Ground beef – sauté with onion
Drain off fat and add (with water per package instructions):
Taco seasoning mix
Cheese (Monterey Jack & cheddar), shredded
Refried beans (I used can of vegetarian) – heat
Lettuce (variety – I used Romaine, red leaf, green leaf)
Tomatoes cut up
Green pepper, cut up
Red onion, sliced
Can of Corn, rinsed and drained, optional
Can of Black beans, rinsed and drained, optional
Doritoes, nacho cheese flavor
Doris’s Salad Dressing
Doris’s Salad Dressing
(great for taco salad)
1 small onion
½ c. cider vinegar Combine in blender.
1 c. vegetable oil
¼ c. honey
1/3 c. ketchup
2 t. Worcestershire sauce Add; blend well.
Jen’s Sloppy Joe Recipe:
1 pd of ground beef
1 cup of chopped white onion
1 cup of ketchup
1 Tbs mustard
1 tsp vinegar
1 tsp brown sugar
Brown the meat on low heat. Add the onions in half way through. When the meat is brown, drain it. Add meat back to the pan. Add the rest of the ingredients. Serve on buns, with chips and fruit salad as side dishes.
Meatloaf: (also freezer friendly)
- 1-2lbs ground beef
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese (either shredded or grated)
- 1 egg beaten
- 1 Tablespoon Parsley
- 1 Tablespoon Basil
- 1 Tablespoon Oregano
- ½ Tablespoon Garlic Salt
- ½ Tablespoon Onion Salt
- ¼ cup Ketchup
Optional: Brown sugar (Pat brown sugar on top of pre-cooked meatloaf for a sweet crust)
Mix all ingredients in a bowl, and pat into loaf shape. Place in Gallon Zip-lock baggie to freeze. When ready to serve, thaw overnight in refrigerator. Preheat oven to 350 degrees, and place meatloaf in loaf pan and bake for about 45 minutes.
Pic from (http://allrecipes.com/recipe/17184/broccoli-chicken-casserole-ii/photos/530367/)
from Aglow in the Kitchen
Oven: 350° Serves: 8
2 pkgs. (10 oz.) frozen broccoli Cook vegetable ‘til tender (I microwave)
Arrange in large greased baking dish
2 c. chicken, cooked and sliced Place chicken on top
(I add a layer of 2-3 c. cooked Add rice layer if desired
rice – brown or white)
2 cans cream of chicken soup (I use
Campbells Healthy Request – it’s creamier)
1 t. lemon juice
¾ c. mayonnaise Combine dressing ingredients
1 t. curry powder and pour over chicken (or rice)
½ c. sharp cheese, shredded Sprinkle on top of dressing
bread crumbs or wheat germ Combine topping ingredients and
butter or margarine, melted sprinkle on top
(I add parmesan cheese to the bread crumb topping)
Bake until heated through and bubbly.
I pinned this recipe from Two Peas in a Pod about a year ago and today I finally got around to trying it. It did not disappoint! It is perfectly chewy with the right amount of coconut flavor and oatmeal! It was made with coconut oil too– can’t get any better than that! Def worth a try. You can find the recipe here: Chewy Coconut Oatmeal Cookies.
Here is a list of new recipes that I’ve tried in the past few months! (Sorry for the lack of pics)
My new favorite pot roast recipe. I was hesitant at first because it has so few ingredients, but it yielded a ton of flavor! I think next time I would add potatoes to the crock-pot too.
This Brown Sugar Spiced Baked Chicken… was very easy too. I served it with roasted cauliflower, but I also think it would be perfect for taco salad! A note about the cauliflower: I am not a huge raw cauliflower fan, but for some reason with this mix of spices and roasted in the oven it is too delicious. My husband loves it and often requests it as a side to our dinners.
Slow Cooker Balsamic Pulled Pork: this dish was perfect with coleslaw ( I just got a cabbage mix at the store and then added Marie’s coleslaw dressing) I literally ate the left overs from this meal for breakfast, lunch and dinner.
Last, Tomato Basil Chicken: this took a bit more work in the kitchen, but my husband helped out with this dish. It was a winner all around.. even the kids loved it.
Sept 1: Grilled BBQ Chicken
Sept 2: Leftovers
Sept 3: Family DInner
Sept 4: Spaghetti and garlic bread
Sept 5: Pizza
Sept 6: Tacos
Sept 7: Tuna Noodle Casserole or Mac & Cheese with mixed veggies
Sept 8: Cheesy BBQ Casserole
Sept 9: Leftovers
Sept 10: Cheese souffle Casserole
Sept 11: Leftovers
Sept 12: Grilled Cheese
Sept 13: Heavenly Chicken
Sept 14: Leftovers
new recipes I tried this week:
1. Beef & Broccoli— This was super easy all in the crock pot!! Steve, the kids and I loved this meal. Everyone had seconds. The only thing I’d change next time is try to make the sauce thicker. I served it with rice and we had Strawberry Shortcake for dessert!
2. Grilled Island Chicken Kabobs— This was another EASY and DELICIOUS meal. Very easy to prepare– and we all LOVED it. Next time I’d try to prepare some sauce on the side.. for dipping.. but its def not necessary.
Other dinners we had this week:
1. Steve brought home take-out from Wendy’s– The kids had leftover ham, pineapple and yogurt for dinner.
2. Grilled Cheese and Fruit
4. Pizza from Papa Johns.
For lunch today I’m having leftovers from last nights dinner: Better than Chipotle Bowl… I put it on a warmed pita.. so good and fresh:
Before the kids took their naps, I decided to try out this No Bake Granola Bar recipe. So so easy and delicious.
Mine came out more like granola squares.. but stayed together pretty well. Next time I’d use a smaller pan to make them thicker. 🙂
I got this recipe from a friend a few years ago and boy is it a good one! Very easy to make and tasty. Steve loves these muffins. 🙂
Banana Crumb Muffins || Yield 12 muffins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 Tbsp. All-purpose flour
1/8 tsp. ground cinnamon
1-2 Tbsp. butter, slightly soft
Preheat oven to 375 degrees.
Lightly grease muffin tin, or line with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg, and melted butter.
Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin tin.
In a small bowl, mix together brown sugar, flour, and cinnamon.
Cut in butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.
Bake in preheated oven for 18-20 minutes,
until a toothpick inserted into center of muffin comes out clean.