Loaded Black Bean Burritos

Burritos are a big request in our house.  They are one of my son's favorites and so I make these often.

2 cups brown rice
3 cans black beans
1 tbsp chili powder
3 tsp cumin
1/2 tsp pepper
2 garlic cloves (minced)
1/4 cup onion (finely chopped)
6 10inch tortillas
cheese
sour cream
guacamole
lettuce
tomato
olives

In a pot add all three cans of black beans. Bring to a simmer and stir in chili powder, cumin, pepper, garlic and onion.  Let cook for 10 to 15 minutes on a low simmer, stirring often.  Cook rice according to directions.  Wet two paper towels and place the tortillas one at a time in between them and microwave for 15 seconds each. Layer the tortilla with brown rice, black beans and desired toppings. Roll up and serve. 

Chicken Tetrazzini

I grew up on Chicken Tetrazzini but hadn't made it in ages!  I came across the recipe on Six Sisters Stuff and adapted it a bit to fit our taste!  This is such a great meal!

16oz linguine noodles
6 tbsp butter
6 tbsp flour
1/2 tsp salt
1/2 tsp pepper
3 1/2 cups chicken broth
1/2 cup cream
1/2 cup milk
3 chicken breast (cooked and shredded)
1 cup sliced mushrooms
1/4 cup diced pimentos
1 tbsp parsley
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese

Heat oven to 350. Boil the noodles according to directions.  Melt butter in a pan and whisk in flour over medium low heat.  Season with salt and pepper and let cook for 2 minutes.  Whisk in the chicken broth and bring to a simmer, when it begins to thicken up stir in cream and milk then remove from heat.  Combine the noodles, chicken, mushrooms, pimento, parsley and sauce.  Pour into a greased 9x13 baking dish and top with parmesan and mozzarella. Bake for 30 minutes. Remove from oven and serve. 

Honey Orange Glazed Pork Tenderloin

It's been a while since we've had pork tenderloin.  I came across this recipe recently and it sounded delicious so I decided I just had to make it.  Slightly adapted from The Way To His Heart.

1 pork tenderloin
1/3 cup orange marmalade
3 tbsp apple cider vinegar
3 tbsp soy sauce
3 garlic cloves (minced)
2 tsp honey
3 tbsp canola oil
 salt and pepper

Heat oven to 350. In a mixing bowl whisk together the orange marmalade, apple cider vinegar, soy sauce, garlic and honey.  Season the pork tenderloin with salt and pepper. In a skillet heat the oil over medium high heat and brown the pork tenderloin for 3 to 4 minutes on each side. Remove from skillet and place in baking dish.  Brush with the marmalade mixture and bake for 10 to 12 minutes.  Flip the pork tenderloin and pour over the remaining marmalade mixture.  Cook for an additional 10 to 12 minutes. Remove from oven and let rest for 10 minutes before slicing. 

Spinach Ricotta Stuffed Shells

These stuffed shells are great!  I had been eyeing this recipe for a while and I wish I had made them sooner!  Recipe slightly adapted from Baked by Rachel.

12 jumbo pasta shells
15oz ricotta cheese
10oz frozen spinach (thawed and drained)
1/3 cup parmesan cheese
1 1/3 cup mozzarella cheese
1 egg
1/2 tsp salt
1/2 tsp black pepper
26oz tomato basil pasta sauce

Heat oven to 350.  Cook the pasta shells according to directions.  In a bowl mix together the ricotta cheese, spinach, parmesan, 1/3 cup mozzarella, egg, salt and pepper.  Place 1 cup of sauce in the bottom of a 9x13 baking dish. Stuff the shells with the spinach ricotta mixture and place in the baking dish. Top with the remaining sauce and mozzarella cheese. Bake for 30 minutes. Remove from oven and serve.

Deep Dish Oatmeal Fudge Bars

I made these several weeks ago for our small group and they were to die for!  Everyone loved them. I found this recipe over at High Heels and Grills.

1 cup butter
2 cups light brown sugar
2 large eggs
2 tsp vanilla extract
1/3 cup milk
2 1/2 cups flour
3 cups old-fashioned oats
1 tsp baking soda
1 tsp salt

14oz can sweetened condensed milk
12oz bag milk chocolate chips
1/3 cup butter
1 tsp vanilla extract

Heat oven to 350. Grease a 9x13 pan.  In a medium size mixing bowl using your hand mixer combine the butter, light brown sugar and eggs and mix well.  Add in the vanilla extract and milk. In a separate mixing bowl combine the flour, old-fashioned oats, baking soda and salt. Mix the dry ingredients into the wet ingredients and combine well.  Press 2/3 of the dough into the bottom of the pan and save the remaining dough.  In a sauce pot over medium low heat combine the sweetened condensed milk, chocolate chips, butter and vanilla extract.  Stir until it is all melted and smooth. Pour over the dough.  Crumble the remaining dough over the fudge layer. Bake for 25 minutes.  If the top begins to brown quick cover with foil.  Remove from oven and let cool before cutting. 

Crockpot Shredded Mexican Chicken

I had intended to make another recipe this night but was out of it and I couldn't find it in the store.  But dinner had to go on and so this recipe was born!  It was so easy and we made quesadillas out of it but it would be great in tacos, burritos or nachos as well!

4 boneless skinless chicken breasts
1 jar of medium salsa
1 package of taco seasoning

Place the chicken breast in the crock pot. Pour over the salsa then sprinkle with taco seasoning.  Cook on low for 6 to 8 hours then shred and use as you like. 

Homemade Cream of Chicken Soup

Several years ago we cut out the "cream of" soups a long with a bunch of other things.  It was a great decision for our health but cut back our recipes.  For whatever reason it took me forever to actually make my own.  It's so simple. I just used the recipe from Pinch of Yum.  It makes 3 cups of condensed soup.

2 1/2 cups chicken broth
1 1/2 cup milk
3/4 cup flour

Put the chicken broth and 1/2 cup of milk in a sauce pot.  Bring to a boil and turn down heat to the lowest setting.  Whisk together the flour and remaining milk until it's lump free.  Whisk the flour mixture into the chicken broth mixture and continue whisking until it's thickened up. Remove from heat and use as desired.

Baked Potatoes with Broccoli Cheddar Sauce

Mmmmhmmmm. These potatoes are the bomb. Make them, you won't regret the cheesy carby goodness. And they have broccoli so they are TOTALLY healthy, that's what I tell myself.  Recipe adapted from Cooking Classy.

4 medium baking potatoes
2 tbsp butter
2 tbsp flour
1/4 tsp garlic salt
1 cup milk
black pepper
1 cup shredded cheddar
1 cup chopped broccoli florets

Rinse and scrub potatoes. Wrap in foil and bake at 425 for 1 1/2 to 2 hours or until cooked through. Remove from oven and set to the side while making the sauce.  Steam the broccoli. Melt butter in a sauce ban and whisk the flour in. Let cook for 2 minutes then stir in the garlic salt and milk. Whisk constantly until the milk mixture begins to thicken up.  Turn off the heat and stir in the cheddar cheese then the broccoli.  Slice open the potatoes and pour the sauce over them.  Serve right away. 

Sour Cream Banana Muffins

I adapted this recipe from another banana muffin recipe I had.  These were a great easy muffin!


2 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2 ripe bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1/4 cup butter (melted)

Heat oven to 375. Line a muffin tin with liners or grease.  Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon. Mash the bananas in a bowl then mix in the eggs, sour cream and vanilla. Mix the banana mixture into the flour mixture then stir in the melted butter. Divide into muffin tins and bake for 20 to 25 minutes. Remove and let cool for 5 minutes before removing from tin.