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Tag Archives: Family Friendly

Food Network Frenzy

Late last summer I decided to treat myself by getting a subscription to the food network magazine. I enjoy it! I like the magazine because it features a few of my favorite cooks that have their own shows, recipes and it has helpful information on cooking. I recently received in the mail October’s issue while I was looking through it I spotted this Mushroom Stroganoff Tortellini that I knew I had to try because it looked really yummy and it has mushrooms. My goal for me is try to every mushroom recipe that I can find,

This dish was incredibly tasty and was a breeze to prepare. I do realize that it’s not 100% healthy. But one of the things that makes cooking so great is that you have the ability to make changes to your desired preferences for the recipe(s) you’re cooking for you and your family.

Mushroom Stroganoff Tortellini

Ingredients

Salt

1 lb Buitoni meat-filled tortellini

2 Tbsp unsalted butter

12 oz mushrooms, thinly sliced

2 medium shallots, sliced

2 tsp paprika

2 tsp fresh or dried thyme

pepper

1 Tbsp tomato paste

1 C. low-sodium beef broth

1/2 C Heavy cream

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until tender, four to five five minutes. Increase the heat to medium-high and cook until the mushrooms start browning, one to two minutes. Season with the paprika, thyme, 1/4 teaspoon salt and a few grinds of black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened, approximately one minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about two minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Garnish with parsley.

Source Food Network October 2017

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Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

Balsamic, Sausage & Roasted Veggies

I’m real happy to be on my normal cooking and blogging schedule. I’ll start making my videos next week.

I’m sharing with you today one of my favorite things that I haven’t made in a long time. They, as a whole, are called One pan or pot recipes. They are basically like two dishes in one. To prepare, all you really have to do is pick out a few veggies and your meat, then place everything onto your pan or pot and start cooking. In a few short minutes dinner will be ready.

I have a few links to my favorite one pan suppers towards the end of this article.

This one pan balsamic sausage & veggies recipe is my latest favorite. The original recipe called for turkey sausage and I had planned on using it but I didn’t have any! So I decided to substitute it with pork sausage instead. However, you can use turkey or chicken to make it more healthier.

This recipe is real simple to prepare, delicious and can be made into a healthy meal for you and your family.

ONE PAN BALSAMIC SAUSAGE &

VEGGIES

INGREDIENTS:

4 Potatoes, chunked (and peeled if preferred)

1 Sweet Potato, peeled and chunked

4 carrots, peeled and cut bite-sized*

1 onion, chunked

¾ C. chicken broth

3 Tbsp. balsamic vinegar

2 Tbsp. oil

1 ½ tsp. Italian seasoning

¼ tsp. black pepper

2 garlic cloves, minced

(6 links) of sausage, pork, chicken and turkey

Directions:

Line a baking dish 9 x 13 with foil and grease it with cooking spray. Preheat your oven to 400 degrees.

1. Place potatoes, sweet potatoes, carrots and onions into the dish.

2.  In a medium bowl combine chicken broth, balsamic vinegar, oil, Italian seasonings, black pepper and garlic.  Drizzle over veggies and stir lightly to combine. Cut the sausage links in half and arrange over top of veggies.

3. Bake at 400° for thirty minutes.  Remove from oven; use a pair of tongs to place sausages onto a plate and stir veggies. Place sausge back on top of veggies. Place dish back into the oven and bake for additional thirty minutes or until veggies are tender.

Source Thrifty Frugal Mom

My favorite one pan suppers

Balsamic Chicken and Vegetables

Italian Sausage Sheet Pan Dinner

One-pan dinners are truly 2 dishes in 1

Citrus Salmon & Asparagus

Kid Friendly, Mom approved Casserole

This week was a little more special because it was my Birthday on Wednesday. So I chose not to cook dinner lol. But as for the beginning and rest of the week I picked out a few other delicious recipes that I planned on cooking.

Here’s what I had planned 😊

The dish I will sharing with you today is this really yummy Beef, Cheese, and Noodle Bake. Then tomorrow I’ll be showing you these two Crockpot Buffalo Ranch chicken wings and the Side Dish Cucumber Salad. It’s going to be delicious!

Anyway, let’s get back to the recipe

Do you have some picky eaters in your family? Well then how about you outsmart the picky “noodles only” eaters at the table with this macaroni and cheese casserole. It’s loaded with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams.

Here are some other perks

1. less than three hundred calories

2. low in carbs

3. Healthy

4. Yummoelicious

5. Kid Friendly

Need I say more?

I’m certain that your whole family (even the picky eaters) will enjoy this dish!

Beef, Cheese, and Noodle Bake

Ingredients

1 (8-ounce) package small elbow macaroni

Cooking spray

1 C pre-chopped onion

1C pre-shredded celery

1 C pre-shredded carrot

2 tsp minced garlic

1 lb lean ground sirloin

1 C tomato sauce

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 C fat-free milk

2 Tbsp all-purpose flour

1/8 tsp ground nutmeg

1 1/2 C (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (your choice), divided

Directions

Line a baking dish with foil and grease it with cooking spray. Preheat your oven to 350°.

1. Cook pasta according to the package directions, omitting salt; drain. Lightly coat pasta with cooking spray.Heat a Large pot over medium-high heat. Grease your pot with cooking spray. Add onion and carrot, and sauté four minutes.

2. Add garlic; sauté for one minute. Add the ground beef; cook for five minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for two minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into the previous prepared baking dish coated with cooking spray.

3. Place milk, flour, nutmeg, and remaining 1/2 teaspoon of salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat two minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake in your oven for twenty minutes or until lightly browned. Let stand 5 minutes before serving. Serve with a green veggie or side salad.

Source My Recipes

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here’s a savory casserole that
you seriously can’t go with as it has tater tots and sloppy Joes all wrapped into one dish. It’s quick and easy to prepare. Did I mention that it’s pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips

Stress-Free 20-minute Casserole

Are you short on time? Do you need a meal ready in twenty minutes? Do you dig tacos and salad? Well, then how about you dash into your kitchen grab a few ingredients turn on some of your favorite music and cook this all in one tasty taco salad casserole.

This dish is quick and easy. It is also a fantastic meal to throw together when you have limited time on your hands to prepare dinner. This one is most definitely a winner in my book.

20-minute Taco Salad Casserole

Ingredients

1 lb ground beef (or ground turkey)
2 Tbsp Olive Oil
1/4 C onion, diced
1/4 C green pepper, diced
1/2 C water
1 package taco seasoning
1 cup crushed tortilla chips
1 16-oz can refried beans
1 C shredded cheddar cheese
Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat and veggies into the skillet, stirring occasionally until meat is fully cooked.

2. While the meat is browning, spread one cup crushed tortilla strips in the bottom of a greased 8×8" pan. Heat the refried beans in a small, microwaveable bowl (about sixty seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.

3. Once the meat is cooked, drain and return to stove. Add the 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.

4. Top with the cup of cheddar cheese, and then broil in the oven for two-four minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve hot.

I am terribly sorry that this picture isn't very pretty. I honestly am doing my very best to improve my food blogging skills and everything in between. I'll have a better one on here soon. 😊

Source Six Sisters Stuff

Turning a thought into a Reality

 

I recently mentioned in another article that I started the process of making cooking videos. I also said will not upload any just yet because I have been making some practice videos. The process is going really well. I’m having a great time! Yes, of course, I will post some real soon. My goal is to have a video uploaded on my blog and on my Facebook page sometime either next week or early next month. So be on the outlook for one.

Now onto the recipe

Garlic Parmesan Zucchini Casserole is a simple side dish recipe that comes together less than thirty minutes. It’s the perfect way to get your kiddos to eat their vegetables.

Garlic Parmesan Zucchini Casserole

4 C grated zucchini
½ tsp salt
½ C finely diced onion
1 Tbsp minced garlic
2 eggs
½ C grated Parmesan cheese, plus an additional 2 tablespoons
1 C shredded mozzarella cheese
½ C Shredded cheddar cheese
½ C Panko breadcrumbs
2 Tbsp melted butter

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a small baking dish with cooking spray and set aside (I recommend using an 8-inch or an 8-in x 5-in baking pan.)

2. Place zucchini in a colander, sprinkle with salt and allow to sit for approximately ten minutes (this will help draw out some of the water from the zucchini). After ten minutes, squeeze out the majority of the moisture from the zucchini.

3. In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.

4. Bake uncovered for twenty minutes. Meanwhile, in a small bowl, combine the melted butter with breadcrumbs and two tablespoons of Parmesan cheese. Stir until completely combined. After twenty minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about five-ten more minutes, or until the top is golden brown and crispy.

Court’s Cooking Notes: You can use yellow squash as a substitute for zucchini. Also, this dish would be an excellent side for Cordon Bleu Chicken or Grilled Turkey Patties.

Source The Seasoned Mom

IMG_3890

 

Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

IMG_3824

The Frugal Chef

I had planned on cooking salmon the other evening. But when I made a dash to the store for my weekly grocery shopping trip. I saw that it was expensive, and, unfortunately, was not on sale. While I was in the store I decided to make a quick change that was a little bit more frugal. I found the perfect recipe to feed the family. It was Cheesy Beef Goulash.
It’s a family favorite that is thrifty, simple, flavorful and perfect for dinner any day of the week. It’s also a hit with the kids making it a hit with the whole family.

Cheesy Beef Goulash

Ingredients

2 lbs ground beef or 1 lb ground beef + 1 lb Breakfast pork sausage
3 tsp minced garlic
3 C water
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
3 bay leaves
3 Tbsp Bragg or soy sauce
1 Tbsp seasoned salt
2 Tbsp Italian seasoning
2 C elbow macaroni, uncooked
1 C shredded cheddar cheese

Directions

1. Saute the ground meat in a skillet over medium-high heat until cooked. Drain. Toss the meat into a large pot. Then add garlic and saute for about three minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for fifteen-twenty minutes.

2. Stir in the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about thirty minutes. Turn off heat, remove the bay leaves, and add one cup of cheddar cheese right before serving.

Source Lil’ Luna

IMG_3772

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