Who doesn’t like tacos?  Well, there might be a few people, but, for the most part, burritos, enchiladas, chili with beef or chicken have almost become mainstays in the American diet. We love the spices and the combination of flavors. It’s kind of like comfort food with a kick.  The following recipe combines ground beef, turkey or chicken with your favorite boxed mac and cheese to make a quick comfort dish at home.  Add some shredded lettuce and tortilla chips with your favorite salsa and you have a complete meal!

1  pound ground beef, turkey or chicken
1 - 1.25 oz. package of your favorite taco seasoning mix (3 tablespoons)
1 - 6 to 7.25 oz. box of mac and cheese, prepared according to package directions
1/4 cup of your favorite salsa
1/4 cup sour cream or yogurt
1  cup shredded taco cheese

In a medium skillet, brown ground beef, turkey or chicken until cooked through and no longer pink.  Drain excess grease. Stir in taco seasoning mix.  Add prepared mac and cheese, salsa and sour cream or yogurt.  Heat through.  Garnish with shredded taco cheese to serve.  Makes 4-6 servings.  Enjoy!   

Boxed mac and cheese is an easy way to save both time and money.  We can stock up when it is on sale and keep it in the pantry.  The noodle variations are great but sometimes a little extra flavor from additional ingredients help this budget meal taste a bit more expensive than it actually is.  Classic combinations like broccoli and cheese sauce are always a hit.  If kids aren’t especially fond of broccoli on its own, chances are good they will like it this way.  Bacon added with the broccoli give this dish a bit more depth and interest.   It can be a complete meal or served as a side dish with your favorite chicken, pork or seafood. 

1   -  6 to 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
Additional  1/2  cup of milk
2    cups broccoli florets
8    ounces shredded sharp cheddar cheese *
1/3   cup bacon bits or pieces 
1/4   teaspoon each  garlic salt, onion powder, and yellow mustard

Just after preparing the mac and cheese according to package directions, add remaining ingredients.  Heat through until cheese is melted and broccoli is crisp tender.  Makes 3-4 Servings.  Enjoy! 

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

This mac and cheese recipe has a bit of a kick to it. The combination with smoky, spicy peppers offers a bit of variety from everyday boxed mac and cheese.  It is fun served with your favorite grilled chicken or pork or on its own.  Chipotle peppers have gained popularity in the last few years.  A lot of us know them by the restaurant title of gourmet, made to order burritos.  These peppers are actually smoked jalapenos that are dried and have a wrinkled dark brown skin.  They can be found dried, pickled or canned in adobo sauce which is what I use in this recipe.  Adobo sauce from Mexico is made of ground chiles, herbs and vinegar.  It takes on the spicy, smoked flavor of the chipotle peppers once it is canned.  I rarely use a whole can at once.  I freeze the remaining in 1 chile portions with a bit of adobo in a snack sized plastic bag and then place the smaller bags in a container or freezer bag.  It is easy to just take out what I need.  I have found reasonably priced canned chipotles at Super Wal-Mart for about $0.85 for a 7 ounce can which has about 10-12 chiles per can.  So, you get a lot of flavor for a few pennies.  Feel free to double the chipotles in this recipe if you would like to.  I thought it was a nice amount of heat but go for it if you need more.

1   6 – 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
2/3   cup additonal milk
1    cup or 4 oz. shredded cheddar cheese *
1/4   teaspoon each garlic powder and onion powder
1    tablespoon chipotle chile with adobo sauce,  finely chopped

Once the mac and cheese is prepared according to package directions, stir in the remaining ingredients.  Heat through until cheese is melted and sauce is creamy.  Makes about 4 cups or 2-3 servings.  Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

The combination of ham or Canadian bacon, pineapple and green peppers on a pizza has been a favorite of mine for years. In this version of mac and cheese, the flavors work very well, you won’t see the pineapple but you will taste it and the crunch from the green peppers is a great contrast. I hope you don’t miss the red sauce too much otherwise garlic bread dipped in marinara might be a good side for this entree.

I am sure you are aware, macaroni and cheese boxed dinners are constantly on sale and are a staple in many a pantry as is canned pineapple. Green peppers are typically the most reasonably priced of all of the peppers and ham, Canadian bacon or smoked turkey can be on sale from time to time. I like to use ham hocks, they are typically under $2.00 a pound and have great flavor. You can find them by the Canadian bacon and ham steaks in your grocery store. This recipe is an easy organic conversion if that is your preference as well as a meatless option if that works better for you.

1  - 6 to 7.25 ounce package of macaroni and cheese, prepared according to package directions
1/2  cup milk, in addition to amount used for package
1 –  8 ounce package shredded cheddar cheese *
1  cup cubed ham or smoked turkey
1 - 8 ounce can pineapple tidbits, drained
1/2  cup diced green pepper
1/4  teaspoon garlic salt

Just after preparing the mac and cheese, add the remaining ingredients and cook over medium heat until the cheese is melted and the ham and pineapple are heated through. Makes 3-4 Servings. Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge (one slice typically weighs 3/4  to 1  ounce ).

In the last few years, mac & cheese has become tremendously popular. Chefs all over the country are adding high end ingredients to this All American Classic. I have seen gorgonzola and bacon mac & cheese, lobster mac & cheese, it goes on and on. Now, more than ever, we have become cost conscious. We are buying food items on sale or at a discount to save where we can. Maybe we aren’t eating dinner out as much. I am a believer that we can enjoy some really great meals cooking at home as well. Using “blue box” macaroni and cheese, this is a quick and easy recipe with a little Southwestern flair that tastes great with grilled meat, rotisserie chicken or simply on it’s own.

1  – 6 to 7.25 oz box macaroni and cheese dinner, prepared according to package directions
4  oz. or 1 cup shredded mexican style, taco or nacho cheese *
1 – 4 oz. can diced green chiles
3/4  teaspoon chile powder
1  tablespoon sour cream

Once the mac and cheese is prepared, add remaining ingredients. Stir until heated through and cheese is melted. Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge (one slice typically weighs 3/4  to 1  ounce ).

Eggs are on sale on a regular basis. They are always a great way to stretch your food dollars. This crustless quiche is light and flavorful. It goes together quickly and reheats beautifully in the microwave. It also freezes well, so feel free to double the batch and have an extra quiche on hand. Delicious served with lightly warmed flour tortillas!

4  tablespoons butter, melted
6  large eggs
1/4  cup flour
1/2  teaspoon baking powder
1  teaspoon chili powder
1  small can diced green chilies (4 oz.)
1  cup of cottage cheese
8 – oz. shredded nacho and taco cheese

Preheat oven to 400 F. Combine melted butter and eggs. Whisk until blended. Add remaining ingredients and whisk thoroughly. Pour into a lightly oiled or sprayed pie dish or 9 inch round pan. Bake for 25-30 minutes or until lightly golden and knife inserted in the center comes out clean. Makes 6 Servings. Enjoy!

Tips: For a little extra flavor, serve with sour cream and your favorite salsa. Also, if you like super spicy, then substitute jalapenos for the green chilies.

It seems that this simple peasant dish has been getting a lot of attention lately. Eggs are on sale regularly and are the main economical ingredient in this dish. A frittata is an Italian omelet that has its ingredients mixed right in with the eggs. It is cooked over low heat and may be finished in a hot oven or under a broiler. It is traditionally round and served in wedges rather than folded like a traditional French Omelet. Frittatas are quick and easy to make. They are light and a great use of leftovers or your favorite meat, seafood and vegetables. Once the eggs are about 1/2 way cooked, the frittata goes into a hot (500 F.) oven or under a broiler and finishes in just a few minutes. You may not have an ovenproof skillet or saute pan in which case, you can gently pour the ingredients into a lightly oiled pie plate to finish in the oven. While this is an additional use for leftover ham, chicken, bacon, or seafood would be great options here as well.

8  eggs
1/2  cup milk
1/4  teaspoon each salt, pepper and garlic powder
1  teaspoon dried Italian seasoning
2  cups of your favorite shredded cheese, divided

2  tablespoons butter or olive oil
1/2  cup chopped onion
1/2  cup chopped green pepper
1  cup cubed ham

Preheat broiler or oven to 500 F.  Combine eggs through 1 cup of cheese in mixing bowl and blend well.  Melt the butter in a skillet over medium high heat, sauté the onion, green pepper and ham. Reduce heat to medium, add egg mixture and gently stir until slightly more than 1/2 way done.  If using an ovenproof skillet at this point, top with cheese and place in oven to finish, 3-5 minutes depending on your oven or broiler.  The frittata will puff up on the edges and be set in the middle.  If using a baking dish, lightly oil and gently pour mixture into dish, topping with cheese.  Place in oven or under broiler for 5-8 minutes or until puffy on the edges and center is set.  Makes 4-6 Servings.  Enjoy!