THREE new recipes today! Oh joy!

Sorry I haven't blogged since last week -- we've been all over the place lately! I took an extra day off after Labor Day so that I could have a four-day weekend, and it was a much-needed mini-vacation! Patrick and I even made an impromptu trip to Athens to see some of my family up there, including my too-adorable baby cousin Sophie.

She's not even 18 months and she's already almost three feet tall! Before she was born, Trey was the youngest of the cousins ... and he's 16 now. It's been a while since there's been a new kid to spoil, so she's pretty much the apple of everybody's eye. And she has the toys to prove it. It's been an awesome weekend. And, of course, Auburn won, which makes it even MORE awesome. We'll be at AU this weekend to hopefully see win #2.

OK, now to recipes. 

Last week, I made three different things for two meals, and they were all pretty easy to make. Two (baked rice and steak enchiladas) are ridiculously easy to make, while one (the steak stir-fry) takes a little more work. But they're all worth it. 

First meal: Steak Enchiladas. These take maybe 15 minutes, if that long, to put together and then 25 minutes to bake. 

Ingredients: 

1 10-oz can enchilada sauce

2 6-oz packages refrigerated fully-cooked steak strips (I used Tyson's)

4 8-inch flour tortillas

One bag shredded Mexican cheese blend (could also use Colby-Monterey Jack)

One package of your favorite cheese dip (I use Gordo's)

Directions:

1. Preheat oven to 350. Spread half of enchilada sauce in 9x13 baking dish. 

2. Place 3 oz steak down center of each tortilla. (Note: This will make four enchiladas.) Top with two tablespoons cheese dip (I heated it up first so I could drizzle it over the steak.) Roll up tortillas and place seam side down in baking dish.

3. Pour remaining enchilada sauce over tortillas, sprinkle with cheese. Bake 20-25 minutes. 

You could easily serve this with some salsa and chips for a quick but yummy meal. :)

Second meal: Steak stir-fry with baked rice. The baked rice is some of the best (and easiest) stuff I make -- I use it with almost any meal that requires rice as a bed or a side dish. You can have the baked rice in the oven while you're working on the stir-fry.

Baked rice ingredients:

1 stick butter or margarine

1 cup rice

1 can Campbell's beef consomme soup

1/2 cup water

Directions:

1. Heat oven to 350. Melt butter or margarine. Add all ingredients in baking dish; stir. Cover with aluminum foil. Bake 1 hour. 

Steak stir-fry ingredients:

1 boneless beef top sirloin steak (about 1 pound)

1/2 cup teriyaki marinade, divided into 2

3 tablespoons vegetable oil, divided into 3

1 medium onion, sliced

2 cups frozen green beans, rinsed and drained

Directions:

1. Cut beef length-wise in half, then crosswise into small strips. Combine beef and half the marinade in medium bowl and set aside. 

2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add onion and stir-fry 4 minutes. Remove into another medium bowl. 

3. Heat 1 tablespoon oil and stir-fry beans 4 minutes. Drain off any excess water and add beans to onions. 

4. Heat remaining tablespoon oil and add half of the beef. Stir-fry for 2 minutes until almost completely cooked, then put into bowl with beans and onions. Repeat process with other half of beef. Return beef, onion and bean mixture to skillet and pour in the rest of the marinade. Cook for a couple minutes until heated through. Serve on top of the baked rice. 

Hope you guys enjoy those! I'll have another recipe or two for you in a few days, I'm sure.