We are casserole lovers, this one is no exception. This was simple to make and has tons of flavor! This works great as a side dish to some grilled chicken or any other protein.
- 2 packets of Lipton Onions Soup Mix
- 1 10 oz can of cream of chicken soup
- 1 30-32 is package of frozen tater tots
- 8 oz shredded cheese – I used have sharp and half Mexican blend
- 1 large crown of broccoli roughly chopped
- I package portabella mushrooms roughly chopped
- Preheat oven to 350
- Spray cooking pan/ casserole dish with cooking spray- I used a 9×13 inch pan
- In large bowl combine potatoes (thawed) with soup both canned and mix, cheese and veggies
- Pour mixture into your casserole dish
- Bake 50-75 mins til bubbly and tots are crispy
It is safe to say that anything that involves peanut butter, Jake loves! So when asked for cookies, peanut butter cookies it is. These are super easy and delicious!
INGREDIENTS1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
1 cup butter or 1 cup margarine, softened
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 1⁄2 cups flour
Combine/ cream butter, peanut butter and sugars together.
Add eggs, one at a time, beating well.
Add baking soda, powder and vanilla.
Stir in flour.
Roll into balls, roll in sugar. Keep a good inch in between because they will expand!
Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes!
It’s been a long time since my last post, mostly because life happens and I have been trying to find the motivation to get back to cooking and writing about it.
One thing I have needed is a quick, healthy breakfast that both my husband and I like. This is where overnight oats step in. I know many have been making and sharing this recipe but I decided to share the recipe I made and love the most. One of the questions I get most is what type of oats to use, I recommend any quick oats that you prefer. I find that quick oats tend to get good flavor and also texture when they sit over night.
1/4 cup milk
1/2 cup nonfat Greek yogurt plain
1/3 cup of low fat milk
1/4 cup chia seeds
1-2 tablespoons of honey
1/4 cup sliced almonds
1 cup of chopped fresh strawberries (or as desired)
I like to layer my ingredients and then in the morning shake it all together. I prepare these a night before or over the weekend. I also include a bit of milk and drizzle it on top to help soak the oats. The recipe is for one jar which I end up eating half in the morning and the other as an afternoon snack if needed. Jake can eat the whole thing for breakfast but also mentioned that it keeps him full right up to lunch!
Make sure to seal up your jars and pop them in the refrigerator overnight, wake up give them a shake and enjoy! This truly is an extremely easy on-the-go recipe and good for you!
After a few tough family days we all needed a yummy meal that we could enjoy and not feel too guilty about. We had recently gotten a reality check when it comes to spending time together as well as enjoying everything we have. I spent the afternoon making this recipe at my parent’s house because I knew they needed a break and to be taken care of for a change.
My parents have never let a day go by without either calling or doing something for my sister and I and our husbands. In moments where they are in need we begin to realize that even more and how truly blessed we are to have them. They deserve to be taken care of, just as they have my sister and me our whole lives.
With all that said I decided to add a twist to traditional mac and cheese because I wasn’t about to make something for them out of a box- although we do eat them occasionally and enjoy them. This particular day called for something comforting, homemade and delicious!
- Dry elbows or small pasta of your choice (2 lb)
- 3 cups shredded cheese
- 1/2 cup milk of choice- for creamier pasta use a full cup
- 1/4 tsp salt
- 1/2 cup unsweetened Greek yogurt
- 2 cups broccoli
- 1 package of bacon (12 oz)
- Bread crumbs if desired
- Pre-heat your oven to 400 degrees
- Begin to cook bacon in the oven until crispy- alternatively you can cook your bacon in a pan and drain the fat.
- Meanwhile, cook the macaroni in salted water until al dente- in the last few minutes of cooking pasta add broccoli to slightly soften
- Drain your pasta but don’t rinse.
- In a small pot, stir together the milk, cheese, and salt until cheese melts.
- Meanwhile, chop your cooked bacon and add it to your pasta and broccoli mix
- Add the yogurt and cook on low, just until the sauce is hot.
- Chop your cooked bacon and add it to your pasta and broccoli mix
- Stir in the cooked pasta, broccoli and bacon into the sauce mixture
- Ladle your mix into a casserole, top with extra cheese if you would like.
- Bake for 10 min to warm through
- Broil towards the end of cooking process to brown bread crumbs if desired.
This recipe can easily be reduced to make smaller portions but we used this for a family day and ended up having a second casserole to eat at Christmas Eve dinner which worked out really nicely. I hope that this dish brings you as much comfort as it did us
Nutritionals per serving:
This recipe well…I have done so many ways that the recipe changes each time. I think I will continue to try to perfect it as I go and maybe update or do a new post if I find an even better way to make this. This version is tasty and also not loaded with all the heavy cream some other recipes have (not that I see anything wrong with that- I mean look at my blog) Instead you are using chicken broth and flour as a thickening agent.
Anyway, these enchiladas were introduced to me by my sister Janine, so I kind of took it upon myself to make some changes and adjustments. The recipe is quick and can also be made with things in your pantry and fridge by substituting some ingredients
- 2 cups cooked shredded chicken (I used a rotisserie chicken)
- 2 cups shredded cheese (I used the Mexican blend)
- 1 tomato diced
- 1 can hominy drained
- 1/4 cup cilantro roughly chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream (you could sub for Greek yogurt as well)
- 1 (4 ounce) can diced green chilies
- salt and pepper to taste
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- Mix chicken and 1 cup cheese, tomatoes, cilantro (reserve some for topping if you would like) and hominy in a bowl. Season with salt and pepper to taste.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- In the meantime fill your tortillas with the mix and place into a baking pan nice and tight so the tortillas don’t open up during the cooking process
- Back to your liquid- stir in sour cream and chilies. Do not get your liquid too hot as the sour cream can curdle
- Pour over enchiladas and top with the rest of the cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
*Side note- Tortillas- wheat, multi-grain, corn up to you, corn is a bit more difficult to maneuver. Size is also up to you I use the medium burrito size and I use La Favorita because they are locally owned which I love, and I think they make a great product.
I made extra filling so I ended up freezing it and using it later on. I suggest not freezing the sauce as it doesn’t have a great consistency after reheating. I also had a little avocado and Cholula to add some heat and flavor!
Hope you enjoy. Salud!
One night Jake and I got a huge hankering for Philly Cheese Steak Sandwiches. We were going to order from Taste Of Philly which is pretty popular and delicious in Colorado. Instead I remembered we had some steak that needed to be cooked- you will see below in the picture I have two types of steak, bottom round and a skirt steak- you of course can pick and choose which cut you prefer. Anyway I took upon the task to make my own delicious sandwiches and be able to enjoy them just the way I like it! Let me tell you, the odds of us ordering again are slim to none because not only is this recipe so easy but it is inexpensive- especially if you use bottom round steak.
- 1 ½ small onion, thinly sliced
- 1 green pepper, thinly sliced
- salt, pepper for seasoning
- 1 and 1/4 pounds top sirloin steak (you can see I have two different cuts- skirt and round. Totally up to you!)
- 1-2 tablespoons of vegetable or canola oil
- 4 rolls- I used hot dog buns because it is what we had left over but you may want to use hoagie rolls
- Cheese-Whiz amount to your liking
- Mayo- also optional
- When you’re ready to start cooking, pre-heat your oven to 400 degrees.
- Drizzle 1 tablespoon of oil in a large skillet over medium heat. Cook veggies half way through. I like to put in the onions first for about 2 minutes and then add the peppers so they keep their crisp
- While the veggies are cooking slice your steak (trick to the trade freeze your steak for about 20 min before for easy slicing)
- Next add your sliced beef to the partially cooked veggies- I like to do this all in one pan so that the flavors really meld together. ( you can also cook this in batches so you don’t over crowd and end up steaming your beef) This will cook for about 7 minutes or until cooked through.
- Season your mixture with salt and pepper to taste
- While your veggie and beef mixture cook place rolls in the oven to toast up to your liking.
- If using Cheese-Whiz melt some in the microwave until creamy
- Remove rolls from the oven and add a little mayo if you would like
- Divide the meat among the 4 hoagie rolls.
- Top with the creamy cheese to taste
This recipe could serve about 4 people easily, as always Jake and I had them for lunch the next day!
I hope you enjoy! Salud!
Nutrition per serving:
Protein: 9 g