Saturday, September 27, 2014

Freezer Meal : Creamy Potato Broccoli Soup


Another iPhone photo :) 
But this recipe was WAY too good not to share! 
I have been going to town on freezer meals lately, and this is definitely a new fav! And its SOO easy! No cooking to prepare! Just dump and mix!

makes 6 cups (frozen - after you add liquid when cooking, it will make more!)

1 can Cream of Potato Soup
1 can Cream of chicken soup
1 can chicken broth
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 bag cubed hashbrowns
1/2 bag frozen broccoli (I thawed and chopped mine)
1 cup shredded cheese
1 cup chopped (cooked) bacon

Mix all ingredients together, and divide into quart freezer bags.
To prepare:
Option 1: thaw overnight in fridge. Add 1-2 cups of milk (or broth), until the soup reaches your desired consistency. Heat and simmer for 10 min.

Option 2: Throw it in the crock pot, along with 1 cup milk and 1 cup broth. Heat on low until thawed, stirring occasionally.

Garnishes: cheese, scallions, chives, sour cream, bacon, onion, croutons, etc.

Thursday, August 21, 2014

Meatloaf Muffins



2 pounds hamburger
8 oz. tomato sauce
2 eggs
2 t. onion powder
2 t. garlic powder
1 t. oregano
1/2 t. red pepper flakes
1 T. Chili Powder
1/2 cup bread crumbs
1/4 c. Ketchup
2 T. yellow mustard
2 T. Brown sugar
Topping: Mix 1 cup ketchup, 1/4 cup mustard, and 1/4 cup brown sugar.
Mix all ingredients in a bowl. Fill (sprayed) muffin tins 3/4 full and top with a spoon full of the topping. Bake at 350 for 20-30  min (or until insides are no longer pink) Allow to cool for at least 10 min. for the muffins to set a little more.
These can also be FROZEN! Just flash freeze them on a cookie sheet until hard, so they wont stick together! They to thaw, just pop in the microwave on defrost! I wrap mine in a damp paper towel for the first half so it doesnt get too dry!

Thursday, August 14, 2014

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. 

Tuesday, July 1, 2014

Garlic Knots

I'm back! Did you think I walked off the edge of the earth?! Nope! I just got BUSY! I'm sure all you Mammas understand! ;) a 3 and 1 year old do not exactly leave hours and hours of free time! ;) anyways... I wanted to share this amazing garlic knot recipe I made up last night! Totally worth coming out of hiding! ;)
You need:
Bread dough - I used my fav basic dough, but you could totally use Rhodes rolls!
1/2 stick butter (NOT margarine!)
2 tsp garlic powder
1 tsp parsley
1 tsp oregano
Parmesan cheese

Melt butter and add all seasonings except parm cheese.
One your bread dough has risen, divide into 12 equal sections. Roll each section into a rope and dip into butter. Tie roped into knots and place into a greased muffin tin. Sprinkle with parm cheese and bake at 350 for 15 min or until golden.

Thursday, March 6, 2014

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. 

Monday, March 3, 2014

Monthly Menu Planning :: March

Big changes have come to our household! In way of Menu Planning, that is! 
I had been planning our menus weekly for quite awhile now, and, while it was working fine, I would miss a week here, and a week there, until it became only an occasional thing!
I've started planning by the month and it's working out SOO much better! 
Now, I have to admit, things don't always go as planned, things are constantly getting switched around or replaced. Some nights I can't even think about cooking, so Quesadillas and cold cereal it is! But this way, I at least have a good idea of what to shop for. It also ends the oh-my-gosh-what-do-I-make-for-dinner dilemma. 

Here's March's menu! I'll keep you update with a weekly menu that includes the links to recipes!


Wednesday, February 26, 2014

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.





Monday, February 24, 2014

Menu Monday


Monday: Chicken Noodle Soup and french bread
Tuesday: Chicken Parmesan and garlic bread
Wednesday: Turkey hot dogs and potato salad
Thursday: Chicken and asparagus pasta with breadsticks
Friday: Date Night
Saturday: Pancakes and bacon
Sunday: Grilled chicken and green salad

Wednesday, February 19, 2014

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!

Thursday, January 2, 2014

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.

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