Strawberry Banana Cream Baked Oatmeal Squares

Ever since I got married, I have been making breakfasts most mornings, which I never used to do. So far I've made French toast, omelets, waffles, red velvet waffles, pancakes, chunky monkey pancakes, rice pudding, oatmeal, granola, crepes and baked oatmeal. Lile, who eats oatmeal every morning, was floored by the oatmeal recipe, so I think it's a keeper!

Ingredients
- 2 C old fashioned oats
- 1/3 C loosely packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 large egg
- 1 C milk
- 1/4 C half and half
- 2 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 1 medium ripe banana, mashed
- 3/4 C chopped strawberries (about 4 large berries)

Directions
1. Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray--10x7, 8x8, 9x9, round cake pan or another size close to that will work.

2. In a large bowl, combine oats, sugar, baking powder, salt and cinnamon, mixing until combined. Measure out the cup of milk, then whisk in egg and vanilla extract. Add half and half to the milk mixture, then stir it into the dry oats. Mix in mashed banana and melted butter, then chopped strawberries, then scoop the batter into the baking dish.

3. Bake for 30-33 minutes or until the edges are golden brown and the top is set. Remove and let cool for 5 minutes before serving. Top with strawberries, bananas and milk or half and half infused with vanilla extract.

Note: If served immediately, squares may not hold together perfectly. If they are left to cool, they should hold together find and be able to be eaten with your hands.

We usually just pour milk over the warm oatmeal. Mmm.

The Best Alfredo Sauce

This is so good and really so quick and easy, but it's the real deal y'all - for real!  The best alfredo sauce eva, and foreva eva!! :)

1 stick of butter (I use salted butter)

1 cup of Parmesan cheese (grated or shredded is fine)

1/4 tsp. garlic salt

1/8 tsp. ground pepper

pint of heavy cream 

Melt butter. Add cheese and make a rue (it will still be separated). Add spices. Slowly add cream. Simmer for a few minutes. Add corn starch/water (or flour/water) mix if you want it to thicken up faster. 

Here come the detailed instructions for you, Kates!  ;)  

I've never added the corn starch because I usually cook the noodles while the sauce is simmering so it has plenty of time to simmer and thicken.  So really, I put the butter on to melt and then put the pasta water on to boil - then I continue making the sauce.  By the time I've made the sauce and it's ready to simmer, the pasta water is boiling so I add the noodles. The noodles cook for 7-9 minutes, which means the sauce can simmer pretty low that whole time.  

Oh and if you're going to make some broccoli to go with it, here's a trick to save you time.  Just use a slotted spoon to scoop out the noodles (draining the water back in to the pot), and return the water to a boil.  Throw the broccoli in there for a minute and drain.  Voila!

And for some reason, we have never really liked homemade alfredo sauce with the typical fettucini noodles.  It just doesn't work.  I think the best way to serve it is over egg noodles. So yummy!

Black Bean Salad

Since getting this recipe less than a month ago from a friend, I've made it weekly (sometimes multiple times a week). It's THE best. I'll make it and snack on it, add it to meals and eat it over a couple of days. It's fantastic with Hint of Lime Tortilla Chips. Yes! 

1 can corn, drained

2 cans black beans, drain and rinse

1 3/4 cups tomatoes, diced (or 1 can diced tomatoes)

1/4 c lime juice

2 TBS olive oil

1 TBS red wine vinegar

1 tsp salt

1 tsp ground pepper

3/4 c red onion, chopped

3/4 c avocado, chopped (I just add one or two avocados)

1/4 c cilantro, chopped

Mix together and I like to chill it for at least 30 minutes in the fridge. Enjoy!!

Overnight Oatmeal (No cooking necessary)

-2 cups Quick Oats (I like to use Coach's Oats from Costco)
-6 dashes Ground Cinnamon to taste
-2 tbsp Brown Sugar
-1 3/4 cups Unsweetened Vanilla Almond Milk
-1 cup Plain Greek Yogurt (Fage brand 0% is great)
-1 tsp Vanilla Extract
-2 tbsp Honey
-2 tbsp Ground Flaxseed (optional)

I like to mix the dry ingredients first (the first three listed), then add the wet. You want to make sure the consistency is runny, that way the oatmeal has something to soak up. Add more or less Vanilla Almond Milk for the consistency. After mixing together, put a cover on the bowl and let sit overnight. You can separate in little tupperwares and take to work or just eat each morning by scooping out desired amount and adding different toppings. That's it!

We like to add more milk in the morning with cut strawberries or other fruits. You can also add the Natural Strawberry Jam I made - Pierce did that this morning and it was great!

Natural Strawberry Jam

I love homemade strawberry jam. My mom used to make strawberry freezer jam growing up and I always had the tastiest sandwiches in school and never ever traded them (but I definitely traded other items in my lunchbox on a regular basis).

Last summer I made some freezer jam with a friend and was completely shocked and surprised that the recipe we were making with pectin included 6 cups of sugar per batch... SIX cups of sugar. I still made it and enjoyed it, but a little less so knowing just how much sugar I was eating.

Recently, my friend Jessie posted a recipe on her blog about strawberry jam with just four ingredients... all natural. I gave it a go. (I'll admit, I made it wrong the first time because I bought prunes instead of dates... ha, that's what I get for not checking the recipe before going to the store. But I made it again the next day; the right way. Both were actually pretty good, but the correct way with dates is seriously AMAZING!)

To make a long story short, I'm glad I found a more natural and healthy strawberry jam that I feel comfortable making for my kiddos, because we all know there will be a lot of pb+j going on around here pretty soon. (p.s. mom, I still love you for making homemade strawberry jam!)

Here's the recipe:

-1 cup strawberries (This makes a really small amount, I usually double or triple it)
-5-6 large pitted dates or 10-12 small pitted dates
-1 tbsp chia seeds (I had these already from the green smoothies I make)
-1 tbsp water

Um, yes, that's it. (Crazy amazing, I know)

Directions:

Put chia seeds and water in a cup to begin gelling. Stir after a few minutes so they all get soaked.

Cut greens off strawberries and put in food processor or blender (I used a pound of strawberries and that tripled the recipe - made a mason jar and then a little extra).

Add dates and mix in food processor or blender (not over blending...)

Add gelled chia seeds and mix again.

Pour into mason jar and let sit for 30 minutes in the fridge before serving.

Pierce and I enjoyed this with homemade wheat bread and homemade peanut butter. We were feeling pretty healthy about that snack! Enjoy!!!

Baked Rotini

2 (15 oz) jars Alfredo sauce (I like to use Bertolli)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.) 
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

There are tons of variations you could use in this recipe...

Pesto Pasta

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese

Preheat ove to 425 degrees.  Bring a large pot of water to boil.

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers, making sure everything is coated with olive oil.  Sprinkle lightly with kosher salt and freshly ground pepper.  Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.

When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.

Toast the pine nuts in a skillet over medium heat while the pasta is cooking.

Toss the hot, drained pasta with the pesto and Parmesan cheese.  Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

Makes about 4 main dish servings and 6 side dish servings.

*recipe adapted from Our Best Bites

Mango Quinoa Salad

I've been making this recipe for a good two years now. Pierce loves it. It's great as a main dish or side dish. I make homemade quesadillas with this recipe, the two go great together!

Ingredients:

- 2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
- 1 14 oz can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 6 green onions, thinly sliced
- 1 handful chopped cilantro (about 1/2 cup)
- 4 Tablespoons red wine vinegar
- 3 Tablespoons extra virgin olive oil
- 1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
- salt
- freshly cracked black pepper


Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Recipe from my dear friend Jana here.

Baked Creamy Lime Chicken Taquitos

I've been eyeing this recipe for a while now and finally made it and I'm so so so glad I did. AMAZING! I seemed to have most if not all the ingredients already, so it was super simple and incredibly tasty. 

Ingredients:

- 1/3 c (3 oz) cream cheese (Um, so I actually used an entire package of cream cheese, which I believe is 8 oz... haha, I didn't even realize I did it wrong because it tasted so good. Ha. So, I'd probably use 4-6 oz. Or 8 again because it's easier. It didn't ruin the recipe at all, but next time I'll do less to see how it's really supposed to taste!)

- 1/4 c green salsa 

- 1 T fresh lime juice (Usually half a lime)

- 1/2 t cumin

- 1 t chili powder

- 1/2 t onion powder

- 1/4 t granulated garlic or garlic powder

- 3 T chopped cilantro

- 2 T sliced green onions

- 2 C shredded cooked chicken (our best bites suggestions grilled taco chicken from their website... I just used a can of Costco chicken - easy and yummy!)

- 1 C grated pepperjack cheese

- small corn (or flour) tortillas (I made mine with flour because I prefer flour, next time I'd do wheat or homemade)

- kosher salt

- cooking spray

Heat oven to 425. Line a baking sheet with foil and light coat with cooking spray. 

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine (I used my kitchenaid) and then add cilantro and green onions. Add chicken and cheese and combine well. 

You can prepare this step ahead of time. Just keep mixture in fridge (I did that with half the mixture because it makes a lot). 

Work with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do. 

Place 2-3 T of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges (it will melt out from edges if you're too close). 

Then roll up as tight as you can, seam side down. 

Lay all taquitos on baking sheet, not touching each other. Spray the tops lightly with cooking spray or and oil mister and sprinkle some kosher salt on top. (I just rubbed olive oil on top and used sea salt)

Bake for 15-20 minutes or until crisp with light golden brown edges. 

Dip them in sour cream, guacamole or Cafe Rio Lime Cilantro Dressing! 

Can be a freezer meal. 

Recipe from Our Best Bites, here. Click for pictures and more info!

Fresh Orzo Pasta Salad

This recipe is a mash up of other recipes I've seen. I just added what I liked and what sounds good together. It's different each time I make it, but always wonderful. I don't measure anything, it's up to you what you want and don't want. Below is the general list of what I put in mine and you can decide what you want more or less of. My main input is to chop everything super small so you get all the flavors in one bite. Enjoy!

Ingredients:
- 1/2 package Orzo Pasta (1/2 package for 4-6 people, full package for more)
- 1-2 small to medium tomatoes
- fresh basil leaves (I just purchase the small package in the refrigerated lettuce section) ***
- 1 can black beans (drain well, really well)
- bell peppers of choice (I usually use yellow and red)
- 1 granny smith apple
- 1 lime (hint: microwave your lime before cutting about 10 seconds, roll on the counter afterwards, then cut and juice/squeeze... so much easier and more juicier!)
- 1 avocado (optional and added upon serving, not in the salad itself because it will brown)
- fresh shredded parmesan cheese (or any other of your favorite cheeses)
- couple handfuls spinach leaves (I buy a small bag from the store if I don't already have any)
- Ken's LITE Balsamic Vinaigrette (It's more concentrated with less oil)
(You could also add some Costco canned chicken to the mix if you want some meat in it)

Instructions:
Cook orzo pasta 1-2 less than the package says (mine says 9 minutes, so I do about 7-8 minutes). Make sure it's fully cooked, not overcooked. Drain, rinse, put in a bowl with some of the balsamic dressing. I just make sure the orzo is soupy, it will soak up the dressing (and that's why you cook it less time, to soak up dressing and less water). Throw that in the fridge while you cut all the veggies to cool and soak in the goodness.

Cut however much veggies you want in your salad. I never measure, so it's different every time depending on what I have and what I'm feeling. I usually cut 2 tomatoes, lots of basil, 3/4 to an entire can of black beans, a quarter of each bell pepper, 1/2 to an entire apple (really small).

Once you have your mixture of veggies that you want, add the pasta, spinach and parmesan cheese and mix well. Squeeze the fresh lime juice on top for taste as well as salt and pepper. Around this time I always add more dressing. (For 4-6 people I make 1/2 a package of orzo and add about 1/2 of the dressing or more). People can always add more when they want, but this pasta soaks it up really well, so be generous.

Refrigerate for a couple of hours so the pasta is cooled and all the flavors are mixed well.

Serve cold with cut avocado (with lime juice and salt and pepper on top - great snack too). You can always add more veggies of choice or dressing when you want or have more spinach and less orzo.

***The most important part of this salad to me is the basil, so make sure to put in a lot (or however much you want, but you want to make sure you can taste the basil).

ALSO, this can be made a day/night before, just keep the pasta and dressing separate from the veggies, then refrigerator both until use and mix well. (I also keep the basil and bell peppers separate so that everything doesn't taste so strongly of that. Then mix everything)

Homemade Taco Seasoning

I've been wanting to make this for a really long time. I like that it's natural ingredients, no preservatives and a lot less processed. And it is AMAZINGLY delicious! I feel like the flavors pop a lot more when it's homemade than out of the pouch. I made mine and stored it in a mason jar as well. Have fun!

*Note: I quadruple the recipe and store it in an airtight container in my spice cabinet so I don’t have to assemble the mix each time I need taco seasoning. I also frequently sub in smoked paprika for the regular paprika to give it a different, well, smoky flavor.

INGREDIENTS:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon table salt
1/2 teaspoon black pepper

DIRECTIONS:
Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

*One pouch of taco seasoning is about 4 tablespoons

**A mason jar will hold 8x this recipe. Mel quadruples it... I did that twice. :)

*Recipe taken directly from MelsKitchenCafe.com

Taco Stuffed Shells

• I found this recipe on Closet Cooking - a guy named Kevin that cooks. awesome - and I really really wanted to try it bad, but never got around to it, until tonight. AND OH MY GOODNESS I WAS MISSING OUT AND SO ARE YOU, SO YOU BETTER TO GO THE STORE TO GET THESE INGREDIENTS AND MAKE IT NOW! I am not being dramatic. I am being serious. WOW! So. GOOD. I made these tonight for Pierce and myself and he still isn't home from work and I've already had seconds; it's really amazingly TASTY! Probably one of my favorite meals I've ever made. 

I added the recipe straight from Kevin's blog, but I'm going to add my two cents here and there and what I did. Enjoy! 

• 
  
• 1 tablespoon oil (I used Olive Oil)
• 1 onion, diced
• 2 cloves garlic
• 1 pound ground beef
• 1-2 tablespoons taco seasoning (I'm a fan of homemade taco seasoning... no preservatives, fresher, etc. Just store in a Mason Jar!)
• 1 cup tomato puree
• 1 cup corn
• 1 cup black beans
• 4 ounces goat cheese or cream cheese (I used cream cheese)
• hot sauce to taste (Just some random Hot Sauce in the Latin Food section)
• salt and pepper to taste
• 1 cup salsa (I added a little more, probably close to 2 cups because I used a 9x13 and 1 cup didn't cover it - Pace Salsa)
• 1 pound large pasta shells, cooked (Probably only needed half a pound, but I'm saving the extra noodles for another recipe)
• 1 tablespoon butter, melted
• 1/2 cup panko bread crumbs (I wasn't going to use these, but then I decided to... AND YES, you should use them. The crunch is perfect!)
• 1 cup cheese, shredded (I always use more cheese. Who doesn't? I used about 1.5 to 2 cups of cheddar!)

Directions

1. Heat the oil in a large pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the ground beef and cook until browned, breaking it up, about 10 minutes.
5. Add the taco seasoning, tomato puree, corn, black beans and goat cheese and cook until the goat cheese/cream cheese has melted in, about 2-3 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Spread the salsa into a large baking dish (9x13), stuff the shells with the beef mixture and place them in the salsa.
8. Mix the butter into the bread crumbs and sprinkle onto the stuffed shells followed by the cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the bread crumbs turn golden brown, about 20-25 minutes.

*I sprinkled my shells with cilantro after they were done cooking - maybe that's why I liked it so much, I'm a HUGE fan of cilantro. And I also sprinkled the top with lime/lemon juice! I served it with avocado slices and a salad. 

**Upon further observation aka inhalation... this meal is good, but GREAT with the lime juice and cilantro. (I must have been super hungry when I first started this post and scarfed down my first helping) :)

***THE END!

Creamy Mashed Potatoes

I got this recipe from ThePioneerWoman.com and it will seriously be my go-to for mashed potatoes from here on out. There were a few things I would change, only because I did them wrong or too fast. 

1. I used my kitchen aid mixer, probably not the best idea because then the potatoes were SUPER thin, a little TOO thin.

2. AND I just poured the half-and-half without looking, I poured the correct amount, but with the potatoes already being too thin, I should have put less. 

Notes to self:

Get a potato masher

Don't pour without looking, see if the potatoes need less first

Now to the recipe!!!

Ingredients:

-5 pounds Russet Or Yukon Gold Potatoes
-3/4 cups Butter
-1 package (8 Oz.) Cream Cheese, Softened
-1/2 cup (to 3/4 Cups) Half-and-Half (*I should have put less)
-1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
-1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions:

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. (*That was my other problem, I over-boiled them and they were falling apart... I had a bad day, okay?)

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

*Recipe found here

Crockpot Beef Stroganoff

I was looking for some home-cooked goodness this past weekend and found this recipe on MelsKitchenCafe.com - I love her website. Mine didn't look as pretty, but it still tasted yummy! 

The original recipe found here: The Ultimate Beef Stroganoff

INGREDIENTS:

2-3 pounds stew meat (or a 3-pound chuck roast, cubed) (*I used stew meat and cut them up even smaller)
1 teaspoon salt
1/4 teaspoon black pepper (*I used about 1/2 teaspoon... I like my pepper)
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water (*I used apple juice)
4-8 ounces sliced mushrooms (*At first I only put in about half of the mushrooms, because 8 ounces looked like a lot, but then the shrink as they cook, so I ended up putting all 8 ounces in and I liked it better that way)
1/2 cup light or regular sour cream

DIRECTIONS:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

(*I should have been better about shredding the meat, but I was in a hurry, I think this would have helped with the presentation and the evening out of the meat and sauce)

***Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

*I served this over mashed potatoes from The Pioneer Woman, recipe here: Delicious, Creamy Mashed Potatoes.

Creamy Green Chile Enchiladas

We had some friends over for dinner (8 total to be exact) and this was great. Everyone had one enchilada, mexican rice, salad, corn bread and chips and salsa. I used Costco canned chicken - worked like a charm. I hate cooking chicken. :) [2 cans to be exact] But I think next time I'd actually cook my own chicken and shred it (I don't like chunks)... you could kind of taste the seasoned canned chicken. But the texture was great! This was fabulous and I will be making it again! 

INGREDIENTS:
Filling:
3 cups cooked, chopped chicken [*I used two cans of Costco chicken]
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce [*I could only find a 10 oz can... so I just used that]
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

DIRECTIONS:
Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

*Exact recipe from MelsKitchenCafe.Com

Cheeseburger Macaroni (Spicy)

This recipe isn't necessarily spicy, it's just got a kick. :) And I like that. I was looking for something quick and easy and thanks to Pinterest and KevinandAmanda.com - I found something where I had all the ingredients right at home. That's always a plus. 

Not my favorite meal, but a good quick weeknight meal. I served it will green beans and a salad. 

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes) [Rotel FOR SURE!]
2 cups beef broth (or water) [I used water]
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper [I always add more pepper]

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

This recipe is from here.

Homemade Tortilla Pizza

Wheat tortillas have been my best friend lately. You can make so much with them! One of my favorite lunchtime meals recently has been homemade pizza on tortillas (yes, plural). When I first made it, just one tortilla was too thin and flimsy, so I layered two tortillas (with cheese in between, kind of like a quesadilla with a pizza on top). The result is FANTASTIC!

-two tortillas (wheat are the best)

-pizza sauce or spaghetti sauce

-cheese (I like mixing mozzarella and sharp cheddar)

-toppings:  (I'll tell you what I add)

--carrots

--red and green bell peppers

--brussel sprouts (mixed with olive oil and Montreal Steak Seasoning - SOO good!) Remember this post about roasted brussel sprouts? 

(Sometimes I add more veggies, but this is usually what I have on hand. So, go crazy with those veggies!)

Spray cookie sheet, place one tortilla, cover with cheese (not too much). Press second tortilla on top. Cover with pizza sauce (I usually add pizza seasonings and grated parmesan at this point, but not needed). Add cheese. Add chopped veggies. (For brussel sprouts, mix in bowl after cutting, with olive oil and lightly coated with Steak Seasoning). Sprinkle entire pizza with salt and pepper. 

Broil on high for about 3-4 mins. You'll need to keep an eye on it and turn it if your oven cooks unevenly. You want the sides to be brown/black - because you want the brussel sprouts and veggies to roast. Brussel sprout layers tend to blacken when they are ready. That's when you know your pizza is done... and when the cheese is melted of course. 

You will LOOOOOVE this pizza. You MUST have the brussel sprouts on top, it gives it the best flavor with the steak seasoning. Seriously. 

Enjoy! 

*And the next day, make quesadillas or roll-ups with those tortillas you have. Best lunches ever. 

Best Brownies

These truly are the best brownies on the planet!

I like to make them with reeses peanut butter chips sprinkled on top before baking, or pour a bag of Andes mint baking chips on top after baking, then spread around once chips have melted for the best mint brownies ever ~OR~ my personal favorite are cream cheese brownies. (see recipe below) Enjoy!

1 c. melted butter
2 c. sugar
2 tsp. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Combine melted butter, sugar and vanilla. Add eggs and beat well with a spoon. Add cocoa; beat well until blended. Add flour, baking powder and salt; beat well. Pour batter into greased 9x13" pan.

Bake @ 350 for 30-35 minutes

Cream Cheese Brownies

1 c. milk chocolate chips
1 8 oz. pkg. cream cheese, softened
1/2 c sugar
1 egg

Combine all ingredients and mix well. Drop by spoonfuls onto brownie mix before baking. Swirl together with a knife. Bake as directed for "best brownies" recipe.

Bread Pudding

2 cups whole milk (or half & half)
1/4 c. butter
2/3 c. brown sugar
3 eggs
2 teaspoons cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
3 cups whole wheat bread, torn into small pieces
1/2 c. raisins (optional)

In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole dish.

Sprinkle with raisins if desired. Pour batter on top of bread.

Bake @ 350 for 45-50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, reduce the sugar in the bread pudding recipe to 1/3 cup (the sauce has the other 1/3 cup in it)

Bread Pudding Sauce

1 c. whole milk
2 Tbsp. butter
1/3 c. sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for 5 miutes, then pour on warm bread pudding.

Apple Cobbler

1 quart bottle apple slices, with juice
2 Tbsp. tapioca granules
1 yellow cake mix (click here for homemade version)
1 cube butter, melted
cinnamon
sugar

Pour apples and juice in 9x13" pan. Sprinkle tapioca and cinnamon over top.

For the topping, combine cake mix and melted butter. Crumble with fork and spread over apple slices. Sprinkle with cinnamon and sugar.

Bake @ 350 for 45 minutes. Cover with foil for last 15 minutes. Serve with whipped cream or vanilla ice cream.