Meatball Stroganoff

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This came together in under 20 minutes and is bursting with flavor.  A perfect recipe for a weeknight, but fancy enough for Sunday dinner, too!  We will definitely be putting this in our regular meal rotation.  It would also freeze well or be a great dinner to take to a neighbor who just had a baby or something like that.

{What you need}

1 bag Rosina Italian style meatballs (found at Target)

3 Tbsp olive oil for browning the meatballs

2 cups beef broth

1/4 tsp kosher salt

1 1/2 tsp oregano

1 1/2 tsp basil

1 1/2 tsp parsley

1 cup sour cream

1 cup heavy whipping cream or cream cheese

cooked noodles of choice (we used 2 packages of the spiral-y kind because we were feeding Elders)

In a large saucepan, heat the oil.  Add the meatballs to the hot oil and brown.  Deglaze with the beef broth and bring to a boil.  Add the seasonings and stir for about 2 minutes.  Add the sour cream and whipping cream and bring back to a boil for 2 more minutes so the creams can thicken the sauce a bit.  Add the noodles and stir around to evenly coat everything.  The end!

original recipe found at Menu Musings 

Chicken Quesadillas

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This came together quite easily and quickly on a weeknight.  I was surprised at how yummy they turned out!  It's a nice variation on regular cheese quesadillas.  James loved it, too, so I think it'll be a hit with your kiddos.

{What you need}

1 pound chicken, baked and shredded

1 Tbsp taco seasoning 

1 can Rotel

1 can black beans

1 Tbsp dried onion

1 cup shredded cheddar cheese

1/2 cup sour cream

12 tortillas

cooking spray

In a large saucepan, combine everything except the cheese, sour cream, and tortillas.  Stir until heated through over medium heat.  Start heating a separate frying pan with cooking spray on it.  As it heats, incorporate the cheese and sour cream into the chicken mixture and stir until cheese is melted throughout.  Take two tortillas and sandwich 1/6th of the chicken mixture in between them.  Fry one side on medium heat until crispy, about 4 minutes.  Flip and do the same to the other side.  Repeat with remaining ingredients.

Saturday's Chicken

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A darling friend from our neighborhood brought us dinner the other night since I'm on bed rest and am supposed to limit how much time I'm up and about.  The meal was delicious and she even included the recipe!  I am totally going to start doing that from now on when I take dinners to people.  She explained that it came from a ward cook book from years and years ago and that another neighbor had brought her this very same meal when she had given birth to her last child, some 20 years before.  So this is a tried and true/stand the tests of time sort of recipe and I'm so excited to have it now!

{What you need}

4-6 boneless, skinless chicken breasts

1 can condensed cream of mushroom soup

1 cup real cream (reeeeeaaaaal cream)

salt, pepper, and garlic salt

paprika

dried/chopped parsley

Shake salt, pepper, and garlic salt on chicken breasts.  Shake paprika on to cover generously.  Layer chicken in a shallow baking dish.  Mix soup and cream together and pour over chicken.  Sprinkle parsley on top.  Bake, uncovered, at 350 for 1 1/2 hours.  Serves great with rice or mashed potatoes.

Compliments of Connie Early

Lemon Parmesan Mac and Cheese

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So this is excitin, folks.  I can follow a recipe with the best of them, but actually creating a delicious recipe is a huge accomplishment for me.  And I have birthed a winner!!!!  If there is one thing I would teach someone who wants to be better at cooking, I would say follow as many recipes as you can because you get so much inspiration from them.  You learn what types of herbs compliment what types of flavors and you can really make something of yourself.  So here it my gift to you, as a result of all the recipes I've followed for mac and cheese:

{What you need}

8 oz. fusilli pasta, cooked and drained

2 tb butter

1/4 cup flour

2 cups milk

1 cup parmesan cheese, grated

1/4 cup lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup panko breadcrumbs

2 tb melted butter

1/4 tsp dry sage

1/4 tsp dry basil

1/4 tsp dry thyme

1/2 cup parmesan cheese, grated

In a small sauce pan, melt the 1/4 cup butter.  Add the flour and stir for about a minute.  Add milk and stir until the mixture thickens.  Add the 1 cup parmesan cheese, lemon juice, dry mustard, salt and pepper and stir until everything is evenly incorporated.  Add the pasta to the cheese mixture and stir until evenly coated.  In a microwave safe bowl, melt the butter and add the rest of the ingredients.  Stir until the bread crumbs are evenly moistened.  Pour the prepared pasta in a medium sized casserole dish.  Spread the bread crumb mixture evenly over the pasta.  Bake at 400 for 20-25 minutes.  Serves great with grilled chicken and a side of asparagus!

My Homemade Lasagna

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This was my first go at homemade lasagna, and if I do say so myself, it was the best lasagna I've ever had (toot! toot!).  Homemade lasagna always intimidated me, but it was way easier than I thought it would be.  This makes a great weeknight meal since it is pretty easy to throw together.

{What you need}


1 (15 ounce) container ricotta cheese


1 pound ground beef

1 large can crushed tomatoes

¼ teaspoon basil

1 teaspoon dried onion flakes

¼ teaspoon garlic salt

3 cloves garlic

2 ounces cream cheese


2 cups shredded mozzarella cheese


9 uncooked lasagna noodles (or more if needed)


1/4 cup water

  

Brown the beef in a large saucepan.  Set aside in a bowl.  In the same sauce pan combine crushed tomatoes, basil, onion, garlic, and garlic salt and heat until warm.  Add the cream cheese and stir until it is melted.  Add the beef and mix.  In the bottom of a medium casserole dish, add enough sauce to just cover the bottom.  Place three (or as many as needed to cover all the sauce) on the sauce.  Layer the ricotta cheese and some more sauce on the noodles, and repeat the layering until the casserole dish is full to the top.  Drizzle the water around the edge of the dish and cover with foil.  Bake at 400 degrees for 40 minutes.  Take out and top with the mozzarella cheese and bake, uncovered, for ten more minutes, or until the cheese is golden and bubbly.

Citrus Sage Thanksgiving Turkey

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Thanksgiving is just around the corner!  Here is my mother-in-law's juicy recipe for you.  I plan on making it for my family on Turkey Day!

{What you need}

1, 15-20 lb turkey, thawed

3 oranges, cut into quarters

3 apples, cored & cut into quarters

5 stalks celery

1 medium onion, peeled & cut into wedges

2 sprigs fresh sage

1 cup butter, softened and divided

Salt

Pepper

Preheat oven to 450.  Wash bird inside out and dry gently with paper towels.  Remove neck and giblets and set them aside for the gravy.  Rub softened butter all over the outside of the bird.  Place on a rack in a large roasting pan.  Put the sage, 4 tablespoons butter  and as many of the oranges, apples, celery stalks, and onion as you can fit inside the bird, saving some to put around the bird in the pan. Tress the bird (skewer and tie legs and together) and salt and pepper the outside as desired.  Place a meat thermometer in the thickest part of the thigh, making sure to not touch the bone!  Put the bird in the heated oven, then immediately turn it down to 350.  Bake according to the weight of the bird, basting with melted butter every 20 minutes, then with the turkey drippings for the last 2 hours.  Tent the bird with tinfoil for the last 1 ½ hours.  Bake until the meat thermometer reads 180 degrees.

*If it gets done early, let it cool for about 10 minutes, then wrap in tinfoil securely and then bundle in a beach towel until ready to carve.

Chimichangas

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These were amazing!  And actually very, very easy to throw together.  We had some leftover pot roast that made for delectable bites, but the recipe calls for ground beef.  Either one would be delish.  We loved it with the shredded beef.  You could also use shredded chicken or pork.

{What you need}

1 pound ground beef (or meat of choice)

1 small onion, chopped

1/4 teaspoon garlic powder

1/2 packet taco seasoning

1 teaspoon dried oregano

1/4 cup sour cream

1 can chopped green chilies

2 tablespoons white vinegar

1 cup shredded cheddar cheese

2 tablespoons melted butter

6 flour tortillas

Brown the beef, onion, garlic, taco seasoning and oregano in a large skillet over medium heat.  Drain off excess fat, and stir in the sour cream, chilies, and vinegar.  Remove from heat and incorporate the cheese.  Take each tortilla and brush a little melted butter on one side.  With the buttered side down, fill each tortilla with about 1/3 cup beef mixture.  Fold each side into the center, then the top and bottom inward.  Place each chimichanga on a cooking-sprayed baking sheet with the seem down.  Bake at 450 degrees for about 15 minutes, or until the tortillas are crisp.  Serves up great with this Spanish rice recipe!

inspired by this recipe

Basil Bacon Avocado Pasta

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John and I absolutely loved this, and have made it countless times within the past few months.  It's great for a side to something like steak, or as a main dish with a warm crusty bread or something.  In fact, I might just make this for dinner tonight!!  

{What you need}  

12-16  ounces dried bow tie and/or wagon wheel pasta

3-4  medium avocados, halved, seeded, peeled, and coarsely chopped

10-12  slices bacon, crisp cooked, drained, and crumbled

4 tablespoons dried basil

4  tablespoons (two lemons) lemon juice 

2  tablespoon olive oil

3 teaspoons garlic powder

1/2  teaspoon ground black pepper

1/4  teaspoon salt

1  cup finely shredded Parmesan cheese

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the

avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and

toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 8 servings.

Original recipe here.

Baked Garlic Brown Sugar Chicken

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We loved this dish.  So super easy, and John went gaga for it.  It is a great dish to fix on a night where you don't have much time.  Serves up great with rice!

{What you need}

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

Preheat oven to 500 degrees and lightly grease a casserole dish.  In a small saute pan, saute garlic with oil until tender and fragrant.  Remove from heat and stir in brown sugar.  Place chicken breasts in a prepared baking dish and cover with sugar mixture.  Add salt and pepper as you like it.  Bake uncovered for 15-30 minutes.

Original recipe found here.

Best-Ever Meatloaf

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• 
  
• LOVED this easy and delicious recipe.  John isn't even a fan of meatloaf, but he really liked this and said it was hands down the best meatloaf he's ever had.  

{What you need}

• 1 (10.75 ounce) can tomato soup 
• 2 pounds ground beef
• 1 envelope dry onion soup and recipe mix
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1/4 cup water
• 1/3 cup ketchup
• 1/2 cup honey
• 3 large potatoes, peeled

1/2 onion, diced

4 carrots, peeled and diced

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. arrange the vegetables around the loaf.  Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf and potatoes are cooked through. Combine remaining tomato soup, water, ketchup and honey in a small bowl and pour over meatloaf when there is 20 minutes left.

Inspired by this recipe.

Meatloaf Cupcakes with Mashed Sweet Potato Frosting

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ALERT! ALERT! THIS IS MY NEW FAVORITE RECIPE!!  SERIOUSLY MAKE THIS TONIGHT!!!

Do I have your attention now?  Kay, I seriously cannot express how delicious these were!!  We had my parents and brother over for these and everyone RAVED about them.  And here's the kicker---THEY ARE A WEIGHT WATCHERS RECIPE!!  Yup, you heard it here.  Of course you could use full-fat everything if you wish, but you seriously don't need to.  The portion size is perfectly filling and the flavor is out of this world.  I will be making this again....oh, today.  And I think I'll triple the recipe and have a ton in the freezer to pull out whenever I wish.  Here goes:

{What you need}

{for the meatloaf}

1.3 lb 93% lean ground turkey

1 cup grated zucchini, all moisture squeezed dry with paper towel

2-3 tablespoons minced onion

1/2 cup seasoned breadcrumbs

1/4 cup ketchup

1 egg

1 tsp kosher salt

{for sweet potatoes}

1-2 lb sweet potatoes, peeled and cubed

2 large garlic cloves, peeled and halved (I use 1 teaspoon of ready-minced garlic)

3 tablespoons fat free sour cream

1 tablespoon light butter

kosher salt to taste

dash of pepper

1 tablespoon dried thyme

Put the sweet potatoes in a large pot with garlic and enough water to cover the potatoes.  Bring to a boil, then cover and reduce heat to medium-low and simmer for about 20 minutes or until potatoes are soft.  Drain and return sweet potatoes and garlic to pot.  Add the rest of the sweet potato ingredients and mash.  Set aside.

In a large bowl, combine all the ingredients for the meatloaf.  Spray a 12-cup muffin tin with non-stick cooking spray.  Spoon even portions into each muffin cup.  Bake at 350 for 18-20 minutes.  I then used a cookie-dough scoop to plop some of the sweet potatoes on top like "frosting," or you could just serve the potatoes as a side dish.  SO DELICIOUS!!!!!!!!!

Inspired by this recipe over at Skinny Tastes!

Navajo Tacos/Mexican Haystacks

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These have long been favorites of mine and I think I've finally perfected the recipe.  These are great for a fun family dinner or even for entertaining a larger party.  

{What you need}

scones/fry bread 

{this recipe is great, or I just buy the frozen roll/scone 

dough for convenience and it's awesome)

oil for deep frying 

1 pound ground beef

8 oz cream cheese

1 packet taco seasoning

water

1 can refried beans

{topping ideas}

shredded lettuce

grated cheddar cheese

sliced avocado

diced tomatoes

diced onion

diced olives

sour cream

salsa

In a large skillet cook meat with the taco seasoning and the amount of water according to the taco seasoning packet.  Drain juices and add beans and cream cheese.  Heat through and stir until evening incorporated. 

In a medium sauce pan heat oil to 375 degrees.  Deep fry scones according to package directions and drain on a paper-towel lined plate.  Top with meat mixture and toppings of choice.  Serves great with this spanish rice!

Easy Gourmet Chicken

Found this winner on Pinterest the other day and assembled it in literally three minutes.  It melted in our mouths and will definitely be added to our rotation.  Perfect for busy nights where the time gets away from you and dinner sneaks up!

{What you need}

4 boneless skinless chicken breasts

1/2 cup parmesan cheese

1 cup mayo

1 teaspoon garlic powder

1 1/2 teaspoon seasoning salt

1/2 teaspoon pepper

Spray a casserole dish with non-stick spray and place chicken breasts in dish.  Combine all topping ingredients and spread over the chicken breasts.  Bake at 400 for 35-40 minutes.

Yep, that's really it.

Shepherd's Pie

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Another Irish classic.  This dish is perfect for a large family, or a smaller family who likes leftovers---like us!  A great way to sneak in veggies, too!

{What you need}

2 pounds potatoes, peeled and cubed

6 oz. cream cheese

1 to 2 cups shredded cheddar

1 egg yolk

1 Tb olive oil

1 3/4 pounds ground beef

1 1/2 cups chopped carrots

1 med. onion, chopped

1 cup frozen green beans

2 Tb butter

2 Tb flour

1 cup beef broth

2 ts Worcestershire sauce

2 ts paprika

salt and pepper

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.  Combine beat egg yolk and incorporate in with the mashed potatoes.  Add cream cheese and cheddar cheese and mix thoroughly.  Set aside

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with meat.  Season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot, onion, and green beans to the meat.  Cook veggies with meat about 5 minutes, stirring frequently.  In a second small skillet over medium heat, cook butter and flour together for 2 minutes.  Whisk in broth and W. sauce.  Thicken gravy about 1 minuted.  Add gravy to the meat and veggies.

Preheat broiler to high.  Fill a 9 x 13 casserole dish with meat and veggie mixture.  Spoon potatoes over meat evenly.  Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.

Jambalaya

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Happy Mardi Gras, y'all!!  My John William was born in New Orleans while his dad was in school at Tulane University, so Cajun food has a special place in his heart.  And I love this time of year because I do Lent, even though I'm Mormon.  So we thought we'd celebrate each of our little traditions with this traditional Cajun dish!  Hope you enjoy it!

{What you need}

1 Tablespoon olive oil

2 large onions, chopped

2 {14.5 oz} cans stewed tomatoes, do not drain

3-4 boneless, skinless chicken breasts, cooked and shredded

1 pound turkey sausage links, without casings, cooked and chopped

1/4 teaspoon garlic powder

1 Tablespoon hot sauce

3 cups chicken broth

1 1/2 cups uncooked rice

salt and pepper to taste

{John hates seafood, but I LOVE it, so I suggest adding 1

 pound large shrimp, peeled and deveined} 

2 green onions for garnishing, chopped

In a large skillet, heat oil over medium heat.  Add onion and stir until onion is translucent.  Stir in tomatoes, chicken, and sausage.  Season with garlic powder, hot sauce, and salt and pepper.  Stir in rice, add the broth, and add the shrimp if you want.  Bring to a boil.  Cover skillet and turn to low.  Cook covered for about 20-25 minutes, or until rice is tender.

{Inspired by this recipe at allrecipes.com}

Lime Chicken Fajitas

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I'm not usually one to think of Fajitas as an option for dinner--they just never really pop into my mind.  I think I've had them maybe a total of three times in my life.  But I've been trying to think outside the box lately and I realized I just so happen to have the ingredients for these fajitas on hand. THEY WERE DELICIOUS!  John and I were both so surprised at how much we like them.  They were so easy, too, and super healthy!  I think these puppies are a new addition to our rotation.

{What you need}

8 boneless, skinless chicken breasts, sliced into strips

1/2 cup lime juice

1/2 teaspoon pepper

1 teaspoon garlic salt

1 large onion, cut into rings

1 large green pepper, sliced into strips

1 large red pepper, sliced into strips

2 Tablespoons butter

flour tortillas

{other}

guacamole

salsa

cheese

sour cream

Combine the chicken, pepper, garlic salt, and lime juice in a tupperware and secure the lid tightly.  Shake the container so that the chicken gets evenly coated in the seasons.  Let sit as long as you can, up to several hours in the fridge if you have time.  In a large skillet, melt the butter and add the vegetables.  Saute for about 4 minutes, or until the onions start to caramelize.  Remove the vegetables and add the chicken.  Cook until no longer pink inside, about 5 minutes, then add the vegetables again and heat through.  Serve over warm tortillas with your choice of condiments.

(Inspired by the recipe 'Family Fajitas' from "Favorites")

Best Mac and Cheese

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Warning: I think I gained 3 pounds just reading this recipe for the first time.... But you better believe it holds true to its name.  Holy kaw.  Pinterest is making me fat.  Crap.

{What you need}

8 oz. cooked pasta

2 Tablespoons butter

1 clove garlic, crushed

1 teaspoon onion powder

1/4 cup flour

2 cups milk

6 cups sharp cheddar cheese

2 cups bread crumbs

1/2 butter, melted

salt and pepper

Preheat oven to 400 degrees F. Melt the 2 tablespoons butter in a large sauce pan.  Add the garlic and cook for about 2 minutes.  Add the onion powder and stir.  Whisk in the flour and milk and stir until it thickens a little.  Add 3 cups of cheese and stir until cheese is melted.  Add the cooked pasta and mix until it is all thoroughly coated.  Add the rest of the cheese.  Pour into a large baking dish and set aside for a moment.

Combine the bread crumbs, melted butter, and salt and pepper to taste.  Sprinkle evenly over the noodles in the baking dish.  Bake for 20-25 minutes or until breadcrumbs are golden brown.  Serves up great with sliced fresh tomatoes, or as a side to steak.

Chicken Cordon Bleu Casserole

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This was delicious, even thought it has the word "casserole" in the title!  And super easy.  However, if you don't like chicken, "contaminated" rice, and casserole {Dad...} it may not be for you.  We're not typically casserole people but this really hit the spot.  And it was easy to throw together with stuff I already had on hand.  It was inspired by this recipe I found on Pinterest.

{What you need}

2 cups cooked rice

2 cups cooked chicken, chopped

1 cup cooked bacon, chopped

1 cup shredded Swiss or Havarti cheese

1 cup mushrooms, sliced

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

10 saltine crackers, crushed

1/2 teaspoon paprika

1/4 teaspoon garlic salt

1/4 teaspoon parsley

1/4 cup bread crumbs

Grease a 9x13 casserole dish and layer ingredients in the following order: Rice, chicken, bacon, cheese.  Mix the soups, milk, sour cream and mushrooms together and pour over the cheese.  Mix the seasonings, crackers, and bread crumbs together and sprinkle on top of the casserole.  Bake at 375 for 30 minutes, or until heated through.

Biscuits and Gravy

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We're not really the 'biscuits and gravy type,' but we thought we'd be adventurous and just go for it.  We were both surprised at how delicious these turned out!  We should have known, though, because we are both suckers for Brinner {breakfast for dinner...}.  We served it up with hash brown potatoes.  It would be great with scrambled eggs, too.

{What you need}

Biscuits:

2 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 teaspoons melted butter

{or just go for the Pillsbury on a busy night...}

Gravy:

1 pound sausage {or turkey sausage}

2 Tablespoons butter

6 Tablespoons flour

3.5 cups milk

1/4 teaspoon salt

1 teaspoon pepper

In a bowl combine flour, baking powder, and salt.  Combine milk and butter and incorporate into dry ingredients just until blended.  Drop by rounded spoonfuls onto a greased cookie sheet.  Bake at 450 for 10-12 minutes, or until golden brown.

Meanwhile, brown the sausage in a medium saucepan over medium heat, until there is no pink left.  Add the butter and stir until melted.  Sprinkle the flour over the sausage mixture and gradually add the milk, salt, and pepper.  Stir over medium heat until it thickens to desired consistency.  Serve over warm biscuits.

(compliments of Darlene Brenden)

Taco Soup

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Such an easy recipe.  We had pretty much everything on hand already, and it all came together quite nicely for an impromptu dinner party.  It was a major hit, everyone went back for at least seconds!

{What you need}

2 pounds ground beef, browned with the fat drained

3 cans stewed tomatoes

2 cans kidney beans

2 cans garbanzo beans

1 can pinto beans

2 cans corn, drained

1 can green chilies

1 packet taco seasoning

1 packet ranch dressing mix

1 Tablespoon onion powder

1 cup water

{toppings}

sour cream

shredded cheese

tortilla chips

guacamole

Combine all ingredients {including the juices of the canned beans--don't drain them} and heat on medium-high until heated through.  Add more water if you want it "soupier."  We served it with this cornbread, this honey butter, this fruit dip, and an assortment of fruits for dipping.  It was such a great meal!