Sam received his first report card for 2nd grade and I am proud to announce that he has all A's and one B! We are so proud of him.
I have been trying out quite a few new recipes since we moved here and have two more to share with you.
Beef Taco Bake
1 pound ground beef
1 can (10 3/4 ounce) Tomato Soup
1 cup Salsa or Picante Sauce (I used the Black Bean and Corn Salsa that Wal-Mart makes)
1/2 cup water
6 Flour Tortillas (8 inch) or 8 corn tortillas (6 inch) cut into 1 inch pieces (I used the flour tortillas)
1 cup shredded cheddar cheese (since we love cheese I used 2 cups)
Cook beef in a skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half of the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 F for 30 minutes or until hot. Sprinkle with remaining cheese.
Easy Shrimp Pasta
1/c cup balsamic vinaigrette dressing
1 lb. shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz. cream cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup shredded Parmesan cheese
Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes (or longer if needed) to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.
Place hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.