Bacon and Brussels 15 min INGREDIENTS 6 slices bacon 1/2 tablespoon olive oil 3 shallots, chopped 1 (16 ounce) package frozen Brussels sprouts, thawed and halved DIRECTIONS Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.		Enchiladas Italiana 25 min INGREDIENTS 2 pounds ground beef 1 large onion, chopped 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted 1 (1 pound) loaf processed cheese food, cut into thin slices 2 (26 ounce) cans marinara sauce 2 (6.5 ounce) cans tomato sauce 3/4 cup water 20 (10 inch) flour tortillas DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Place the ground beef and onion in a skillet over medium heat. Cook and stir until beef is evenly brown and onion is tender. Drain grease. Mix in soup, and continue cooking until heated through. In a bowl, mix the marinara sauce, tomato sauce, and water. Spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. Fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). Tightly roll each tortilla. Arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. Top with remaining cheese food. Cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.		Quick Spinach and Ricotta Calzones   INGREDIENTS 1 (11.3 ounce) can refrigerated dinner rolls, at room temperature Cornmeal for rolling 2 tablespoons olive oil 1 medium onion, finely chopped 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry 2 large garlic cloves, minced 1/4 teaspoon ground nutmeg Salt and pepper, to taste 1 cup ricotta cheese 1 cup grated mozzarella cheese 1/4 cup Parmesan cheese Olive oil, for brushing Your favorite marinara-style pasta sauce DIRECTIONS Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling. Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses. Adjust oven rack to center position and heat oven to 450 degrees. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.) Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.		inter Warming Goulash INGREDIENTS 1 (12 ounce) package egg noodles 1 pound lean ground beef 1 (26 ounce) jar spaghetti sauce 1 (15.25 ounce) can whole kernel corn 1 onion, chopped 1 cup shredded Cheddar cheese DIRECTIONS Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the beef; drain. Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.		Blue Ribbon Chili   INGREDIENTS 2 pounds ground beef 1/2 onion, chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 1/2 cups tomato sauce 1 (8 ounce) jar salsa 4 tablespoons chili seasoning mix 1 (15 ounce) can light red kidney beans 1 (15 ounce) can dark red kidney beans DIRECTIONS In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.