One of my favorite dinners to make as a mom is sheet pan dinners. It is right up there with crock-pots. If you have never made them you will be kicking yourself for not looking into it earlier.

I am showing you a simple meal that requires little prep and seasoning.

What will you need? 
Small pack of chicken breast, pounded or cutlet (aprox 1 lb-2lb)
1 bag of green beans or 1lb of green beans, ends picked
1lb of potatoes, I use small fingerling yellow potatoes
vegetable
garlic
salt
pepper

1. Be sure the oven is on a temp of 375-400 degrees. Spray the large pan with oil.

2. Cut the chicken into pieces. Butterfly or pound chicken, each breast cut into 2 pieces. Season both sides of the chicken.

3. Cut potatoes into wedges. I cut the fingerlings in half or thirds for larger ones. Make them bite size. Place on one part of the pan; oil and season the wedges.

4. Picking the green beans is an old term. That merely means to snap off the end were the bean grows from the plant. After that is complete, place on another part of the pan and lightly oil / season.

5. Separate each item on the sheet pan in sections after they are cut. Spread the potatoes and chicken flat. The beans can be bunched. I tend to place them in the center. Chop garlic into a fine mince and toss into the green beans and potatoes.

Place pan in the oven, after 20 mins toss or flip the items to ensure even cooking. Once the chicken is firm and the potatoes are soft on the interior it's done.

The flavor is amazing! 

A 30 minute meal that everyone will love. All the flavors are a great change of pace to the normal stir fry I make. 

This recipe was adapted from Dinner at the Zoo. I made it almost exactly like they did (see photo). My suggestions are to change it, because it is slightly too sweet. It needs to balanced better. 

Step 1: Start by making a pot of good rice. I suggest Jasmine, which can take 15-30 minutes depending on the brand.

Step 2: Prep your vegetables and meat for stir fry.

Ingredients:
​

• 2-3 tbls vegetable oil, divided
• 1 c thinly sliced coins and half moons, peeled carrots
• 2 c broccoli florets
• 1/2 yellow onion, thinly sliced
  
• 1 lb boneless skinless chicken breasts, cut into 1 thin slices or pieces
• 4 cloves garlic, minced (2 large cloves)
• 1/4-1/2 c water
• 1/4 c low sodium soy sauce
• 2 tbl honey
• 2 tsp cornstarch
• a pinch of red pepper flakes or a small red chili (stemmed, sliced and seeded)
• salt and pepper to taste
• Optional: Any other veg you can add, but be mindful of size and cook time.
  

​

1. Heat 1 tbl of oil in a large pan over medium heat. Saute the onions until they start to change translucent.
   
2. Add the broccoli and carrots (any other veg you chose) and cook until vegetables are tender.
   
3. Remove the vegetables from the pan; place them on a plate.
   
4. Wipe the pan clean with a paper towel and turn the heat to high; adding the remaining tablespoon of oil.
   
5. Season chicken with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
   
6. Add the garlic and pepper to the pan and cook for 30 seconds.
   
7. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
   
8. In a bowl whisk together: 1/4 c water, honey, soy sauce, and cornstarch.
   
9. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds to a minute, stirring completely until sauce has just started to thicken.
   
10. Serve immediately over rice.
    

There is nothing like a big bowl of creamy mac and cheese, especially on the coldest days of winter.

Homemade Stovetop Mac and Cheese

1 1lb box of pasta (I use a fiber pasta like Barilla white fiber or Ronzoni Smart Taste)
1/2 8 oz brick of sharp cheddar cheese, shredded
1/2 8 oz brick of Colby Jack or Monterrey Jack or Jalapeno Jack (dependent on your spice level), shredded
2 cups of milk (I have used skim and lactose free, but it is your preference)
salt
pepper
​pinch ground nutmeg

1/2 tsp onion powder
1/2 tsp garlic powder
1 8 oz ham steak, cut into cubes (optional)

Roux:
3tbl butter or marg
2 heaping tbls of flour (apx 3 tbls for perfectionists :) )


1. In a small frying pan, cook ham steak cubes with onion powder and garlic powder on low-medium. Set aside.

2. Boil water in large pot in accordance to box directions. Once the water is boiling, add pasta and stir in a teaspoon of salt. Once pasta is al dente, drain, and set aside.

3. In same pot, melt butter and heat roux mixture over medium-low heat with a whisk. Once completely mixed, add a dash of pepper and allow to "cook out" the flour for one minute, stirring.

4. Remove pot from direct heat. Add 1/2 cup of milk and whisk swiftly to ensure there are no lumps. Continue adding additional milk and return to the heat, medium-high. Whisk continuously until it thickens. It should just bubble, but not boil. The bechemel or white cream sauce should reduce and thicken.

5. Once the sauce is thickened (use a spoon, it will coat and not drip off like milk, run your finger down and it will show a straight line). Add more pepper to your liking, add nutmeg and a dash of salt. Be sure to moderate the salt due to the fact that all the ingredients added include salt.

6. Remove from heat and slowly add cheese, using the whisk 1/4 at a time until all cheese is incorporated. 

7. Using a spoon, add ham, and then add cooked pasta, slowly as well. You may not need all of the pasta, dependent upon the shape it may hold more of the cheese. 

I hope you enjoy it as much as I do. Better make extra, you will want it late at night.

Guacamole
 
1 ripe avocado
1 lime (roll gently, before slicing in half)
6-8 grape tomatoes, chopped into small pieces
10-15 fresh cilantro leaves, no stems, chop
Salt to taste, at least a pinch
 
Blend the below in a mini-chopper, otherwise they need to be minced finely:
1 Jalapeño pepper (slice the pepper lengthwise, avoid the seeds. Use at least 2 sides, finely chop; more to taste.)
1 large clove of garlic or two small, chopped
¼ medium Vidalia onion, chopped

1. Mash avocado well
2. Mix all blended ingredients, add cilantro, tomatoes and squeeze ½ lime into the mixture.
3. After mixed squeeze the other half of the lime over the finished guac to keep it fresh before a party or for when you will use it.

 
Enjoy!!

Lighter version of Funeral potatoes
½ batch for a family of 4
 
1lb of frozen shredded potatoes
½ bar of cheddar cheese shredded or 4 oz (50% Cabot light)
1 can of cream of mushroom soup (98% fat free works great here because everything else has full flavor)
6 oz of sour cream
Black pepper to taste
Seasoned salt to taste
 
Cornflakes crushed for topping
 

1. Preheat oven at 325 degrees
2. Mix the liquids into a 13x9 glass dish and turn the cheese and potatoes into it carefully. Gently press the mixture flat. Cover with tinfoil and bake for 15 minutes.
3. Remove foil and top with a layer of cornflakes. Bake until the flakes are browning and the mixture bubbles at the edges.

 
 
 
What is different?
 
The normal versions call for doubling, but also more-more cheese, sour cream, and almost a stick of butter for both the topping and to sauté with onions. I don’t particularly like onions, but if you do the stores sell some hash browns shredded with them in there. I haven’t tried them but it may be worth mixing that in with the full 8oz of sour cream that normally come in a small tub.
 
I hope you enjoy them. 

#Crockpot #PotRoast #Easy
 
I love stews and pot roast. There is something warm and comforting about a big pot of gravy and meat with veggies soaking juice. And even better it’s almost ready to serve when you get home from work. All you need to do is adjust seasonings (as you would if making gravy) and actually make the gravy.
 
This is where the cut of meat is super important chuck roast. Look at the cut. Is there a lot of fat or just one strip on the outside? You want marbling but not so much that there is an oil slick of fat in your crockpot. Spend the money and get a good cut, but know these tend to be less expensive. I think I paid $3.99 a pound and bought only a 3 lb piece for 6 of us. There are not big meat eating children in the house.
 
Ingredients:

• A good chuck roast 3-5 lb (if it’s too big it won’t fit in your crockpot with the veggies)
• 1 bag of mini carrots (or 3 large carrots, peeled and cut into 1 inch chunks)
• 2-3 medium potatoes, peeled and chopped into 1 inch chunks (I recommend yellow or Idaho). They have more flavor for this type of meal and are easier to peel.
• 1 small Vidalia, cut into large chunks
• 3 cloves of garlic, chopped/smashed
• 1 packet of McCormick pot roast seasoning (just the packet)
• 1 box of beef broth

 
Second step:
Cornstarch
Basil
Black pepper
Oregano
Thyme
 
 
In a large crockpot place the meat and all veggies. Cover with seasoning packet. Pour broth in just until you can see the liquid through the veggies. You may have extra, save for later.
 
Place the crockpot on for 8-10 hours. The muscle in the meat will breakdown, and melt-in-your-mouth, that is why I no longer make this in the oven. The only other method would be a Dutch oven.
 
When you get home you can’t help but feel your mouth water. J
 
I recommend tacking a taste of the broth at this point. It is boiling hot so be careful. I also stir the veggies away from the edge so there isn’t any burnt ones. At this point the broth felt flat and I added ½ teasp of the seasonings in the Second step, and it was time to make the gravy.
 
To make the gravy:
Put the temp back on “high” or 8-10 hours.
 
Using a 1 cup measuring cup*, put about a tablespoon of cornstarch into it. Take either a baster or ladle and fill it with the roast liquid about a half of a cup. This does not have to be precise. You want a “slurry” consistency, almost like sour cream. Pour this into the crockpot.  Gently stir so you don’t break the meat or veggies up. Give it a few minutes with the lid on.
 
Repeat as needed until the thickness you desire. Too thick? Add that extra broth you have left in the fridge. Don’t have any, add a little water. Again, this is meant to be easy. Take your time and have fun. Most of all enjoy!
 
*I recommend a measuring cup because the liquid is hot, any cup with a handle will do.
 
Want another Roast recipe with Coke in it? Message me. I will post that another time.  ;)

#Pillsbury Grand Stuffed Biscuits – Ham and cheese or Pepperoni and cheese
 
Dinner tonight was something I saw on my Facebook feed. You know those recipes that companies come up with to sell their products in different ways. I figured it was a simple quick fix dinner I would be able to serve with fruit.
 
Ingredients:
1-2 containers of refrigerator large biscuits (8 in each can)
A small package of sliced pepperoni
Sliced deli ham (I used Hillshire honey ham)
Colby/Monterey chunk cheese
Mozzarella cheese (I used shredded but suggest string cheese and cut it up)
 
Turn oven on to 350 degrees. Spray baking sheet with non-stick cooking spray. Open can(s) of dough. Slice the center to make a pocket. Spread open (without cutting completely in half).
 
Ham and Cheese
Take one slice of ham and a cube that is about 1 inch long and a ½ think. Wrap the ham around the cheese and place inside the dough. Close and pinch the seams Shape into a flattened round disk.
 
Pepperoni
Take 4 slices of pepperoni, 2 on each side. Place the inch or sprinkle of cheese in the center. Close and pinch the seams Shape into a flattened round disk.
 
Place on the pan and spray cooking spray over the top. Bake until golden brown, approximately 10mins.
 
 
I thought about using broccoli or other veggies, but figured I would start off with a simple recipe. I bet you could do eggs and other things. Crack a raw egg inside with maybe cracked black pepper and parmesan. You could also put scrambled into it with chunks of ham and other veggies like a western omelet.

Crockpot BBQ pulled Chicken

This recipe is the cheapest, easiest recipe.

 INGREDIENTS:

2 boneless skinless breasts (1 ½  lbs)

¼ - ½ c Your favorite BBQ sauce (I used “Sweet Baby Rays – Original”, enough to cover

¼ c brown sugar

Black pepper to taste

1. Put it all into the crockpot.

2. Put on low for 6-8 hours

3. Shred and place on your choice of rolls/buns. I chose seeded hamburger buns.


Total cost: 4 dollars feeds surprisingly 6 or 7 people if you use small buns like I did with the coleslaw below.

Sweet and Creamy Coleslaw

1 bag of shredded slaw mix

½ c of white sugar

½ c of miracle whip

1 tsp or more to taste black pepper

1 tsp or more to taste salt

½ c whole milk

1 ½ tbls white vinegar

1 tbls lemon juice

Put everything, but slaw mix, into a glass bowl, whisk until creamy. Taste and add more salt/pepper if needed.

Mix slaw mix in and let sit over night. Lasts only two days and becomes watery the following day after making it.

A fun and cute dinner. It is perfect for kids or a group of lunch friends. Each person has a small serving of chili in an edible bowl. And yes the bowl stands up. I put ours in a bowl for mess factor.

My chili recipes are plentiful, but this one was pretty much the same as last. Here is the link. Black bean chili with corn.

You will need:

A flour tortilla for each person
A half a cup of cold and cooked chili for each person
Some shredded cheese (I used colby jack)
A regular muffin pan


Preheat the oven to 300 degrees. Carefully fold the tortillas as not to break them. I keep mine in the fridge.


1. Bake the tortillas for a few moments. You will begin to smell them. This will help the shell crisp.

2. Fill the shell with the chili. Cook until the chili is warm. Then put a good helping of cheese on top.

3. Bake until the chili bubbles around the edge and all the cheese is melted.