Chipotle Beef Burritos with a side of Bean Dip!

Beef & Chipotle Burritos

1 1/2 lbs. boneless beef round steak, 3/4" thick
1 small onion
1 clove garlic, minced
1-2 canned chipotle peppers in adobo sauce (that's 1 -2 PEPPERS, not CANS of peppers!)
1 14 oz. can diced tomatoes
1 tsp. oregano
flour or corn tortillas

Cut meat into 3 pieces. Place in crockpot w/ tomatoes, onion, chipotle peppers, oregano and garlic. Cook on low for 8-10 hours or high 4-5 hours. When meat is tender, pull apart using two forks. Place shredded meat in tortillas and roll up. Serves 8.
*You could stretch this meal by adding a can of beans during the last hour of cooking.

Super Creamy Bean Dip

1 14 oz. can chili
1 14 oz. can black beans
8 oz. cream cheese

Combine all ingredients in a medium saucepan. Warm on medium-high heat, stirring often until cream cheese is melted. Serve hot with tortilla chips and your favorite toppings, such as diced tomatoes, cilantro, sour cream, etc.

Spaghetti with Browned Butter & Myzithra Cheese

This is my husband's favorite dish at the Old Spaghetti Factory. Mmmm, sooo yummy!

1 13-oz. pkg. spaghetti noodles (whole wheat tastes just as good, and with so many more health benefits - try it!)
4 Tbsp. butter (no margarine)
shredded myzithra cheese

Cook noodles according to package directions. Meanwhile, brown butter in a saucepan over medium heat.  This takes just a few minutes and will fill your kitchen with a delightful caramelized butter fragrance.  Arrange spaghetti on each plate, sprinkle on a generous handful of myzithra cheese, and top with a drizzle of browned butter. Makes 6 servings.
It is also wonderful to top half of the spaghetti this way and the other half with your regular marinara or meat sauce.  Welcome to heaven!