Sloppy Joe Casserole

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If you look at my pinterest search history you will find that 90% of my recipe search terms are “casserole.” I love the convenience of throwing a bunch of tasty things into a baking dish and letting magic happen in the oven. This recipe is especially wonderful as it takes the flavor of a Sloppy Joe and maximizes it with a cornbread base. Talk about savory sweet, this dish is packed with flavor! I chop up a bunch of extra vegetables to add a bit of crunch (and nutrients too I guess) and it is a slam dunk. I adapted this recipe from http://www.bunsinmyoven.com

Serves:  10    Calories: 462.4 per serving     Time: 45 minutes

Ingredients:

  • 1 (8.5 oz) box of cornbread mix
  • 1 cup cheddar cheese, divided
  • 1/3 cup of milk, I used 2%
  • 1 egg
  • 1 (14 3/4 oz) can of cream corn
  • 2 (16 oz) cans of sloppy joe sauce
  • 2 tbsp butter
  • 1 sweet onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1 lb ground beef
  • 1 bunch of green onions, chopped

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and grease a 9×13 baking dish
  2. Mix together the cornbread mix, 1/2 cup of the cheddar cheese, milk, egg, and cream corn.
  3. Pour this mixture into your baking dish and bake for about 15 minutes.
  4. While cornbread is baking melt the butter in a large pan.
  5. Sauté the onion and peppers for 3 minutes
  6. Add the ground beef and cook until it is no longer pink.
  7. Drain the fat from the pan. This is important because you don’t want this mixture to be too liquid-y.
  8. Add all but 1/2 cup of the sloppy joe sauce to the beef mixture and stir it all in.
  9. By now your cornbread should be done baking. Check for readiness with a toothpick (basically stab the cornbread with a toothpick once and if it comes out clean the bread is done).
  10. Puncture the cornbread with a fork to create little holes. Spread 1/2 cup of the sloppy joe sauce over the cornbread.
  11. Pour the beef mixture over the cornbread and spread evenly. Top with the rest of the cheddar cheese and return the baking dish to the oven for 15 minutes.
  12. Remove from the oven, let cool for a minute or two, top with green onions and serve.
  13. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.bunsinmyoven.com

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Baked Jalapeño Popper Rolled Tacos

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I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?

These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.

Makes: 10 rolled tacos     Calories: 295 per rolled taco    Time: 45 minutes

Ingredients:

  • 4 tbsp butter, divided
  • 2 tsp minced garlic
  • 1 1/2 cups cooked chicken, chopped
  • 1/4 cup of milk, I used 2%
  • 1 (8oz) package of cream cheese
  • 1 (12oz) jar jalapeños, drained and chopped finely
  • 1 cup shredded mild cheddar cheese
  • 10 flour tortillas

Directions

  1. Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
  2. Turn off heat and stir in cheddar cheese.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
  5. Melt the remaining 2 tbsp of butter and brush a little over each taco.
  6. Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
  7. Remove from the oven and let cool for a minute or two before serving.
  8. Serve with your favorite side dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.landolakes.com

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Baked Cuban Sliders

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Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more!  You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.

Serves: 24 sliders     Calories: 217 per slider     Time: 30 minutes

Ingredients:

  • 24 Hawaiian rolls
  • 9oz thin sliced deli ham, we used honey ham
  • 2 (80z) packages of Swiss cheese
  • 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
  • 1/2 of a sweet onion, chopped
  • 1/2 cup butter, melted
  • 3 tbsp Dijon mustard

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit
  2.  Prepare your baking dish with cooking spray
  3. Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
  4. Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
  5. Place the tops of the rolls over the dish.
  6. Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
  7. Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
  8. Slice the sliders apart, serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.houseofyumm.com

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Taco Stuffed Zucchini Boats

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I have seen these recipes floating around on pintrest for a while but I’ve been too skeptical to give them a try. Our neighbors, Ryan and Laura, are fellow foodies and we often share samples of what we are cooking. They gave us a sample of their zucchini boats a few weeks ago and it totally fueled this recipe. I was blown away by the flavor and heartiness of their boats. A bit later I bucked up and gave this taco variation a try. This is a safe place to start in the world of zucchini boats because you can add toppings and customize it to your tastes. We floated some Ghost Scream Hot Sauce (a gift from Ryan) that really kicked these babies up a notch. The recipe in general isn’t overwhelmingly “squash-y.” Instead it is a fresh addition to the classic taco flavor. I’m very excited to experiment with these and am looking to try out a sausage or lentil zucchini boat recipe in the near future. Massive thanks to Ryan and Laura for giving me the confidence to try this recipe! I also want to note that this recipe is adapted from http://www.willcookforsmiles.com

Makes: 8 boats     Calories: 350     Time: 5o minutes

Ingredients:

  • 4 Large Zucchini
  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 2 large Roma tomatoes, chopped
  • 2 large jalapeno, chopped (if you like it hot include the seeds)
  • 1 tbsp canola oil
  • 1 packet of reduced sodium taco seasoning
  • Salt and pepper to taste
  • 1 cup shredded pepper jack cheese
  • (optional toppings we used) rotel tomatoes, hot sauce

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Cut the zucchini in half lengthwise. To keep stability of the zucchini boat on your baking pan cut a little sliver out of the green flesh on the bottom side so that the zucchini will lay flat. With a spoon scoop out the seeded middle part. Set the boats aside.
  3. In a large pan heat oil and saute the onion, tomato and jalapeno for about a minute
  4. Add the ground beef and crumble as you cook. When it is about half way done add the taco seasoning. Add salt and pepper to taste
  5. Stuff each zucchini boat with this beef mixture and place them on a greased baking pan. Bake for about 25 minutes.
  6. Remove from the oven and top with pepper jack cheese. Continue to bake them until cheese is melted.
  7. Remove from the oven once more and top with your favorite toppings.
  8. Serve and enjoy!

*Photo is an original belonging to me

*Original recipe adapted from http://www.willcookforsmiles.com

Inside Out Cabbage Roll Soup – Crockpot

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I’m late to the “get bikini ready” party. It is the end of June and I’m just now starting to worry about eating healthier, exercising more and ultimately looking decent this summer. Better late than never I always say! I was unsure of this soup at first because I am not a huge fan of cabbage unless it is in colcannon on St. Patrick’s Day. However I needed something to start me off right and everyone raves over cabbage soup. I have to say this recipe took me by surprise. It had a great flavor that was not overpowered by the cabbage. Also, my apartment did not stink as the cabbage cooked either which was a fear of mine. I was pleased with how easy and tasty this recipe ended up being. We had many meals, lunches and dinners, out of one batch. This recipe will make it into our soup rotation for sure! The original recipe can be found at http://www.sugarfreemom.com, but I did modify the ingredients a bit. I halved the amount of ground beef and upped the amount of veggies.

Serves: 9-12     Calories: about 290 per serving    Time: 3.5 hours on high or 6.5 hours on low

Ingredients:

  • 2 tbsp canola oil
  • 6 cloves of garlic, minced
  • 1 large onion, chopped
  • 2 shallots, chopped
  • 1 lb ground beef
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 16 oz jar of your favorite marinara sauce
  • 1 medium head of cauliflower, riced
  • 8 cups of beef broth
  • 1 large head of cabbage

Directions:

  1. Heat olive oil over high heat and sauté until soft.
  2. Add the ground beef and cook until no longer pink. Add the garlic for 30 seconds or until fragrant
  3. Add the seasonings, cauliflower and marinara sauce to the beef and mix until combined.
  4. Add beef broth, cabbage, and beef mixture to your crockpot. Stir until combined
  5. Cover and cook for 3 hours on high or 6 hours on low.
  6. Enjoy!

*Photo is an original belonging to me

*Original recipe adapted from http://www.sugarfreemom.com

Hearty Hot and Sour Soup

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My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.

Serves: 8     Calories: 200/serving     Time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 1 large onion, sliced
  • 1 tbsp grated ginger
  • 1 jalapeno, minced (Add an extra one if you really like it hot)
  • 1lb bag of carrots, peeled and sliced into disks
  • 1 small savoy cabbage, coarsely chopped
  • 2.5 quarts vegetable broth
  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1/2 cup cold water
  • 1/4 cup cornstarch
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6-8 leaves bok choy, thinly sliced
  • 1 (14 oz) can of diced tomatoes
  • 2 tsp sesame oil

Directions:

  1. Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
  2. Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
  3. In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
  4. Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
  5. Dish and Enjoy!

*Photo and video are originals belonging to me

*Recipe adapted from http://www.joanne-eatswellwithothers.com

Mozzarella Filled Meatballs with Pesto

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Not only are these extremely easy to execute but they are also wildly delicious. This recipe has a lot of different flavors that range from bold to simple. They all work really well together. The pesto is very fresh and robust, whereas the gooey mozzarella adds an amazing creaminess. The chicken meatball “shell” ties it all together with crunchy garlic bits and a bread-y base. I wouldn’t recommend serving these with anything too heavy because they are really the star of the show. I served them with steamed vegetables and found them to be the perfect “supporting actors.” By some miracle, we did not eat all of these in one night and were able to get two dinners out of them. They reheat really nicely. This will be a repeat recipe and I can’t wait to get creative with what we serve alongside them.

Serves: 5     Calories: 385.4 per serving   Time: 25 minutes

Ingredients:

  • 1 lb. ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 4 cloves of garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh or store bought pesto, (My Fresh Pesto Recipe )
  • 1.5 cups shredded mozzarella or 1/4 of a roll of mozzarella cheese, to roll into small balls
  • Parmesan cheese for garnish

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mozzarella is a pretty melt-y cheese so if you are using shredded cheese mold the cheese into about 20 small/medium balls. If you’re using a block of mozzarella, cube about 1/4 of the block and roll into 20 small/medium ball shapes. Put these into the refrigerator while you mix up the meatball ingredients. This shouldn’t be too difficult as the warmth of your hands should make the cheese pliable enough.
  3. Mix together the ground chicken, panko, egg, garlic, salt, pepper, and 2-3 tbsp of the pesto.
  4. Form a small/medium sized meatball and press one mozzarella ball into the center. Roll the filled meatball in your hands to make sure the mozzarella is completely covered by the chicken mixture. If you don’t do this well enough the mozzarella will just ooze out in the oven. Repeat until meatball mixture is all used up.
  5. Bake for 13 minutes, or until the meatballs are fully cooked.
  6. You can either toss the meatballs all together with the pesto or you can spoon a bit over each meatball. I chose to spoon a bit over each because I love pesto that I didn’t want any to go to waste. I ended up with quite a bit left over (scrambled eggs anyone 😉 )
  7. Sprinkle with Parmesan cheese and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.sweetandsavorybyshinee.com