Gourmet Catering Orlando’s Post

Nacho Cheese Beef Wrap 🌯😋❤️ Ingredients: 1 pound lean ground beef 1 cup Nacho Cheese Sauce ½ cup Sour Cream 1 can Rotel (green chilis with diced tomatoes) ½ cup chopped green peppers ½ cup diced onions 1 packet Taco Seasoning Mix Nacho Cheese flavored Doritos, crushed 4 flour tortilla wraps Shredded lettuce Directions: Cook the Beef: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat. Add Vegetables: Add the chopped onions and green peppers to the skillet and cook for an additional 4 minutes until softened. Season the Beef: Stir in the taco seasoning mix and cook according to the package instructions. Prepare Cheese Mixture: In a separate bowl, mix together the Rotel and Nacho Cheese Sauce until well combined. Assemble Wraps: Lay the flour tortillas flat on a clean surface. Spread a generous spoonful of the Nacho Cheese mixture down the center of each tortilla. Add Fillings: Top the cheese mixture with a portion of the beef mixture. Add a dollop of sour cream, a sprinkle of diced onions and peppers, and a handful of crushed Doritos. Wrap and Roll: Fold in the sides of the tortillas, then roll them up tightly like a burrito. Toast Wraps: Heat a clean skillet over medium heat. Place the wraps seam side down in the skillet and toast until golden and crispy, about 2-3 minutes per side. Serve: Serve the wraps immediately with shredded lettuce and any additional toppings you prefer. Enjoy your delicious homemade Nacho Cheese Beef Wraps! 🌯😋❤️ #FoodLoversParadise #NachoCheeseBeefWrap #DeliciousBurritos #HomemadeGoodness #TacoTuesday #YummyEats

Weekly Recipe: Slow Cooker Ravioli Casserole INGREDIENTS • 1 pound lean ground beef I recommend sirloin • 25 ounces pasta sauce • 22 ounces ravioli I used spinach & cheese • 2 cups shredded mozzarella INSTRUCTIONS  • To a large skillet over medium heat, add the ground beef and season (salt, pepper, onion, Montreal steak seasoning). Cook the meat, breaking it apart until no longer pink. • Turn the heat down and pour in the sauce. Let simmer for a few minutes. • Spray the bottom of a 6 quart slow cooker with non-stick spray and then spoon in approximately 1 cup of meat sauce into the bottom of the slow cooker. • Top with half of the ravioli, half of the remaining sauce, and a handful of cheese. Repeat with the remaining ingredients, finishing with cheese on top, making sure to tuck the ravioli under the sauce and cheese. • If starting with frozen ravioli, cover and cook on LOW for 3-4 hours. If starting with thawed/fresh ravioli, cover and cook on LOW for 1-2 hours.

Cheesy Enchilada Stuffed Peppers Makes 4 servings Per serving 1 Lean 3 Greens 3 Condiments Ingredients: 4 cups (10.52 oz) bell peppers~ Roughly 4 peppers (8 Greens) 1 lb cooked 95-97% ground beef, uncooked (2 Leaner) 1 1/2 cups (9.51 oz) frozen riced cauliflower, cooked* (3 Greens) 1 tbsp taco seasoning (6 Condiments) 2 tbsp salsa (2 Condiments) 1/2 cup diced green chiles (1 Green) 1/4 cup enchilada sauce (4 Condiments) 2 cups (8 oz) reduced fat Mexican cheese (2 Lean) Directions: Preheat oven to 350F. Line a baking sheet with foil and set aside. In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef is almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice, and enchilada sauce. Turn off heat. Set aside. Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet. To stuff each pepper, start with several spoonfuls of beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers. Bake for 30-40 minutes or until peppers are tender and cheese is melty. Note: You can use Great Value Pomodoro Riced Cauliflower but you can also use plain riced cauliflower if you like.

Cheesy Enchilada Stuffed Peppers Makes 4 servings Per serving 1 Lean 3 Greens 3 Condiments Ingredients: 4 cups (10.52 oz) bell peppers~ Roughly 4 peppers (8 Greens) 1 lb cooked 95-97% ground beef, uncooked (2 Leaner) 1 1/2 cups (9.51 oz) frozen riced cauliflower, cooked* (3 Greens) 1 tbsp taco seasoning (6 Condiments) 2 tbsp salsa (2 Condiments) 1/2 cup diced green chiles (1 Green) 1/4 cup enchilada sauce (4 Condiments) 2 cups (8 oz) reduced fat Mexican cheese (2 Lean) Directions: Preheat oven to 350F. Line a baking sheet with foil and set aside. In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef is almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice, and enchilada sauce. Turn off heat. Set aside. Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet. To stuff each pepper, start with several spoonfuls of beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers. Bake for 30-40 minutes or until peppers are tender and cheese is melty. Note: You can use Great Value Pomodoro Riced Cauliflower but you can also use plain riced cauliflower if you like.

I made a homemade lasagna and looked up a recipe online. It was a bad tasting experience full of ads and nonsense - so I asked ChatGPT: **Lasagna Recipe** Ingredients: - Lasagna noodles, 12 - Ricotta cheese, 2 cups - Mozzarella cheese, shredded, 3 cups - Parmesan cheese, grated, 1 cup - Egg, 1 - Marinara sauce, 4 cups - Ground turkey, 1 pound - Onion, 1, chopped - Garlic cloves, 2, minced - Olive oil, 2 tbsp - Salt, to taste - Pepper, to taste - Italian seasoning, 1 tsp Instructions: 1. Preheat oven to 375°F (190°C). 2. Cook noodles as per package instructions. Drain and set aside. 3. In a bowl, mix ricotta, ½ cup Parmesan, egg, salt, and pepper. 4. In a pan, heat olive oil. Add onion and garlic, cook until soft. Add beef, cook until browned. Drain excess fat. 5. Add marinara sauce to beef, bring to a simmer. Add Italian seasoning. 6. In a baking dish, spread a layer of meat sauce. Layer noodles, ricotta mixture, mozzarella, and meat sauce. Repeat. 7. Finish with noodles, sauce, mozzarella, and ½ cup Parmesan. 8. Cover with foil, bake for 25 minutes. Remove foil, bake 25 more minutes. 9. Let stand 15 minutes before serving.

Lobster Mac and Cheese Ingredients: 12 oz cavatappi or elbow macaroni 2 cups cooked lobster meat, chopped 3 cups shredded Gruyère cheese 1 cup shredded cheddar cheese 2 cups milk 1/4 cup unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika Salt and pepper to taste 1/2 cup panko breadcrumbs 2 tablespoons olive oil Instructions: Cook the Pasta: Boil the cavatappi or elbow macaroni according to package instructions until al dente. Drain and set aside. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour, cayenne pepper, and paprika, cooking for 1-2 minutes until bubbly. Gradually whisk in the milk and cook until the sauce thickens. Stir in the Gruyère and cheddar cheese until melted and smooth. Season with salt and pepper. Assemble the Mac and Cheese: Mix the cooked pasta and chopped lobster meat with the cheese sauce. Pour into a greased baking dish. Top and Bake: In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle over the mac and cheese. Bake at 375°F (190°C) for 20 minutes until golden and bubbly. Serve: Garnish with chopped parsley and serve with a fresh green salad. #FathersWithAMission #DinnerWin

Introducing a mouthwatering and nutritious Stuffed Pepper Casserole recipe! 🍽️🥗 #HealthyLiving #DeliciousDishes Makes 4 servings Per serving: 1 Lean protein, 3 Greens and 2.5 Condiments Ingredients: •15 oz cooked lean ground beef ~ about 21 oz raw (3 Leans) •1/4 cup onion, diced (4 Condiments) •2 tsp garlic, minced (2 Condiments) •1 1/2 cups green peppers, chopped (3 Greens) •1 (14.5oz) can Great Value Italian diced tomatoes, drained (3 1/2 Greens) •1 cup no sugar added marinara sauce (>5g carb/serving) (4 Greens) •3/4 cup cauliflower rice (1 1/2 Greens) •1 tbsp soy sauce (1 Condiment) •1/2 teaspoon salt (2 Condiments) •1/4 teaspoon pepper (1/2 Condiment) •1 cup shredded part-skim mozzarella cheese (1 Lean) Directions: In a large skillet over medium high heat, add ground beef, onion, and garlic. Cook until browned. Add the rest of the ingredients except the mozzarella cheese. Stir to combine. Transfer mixture into a casserole baking dish. Cover with aluminum foil and bake at 350 degrees for 35 to 40 minutes. Take out of the oven, sprinkle mozzarella cheese on top and bake an additional 5 to 10 minutes or until cheese melts. Divide into 4 equal servings. If freezing for later, do not add the mozzarella cheese until you are about to bake it. Thaw overnight in the refrigerator and then bake at 350 degrees for about 35 to 40 minutes covered. Add cheese and bake an additional 5 to 10 minutes or until cheese melts.

Spinach and Artichoke Mac and Cheese Ingredients: 12 oz penne pasta 3 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cups milk 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 cloves garlic, minced 1 can (14 oz) artichoke hearts, drained and chopped 2 cups baby spinach, chopped Salt and pepper to taste 1/2 cup panko breadcrumbs 2 tablespoons olive oil Instructions: Cook the Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the milk and cook until the sauce thickens. Stir in the mozzarella and Parmesan cheese until melted and smooth. Season with salt and pepper. Assemble the Mac and Cheese: Mix the cooked pasta, chopped spinach, and artichoke hearts with the cheese sauce. Pour into a greased baking dish. Top and Bake: In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle over the mac and cheese. Bake at 375°F (190°C) for 20 minutes until golden and bubbly. Serve: Pair with a simple Caesar salad. #FathersWithAMission #HealthyDinner

Philly Cheesesteak Pasta Ingredients: 1 lb ground beef or steak strips 🍖 1 green bell pepper, diced 🌶️ 1 onion, diced 🧅 2 cloves garlic, minced 🧄 8 oz cream cheese, softened 🧀 1 cup shredded provolone cheese 🧀 12 oz pasta (penne or rigatoni recommended) 🍝 1 cup beef broth 🍲 Salt and pepper to taste 🧂 1 tbsp olive oil 🌿 Instructions: 1️⃣ Cook Pasta: Boil pasta until al dente. Drain and set aside. 2️⃣ Sauté Vegetables: In a large skillet, heat olive oil. Add diced bell pepper, onion, and garlic. Sauté until softened. 3️⃣ Cook Meat: Add ground beef or steak strips to the skillet. Cook until browned and fully cooked. 4️⃣ Combine Ingredients: Stir in cream cheese and beef broth until creamy. Add cooked pasta and mix well. 5️⃣ Top with Cheese: Sprinkle provolone cheese on top. Broil until the cheese is melted and bubbly. Serve hot.

Wedding Bar Steak Quesadillas ————————————————- Ingredients: —————— 2 flour tortillas, medium/ burrito-sized 1/2 lb beef, (ribeye or top round), thinly sliced or diced 1/2 medium onion, chopped 1/2 red pepper, diced 1/2 green pepper, diced 6 oz mushrooms, diced 3 slices provolone cheese, (avoid aged cheese), sliced in half 1 Tbsp light olive oil, divided 1 garlic clove, minced ¼ tsp sea salt, or to taste 1/8 tsp ground black pepper, or to taste 2 tsp mayo, optional US Customary – Metric Instructions: ——————- In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm. Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed. Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated. Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice, serve and Enjoy! #weddingbarfood #notreallyaboutweddings #PlayHardSpeakEasy #weddingbarz