Chicken and Spinach Enchiladas

I love Mexican food. When looking online, I stumbled upon a similar recipe for spinach enchiladas but it was a bit too spicy and exotic for my kids. I tamed it down a bit and came up with this alternative. I was able to sneak in a variety of different vegetables into it as well. I am sure if you wanted to omit the chicken that this would be an excellent vegetarian dish. So, enjoy my Chicken and Spinach Enchiladas!

Chicken and Spinach Enchiladas

2 -3 chicken breast, cooked (with salt and pepper to taste)
1 package frozen spinach, thawed and drained
1 small can chopped green chilies
1/3 C. mushrooms
1/4 C. onions, chopped
1/4 C. green peppers, chopped
1 pinch of garlic
1 T. vegetable oil
1 T. butter
2 Tb. lime juice
1/3 C. heavy cream
1/4 C. chicken stock
1 C. shredded cheddar
6 tortillas, warmed

Preheat oven to 375 degrees. In a pan, melt butter and heat oil, sauté mushrooms, green peppers, garlic and onions until softened, about five minutes. In another bowl, add cream, chicken stock and lime juice. Take half of the sauce and mix with vegetables. Add cooked chicken, spinach, chilies, and cheese into pan until warmed. Roll mixture into tortillas, place seam-side down in a greased baking dish. Then top with the remaining cream sauce and a little extra cheese. Cover with foil and bake for about 15 minutes. Top with tomatoes.

Banana Chocolate Chip Bars

Yum... I love the combination of bananas with chocolate. I do get bored of regular chocolate chip cookies, so I drummed up a mixture incorporating bananas into the recipe. It is a very subtle banana taste in the flavor of these cookies. So, enjoy my recipe for Banana Chocolate Chip Bars... Next time you want to make chocolate chip cookies, consider using bananas in your recipe.

Banana Chocolate Chip Bars

3/4 C. butter, room temp.
2/3 C. brown sugar
2/3 C. sugar
1 egg
1 tsp. vanilla
2 ripe bananas
1 1/2 tsp. baking powder
1/2 tsp. salt
2 C. flour
1 pkg. of chocolate chips

First, cream the butter with the brown sugar and granulated sugar. Add egg, vanilla and bananas. Mix well. Next, add baking powder, salt and flour, mix together until you get a creamy consistency. Then pour in bag of chocolate chips. Pour batter into buttered jelly roll pan, and bake at 350 for 20 - 25 minutes.

Baked Ziti with Chicken

Surprise... another pasta dish. Well, why not. Pasta is my family's go to meal. It is liked by all five of us, very filling and usually pretty inexpensive to make. I saw a recipe for a creamy chicken and pasta casserole. My mouth began to salivate. Is there anything more comforting and satisfying than a rich, thick creamy sauce blanketing a dish of warm pasta? So, I am a fan of cream sauces with pastas, but I know too well how unhealthy heavy cream sauces can be. I tried to think of an alternative - mix half of the original amount of the cream sauce with a tomato-based marinara sauce. Here is what I came up for my Baked Ziti with Chicken pasta.

Baked Ziti

1 box of ziti pasta
10 oz. alfredo sauce
15 oz. marinara sauce (I used the kind with basil already in it)
1/2 tsp. garlic
1 small yellow onion
1/2 C. mozzarella cheese
1/2 C. parmesan cheese
2-3 chicken breast
1 tsp. Italian seasoning
Salt and pepper to taste

Preheat over to 375 degrees. Place chicken on baking sheet, sprinkling with Italian seasoning and salt or pepper to your liking. Bake chicken breast for about 30 minutes or until not pink. Next, boil water and cook pasta to the ingredients on package. Then, saute onions and garlic for about five minutes. When pasta is fully cooked, mix pasta with cooked chicken, onions, garlic, alfredo sauce, marinara sauce and both cheeses. Then place in oven for about 10 - 15 minutes until it becomes bubbly and beautiful.

Homemade Strawberry Shortcake

When my four year old daughter was watching an episode of the newly remade Strawberry Shortcake cartoon (much different than the version I remember from my childhood), she asked me if I had ever made a strawberry shortcake. I had to admit that I had not, so off we went to look up the recipe. Being that it was summer, I was fortunate to have fresh strawberries at home, along with all of the other necessary ingredients. In about 45 minutes, my daughter and I had answered her question - yes, I have now made homemade strawberry shortcake, and it was delicious. I combined some of the recipes I found to work for what ingredients I had in my kitchen, and it turned out to be a dessert my kids could not get enough of! To top it off, I even made my own whipped cream.



Strawberry Shortcake

1 package strawberries (about 5 or 6 cups)
1/4 C. sugar

Cake:
2 C. flour
1/3 C. sugar
2 tsp. baking powder
1/2 C. cold butter
1 egg
3/4 C. buttermilk

In a small bowl, mix the strawberries and sugar. Set aside.

Next, mix flour, sugar and baking powder together in a mixing bowl. Then cut in cold butter until it looks like a crumb consistency. Then add egg and buttermilk, being gentle and try not to over mix. Spread batter into a buttered round 8 inch pan and bake at 450 degrees for about 15 minutes. After it cools, remove cake from pan and cut in half. Stuff the cake with strawberries and whipped cream. Then top it off with a touch of powdered sugar. Voila!

Strawberry Buttermilk Pancakes

Summer has begun in my household. The kids are home, we are sleeping in a little more (maybe pushing it to 7:15 a.m.), which means I am able to actually put a tasty, homemade breakfast on the table that does not come out of a box or from some kind of frozen Eggo container. While strawberries are in season and cheaper to purchase, I stock up. I try to think of recipes that I could incorporate strawberries into. I am not sure that most people are aware how easy it is to make homemade pancakes, comparing it to a store bought powder, add water kind of a mix. It is super easy and fast, and so much better tasting - honest! A plate of strawberry buttermilk pancakes, a cup of hot coffee and kids happily eating their meal makes this mommy one happy camper!


Strawberry Buttermilk Pancakes

1 C. all purpose flour
1/2 tsp. salt
2 Tb. baking powder
1 egg
1 C. buttermilk
1 tsp. vanilla
1 Tb. vegetable oil
3/4 C - 1 C. diced strawberries

Mix flour, salt and baking powder in a bowl. Add egg, vanilla, milk and oil to mixture, stirring to combine. Do not over stir. Carefully fold in strawberries. Heat pan with non-stick spray and pour batter onto pan. Cook for approx. 4 minutes on each side until golden brown. Top with syrup or butter and enjoy!

Crockpot Meatball Subs

With this hero sandwich, I am the real hero. My kids love spaghetti. In fact, I believe they would eat it for dinner every night if I would allow it. For a change of pace mostly for the sake of my husband and I, I will use similar spaghetti ingredients in a different way. This recipe allows the meal to be ready when I am ready for it. In fact, I think the first time I ever used my broiler and broiler pan was for this recipe. I never knew who used the mysterious "broil" button on their stove until I figured out what a great function it is.

1 lb. ground beef
1 egg
1/3 C. bread crumbs
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/4 C. milk
1/4 C. beef stock
Jar of spaghetti sauce
Provolone cheese slice
Loaf of french bread, or a bread you like for sandwiches

In a bowl, beat egg, then add beef, bread crumbs, milk and seasoning. Form into small bite sized balls and place into crock pot. Cover the balls with beef stock and let cook on low for 4 - 6 hours. When the meat is fully cooked, cut bread, insert meat balls, cover with your preferred amount of sauce and cheese. Turn on broiler on low, then pop in for about 3 - 5 minutes, keeping an eye on them while broiling.

Spinach Pie

Pie... Pie... Did someone say pie? I have learned that my kids will eat anything if it sounds like a dessert. To be honest, I love spinach, whether it is fresh in a spinach salad, or baked in some kid of casserole or dish like this one. My recipe for spinach pie came from my mother-in-law. It is extremely easy to make, and it is a great side dish for a meat. We often have this next to my state's famous Iowa pork chops. Spinach pie is a great, easy dish to have if your are looking for something warm and comfortable when it is cold out side, or it is perfect on a warm night when grilling too. This has become one of my favorite meals to make when I am bringing a "congratulations, you just had a baby" or "welcome to the neighborhood" dish. It is great reheated too!

Spinach Pie

3 eggs (beaten)
3 Tb. flour
1 C. shredded cheddar cheese
16 oz. cottage cheese
1/2 tsp. garlic
1/2 tsp. salt
1/2 tsp. pepper
1 pkg. frozen chopped spinach (make sure to drain all excess water really well)
1 frozen deep dish pie shell

Combine all ingredients in bowl and mix well. Place in frozen pie shell and bake at 375 degrees until golden brown.

Stromboli

Every couple of weeks, my friends and I get together for a cooking club. We browse over a collection of recipes, select one for that month, and then make enough to share one with each club member. This get together, one of my friends chose the pepperoni stromboli. My family will love any recipe that includes pepperoni, so I knew this would be a hit. I enjoyed it because I used a frozen whole wheat bread loaf, rather than the refrigerated crescent roll dough that many recipes like this call for.

I modified the recipe to fit with what my family enjoys most - below is my recipe for pepperoni stromboli!

1 frozen bread dough loaf - I like whole wheat
1 T. grated Parmesan cheese
1 T. dried parsley
1 T. dried oregano
1/2 tsp garlic powder
1/4 tsp black pepper
8 oz package pepperoni
2 C. cups shredded mozzarella
1/4 C. sliced mushrooms
1/4 C. chopped onion
1/4 C. diced green pepper
1/4 C sliced black olives
15 oz. can of pizza sauce
1 egg, beaten

Preheat oven to 350. On a greased baking sheet, roll out thawed dough into a 15 X 10 in rectangle. In a small bowl, combine spices with 1/2 egg mixture. Spread the egg/spice mixture all over the dough rectangle. Next, top with pepperoni and toppings. Roll up, jelly-roll style, starting with long side.  Pinch seam to seal and tuck ends under. Place seam side down and brush with reserved beaten egg. Top with a little more mozzarella cheese. Bake for 25 - 30 minutes or until golden brown. I serve sliced loaf with warmed pizza sauce for dipping.

Crockpot Chicken Cacciatore

I am lucky to have wonderful friends, some I have known since I was two years old. But on a hectic night, my best friend is my trusted crock pot. We all have them - the night when you have something scheduled the entire day, trying to coordinate in your head how you can get a meal in the oven and on the table in time for your hungry kids. I love this recipe for Chicken Cacciatore because it is a meal that is ready when I am ready. I have modified a recipe that was given to me by my mother. This is an easy, one pot meal that has the meat and vegetables already in it. I serve my chicken cacciatore with either a side of my family's favorite type of pasta or even mashed potatoes.

Crockpot Chicken Cacciatore

1 pound chicken breast, cut into pieces
1 can tomato soup
1/4 C. Chicken stock
1/4 C. Dry Red Wine
1/2 C. onion, cut into long strips
1 green pepper, cut into long strips
1 can of mushrooms
1/2 tsp. minced garlic
1 tsp. Italian seasoning

Put into crock pot, cook on low for 7 - 8 hours, or 3 - 4 hours on high.

Served with a side glass of red wine for the adults - delish!

Meatloaf, Schmeatloaf

An American classic, some would say. To my family, not so much... A meatloaf has been a quintessential family meal for generations. Basic ingredients always include ground meat, maybe some bread crumbs, milk or water, egg to bind it all, then topped with ketchup for a little pizazz. As a way to spice things up for meatloaf night, I modify this classic with an Italian Turkey Meatloaf. Often times, I am able to purchase ground turkey rather inexpensively in comparison to its counter parts (ground beef, ground chicken). I snatch them up from the store, and then three months go by as it sits in my freezer unused. In a quandary with what to do with ground turkey, I thought of using it in a meatloaf. Also, a meatloaf ia a great way for me to sneak fresh vegetables into the recipe without my kids even knowing they are eating them.

1 lb. ground turkey

1 egg (beaten)

1/3 C. milk

1/2 C. breadcrumbs

1 tsp. Italian Seasoning

1 diced celery stalk, sauted in oil or butter

1 diced carrot, sauted in oil or butter

1/4 C. diced onion, sauted in oil or butter

A pinch of salt and pepper

1/2 C. mozzarella cheese

1/2 C. Marinara Sauce

Mix ingredients and form into a loaf. Top with extra marinara sauce. Bake for about 1 hour at 350 degrees.

The Casserole Conundrum

Who knows this feeling... You finally are able to wrestle your hungry kids to the kitchen, have them sit at the table in time for a picture perfect family meal. Feeling proud of yourself, you pull out a bubbly, warm casserole dish out of the oven. You joyously skip to your seat, let out a sigh of relief that dinner is done, but then you look up to see complete disgust on your loved ones faces. This is known as "casserole boredom" in my household. While casseroles are arguably the easiest make ahead meal idea ever, I have seemed to get in a rut with which casseroles I make and the frequency in which they rotate in and out of our meal schedule. To combat this boredom, I have found ways to change up my normal, run of the mill casserole recipes. One of my favorites is my mother-in-laws recipe for Mexicalli Radiatore. My husband has fond memories of this dish as this was a favorite go-to meal for his mom. It is easy, quick, inexpensive and combines another favorite meal of my family - tacos! Hats off to Jan, my mother-in-law, for this recipe - Ole!

1 pkg. (8 oz) Rotini macaroni

1 lb. ground beef

1 pkg (1 1/4 oz) taco seasoning - I use the low sodium version when possible

1 1/4 C. beef stock

1 can (10 3/4 oz) tomato soup

3/4 C. sliced black olives

1 C. shredded Mozzarella cheese, 1 C. Cheddar Cheese

Cook macaroni according to package directions. Sauté ground beef in large skillet, drain fat. Stir in taco seasoning, beef stock and soup, simmer 10 - 15 minutes. Stir in cooked macaroni, olives and 1 1/2 cups of cheese. Pour into greased 2 Qt. casserole dish. Sprinkle remaining cheese over top. Bake at 350 degrees for about 25 - 30 minutes.

The Breakfast Dilemma

Each morning, I am faced with an inevitable race. There is no 3-2-1 countdown. There is no applause to ease me out of bed and onto the starting line. It basically begins with a stumble out of bed in the dark in a sleep deprived coma. I can almost always count on one of my children waking up cranky, unhappy about something. With a calm smile on my face, I do my best to gently ease them out of bed and onto their days, the entire time screaming in my head that all I want to do is crawl back under the covers as well. I struggle with how to get a substantial, tasty or even better, healthy breakfast on their plates without digging into the Pop Tarts box or handing them a Ziploc baggie full of Lucky Charms. Last night, I tried out a recipe for strawberry muffins. The beauty of this recipe was that I made them last night and they were ready to roll first thing. I could handle putting a muffin on their plates while balancing my huge cup of Joe. To my surprise, it was a recipe that all of us enjoyed, including my husband who had one thrown at him as he left out the front door for work. The kids gobbled them up. Today, I won the race. I feel like a champ, looking for my trophy, but I know tomorrow it will start all over again, ready or not.