Beef and Bean Topped Potatoes

This is a quick meal, except for the potato baking.  But even that can be done in the microwave if you’re really pressed for time.

And there are a couple things you can do to make it even faster.  Keep cooked ground beef in the freezer so it’s ready to go for recipes like this.  You can also keep cooked bacon and onion in the freezer.

Or you can slow it down by putting the topping in the slow cooker until you’re ready for dinner.

Another bonus, this recipe is versatile.  Vary the ingredients for what you have in your pantry.  I don’t think you can mess this one up.  Nearly anything goes.

Here’s what you’ll need: [Read more...]

Chicken Quesadillas

quesadillas done

Every once in a while I think I might be losing my mind.  Okay.  I think that more than just every once in a while.

Regardless, this recipe has made me question my cognitive bearings.  The other night I decided to whip up some quesadillas for dinner.  Not wanting to reinvent the recipe, I did a search on my blog to find out how I made it before.  I know I made them once before.  I’m sure I posted it here.  I remember some of the comments.

However, I couldn’t find the recipe on here anywhere.  I dug through my wordpress files.  I searched various titles, categories and tags.  Nothing.  Squat nada.

So, I started from scratch making up a new recipe.  It still bugs me that I don’t know what happened to the other one.  Maybe I never posted it.  Maybe I really am losing my mind.  Oh well.  Let’s have a quesadilla and it will all be okay.

[Read more...]

Refried Beans

My husband said these are the best refried beans he’s ever eaten.  I agree.  So good and easy, and much, much better than the kind that come from a can.  The recipe comes from Bethany’s blog, For the Love of Grub.  She says she found the recipe in a Pillsbury cookbook.  I made a few minor changes, but it’s still quick and easy.  I’ve made them twice already.  They’re a new favorite for us. [Read more...]

Golden Chicken Enchiladas

This is the second in the freezer meals series.  This recipe and several more were shared by Suzanne on a forum I frequent.  I’ve tried quite a few enchilada recipes.  These were cheesy and mild.  The kids really liked them.  They also froze and reheated really well. [Read more...]

White Enchiladas

white enchiladas done

I’ve had this recipe on my “to-make” list for quite a while now.  I shouldn’t have waited so long to try it out.  Even my son, who doesn’t like enchiladas, liked these.  I made them a week ago and then on Monday, I saw that Pioneer Woman had posted her version of White Chicken Enchiladas.  I have no doubt that hers are delicious, but these are easier.  And a bit lower in fat. [Read more...]

Southwest Beef Rolls

Don’t you love how in focus that corn is? I am really missing my good camera. If I’d had it I could have focused on the Southwest Beef Roll instead of the corn. *sigh*

Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though.

What you’ll need:

4 thin cube steaks (I used 6)
3/4 cup cornbread stuffing mix (I used a bit more than 1 cup of chicken stuffing mix. Cornbread is better though)
1 can stewed tomatoes (I was out, so I substituted diced tomatoes with a few pinches of sugar to tone down the acidity)
1 can diced green chilis
1 Tbs. chili powder

Moisten the stuffing mix with 3 Tbs. hot tap water (4 or so Tbs. if you are making more than 4 steaks). Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick.

Brown the beef rolls in a large skillet in a bit of oil over medium-high heat.

Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender.

I’m showing this off at Finding Joy in My KitchenIngredient Spotlight: Beef and Tomatoes

Chicken Enchiladas

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Super easy and yummy. You can keep the ingredients on hand to have anytime.

What you’ll need:

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cooked chicken
tomato sauce
cheddar cheese, shredded
green chilies, diced
salt and pepper
garlic powder
tortillas

Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.

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I think I ended up throwing more cheese in the bowl after I took the picture.

Mix a can of tomato sauce with salt, pepper and garlic powder to taste.

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Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.

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Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.

Pour sauce over all the enchiladas.

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Add extra cheese on top.

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Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.

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