One BIllion Food Parcels

Easy Burrito Casserole Ingredients: 1 pound ground beef 1 onion, diced 1 bell pepper, diced 2 cloves garlic, minced 1 packet (1.25 ounces) taco seasoning 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) corn, drained 1 can (10 ounces) diced tomatoes with green chilies, undrained 1 cup salsa 6 large flour tortillas 2 cups shredded Mexican cheese blend Sour cream (for serving) Fresh cilantro, chopped (for garnish) Directions: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion, bell pepper, and minced garlic. Cook for an additional 3-4 minutes until the vegetables are tender. Drain any excess grease from the skillet. Add the taco seasoning, black beans, corn, diced tomatoes with green chilies, and salsa. Stir to combine and simmer for 5 minutes. Place 2 tortillas on the bottom of the greased baking dish, overlapping them if needed to cover the bottom. Spread half

Ground Beef and Rice Skillet Dinner Recipe Ingredients: 1 pound ground beef 1 onion, diced 2 cloves garlic, minced 1 green bell pepper, diced 1 cup long-grain white rice 2 cups beef broth 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup frozen peas Chopped fresh parsley, for garnish Directions: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are tender. Stir in the white rice, beef broth, diced tomatoes (with their juice), dried oregano, dried basil, salt, and black pepper. Bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the frozen peas and cook for an additional 2-3 minutes, or until the peas are heated through. Remove from heat and let the skillet rest f

Ingredients: 2 pounds beef roast (such as chuck roast or sirloin roast) 2 tablespoons vegetable oil 1 onion, chopped 3 cloves garlic, minced 4 carrots, peeled and cut into chunks 4 potatoes, peeled and cut into chunks 2 stalks celery, chopped 1 cup beef broth 1 cup red wine (optional) 2 tablespoons Worcestershire sauce 2 tablespoons tomato paste 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste Directions: Preheat the oven to 325°F (165°C). Season the beef roast with salt and pepper on all sides. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.  Add the beef roast and sear it on all sides until browned. Remove the roast from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant. Add the carrots, potatoes, and celery to the pot and cook for 5 minutes, stirring occasionally. Return the beef roast to the pot and nestle it among the vegetables. In a b

  Ingredients: 1 package egg roll wrappers 1 pound ground pork or chicken 1 cup shredded cabbage 1 cup shredded carrots 1/2 cup chopped green onions 2 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil Vegetable oil for frying Salt and pepper to taste Directions: In a large skillet, heat a tablespoon of vegetable oil over medium-high heat.  Add the ground pork or chicken and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add a little more oil if needed and sauté the garlic, cabbage, carrots, and green onions until the vegetables are tender. Season with salt and pepper. Return the cooked meat to the skillet and stir in the soy sauce, oyster sauce, and sesame oil.  Cook for a few minutes to combine the flavors. Remove from heat and let the filling cool slightly. Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper, slightly below the center.  Fo

Ingredients: 8 ounces elbow macaroni 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 2 cups shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika Directions: Preheat your oven to 375°F (190°C) and grease a baking dish. Cook the macaroni according to package instructions until al dente. Drain and set aside. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until well combined and slightly golden. Gradually whisk in the milk, making sure there are no lumps. Cook for about 5 minutes, stirring occasionally, until the mixture thickens. Remove the saucepan from heat and add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheeses have melted and the sauce is smooth. Season the cheese sauce with salt, black pepper, garlic powder, onion powder, and paprika. Stir well to incorporate the s

Ingredients for 5 servings 1 box elbow macaroni 12 oz evaporated milk(355 mL), 1 can 3 eggs 8 tablespoons unsalted butter 2 cups shredded cheddar cheese(200 g), shredded and divided 1 cup shredded mozzarella cheese(100 g), shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese(115 g), cut into small pieces ½ cup smoked gouda cheese(50 g), shredded 4 teaspoons salt, divided 2 teaspoons black pepper Preparation Preheat oven to 350˚F (180˚C). In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9×13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the

Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh strawberries, diced 1/2 cup crushed graham crackers 1/4 cup sliced almonds Directions: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Gently fold in the diced strawberries. Pour half of the batter into the prepared loaf pan. Sprinkle half of the crushed graham crackers and sliced almonds on top. Pour the remaining batter into the pan and sprinkle the rest of the crushed graham crackers and sliced almonds

  Ingredients: 8 jumbo pasta shells 1 cup cooked chicken, shredded 1/4 cup buffalo sauce 1/4 cup cream cheese, softened 1/4 cup ranch dressing 1/2 cup shredded mozzarella cheese 2 green onions, thinly sliced Fresh cilantro or parsley, for garnish Directions: Preheat your oven to 375°F (190°C). Grease a baking dish and set aside. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, and ranch dressing. Mix well. Stuff each cooked pasta shell with the buffalo chicken mixture and place them in the greased baking dish. Sprinkle the shredded mozzarella cheese over the stuffed shells. Bake for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with sliced green onions and fresh cilantro or parsley. Serve hot and enjoy! Get ready to experience a flavor explosion with these stuffed buffalo chicken shells. Each shell is generously f

  Ingredients: 8 ounces penne pasta 1 tablespoon olive oil 1 pound large shrimp, peeled and deveined 3 cloves garlic, minced 1 cup cherry tomatoes, halved 2 cups fresh spinach 1 cup heavy cream 1/2 cup grated Parmesan cheese Salt and pepper, to taste Fresh basil leaves, for garnish Directions: Cook the penne pasta according to the package instructions until al dente.  Drain and set aside. In a large skillet, heat the olive oil over medium heat.  Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside. In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes to the skillet and cook for 2-3 minutes, or until slightly softened. Stir in the fresh spinach and cook until wilted. Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked penne pasta