The 3 Packet Roast

I love this meal :)  Not only is it delicious, but it is really simple to make, which is always a good thing!  I have always loved a good roast, but this recipe adds so much flavor.  Serve with some delicious mashed potatoes, and you have got yourself a meal your whole family will love.  Enjoy! :)

Printable Version

Ingredients:
1 packet Ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 roast of choice
1/2 - 3/4 cup water
assorted veggies (optional)

Directions:
1.  Place roast and assorted veggies (if using) in crockpot.
2.  Sprinkle mix packets on roast.  Pour water over the top.
3.  Cook on low for 6-8 hours.

Source:  The Sisters Cafe

Chicken Pillows

I remember having these a couple of times as a kid, and I loved them!  I have to admit, I'm a real sucker for cream cheese - anything.  I came across this recipe online and it looked like a vamped up version from what I had before.  I made these for my husband and mom while she was in town, and they both agreed that they were delicious!  I know we will definitely be bringing these on as a regular meal in our house.  I hope you all enjoy this one too :)

Printable Version

Ingredients:
1 (8 ounce) package cream cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons dried chives
1 1/2 tablespoons fresh onion, minced
3 chicken breasts, cooked and shredded
2 (8 ounce) cans crescent rolls
1/4 cup melted butter
Italian bread crumbs
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix

Directions:
1.  Using a hand mixer, beat cream cheese and sour cream until well combined.  Stir in salt, pepper, onion, chives, and diced chicken.
2.  Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
3.  Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
4.  Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Source:  The Girl Who Ate Everything

Classic Spaghetti Sauce

ahhh, spaghetti.  Classically delicious.  I mean, really, who doesn't love it?  This recipe is the best I have ever found for a homemade, meat spaghetti sauce.  Another plus?  It's an amazing freezer meal as well.  This recipe makes quite a bit, so we always freeze some when we make it.  Then, when you have one of those days where you just don't have time to cook - pull some of this awesome spaghetti sauce out of the freezer, and.... wa-la!  Deliciousness.  Enjoy!

Printable Version

Ingredients:

3 tablespoons olive oil
2 cups onion, chopped and divided
2 pounds ground beef
5 cloves garlic, finely chopped
1 (12 ounce) can tomato paste
1 teaspoon salt
1 teaspoon pepper
3 teaspoon dried oregano
3 teaspoon dried basil
1 1/2 teaspoons dried thyme
2 (14 ounce) cans Italian-style diced tomatoes
2 (28 ounce) cans crushed tomatoes
1 (14 ounce) can tomato sauce
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar

8 ounces Velvetta

Directions:

1.  Heat olive oil over medium high heat. Add onions and saute until translucent and slightly browned.  Add garlic and stir constantly for 1 minute. 

2.  Add beef and cook until no red is showing.  Drain beef slightly.

3.  Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar.  

4.  Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally.  With 15 minutes left, stir in Velvetta.

Source:  Adapted from Mel's Kitchen Cafe

Enchilada Casserole

So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it!  The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days.  Growing up, I always loved eating my grandmother's enchiladas on special occasions.  I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe!  I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :)  Enjoy!

Printable Version

Ingredients:

1 pound ground beef

1 small onion, chopped

1 clove garlic, minced

1/2 teaspoon chili powder

1 (20 ounce) can enchilada sauce

1 (14 ounce) can petite diced tomatoes

1 can black olives, sliced (optional)

12 corn tortillas

1/2 pound grated cheddar cheese

Directions:

1.  Cook meat, onion, and garlic.  Drain off fat, and season with salt and pepper.
2.  Add chili powder, enchilada sauce, and tomatoes.  Cook for 20 minutes, then add olives.
3.   In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese.  Repeat, ending with cheese on top.
4.  Bake at 350 degrees for 30-35 minutes.

Source:  Your Home Based Mom

Peanut Butter Cup Crunch Brownie Bars

Hey everyone!  Between work and all this healthy business going on at my house, I haven't had much time to devote to cooking.  But, my husband finally finished his biggest loser competition!  We are awaiting the results....wait, not even joking....my husband just got the results!!  He WON!!!   Well, I guess now is the best time of any to bust out an amazing dessert, right?!  ha ha.  These brownies are SO amazing!  I had been eying these ever since brown-eyed baker posted these on her blog.  I absolutely love peanut-butter and chocolate together, and these just bring that combo to a whole other level.  Hope you enjoy this one :)

Printable Version

Ingredients:
1 batch of your favorite brownies (baked in a 9 x 9" pan so they are thicker)
1 (12 ounce) bag Reeses peanut butter cups, crushed
1/2 cup milk chocolate chips
1/4 cup peanut butter
1 cup Rice Krispies cereal

Directions:
1.  Prepare brownies, and bake 5 minutes less than recipe calls for.  Remove from oven and sprinkle Reeses on top.  Put back in the oven and cook last 5 minutes.
2.  Melt chocolate chips and peanut butter in a saucepan over medium-low heat.  Stir in the cereal evenly to coat.
3.  Remove brownies from the oven and pour chocolate/peanut butter mixture over the top.  Spread evenly.
4.  Refrigerate at least 2 hours before cutting and serving.

Source:  Brown-Eyed Baker

Teriyaki Chicken Bowls

Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap?  This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one!  This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time.  In my opinion, if it passes the husband test, this one has got to be good!  Enjoy! :)

Printable Version

Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce (I don't recommend less sodium)
1/2 cup brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 tablespoons toasted sesame seeds (optional)

Thickening Sauce:
2 tablespoons corn starch
2 tablespoons water

Directions:
1.  Place chicken thighs in crock pot.
2.  Whisk together remaining ingredients in a bowl and pour over chicken.
3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.
4.  If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it thickens.  Continue to add more corn starch/water until sauce reaches desire thickness.

Source:  Dish Delish

Guiltless Alfredo Sauce

Anyone who has read my blog, probably knows that I am obsessed with fettuccine alfredo.  However, it's not the healthiest of meals......BUT, I found this guiltless alfredo recipe and was SO happy with how good it was, with much fewer calories!!!  In fact, there was only 227 calories for a full bowl of the sauce we used on our fettuccine!  Yeah, I'm pretty much stoked about this.  Now I can make alfredo whenever I want and not feel guilty about it.  Not only that, but it is delicious.  Enjoy!

Printable Version

Ingredients:
2 cups low-fat milk (I used skim)
3 ounces low-fat cream cheese (fat-free not recommended)
2 tablespoons flour
1 1/2 tsp salt
1 tablespoon butter
3 garlic cloves, finely chopped
1 cup parmesan cheese, freshly grated

Directions:
1.  Put milk, cream cheese, flour, and salt into a blender.  Process until smooth and set aside.
2.  In a non-stick sauce pan, melt butter on med-high heat.  Add garlic and cook for about 30 seconds.
3.  Add milk mixture and cook for about 4-5 minutes, until it thickens.  Remove from heat.
4.  Add cheese, stir, and cover quickly.  Let sauce stand for at least 10 minutes.

Source:  Our Best Bites