10 Minute Breakfast Casserole

There are so many versions of breakfast casseroles out there and I've tried quite a few. We love the overnight sweet versions like this, but sometimes want a savory one. The problem I've found up until now is they always turn out greasy or soggy and require too many steps. I was really surprised with this recipe because it was so quick and easy, but turned out as the best I have tried. Now for mine, I used all pre-made ingredients for a quick weeknight meal, but you can certainly use fresh ingredients if you want. Sometimes though we all just need something fast that can be thrown together! I loved this and have to say, it is still great as leftovers the next day!

What You Need:
4 cups shredded hashbrown potatoes {I used 1 bag Simply Potatoes}
8 ounces bacon or turkey bacon, cooked and crumbled {I used one package pre-cooked bacon, microwaved 1 minute and chopped up}. You could also use cubed ham!
1-2 cups shredded cheddar cheese
1 {12 oz} can evaporated milk
1 large egg
1.5 teaspoons seasoned salt
onion powder
garlic powder
salt and pepper

Directions:
Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Season the potatoes to taste with the onion powder, garlic powder and salt and pepper. Begin by layering 1/4 of the potatoes in the bottom of the baking dish. Layer cooked crumbled bacon, cheese, and potato again until complete. In a separate bowl, combine the evaporated milk, egg and seasoned salt. Pour the milk and egg mixture over the layered ingredients in the baking dish. Bake 50-55 minutes covered with foil. Remove foil, and bake uncovered five additional minutes. {I put under the broiler to get a browned and crispy top}.

Sweet Balsamic Glazed Pork Loin

This is one of the best dinners we have had in a very long time and while I couldn't wait to share it, I can't seem to find the time to post anymore so it took awhile. Let me start by saying I had given up on pork tenderloin. I never liked the way it turned out so I stopped trying, but this. was. awesome. I can't say enough about how you have to try this. For one, it is incredibly fast and easy to put together. Two, it goes in the slow cooker (always a bonus for me) and three, it is so delicious, even without the glaze. I found this at Mel's Kitchen Cafe and adapted very slightly. You will love this!

*Printable Version*

What You Need:
2 pound boneless pork loin roast

1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic 
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve. Enjoy!

Spicy Pasta Salad with Smoked Gouda, Tomato and Basil

I am not a fan of pasta salads with a mayonnaise dressing, so the fact that I'm sharing this one means it is REALLY good. When I saw this recipe at Tasty Kitchen, I had a few doubts about the combination of ingredients but decided not to change anything major and I am so glad I didn't because it is so delicious! This is a refreshing twist on the regular summer bbq salads. The colors make it really pretty and I love that you could use fresh basil and tomatoes from a home garden. This comes just in time for the 4th of July holiday or other summer events for you to bring along. Just be sure to keep it cold since it does have mayonnaise. Trust me, you will love this! I cut the following recipe in half since I would be the only one eating it at my house. I am very glad to have this in my fridge for lunch all week! YUM!

Photo Used from Tasty Kitchen

*Printable Version*

What You Need:12 ounces mastaccioli pasta {I used whole wheat penne}
1/2 cup mayonnaise
1/4 cup milk {or enough to make the dressing the consistency you want}
4 tablespoons white vinegar
1 1/2 teaspoons adobo sauce from chipotle peppers {found canned in any grocery}
10 oz grape tomatoes, halved
1/2 pound smoked gouda cheese cut into cubes
24 basil leaves cut chiffonade {my leaves were huge so I didn't use anywhere near 24- do it to taste}
salt and pepper to taste

Directions:
Cook pasta according to package directions until al dente. Drain and rinse with cold water and set aside.
To make the dressing, combine mayonnaise, vinegar, adobo sauce, and enough milk to thin to the consistency you like. In a large bowl, stir together all ingredients and taste to determine if you need to add more salt and pepper. Next time, I would increase the adobo sauce for a little more spice. Let chill for a couple of hours before serving. Enjoy!

Lemon Chicken & Orzo Soup with Kale

So far our spring has consisted of snow, almost every day, with maybe a sunny day here and there. So for me, soup days are not over. This recipe I adapted slightly from Good Life Eats would still be great in warmer weather. It ends up being just slightly thickened, not too heavy, and has a nice light lemon flavor. If you've never tried it, orzo is my absolute favorite in soup, too. I thought this was an ultimate comfort food with the pasta, yummy vegetables and smooth broth.

This was the first time I have used kale and I have to say, I think I prefer it to spinach in a dish like this one. Have you ever felt like the flavor of spinach can overpower a dish? Kale is much more mild, one reason I think my boys ate it without complaining. It is super high in vitamins A & C and has endless other health benefits.

Tip: I never, never add my pasta to my soup. I always cook it separately and add it to our individual bowls. I do this because I always have leftovers and the pasta (or rice) soaks up all of the broth. This time I broke my rule and added the uncooked orzo to the cooking soup because I wanted to use the starch as a thickener. In two days when I wanted to use the leftovers, of course, there was no broth. So, all I did was recreate the broth part and it was no big deal. I made 6 more cups of chicken broth, added the 3 egg yolks {tempered}, the lemon juice, and added it back to the pasta and veggie mixture. It honestly tasted better the second time around.

Photo Used From Good Life Eats

*Printable Version*

What You Need:
1/2 onion, diced
2 cloves garlic, minced
1/3 cup white wine {I used cooking wine}
3 carrots, sliced
2 stalks celery, diced
6 cups chicken broth
2-3 chicken breasts, cooked and diced or shredded {or I used one whole rotisserie chicken}
3/4 cup orzo
3 egg yolks
zest and juice of 2 large lemons
1.5 teaspoons fresh thyme
2-3 handfuls of kale, ribs removed, chopped or torn into pieces
salt and pepper to taste

Directions:
Sautee onion in a tablespoon of olive oil for 2-3 minutes and add garlic. Cook garlic one minute and add white wine. Let simmer 2 minutes. Add chicken broth, thyme and carrot and bring to a boil. Reduce heat to medium and allow carrots to cook 10-15 minutes. Add cooked chicken.

In a separate bowl, combine 3 egg yolks and the juice of 2 large lemons. {I use this from Williams Sonoma to juice and love it}. Slowly whisk 1 cup of hot chicken broth into the egg and lemon mixture. Then, add this back into the soup mixture. This is how you temper your eggs and is the thickener for your soup.

Add the kale. It does not wilt as quickly as spinach so you'll need to give it a little extra time to wilt down.

Let simmer 5-10 more minutes or until your carrots are starting to become tender. Add uncooked orzo to the pot and cook until it is done and carrots and celery are cooked through. Serve immediately and enjoy!

Kalua Pork

I am not sure why I have never tried this, as it seems pretty popular when I started researching recipes. This is NOT your boring, traditional pork roast. What got me started was the show Diners, Drive-Ins & Dives. I watched an episode where they first made the kalua pork, and then used it to make kalua pork egg rolls, which I ended up making with some of the leftovers. I will post that recipe soon!

Traditionally, kalua pork is made at luaus, using a whole pig, roasted in a ground pit. It is also generally wrapped in banana leaves to prevent it from drying out. I read that you can buy banana leaves at specialty markets but chose not to this time.

I have to tell you, I guarantee this is the most tender pork you will ever, ever have. I actually gave up doing pork roasts in the crock pot a while ago because they were just never turning out as tender as beef roasts. When I went to shred this pork, I barely had to touch it and it fell right apart. The flavor is great and you can use the leftovers for anything. Mexican dishes, bbq sandwiches, egg rolls, etc. Besides the fact that its delicious, my house smelled amazing while it was cooking and it was very inexpensive. It uses only a couple of ingredients and takes less than five minutes to prepare. It makes a TON if you are feeding a crowd. If not, you will have great freezable leftovers. If all of that isn't enough to convince you, nothing will!

I found a lot of variations out there and just sort of combined them.

*Printable Version*

What You Need:
4-5 pound pork butt roast {don't substitute a leaner cut- you need the fat}
2-3 tablespoons coarse salt {I used sea salt, you can also use Hawaiian salt}
2 tablespoons liquid smoke {Found at any grocery store near the condiments}
Water, Roasting pan with rack, and foil

Directions:
Preheat oven to 350 degrees. I used a deep roasting pan with a rack and put about 2 inches of water in the bottom. Prepare the roast by cutting slits all over and then rubbing the salt into the meat. Rub the liquid smoke over the roast and place on the rack. Tent the roasting pan with two layers of foil, very tightly. Place into the 350 degree oven for one hour, then reduce the heat to 325 for 4 more hours. I didn't peek at all during that time! Remove from oven about ten minutes before serving and let the roast rest. Shred and serve with rice, potatoes or whatever you like! Enjoy!

Sweet & Sour Chicken

I realize all of my main dish posts lately are chicken. I'm not sure if that is just coincidence or what but I apologize if you are looking for something else! I can tell you though, that this is probably the best sweet and sour chicken I have ever had. Besides the fact that it is delicious, it is much healthier than take-out or the frozen variety since it is baked rather than fried, does not contain MSG and would have significantly less sodium than anything out there. It is high in sugar. You could reduce that by using a low sugar ketchup or using a sugar substitute. Add whatever veggies you like and serve over rice. I like to combine half white and half brown. I also doubled the sauce because I like extra. I poured half over the chicken to bake and put half in a saucepan on the stovetop. I needed to thicken the stovetop half and just added 1/2 teaspoon of cornstarch dissolved in a little cold water. One of my new favorite recipes!

*Printable Version*

What You Need: {Chicken}

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup oil {I prefer olive or canola}

Cut boneless chicken breasts into chunks. {I like to do mine while they are somewhat frozen. Makes them so much easier to cut!}  Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. I browned mine in a heavy bottomed, dutch oven style pot that could also be used in the oven, making this a one pan meal. If you do not have that kind of pot,  place in a single layer in a baking dish. Mix sauce ingredients {below} together and pour over chicken. You'll need to deglaze your pan a little to get all the good thickening cornstarch into the sauce.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar {I used white wine vinegar}
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Add veggies, serve over rice or noodles and enjoy!

Baked French Toast Sticks

We all know kids like to eat things they can dip, and there are fast food chains out there who serve up french toast sticks, as well as the frozen food section. We had long ago tried the frozen variety and I thought they were just really greasy and soggy and didn't buy them again. Well here is a way to make your own at home, baked, hot from the oven. My little food critic said that these were the "best breakfast ever" and that we should make them all the time! Now that being said, I knew my little boy would not want the crunchy coating so I only coated half of the pieces in cornflakes and gave him the plain. {So picky!} But personally I loved the crunchy coating so decide according to your taste!

*Printable Version*

What You Need:
6 slices texas toast {preferably day old}
4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup crushed cornflakes or frosted flakes
powdered sugar, optional

Directions:
Preheat oven to 425 degrees. Prepare a greased baking sheet.
Cut each piece of bread into thirds and place into a 13x9 baking dish.
Whisk together the eggs, milk, sugar, vanilla and cinnamon and pour over the top of the bread, turning to coat. Place the coated pieces on the greased baking sheet and sprinkle with the crushed cereal, if desired. Turn to do both sides, if desired. Bake for 8-10 minutes on each side or until golden. Remove from oven and let cool slightly. Sprinkle with powdered sugar, if desired. Serve with syrup for dipping. Enjoy!

Hot & Sweet Drumsticks

99 percent of the time, I use boneless skinless chicken breasts when cooking at home. However every time I pick up some drumsticks for grilling or when I come across a recipe like this one, I am reminded how much I love them. For one, they always end up tender and flavorful. And two, they are incredibly inexpensive. I tried this recipe from Pioneer Woman for an easy weeknight meal and we loved them! These don't end up being too spicy, so if you like a little more heat you could increase the hot sauce or add some red pepper flakes. This is an easy, affordable weeknight meal and you may have all the ingredients on hand. Later this week I will be posting the creamy herbed potatoes we had with them!

Photo Used from Pioneer Woman

*Printable Version*

What You Need:
1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12)

Directions:

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6. Enjoy!

Easy & Delicious Fried Rice

I love when a recipe can be extremely simple and fast, but flavorful and versatile all at the same time. Not an easy combination to find! This past week a local television show (Good Things Utah) demonstrated a recipe for fried rice that I really wanted to try. I've made other, more complicated versions and this one seemed really easy and didn't involve specialty ingredients. I enjoyed it but did make a few adaptations for my personal taste. Click here to be linked to the original recipe, and below is my slightly different version. This recipe makes a huge amount, just so that you are aware! I think this would be a great use for leftover ham or chicken, especially since you probably have all of the other ingredients {rice, eggs, frozen veggies} on hand. You can also add whatever vegetables you like, including broccoli, snow peas or water chestnuts. I added bean sprouts to mine. I also liked the idea of grating the carrots since they take a significant amount of time to cook if you slice them. However, if you want them larger, I would think you could pre-boil them or use frozen. I love this recipe and will be using it again!

*Printable Version*

What You Need:
2 cups cubed ham {Note that the orginal recipe uses chicken and shrimp would be great also}
6 scrambled eggs
2 carrots, grated
1/2 medium onion, chopped
3/4 cup frozen peas
3/4 cup bean sprouts
1/2 cup butter
1-2 garlic cloves, minced OR 1 tsp garlic powder
1/4 teaspoon ground ginger
4 cups cooked rice {I prefer to cook mine in chicken broth rather than water}
1/4 cup soy sauce plus more to taste, if you like

Directions:
~Prepare rice according to package directions and set aside. I did not use instant.
~Scramble 6 eggs in a large pan and set aside.
~In a large wok or separate frying pan, sautee onion in a tablespoon of oil until soft and add carrots and cubed ham. Add frozen peas and bean sprouts. Add rice and soy sauce to the mixture.
~Melt 1/2 cup butter. Add garlic and ginger to the butter, stir, and add to rice mixture.
~Mix all together well and let simmer for 5 minutes. Add more soy sauce to taste and enjoy!

Bratten's Clam Chowder

This recipe was given to me by a relative years ago and over time I've made changes here and there that I think make it the perfect clam chowder. It isn't low fat by any means but so delicious! This is one of our favorites in the dinner rotation. Try it in a bread bowl or serve some good sourdough and a salad along side. Even better, try it with these  Cheddar Garlic Biscuits.

*Printable Version*

What You Need:
1 medium onion, finely chopped
1 cup celery, finely chopped
2 cups diced potatoes {peeled or not, your preference}
3 cans clams, drained {reserve liquid of 2 cans}
4-6 strips of bacon, cooked crisp and diced
1.5 sticks of butter plus one tablespoon
3/4 cup flour
1 quart half and half
2 tablespoons red wine vinegar
Old Bay seasoning
salt and pepper

Directions:
Using a soup kettle or dutch oven, saute the celery and onion in 1 tablespoon butter until softened. Add the bacon. Season the potatoes generously with salt, pepper and Old Bay. Add the potatoes to the pan with just enough water to cover them. Add the liquid drained from 2 of the cans of clams. Cook until potatoes are tender.

In a separate pan, melt the 1.5 sticks of butter and add the flour. Stir over medium heat for 2-3 minutes to cook the flour until mixture is thick and bubbly. Slowly add the quart of half and half. Stir and cook 3-4 minutes until smooth and heated through.

Add the cream mixture to the potato mixture. Add 3 cans of drained clams and the red wine vinegar. Allow to mix and heat through, but do not let boil. Salt and pepper to taste. Serve immediately. Enjoy!

Mom's Beef Stew

My mom has been using this recipe for over 30 years and when I started college, it was given to me and of course, I think it is the best. I have made just a couple slight changes. I love the texture of red sweet potatoes {or yams} against the stew meat so I use those for half of the potatoes. You just need to be sure to chunk them very large as they can disappear after cooking all day. It can also help to add them later in the cooking process. I also leave out some things at times for my picky eaters but you can add them. Lastly, I have made this in the slow cooker and the oven in a dutch oven style pot and have to vote for the oven. It will thicken and flavor better.  If you decide to use the slow cooker, remove the lid during the last 30 minutes and turn it to high when you add the tapioca. There is really nothing like this hearty stew at the end of a cold busy day!

*Printable Version*

What You Need:
5-6 quart dutch oven, oven safe pot or slow cooker
1.5 to 2 pounds stew meat
2 russet potatoes, peeled and cut into eighths
2 red sweet potatoes, peeled and cut into eighths
4 carrots, peeled and cut
1 can cream of mushroom soup
1 can cream of celery soup
2 cans tomato soup
1 package onion soup mix
3-4 cups water
4 teaspoons dry tapioca {Found on the baking aisle or near the pudding mixes}
1-2 tablespoons flour
Salt and pepper to taste

Optional: {I do not always use}
1 can or frozen package green beans
1 can or frozen package corn
1 can stewed tomatoes

Directions:
If not using slow cooker, preheat oven to 300 degrees. Either in the bottom of your dutch oven or a skillet, heat 2-3 tablespoons oil. Season your stew meat with a dusting of flour and salt and pepper. Add the stew meat to the heated oil and just brown on all sides. Add the vegetables, soups & onion soup mix to the pot. Add water until everything is just covered. Cover and place the pot in the 300 degree oven for about 6 hours, or in the crock pot on low. About 20-30 minutes before serving, add 4 teaspoons dry tapioca to the stew and leave uncovered. This will thicken it. If you want it more soupy and thin, cut the tapioca in half or omit. Enjoy!

Greek Chicken Salad

Here is a great lunch idea that turns out full of Omega 3's, protein and has no mayonnaise so you can feel a little less guilty following the holidays. I made this up as I went along and it turned out perfect for my taste, but its very adaptable according to your taste. I used pita pocket bread along side a bowl of lentil soup and practically inhaled my lunch! So good.

*Printable Version*

What You Need:
1 cup cooked chicken diced or shredded {I used 1 can of Hormel canned chicken, drained, but rotisserie or leftover would be great}
1/2 cup diced cucumber
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1/2 cup canned white beans, drained and rinsed
1 heaping teaspoon greek seasoning
4 tablespoons olive oil
2-3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine chicken, cucumber, olives, feta and white beans. In a separate bowl, whisk together the oil, vinegar and greek seasoning. Pour dressing over chicken mixture and salt and pepper to taste. Serve in pita or over lettuce. Enjoy!

Easy Chicken Alfredo

This recipe is a regular in our dinner rotation for many reasons. One, it uses very few ingredients and is crazy quick to put together. The flavor will beat store bought alfredo sauces hands down, and matches any restaurant quality. You can also alter the fat content a bit, decide to make it meatless, or adjust the types of cheese you prefer to use to make it your own. You can use any type of pasta you like or add veggies like spinach or broccoli. The recipe is more of a base that you can build on any way you like!

What You Need:
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream, half and half or 2 percent milk {I use half and half}
1/2 cup chicken broth
1cup grated or shredded parmesan cheese
1/4 teaspoon garlic powder or 1 clove garlic
salt and pepper to taste
2-3 chicken breasts, cooked and cut into bite size pieces {Optional}
1 lb cooked  pasta like fettuccine, penne or bowties


Directions:
Prepare a pasta pot with 6 quarts of water and turn to high. Once boiling, add salt and pasta and cook according to package directions while you are preparing the sauce.

Heat a medium sauce pan or deep skillet on medium low. Add butter to the pan and let it begin to melt. Add flour to the butter and stir to combine. You must let the flour-butter mixture cook for about one minute while continually stirring to cook the raw taste out of the flour. You will end up with thick bubbly rue. Add the cream and chicken broth and whisk together quickly to remove any lumps. Let this mixture heat through but do not boil. Add the cheese and garlic, plus salt and pepper to taste. Allow mixture to simmer until it thickens. Add chicken to the sauce and serve over hot pasta. Serve with a salad and garlic bread. Serves 4-6. Enjoy!

Country Style Pork with White Beans

This is such a simple, affordable comfort dish and can be done either in the slow cooker or a dutch oven style pot in the oven at a lower temperature. At first I thought the combination of ingredients was odd but they really come together. This meal is hearty and warm and full of flavor, perfect for the season.  I served this over rice but it stands on its own if you prefer. This over filled my 4 quart slow cooker so I would go with a 6 quart pot if you can. Great northern beans are large, hard beans that hold up well in the slow cooker. If unavailable substitute dried red or kidney beans. Because the beans need to be soaked for at least 8 hours, make sure to plan ahead!


Photo and recipe courtesy of My Kitchen Cafe

What You Need:
1 pound dried great northern beans
3 pounds country style pork ribs (about 12 ribs), trimmed of excess fat
Salt and ground black pepper
2 tablespoons canola oil
1 medium onion, chopped
6 medium garlic cloves, finely minced
3 cups low-sodium chicken broth, divided
2 tablespoons tomato paste
½ teaspoon celery seed
1 teaspoon dried thyme
1 bay leaf
1 pound chicken or turkey kielbasa sausage, cut into 1-inch chunks
2 (14.5 ounce each) cans diced tomatoes
1/4 cup chopped fresh parsley

Directions:
Eight to 24 hours before assembling in the slow cooker, rinse the white beans and place them in a large bowl with cold water to cover by at least 2 inches. Let the beans soak anywhere from 8 to 24 hours.

Eight to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium heat until the oil is hot and rippling. Add half of the ribs and brown on all sides, 4-5 minutes. Transfer them to the slow cooker. Return the skillet to medium heat and heat 2 more teaspoons oil until hot and rippling. Brown the remaining ribs and transfer them to the slow cooker.

Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth, tomato paste, celery seed, thyme and bay leaf, scraping up the browned bits from the bottom of the skillet. Turn the heat to high and bring the mixture to a boil. Transfer the onion mixture to slow cooker.

Add the kielbasa, tomatoes and chicken broth to the slow cooker. Cover and cook on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 on high. Before serving, discard the bay leaf, stir in the parsley, and season with salt and pepper to taste. Serve over hot, steamed rice, if desired. Enjoy!

Tortellini Soup

We absolutely loved this recipe that I found at Real Mom Kitchen! I've said a lot that I make a lot of home made soup and I love adding new ones to our rotation. This recipe is not only yummy and easy, but affordable. I will tell you this makes a lot so you may need to cut it in half or freeze half (without added tortellini). You need a 6 or 7 quart pot to fit everything. I actually like making doubles. It doesn't take extra work and you have a meal for another night in the freezer.

What You Need:
1 lb. browned ground beef
2 teaspoons minced garlic
1 onion
salt and pepper
3 (14.5 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
8 cups beef broth {I use water with buillon}
1 cup carrots, chopped
1 (14.5 oz) can kidney beans {I used white just due to preference}
1 cup zucchini, chopped
1 packet Good Seasoning dry Italian Dressing Mix
1 (10 3/4 oz) can condensed tomato soup
1 (20 oz) pkg Cheese Tortellini
grated parmesan cheese {optional}

Directions:
Brown  hamburger in a large skillet with the onion, garlic and enough of salt and pepper to taste. Put the canned tomatoes in a blender and blend them until smooth. {I also blended some of the carrots and zucchini here just to hide from my picky eaters}. Put the meat mixture, blended tomatoes and all other ingredients EXCEPT the tortellini  into a large soup pot. Bring it to a boil then reduce the heat and let the soup simmer for at least 20 minutes. {Mine simmered for half the day since I cook at noon for dinner}. Partially cover your pot. In a separate medium sized sauce pan cook the tortellini according to package directions.  If you are freezing a portion, separate it now, before adding the pasta. When the tortellini is al dente, drain the water from the tortellini and add it to the soup you are serving now. Serve with grated parmesan cheese sprinkled over the top of each bowl! Enjoy!

Quick & Delicious Pot Pie

I found this recipe in my recent issue of Simple & Delicious and am so glad I did. I loved this and thought it was the best comfort food for cold weather. I adapted it just slightly with my own preferences and you can do the same.  What a great weeknight meal. You can throw this together in less than ten minutes and everyone will love it. With Thanksgiving approaching, this would be a perfect use for leftover turkey. Now this does use processed things like canned cream soup, but it isn't always reasonable to make everything from scratch, right? Try it...you won't be sorry! Warm, rich, hearty, easy and tasty!

What You Need:

Filling:
4 cups cubed cooked chicken {Use canned chicken or rotisserie to make it even easier}
1 12 oz. package frozen broccoli in cheese sauce {I used Birdseye that included carrots and cauliflower}
2 cans condensed cream of chicken soup
2 medium potatoes, cubed {I did NOT use}
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/2 cup frozen corn
1/4 tsp. pepper

Topping:
1 1/2 cups biscuit/baking mix {Bisquick works fine}
3/4 cup shredded sharp cheddar cheese
3/4 cup milk
3 tablespoons butter, melted

Directions:
In a large pot or dutch oven, combine all of the filling ingredients and bring to a boil. Transfer to a greased 13 by 9 baking dish. In a separate small bowl, combine the topping ingredients. Spoon over the top of the filling. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly and top is golden brown. Let stand for 5-10 minutes before serving. Enjoy!

Pumpkin Pancakes with Black Cinnamon Syrup and Jack-O-Lantern Bites

Here are two more fun Halloween meal ideas using pumpkin. How fun would it be to make the pancakes Halloween morning or for a fun dinner? We eat pumpkin pancakes year-round at our house but I think the syrup makes it more festive for the holiday.


What You Need: {Pumpkin Pancakes with Black Cinnamon Syrup}

2 eggs
1-1/4 cups buttermilk
4 tablespoons melted butter
5 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1-1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange gel food coloring

Directions:
Preheat a skillet over medium heat. Coat pan with no stick spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until golden brown. Serve warm with syrup. Makes approximately 16 pancakes.

*TIP*
If you make the pumpkin pancakes and serve with this syrup, you could cut down or even leave out the cinnamon in the pancakes.

Black Cinnamon Syrup

{recipe from Not Martha}
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

Directions:
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until dark. Allow it to boil for a few moments until the mixture has thickened. Remove from heat and allow to cool enough to put into a squeeze bottle.You can make the syrup the night before and warm it by dipping the squeeze bottle in a bowl of warm water.


Jack-O-Lantern Bites

I made these Jack-O-Lantern pumpkin bites last year for Halloween, recipe from Bakerella. The catch is you do need a mini-muffin pan and a pumpkin cookie cutter. I went out and got inexpensive versions of both of those things and they have both come in handy for other uses so I think it is worth it.

What You Need:
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter {Mine is 3 3/4 in wide. If you don't have one, use a circle and make the stems from the dough scraps}

Optional:
1/2 cup chocolate morsels
vegetable oil


Directions:
Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.


To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to squeeze bottle, plastic bag with the corner cut off, or piping bag. Drizzle or draw faces on pies. Have fun and enjoy!

Mexican Skillet Chicken and Rice

Nothing beats a one-pan meal, right? I enjoy the cooking, not so much the washing all the dishes afterward. I thought this recipe was sort of a good twist on a  Mexican dish, something we had not done before. It turned out tasty, quick and easy. I chopped all of the peppers and onion in the food processor to make it go more quickly also. By the way, I made homemade salsa this same night and learned a hard lesson about wearing gloves to handle jalapenos. I got some serious jalapeno skin burn (didn't even know that was possible!) and found out MILK will take the burn away, just in case you ever need to know! Anyway, this recipe is a good weeknight meal. I served ours with some crispy tortillas on the side!

Photo courtesy My Kitchen Cafe

What You Need:
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)

Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded, and chopped
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro {optional}

Directions:
Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

Stir in the cilantro and season with salt and pepper to taste. Enjoy!

Broccoli Cheese Soup

I consider myself good at the soup thing. So, I get happy when I add one more kind of soup to my file. I've kind of been saving soup recipes for the cold weather, although I have shared a couple. This is a new one that was so delicious. As in, I was sad that I was too full to eat anymore of it. I will be loving this all week long though since no one else in my house eats broccoli! Yay for me getting all the leftovers! This is one of the easiest soups I've made from scratch and the best part is- no cream soups or other really processed things to add. We had our soup tonight in a bread bowl. I saw a recipe for making your own bread bowls but given my history with bread making decided just to buy those at the bakery. Good call for me. If you want to make your own, have at it. This soup is plenty thick enough to go in a bread bowl and I don't know what could be better than that combo? Yum, yum!

What You Need:
2 cups chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Salt and pepper to taste
2 cups milk
2 cups  extra sharp shredded cheddar cheese
1/2 c. shredded swiss cheese
steamed  broccoli florets {the amount of broccoli really your preference – I used a full bag of Bird's Eye Steamfresh and that was heavy on the broccoli}

Directions:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1 minute. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Enjoy!

Strawberry Stuffed French Toast

I realize my last three posts have been sweets. I will try for something out of that category for next time. But for today, there is this yummy-ness. I found this recipe at Real Mom Kitchen. I don't know who needs to go out to breakfast when you can make this at home. Although, we had it for dinner and it was great for that, too. While its a few more steps than plain french toast, it is still very easy and SUPER delicious! I should have taken a picture of my little boy and his friend with their cheeks stuffed. They totally loved it.

What You Need:
1 (8 oz package) cream cheese, softened
1/2 cup powdered sugar
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
10 slices bread {Texas toast works or a good sourdough}
3 cups strawberries, hulled and sliced
4 eggs, beaten
2-3 tablespoon milk
4 tablespoons butter, oil, cooking spray for pan
2 tablespoon powdered sugar {extra}


Directions:
Combine the cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon, and beat until smooth, and then spread 1/2 the mixture on one side of five slices of bread. Top with the sliced strawberries. You will have some extra for topping the toast later. Spread more of the remaining mixture on the remaining five pieces of bread and place on to pressing them together gently to enclose strawberries inside.

Beat the eggs and milk together and set aside.

Coat your pan with butter, oil or spray. Take the sandwiches, one by one, and place in the egg and milk mixture, turning so that the mixture covers both sides. Transfer the sandwich to the pan and cook until the first side is  brown. Flip over and cook the other side. Before serving, top with the extra sliced strawberries and 2 tbsp powdered sugar. Drizzle with maple syrup or the Strawberry Syrup recipe below.


What You Need:
Strawberry Syrup
1/2 cup maple syrup
2 tablespoons orange juice
3/4 cup pureed strawberries

Combine all the ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over French Toast and serve immediately. Enjoy!