The other night I took out some ground beef to thaw with the intention of making meatloaf for dinner. I obviously didn’t take it out in time because it was still partially frozen when it came time to make dinner.
Luckily I was able to cut off a chunk/pound of the ground beef to make this casserole and let the rest continue to thaw.
This recipe is a very flavourful casserole that was quick to make using my Instapot!
Almost all of the birthdays in our family come in February and March, which means after a few weeks of recuperating from Christmas I need to get back in the game figuring out what I want to make everyone for their birthdays!
I saw a whole bunch of mugs embellished with polymer clay on Pinterest and first wondered if the polymer clay would stick once cooked onto the mug and two what I could add to the mugs for each person.
This is the first of the 3 or 4 mugs I am making for birthday gifts. I got all my mugs at the dollar store and already have a stash of polymer clay, so this gifts requires nothing else from me other than creativity!
Note: I am still deciding if they need a coat of varethane to give them a bit of shine or not lol!
A very long title for what is really a simple recipe to make… and one that not only passes the “chocolate milk test” with Chris, but also brings up the danger of both Chris and Dillon actually licking their empty plates lol!
I prepped my veggies, the flour mixture and cut the chicken breasts while they were still partially frozen (because they cut easier) in the morning to make dinner time just that little bit faster and easier!
The only description fitting for these cookies is OMG… and I do not throw that “phrase” out very often…. but these cookies definitely fall into that category! They are soft and chewy in the middle with a deliciously chocolate taste. Grab yourself a big glass of milk and enjoy a batch of these awesome cookies!
When I made the Cream of Chicken soup last weekend Chris asked me if I was going to make some grilled cheese to go with it for dinner. I don’t know about you, but making grilled cheese in the frying pan for more than 2 people is a pain and you can’t usually all eat together. I told him… sort of lol.
I decided to make some ham and cheese, and turkey and cheese, sandwiches in the oven using hamburger buns instead of bread and adding a bit to the sandwiches….why go halfway lol? Below is how I made these sandwiches… and let me say that Dillon ended up eating 5 of the 8 sandwiches!!!! They may not take very good pictures but they sure tasted great!
The kids were supposed to come up last weekend, but due to a severe weather warning we put it off to the coming weekend. I had planned on making a pot of soup for lunch when they came up. Chris insisted that I could still make the pot of soup…. for him lol. Well, I did end up making the soup and we did have it for lunch…. and dinner that day. Made for an easy dinner day and everyone had some nice hot homemade soup in their bellies to wait out the storm!
Any kind of Mexican food is loved in this house… whether it be tacos, burritos, Taco Pizza, anything really…. so the other night I made a few pans of Beef Enchiladas, one for dinner that night and one for the freezer. I need to restock my Freezer Meals after the rush of Christmas lol! They were very welcome during the holiday season but I need to replenish!
Enchiladas are fairly simple to make, and once you make them once you will want to make them every week!
Here are the ingredients I used, other than the sour cream and extra grated cheese I added when serving them.
To start, I made the filling. I browned the ground beef in the microwave with the onions, on high heat for about 6 – 8 minutes, until the juices ran clear and it was fully browned. I also added the chopped pepper during the last few minutes.
When it was fully cooked, I added the taco seasoning, 1 cup grated cheese and water, stirred and set aside while I made the sauce.
For the sauce, I started by melted the butter/ margarine in the microwave for about 30 seconds before adding the flour and mixing to combine.
I added the beef broth and spices and stirred until all of the flour mixture was mixed in with no lumps.
I continued to cook the sauce in the microwave until fully thickened, on high heat and stirring every 60 seconds. It took about 5 minutes.
I spread a little bit of the sauce into each of the aluminum pans I was using.
To roll the Enchiladas, I spread about 2 tbsp. of the filling in the centre of a tortilla (I used sundried tomato tortillas because they are our favourite).
I folded the tortilla in half….
Then rolled it tightly before starting to line them up in the pans, over the layer of sauce in the bottom.
I continued this until all the tortillas and filling were used up.
I divided the sauce between the two pans, covering the rolled enchiladas before sprinkling with the remaining cheese and some extra chopped peppers.
And cooked them in a 350 degree oven for about 20 minutes.
I served them with a dollop of sour cream and a sprinkling of extra grated cheese and some sliced fresh veggies.