Ground Beef Salsa Corn Roll Ups
by Sher Bird from Bellevue, WA
Need a quick and easy dinner? These ground beef salsa corn roll ups can be on the table in under 30 minutes. Ground beef is mixed with your favorite salsa for a flavorful and juicy filling. Shredded cheese and frozen corn are mixed into the jazzed-up ground beef. The cheese gets nice and melty and there’s pops of sweetness from the corn. Wrap the mixture inside a wheat tortilla and use your favorite taco toppings. They’re made with simple ingredients; it’s a meal that can be tailored to suit your needs. Click here for the recipe.
Chicken Pockets
by Ursula Roll from Lehi, UT
Hearty and creamy at the same time, these chicken pockets have a wonderfully flaky crust. We opted to use the crescent dough, but frozen rolls or any yeast dough will work too. These meat pies are very versatile and a great way to stretch leftovers. For testing, we used chicken, but they’d work with leftover turkey too. Serve with cranberry sauce, as Ursula suggests. They’ll be delicious smothered in leftover gravy, too. A very easy dish to prepare that’s also easy on the wallet. Here’s the recipe.
Crescent-Wrapped Cheese Hot Dogs
by Brenda-Lee Barajas from Watertown, NY
These crescent-wrapped hot dogs are a tasty alternative to a plain hot dog. Kids will love these. We love the idea of slicing the hot dog and stuffing it with American cheese. It makes the inside gooey and cheesy. Brushing the crescent dough with an egg wash browns the dough when baked. You can dip these in your favorite sauce (like ketchup or mustard), chili, or even nacho cheese. Yum! Get the recipe here.
Hot Hero Sandwiches
by Laura Yoder from Brunswick, GA
We love a great hero, and this recipe did not disappoint. It has all the flavors you expect from an Italian sub. The salami and pepperoni mixed with the ham is an excellent choice and fantastic with the Swiss cheese. Drizzling Italian dressing adds zesty flavor. Once toasted in the oven, it’s warm and yummy. Perfect for serving a crowd or a game day snack. Here’s the recipe.
Baked Beef Chimichangas
by Beth Colon from Spring Hill, FL
Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It’s the taste of being fried, but it’s baked with fewer calories. Get the recipe here.
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