Oven Baked Meatball Sandwiches

Ingredients:

Sandwich rolls (cut with one side intact)

Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)

Pasta Sauce (homemade or jarred)

Shredded Mozzarella Cheese

Instructions:

Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

Bake until cheese is melted, hot, and bubbly.

Brown Sugar and Bacon Green Beans

Brown Sugar and Bacon Green Beans

Ingredients:
1 (16 oz) package frozen green beans
6 pieces bacon, cut into 1 inch pieces
1/4 cup butter
1/4 cup brown sugar
garlic salt, to taste

Instructions:
In a large skillet, fry the bacon over medium heat until done (but not quite crisp).
Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.

Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes. Drain the water from the beans, season with garlic salt, and stir in the sugar and bacon mixture. Serve immediately.

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Chicken Crescent Squares

Chicken Crescent Squares

Ingredients
1 (3 oz) package cream cheese, softened
3 Tbsp butter, melted and divided
2 cup chopped cooked chicken
2 Tbsp milk
1/8 tsp pepper
1 can refrigerated crescent rolls
3/4 cup seasoned croutons, crushed

Instructions

Preheat oven to 350.
Combine cream cheese and 2 Tbsp butter; stir in chicken and next 3 ingredients.  Set aside.
Unroll crescent dough, separating into 4 rectangles; press perforations to seal.  Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.
Brush packets with remaining 1 tablespoon of melted butter; dredge in crushed croutons and place on an ungreased baking sheet.  Bake uncovered for 20-25 minutes or until golden brown.

Mexican Dorito Casserole

Serves about 6

Ingredients:

2 c. shredded cooked chicken

1 c. shredded cheese (or more if you are a cheese hound)

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream
1 can Rotel tomatoes 

1/2 packet taco seasoning (or more- to taste)

Bag of regular nacho cheese Doritos

Instructions:

Pre-heat oven to 350-f degrees.

In a mixing bowl, combine all ingredients except Doritos.

In a greased 2 qt baking dish, put a layer of crushed Doritos(about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

What's for Dinner

Monday- Mexican Dorito Casserole
Tuesday- Pickle Barrel (2 for 1 Burgers)
Wednesday- Chicken Crescent Squares, Brown Sugar & Bacon Green Beans 
Thursday- ULM Football Game
Friday- Meatball Sandwiches
Saturday- Burritos

Old Fashioned Pancakes

Old Fashioned Pancakes

We decided to try something new for breakfast this morning, homemade pancakes.  Neither Brian or I are big on pancakes, but these pancakes were wonderful.  We both went back for seconds.  They were very fluffy and easy to make.  It might become a Sunday tradition now. :) 

Ingredients: (Makes about 7-8 Good size Pancakes)
1 1/2 Cups of All-Purpose Flour
3 1/2 teaspoons of baking POWDER
1 teaspoon of salt
1 Tablespoon of White Sugar
1 1/4 Cups of Milk (We used Skim)
1 Egg
3 Tablespoons of melted butter

Directions:
1.In a large bowl, mix together the flour, baking powder, salt and sugar. Make sure you mix the ingredients well, if you have a sifter you can sift everything together.

2. Next make a well in the middle of your flour mixture and pour in the egg, milk and melted butter. Mix the batter until smooth. Don’t over mix.

3. In a frying pan or griddle, pour a small amount of oil into the pan and heat over medium high. When the pan is ready pour about 1/4 of a cup of batter onto the pan. This will make a nice size pancake.

4. Brown the pancake on each side and serve hot with butter, syrup or your favorite topping.

Baked Buffalo Chicken Wrap

Serves: 2

INGREDIENTS

• ¼ cup flour
• 1 egg, whisked
• ¾ cup panko breadcrumbs
• 1 chicken breast, sliced into chicken tenders
• 2 pieces of romaine lettuce, left whole
• 2 large flour tortillas
• ½ cup buffalo sauce
• 2 tbsp shredded cheddar cheese
• 2 tablespoons ranch

INSTRUCTIONS

1. Preheat oven to 400°. Meanwhile, begin by lining up flour, egg, and panko. Starting with the flour, dredge the chicken tenders. Make sure to get the excess flour off. Next, dip the chicken in the egg and drain excess as well. Finally roll chicken tenders in the panko breadcrumbs until fully coated.
2. Place chicken tenders on a baking sheet and cook until golden brown about 15 minutes. Make sure to flip chicken tenders half way through.
3. In a medium bowl add buffalo sauce and chicken tenders, toss with a pair of tongs until fully coated.
4. Place tortillas in a medium skillet to warm. I usually do a minute on each side. This will make the tortilla easier to work with and roll. Place tortilla on a flat work surface and topped with 1 piece of lettuce, ½ of the chicken, 1 tbsp cheese, and 1 tbsp ranch dressing. Roll up the tortilla carefully, cut in half and enjoy!

Avocado BLT's with Spicy Mayo and Fried Eggs

Avocado BLT's with Spicy Mayo and Fried Eggs

Yield: Serves 2

Ingredients:

6 slices thick-cut bacon, fried
4 slices whole grain bread, toasted
1/4 cup mayonnaise
1/2 teaspoon sriracha (or your favorite hot sauce)
2 bunches of baby romaine lettuce
1 tomato, sliced + seasoned with salt and pepper
1/2 avocado, sliced + seasoned with salt and pepper
2 eggs, cooked as desired

Directions:

In a small bowl, mix together mayo and sriracha.

Assemble the sandwiches: spread spicy mayo over the toast. Top with lettuce, tomato, bacon, avocado and eggs, making sure to season each layer (except for the bacon) as you go.

What's for Dinner

What's for dinner:
Monday- Chili Hot Dogs
Tuesday- BLT Sandwiches
Wednesday- Buffalo Baked Wraps
Thursday- Chicken Greek Gyros
Friday- Homemade Pizza

Stacked Enchiladas

Brian's stacked enchilada

Ingredients:

2 lbs ground beef

Enchilada seasoning (2 packets) 

16 oz tomato sauce
1 1/2 cups of water

6″ corn tortillas 

Toppings:

1/2 diced onion
chopped tomato

diced lettuce

sour cream

shredded cheese

salsa

Directions:

Brown ground beef in large skillet on med-high heat.  

Once ground beef is browned add in enchilada seasoning, tomato sauce and water.  Bring to a boil and cook another 5 minutes. Remove from heat and set aside.

In separate fry pan add vegetable oil until about 1/2 inch deep. Heat oil on medium heat. Once oil is hot add small tortilla and fry about 2 seconds per side. (You just want them to be lightly fried) 

Place one tortilla on a plate and add a few spoonfuls of the meat mixture and the additional toppings. Then add a second tortilla and top with more meat mixture and toppings.  Repeat until satisfied.

Catherine's stacked enchilada

Chicken Cordon Bleu Cresent Rolls

Chicken Cordon Bleu Cresent Rolls

Ingredients

• 1 can Pillsbury Crescent Rolls
• 6 slices Swiss cheese
• 6 slices deli ham
• 2 chicken breasts, cooked, thinly sliced
• 1 teaspoon Italian seasoning
• 2 Tbls honey (optional)
• 2 Tbls Dijon mustard (optional)

Instructions

1. Preheat oven to 375°F.
2. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well.
3. Sprinkle with Italian seasoning.
4. Layer first Swiss cheese, then ham and finally the chicken breast on the rolls.
5. Roll up like a cinnamon roll and cut into 8-10 rolls.
6. Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
7. Mix honey and Dijon mustard and serve with rolls if desired.

What's for Dinner

Monday- Chicken Enchilada Ring
Tuesday- BBQ West
Wednesday- Steak Fajitas
Thursday- Chicken Cordon Bleu Crescent Rolls
Friday- Johnny's Pizza
Saturday- Leftovers
Sunday- Stacked Enchiladas

Chicken Enchilada Ring

Chicken Enchilada Ring

Chicken Enchilada Ring

Ingredients:

2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Honey-Soy Glazed Salmon

Honey-Soy Glazed Salmon

Ingredients

• 1 cup soy sauce
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1 inch peeled fresh ginger, thinly sliced
• 3 cloves garlic, smashed
• 4 salmon fillets, about 1 1/2 pounds

Procedures

• Whisk soy sauce, honey, lemon juice, ginger, and garlic together until honey dissolves. Place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30.
• Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler.

What's for Dinner

This week we will be having:
Monday- Honey-Soy Glazed Salmon, Roasted Broccoli and Salad
Tuesday - BBQ Sandwiches
Wednesday - Leftovers
Thursday - Leftovers
Friday - Pizza Night
Saturday - Grilled Pork Chops, Oven Roasted Potatoes with Bacon, Garlic Balsamic Asparagus and Salad
Sunday - Wings and Sweet Potato Fries