Chicken Bacon Broccoli Ranch Foil Packets

Howdy from Austin!
I have been gone FOR-EVER I know...packing, house hunting, moving, road tripping, hotel-ing.  Technically, I am still not even back...I am battling the mind numbingly slllooowww hotel Internet to write this post.  Our house will not be ready until the 18th, so we have been hotel dwellers.  Oh.  My.  Hell.  I am so sick of hotel breakfasts and restaurant food, BLERG!
I was looking through some recipes I had saved up and saw this, and like Pavlov's pooches, I drooled.  It was so stinkin' good and I could possibly sell my pooch to have some now.

My sweet Bella

Awww, never mind, she's too cute...I miss her....she has been staying with Auntie Jan since we are doing the Urban Camping thing.  Urban Camping...it is when you cram 2 adults and 3 kiddos into a hotel room.  It sounds much more glamorous than it is.  Trust me. 

Anyway, it was scrumptious...seriously, what is not to love about chicken, broccoli, bacon, cheese, ranch, and a handy dandy foil packet?!?!  I highly recommend that you make it immediately, if not sooner!

Chicken Bacon Broccoli Ranch Foil Packets
Recipe Source:  the brilliant Cassie from Cassie Craves

• 1 package chicken-flavored stuffing mix prepared to package directions
• 4 boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 TBSP ranch dressing, yup the stuff out of the bottle

Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.
Divide the stuffing mixture onto the center of each foil sheet.
Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 TBSP of ranch dressing. Repeat with all packets.
Bring up foil sides and fold to seal, leaving room for heat circulation inside.
Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish. Whatever the name, it is DELICIOUS! Not only is it delicious, it is super flexible. Not only is it super flexible, it is pretty dang healthy. That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry
Recipe Source: Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated. (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies. I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice. Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.

Brown Ground Beef with Salt and Pepper to taste.
Remove from pan and set aside.
Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.
Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar
Add the Ground Beef and Brown Rice into the veggies and mix well. Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.
Enjoy!

This recipe is linked up at:
Simply Sweet Home

Scooter's Baked Spaghetti

We are back from Texas.....WHEW, what a trip!  I think I deserve an award or something for going on a 3-day-each-way road trip by myself with 3 kiddos.  Or maybe a weekend spa getaway.  Or maybe a week-long nap.  Or maybe some of my favorite Sara Bee wine administered by intravenous drip.
We had a great time and the road trip was actually a breeze.  The kiddos were GREAT and there were no problems.  The only meltdowns/temper-tantrums were from me, lol!
During this time of the year, I firmly believe it is of the utmost importance to keep some sense of normalcy.  It is too easy to get swept up in the craziness.  For me, keeping up with family dinners is vital.  Not only does it ground you and remind you of what is really important, but it nourishes your body and soul for this stress-laden season.
This recipe has turned into a family favorite for sure.  The unique combination of ingredients gives is an almost lasagna-type quality.  Ohhh, the French Fried Onions really bump it up a notch and give such a great flavor and texture.  It is a cinch to make and would be a great dish to put together in the morning (sans French Fried Onions) and simply bake when you are ready.  We all really, really loved it!

Scooter's Baked Spaghetti
Recipe adapted from: Salad in a Jar

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 jar of your favorite spaghetti sauce (26.5 ounces)    
• 1 TBSP butter
• 1 TBSP Extra Virgin Olive Oil
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 1 clove garlic, minced 
• 8 ounces cream cheese, softened
• 2 TBSP milk
• 2 cups shredded Mozzarella cheese, divided
• 2/3 cup grated Parmesan cheese, divided 
• French Fried Onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
In a bowl, combine cream cheese and milk.  If your cream cheese is not soft enough, you can stick it in the microwave for a few seconds.  It should be able to spread easily.  Set aside.
In a skillet, saute the onions and peppers until translucent.  Add garlic and cook until fragrant, but do not let it burn.  Combine vegetables to cream cheese mixture.  Add 1 cup of Mozzarella Cheese and 1/3 cup grated Parmesan Cheese to the cream cheese/veggie mixture and stir to incorporate.
In same skillet (less dishes) brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Using a 10 x 6 dish (I used a 9x13 and was ok), assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti Noodles
Cream cheese/vegetable/cheese mixture
Spaghetti Meat sauce
Remaining cup of Mozzarella Cheese and remaining 1/3 cup Parmesan Cheese (or more taste of course)
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Note:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

This recipe has been linked up to:
The Counrty Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

Cube Steak Casserole

As we are preparing for our first hurricane experience which may or may not effect us, I have been drawn to comfy, homey dishes.  The kind of dish that is like a big-ol-hug from your Grandma.You know, staring down an angry category 4 hurricane, pushing it out to sea with your mid powers can sure take it out of you. 
This dish was a perfect choice, but careful, this is one FUGLY dish. 
Fugly, but YUM-I-LICIOUS!
This is one of those dishes that I wished for a scratch and sniff feature for my blog.
The highly affordable cube steak cooks until fork tender with creamy, beefy, mushroom-y rice on top.
The only change I will make next time is to cut the cube steaks into smaller steaks.  I had some gargantuan pieces that I ended up having to split because they were just too big, so I think cutting them into palm sized steaks will help with serving.

Cube Steak Casserole
Recipe Adapted From:  The Serendipity Bistro

• 4-6 Cube Steaks
• 1 packet dry Onion Soup mix
• 1 can Cream of Mushroom soup
• 1 1/2 cans water (soup can, obviously)
• 1 (4 ounce) can mushrooms, drained and chopped small
• 1 cup Minute rice (brown or white)
• flour seasoned to taste.  I used salt, pepper, garlic powder, and onion powder

Preheat oven to 350 degrees.
Dredge cube steaks in seasoned flour. Brown cube steaks on both sides in a skillet of hot oil. Transfer cube steaks to a 9x13 baking dish. Mix Cream of Mushroom Soup, Onion Soup, Mushrooms, and water together. Pour over cube steaks. Sprinkle rice over all (aiming most to be in the liquid portion). Cover with foil & bake at 350 degrees for 1 hour.

Recipe linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Mexican Lasagna

Talk about a yum-i-licious, ultra gooey dish-o-delish!
I find lasagna it to be one of the upmost comfot foods whether it be a meat and marinara sauce type, vegetarian, or this one like this.  It feeds a crowd and can be made ahead of time to keep your evenings easier.  L. O. V. E. love it!

Mexican Lasagna
Recipe Source:  The ever-fabulous Melanie from Mel's Kitchen Cafe

• 1 1/2 pounds lean ground beef or turkey
• 1 yellow onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1 (6 ounce) can tomato paste
• 1 TBSP chili powder
• 2 tsp ground cumin
• dash of ground cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cup frozen corn kernels, white or yellow
• 1 (6 ounce) can olives, chopped ***I omitted because olives make me want to hurl****
• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream, light or regular
• 8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommys Kitchen

Skillet Chili Mac with Corn and Green Chilies

Prepare for some one-pot lovin'.  This recipe is simply amazing and scrumptious!  As I am writing this, my mouth is literally watering remembering all the flavors and texture of this dish.  Just like many my meals as of late, this is simple, easy, fast, and healthy!  Make this soon and ENJOY!

Skillet Chili Mac with Corn and Green Chilies
recipe slightly adapted from My Tasty Treasures (who adapted from My Kitchen Cafe, who adapted from Cook's Illustrated)  WHEW, that was a mouthful!

• 1 TBSP extra-virgin olive oil
• 1 pound ground turkey or ground beef
• 1 medium sized onion, minced
• 1 TBSP chili powder
• 1 TBSP cumin
• ½ tsp salt
• 3 garlic cloves, minced
• 1 TBSP brown sugar
• 2 cans (8 ounces each) tomato sauce
• 2 cups water
• 8 ounces (2 cups) elbow macaroni, I used Barilla Plus
• 1 cup frozen corn
• 1 can (4.5 ounces) chopped green chilies, drained
• 2 tablespoons fresh cilantro, chopped
• 2 cups shredded cheese (I used 2 % cheddar jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a deep skillet medium heat. Add the ground turkey or beef, onion, chili powder, cumin and ½ teaspoon salt. Cook the meat until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your meat is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12–14 minutes.
Stir in 1 cup of the cheese, frozen corn, green chilies and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen
Eat at Home

Bow Tie Lasagna - 15 Minute Meal!

Yes, you saw that right...15 minutes!!!
My dear friend Jill from Sublime Hodgepodge posted this recipe with a RAVE review and I knew I had to try it!
Super simple, fast, and SCRUMPTIOUS!  It has a lasagna taste that would make Garfield proud, without using Ricotta or Cottage Cheese.  Make a salad and add a chunk of crusty bread and you have a fantastic dinner everyone will be sure to love.

Bow Tie Lasagna
slightly adapted from Sublime Hodgepodge, who got it from Tasty Kitchen member Rozanie

• 1 pound ground beef or Italian sausage...you could even use ground Turkey
• 5 cups uncooked bow tie pasta
• 1 jar of your favorite spaghetti sauce.  Make sure you use a good one since that is the taste that will be front and center.  
• 1 TBSP Olive Oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 clove of garlic, very finely minced
• 1 tsp Italian Seasoning
• 1/2 cup fresh grated Mozzarella cheese, you could use low fat
• 1/2 cup sour cream, you could use low fat
• 1/4 - 1/3 cup grated Parmesan, to taste

Fry meat in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried hamburger, seasonings, cheeses, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

This recipe was linked to:
Mommy's Kitchen
Make Ahead Meals for Busy Moms
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic

Roasted Veggies and Sausage - ONE POT LOVIN'

It is FREEZING here in ol' NC!  I mean, Denver is looking like a tropical getaway type of freezing!  Truth be told though, I am loving cooking and baking things in the oven without having to run the AC at the same time.  This dish is a definite winter staple and a favorite in our house.  Not only is it super simple to prepare, but it is completely versatile depending on tastes, mood, and/or what you have in your fridge.  So I am sharing it with you today as not a "follow-the-rules-or-else" recipe, but more of a guide that you can TWEEK as you like it. 
It is fabulous and kick yourself easy, so give it a whirl. 

Ingredients:

• 2 pounds red or gold potatoes, halved and sliced about 1/2" thick
• 2 packages whole mushrooms, 8-10 ounces each.  If they are large, go ahead and halve them.
• 2 red bell peppers, chunked up into large bite sized pieces.
• 1 large red onion, chunked up into large bite sized pieces.
• 1/3 - 1/2 cup Extra Virgin Olive Oil.  Enough to coat all veggies thoroughly.
• 1 TBSP Montreal Steak Seasoning.  That stuff is magic in a jar I tell you.
• 1 tsp garlic salt
• 4 TBSP butter (optional)
• 2 packages, 14 ounces each, Smoked and/or Kielbasa sausage.  Feel free to use Turkey Sausage, gobble, gobble.

Preheat oven to 425 degrees.
In a large roasting pan, combine all the veggies and toss with 1/3 cup of extra virgin olive oil to ensure even coating.  If all the pieces aren't thoroughly coated, add a little more oil, up to 1/2 cup TOTAL.  Sprinkle Montreal Steak Seasoning and garlic salt.  Use your hands again to toss well to make sure all veggies have some seasoning on it.  If you are in the butter is NOT optional camp, dot the top of veggies with butter.


BEFORE -
Make sure all the veggies are somewhat the same size to ensure even cooking


Cover roasting pan with foil and place in oven for 30 minutes.
Cut up sausage into single serving pieces, not bite sized, and set aside.
Once the initial 30 minute cook time is completed, remove from oven and remove foil carefully so you don't get a steam burn.  Place sausage on top of veggies and return to the oven with no foil on top.  Cook an additional 20-30 minutes or until the potatoes are tender and sausage is warmed thoroughly.
There you have it...easy peasy!
Once you pull it out of the oven, crack your oven door and use the heat you already paid for to help heat the house!
Stay warm my friends!

This recipe has been linked to:
Nikkis Nifty Knacks
Eat at Home Cooks

Cheesy Ham and Noodle Bake

Happy Sunday everyone!  I have been busy, busy avoiding packing and cleaning lately.  We are moving in T-minus 8 days.  UGH!  SO, my posts are probably going to be sporadic and short over the next couple weeks.  That is unless I open my now sealed box of wine, you know, for medicinal purposes....then I tend to get a little chatty.
Anyway, I tried this recipe back about 6 months ago and we loved it.  Then, while at Costco last week, I bought some ham steaks they were sampling.  I made it again last week with the addition of green peppers (picture above shows the dish sans green pepper) and we REALLY loved it.  Yet another of those creamy, cheesy dishes that screams comfort food....and comfort food is always good when you have been packing boxes of toys contemplating why in the hell you went to 4 different stores to buy the new and improved ULTIMATE Tickle Me Elmo that was played with for approximately 3.7 minutes 3 years ago.  And now we have come full circle to the box-o-wine.

Ingredients:

• 2 tbsp butter
• 1/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can cream of mushroom soup
• 2 cups shredded cheese.  I used Cheddar Jack, use whatever floats your boat.
• OPTIONAL - extra cheese to sprinkle on top.
• 1 cup sour cream
• 2 cups cubed ham - again, Costco Ham Steak
• 8 oz pasta. (1/2 of a 1-lb box)   I used small shells, obviously.  Use whatever you have in your pantry or will make your kiddos squeal with glee.
• 1/2 tsp ground black pepper, more to taste
• 1/4 tsp salt, more to taste

Preheat oven to 350 degrees.
Bring a medium pot of salted water to a boil and cook pasta to al dente.  Once done, drain and set aside.  Meanwhile, in a small skillet, melt butter and saute onions and green pepper until soft and translucent.  Again, once done, set aside.
In a large bowl, mix together cream of mushroom soup, sour cream, salt, pepper, and cheese until combined.  Add ham, pepper, onions, and pasta and gently stir to make sure all pieces are coated evenly. 
Pour into a 9"x13" dish that has been lightly sprayed with non-stick spray.  Top with additional cheese if you so choose...you know I did!
Bake for about 30-40 minutes until warm, bubbly, and golden brown.  ENJOY!

Recipe Source:  Real Mom Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Tidy Mom
Frou Frou Decor
Simply Sweet Home
Eat at Home

Cheesy Chicken Spaghetti

Happy, happy Monday!  I trust you all had a great weekend. 
There are some things I have learned my first year of living in the south. 

1. The phrase heat index. 
2. Southern Sweet Tea. 
3. When you are in Nascar country, understand that most the people in the area will try to live out their "I wanna be like Jr." driving style while on their way to Target.
4. Just because people beep at you like a maniac and swerve around you doesn't mean they don't like you, it just means that they are in a much bigger hurry than you are.  They DO need to make it to the red light 2.6 seconds before you do.  See aforementioned "I wanna be like Jr." driving style comment above.
5. Cheesy Chicken Spaghetti

When I first heard the phrase Chicken Spaghetti, I thought it was a marinara-type dish with chicken instead of beef.  Alas, I was wrong.  Just like I was wrong when I thought that there wouldn't be too much difference between dry heat and humid heat.  Anyway, I digress.  This casserole is pure comfort food.  I have played with various recipes to come up with my own that I think is quite scrumptious.  So, if you have never heard of Chicken Spaghetti, or you just want a different take on it, try this!

Ingredients:

• 1 whole fryer chicken, giblet removed
• 1 box of chicken stock, 32 ounces
• 3/4 pound spaghetti, broken into 3rds
• 2 TBSP butter
• 2 TBSP Extra Virgin Olive Oil
• 1 bag frozen Mirepoix mix, 12 ounces.  Mirepoix is a combo of diced onion, celery, and green pepper.
• 1/2 small onion, diced
• 1 can Cream of Mushroom soup
• 1 can Chicken and Herbs soup
• 1/2 cup sour cream
• 2-3 cups shredded cheese, depending how cheesy you like it.  I use 3 cups of Cheddar Jack. 
• 1 cup additional shredded cheese for topping.
• 1 tsp garlic salt
• 1 tsp ground pepper, more to taste
• 2 tsp dried parsley

Begin by rinsing you chicken under cold water.  Place chicken in stockpot, add box of chicken stock and enough water to just cover chicken.  Bring to a boil, then reduce to simmer for 1 - 1 1/2 hours or until drumsticks easily move from the rest of chicken when leg is wiggled.
Remove chicken and all solids from stock.  Remove 1 cup chicken stock from pot and leave the rest of the stock in pot.  Set aside.
Once chicken has cooled enough to handle, debone and chunk up meat into bite sized pieces.
Preheat oven to 375 degrees.
Put pot of chicken stock on stove over high heat and bring to a boil.  Add pasta and cook until al dente.
Meanwhile, in a skillet over medium high heat, melt 2 TBSP butter in 2 TBSP Extra Virgin Olive Oil.  Saute frozen Mirepoix mix and diced onion until translucent.  Set aside.
In a large bowl, mix together the soups, reserved 1 cup chicken stock, sour cream, garlic salt, pepper, and parsley.  Stir until smooth.  Add in shredded cheese, sauteed veggies, and chicken meat.  Mix carefully to not break up the chicken.  Add in pasta and gently toss to ensure even coating.  Give a taste and add more salt and/or pepper if needed.
Place chicken and pasta mixture in a 9"x13" baking dish that has been lightly coated with cooking spray.
Sprinkle additional cup of shredded cheese over top of casserole.  Bake in oven for 30 - 45 minutes or until warm and bubbly. 
ENJOY!

This recipe has been linked up at:
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Eat at Home

Corn Bread Taco Bake

Tra-la-la, fall-la-la is in the air-la-la!  Apples, pumpkins, candy corn-la-la!
One thing you all should probably know about me, that most of my college friends knew long ago and my kiddos know all too well now, is that I like to make up songs.  Songs about nothing...songs about whatever I am doing....songs about what I am trying to make my kids do. 
At least I don't sing into the Echo Mic anymore, well much anyway.  But boy did I ever love me some Echo Mic!  Case in point from this old college pic.

My dear, beautiful, friend Scooby (as seen here in this unauthorized-from-her pic) and I took the Echo Mic on tour with us annoying fellow choir members, as well as our bus driver Vern, through several states. 
Yes, my hair was that big and yes, I still have that red IZOD water-proof jacket thing.
Today my little diddy is about fall as you can see!
What does singing about fall have to do with this recipe?  Not too much, other than the fact that because I now have the song "Taco Flavored Kisses" going through my head and instead of going all "Southpark" on you again, I thought I would detour myself, and spare us all.  I am a giver that way :)
This recipe was yummy and a nice change of pace from regular tacos or even Taco Pasta.   It screams fall to me in a way that only corn bread and beans can.

Ingredients:

• 1 package (8 1/2 oz) corn bread/muffin mix (I used trader Joe's Corn Bread Mix and made per directions EXCEPT I used a 9x13 pan) PLUS ingredients on box
• 2 - 2 1/2 pounds ground beef or turkey
• 2 packages taco seasoning
• 1 can Southwest Mexicorn
• 2 cans Rotel
• 2 cups sour cream
• 2 cup Colby Jack, Cheddar or Mexican cheese, shredded
• 5 green onions, green and white parts, sliced
• 1 (4 ouces) can diced green chilies, drained
• 1 medium tomato, chopped
• 1-2 cup shredded lettuce, to taste
• 1 can sliced olives
• Extra shredded cheese, to taste

Preheat oven to  350 degrees. 
Make cornbread mix according to directions. Spread in 9"x13" pan.  Bake for 15 minutes.
Cook ground meat until no longer pink, drain.
Add taco seasoning and 1/3 cup water, can of Rotel (drained) and can of mexicorn (rinsed and drained) Cook until most of liquid has evaporated, about 2 minutes.
Spread over corn bread. Combine sour cream, cheese, green chilies, and green onion. Spread over meat mixture. Bake for 30 minutes longer or until heated through and cheese is melted.   I also like to stick mine under a broiler for a couple minutes at the end to get the top golden.
Sprinkle with tomato, lettuce and cheese.

recipe adapted (aka tweaked) from:  Pam's Midwest Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Nikki's Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Eat at Home

Upside Down Supreme Pizza

Did you ever have one of those recipes that every time you made it, you made a mental note to try something different next time?  That quest for perfection was a longer than expected on this dish I am sharing today.  I first got a recipe for this from my friend Mel, then my hubby got it from an old high school friend.  So, after making it a couple times, and tweaking the cooking method and layering a couple more times, I have it!  I found that cooking the meat AND the veggies then adding the pizza sauce to the meat/veggie mixture was key...NO LAYERING, it didn't hold together right.  The other key has putting some of the cheese at the bottom, that was the final piece to this puzzle.  I now present to you....perfection!  Well, at least in my eyes, ha ha!  Even though my kiddos would not eat supreme pizza if their lives depended on it, they LOVE this and eat it, veggies and all!  So, here is the recipe along with all of my tweaks and reasoning for them,

Ingredients:

• 2 pounds of meat of your choice.  Hamburger is a good filler here.  I use 1 to 1 1/2 pounds of hamburger and then add 1/2 - 1 pound Italian sausage and a package of chopped pepperoni for the rest.  I find if you use too much of the pepperoni or Italian sausage, it gets too salty.
• 1 green bell pepper, chopped
• 1/2 medium onion, chopped
• 6 ounces mushrooms, chopped
• 1 clove garlic, minced
• 1 jar pizza sauce, 16 oz.  I use the Trader Joe's kind...it is fabulous!
• 2 eggs
• 1 tsp vegetable or canola oil
• 1 cup milk
• 1 cup flour
• 1/2 tsp salt
• 3 cups shredded Mozzarella cheese
• 2 TBSP grated Parmesan cheese
• 1 TBSP Garlic Bread Sprinkle

Preheat oven to 350 degrees.
In a large skillet, brown your meat until cooked through.  Remove meat from skillet and drain excess fat.  Next, saute your veggies until desired consistency.  I found when I left them crunchy, they added too much moisture to the filling when cooking in the oven.  Add garlic and cook another minute.  Again, burnt garlic = BLECH!  If you need to, drain excess moisture or oil from vegetables.  Add meat back into skillet and add pizza sauce.  It will be thick, that is ok...we aren't going for a spaghetti sauce to serve over pasta, but if you need to add a TBSP of water to get your mixture completely coated, that is ok.  It will loosen up slightly when baking in the oven.
Spray a 9"x13" baking dish with non-stick spray.  Sprinkle 1 cup of shredded mozzarella cheese on bottom of dish.  Spread meat/veggie/pizza sauce mixture evenly over top to cheese.  Add remaining shredded cheese on top of meat/veggie/pizza sauce mixture.
In a medium bowl, quickly mix together flour, milk, eggs, oil, and salt until thoroughly combined.  Slowly pour over top of the cheese covering evenly.  This will bake up to be your crust.  Don't worry, it will work ;)  Sprinkle Parmesan cheese and garlic bread sprinkle on top of crust and bake for 30-45 minutes until crust is set. 
As a side note, this recipe is completely flexible...add whatever veggies and meat into it.  It is a great way to hide extra veggies!  Come up with your favorite and share it with us here!  Enjoy!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck

Taco Pasta

Make your own taco night does not work well with my family. Kiddo B loves them, Kiddo C will fill the taco shell with just sour cream and cheese, and Kiddo A will make the tacos talk until the shell breaks, then bring on the melt down! This dish is SO much easier for them to eat and SO much easier on me, not dealing with all the taco drama....not to mention, a complete breeze to put together! So whether you are looking for a taco alternative, or just want to change things up a bit, give this a try!

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning, 1.25 ounces
• 1 can tomato sauce, 15 ounces
• 1 can corn - drained, 15 ounces
• 1 can black beans - drained and rinsed, 15 ounces
• 1 package shell or elbow pasta, 8 ounces. Cooked according to package directions and drained.
• 1 can chopped green chilies - drained, 4 ounces
• 1 can diced tomatoes - drained, 15 ounces
• 1 can Campbells condensed cheddar soup (OPTIONAL, but adds a fabulous creaminess)
• 2 cups shredded cheddar cheese, divided. You could also use a Mexican Blend or Colby Jack.
• 1 cup broken tortilla chips.
• Optional toppings to garnish before eating - shredded lettuce, sour cream

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, corn, beans, diced tomatoes, can of condensed cheddar soup, and green chilies. Bring to a simmer. Stir in cooked pasta. Place in a 9" x 13" pan. Top with 1 1/2 cups of cheese. Sprinkle broken tortilla chips over cheese and top with remaining 1/2 cup cheese. Bake for 30 minutes at 350 degrees, or until heated through and cheese is melted and bubbly. ENJOY!

This post is linked at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck
Eat at Home

Easy Basil Cheese Baked Pasta

Forget a 30 minute meal, this yummy little baby goes together in about 20...if you include the time it takes to get your water boiling. While I normally prepare this as a meat-free dish, it would be spectacular with some chicken or shrimp thrown in. ENJOY!!!


Ingredients:

• 1 box (1 pound) penne pasta
• 1 jar (26 ounces) favorite marinara sauce. I use Trader Joe's Tomato Basil Marinara , but when I lived near Sunflower Market (sniff, sniff) the Sunflower Market Garlic Basil was awesome too!
• 1 cup store bought pesto sauce at room temperature. Both the Trader Joe's and Costco's Kirkland Signature brand of refrigerated pesto get my vote!
• 1 cup Ricotta cheese at room temperature.
• 1/3 cup grated Parmesan cheese, plus more for sass factor*
• 2 cups shredded mozzarella cheese, or fresh would be divine, but since sometimes convenience wins, go ahead and take that help from the store.

Bring a large pot of salted water to a boil. Add pasta, cook to al dente.

Gently warm marinara sauce in a pot on the stove.

Preheat your broiler and place rack in center of oven.

Drain pasta, then add back to warm pot. Gently stir in Ricotta cheese and Pesto sauce until pasta is coated. *If you are feeling sassy, throw a handful of grated Parmesan in as well. Pour into a casserole dish or 13x9 baking pan. Pour the hot marinara sauce over top of the pasta. Top with mozzarella cheese and add a final sprinkle of 1/3 cup grated Parmesan cheese. Place the casserole dish under the broiler, about 10-12 inches from the heat. Let cheese melt and bubble on top, 3-5 minutes.

Seriously, didn't I say it was fast?! While the pasta is boiling, make it an entire meal by baking some garlic bread and assembling a salad! This recipe is a Siggy Spice time saver tweaked version of a similar Rachael Ray recipe.

I am linking this recipe at Taste and Tell's Saturday's with Rachael Ray and Mommy's Kitchen Sunday Potluck

Chicken Ranch Stuffing Bake

I have been in a cake coma. Chocolate Guinness Cupcakes and White Chocolate Irish Cream Pound Cake, OH MY! I seriously need to make some friends in my new area to help me taste test then take some of these goodies out of my house! But as far as coma's go, I'll take a cake one any day! To reverse the aforementioned coma, it was time for some real food. Enter the Chicken Ranch Stuffing Bake. When I first made this recipe, it was so scrumptious that we had it four times in 2 weeks and it continues to make the menu rotation. This dish is total comfort food. Unlike a typical potpie, the creamy filling is topped with flavor packed stuffing instead of a pie crust or puff pastry. As a happy bonus, it is super simple to prepare and is pleasing to the entire family!

Ingredients:

• 2 TBSP extra virgin olive oil
• 5 boneless skinless chicken breasts, diced into bite sized pieces
• 1 can condensed Cream of Chicken soup, 10.75 oz
• 1/3 cup sour cream
• 1 tsp powdered ranch dressing mix
• 2 cups plus 1/4 cup chicken stock
• 1 bag frozen mixed vegetables (corn, peas, green beans, carrots), 16 oz, defrosted
• 1 canister chicken stuffing mix, 8 oz. Recommended, StoveTop
• 4 TBSP margarine or margarine spread

Preheat oven to 350 degrees and spray a 9"x13" baking dish with non-stick cooking spray.
In a medium saucepan, bring 2 cups of chicken stock and 4 TBSP margarine to a boil. Add entire canister of stuffing, quickly mixing into liquid. Cover and remove from heat.
Heat olive oil in skillet over medium-high heat and add chicken in batches. Cook until browned. Make sure you don't over crowd the pan or you will end up steaming the chicken instead of searing it. Once all chicken pieces have been cooked, place chicken back into skillet. Turn heat to medium low and add 1/4 cup chicken stock, cream of chicken soup, 1/3 cup sour cream, and powdered ranch dressing mix, and vegetables, stirring to combine cooking until heated through. Spread chicken vegetable mixture on bottom of baking dish.
Fluff stuffing with fork then scatter on top of the chicken vegetable mixture, making sure it is even over entire top. Bake in 350 degree oven for 30 minutes until bubbly.
ENJOY!
This recipe was featured on Mommy's Kitchen Sunday Potluck!

Siggy's Skinny They Won't Know it's Not Beef Mac

Well, that title is a mouthful...but it makes me smile, just like this recipe!
This dish is a definite staple in my house, and is loved by all. Even my picky pants niece who doesn't eat anything scarfed it down when she came to visit this summer. It makes a TON, like 2 meals worth, so it would work great as a friendship casserole (make one, give one to a friend) or to stick the other one in the freezer for an easy meal at a later date.

Ingredients:

• 1 pound box elbow macaroni, I use Barilla Plus Whole Wheat Macaroni
• 4 TBSP extra virgin olive oil, divided
• 2 green bell peppers, chopped
• 2 cups chopped onion, about 1 large onion
• 1 TBSP chopped garlic
• 2 to 2 1/2 pounds ground turkey breast. I always end up with 2 1/2 because I buy it from Costco
• 1 can crushed tomato (28 oz)
• 2 cans tomato sauce (each 14-15 oz)
• 1 can condensed cheddar cheese soup. Sorry, no way around this one.
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp ground cumin
• salt and pepper to taste
• 2-3 cups shredded 2% cheddar or colby jack cheese

Preheat the oven to 350 degrees.

Cook the macaroni to al dente, set aside.

In a large skillet, heat 2 TBSP olive oil then season and brown ground turkey. Drain meat and set aside. Add remaining 2 TBSP olive oil to skillet, add the peppers and onion, saute until soft. Add garlic and cook just until it becomes fragrant. Do not allow garlic to burn, bleck! Add the crushed tomatoes, tomato sauce, and cheese soup. Stir to combine. Add basil, oregano, and cumin and allow to simmer over medium low heat for a few minutes allowing flavors to meld together. At this point, give it a taste and add your salt and pepper until right for you. Add the ground turkey into sauce. In a LARGE bowl (I said it makes a TON right), combine the macaroni and the turkey sauce mixture. Stir to combine and pat yourself on the back for getting your arm workout in for the day (remember the aforementioned, makes a TON). Spread this mixture into 2 casserole dishes or, as I do, a 9x13 pan and a 8x8 pan. Top with cheese and bake for 20-25 minutes, or until the cheese is lightly browned and bubbly. Once this bad boy is done baking, if you can still use your arms from stirring this mammoth amount of food, pour yourself a glass of wine and enjoy!