Pioneer Woman's Favorite Meatloaf

It's no secret that I love ALL things Pioneer Woman. This meatloaf recipe is no exception. Serve it with some mashed potatoes, corn casserole and a green salad and you've got one of my favorite meals!

Serves 8

INGREDIENTS:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef (I use 1 pound ground beef, 1 pound ground turkey)
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
 Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
 1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
3 tablespoons Worcestershire Sauce

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Pour milk over the bread slices. Allow it to soak in for several minutes.
3. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
4. Mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
5. Lay bacon slices over the top, tucking them underneath the meatloaf.
6. Make the sauce: add ketchup, brown sugar, mustard, and Worcestershire in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
7. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Corn Casserole

This is a Paula Deen recipe that I made to go alongside meatloaf last night. It was a hit and I will definitely be making it again!

Serves 6

INGREDIENTS:
1 can of corn, drained
1 can of cream style corn
1 cup of sour cream
1 8.5 oz package of corn bread mix
1 cup of cheese, shredded

DIRECTIONS:
1. Combine corn, sour cream, corn bread mix and half of cheese.
2. Place in baking dish and bake at 350 for 40 minutes.
3. Add remaining cheese to top of casserole and bake an additional 5-10 minutes or until cheese is melted.

Crock Pot Hawaiian Pork

This recipe originated from "The Crock Pot Lady" and I've put my own twist on it. It's easy, yummy and a little something different to mix up your menu!

Serves 4-6

INGREDIENTS:
1 - 1.5 pound pork tenderloin
2 tablespoons brown sugar
Salt and pepper to preference (and taste after cooking is complete)
3 tablespoons cornstarch
1 tablespoon red pepper flakes
2 cloves garlic, chopped
2 bell peppers, chopped
2 tablespoons soy sauce
1/2 cup apple juice
1 cup of pineapple (I've used frozen and canned chunks - fresh would probably be awesome!)

DIRECTIONS:
1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat.
2. Pour contents of bag into crock pot. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.

Serve hot over rice.

Potato Corn Chowder

This can be made on the stove or in the crock pot. It's a great soup that's filling for a cold winter evening.

Serves - 6

INGREDIENTS:
1 16 ounce bag  frozen hash brown potatoes, thawed
1  can  whole kernel corn, drained
1  can  cream-style corn
1 cup milk
1 medium  onion, chopped
1 red bell pepper, chopped
8 slices  bacon, cooked and crumbled
1 8 ounce can green chiles, diced
3 cups of chicken broth
Salt and pepper
Shredded cheese (optional)

DIRECTIONS:
1. Mix all ingredients together in crock pot and cook for 6-8 hours on low. Serve topped with cheese

If you're cooking on the stove....
1. Saute onion and bell pepper in a little butter or olive oil.
2. De glaze pan with some broth.
3. Place broth, sauteed veggies, potatoes, chiles, corn and salt and pepper into stock pot. Bring to a boil.
4. Add milk and bacon. Simmer for a minimum of 20 minutes
5. Serve topped with cheese

Kitchen Sink Casserole

I love this recipe because there are so many variations available. If you don't like mushrooms or spinach, throw in some carrots and peas instead. Not a fan of red meat? Use ground turkey or chicken. The soup can be any variety of the "cream of" options as well.

Serves 6

INGREDIENTS:

 1 pound ground meat

 1 large onion, chopped

 1 cup sliced fresh mushrooms

 1 teaspoon red pepper flakes

 Salt and pepper

 Garlic powder

 1 dash Worcestershire sauce

 2 (10.75 ounce) cans condensed cream of celery soup

 1 (16 ounce) package frozen chopped spinach, thawed and drained

 1 (16 ounce) package frozen potatoes

 1 cup of shredded cheese

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Brown ground meat and onion over medium-high heat.

3. Season with Worcestershire sauce, red pepper flakes, garlic powder, salt and pepper.

4. Add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease, and stir in the cheese, cream of mushroom soup, spinach, and potatoes.

5. Transfer the beef mixture to a 9x13 inch baking dish.

6. Top with additional cheese if desired.

7. Bake for 45 to 60 minutes in the preheated oven, until hot and bubbly.

Crock Pot Corn Chowder

I've made this recipe several times and it always hits the spot on a cold Fall or Winter evening. Being made in the crock pot makes it even better!!

Serves  4-6

INGREDIENTS:
6 slices bacon, fried until crisp OR you can use the Hormel brand bacon pieces
1/2 cup chopped onion
2 cups potatoes, peeled and cubed
2 cups fresh or frozen corn
16 oz. cream corn
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water, cream, broth, milk, or half and half (or any combination)
1 cup of cubed ham or chicken (optional)

DIRECTIONS:
1. Combine all ingredients in the crock pot except the cream.
2. Cook on high for 3-4 hours or on low 6-8 hours. I prefer the low setting because the flavors marry each other nicely.
4. Add in the cream (or liquid of choice) until heated through.

Chicken Pot Pie Casserole

This is a recipe by Pillsbury that I recently tried and it was delicious!

Serves 6

INGREDIENTS:
2 cups of cooked chicken, cut into chunks or shredded
1 16 oz. bag of frozen mixed vegetables (carrots, peas, green beans)
2 cans of cream of celery or cream of chicken soup
1 container of Pillsbury crescent rolls
Salt and Pepper

DIRECTIONS:
1. Mix chicken, soup, vegetables and a little salt and pepper. Place in casserole dish.
2. Roll out crescent rolls and place entire sheet over chicken and veggie mixture.
3. Bake at 375 for about 40 minutes.

Salmon Dill Dip

I threw this together for a last minute girls night...and it turned out pretty good!

Serves 8

INGREDIENTS:
8 oz of salmon (I used frozen filets)
1 1/2 cups of cream cheese
1 cup of sour cream
3 tbsp of chopped dill
3 tbsp grated Parmesan
1 tbsp cayenne pepper
1 tbsp lemon pepper
2 tbsp garlic powder
Worchesershire sauce
Salt and Pepper

DIRECTIONS:
1. Cook salmon in worchesershire sauce. I did mine for about 4 minutes on each side on the stove.
2. Remove salmon from pan and flake apart.
3. Add in cream cheese and sour cream and mix until a dip consistency is achieved.
4. Stir in the dill, Parmesan, cayenne and lemon peppers and garlic powder. Add salt and pepper to taste.
5. I would recommend letting this chill for at least 20 minutes before serving so the flavors blend all nicely. Serve it with some mini toasts, crackers, or even veggies!

Accident Bell Pepper Soup

So the other night, I attempted a new way of making stuffed bell peppers in the crock pot. Typically, I brown any meat that I'm going to stuff the peppers with prior to actually stuffing them. The new recipe I was trying said that I should simply shove the raw meat into the pepper, and then allow it to cook in the crock pot. These things came out.....well, not very good at all. I may be able to partially blame it on the different kind of tomato sauce I used, but mainly I think it was a texture thing related to the mushy-ness of the ground chicken.

I really try not to waste food, so in an effort not to throw out the creation, I turned it into soup. And you know what? It turned out really good!! So good in fact, I just may want to make it again. Which is why I'm documenting how here!

Serves 6-8 depending how hungry everyone is

INGREDIENTS:
4 bell peppers (I used green, but red or yellow or a mix of the three would be good too)
1 lb of ground meat (I prefer chicken or turkey because of the fat factor)
4 cups of chicken broth
1 can of Campbell's Nacho Cheese Soup
1/2 onion, diced
2 tbsp red pepper flakes
1 tbsp ground cumin
2 cups of cooked rice
1 14.4 oz can of diced tomatoes, undrained
1 8 oz can of tomato sauce

DIRECTIONS:
1. Brown onion and meat in a large pot.
2. Add bell peppers, red pepper flakes and cumin and cook for an additional 5 minutes.
3. Stir in rice, tomatoes and tomato sauce.
4. Then add the chicken broth. Stir in the nacho cheese soup.
5. Simmer for at least 30 minutes. The longer you let this soup meld together, the better it will taste.

Coq Au Vin - Crock Pot Style

I few months ago, I came across a website with TONS of crock pot recipes. This woman, she's amazing. And I made this dish the other night. And it was YUM-O! So go make it, it's perfect for Fall : )

Serves 4-6 (Matt and I had it for dinner, and I am having left overs for lunch today. There's enough left for one more dinner)

INGREDIENTS:
6 to 8 chicken thighs
6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red wine

DIRECTIONS:
1. Cook your bacon. I used the already prepared and ever convenient bacon pieces that Hormel makes. If you choose to do the same, you don't have to cook bacon : )
2. Dump the chicken into your crock pot and then place veggies and spices on top. Add wine and broth.
3.Cover and cook on low for 8 hours.

Serve with mashed potatoes or rice. Bread or biscuits might be nice too to sop up that extra yummy juice.

Quick Chicken and Wine with Brie Mashed Potatoes

This is a Rachael Ray recipe. When I first started cooking, I wasn't a fan of hers because I felt like her recipes required too many ingredients. Now, I've come to realize this is because typically her recipes include all aspects of the meal - main part and side dishes. This is a hearty, but still good for you dinner.

Serves 4 (I think it's more like 6, but Rachael likes her portions big!)

INGREDIENTS:
2 1/2 pounds boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
2 pounds baby Yukon gold potatoes
1/2 cup cream
1 Golden Delicious apple, peeled, cored and chopped
2 tablespoons extra virgin olive oil (EVOO), plus a drizzle
4 slices deli-cut bacon or thick cut pancetta, chopped
Flour, for dredging plus 2 tablespoons
1 onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 carrots, chopped or 1 cup shredded carrot
Salt and pepper
1 bay leaf
A few sprigs thyme, stripped and leaves chopped
1/3 pound wedge brie, cut into pieces
Crusty, warm bread

DIRECTIONS:
1. In a large bowl, add the chicken, cover with wine, and set aside.
2. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
3. In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
4. Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.
5. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
6. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.

Serve chicken with wine over brie mashed potatoes.

Paula Deen's Squash Casserole

Paula Deen makes some mean casseroles, and this one is no exception!

Serves 6-8

INGREDIENTS:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed

DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Zucchini Fries

We had BLT's for dinner last night and I wanted a side to go with them that was kinda sorta healthy, but also fit the bill for sitting next to a sandwich full of bacon. These did the trick!

Serves 4

INGREDIENTS:
1 large zucchini (about 1 lb.)
3/4 cup of bread crumbs
3 tbsp of flour
2 eggs
Cooking spray
Salt and Pepper

DIRECTIONS:
1. Preheat oven to 450*
2. Cut zucchini into "matchsticks" that are about 2 inches long and 1/2 inch wide.
3. Make an assembly line starting with the flour, beaten eggs, and then the breadcrumbs. Dip zucchini into each in that order.
4. Spray cookie sheet with cooking spray and place coated zucchini onto pan. Spray zucchini with spray.
5. Season with salt and pepper and then bake for about 20 minutes.

Lindsey's Seafood Surprise!

I felt like cooking something scrumptious the other night, but didn't want to go to the grocery store. This is what I was able to throw together!!

Serves 4

INGREDIENTS:
1 lb. shrimp (I used pre-cooked, frozen shrimp meat because it's what I had)
1 cup of onion, chopped
1 cup of peppers (I used sweet Italian and acorn peppers)
1 cup of zucchini, cut into short matchsticks
1 stick of butter
1/3 cup of white wine
6 strips of bacon, chopped
Salt and Pepper
Garlic Powder
Red pepper flakes
Mashed potatoes (about 2 cups)

DIRECTIONS:
1. Begin by cooking the chopped bacon in a large skillet. Once bacon is crisp, remove from skillet and set aside reserving the bacon grease.
2. Place the butter in the skillet and let it melt. Throw the chopped onion into the bacon grease and butter and let it cook for about 7 minutes, stirring occasionally. And throw on a dash of salt and pepper!
3. Deglaze the skillet by pouring the white wine in and scraping any yummy bits of goodness off of the bottom of the pan.
4. Add in the zucchini and peppers and cook and additional 5 minutes.
5. Put the shrimp in the pan. If it's already cooked (like mine was), then allow them to heat up for about 2 minutes. If you're using raw shrimp, cook them until no longer opaque (about 5 minutes).
6. Add the bacon back to the pan.
7. Serve over mashed potatoes.

Another Pioneer Woman Recipe - Chile Con Queso Revved Up

I wanted to post another recipe today, and since I haven't been cooking a ton lately I'm falling back on my most favorite cook ever - Ree Drummond. Here's a recipe for a dip that is tasty and that boys ALWAYS devour...

Serves 12

INGREDIENTS:
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
½ large onion, diced
1 regular can Rotel (you can get regular or hot!)
1 7-oz can diced green chilies
1 to 3  jalapeno peppers, finely diced

DIRECTIONS:
1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan.
2. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted.
3. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.

***I place my dip in a mini crock pot on low so it stays warm : )

Chinese Chicken Salad

This is one of my favorite summertime dishes. You don't have to make it with chicken, but if you're serving it as the main dish it gives the salad some substance!

Serves 10

INGREDIENTS:
1 lb. chicken, cooked and cut into small chunks
2 3 oz. packages of ramen noodles, crushed
1 cup of slivered almonds
1 head of cabbage, shredded
1 bunch of green onions, chopped
2 tbsp sesame seeds
1/2 cup butter, melted
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

DIRECTIONS:
1. In a pan over low heat brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, remove from heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine shredded cabbage, chopped green onions and chicken. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Portobello Mushrooms

I'm a big mushroom fan. Throw 'em in a pasta dish, use them as a side, make them into a main dish....they're just so versatile. Here's are a couple of ways to incorporate them into your eating life.

Grilled:

INGREDIENTS:
4 Portobello mushrooms
8 tbsp olive oil
Montreal seasoning
Garlic powder
Lemon pepper

DIRECTIONS:
Pour one tbsp of oil on each mushroom. Season to your preference.
Place mushrooms on grill. Cook over medium flame for 5-7 minutes.
Flip and baste each mushroom with remaining olive oil.
Cook an additional 5-7 minutes.

Baked Mushroom Parmesan

INGREDIENTS:
4 Portobello mushrooms
2 cups of mozzarella cheese
1 jar of pasta sauce
1/2 cup of Parmesan cheese
Olive oil

DIRECTIONS:
1. Preheat oven to 350*.
2. In a frying pan, saute mushrooms in olive oil for 3 minutes per side.
3. Spread some pasta sauce on the bottom of a 9x12 casserole dish.
4. Place mushrooms into casserole dish, top side down.
5. Add mozzarella to the inside of each mushroom.
6. Spread sauce over each mushroom.
7. Sprinkle Parmesan over mushrooms and bake for about 30 minutes.

Heart Attack Mac (aroni and Cheese)

This is good. Go make it immediately. You can thank me later!

Serves 6

INGREDIENTS:
1 pound elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon black pepper
1 tablespoon salt
1 pound sharp cheddar, shredded
4 ounces Gruyere, shredded
4 ounces Asiago, shredded
2 cups bread crumbs
8 strips of bacon, cooked and crumbled

DIRECTIONS:
1. Preheat oven to 325*
2. Cook macaroni al dente according to package directions
3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. Add cooked macaroni and bacon to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.

Veggie Casserole

My family has this every holiday. It's just one of those good, comfort food recipes that reminds you of home.

Serves 8

INGREDIENTS:
2 bags of frozen mixed vegetables (carrots, peas, broccoli, Lima beans)
1 cup of sour cream
1 can of cream of mushroom soup
2 cups of cheese, shredded
1 cup of Ritz crackers, crumbled
4 tbsp butter, melted

DIRECTIONS:
1. Preheat oven to 350*
2. Cook veggies according to package directions
3. Mix veggies, sour cream, soup, and half of the cheese. Place in large casserole dish.
4. Top with remaining cheese and crumbled crackers. Drizzle butter over top.
5. Bake for 40 minutes or until hot and bubbly.

Pioneer Woman - Pasta Salad with Tomatoes, Zucchini and Feta

As I've said before, I love Pioneer Woman. She's wonderful. And I made one of her pasta salad recipes for a baby shower yesterday. It was perfect for the hot summer brunch, everyone commented that it tasted good, it was basically divine. And, I plan to use left overs to eat alongside something grilled. Yum.

Serves 12

INGREDIENTS
12 ounces, weight Farfalle (bow tie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

Bacon Wrapped Thingies

Bacon makes everything good. Especially when you wrap it around something and can easily pop it into your mouth to devour. These are always a people pleaser at parties!

Serves 10

INGREDIENTS
1 pound of bacon
2 cans of water chestnuts, sliced
Red onion, roughly chopped
Jalapeno, seeded and sliced
Soy sauce
Toothpicks

DIRECTIONS:
1. Preheat oven to 425.
2. Take bacon and cut all the slices in half.
3. Place one water chestnut, one piece of onion and one slice of jalapeno onto end of bacon slice. Roll up in bacon and secure with toothpicks. Repeat until bacon is gone.
4. Brush bacon balls with soy sauce. Bake for about 30 minutes, or until bacon is done, turning halfway through cooking.
5. Serve alone or with a mustard or BBQ sauce.

Chile Verde

Another crock pot dish for your enjoyment. This, like many things I cook, has evolved with each time I make it. Serves with corn on the cob or this salad.

Serves 6

INGREDIENTS:
1 lb of boneless pork, trimmed of fat (whatever is on sale is fine - should roast, loin, butt all work well)
2 cans of diced green chiles
1 cup of onion, diced
3 tbsp chili powder
12 Tortillas (I use the taco size)
Sour Cream
Hot sauce
Salsa

DIRECTIONS:
1. Place pork in crock pot.
2. Pour chiles and onion over pork and then add chili powder.
3. Cook on low for 6-8 hours.
4. Remove pork from crock and shred. Add in as much juice from the crock as you would like.
5. Serve with tortillas, sour cream, hot sauce and salsa.

My Favorite Salad

I'm a huge nut and cheese fan, so this salad is always my go to for a quick lunch or to serve alongside some grilled fish.

Serves 4-6

INGREDIENTS:
2 apples, chopped
3/4 cup candied nuts (I like to use walnuts or pecans)
1 cup of Gorgonzola or blue cheese, crumbled
3/4 cup of dried cranberries
3 cups of lettuce (Spinach, romaine, iceberg, whatever you like)
Raspberry salad dressing (purchased at the store)

DIRECTIONS:
1. Combine all ingredients except the dressing and toss.
2. Drizzle dressing over salad and enjoy!

Potato Casserole

I combined several different recipes and added a few of my own twists to come up with this tasty dish! I would imagine that adding ham or sausage would make it a good breakfast casserole...

Serves 6-8 (as a side dish)

INGREDIENTS:
1 BAG (24 oz) cubed potatoes, thawed
1/2 onion, diced
2 tbsp minced garlic
2 cups of sour cream
1 can cream of chicken soup
2 cups of shredded cheese (I used cheddar, but pepper jack or Gouda might be good!)
3 tbsp butter
Salt and Pepper
Nutmeg

DIRECTIONS:
1. Preheat oven to 350*.
2. Saute diced onion in the butter.
3. Place potatoes in large casserole dish and mix in sour cream, soup, onions, cheese and seasonings to taste.
4. Bake for 45 minutes. Serve warm.

Blue Cheese Stuffed Mushrooms

Yum. Love stuffed mushrooms. If you're not a blue cheese fan, substitute it out for Parmesan.

Makes 12 servings

INGREDIENTS:
2 dozen medium sized mushrooms
12 slices of bacon, cooked and crumbled
4 oz blue cheese, crumbled
8 oz cream cheese, softened
3 tbsp butter
2 garlic cloves, minced
6 green onions, sliced

DIRECTIONS
1. Remove stems from mushrooms and reserve. Clean mushrooms with damp towel.
2. Take stems and chop finely. Saute in butter for about 3 minutes. Add garlic and saute another 2 minutes.
3. Combine stems and garlic, green onions, blue cheese, bacon and cream cheese in mixing bowl. Stir until blended.
3. Scoop mixture into mushroom caps and place mushrooms on a greased baking sheet.
4. Cook mushrooms in a 350* oven for about 20 minutes. Serve warm

Artichoke Dip

I first made this recipe when I was about 19 and new to cooking. It has evolved to be my own since then. I've found that it is pretty flexible with ingredients. You can throw in some spinach or crab for a different twist. Or even some green peppers or feta. Just be sure to add enough mayo to have it still be a dip!

Serves 10

INGREDIENTS:
2 cans of quartered artichoke hearts in water
2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of mozzarella, shredded
1/2 cup of Parmesan, shredded or grated
Seasonings to taste - I use S&P, garlic powder, sometimes a little Worcestershire, and paprika for color

DIRECTIONS:
1. Preheat oven to 350*.
2. Mix all ingredients together.
3. Bake for 20 minutes or until hot and bubbly.
4. Serve warm with crackers and/or tortilla chips.

Fish Tacos

You're either a fan or you're not. We definitely are. I especially like that this is a fairly healthy dish. When I made it for dinner the other night, we grilled some corn to serve along side. It was GOOD! Also, I know I need to start taking pictures of the food I cook. It will happen soon...

The following recipe was enough for my husband and I to both eat dinner and have leftovers for my lunch the next day. I would say on average this recipe would serve 4.


FISH TACOS:
1 lb. fish of your choice (I've used cod, mahi, ahi and sole - all were good, but my fav was mahi!)
4 tbsp lemon pepper
2 cloves garlic, minced
2 tbsp lemon juice
Few dashes of hot sauce (optional)
8 corn tortillas

DIRECTIONS:
1. Mix lemon pepper, garlic, lemon juice and hot sauce. Pour over fish.
2. Grill fish over medium heat until flaky - the time depends on the thickness and type of fish. For example, the other night with cod, it took about 8 minutes per side.
3. During last few minutes of cooking, heat tortillas on grill.
4. Spoon fish into tortillas and serve with sauce (below).


TACO SAUCE:
1/2 cup of sour cream (I use non-fat)
2 tbsp cilantro
1/4 cup of chunky salsa
1 tbsp lemon juice
1 tbsp cayenne pepper

DIRECTIONS:
1. Combine all ingredients. Chill for at least 20 minutes. Serve on tacos.

Stuffed Bell Peppers

I pretty much love anything that's stuffed. Mushrooms stuffed with sausage and cheese, prawns stuffed with crab and cheese, chicken stuffed with bacon, spinach and, well, cheese! And also, stuffed bell peppers. Plus, when I eat these I feel healthy, unlike the other stuffed foods that occasionally find their way into my mouth!

Serves 4

INGREDIENTS:
1 lb. ground meat ( I use turkey)
4. large bell peppers (any color)
1 cup of cooked rice
1 can of diced tomatoes, undrained
1 cup of shredded cheese
4 tbsp BBQ sauce
2 tbsp minced garlic
1/2 cup of onion, diced
Seasonings (I used S & P, garlic powder, and a little chili powder)

DIRECTIONS:
1. Remove cores and seeds from peppers. Place in large pot and boil in water for about 4 minutes. Preheat oven to 350*
2. Meanwhile, brown the meat with the onion. Add garlic during last 2 minutes of cooking.
3. Remove peppers from water and place in a casserole dish.
4. Mix meat, tomatoes, rice, cheese, BBQ sauce and seasonings in bowl.
5. Scoop mixture into peppers until they are all full.
6. Bake for 30 minutes. Sprinkle additional cheese on top if desired : )

Shrimp Pasta with Feta Cheese

I love me some seafood. And some cheese. This recipe is delish. If you're not a feta fan, trade it out for mozzarella instead.

Serves 4-6

INGREDIENTS:
1 pound of shrimp, peeled and deveined (I used the 24/28 per pound, but you can use smaller)
8 oz. thin spaghetti (I use whole grain)
1 14.5 oz. can of diced tomatoes, undrained
1 small can of tomato sauce
1 cup of diced red onion
2 cloves of garlic, minced
8 ounces of mushrooms, sliced (you can also use yellow or green summer squash)
1 cup of feta cheese
2 tbsp butter
Splash of wine (red or white)

DIRECTIONS:
1. Cook pasta according to package directions and preheat oven to 350*
2. Melt butter in pan and then saute onion and mushrooms for about 5 minutes or until soft. Add garlic and cook another 2 minutes.
3. Throw the splash of wine into the pan to deglaze. Then add tomatoes and tomato past. Stir.
4. Add in shrimp and cook until pink (about 3-5 minutes).
5. Combine sauce concoction and cooked pasta in large baking pan and bake for about 15 minutes.
6. Sprinkle feta on top and bake and additional 5 minutes.
7. Enjoy!

Corn and Black Bean Salad

Last summer, I was tired of green salads to go along with what we were grilling for dinner. After Googling some alternative salad recipes, I used a mishmash of recipes to come up with the following.

Serves 6 (as a side dish - serves 2 for a main dish wrapped in tortillas!)
INGREDIENTS:
1 can of corn, drained
1 can of black beans, drained and rinsed
1 bell pepper, chopped (I use yellow, but any color is fine)
1 cup of pico de gallo (I use the prepared kind found in the produce section)
3 tbsp lime juice
Cilantro (to your preference. I LOVE cilantro!)

DIRECTIONS:
Combine all ingredients in a large bowl and stir. Chill for at least one hour prior to serving.

WW Greek Isles Salad

Weight Watcher's has some really tasty recipes. This one did not disappoint. It's a yummy salad that's different from the average garden salad! This recipe makes about 4 servings and each serving is worth 3 points.

Serves 6

INGREDIENTS:
***Dressing***
1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
***Salad***
3 cups of Romaine, torn
1 thinly sliced red bell pepper
1/2 cup chopped red onion
1/4 cup Feta Cheese, crumbled
1/4 cup pitted ripe olives - sliced (black or kalamata will work)
1 tomato, halved and thinly sliced
1/2 cucumber, sliced

DIRECTIONS:
1.In jar with lid, combine dressing ingredients and shake to mix.
2. Combine all other ingredients in a large bowl and toss.
3. Serve with dressing!

Shrimp Dip

Or as my husband refers to it...Scrimp Dimp! My mom has been making this for as long as I can remember. If you're a seafood fan, it's delish. I'm sure you could replace the shrimp with crab if you prefer, though I've never actually done so. Serve this yummyness up with some Ritz or Wheat thins and you're all set!

Serves 10

INGREDIENTS:
1 1/2 pound of small shrimp (AKA salad shrimp)
1 cup of mayonnaise
8 oz of cream cheese
1 can of cream of mushroom soup
1 .25 oz package of unflavored gelatin
1/4 cup of finely chopped celery
1/4 cup of finely chopped onion
1 tbsp lemon juice
2 drops of red food coloring
1/2 cup of cold water

DIRECTIONS:
1. Heat soup, cream cheese and mayonnaise over medium heat.
2. Meanwhile, dissolve gelatin in cold water.
3. Add shrimp, celery, onion, lemon juice and any seasonings you prefer to soup mixture.
4. Add gelatin-water mixture and stir.
5. Add food coloring and stir (dip should turn from white to a light pink color)
6. Refrigerate at least 2 hours.

Crock Pot Baked Beans

Beans are not typically something that make my skirt fly up. But these beans are so good (and easy)!! Minimal ingredients and the crock pot doing the work make it a great dish to take to a summer BBQ.

Serves 8

INGREDIENTS:
1 lb. of ground beef
4 slices of bacon, cooked and crumbled (or you can use the Hormel bacon pieces in the salad aisle)
1 onion, diced
2 jalapenos, diced (optional)
1 15 oz can of kidney beans, drained and rinsed
2 28 oz cans of baked beans, undrained
1 15 oz can of butter beans, drained and rinsed
1/2 cup of BBQ sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
3 tbsp ketchup

DIRECTIONS
1. Brown ground beef in skillet.
2. Mix all ingredients in a large crock pot.
3. Cook on low for 6 hours.
4. Serve warm.

Pioneer Woman Does it AGAIN! - Chicken Tacos

I freaking LOVE Ree Drummond - Pioneer Woman. She's amazing. And so are her recipes. Her brother's chicken tacos did not disappoint and I know they will be a favorite for years to come! I scaled the recipe down a bit as it was just my husband and I that I was cooking for. To see the OG recipe and browse all of the other great things her cooking section offers, go here. Give 'em a try and let me know what you think!

Serves 4 (for normal people, my husband and I ate about 4 tacos each though!)

INGREDIENTS:
8 whole Corn Tortillas (small Size)
2 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
1 Tablespoon Canola Oil
1 can (4 Ounce) Diced Green Chilies
3/4 cups Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce 3/4 cups Thinly Sliced Romaine Lettuce (or Any Lettuce) - *** I didn't use lettuce!!
4 whole Roma Tomatoes, Diced - *** I used pico de gallo!!
Canola Oil, For Frying Tacos
DIRECTIONS:
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 1 tablespoon oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
TO FRY
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

Spaghetti Squash with Meat Sauce

During my Weight Watcher's plight, I cam across a wonderful website with tons of yummy recipes. I made this one for dinner last night...

Serves 4

INGREDIENTS:
1 large spaghetti squash
Salt and pepper
1 lb 95% lean beef (I used ground turkey)
1 tsp butter
1 tsp olive oil
(4 oz) 1/2 onion, finely chopped
1 carrot, peeled and chopped
1 celery stalk, finely chopped
1 28 oz can of crushed tomatoes (I prefer Tuttorosso)
1/4 cup white wine
1 bay leaf
Salt and fresh pepper
**I also added some fresh mushrooms to the sauce**

DIRECTIONS:
1. Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake 1 hour on a baking sheet, cut side up.
2. In a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomatoes and adjust salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.
3. When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated cheese.

For more amazing recipes go check out Gina's website - http://www.skinnytaste.com/

AJ Bump's Carrot Casserole

I first had this recipe when I was a small child (I don't remember it!). The next time was when my mother in law made it. It is SO good. Give it a try and let me know what you think.

Serves 8

A. J. BUMP'S CARROT CASSEROLE
12 carrots
1 small onion, chopped
1 tablespoon butter or margarine
1/2 cup butter or margarine, softened
1 large egg, beaten
salt and pepper (to taste)
1 clove garlic, minced
2 cups crushed Ritz crackers
1 cup shredded cheddar cheese

1. Preheat oven to 325 degrees F. Spray an 8-by-8-inch Pyrex dish with nonstick spray.
2. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash.
3. Saute onion over medium-high heat in the 1 tablespoon butter or margarine until very soft.
4. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Place carrot mixture in prepared baking dish and top with crackers and cheese.
5. Bake for 20 to 30 minutes.

Servings: 9
Source: A. J. Bump's Restaurant, Freeport, CA
From: the Sacramento Bee; July, 1997

Pasta Bake

This dish is the first thing I ever cooked. My Mom got the recipe from a co-worker and tried it. It was delish, and she knew it would be a good thing for me to make on my own, so she passed the recipe along. It's another one of those meals that I've tweaked to make it my own over the years. Enjoy!

Serves 6

INGREDIENTS:
1 lb. ground meat (I use turkey for the healthy factor, but beef is fine!)
1 package of pasta (any variety)
1 jar of store bought pasta sauce (any red variety)
1 small onion, diced
3 cloves of garlic, minced
8 oz. of fresh mushrooms, sliced
2 cups of mozzarella cheese, shredded
1/2 cup of white wine
Water
Seasonings to taste (I use garlic powder, salt, pepper and a little bit of red pepper flakes)

DIRECTIONS:
1. Preheat oven to 375*
2. Brown meat with garlic, onion, and seasonings.
3. Mix meat, mushrooms, uncooked pasta, 1 cup of the cheese, and jar of sauce in a large casserole dish.
4. Fill the empty pasta sauce jar halfway with wine and the rest of the way with water. Pour over mixture.
5. Bake covered for 1 hours.
6. After 1 hour, pull dish from oven. Sprinkle remaining cheese over top and bake an additional 5 minutes.

Cheesy Pasta

This recipe was kind of an accident/experiment. Last weekend, we were grilling chicken and needed a side dish. A cheese pasta with a kick sounded good, and this is what came of it!!

Serves 6

INGREDIENTS:
1 package of spiral pasta (I use whole wheat)
5 ounces of Gorgonzola cheese (if this variety of cheese isn't your fav, something like Gouda would be good!)
5 ounces of Parmesans cheese
1 cup of cream
1/4 cup of cooking sherry
2 tbsp butter (I use smart balance)
1 shallot, diced
1 tbsp of red pepper flakes
1 tbsp of dried mustard
1 tbsp of nutmeg
Salt and pepper to taste (I like A LOT of pepper!)

DIRECTIONS:
1. Cook pasta according to package directions
2. Meanwhile, cook diced shallots in butter until soft. Add sherry and stir.
3. Add cream and stir. Let mixture simmer for about 5 minutes.
4. Add cheeses and stir. Stir in spices. Simmer for an additional 5 minutes
5. Drain cooked pasta and place in bowl or back into cooking pot. Pour cheese sauce over pasta and serve immediately.

Roasted Vegetables

This is a Racheal Ray recipe. She uses broccoli as her vegetable, and while that is delicious, I've also tried this with squash, mushrooms, cauliflower and bell peppers. Every type of veggie I've done this with has been good!!

Serves 4

INGREDIENTS:
1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)
1 large head broccoli, cut into thin, long spears

DIRECTIONS:
1. Pre-heat oven to 425°F.
2. Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet
3. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Chicken Spaghetti

I LOVE Ree Drummond (aka Pioneer Woman). And her recipes are awesome. One has quickly become a staple in our house and that is her chicken spaghetti. Here is the link to her recipe:

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Serves 6

I altered a couple of things to make this recipe more figure friendly. Here's what I do:
1. Whole wheat pasta
2. Healthy variety of cream of mushroom soup
3. Low fat cheddar cheese
4. Add a package of mushrooms
5. I'm also not a huge pimento fan, so I leave those out

Artichoke and Spinach Au Gratin

This is my take on a Weight Watchers recipe that I recently tried. If you like artichoke spinach dip, you'll love this!

Serves 6

INGREDIENTS:
3 cups of artichoke hearts, roughly chopped
1 package of frozen spinach, thawed and drained
2 cups of Swiss cheese, shredded
1/2 cup of Parmesan cheese, grated
Desired seasoning (I used salt, pepper, garlic powder and a little paprika)

DIRECTIONS:
1.Combine spinach and artichoke hearts in casserole dish
2. Sprinkle Swiss over top
3. Broil on low for about 15 minutes
4. Add Parmesan and broil for an additional 3-5 minutes

Crock Pot Pulled Pork

I love my crock pot. I probably use it at least every other week, and I therefore have lots of things that I make in it. Here's the first of many I'll be sharing...

Serves 8

INGREDIENTS:
1 pound boneless pork roast
1 bottle barbecue sauce
24 ounces of beer
1/4 coup of soy sauce
2 tbsp brown sugar
2 tbsp of ketchup
1 medium onion, diced
1 package of buns or rolls

DIRECTIONS:
1. Place pork into crock pot.
2. Cover with onions.
3. In a bowl, mix soy sauce, brown sugar, and ketchup. Pour over pork and onions.
4. Pour the beer into the crock pot.
5. Cook on low for 7 hours.
6. After cook time is up, remove pork from crock pot and place into a large casserole dish. With two forks or a fork and knife, shred the pork. Scoop out as much or as little of the sauce and onions and you like and add to pork.
7. Mix bottle of barbecue sauce into pork. Serve on buns or rolls.

Yummy Salmon

I don't really have an official name for this dish. I got the idea for the sauce from a recipe online and then have kind of made it my own. If you aren't a fish person, you can also use the sauce for chicken or pork - especially a pork tenderloin on the grill!

Serves 4

INGREDIENTS:
1 pound of salmon filet
1 cup of soy sauce
1/2 cup of pancake syrup
2 tbsp Worchestershire sauce
2 cloves of garlic, minced
Any seasonings - I like salt, pepper and a little chili powder

DIRECTIONS
1.Mix all ingredients except the salmon.
2. Decide what your cooking method will be: bake or grill
3. If baking, place salmon in a greased casserole dish. Pour sauce over salmon. Bake at 350* for about 20 minutes. Fish is done when it flakes easily. (For baking pork or chicken, I would bake at least 40 minutes)
4. If grilling, coat salmon with half of sauce. Grill for about 15 minutes on medium flame and baste with remaining sauce as it cooks. (For grilling port or chicken, grill about 10 minutes longer).

Cheater Shepherds Pie

This is a casserole recipe that is one of our favorites. It's simple and tasty, and I usually have all the ingredients on hand. Here's the scoop...

Serves 6
INGREDIENTS:
1 lb. ground turkey
1 can of green beans
1 can of corn
1 can of mushrooms
2 cans of cream of mushroom soup
2 cups of mashed potatoes
1/2 cup of onion, diced
2 cloves of garlic, minced

(Note: You can use any combination of canned or frozen veggies that you wish. Also, any variation of "cream of" soup is fine. To save time, you'll also occasionally catch me using instant mashed potatoes!)

DIRECTIONS:
1. Preheat oven to 350*
2. Brown the turkey with the onions.
3. While the turkey cooks, place vegetables into large casserole dish. Prepare mashed potatoes accordingly.
4.When the turkey is browned, combine with the veggies in the casserole dish. Mix in both cans of soup.
5. Spread mashed potatoes over casserole. Bake for 1 hour.
6. If desired, sprinkle cheese or french fried onions on top and bake an additional 5 minutes.

Enjoy!!