Tag Archives: dinner

strawberry spinach salad

22 Jun

We’ve been home a lot these past couple of weeks. I’ve been saying over and over, ‘I love June.” and THAT’S because we’ve actually had a BREAK. I’ve put my kids to bed every night. I’ve cooked dinner every night. We’ve gone swimming as a family after naps. And I’m catching up on home projects, cleaning my house and office work that only gets done if you can be HOME. We love what we do. We love being as busy as we are. But there are a couple of months a year that are slower than all the others, and they are a welcome break! You can love what you do tremendously and still need a break from it to recharge, refresh and restore yourself. So it’s been absolutely refreshing. That was a lot of ‘R’ words.

I made this salad last week AND the dressing and it was SO good. I actually baked a couple of chicken breasts to put on the side. I try to eat vegan as often as I can. But a couple of times a week, I eat some meat. This was the perfect salad to pair some chicken with. It was a great meal. And yes, I made garlic bread with it out of hot dog buns. Does anyone else do this??? No? Just me? My mom used to do it ALL the time. She was a single mamma trying to make ends meet so she used EVERY bit of food for ANY purpose that we needed. So it’s nostalgic for me. You should try it. It’s sorta like breadsticks, but not. And it’s on hot dog buns. YUM.

Anyways. I digress. Back to the salad.

Ingredients

9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted

Dressing:

2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste

Directions

Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.
In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.

* Image taken on my iPhone.

*Recipe found on Pinterest. But you can also find the recipe here.

alfredo

15 Apr

I’ve been cooking this a lot and I just had to post it here. It’s one of Jason’s FAVORITE meals ever. I hardly ever cooked it at home because the jarred Alfredo sauce, in my opinion, is GROSS. So I just never really made it. OR I would occasionally purchase some of Olive Garden’s Alfredo sauce to use on my own noodles at home. OMG YUM. Even though this recipe is great, I still need to do that again. It’s a treat for sure, but soooo yummy.

Anywhoo. It’s an easy and quick recipe to make. So I usually always keep these things on hand. However, I’m trying to do Weight Watchers again, and this is HARDLY healthy for you. HA. But, it’s really amazingly good, so try it on a night when you’re craving some Italian food, but don’t want to go out.

Ingredients

– 1/2 cup butter

– 1/2 cup whipping cream

– 3/4 cup parmesan cheese

– salt and pepper to taste

– Fettucini noodles

Directions

1. Melt butter and whipping cream together over low heat, stirring constantly.

2. Prepare noodles while the butter is melting.

3. After butter has melted mixed well with the whipping cream, add in parmeasan cheese and stir completely.

4. Salt and pepper to taste.

5. Pour over the noodles once they’re finished cooking and ENJOY.

YUM.

*Image found on Pinterest.

sour cream chicken enchiladas

29 Dec

We always usually make mexican food for dinner on Christmas Eve. It’s been a tradition in Jason’s family for years to have tamales and we’ve sort of carried the tradition on into our own family now. And this year I was GOING to make tamales from scratch. BUT then I got scared and decided not to. I think this spring I am going to try to make a bunch and see how they turn out. Then maybe Christmas 2012 will be my year for homemade tamales.

SO. We ordered tamales from a local spot nearby and I made enchiladas at home to go with them. It was a plan that worked out rather well!

I found this recipe on Pinterest. Whenever I’m in the mood for a new recipe, I check there first as of lately. It’s SUCH a great spot to find really awesome recipes AND you can keep them in one spot until you’re ready to use them. I love it. So I found this recipe for Sour Cream Chicken Enchiladas and new I wanted to try it for Christmas Eve. And it was a huge hit!

I’m sharing it here with you now. You’ve got to try these. YUM.

Ingredients

– 1 lb chicken breast, diced

– 1 medium onion, chopped

– 1 tablespoon vegetable oil

– 8 8-inch flour tortillas , softened

– 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

– 1/4 cup butter

– 1/4 cup flour

– 1 (15 ounce) can chicken broth- (I used vegetable broth and it was just as good!)

– 1 cup sour cream

– 1 (4 ounce) can chopped green chilies

Directions

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

bruschetta chicken bake

31 Aug

My mom and sisters were planning on coming over on Sunday for dinner. We do it every week- either at our home or at my mom’s. But either way, we try to always touch base and have dinner together once a week. I love my family. I look forward to Sunday’s for this reason- well, and many others for that matter. But dinner with them is always how I end Sundays and I love that. Plus, Cruz gets his weekly dose of his Grammy and Aunties, whom he adores! I try to get him together with my mom more than that, but we usually can for sure count on Sundays. I love it.

So this past Sunday, it dawned on me that my mom and sister’s were coming over for dinner and I hadn’t made it to the grocery store to pick up stuff for dinner. I have a one track mind these days, and that’s on this pregnancy. Then I realized it in the middle of Cruz’s nap so there was no way I could leave the house and they were all coming over. So I grabbed one of my Kraft Foods magazines that I have saved. I love these magazines- they are FULL of quick and easy recipes that I refer to often. I found this recipe and I actually had all the ingredients already! It was super simple to make and it made enough for 6 of us to eat! And I actually had some leftovers! So if you’re looking for something simple to make for dinner tonight, check your cupboards. You just might have all these ingredients and it would be worth it. Not only did it take me no time to make, it was so good and yummy- I can’t wait to make it again! Give it a try!

Ingredients

– 1 can diced tomatoes, undrained

– 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

– 1/2 cup water

– 2 cloves garlic, minced

– 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized pieces

– 1 tsp dried basil leaves

– 1 cup shredded mozzarella cheese

Directions

1. Heat oven to 400 degrees

2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened in a medium size mixing bowl. Set aside.

3. Layer chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

4. Top with stuffing mixture. Bake 30 min. or until chicken is done.

I paired it with Texas toast and a veggie. Delish!!

one-pan chicken and potato bake

16 Aug

You guys. You have to try this. It’s easy. It’s delicious. It’s easy.

Lately, I’ve been really trying to focus on cooking a little more. During my entire pregnancy, I haven’t wanted to cook much. Partly, I haven’t had the desire. But there was a point in my pregnancy that anything I cooked would make me severely nauseous. If I cooked it and watched the ingredients come together, I couldn’t eat it. No matter what it was. I’m a long way from that phase, but I still haven’t completely enjoyed it much. I don’t feel great these days and I don’t have a ton of extra time to cook all day. Plus it’s hot. And I don’t really want to be in the kitchen- a place that only makes the house hotter. And it doesn’t help that I’m not really the best cook on the planet. Not even close. I’m always looking for easy and quick recipes that can be made fast with inexpensive ingredients. We are on a pretty strict budget these days, so less is more for us.

I came across this recipe in an old Kraft cook book that I have and I thought I’d give it a whirl! And I’m pleased to say, it was SO GOOD. Even Jason really liked it (which is saying a lot because he can tend to be picky) and said he’d eat it again if I made it! I had all the ingredients all ready, except for the chicken. So when I went grocery shopping I picked up some drumsticks on sale and with a coupon, making this meal SUPER inexpensive. I added a side of green beans to the dish because well, you know… Veggies are important!

Try it out! It’s super simple and was really yummy!

Ingredients

– 4 bone-in chicken pieces (1.5 lbs)

– 4 large potatoes, cut into wedges

– 1/2 c. zesty Italian dressing

– 1/4 c. grated parmesan cheese

Directions

1. Preheat oven to 400˚F

2. Place chicken and potatoes in 13×9-inch baking dish

3. Pour dressing over chicken and potatoes; sprinkle with cheese

4. Bake 1 hour or until chicken is cooked through (180˚F). Sprinkle with chopped fresh parsley, if desired.

Makes 4 servings

Substitute: To switch up the flavor, replace the potato wedges with sweet potatoes or acorn squash.



slow-cooker macaroni and cheese

3 Aug

I posted this probably over a year ago. But I really thought that it was worth mentioning again. My dear friend Katelyn (who I don’t get to see enough!!) made this one night when Jason and I were at her house a while back. And OMG, it was SO good! It’s Slow-Cooker Macaroni and Cheese and it’s to die for a little, I think! While it can’t be incredibly healthy for you, it is an easy option for dinner. It cooks relatively quickly and it takes less than 5 minutes to throw it all together.

But it doesn’t taste like it took 5 minutes to throw it all together! Wow! This is SO good! I made it on Sunday night when my family came over for dinner, which has become our usual Sunday tradition it seems. Try it out. It’s an easy option for dinner. And pair it with a salad if you wanna feel better about the calorie count!

Slow-Cooker Macaroni & Cheese

Ingredients

– 16 oz pre-cooked macaroni

– 13 oz evaporated milk

– 1 cup half and half

– 2 tsp salt (add more to liking)

– 1/2 tsp pepper (add more to liking)

– 3 cups milk

– 8 cups sharp cheddar cheese

Directions

1. Mix all ingredients together in your crock pot, setting aside 2 cups of the cheese.

2. Cook on low for 3-4 hours.

3. Use the 2 cups of cheese you set aside to sprinkle on top before you serve.

ENJOY!


cheese-lover’s pasta roll-ups

12 Feb

I’ve been really loving Italian food lately. And since the food aversions with this pregnancy haven’t quite set in, I’m following my cravings since who knows what I’ll hate tomorrow. So pasta has been sounding really good, but I always have to be careful when making pasta because Jason’s not really a huge fan. Well, he likes it, but just not spaghetti. And as long as there’s meat or cheese in the dish, he’s generally happy.

So I was getting ready to make dinner tonight and pulled out on of my Kraft cookbooks to try to find something that’s relatively easy to make, with the ingredients I have on hand. And I found the Cheese-lover’s Pasta Roll-ups. It’s a different spin on lasagna, but it was fun and quick to make and really very yummy! This is also a great meal to make ahead of time and freeze for later in the week if you need.

Give it a try! It’s good comfort food. At least for me it is.

Ingredients

– 1 egg, beaten

– 1 container (15 oz) ricotta cheese

– 2 cups Kraft 2% Milk Shredded Italian Three Cheese Blend

– 4 green onions, chopped

– 1 Tbsp Italian seasoning

– 1 jar (26 oz) spaghetti sauce, divided

– 16 lasagna noodles, cooked

– 1/4 cup Kraft grated parmesan cheese

Directions

1. Heat oven to 375º

2. Mix first 5 ingredients until well blended

3. Spread 1/2 cup spaghetti sauce onto bottom of 13×9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up

4. Place seam-sides down in dish. Top with remaining sauce and Parmesan; cover.

5. Bake 40 to 50 minutes or until heated through, uncovering last 10 minutes.

Add some garlic bread and go for it….