Fiesta Spaghetti Tacos

5 oz uncooked spaghetti, broken in half

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix

½ cup water

1 ¼ cup tomato pasta sauce (any variety)

1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)

1 medium tomato, chopped

2 tablespoons shredded Parmesan cheese

Cook spaghetti as directed on package; drain. Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.

Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

Grilled Chicken Tostadas

MARINADE:

    1/2 cup fresh lime juice (about 3 to 4 limes)

    1/4 cup soy sauce

    1/4 cup vegetable oil (plus more for brushing the tortillas)

    1 tablespoon honey

    2 teaspoons minced garlic

    1 1/2 teaspoons chili powder

TOSTADAS:

    6 boneless, skinless chicken thighs (about 4 ounces each)

    8 small corn tortillas (5 to 6 inches in diameter)

    1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired

    1 1/2 cups shredded lettuce

    OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Marinated London Broil

    5 large garlic cloves

    1 tablespoon salt

    1/2 cup dry red wine

    1/4 cup balsamic vinegar

    1/4 cup soy sauce

    1 tablespoon honey

    1 teaspoon black pepper

    1 teaspoon Worcestershire sauce

    1-1/2 pounds top-round London Broil -- 1 1/4-inch thick

Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours. Prepare grill. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain

Bacon Ranch Potato Salad

1 1/2 lb small red potatoes (about 10), quartered

1/2 teaspoon salt

1 cup grape tomatoes, cut in half

1/2 cup chopped celery

1/4 cup chopped fresh chives or green onions

1/4 cup cooked crumbled bacon

1/2 cup ranch dressing

In a 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon. Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Salsa Chicken

2/3 cup Bisquick mix

2 tablespoons water

2 egg whites

1 1/2 cups shredded Cheddar cheese (6 oz)

3 boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/4 cups Chunky salsa

Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick mix, water and egg; spread in pan. Sprinkle with 1 1/4 cups of the cheese. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

The sweetest dessert

1 batch of chocolate chip cookie dough
20 oreos
1 batch of brownies

Layer cookie dough on the bottom, place oreos on top then pour on brownie mix . Bake for 30-40 minutes.