Saturday, April 27, 2013

In a Pinch (Cheater Chicken Parm)

We spent the majority of the day at church today. We got home close to dinner time with 2 extra kids in tow, bringing my total up to 5 kids to feed. Did I mention I haven't done a very good job of grocery shopping lately? Tired and lazy with no desire to run to the store. What do I feed all these yahoos? I had noodles and sauce. Perfect. Spaghetti it is. Then I realized I have no burger. I always have hamburger in the freezer, except when I really need it apparently. I would be fine with meatless spaghetti but the Hubby would not. Then I saw a bag of dinosaur shaped chicken nuggets. Chicken Parmesan it is! The kids came to the kitchen and said "Spaghetti AND CHICKEN NUGGETS?!?!?!? AWWWEEESSOOMMMEE!!!" I think it works. :) 

I am not good at impromptu meals, but this one worked out really well.

Sunday, April 7, 2013

Tater Tot Taco Casserole

This is yummy and really quick. Everyone really liked it.

TATER TOT TACO BAKE 1 lb ground beef
*1 small onion (diced)
*1 garlic clove (minced)
*1 small can black olives (sliced)
*1 (1 ounce) package taco seasoning mix (or make your own!!)
*1 (16 ounce) bag frozen corn
*1 (4 ounce) can green chilies (diced and drained)
*1 (12 ounce) can black beans (drained and rinsed)
*1 (16 ounce) bag shredded Mexican cheese blend 

*1 (16 ounce) package frozen tater tots
*1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly. :)

Tuesday, April 2, 2013

Easter Goodies

Here a couple of yummies I made for Easter plus the cupcakes. Which by the way got very mixed reviews. Anywhere from "tastes like gingerbread" to "tastes like dog food smells..." So, yeah?! I thought they were good, but I will tweak a few things next time I make them.....

This is The. Best. Cheesecake. I. Have. Ever. Had.......

No joke. It is just a plain cheesecake dyed orange instead of the orange flavored cake it called for (Yuck!). It didn't turn out as pretty as I hoped it would. I cut into it before it was completely set because I was in a hurry. Side note....Don't make cheesecake unless you allot yourself plenty of cooling/setting time. That is edible Easter grass. I had never seen it before, but it sure is cute. :)

These are my Rice Krispie Nests. My son saw these in a magazine and begged me to make them. They were easy and quick so I did. Happy Boy.