Popcorn Shrimp Tacos

I am always keeping my eyes open for a new idea to add to the lenten recipe file. This one was easy and tasty and took care of our lenten obligation to avoid meat on Friday.  

Here's what you need, but please change it up to match your family's tastes!

Frozen Popcorn Shrimp ( I used SeaPack brand)

Small flour tortillas

Shredded lettuce

Shredded cheddar cheese

Homemade Pico de Gallo, or diced tomatoes

Ranch dressing, or sour cream

Optional

taco sauce or salsa

sour cream

shredded cabbage or creamy cole slaw instead of lettuce 

Warm popcorn shrimp in oven according to package directions.

While shrimp is warming, shred lettuce and cheese and prepare pico de gallo or diced tomatoes. 

Pop the tortillas in the microwave to warm, I usually wrap them in paper towels and warm for 30 seconds, then keep in a tortilla warmer (is that what that dish is called?) until serving.

Once everything is warmed, shredded and diced it's time to assemble! 

I started with the shrimp in the middle of the tortilla and then let everyone build to suit their tastes. Mine ended up being shrimp, lettuce, pico de gallo, Shredded cheddar and ranch. And it was yummy! 

Next time I think I will mix ranch dressing with taco sauce to create a different flavor combo. I have done the same thing for taco salad and really enjoy the combo. 

Cheez-It Chicken Tenders

I actually saw this recipe on the Today program one morning and have been making them ever since. It's easy to make as many or as few as you need, depending on how many hungry humans you are feeding. I would love to take credit for the fun photo, but it is from the aforementioned, tv program! 

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its (I use the reduced fat Aldi's brand)
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders (I usually just estimate how many I need)
3 eggs
2 teaspoons Dijon mustard (this is optional, I have made it with and without, both delicious)
1 cup all-purpose flour


Preheat the oven to 475°F with the rack in the lower third of the oven.

Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately (which is what I do), place the crackers in a plastic bag, remove excess air, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and sprinkle in the paprika.


In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. 

Place flour in a third wide, shallow bowl.


Prepare each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet.  Finish the breading process with the remaining tenders, arranging them about 2 inches apart.

Lastly, bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Serve with honey mustard, or ranch for perfect weeknight dinner.

These are a quick easy way to enjoy crispy chicken tenders without frying. Everyone likes these little gems! 

Source: The Today Show

http://www.today.com/food/make-dinner-25-minutes-cheesy-chicken-tenders-zucchini-fritters-t40186 

Tomato Basil Soup

This is one crazy easy, super tasty, awesome fall lunch or light dinner. Make it today!

1 can Tomato soup, I like Campbell's  Healthy Request
3/4 of a soup can of water
1 heaping tablespoon pesto
Parmesan cheese, if desired

In a medium saucepan, empty soup and add water, stir until smooth.

Add Pesto and stir to combine.

Heat according to directions on the soup can.

When serving, sprinkle with a little Parmesan cheese, if desired.

This is wonderful served with a grilled cheese sandwich or grilled ham and cheese...YUM!

Pesto Ravioli

 The pesto really takes this dish to the next level!

This recipe was originally for the crock pot, but it was late in the day and I really wanted to try it. I simply cooked it at a lower temperature, and for a longer time, than I do for most casseroles, and it worked great. It's a really easy dish and it looks, smells and tastes wonderful! This will definitely make an appearance during lent.

1 cup ricotta cheese
1/2 cup pesto, I buy mine by the marinara sauce in the grocery store...feel free to use homemade
3/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 pkg frozen ravioli, 25 oz (your choice of cheese or meat filled)
1 jar or can of marinara sauce, 24 oz (I use Hunt's Traditional in the can)

In a mixing bowl,  add ricotta cheese, pesto and grated Parmesan, stir to mix well.

Start by adding one cup of marinara sauce to the bottom of your 9 X 13 baking dish. Spread it around to cover the bottom.

Add a layer of frozen ravioli over the sauce, side by side.

Top ravioli with a layer of half of the ricotta/pesto/Parmesan mixture.  Spread it over the ravioli the best you can, it doesn't have to be perfect.

Sprinkle a little mozzarella over the top.

Layer it all again, marinara/ravioli/ ricotta mixture/mozzarella.  Use the remaining marinara to dot the top with after the last layer.

Cover with foil to bake. 

I baked mine at 300* for 45-50 minutes. I watched and waited for it to be bubbly all around the edges.

I made only 1/2 of the recipe for Doug and I and it was enough for dinner and leftovers for lunch the next day for the two of us. It warmed up great in the microwave the next day.

If you want to use the crock pot, layer everything just as above and cook on low for 3-4 hours.

Adapted from: Real Mom's Kitchen

Pecan Pie Bars

   It's fall and what a great time to start thinking about all those recipes we enjoy around the holidays.This one's a keeper!

1 can crescent rolls
3/4 cup chopped pecans
1/2 cup corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 egg, beaten

Open crescent rolls, unroll and press into the bottom and 1/2 inch up the sides of a 9X13 inch pan (sprayed with cooking spray), sealing all seams.

Bake in oven for 8 minutes.

Meanwhile, in a mixing bowl, combine remaining ingredients, pour over partially baked crust.

Return to oven for 18-22 minutes or until golden brown.

Cool completely for at least an hour. Cut into bars and serve.

This is an easy way to enjoy pecan pie taste, without the trouble or enormous amount of calores in a traditional pie. One little bar (ok, maybe two) will satisfy your craving, I promise!

S'Mores...changed up!

Sunday evening, after a busy week and weekend, we built a little fire and decided to make s'mores. I have seen lots of "new" ideas for creating s'mores out in blog-land and thought we might change ours up as well. 

We started with a Ritz cracker,

topped that with a Reese's Peanut-butter Cup,

topped that with a roasted marshmallow (very roasted!),

and finished it off with another Ritz cracker. 

It was yummy! 

Everyone liked the change, a little salty, little sweet WITH a peanut butter cup! 

Does it get any better? I think not! 

And hanging out with this kid is always a good way to end the weekend...

Bruschetta Chicken

We love Bruschetta! It's so fresh and flavorful and even better when you have home-grown tomatoes. I have seen recipes for topping chicken with the tomato topping and even ordered it before in a restaurant, but hadn't attempted it at home until now. All I can say is WOW! You have to try this one!

What you will need:

Grilled chicken Breast 

Chicken Breast or breast tenders, boneless, how ever many you need
Zesty Italian salad dressing, enough to really soak the chicken
Minced garlic, optional
ground black pepper, optional
I think the garlic and black pepper just give this recipe a little something extra for the taste buds!

Make a marinade with dressing, garlic and ground black pepper, place chicken breast in marinade and turn to coat both sides. Place in refrigerator for at least 30 minutes...more if you have time.

While chicken marinates, make the topping.


Bruschetta topping:
2 cups diced tomaotes, romas work well
2 tablespoons olive oil
2 1/2 teaspoons minced garlic
2 dashes balsamic vinegar
12-16 whole basil leaves, chopped
salt and pepper to taste.

Combine all Bruschetta ingredients, taste to ensure you have enough salt and pepper. I like to let it sit in the refrigerator for up to an hour or so to really develop the flavors, but if you don't have time, it will still taste wonderful.

Heat grill to medium-high and grill chicken about 4 minutes per side, depending on thickness (more if it's thicker, less if it's thin-cut).

Serve grilled chicken with bruschetta topping and a sprinkling of grated Parmesan cheese.

This is so fresh and wonderful, I just can't get enough of it!

PW's Meatloaf

This is a real man-pleaser. I mean, just look at it...and anything wrapped in bacon makes my guys look forward to dinner! My dad, who is 70, says it's the best meatloaf he has ever eaten. And he isn't biased one bit by his only daughter's cooking. :)
It's another Pioneer Woman recipe. Yes, I check out her site almost daily, and if I didn't have to worry about gaining weight, I would cook even more of her recipe. And please, go look at her photos...so much more appetizing than mine.

Here's what you need to make this delish dish:

1 cup milk
6 slices white bread
2 lbs ground chuck
1 heaping cup freshly grated Parmesan cheese
1/4 teaspoon seasoned salt
3/4 teaspoon salt
freshly ground black pepper
1/3 cup flat leaf parsley, minced
4 eggs, beaten
10 slices bacon, thin or regular sliced
Sauce:
1 1/2  cups ketchup
1/3 cup brown sugar
1 teaspoon dry mustard

Heat oven to 350*

Pour milk over bread in large bowl and allow to soak for several minutes.

To the bread mixture, add ground chuck, Parmesan, seasoned salt, salt, black pepper, parsley and  beaten eggs.

With clean hands, mix all ingredients together.

Shape mixture into a large loaf and place on a large broiler pan, this will allow the fat to drain while cooking. I like to line the pan with foil to avoid a big clean up.

Lay bacon slices over the top, tucking ends under the bottom of the meatloaf.

Make the sauce by combining all ingredients and mixing well. Using 1/3 of the sauce cover the top of the meatloaf with  your spoon.

Bake for 45 minutes, remove from oven, add another 1/3 of the sauce and return to oven for 15 minutes.

Slice meatloaf and serve with remaining sauce.

This recipe makes a ton of meatloaf, so I usually cut it in half and have plenty for 4-5 people. 

I made a couple small changes from PW's original recipe, be sure to check her's out to see the differences.


Source: Pioneer Woman

Fruit and Yogurt Parfait

This is an easy, quick way to have a healthy breakfast or late afternoon snack with minimal effort.

Here's what you need:

1 vanilla yogurt, individual serving size
1-2 tablespoons granola, I like Special K
2 tablespoons frozen strawberries w/ sugar, thawed
blueberries

Layer thawed strawberries, yogurt, granola and top with blueberries.

You can change up the fruit and/or yogurt flavors to make your people happy...

Easy, Peasy! 

Chicken, Bacon, Cheddar, Ranch Breakfast Tacos

This recipe came about out of desperation! Caleb was home for the weekend and I wanted to send some breakfast items back to school with him. Unfortunately, or fortunately in this case, I didn't have any breakfast type meat. But I did have some leftover Chicken Bacon Ranch from the night before. So, I did what I usually do...I made something up! And it was darn good!

6 eggs, beaten
1 cup, or whatever you have leftover, chicken bacon ranch meat mixture
1/2 cup cheddar cheese
4 flour tortillas, soft taco size

Spray a skillet with non-stick spray, or melt a tablespoon of butter.

Add eggs and let cook a minute or two until they begin to set up a little.

Scramble them around to continue cooking and when close to being done or when they aren't runny anymore, throw in the chiken, bacon ranch mixture and stir it around to heat.

When the eggs are cooked, the meat mixture should be heated through. Remove from the heat and toss in the cheddar cheese, stirring to incorporate it throughout the eggs and meat. It'll melt as you stir.

Warm flour tortillas in the microwave for 10 seconds or until they are easy to handle/fold.

Fill each tortilla with a generous helping of the eggs and meat mixture.

Fold over and enjoy!

Chicken Florentine Pasta

this photo doesn't do this dish justice...

This is a dish I originally made for Doug and I, but since then, the boys have enjoyed it, too. It goes together quickly and is a lighter option than many pasta dishes.  Great for summertime. Use a wedge of fresh Parmesan if you can...it really enhances the flavor.


1 pound Penne, I like the mini kind
4 whole Boneless, Skinless Chicken Breasts, cut into bite-size chunks
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 teaspoons minced garlic
3/4 cups white wine (you could use all chicken broth)
3/4 cups Low-sodium chicken broth, may need a little more
1 bag Baby Spinach
2 cups diced tomatoes
Parmesan Cheese, shaved with vegetable peeler, can use grated if it's all you have on hand


Put pasta on to cook according to package directions.

In a skillet heat olive oil and butter over medium-high heat. When hot, drop chicken in and let cook till brown on one side. Flip over and cook until done. Remove from skillet.

Turn heat on skillet to medium and add minced garlic. Stir around for 1/2 a minute or so to avoid burning the garlic.

Pour wine and chicken broth in skillet and stir to deglaze the pan. The liquid will bubble and reduce.

When it has reduced by about half, turn off the heat.

Add in the tomatoes, spinach chicken and drained pasta.  Gently stir to combine, the spinach leaves will wilt as you combine.

Shave plenty of parmesan on top and toss gently once again.

Serve with extra Parmesan if desired.

Source: Pioneer Woman

Ice Cream Cake

This is seriously the easiest dessert EVER! 

But it looks pretty impressive, don't you agree?

And you can totally customize it to appeal to your family!

Wanna make one??? 

Here's what you need...

9 ice cram sandwiches

1 container of cool whip

1-2 candy bars of your choice...I used Reese's, chopped or crushed

Caramel Sauce

Chocolate Sauce

 Unwrap all your ice cream sandwiches...try not to eat one!

Lay 3 sandwiches side by side on a cake plate.

 Top with a layer of cool whip and sprinkle on about half of the crushed candy bars

Next lay 3 ice cream sandwiched, in the opposite direction, on top of the first layer.

Top with a layer of cool whip.

Lay the 3 remaining ice cream sandwiches, in the same direction as the first layer, on top of all. 

"Frost" the entire cake with remaining cool whip.

Sprinkle remaining candy bar on top and drizzle with caramel and chocolate sauce.

Pop it in the freezer until you are ready to serve!

ENJOY!

This made 4 very large pieces of cake. You could make a cake that would serve more people, simply by using more ice cream sandwiches, cool whip and candy bars. I would put it in a 9x13 glass dish if I were making a bigger cake.

Also, you can use any candy bars or ice cream sauce that appeals to your people! 

I hope you make one and you LoVe it!

White Bubble Up Pizza

We've been trying quite a few new recipes lately. I need to freshen things up before my boys come home for the summer. This one is easy and a really big hit! I am already dreaming of ways to make it even more delicious and can't wait to make it again. 

Give it a try...I think you'll thank me!

1 can (12oz) golden layer buttermilk biscuits the Pillsbury Grands Jr Brand
1 jar (15oz) alfredo sauce
1-2 cups mozzarella cheese depending on how cheesy you like things
1/2 tsp garlic powder
1&1/2- 2 cups cooked, chopped or shredded chicken
cooking spray

Cut biscuits into quarters.

In a large bowl, pour 3/4 of the jar of Alfredo sauce, sprinkle with garlic powder.

Add half the mozzarella cheese, and the chicken.

Gently toss all ingredients to thoroughly coat.

Pour into an 8 x 8inch baking dish, I used an iron skillet this time.

Top with remaining cheese.

Bake at 375* for 25-30 minutes or until biscuits are done and cheese is golden brown.

Serve with a little extra sauce, if desired.

Source: Adapted from Plain Chicken...yes I like her recipes...she rocks! 

BBQ Chicken Taquitos

we loved these, and the leftovers heated up nicely the next day!

3 cups chicken, cooked and shredded
3/4 cup bbq sauce, I used KC Masterpeice
1 cup shredded cheddar or Monterrey jack cheese
Corn Tortillas
Kosher salt
Ranch Dressing for dipping, if desired
Fresh cilantro for garnishing, if desired

Heat oven to 425*.

Mix chicken and bbq sauce together.

Warm tortillas in microwave so they won't crack when rolling up, 30-60 seconds.

Top each tortilla with a couple heaping tablespoons of bbq chicken.

Sprinkle chicken with shredded cheese.

Roll tortilla up tightly and place seam side down in baking dish sprayed with non-stick spray, trying to leave a little space between each one.

Once all the tortillas are in the dish, spray the tops with non-stick spray then sprinkle with kosher salt.

Bake 15 - 20 minutes or until the edges are becoming browned and crispy.

Optional...when serving, drizzle a little ranch over the top and sprinkle with fresh chopped cilantro.  A little extra ranch for dipping is nice, also.


Source: Adapted from Plain Chicken's Chiplotle BBQ Chicken Taquitos. 

Sweet and Spicy Bacon Wrapped Chicken

The lighting on this pic is awful, I promise it gets nice, golden brown and yummy!

So I have been on a Pinterest kick lately, but my family is benefiting with some very tasty meals, this one is no different! If you have chicken breasts or tenders, bacon and a few other pantry basics, you can make this tonight!

6 chicken tenders or 2 chicken breasts cut into thirds
6 slices bacon
chili powder
garlic powder
1 cup brown sugar

Sprinkle each piece of chicken with chili powder and garlic powder using your own judgement on how spicy you want it.

Wrap each piece of chicken with one piece of bacon, tucking ends under the bottom.

Roll each chicken/bacon bundle in brown sugar, place in baking dish.

Sprinkle remaining brown sugar over tops of chicken.

Bake for 25-30 minutes or until chicken is done and bacon is starting to crisp.

Spoon extra sauce over when serving.  

Can also grill these, I didn't, but will try when the cold weather decides to make it's exit.



Source: 1 Tasty Meal

Greek Tomato and Feta Dip

Whoa baby was this ever good!

I found this recipe on Pinterest and knew I had to try it. It looks so fresh and tasty and I have developed a real obsession affection for Feta cheese. Doug and I were going to have this as an appetizer before a simple pork chop and pasta salad meal. Well here is what happened.....

Yes, it was that good!

Needless to say, we are having pork chops tomorrow! 

Here's what you need to put this deliciousness together...

1/3 (about) cup olive oil

3-4 roma tomatoes, diced

4-5 green onions, sliced thin

4 oz Feta cheese, crumbled

2 teaspoons Greek seasoning ( In the spice section at WalMart, Cavender's brand, yellow/red label)

1 french baguette 

Start by pouring olive oil onto your platter. Let it coat the bottom. you may need a little more or less, you be the judge.

Top oil with tomatoes, green onions, Feta cheese and Greek seasoning.

Using a spoon, gently mix everything together. 

Warm bread, then slice thin.

Spoon dip onto sliced bread and enjoy. 

This was so good guys... I could have eaten it with a spoon and no bread...mmmm! 

It reminded us of bruschetta, which we love. I can't wait to try it in the summer months when the tomatoes are garden fresh! 

For all you family members, you will be seeing this at a family gathering in the future!

Source: The Girl Who Ate Everything

Seasoned Roasted Potatoes

4 whole potatoes, washed, pierced and baked in the microwave
(I bake mine 6-8 minutes or until tender, larger potatoes will obviously take a bit longer)
seasoned salt, just enough to sprinkle each potato
butter, about 2 tablespoons
grated Parmesan cheese

Turn oven on to broil, prepare potatoes while it heats up.

Take each potato and cut in in half lengthwise.

Score each half into little cubes, refer to picture. Being careful not to  cut all the way through the skin.

With cut side up, drizzle the potato halves with butter, sprinkle with seasoned salt and top with grated Parmesan cheese.

Place in oven for 10-15 minutes or so checking every few minutes as to not over bake them. You want them to be golden-brown and crispy, but not so browned they get all dried out or burnt. Make sense?

Serve them up!

Source: Iowa Girl Eats 

Chili Stuffed Baked Potato

We wanted to enjoy chili one more time before the weather got warm...yeah looks like we have a while before that happens! Here is one way to serve it just to change it up a little. We liked it a lot...hope you do, too.

One recipe of Christie's Sweet Chili *
Baked potatoes, how ever many you need for your crew (I just nuked them in the microwave)
Butter, shredded cheese and sour cream. Green onions would be a nice addition, too.
Salt and Pepper to taste.

Split open potato.

Add butter, a tablespoon or so. Work it into the potato.

Top with a heaping scoop of hot chili.

Then, sprinkle on the cheese and top with a dollop of sour cream.

Salt and pepper to taste.

ENJOY!

*Feel free to use your own chili recipe, it will be delish with whatever you choose!

Banana Pudding Poke Cake

I made this for a funeral dinner at our church and it got rave reviews so I knew I had to make it for us at home, too. It's not difficult at all and comes out so moist and delicious I just know you will love it!

1 box yellow cake mix and the ingredients to make it (eggs, oil and water)

2 boxes instant banana pudding mix, the small box

4 cups milk, I used skim

one container of cool whip, I used light

20 vanilla wafers, crushed

banana for garnishing

Make cake according to package directions.

When cake is about 5 minutes from coming out of the oven, make pudding according to package directions using the 4 cups of milk.

Set pudding aside to thicken just a bit while cake finishes baking.

When cake is done and still hot, poke holes all over the top with the handle of a wooden spoon or something similar.

Pour pudding all over the top of the cake. It should be pourable, but not thin and runny.

Spread pudding around to make sure it works down into the holes in the cake.

Place in refrigerator to cool completely.

When cake is cool, top with cool whip.

When ready to serve, sprinkle top with crushed vanilla wafers.

Cut into serving size pieces and garnish with sliced bananas.


Source: The Country Cook

A new Pope...what a glorious day!

Thank you Lord for the gift of the Catholic faith and for giving us a chance to show the world our universal Church. Please bless our new leader, Pope Francis, as he begins his role as the leader of Your church on earth.

St Francis...Pray for us!