Ingredient: cheddar cheese

Bacon Ranch Pasta Salad

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 Bacon Ranch Pasta Salad
Pretty tasty, could use something for a bit more kick, but still tasty! A work in progress.
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together and chill. Green onions would be a great garnish!
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Nutrition Facts
Bacon Ranch Pasta Salad
Amount Per Serving
Calories 636 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 1019mg 42%
Total Carbohydrates 74g 25%
Dietary Fiber 4g 16%
Sugars 8g
Protein 24g 48%
Vitamin A 5%
Calcium 15%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Potatoes au Gratin

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 Potatoes au Gratin
Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce with melted cheddar make these cheesy potatoes a recipe the family will love.
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until combined.
  3. Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  4. Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  5. Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Spray a 9x13 pan with cooking spray.
  8. Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce.
  9. Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
  10. Cover the pan with foil and bake for 40 minutes.
  11. Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  12. Top with fresh parsley, if desired. Serve warm.
Recipe Notes

https://www.tastesoflizzyt.com/potatoes-au-gratin/

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Nutrition Facts
Potatoes au Gratin
Amount Per Serving
Calories 558 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 100mg 33%
Sodium 805mg 34%
Potassium 909mg 26%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 31g 62%
Vitamin A 26%
Vitamin C 58%
Calcium 85%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Dill Pickle Pasta Salad

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 Dill Pickle Pasta Salad
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Rating: 0
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Instructions
  1. Place cooked pasta in a large mixing bowl.
  2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
  3. Cover and refrigerate for at least 2 hours.
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