Sweet Potato Paradise Casserole

I have been wanting to try this for a while and finally decided this week was the time to jump in and give it a whirl.  You know, it is one of those recipes I found online but kept putting it off. Well put it off no more! This thing was amazing.

Let me preface - it takes some work up front but it is one of those dishes that you can prep while your kiddos eat lunch (and watch cartoons - am I the only one who does that?). Then you can just pop it in the oven at 5:00 and be ready for dinner.  So it does take some prepping but the outcome is delicious.

Roasted Veggie Enchiladas

This is seriously one of my favorite meals.  However, it takes a little more prep than I like to do so I don't cook it as frequently as I would like.  But when I am done eating it, I remind myself that it was worth every second of work I put into it. I believe there are probably tons of ways to make this dish work for you so be creative.

I am including the link to the original recipe. You will see their creation is much more intricate than mine - I tend to simplify so I can use what I have in the pantry and minimize time in the kitchen. But do glance at the original because I am sure it is delicious!

Here's What You Need for the Simple Version:

-2 red bell peppers chopped up

-1 cauliflower chopped up

-1 small sweet potato chopped

-1 cup frozen corn kernels

-1 onion diced

-olive oil or coconut oil

-1.5 tsp cumin (I even use more because I love that flavor!)

-2 garlic cloves minced (I buy mine already minced!)

-2 cups salsa

-spinach leaves

-approximately 9 or 10 tortillas (I use whole wheat flour but the original recipes calls for corn)

Optional:  shredded cheese, sour cream, green onions

Here's What You Do:

1.  Preheat the oven to 425 and lightly grease a cookie sheet (I put aluminum foil down for less clean up).

2.  Put all of your veggies on the sheet and drizzle about 2-3 tablespoons olive oil on top and sprinkle with cumin.  Put a pinch of salt and pepper on if you'd like and then use your hands to mix it all together.  

3.  Be sure the vegetables are in a single layer and then place in the oven for 30-40 minutes until the veggies are nice and tender. Some will have brown spots - even better!

The recipe says stir the veggies every 10 minutes for even roasting but I always forget!

Weekly Staple Casserole

I want to share one of my all time favorite casseroles with you.  It is a vegan casserole and it is WONDERFUL. Now, this would be one that you could share with your "on the fence" carnivorous family members. It is tasty, filling, and versatile.  My two favorite things about it?  It's fast and it's cheap. I timed it last night, I was able to do the prep work in 5 minutes. I finished putting it together before my 1 year old could even finish his snack - GO ME!  

This picture shows you about all you have to have to make it.  There is an optional guacamole topping not pictured that would require one avacado and less than 1 tablespoon mayo. This could easily be fixed for about $5.00 altogether. Do I have your attention yet?!?

The original recipe (link at the bottom) calls for more spice than I use. Confession:  I have a very sensitive tongue and can't handle too much spice.  So you will see that I take it down a lot in the recipes. Plus, I'm fixing for two small ones who also are very sensitive to bold spicy flavors.  Check out the original recipe if you want more of a kick!

Got 5 minutes? Here is what you need:

1 C brown rice

1 8oz can tomato sauce

1 15 ounce can kidney beans

3 C of vegetable broth

1.5 tsp of cumin

1 tsp of salt (I actually use less than that- probably more like 1/2 tsp)

1/4 tsp of garlic powder

Here is what you do:

1..Dump it all in a 9x13 baking dish

2.  Cover TIGHTLY with aluminum foil

3.  Stick it in the oven at 350 for 90 minutes.

4.  Go outside and play with your kids!  Dinner will be ready soon!

This is the casserole before baking - it will seem very runny

Done and ready to go!

I like to make a home made guacamole sauce for the topping.  Just mash up one avocado and put in light mayo (or vegan mayo substitute) to taste. I use about one tablespoon.  My kids like to top theirs with either ranch dressing or cheese.  This is awesome paired with watermelon or a nice fresh salad.  I also steam some bag broccoli or something of the sort for my kids. We seriously eat this one night a week and we never have leftovers.

Try it and let me know what you think!

http://www.eatliverun.com/dinner-on-the-cheap-rice-bean-casserole-with-guacamole/

Baked Broccoli & Rice Cups

My SIL and her sweet husband came for a visit (waaaay back in February).  We had a busy weekend planned and I was looking for vegetarian friendly recipes to meet her needs.  Can I just say I'm so glad I have someone I can bounce ideas off of as I contemplate heading more towards a vegetarian lifestyle for myself?!  I found these baked broccoli and rice cups on Pinterest - old trusty friend - and decided they were exactly what I was looking for! They had a great texture and were very filling.   Great for little ones or those on the go!

Butternut Squash Mac & Cheese

Happy New Year!  Here's a great recipe to start off 2013 in a healthy way!!  I'll cut right to the chase...

I was pleasantly surprised by this deceivingly cheesy treat.  The whole dish has just 8 ounces of cheese.  Yes.  Just 8 ounces!  The butternut squash gave the dish it's traditional yellow-orange color and a mildly sweet, fresh taste. This meal looks like a heavy, cheesy macaroni dish, but it's light enough that you'll want to eat the entire pan full.  Yes.  It's on the menu this week too!  It's just that good.

Twice Baked Potato Casserole & Pan-Seared Flank Steak: Freezer Friendly

I told you in my last post that I've bitten the freezer bug.  It's true!  My little freezer over the refrigerator is stocked full - quick meals: some cooked and some to-be cooked, frozen veges, frozen fruit (we make a lot of smoothies for breakfast), and what I like to call "bits & pieces" - little leftovers that can be used elsewhere - for example: a 1/2 can of green chiles, a little diced onion, a bag of walnuts.  So far having meals on hand has proven to be effective if for no other reason than providing me peace of mind that I don't have to plan a meal on hectic nights, or in our case, when we return from a trip.  If I have time, I can thaw and cook a meal.  If I'm pressed for time, I can microwave-to-heat-up an already cooked entree.  I'm telling you - it is worth any extra time and money up front to make ahead.

This is one of the freezer meals I made a few weeks ago and we ate it last night along with a pan-seared flank steak.  It was delicious!!

Macaroni & Cheese with Tomatoes: Freezer Friendly

This week I've been making some recipes to take to another sweet family with a new addition!  There must be something in the water because babies are popping out around here like crazy.  Rest assured, I drink milk!  Haha :)  I stumbled on a great website with some freezer friendly meals and this recipe sure didn't disappoint.  It was creamy, a little sweet from the tomatoes, and crunchy from the breadcrumb topping.  It was very satisfying and would make a great main or side dish.  This recipe is also easily doubled - which I did - and it made FOUR 8 x 8 inch dishes of macaroni and cheese.  My kind of recipe for sure!  I baked one, froze one for me, and froze two to take!  You've gotta give this one a try ;)

Chicken Taco Layered Casserole

My in-laws were in town this weekend.  A great, relaxing mini vacay for me... in my own home.  I took naps when I wanted, read books, and played computer games uninterrupted.  Oh, the simple joys.  I also cooked dinner for them to try out some of my recent meals.  One night I made my "Lazy Chicken" ... similar to this one.  I dumped 3 frozen chicken breasts in the crockpot with a cut up bell pepper and a medium-sized jar & a half of salsa.  5 hours later (on low), I shredded the chicken and put it back in the sauce.  I served it as tacos in corn tortillas with some lettuce, green onions, salsa, and sour cream.  I had almost a whole bowl full of chicken left so I decided to use it up today with what I'll call 'Chicken Taco Layered Casserole'.

Doesn't it look ooey gooey and delicious?!

Chicken Tetrazzini

On tonight's menu: Freezer friendly cooking #2

Chicken Tetrazzini 

from Martha Stewart online

Coarse salt and ground pepper

6 tablespoons butter

1 lb white mushrooms, trimmed and sliced 1/4 inch thick (you can buy them washed, trimmed, and sliced at the grocery store!)

1/2 cup all-purpose flour

3 cups milk (I used 2%)

1 can (14.5 ounces) reduced-sodium chicken broth

3/4 cup dry white wine

3 cups grated Parmesan cheese

1/2 teaspoon dried thyme leaves

1 lb linguine, broken in half

1 rotisserie chicken, skin removed, mead shredded (about 4 cups)

1 package (10 oz) frozen peas, thawed and drained

Barbecue Chicken Penne Melt

A dear friend is beautifully pregnant with baby #2.  She's looking for some freezer friendly food, so that's what I will be showcasing on the blog here over the next couple of weeks.  It will be nice to have some pre-prepared meals to pull out and heat and eat on those days {ok, weeks} when you just don't feel like making anything.

Today I made the BBQ Chicken pasta my mom made for us when we first came home from the hospital with the little one.  It was awesome because it's pasta based - so it freezes and reheats well - but it has barbecue sauce so it's a different spin on pasta and marinera.   Funny story: My sister and I were watching the Nate Berkus show over the summer, separately together, haha!  We both wrote out the basics of this recipe.  We were talking about what to have for dinner our first night home and we both discovered that we'd loved to try this recipe.  And it didn't disappoint!