Super Easy Coleslaw

Sorry for the photo quality, but I HAD to get this recipe up! I NEVER knew how easy homemade coleslaw was!

1 bag coleslaw mix (shredded cabbage)

1 bag matchstick carrots

1/2 cup light mayonnaise

1 TBS spicy mustard

1/3 cup sugar

1/4 cup milk 

 2 1/2 TBS lemon juice, 

1 1/2 Tbsp white vinegar

1/2 tsp salt

1/8 tsp pepper

1/4 tsp garlic powder

1/4 tps onion powder

1/2 tsp celery seed

Mix all bottom ingredients together and pour over the cabbage/carrots and toss well to coat. 

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!

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.

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.



Black Bean Confetti Tacos

Thank you for all the sweet comments! We are loving life with our chunky baby girl!

And speaking of... ahem... chunky... :)

I am still trying to drop this stubborn 10 lbs of 'chunk' to get down to my pre-baby weight!

So heres a very filling, healthy recipe from me to you!

1 can black beans, drained and rinsed

1 can sweet corn

2-3 TBS salsa

1 TBS taco seasoning

1 TBS chopped cilantro (optional)

8 fajita size flour tortillas

garnishes: cheese, lettuce, salsa, avacado, sour cream, etc.

 

In a saucepan combine blackbeans, corn, salsa, cilantro and taco seasoning, simmer until heated through. Warm tortillas and prepare contiments. Assemble tacos and enjoy!!

 



Roasted Brussel Sprouts

I had NEVER had brussel sprouts until I got married, actually not even until 3 years AFTER I got married! And guess what I LOOOVE them! I crave these every day now! They are sweet and crispy and SOO good!

Roasted Brussel Sprouts

Serves 2-3

1/2 lb. fresh brussel sprouts

2 TBS olive oil

1 tsp kosher or sea salt

1/4 tsp red pepper flakes (optional)

 

Preheat oven to 400 degrees.

Rinse your brussel sprouts well and remove and discolored leaves. Cut them into quarters, leaving the ends intact.

In a gallon sized ziploc bag, add the brussel sprouts, olive oil, salt and red pepper. Toss well to coat.

Spread out into an even layer on a large cookie sheet. Bake for 10 minutes and flip them over with a spatula, continue cooking for 15-20 min. or until they are brown and slightly crispy.

Serve with Parmesan cheese.

Summer Squash Pasta

We have an abundance of squash right now, which we are loving, however there are only so many ways to cook it. This recipe is one of our FAVORITES! I've seriously made this at least once a week all summer!!
It's not heavy, its light and yummy and not over filling! PERFECT summer dinner!

Summer Squash Pasta
1/2 box thin spaghetti, cooked
1/2 cup chicken cooked and cubed (optional)
2 medium squash
3 TBS Extra Virgin olive oil
1 tsp garlic bread seasoning (mixture of garlic powder, parsley, etc. just use what ya' got!)
1/2 tsp siracha chili sauce
1 TBS lemon juice
1/2 tsp lemon pepper
1/2 tsp onion powder
1/2 tsp garlic powder

In a pan, saute squash in the olive oil and garlic seasoning until the squash is soft. Add the cooked spaghetti and all the other ingredients. Combine well and serve!
You could also leave out the chicken and make this a vegetarian meal!

Zucchini and Mushrooms

Our zuchini plants are starting to produce! and quickly! We LOVE any kind of squash at our house, but this is the way we usually have it.

You need...
2 small zucchini (smaller=more tender so its better to use 2 small instead of 1 big)
1/2 -1 cup of mushrooms
1 sweet banana pepper (optional.. we have a TON of these in our garden so we are putting them in EVERYTHING!)
1 TBS olive oil
1/4 tsp garlic powder
1/2 tsp lemon pepper seasoning
salt to taste
pepper to taste

In a shallow pan, heat olive oil, and the rest of the ingredients and saute on medium until zucchini and mushrooms are tender. If you are in a hurry, put a lid on the pan so they will sort of steam, and they will get soft faster.

greek salad. {meatless dinner}

-4 artichoke hearts, cut in half
-half a bag of bowtie pasta, cooked
-4 spoonfuls of feta cheese, less or more..however desired
-about 7 or 8 grape tomatoes, sliced in half
-a handful of olives, cut up

dressing: equal parts red wine vinegar and olive oil and a
dash of oregano and pepper, mix together.

put pasta in bowl, add artichokes olives tomatoes, and feta. add dresssing and toss. ENJOY.
we ate ours with a baguette and olive oil/balsamic vinegar.