Enchilada Lasagna

When you want to use what you've got, you have to get somewhat creative!  That is where this recipe was born from!  Now, I know this isn't a ground breaking recipe, and I'm sure others have made this, but it was a first for our household.  It was delicious!  And a definite repeat meal for the future!  Try it tonight and you will not be disappointed!

Ingredients:

- 1 1/2 pounds ground beef
- 1 1/2 onions, chopped
- 1/2 a can of black olives, sliced
- 1 teaspoon of Garlic
- 1 can of Chipolte Peppers in their Adobo Sauce
- 1 can Black Beans, drained and rinsed
- 1 can Enchilada Sauce
- 1 bottle Taco Sauce
- 1 pkg. Corn Tortillas
- 1 can Ro-Tel Tomatoes w/ Habanero (or with green chilis if you don't like the super spicyness)
- Shredded Cheese
- Chili Powder to taste

*You will see a can of refried beans here in the photo.  I decided not to use them since I thought the black beans were enough.  Feel free to use them if you like as an extra layer though!*

Directions:

1.  Chop up your onion, olives, and peppers and set aside.

2.  Begin browning your ground beef.  When it's done, drain all the grease and add your drained black beans, your chipolte peppers, your garlic, and your chili powder.  Give it a nice stir and cook for about 3 to 5 minutes, just to let the flavors incorporate and to allow your husband to pop into the kitchen and ask "What are you making?!  It smells delicious!" ;-)  Once it's done, remove to a bowl and set aside.

3.  Take a 9X13inch baking pan, and pour your entire can of Enchilada sauce on the bottom.  Then, place your layer of corn tortillas on top, slathering them in the sauce as you go.  I used about 6 corn tortillas per layer.

4.  Now layer on some of your bean/meat mixture, spreading it evenly.  Then the olives and the onions.  And then half the can of the Ro-tel with it's juices.  A layer of cheese, spread evenly.  And then repeat.

5.  You will want to leave off with the last of the tortillas.  Place those on top of your lasagna and pour the entire bottle of the Taco sauce on top.  Top with more cheese (sorry, forgot the photo...by this time...I was just too hungry, lol!) and then bake in the oven at 400 degrees for about 20 to 25 minutes, or until the cheese on top has browned.

Here's the final product.....

Messy, spicy, delicious, and affordable!  Can't go wrong there!  Serve alone or with a light salad and you have a very filling and simple dinner with leftovers for lunch or dinner tomorrow.  I hope you try this one and soon!  Enjoy!

Hobo Stew

If you've ever been to a family reunion or a party in my family, you've heard of Hobo Stew!  It's a common dish that we have and that everyone enjoys.  Basically, everyone brings an ingredient and tosses it into a big stew pot, you cook it over a fire, and then, after a few hours, you dig in! 

Well, you don't have to wait for a part or reunion to enjoy a great Hobo Stew!  This is simple, flavorful, and it's great when you need a dish that is cheap....because this is as cheap as it gets, lol! 

Ingredients:

- 2 cans corn, undrained
- 2 cans green beans, undrained
- 1 can peas, undrained
- 1 can carrots, undrained
- 1 can mixed veggies, undrained
- 4 to 5 potatoes, cubed
- 2 onions, sliced or chopped
- 2 pkgs polish sausage, cut into coins
- Water if needed
- Season to taste

(*the ingredient list is just what I've used this time....you can add whatever you want!  I love stewed tomatoes in this as well, but didn't have a can on hand when I made it!)

Directions:

1.  Chop up all your potatoes, sausage, and onions and toss it into a large stew pot. 

2.  Open up all your veggies and toss them in, liquid and all!  Stir it all together and add some water if needed.  You need enough liquid to almost submerge the veggies. 

3.  Bring to boil and continue to boil until potatoes are cooked through.  Add pepper (salt if you used low sodium veggies) and whatever seasoning you prefer.

4.  Serve it up!

Here's the final product.....

I serve mine with biscuits or bread and butter and a side salad.  Enjoy!

Bean and Chorizo Burritos

This toss together recipe came about when I was craving Mexican food and had just came home from work.  I didn't have a lot of time to throw dinner together, but I knew what I wanted!  So, I checked the fridge and the pantry and here is what I came up with! 

Ingredients:

- 2 lbs. Chorizo
- 1 can Black beans, drained
- Shredded Cheddar Cheese
- 3 medium onions ( or less if you're not an onion freak like me!)
- Tortillas

Directions:

1.  Toss your chorizo into your pan.  You won't need any oil or butter...chorizo has plenty of grease aka flavor ;-)  I break mine up with a fork. 

2.  Chop up your onions and toss 'em in the pan with the chorizo and allow the chorizo and onions to cook.

3.  Drain and rinse your beans and toss them into the pan with the onion and chorizo.  Allow the mixture to come together, cooking for about 15 minutes.

4.  Remove the mixture to a bowl and begin assembling your burritos.  I just take the tortilla, place some chorizo filling inside and sprinkle on some cheese. 

5.  Next, place your burrito on a cooking sheet and continue until you've made all the burritos you need.  Now bake until the tortilla is golden and crunchy.  Usually for about 20 minutes at 350 degrees.

Here's the final product.....

So simple, but so flavorful!  You can garnish with your favorite burritos toppings, or just chow down as I did on the burrito alone, lol.  Enjoy!

Scalloped Potatoes w/ Ham and Onion

First of all, let me start out by saying I apologize for the neglect!  My dad's been ill, and that's gotten the majority of my focus, so I haven't really felt like cooking.  But, now that he's more stable and now that Spring seems to be easing in, I've felt happier, so cooking's coming back into my life!  Now, on to the recipe...

Who doesn't love potatoes?  Add some creaminess and some ham and onion and you have perfection!  This scallop potato recipe is as easy as they come and the result is divine!  Try this one soon!

Ingredients:

- 2 cans Cream soup (you can use either Cream of Celery, Cream of Mushroom, or even Cream of Chicken!)
- 1 Cup Milk
- Pepper/Parsley/Paprika to taste
- 4 to 5 potatoes thinly sliced
- 1 onion
- 4 slices of thick cut ham, cubed
- 1 tbsp. Butter

Directions:

1.  Slice up your potatoes (and your ham and onion too)  Make sure you slice them THINLY or they won't cook properly.

2.  Layer your potatoes into your 13X9 inch baking pan.  Toss on the sliced onions and the cubed ham.

3.  In a bowl, combine your soups, your milk, your pepper and your parsley.  Whisk together until smooth.  Pour over potatoes.  Repeat.

4.  Sprinkle your casserole with paprika and dot with the tbsp of butter.  Cover and bake at 400 degrees for 1 hour.

5.  Remove and stir.  Place back into the oven for an additional 20 minutes or until the potatoes are fully cooked.

Here's the final product....

So full of flavor and so delicious!  I served mine next to a grilled steak and some salad.  Enjoy!

Meal Plan Monday 2/11 thru 2/18

Back on track means back on meal planning!  So, here we go.....


MONDAY
- Fried Pork Chops
- Mashed Potatoes w/Gravy
- Corn
- Salad

TUESDAY
- Chicken Salad on Rye
- Chips
- Raw Veggies

WEDNESDAY
- Chicken Stir Fry
- Rice
- Crab Rangoon

THURSDAY
<3  HAPPY VALENTINES DAY! <3
- Pizza
- Salad

FRIDAY
- Breakfast for Dinner!

SATURDAY
- Firestarter Chili
- Salad and Bread

SUNDAY
- Grilled Hot Dogs
- French Fries
- Salad

Peggy's Chocoloate Eclair Dessert

I was introduced to this dessert years ago by my co-worker and friend Peggy.  It's amazing!  When she brought it in for a pot luck at work, I took one taste and went back for seconds.  Then thirds!  It tastes just like a chocolate eclair but better because you can eat more of it, lol. 

Anyway, I begged Peggy for the recipe and like the doll she is, she was more than happy to hand it out!  Now I make it for my family and we all enjoy it!  It's also perfect for holidays and get togethers because you make it a head of time.  The longer is sits, the better it gets!  Try this one soon!  Oh...and thanks Peggy!!!

Ingredients:

- 2 boxes Instant French Vanilla Pudding Mix
- 4 Cups Milk
- 1 container Cool Whip
- 1 box Graham Crackers
- 1 container Chocolate Frosting

Directions:

1.  In a large bowl, mix together the pudding and milk according to directions on pkgs.  Once combined, fold in Cool Whip.

2.  Line a 13X9 inch pan with a layer of graham crackers.  Breaking them to fit if you have to.  Pour 1/2 the pudding mixture over the graham crackers.  REPEAT.

3.  For your final layer of graham cracker, spread each cracker with the chocolate frosting and lay across the pudding layer.  Once covered, use the remaining frosting to try your best at covering neatly.  Truly, it doesn't matter how it looks because it'll taste amazing!

4.  Cover pan with foil and allow to sit overnight or even a day or so.  This helps the pudding absorb into the crackers and make it tasty!

Here's the final product.....

Obviously, I wasn't able to snap a picture before it disappeared half way, lol!  But that's okay.  That just gives me a reason to make it again.  And soon!!!  Enjoy!

Getting Back on the (Food) Wagon

Sorry for the neglect!  A lot of things have been going on in my life right before the new year and I haven't had the drive for cooking or posting due to them.  But....I'm back!  And hopefully in full effect!!

Look for more posts coming soon!  Thanks for bearing with me! <3