Beefy Tomato Fettuccine

Sorry I have been MIA.  We have had a couple of really busy weeks and I've had a hard time just keeping up with that.

Anyway, got a new recipe to add.  I thought this was delicious, but this kind of thing is just right up my alley!!  :)


2 lb ground beef
1 large onion, chopped
4 14oz cans diced tomatoes
2 tsp parsley
2 tbs sugar
2 tsp salt
1 box fettuccine, cooked according to directions
2 cups mozzarella cheese

1.  Brown ground beef with onion in a large saucepan until no pink remains. (I used a food processor and mince the tomatoes too cause my family doesn't like the chunks.)  Add tomatoes, parsley, sugar and salt to pan and stir to combine.

2.  To Serve:  Combine 1/2 of the sauce mix with the cooked fettuccine noodles.  Then pour in a 9x13 baking dish and top with cheese.  Insert into preheated oven at 350 degrees, and bake until cheese is melted.

3.  To Freeze:  Let sauce cool, and pour into a gallon sized freezer bag.  Label with name date and cooking instructions. 

Reheat instructions:  Thaw sauce overnight.  Preheat oven to 350F while cooking the fettuccine noodles. Also heat sauce in a saucepan while cooking noodles.  Combine noodles with sauce and place in a 9x13 baking dish, top with mozz cheese and bake until cheese melts.

Chicken Enchiladas

5-6 chicken breasts, cooked and shredded
1 can cream of chicken soup
4 oz sour cream
1/2 tsp minced garlic
1 small can Rotel
3 cups Colby-Jack Cheese
2 pkgs Soft Taco shells


1.  Mix chicken, soup, sour cream, garlic, rotel, and 1 cup of cheese together in a large bowl.

2.  To cook:  Use half of the chicken mixture to fill the soft taco shells, and roll them and lay them in a 9x13 baking dish.  Top with 1 cup cheese.  Bake at 375 until the cheese is browned. 

3.  To freeze:  Spoon the rest of the chicken mixture into a freezer bag, and then place that bag, 1 pkg of taco shells, and the rest of the cheese into a larger freezer bag together.  Lay flat to freeze. 

4.  Label with name/date and these instructions:  Thaw. Spoon chicken mix into each taco shell. Roll up and place in a 9x13-inch baking dish. Top with cheese. Bake at 375 covered 30 min, then uncover and bake until cheese is browned. 

*I like to top this individually with salsa, and serve with a side of Mexican style rice.