Skillet Lasgana

I have been eyeing this recipe for a while. I'm so glad I finally made it, it's a quick way to get the same delicious cheesy lasagna taste that you love! Recipe is adapted from Recipe Girl.


1 1/2 tbsp olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 (14.5-ounce) cans Italian diced tomatoes (drained)
1/4 cup tomato sauce
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp salt
1/2 cup part-skim ricotta cheese
3/4 cup part-skim mozzarella cheese
1 tsp dried parsley
3 tbsp Parmesan cheese
6-8 lasagna noodles broken into 1/3s and fully cooked

Heat oil over medium heat and saute onion until soft.  Add garlic and saute for 30 seconds. Stir in the diced tomatoes, tomato sauce basil, pepper and salt.  Cook for around 5 minutes. When the mixture begins to thicken up add in the lasagna noodles. Drop spoonfuls of ricotta over the top of the noodles and sprinkle with parsley. Lower the heat and top with parmesan and mozzarella then place the lid on the pan and cook for 2 to 3 minutes or until the cheese is melted. Remove from heat and serve. 

Buffalo Chicken Wrap

We love to buy a batch of fresh chicken fingers from our local grocery store then use them over the weekend to make sandwiches and wraps.  Everyone can customize them to what they like and they are easy to throw together. The buffalo chicken wrap is a popular one in our house!

1 burrito size tortilla
2 chicken fingers
1/4 cup Frank's buffalo sauce
2 tbsp blue cheese dressing
diced tomato
lettuce

Heat chicken fingers in a 400 oven for 4 to 6 minutes.  Remove from oven and chop the chicken fingers into bite size pieces. Toss in buffalo sauce and place in the center of the tortilla. Layer with blue cheese dressing, tomato and lettuce. Wrap up and serve. 

Salisbury Steak with Onion Gravy

Growing up we went to this little cafeteria often, you know the one where you go through the line and they serve you.  We went on Sunday's after church a ton, church would get out and we would go wait in a looong line.  For children, our options were a child's size salisbury steak, fried chicken leg or baked chicken leg.   I almost always got the salisbury steak and mashed potatoes then sometimes I could slip it by my mom and get mac and cheese too but most of the time I was forced to get a green veggie.  When I saw this recipe I had flashbacks to those long lines on Sunday afternoons. This recipe is slightly adapted from Katie's Cucina.

1 tbsp unsalted butter
1 onion, thinly sliced
2-1/4 cups beef broth, divided
2 tbsp olive oil
1 lb lean ground beef
1 1/2 tsp seasoning salt
4 tbsp worchestire sauce, divided
1/2 tsp onion powder
1 tsp dried parsley
1/2 cup plain breadcrumbs
1 egg
3 tbsp cornstarch
1/8 tsp black pepper

Melt the butter on medium high heat and add the onions. Turn the heat down and add 1/4 cup of beef broth. Cover and cook for 5 more minutes stirring every so often.  Remove onions from pan and set to the side. In a mixing bowl combine the ground beef, seasoning salt, 2 tbsp worchestire sauce, onion powder, parsley, bread crumbs and egg. Divide into 4 to 6 patties. Heat olive oil over medium high heat and place the patties down in the pan.  Cover and cook for 5 minutes.  Flip and cook for 5 more minutes.  While the steaks are cooking whisk together the remaining beef broth and cornstarch.  Remove the steaks from the pan and add back the onions. Stir in the beef broth mixture until it begins to thicken.  Turn heat down and add the steaks to the gravy, cover them with onions and place the lid back on.  Cook on low heat for 5 to 7 more minutes. Remove and serve. 

Broccoli Cheddar Mashed Potato Bake

I love mashed potatoes. I love broccoli. I love cheddar. I love them all together.  I make this a lot using left over mashed potatoes and it's delicious!!!

3 cups warm mashed potatoes
2 cups broccoli florets
1 cup cheddar cheese

Heat oven to 350.  Steam the broccoli until it's just tender. Stir together the mashed potatoes, broccoli and 1/2 cup cheddar cheese. Pour into a 9x9 baking dish. Top with remaining cheese and bake for 15 to 20 minutes. 

Chocolate Delight

Chocolate Delight is one of those foods that makes me think of home.  It's something my mom makes a lot and the other day I just needed it!  We were headed over to some friends' house dinner so it was the perfect time to make it. 

1 stick butter (softened)

1/4 cup chopped nuts 

1 cup flour

8oz cream cheese (softned)

1 cup powdered sugar

16oz Cool Whip (thawed)

2 small instant chocolate puddings

3 cups milk

Grease a 9x11 baking dish. Heat oven to 325.  Combine softened butter, flour and chopped nuts.  Press into the bottom of the dish and bake for 10-12 minutes. Remove from oven and let cool completely. Once the crust is cooled make the next layer.  In a mixing bowl combine the cream cheese and powdered sugar with an electric mixer.  Fold in half of the cool whip.  Spread onto the crust.  In a large mixing bowl whisk together the chocolate puddings and milk.  Spread over the cream cheese layer. Top with the remaining cool whip.  Place in the refrigerator for at least 2 hours before serving. 

Loaded Baked Potato Breakfast Skillet

This was so so yummy! I made 7Up Biscuits to go with it and it was the perfect meal! This recipe was adapted from Will Cook For Smiles.

2 medium baking potatoes (peeled and diced)
5 strips of bacon
2 tbsp chopped green onion
3/4 cup shredded cheddar cheese
4 eggs
1/2 cup milk
1 tbsp sour cream
salt and pepper

 Heat oven to 350. Chop bacon and saute in the skillet. Remove bacon and set to the side. Saute potatoes in the bacon grease. Cook until they are browned and fork tender. Place the potatoes in a pie plate or leave in skillet if it is oven safe. Top with sauteed bacon, green onion and 1/2 cup cheese. Season with salt and pepper. In a bowl whisk together eggs, milk and sour cream. Pour over the potato mixture and bake for 15 minutes. Remove from oven and top with remaining cheese then return to the oven for 3 to 5 additional minutes. Remove and let cool for 10 minutes before serving.

Baked Penne alla Vodka

This baked pasta was great! It made a ton so it would be perfect for a big family or when having guests over.  Slightly adapted from Garlic My Soul.

1 jar red sauce
1 cup vodka
1 cup heavy cream
1 pound penne
2 cups shredded mozzarella
16 ounces ricotta cheese
1/2 cup parmesan cheese
1 egg
1/2 tsp dried basil
1/2 tsp dried parsley
salt and pepper

Heat oven to 375.  Heat the sauce over medium heat in a pot.  Add the vodka, bring to a simmer and let cook for 20 minutes. While the sauce is heating up, boil a pot of water and cook the penne pasta.  Stir the cream into the vodka sauce and let simmer for 5 minutes. In a mixing bowl stir together the ricotta cheese, egg, basil, parsley, salt and pepper.  Stir the pasta into the ricotta mixture and pour into a greased 9x13 dish. Pour the sauce over the pasta and top with parmesan and mozzarella.  Bake for 20 minutes then serve. 

Easy Pita Pizzas

These are one of our favorite easy lunches!  They are great if you have left over pitas or pizza ingredients already on hand.  I love things like that this that are easy customizable.

4 pitas
1 1/3 cups pizza sauce
2 cups shredded mozzarella
pizza toppings

Heat oven to 425.  Place pita on a baking sheet and place in the oven for 5 to 7 minutes.  Remove from oven and top with sauce, cheese and toppings.  Return to the oven and bake until the cheese is melted and gooey.  Remove and let cool for 5 minutes before slicing. 

Blueberry Crumb Muffins

Who doesn't love blueberry muffins?  These muffins were so great! I adapted them from Baking a Moment.


Muffins:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (melted)
1 cup granulated sugar
1/2 cup milk
1/2 cup plain greek yogurt
1/2 cup sour cream
1 large egg
1 tsp vanilla extract
1 1/2 cups blueberries

Crumb Topping:

3 tbsp unsalted butter (melted)

3/4 cups flour 

1/4 cup sugar

1/4 tsp salt

Heat oven to 425. In a mixing bowl combine the flour, baking powder and salt. In a separate bowl combine the greek yogurt, sour cream, sugar, egg and vanilla extract.  Stir into the flour mixture then add the milk. Carefully fold in the blueberries to the batter then fill muffin liners 3/4 of the way full.  In a small bowl make the crumb topping by combining the melted unsalted butter, flour, sugar and salt.  Top the muffins evenly.  Bake for 5 minutes then turn the heat down to 350 and bake for 15 more minutes or until the muffins are baked through.  Remove and cool for 5 minutes before removing from muffin tin. 

Crock Pot Lemon Garlic Chicken Gyros

These gyros were so easy to put together! They were a great meal for when we needed a quick dinner. This recipe is adapted from What's Cooking in the Burbs.

1 lb boneless skinless chicken breasts
2 tbsp lemon herb seasoning
1/2 cup fresh lemon juice 
1 clove minced garlic
4 pita breads
sliced cucumber
diced tomatos
tzatziki sauce 

Place the chicken in the bottom of the crock pot.  Whisk together lemon herb seasoning, lemon juice and garlic and pour over chicken.  Cook on low for 6 to 8 hours.  Shred and let chicken soak in the juice for 30 minutes before serving.  Place the chicken in pita bread and top with cucumbers, tomatoes and tzatziki sauce. 

Pepperoni Pizza Meatball Subs

We love meatball sandwiches so I knew this would be a hit in out house! Meatballs plus pepperoni! Sold! This recipe is adapted from Lauren's Latest!

2 tbsp olive oil
1/4 cup finely diced onion
2 cloves minced garlic
salt & pepper to taste
1/4 tsp dried basil
1 pound ground beef
2 cups pizza sauce
1/2 cup water
1 1/2 cup grated mozzarella cheese
20 slices pepperoni
4 sub rolls

In a mixing bowl combine the ground beef, diced onion, garlic, basil, salt and pepper.  Form into meatballs.  Heat oil over medium heat and saute meatballs for 2 minutes on each side. Add the pizza sauce and turn down heat so the sauce is simmering.  Stir in the water, cover and cook for 15 minutes or until the meatballs are done.  Slice the sub rolls and place meatballs inside. Top with mozzarella and pepperoni and place under the broiler on high until the the cheese is melted.

Roasted Broccoli Cheddar Casserole

I love broccoli casserole.  When I saw this recipe I was totally intrigued by this version from Neighborfood.  I adapted it slightly to our taste.  It was so cheesy and delicious.

4 cups broccoli florets
2 tbsp olive oil
salt and pepper
3 tbsp butter
3 tbsp flour
1 1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 sleeve ritz crackers (crushed)
2 tbsp butter

Toss the broccoli in olive oil, salt and pepper.  Spread out on a pan and roast for 15-20 minutes at 400 degrees.  While the broccoli is roasting melt the better in a medium sauce plan. Whisk in the flour and let cook for 2 minutes.  Whisk in the milk and bring to a simmer.  When the mixture begins to thicken remove from heat and stir in cheddar. Place the broccoli in the bottom of a casserole dish.  Pour the cheddar sauce over the broccoli.  Sprinkle with the crackers then thinly slice the butter and layer on top of the crackers. Bake in the oven for 15 minutes.