While I love Mexican food, I can never get my boys to eat anything other than cheese quesadillas.  Not wanting to make separate dinners for the adults and the children, I discovered away to make it work – Mexican pasta bake. This twist on tacos let’s me enjoy the flavors I love, while also meeting the approval of my boys.

INGREDIENTS

• 1lb lean ground beef
• 1 can Red Gold Petite Diced Tomatoes w/ Chipotle (Ro*tel tomatoes w/green chili’s would work too)
• 1.5 cups shredded cheese – nacho/Mexican variety works best
• 1 box spiral/penne/elbow noodles (your choice)
• 1 package taco seasoning
• 1 red or yellow bell pepper, diced

DIRECTIONS

Prepare the ground beef, adding your diced bell pepper when the beef is about 1/2 way done.  After browning, add taco seasoning, following directions on the packet. On another burner, prepare your pasta according to the directions and drain.  Add both the ground beef mixture and the pasta to an oven safe casserole dish.  Mix in the diced tomatoes and the cheese.  Place in over for 20 minutes at 325.

This post is part of Mouthwatering Monday. Click on the link and check out more great recipes!

Related posts:

1. Mouthwatering Monday – Vegan Pasta
2. Mouthwatering Monday – Roasted Red Pepper Pasta
3. Mouthwatering Monday – Easy White Chicken Chili

Happy Monday everyone!

So with the crazy work week and all the chaos in the kitchen this weekend (see this blog post), I wasn’t able to whip up anything “mouthwatering” last week. I mentioned this on Twitter last night and my friend Carla generously offered to let me share her slow cooker potato soup recipe (adapted from two different recipes). She’d tweeted about it earlier in the week and I’d drooled over her Twitpic.  This is one recipe you can bet I’ll be making soon!

INGREDIENTS

• 8 cups peeled, diced potatoes
• 1 small onion, finely diced
• 6 ounces bacon, cooked, drained, crumbled
• 8 ounces low fat cream cheese
• 3 cans fat-free chicken broth
• 1 can 98% fat free cream of chicken soup
• 1/4 teaspoon black pepper

DIRECTIONS

In a 4-quart or larger slow cooker, combine potatoes, onion and bacon. In large mixing bowl, combine cream cheese, chicken broth, cream of chicken soup and pepper, stirring until blended. Add soup mixture to slow cooker and stir to blend. Cover. Cook on low heat for 10 hours or high heat for 5 hours. Before serving, mash some of the potatoes to thicken the soup. Serve with a dollop of fat-free sour cream and chopped green onions or chives. Makes 8 servings.

NUTRITIONAL INFORMATION (1 serving = 1/8 of recipe)

• Calories: 261
• Fat: 8g
• Carbohydrates: 32g
• Sodium: 1001mg
• Cholesterol: 22mg
• Fiber: 3g (leave skin on potatoes for an extra gram of fiber)
• Calories from fat: 30%

This post is part of Mouthwatering Monday. Click on the link and check out more great recipes!

Related posts:

1. Mouthwatering Monday – Potato Soup
2. Mouthwatering Monday – Lentil Soup
3. Mouthwatering Monday – Black Bean Soup

Since I am still on a diet, I am trying really hard to find and try healthy recipes that are not only good for me, but that taste good too. This week I thought I would share the recipe for a  low fat/high fiber Lentil soup that I made Sunday night.   I’ve not had a lot of experience with lentils but I found them to be pretty easy to prepare.  This lentil soup recipe is very hearty and filling and with our family of 5, we had enough left over to have again later in the week or to take to work for lunch.

INGREDIENTS

• 1 package of lentils, rinsed
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small bag of sweet corn
• 3 tsp garlic powder
• 2 Tbs paprika
• 3 tsp chili powder
• 2 tsp salt
• 1 tsp black pepper
• 11 cups water
• 1 cup vegetable or chicken stock
• shaved Parmesan cheese

SUPPLIES

• slow cooker
• laddle
• strainer
• cutting board
• knife
• measuring cup

DIRECTIONS

Place lentils in strainer and rinse.  To your slow cooker, add the lentils, water and vegetable/chicken stock. Cook for one hour on medium heat, then add the onions, carrots, celery, corn and seasonings. Turn your slower cooker to low heat and let cook until all of the veggies and lentils are soft (I let mine cook for 2 hours).  Top each serving with Parmesan cheese and serve with a slice of crusty bread. Makes enough for 8-10 people.

This post is part of Mouthwatering Monday.

Related posts:

1. Mouthwatering Monday – Slow Cooker Potato Soup
2. Mouthwatering Monday – Potato Soup
3. Mouthwatering Monday – Black Bean Soup

INGREDIENTS

2 eggplants
2 egg whites
2 tablespoons water
1/2 cup Italian breadcrumbs
1/4 parmesan cheese
1.5 cups tomato sauce of choice
1.5 ounces shredded mozzarella cheese

SUPPLIES

• baking sheet
• baking dish (2)
• knife
• whisk
• tongs
• shallow dish (2)
• cutting board
• measuring cups
• cooking spray

This post is part of Mouthwatering Monday.

NOTE/HELP: While the dish tasted great, this was my first time preparing eggplant and I was a little turned off by the seeds. Anyone out there know if there is a way to remove them before cooking?

Related posts:

1. Mouthwatering Monday – Veggie Quesadillas
2. Mouthwatering Monday – Roasted Red Pepper Pasta
3. Mouthwatering Monday – Potato Soup

Now that I am back to dieting, it’s really important for me to adjust both what and how I am cooking.  To get started I turned to SparkRecipes.com, a healthy recipe database from SparkPeople.com. For those of you with iPhones, SparkRecipes has an iPhone app. I love the site because it not only has healthier recipes, but it also gives you the nutritional information so you can track your fat and calorie intake.

This weekend while looking through the recipe database I found what I think is a great recipe for black bean soup. Not only really easy to make, which is important, but it’s low in fat (2.8 grams) and low in calories (>250). Following is the recipe, modified slightly to fit the ingredients I had on hand. This recipe makes 6 servings.

INGREDIENTS

1 cup onion, green/red/yellow bell pepper mix
1 medium carrot,chopped
2 cans cooked & rinsed black beans
1 can tomatoes,diced undrained
2 bay leaves
1 tsp.ground cumin
1 tsp.dried thyme
1/2 tsp. cayenne pepper
4 cups chicken stock
salt and pepper to taste

Garnish – low-fat sour cream & chives

DIRECTIONS

Place  onion, green/red/yellow bell pepper mix in small pan and heat through.  Place mixture in slow-cooker. Add black beans, chopped carrot, tomatoes (undrained), chicken stock, bay leaves, cumin, thyme and cayenne. Allow to simmer for 60 minutes, letting the carrots cook mostly through and the flavors to merry.
Before serving, puree 3 cups of the soup in a blender and then add back into slow-cooker.

Garnish with a dollop of low-fat sour cream & chives

For the original black bean soup recipe, click here.

This post is part of Mouthwatering Monday. To check out more mouthwatering posts, head over to A Southern Fairytale.

Related posts:

1. Mouthwatering Monday – Slow Cooker Potato Soup
2. Mouthwatering Monday – Lentil Soup
3. Mouthwatering Monday – Potato Soup

A few weeks ago a representative with Smucker’s emailed me to see if I’d like to try any of their new Limited Edition

toppings.  Being a Smucker’s family, I was eager to agree.  A few days later the woman contacted me again, only this time  recipes she sent me a few recipes she thought I might be interested in trying.  {Who knew?? I’d only ever used their toppings on ice cream}

Following is the recipe they sent me (and that I tried) for Chocolate Mint Mousse, using Smucker’s Chocolate Mint topping. It’s a really EASY and quick recipe that will leave your taste-testers smiling!

INGREDIENTS

• 1 1/3 cups cold milk
• 1 (4-serving size) pkg. instant chocolate fudge pudding
• 1/2 cup plus 1 tablespoon Smucker’s Chocolate Mint Topping, divided
• 1 (8 oz.) container frozen whipped topping, thawed

SUPPLIES

• Mixer
• Spatula
• Mixing Bowl
• Serving Dishes

DIRECTIONS

Whisk milk and pudding mix in medium bowl for 2 minutes. Blend in 1/2 cup Smucker’s Andes Chocolate Mint topping. Fold in whipped topping. Spoon into individual dessert dishes or serving bowl. Chill 30 minutes or until ready to serve.

Related posts:

1. Mouthwatering Monday – Black Bean Soup
2. Mouthwatering Monday – Slow Cooker Potato Soup
3. Mouthwatering Monday – Vegan Pasta

A few months ago I discovered a great resource for making quick meals – McCormick Seasoning packets. With my first experience with McCormick Seasonings having gone so well, I was eager to give them another try.

This time around I picked up a packet of McCormick’s Salsa Chicken & Rice One Dish Casserole Seasoning Mix. While each seasoning packet comes with a recipe, I modified it slightly for my family.  If you are a Mom on the go like me, I think you’ll like McCormick Seasoning packets. When you are pressed for time, they really make it easy to get your act dinner together.

INGREDIENTS:

1 packet of McCormick Salsa Chicken Seasoning Mix
1 ½ cups uncooked white rice
1 can of  diced tomatoes
1 can of corn, drained
3-4 chicken breast halves
2 ½ cups water
1 can of seasoned black beans, drained
1 medium onion, chopped
1 cup shredded Mexican cheddar cheese

DIRECTIONS:

In a 9×13 inch pan, combine uncooked rice, diced tomatoes, corn, black beans and chopped onion. Mix thoroughly. In a large bowl combine 2 1/2 cups warm water with seasoning  mix.  Stir until blended. Place chicken breasts (I recommend pounding them if they are thick) on top of rice mixture in 9 x 13 pan. Pour seasoning mixture over dish, placing some of the thicker seasonings on top of the chicken breasts. Cover with foil. Bake in the oven at 350 degrees for 1 hour – 1:20. McCormick’s recipe advised 45 or until chicken was done, my chicken took about 1:20, but two of my chicken breasts were thick. Once the chicken is cooked through, remove tinfoil and sprinkle the Mexican cheddar cheese across the dish. Return to the oven for 5-7 minutes or until melted.  Serve with refried beans and chips and salsa!

This recipe is part of Mouthwatering Monday. For more tasty recipes, click on the badge below!

Related posts:

1. Mouthwatering Monday – Easy White Chicken Chili
2. Mouthwatering Monday – Easy Mexican Pasta Bake
3. Favorite Recipes -Red Beans and Rice

When it comes to cooking, I want recipes that are both delicious and E.A.S.Y. (I must stress the easy part) Following is a super easy recipe for cinnamon raisin french toast that will leave your family wanting more. It’s a recipe my husband prepared just last week (he’s the real cook in our house) and it received rave reviews from our boys.

I hope you enjoy it!

INGREDIENTS
10 – 12 Slices of Thick Cut Cinnamon Raisin Bread*
*Leave it out overnight so it gets slightly stale
3 Eggs
TSP Vanilla
TSP Cinnamon
3/4 Cup of Heavy Cream
1 Pint of Strawberries, Sliced Thin
2 Bananas, Sliced Thin
Whipped Cream
Maple Syrup

DIRECTIONS
* You will need to heat your skillet/griddle to medium
Scramble eggs in a large bowl; add heavy cream, vanilla and cinnamon. Dip cinnamon raisin bread in mixture, coating both sides for about 30 seconds each. Place on non-stick griddle and let cook until the bread is golden brown on both sides. Remove from heat and top with sliced strawberries, bananas, maple syrup and whip cream.

This post is part of Mouthwatering Monday. For more tasty recipes, visit here.

Related posts:

1. Mouthwatering Monday – Veggie Quesadillas
2. Mouthwatering Monday – PIE!
3. Mouthwatering Monday – Slow Cooker Potato Soup

Today I am sharing my husband’s easy White Chicken Chili recipe – one of my favorites! As if white chicken chili didn’t have enough kick, my husband’s recipe takes it up a notch by incorporating green chili’s- an ingredient we discovered while living in New Mexico in the mid 1990′s.

INGREDIENTS
3 Chicken Breasts, Cubed
1 Packet  McCormick White Chicken Chili Seasoning
4 oz Diced Green Chilies
3 Cups Chicken Broth
15 oz Can of White Beans
15 oz Can of Black Beans
Medium Onion, Diced
1 Tablespoon Vegetable Oil
Salt & Pepper
Shredded Cheese

PREPARATION
In a large sauce pan, combine vegetable oil and diced onions. Cook until onions begin to soften. Add in diced chicken, chicken broth, McCormick seasoning, navy beans, black beans and green chilies.  Let simmer for 15 minutes.  Salt & pepper to taste. Serve with shredded cheese as a garnish.

This recipe is part of Mouthwatering Monday. For more tasty recipes, click on the badge below!

Related posts:

1. Easy Salsa Chicken
2. Mouthwatering Monday – Easy Mexican Pasta Bake
3. My Chili Brings All the Moms to the Yard

Last month when Amy and I got together for our Once a Month cooking date, we ended up with an extra jar of Mancini Red Peppers. Well for weeks I have been trying to figure out what to do with these peppers and Thursday night it finally came to me. I would make roasted red pepper cream sauce with them. YUMMY!  Who doesn’t love fettuccine right?  If you like roasted red pepper pesto or roased red pepper cream sauce, I think you’ll find this to be a pretty easy (and very tasty) recipe to make.

INGREDIENTS

1 Pkg of fettuccine pasta
1 jar of Mancini red bell peppers
2 tablespoons minced garlic
3 tablespoons of chopped basil (flakes are fine)
2 tablespoons e.v.o.o.
2 cups half-and-half
1/4 cup grated Romano cheese
3 tablespoons butter
s & P

DIRECTIONS
Open and drain the Mancini red bell peppers. In a sauce pan, combine garlic, basil, and (diced) red peppers with 2 tablespoons olive oil. Cook on low for 10 minutes.

Pour red pepper mixture into a blender and puree. Once pureed, pour into a skillet and reheat to a boil. Once the boiling begins add in the half-and-half and the Romano cheese. Once the cheese has melted add the butter. Simmer for 5 minutes then remove from heat and allow to thicken.

Serve over your favorite variety of fettucine pasta. I used roasted red pepper fettuccine this time.

Related posts:

1. Mouthwatering Monday – Easy Mexican Pasta Bake
2. Mouthwatering Monday – Veggie Quesadillas
3. Mouthwatering Monday – Pulled Pork BBQ