Thursday, December 13, 2012

Enchilada casserole

1 large can enchilada sauce
15 small corn tortillas cut in quarters
Small onion chopped
Sliced olives
16 oz shredded cheese

Pour small amount of sauce in pan then layer with tortillas, cheese, onion, olives and sauce. Repeat for a total of three layers. End with tortillas, sauce and cheese. Bake at 350 for 20-30 minutes.

Frozen mamas: thaw before baking. Would be good served with taco toppings like salsa, sour cream, lettuce...

Wednesday, December 12, 2012

Root Beer Pulled Pork Sandwiches

Root Beer Pulled Pork Sandwiches

1 - 12oz can root beer
Pork Tenderloin (~ 2.2 lbs)
3 cloves of garlic
1 bottle favorite BBQ sauce (I still like Sweet Baby Rays)
1 Walla Walla Sweet Onion (optional)

Place pork tenderloin and root beer into slow cooker for 4-5 hrs on high (or 8 hrs on low).  Remove excess liquid from slow cooker and shred pork with forks.  Add 3/4 bottle of BBQ sauce and mix together.  Serve with Hawaiian sweet rolls and extra BBQ sauce. 

Optional add ins -- cook onion with pork until so tender they fall apart.  I also like to serve my sandwiches with coleslaw. 

Frozen Mamas:   Thaw and reheat pork (I usually just use the microwave).  You may need to add a little water or chicken broth if you like it more moist.  Thaw, then wrap rolls in tin foil, heat in oven until nice and warm.  Add pork, extra BBQ sauce to roll.  Depending on how hungry your family is the pork is enough for 2-3 sandwiches per person.  I highly recommend saving some for pulled pork and cheese quesidillas the next night. 

Chili in Baked Potato Bowls

Chili in Baked Potato Bowls
Large potatoes, baked
Grated cheese
Light sour cream
Chopped onions, optional
Rinse and scrub the potatoes.  Pat them dry and wrap them in foil.  Bake them at 400 degrees for 45 minutes to an hour, or until they are tender and can be easily cut with a table knife.
Let the baked potatoes cool for 5-10 minutes or until they are cool enough to handle.  Slice them in half and scoop out a little bit of the center to form a bowl.  Reserve the potato centers for mashed potatoes or hash browns.
Spoon hot chili into the baked potato bowls and top with sour cream, grated cheese and other toppings of your choice.  Serve them immediately.
TIP: To make the baked potatoes extra tasty, lightly brush them with vegetable oil once you have scooped out the centers.  Place them on a pan, lightly sprinkle them with salt and pepper, and bake them at 400 degrees for 5-7 minutes on each side.
Frozen Mamas: I love this idea, I made mine in the crock pot! I coated potatoes in olive oil sprinkled with salt and wrapped in foil. 4 hours on high and 8 hours on low! yummy. You have ingredients for baked potato bar or this fab recipe!
recipe taken from:

Tuesday, December 11, 2012

Brie and Egg Strata

  • 2 teaspoons olive oil 
  • 2 cups minced onion 
  • 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
  • 1 cup minced green bell pepper
  • 1 cup halved grape tomatoes
  • 1 teaspoon salt, divided
  • 3/4 pound ciabatta or sourdough, cut into 1-inch cubes, toasted
  • Cooking spray 
  • 4 ounces Brie cheese, rind removed and chopped 
  • 1 cup egg substitute
  • large eggs 
  • 1 teaspoon herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon parsley
  • 3 cups 1% low-fat milk 

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
  • Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
  • Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, parsley and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
  • Preheat oven to 350°.
  • Bake at 350° for 50 minutes or until set. Serve immediately.

Chicken Pot Pie

Originally posted Sept 2011