If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!
SLOPPY JOE MAC AND CHEESE
1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!
1 3/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup granulated sugar
1/2 cup brown sugar
1/3 cup milk
1/2 cup vegetable oil
1 cup pumpkin purée
Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
Pour wet mixture into dry mixture and incorporate well.
Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
So….with pre-school starting this week, I wanted a sweet treat that could be a delicious accompaniment to my dark roast coffee! I decided to make my version of a Salty Brownie Espresso Cookie. This cookie has such a rich chocolate flavor and a hint of Pink Himalayan salt which really makes it stand out as a nice treat. The recipe is simple and the cookies are delicious, BUT these cookies are not for children; I have to enjoy these while my little one is at school.
The espresso is a nice jolt to start your day or give you a quick pick-me-up in the afternoon. I like to enjoy these cookies with milk or a dark roast coffee to give me that extra kick of caffeine that I need. These cookies cook up flat because there is no baking powder in them. You will want to do these in small batches as that will allow the batter to spread out and have plenty of room to bloom into a nice size. The finishing salt will cut the sweetness by adding a nice salty flavor with each bite. Now, I hope you enjoy these cookies as much as I do!
8 oz dark chocolate (I like Ghirardelli dark chocolate)
6 Tbsp butter
2 Tbsp instant espresso (I like Delallo espresso)
1/3 cup all purpose flour
1 tsp baking soda
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
Pink Himalayan salt for finishing
Melt chocolate, butter and espresso in a double broiler until mixed well and smooth. Set aside to cool.
In a small mixing bowl sift flour and baking soda together. Set aside.
In a small mixing bowl whisk together eggs, sugar and vanilla extract.
Temper egg mixture into chocolate mixture slowly until combined.
Slowly add flour mixture to chocolate mixture until well combined.
Cover cookie batter and place in fridge for 1 hour. This will allow the batter to stiffen up a bit for better baking.
Preheat oven to 325 degrees F. Prep cookie sheet with parchment paper.
Using a cookie scoop, scoop six cookies to a sheet. Keep in mind that these cookies will spread and be flat, so small batches and plenty of room between cookies is best.
Bake for 8 to 10 minutes. Allow to cool on tray for 5 minutes then transfer to a cooling rack. Give each cookie a dash of Pink Himalayan salt for finishing.
Repeat two previous steps until there is no more cookie batter.
One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!
This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!
VEGGIEMAC & CHEESE
1 pkg (16 oz) Cellentani Pasta, cooked al dente
2 Tbsp olive oil
1 pint Sangria medley tomatoes
1 pkg (12 oz) pkg baby spinach
1 pkg mushrooms, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
6 Tbsp butter
6 Tbsp flour
2 1/2 cups chicken stock (I like Better Than Bouillon Base)
2 1/2 cups whole milk
1 pkg (16 oz) mozzarella cheese, cubed
3/4 cup Italian Panko breadcrumbs
Parmesan cheese, grated for garnish
Parsley, chopped for garnish
Preheat oven to 375 degree F.
Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
In a large stock pot boil noodles, drain and set aside.
In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
Remove from heat and add cheese; whisk until melted and incorporated.
Add veggies and noodles to sauce. Stir well to mix throughout.
Add to prepared baking dish. Top with panko and remaining olive oil.
Bake uncovered for 25 to 30 minutes or until browned and bubbly.
Remove from oven and allow to cool for about 10 minutes before serving.
Before serving top with parsley and Parmesan cheese.
Looking for a sweet and healthy treat to start your day? Well, this Pecan Carrot Zucchini Bread is everything that you’re looking for. It’s simple to make, sweet, healthy and leaves your kitchen smelling like a crisp fall day. It will only take a few ingredients to make this deliciously healthy bread and this type of recipe is yet another great way to get the kids involved. Now, I hope you will enjoy this recipe as much as we do!
PECAN CARROT ZUCCHINI BREAD
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1 tsp ground cinnamon
A dash of freshly ground nutmeg
1/4 cup vegetable oil
3 Tbsp applesauce (or 1 kids pouch)
1 tsp vanilla extract
1 medium/large zucchini, shredded (about 3/4 cup)
3/4 cup shredded carrots
1/2 cup pecans, chopped
1 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
Preheat oven to 350 degrees F. Prep loaf pan by using unsalted butter and rubbing it thoroughly throughout the pan; dust buttered pan with 1 1/2 Tbsp of flour and dump any extra flour. This will prevent the loaf from sticking to the pan.
Shred zucchini and carrots in a large bowl and set aside.
In a large mixing bowl sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together to make sure all dry ingredients are thoroughly mixed.
In a smaller mixing bowl add white and brown sugar, eggs, oil, applesauce, and vanilla extract; mix thoroughly.
Add wet ingredients to dry and mix together for about 1 minute or until thoroughly mixed.
Fold in zucchini, carrots, and pecans.
Add to prepped loaf pan. Cook uncovered for 30 minutes. Check bread for browning. If it is the color you like place tin foil on top to prevent further browning and place back in oven for an additional 15 to 20 minutes.
Test the bread to see if it isdone by using a toothpick. If the toothpick comes out clean, the bread is done.
Allow to cool for 10 minutes in the loaf pan. Remove from pan and allow to cool completely on a wire rack; may take about an hour.
Is there anything better than jam…oh yeah…BACON JAM! This is a super easy and yummy recipe to whip up. I like to use this jam on burgers, BLT’s, toast, a spoon (😉), pizza and it’s even a nice sweet and tangy addition to a charcuterie board. To keep this short and sweet, I hope you enjoy this recipe as much as we do!
1 pack bacon, chopped into 1/2 inch pieces (I like thick center cut bacon)
1 medium yellow onion, petite chopped
4 cloves garlic, minced
1/3 cup apple cider vinegar (I like Bragg’s with the mother)
1/2 cup dark brown sugar, packed
1/2 cup maple syrup
1 1/2 tsp cayenne (we like ours with a kick…you could add more or less based on your taste preference)
2 tsp salt
2 tsp fresh ground black pepper
Add bacon to a cold skillet, cook until just crispy. Use a slotted spoon and transfer to a paper towel lined plate to drain grease. Reserve 1 Tbsp bacon grease and drain rest from pan.
Using 1 Tbsp reserved bacon grease, cook onions and garlic on medium-low heat for 70 minutes or until golden brown.
Add apple cider vinegar and allow to reduce by half.
Add remaining ingredients and bacon to the skillet. Cook until desired jam consistency has been reached.
Allow to cool in a glass bowl or jar and skim any fat that rises to the top.
Store in an airtight jar or container for up to 4 weeks (if it lasts that long) in the refrigerator.
I’m not going to beat around the bush….these muffins are AMAZING! Muffins are perhaps my favorite sweet-treat breakfast and we love making them as much as we love eating them plus the smell is guaranteed to make your kitchen smell fabulous. This recipe is both easy and quick, so they are perfect for making on the fly or for prepping for the busy week ahead. They taste delicious while warm or cool and they keep for about a week…if they last that long! What makes these delicious muffins so special is the crunchy topping which has both a toasted and sweet flavor.
Making muffins is one of my favorite ways to teach my three-year-old about baking. I even used this recipe as a science lesson for her and she felt like such a big girl while mixing the ingredients together. She also really enjoyed putting the topping on each muffin, but I’m sure her favorite part is getting to eat one! This is overall an easy recipe to get the kids involved. Now, I hope you enjoy this recipe as much as we do!
BANANA BREAD CRUNCH MUFFINS
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 cup granulated sugar
3 very ripe bananas, mashed
For crunchy topping:
2 Tbsp all purpose flour
1/2 tsp ground cinnamon
1/3 cup light brown sugar, packed
2 Tbsp butter, softened
1 Tbsp pecans, crushed
A tiny dash of Sea Salt
Preheat oven to 350 degrees F.
Prepare a muffin tin by adding muffin liners and spraying liners with a bit of nonstick cooking spray.
In a large mixing bowl, sift flour, salt, baking soda, and baking powder together. In a separate bowl mash bananas and mix in egg and sugar.
Combine wet ingredients into dry and mix well.
Pour into muffin liners and tap muffin pan to allow for even muffins.
Make the topping by mixing together all ingredients until crumbly.
Top each muffin with a generous amount of crunchy topping.
Bake for 17 to 22 minutes or until a toothpick inserted into the muffins comes out clean.
I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!
I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!
ASPARAGUS BREAKFAST TART
1 puff pastry sheet, thawed
1 egg, beaten
3 to 4 eggs
1 bundle of asparagus, trimmed
1 Tbsp olive oil
Dash of salt, pepper, garlic powder, and onion powder
6 slices bacon, cooked
1/4 cup Parmesan cheese, shredded
1 Tbsp parsley, chopped
Preheat oven to 400 degrees F.
Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
Generously brush border with beaten egg for a golden crust.
Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
Ever just crave a good soup no matter the time of year? Well, this soup is my all-time favorite “any time of year” soup! The secret is it’s mostly cauliflower which helps with calorie cutting. I really enjoy the recipes that Skinnytaste puts out as most of the recipes are for reduced-calorie meals that allow you to enjoy classics, but at a healthier option. This rich and flavorful soup recipe can be found here https://www.skinnytaste.com/baked-potato-soup/
I recommend giving it a try as even my toddler thinks it’s amazing! It takes roughly 20 minutes from prep to table, so it definitely qualifies for a fast and delicious weeknight meal. When I’ve been in a pinch and didn’t have any fresh cauliflower on hand, I used frozen cauliflower and it works just fine. The key is using your immersion blender to really get off the cauliflower and potato blended into a creamy, smooth, and silky soup. Now, I hope you enjoy this recipe as much as we do and as an added treat….here is our daughter enjoying Skinnytaste’s Loaded Baked Potato Soup!
Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.
These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!
LOADED CHICKEN ENCHILADAS
10 small four tortillas
3 chicken breasts, cooked and shredded
3 cups quesadilla cheese, divided
1 white onion, diced
1 cup chicken broth (I like Better Than Bullion Chicken Base)
2 large cans diced green chilies, mild
3 Tbsp green onion, diced
1 large can green enchilada sauce
4 Roma tomatoes, diced
Cilantro, finely chopped
Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
Preheat oven to 350 degree F.
Spray a 9×13-inch glass baking dish with cooking spray and set aside.
Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
Bake for 20 to 25 minutes or until bubbly.
Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.