Yummy Sloppy Joes
1 lb ground beef
1 cup chopped onions (I omitted these because I don’t like onions)
1 cup ketchup
1 tablespoon mustard
2 tablespoons red wine vinegar
1 teaspoon salt
2 teaspoons Worcestershire sauce
In a large skillet, brown beef with onions (make sure to drain or rinse your meat after this step). Mix the rest of the ingredients together. Add to beef and onions. Cook for 1 hour over medium heat, stirring occasionally. Serve on warm hamburger buns.
Braised Balsamic Chicken
6 skinless, boneless chicken breasts
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I omitted this)
1 (14.5 ounce) can diced tomatoes, undrained (I used petite diced)
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until the chicken is no longer pink and the juices run clear, approximately fifteen minutes. Serve over a bed of rice or spaghetti.
This would be delicious served up with a side of green beans and a big sprinkle of Parmesan cheese. The dinner comes together in about twenty minutes which makes it a great dish to entertain with or to throw together on a weeknight. Enjoy!
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Easy Chicken Enchiladas
3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Beef Tacos
1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced (I use a tablespoon of the bottled minced garlic available at Aldi)
2 tablespoons chili powder (adjust to your personal taste)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
Salt
1 pound ground beef or ground turkey
1/2 cup smooth canned tomato sauce
1/2 cup low sodium chicken broth
2 teaspoons cider vinegar (not available at Aldi)
1 teaspoon light brown sugar
8 taco shells
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.
Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.
Braised Balsamic Chicken (Courtesy Of: AllRecipes Dinner Tonight Cookbook)
6 skinless, boneless chicken breasts
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I omitted this)
1 (14.5 ounce) can diced tomatoes, undrained (I used petite diced)
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until the chicken is no longer pink and the juices run clear, approximately fifteen minutes. Serve over a bed of rice or spaghetti.
This would be delicious served up with a side of green beans and a big sprinkle of Parmesan cheese. The dinner comes together in about twenty minutes which makes it a great dish to entertain with or to throw together on a weeknight. Enjoy!
Here is a great go-to dish that can be made with a couple of easy ingredients in your pantry. If you do not have fresh rosemary on hand, you can substitute with dried rosemary instead. I serve this with a little rice and a vegetable for a quick weeknight dish.
Rosemary Chicken
Courtesy of Rachael Ray’s 30 Minute Meals
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
Our famous birthday banner was hung high this weekend for Emily’s 3rd birthday. Sprinkled all over the house were purple birthday balloons and pretty purple ribbons tied on anything and everything that I could tie to. In the background was playing a slide show of our sweet Emily (thanks to my friend Rachel for that great idea!) with a collection of photos of our sweet girl growing up.
Just before her party, Emily and Ethan bonked heads so hard that they both were crying uncontrollably leaving Ethan with a goose egg on his forehead and Emily with what appears will soon be a black eye. That is always good for those birthday photos!
The anticipation of waiting for our guests was almost too much to bear. The roads were sheets of ice and accidents were witnessed by many of our party guests on their way to Emily’s party. We were so thankful to everyone that came and drove on the treacherous roads for our celebration.
I decided to do a brunch this year because I could prepare all of the food the day before and brunch is an economical dish to serve for a crowd. I made an Overnight Breakfast Casserole, a French Toast Souffle, Holiday Punch, and purchased (at a 40% discount on the marked down items in the bakery) croissant pinwheels, coffee with flavored creamers/syrups, and our birthday cake. All in all, I spent about $30 on all the food & decorating supplies to serve sixteen people. We kept it simple by just inviting family this year and opting for some playgroup fun around the holidays instead of a friend party.
Emily opened her presents which were filled with more princess stuff than you could shake a wand at. The hit of the party, a very special pair of princess shoes of which I am quite sure she will be toppling over and getting a matching black eye as she traipses along her imaginary runway.
Happy 3rd birthday, Miss Emily! You are loved and adored by all who have the pleasure of knowing you!
French Toast Souffle
10 cups white bread cubes (I used a loaf of French Bread)
2 Tablespoons each of sugar and cinnamon
1 (8 ounce) package low fat cream cheese, softened
6 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
3/4 cup maple syrup
1/4 cup brown sugar
1 t cinnamon
1 t nutmeg
1/2 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Maple Syrup for topping
Place bread cubes in a lightly greased 9×13 inch baking pan. Pour sugar and cinnamon on the bread and lightly toss with your hands. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, cinnamon, nutmeg, brown sugar, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees. Bake, uncovered, for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Immediately after removing from the oven, drizzle maple syrup over the top (it will melt into the souffle). Using a sifter, shake the powdered sugar all over the top.
Side Note: I had some trouble with the cream cheese mixing in & not making it look curdled so I followed another recipe that suggested leaving the cream cheese as a block and cutting small cubes of cream cheese to dollop between the layers of bread. You can do whichever you prefer!
Overnight Breakfast Casserole
1 pound sliced ham (lunch meat)
2 teaspoons mustard
½ teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted & cut into cubes
8 ounces mild cheddar cheese
In a medium bowl, mix together mustard, salt, eggs, and milk. Add the ham (cut into cubes), bread cubes, and cheese, and stir to cat evenly. Pour into a greased 9×13″ baking dish. Cover & chill in the refrigerator for eight hours, or overnight. Preheat oven to 350 degrees. Cover and bake 45-60 minutes. Uncover and reduce temperature to 325 and bake for an additional 30 minutes or until set.
Amy’s Holiday Punch
1 (2 liter) bottle cherry 7-Up soda
1 liter (half a bottle) raspberry flavored soda (I found this at Walmart)
1 (12 ounce) can frozen lemonade concentrate
1 (12 ounce) can frozen pink lemonade concentrate
1 (1 liter) can pineapple juice
Mix all the ingredients together for the punch. This will fill one large punch bowl or two smaller ones. Rum can be added
for a spiked punch, but that would be super inappropriate for a princess party! This will convert the non-punch lovers in the group, I promise!
Ever since my son was a little boy, he would curl up with me and watch a marathon of Food Network on Sunday afternoons. It has been our little thing for years. He will bury his head into the crook of my arm, snuggle under the blanket, and talk food with me. Will these days end? I hope not for a long time!
One day as we watched episode after episode of Everyday Italian he looked at me and said, “Mommy, can we make that?” The dish was relatively healthy and could be adjusted with ingredients in our pantry so our version of Giada’s dish was recreated in our kitchen together. I can think of no better way to spend a Sunday afternoon than cooking with my son.
This is our version of Orecchiette with Mini Chicken Meatballs– our new family favorite that is gobbled up by all!
Rotini With Turkey Meatballs
Meatballs:
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano (or Parmesan)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound Italian turkey sausages (remove the casings)
Pasta & Sauce:
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
1 pound rotini pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the turkey and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat the pasta, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture. Gently toss to combine.
Alternative to Pan-Frying Meatballs: Make your meatballs the standard size and put them on a baking sheet. Bake at 400 degrees for ten to fifteen minutes. Heat chicken stock and tomatoes and bring to a boil. Let them cook as directed and then drop in the baked meatballs for a few minutes. This is less mess and less calories!
I am saving all of my yogurt, sour cream, and whipped topping containers for our Thanksgiving feast. I found a bunch of them in my fridge with a scoop of this and a dab of that in them.
These were run through the dishwasher and are now waiting for all of those Thanksgiving leftovers. I am sure our guests will want to take home some of the leftovers from our feast so I am making sure we are prepared this year. No one likes the burden of returning a dish so these will make the perfect containers to send home all of the goodies without the hassle. Best of all, we are putting these containers to good use rather than adding them to the recycle bin.
If you were feeling ambitious, you could cover them with scrapbook paper. I, however, feel hosting Thanksgiving dinner is ambitious enough and I hope our guests will appreciate the thoughtful gesture of having these containers to enjoy a little of the feasting in their own home.