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!
This casserole was a big hit and has become a week night favorite of ours. I hope you enjoy it too!
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.
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.
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!
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.
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
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.
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.
3. Place the beef mixture in a casserole dish & top with the tator rounds.
4. Add 1-2 cups of cheese, depending on your liking. (I used about 2 cups)
5. Bake at 350 degrees for about 25 min. or until cheese is melted. Dig in and enjoy!
I hope your family enjoys this as much as we did! Thanks for stopping by!
Friday is here and it’s a beautiful day! Today I’m sharing this one pan, cheesy pasta skillet recipe. It’s so quick and easy, and you only need a few ingredients. This is one of my quick, go-to meals on game nights.
1 lb. lean ground beef (can sub lean turkey) *seasoning to taste
1 jar red pasta sauce of your choice (I used Classico four cheese red sauce)
1/2 box uncooked rotini pasta (about 2 cups dry) (can sub a similar shaped pasta) *I used garden vegetable rotini.
3/4 cup low moisture, part skim, shredded mozzarella cheese
You’ll need to brown and season the meat to your liking. While browning the meat, boil the pasta according to the package directions. (I like to cook these at the same time so your pasta is ready to go as soon as the meat is done).
After the meat is browned, set your cook temp to low and add your cooked, drained pasta.
Now, add your pasta sauce and stir together to mix.
After it’s all mixed up you can turn the burner off and sprinkle your cheese on top. Pop a lid on for a few minutes and let the cheese melt. Once it’s all melted, your ready to serve.
To complete your meal, add a side of steamed veggies or a leafy green salad.
I hope you enjoy this recipe! It’s a weeknight staple in our home.
Hey guys…happy Wednesday! I always buy tons of bananas to snack on and we don’t always get to them fast enough. They start to ripen too quickly on the counter and then I’m over here searching for a recipe to get rid of them without having to trash them. I think I secretly do that just so I can make banana bread. lol!
Today I’m sharing this delicious Banana Bread recipe I found on cookinglight.com. I’ve tried quit a few recipes before and OMG, let me tell ya…this one is my fave! It’s so moist and full of flavor.
You’ll need a few staple ingredients from your pantry and one you may not use so much when baking…plain yogurt! That’s what makes this bread so moist.
I followed this recipe exactly, with the addition of 1/4 cup of chopped pecans right before I poured the mix into my baking pan.
If you have a few ripe bananas on your counter or just want to try this loaf, I would definitely recommend you try this recipe out. You won’t be disappointed!
Happy St. Patrick’s Day! Are you wearing your green? I am!
I don’t really decorate for this holiday but I love to make a green dish or treat in honor of St. Patrick’s Day. This year I made green rice crispy treats! They’re super fun, easy to make, and a hit with the kids.
What makes these so fun is the green color you get from adding food coloring to the mix! Here’s the classic “Rice Crispy Treat” recipe I used. After the marshmallows are melted, add a few drops of green food coloring to the mix (you can use the liquid or the gel coloring). Be sure to stir it well, then continue with the rest of the instructions. After I smoothed the mix out in my 13 x 9 , I sprinkled a little green colored sprinkles on the top for some sparkle!
Last night I was totally stumped on what to cook for dinner. Does that ever happen to you? Well if it does, you should definitely try this recipe out! It comes together in about 10 minutes and tastes so good. It’s perfect for those late nights when you don’t have a lot of time to spend in the kitchen or just needing a quick fix.
For this recipe, you’ll need:
1 green bell pepper (sliced in 1/4 strips)
1/2 white onion (sliced in 1/4 strips)
1 half bag of fully cooked, frozen diced chicken breast
(seasonings of your choice)
Place about half the bag of chicken and 1 tbsp. of water in a microwave safe dish. Cover and heat for 3-4 minutes.
While the chicken is warming, slice your veggies and add to a large frying pan with 1-2 tbsp. of olive oil.
Stir-fry the veggies on high heat until the onion is opaque, about 5 min.
Now add your chicken right to the pan and season with what you like. ( I used a sprinkling of each: salt, pepper, garlic powder, chili powder, and cumin)
Stir-fry the chicken for just a few minutes to brown, about 2-3 min.
There you go…just warm your tortillas and serve! Add a side of rice for a complete meal.
I hope you enjoy this recipe as much as I did. Let me know if you decide to try it. I’d love to hear from you.
Oh my goodness! I just have to quickly share this turkey, white bean, and spinach soup from rachelcooks.com. It is safe to say this has become a family favorite and one that will be on repeat in our home. I made a big pot Sunday night thinking I would have leftovers and it is completely gone! It’s a 20 min. recipe and healthy too! Perfect for those nights when you need to put together something quickly.
For the soup I used 90% lean turkey and organic broth, tomatoes, beans and spinach. I only had Italian seasoning on hand so I used a sprinkling in place of the 1 tsp. oregano & 1/2 tsp. of basil. I seasoned the meat with Italian seasoning, garlic powder, salt & pepper while browning, and then again after I added my stock.
This is a great little recipe and I highly recommend you try it out. Head over to her site for more pics and other great recipes!
My littles and I have all been under the weather this weekend due to this cold front that came in. The only thing we want to eat when we’re sick is chicken soup! It’s like magic..It just makes us feel better!
This recipe is filled with chicken and plenty of hearty veggies. The great thing is you just throw everything in the pot and let it cook!
6 boneless, skinless chicken thighs
2 small zucchini
2 small yellow squash
3-4 small red potatoes
10-15 baby carrots
1 cup frozen corn
1 half head green cabbage
1 small bunch of cilantro
1 can low sodium chicken broth
1 chicken bouillon cube (I used Knorr brand)
cumin, garlic powder, salt & pepper
steamed white rice
*optional (lime wedges and hot sauce)
First prep your chicken and veggies.
Wash, then trim the tops and ends off of your zucchini and squash. Cut them into 3-4 pieces depending on the length. You want nice uniform chunks.
Wash and cut your potatoes into halves.
Next, cut your cabbage in half and then cut that half into quarters. (I keep a little of the stem on to keep the large chunks intact.)
With the cilantro, I just rip off a handful and run it under some water to get any dirt off.
Trim any excess fat off of the chicken thighs.
Take a 6 qt. stock pot and fill it up about halfway. Add your chicken thighs, seasonings, and the bullion cube, then place it on high heat. (I used a sprinkle of salt, pepper, garlic powder, and ground cumin.)
Next, add all your veggies with the cabbage and cilantro on top.
Now add the can of chicken stock. You want enough liquid to cover most of the cabbage without overflowing when it’s boiling. Add more water if you need to.
Bring to a boil stirring occasionally.
Once it starts to boil, cook for about 10 min. or until the cabbage is soft.
To serve, I make sure to get a couple of pieces of chicken,and a mix of all the veggies in each bowl. Add a spoonful of rice to the top and your soup is good to go! For added flavor, try a dash of hot sauce and a squirt of a lime wedge. That’s our favorite way to eat ours!
I hope you enjoy this recipe and it makes you feel better when you’re not feeling well. What are some of your family faves when your feeling under? I’d love to hear about them! Leave me a message if you try this recipe or have any questions.