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Ingredients:
– 1 lb ground beef
– 1 onion, chopped
– 1 bell pepper, chopped
– 2 cups cooked rice
– 1 can (15 oz) tomato sauce
– 1 teaspoon Slap Ya Mama Cajun seasoning (adjust to taste)
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 small head of cabbage, shredded

Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
3. Add chopped onion and bell pepper to the skillet with the beef. Cook until softened, about 5 minutes.
4. Stir in cooked rice, tomato sauce, Slap Ya Mama Cajun seasoning, garlic powder, salt, and pepper. Let simmer for a few minutes to combine flavors.
5. Add the shredded cabbage to the skillet with the beef mixture. Stir well to combine.
6. Cover the skillet and let cook for about 10 minutes, stirring occasionally, until the cabbage is slightly softened.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the cabbage is fully tender.
9. Remove foil and bake for an additional 10 minutes to brown the top if desired.
10. Let cool slightly before serving. Enjoy your delicious Unstuffed Cabbage Roll Casserole!

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Ingredients:
– 4 slices of sourdough bread
– 1 cup shredded Munster cheese
– 1 cup shredded cheddar cheese
– 4 tablespoons cream cheese
– 2-3 tablespoons canned sliced jalapeños, drained
– 2 tablespoons bacon bits
– Butter, softened
– Salt and pepper, to taste

Instructions:
1. Preheat a skillet or griddle over medium heat.
2. Butter one side of each slice of sourdough bread.
3. In a bowl, mix together the shredded Munster cheese, shredded cheddar cheese, drained canned sliced jalapeños, and bacon bits. Season with salt and pepper to taste.
4. Spread 1 tablespoon of cream cheese evenly on the non-buttered side of each slice of sourdough bread.
5. Divide the cheese and jalapeño mixture evenly between two slices of bread, placing it on top of the cream cheese.
6. Top with the remaining two slices of bread, buttered side facing outwards.
7. Place the sandwiches in the preheated skillet or griddle.
8. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
9. Remove the sandwiches from the skillet and let them cool for a minute before slicing.
10. Slice the sandwiches diagonally and serve hot.

Enjoy your spicy and cheesy jalapeño popper grilled cheese sandwiches made with shredded cheese and canned jalapeños!

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Crunch Wrap Supreme
Ingredients:

        •       Large flour tortillas (burrito-sized)
        •       Taco meat (cooked ground beef or turkey seasoned with taco seasoning)
        •       Avocado, sliced
        •       Shredded cheese (cheddar or Mexican blend)
        •       Tostada shell
        •       Sour cream
        •       Nacho cheese sauce
        •       Shredded lettuce
        •       Diced tomatoes
        •       Small flour tortillas (soft taco-sized)

Instructions:

        1.      Preheat a skillet over medium heat.
        2.      Warm up the large flour tortillas for about 10-15 seconds on each side in the skillet to make them easier to fold.
        3.      Lay out a large tortilla on a clean surface. In the center of the tortilla, add a scoop of taco meat.
        4.      Top the taco meat with a few slices of avocado, a sprinkle of shredded cheese, and a tostada shell.
        5.      Spread a dollop of sour cream on top of the tostada shell, followed by a drizzle of nacho cheese sauce.
        6.      Sprinkle shredded lettuce and diced tomatoes over the nacho cheese sauce.
        7.      Now, place the small flour tortilla on top of the lettuce and tomatoes.
        8.      Fold the edges of the large tortilla over the small tortilla and center filling, creating pleats as you go.
        9.      Place the assembled Crunchwrap, seam-side down, in the preheated skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy.
        10.     Once the Crunchwrap is cooked, remove it from the skillet and let it cool for a minute and enjoy!

Enjoy your homemade copycat Crunchwrap Supreme!!

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Ingredients:

        •       1 lb chicken breast, sliced into thin strips
        •       2 bell peppers (any color), sliced
        •       1 onion, sliced
        •       2 tablespoons oil (vegetable or olive oil)
        •       Salt and pepper, to taste
        •       8 small tortillas (flour or corn)
        •       Shredded cheese (cheddar or Mexican blend), for topping
        •       Avocado, sliced, for topping
        •       Sour cream, for topping
        •       Optional toppings: salsa, guacamole, chopped cilantro, lime wedges

Instructions:

        1.      Heat 1 tablespoon of oil in a large skillet over medium-high heat.
        2.      Add the sliced chicken breast to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
        3.      In the same skillet, add another tablespoon of oil if needed. Add the sliced bell peppers and onions to the skillet and sauté for 5-7 minutes, or until they are softened and slightly caramelized.
        4.      Return the cooked chicken to the skillet with the peppers and onions. Stir to combine and heat everything through.
        5.      Warm up the tortillas in the microwave or on a dry skillet.
        6.      To assemble the fajitas, spoon the chicken, peppers, and onions mixture onto the center of each tortilla.
        7.      Top with shredded cheese, sliced avocado, and a dollop of sour cream.
        8.      Add any additional toppings of your choice, such as salsa, guacamole, chopped cilantro, or a squeeze of lime juice.
        9.      Roll up the tortillas tightly, tucking in the sides as you go, or fold them in half if using larger tortillas.

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