Week 41: Recipe #5--Beef and Bean Taco Casserole

I found this recipe on Pinterest, and it comes from a site called Recipe.com (see link below).  It was easy to throw together, and it was pretty good.  My husband especially liked it.  The meat was a bit spicy for my 4 year old, but the little one ate hers up.  They both loved that there were chips in it.  I served this meal with Mexican rice and applesauce.  Makes 5 servings.

You'll Need:

• 1 lb. ground beef
• 1 can (16 oz.) refried beans
• 1 jar (16 oz.) thick 'n chunky salsa
• 1 pkg. taco seasoning mix
• 2 1/2 c. coarsely broken tortilla chips
• 1/2 med. green bell pepper, chopped
• 4 med. green onions, sliced
• 2 med. tomatoes, chopped
• 1 c. shredded cheddar cheese
• 1/4 c. sliced ripe olives
• 1 c. shredded lettuce

Preparation:

1. Preheat oven to 350 degrees.  In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Stir in refried beans, salsa, and taco seasoning mix.  Reduce heat to medium.  Heat to boiling, stirring occasionally.
2. In ungreased 2-qt. casserole dish, place 2 cups of the broken tortilla chips.  Top evenly with beef mixture.  Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
3. Bake uncovered for 20-30 minutes or until hot and bubbly and cheese is melted.  Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Recipe and link:  http://www.recipe.com/beef-and-bean-taco-casserole/

Week 41: Recipe #4--Chicken Alfredo Roll-Ups

Yummmmm.....these were good!  Probably not the best if you're counting points, calories, or carbs, but they were GOOD.  And you can splurge every now and again, right?  This recipe comes from a blog called Mmm...Cafe (see link below).  I followed the recipe exactly, as well as making the homemade alfredo sauce.  Because of that, and having to cook the chicken (I'd get a rotisserie next time), this recipe was a bit time-consuming to make.  However, if you already had cooked chicken at the ready, and you used store-bought alfredo sauce, or had some pre-made, this would come together pretty quickly.  I can say, I wouldn't use store-bought after this sauce.  It was really tasty.  Loved it.  The whole meal was a huge hit with the husband and kids as well.  I served these roll-ups with green beans and applesauce.  Makes 9 roll-ups.  **The original recipe says that 3 roll-ups are a serving, so there are 3 servings.  However, my husband and I were satisfied with 1 roll-up each...I could maybe eat 2, but 3 would be too much.

You'll Need:

• 9 lasagna noodles
• 2 c. cooked, shredded chicken
• oregano
• garlic salt
• 3 c. shredded mozzarella
• 1/2 c. butter
• 2 oz. cream cheese
• 2 c. heavy cream
• 2 tsp. garlic powder
• 1/2 tsp. fresh minced garlic
• salt and freshly ground black pepper
• 1/2 tsp. dried oregano
• 2/3 c. parmesan cheese

Preparation:

1. For the sauce:  In a medium to large saucepan, melt the butter over medium heat.  Add fresh minced garlic and cook for 1 minute, or until fragrant.  Add the cream cheese and whisk to smooth and melted.  Whisk in the heavy cream.
2. Season with the garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.  Stir in the cheese and when melted, remove from heat and set aside.
3. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with nonstick spray and pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.  Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.  Drain the noodles with cold water to prevent them from sticking to each other.  Then, lay out each noodle individually and blot dry with a paper towel.
4. Spread about 2 tablespoons alfredo sauce over each noodle.  Sprinkle oregano and garlic salt on top of the sauce.  Take 1/9 of the shredded chicken and spread it out evenly over each noodle.  Add approximately 3 tablespoons cheese.  To roll up, start at one end and roll the noodle over the toppings.  You will need to lift up the noodle a little to prevent squishing out the inside ingredients while rolling.
5. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.  Once they are all in the pan, pour the remaining alfredo sauce over the top.  Top with remaining cheese.  Bake for about 30 minutes., or until the cheese is completely melted on top.

Recipe and link:  http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html

Week 41: Recipe #3--Chile Colorado Burritos (Crockpot Recipe)

I first saw this recipe on Pinterest, and it comes from a blog called Food Pusher (see link below).  These burritos turned out really well.  The best part was, there weren't that many ingredients, and it was literally just throwing 3 things into the crockpot in the morning.  Then it was super easy to put the burritos together that evening.  Great flavor, and we all loved them.  I served them with a salad and some homemade applesauce.  Makes 5-7 burritos.

You'll Need:

• 1 1/2 to 2 lbs. stew meat or other beef, cubed
• 1 large can mild enchilada sauce, at least 19 oz.
• 2 beef bouillon cubes (I used the granules, 2 tsp.)
• 1/2 can refried beans
• 5-7 burrito size flour tortillas
• 1 c. shredded cheddar cheese

Preparation:

1. Put beef, bouillon, and enchilada sauce into a crockpot and cook on low for 7-8 hours, or on high for 3-4 hours, until meat is very tender.  
2. When beef is done (flakes off when stirred), taste and add more salt, if desired (I thought it was fine without adding salt).  Heat up the beans in the microwave, and put your oven on broil.  On a tortilla, place 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.  Roll into a burrito and place in a baking dish.  Repeat with the other tortillas until you run out of the meat (I was able to make 5 burritos).  Pour some of the remaining enchilada sauce form the crockpot over the burritos to cover them.  Sprinkle with the cheddar cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Recipe and link:  http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

Week 41: Recipe #2--White Pita Pizzas

Yum!  These were really good pizzas, and they took NO time at all to throw together.  Super easy.  I found them on Pinterest, and they come from a site called Prevention (see link below).  We all loved these pizzas, and I especially love anything with pesto.  Next time I might throw a tomato slice or two on top, but these were perfect just the way they were.  I served these with a green salad and fruit.  Great  meal for a busy weeknight!  Makes 4 servings (although I doubled this recipe because that didn't seem like enough--doubling it was perfect).

You'll Need:

• 2 whole wheat pitas, split horizontally into 2 halves
• 1 c. fat-free ricotta cheese
• 3/4 c. shredded reduced-fat mozzarella cheese
• 1/4 c. grated parmesan cheese
• 1 clove garlic, minced
• 4 Tblsp. pesto

Preparation:

1. Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.
2. Place the pita halves on the prepared baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.
3. Meanwhile, combine the ricotta, mozzarella, parmesan, and garlic in a bowl.  Spread 1/4 over each pita.  Spread 1 tablespoon of the pesto over the cheese on each pita.  Bake for 6 to 7 minutes or until the cheese is melted.

Recipe and link:  http://recipes.prevention.com/Recipe/white-pita-pizzas.aspx

Week 41: Recipe #1--Samosadillas

I love samosas and quesadillas, so this recipe was a win-win from the beginning.  I found this recipe on a site called Go Dairy Free (see link below).  My girls are huge quesadilla fans, and even though there was no cheese in these samosadillas, they still loved them!  It was a great way to get them to eat some veggies.  I was worried it might be too spicy for my oldest, but she didn't seem to notice.  They definitely need a chutney for dipping, which I didn't have on hand (nor did I have time to throw one together).  I did, however, have curry ketchup--so I used that.  I will definitely be making these again.  I served these with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 1/2 c. cooked diced potatoes
• 1/2 c. thawed frozen green peas
• 1/4 c. canned hot or mild diced green chiles, drained (I used mild)
• 2 Tblsp. raisins
• 1 Tblsp. soy sauce
• 1 Tblsp. curry powder or paste (I used powder)
• 2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• salt and black pepper, to taste
• 4 large flour tortillas

Preparation:

1. Mash the potatoes in a saucepan.  Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste.  Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
2. Cut the tortillas into quarters.  Spoon about 2 tablespoons of the filling in the center of each tortilla piece.  Fold one side over the filling and press lightly to flatten.  The filling will hold the tortilla in place.  Set aside.  Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat.  Cook until lightly browned and heated through, turning once, 6 to 8 minutes total.  Serve hot with chutney.

Recipe and link:  http://www.godairyfree.org/news/nutrition-headlines/samosadillas-in-the-snow

Week 40: Recipe #5--Beef, Snap Pea, and Asparagus Stir-Fry

This recipe comes from Martha Stewart (see link below).  It was really good!  And pretty easy to throw together, too.  Literally took about 20 minutes to make.  The girls loved the meat; tried the veggies, but they didn't eat them.  I loved the whole thing.  The meat and veggies were flavorful, and I loved that the  veggies were fresh, not frozen.  A lot of stir-fry recipes I've made have frozen ingredients, so that was nice.  I left out the lemon because I didn't have one, but it was still delicious.  I also used dried basil...couldn't tell.  I served this entree over rice with some fruit on the side.  Makes 4 servings.

You'll Need:

• 1 Tblsp. soy sauce
• 1 tsp. rice vinegar
• 1 tsp. sugar
• 3/4 lb. boneless New York strip steak, thinly sliced
• coarse salt
• 1 Tblsp. vegetable oil
• 1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
• 6 oz. snap peas
• 1 garlic clove, minced
• 1 Tblsp. peeled minced fresh ginger
• 1 tsp. fresh lemon juice, plus lemon wedges for serving (optional)
• 2 Tblsp. torn fresh basil leaves
• cooked rice

Preparation:

1. In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
2. Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Recipe and link:  http://www.marthastewart.com/334100/beef-snap-pea-and-asparagus-stir-fry

Week 40: Recipe #4--Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

Oh.  My.  Word.  These were good, and the sauce--even better.  I found these on a blog called Proud Italian Cook (see link below).  This is the perfect fall recipe.  It's not difficult to make, but it is a bit time-consuming.  I chose to make it on the weekend, so that time wasn't as much of an issue.  It took about an hour from start to finish.  These will be on our menu again very soon.  The only downside was that I forgot to add the lemon zest to the stuffing mixture.  I remembered the lemon juice in the sauce, but I think the zest would have made them even better (if that's possible).  I served these shells with green beans and fruit.  Proud Italian Cook says that is makes about a dozen shells, but I was able to make about double that.

You'll Need:

• medium butternut squash, peeled and chopped (You want about two cups when it's roasted)
• 1-2 Tblsp. olive oil
• jumbo pasta shells
• 2 c. ricotta cheese
• 1/3 c. parmesan cheese
• 1 garlic clove, smashed
• 1/4 c. frozen chopped spinach, thawed, squeezed, and drained
• 1 egg
• salt and pepper, to taste
• grated lemon peel
• stick of butter
• 10 sage leaves

Preparation:

1. Toss chopped squash in olive oil, then roast in the oven for 15-20 minutes at 425 degrees.
2. Cook pasta shells according to directions.
3. In a bowl mix the ricotta, parmesan, garlic, spinach, egg, salt and pepper, cooled down squash, and lemon peel.
4. Stuff the shells with the mixture and place in a buttered baking dish.  Bake for 20-25 minutes at 400 degrees.
5. While the shells are baking, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.  Add 10 sage leaves until slightly crisp.  Turn off heat and squeeze in fresh lemon juice.
6. When the shells are done baking, spoon the warm sage sauce over them and sprinkle them with grated parmesan.  YUM!!!

Recipe and link:  http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html

Week 40: Recipe #3--Chicken, Apple, and Potato Skillet

This recipe is another Pinterest find, and it was pretty good.  It comes from a site called Prevention (see link below).  I've never had a brussels sprout before, and they weren't half bad.  My youngest ate this up, and my 4 yo ate everything but the sprouts.  I served this with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
• 4 tsp. olive oil
• 3 slices bacon, chopped
• 1 1/2 c. brussels sprouts, trimmed and quartered
• 1 med. sweet potato (8 oz.) peeled and cut into 1/2" cubes
• 1 med. onion, chopped
• 2 golden delicious apples, peeled, cored, and cut into 3/4" cubes
• 4 cloves garlic, sliced
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried (I used dried)
• 1/4 tsp. ground cinnamon
• 1 c. chicken broth

Preparation:

1. Season chicken lightly with salt.  Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat.  Add chicken and cook until lightly browned and cooked through, about 5 minutes.  Transfer to a plate.
2. Return pan to heat and add remaining 2 teaspoons oil.  Stir in bacon and cook until starting to brown, about 2 minutes.  Add brussels sprouts, sweet potato, and onion.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in apples, garlic, thyme, and cinnamon.  Cook 3 minutes.  Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes.  Add reserved chicken and remaining 1/2 cup broth.  Season with the salt and black pepper as needed.  Cook until hot, about 2 minutes.

Recipe and link:  http://www.prevention.com/food/cook/heart-healthy-recipes-pork-chops-beef-chili-and-more

Week 40: Recipe #2--Pasta with Sun-Dried Tomatoes & Olives

I found this recipe on Pinterest, and it comes from a site called With Style and Grace (see link below).  I love the flavors in this dish, and the girls ate it up because it was pasta.  My husband swears he doesn't like olives, but I didn't mention there were any in it, and he didn't seem to notice.  Ate it all up!  It was pretty easy to throw together, so I'll definitely be making it again.  I served this with a green salad and fruit.  Makes 2-3 servings, so I doubled it.  Doubling it made enough for all four of us, plus enough for the two of us to half leftovers for lunch the next day.

You'll Need:

• 1 Tblsp. extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 c. onion, chopped
• 1/3 c. sun-dried tomatoes, chopped
• 1/4 c. low sodium chicken broth
• 1/8 c. kalamata olives, sliced and pitted
• 1/4 c. fresh parsley, chopped (I used dried)
• 4 oz. pasta shells
• 1/2 c. goat cheese, crumbled--plus additional for sprinkling over the pasta

Preparation:

1. In a skillet over medium/low heat, cook garlic, onion, salt, and pepper.  Stir until the onion is soft.  Add tomatoes and chicken broth; simmer until the liquid is reduced.  Stir in olives, parsley, and more salt and pepper to taste.  Reduce heat and keep the mixture warm.
2. In a small pot, bring water to a boil, add salt and pasta shells.  Cook until al dente and drain, reserving 1/3 cup of the cooking water.  Add pasta shells to skillet and lightly toss.
3. In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth.  Add cheese "sauce" to the skillet with pasta and toss to mix all the ingredients together.
4. Transfer pasta to a serving dish and sprinkle with the additional goat cheese.  Serve immediately.

Recipe and link:  http://withstyleandgraceblog.com/2012/08/01/gluten-free-pasta-with-sun-dried-tomatoes-olives/

Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 39: Recipe #5--Mini Mexican Pizzas

These little pizzas were a big hit with my girls.  I found these on a site called Dashing Dish (see link below).  These are supposed to be a healthier version of the mexican pizza at Taco Bell.  I didn't really see them that way, but they were good.  I served these "pizzas" with spanish rice and a green salad.  Makes 12 pizzas.

You'll Need:

• 3-4 large whole wheat tortillas, or enough to cut out 12 small circles
• 1 c. lean ground turkey, cooked
• 1/2 c. salsa 
• 2 tsp. dry taco seasoning
• lowfat refried beans
• lowfat shredded mexican blend cheese
• optional toppings:  sliced black olives, shredded lettuce, lowfat sour cream, chopped tomatoes

Preparation:

1. Preheat oven to 425 degrees.  Spray a 12-count muffin tin with nonstick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers.
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans.  Stir until well combined.
5. Scoop 1/8th cup meat mixture into each cup.
6. Top with shredded cheese (dividing evenly between each pizza) and olives, if desired.
7. Bake in preheated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini mexican pizzas to cool, and remove from muffin tin using a fork or knife.  
9. Serve with desired toppings.

Recipe and link:  http://dashingdish.com/recipe/mini-mexican-pizzas/

Week 39: Recipe #4--Summer Vegetables with Sausage and Potatoes

This recipe comes from skinnytaste.com (see link below).  I love recipes where I can use lots of summer vegetables, so this was perfect!  I wasn't a huge fan of the sausage, but the rest of the meal was great!  I might substitute it next time for another type of meat, or possibly just make it vegetarian and use it as a side dish.  I served this with a green salad and fruit.  Makes 4 servings.

You'll Need:

• 1 lb. baby red potatoes, cut in half or quartered
• 2 tsp. oil
• 1/2 tsp. garlic powder
• 1 tsp. kosher salt
• fresh cracked pepper
• 14 oz. Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares
• 1 red bell pepper, diced 1-inch squares
• 2 Tblsp. fresh rosemary, or other fresh herb such as thyme
• 2 c. zucchini, 1/2-inch thick and quartered

Preparation:

1. Place oil and potatoes in a large, deep nonstick skillet with a tight fitting lid on high heat; season with garlic powder, salt, and pepper.  When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.  Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.
2. Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.  Season chopped vegetables with salt and pepper.  Add onions, peppers, garlic, and rosemary to the skillet and mix.  Continue cooking, stirring occasionally until onions and peppers become slightly browned.  Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
3. Return the potatoes back to the skillet and mix well.  Adjust salt and pepper as needed; cover and cook 5 more minutes.

Recipe and link:  http://www.skinnytaste.com/2012/07/summer-vegetables-with-sausage-and.html

Week 39: Recipe #3--Slow Cooker Beef Brisket over Garlic Parmesan Mash

I found this recipe on Pinterest.  It is from a site called Haute Apple Pie (see link below).  It turned out really tender and was great over the mashed potatoes.  My girls loved it, too.  I regret that I forgot to buy the french fried onions, but would like to try that next time...the added texture would be nice.  I also didn't have a red lager on hand, so I looked online and saw that you could substitute chicken or beef broth for beers in recipes.  I used chicken broth.  I served this meal with green beans and fruit.  Makes 6-8 servings.

Photo from hauteapplepie.com

You'll Need:

• 2 Tblsp. vegetable oil
• 1 3-4 lb. beef brisket
• 2 cloves garlic, peeled and roughly chopped
• 1 12 oz. bottle red lager (I substituted chicken broth)
• 4 stalks celery, cut into large pieces
• 2/3 c. brown sugar
• 1 can tomato paste
• 1/2 c. apple cider vinegar
• 1/4 c. brown mustard
• 1/3 c. worcestershire sauce
• 1/2 tsp. paprika
• dash of coarse ground black pepper
• 5-6 med. russet potatoes, peeled and cut into chunks
• 1/2 c. milk
• 2 Tblsp. butter or margarine
• 1 tsp. garlic salt
• 1/2 c. shredded parmesan cheese

Preparation:

1. Heat vegetable oil in a large skillet.  Brown brisket on all sides, about 8-10 minutes.  Add garlic half way through.  Transfer meat to slow cooker.  Pour beer in skillet, scraping up brown bits.  Simmer for one minute.  Add to the slow cooker.  Nestle celery around beef.
2. In a medium bowl, add remaining ingredients and whisk.  Pour over beef.  Cook on low for 8 hours.  Remove from cooker and allow to sit about 10 minutes before cutting.
3. Mashed potatoes:  In a large pot, cover potatoes with water and bring to a boil.  Boil approximately 20 minutes.  Drain water.  Add remaining ingredients and whip with hand mixer.

Recipe and link:  http://hauteapplepie.com/2010/10/15/slow-cooker-beef-brisket-over-garlic-parmesan-mash/