Cheeseburger Wrap-Ups {recipe}

Cheeseburger Wrap-Ups

I had this recipe pinned on my Main Courses board on Pinterest for a couple of months now. I had planned on making it then. I got all the ingredients together, but then I then realized I had no way to grill it up. I'm sure I could have done it in a skillet on the stove, but it just seemed like it wouldn't be the same if I made it that way. 

Well you can imagine my excitement when I was browsing the shelves during my weekly Goodwill visit and I came upon an awesome barely used George Foreman with the removable plates. I was trying to decide what the grill's first job should be when I remembered that delicious looking picture I had pinned. I used the recipe as a guide, and changed it just a bit based on my preferences.

What You Will Need

*Made 3 wraps*

1 lb ground beef or ground turkey

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 teaspoon garlic, minced

pepper and salt to taste

  3 flour tortillas (the larger ones)

  1 cup shredded cheddar cheese

sliced tomatoes

Pickles, sandwich sliced

Optional toppings:
mustard, lettuce, onion

Directions

1. In a skillet, brown the ground beef/turkey. Half way through add the minced garlic. Once that is fully cooked, add the Worcestershire sauce, ketchup, salt, and pepper. Mix thoroughly and let simmer for about 5 minutes.

2. Lay out each tortilla shell. Sprinkle cheese down the center of each tortilla. Add 1/3 of the meat mixture to each tortilla (on top of cheese). Add the rest of the toppings.

3. Roll the tortillas up like a burrito. Place in pre-heated George Foreman grill. Cook for about 5 minutes until cheese is melted.

4. Cut in half and enjoy!

What are your favorite George Foreman grill recipes?

Mexican Stuffed Shells {recipe}

Mexican Stuffed Shells 

What You Will Need

*Serving size: 20 shells* 

20 jumbo pasta shells

1 lb ground turkey (or beef)
  1/2 onion, diced

4 oz. cream cheese, softened (not melted)
1/2 (7 oz.) can diced tomatoes, undrained
1/4 cup chicken broth
2-3 tbsp taco seasoning

 1/2 cup Mexican blend cheese, shredded
2 cups salsa

Directions
 

1. Cook pasta shells according to package al dente style (about 9 minutes in boiling water). Drain the pasta and set aside to cool while you make the filling. Preheat oven to 350 degrees.

2. In a skillet, brown the ground turkey; add onion halfway through cooking the turkey.

3. While the meat is cooking, in a medium mixing bowl, stir together the cream cheese, chicken broth and undrained tomatoes. Mix well, but don't worry if it is not perfectly mixed throughout.

4. Add the cheese mixture to the turkey meat mixture in the skillet. Mix thoroughly so that the cheese is completely melted. Cook until the mixture starts boiling and then let simmer for 5 minutes, stirring occasionally. Turn off heat and let stand for 4-5 minutes.

5. While the mixture is cooling, spread 1 cup salsa in the bottom of a 9x13" baking pan.
 

6. Using a spoon, fill each of the cooked pasta shells with the turkey meat mixture. Place each shell in the pan after it is filled; continue until all shells are filled and in the pan.
 

7. Drizzle the shells with the other 1 cup of salsa and then sprinkle evenly with the shredded Mexican cheese.
 

8. Place pan in oven and bake for about 25 minutes. 

Optional: top with sour cream.

What are your favorite recipe mash-ups?

Chili Pasta Bake {recipe}

Chili Pasta Bake

What You Will Need

1 tablespoon vegetable oil
1 pound ground turkey
2 cans of diced tomatoes
1 can kidney beans, drained
2 cans chili beans, drained
1/2 medium onion, chopped
8 oz fresh mushrooms, sliced
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

12 oz uncooked spaghetti noodles
8 oz Mexican blend shredded cheese

Directions

1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown; drain.

2. Add the cooked turkey, diced tomatoes, kidney beans, chili beans, onion, and mushrooms in your crock pot. Mix together and season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. 

3. Cover and cook 8 hours on Low or 4 hours on High.

4.  When the chili has about 20 minutes left, preheat the oven to 350 degrees. Also cook the spaghetti according to the package.

5. Once the spaghetti is done cooking and drained, evenly lay it evenly on the bottom of a 9x13 glass baking dish. Pour chili evenly over the spaghetti and top with cheese. 

6. Bake for 30 minutes or until the cheese is melted and bubbling.
 

 And if you really love the combo of chili and spaghetti, check out my Homemade Steak n Shake Chili Mac recipe!

Cashew Chicken with Romanesco Cauliflower and Quinoa {recipe}

Cashew Chicken with Romanesco Cauliflower and Quinoa

This meal is perfect for those on the Paleo diet or wanting to eat clean.

What You Will Need

Cashew Chicken
2 large boneless chicken breasts, cut in half
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
2 teaspoons garlic powder
1/2 teaspoon pepper
3 tablespoons lemon juice
1-2 tablespoons olive oil
1/2 cup raw cashews, chopped
Salt, to taste or add 1/2 teaspoon into the spice mixture
 
 Romanesco Cauliflower
*I never knew this vegetable existed until I got it in a box of mixed produce we buy from a local farm. It gets dropped off at our door once a month and usually has at least one vegetable/fruit I have never used before. This month was a Romanesco Cauliflower. I'm not sure how readily available it is in all areas. But you should definitely try it if you ever come across it.*
This is what is looks like:

1 head of Romanesco Cauliflower
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
3 tablespoons of grated Parmesan cheese

Quinoa
1 cup quinoa
2 cups water

Directions

Cashew Chicken
I found this recipe on Wifessionals. It was a part of her clean eating series. You can find the directions here!

 Romanesco Cauliflower
1. Preheat Oven to 400 degrees. Line a baking sheet with parchment paper or non-stick spray.

2. Cut Romanesco into small florets (like you would with broccoli). Place in a bowl.

3.  Season with the salt and pepper. Then add olive oil. Toss to make sure all florets are coated.

4. Place Romanesco on the baking sheet in a single layer. Evenly top with Parmesan cheese. 

5. Bake for 20-25 minutes, turning the florets once halfway through baking time.

Quinoa
Follow directions on the package of quinoa. 
I use 1 cup quinoa and 2 cups water. Bring to a boil, then cover and let simmer on medium heat for about 15-20 minutes or until all the water is soaked up.

Do you enjoy clean eating? Have you ever tried romanesco cauliflower before?

Zesty Sausage and Rice {recipe}

Zesty Sausage and Rice

What You Will Need

1 package (13.5 oz) Johnsonville Smoked sausage, sliced
1 tbs olive oil
1 small zucchini, sliced
1 cup fresh mushrooms, sliced
1 cup canned corn, drained
1/2 cup onion, chopped
1 garlic clove, minced
1 jar (16 oz) salsa
1/4 cup fresh cilantro, chopped

White/Brown Rice or Quinoa 

Directions

  1. In a large skillet, heat olive oil. Add sliced sausage and cook until brown, 3-4 minutes. Add zucchini, mushrooms, corn, onion, and garlic.

2. While sausage and veggies are cooking, start rice/quinoa. Cook according to the package.

3. Cook sausage mixture until vegetables are tender. Then stir in the salsa. Continue cooking until thoroughly heated. 

4. Sprinkle with the cilantro and serve over hot rice/quinoa.

Chicken Lasagna Roll-Ups {recipe}

Chicken Lasagna Roll-Ups

*Inspired by Creamy Chicken Lasagna Roll-Ups by Eat-Drink-Love

What You Will Need

1 lb chicken breast
1 cup chicken stock

1 tsp. Italian seasoning (or seasoning of your choice)   8 lasagna noodles
6 oz. cream cheese, softened
1/2 tsp. garlic powder
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 jar of pasta sauce

Directions

  1. Place the chicken breasts into a crock pot. Add the chicken stock and seasoning. Cook on high for 4 hours or low for 8.

2. When the chicken is fully cooked, shred it by using two forks to pull it apart. Let simmer on warm until needed.

3. Preheat oven to 350 degrees.Prepare the lasagna noodles according to the package instructions.

4. Cut a piece of wax paper or aluminum foil big enough for the noodles to fit on. Place it on your counter top.

5. While the noodles are cooking, mix together the cream cheese and garlic powder in a medium sized bowl. Add the mozzarella and Parmesan cheeses, making sure to mix thoroughly. Next, stir in the milk until it is absorbed into the cheeses. Lastly, stir in the shredded chicken.

6. Pour a layer of pasta sauce into the bottom of a 11x13 baking dish so that it is completely covered.

7.  Place the lasagna noodles on top of the paper/foil. Spoon 1/8 of the mixture onto the noodle and spread across the length of the noodle. Roll each noodle up and place into the baking dish with the seam side facing down onto the sauce. Repeat for all eight noodles.

8.  When all roll-ups are placed in the dish, pour the rest of the jar of sauce on top of the roll-ups, trying to completely cover each one. Top with Parmesan or mozzarella cheese, if desired.

9. Cover the pan with foil and bake for 25 minutes. Uncover and continue baking for 5-10 minutes.

Have you tried lasagna roll-ups before? What are your thoughts?

Deluxe Oven Nachos {recipe}

Deluxe Oven Nachos Recipe

This recipe is perfect to use for a 'nacho bar' for game day. Your guests can grab whatever size portion they wish and load on their favorite toppings. And best of all, it's only about 20 minutes of prep and cook time! 

The recipe below serves 3 dinner-sized portions. Use that as a reference when planning for a party.

What You Will Need

1 bag of tortilla chips 
*(I LOVE using "On the Border" when making homemade nachos)
1 pound ground beef/turkey
1 bag of taco seasoning
2 cups shredded Mexican/nacho cheese

Topping Options

Shredded lettuce

Sliced black olives

Diced tomatoes

Homemade guacamole

 Sour cream 

Jalapenos

 

Directions

  1. Preheat oven to 350 degrees. Line a 12x18-inch baking sheet with foil. Set aside.

2. In a large skillet, brown meat. Drain grease. Add taco seasoning packet, following the instructions on the packet. (Or add your own spices per preference).

 3. Line baking sheet with a layer of tortilla chips, some should overlap. Top with cooked meat and shredded cheese, making sure they are distributed evenly over the chips.  

4. Place in oven for 10-12 minutes. 

5. Carefully remove nachos from oven. Using a spatula and your hands, divide up the nachos onto individual plates. Add toppings and ENJOY!

What are your favorite nacho toppings? Do you ever make homemade nachos?

Mini Chicken Pot Pies {recipe}

Mini Chicken Pot Pies Recipe

*Recipe was inspired by this Cheesy Chicken Pot Pie Puffs recipe

What You Will Need

2 cups frozen mixed vegetables, thawed 
1/4 cup fresh mushrooms, diced

1 1/2 cups diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) flaky layers refrigerated biscuits

1 cup cheddar cheese, shredded

1 tsp garlic powder

salt and pepper to taste


Directions

1. Heat oven to 375°F.

2. In medium bowl, combine vegetables, mushrooms, chicken, soup, cheese, garlic powder, salt, and pepper; mix thoroughly. 

3. Lightly grease a muffin tin. Take one biscuit and press it out to make it wider, but not too thin (about 5 inches round). Place the biscuit over the top of the muffin cup. Spoon 1/8 of the mixture (about 2 tablespoons) onto the biscuit. Then press the mixture down into the cup, leaving some of the biscuit hanging over the edge of the cup. The mixture should reach the top of the cup. Then pull the extra dough over the filling towards the center. You can pinch the dough to keep it in place, if needed.

5. Repeat for the remaining seven biscuits. Then place in oven and bake at 375°F for 20 to 22 minutes or until biscuits are golden brown.

6. Remove from oven and let cool for 4-5 minutes. Enjoy!

What are your favorite classic homemade meals? What are your favorite comfort foods?

Salmon Burger with Avocado {recipe}

Salmon Burger with Avocado

What You Will Need

2 salmon fillets cooked and flaked

1/2 medium onion, diced

1 egg

1/3 cup Italian seasoned bread crumbs

1 teaspoon dried Italian seasoning1 teaspoon fresh lemon juice

salt and pepper to taste

2 tablespoons vegetable oil, or as needed
1 medium avocado, sliced

  Directions

1. In a medium size mixing bowl, combine salmon, onion, egg, bread crumbs, Italian seasoning, lemon juice, salt, and pepper. Mix thoroughly.

2. Make patties out of salmon mixture. This should make 4 medium sized patties.

3. Heat oil in a large frying pan. Place salmon patties in oil. Fry on both sides until golden brown, about 5 minutes each side. (When done, I place mine on a paper towel to soak up the extra oil/grease.)

 4. Place salmon burger on bun and top with avocado slices.

What's your favorite salmon meal? What do you think about the avocado topping?

Crock Pot Parmesan Chicken with Spaghetti Squash {recipe}

Crock Pot Parmesan Chicken with Spaghetti Squash

*Inspired by this Parmesan Chicken Crock Pot Recipe

What You Will Need

3-4  boneless, skinless chicken breasts 

8 ounces of mushrooms, sliced
1/2 medium onion, diced1 jar of your favorite pasta sauce

1 tablespoon of olive oil
1/2 teaspoon of dried basil
1/4 teaspoon of dried oregano

1/2 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
 

1 medium spaghetti squash

 

Directions

  1. Place chicken breasts, mushrooms, and onion into Crock Pot. Cover with pasta sauce and then add the basil and oregano.

 2. Cover and cook on low for 6 1/2 hours.

3. Prepare the spaghetti squash. 

(I suggest doing this before the 6 1/2 hours is up because then it will be ready to go right in the oven when the time comes.) I didn't get to take any pictures this time, but if you're a visual person just google "cooking spaghetti squash." 

First cut the squash in half, length wise. Then clean out all of the 'guts'. This is done pretty much just like a pumpkin, but only take out the seeds and any lose strings.

4. At the 6 1/2 hour mark, cook the squash. Pre-heat the oven to 350 degrees. Lay the squash on a baking pan with the flesh down. Bake for 30 minutes, for medium sized.

5. After you put the squash in the oven (at the 6 1/2 hour mark), sprinkle the cheeses on top of the crock pot chicken. Put the cover back on and cook for another 30 minutes (while the squash is cooking). 

5. After the 30 minutes, turn the Crock Pot to warm and take the squash out of the oven. Once it is cooled, use a kitchen fork to get the 'spaghetti strands' out by shredding at the sides. When I do it, I shred some, clear it out, and then shred some more until it is all out. I know it may sound weird or hard to understand, but once you try it, you will know what I am trying to say :)

6. I served the chicken with the spaghetti squash on the side with sauce over it. It could also be served layered with the squash on the bottom and then the chicken and sauce on top.  

What are your thoughts on spaghetti squash? What do you make it with?

Steak Stroganoff {recipe}

Steak Stroganoff Recipe

What You Will Need

1 sirloin steak (about 1 lb.)
1/2 cup diced onion
4 ounces sliced mushrooms
1 cup milk
2 cloves garlic, minced
1 envelope onion soup mix
8 ounces sour cream
2 tablespoons flour
black pepper
salt 


Directions

1. Cook steak thoroughly until there is no pink. Once the steak is finished cooking, remove from pan.

2. While the steak is cooling off, cook onions in the pan.

3. While the onions are cooking, cut the steak into pieces; size based on your desire.

4. Add the cut up steak back into the pan with the cooked onions.

5. Add the mushrooms, milk, garlic, and soup mix; bring to boil.

6. In a separate bowl, mix together sour cream and flour. Add mixture to the pan. Stir thoroughly and continue cooking until it is heated throughout.

 7. Season with salt and pepper.

Serve over your favorite pasta, rice, or potatoes.

What are some new recipes you are cooking this week?

Crock Pot Chicken Burritos & Homemade Guacamole {recipe}

Crock Pot Chicken Burritos Recipe
This recipe was inspired by "Crock Pot Chicken Burritos" 
from The Art of Comfort Baking

What You Will Need

2 large chicken breasts
2 cups salsa (your favorite)
1 can corn, drained 

1 can of diced black olives, drained

1 can of beans (black or kidney), drained
1 8oz brick of reduced fat cream cheese

2 cups cooked rice
Large flour tortillas (I use spinach)
1 cup Shredded cheese (type is your preference)


Directions

1. Turn the Crock Pot on high. Add the chicken breasts, beans, black olives, corn, and salsa.

2. Cook for 5-7 hours until the chicken is cooked through and is tender enough to be easily shredded.  

3. Shred the chicken. I do this while it is still in the crock pot; just use two forks to pull it apart. 

4.  Add the cream cheese and continue cooking on low until it is melted, about 30 minutes.  Make sure to stir mixture a few times during the melting process to make sure the cheese is spread throughout.

5. While the cheese it melting, cook the rice according to the package.  

 6. When it is all cooked, lay out the flour tortillas. Layer the chicken mixture, rice, then cheese.

Homemade Guacamole

What You Will Need

3 avocados
1 small onion
1 garlic clove, minced
1 tomato, chopped
1/2 cup black olives, diced
1 tablespoon of fresh cilantro
1 teaspoon lime juice
Salt and pepper to taste 

Directions

1. Peel and de-pit avocados. In a large bowl, mash avocados.

2. Stir in onion, garlic, tomato, black olive, and cilantro.

3. Add lime juice, salt, and pepper to taste. 

4. Chill in refrigerator before eating, at least 30 minutes.  


Add to top of burritos and use for chip dip on the side!

What are some great crock pot recipes you love?