Beefy Layered Burrito Casserole

Planning my weeks is something I always have done. There is never a moment when there is not a planner book in my purse and it has been this way for years. What I realized last weekend was, for all the planning I love to do, I have never planned weekly meals. It just never occurred to me to do that as it was normal to frantically search for a dinner idea at the last minute. (I know, its crazy, but I didn't do loads of grocery shopping until last weekend.)
On the Kindle Jeph gave me last Christmas I found an app for Pepperplate.com (http://www.pepperplate.com/). I am in love!! Not only can you plan your weekly meals, but you can also make a grocery list AND keep the recipes there so you don't have to remember what cookbook or website they are in. It is a life saver for me! I seriously did all the grocery shopping on Monday for meals for the next two weeks.

Anyway, yesterday's dinner was this Beefy Layered Burrito Casserole that I have had pinned on pinterest for a while now. It was super good and super easy!

Here is the recipe:

                                                   Total time: 40 mins
                                                   Prep time: 15 mins
                                                  Cook time: 25 mins

                                                        Servings: 9

Ingredients: 

                                                 2 lbs lean ground beef
                                            1 small white onion, chopped
                                                  2 cups rice, cooked
                            1 can condensed cheddar cheese soup (10 3/4 oz)
                                            12 burrito-size flour tortillas
                                         1 packet taco seasoning (1 1/4 oz)
                                                 1 jar salsa (16 oz)
                                        1 can black beans, drained (15 oz)
                                                   1 can corn (29 oz)
                                         4 cups shredded cheddar cheese
                                           1 can enchilada sauce (10 oz)
                                                        2 T cilantro

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. In large skillet, brown ground beef and onion, drain. Return beef and onions to skillet, turn off heat, and stir in cooked rice, undiluted soup and taco seasoning. Mix well.
3. Lightly spray a 9" x 13" pan with non stick cooking spray.
4. Line bottom of the pan with 4 tortillas.
5. Evenly cover tortillas with half the meat/rice mixture, then 1/2 the salsa, half the corn, half the black beans and 1 cup cheese.
6. Cover with 4 more tortillas and repeat layers.
7. Top with last 4 tortillas. Pour can of enchilada sauce over the top and sprinkle with remaining 2 cups of cheese and cilantro.
8. Bake for 25 minutes.
9. Serve with a dollop of sour cream, if desired.

Make sure to use a deep pan as the layers make the enchilada sauce over flow in a more shallow one....

Sadly, as you can see, I am still making enough food to feed a small army. :( I don't know why I never remember to cut the portions back before I cook!

Have a wonderful Wednesday! The week is halfway over! Woohoo!! :)

Chicken Marsala with Fettuccine

This post is going to have to be a quick one. Saturday's are always super busy around here! You MUST try this recipe!!! It is amazing!

                                            4 boneless, skinless chicken breasts
                                              Salt and black pepper, to taste
                                                     1 T vegetable oil
                                                    1 onion, chopped
                                                  1/2 C Marsala wine
                                  2 packages (6 oz each) sliced brown mushrooms
                                                  1/2 C chicken broth
                                             2 T Worcestershire sauce
                                                       1/2 tsp. salt
                                               1/2 tsp. black pepper
                                              1/2 C whipping cream
                                                    2 T cornstarch
                                               8 oz cooked fettuccine
                                              2 T chopped fresh parsley

    Coat slow cooker with a non-stick cooking spray. (I just rub the inside of mine with butter.)Season chicken with salt and pepper and place in slow cooker.
    Heat oil in skillet, add onion; cook until translucent. Add Marsala wine and cook another 2-3 minutes. Add mushrooms, broth, Worcestershire sauce, 1/2 tsp. salt and 1/2 tsp pepper. Pour mixture over chicken. Cover and cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is cooked through.
    Transfer chicken to cutting board and slice. Blend whipping cream and cornstarch until smooth. Stir into mushroom mixture. Cover and cook 15 minutes or until mixture thickens. Add salt and pepper, if desired.
    Cook pasta. Serve topped with chicken and mushroom sauce. Enjoy!!

Have a great weekend!!! 

Kayla

Slow Cooker Beer Chili

Cooking with beer is something I have never done before probably due to the fact that I detest the stuff. Tuesday, however, I came across this recipe in my Crockpot slow cooker book and for some reason it sounded too good to not make. I ran to the liquor store and asked the lady to tell me what beer to use. She was very nice and gave me multiple choices. I ended up buying  Samuel Smith's Oatmeal Stout.

Here is the recipe: 

2 T olive oil

1 large onion, diced

4 cloves of garlic, crushed

1 1/2 to 2 lbs. ground turkey

1 can (28 oz) crushed tomatoes

1 cup dark beer

3 T chili powder

1 tsp. curry powder

3 T hot pepper sauce (any hot sauce you prefer)

1/3 C honey

1 package (10 oz) frozen corn

1 can (15 oz) pink or kidney beans, rinsed and drained

1/3 C diced mild green chiles

3 beef bouillon cubes

1 to 2 T flour, to thicken

Heat oil in skillet over medium high heat. Add onion; cook for 5 minutes. Add garlic; cook for 2 minutes. Add turkey; cook until no longer pink. Drain fat. Add remaining ingredients, stirring until mixed. Transfer to slow cooker. Cover; cook on LOW 8-10 hours or HIGH 4-6 hours.

It did end up being a tad too spicy for me, so I added sour cream and cheddar cheese to my bowl. It was delicious even though I have the dislike for beer! 

Well, Jeph and I are off to the Omaha zoo with my Mom and brother! Have a great weekend!

"High Flyer" Smoothie

This recipe is from the book "Juices and Smoothies" that I purchased from Barnes and Noble a few weeks ago. The ingredients are three: a ripe mango, 3/4 cup cranberry juice, and 2/3 cup peach yogurt. Chop the mango into chunks and blend together with the juice and yogurt. Makes 1 1/2 cups.

Painkiller

When Jeph and I were in the Virgin Islands in June we took the opportunity to try many different tropical drinks. Our favorite one, hands down, was the Painkiller.
Over the weekend we found the recipe and made it at home. It was just as good as it was in June! (And Jeph just makes good drinks!)

Anyway, get your blenders out and start mixing! :)

2-4 oz. dark rum
4 oz pineapple juice
1 oz cream of coconut
1 oz orange juice
Grated fresh nutmeg (we just used the grated nutmeg spice)

Blend the first four ingredients together with ice. Pour into glass and sprinkle nutmeg on top. Enjoy!

                                   Kayla

Burgers for the weekend

This weekend I did very little cooking. It was a very nice break! (Although, now I am mildly considering letting Jeph do ALL the cooking from now on... shhh... don't tell him ;)  )
Saturday Jeph grilled steaks and corn on the cob. It was so delicious I totally forgot to take a picture before eating it all up.
Sunday he grilled again. This time it was hamburgers... and I took pictures :)

The delicious burgers cooking.

My handsome cook :)

Burger and potato salad.

Everything was DELICIOUS! He also made drinks which I will post tomorrow :)

Have a great Monday!

Chicken and rice casserole

Hey everyone!

Dinner the other day was again a super easy dish. All you need is:

1 1/2 C rice,
2 C cooked, cubed chicken
1 1/2 C raw, chopped broccoli
1 C cream of chicken soup
1 1/2 C water
2 C shredded cheddar cheese


Pour uncooked rice into a 9" x 13" baking dish. Layer broccoli and chicken over the top. Mix the water and cream of chicken soup and add to casserole dish. (If the liquid does not fill at least halfway up the pan you may need to add a bit more water.) Cover with tin foil and bake at 350 degrees Fahrenheit for 45 to 60 minutes, or until rice is done. Uncover and sprinkle cheese over the top. Bake for another 15 minutes, uncovered, or until cheese is melted.

Have a great weekend!!