1. Put shrimp in a large bowl. Coat with olive oil. Shake Baja Seasonings over shrimp as desired. (A lot will make it spicy.)
2. Thread shrimp onto skewer and grill for 2 to 3 minutes each side OR saute shrimp in skillet for 2 to 3 minutes each side. No need to add oil. The oil on the shrimp is enough.
3. Serve in tortillas with Baja Sauce (recipe below) and toppings.

1. Cook ground beef with salt and pepper in a large skillet until done. Drain excess fat.
2. Add chili powder, cumin, and tomato sauce to beef. Bring to a simmer and simmer for 3 to 5 minutes.
3. Place taco shells in a cake pan, and layer ingredients: grated cheese, meat mixture, grated cheese, 1 or 2 T of salsa verde.
4. Place pan in oven at 350° and watch carefully. Remove when cheese is barely melted.
5. Serve with toppings.

1. Bring water to boil and cook pasta until just tender. Drain.
2. Cook hamburger until almost done. Throw in onion, green pepper, garlic, Italian seasonings, and salt and pepper. Cook until hamburger and onion are done. Add soup (undiluted) and simmer for five minutes. Add sour cream, mushrooms, and cream cheese and warm through. Serve over noodles.

After Black Bean Tacos recipe has been made, add tomato paste and seasoning packet and stir well. Add cheese and heat through.

Sauté onion and garlic in pan sprayed with cooking spray until onion is transparent. Add black beans, vinegar, and taco seasonings. Bring to bubbling. Turn to low heat and simmer for 10 minutes. Add corn, cheese, and cream cheese and heat through.

Assemble tacos as usual.

Saute onion, garlic and salt in a large saucepan. Add mushrooms and chicken. Cook until heated through. Add ketchup and cream and heat through.

Serve over rice. Top with potato chips, french fries, or potato sticks.

1. Using large skillet or wok, cook ground beef until the meat is lightly browned. Drain excess fat. Add onion.
2. When onion is opaque, add butter and garlic and cook until fragrant.
3. Add tomatoes with their juices, cabbage, and pepper. Bring to a boil; reduce heat to low and simmer for 10 minutes, until cabbage is tender.
4. Mix in the cooked rice, and stir well to combine. Remove wok from heat and let sit for 5 minutes before serving.

1. Steam broccoli flowerets in microwave with small amount of water for 5 minutes.
2. Drain chicken, put in casserole dish, and shred.
3. Combine cream cheese, Parmesan cheese, and milk with hand mixer.
4. Combine bread, butter, and Parmesan cheese.
5. Add steamed broccoli and cream cheese mixture to chicken and mix well.
6. Top with bread mixture.
7. Bake at 350° for 25 minutes.

1. Steam broccoli in microwave for 5 minutes and prepare pasta according to package directions.
2. Melt butter in large pan. Sauté onion and garlic until onion is transparent.
3. Add soup and milk. Bring to boil; reduce heat, simmer 10 minutes.
4. Add sour cream, cooked pasta, cheese, and chicken, and heat through.

Boil chicken in broth for 1 hour. Remove chicken from broth to cool. Save broth.

Toss dressing ingredients together in large bowl.

Whisk bread in blender until crumbed. Dump into bowl and add melted butter.

1. Spray glass cake pan with cooking spray.
2. Layer as follows:
1. dressing
2. chicken
3. gravy
4. buttered bread crumbs

at 350º for ½ hour or until heated through. Casserole can be frozen. After frozen, bake for 1 hour.

Boil chicken breasts, cool, shred, and put aside.

Heat oil in pan. Add panang curry paste, beginning with 2 t and stir until aromatic. Add more panang curry paste to desired taste. Add onion and peppers and sauté until vegetables are softened.

Whisk together until smooth: coconut milk, water, fish sauce, sugar, and cornstarch. Pour into vegetables. Bring to a boil. Add chicken. Turn down heat and simmer for 10 minutes.

Serve with rice.

Slice vegetables, cheeses, and meats very thin. Spread thin layer of Chipotle Cream and layer sandwich ingredients on wraps. Roll up. Secure with a toothpick.

Cover and chill.

1. Melt butter. Stir in flour, broth, clam water, and milk. Cook until thick and bubbly.
2. Add clams and empty into casserole dish.

1. Mix biscuit cover ingredients. Roll out flat into a circle that is the size of thecasserole dish. Cut into triangular pieces, and place on top of casserole.
2. Cook 45 minutes at 350º.

1. Into each tortilla, layer shredded zucchini, minced onion, corn and cheeses. Fold in half and lay in sprayed baking dish.
2. Cover with foil and bake at 350º for 25 minutes.
3. Cut in half and serve with choice of toppings.

In large bowl, mix cornmeal, milk and egg. Stir in meat, chili powder, tomato sauce, cumin, salt, salsa, corn, and olives. Pour mixture into crockpot. Cover and cook on High 3 hours. Sprinkle cheese over top; cover and cook another 5 minutes.

1. Mix chicken, soup, veggies, pepper, and minced onion together in a casserole dish.
2. Mix bisquick, egg, milk, and cheese together and pour over chicken mixture.
3. Bake 400º for 35 minutes.

Gently mix all ingredients. Cover and chill 8 hours or more.

1. Prepare the rice.
2. Combine soup, chicken broth, and chicken to make the gravy. Simmer 8-10 minutes.
3. Layer ingredients as desired, beginning with rice.

Mix together sour cream, mayo, taco seasoning, and green onions.

In round relish platter (if you want to be fancy)
or in a glass cake pan (if you prefer to be practical), layer as follows:

1. refried beans
2. guacamole
3. sour cream mixture
4. cheeses
5. olives
6. tomatoes or stewed tomatoes

Chill at least 1 hour before serving.

Serve with tortilla chips or assemble as salad on plates as follows:

1. crushed chips
2. layered bean dip
3. salad
4. salad dressing

1. Cook pasta according to package directions.
2. Cube chicken and season with salt and pepper. Sauté in olive oil. Remove chicken from pan.
3. Sauté onion and garlic in more oil until translucent. Add mushrooms and sprinkle with salt and parsley. Cook until mushrooms are soft and juicy.
4. Add chicken broth and let simmer for a couple of minutes.
5. Add cream, salt, parsley, and chicken to pot. Allow pot to simmer for a couple more minutes.
6. Toss desired amount of pasta in with sauce.

1. Mix dry ingredients. Add oil. Mix with fork. Add water and mix. Add more flour if necessary. Dough should be smooth but not sticky.
2. Divide dough into 12 equal portions. Shape into balls and flatten out thin to 6 or 7 inches around.
3. Fry in oil. Put on paper towels and blot dry.
4. Place on baking sheet in a single layer, uncovered on baking sheet in warm oven while preparing rest of Navajo Taco ingredients.*

*If Navajo bread is made ahead, let bread cool; then package airtight and chill up to next day. Reheat in warm oven while preparing rest of Navajo Taco ingredients.

1. Saute peppers in frying pan and dump into wok (or deep pan).
2. Fry chicken 7 minutes per side. Do not flip back and forth. Shred and dump into wok.
3. Add garlic, stirring for 30 seconds or until fragant, being careful not to burn garlic.
4. Add cream cheese, broth, and dressing. Use whisk to break up lumps. Bring to light simmer. (Keep the simmer light. Boiling cream cheese breaks down into a greasy substance.) Cook until thickened, about 20 minutes, stirring constantly or very often.
5. Add basil and onions. Simmer 5 minutes more.

Serve over pasta or rice. Top with tomatoes.

1. In a medium saucepan over medium heat, melt the butter and add the garlic. Sauté for 1 to 2 minutes. Add cream and cream cheese.
2. Bring to light simmer and continue to cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
3. Reduce to low heat and add Parmesan. Season with salt and pepper.
4. Cover with a lid and place aside. Sauce can be made in advance. Cool slightly and put in the fridge. This also helps it to thicken.

1. Cut ends off and spiralize zucchini. Pat and squeeze as dry as possible with paper towels.
2. In a large skillet, melt butter. Add zoodles and toss until coated with butter. Sauté for 3 to 5 minutes, or until zoodles reach desired texture.

1. Drizzle olive oil over shrimp until barely coated. Season with salt and garlic powder. Allow shrimp to marinate for just a few minutes.
2. Heat large skillet over medium heat until hot. Cook shrimp 3 to 6 minutes per side or until shrimp are pink and cooked through.
3. After alfredo sauce, zoodles, and shrimp are prepared, layer as follows: zoodles, desired amount of sauce, shrimp.

1. In a large skillet over medium heat, cook ground beef, until nearly cooked. Drain grease.
2. Add onions and celery. Cook for 5 minutes or until tender.
3. Add the rest of the ingredients and cook until most of the liquid has evaporated, stirring occasionally to prevent sticking.

1. Bake potatoes at 425° for 40-60 minutes.
2. Crumble ground turkey and cook in large pan. Add onions when turkey is almost done, and continue cooking until onions are trunslucent.
3. Add cream of chicken soup, gravy, water, and sour cream, and simmer for several minutes.
4. Serve gravy over baked potatoes with grated cheese and sour cream.

Blend pizza sauce ingredients in blender. Spread pizza sauce over pizza crusts, and layer toppings in order as listed and to taste. Bake pizza according to instructions on pizza crust package.

1. Bring water to boil and cook pasta until just tender. Drain.
2. Flake tuna in casserole dish. Stir in soup and cheese. Stir in pasta.
3. Put crushed chips and grated cheese on top.
4. Bake 350º for 30 minutes.

Cream cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread onto slices of bread. Butter outsides of sandwiches and cook in large skillet. Makes seven to eight sandwiches.

1. Preheat oven to 350°. Lightly spray a 9x13 baking dish with cooking spray.
2. Mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined and smooth. Spread in bottom of baking dish.
3. Bake for 12-15 minutes. Allow crust to cool for 10 minutes.
4. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle lightly with garlic powder.
5. Bake 8-10 minutes, until cheese is melted.