had some other ideas on how to "dress" and top it, so I kind of went rogue and whipped up my own.

Can I tell you?

BRILLIANCE.

Not that I'm one to pat my own back but...I'm totes patting my own back.

Since my recipe uses pre-marinated items, no dressing is needed.  The marinated artichoke hearts create enough of a dressing and tons of flavor.

And the taste?

Divine.

Ok, ok. Without further ado, here is the recipe.

• 1/2 lb of pizza dough (I get the 1 lb pre made dough from the grocery store and halve it - usually found in the deli section OR you can make your own) 

• 1/2 cup of pitted kalamata olives, chopped (plain or marinated - your choice. Sometimes I just grab a container of marinated olives from the salad bar)

• 1/2 cup of marinated artichoke hearts, chopped (you can use the jarred kind, but I made my own using this recipe -  only using 2-3 TBS of oil)

• 1/2 cup of sun-dried tomatoes, chopped (NOT packed in oil)

• 1/2 cup of reduced fat feta cheese, divided

• 1/2 cup of reduced fat mozzarella cheese

• 1-1/2 cups of arugula

In mixing bowl, combine the olives, sun-dried tomatoes, marinated artichoke hearts and 1/4 cup of feta cheese. Mix until well combined and let it marinate for 30 minutes in the refrigerator.

Preheat grill to medium heat.

On a floured surface, roll out your pizza dough. If you find it is not elastic enough (ie: it keeps snapping back after you roll it), let it sit out for 10 minutes. Roll the dough until it is very thin, about 1/8-1/4 of an inch (as thin as you can get it before it tears). 

Spray the grill with non-stick cooking spray.  Spray the top of the dough with non-stick cooking spray (or brush lightly with olive oil). Place oiled side DOWN on the grill. Close the grill and let cook for 3-5 minutes. The dough will puff up. Keep an eye on the dough so it doesn't burn. With a spatula, check the bottom of the dough. When it is firm and golden brown, spray the top of the dough and flip over.  Let cook for another 3-5 minutes until the bottom is browned. While the second side is cooking, sprinkle the mozzarella cheese over the cooked side. Let it melt.

An example of how "golden brown"
I allowed the bottom to get before
flipping and spreading with cheese.

Once the pizza crust is finished cooking, remove from grill and put on a serving plate. Top the crust with arugula. Top the arugula with the marinated artichoke heart mixture.  Sprinkle with remaining feta cheese.

Makes 8 servings.

Yum-tastic, no?

We're wild about grilling our pizza. Next week we are going to attempt a Buffalo Chicken Pizza. One of the best parts about grilling THIN CRUST pizza is that 1lb of dough now makes 2 pizzas. So we make a gourmet fancy-pants one for me and Hubby, and then make a regular cheese and sauce pizza for the girls.

Win-Win-Win.

Now go grill thee some pizza!

~~~~~

Link up YOUR Motivation Monday posts

Whether it's a healthified recipe or fitness tip as your motivation toward a healthier lifestyle, parenting advice or encouragement on your journey as a better parent, thoughts on marriage as you better yourself as a spouse, we want to hear about it! Share YOUR posts about motivating yourself to be BETTER below.

Simple Supper: Italian Vegetable Hoagie

It's been a while since I've posted a recipe!  Thanks to Pinterest, I've come across many new meals to try (not to mention a multitude of snacks, desserts, and other tempting treats).  So, I'm sure there will be some more new recipes posted in the very near future.


While I did pin the following recipe, I did not originally find it on Pinterest. I found it on Eating Well, a magazine I used to subscribe to. They have a great storehouse of healthy recipes, and I often go there to see what light meals I can discover.


I think this is a timely recipe to post, as many people are participating in Lent.  And since for some, Fridays in lent mean eating no meat, this sandwich is a fantastic option for those meatless nights!


Hubby and I are in LOVE with this sandwich, and make it on a regular basis. It is SO EASY to whip up. One of the things I love most about it is that all the tastes and textures are right on, and I forget that I'm not eating an Italian Hoagie.  But the sandwich is sans meat, and with all the veggies, it is light but keeps me full (if that makes sense).


Follow the pin below to the original recipe. I have tweaked it a bit, and will share my version of the recipe. Both are fantastic.

~~~~~

Steph's Italian Vegetable Hoagies

(inspired by Eating Well)

                                                              Source: eatingwell.com via Stephanie on Pinterest

Serves 4

• 1/2 onion, sliced thin and separated into rings
• 1/2 of a 14-ounce can quartered artichoke hearts, rinsed and chopped
• 1/2 can of petite-diced tomatoes, rinsed
• 1/2 cup of roasted red peppers, diced
• 1-2 diced pepperoncini 
• 1/4 cup of green olives with pimento, diced (OPTIONAL)
• 1/4 cup of juice from jarred pepperoncini
• 2 TBS balsamic vinegar
• 1 tsp dried oregano
• 2 cups of arugula
• 4 slices of Provolone cheese
• 1 baguette, cut into 4 sections

1. Soak onion rings in a small bowl of cold water for 5 minutes (takes the sharpness away).


2.  Place artichokes, tomato, roasted peppers, pepperoncini (and olives, if you are using them) into a bowl. Pour balsamic vinegar and pepperoncini juice over them. Mix so all vegetables are coated.  Sprinkle with oregano, toss to combine.  Drain onions and add to the mixture.


3. Cut each section of baguette in half.  Pull out half of the soft bread from each side.  


4. Assemble sandwiches: Place one piece of provolone on each bottom piece of baguette.  Spread the vegetable mixture over the cheese. Top with arugula.  Cover with baguette tops.


Serve immediately and enjoy!

~~~~~

Notes:

• I like the flavor of onions, but not biting into them - so I pick them out of the vegetable mixture before placing them on the sandwich. 

• If you can't handle the heat of pepperoncini, you can opt to not use the peppers and only the juice (the juice is not spicy).  If you like a scant amount of heat, cut up the pepper, but seed it first. 

• If you are watching calories, use only 1/2 slice of provolone on each sandwich as the original recipe calls for.

• Don't be intimidated by the "long list" of ingredients. This is really a simple recipe - with most things coming from cans. It takes me, literally, 2 minutes to cut the bread and make the veggie mixture

• We serve these with baked potato crisps and maybe a side salad. SCRUMPTIOUS!

A GREAT meatless substitute for Italian Hoagies.  SO GOOD. And, again, a very nice meatless meal for your Lenten Friday meals.  I'd love to hear how these sandwiches turn out for you (or how you tweak them to make them your own) - so leave a comment!

More to come this week, so check back!

Lentil-Edamame Stew {RECIPE}

Happy Monday!

I came across this recipe in Cooking Light magazine a few months go, and gave it a try this summer. We had bought a bag of dried lentils this Spring, as we heard they were good for you.  When I saw this recipe called for lentils, I thought it would be a neat one to try.  The flavors are somewhat Moroccan, and really serve to spice up a mundane dinner schedule.  I love that it is filling and with the lentils and protein-packed edamame, it's super good for you! It also comes together quickly, with little prep, which is a plus on a busy weeknight!

This would be the perfect dish to whip up for these cool, Autumn nights. I recommend serving this with Naan bread, warmed in the oven.  

~~~~~

Simple Supper Monday

Lentil-Edamame Stew

(from Cooking Light magazine)

• 1 cup dried lentils
• 3/4 cup frozen shelled edamame (green soybeans)
• 1 tablespoons olive oil
• 1 1/2 cups onion (1 medium), diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves

• 1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
• 2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
• 3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.

~~~~~~

Sometimes I don't have fresh herbs on hand, so I have made this and skipped the fresh parsley and mint (using just a bit of dried parsley).  It tasted just as good - but if you can get the fresh mint, I highly recommend it!

I'm always on the lookout for new recipes to try: so feel free to email me your best Simple Supper recipes!

moderndaydonnareed [at] gmail [dot] com

Have a good week!

WW points:  

If you do smaller servings [3/4 or 1 cup - roughly 6 servings], this is 2 OLD points, 2 NEW points!

If you do larger [1-1.5 cups - roughly 4 servings], this is 3 OLD points, 4 NEW points!

Simple Supper Monday: Peanut Ginger Pasta

So, as I mentioned last week, I've been going through these stacks of Taste of Home Cooking for 2 magazines that my step-mother handed off to me.  While I overlook many of the recipes, there is a hefty amount of worthy recipes to try. It's been awesome to have so many meals to look forward to (in hopes they actually turn out reasonably edible).


Last week, we tried several recipes, and I'll have to slowly dole them out to you so you do not become inundated with recipe awesomeness.  After carefully weighing my options, I decided to share with you today's recipe because, well, it was the first one I cooked up last week.


And it was stinkin' awesome.


For those of you who were into the Chicken Satay recipe I shared a few months ago, this is right up your ally.  This dish has a great Asian flare, and can be used as either a meatless main entree or tasty side dish.  We opted for the meatless main entree, as it is super filling.  But it would make a great side dish (particularly for Chicken Satay).  And if you are not quite up for a meatless entree, grill/sautee up some chicken and throw it on top.


We discussed good meals for the Fall that can be turned into good lunches. We doubled this recipe, and it yielded ample lunch leftovers (which may have been more tasty than the original dinner itself!)

~~~~~

Simple Supper Monday

Peanut Ginger Pasta 

(from Taste of Home's Cooking for Two magazine)

• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon water
• 1/2 teaspoon sesame oil
• 3 tablespoons peanut butter
• 1-1/4 teaspoons minced fresh gingerroot
• 1-1/4 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces uncooked multigrain linguine
• 1 cup chopped fresh broccoli
• 1 medium carrot, grated
• 1/2 medium sweet red pepper, thinly sliced
• 1 green onion, chopped
• 1 tablespoon minced fresh basil

• In a blender, combine the first 10 ingredients; cover and process until blended. Set aside.
• In a large saucepan, cook linguine according to package directions, adding broccoli during the last 5 minutes. Cook until broccoli is tender; drain.
• In a large bowl, combine the carrot, red pepper, onion and basil. Add linguine, broccoli and lime juice mixture; toss to coat. Yield: 4 cups.

~~~~~

I actually really enjoyed the chilled leftovers a little better the next day.  I appreciate recipes that make good leftovers!

More recipes to come - I'm up to my ears in them!

If you have a recipe, email me and I will happily try it and share with the rest of the community!

moderdaydonnareed [at] gmail [dot] com

Simple Supper Monday: How to make Homemade Pizza with Parbaked-Crust

Happy Monday, friends!


Disclaimer: This post will change your life.  


Ok. That might not be entirely true.  But, it will definitely change the way you look at store-bought frozen pizza.


So, a few years ago, I went a little crazy when Amazon had this amazing magazine subscription sale right before Christmas. $5 and $10 year long subscriptions for really great magazines.  I could not help myself. I swear I lost consciousness and when I woke up, I had 15 magazine's coming in each month.  And, no, 15 subscriptions is not an exaggeration. And may God have mercy on me if Amazon decides to hold another sale, so help me.


One of the magazine's I subscribed to was Vegetarian Times. I'm not a vegetarian, but we do attempt to have meatless meals weekly, as well as paring down the amount of meat we use in recipes.  In the April/May 2011 edition, there was a great article on Mario Batali and his pizza.  It is here that I first heard of the term "parbaking."


Parbaking has revolutionized Pizza Night in our house.


Like many of you, I used to buy frozen pizza at the grocery store.  And let's be honest: it's never quite what you are looking for:  the taste is off, the texture isn't quite right. It's never like getting pizza from the pizza shop.  And it's far too easy to under or over cook.


Hubby and I recently took a chance and tried making our own homemade pizza, utilizing the crust partaking method. 


OH. MAH. GAH. It was amazing.


Sure, it's not quite as simple as preheating the oven, cutting of the plastic and popping pizza in to cook. But it's almost that simple.  I was surprised how easy the technique was, and how much money it saved us. YES!  It's economic to make your own pizza!  


And let me tell you, you cannot beat the authentic taste.


You can use Mario Batali's recipe for pizza crust dough and parbaking, but I like SIMPLE.  So I used fresh already made dough.  I had no idea that my local grocery store sold fresh (not frozen) pizza dough.  I found it in the deli section where you find ready-made hoagies and sushi. Here is the financial breakdown:

Your Average Frozen Pizza:

$7 (anywhere between $4 and $10)

Homemade Pizza Ingredients: 

2-cup Bag of shredded Mozzarella Cheese - $3
14-oz Jar of Pizza Sauce - $2
1 lb ball of Pizza Dough - $1.50


You might be looking at those prices and say, "Steph, they are roughly the same price."  What you fail to see is that the bag of Mozzarella Cheese will make 2 pizza's, and the jar of pizza sauce will make about 3.  So with my rudimentary mathematic estimation, you can make a homemade pizza for around $3.  


Like I said, economic. 


Have I convinced you yet?  Now onto the recipe/how-to!

~~~~~

Simple Supper Monday

 Homemade Pizza with Parbaked-Crust

• 1 16-oz ball of pizza dough (I prefer fresh)
• 1 cup of shredded mozzarella cheese (more or less to your liking)
• 1/4-1/2 cup of pizza sauce (more or less to your liking)
• Assorted topics (I like chopped green olives!)

**Place oven rack to top rack and preheat oven to broil**

1) Heat a large cast-iron pan or skillet (does not have to be cast-iron, but they work GREAT - but it MUST be able to go from stovetop to oven) on the stovetop over medium heat. Spray with non-cooking spray. While pan is heating, roll out pizza dough into a 16-inch circle (or smaller, if you are using a smaller pan). Flour surface and hands if you find the dough too be sticky to work with.

2) When pan is heated, place your rolled pizza dough into the pan.  Let it heat in the pan for 2-3 minutes, or until the bottom is slightly browned.  

3) When bottom is nicely browned, use a spatula (or 2) to flip crust so the other side can cook.  It will be like flipping a very large pancake.

4) WHILE THE BOTTOM IS BROWNING, make your pizza!  Spread the sauce, sprinkle the cheese and add any additional toppings.  Do this quickly so the bottom doesn't burn.

5) Using a potholder, grab your pot and place it in the oven to broil.  WATCH CLOSELY.  You'll want to broil it for roughly 5-7 minutes, or until the cheese is bubbly and starts to brown.  When the cheese is melted, take the pizza out of the oven and allow to cool for 5 minutes.  Feel free to check the doneness of the crust with a knife to be sure it is cooked through.

6) ENJOY!

Notes:

~ If you try this once and find you are not comfortable with the broiling method, you can cook the pizza at 400* for 20 minutes.  Hubby is more comfortable with this method, but I find you do not get the browned and bubbly cheese affect

~ Be creative!  I want to try using fresh mozzarella and ricotta cheese. YUM!

~  This would be a REALLY great way to have fun with your kids in the kitchen!

~~~~~

The taste of this pizza blows any store-bought or frozen pizza out of the water. Seriously.

I REALLY want to hear about your parbaking pizza experiences! How did the pizza turn out? What creative toppings did you use?  Leave a comment to share!

~~~~~

I'm a visual learner, so I took some pics the other night while we were making a pizza.  I had to use my phone's camera (seriously, does anyone want to buy me a Canon DSLR?), so the quality isn't great. But it works.  See a picture tutorial below!

Dough in the heated pan

Browned on one side, flipped and browning the other. Ready to make the pizza!

Spreading sauce, sprinkling cheese. Yum!

Pizza assembled (1/2 olives for me, 1/2 grilled squash for Hubby) and parbaking complete. Ready for the oven 

Voila! Finished product!
If only I had smell-o-vision, you're mouth would be watering...

Simple Supper Monday, Vol 64: Chickpea and Greens Curry

Last December (not this past December, but the December before), Amazon.com had this awesome magazine sale. What constitutes awesome? Real Simple magazine year-long subscription for $5. Many great magazines for $5 or $10 year-long subscriptions. I was overwhelmed and overstimulated by the idea of getting all these great magazines in the mail. There would be SO MUCH TO LOOK FORWARD TO every month.

So...I went a bit overboard.

And by "a bit overboard," I mean that I might have subscribed to 12 different magazines.

It was a bit excessive.

Anyway, rest assured that most of the subscriptions have expired and I did not renew them.

One of the more interesting subscriptions I had was to Vegetarian Times Magazine. No, I'm not a vegetarian. But having some meatless meals on hand is a good thing, and they had some very worthwhile recipes and articles to read. In one of the recent issues, a reader submitted an intriguing recipe that Hubby and I were excited to try. I made it up one day, and it was FANTASTIC.

So, of course, I wanted to share it with you.

~~~~~ ~~~~~~ ~~~~~~ ~~~~~~ ~~~~~

Simple Supper Monday

Chickpea and Greens Curry

1 tbsp Olive Oil
1 tsp Curry Powder
1 tsp Cinnamon, Ground
1 tsp Ground Turmeric
1/2 tsp Spices, Chili Powder
1/4 tsp Nutmeg, Ground
1 medium Onion, Raw
2 cups kale, raw
15 oz Boiled Chickpeas
1 Medium Tomato
15 oz Coconut Milk, Light
1/4 cup Cilantro
8 tbsp Low Fat Plain Greek Yogurt

Heat oil in saucepan over medium high heat. Add curry powder, cinnamon, turmeric, chilipowder, nutmeg, and onion, stir gently.

Add spinach, kale or mustard greens and cook x 2 minutes, stirring occaisionally.

Stir in chick peas, tomato, broth and coconut milk. Reduce heat to medium low and simmer x 1 HOUR. Add cilatnro and garnish each with 1 Tbs yogurt

Notes:

1) I haven't used the garnish of yogurt and cilantro. And it tastes perfectly fine without it.

2) To up the "oomph" of this recipe, I add 1 cup of lentils (picked through and rinsed) when the chickpeas are added. The give the soup a great body and tons of protein.

~~~~~ ~~~~~ ~~~~~~ ~~~~~~ ~~~~~

Hubby and I have reall enjoyed this - sometimes pairing it with some Naan bread and a salad. The great thing about this recipe is that you get all the taste, but no guilt because it's SO GOOD FOR YOU.

And...should you ever come across a great magazine sale on amazon.com...may you have more self-control than I did.

If you try this recipe, let me know how it turns out for you!

Would love to try out some new recipes, so be sure to send them my way! I will happily post them for the rest of the community!

moderndaydonnareed@gmail.com

Simple Supper Monday, Vol 61: Cheese Enchiladas

Friends, today is your lucky day.

Not only is there an awesome fun Giveaway to enter, but it's a 2-for-1 Simple Supper Recipe Day!

Huzzah! Huzzah!

Today's Simple Supper Recipe post is brought to you by the letter "Mexican Food Goodness." A few weeks ago, I posted a Chicken Enchilada recipe that my dear Momma passed along to me. Since then, I received a Cheese Enchilada recipe from my friend Jen, as well as a Taco Soup recipe from Alert Blog Reader, Holly.

And since I love y'all so much, I'm posting them BOTH today.

We could all use a little spice in our lives on a Monday, right? (Get it? Spice? Mexican Food?)

I have posted recipes from Jen previously on this blog. She is a great friend that I met through a Storytime that our kids attended. We both have 2 1/2-year old girls who enjoy each other's company in theory, but when they actually get together, there is a lot of non-sharing that goes on. Jen and I also both recently added to our families. Jen gave birth to her son in November, and 6 weeks later I had Bitty Bug. Originally, Jen hails from Tennessee, then lived a short stint in Texas before moving to PA. Quite the jet-setter, eh? She had been in search of good Enchilada recipes since moving from Texas. When she came across this one at Homesick Texan, she was very pleased with how it turned out. So, of course, it got passed along to me!

~~~~~


Simple Supper Monday

Cheese Enchiladas

1/2 cup vegetable oil
8 corn tortillas (My favorite are the Chi-Chi’s Café Style Tortillas. They are awesome!)
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity) (I mix Velveeta and either sharp cheddar or colby jack)
One medium onion, diced
2 cups chili gravy **see below**

Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas

For the Chili Gravy:

1/4 cup lard (or vegetable oil) (I use canola oil and it has always come out great.)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods) (I just use regular chili powder or chipotle chili powder)
2 cups chicken broth (or water)

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

~~~~~

Um. Yum. Our next recipe comes from Holly. Holly is a devoted stay-at-home Mom from Alabama. She has been married to her husband for 9 years, and they have 2 boys (7 years old and 5 years old). This family is ON THE GO! They love fishing, camping, and anything outdoors. Baseball season has just started for them, and with both boys playing (and her husband as the assistant coach for her youngest son's team), they will be busy! Holly says she loves this recipe because it is tasty and simple (WE LOVE TASTY AND SIMPLE!), so it is great for her simple Southern family.

Thanks for sharing, Holly :)

~~~~~

Taco Soup

• 1 lb ground beef
• 1 medium onion
• 1 can of Hunts tomatos (I prefer diced for this recipe and you can use any brand)
• 1 can of whole kernel yellow corn
• 1 can of pinto beans
• 1 can of chili beans
• 1 can of kidney beans
• 1 package of taco seasoning (I prefer mild, but if you like it hot, then you can get the hotter package of seasoning)
• 1 envelope of powdered ranch dressing

Brown your ground beef and chopped onion until the meat is done. In a large pot, mix the meat with all the other ingredients. DO NOT drain any of the cans. Mix well and then cover. Cook on medium heat for 30 minutes, stir occasionally. Turn down to low heat for an additional 15 minutes. You are now ready to eat! I prefer to eat mine with cheese on top after I have fixed my bowl. It's also great with corn chips.

~~~~~

OK. Now I am seriously hungry. And as a side note, if anyone is participating in Lent and cannot eat meat on Fridays, the Cheese Enchilada recipe could be a good one to prepare.

Thanks to you ladies for sharing your recipes with the rest of the community! If any of you out there have a recipe to post, please email it to me at moderndaydonnareed.blogspot.com

PS - Don't forget to enter the GIVEAWAY before noon on Wednesday!