Going to the store tonight or tomorrow so I creeped this thread...it all looks delicious!
This is our go-to when we want to make something that makes a lot and tastes good reheated for lunches the next few days. The melted butter makes it a little Paula Dean-y so we use whole wheat pasta, spary the pan with PAM and only use a half stick of butter, sub ground turkey, and use non-fat greek yogurt instead of sour cream. Still not the image of health but it does make us feel better: https://www.madefrompinterest.net/million-dollar-spaghetti/
Just adding a link to one of our go-to week day recipes that BOTH my kids love. It's easy, low-mess and SO GOOD! We use regular ol' white rice, not brown. And if we don't have ground chicken we just use chopped up chicken breast, ground beef, ground venison....basically whatever we have on hand. Oh, and I omit cilantro because CILANTRO IS THE WORST.
1 tablespoon canola oil, plus an extra drizzle for cooking the rice
1½ cups uncooked instant brown rice
1 teaspoon cumin
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon chili powder
2 cups low sodium chicken broth
1 (14.5 oz) jar salsa
1 cup corn kernels
1 cup canned black beans, drained and rinsed
1 Roma tomato, diced
¾ cup shredded cheddar cheese
1 avocado, peeled and diced
1 green onion, chopped, to garnish
Fresh cilantro, to taste
Directions
Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!
Notes
Feel free to sub in pinto beans for black beans (or use them in addition) if desired!
So...I tried my hand at homemade cinnamon rolls this weekend from a pinterest recipe.. Soooo good! I'll try to find the link again to share. I felt extremely accomplished afterward, too!
We are having baked hot dogs for dinner tonight. It's my husbands fav.
ingredients: -1 pack hot dogs -1 pack hot dog buns -mayonnaise -mustard -relish (if you want. I leave it off.) -diced onions (I use the frozen kind bc who chops onions?) -grated sharp cheddar cheese -chili for chili dogs
directions: 1.line pan with aluminum foil. Preheat oven to 365F. 2. Spread mayo and mustard inside each bun (you have to use the mayo even if you hate it! DH despises mayo but he agrees, it's necessary. It makes the bread do something magical.) Add relish if you like. 3. Place buns in pan. Squeeze a hot dog into each bun. It's gonna be a tight fit. 4. Top with chili, diced onions (mine are still frozen at this point! But you can fry them in butter first if you wanna spend time doing that.. I don't.), and grated cheese. Don't make it pretty, it's supposed to be messy. 5. Cook for 30-40 mins.
They come out slightly crispy, slightly soggy. Ammmmazing! We eat with baked beans and chips usually but since I need some extra green in my life, Im serving with salad tonight
That recipe looks amazing @CourtJack (although cilantro is amazing! Hater! )
Here's one of my go-to weekday recipes. It's amazing with frozen chicken, which is awesome because I like to buy it when it's on sale and freeze. This honestly takes 10 mins tops to prepare. I never use stock because I find that it's too runny.
3 large or 4 small boneless skinless chicken breasts
6 oz of diced or stewed tomatoes (I eyeball this -- add enough to make the chilli moist but not soupy, your mileage may vary)
15 oz can black beans, rinsed and drained (or sub whatever kind of bean you like)
8 oz frozen corn
8 oz frozen edamame (could use peas)
1/4 cup chopped fresh cilantro
1/2 poblano or japlapeno pepper depending on spice preference diced
Spices: garlic powder, onion powder, cumin, cayenne pepper, ancho chilli power (all to taste, I am very liberal with them)
Directions: Combine everything but chicken and put in crock pot. If not liquidy enough, add more tomatoes and/or broth and/or water. Lay chicken on top. Season chicken with salt & pepper.
Cook on low for 6-8 hours (up to 10 is fine). 30 mins before serving, shred chicken with a fork. You can do this right in the pot or take it out and then return it. Mix altogether. Top with sour cream, cheddar cheese and green onions (or cilantro).
Re: **Recipes**
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This is our go-to when we want to make something that makes a lot and tastes good reheated for lunches the next few days. The melted butter makes it a little Paula Dean-y so we use whole wheat pasta, spary the pan with PAM and only use a half stick of butter, sub ground turkey, and use non-fat greek yogurt instead of sour cream. Still not the image of health but it does make us feel better: https://www.madefrompinterest.net/million-dollar-spaghetti/
https://Pinterest.com/sdnybrk
Just adding a link to one of our go-to week day recipes that BOTH my kids love. It's easy, low-mess and SO GOOD! We use regular ol' white rice, not brown. And if we don't have ground chicken we just use chopped up chicken breast, ground beef, ground venison....basically whatever we have on hand. Oh, and I omit cilantro because CILANTRO IS THE WORST.
https://hostthetoast.com/one-pot-cheesy-chicken-taco-rice/
ingredients:
-1 pack hot dogs
-1 pack hot dog buns
-mayonnaise
-mustard
-relish (if you want. I leave it off.)
-diced onions (I use the frozen kind bc who chops onions?)
-grated sharp cheddar cheese
-chili for chili dogs
directions:
1.line pan with aluminum foil. Preheat oven to 365F.
2. Spread mayo and mustard inside each bun (you have to use the mayo even if you hate it! DH despises mayo but he agrees, it's necessary. It makes the bread do something magical.) Add relish if you like.
3. Place buns in pan. Squeeze a hot dog into each bun. It's gonna be a tight fit.
4. Top with chili, diced onions (mine are still frozen at this point! But you can fry them in butter first if you wanna spend time doing that.. I don't.), and grated cheese. Don't make it pretty, it's supposed to be messy.
5. Cook for 30-40 mins.
They come out slightly crispy, slightly soggy. Ammmmazing! We eat with baked beans and chips usually but since I need some extra green in my life, Im serving with salad tonight
Here's one of my go-to weekday recipes. It's amazing with frozen chicken, which is awesome because I like to buy it when it's on sale and freeze. This honestly takes 10 mins tops to prepare. I never use stock because I find that it's too runny.
This recipe is modified from the original which you can find here: https://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
Ingredients:
3 large or 4 small boneless skinless chicken breasts
6 oz of diced or stewed tomatoes (I eyeball this -- add enough to make the chilli moist but not soupy, your mileage may vary)
15 oz can black beans, rinsed and drained (or sub whatever kind of bean you like)
8 oz frozen corn
8 oz frozen edamame (could use peas)
1/4 cup chopped fresh cilantro
1/2 poblano or japlapeno pepper depending on spice preference diced
Spices: garlic powder, onion powder, cumin, cayenne pepper, ancho chilli power (all to taste, I am very liberal with them)
Directions:
Combine everything but chicken and put in crock pot. If not liquidy enough, add more tomatoes and/or broth and/or water. Lay chicken on top. Season chicken with salt & pepper.
Cook on low for 6-8 hours (up to 10 is fine). 30 mins before serving, shred chicken with a fork. You can do this right in the pot or take it out and then return it. Mix altogether. Top with sour cream, cheddar cheese and green onions (or cilantro).