Week 36: Recipe #3--Spaghetti Casserole with French Fried Onions

Okay, I'll admit this sounded pretty strange, but I wanted to try it.  It was really good!  I found this recipe on a site called Salad in a Jar (see link below).  It is super easy to make, most of the ingredients are already on-hand, and we all liked it.  We'll be having this again.  I followed the recipe exactly, except I didn't pay attention to the part where you're not supposed to put the onions on top until 5 minutes before it's done baking.  I put them on for the whole 25 minutes and they didn't burn or turn soggy.  They were fine.  I served this with a green salad.  Makes 10 servings.

Photo from Salad in a Jar

You'll Need:

• 8 oz. uncooked spaghetti
• 1 lb. ground beef
• 1 large can spaghetti sauce (26.5 oz.)
• 1 Tblsp. butter
• 1/2 c. chopped green or red bell peppers (I used red--easier to hide from the kids)
• 1/3 c. chopped onions
• 8 oz. cream cheese
• 2 Tblsp. milk
• fresh grated parmesan cheese
• small can of french fried onions

Preparation:

1. Cook spaghetti according to directions on the package.  Cook to al dente; drain and set aside.
2. Brown the ground beef; drain excess grease.  Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers, and butter in small glass bowl.  Cover and microwave 4 minutes on high until soft.
4. Add cream cheese and milk to vegetables and stir well.  If the cream cheese is not soft, microwave it for 20-30 seconds to make it easy to spread.
5. Using a 13 x 9 baking dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish, spaghetti, cream cheese mixture, spaghetti sauce, parmesan cheese (amount subject to your own taste),  and french fried onions (added during last 5 minutes of cooking--but seemed to work okay added prior to that as well).
6. Bake at 350 degrees for 25 minutes.  Top with french fried onions and continue baking for 5 more minutes--don't let them burn.

**Note:  You can also make this ahead and refrigerate or freeze without the french fried onions, and then add them later.

Recipe and link:  http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

Week 36: Recipe #2--Chicken Greek-a-Tikka Salad

This recipe comes from Rachael Ray (see link below), and it was really good.  Her original recipe also included ingredients for a Parsley-Feta Pesto recipe, but I didn't make that.  I'm not too keen on walnuts (which it called for) and it was much faster to throw this recipe together after a long day at the zoo using store-bought pesto.  I also used leftover cooked chicken, rather than grilling it.  I just mixed it with the yogurt mixture per the directions, and then warmed it in a skillet while getting the rest of the salad ready.  My husband and I loved this salad--the girls have come down with a cold, so they didn't eat much of anything last night.  I served this with fruit.  Makes 4 servings.

Photo from The Savory Notebook

You'll Need:

• 4 flat breads or pitas, any flavor or variety
• 1 c. plain yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tblsp. grill seasoning--McCormick Montreal seasoning recommended
• 2 to 2 1/2 lbs. white meat chicken, cubed into bite-sized pieces
• 1 heart romaine lettuce, chopped
• 2 vine ripe tomatoes, chopped
• 1/2 seedless cucumber, chopped
• 1/2 red onion, chopped
• 3 ribs celery, chopped (forgot to add this in--love celery, so will add it next time)
• 1/2 c. pitted kalamata olives
• 6 pepperoncini hot peppers, chopped (left these out on purpose)
• 1 lemon, juiced
• extra-virgin olive oil, for drizzling
• salt and pepper
• feta cheese crumbles
• pesto

Preparation:

1. Preheat a grill pan to high heat.  Heat a toaster oven to 250 degrees.
2. Wrap breads in foil and place in oven to warm.
3. Combine yogurt and next four ingredients.  Coat chicken in mixture then thread meat onto metal skewers.  Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
4. Combine chopped lettuce, veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, extra-vigin olive oil, and then salt and pepper.
5. Remove bread from oven and cut into wedges.
6. Place grilled meat on salad and top liberally with pesto.  Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html

Week 36: Recipe #1--Tater Tot Tacos

I am NOT a huge fan of tater tots, but my husband is, so this recipe was chosen for him.  I was highly skeptical of this before making it, but it actually turned out to be pretty good!  It is from the site Moms Who Think (see link below).  I followed the recipe exactly, and it was a hit with the husband and the kids.  I did leave the black olives off of my husband's and older daughter's plates though, as they don't care for them.  For me, I went light on the tots and heavier on the lettuce and meat.  I served these with fresh blueberries.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 6 c. frozen tater tots
• 1 1/2 lbs. ground beef
• 6 Tblsp. taco seasoning
• 1 1/2 c. shredded cheddar cheese
• 3/4 c. sliced ripe black olives
• 3 c. shredded lettuce
• 6 Tblsp. taco sauce
• 3/4 c. sour cream

Preparation:

1. Bake tater tots according to package directions.
2. While tater tots are baking, cook beef in a large skillet over medium heat until no longer pink.  Drain.
3. Stir in taco seasoning.  Divide tater tots between serving plates or bowls.
4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream.  

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/tater-tot-tacos.html

Week 35: Recipe #5--Meatball Bubble Biscuits

This recipe was SUPER easy--perfect for a busy weeknight.  Plus, they were a big hit with the husband and kids.  This recipe is from a blog called Kathie Cooks (see link below).  I served these biscuits with pasta and marinara sauce, along with a green salad and fruit.  Makes 20 biscuits.

Photo from Kathie Cooks blog

You'll Need:

• 1 can Pillsbury golden layers biscuits, each pulled into 2 layers
• 10 frozen fully cooked Italian-style meatballs, thawed and cut in half
• 2 sticks string cheese, each cut into 10 pieces
• 1 Tblsp. parmesan cheese
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• marinara sauce for dipping (I also served pasta and marinara sauce, so one jar was the perfect amount for the pasta and dipping)

Preparation:

1. Heat oven to 375 degrees.  Separate biscuits into 2 layers.  Place 1 meatball half and one piece of the string cheese into each biscuit; wrap dough around it and seal edges.  Place seam side down into 9-inch round cake pan.
2. Sprinkle with parmesan, garlic powder, and Italian seasoning.  
3. Bake 18-20 minutes or until golden brown.  Serve with warm sauce.

Recipe and link:  http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html

Week 35: Recipe #4--Broccoli Chicken Cups

I found this recipe on Pinterest--these were really good!  They come from a website called Taste of Home (see link below).  It's always good when I can sneak broccoli into food and the kids don't really notice.  I cut it up pretty fine, so they couldn't really tell what it was.  The only thing I wasn't sure about with this recipe was the crisp rice cereal.  I used it because that's what the recipe called for, but I think I'd leave it out next time.  I couldn't really tell it's purpose, and I didn't notice it while eating...I think they would taste just as good without it.  I also only used one tube of refrigerated biscuits, so I made 10 "cups".  That was plenty for our family of four (granted, two of them are littles).  I served these with green beans and fresh fruit.

Photo from www.tasteofhome.com

You'll Need:

• 2 c. (8 oz.) shredded cheddar cheese, divided
• 1 1/3 c. crisp rice cereal (I think this could be left out, but haven't tried that yet)
• 1 c. cubed cooked chicken
• 2 tubes (10 oz. each) refrigerated biscuits (I used one to make 10 biscuits)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 3 c. frozen chopped broccoli, cooked and drained

Preparation:

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides.  Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup, and broccoli; spoon into each muffin cup.  Bake at 375 degrees for 20-25 minutes or until bubbly.  Sprinkle with remaining cheese.  

Recipe and link:  http://www.tasteofhome.com/Recipes/Broccoli-Chicken-Cups#.T6nfrvZ6YxQ.pinterest

Week 35: Recipe #3--Marinated Steak

This steak was perfect for Father's Day.  This recipe is from the Pioneer Woman (see link below) and was extremely flavorful--so good!  The best part is I had all of the ingredients for the marinade already in my pantry.  I served this with baked beans, mashed potatoes, grilled bell peppers, and watermelon.  Yum!  Makes 4 servings.

Photo from The Pioneer Woman

You'll Need:

• 4 whole ribeye, hanger, flat iron, or strip steaks
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 Tblsp. chili powder
• 1/2 tsp. ground turmeric
• 2 Tblsp. garlic salt
• 1 c. olive oil

Preparation:

1. Mix all ingredients (except steak) in a large plastic bag and smoosh to combine.  Add steaks to bag, seal tightly and marinate a few hours.
2. Grill until medium rare.  (My husband and I both like our steaks well done--still tasted great!)

Recipe and link:  http://thepioneerwoman.com/cooking/2012/05/grillin-recipe-contest-winners/

Week 35: Recipe #2--Taco Pasta Toss

Initially this recipe sounded a bit strange to me, but it actually really worked!  My husband loved it and so did the kids.  I found this on the Kraft Foods website (see link below).  It was extremely easy to put together, and pretty fast as well.  We didn't have the shredded lettuce to put on top, but I'd like to try that next time.  We also left out the onion, because the one we had didn't look so hot.  I used onion powder instead.  I served this with a green salad and fresh fruit.  Makes 4 servings.

Photo from www.kraftrecipes.com

You'll Need:

• 1/2 lb. spaghetti, uncooked
• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 pkg. taco seasoning
• 1 c. water
• 1 c. frozen corn
• 1/2 c. chunky salsa
• 1 c. shredded lettuce
• 1 c. mexican style shredded cheese
• 1/4 c. sour cream

Preparation:

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, brown the meat with onions in a large skillet.  Stir in the next 4 ingredients.  Bring to boil; cover.  Simmer on med-low heat for 3 minutes or until heated through, stirring occasionally.
3. Drain spaghetti; place in large bowl.  Add meat sauce; mix lightly.  Top with remaining ingredients.

Recipe and link:  http://www.kraftrecipes.com/recipes/taco-pasta-toss-136564.aspx?cm_mmc=eml-_-rbe-_-20120529-_-1053&cm_lm=BE6B3E2D9C2E67D1939FB89CB440C360

Week 35: Recipe #1--Sweet Potato Foil Packet Tacos

I found this recipe on the Tasty Kitchen blog (see link below).  They were sooo good!  Really easy to throw together, too.  I served these on corn tortillas, but had them for leftovers the next day without.  Both ways were equally delicious.  I love sweet potato, especially paired with ground turkey, and the girls LOVE black beans, so this meal was a win-win.  We will definitely be having this again very soon.  I served these with fresh fruit.  Makes 6 servings.

Photo from Tasty Kitchen blog

You'll Need:

• 1/2 lb. ground beef or turkey (I used turkey)
• 2 Tblsp. taco seasoning
• 1/2 c. tomato sauce
• 1 can (15 oz.) black, kidney, or pinto beans (I used black)
• 6 c. sweet potatoes, peeled and cut into 1/2-in. cubes (about two large sweet potatoes)
• 2 Tblsp. butter
• 1/2 tsp. salt
• 1 1/2 c. chopped fresh spinach
• 1 1/2 c. shredded cheddar cheese
• optional garnishes:  sour cream, salsa, guacamole

Preparation:

1. Preheat the oven to 425 degrees.
2. Brown ground meat in a skillet over medium-high heat.  Stir in taco seasoning, tomato sauce, and beans.  Set aside.
3. To assemble packets, spray the foil with nonstick spray.  Place 1 cup sweet potato cubes in the center of each piece.  Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt.  Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese.  Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
4. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet.  Bake for 25-30 minutes, until the sweet potatoes are tender.

Recipe and link:  http://tastykitchen.com/blog/2012/04/sweet-potato-foil-packet-tacos/

Week 34: Recipe #5--Easy Green Chile Enchiladas

After 3 weeks of being sick, I am coming out of the fog and finishing up this last week of meals.  This recipe comes from the Pioneer Woman (see link below).  These were DELICIOUS.  They were super easy to put together and we all loved them.  (Granted, the girls just had cheese, no sauces or onions, but still.)  The only thing I did differently was I put the onions on top of each of the cheese layers, not just on the top.  Yum!  I will definitely be making these again soon.  I served them with refried beans and fruit.  Makes 4 servings.  (For the girls, I didn't stack them three tortillas high, so we had more than 4 servings.)

Photo from The Pioneer Woman

You'll Need:

• 1 whole onion, diced
• 2 Tblsp. butter
• 1 can (15 oz.) green enchilada sauce
• 2 cans (4 oz.) chopped green chiles
• 12 whole corn tortillas
• 2 c. freshly grated cheddar (or any cheese you'd like)
• sour cream
• salsa
• optional toppings:  pico de gallo, guacamole, cilantro leaves

Preparation:

1. In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
2. In a small saucepan, combine green enchilada sauce with green chiles and heat until very warm.
3. In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
4. To serve, stack three cheesy tortillas on top of one another.  Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

Recipe and link:  http://thepioneerwoman.com/cooking/2012/05/easy-green-chile-enchiladas/