Baked Goulash 1-1/2 to 2 pounds ground beef 1/2 pound sliced mushrooms 1 small onion, chopped 1 tablespoon chopped garlic 1 (28-ounce) jar spaghetti sauce 1 teaspoon salt 1/2 teaspoon black pepper 8 ounces uncooked elbow macaroni 1/2 cup water 1 cup (4 ounces) shredded mozzarella cheese Instructions 1.Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray. 2.In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat for 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well. 3.Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.

This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.

I love the ingredients in this burger! Tin Pin Burger 1/4 cup vegetable oil 2 onions, thinly sliced 1 to 1-1/4 pounds ground beef 1/4 cup ranch dressing 1/4 cup crushed tortilla chips 1/4 teaspoon salt 1/8 teaspoon black pepper 4 slices jalapeno cheese 1 large tomato, sliced Instructions 1.In a large skillet, heat oil over medium-high heat. Add onions, and saute 12 to 15 minutes, or until browned. Remove from heat, cover, and set aside. 2.Preheat grill to medium-high heat. 3.In a medium bowl, combine ground beef, ranch dressing, crushed tortilla chips, salt, and pepper; mix well. Divide mixture into 4 equal amounts and make 4 patties. Grill patties 8 to 12 minutes, or until juices run clear, turning them over halfway through cooking. 4.Place a slice of jalapeno cheese on each burger 2 minutes before removing burgers from grill. When cheese is melted, remove burgers from grill, top each with a tomato slice and sauteed onions

Here's a recipe from our Milk Calendar. Creamy Roasted Tomato and Fennel Soup 1 (750 g) large fennel bulb 10 plum (Roma) tomatoes, cored and halved (about 2 1/4 lb/1.125 kg) 1 large cooking onion, cut into 8 wedges 6 cloves garlic 2 tbsp (30 ml) melted butter 1/3 cup (75 ml) crumbled Canadian Feta cheese 1 tbsp (15 ml) finely chopped red onion 1/2 tsp (2 ml) freshly ground pepper 1/2 cup (125 ml) sodium-reduced tomato paste (divided) 3 cups (750 ml) sodium-reduced chicken stock (divided) 1 1/2 cups (375 ml) 5% sour cream Preheat oven to 450 F (230 C). Trim and coarsely chop fennel bulb; reserve 2 tbsp (30 mL) finely chopped fennel fronds for the topping. In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes. In small bowl, combine Feta cheese, 2 tbsp (30 mL) of the reserved fennel fronds, red onion and pepper; set aside. Working in batches, transfer half the roasted vegetables and any accumulated juices to food processor or blender; add 1/4 cup (50 mL) of the tomato paste and 3/4 cup (175mL) of the chicken stock; puree until smooth. Transfer to medium saucepan, repeat with remaining vegetables, tomato paste and 3/4 cup (175 mL) chicken broth. Stir in remaining chicken stock and sour cream; heat over medium-low heat, stirring often until well combined and heated through. Ladle into bowls and sprinkle with Feta cheese mixture. Serve immediately.