Happy Friday everyone!!
Here’s an update on my “health issues”. The good news is that I don’t have asthmas, my blood pressure is normal, my thyroid is normal and my cholesterol level is 172! It’s been decided that I must have been suffering from panic attacks (anxiety, stress – whatever you want to call it) so I was given a prescription for Xanax to be taken when needed, which luckily I haven’t had to take any yet!!!
I have no idea what kind of stress I could have been under to cause the scary symptoms I was experiencing. My life has been the same as it’s always been – busy!! I’ve always joked that I work best under pressure, but I guess as I’m getting older, my body has decided it doesn’t like working under those conditions! lol So with “happy pills” in hand, I’ll have to learn to approach life in a less stressful way. (Yah, right!)
As each possible health risk was tested and marked off the “probable causes” list, I found my tension was easing and my symptoms were disappearing, so now I’m back to my usual self! Yippee!!
Sometimes planning dinner can get a little hectic while trying to accommodate everyone’s busy schedules, so it’s nice to find recipes that are easy to make and that everyone likes. I found this recipe in one of those cook booklets you see in the checkout line. It’s from Pillsbury and titled “Crescents, Biscuits & More”. It’s becoming a family favorite.
Golden Layers Biscuit Taco Casserole
1 jar (16 oz.) taco sauce
1 can (12 oz.) Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1 c. shredded sharp Cheddar cheese
1 c. shredded mozzarella cheese
1 can (2 1/4 oz.) sliced, ripe olives, drained
1 lb. lean ground beef
1/4 c. chopped red bell pepper
1/4 c. chopped green bell pepper
1 can (4 oz.) mushroom pieces and stem, drained (optional)
Heat oven to 400 degrees. Lightly spray 13x9 pan with cooking spray. Spread taco sauce evenly in bottom of baking dish.
Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in taco sauce. Sprinkle 1/2 c. cheddar cheese, 1/2 c. mozzarella cheese and the olives over top; stir gently to mix.
Bake 15 to 18 minutes or until bubbly. Meanwhile, in medium skillet, combine beef, bell pepper and mushrooms; cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Remove baking dish from oven. Sprinkle remaining 1/2 c. cheddar cheese and 1/2 c. mozzarella cheese over mixture. Top evenly with ground beef mixture.
Return to oven; bake an additional 5 to 7 minutes.
May be topped with shredded lettuce, chopped tomato, sour cream and/or chopped avocado.
As always, if you’d like to see who else has recipes to share, check out Colleen’s (And Baby Makes Five) blog by clicking on the picture below.
Enjoy Your Weekend!!
Until next Time. . . . Kris