Recipes

My Family Dinner Favorites: Green Chicken Enchilada Casserole

It’s been a while since I’ve posted a family dinner favorites recipe so I thought I’d share one today. It’s a good one… Green Chicken Enchilada Casserole!! Can we same yum?!

It’s pretty simple and comes together quickly , and you can lighten it up by using low-fat/no fat ingredients. Serve with a side of cilantro white rice and you’ve got a complete meal. These are my favorite kind of week night dinner recipes!

Check out Liz over at realhousemoms.com for this delicious, printable recipe!

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This casserole was a big hit and has become a week night favorite of ours. I hope you enjoy it too!

Thanks for reading,

~The Dimestore Gypsy

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Recipes

Croissant Breakfast Boats

Well hello friends! It’s been a mighty good time since I’ve updated my blog…

Summer is here and it has been a busy time. In addition to my teen and toddler, I am now watching my 2 school age nephews…(phew)….I’m exhausted already 2 weeks in!! LOL. When does school start-up again?

Any who, I’m not a big breakfast eater, but I’ve heard it’s one of the most important meals of the day. To be honest, I feel a difference when I have breakfast vs. when I don’t…more energy. So I figured I’d try something better than the old “cereal and milk” bowl to keep up with these kiddos.

I happened to come across these delicious looking croissant boats when I was searching online for “batch” breakfast ideas. You know, things I can make more than one of to last for the week.

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Don’t these look yummy in all their toasty, buttery, glory? They were super simple, quick and easy to make. I got the croissants on sale in the bakery at the grocery store, and with a few simple breakfast staple ingredients, they were ready in no time.

 

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Bakery worthy right? Just zap in the microwave for a few seconds, and breakfast is served. The kids enjoyed them too!

You can find the recipe here at tipbuzz.com. There’s even a tutorial video to show you exactly what to do! Hope you enjoy these!

~The Dimestore Gypsy

Holidays · Recipes

Recipe Round-Up for a Cinco de Mayo Fiesta!

Hello friends! In honor of Cinco de Mayo, I’ve rounded up some delicious recipes to kick off you fiesta feast. Scroll on down and check ’em out!

 

7-Layer Fiesta Dip

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Pico de Gallo

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Salsa Verde Queso

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Chicken Enchiladas

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Mexican Street Corn

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Beef Empanadas

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Pink Dragon

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Churros

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I think I’ll be trying quit a few of these recipes out, especially those churros!

That’s it for this recipe round up and I hope you enjoyed it. Have a fun and safe weekend!

Thanks so much for stopping by,

~The Dimestore Gypsy

 

 

Recipes

Fall Comfort Food: Shepard’s Pie with Cheesy Tator Rounds Topping

Hey guys! We had our first cold front blow thru this week and I must admit, I’m loving it! I thought I’d share with you one of my recipes I made this week for dinner. It’s Shepard’s Pie with Cheesy Tator Round Topping instead of the traditional mashed potatoes.

You’ll need:

1 lb. lean ground beef (can use regular, just drain fat after cooking)

1 bag frozen mix vegetables

1 small jar brown gravy

1 small can reduced fat cream of mushroom soup

1/2 bag of tator-tot rounds

1-2 cups of reduced fat shredded cheese

seasonings of your choice for meat and filling mixture

 

Cooking:

  1. Cook the tator rounds as per instructions on the bag. While these are in the oven, you can brown the beef and season to your liking.

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2. Next, add your mixed vegetables, brown gravy, & cream of mushroom soup. Season and stir to mix. (I used a sprinkling of garlic powder, onion powder, seasoned salt, & pepper) Remove from heat.

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3. Place the beef mixture in a casserole dish & top with the tator rounds.

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4. Add 1-2 cups of cheese, depending on your liking. (I used about 2 cups)

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5. Bake at 350 degrees for about 25 min. or until cheese is melted. Dig in and enjoy!

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I hope your family enjoys this as much as we did! Thanks for stopping by!

~The Dimestore Gypsy

 

Recipes

Dressed Up Dark Chocolate Boxed Brownies

Hello everyone! Hope all is well with you guys and for all my fellow Texans that were affected by the hurricane, know that you are in my thoughts and prayers! #TexasStrong

As we get back to some normalcy around here, (bedtime and schedules went out the window during the storm) I decided to share this quick recipe for dressed up dark chocolate brownies I made from a boxed mix.

 

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I mean…hello yummy goodness!! Get in my belly!!

 

For these yummy brownies all you need is:

1 boxed dark chocolate brownie mix

1/4 c. creamy peanut butter

4 tbsp. pecan chips

 

Instructions:

  1. Prepare cake-like brownies as instructed on the box.
  2. After adding your brownies to the pan, warm the peanut butter for a few seconds in the microwave just to loosen.
  3. Drop a spoonful of peanut butter into the batter evenly around the pan.
  4. Take a fork and swirl the peanut butter & chocolate back and forth almost like a marble effect.
  5. Sprinkle the pecan chips evenly around the pan and bake as instructed. Let cool and cut into squares. Enjoy!

 

 

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Hot and Fresh out of the Oven!

 

 

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Tasted like Reese’s Peanut Butter Cups

 

 

These will probably become a new family fave! Hope you and your family enjoy.

You can find me on Instagram, just follow the link on my home page and come say hello on Pinterest too!

Thanks for stopping by,

~The Dimestore Gypsy

 

Recipes

Spinach & Mozzarella Stuffed Chicken Breast

Hi guys! Today I’m sharing my recipe for this yummy spinach & mozzarella stuffed chicken breast we had a few nights ago. Let me tell ya…it is so good!

Recipe:

4 boneless, skinless chicken breast

1/2 bell pepper, chopped

1 green onion, chopped

1 bag of frozen spinach, thawed & drained

2 eggs, slightly beaten

1 tbsp. olive oil for sautéing

3/4 cup of shredded low moisture, part skim mozzarella cheese

*seasoning to taste (salt, pepper, garlic power, & onion powder)

 

Cooking:

Pre-heat oven to 375.  Start with sautéing the bell pepper on med high heat. Once softened, scatter the spinach around, add the chopped green onion, and season with salt and pepper. Sauté this for just a few minutes to let all the flavors mix together. Remove from heat and let cool while you prepare the chicken.

For the chicken make a pocket that you will add your stuffing to.

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Transfer your spinach mix to a small mixing bowl. Then add the 3/4 cup of shredded mozzarella, slightly beaten eggs, and salt & pepper. Stir to mix and it’s ready to add to the chicken.

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Now divide the mixture evenly between the 4 chicken breast. Arrange on a 13 x 9 baking pan and season as you normally would. I used a sprinkling of salt, pepper, onion & garlic powder.

Bake at 375 for 40-45 min. or until juice runs clear.

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Serve it up with a side of rice or mixed veggies and your meal is complete!

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Hope you and your family enjoy this recipe. Let me know if you try it out and what you think!

Thanks for reading and have a great weekend!

~The Dimestore Gypsy

Recipes

My Family Dinner Favorites: Slow Cooker Shredded Salsa Verde Chicken

Hey guys, today I’m sharing the easiest crock pot recipe you’ll ever need! It’s slow cooker Salsa Verde Chicken.

This recipe is simple with only two ingredients…that’s right! Two!

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  1. Start by adding 3 frozen chicken breast to your crock pot. *(This recipe is for a family of 4 and you can tailor it to your needs adding more chicken and sauce if need be.)

 

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2. Add seasonings of your choice. I used a little salt, black pepper, onion powder, and cumin.

 

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3. Pour about 1.5-2 cups of Salsa Verde over the top and let cook on high for about 4 hours, or on low for 8.

 

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4. After the cooking time, pull the chicken breast out and shred. Add the meat back to the sauce and your ready to eat.

Serve over steamed rice & black beans, then add shredded cheese, lettuce, and pico for a DIY burrito style bowl.

 

Hope you enjoy this recipe and thanks for reading,

~The Dimestore Gypsy