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Tag Archives: Family Friendly

Comfort food at it’s best

You and your family are going to go crazy over this ooey, gooey and cheesy chili cheese casserole. Once this dish was ready to eat my family had this stuff gone within minutes.

Slow Cooker Chill Cheese Casserole

9 1/4 oz. bag fritos

2 15-oz. can Wolf brand Chili

3 C. shredded sharp cheddar cheese

16 oz. sour cream

1/2 cup diced white onion

Directions

1. Grease a four or two quart slow cooker with non-stick cooking spray. Next, sprinkle one and half cups of the fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half of the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions. Cover and cook on high for two hours. Serve with the additional Fritos on top. Enjoy!

Source The Magical Slow Cooker

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The Greatest Sloppy Joes

These Sloppy Joes are incredibly easy and super quick to make and so delicious! Double, Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

The Best Sloppy Joes

Ingredients

1 Tbsp. olive oil

1 tsp. garlic, minced

1 small onion, finely chopped

1 lb. ground beef

1 (8 oz) can Goya tomato sauce

1/2 C. ketchup

1 Tbsp. brown sugar

1 tsp. ground mustard

1 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

1/4 tsp. Salt

1/2 tsp. black pepper

8 Sandwich buns, split

Directions

1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to the skillet.

2. Meanwhile, in a small bowl combine together the tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, salt and pepper.

3. Pour the sauce over the drained beef and stir until evenly coated. Cover and simmer for about twenty minutes, stirring occasionally. Serve in buns.

Source Culinary Hill

Chicken Spinach Roll-ups with Ricotta

If you’re searching for a recipe to make for your family that’s easy, delicious and quick then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach. I honestly had a lot of fun preparing this dish. But l really had no clue what I was doing. I had to read the recipe at least ten times before I could finally figure out to certain degree what I had to do.

To tell you the truth even after reading it several times I still didn’t really had no idea what I was doing and how this recipe was going to turn out. But I didn’t let those thoughts bother me and was determined to follow through with this recipe!

I still enjoyed myself and found humor out of it this experience. I was laughing at myself the whole entire time. The next thing I knew after I had taken it out of the oven it turned out to be delicious!

Chicken Stuffed With Spinach and Ricotta Cheese

Ingredients

5 chicken cutlets pounded thin

1/2 C. Progresso Italian Seasoned breadcrumbs

1/4 C. Parmesan cheese divided

2 eggs

1 10 oz. package frozen spinach, squeezed dry

1/2 C. ricotta cheese

5 slices Mozzarella cheese

1 8 oz. Goya Tomato Sauce

1/4 tsp. salt

1/2 tsp. pepper

Directions

Lightly grease a 9×13 baking dish with cooking spray. Set aside. Preheat your oven to 425 degrees F.

1. In one shallow bowl combine the breadcrumbs together with half of the Parmesan cheese, set aside. In another bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. **Make sure your spinach is squeezed completely dry.** In a third bowl beat the eggs. Set aside

2. Lay the chicken cutlets out on a cutting board and spread about two tablespoons of the cheese and spinach mixture on top of each cutlet. Roll each chicken cutlet up and secure with toothpicks. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

3. Place the seam side down in the baking dish that has been sprayed and bake in your preheated oven for about thirty minutes or until the chicken is cooked through. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another five minutes or until the cheese is bubbly.

Source Walking on Sunshine

Melt in your mouth Cuban Pork

My apologies for not including a photo in this article. I didn’t like the way my pork turned out and it did not live up to my expectations for a picture. However, I will be posting one shortly.

Now onto the recipe

This super juicy pork is slowly cooked all day until the meat cuts like butter. This recipe is so delicious and can perfectly be served over rice, in tacos, or as sandwiches. It’s so moist that it almost melts in your mouth. That’s my favorite part about this dish!

Slow Cooker Cuban Pork

Ingredients

2 Tbsp extra virgin olive oil

1/2 C. orange juice

1/2 C. lime juice

1 1/2 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

7 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

3 pound Smithfield pork shoulder roast

Directions

1. In a medium bowl, combine together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic. Set aside.

2. Make slits in the pork with a paring knife and place it in a large plastic container. Next, pour the oil mixture all over the pork. Then cover it with a lid and place the container in the refrigerator. Leave it in there overnight.

3. In the morning place the pork in the crockpot, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork. Cover and cook on low for eight hours. Carefully transfer the pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Source: Belly Full

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

A Mexican twist on Spaghetti

My apologies for not posting a lot last month. I had a job assignment that lasted for a few days and then I decided to take a little break from cooking and blogging. But I am now back to what I enjoy and do best. Have dinner ready in thirty minutes or less by preparing this delicious Mexican Spaghetti. It will add a little “spice” to your dinner table and it shaves valuable time off a busy weeknight.Mexican Spaghetti INGREDIENTS
1 Tbsp. Olive oil 1 lb. Ground Beef
1 Medium Yellow Onion, diced 1 tsp. garlic, minced
1 Envelope Taco Seasoning
1 7 Oz. Can Dice Green Chilies, Undrained
1 14.5 Oz. Can Canned Diced Tomatoes, Undrained
1 C. Frozen Corn Thawed and Drained
1 8 Oz. Can Tomato Sauce
2 3/4 C. Water
8 Oz Dried Spaghetti Noodles Broken into Thirds
1 C. Cheddar Cheese Shredded Directions 1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. 2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for twenty-twenty five minutes or until the pasta is al dente. Sprinkle with cheese and serve. Source Gonna Want Seconds

A twist on a childhood favorite

This Philly Cheese Steak Sloppy Joes recipe will make you neglect your childhood canned sauce memories and make you ENJOY sloppy joes again.Philly Cheese Steak Sloppy Joes1 lb. lean ground beef1 Tbsp. Olive oil2 Tbsp. butter1 small yellow onion diced1 small green bell pepper diced8 oz. brown mushrooms minced2 Tbsp. ketchup1 Tbsp. Worcestershire sauce1/2 tsp. Kosher salt1/2 tsp. fresh ground black pepper1 Tbsp. cornstarch1  C. beef broth8 oz. Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)6 hamburger bunsDirections1. Heat the oil in a large skillet over medium high heat until hot. Add the beef to the skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about fifty or so percent of the beef.2. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for one to two minutes before stirring, then let brown for another one to two minutes before stirring again. Add the beef back into the pan.3. In a small bowl combine the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about seventy five percent of the mixture is above liquid), three-five minutes. Turn off the heat, add in the provolone cheese. Served on toasted hamburger buns.Source Dinner then dessert

Buttery Herb Pork Chops

I know these aren’t the most beautiful looking pork chops, but they are incredibly tasty. Not to mention they are baked in herbs and butter. That’s two of my favorite highlights about the dish! I recently made it for the first time and I doubt that it will be my last. Let me tell you that it’s crazy easy and delicious, you might find yourself making it a lot too!

Butter Herb Baked Pork Chops

Ingredients

4 – 4 oz. boneless pork chops

¼ tsp. salt

¼ tsp. pepper

2 tsp. dried chives

1 tsp. dried parsley

½ tsp. dried sage

1 tsp. Garlic-Infused Oil

1 Tbsp. unsalted butter, cut into 4 pieces

½ C. Low sodium chicken stock/broth or water

Directions

Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.

1. Season both sides of pork chops with salt and pepper and place them into the prepared baking dish. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.

2. Cover pan tightly with foil and bake for one hour. Uncover pan and bake for fifteen to thirty minutes or until the internal temperature of the chops has reached 145 degrees F (63 degrees C). Serve with a salad or a green vegetable. Enjoy!

Source Delicious As It Looks

Pineapple on Pork Chops

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)

Ingredients

4 boneless pork chops (approx 4 ounces each)

4 pineapple slices

Sauce

1/3 C. low-sodium soy sauce or Bragg’s

2 garlic cloves, minced

3 Tbsp. rice vinegar

3 Tbsp. water

3 Tbsp. honey

1 Tbsp. ginger, minced

1 Tsp. arrowroot starch or Cornstarch

Directions

Preheat oven to 375.

1. Lightly grease a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.

2. In a small bowl combine together sauce ingredients and pour on top of pork chops.

3. Bake for thirty-five minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Source Fit Slow Cooker Queen

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

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