Category Archives: Recipes

Grilled Cheeseburger Wrap

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I made these for dinner a couple weeks ago. And everyone loved them! I used a dairy-free cheese for Maria’s. And for the kids, I diced up the tomatoes to better disguise them in the wrap.  Also I added mustard to the beef mixture, because we are all fans of mustard in our house!  Very easy to prepare the ground beef the night before.

 

Grilled Cheeseburger Wrap

1 pound ground beef
1 tablespoon worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoon mustard
1 tablespoon grated parmesan
1 teaspoon dried onion flakes
1/8 teaspoon pepper
1/8 teaspoon salt
5 sandwich wraps (I use Flatout Wraps)
sliced or shredded cheese (I used cheddar and dairy-free cheddar)
2 roma tomatoes, sliced (or diced for fussy eaters)
1 cup of romaine lettuce
Additional ketchup (optional)
Additional Mustard (optional)

Directions:

  1. In a medium to large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks. (I prepared the hamburger in the Pampered Chef Deep Covered Baker, 4 minutes on high, break up, then an additional 2 min on high)
  2. Add worcestershire, ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined.
  3. Continue cooking until beef is cooked all the way through and is no longer pink.
  4. Preheat grill plan or indoor grill.
  5. In the center of  the wrap place cheese and 1/2 cup of the beef mixture. Add tomato and lettuce. Then if you are using, add some more ketchup and mustard.
  6. Roll the wrap and place seam side down on grill. Once there are nice grill marks turn over. Grill for another 2-3 minutes then remove.
  7. Repeat steps 4 and 5 for the rest of the wraps.

Crockpot Honey Sesame Chicken

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So good!  I loved this too.

 

Crockpot Honey Sesame Chicken

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds

  1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
  2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
  4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
  5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Slow Cooker Hawaiian Meatballs

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I found this recipe on Six Sister’s Stuff and made it tonight. We loved it! I used Sutton & Dodge meatballs found in SuperTarget’s meat department. I also added 3 sliced carrots! Yummm!
Slow Cooker Hawaiian Meatballs
Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
3 medium carrots, sliced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of vinegar
2 Tbl. Soy sauce
Directions:
Place meatballs in crock pot and top with green pepper, carrot, and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours.

Banana Cinnamon Chip Muffins

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I had some very ripe bananas and a half bag of cinnamon chips, and wanted to put them together into scrumptiousness… this is what I found. YUM!!!

 

Banana Cinnamon Chip Muffins
Yields 12 standard muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 ripe mashed bananas
1/3 cup canola oil
1/4 cup buttermilk
2 eggs
1 tablespoon vanilla extract
1 cup cinnamon chips (or chocolate chips)

Preheat oven to 375 degrees. Grease or line 12 standard muffins cups. Set aside.
In a large bowl, whisk together the flours, sugar, baking powder, and baking soda. Set aside.
In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined.
Fold banana mixture into flour mixture until just blended (do not over mix). Add cinnamon chips, and fold gently until combined.
Distribute batter evenly among muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Quinoa Enchiladas

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Tonight was my first endeavor with quinoa.  I had no idea it was this super food!  Pretty cool, so I wanted to try it, but I also wanted to put it in with some flavors that my kids (and my fussy self) are familiar with. Somehow I thought of enchiladas and googled it.  I read a few different recipes. What I came up with was delicious! Charlie was not a fan, but he isn’t much of a fan of any Mexican food. Maria ate all of hers without any complaints (of course it was served with sour cream and guacamole!)

Quinoa EnchiladaPin It

Quinoa Enchiladas

3/4 cup uncooked quinoa
1tbsp taco seasoning (or 1/2 packet of taco seasoning)
6 whole wheat tortillas
1 can refried beans (fat-free)
1-2 cups shredded cheese (cheddar or jack)
1/2 cup sour cream (low-fat)
2 small cans of green (verde) enchilada sauce
sour cream
guacamole

  1. Cook quinoa according to directions on package. (I cooked mine in the Pampered Chef rice cooker). After it is cooked, toss lightly with taco seasoning.
  2. Preheat oven to 375.
  3. In the center of each tortilla spread 1/4 cup refried beans. Then spread 1 tbsp of sour cream on top of refried beans. Top with 1/4 cup quinoa. Then sprinkle 1-2 tbsp cheese over top.  Roll into enchilada.
  4. Place enchiladas (seam side down) in a 9×13″ pan.  Pour enchilada sauce over the top.  Sprinkle with remaining cheese.  (at this point, you could stick in the refrigerator to bake later.)
  5. Bake for 20 minutes. (increase to 30 minutes if you had them in the refrigerator)
  6. Serve with sour cream and guacamole.

Overnight Maple & Brown Sugar Oatmeal

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I don’t think it’s a secret that I love steel cut oats and I love making them in the crockpot so my house smells like breakfast when I wake up.  So far though, I had only prepared them one way.  But on Friday, this recipe was posted on Mel’s Kitchen Cafe, so I decided I was going to make it for Saturday morning.  It’s a keeper. It may be my new go-to breakfast in the crockpot meal!

I adapted it a little to use my smaller crock pot (1.5 qt).  And I didn’t have blueberries… Overnight Maple & Brown Sugar OatmealPin It

Overnight Maple & Brown Sugar Oatmeal

1 cup steel cut oats
3 1/2 cups water
1/2 cup milk
2 tbsp brown sugar
2 tbsp maple syrup (I used cinnamon-infused)
1/2 tsp cinnamon
1/4 tsp salt
raisins
butter

Lightly grease crockpot with butter. Add all remaining ingredients, except raisins.  Stir.  Cook overnight on low for 7-9 hours.  Serve with raisins.

Crockpot White Chicken Chili

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I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.

I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!)   It was great!

Crockpot White Chicken ChiliPin It

Crockpot White Chicken Chili

20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)

  1. The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
  2. In the morning, drain and rinse beans.
  3. Place chicken in crockpot. Top with beans and corn (drained)
  4. In a medium bowl combine taco seasoning, chiles, soup & chicken broth.  Pour over ingredients in the crockpot.
  5. Cover and cook on low for 8-10 hours.
  6. Before serving, stir gently to break up chicken, then stir in the sour cream.
  7. Serve with cheese, if desired.

Microwave Cheesy Potatoes

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In case you hadn’t realized, I’m really liking my Pampered Chef Deep Covered Baker!  I love that it goes in the microwave and the oven, and pretty enough for the table!  And the convenience of the microwave (and not using the stove) with 2 kids around is pretty awesome. Last night I made these cheesy potatoes in the microwave while the meatloaf baked in the oven.  I adapted the recipe for Cheesy Potatoes I found while googling “Deep Covered Baker recipes”. They were excellent and easy!

Microwave Cheesy PotatoesPin It

Microwave Cheesy Potatoes

2 lbs frozen hashbrowns
1 tbsp onion powder
1 can cream of chicken soup
4 tbsp butter, melted
8 oz sharp cheddar, grated
1 cup sour cream

Mix all ingredients, except butter and spread into Deep Covered Baker (or a microwavable glass dish with cover).  Drizzle butter over top. Microwave on HIGH for 30 minutes.