Thursday, April 24, 2014

Breakfast Enchiladas



This was a breakfast recipe that I made when my father in law was in town and we loved it! I threw it together the night before, popped it in the fridge and then threw it in the oven the next morning when everyone was starting to get up. You can mix and match ingredients as much as you want and even take out the ham completely if you don't want any meat involved! I added mushrooms to ours and beefed up the other veggies a bit and made it a double batch. Super good!


Breakfast Enchiladas
(recipe found on pinterest via www.inspiredtaste.net)

2 cups diced cooked ham
1 bell pepper, diced
8 green onions, finely sliced
2 cups shredded cheddar cheese
10 eight" flour tortillas
6 eggs
2 cups half-and-half
1 tablespoon flour
1/2 teaspoon salt

Lightly spray 9x13 baking dish with cooking spray. In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. Heat oven to 350. If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Wednesday, April 23, 2014

Cheesy Potato Soup



I love a good potato soup and what made this one even better was that it was made in the crockpot!! I love that I can just pop a meal into the crockpot and not have to worry about it for the rest of the day... Makes my life so much easier, even when I do work from home. The hubs loved this one, even heated up since he ended up getting home a little bit later then he thought! The bacon always makes everything better though...

Cheesy Potato Soup
(recipe found at pillsbury.com)

4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled potatoes
1 medium stalk celery, chopped
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cups half-and-half
1 bag (8 ounces) shredded American and Cheddar cheese blend (2 cups)

In 12" skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper. Cover; cook on low heat 6 to 7 hours. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to high. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Tuesday, April 22, 2014

Crepes



The plan was to have these crepes for dessert after a meal when my father in law was in town, but it just never worked out. Either we were running the door after a meal so we didn't have time or we were just getting in the door and had eaten like crazy so no one was in the mood for more food! So, the kids and I had them for snack the week after he left and they were a big hit!! The batter made about 10 crepes, so next time I might need to wait until we have company to make them again... I think that my boys had 3 or 4 a piece - maybe not the healthiest choice! :) Oh well, it was a treat for that day!


See my happy camper? Dirty face and all? Seriously - they were licking the filling off the plates, it was hilarious!


Crepes
(recipe found on justapinch.com)

1 1/2 cups flour
1/2 teaspoon baking powder
dash of salt
2 tablespoons sugar
2 cups milk
2 large eggs
2 tablespoons melted butter
2 cans comstock strawberry pie filling or flavor of your choice.
powdered sugar, ice cream, whip cream, yogurt, the choice is all yours on what kind of toppings you would like

Combine flour, baking powder, salt, sugar, milk, eggs and butter together. Let set in fridge over night or no less than 4 hours. To Cook Crepes; season a small egg pan or skillet, with melted butter. Pour 1/4 cup mix into a medium high heated skillet and cook until brown on both sides. As they cook, place on a platter and separate with wax paper, until ready to fill them. Keep warm. To fill crepes, heat filling to hot, (I skipped this step) and add warm filling and roll in jelly roll style. Place on your serving plate. Top with sprinkled powdered Sugar, whip cream, or your choice of toppings.

Monday, April 21, 2014

Asian Meatball and Rice Toss



I don't normally make up my own meatballs, so when I could just buy a bag from the store to make this recipe, I was sold. It sounded delish, but I wasn't sure if it would be filling enough for my family with just a single batch. So, I doubled the recipe and we had the extras the next day for leftovers! I like that idea!! It was pretty easy to throw together and the whole family enjoyed it, in fact one of my boys even took it to school for lunch the next day... Thank God he got a wide mouth thermos for Christmas this year, that thing has come in handy! :)

Asian Meatball and Rice Toss
(recipe found on bettycrocker.com)

2 tablespoons butter
1 (6.8 ounces) package beef-flavor rice and vermicelli mix
3 cups water
1/3 cup asian sesame marinade and salad dressing
1 (16 ounces) package frozen cooked meatballs, thawed
1 cup julienne cut carrots
1/2 cup halved fresh snow pea pods
3 tablespoons dry-roasted peanuts, chopped
3 tablespoons chopped green onions

Directions
Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned. Add water, asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally. Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.

Friday, April 18, 2014

Weekly Line Up - 4/18-4/24



Happy Easter!! It's a 5 day weekend for my kiddos and I'm hoping that the weather shapes up so that we can enjoy it... Doing a lot of easy cooking this week so that we enjoy our time together!

Friday - *Walnut Crusted Salmon
Saturday - Red Velvet Cake - (Dad's Birthday dinner - I get to bring dessert!)
Sunday - *Weekend Brunch Casserole (Breakfast)/Easter Dinner (Lunch)/Pick Your Own Night (Supper)
Monday - *Garlicky Chicken Pizza
Tuesday - Mac-N-Cheese/Corn Dogs
Wednesday - *Easy Asian Chicken Slaw
Thursday - Fruit Salad (Cub Scouts Potluck)

Extras: *Resurrection Rolls

* = New Recipe

Thursday, April 17, 2014

Skinny 3 Cheese Penne



Pasta is always a favorite around here, but I hate that the calories add up super quick in order to get a filling meal out of it. That's when these "skinny" pasta meals come in super handy! This dish was pretty easy to throw together and was hearty enough, with a salad and some bread, to satisfy our family!


Skinny 3 Cheese Penne
(recipe found on skinnymom.com)

1/2 cup diced onion
1 clove garlic, minced
1 (23.25 ounces) jar pasta sauce
1 (12 ounces) penne pasta
1/2 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
2 cups shredded mozzarella cheese
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley

Preheat oven to 375 degrees. Cook penne according to the package instructions for al dente, about 10 minutes. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes. Turn down heat to medium low. Add pasta sauce to the onion and garlic, stir. Drain pasta and add to pasta sauce. In a medium size bowl combine cottage cheese, ricotta, 1 1/2 cups of mozzarella and spices. In a 9x13 pan, add 1/2 pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella. Bake in the oven for 30 minutes.

Wednesday, April 16, 2014

Simply Sinful Dip



This recipe that I found on pinterest was called Simply Sinful and oh it was... It was so tasty and yummy, warm or cold! This was my contribution to the super bowl party that we went to and there wasn't a bit left to bring home. I guess the score of the game made us all huddle around the food a little more then usual! :) I served mine in the bread, with a couple kinds of crackers on the side to go with it. I also doubled the recipe and it still all fit in the bread bowl that I made. It went fast, so I would definitely recommend doubling it!


Simply Sinful Dip
(recipe found on pinterest via anniebakes.net)

1 (8 ounces) sour cream
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/3 cup ham, diced
1 green onion, chopped
1 teaspoon worcestershire sauce
Hot sauce, to taste
Salt and pepper, to taste
french bread

Preheat oven to 350. In a medium mixing bowl, combine all ingredients, except french bread; stir until well blended. Cut a thin slice from the top of the bread, then scoop out the rest of the inner bread, leaving about 1/2 inch of bread around the inside of the bowl. Fill the bread loaf with the dip. Wrap with foil, set on a baking sheet and bake for about 1 hour. Serve with the reserved bread from the middle, crackers, chips, fritos or on cocktail rye.