Taco Pasta

This is a quick and easy dinner that is so yummy! -Kristin

1 pound rotini
1 pound ground beef
chopped green pepper; optional
1 small onion chopped
2 garlic cloves, minced
1 package taco seasoning
1 cup salsa
8 ounce package cream cheese, cut into 8ths
2 cups milk
1/2 cup sour cream
2 cups shredded cheddar or Mexican cheese

• Cook pasta according to directions; drain and set aside.
• Brown beef in skillet with the green pepper and onion. Drain fat.
• Add garlic to beef and cook and stir for 30 seconds.
• Add taco seasoning and salsa. Stir to combine and heat on low.
• In a saucepan with medium heat add cream cheese, milk and sour cream. Stir to combine. Cook until cream cheese is melted and mixture is thick and bubbly. Use a whisk once it is melted.
• Stir in shredded cheese.
• Add cheese sauce to beef and combine all with noodles...Dinner is ready :)

Gluten Free Peanut Butter Chocolate Chip Cookies

Sarah and I have people in our lives who are gluten free and have made these delicious cookies to share with them.  But, we don't just make them for those that are gluten free because they are so delicious!  Anyone who likes peanut butter and chocolate will love them!  -Kristin 

1 cup peanut butter

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips 

• Beat the peanut butter and sugar together.
• Add the egg, baking soda and salt.
• Stir in the chocolate chips.
• Bake on ungreased cookie sheet at 350 for 11-14 minutes.

Red Roasted Carrots

I found this simple recipe from this blog, Rachel Schultz.  If you do not have sesame oil, just use a some more olive oil in its place.  This is a great recipe for roasted carrots! -Kristin

8 carrots, peeled and sliced diagonally in about 1/2 inch pieces

1 Tablespoon olive oil

1 teaspoon sesame oil

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

• Mix all the ingredients together and place on a baking sheet in a single layer.  
• Roast in a 400 degree oven for 20-30 minutes. 

Quinoa with Corn

I adapted this from a recipe I found off of Pinterst and it is really good.  I served it with our Lebanese Chicken that is on our blog.  I loved the lemon butter sauce on the quinoa.  That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin

4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn

1 Tablespoon grated fresh lemon zest

2 Tablespoons fresh lemon juice

1/4 cup butter, melted

1 Tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups uncooked quinoa

4 cups water

1 teaspoon salt

4 green onions, chopped

• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.  Set aside.
• Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
• Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
• Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Carrot Cake

I have been searching for the perfect carrot cake recipe and got this one from a friend.  It is delicious, not dry and not soggy...and the frosting is amazing!  -Kristin

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

2 1/2 cups grated carrots

1 small can of crushed pineapple

1 cup coconut or chopped walnuts (optional)

FROSTING:

1 stick of butter, soft

8 ounce cream cheese, softened

1/2 teaspoon vanilla

2 cups powdered sugar

• Mix the sugar, eggs and vegetable oil well.
• Mix in remaining ingredients.
• Bake in a lightly greased 9x13 pan at 350 for 45-55 minutes.
• Cool completely.
• For frosting:  Beat the butter first until smooth.
• Then add the softened cream cheese and beat until smooth.
• Add the vanilla and powdered sugar and beat until smooth.
• Frost completely cooled cake.

 

Open Faced Italian Sloppy Joes

I adapted this recipe off of this blog Once a Mom Always a Cook.  This was a huge hit!  -Kristin

1 # ground beef

2-3 garlic cloves, minced

1/4 onion, chopped finely

1 green pepper, chopped finely

8 oz sliced mushrooms, optional

15 oz. tomato sauce

6 oz. tomato paste

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/8 tsp red pepper flakes (or to taste)

1-2 Tablespoons honey

salt and pepper to taste

A loaf of French bread

8 oz. shredded mozzarella

Parmesan cheese

• Brown ground beef with the garlic, onion and green pepper.
• When beef is almost done cooking add the mushrooms if desired and continue cooking till done.
• Drain grease.
• Add the tomato sauce, tomato paste, oregano, basil, garlic salt, garlic powder, red pepper flakes, honey and salt and pepper.
• Bring to a simmer for a few minutes.
• Cut the french bread equally down the middle.  Then hollow out the middle.
• Cover a baking sheet with foil and place the hollowed out french bread on there.
• Fill with the meat mixture.
• Sprinkle with the shredded mozzarella cheese.
• Sprinkle with the Parmesan cheese.
• Bake in a 350 oven until cheese is melted good.

Cheesy Chicken and Wild Rice Casserole

This is a meal I have made several times.  It is awesome!  I have used all brown rice for the rice before and it was still awesome!  

3 Tablespoons olive oil
1 small onion, diced
2 stalks celery, diced
3 carrots, diced
1/2 Tablespoons garlic, minced
2 cups cooked chicken, diced
2 cups steamed white rice
2 cups wild rice
3 tablespoons butter
1/4 cup flour
1 cup broth
3-4 cups cheddar cheese, shredded

1/2 teaspoon garlic salt

1 teaspoon salt

1/4 teaspoon pepper

• Preheat oven and lightly grease a lasagna pan or a 9x13 casserole dish.
• Cook your rices.
• Heat oil in large pan and add onion, celery and carrots.  Saute for about 8 minutes.  Cover the pan and cook for awhile longer until desired tenderness of the carrots. 
• Uncover the pan and add the garlic.  Saute a minute or two more.
• In a separate pan melt the butter.
• Add the flour to the butter.
• Slowly whisk in the broth and cook until smooth on low heat.
• Sprinkle with garlic salt, salt and pepper.  Stir in 2 cups of the cheese.
• In a large bowl or pot stir the rices, chicken, veggies and cheese sauce together and then place into your baking dish.
• Sprinkle with remaining cheese.
• Bake for 30-35 minutes.