Twice Baked Potato Casserole

My kids do not like potatoes, unless they are sweet potatoes. I can not get them to eat mashed potatoes, boiled potatoes, or baked potatoes. They will however eat french fries, baked or fried.

Well Saturday night I decided to change our menu plan because I found two ribeyes on sale for $8. I think potatoes go super well with steak, so I was determined to put together something with potatoes that my kids would eat.

I came up with Twice Baked Potato Casserole because it had some of their favorite items, cheese and bacon. I have tried twice baked potatoes in their own peeling which did not go over well at all.

The verdict for the Twice Baked Potato Casserole; my husband, myself and oldest son loved it, but my youngest still was not impressed. I think that is a win because three year olds are just incredibly picky anyway.

Twice Baked Potato Casserole

Ingredients:

2 1/2 lbs Red potatoes, diced (I left the skin on)
4 oz Mascarpone or cream cheese
1/2 Cup fat-free sour cream
4 Tbsp Bestlife butter
1/3 Cup of skim milk
1 tsp Salt
1/2 Cup cheddar cheese
4 Slices of bacon (cooked and chopped)
1 Tbsp green onions (optional)

Boil potatoes in water until you can pierce a fork through them.

Mash potatoes with a potato masher. Add cheeses, sour cream, butter, milk, salt, and bacon.

Cook at 350° for 20-30 minutes or until lightly brown on top.

Top with green onions if desired.

Our Dinner Menu Plan

While trimming the tree, and wrapping gifts I hope you still have time to make your menu plans for the week. Don't let all the rushing around cause you get off track.

We are having some pretty simple, flavorful menu items for our dinner plan. Maybe you can give one of our items a try.

I plan to post a few new recipes this week, but most of the ones listed below are our family favorites.

Our Dinner Menu Plan

Monday - White Turkey Chili with Cornbread

Tuesday - Baked Ziti (Meatless) with Parmesan Broccoli

Wednesday - Baked Potato Soup and Fruit

Thursday - Chicken Quesadilla and Mexican Salad

Friday - Cheeseburgers, Tater Tots, and Green Beans

Saturday - Carrot Satay Soup with a Side Salad and Bread

Sunday - Leftovers

Tomato Shells Soup with Spinach

People who do not even like to cook can whip up this recipe for Tomato Shells Soup with Spinach in a matter of minutes.

Impress your family, by making them think you slaved hours over the stove preparing this soup.

Say you do like to cook, well some days you just don't have time to prepare an elaborate dinner or maybe your feeling a little under the weather.

Whatever the situation may be Tomato Shells Soup with Spinach is a simple dinner or lunch that will warm your heart and your belly.

Tomato Shells Soup with Spinach

Ingredients:

4 Cups chicken or vegetable broth (I used homemade vegetable broth)
2 1/2 Cups tomato juice
1 Tsp oregano
2 Cups shells or alphabet pasta
1-2 Cups chopped spinach
Salt and pepper to taste
Grated parmesan (optional)

Combine broth and tomato juice in a large stockpot. Heat until boiling. Add pasta and oregano and cook according to directions on pasta box. Add spinach on the last minute of cooking.

Add salt and pepper to taste. Serve in individual bowls, topped with grated parmesan and a slice of your favorite fresh bread.

Crock Pot Chicken & Stuffing

If you did not get enough turkey and stuffing for Thanksgiving, then I have the perfect recipe for you.

Not only is this recipe simple and delicious, but it reminds me of the holiday season.

Things tend to get pretty rushed around this time of year. You can still have a great hearty, comforting meal without all the hassle by using your crock pot.

Crock Pot Chicken & Stuffing

Ingredients:

1 Package herb-seasoned stuffing mix
1 Celery stalk, chopped
1/2 Onion, chopped
1 Tbsp butter
1 1/2 Cups broth or water (I used vegetable broth)
1 Hard boiled egg, chopped (optional)
4 to 6 Boneless chicken breasts or thighs (I used thighs because that is what I had on hand)
1 Can cream of chicken soup
Salt and pepper to taste

Heat butter in a medium saucepan at medium heat. Add celery and onion. Cook until translucent.

Add broth or water and heat to a boil. Remove from heat and add stuffing mix. Let sit for about 5 minutes.

Add chopped egg if using and about 1/4 cup of cream of chicken soup. Stir to combine.

Spray crock pot with cooking spray. Place prepared stuffing on the bottom of crock pot. Add chicken. Here is where I added a few dashes of pepper. Cover chicken with the remaining cream of chicken soup.

Cook for about 5-7 hours on low.

I served this with canned green beans and a fresh roll.

*Sorry I was unable to get pictures of the chicken & stuffing. It was a hectic night and the kids were so hungry that it slipped my mine.

Smoked Sausage with Almond Cream Pasta

Do you ever have one of those days when you just can't focus? That is what happened to me when I started making this Smoked Sausage with Almond Cream recipe.

I ended up not really following much of the original recipe, but only by mistake. The good news is that it turned out great and the kids loved it.

This recipe reminds me of Carbonara, with the use of the eggs and the parmesan. Carbonara is a family favorite that was introduced to us from my sister-in-law after visiting Italy for a month.

Smoked Sausage with Almond Cream Pasta

Ingredients:

1 lb Pasta of your choice (I used angel hair)
2 Garlic cloves, minced
8 oz Frozen or no salt canned peas
1 Tbsp olive oil
14 oz Smoked Sausage, sliced (I used Creta Farms)
1 Small green or red pepper
1/2 Cup silvered almonds (I forgot to toast them so you may toast them if you like)
2 Eggs, lightly beaten
1/2 Cup parmesan cheese, grated
1 Tsp salt
1/2 Tsp pepper

Heat a large pot of water to boiling, add some salt and garlic. Cook according to pasta instructions. Add peas the last minute or two of cooking.

While pasta is cooking add olive oil to skillet and heat to medium. Add smoked sausage and green pepper and cook for about 5 minutes. You just want to get a little brown on the sausage.

In a food processor, grind almonds and 1/2 cup of water until creamy.

Lightly beat eggs in a small bowl, stir in almond cream, parmesan, salt and pepper.

Drain pasta and return to pot. Add almond mixture and stir to coat, allowing the heat from the pasta to cook the eggs.

Add smoked sausage mixture and continue to stir.

Serve with a fresh salad and/or bread.

Our Dinner Menu Plan

Two weeks ago I was sick with some kind of sinus/allergy problem. Well, today it looks like I am sick again, but this time it seems to be much worse.

Since I am not feeling well, I thought it would be best to keep our dinner menu simple and easy. The recipes I have selected are some of our hassle-free favorites.

Our Dinner Menu Plan

Monday - Crock pot Chicken & Stuffing with Green Beans

Tuesday - Tomato Shells Soup with Spinach and Fresh Bread

Wednesday - Refried Beans, Rice, Wholly Guacamole and Cooked Bananas

Thursday - Homemade Chicken Nuggets, Tater Tots and Carrots

Friday - Cheese Tortilla Pizza and Fruit Salad

Saturday - Bacon, Lettuce and Tomato Sandwiches with Broccoli Mac 'n' Cheese and Spinach Chips

Sunday - Leftovers

*I will try and post recipes for these menu items throughout the week. These are all subject to change.

Crock Pot Chicken Cacciatore

My husband and I were talking about how we have never had Chicken Cacciatore. I don't know why it popped into my head that this was the week I was going to make it for the first time.

I did a little research to understand exactly what ingredients make Chicken Cacciatore. It is usually prepared with green peppers, mushrooms, tomatoes, onions, and herbs. In Northern Italy they make Cacciatore with red wine and Southern Italy makes it with white wine.

Traditionally, Chicken Cacciatore is braised, but I decided to use my trusty crock pot. I told you how much I love my crock pot, right?

I hope you enjoy my take on Chicken Cacciatore.

Crock Pot Chicken Cacciatore

Ingredients:

3 Large frozen chicken breasts (more if your crockpot will hold them)
2 Tbsp olive oil
1 Medium onion, sliced in strips
1 Large green pepper, sliced in strips
1 Package of fresh mushrooms
1 Carrot, shredded
3 Garlic cloves, minced
1 28 oz Can crushed tomatoes (I used the fresh roma tomatoes I canned over the summer)
1-2 Tbsp tomato paste
1 Tbsp Italian seasoning
1 Tsp Parsley
2 Tbsp fresh basil (I frozen fresh basil over the summer in ice cubes with a touch of olive oil)
2 Tbsp red wine
Salt and pepper to taste
Couple shakes of red pepper (optional)

Heat olive oil over medium heat. Add onion, green pepper, mushrooms, and carrot. Cook until vegetables are soft. Add garlic and spices and cook for an additional minute.

Add tomato paste and stir to combine with vegetables. Once combined add crushed tomatoes. Add red wine and stir.

Spray crock pot with cooking spray. Salt and pepper chicken and add to crock pot.

Add sauce to the crock pot to cover the chicken.

Cook on low for 5-7 hours.

Serve over your favorite pasta and a side of fresh bread. Enjoy!

*If sauce is too thick add some water. If it is too thin add more tomato paste.