Tag Archives: Easy

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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Oven S’mores

Mmm S’mores… do you ever get a hankering for s’mores? My kids and I do, although my kids do more often than I do. We just love these little suckers, and when you get a craving for something, you just got to satisfy it! Most people are aware of this method of making s’mores. That’s what I call it, a method. It’s not really a recipe and no, it was not originally my idea. No clue who thought of it first, but whoever did, great idea!

While I was making these for my kids for probably what was the gazillionth time, I thought to myself, “you know, I’m sure not EVERYONE has thought of this.” So that’s why I’m sharing this with you today. I know, I’m a day late on National S’mores Day, but who cares? That’s the beauty of these s’mores! You don’t need a special day. Is it raining outside, and you can’t have a campfire? Is it too cold? Is it too hot? Is it storming, and your sweet tooth just said “Man we need s’mores!” It’s ok, that’s what these are here on my blog for! So check this out…

First you’re going to want to move your top oven rack to about the second slot from the top. Then turn on your broiler. Next, line a baking sheet with foil or parchment, just to eliminate any extra cleaning. Then take 2 graham cracker sheets and break them in half creating 4 bottoms. Place those on the sheet.

Then, grab your marshmallows, and cut them in half the long way.

Place a marshmallow half on each of the 4 graham bottoms.

Now get your chocolate ready. Just break your candy bar so you have two squares per s’more.

Then stuff the baking sheet under the broiler, and watch very closely. Broil them until the marshmallows are nice and golden. Do not turn your back even for a second or they will burn. The browning process is super fast.

Immediately after you take these out of the oven, place your chocolate on top of the marshmallows. Be careful, those marshmallows are hot.

Then immediately place your graham tops on and moosh it down gently.

Serve immediately, and enjoy the smiles and cheers you will receive! Oh and uh… don’t forget to make one for yourself!

 

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Oven S'mores Yum
Recipe by Christine Titus
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Move top oven rack so it is two notches down from the top. Preheat your broiler.
  2. Line a baking sheet with parchment paper or foil for easy clean up.
  3. Break graham crackers in half so you have 8 squares. Place 4 graham squares on baking sheet.
  4. Cut your marshmallows in half the long way, and place a marshmallow half on each of the 4 graham squares.
  5. Broil until your marshmallows are golden brown. Watch carefully, because they will brown quickly and before you know it, they will burn.
  6. Take them out of the oven and immediate (and carefully) place two chocolate squares on top of marshmallows, then top with the remaining graham squares.
  7. Serve immediately and watch the smiles!
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The Mama’s Ultimate Pizza

Pizza  night. Do any of you have one night a week that’s pizza night? We do around here not just because we love pizza, but because at least once a week we need something speedy. Pizza is a very quick dinner to make. Especially if you simplify things and buy the dough in the refrigerated section of the store. Super easy. Just roll it out, press to fit, and top it with whatever you like.

Here’s one of they ways this mama likes to do pizza. We call this The Mama’s Ultimate Pizza.

First I take out my baking sheet and line it with foil for easy clean up. I really hate doing dishes. Then I spray that lightly with some cooking spray. Then pop your dough out of the can, and starting in the middle of the pan, unroll the dough, and press it and spread it to fit as best you can. See mine, doesn’t have to fit perfectly. It’ll be ok, I promise. Now to ensure that the dough is cooked completely when the entire pizza is done, I slip this into the oven at 425 degrees for about 8 minutes, just to partially cook the crust. You don’t want to cook it completely through at this point. Just give it a little head start. Then set that aside.

Now I prepare my toppings. I brown up some ground Italian sausage. You can go hot or mild on this. I prefer the mild. Don’t forget to drain it.

Then I chop up my bell peppers. I like to use two different colors here just to make it pop. I love the brightness of the red and yellow, but you can choose any bell peppers you want, whatever colors you want. I also had the hubster slice up some red onion. He never cries when he cuts onions. He says “the idea is to not develop an emotional attachment.”  😂

And because we love meat so much, I sliced up some smoked sausage. We also added sliced pepperoni, which was already sliced, and some sliced black olives, neither of which are pictured, and again, those were already sliced. Notice I’m using cheapy paper plates to put my prepped toppings on? Did I mention I hate doing dishes? 🙃

Now the fun part! The layers! Slather on as much or as little sauce as you want, I used store bought pizza sauce. Then some pizza blend cheese, which came already shredded. (Gee, ready made dough, pre-sliced olives, pre-sliced pepperoni, ready sauce and pre-shredded cheese. This recipe was half done before I even got started! SCORE!) A little note about the amount of cheese used, in the written recipe, I was trying to be reasonable on the measurements. Honestly, use as little or as much as you want. Obviously I did! Then I spread on my meats and veggies, and then cover that in more cheese. Sprinkle some Italian seasoning over the top (that was my mom’s idea. Thanks mom!).  Now it’s ready for the oven.

Just look at that slice of happiness! Definitely need a fork for this, but totally worth it! I hope you try it, and enjoy!

 

Print Recipe
The Mama's Ultimate Pizza 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 425 degrees. Lightly spray a baking sheet with cooking spray.
  2. Starting at the center of the baking sheet, unroll dough, pressing it out to fit baking sheet. Bake for 8 minutes just to partially bake the crust.
  3. Spread sauce over crust; top with 1 cup of the cheese. Top cheese with meats, olives, onion and bell peppers. Top with remaining 1 cup of the cheese and sprinkle with Italian seasoning.
  4. Bake for 5-7 minutes, or until the crust is a crisp deep golden brown, and the cheese is melted and bubbly.
Recipe Notes

For a spicier version, use spicy Italian sausage, and sprinkle the pizza sauce with some crushed red pepper.

Use as much cheese as you like! If you like cheese as much as we do, you'll likely want to use more than 2 cups.

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5 Bean Chili – #SundaySupper

Ok, so how many of you have kids that are just so sick of sandwiches? Or just don’t care for them? OR are just picky?! I happen to have a couple of those, and yet they want so badly to take lunch to school. I can’t blame them, the cafeteria food at their school is just, gross. I tried to come up with a more polite way of saying it, but lets face it, it’s gross. Poor kids don’t even get access to salt & pepper! Savage, right?!

Not to worry! #SundaySupper, along with our gracious host Christie Campbell from A Kitchen Hoor’s Adventures, are here to give you ideas for hot lunches to send your kids to school with. I never thought I could send hot lunches to school with my kids. I don’t know about your kids, but mine do not have access to a microwave while at school. So how do you keep food hot?

You would be amazed at the items available these days, from insulated lunch bags, to insulated containers that go beyond a thermos. Here’s one I really like:

Thermos Foogo – They have other colors besides pink, of course. This is a 10 oz food container, vacuum insulated to keep food hot or cold. It keeps things warm for 5 hours and cold for 7. The outside of the thermos doesn’t get hot, so it’s fine to put it in your lunch bag with cold items. Also, it’s easy to open. This particular one was designed with kids in mind. Yea it’s a thermos, but you can put so much more than just soup in it. Try leftover pasta from the night before, or a real kid favorite like mac & cheese.

Or, how about the recipe I’ve got for you today? This would go perfectly into that cute container, and would stay hot/warm until lunch time. My 5 bean chili! Now, I make my chili on the mild side because that’s just how I roll. My kids appreciate it too, and in fact they love this recipe. Even my bean hater doesn’t mind mom’s chili. It’s so simple too, because I make this in my 6 quart, black, oval Crockpot, and I just LOVE my Crockpot!

First you want to brown up 2 pounds of ground beef along with a bunch of chopped onion. I used two medium onions. As you can already tell, this recipe makes quite a bit of chili. It’s perfect for taking to a potluck, or you can freeze some of it. I have some in the freezer right now.

Once you’ve got the beef all browned up and the onion soft, drain it, if necessary, depending on how lean your meat is. Then just dump it in the slow cooker! The rest of this recipe, is pure dumping.

Drain your 5 cans of beans, and dump those into the slow cooker on top of your beef. I’ve got light red kidney beans, Cannellini beans, black beans, dark red kidney beans, and pinto beans.

Now dump in your 3 cans of Rotel, chili seasoning mixes, tomato sauce, water and salt & pepper. Then mix it up to combine it all real good. Cover, and cook on low for 7-8 hours or on high for 4 hours.

Garnish however you wish. For mine, I went heavy on some low-fat Mexican cheese blend, and a nice dollop of light sour cream. There are a lot of ways we have topped this delicious chili. We’ve used corn bread, fritos, tortilla chips, chopped fresh cilantro, jalapeno slices for those that enjoy a spicy kick. Top it with whatever your favorite toppings are.

Like I mentioned before, this makes a ton of chili, so why not turn leftovers into chili dogs? Or, how about Chili Cheese Burritos? I found that recipe over on Meggan’s blog Culinary Hill. So as you can see this chili is versatile, easy to make, delicious, and perfect for packing into your child’s thermos to take to school for lunch. Add a home made corn muffin, some fruit or a veggie like carrot sticks & celery along with their favorite dip and you’ve got a full and happy kid! It’s time to go beyond sandwiches, and add extra love into the lunch boxes!

 

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

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.

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5 Bean Chili Yum
Recipe by: Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a skillet over medium-high heat, brown ground beef with the onions, breaking up clumps.
  2. Transfer beef mixture to slow cooker.
  3. Add beans, Rotel, seasoning mix, tomato sauce, water and salt and pepper. Stir everything together well. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
  4. Ladle into bowls and serve with your favorite toppings and some cornbread.
Recipe Notes

Adapted from Sandra Lee

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Mashed Potato Hot Dish

This casserole is the perfect dish to serve your family on busy weekdays. You probably have all of the ingredients already in your pantry. This dish has a lot going on for it. It’s budget friendly for one, it’s easy to put together, and it tastes fantastic! All you need to round it out is a simple salad to serve on the side. Easy Peasy! Oh, and one other thing I love about this recipe, it’s topped with my favorite mashed potatoes. I make double the mashed potatoes for what I actually need in this recipe, so there are leftovers that I can serve as a side dish the next day. I mean, if I already have to make them, I might as well double up. That makes for an easy dinner the next day, since I don’t have to worry about a side. The potatoes go with anything, meatloaf, chicken, steak, pork chops. Oh I can name a million things that go with mashed potatoes, and trust me, after you taste these, you’re going to want more.

So lets get cooking!

There’s nothing to it really.  You’re just gonna take your ground beef, garlic and onion, and toss that in a large pan. Brown  up that hamburger and drain the fat if necessary. Then add your green beans, cream of chicken soup, and salt and pepper. Next layer!

Cheese! Oh yea. You’ve got to have cheese. If you’re worried about the fat content in this recipe, don’t be worried! I’ll let you in on a little secret. I used low fat cream of chicken soup, reduced fat cheese, 1/3 less fat Neufchatel cheese (instead of full fat cream cheese), and light sour cream. No one noticed! Just as I suspected. If you’re worried about the beef, switch it out for ground turkey. It’ll work out just the same and be fabulous, just the same. In fact next time I’m going to use ground turkey. So there go, don’t be scared, now put that cheese layer on. Next layer!

The mashed potato layer. These potatoes are easy to make, and this is also where the cream cheese, sour cream, butter and ranch dressing mix comes into play. But like I said above, you can lighten it up. I did! So spread that deliciousness over the cheese.

No, I’m not kidding. More cheese. That’s your final layer. Now plop that in the oven at 350 and bake it until it’s bubbly and the cheese is melted. About 20-25 minutes, which was the perfect amount of time for me to clean up those pans I used, and toss together a crisp green salad.

Enjoy!


Print Recipe
Mashed Potato Hot Dish Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Place potatoes in a large pot. Cover with water, and bring to a boil. Boil potatoes for 15-20 minutes or until fork tender; drain well.
  2. Return potatoes to large pot and add cream cheese, ranch dressing mix, sour cream and butter. With an electric hand held mixer on low speed, blend ingredients together. Once combined, turn to faster setting and whip potatoes until smooth. Cover and set aside.
  3. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink and onion is soft. Drain if necessary.
  4. Stir in soup, green beans, and salt and pepper to taste
  5. Transfer beef mixture to a greased 2-qt. baking dish. Top with 1/2 cup sharp cheddar cheese. Top cheese with mashed potatoes. Sprinkle top of potatoes with remaining cheese.
  6. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Recipe Notes

This recipe makes double Mashed potatoes than what you will need for this casserole. I like to make extra and then eat the left over potatoes as a side dish the next day. If you don't wish to do that, then just cut the mashed potato recipe in half.

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Rodeo Steak Sandwiches – #SundaySupper

This recipe I am bringing you today just screams “manly”! Doesn’t it? Rodeo, Steak, Sandwich. All three of those are manly food words. Especially steak. What’s more manly than steak?! This sandwich is sure to make your cowboys hoot & holler in delight. The cowgirls are gonna love it too. This recipe is quite simple, yet absolutely delicious! So round ’em up! It’s time for some grub!

Before we get started, I want to say thank you to our gracious #SundaySupper host Cindy Kerschner of Cindy’s Recipes and Writings. She’s worked hard to make this event possible and I appreciate her time so much.

For this recipe, I chose to use a boneless top round steak, but you can use pretty much any cut of beef you want. Flank Steak, London Broil, maybe even a brisket. But folks, the most important part of choosing your cut of beef, is make sure you grab Certified Angus Beef® brand. Oh man, I can not tell you how delicious and fresh their beef is. Absolutely perfect for this sandwich.

See that? Now that is a beautiful thing. Thank you Certified Angus Beef® brand, for this beautiful product. Lets just admire it for a minute longer…. 😆. I can’t help it, folks. I am totally a carnivorous person. Ok but seriously, this really is a beauty, but folks you gotta season it. As you can see here, it doesn’t come seasoned, so please, be nice to it and give it some seasoning. Grab your Montreal Steak Seasoning, shake that all over front and back, don’t be shy. Then just kinda rub it in. Give the meat a nice massage, they like that 😉. Then take your sea salt, and grind a some over the meat a couple of turns. The steak seasoning and salt are to taste, none of that is measured. I didn’t use a ton of salt, just a little bit. Set that aside, and we’ll start on the sauce.

This sauce, oh my gosh, this sauce!!! It is so crazy good. These sandwiches would not be what they are without this sauce, and it’s only three little ingredients! Can you believe that?! Just take your Mayo, which I use Mayo made with Olive Oil to cut down on some fat but you can use regular, or light. Do not use Miracle Whip because it will change the overall flavor. You don’t want to do that! Ok so take your Mayo, your horseradish mustard (I use the Walmart brand. It’s incredible!), and a bit of Worcestershire sauce and whisk it up in a bowl. Done. That’s it. Sauce is done. Refrigerate until you’re ready for it. It’s time to grill!

These beauties are happy! And so am I because I don’t have to do this part. I have my own personal Grill Master, which by the way, did an excellent job! These came out perfectly Medium-Rare which is how we like it. I should mention that you really only need about a pound or so for 6 sandwiches. We cooked extra and made some amazing nachos with the left overs. Would be great for quesadilla’s too. Or more sandwiches! I can’t get enough of these sandwiches!

So once you’ve grilled these to your desired doneness, you’re going to slice them real thin. Then butter the insides of your sandwich buns, and assemble your sandwiches. Start with Tomato, onion, sliced steak, and cheese. Then broil them for just a couple minutes until the cheese is melted. Spoon the sauce over the cheese, and top with the top half of your bun, and enjoy!

 

 

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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
Rodeo Steak Sandwiches Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
Ingredients
Course Sandwiches
Cuisine American
Servings
Ingredients
Instructions
  1. Season steak with steak seasoning and salt. Grill, covered, over medium-hot heat for about 6-10 minutes on each side. Time will vary depending on your cut and thickness of meat. Grill to desired doneness (for medium-rare, a meat thermometer should read 140°; medium 155°; well-done 165°.). Keep in mind it will continue to cook while it rests. Let it rest for about 5 minutes before slicing thinly.
  2. Spread butter on inside of buns. Place tomatoes, onion, sliced steak and cheese on bottom buns. Broil 5-6 inches from the heat for about 2-3 minutes or until the cheese is melted.
  3. In a small bowl, whisk the sauce ingredients together; spoon over cheese and replace bun top, and enjoy!
Recipe Notes

You can use almost any cut of beef in this recipe, for instance flank steak, london broil, or even a beef brisket. Use your favorite cut.

Recipe adapted from Taste of Home.

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Make-Ahead Breakfast Burritos

Have I mentioned how much of a morning person I am not? I hate mornings. It doesn’t matter how much sleep I got the night before, I just hate mornings. Unless it’s a real special occasion, you will not see me get up in the morning, and make breakfast. I’m a morning zombie. Doing stuff in the morning, does not happen. However, I still have to provide things for my family to eat. Everyone can operate a microwave all by themselves, so that opens up lots of things for breakfast! Like these incredibly delicious breakfast burritos. These are perfect for make-ahead. They’re also perfect to make for dinner! I’m a huge huge huge fan of breakfast for dinner because like I said, I’m no morning person, but on the other hand I LOVE breakfast foods.

So, if you’re like me, and it takes all you’ve got just to make coffee in the morning, you’re gonna love this! It’s super easy, and it freezes and reheats well. Perfect to zombie your way to the freezer, snag one, and stuff it in the microwave. Or for your kids to grab for breakfast without waking you up 😂. Or  you can skip the freezing, and do what I love, breakfast for dinner! Here’s all you do…

Brown up your bulk pork sausage in a large skillet until it’s no longer pink and then drain the fat. Dump in your frozen potatoes o’brien, and cook until it’s heated through and soft. Then dump your lightly beaten eggs in and stir and cook until your eggs are set.

Now comes the fun part! Spoon some sausage mixture a little off center of your tortilla, top with some cheese, and roll it up like a burrito. This took me a few tries and a youtube video before I finally got it. So not kidding. I’m not the world’s best burrito roller-er. 😆

Then just plop those babies in a lightly sprayed 13×9 baking dish. Yes, we’re going to bake them just for a few minutes, because trust me, by the time you get them all rolled up, they’ll be cold. We’re just going to heat them up in the oven is all.

Once heated through, serve them with your favorite toppings, and enjoy! If freezing these ahead of time, obviously you don’t need to heat them through in the oven. Just go from rolling them up, to packaging for the freezer.

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Make-Ahead Breakfast Burritos Yum
Recipe By Christine Titus
Course Breakfast
Cuisine Mexican
Servings
servings
Ingredients
Course Breakfast
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink and then drain off any fat. Add the potatoes with onions and peppers and cook and stir for 6-8 minutes or until tender and heated through. Add eggs and cook and stir until set. Stir in salt & pepper to taste.
  2. Spoon filling off center on each tortilla, sprinkle with cheese and fold sides and ends over filling and roll up burrito style. Place your burritos in a lightly sprayed 13x9 baking dish. Bake in a preheated 350 degree oven for about 10 minutes, just until heated through and warm. We're not trying to crisp them up or turn them brown. We just want to serve them warm. Serve with whatever toppings you desire.
  3. To freeze and reheat burritos: Prepare burritos as directed up to oven heating. Skip the oven and wrap each burrito tightly in plastic wrap, then place in a zip top freezer bag. Freeze up to 3 months. To use, remove from zip top bag, and remove plastic wrap. Place one burrito on a microwave-safe plate. Microwave on high for 60-90 seconds or until heated through.
Recipe Notes

Adapted from Taste of Home

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Simple & Refreshing Fruit Salad

Well hello there folks! I gotta tell ya, this last week has been one to test my patience. So, like everyone I’m sure has done at least once in their life, I had all of my future blog content stored all in one place! Easier to find if it’s in one place right? Yea well, do yourselves a favor right now, just stop reading and take a minute, go back up all of your important files! No really, go ahead. I’ll wait…….

You’ll thank me later. See, what I did, was I accidentally deleted ALL of my future blog posts. All the pictures, and wonderful things I wanted to bring to you all, GONE in an instant! However, good news, I have pretty much recovered, and can start bringing you new yummies!! I mean, I’m still sad over losing all of that work, but hey… I bounced back, and I am here with a stupid easy fruit salad. It’s actually embarrassing to even call it a recipe, because, seriously…. You’ll see 😂.

I believe the point I’m trying to make with this salad, is that not all fruit salads need a dressing. These fruits come together so well, and tastes so refreshing with just their natural flavors. This is so simple and so versatile that you could throw this together at the last minute with little effort. Use your favorite fruits, add more fruits to it, make it what you want it to be.

As you can see here, I chose strawberries, mandarin oranges, and blueberries. These were the fruits I had on hand and this is often how I make this salad. I have used fresh mandarin oranges instead of the canned, but this particular time I used canned. Either one works just as well as the other. If you choose to throw in bananas, make sure you do that right before serving so they don’t get all brown and mushy.

It’s the perfect summer side dish to have with breakfast, lunch or dinner. It’s perfect for a potluck or cookout, and even as a snack. I hope you enjoy the simplicity of this delicious, refreshing salad as much as I do!

 

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Simple & Refreshing Fruit Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
Ingredients
Course Salads
Cuisine American
Servings
Ingredients
Instructions
  1. In a bowl, toss together strawberries, mandarin oranges, marshmallows and blueberries.
  2. Serve immediately, or chill until ready to serve.
Recipe Notes

This recipe is very versatile. Add your favorite fruits and berries, like blackberries, raspberries, bananas, pineapple, the list is endless!

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Simple Ravioli Casserole

Happy Friday everyone!

I don’t know about you guys, but my whole week was full of frustration and technical difficulties, so I’m really really happy it’s Friday. Have you ever heard that song from Brad Paisley called Crushin’ It? Yea, that’s my theme song currently! LOL!

So enough with things being difficult! Lets do something simple! I love simple. If you haven’t figured it out yet, I’m all about simplicity. Keeping things simple, means you don’t have to rush. It means more time with those you love, less stress, and maybe even make space to relax with your feet up while enjoying your favorite wine. So lets keep it simple.

We’ll start with this Simple Ravioli Casserole.  All you need to round out this delicious dish, is a nice crisp green salad, and some crunchy garlic bread. In fact, that’s what I did. I tossed together a quick Caesar salad and baked up some of that garlic Texas toast you find in the freezer section at the store. Talk about simple eh?

First of all, you want to take that frozen ravioli and cook it in a big pot. Which takes almost no time. I mean, seriously. Takes longer to boil the water than to cook these suckers.

Now, spread a little bit of your pasta sauce on the bottom of your 13×9 dish.

Then we simply start layering. Start with half of your ravioli.

Then the rest of the pasta sauce from the first jar, and then sprinkle with some Italian seasoning. Just sprinkle to your own taste.

Spread on the cottage cheese. Oh yea, did I mention that this dish is loaded with cheese? You got the cheese filled ravioli, the cottage cheese, mozzarella cheese and some Parmesan cheese. Cheese cheese everywhere cheese!!! YUM!

Here comes more cheese. Put some of your mozzarella on, and then some of your Parmesan. Now… are you ready for this? Repeat the layers one more time. The rest of your ravioli, all of the pasta sauce from jar #2, Italian seasoning, cottage cheese, mozzarella and Parmesan. Now you’re ready for the oven!

Isn’t she a beauty?! Just about half hour in the oven, uncovered, at 350 and there she is! Let her rest for about 5-10 minutes while you toss together a salad and warm up some bread.

I hope you all enjoy and have a marvelous weekend!

 

Print Recipe
Simple Ravioli Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Spread 1/2 cup of pasta sauce in an ungreased 13-in. x 9-in. baking dish.
  2. Layer half of the ravioli on top of the pasta sauce. Then spread remainder of first jar of pasta sauce evenly over the ravioli. Sprinkle pasta sauce with Italian seasoning, to taste. Next spread 1 cup cottage cheese, and 2 cups mozzarella cheese. Sprinkle 1/4 cup Parmesan over mozzarella.
  3. Repeat the layers 1 more time. Ravioli, all of pasta sauce from jar #2, Italian Seasoning, cottage cheese, mozzarella and Parmesan.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  5. Yield: 8
Recipe Notes
  • This dish makes a lot and is perfect for potlucks or big families. You can also split it up between two smaller casseroles to bake one now, and freeze the other. To freeze, just assembled casserole up to baking. Wrap tightly in plastic wrap, and then add a layer of heavy duty aluminum foil. Mark and date it, and freeze. When you're ready to eat it, thaw in the fridge, bake as directed.
  • This also reheats really well for lunches the next day.

Adapted from Taste of Home

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Meatless Chili Pasta Bake

Hello everyone!

It’s a beautiful Tuesday afternoon here in my little corner of the world in the southern half of Indiana. A bit humid though. I love the sunshine, but the humidity I can do without. I am very grateful for my air conditioning. My kids, however, are enjoying playing in the sprinkler. When they are done, they like to towel off and dry in the sun while eating a Fun Pop. Once spring hits, I always make sure I have a package of those in the freezer.

Enough about my day, lets talk about menu planning for just a minute. Do any of you menu plan? I always work out a menu plan before I make my shopping list, and I work by the week. I also only do dinners. I don’t plan breakfast and lunch. Each individual is on their own for that one. I always have everyone’s favorite things on hand though, so it’s easy for them to find breakfast and lunch.

Do any of you do themed menu planning? I absolutely love doing my planning that way, because I get so bored doing it. I mean lets face it, menu planning and grocery shopping are not really the most enjoyable thing to do. They are tasks and they must be done. But why not have fun with it? If I start getting bored I just change up my theme. I do have some constants though that always seem to make it into the plan somewhere. One of those is a meatless night.

I have discovered that lots of people do “Meatless Monday”. My meatless meal may not fall on a Monday, but it’s the same concept. I’ve also discovered that having at least one meatless meal a week, will save money in groceries. One last thing I’ve noticed, when I make a meatless dish, no one seems to notice or even miss it. How cool is that?!

So that’s what I have for you today, a meatless dish that you’re going to want to add to your menu to try. It’s incredibly budget friendly, and so yummy! My son wolfed it down, and then the kids polished off what was left of it the next day for lunch. I served it alongside some corn bread and a tossed crisp green salad. Easy, quick, cheap, and yummy! What could be better?! Let me show you how easy this is…

First you’re going to cook the pasta according to the package directions. Then drain it, and add it back to the pot. Then mix in your chili, salsa and corn.

Transfer that to a 13×9 casserole dish.

Now sprinkle on the cheese.

All that’s left is to pop it in a 400 degree oven for 25-30 minutes, or until it’s bubbly and the cheese is melted.

I hope you and your family enjoy this delicious dish together! We sure did!

A few of my favorite things in this recipe:

  • Pyrex glass 13×9 baking dish – Mine’s blue, and also probably older, but these Pyrex dishes are perfect for just about anything. They don’t absorb food smells or stains, they are dishwasher, refrigerator, microwave & oven safe, and the lid makes taking a dish to a potluck a lot easier!
  • Oxo Good Grips nylon spoon – These are safe for non-stick cookware and also heat resistant up to 400 degrees.
  • Paula Deen cookware – I absolutely love my cookware set. I have had these for quite awhile and still don’t need to replace them. They are very reasonably priced for great cookware.


Print Recipe
Meatless Chili Pasta 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 400 degrees.
  2. In a large pot, cook pasta according to package directions; drain. Return pasta to pot and add in the chili, salsa and corn. Mix well to combine.
  3. Transfer to a greased 13x9 baking dish and sprinkle with cheese.
  4. Bake, uncovered, for 25-30 minutes or until bubbly.
Recipe Notes

Adapted from Taste of Home

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