Some of the recipes that I plan on trying this week:
Slow Cooker Tamale Pie
Ingredients
- 1 pound ground beef
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (10 ounce) can enchilada sauce
- 1 1/2 teaspoons garlic powder
- 1 (8.5 ounce) package corn bread/muffin mix
- 1/3 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup shredded Cheddar cheese
Directions
- Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
- In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
- Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Nutritional Information 
Amount Per Serving Calories: 463 | Total Fat: 22g | Cholesterol: 103mg
courtesy of Allrecipes.com
Peanut Butter Noodles
Ingredients
- 1/2 cup chicken broth
- 1 1/2 tablespoons minced fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 2 teaspoons hot chile paste (optional)
- 3 cloves garlic, minced
- 8 ounces Udon noodles
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
Directions
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Nutritional Information
Amount Per Serving Calories: 330 | Total Fat: 12g | Cholesterol: 0mg
Courtesy of Allrecipes.com
