Tag Archives: Easy

Simple Taquito Casserole

If you’ve been hanging around my blog, you’ve probably noticed that I have a thing for Mexican food or Mexican inspired food. I just love the flavors, and the colors, and I really love how you can control how much heat is in your Mexican food. You can enjoy Mexican food from 4 alarm fire hot to mild. I’m a medium. I love lots of flavor, with just a bit of a kick.

Also, if you haven’t stopped to take a breather lately, it’s because you’re busy as all get out! A lot of folks are busy, you’re not alone. You’ve got holiday things to do, kids in sports, house cleaning to the best that time allows, dinner to prepare and lets not forget about that day job, right?! Oh, and are the In-Law’s coming? Now, I can help with at least two of those. For the In-Laws coming, I highly recommend one of two things, my Candy Cane Cocktail, or this Eggnog Mudslide over at Lemon Tree Dwelling. They are both incredibly delicious and will make the In-Laws thing a lot easier. 😂

The second thing I can help you with, is getting dinner on the table on these busy nights, of course! That’s what I’m here for folks! For me, this “recipe” is more of a hack than a real recipe. Whatever you want to call it, I call it Simple Taquito Casserole, and you won’t believe how incredibly easy this is!

I start off with a box of Spanish rice mix. My favorite is Zatarain’s, but use whatever your prefer. Prepare the rice mix as directed on the box using the diced tomatoes. You can do this way in advance if you wish. I do it a little earlier than I need it, just to give it time to cool down a bit. Then you’re gonna dump the rice into a large bowl along with some frozen corn, black beans, enchilada sauce, and some cheese. Mix it all up and then spread onto the bottom of a 13×9 baking dish.

Now take your box of frozen taquitos, beef or chicken, whatever you like, and place them in a single layer on top of the rice mixture.

Top the taquitos with the remaining enchilada sauce and bake in a 375 degree oven for about 35 minutes. Top with remaining cheese, and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through.

Serve it up with your favorite toppings, and enjoy!

 

Print Recipe
Simple Taquito Casserole Yum
Recipe by: Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Prepare spanish rice mix according to package directions using the diced tomatoes.
  2. Meanwhile, preheat oven to 375 degrees. Spray a 13x9 baking dish with cooking spray.
  3. In large bowl, stir the prepared Spanish rice, frozen corn, beans, enchilada sauce and 1 1/2 cups of the cheese until well blended. Spread onto the bottom of prepared baking dish.
  4. Top mixture with taquitos and remaining enchilada sauce and bake for 35 minutes. Top with remaining 1/2 cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with your favorite toppings.
Recipe Notes

Adapted from Pillsbury

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Easy Shepherd’s Pie

When I think of comfort food, one of the very first things that pop into my mind is Shepherd’s Pie. The first time I ever had this delicious meaty casserole, was in Gresham, Oregon when I attended the Portland Highland Games. It was so delicious, so flavorful, and lots of gravy under those mashed potatoes. I believe they made theirs with lamb, and therefore, probably better than my version. 😂 If you have the money to spend, and want to use lamb, you go right ahead, cause I would too!

For my version of Shepherd’s pie, I wanted to make it budget friendly, and very very simple without losing delicious flavor.  So what I came up with, was to use ground beef, frozen vegetables, jarred gravy, and leftover mashed potatoes. Whenever I make mashed potatoes, I always make A TON. Seriously. Could feed an army! So I always have leftover mashed potatoes, and this Shepherd’s Pie, is exactly why I do that. Sprinkling paprika on the top of the potatoes just gives it a very pretty color. As far as veggies go, you can use whatever veggies you fancy. I used to make this with a frozen mix (peas, carrots, green beans, corn) but my husband hates peas and he hates corn. So now, if he’s home for dinner, I use just green beans and carrots. Use what you and your family like best.

This makes a lot of servings. I’m guessing about 10-12 maybe. It makes a whole 13×9 dish. If you want, you can bake half of the recipe in a 2-quart dish, and put the other half of the meat mixture into a freezer friendly container and freeze until ready to use. Once you’re ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2-quart baking dish, top with mashed potatoes, butter and paprika and bake as directed.

Delicious and filling all on it’s own, or if you wish you could serve this with a crisp green salad for an easy weeknight dinner.

Print Recipe
Easy Shepherd's Pie Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain any fat.
  3. Add gravy, vegetables and seasoning to meat and stir to combine.
  4. Spoon into a 13x9 baking dish and top with mashed potatoes. Drizzle butter over the top and sprinkle with paprika.
  5. Bake uncovered for 30-35 minutes or until heated through and bubbly.
Recipe Notes

*Feel free to use any veggies you and your family prefer.

**In place of Montreal Steak Seasoning, I have used salt, pepper and garlic powder to taste and it's great that way too!

To cut this recipe in half, prepare as directed, except place half of the meat mixture into a 2-quart casserole dish. Top with potatoes, butter and paprika and bake as directed. Place the other half of the beef mixture into a freezer container and freeze. When ready to use, thaw in the refrigerator overnight. Once thawed, pour into a 2-quart casserole, top with potatoes, butter and paprika, and bake as directed.

Adapted from Taste of Home

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Buttery Herbed Green Beans

Hello and happy Sunday to you all! I know, Sunday does mark the end of the weekend, and back to school/work tomorrow, and for me, it also means laundry day. Ugh, how I hate laundry! But Sundays don’t have to be gloomy! One of my favorite things about Sunday is our traditional Sunday dinner. It doesn’t really matter what day you do this on, but for me, it’s important to do this at least once a week. Since The Hubster started working nights, it’s become even more important. During the week he is not around to sit around the table with us at dinner time, but he definitely is on Sundays!

Sunday dinner around my house is basically dinner that consists of more than just a quick thrown together casserole. It’s not always fancy schmancy, in fact it rarely is, but usually it’s a meat & potatoes kinda thing. We have had casseroles and even tacos with a taco bar for everyone to fix their own on Sunday dinner. The major point is to bring everyone together. In the future, our Sunday dinner tradition will hopefully expand as our kids get older, move out, and start families of their own.  That’s my dream anyway. For this Sunday, I have prepared crisp baked pork chops served with mashed potatoes and gravy, and these to die for green beans! Buttery Herbed Green Beans. YUM! I think these work well with just about any main dish, whether it be meatloaf, chicken, pork, or steak. I think it would also accompany fish quite well.

Buttery Herbed Green Beans are a quick and simple side dish using fresh green beans. I love using fresh green beans. In my opinion, fresh has the BEST flavor! To make this is simple. All you do is cook the green beans in some chicken broth. Drain them, and return them back to the pot. Pour melted butter over them, add your garlic and seasonings, and toss to coat. That’s it! You’re done! These are ready that quickly!

Go ahead and give these Buttery Herbed Green Beans a try, and let me know what you think. I hope you and your family enjoy them as much as we did!

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Buttery Herbed Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a large sauce pot, bring the chicken broth to a boil. Add green beans, and cook for about 5 minutes, or until they have reached your desired level of doneness.
  2. Once the green beans are cooked to your liking, drain them and put them back in the pot. Pour the melted butter over the green beans, add the seasonings and garlic; toss to coat. Taste, and adjust seasonings as desired. Transfer to a serving bowl, and enjoy!
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Tomato Mac & Cheese

Tomato and Mac & Cheese. It’s sounds like a strange combo doesn’t it?! At first, it really did sound crazy to me, but then I thought about it. One of my favorite comfort foods is grilled cheese sandwich and tomato soup. So why not a Tomato Mac & Cheese? See, not so strange now, is it?

The entire idea behind my recipes as of late, is simplicity. Simple weeknight fall comfort foods. I’m no longer just a mom and housewife. I took a part time job at a school, and although part time, it’s fast paced. It’s a busy busy job, and by the time I’m done there and get home, I’m beat. The last thing I want to think about is dinner. This is where planning ahead, and making things very simple come into play.

This Tomato Mac & Cheese couldn’t be easier. It looks a lot like Dad’s Glop, but don’t get fooled because it’s a totally different flavor. Probably just as easy to prepare though, which is not a bad thing at all. Tired or not, I still need to bring my family around the table. Gathering my family around the table in the evenings, sharing a delicious meal, is so important to me that no matter what, it will not be compromised. With this recipe, you can do it too, and enjoy conversation and reconnecting with your family. To save on precious time, I like to chop my onions and garlic the night before and store them in an air tight container in the fridge. That way when I get home from work, and it’s time to cook dinner, I don’t have to waste precious time chopping the veggies. At this point it’s pretty much a dump and cook recipe. I hope you enjoy it as much as my family and I did, and enjoy some much needed reconnect time with your loved ones.

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Tomato Mac & Cheese Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a skillet, cook ground beef, onion and garlic over medium-high heat until meat is no longer pink. Drain any fat if necessary. Season with salt & pepper.
  2. In a large saucepan, combine cooked pasta, the beef mixture, soup, sauce, and milk. Heat mixture over medium heat until heated through, stirring occasionally.
  3. Serve with Parmesan cheese.
Recipe Notes

Adapted from Campbell's Kitchen

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Cheesy Ham and Potato Bake

There’s something about hot gooey cheesy casseroles that is just so comforting on rainy days. Like this Cheesy Ham and Potato Bake, with it’s creamy and cheesy goodness. It’s easy to and quick to put together too, which is another added bonus. There’s no chopping involved here since I use frozen potatoes O’brien which already has the onions and peppers. No need to thaw anything so that takes away a lot of the brain work, and believe me, after a long day, I don’t want to think anymore!

All you have to do is dump all of your ingredients into a bowl and mix it up. If you’re not a fan of broccoli, or don’t have any on hand, any frozen vegetable will work. Cauliflower would be great, carrots, green beans, whatever you like. Or maybe even a combination of veggies. Just try to keep it between 12-16 ounces of veggies and you’re golden. If you have leftover ham, this recipe is perfect to help use it up. However, I didn’t have leftover ham, so I bought ham already cubed and ready to go from the grocery store. No chopping involved. Just open the packages and dump.

Spread that deliciousness into a prepared glass 13×9 inch dish, sprinkle with as much or as little Parmesan cheese as you desire, and it’s ready for the oven. I think a grated Asiago cheese would be awesome on this in place of Parmesan, or maybe even a mixture of the two. This dish is really versatile folks.

Pop that baby in the oven, and in 1 hour dinner is ready to enjoy! Add a delicious tossed crisp green salad to accompany this yummy casserole, and you’ve got a well rounded meal, with little effort.

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Cheesy Ham and Potato Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 13x9-inch baking dish with cooking spray.
  3. In a large bowl, combine potatoes O'brien, ham, broccoli, soups, sour cream and cheddar cheese. Mix well.
  4. Spread into prepared baking dish and sprinkle with Parmesan cheese.
  5. Bake for 1 hour or until bubbly and lightly browned.
Recipe Notes

Adapted from allrecipes.com

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Broccoli-Sausage Macaroni

It’s supposed to be Fall. Right? I mean, here in Southern Indiana, it really doesn’t feel like Fall. We are in desperate need of rain, and we’re still in the mid to upper 80 degree weather! However, the evenings have become a lot cooler. Down in between 55-60. Beautiful nights for some bonfires, if you ask me. In fact, friends are starting to schedule their Fall bonfire parties. Let the potlucks and fires begin! These get togethers are why I love Fall so much. A big part of it anyway. Another reason I love fall, comforting casseroles like this Broccoli-Sausage Macaroni.

Broccoli-Sausage Macaroni is full of delicious flavor, and creamy cheesy goodness. It’s easy to fix, perfect weeknight meal for busy families. With Fall brings school and all those extra activities that come with that like sports. So having a nice comforting filling dish is greatly needed during this time of year.

What I like to do, is I look at my recipe the night before, and see what I can prep ahead of time. For instance, in this recipe, I need to chop a few things up. I’m not exactly a pro with a knife, so chopping things can take some time. I do all my chopping the night before and store them in Ziplocs, or plastic containers. That way, when I get home and I’m ready to start dinner, the time consuming chopping is already done. Just take it out of the fridge, and toss it in the pan, or mixture, or whatever the recipe says to do with it.

For this recipe, it’s real simple. Cook your elbow macaroni (or any short pasta you prefer) according to the package directions. While that’s cooking, steam  your broccoli. I get the packages of frozen steamable broccoli, and do this in the microwave. No extra dishes, you just do it right in the package and it’s quick. Just be sure you buy the packages that are steamable. Then melt some butter in a pan, and saute the onion, bell pepper and sausage until the veggies are crisp tender. Sprinkle a little flour over that, and cook it just for a minute to get that flour taste out. Gradually add your milk, bring that to a boil and cook and stir for about 2 minutes or until it’s thickened. Cut off the heat and add your cheese and seasonings and stir until the cheese is melted. Drain the macaroni and if necessary, the broccoli. Mix the cheese mixture, broccoli and noodles together.

Transfer this creamy deliciousness to a greased 13×9 glass baking dish. The dish is going to be full. If you’re worried about it spilling over in the oven, just set the dish on a foil lined baking sheet and don’t worry about clean up. It’ll be easy peasy! Sprinkle your breadcrumbs and butter mixture over the top, and bake this at at 350 for 25-30 minutes or until heated through.

All that’s left, is to serve this beautiful comforting casserole, and enjoy!

 

Print Recipe
Broccoli-Sausage Macaroni Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cook macaroni according to package directions. Meanwhile, steam broccoli according to package directions.
  2. In a large saucepan, saute the onion, sausage and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 13x9 baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Recipe Notes

Adapted from Taste of Home

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Susan’s Fabulous Meat Pie

Ok, so you’ve probably seen my post for Dad’s Glop, which is my dad’s take on Goulash basically speaking. This time, I’m bringing you a recipe from my Mom that she shared with me. Her’s didn’t come with a name, but after making it, I decided we would call it Susan’s Fabulous Meat Pie. Although, this isn’t the prettiest dish I’ve ever seen, it is however, big on flavor and tastes FABULOUS! This is an easy weeknight dinner, and it makes a lot, so there’s potential for cooking once and eating twice. I’m a huge fan of leftovers, so this was perfect. To make this even easier, and quicker to put together, you can make the filling ahead of time, and when ready to prepare dinner, just quickly assemble it and pop it in the oven. So let me show you how easy this is.

You’ll need 2 boxes of refrigerated pie crust. There’s two crusts per box. Open the first box, and unroll the first crust starting from the middle of the pan, all the way to edge. Then do the same thing with the second crust, overlapping the first crust, like shown in the photo. Now set that aside.

Moving over to the stove, brown  your ground beef, onion, celery and green pepper until the beef is no longer pink and the veggies are tender. In my Fabulous Meat Pie, I didn’t use ground beef. I have some ground venison in my freezer, so I used two pounds of that instead. You can pretty much use any kind of ground meat you want. Beef, turkey, venison, pork, etc would all work just fine. So use your favorite.

Now all you do is stir in the remaining ingredients, bring it to a boil. Then cover and simmer for about 15 minutes.

Once  your beef mixture has simmered for 15 minutes, spread that over your bottom crust in your casserole dish.

Unroll the last two crusts over the top, just like you did on the bottom, and press and seal, or flute the edges and try to make it prettier than mine. 😂 Cut a few slits in the top to let steam vent and you’re ready for the oven. Bake at 375 degrees for about 35-40 minutes or until the crust is golden brown.

There you have it! A not so attractive pie 😂 but an extremely delicious one! Mine kinda turned out like a Frankenstein pie, but who cares?! I’m not entering it into a contest. Although, if I did, the judges would be blown away by how good this tastes! Let it stand for about 15 minutes before cutting into it, and enjoy!

 

 

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Susan's Fabulous Meat Pie Yum
Recipe by Susan Young
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly spray glass 13x9 baking dish with cooking spray.
  2. Roll out one pie pastry starting from the middle of the dish, to the end, then roll out your 2nd pastry from the middle to the opposite end of the dish, overlapping pie crust in the middle. Set aside.
  3. In a large skillet over medium heat, cook ground beef, onions, celery and green pepper until the beef is no longer pink, and the vegetables are tender; drain.
  4. Stir in the remaining ingredients and bring to a boil. Cover and simmer for 15 minutes.
  5. Pour beef mixture over bottom pie crust. Top with remaining two pie crusts just like you did on the bottom. Start in the middle and unroll to one end of dish, and then the unroll last pie crust to the opposite end, overlapping in the middle. Seal crust, and cut a few slits in the top to let steam escape.
  6. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown. Let stand 15 minutes before cutting into squares.
  7. Enjoy!
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Pea Salad with Bacon & Creamy Ranch

Long weekends equal lots of fun and food with family and friends! At least it does in my neighborhood, if you can call it a neighborhood out here in the sticks.  We had two full, very busy, yet very fun days with family friends as we wave goodbye to summer and fit in at least one more (or two more in this case) cookout.

And out here in the sticks, we know how to have fun! Labor Day weekend marking not just goodbye to Summer, but also bringing out the first of many bonfires/chimney log fires of the new Fall season coming.

Of course the adults aren’t the only ones having fun. My little guy, Joe, had an absolute blast at his very first “neighborhood” party. If you are new here and don’t know, my son Joe is Autistic and would have never handled this much activity (aka a cookout/party) without getting overloaded and ending in a melt down. So, this is his first very successful party. He had a blast on the playground at our friend’s house, and lasted as long as I did! The score: Mom 1 vs. Melt Downs 0. Awww yea!!! Hang on a sec, I need to victory dance! Of course a lot of thanks goes to his Grandma. She kept up with him and enjoyed herself too. It was a good day!

The really cool fires and the playgrounds aren’t the only thing that bring us folks out here in the sticks together. Oh no, it’s the food! Isn’t it always the food? Our potluck parties (or pitch-ins as the native Hoosiers like to call them) are always incredible! There’s always so much food! Way more than I can justify eating in one sitting. I want to, I just can’t justify it. 😂 Seriously, we had pork loin, ribs, lamb chops, sausages, and of course hot dogs and burgers! My mother in law brought her amazing mac & cheese, and I really need to wiggle that recipe out of her so I can share it with all of you. There was so much more food than what I just listed, including this Pea Salad with Bacon & Creamy Ranch.

This salad is incredible. It’s incredibly easy, incredibly delicious, it has incredible tasty bacon. See? Incredible! It comes together super fast. Although you can substitute real bacon bits for the bacon in this salad if you’re pressed for time, but I seriously recommend cooking bacon and crumbling it. I cook my bacon on a sheet pan in the oven and clean up is a breeze! Just heat the oven to 400 degrees, line a baking sheet with aluminum foil, put your bacon on there and bake it for about 15-20 minutes or until it’s crisp. Then put it on a paper towel lined plate and let it cool before crumbling. Clean up?! What clean up?!

I hope you all get a chance to enjoy this salad as much as I enjoyed sharing it with my friends and family.

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Pea Salad with Bacon & Creamy Ranch Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Drain peas in a colander, if necessary. Mine had a little liquid from being frozen, but not much. We don't want that liquid.
  2. In a large bowl add peas, cheese, onion, sunflower kernels, crumbled bacon and ranch dressing. Toss gently to coat.
  3. Add salt & pepper to taste, and toss gently one more time to mix it in.
  4. Chill in the refrigerator for at least 1 hour before serving.
Recipe Notes

Adapted from Dinner Then Dessert

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Cinnamon Toast Snack Mix – #SundaySupper

Well, my lovely SundaySupper family and I have done some great Back to School recipes for you, we gave you Back to School Lunch ideas and some easy, quick Back to School dinner recipes for those hectic extra curricular activities nights, whether it’s sports, choir, band, cheer, drama, you name it! Those nights can get rough when it comes to dinner time.

“What about snacks?!” You may be asking yourself. Don’t worry! We would never leave you hanging! We know these kids come home from school just starving, and need something to hold them over until dinner. At least my kids do, I swear they think they’re dying! 😂 Thanks to our wonderful SundaySupper host for this Back to School Snacks event, Cricket Plunkett from Cricket’s Confections, and the rest of us SundaySupper folks, we’ve got you covered for snacks!

So lets get started, shall we? I’ve got a real simple snack mix that I like to whip up for my kids. It makes a lot, so I don’t have to replenish the self serve snack area very often. For this particular snack, I create individual snacks using those zipper snack bags, and just put them in what I call The Snack Bag. This way, my kids can come home, drop their stuff, and grab their own snack without me having to drop what I may be doing. Some folks  have a whole section of the fridge with different snacks to choose from, but so far my snacks don’t need to take up space in the fridge. For me, that’s a huge bonus!

In this snack mix, I have two different types of cereal consisting of Cinnamon Toast Crunch and Vanilla Chex, mini pretzel twists, and later, we add some white chocolate chips. In my recipe ingredients list there are nuts listed, however, my poor Andrea is allergic to all things nuts, so obviously I leave them out. Me, loving all things nuts and not allergic, oh they’d be wonderful in this mix! So feel free to add those or leave them out. I start by taking the cereals and pretzels and tossing them in a bowl. Then I melt the butter, and add honey to the melted butter. Then drizzle that all over the cereal mixture. Toss it really well to coat.

Then spread it out between two baking sheets. I line it with foil for easier clean up. Now it’s ready for the oven. Bake it at 350 degrees for about 12-15 minutes, stirring once during baking. If you don’t stir at least once, you may end up burning some of it.

Once totally cooled, you can toss your white chocolate chips in, and then store the whole thing in an airtight container, little zipper snack bags, or however you wish to store it. Just make sure it is stored so air won’t get to it.

That’s it! That’s all there is to it. I told you it was easy and quick! And the best part, it’s so good! I have a hard time keeping my hands out of that snack bag. I just constantly remind myself, “that’s for the children!!” 😆

When you’re finished here, you might check out some more ideas for back to school snacks from my #SundaySupper friends:

 

Sunday Supper Best After School Snacks

Cookies

Fall Flavors

Healthy Snacks

Savory Snacks

Sweet Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Cinnamon Toast Snack Mix Yum
Recipe by: Christine Titus
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Course Appetizers
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with foil, and spray with cooking spray; set aside.
  2. In a large bowl, combine cereals, pretzels and nuts if using; set aside.
  3. In a small saucepan, melt butter and stir in honey. Mix well to combine.
  4. Drizzle butter mixture over cereal mixture and mix well.
  5. Spread between your two prepared baking sheets.
  6. Bake for 12-15 minutes, stirring once. Cool completely.
  7. Once totally cooled, stir in white chocolate chips.
  8. Store in an airtight container.
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Dad’s Glop – #SundaySupper

Oh my we have been busy with back to school lately haven’t we?! Speaking of busy, things just get busier once school is in full swing. Before you know it there’s sports, and band, and fundraisers, and just all sorts of things going on all year to keep the kids and the parents busy! Thanks to #SundaySupper and our gracious host Em from Life Tastes Good for this back to school dinner event, we’ve got some fresh ideas for those busy weeknight dinners.

This one, is one of my favorites, and my family’s favorite too. Some people call it Goulash, others may call it American Chop Suey, but around here, we call this Dad’s Glop. Doesn’t sound appetizing does it? Well I can assure you it’s amazing. Not just amazing, but it’s quick and perfect for busy dinner nights.

There’s a reason for the unappetizing name though. There were occasional times when my dad would be in charge of dinner. I grew up with both of my parents working, so sometimes mom had to work late, or maybe wasn’t feeling well, or whatever the case that kept her out of the kitchen, and so it was up to dad. I remember asking him what was for dinner, and his answer was…. “Glop!” No joke. That’s what he said. He’s a funny guy, and apparently, this is Glop. My father isn’t just a funny guy, he’s a very simple guy, and folks, cooking doesn’t have to be a gourmet feast. It doesn’t have to be difficult. Simplicity can be so wonderful. Just like my Dad’s Glop. My brother still makes this from time to time for his family. I remember him calling me and asking me “what’s the recipe for Dad’s Glop?” I had to stifle a giggle before I told him how to make it. His response, “That’s it?!” Yea… that’s it.

So how simple? Well, let me show you how simple my dad likes to keep it, and hopefully you’ll give it a try yourself, and enjoy it as much as my family and I do.

First, grab a large pot and get some salted water started on the stove to boiling. While you are waiting for the water to boil, you’re going to want to chop up a small – medium onion and about 4 or 5 medium-large garlic cloves. I have a little hand chopper I use for both the onion and the garlic, which saves time for me because I’m really no good with a knife. I can’t do what I see Chefs on TV do. So anyway, you’ll want to brown your ground beef with the onion and garlic until the beef is no longer pink.

Drain your meat if necessary. Depends on how lean your beef is. Then add your favorite pasta sauce (homemade if you can your own would be great!) I like to  use a Tomato & Basil pasta sauce. Just 1 jar will do ya. Then add some black pepper to taste, and about 1-2 tablespoons of Italian seasoning. I just sprinkle it in until it looks like that (above). It’s really just to your taste.

Stir that all up in the pan real good and heat it just until it starts to bubble. Then cover it with a lid and lower the heat to simmer. Stir occasionally. By this time, your water should be boiling, or about to. Just dump your elbow noodles in the boiling water and cook as per the directions on the package; drain.

Now combine everything together in that same large pot. Mix it all up really good. Now you are ready to serve!

You can serve this with some cheesy garlic Texas toast, and a quick tossed salad like I did and you have a very family pleasing, quick weeknight meal!

I hope you give this a try, and enjoy Dad’s Glop!

Here are some more idea’s from my #SundaySupper friends!

Back to School Dinners

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Dad's Glop Yum
Recipe by Christine Titus Inspired by my Father, John Soden
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, in a large skillet brown ground beef with onion and garlic until beef is no longer pink; drain and return to skillet.
  3. Add pasta sauce, pepper, and Italian seasoning to beef in skillet. Mix thoroughly. Bring just to a boil, then cover and reduce heat to low and let simmer, stirring ocassionally.
  4. Add elbow macaroni to boiling water and cook according to package directions; drain and return to large pot.
  5. Add beef mixture to macaroni and stir to combine. Serve with Parmesan cheese, if desired and enjoy!
Recipe Notes

To round out this meal, serve with garlic bread and a tossed green salad with your favorite dressing.

From time to time, I add sliced black olives to the beef mixture when I add the sauce. I also like to use ground Italian sausage in place of the ground beef, or half sausage and half beef for a different twist.

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