Mexican Chicken and Rice Casserole

Kid favorite: Recipe found here

INGREDIENTS

• 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
• 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
• 1½ cups Chicken Broth
• 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
• 1 cup frozen Corn
• 1 15oz can Black Beans drained and rinsed
• ¼ cup fresh Cilantro chopped
• ½ tsp Cumin powder
• ½ tsp Chili powder
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• 1¼ cups Mexican Chedder Cheese
• 2 Tbs Coconut Oil
• Toppings:
• 1 Avocado pitted, skin removed and diced
• 1 Tomato diced
• 1 Lime cut into wedges
• Add any other topping you prefer, sour cream, more salsa, etc.

INSTRUCTIONS

1. Prepare Rice.
2. In medium sauce pan add 1 cup Basmati Rice and 1½ cups Chicken Broth.
3. Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
4. While the Rice is cooking, prepare chicken.
5. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
6. Cook until no longer pink in the middle, about 10-15 minutes.
7. Preheat oven to 375 degrees
8. In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
9. Mix in 1 cup cheese.
10. Add to lightly grease 2 quart casserole pan.
11. Top with remaining cheese.
12. Bake for 15 minutes.
13. Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
14. Enjoy!

Debbie's Crockpot Chili

FAVORITE CHILI IN OUR HOME!

INGREDIENTS

Recipe on food.com found here

• Seasoning Mix

• 4 tablespoons  chili powder
• 2 1⁄2teaspoons  ground coriander
• 2 1⁄2teaspoons  ground cumin
• 1 1⁄2teaspoons  garlic powder
• 1 teaspoon  oregano
• 1⁄2teaspoon  cayenne pepper

• Chili

• 1 1⁄2lbs  ground beef
• 1 tablespoon minced onion
• 1(28 ounce) can diced tomatoes
• 1(15 ounce) can tomato sauce
• 2(15 ounce) cans kidney beans
• 
  

Directions:

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

Easy Delicious Spaghetti Sauce

• INGREDIENTS

1 1/2 lbs ground beef2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced (to taste)
2 bay leaves
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt (or to taste)
ground pepper
1 (6 ounce) can tomato paste
1 bottle of spaghetti sauce (like ragu, catelli's, or classico)
1 (15 ounce) can diced tomatoes

1 tablespoon pure maple syrup (optional)parmesan cheese, freshly grated (optional)

DIRECTIONS 

1. 1
   Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
2. 2
   Add tomato paste, tomato sauce and diced tomatoes.
3. 3
   Stir well and bring to a simmer over medium heat.
4. 4
   Cover and simmer for 1 1/2 hours for best flavours
5. 5
   Swirl in some maple syrup to cut the acidity. 
   Use sauce to top your cooked spaghetti and pass the parmesan!
   
   
   My kids (and I) gobbled this up tonight!
   Bon Appétit!

Beef and Bean Burritos

Happy Spring Friday!!

Joking. It's snowing here in Ottawa, I mean hailing, and raining....aka a royal mess on this supposedly spring day. What can make it better? Comfort food that is also moderately healthy and kid friendly! Seriously, this was quick, easy, and delicious and I will be making this one quite often from now on!

Adapted from Shirl's Awesome Easy Burritos
Ingredients:

• 1 lbs lean ground beef
• 1-15 ounce can fat free refried beans
• 1 small onion, chopped
• 1 small zucchini, shredded (optional)
• 3/4 to 1 cup of salsa
• 1/2 to 1 cup of shredded cheese
• 6 large whole wheat flour tortillas (or 10 small ones)
• Topping ideas: cheese, avocados, tomatoes, salsa, sour cream etc...

Directions:

1. Cook the ground beef, onions, and zucchini, drain the excess fat.
2. Stir in the refried beans, then the salsa. Add salt and pepper as needed. Heat through.
3. Stir in the cheese, and heat until cheese is melted.
4. In a warm tortilla, spoon in some beef filling, and desired toppings.

This was so good and the kids loved it!!

Enjoy,

Cathy

Kid Friendly Sweet Potato Quesadillas

We've been having a hard time with dinner lately with our 6 year old boy. Nothing tastes good apparently, who knew.

My solution, to try and find healthy meals that my husband and I will enjoy, and that the kids will eat and want seconds.  This recipe was mission accomplished!

Here it goes:

Ingredients:

• 1 small sweet potato, peeled, cubed, and boiled (10 minutes)
• 1 Tbs olive oil
• 1-15 ounce can of black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic
• handfull of cilantro, washed and chopped
• 1/4 cup sour cream, plus extra for topping
• 10 - 6 inch wheat (recommended) flour tortillas
• 1.5 cups shredded chicken (I used leftover chicken)
• 1-2 cups monterey jack cheese (recommended, but you can use any other cheese)
• Toppings of your choice: sour cream, salsa, fresh tomatoes, cilantro, etc..

Directions:

1. In a heated skilled, heat olive oil. Add onions, garlic, cilantro. Cook for 3-5 minutes, then add black beans and cook a few more minutes to heat them through.
2. Add the cubed/boiled sweet potato to the skilled, as well as the sour cream. Use a hand blender to blend mixture into a puree (this is the trick to getting kids to eating veggies--next time I will add spinach in this mixture, mwuahaha!)
3. Heat another pan. Add a couple spoon-fulls of the mixture onto a tortilla and spread to cover, add some shredded chicken and then some cheese, and top with another tortilla. Place in the heated pan and cook for 1-2 minutes, or until golden brown. Flip and repeat.

Enjoy friends!
Cathy

Pepperoni Cheese String Roll Ups

Can you guys believe it's already August?? I can't!! This summer has just flown by!!

This is a very quick and easy snack for kids or adults who wish they were still kids. Lately I have been eating pepperoni like it's my job. It's so fun to just pop those slices right into your mouth.

I made these before but I never thought to put a butter glaze on top. Man am I glad I did. Now I don't recommend this as a normal snack for kids but I'm sure they will be thrilled when you surprise them with this!

Ingredients
Source: The Girl Who Ate Everything

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• marinara or ranch sauce for dipping (optional)

Garlic Butter Glaze:

• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Directions
Preheat oven to 350 degrees. 

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.


Enjoy!!

-Christy

Mexican Lasagna Cupcakes

I saw these and I knew I had to make them. They are just so cute.

We ate these for dinner one night but I have a feeling these are more of an appetizer type thing. Either way it filled me and my husband right up after about 3 each. We loved them!

Next time I think I am going to try and make it with black beans and maybe some corn.

I love me some corn!

Ingredients
Source: The Girl Who Ate Everything

• 1 pound ground beef
• 1 (1.25 ounce) package of taco seasoning mix
• 1/2 red onion, chopped
• 36 wonton wrappers
• 1 (16 ounce) can of refried beans
• 36 tortilla chips
• 2 cups shredded cheddar cheese
• optional toppings: sour cream, diced tomatoes, cilantro, salsa

Directions
Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.


Brown beef in a skillet and drain the fat. Add the taco seasoning mix, the water called for on the package, as well as the red onion. Simmer for 4-5 minutes. Set aside.


Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes or until golden brown.


Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, salsa, diced tomatoes, or cilantro)


Enjoy!!
-Christy

Whole Wheat Zucchini and Blueberry Pancakes

Monday, and we are all off...so off to Bumpa and Nana's we go! I love cooking big breakfasts on days off as a family, it's sort of a tradition, I guess...quite possibly maybe out of convenience, since I am not left to take cake of kids, cook, and clean alone :)

Anyways, I like this recipe because it has: whole wheat, vegetables, and fruit! Yes, sugar too...but moderation in all things is my motto! And who doesn't need another way to make pancakes?!

Ingredients:

• 2 cups whole grain wheat flour
• 2 tsp Baking Powder
• 1 1/2 tsp salt
• 1/2 cup sugar
• 1 tsp cinnamon (optional)
• 3 Tbsp oil
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cup milk
• 2 cups grated zucchini
• 1 cup frozen blueberries

The Process:

1. Heat up a non-stick pan on medium high
2. Mix the dry ingredients (flour,baking powder, salt, sugar, cinnamon). In a separate bowl, mix the wet ingredients (oil, eggs, vanilla, milk). Add the grated zucchini. Gently fold in the blueberries.
3. Dollop about 1/4 cup on a buttered hot surface, until the bubbles start to surface on the pancake and pop. Flip and cook for another 30-45 seconds.
4. Serve with whip cream, maple syrup, and/or fresh fruit and ENJOY!

Bon Appetit!

Cathy

Quick Easy Skillet Lasagna {with bonus hidden veggies}

Can't believe my week with my sister is almost over!! It's been so nice to be in Utah cooking meals together and spending quality time together with our mom, sister-in-law and friends!

So...a few weeks ago I wanted lasagna, but I didn't have hours to make it, so this was the result! I am excited about this cause again, it was a hit with the kids and quick! Plus, I couldn't get enough of this...a keeper for sure.

Cook time: 30 minutes or less
Serves: 4-6

• 1 lbs ground beef
• 1 onion, grated
• 2-3 cloves of garlic, chopped
• 1 zucchini, grated
• 1 carrot, grated
• 1 3/4 cups spaghetti sauce
• 1 1/2 cup water
• 2 1/2 cups dry noodles (recommended: farfalle or mini lasagna noodles)
• 1/2 tsp italian seasoning
• Salt and pepper to taste
• 1 cup cottage cheese
• 1 cup mozzarella, divided
• 1 egg
• 1/4 cup parmesan cheese

1. Begin to brown the ground beef. Add the grated onion, garlic, zucchini, and carrot. Cook for 5-6 minutes, or until beef is no longer pink.
2. Add the spaghetti sauce, water, noodles, seasoning, salt and pepper. Bring to a boil, then reduce to medium low and cover. Cook for about 2 minutes less than al-dente (look on the package of noodles for the recommended al-dente amount of time).
3. Meanwhile, combine the cottage cheese, 3/4 cups of the mozzarella, egg, and parmesan cheese.
4. When noodles are 2 minutes shy of al-dente, all the cheese mixture. Cook for another few minutes, or until the noodles are soft.
5. Sprinkle remaining cheese on top, and serve with your favorite garlic bread!

Next time, I think I will add a couple handfuls of baby spinach (see if I can sneak even more veggies into some picky eaters!

Bon appetit!

Cathy

Moroccan Rice Pilaf

I am so excited about this dish. It's quick, easy, vegetarian, delicious, ethnic, and nutritious! My 2 year old gobbled this up, and had seconds! I think she had as much as I did...so can I say it's kid friendly? Sure.

Prep: 10 minutes
Cook time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 cups rice (we use parboiled)
• 3/4 cup onion, chopped
• 3 cloves garlic
• 3 Tbs butter or olive oil
• 3 cups chicken stock/bouillon
• 1 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1 (19 ounce) can of chick peas, rinsed and drained
• 2 1/4 cups broccoli flowerets (pretty much just a head of broccoli)
• 1/3 cup dried apricots, slivered (if you don't have them on hand, raisins will do)
• Salt and pepper to taste
• 1/2 cup slivered or sliced almonds, toasted
• 1/3 cup cilantro (optional)

Directions:

1. In a large skillet over medium heat, saute butter, onion, garlic, and rice until the rice is light golden brown (3-5 minutes).
2. Stir in the 3 cups of chicken stock, cumin, cinnamon, and bring to a boil. Cover, and reduce heat to low. Simmer for 10 minutes.
3. Stir in beans, broccoli, and dried apricots. Cover, and simmer for another 10-12 minutes or until the rice is tender. Add salt and pepper to taste.
4. Serve topped with almonds and cilantro.

Bon appetit!

Cathy

Cathy's Granola Bars

I cannot stop eating these. I adapted them from a recipe I found off of allrecipes.com, and made them healthier (less salt, less oil, substitutions etc..) and I cannot stop eating them.

Makes 24 bars

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup flax seed
• 1/2 tsp cinnamon
• 1 cup all purpose flour
• 3/4 cup raisins
• 1/2 tsp salt
• 1/2 cup honey
• 1 egg, beaten
• 1/4 cup canola oil
• 1/4 cup apple sauce, unsweetened
• 2 tsp vanilla extract

1. Pre-heat oven to 350 degrees. Grease up a 9x13 baking pan (important).
2. Combine all the dry ingredients (the first 7 ingredients)
3. Create a funnel in the middle of the dry ingredients, and add the beaten egg, oil, apple sauce, and vanilla.
4. Mix it up, and press into the greased baking pan.
5. Bake for 28-33 minutes, or until the edges are a little brown.

Tip: cut them up 3-5 minutes after taking them out of the oven, or they will be too hard to cut through.

Another tip: freeze them and put them in your kids lunches!

Cathy