Classic Lasagna

I LOVE lasagna! It took me 5 years to find the perfect recipe... and this is it. Can't beat a classic!

1 package no-boil lasagna noodle sheets

1 lb ground beef (or sausage, or a mix of the two)

2 1/2 cups small curd cottage cheese

1 jar marinara sauce + 1/4 cup water

2 tsp italian seasoning

2 TBS parmesan cheese

3 cups mozzarella cheese

Cook ground beef until no longer pink. Set aside to cool.

In a large bowl, mix cottage cheese, egg, ground beef, italian seasoning, parmesan cheese and 1 cup of the mozzarella cheese. Stir well to combine.

Spoon a small amount of marinara onto the bottom of a 9x13 casserole dish. Layer noodles, then cheese  & beef mixture, and then top with a little more marinara. Repeat until your dish is full, or your out of noodles. End with marinara on the very top of the last noodle layer, and top with remaining mozzarella cheese. Bake according to your pasta directions. 

5 way Chicken Santa Fe

I got this recipe from a really great friend over at The Hungry Mamma (Hi Chels!) her sister in law made this for a party we had around christmas time, and I fell in LOVE! 

4 large Chicken breasts

1 jar of medium salsa

1 can Black Beans, drained

1 can Corn, drained

5 TBS taco seasoning (or 1 package)

1 (heaping) cup of shredded cheese

Spray crock pot with cooking spray.

Place chicken on bottom of crock pot.

In a small bowl, add salsa, black beans, corn and taco seasoning and mix well. Pour over chicken and cook on high for 4-5 hours.

When chicken is done, shred and add cheese. continue to cook until cheese is melted.

This filling is SO versatile! You can basically use it for anything... but here are the 5 ways we've used it.

DIP: This is the easiest way! Top with sour cream and cilantro, and use as a dip for tortilla chips!

TACOS: Spoon into taco shells, add lettuce and sour cream.

BURRITOS: Spoon into tortillas and fold up to close. Cover with enchilada sauce and cheese. Top with sour cream.

NACHOS: Dollop filling over corn chips, and cover with cheese. Bake at 300 for 10 min or until cheese is melted.

ENCHILADAS: Spoon into corn tortillas and roll up. Place into a 9x13 pan and cover with enchilada sauce and cheese. Bake at 350 for 10-20 min.

Chicken & Pesto Panini

MMM. Sandwiches have to one of my all time favorite meals, eating out, or eating in. Paninis have become a staple in our house after we got a George Foreman grill not too long ago! It's so nice to be able to throw leftovers in-between bread and have a delicious meal!

Chicken & Pesto Panini

2 slices sourdough bread

sliced (cooked) chicken

2 TBS pesto

1/4 cup mozzarella cheese

butter

Butter one side of each slice of bread, and place on slice, butter down, on a preheated panini press (or George Foreman) add 1 TBS of the pesto to the bread and spread around, then layer the cheese and chicken, and spread the remaining pesto on the other slice and add it to the top of the sandwich. Close panini press and cook until golden.

Dip in extra pesto, or ranch dressing.

*yes, I realize I added an extra N in panini on the photo, that's what I get for blogging so late!

Cajun Baked Alfredo

I love any kind of pasta. I'm pretty sure every one on the planet loves pasta. But I LOVE LOVE LOVE loaded pasta. Tons of veggies and pasta in a yummy, creamy sauce... could it get any better!?

1 lb uncooked pasta

2 cups shredded carrots

1 green bell pepper - sliced

1 large head of broccoli

1 onion - sliced

1 jar alfredo sauce

1/4 cup milk

2 tsp cajun seasoning

1/2 tsp black pepper

1 tsp salt

1 cup shredded mozzarella cheese

Preheat oven to 375. boil pasta according to package directions. In a skillet, with a little butter or oil, saute onion, peppers and carrots until tender. Steam or boil broccoli. Toss everything into a large bowl. In a smaller bowl, mix alfredo sauce, milk, and seasonings. Pour over pasta and veggies and mix together. Transfer to a baking dish and top with cheese. Bake for about 10 minutes.

BBQ Chicken Panini

You know when you get something new, oh say, a kitchen gadget, and you wonder how you ever lived without it!? Well, my friends, I got a George Foreman. Holy Moly. I love that thing! After the usual chicken and meat, I tried making paninis, and they were SO yummy we've been making them in every possible combination ever since! This one has definitely been a favorite!

Sourdough bread

Shredded/Rotisserie Chicken

BBQ Sauce ( I like honey)

Mozzerella Cheese

Mayonnaise (trust me on this one)

Okay, so preheat your grill/george foreman/panini press, or whatever you're using. On the outsides of each slice of bread, spread a thin layer of mayo. You CAN use butter if you want, but I heard this tip on The Chew, and it's wonderful!! In a bowl, mix the chicken and bbq sauce, and place a big scoop on the bread and spread it out. Top with cheese and the other piece of bread. Grill on med/high until the cheese melts and the bread is golden and crispy. Serve with RANCH! Yum! Or, whatever dipping same you want! ;)

Spanish Rice in the Rice Cooker

• I never realized how incredibly easy it was to make your own spanish rice! It takes literally no time or effort and you end up with something thats way better for your family!
• 2 cups rice
• 1 14-ounce can diced tomatoes, with juice
• 3 1/2 cups water
• 1 small onion, diced
• 3 bullion cubes or 3 tsp. Better than Bullion
• 3 T. chili powder
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp garlic powder

Combine all ingredients in your rice cooker, and cook according to rice cooker's directions.

Rich and Creamy Alfredo Sauce

1/2 cup butter (not margarine)

1 8 oz block of cream cheese 

2 tsp garlic powder

2 cups milk

1/4 cup parmesan cheese

1/2 tsp black pepper

In a large sauce pan, melt butter. Add cream cheese over med heat and whisk until melted and smooth. Add milk and whisk again until smooth. Add garlic, parmesan cheese and pepper and stir well. Serve over noodles.

Fresh Veggie Pizza

2 cans crescent rolls

1 pkg cream cheese

1 pkg dry ranch dip mix

Fresh veggies: Carrots, broccoli, celery, cucumbers, zucchini, olives, cauliflower, tomatoes, green onion, etc.

Open your crescent rolls, and on a greased cookie cheat, spread them into a single layer and pinch the seams together, so you form one big rectangle.

Bake according to package directions.

While the crescents cool, mix together the cream cheese and ranch mix until well blended. Chop veggies.

Once the crescents are cooled, spread on top of the crescent base. Top with veggies, cut into squares and enjoy!

Spicy French Dip Sliders

French dips are a STAPLE in or house! They are SO easy and yummy! They are perfect for a cold winter day!

2 lb roast

1 tsp ground red pepper (GROUND... not crushed)

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

4 cup beef broth

water

1 packet au jus mix + 1/2 tsp ground red pepper + 1/4 tsp garlic powder

French rolls

spicy brown mustard

 

put the roast, seasoning and broth in the crockpot, set onto low, and walk away for about 8-10 hours. Shred the roast and place back into the broth until you're ready to eat. Prepare the au jus according to the package directions, adding the red pepper and garlic powder.

Assemble sandwiches and add the spicy brown mustard.

Dip into au jus and ENJOY!

 

Sweet Chili Thai Pork Pizza

We cook a lot of meat in our house. Beef, elk, chicken, pork... you name it. My husband is a meat and potatoes kind of guy! However, this usually leaves us with quite a bit of leftovers! I am always looking for new ways to use the extra mea, and this recipe was definitely a winner! It could easily be swapped for chicken, but I used THIS pork recipe, and it turned out SO good! I cant wait to make it again!

 

1 pizza crust ( I use 1/2 of THIS recipe)

2 cups leftover pulled pork

2 cups mozzarella cheese

1/2 cup Chili Sauce *see recipe below

Garnishes: Chopped peanuts, and cilantro

 

Preheat the oven to 400.

Prepare your pizza crust and roll out onto a baking stone (or pizza pan).

Par-bake your crust for about 15 minutes, until the crust is set, but not all the way done.

Remove the crust from the oven and spread the chili sauce over the top. Add pork and cheese and return to the oven.

Bake for another 15-20 minutes until the cheese is melted and bubbly.

when the pizza comes out of the oven, sprinkle with cilantro and peanuts. Just trust me on this one. My husband was weary about both of those, but he loved them!

 

 

 

Chili Sauce:

Recipe from here

1 1/2 tsp dried red pepper flakes
4 cloves garlic
1/2 cup vinegar
2/3 cup sugar
1 tsp salt
2/3 cup water
4 teaspoons cornstarch
4 tablespoons chopped cilantro (optional)

Butter Biscuit Chicken Pot Pie

 I am always looking for prep-ahead meals! You know, the ones that you can do most of the prep work ahead of time, and then right before you eat, you have minimal work and mess! I put all the ingredients into the crockpot in the morning, and then when we got home from church, all I had to do was throw the biscuits on top and bake it! So easy and it was the perfect meal for a cold autumn day!

You could also leave out the chicken and switch for cream of celery soup to make this a vegetarian dish!

 

Butter Biscuit Chicken Pot Pie

 

3 cans of cream of chicken soup

1/4 cup milk

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 cup frozen lima beans

1 cup chopped carrots

3 medium potatoes, diced

 (added at the end)

1 cup frozen peas

2 cups shredded chicken

2 cups biscuit mix (like bisquick)

 plus what you need to prepare the mix ie. water/milk/eggs

1/4 cup melted butter

 

In the crock pot, mix together your cream of chicken soup, milk, seasonings, lima beans, carrots, and potatoes. (leave the peas and chicken out) Cook on high for about 4 hours, or low for about 6, or until the potatoes are tender.

 

Right before you are ready to bake, stir in the shredded chicken and peas. The reason I do this at the end, is the chicken will start to disintegrate into the sauce if its in for too long, so adding it at the end helps it stay together.

Mix together your biscuit dough, and set aside.

Transfer the mixture to a 9x13  and spoon biscuit dough on top.

With a basting brush, spread half of the melted butter on top.

Bake at 450 for about 25 minutes until the top is golden brown.

(check your biscuit instructions, mine said 450, but if yours says a lower temp, stick with what it tells you!)

When the pot pie is done, brush the remaining butter on top.

Green Bean and Ground Beef Casserole

Now that fall is on the horizon, my brain is brimming with new casseroles ideas! I really love casseroles! They remind me so much of home. Which, technically, is only 14 minutes away... but that's not the point! ;) The point is, that this casserole is the perfect dish for a cool autumn evening. Or anytime for that matter! Anytime is casserole time! ;)

2 cups uncooked rice (with water to cook)

1 can cream of mushroom soup (feel free to make your own, I used the canned stuff)

1 can of cream of celery soup

1 can cut green beans

1/2 lb ground beef

1 small onion

2 tsp garlic powder

2 tsp seasoned salt

Cook your rice according to package directions.

In a pan, cook your onion and ground beef until done.

In a LARGE bowl, mix rice and ground beef together. Then add your cream soups and seasonings. Transfer to a 9x13 casserole dish. Bake at 350 for about 10 minutes.

Make Ahead Breakfast Sandwiches

These are so gosh darn easy! And yummy! Perfect to have in the fridge, for a quick breakfast, or even an after school snack for the kids!

To make 10 sandwiches:

10 english muffins

10 slices of cheese

10 eggs

10 slices of bacon (I used turkey bacon)

Pretty self explanatory! Cook bacon and eggs. Then I set up all the muffin bottoms in a row, and add 1 slice of bacon (broken in half) to each, then add about 1/4 cupish of eggs. 1 slice of cheese and pop on the muffin top! 

Wrap in plastic wrap and store in the fridge for up to 5-6 days. I'm sure you could freeze them as well! Although, I haven't tried it, but if yo do, leave a comment and let me know how you do it!

To warm, nuke in to microwave for 30-45 seconds.

Aloha Chicken Sandwich with warm pineapple salsa

I made these sandwiches the other day for dinner when I had NO time to make dinner. And they were amazing! Definetly a keeper!

For 2 Sandwiches:

1 large chicken breast

2 burger buns

1 cup Kraft toasted sesame asian dressing

2 TBS thick teriyaki sauce

Salsa:

1 can pineapple chunks

1 cup sliced fresh mushrooms

1 red bell pepper - large dice

1/4 tsp salt

1/4 tsp garlic powder

another 1/4 cup of the asian dressing

Butterfly chicken breast, so you have 2 thin fillets. In a gallon sized ziplock bag, place chicken, Kraft dressing and teriyaki sauce. Marinade in the refrigerator for 2-6 hours. or however long you have! ;)

Preheat a skillet to medium, and add marinated chicken. Cook 8-10 minutes, until no longer pink.

While your chicken is cooking, in a smaller skillet, add pineapple, mushroom and red pepper, then add the remaining dressing and seasonings. Heat through on med/low until chicken is done.

Assemble sandwiches. We used mustard and mayo, and garnished with lettuce.

Sweet Cinnamon Fruit Salad

I am always looking for really quick, yummy side dishes to serve with dinner. I made this salad on a whim the other night, with things I already had on hand, and it turned out amazing! It would even be yummy as a breakfast!

4 cups fruit - large diced- I used nectarines, apples, bananas, and peaches, but the possibilities are endless! Strawberries, grapes, plums, pineapple, mango... use what you have!

4 TBS Sweetened Condensed Milk

2 TBS milk

1 tsp cinnamon

In a bowl, mix your milks and cinnamon. Toss with fruit.

Cake Mix Snickerdoodles

I really really love cookies. However, baking is not my forte. At all. You may have noticed, that I rarely post a bread recipe that doesn't use the bread machine... and my cookie/cake recipes are... well frankly, 90% of the time they are from a box! 

These, however, are amazing! And easy! Even I can bake them! Which is a plus! ;) My husband loved them, and he isn't easy to please in the 'sweets' department! I'll definitely be whipping these up again!

1 box of yellow cake mix

2 eggs

1/4 cup of melted butter 

3 tbsp of sugar and 1 tsp of cinnamon -- to roll cookies in.

Mix all ingredients. 

Spoon into rounded tablespoons, and roll into balls.

Roll balls in cinnamon sugar mixture and place on cookie sheet.

Bake at 350 for about 9-10 minutes.

Spicy Maple Sausage Breakfast Tacos

As I was taking this picture before I sat down to eat, my husband made the comment that "Those aren't that fancy?"... and you know what... he's right! But, we don't eat fancy at our house too often! Most days it's pretty basic food!

I make breakfast tacos a lot for lunches and dinners, and breakfasts of course! This is a fun sweet and spicy variation that I like to make when I don't have a lot of time to get... well, fancy!

Makes 6 tacos

1 cup Maple Breakfast Sausage

1/2 tsp (or less) crushed red pepper flakes

4 eggs + salt and pepper

6 fajita size tortillas

hot sauce

In a skillet, cook your sausage and at the end, add in red pepper flakes. In a separate pan, scramble your eggs. Heat tortillas and assemble tacos, topping with hot sauce.

Sunday Meatloaf

We LOOOVE meatloaf at our house. It's always been one of my very favorite meals, and my husband requests it pretty much every single week. So much so, that I usually don't even follow a recipe anymore! But here's mine anyways!

2 pounds lean hamburger

2 eggs

1/2 cup ketchup

1/2 c. milk

2 t. onion powder

2 t. garlic powder

1/2 t. red pepper flakes

1-2 cups Italian breadcrumbs

Mix all the ingredients together (I use my kitchenaid) and shape into 2 loaves on a greased cookie sheet. Bake at 375 for about 1/2 an hour.

THEN...

mix the following in a bowl...

1/4 c. Ketchup

1 T. yellow mustard

2 T. Brown sugar

and spoon over par-cooked meatloaf.
Continue to cook for about another 1/2 an hour, depending on how well done you like your meatloaf.
Serve with potatoes, and salad (or at least, I do!)

Spicy Mustard Roasted Potatoes

I have a confession...side dishes are not always my strong suit. Normally, I get about 5 minutes from serving dinner when I haphazardly throw something together, usually a green salad or stuffing. So when I placed these babies on the table next to my Pan Seared Lemon Chicken my sweet husband was over the moon! These are yummy and crisp and of course... spicy! Just how I like 'em!

 

All you need is...

5-6 large red potatoes (scrubbed clean)

2 TB vegetable oil

1/4 cup Spicy Brown Mustard

1/2 tsp crushed red pepper

 

Cut your potatoes into 4ths (or 6ths if they are really big). In a bowl, mix oil and mustard with the pepper flakes. Combine everything in a large Ziploc bag and toss together.

Bake at 375 for about 30 minutes, until potatoes are tender.



Skinny Chicken Parmesan

2 Chicken breasts
1 extra large egg
1tsp water
1 cup italtian bread crumbs
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley
2 TBS parmesan cheese
Thin Spaghetti
spaghetti sauce (Bertolli's is my favorite)
Preheat oven to 400.
Mix egg and water in a shallow bowl, and in a separate bowl, mix bread crumbs, garlic powder, onion powder, parsley and parmesan cheese.
 Dip chicken into the egg mixture, and then into the breadcrumb mixture and coat evenly.
Place on greased cooling rack OVER a baking sheet and bake at 4000 for 20min-30 min or until the chicken if FULLY cooked. While chicken is baking, cook spaghetti noodles. When noodles are done, mix with enough spaghetti sauce to coat the noodles. Place cooked chicken on top on of spaghetti and top with sauce.
Serve with salad and breadsticks.

Side note... a friend mentioned to me something about my plated always being 'staged'... haha well, one plate does get staged... the other one looks like this. ;)