Mexican Casserole

This is a delicious recipe that I got from a good friend that is always a big hit with my guys! It's a great way to get my toddler to eat meat because it is incorporated with all the beans and chips and cheese. And it can feed a crowd (or make for some great leftovers)! Hope you will give it a try!

Mexican Casserole

• 2 lbs. ground beef, browned
• 1 large can (26 oz) ranch style beans (or your favorite kind of beans)
• 1 large can (28 oz) enchilada sauce
• 1 can rotel, mild
• 1 can cream of chicken soup
• 1 bag (13 oz) tortilla chips, crushed
• 4 cups shredded fiesta blend cheese

Brown beef in extra large skillet. Then add beans, enchilada sauce, rotel, and cream of chicken soup to skillet and heat until boiling. In greased 9x13 casserole dish, layer half of the crushed chips, half of the meat sauce, and 2 cups cheese and repeat all layers. Cover with foil and bake at 400 degrees for 45 minutes. You may want to place a cookie sheet under it while baking because it can bubble over.

No-Bake Cheesecake

This is a delicious and easy alternative to traditional cheesecake that is a family favorite!

No-Bake Cheesecake

• Graham Cracker Crust
• 11 full graham crackers, crushed (I put mine in baggy and use rolling pin)
• 1/4 cup sugar
• 1/4 cup butter, melted

Combine ingredients in bowl and mix well then press into greased pie pan. Microwave for 1 minute 30 seconds. Allow to completely cool in freezer.

• Cheesecake Filling
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 8 oz. Cool Whip

Beat cream cheese and sugar with mixer until smooth. Fold in Cool Whip. Once crust is completely cooled, spoon cheesecake into crust, top with extra crushed graham cracker, and refrigerate until serving. Serve with favorite cheesecake topping (strawberries, raspberries, blueberries, chocolate, caramel, nuts, ect.).

**For cheesecake bars, double the entire recipe and make in 9x13 dish.**

Sensational Sides: Broccoli Cheese Casserole

Here is a savory side recipe that goes great with any main dish!

Broccoli Cheese Casserole

• 1 cup rice, dry measure 
• 2 pkgs. frozen chopped broccoli
• 1 cup celery, chopped
• 1 onion, chopped
• 1 stick margarine
• 1 (16 oz.) jar cheese dip
• 1 (10 3/4 oz.) can 98% fat free cream of chicken soup
• 1 (10 3/4 oz.) can 98% fat free cream of mushroom soup

Cook rice in small sauce pan as directed on package, steam broccoli and set both aside. In medium skillet, saute celery and onion in margarine. In large bowl, combine rice, broccoli, sautéed vegetables, cheese dip, and canned soups and pour into greased 9x13 casserole dish. Bake at 350 degrees for 30 minutes or until center is hot and bubbly.

Grilled Chicken Avocado Burritos

This is a great recipe if you have avocados you need to use up or have leftover grilled chicken. Healthy, easy, and most importantly....delicious!

Grilled Chicken Avocado Burritos

• 2 cups sliced grilled chicken (we marinate boneless chicken breasts in Italian dressing for a few hours and then throw on the grill)
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro
• 1/4 cup light sour cream
• 2 medium avocados, diced
• 1/4 tsp. pepper
• 6 medium (or 4 large) tortillas

Combine ingredients (except tortillas) in bowl and stir gently. Spoon into tortillas, fold ends in and roll up into burrito, press in greased George Foreman grill or panini press or cook on both sides in greased skillet over medium high heat for a few minutes until golden brown. Serve with salsa for dipping. Makes 6 medium or 4 large burritos.

Blueberry Oatmeal Cups

Here's another great breakfast idea you can make ahead and then freeze to grab on a busy morning! They also make for a healthy snack option and I can tell you.....they are toddler approved!

Blueberry Oatmeal Cups

• 1/2 cup oil
• 2 eggs
• 1/2 cup brown sugar
• 2 tsp. vanilla extract
• 1/2 cup applesauce
• 1 & 1/2 cups milk
• 1 Tbsp. ground cinnamon
• 1/2 tsp. salt
• 3 cups oats
• 2 tsp. baking powder
• 1 cup frozen blueberries

Combine oil, eggs, brown sugar and vanilla and mix well. Then add applesauce, milk, cinnamon, and salt and combine. Stir in oats and baking powder. Then fold in blueberries. Fill greased muffin cups and bake 350 degrees for 30-35 minutes. Makes about 14 cups.

Crock-Pot Chili

Here's a Crock-Pot recipe that's easy to throw together, always a crowd favorite and makes for great leftovers!

Crock-Pot Chili

• 1 & 1/2 pounds ground beef (can substitute for turkey or venison) 
• 2 teaspoons minced garlic
• 1 (8 oz.) can tomato sauce
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 1 can chili beans, drained
• 1 can Rotel
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 cup water

Brown ground beef with minced garlic on stove. Then combine with all remaining ingredients in Crock-Pot and mix well. Cook on LOW for a minimum of 4 hours (or you can really let it cook all day long). Serve with Fritos, shredded cheddar cheese, and sour cream. 

Banana Wheat Muffins

After an almost 2 YEAR (thanks to having a baby and moving out of state) break from blogging and sharing my recipes on my blog...I'm back! (Full life update on the About Me section) Here is one that my baby now toddler (almost 2) LOVES! And I promise you will too! I love to make a batch of these and stick them right in the freezer to be able to grab for a healthy breakfast option for busy morning on the go. Hope you enjoy, and I'd love your feedback! Also check out my Recipe Box for some oldies but goodies!

Banana Wheat Muffins

• 1/3 cup butter, melted
• 1/2 cup white sugar
• 1 egg
• 3 large bananas
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour

Combine melted butter, sugar, egg, and bananas and mix. Add remaining ingredients and mix until smooth. Scoop into greased muffin cups, filling about 2/3 full. Bake at 350 degrees for 18-20 minutes. Makes about 16 muffins.

*For banana wheat bread, bake in greased 9'' sqaure pan at 350 degrees for 30 minutes.

Stuffed Green Peppers

This healthy, new recipe I tried was a big hit at my house for dinner tonight! It was so full of flavor and made for a very well rounded meal of protein, a starch and vegetable all by itself, no other sides required! It was also very filling and will definitely on my regular rotation of week night dinner recipes. Hope you will give it a try!

Stuffed Green Peppers

• 4 green bell peppers
• 1 lb. lean ground beef
• 1 small onion, chopped
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic salt
• 1 (15 oz.) can tomato sauce, divided
• 1 cup instant brown rice, uncooked
• 1 cup shredded mozzarella cheese

Cut the tops off peppers, remove seeds, and wash out thoroughly. In large skillet, cook beef and saute chopped onion, salt, pepper, garlic salt together over medium-high heat until beef browned and onion tender. Stir in 1 cup of tomato sauce and uncooked rice to skillet and heat through for a few minutes. Then stuff peppers with beef mixture and top with remaining tomato sauce. Place in greased baking pan and cover with foil. Bake at 350 degrees for 30 minutes. Then, remove foil and top with mozzarella cheese and return to oven, uncovered, for 15 minutes. Makes 4 servings.

Easy Pizza Bake

I have seen variations of this recipe all over Pinterest, and so I decided to try it with a few variations of my own. It was very yummy and made for a quick and easy dinner, perfect for any weeknight! Feel free to try it with whatever pizza toppings you prefer.

Easy Pizza Bake

• 2 cans Pillsbury flaky layers biscuits
• 1/2 lb. turkey sausage, browned
• 2 cups traditional pizza or marinara sauce
• dried oregano to taste
• 2 cups shredded mozzarella cheese
• grated parmesan cheese to taste

Cut raw biscuits in half and place in bottom of greased 9-inch square casserole dish. Sprinkle with browned sausage and cover with sauce. Sprinkle with desired amount of oregano, and bake at 400 degrees for 20 minutes. Remove from oven and cover with mozzarella cheese and sprinkle with desired amount of parmesan cheese. Return to oven for 5 minutes until cheese is melted.

Cheeseburger Quesadillas

Enjoy this twist of two classic favorites! Easy recipe that is perfect for a busy weeknight that is husband-approved and takes less than 30 minutes!

Cheeseburger Quesadillas

• 1 lb. lean ground beef
• 1/2 onion, chopped
• 1/4 cup ketchup
• 2 Tbsp. mustard
• 1/2 tsp. Worcestershire sauce
• Salt & pepper to taste
• 8 flour tortillas
• Butter
• 1 Roma tomato, diced
• Shredded cheddar cheese

Cook ground beef with chopped onion in skillet over medium-high heat until beef browned and onion tender. Remove from heat and add ketchup, mustard, Worcestershire sauce, and salt and pepper to taste. Stir until evenly mixed. Lightly butter one side of each tortilla and place one at a time, buttered side down, in another skillet heated over medium-high heat. Then fill with 1/4 of the meat mixture, and sprinkle with shredded cheese and diced tomatoes. Top with another tortilla, buttered side up. When bottom tortilla is nicely browned, flip quesadilla over and cook until bottom tortilla is nicely browned and cheese melted. Feel free to make it your own by adding whatever other burger toppings or sauces you prefer to the quesadilla (bacon, mushrooms, lettuce, ranch, BBQ sauce, ect.) Makes 4 whole quesadillas. 

One Pan Chicken Dinner

Here is a delicious and easy weeknight dinner idea for you to try! The chicken was very moist and had a great flavor, and since you only use one pan, clean up is a breeze!

One Pan Chicken Dinner

• 4 boneless skinless chicken breasts
• 5 red potatoes, cubed
• 3 cups frozen green beans
• 1 pkg. italian dressing mix
• 1 stick margarine, melted

Arrange chicken breasts down the center of greased 9x13 glass baking dish and then fill with potatoes on one side and green beans on the other. Sprinkle with italian dressing mix and pour melted margarine over all. Cover with foil and bake at 350 degrees for 1 hour.