Stockpile Recipes!

Since Justin and I started building our stockpile in March, we've accumulated lots of spaghetti sauce, pasta, rice and salsa. Here are 2 recipes to use when you find yourself needing to use your stockpile pile-ups!

Sausage & Spinach Fettuccine

1 pd fettuccine
1 pkg (6 oz) baby spinach leaves
1 lb italian sausage
1 jar (24 oz) spaghetti sauce
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute of cooking time.
Meanwhile, brown sausage in large nonstick skillet on medium heat. Drain; return to skillet. Stir in spaghetti sauce; cook 10 minutes or until heated through, stirring occasionally.
Drain pasta mixture; top with sauce and cheeses.



Cheddar Beef Enchiladas

1 pd ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups shredded cheddar cheese, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can (10-3/4 oz) cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 13x9x2 inch baking dish.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake casserole, uncovered, at 350 for 20-25 minutes or until heated through and cheese is melted.

Both recipes are awesome and easy to make, Enjoy!