Hot Dog Enchiladas

My friend Amy made this for our monthly freezer cooking session last month, and it was a hit in our house.  So quick and easy to make!  I'm actually make this for dinner tonight, serving it with tater tots (for Nate) and green beans.  Yum!


INGREDIENTS:
*8-12 hot dogs (we used 1 pack of  Oscar Mayer hardwood smoked turkey franks---no nitrates/nitrites added)
*1 block (7oz) of Colby/Monterey Jack cheese, reduced fat (or your favorite cheese)
*8-12 flour tortillas (soft taco size)
*1/2 cup tomato sauce
*1/2 cup salsa/picante sauce
*1-2 cans Hormel turkey chili with/without beans (we used 2 cans)


DIRECTIONS: 
1.  Slit hot dog down center and stuff with cheese (cut up pieces from block).  Roll hot dog in flour tortillas 

2.  Mix 1-2 can Hormel turkey chili with beans; 1/2 cup tomato sauce or spaghetti sauce; and 1/2 salsa/picante sauce.  Pour sauce over hot dogs and add shredded cheese (I shredded from block of cheese used to stuff hot dogs.  Bake covered at 350 for about 30 minutes.

Thanksgiving week!

So excited!  Thanksgiving week!!!  Did part of my shopping at Super Target today, and will finish the rest of it bright and early at Meijer tomorrow.  Have my shopping list and coupons ready to go!

Tomorrow's plan:
Grocery shopping
Make butternut squash puree and freeze

Tuesday:
Make cornbread for stuffing

Wednesday:
Buy last-minute stuff (dips, cranberry sauce) early in the morning
Brine turkey

Make the following and refrigerate:  mashed potatoes, yeast rolls, pumpkin pie, cinnamon baked french toast
Thaw butternut squash puree in fridge

Thursday:
Turkey
Stuffing
Green bean casserole
Bake everything else that was prepped in advance
...and EAT!

Thanksgiving Dinner menu

This is mostly for my reference, but planning our menu for turkey day, which is almost two weeks away!  This time is just flying by!

Breakfast:
Pioneer Woman's Cinnamon Baked French Toast
Sausage

Appetizers:
Cheese ball and Wheat Thins
Artichoke/Spinach dip and pita chips
(I really wanted to make buffalo chicken dip, but I think I have a lot on my plate with cooking, especially since I work Tuesday)

Dinner:
Turkey (prepped with Williams Sonoma's Apple & Spices Turkey Brine)
Mashed potatoes w/gravy
Stuffing
Green bean casserole
Butternut squash puree
Fresh Market cranberry sauce
Yeast rolls

Dessert:
Pumpkin pie
Carrot cake (made by MIL)

Meat Loaf (Better Homes & Gardens)

I've made this recipe a bunch of times, and always have forgotten to post it on the blog.  It's my go-to meatloaf recipe.  I found it in one of our wedding gift cookbooks, Better Homes & Gardens New Cookbook:  Bridal Edition.  It pretty much has everything in our pantry (except for the meat), and it's simple to make.  Makes great leftover sandwiches! 

INGREDIENTS:

* 2 beaten eggs
* 3/4 cup milk
* 2/3 cup dry bread crumbs
*1/4 cup finely chopped onion
* 2 T snipped fresh parsley (we used dried)
* 1 tsp salt
* 1/8 tsp black pepper
* 1/2 tsp dried leaf sage, basil, or oregano (we used oregano)
* 1 1/2 lbs ground beef, lamb, or pork (usually use a combo of lean ground beef and pork)
* 1/4 cup ketchup
* 2 T brown sugar
* 1 tsp dry mustard

DIRECTIONS:

1.  In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, oregano, and black pepper.  Add meat; mix well.  Lightly pat mixture into a greased/Pam-sprayed meat loaf pan.

2.  Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees.  Spoon off fat.

3.  In a bowl, combine ketchup, brown sugar, and dried mustard; spread over meat.  Bake for 10 minutes more.  Let stand 10 minutes before serving.

(You can substitute 1/3 cup BBQ sauce for the ketchup/brown sugar/mustard topping)