Tag Archives: dinner

Christmas Morning Wife Saver

I usually only make this at Christmas but I decided in this time that we are home during this pandemic…we are having breakfast for dinner! I’m sure most of you have had this recipe before. It is from the very popular cookbook series The Best of Bridge.

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I precook the bacon before I add it to the dish since I find it doesn’t cook well if you do not. I also cut my bacon up as it helps when cutting out servings. Since I made this for dinner, I made this in the morning around 10am and let it sit all day and popped it in the oven when it was time for dinner…which just adds more time to binge more Netflix. 🙂 I also used red pepper instead of green pepper. I have used turkey bacon in the past with good results, just make sure you pre-cook it. I use Special K as the cereal on top since we will eat it as cereal, no one will eat corn flakes.

16 slices white bread, crusts removed (use square sandwich bread)
Slices of Canadian back bacon or ham
Slices of sharp cheddar cheese (I use the Cracker Barrel cheddar slices)
6 eggs
1/2 tsp pepper
1/2 – 1 tsp dry mustard
1/4 cup minced onion
1/4 cup finely chopped green pepper (I used red pepper)
1-2 tsp Worcestershire sauce
3 cups milk
Dash Tabasco
1/4 lb butter
Special “K” or crushed cornflakes

1. Put 8 pieces of bread in a 9×13 buttered glass baking dish. Add pieces to cover dish entirely.
2. Cover bread with thinly sliced bacon. Top with slices of cheddar cheese. Cover with slices of bread.
3. In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and tabasco.
4. Pour over bread, cover and refrigerate overnight.
5. In the morning, melt butter and pour over top. Cover with crushed Special “K” or cornflakes.
6. Bake at 350F (180C) uncovered for 1 hour. Let sit 10 minutes before serving. Serve with fresh fruit.

Goulash

I know I have said this before but I love one dish meals. This one is easy peasy too, plus it makes a lot for leftovers. This recipe reminds me of Hamburger Helper but better. I found this recipe in Pinterest which took me to the website balancingmotherhood.com.

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I do not eat red meat so I just used 2 packages of ground turkey.  Instead of using 2 15-ounce cans of diced tomatoes, I used one 29 ounce can. Canned tomatoes are hard to find during this pandemic, so do your best in finding what you can.

2 lbs ground beef lean
1 lb ground turkey
2 onions
3 cups of water
1 29-ounce can tomato sauce
2 15-ounce cans diced tomatoes
3 cloves garlic, minced
2 Tbsp Italian seasoning
3 bay leaves
3 Tbsp soy sauce
1 Tbsp seasoned salt
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 cups elbow macaroni

1. In large stock pot, saute the ground beef and turkey over medium high heat, breaking up meat as it cooks. Cook until no pink remains.
2. Spoon off excess grease.
3. Chop onions and place in pot with meat. Cook 5 minutes or until onions are cooked.
4. Add water, tomato sauce, diced tomatoes, garlic, Italian seasoning, soy sauce, seasoned salt, garlic powder, salt and pepper and stir. Add bay leaves and stir.
5. Place lid on pot and cook for 20-25 minutes until goulash is heated through.
6. Add elbow macaroni and stir. Place lid on pot and simmer for additional 20 minutes.
7. Turn off heat and remove bay leaves. Let sit 5-10 minutes before serving.

Broccoli Chicken Casserole

I really like one dish easy meals and this one is a winner. Leftovers are even better the next day.  I found this recipe on Pinterest which took me to the website gimmiesomeoven.com.  If anyone in your family does not like broccoli it’s easy to pick out or swap it for another vegetable.

I used regular white pasta but please feel free to use whole wheat or gluten-free. You can also use a rotisserie chicken in this recipe to make it even easier.

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8 ounces uncooked pasta (I used rotini)
1 large head of broccoli, cut into bite-sized florets (about 1 pound)
2 tablespoons butter or olive oil
1 small white onion, diced
8 ounces baby Bella (cremini) mushrooms, quartered
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2 cups diced (or shredded) cooked chicken

1. Heat oven to 400F
2. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
3. Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, or until the mushrooms are cooked through.
4. Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.
5. In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.
6. Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole and bake for 10 more minutes or until the cheese is nice and melty.
7. Serve warm, garnish with extra black pepper and or fresh herbs, if desired.

Mac and Cheese

Throw out your recipe for mac and cheese and replace it with this one….like seriously….do it! I have made this recipe several times. I’m not sure why I haven’t shared it on my blog. I wish I had because I panicked that I had lost it. I look through so many recipes and it is becoming very hard to remember what websites I’ve been on. Thankfully I found it again! This gem was found on throughherlookingglass.com.

The only change I made was to use more elbow macaroni. I used 10 ounces of dry macaroni instead of 8. If you are using a bigger pasta…I would add just 8 ounces.

For the fresh bread crumbs, I used brioche buns that I had leftover from a previous dinner.

This recipe is EASY! The only time spent was grating the cheese, which took no time at all. This makes a great weekday meal and leftovers make great lunches for the kids.

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8 ounces dried macaroni (elbow or spiral)
4 tablespoons unsalted butter
1/2 cup fresh bread crumbs
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 1/2 cups coarsely grated, sharp white cheddar cheese
1 cup coarsely grated Swiss-style Gruyere cheese
1/4 cup finely grated Jack cheese (can use Monterey Jack if you can’t find the dry Jack)

1. Preheat oven to 375F.
2. Grease a 1 1/2 quart souffle baking dish. Set aside. (I use a 9×13 glass dish)
3. Boil a large pot of water to cook macaroni according to package directions. Stop cooking about two minutes early (Pasta should be slightly underdone)
4. Drain and rinse pasta with cold water and set aside.
5. In large saucepan, melt 1 tablespoon of butter.
6. Add fresh breadcrumbs and stir until thoroughly coated. Set aside.
7. In a small saucepan or microwave, heat milk until very hot but not scalded.
8. Meanwhile, in the pan you used for the breadcrumbs, melt remaining 3 tablespoons butter over medium heat. When butter is bubbling, add flour and stir until cooked, about 1 minute.
9. Slowly whisk in hot milk, whisking continuously until all milk is incorporated and sauce begins to thicken, about 5 minutes.
10. Remove pan from heat and stir in salt, black pepper, cayenne, 1 1/2 cups of cheddar, 3/4 cup of Gruyere and all the dry Jack cheese.
11. Mix well until all the cheese has melted.
12. Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish.
13. Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs.
14. Bake uncovered for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling.
15. Let sit for 5 minutes, then serve.

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Crunchy Cashew Thai Quinoa Salad

I just found my new favorite salad! You have to make this…..seriously! You will not be disappointed. I was looking for a new quinoa salad on Pinterest. I found this winner which led me to the website ambitiouskitchen.com.

I went to Bulk Barn to buy my quinoa and my all natural peanut butter.

While I made the quinoa, I chopped up the veggies and made the dressing. It took no time at all to toss it all together.

This salad is vegan and gluten-free. (As long as you use gluten-free soy sauce)

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3/4 cup uncooked quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup cashew halves or peanuts (honey-roasted is good)
OPTIONAL: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang

DRESSING:
1/4 cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary

1. To cook quinoa: In a medium saucepan, bring 1 1/2 cups of water to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste. Alternatively, you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Fold in the red pepper, onion, cabbage, carrots and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
(Comments in the recipe are from ambitiouskitchen.com)

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Bell Pepper Nacho Boats

Bell pepper nacho boats make a great appetizer or dinner. I served mine with avocado slices.

To make appetizer boats, make sure you pick peppers that have 4 bumps. It will make for smaller servings.

This recipe is great for a make ahead meal too. I pre-cooked my turkey and added the spices and salsa. I put the turkey mixture into the fridge until ready to assemble.

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1 pound lean ground turkey
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced fat
3 bell peppers

1. Remove seeds, core, and membrane from bell peppers then slice each one into six vertical pieces where they dip down. Set sliced bell peppers aside.
2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink colour and is cooked through. Drain off any fat.
3. Preheat oven to 375 degrees.
4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell peppers boats, top with cheese.
5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced jalapeño peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

Broccoli Apple Salad

This salad is sooooo good! I found it on Pinterest which lead me to the website therecipecritic.com.

I halved this recipe since I am the only broccoli lover in the house. I served it with dinner and had the leftovers for lunch. I highly recommend leaving out the pecans as they get soft the next day. If you like that added crunch then I would suggest adding the pecans to your salad when you serve it. Also, the apples did not brown, so you could make this as a make ahead dish.

For the dressing, I did use half mayo and half greek yogurt. Next time I would use just greek yogurt.

broccoli salad

4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries

Dressing:
1/2 cup light mayonnaise
1/2 cup low fat greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Italian Skillet Chicken with Tomatoes and Mushrooms

We eat a ton of chicken in our house, so it’s always great to find an awesome new recipe. This one is super tasty and only takes 30 minutes to prepare.

In this recipe, make sure you pound the chicken thin so that it cooks quickly. I did not drudge my chicken in flour. I just seasoned with salt, pepper and oregano and browned it in olive oil. I also did not use the white wine. I replaced with chicken broth.

Add the spinach! This recipe suggests it as optional….but get it in there! It adds great colour plus it’s good for you.

I served my chicken with a masked sweet potato, but you can certainly serve this with orzo, rice, spaghetti or crusty bread.

I found this recipe on Pinterest which lead me to the website themediterraneandish.com.

Mediterrenean

4 large chicken breasts (pound to 1/4-inch thin)
1 Tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
Extra virgin olive oil
8 oz mushrooms, cleaned, trimmed and sliced
14 oz grape tomatoes, halved
2 Tbsp chopped fresh garlic
1/2 cup white wine (I used chicken broth)
1 Tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)

1. Pat chicken dry. Season on both sides with 1/2 Tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken with the flour;dust off excess. Set aside briefly.
2. Heat 2 Tbsp olive oil in a large cast iron skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now. (I put my chicken in a 9×13 casserole dish and continued baking it in a 375F oven)
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high heat (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 Tbsp oregano, 1/2 tsp salt and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine (or chicken broth), cook briefly to reduce just a little;then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F. (I kept my chicken in the oven cooking while the sauce reduced. I then poured the sauce over the chicken and served)
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread.

Quinoa Spinach Power Salad with Lemon Vinaigrette

The kids are almost back in school after the winter break…..time to get back to routine and prepping lunches for myself.

I found this salad on Pinterest which brought me to the website aheadofthyme.com.

I changed this recipe slightly. I pre-cook a bunch of Quinoa to use during the week, so I just took out a measured cup of Quinoa to make this salad. I find this easier than making a cup every time.

The best part about online recipes is the user feedback. I highly suggest that if you come across a great recipe…make sure to take a look at what people said about it. In this Quinoa salad recipe, lots of people swapped out the raisins. I did too. I added red onion. Other highly suggested options where pine nuts and feta. Someone also swapped out the spinach with kale with great results.

Make this salad your own! However, do not change the dressing! It is wonderful on this salad. I made the dressing and used it all on one cup of Quinoa with all my veggies and it was perfect. If you double this recipe, make sure you double the dressing too.

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1/2 cup uncooked Quinoa
2 cups spinach, finely chopped
1 tomato, diced
1/2 cup diced cucumbers
1/4 cup raisins
DRESSING:
1 1/2 Tablespoon lemon juice
1 1/2 Tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. In a medium bowl, rinse the Quinoa a few times
2. In a medium saucepan, boil 2 cups of salted water. Add the Quinoa and continue to boil for about 10 minutes until the Quinoa is tender.
3. Drain the Quinoa and let it cool.
4. In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled Quinoa.
5. In a small bowl, make the lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat.
6. Season to taste with more salt and pepper, if needed.

Mexican Zucchini Burrito Boats

This recipe is so good! This recipe can also adjusted as well…however….it’s great as is!

I used brown rice, but you could also use quinoa. I filled the zucchini halves with the rice mixture, but I don’t see why you couldn’t fill bell peppers as well. I used a medium salsa, but use hot if you want your boats to be spicy. I didn’t use the full cup of cheese. I just added shredded cheese as needed on top.

I filled 4 small zucchinis and had about a cup and a half of the mixture left over. If you are planning on filling peppers, this recipe will make enough to fill them.

I found this recipe on makingthymeforhealth.com

zucciniboats

4 large zucchini
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness)
1 red bell pepper, cored and diced
1/2 cup red onion, diced
1/2 cup corn kernels
1 jalapeno (or poblano pepper), cored and diced
1 tablespoon and 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste
1 cup shredded cheddar/monterey jack cheese

1. Start by greasing a 9×13 inch casserole dish, then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
2. Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion, red pepper and jalapeno and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
3. Preheat the oven to 400F. Stir 1/4 cup of the cilantro, salt and pepper to taste, into the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
4. Allow the boats to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
YIELD: 8 boats