Cheesy baked spaghetti squash

Ingredients

• 5 1/2 cups cooked spaghetti squash (from 1 small)
• 1 tbsp butter
• 1 tbsp olive oil
• 1/8 cup minced onion
• 1/8 cup flour (use 2 tbsp corn starch for gluten free)
• 1.5 cups skim milk
• 1.5 cup vegetarian broth
• 1 cup reduced fat shredded cheddar cheese
• salt and pepper, to taste

Recommended add ins

• 2 cups (about 4 oz) baby spinach
• Pasta sauce (to top it with once it's done baking)

Directions:

Preheat the oven to 375ºF.

Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1.5 hours. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes. The flour will become lumpy.

Add broth and continue whisking, raising heat to medium and begins to thicken and smooth. Add in milk and continue whisking.  Season with salt and pepper, taste at this point to see if it needs anything else.  If you want to add the spinach now is the time to whisk that in slowly.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Add cooked spaghetti squash, and mix with a spoon until well combined.  Pour into a greased baking dish. Bake until bubbly and golden 25 to 30 minutes.

Adapted from this recipe

Meatball sammiches

1 pound ground beef

3 tsp onion powder

1 tsp garlic salt

2 tsp garlic powder

1 egg

1 cup italian breadcrumbs

1 jar tomato sauce

1 pound mozzarella cheese sliced

4-5 sandwich rolls

Preheat oven to 325.  Line a baking dish with foil and spray with cooking spray. Combine first six ingredients.  Roll into 1.5 inch meatballs.  Bake in oven for 8 minutes.  While they are baking heat sauce in large sauce pan.  Flip meatballs and bake for another 8 minutes.  Place meatballs in sauce and simmer for 2 minutes.  Slice bread in half without cutting all the way through.  Line bottom of bread with mozzarella cheese.  Top with 3-4 meatballs and cover with more cheese.  Place under broiler on high for about 2 minutes.  WATCH IT SO IT DOESN'T BURN.  I served it with a side of sauce for dipping.  

Enjoy trying to fit it into your mouth!

Fiesta chicken soup

I know I usually post step by step photos on here, but since there is one step only in this recipe you only get a picture of the finished product.  My husband hates soup and he ate a giant bowl of this, and then texted me numerous times while I worked last night to tell me how much he loved it.  That is a big win coming from someone who is not a fan of soup.  This recipe is so easy my four year old could make it.

1 Can petite diced tomatoes

1 Jar mild salsa (I used Newmans Own this time)

8 Boneless skinless chicken thighs

1 Cup frozen corn

1 Can mild green chilis

1/2 Tsp cumin

1/2 Tsp chili powder

1 Tsp garlic powder

1/2 Tsp onion powder

1 Cup water

Combine all ingredients in crock pot and stir to mix well.  Cook for 4 hours on high or six hours on low.  Serve over like that or pour it over rice.  That's it, you are done.  If you cook it for the six hours peek in after a few hours to make sure it has enough water still.  My husband topped his with some hot sauce and said it was absolutely perfect.  Also this wasn't too spicy so the kids cold eat it.  I'm definitely keeping this recipe handy for nights I have to work late catering and don't have much time to throw anything together. Beans would be a nice addition to this but the hubby won't eat them so I left them out!

The easiest taco soup you'll ever make

I went to a Cinco De Mayo party this weekend and my friend Kari made this soup for me.  She made it because it is gluten free AND vegetarian (but you can't tell the meat is missing).  I inquired to the recipe because surely something this tasty would be difficult to make.  NOPE.  Here is the entire recipe, get ready to be blown away with simplicity.

1- Can pinto beans rinsed & drained

1- Can kidney beans rinsed & drained

1- Can black beans rinsed & drained

1- Large can Ro-Tel tomatoes* 

1- Can stewed tomatoes

1- Cup salsa of your choice

1/2 tsp Cumin

1/2 tsp Chili powder

1/2 white onion diced**

1- Cup frozen or fresh corn

1/2 Cup water

Cheese to top

Toss all of the beans in a strainer at once and rinse them off.  In a large pot or crock pot combine all ingredients.  Cook for 3 hours.  Eat and enjoy!

*(I bought the ones with green chilis and it was a little spicy for me, which means it will be totally normal for you)
**If you are in a real hurry you can leave the onions out

If you want you can sauté the onions before adding the other ingredients but it's not required if you are going to cook it the full three hours.  Also if you are really really hungry you can scoop out a couple bowl fulls after about 30 minutes and it will still be tasty.  But after trying it both ways 3 hours is the perfect cooking time.  I kept mine in the pot in the fridge and have just been scooping out a portion every morning to pack for lunch.  It has a thick texture so you could actually put it on top of tortilla chips if you wanted.  If you want it really soupy (not as good) add more water.  I also like to top mine with sour cream.  Also if you are a meat lover you can add shredded chicken to this to make it a chicken taco soup.

HURRY UP MAKE IT NOW!  It's soooo good I promise.  And so damn easy!

Bacon & Egg breakfast bites

Ingredients

Eggs

Bread

Shredded cheese

Precooked bacon

Salt & pepper to taste

Preheat oven to 400. Spray muffin tin with pan. Using a glass or 3" ring cutter cut a circle out of your bread. Take one piece of bacon and form it around the inside top of muffin tin. Take piece of bread and smoosh it into the muffin tin so that the bacon is between the bread and the pan. Put a small amount of shredded cheese on top of the bread and crack on egg on top of the cheese. (Note, if you use Large eggs, you might want to keep some of the white out or it will overflow). Season with salt and pepper to taste. Bake for 15 minutes until whites are set. Use a knife to loosen the edges and remove. Allow to cool for a few minutes before eating.

*Note: I saw this floating around on pinterest and I had been dying to try it. The recipes I read didn't tell me that I might need more then one piece of bacon to fit around the tin. I used the precooked bacon and just put it straight in the pan. If you want to use real bacon you have to cook it without letting it get crispy because it will continue to cook in the oven, and if it is crispy it will break when you try and form it into the pan.

Cheesy chive potatoes

5 Large yukon gold potatoes diced into 1" pieces

1/2 medium white onion chopped

3 tbsp grated parmesan cheese

2 tbsp minced chives

1 tsp seasoned salt

1/4 tsp pepper

3 tbsp butter

1/2 cup shredded mozzarella

1/2 cup shredded cheddar cheese

crumbled bacon to taste

Preheat oven to 450. Coat a baking medium to small size baking dish with non stick cooking spray. Combine the first 6 ingredients and then top with butter. Cover and bake for 45 minutes. Remove lid and top with Mozzarella & cheddar cheese. Put back in oven under the broiler on low until cheese bubbles. Crumble bacon on top & serve. For extra flavor combine ranch dressing seasoning with sour cream.

Pasilla Pepper Quesidillas (vegetarian)

4 medium flour tortillas
2 pounds monteray jack cheese shredded
2 medium tomatoes diced
3 Pasilla peppers sliced into 1/2 strips
1/3 white onion halved & sliced
2 cloves garlic minced
1 can mild diced green chilis
1/2 cup vegetable stock
1 tsp salt
2 tsp olive oil

In large pan heat oil over medium heat. Add in onions, peppers & tomatoes. Mix and cook for about 3 minutes. Add in stock, diced chilis & garlic. Increase heat to medium high and boil until most of the liquid is gone & peppers are soft.

Heat a non stick pan over medium low heat. I prefer to spray the outside of my tortilla with a little bit of vegetable spray it crisps up better. Add cheese to one half, place 1/4 of the mixture on the cheese, top with more cheese and then fold. Cook until brown and flip. Make sure the liquid is mostly cooked out so you don't get soggy quesidillas.

Chicken would be a nice addition to this for meat eaters. We ate it just like that, no sour cream or anything needed. I prefer Monteray Jack cheese to mozzarella for quesidillas it adds another layer of flavor. Also if you are using chicken you could sub in chicken stock.

Portobello mushroom burgers

2 large portabello mushrooms
2 tsp garlic powder
1 tsp onion powder
salt & pepper
1/2 cup mayo
1.5 garlic cloves shredded with microplane or VERY finely chopped
favorite burger toppings
Generous amounts of olive oil
2 buns

Turn oven onto broil on low. Scoop inside brown ribbing out of mushroom. Coat both sides very generous with olive oil and seasonings (if you have ranch powder BONUS). Place under broiler for about 15 minutes per side. Combine garlic into mayo and allow to sit until burgers cook. It adds a bit of kick, and an amazing flavor (think baseball park garlic fries). Place buns under broiler inside facing up (this allows for a softer outside that won't hurt your mouth). Generously slather buns with mayo. If you are my husband you ruin it with ketchup. Preferred toppings are lettuce, tomato, onion and avocado if it is in season. Swiss cheese would make a great addition! Add mushroom put on top cut and die from garlicy goodness.

Crispy cheddar lays baked chicken

4 cups Lays cheddar sour cream potato chips crushed up
5 pieces of chicken bone in skin on
2 eggs
1/2 cup buttermilk
1 tbsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tbsp olive oil

Preheat oven to 450. Also heat a large oven safe skillet over medium heat. Add olive oil to pan. Beat eggs and mix in buttermilk garlic powder, pepper & salt. Roll chicken in egg mixture then roll into crushed up chips. Place skin side down in pan. Cook only for about 2 minutes just to crisp it all up. Transfer to oven and cook uncovered about 20 minutes or until chicken juice runs clear when poked.

Broccoli chicken casseorle

This is the cheapest, easiest, most lazy meal ever, and somehow EVERYONE LOVED IT! It's one of those things where I was at the store, threw 6 things in the basket and prayed.

1 Store bought roasted chicken shredded
2 cups uncooked small shell pasta
2 cups mild shredded cheese shredded
1/2 cup frozen broccoli pieces
1 can cream of mushroom chicken
1 can cream of celery chicken

Preheat oven to 450. Boil pasta. While pasta is boiling mix everything else in a bowl reserving 1/2 cup of cheese. Combine pasta in with remaining ingredients and place in an oven safe baking dish. Cover with remaining cheese and bake for 20 minutes. Serve.

Literally that is it. I told you...cheap, easy LAZY. But really good.

Parmesan sour cream mashies (with lumps please)

8 Medium size red potatoes (not peeled) sliced up
1/2 cup shredded parmesan
2/3 cup sour cream
1/4 cup milk

Boil potatoes until soft. Drain then return to pan over low heat and cook for about 1 minute to cook out all excess water. Add in milk & sour cream and begin mashing. Add it Parmesan, mash a little more and serve. Leave in some lumps. These aren't meant to be creamy. Try and share.

Note. I do not salt these because of the cheese. If you want to get UBER indulgent and just wildly blow your mind add in 1/3 cup of cream cheese. Then die and go to Heaven and send me a message thanking me!

Must have meatballs

1 pound extra lean ground beef
1/4 cup Italian croutons mashed to pieces
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 eggs
2 tbsp milk
1 slice white bread ripped up no crust
3 cloves garlic smashed and pasted
1/4 cup shredded Parmesan cheese
2 tbsp olive oil

Combine all ingredients in a bowl. Heat oil in large skillet over medium heat. Place meatballs in pan and brown on all sides. Drain on paper towels.

Tonight while cooking this I Googled meatballs and most of the recipes told me to put them in the sauce to finish cooking them. I did this and it made the sauce "different." I make a really good spaghetti sauce and it just changed it all having the the meatballs cooked in it. After discussing it with Rob we decided the proper method of cooking would be to stop after you drain them and just put them on top of the spaghetti sauce after it was cooked and on the pasta! The flavor was excellent though.