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. 

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 Chicken Pizza

A quick and easy recipe idea I found on the internet and changed it up a little to suit Doug and I. We did indeed enjoy it with a glass of Chardonnay. It doesn't make a lot, enough for 2 people or you could cut it smaller and use as an appetizer, which I think would be great.

1 sheet of puff pastry, thawed or any type of pizza crust
4 tablespoons of basil pesto
1 cup of cooked, shredded or diced chicken, tossed with a little olive oil
1 cup, more or less, mozzerella cheese, shredded
parmesan cheese for sprinkling
salt and pepper to taste


Unroll puff pastry and place on a parchment paper lined baking sheet. Squish together any cracks.

Top with pesto spreading all the way to the edges.  Feel free to add more if you would like. We love it, so the more the better!

Sprinkle chicken (I salted and peppered the chicken), then the mozzarella and finish with a sprinkling of Parmesan cheese if you like.

Bake at 400* for 15 minutes. It should be golden brown and crust cooked. If not, give it a few more minutes.

Cut into squares and serve.

Little Pigs in a Blanket

On a rainy, fall  Saturday, when you are suppose to travel to watch the local university football team play their #1 rival on an NFL field, and you make the decision NOT to, based on the potential of severe weather, Mom better make some good treats to eat while watching said game on a pretty fuzzy internet feed. Here's a sampling of what we ate...

Little Smokie Sausages
Refrigerated Pillsbury Crescent  Rolls

Unroll crescent rolls.

Using a pizza cutter, cut rolls into long thin strips. (about 4 per roll)

Wrap strips around sausages, leaving ends exposed.

Some times my strips were too long, I just cut it in half and made 2 out of those. 

Place on greased baking sheet.

Bake at 350* for 15 minutes, or until golden brown.

Serve with ketchup, mustard, bbq, or your favorite dipping sauce...

Make these for the people in your house...

they are easy, 

taste great, 

take only 2 ingredients,

 kids love 'em, 

adults love 'em, 

and I know you will too!

Seriously though, these little babies with some mac and cheese and apple slices would make a perfect fall lunch or dinner!

Open Face Italian Sloppy Joes

 

Remember the spaghetti sauce from Pioneer Woman I posted a few weeks ago? We love it! So when I saw her do a follow up recipe using the sauce, I knew I had to try it, too. So easy to make if you already have some sauce stored away in your freezer, which I did. If not, this is a good reason to make the sauce just so you can have this dish! Very satisfying for lunch on a VERY cool fall day.

Spaghetti sauce
Frozen garlic bread
Sliced mozzarella or provolone cheese
Parmesan for sprinkling on top, if desired

Heat garlic bread in oven as directed on box.

Meanwhile, heat up meat sauce in saucepan or nuke it in the microwave.

When everything is hot, top garlic bread with desired amount of sauce and one slice of cheese.

Return pan to oven until cheese is melted.

Sprinkle with Parmesan before serving if desired.

Enjoy this guys...soooo good and soooo easy!

Source: Pioneer Woman 

Stove Top Mac and Cheese

Guess what?!? Caleb is in his first apartment! Yay for him! He is loving it and doing some cooking! I know he refers to the blog for many of our favorite dishes. So some of my posts may be boring for the more experienced cooks, but my purpose has always been to create a place where our boys can see how I make the dishes we have at home. I think these are the kind of recipes that are lost from one generation to the next, simply because they aren't written down.

Like this dish...I assume everyone makes simple mac and cheese like this when the occasion arises, but maybe not. My mom made it like this and this is how I make it for a quick and easy side dish. Jonah will eat a mountain of it and has always has. It's comfort food for him. Sometimes a big bowl is his entire meal. He does like it with ketchup and it used to embarrass his brothers if he ate it like that in public...isn't that what little brothers are for???

Elbow macaroni, 1 1/2 cups or however much you need to serve your crew
Water for boiling macaroni
American cheese slices, sometimes I use Velveeta if I want to change it up. 5-6 slices if I am making enough for 5 servings...you can add more if you love cheese!
Milk, 1/4 cup or so
Butter, a couple tablespoons, more or less depending on your preference
Salt and pepper to taste

Bring water to a rolling boil.

Add macaroni slowly to boiling water, stir to separate.

Boil as directed on package or until desired done-ness, usually 9-10 minutes. Stir occasionally to keep from sticking together or sticking to bottom of pan.

Drain water off of macaroni, return mac to saucepan.

Add milk, butter and cheese to hot macaroni.

Stir to melt and incorporate all ingredients. 

The heat from the hot pasta should melt the butter and the cheese, but if not just place over low heat and keep stirring until all is melted.

Salt and pepper to taste.

You can totally add more of any ingredient to satisfy your family. Maybe you love it with more butter...just add more! I make this in all different serving sizes. Sometimes I make it up for only 1, other times I make enough for all 5 of us . Don't be afraid to change it up, it's one of those recipes that has no rules! And kids love it....much more than the box!

Chicken Parmesan Sandwiches

This is a "cheater" recipe, no doubt about it! But it's quick, easy, tasty, and no complaints from those it's served to.

oops! forgot to sprinkle on the parmesan before snapping the pic!

Pre-made chicken patties
Provolone cheese slices
Maranara or pizza sauce
Hamburger buns
Parmesan Cheese

Begin by baking chicken patties according to package directions. You can use the microwave, but they will have a crispier crust if you bake.

When patties are heated through, place a slice of Provolone cheese over each patty., return to oven until melted.

Place patty with melted cheese on bottom bun and top with a couple tablespoons marinara sauce (more or less to your preference). Sprinkle with Parmesan cheese.  Cover with top bun and serve it up to hungry folks!

I made these when trying to come up with an easy Chicken Parmesan recipe for Caleb to make. In the future, I will probably use a meatless patty from "Morning Star Farms". We have those sometimes as a chicken sandwich because they are healthier than a regular old chicken patty, and we really like them! 

Ham and Swiss Sliders

Serve 'em up with some yummy sweet potato fries!

These little sandwiches have been all over the internet for quite a while. I have eaten them on different occasions, but have never made them until tonight. They are easy to put together, cook quickly and taste scrumptious! Here's what you need to make them for your crew...

1 package of King Hawaiian Rolls
1/2 pound shaved ham
6-8 slices of Swiss Cheese
Mayo or Miracle whip

Poppyseed Dressing:
1/4 cup butter
1 tablespoon poppyseeds
3/4 teaspoons yellow mustard
1 tablespoon finely diced onions
2 quick dashes of Worcestershire sauce

To make the sandwiches, slice the rolls in half. I did this with them still at attached to each other, so I had two large slices of bread to work with, a top and a bottom. You could certainly separate them if you wanted.

Spread miracle whip/mayo on bottom layer of rolls.

Evenly distribute ham over bottom of bread layer.

Top with slices of Swiss Cheese.

Spread mayo/miracle whip on cut side of top layer.

Place top layer of rolls on top of cheese, and place in baking dish.

Make poppyseed dressing by melting butter, then whisking in remaining ingredients.

Pour dressing over top of rolls.

Let sit 5-10 minutes.

Cover with foil and bake 15 minutes at 350* or until cheese is melted and sandwiches are heated through. Uncover last couple minutes to brown the tops.

Serve 'em up!

This is actually 1/2 of the recipe I used. I think it is plenty for most families, but if you have big eaters in your house, just double it up!

Roasted Veggie Omelette

I am on a roasted veggie "kick"

Here's what you need to make your own:

2 eggs, one whole and one just the white

roasted veggies of your choice, today I used broccoli, peppers, and grape tomatoes

salt and pepper

cheese, I left this out, but it could certainly be added if you like

Start by whisking one whole egg and one egg white.

Pour into a large skillet, I use my electric skillet., and I sprayed the skillet with non-stick spray.   Using a spatula or back of a spoon, spread eggs thin.

Allow eggs to cook till almost set.

Salt and pepper your omelet then add your roasted veggies. 

Fold omelet over from each side to form, well... an omelet.

Allow to cook just a half minute or so more to make sure eggs are fully cooked.

 

Serve it up with a little salsa if you like.Yum-O!

This is a great little lunch during lent. But really you could serve it at any meal. 

Try it, you'll like it!

Bacon Cheeseburger Sliders

However much of each you need to feed your crew...Ground Chuck
Salt and Pepper
Bacon, cooked and cut in 2 inch pieces
Cheddar Cheese, I just shredded some
King Hawaiian Rolls, or any small roll

Make tiny patties from the ground chuck, usually about 1/4 of the size of a regular burger. Season with salt and pepper or your favorite burger seasoning.

Heat a skillet over medium heat until hot, then add the patties.

When burgers are done, top each one with 2 small pieces of bacon and a generous sprinkling of cheddar cheese. Don't feel  beholden to the cheddar, use whatever cheese makes you happy, or whatever cheese is in your fridge!

Split your rolls in half and place a burger patty on bottom half of each one.

Once they are all assembled, pop the whole plate of sliders in the microwave for 15 seconds or so, just to warm the buns.

The possibilities are endless with these little guys. I would love them with caramelized onions, a small slice of tomato, pickles or any other topping that makes a burger.....well a burger!

Wraps

Pre-made breaded chicken tenders, I get mine at Aldi's
Lettuce, shredded
Tomatoes, diced
Cheddar cheese, shredded
Dressing of your choice
Flour tortillas

Bake chicken tenders according to package directions.

Cut tenders lengthwise into long strips.

Lay out one flour tortilla and top with lettuce, tomato, chicken, cheddar, and your choice of dressing.

Wrap it burrito style and eat it up!

Chicken Salad

2 or 3 chicken breast, boneless/skinless

mayonaise or miracle whip, I always use a light variety

pickle relish

Boil chicken breasts until done, 20 minutes or so.

When cool enough to handle, break chicken into a few large pieces and place in a food processor or blender with a grinding blade. Grind the chicken.

In a meduim size bowl,  place ground chicken, enough mayo to bind it together and relish to taste. Stir to combine all ingredients.

Serve as a sandwich or alone with crackers on the side.

Caleb and Jonah really like this. They actually enjoy it as a sandwich between meals, 

or to take in a sack lunch to school. 

Boys...they can eat all the time!

Meatball Sandwiches

Meatballs:
1 pound ground chuck
1/2 cup bread crumbs
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
milk (enough to mix it all together and be somewhat moist-no more than a half a cup)
 
Mix all together and form into balls, not quite as large as a golf ball.

Additional ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1 can or jar spaghetti sauce
provolone cheese slices
hoagie rolls

 Drizzle some olive oil in a hot skillet.

Add onion.

Cook onion for a couple minutes and then add the meatballs to the skillet making sure they sit on the skillet and don't rest on the onions. This allows them to brown.

Your kitchen is starting to smell delicious right about now.

Cook a couple minutes, then gently turn the meatballs to brown the other side.

When browned, pour a can of spaghetti sauce in the skillet, reduce heat and continue to cook the meatballs in the sauce until done. To completely cook the meatballs, you will probably have to cook and additional 20 minutes. Test a meatball by removing it and cutting it in half. You may need to cover the skillet to prevent splatters.

You could stop right here, boil some pasta and have spaghetti and meatballs for dinner!

When meatballs are cooked, split and toast hoagie rolls under broiler.

Arrange 3-4 meatballs on bottom half of each hoagie, top with a slice of provolone cheese and return to oven under broiler to melt cheese. Remove from oven and top with top half of hoagie roll and serve.

Can you tell I really struggle with side dishes? At least it's healthy this time!

A very filling sandwich and the recipe will serve 5-6 easily. Doug likes it with extra sauce....surprise!

The Pioneer woman made these as sliders using one meatball on a dinner roll with provolone cheese. I made it this way once the guys really liked it. It's all about variety!

You could very well "cheat" and use premade meatballs from the frozen food section. I don't think it will be quite as good, but would definitely work in a pinch.

Homemade Pizza

 

I use a variety of different crust recipe depending on my mood, the amount of time I have, is it lunch or dinner, and how many I am cooking for. The pizza above is made using the Pioneer Woman's pizza crust recipe, found here .  Just follow the recipe for the crust and top with your favorite toppings.

Here's how I topped this one:

Ragu pizza sauce, as much as your family desires, spread over the prepared crust.

Meat of your choice (cooking for all guys, veggies don't cut it on pizza) I used a combination of Italian sausage, ground chuck, and turkey pepperoni. I did sneak some carmelized onions on half of it for Doug and I.

Cover the entire pizza generously with shredded mozzarella. I think it makes a huge difference to buy a block of mozzarella and shred it yourself, but don't let this keep you from making it at home. The pre-shredded stuff works, too.

Lastly, pop it in a preheated, 500*, oven for 10 - 12 minutes or until it is as browned as you would like.

We all love pizza here in this house. Usually I make two or three different pizzas to please everyone. Jonah is a big cheese pizza guy.....that's easy! And the other guys like some kind of meat. Caleb, Doug and I often share  Hawaiian style, with pineapple and ham. I also change it up some times and do chicken and bacon with ranch dressing for the sauce. The possibilities are endless!

Taco Salad

1 lb ground chuck
1 package taco seasoning
1/2 (14.5 oz) package nacho cheese Doritos
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing
chopped lettuce
chopped tomato
chopped green onion (optional)
1/2 can kidney beans (optional)

Brown ground chuck, drain of any grease, and add taco seasoning. Set aside to cool.

Place chips in a large bowl, and break into bite size pieces.

Top chips with meat, cheese, lettuce, tomatoes and onion.

Pour ranch dressing over all and toss to coat. If the ranch dressing is very thick, I like to thin it down by adding a little milk.

Serve with extra chips, if desired.

This is a great summer time lunch or quick dinner.

Chicken Bacon Ranch Sandwiches

2 whole, boneless, skinless, chicken breasts, diced
6-8 slices of bacon, diced
1/2 medium onion, diced
salt and pepper as desired
hoagie buns or any bun of your choice, sometimes I use whole wheat hotdog buns






In a large skillet, over medium high heat, drizzle 1-2 tablespoons olive oil. Add chicken, bacon and onions (salt and pepper if desired) and cook till done and browned, stirring occasionally to prevent burning. Remove from heat.

Split and toast 5 hoagie buns under the broiler.

Top one half of each bun with chicken/bacon/onion mixture, then top with a slice of provolone cheese.

Return to oven under broiler until cheese is melted.

Add ranch or other favorite condiment, top with other half of bun and serve.

I like to jazz mine up with lettuce, tomato and maybe a pickle. The boys are happy with meat, bread and cheese!

Bubble Pizza

2 lb ground chuck
2 14 oz jar pizza sauce
2 cups shredded mozzarella cheese
2 7.5 oz can biscuits

Preheat oven to 400*.

Brown ground chuck, drain.Stir in pizza sauce.

Pour mixture into a 9 x 13 inch baking dish.

Cut biscuits into quarters and spread evenly over meat mixture.

Bake until biscuits are brown, 10-12 minutes.

Remove from oven and sprinkle cheese over the top. Return to oven until cheese melts.

This is not a recipe I make a lot. It is good in the summer when I need a quick, filling lunch to feed the guys.