Helpful Kitchen Tip

Check out this cool tip:

Fiesta Chicken Layered Enchiladas

This is a recipe in the Tastefully Simple Tonight Collection (item #100816).  I made it as a Serve It Tonight recipe, but you can also freeze this for later.  Also, I didn't have rotisserie chicken, so I cooked 3 breasts the night we had the Chipotle Chicken Fajitas so we had what we needed for this recipe.  Use what you have, be creative.  Think outside the box!

 

So, here is the finished product and you will notice I am not a professional photographer and we eat on paper plates....less dishes!  You get the idea though.  You can find the recipe here. 

Chipotle Chicken Fajitas

There is a recipe on tastefullysimple.com for Chipotle Chicken Fajitas, this is my take on the recipe because I always like to go my own way.  That gets me in trouble sometimes. ;)  I hope you enjoy!
 

Ingredients: 

2 lbs boneless, skinless chicken, cut in thin strips

1/2 c. Beer, your choice (I used Rolling Rock) 

3-4 bell peppers in multiple colors, sliced

1 red onion, halved and sliced

Flour tortillas

Toppings of your choice
 

In a freezer bag, pour the beer and marinade mix and shake to mix.  Add chicken and marinate for 30 minutes or so.

 

While the chicken is marinating, slice your peppers and onions as well as any toppings for your fajitas (lettuce, tomato, avocado, cilantro, etc.).

 

After the chicken has marinated, preheat a skillet and add a tablespoon or so of oil.  Carefully add your chicken and discard the leftover marinade.  Stir and cook until cooked through.  I covered the skillet to speed the process.

Add your chicken to tortillas and top as you like.  Makes 4-6 servings.

 

Simple Pork Tenderloins

Kroger had a sale on Pork Loin this week, so we bought 2!  Saved a ton.  We also had the meat counter cut them into 1" slices for us.  As I was breaking them out to freeze for several dinners, we decided we wanted some as breaded tenderloins.  OH my goodness!  So good.  Below is the resulting recipe.

(So, photographer I am not, but doesn't that look scrumptious?)

Ingredients:

6 1" pork tenderloin "chops"

2 cups flour

2 eggs, beaten

3/4 cup of milk

2 tsp. Seasoned Salt

2-3 cups corn meal or Miracle Maize Corn Bread Mix (use what you have!)

2-3 Tbsp. canola or vegetable oil

Take your chops and place them between 2 pieces of wax paper and pound them out to about 1/2 inch thick.  I used my rolling pin for this, but if you have a meat mallet, all the better.  Prepare 3 plates or dishes.  One with plain flour, one with the eggs, milk and 1 tsp. of Seasoned Salt, and one with the cornmeal or cornbread mix and 1 tsp. Seasoned Salt.  Dip each tenderloin in first flour, then egg then cornmeal.  Let rest on a plate or platter.  Repeat until all tenderloins are breaded.  

Heat your skillet on medium and add 1-2 Tbsp. of the oil.  Add a couple of tenderloins at a time and cook until brown on each side.  Then place in a 350 degree oven while you cook the rest.  Add an additional Tbsp. of oil if needed to cook all the tenderloins.  When all of your tenderloins are browned and in the oven, cook them approximately 10 minutes more or until they reach a temperature of 160 degrees.  While they are finishing cooking, make your sides.  I made mashed potatoes and a veggie.  Easy peasy because my family prefers instant mashed taters.  :)  You can make any side you like and can even make Garlic Mashed Taters by adding some Garlic Garlic to your spuds.  YUM, YUM!  

Gluten Free Chicken, Bacon & Artichoke Pizza

This is totally Tastefully Simple's recipe and not mine.  It looked oh so good I just had to share it.  You can find other tips for the recipe on the TS Blog.

Ingredients

• Gluten-Free Pizza Crust & Sauce Mix
• 1 cup very warm water
• 2 Tbsp. olive oil
• 8 oz. softened cream cheese
• 1 lb. cooked, chopped chicken breasts
• 6 oz. jar marinated artichoke hearts, drained and chopped
• 4 slices bacon, cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1 Roma tomato, chopped           

 

Directions

Preheat oven to 400°. Prepare Crust Mix as directed with water and olive oil. Bake 10 minutes. Combine Sauce Mix with cream cheese; spread over warm crust. Top with remaining ingredients. Bake 15-17 additional minutes or until crust is golden brown. Makes about 6 servings.

 

Very cool tip

Tastefully Simple is all about solutions and ease in cooking.  This tip is sure to help.

Creamy Herb Pasta Salad

I always make too much pasta when we have italian night, so this time I decided to turn my extra pasta into Pasta Salad for the next day.  I can't wait to taste it tomorrow after "marrying" time, but today it tastes phenomenal.

Ingredients:
Leftover pasta (we had about 3/4 of a box of rainbow rotini)
1/3 cup sour cream
1/3 cup mayonnaise
2 Tbsp. (Capful) Spinach & Herb Dip Mix
3 turns of pepper grinder or pepper to taste
Quartered grape tomatoes

Mix the sour cream, mayo and Spinach & Herb Dip Mix.  Add tomatoes.  Let chill for 30 minutes.  Add cooled pasta and mix well.  If the dressing seems dry, add more sour cream and/or mayo.  Serve as a side or add chopped cooked chicken to make it a meal.

Easy Garlic Bread

Oh so easy and totally made with what you have on hand.

Ingredients:
Leftover hamburger/hot dog buns or bread
Approx 1/2 cup softened or margarine
2 Tbsp. Garlic Garlic

Preheat broiler in your oven.  Open buns and separate tops and bottoms.  Mix butter and Garlic Garlic until well blended.  Spread butter mixture on bun halves and place on a baking sheet.  Place on top rack in oven and broil until golden (approx 7 minutes or so).  Watch them closely as they will burn quick after that point.  I am speaking from experience.  The dogs don't like the smoke alarm....

Makes as many as you want to make and can be served with whatever.  Credit for this idea goes to my mom.  I just Tastefully Simpleized it.  :)  Enjoy!

Fantastic Fried Taters

Made this to have with our dinner tonight.  Fabulous!

Ingredients:
4-5 medium potatoes, peeled, halved, sliced
1 small red onion, chopped
1 Tbsp. Canola oil
1 Tbsp. Seasoned Salt
1 tsp. Garlic Pepper Seasoning

Preheat skillet and add oil.  Place potatoes in skillet, gently.  Add seasonings and stir to coat.  Cover and cook on medium heat for 5 minutes. Turn potatoes, cover and cook 5 minutes more.  Add onion on top, do not stir.  Cover and cook 5 more minutes.  Stir and cook until potatoes and onions are fork tender.  Serve as a side or add your favorite pre-cooked protein for a complete meal. 

Serving suggestion: tossed salad with Strawberry Champagne Vinaigrette.

Its a perfect job!

Just think, you can make money, make your own hours and go on a cruise in 2015.  Ask me how!

Freezer Meal Workshops

Do you hear this when you get home from work?  "Mom/honey what's for dinner?"  Like most of us, I am sure this phrase is all too familiar to you!

I can help you know what is for dinner!!  We have a party option called Freezer Meal Workshops.  You gather 8-10 friends/family and meet at your house, a friend's house or even my house (if you are local).  The cost of your kit is generally between $50 and $65 depending on the menu that you choose.  This includes shipping and other items that you need for the workshop. 

Email me at kevslilbabe@gmail.com and I would love to share more information about the program and when my next workshop date is. 

Pomegranate Chipotle Meatloaf

I just love this product!  It is smoky, sweet and a little spicy all at the same time.  It is oh so good and the perfect substitute for ketchup!  LOVE!

Ingredients:
2 pounds of ground beef or ground turkey or a combination of both
2 Tbsp of Onion Onion
1-2 tsp Seasoned Salt (to your taste)
3-4 turns of a pepper grinder
1/4 cup plain bread crumbs
1 egg
2-3 Tbsp Pomegranate Chipotle Sauce
4 dashes of Worcestershire Sauce
3 Tbsp water

Mix all ingredients together, but don't overmix.   Form into a loaf and place in a freezer bag. Freeze until ready to serve or cook right away.

When ready to serve, preheat oven to 350 degrees. Coat with 1/3 cup of ketchup or more Pomegranate Chipotle Sauce, if desired and bake for about an hour. 

Serves 4-6 hun

Mama Mia Lasagna

We hosted my dad at our house for his birthday in November.  I love cooking for my family and he specially requested my lasagna.  Well, I spiced it up a bit by using Mama Mia Marinara Sauce Mix to make the sauce.  Oh goodness it was fabulous.  He raved about it and still mentions it every once in awhile.  :)  I hope you like it too.

 

Ingredients:
1 pound of ground beef or ground turkey
1 TBSP Onion Onion
1/2 cup Mama Mia Marinara Mix
2 28 oz can of Crushed Tomatoes
1 24 oz container Small Curd Cottage Cheese
1 egg
2 TBSP Grated Parmesan Cheese
Fresh Ground Black Pepper
16 oz Shredded Mozzarella
Oven Ready Lasagna Noodles

Preheat Oven to 350°

Brown the ground beef with the Onion Onion until no longer pink, drain and set aside. Prepare the Mama Mia Marinara according to the instructions on the container (this can be done ahead of time if you want). In a bowl beat the egg, add the cottage cheese, parmesan cheese and black pepper.

Now for assembly. In a 13x9 inch baking dish place 1 1/2 cups of marinara and spread to coat the bottom of the pan. Add 4 lasagna noodles. Layer cottage cheese mixture, ground beef, sauce and mozzarella cheese. Repeat another layer like this one. Lastly, place 4 more lasagna noodles on the top, the rest of the sauce and the rest of the mozzarella cheese. Your pan should be full and slightly liquidy. If it is too dry, add a little water around the edges to make sure there is enough moisture for the noodles. Bake for 60-75 minutes until noodles are cooked through, the sauce is bubbly and the cheese is melted and brown.

Serves 6 or so with left overs for the next day!

Rustic Herb Meatballs

So, we were hungry for meatball subs one night but we didn't have any frozen meatballs, our product of choice.  I decided, I have all of the ingredients, I'm going to make the meatballs.  OH MY GOODNESS!!  Best.decision.ever!!  These were so tender and flavorful I could have eaten 10 subs.  Ok, well maybe not that many but they were so yummy!!

(I didn't get a photo of these, so feel free to send me yours!)

Ingredients:
1 pound ground beef
1 egg, beaten
1/2 cup bread crumbs, unseasoned
1/4 cup grated parmesan cheese
1-1 1/2 tablespoon of Rustic Herb Seasoning
Pepper to taste

Mix all ingredients together just until combined. Form into 1" balls and brown on one side for 5 minutes, turn and brown further for another 3 minutes. Add 1/4 cup of water to the skillet and cover. Cook until no longer pink (about 20 minutes).

Add to your favorite marinara sauce (make your own with Mama Mia Marinara Mix!). Serve over your favorite pasta or on hoagie buns for a meatball sub.

Bountiful Pepperoni Bites

I made these for a party and they were oh so good.  They have a great pizza flavor and I made a batch of the Mama Mia Marinara to use as a dipping sauce.

Ingredients:
1 package Bountiful Beer Bread Mix
12 oz. beer (your choice, we used Miller Lite)
1 packet of Warm Pizza Dip Mix
1/2 cup chopped pepperoni (add more if you desire)
2 Tbsp. melted butter
Grated parmesan cheese

Dipping Sauce:
2 Tbsp. Mama Mia Marinara Sauce Mix
1 14 oz can of crushed tomatoes or tomato sauce

Preheat oven to 375 degrees. Mix together first 4 ingredients until combined. Drop batter with a teaspoon (I used 2) into greased mini muffin tins. Brush with melted butter and sprinkle with parmesan cheese. Bake for 20 minutes. Serve with Mama Mia Marinara Dipping Sauce or your favorite sauce.

Makes approximately 48 mini muffins

Irish Stout Beef Stroganoff

I adapted this recipe from one that my sponsor created.  she created hers as a way to use left overs from making the Irish Stout Pot Roast recipe.  I thought it was brilliant and adapted it for my family.  It is so yummy!

(I didn't take any photos of the finished product.  Please send me yours if you want)

Ingredients:
3-4 pound beef roast (we used brisket)
1 jar of Irish Stout Slow Cooker Sauce
2 Tbsp. Onion Onion
1 can of condensed Cream of Mushroom Soup
2 can of milk
2 cans of button mushrooms
Wide egg noodles

Spray or line your slow cooker to prevent sticking. Add beef roast (fat trimmed) to the slow cooker. Pour in 1/2 jar of the Irish Stout Slow Cooker Sauce. Sprinkle capful (2 Tbsp.) of the Onion Onion on top. Set to low and cook for 6 hours. When fork tender, remove roast from the slow cooker and shred. In the slow cooker, add the cream of mushroom soup, milk and mushrooms to the sauce still in the slow cooker. You can add the other half of the jar of the Irish Stout if you want, but we preferred it without it. Place your shredded beef back into the slow cooker and stir to combine.

Serve over cooked egg noodles or your favorite starch.

Makes 6 or so large servings.
 

Va Va Veggie Mini Quiches

Each month, our Team Mentor Team (I am in the 4th line) has a Success Event.  This is a team meeting and training opportunity.  It helps us to share our successes as well as learn how we can make our business better.  Each consultant makes a recipe and brings it to share.  This month, we were challenged to make a recipe with the new Spring/Summer product line.  I chose the Va Va Veggie Cheeseball mix and below is the resulting recipe from that choice.  I know you will love them because they are out of this world!  They would be perfect to serve as an appetizer or as a brunch item.  Great for little hands to pick up and enjoy as well.

Ingredients
2 pkgs  Mini Phyllo cups (15 in each package)
3 large eggs
2-3 Tbsps Milk (I used 1%)
1 packet Va Va Veggie Cheeseball Mix
1/4 c. shredded cheese (your choice, use what you have!)
Chopped chives for garnish (optional)

Place your mini phyllo cups in a mini muffin tin or on a baking sheet.  Be sure to inspect them for holes as your filling will leak out.  I used them anyway, I just was mindful that they would leak.

Mix together the next 3 ingredients and spoon into the phyllo cups.  Sprinkle each cup with a small amount of cheese and place in the over.  Bake at 350 degrees for 20 minutes or until set.  Remove from the oven and place on a serving plate or tray.  Sprinkle with chopped/snipped chives for garnish. 

Makes 30 mini quiches