Make-Ahead Sausage and Egg Breakfast Bake (#22)

I could NOT stop eating this. In fact, I wasn't feeling that well after dinner because I ate so much. It was that good! A few extra steps in this recipe for a breakfast bake but it was so worth it. My husband and sister also thought it was excellent. You could easily make this for this conference weekend or Christmas morning as a special treat. The bread is firm and not soggy, and everything is just the perfect mix. Seriously, try this recipe!

Make-Ahead Sausage and Egg Breakfast Bake
(via Mel's Kitchen Cafe)


INGREDIENTS:
1 (14-inch) loaf Italian bread, ends trimmed (I used French because I didn't want to splurge on Italian.)
1 1/2 pounds bulk pork sausage ( I used 2 lbs because of the packaging)
1 small onion, chopped fine
3 cups shredded extra-sharp cheddar cheese
12 large eggs, lightly beaten
4 cups 1% milk
1 ½ teaspoons table salt
1 teaspoon pepper
1 tablespoon hot sauce

DIRECTIONS:
Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 400 degrees F. Slice bread in half lengthwise then slice each half into ½ inch-thick slices. Spread the bread in single layers on two rimmed baking sheets and bake until golden, 10-15 minutes, flipping bread and switching and rotating sheets halfway through (or bake one sheet pan at a time). Take care not to let the bread burn – it should be golden brown and toasted. Let the bread cool for 15 minutes.

In a large skillet over medium heat, cook the sausage and onion until the pork is no longer pink, breaking the meat into bite-sized pieces as it cooks.

Lightly coat a 9X13-inch baking dish with cooking spray. Shingle half of the bread in the prepared pan so that the edges overlap slightly (a couple of times when I’ve made this, my slices weren’t long enough to shingle so I just placed the bread in a single layer and it worked fine). Top with half of the sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture, and remaining cheese.
In a large bowl, whisk eggs, milk, salt, pepper, and hot sauce together. Pour evenly over the assembled casserole. Place the casserole on a rimmed baking sheet and wrap the casserole with plastic wrap, pressing the plastic wrap lightly on the top of the casserole. Fill another 9X13-inch dish with cans of food (beans, fruit, whatever) and nest the weighted dish on top of the assembled casserole. You’ll be glad you placed the assembled casserole on a rimmed baking sheet at this point as there may be a bit of spillage over the sides as the casserole compacts. This will help the bread soak up the egg mixture. Refrigerate for at least 1 hour and up to 24 hours.

When ready to bake, adjust oven rack to middle position and heat oven to 350 degrees F. Let casserole stand at room temperature while the oven is heating. Remove weights, unwrap casserole, and bake until the edges and center have puffed and the top is golden brown, about 1 hour. Let it cool for 10 minutes before serving.

Hearty Beef Stew (#21)

When the weather starts turning cold, I start craving soup. Nothing warms my soul and makes me fall in love with Autumn more than a good, hearty soup. I already have a recipe for beef stew that I love, but I wanted to give this recipe a go since it had a tomato base to it. My husband said it was hands down the best stew he has ever had and couldn't stop eating it! So here's the recipe:

Hearty Beef Stew {Slow Cooker} via Mel's Kitchen Cafe (go to her site for her tips on this recipe)

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Chicken and Broccoli Noodle Casserole (#20)

Have you ever been cooking something and then sample your creation before it's done? I think most cooks do. But, have you ever kept sampling and then had to make yourself stop because if you didn't, there wouldn't be any dinner? That's what happened with me while I was making this dish. I couldn't stop licking the bowl after I poured out the sauce. Maybe it was pregnancy hormones, or maybe it was just that good. Seriously, you need to make this!

Chicken and Broccoli Noodle Casserole
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.7 mg (without salt)

Ingredients:

6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin (I always used chopped garlic)
12 oz fresh broccoli florets, chopped (I used frozen broccoli, cooked)
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast (I used canned chicken)
4 oz shredded reduced fat sharp cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used panko bread crumbs cuz that's what I had)

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot andcook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

Skillet Scramble(#19)

Maybe it's because I never get a good healthy breakfast, but I gobbled this Skillet Scramble up! Not only is it tasty, but it's beautiful with all the colors in it. This would make a wonderful breakfast or dinner for a hungry family!

Skillet Scramble (based off this recipe)

Ingredients:
1 tablespoon olive oil

1 (13 oz) package turkey sausage, diced
4 medium russet potatoes, peeled and diced
2 green bell peppers, diced
1 red bell pepper, diced

1 yellow bell pepper, diced
6 eggs, beaten

salt and pepper to taste

Directions:
1. Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside.
2. Place the potatoes, green peppers, yellow peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve with salt and pepper.

Honey Lime Enchiladas (#18)

Maybe I should rename my blog to the following: ilovemelskitchensomuch! I am always amazed that her recipes go above and beyond my expectations EVERY SINGLE TIME. My favorite Mexican food is enchiladas. I've always loved the filling on the inside and beans and rice on the side. However, my husband would prefer a plethora of other choices before settling on enchiladas. That said, this blew him out of the water. He loved them and I was impressed at the intense but delicious flavor.

Honey Lime Enchiladas by Mel's Kitchen Cafe

INGREDIENTS:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream 

DIRECTIONS:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

My before picture looked awesome- the after pic is OK but I didn't have anymore daylight. So here ya go:

Broccoli Cheddar Chicken Crescent Braid (#17)

I've always wanted to try a food braid... they look awesome! Most people would call it comfort food but I never tried something like this growing up. However, I can see where they are coming from, fluffy pastry crust, chicken, and broccoli; all the basic ingredients for a successful dinner. It will certainly go my Perfect Dinner Project blog because we liked it!

Broccoli Cheddar Chicken Crescent Braid

Ingredients:
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
fresh rosemary

Instructions:
Preheat oven to 375 degrees F
On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise
Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 28 – 30 minutes until golden brown.

Tomato, Basil and Cheese Baked Pasta (#16)

Here's one I made awhile ago and loved:
I was really in the mood for a pasta bake today and got online to try and find a really good recipe. I came across this recipe from Rachael Ray that looked pretty good. I have to say, I am a fan of quick meals and her idea of 30 minute meals sounds really good, but most of the time, I don't have the ingredients she calls for and it takes me an hour to make her recipes. But despite all that, I decided to give this recipe a try.

Here is the end results:It turned out very tasty! My husband gave it 5 stars and he doesn't do that very often. It was my very first experience with Ricotta cheese and it turned out great. I did use dried basil instead of fresh basil since it costs an arms and a leg, but other than that I followed the directions. It took me about 50 minutes to make, which was pretty good considering Rachael Ray said it should take about 40. This one's going into my recipe box for sure!

Here's the full recipe:

Tomato, Basil and Cheese Baked Pasta

Ingredients

• 1 pound small shell pasta
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
• 3 large cloves garlic
• 1/2 small to medium yellow onion
• 1 (28-ounce) can crushed Italian tomatoes, any brand
• 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
• Salt and pepper
• 1 cup store bought basil pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 1/2 pound fresh mozzarella

Directions

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
Preheat a deep, big skillet or a medium sauce pot over medium heat.
Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
Preheat your broiler to high and place a rack in the center of the oven.
Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Wraps (#15)

I decided I needed something quick and easy to make tonight since my husband hadn't eaten dinner and was getting home late. I saw a bag of italian flatbread and decided I could base a meal around them.

Here are my ingredients I used for the wraps:

Italian Flatwraps

Smoked Deli Turkey

Arugala

Sprouts

Sliced Mild Cheddar Cheese

Sliced Roma Tomatoes

Sour Cream and Salsa Mixed



It was very filling and very scrumptious! SUCCESS!

Salmon with Browned Butter and Mashed Broccoli Potatoes (#14)

Seriously, does this not look delicious? Because it was. I'm always on the hunt for a good salmon recipe and when I saw it was paired with Broccoli Potatoes? Heaven! Here's the recipe from Rachael Ray Magazine:

Salmon with Browned Butter and Mashed Broccoli Potatoes

Ingredient:
2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli, cut into small florets
1 stick (4 ounces) butter, cut into small pieces
Salt and pepper
4 6 ounces skin-on salmon fillets
1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
Juice of 1/2 lemon

Directions
1. Preheat the oven to 300 degrees . In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.
2. Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.
3. In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.

Delicious Greek Pastitsio Casserole (#13)

I have no idea what Pastitsio is, but I took a leap of faith and tried this recipe from Mel's Kitchen Cafe. So glad I did because my whole family loved it! Keep up the good work Mel!

Delicious Green Pastitsio Casserole

INGREDIENTS:
12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.
In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.
While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.
Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Turkey Burger Drumsticks (#12)

I admit, I'm obsessed with turkey. It always seems like I'm making things with ground turkey. I saw this recipe in a Rachael Ray magazine and knew I would love it! Ground turkey stuffed with cheese and coated with crusty cornflakes? Yes, Please. The only thing I did differently is to cook the nuggets first and THEN put them on a skewer. I don't know HOW in the heck you would be able to maneuver them in the pan with the stick??? Sooooo good!

Turkey Burger Drumsticks

Ingredients

• 1 pound ground turkey
• 1 5 ounce can  evaporated milk
• 1/4 cup onion, finely chopped
• 2 cups crushed cornflakes
• 2 ounces medium-hard cheese

Directions

• In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes; season with salt and pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread onto each of 12 skewers. Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals. Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.

Kraft's Chicken Lo Mein #11

My family loved to order Chinese food growing up! We occasionally made it too, but the time and effort into making it took too long for my liking. When I ran across this recipe for Kraft's Easy Chicken Lo Mein recipe, I knew I had to try it.  My husband didn't grow up with my family's passion for Chinese food, so he's OK with it once in a while. He raved about this recipe! I liked it a lot as well, even though it's nothing like take-out. Way easy and totally yummy!

Kraft's Chicken Lo Mein

Ingredients:

• 1/2 lb. spaghetti, uncooked
• 1/4 cup Kraft Asian Toasted Sesame Dressing
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 cloves garlic, minced
• 1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I couldn't find these so I just used a stir-fry mix and LOVED it)
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 Tbsp. peanut butter
• 1/4 cup lite soy sauce
• 2 Tbsp. chopped cilantro
• 2 Tbsp. chopped Planters Cocktail Peanuts

directions

• 1 Cook spaghetti in large saucepan as directed on package.
• 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through.
• 3 Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts

Penne with Sausage, Red Potatoes, and Green Beans #10

I LOVE THE FOOD NANNY! She's a super sweet lady (I've met her) that compiled her favorite recipes for families to gather round the table at dinner time. They're usually just good comfort food. When I saw this recipe for Penne with Sausage, Red Potatoes, and Green Beans, in LDS Living magazine, I knew I wanted to try it! I was not disappointed. It was filling, but light because of the green beans and potatoes. Hope you enjoy it!

Penne with Sausage, Red Potatoes, and Green Beans
4 servings

8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

1. Cook the pasta according to package directions.  Drain.

2. Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.

3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 minutes.  Stir in the olive oil and butter until the butter melts.  Add the green beans, potatoes, and pasta.  Mix well with a large spoon.  Add the parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture.  Cover the pan and cook a few more minutes until the cheese is melted.

5. Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.

Beef, Cheddar, and Potato Pie #9

I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.

I came across this recipe for Beef, Cheddar and Potato Pie in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!

Beef, Cheddar, and Potato Pie

Ingredients

• 2 pounds ground beef
• 2 carrots, cut into 1/4-inch cubes
• 1 large onion, cut into 1/4-inch cubes
• 2 stalks celery, cut into 1/4-inch cubes
• 1 large clove garlic, finely chopped
• 1 large baking potato, peeled and cut into 1/4-inch cubes
• 1/2 cup dark beer (I used beef broth)
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper
• 2 sheet  frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes

Teriyaki Turkey Lettuce Wraps #8

This delightful, easy, and fast meal only takes 5 ingredients! *OK, it takes 7 but you probably have water and olive oil on hand, so they don't count. I'm a huge fan of lettuce wraps from P.F. Changs but the ones I tried before, take up a lot of time. This one is seriously done in 15 minutes. It was delectable and delightful.

Teriyaki Turkey Lettuce Wraps (from Rachael Ray)

Ingredients:
1 pound ground turkey
1 10 ounce bag shredded carrots
4 - 5 scallions, thinly sliced
1/4 cup to 1/3 cup store-bought teriyaki sauce (get a thicker one, not one the consistency of soy sauce)
1 head iceberg lettuce, leaves separated

Directions:
In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.

Mushroom Barley Soup (#7)

Soup is always on our menu lately. Why? Because it's cheap and easy to make. We've been trying to watch our food budget lately and I've been trying to step out of my comfort zone and use things I never have used before. I actually had all the ingredients on hand for this soup except mushrooms and pearl barley. I was pleasantly surprised by this hearty soup. It was bursting with flavor, yet was light and filling at the same time. I found the recipe here at $5 Dinners

Mushroom Barley Soup
Ingredients:
2 Tbsp butter or margarine
1/2 small onion, chopped
2 carrot stalks, peeled and diced
2 garlic cloves, crushed
About 8 oz. of mushrooms, chopped and sliced
 2 cups water
4 cups homemade chicken broth
1 cup pearled barley
2 tsp dried dill
2 tsp fresh parsley
Salt and pepper to taste

Directions:
1. Add butter or margarine to large saucepan and let it melt.  Saute the chopped onions, diced carrots and garlic.  Once onions become opaque, add in the sliced and/or chopped mushrooms.  Saute for 2-3 minutes.
2. Add water and broth and bring to a boil.  Add the pearled barley, dill, parsley, salt and pepper. (Add cooked chicken or turkey here if you wish!). Reduce heat so the soup cooks at a rolling boil.  Cook for 45 minutes, or until barley has cooked through.  (Note: I used pearled barley, not quick cooking barley.  Follow time directions on package if using quick cook barley!)
3. Serve Mushroom Barley Soup with Rolls and Jam.

Baked Teriyaki Chicken (perfect for Valentine's Day )#6

If you need a dish to impress your man this Valentine's Day, this is the dish. This Baked Teriyaki Chicken is restaurant quality. I'm salavating just thinking about it. It tasted just as good or better the next day! I personally loved it for it's taste AND ability to make out of a cheaper cut of meat. I usually only cook with boneless, skinless chicken breasts, but I tried this recipe with breast and thighs and they both turned out great. For boneless, skinless chicken breasts, I kept at 400°F but reduced the time to 40 minutes.

(Sorry no pic. I'll have to make again to take pictures :)

Baked Teriyaki Chicken (adapted from allrecipes.com)

Ingredients:
2 tablespoons cornstarch
2 tablespoon cold water
1/2 cup white sugar
1/2 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
2 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
12 skinless chicken thighs

Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 400°F.
3. Cover the bottom of a 9x13 inch baking dish with tinfoil. Place chicken pieces into baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Ultimate Breakfast Casserole (#5)

 

Sometimes, your just in the mood for breakfast for dinner. If your like me,splattering bacon, flipping pancakes,and scrambling eggs are too much work! This recipe for the Ultimate Breakfast Casserole was easy to put together and so filling! I would have this every week for breakfast or dinner. We had ample leftovers with our family of 3. Everybody loved it and couldn't wait for the leftovers. I was a little shocked something that a simple as a breakfast casserole could evoke suck emotions, but it did! Even my little toddler shoveled this as fast as he could. 

Ultimate Breakfast Casserole  (adapted from allrecipes.com) 

Ingredients:

• 3 eggs, beaten
• 1 pinch ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 16 ounces sour cream
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups cooked ham, cubed
• 1/2 onion, chopped
• 3/4 cup shredded Cheddar cheese
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Stir egg and soup mixture together and pour into baking dish.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

My little bug was happy with HAPPY with this recipe!