Author: Ashley

Tex-Mex Chicken Fried Steak
April 18, 2024

Tex-Mex Chicken Fried Steak

This was a meal inspired by my oldest son. He loves chicken fried steak, so I decided to give it a shot. I normally do not eat fried food, but this steak topped with peppers and onions over the creamy gravy was a hit. Ingredients: …

Entrees
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by Ashley
Sausage and Pepper Grit Casserole
April 17, 2024

Sausage and Pepper Grit Casserole

I wish I had discovered grits years ago because I am obsessed with them. This easy to prep casserole combines breakfast sausage with peppers and cheese over creamy grits with a little baked eggs in there to hold everything together. This is a dish I …

Breakfast, Entrees
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by Ashley
Supreme Pizza Cabbage Lasagna
April 16, 2024

Supreme Pizza Cabbage Lasagna

I frequently make lasagna since it is an easy dish to prep in advance. This lasagna mimics the flavors from a supreme pizza and is loaded with veggies. I substituted shredded cabbage for lasagna noodles to reduce carbs since I had an extra head of cabbage in the fridge.

Ingredients:

1/2 head cabbage diced

5 garlic cloves minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion powder

40 (ish) ounces marinara sauce

1 pound Italian sausage removed from casings

1 green bell pepper diced

1 red bell pepper diced

1/2 onion diced

8 ounces sliced black olives

8 ounces sliced mushrooms

16 ounces reduced fat ricotta

1 cup shredded mozzerella

1/2 cup shredded parmesean

1 tablespoon basil paste or fresh basil

1 package pepperoni slices

Directions:

  1. Preheat oven to 375 if cooking immediately after prepping.
  2. Cook sausage in a non-stick skillet over medium heat breaking up as it cooks. Remove from heat after sausage is just browned.
  3. Add cabbage, garlic, onion powder, oregano, and basil to a nonstick pan. Cook on medium heat stirring often for 5 minutes.
  4. Pour a layer of the marinara sauce in the base of a 9×13 dish.
  5. Heat a nonstick skillet to medium. Cook the peppers and onion for five minutes. Add the remaining marinara sauce, mushrooms, and olives and cook for another 5 minutes.
  6. Mix ricotta, mozzarella, parmesan, and basil in a medium bowl.
  7. Spread half of the cabbage (or lasagna noodles) over the sauce.
  8. Spread half of the ricotta mixture over the cabbage.
  9. Arrange pepperioni in an even layer to cover the dish.
  10. Pour half of the sauce mixture over the pepperoni.
  11. Spread the remaining half of cabbage over the sauce.
  12. Spread the remaining sauce over the cabbage.
  13. Optional- top with more shredded cheese
  14. Spray aluminum foil with olive oil to prevent sticking and cover tightly.
  15. If cooking immediately bake for 45 minutes covered. Them remove the foil and cook for an additional 15 minutes.
  16. If cooking after refrigerating cook for 1 hour before removing foil. Then cook for 15 minutes uncovered.
  17. Let rest for 5 minutes before serving.
  18. Enjoy!
Entrees
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by Ashley
Veggie Loaded Frittata
March 29, 2024

Veggie Loaded Frittata

This is a simple meal to prepare that is packed with veggies. You can serve this with a side of sausage, bacon, toast, or biscuits to make a complete meal if you are feeding a crowd. Ingredients: 2 bell peppers chopped 1/2 sweet onion diced …

Breakfast, Entrees
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by Ashley
Taco Meatballs
March 29, 2024

Taco Meatballs

I love tacos and these were an interesting twist on tacos. I prepared these two ways. The air fried were crispier than the baked and were my families favorites. If you want more spice you can add a poblano or jalapeño pepper to the mixture. …

Entrees
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by Ashley
Sundried Tomato and Chicken Parmesan Pasta
March 21, 2024

Sundried Tomato and Chicken Parmesan Pasta

I am not going to lie, I love sundried tomatoes so much I could eat them straight from the jar. This pasta dinner combines sauteed chicken tenders with fettucine (or a pasta of your choice) in a creamy parmesan sauce filled with sundried tomatoes.

Ingredients:

8 ounces fettucine (or other pasta)

2 tablespoons oil from sundried tomatoes

1 tablespoon Italian seasoning blend

1 pound chicken tenders

1 cup chicken broth

1 cup half and half

1 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 tablespoon fresh basil

1 shallot diced

4 garlic cloves diced

8 ounces julienned or chopped sundried tomatoes (drained)

1 teaspoon dried oregano

1 chicken bouillon cube

Directions:

  1. Bring a pot of salted water to a boil. Cook pasta according to package directions.
  2. Meanwhile add 2 tablespoons oil from the sundried tomatoes to a skillet and heat to medium. Cook the chicken tenders for at least 5 minutes per side. Sprinkle Italian seasoning over the chicken.
  3. While the chicken is cooking and water is boiling prepare the sauce.
  4. Spray a nonstick pan with olive oil spray.
  5. Cook the shallot and garlic on medium heat for 2-3 minutes.
  6. Add the chicken bouillon cube, chicken broth, half and half, and oregano. Allow the sauce to simmer stirring often for 5 minutes.
  7. Add the sundried tomatoes, parmesan, and mozzarella. Stir until the cheese dissolves into the sauce. Then remove from heat.
  8. Sprinkel the fresh basil over the sauce.
  9. To serve plate the fettucine and a chicken tender on each dish. Top the pasta with the sauce. Feel free to sprinkle additional parmesean cheese on top.
  10. Enjoy!
Entrees
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by Ashley
Chicken Parmesan Meatloaf
March 20, 2024

Chicken Parmesan Meatloaf

I love chicken parmesan! This meatloaf mimics the flavor profile of chicken parm and lightens it up in a quick and easy meat loaf. I served this with angel hair parmesan pasta, mozzarella sticks, and vegetables. Ingredients: 2 pounds ground chicken 1 cup Italian style …

Entrees
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by Ashley
Cake-a-dilla aka Baked Quesadilla
March 20, 2024

Cake-a-dilla aka Baked Quesadilla

If you are preparing meals for a family this baked quesadilla is a wonder. You can prep this ahead of time and just throw it in the oven when you are ready to eat. You can use any meat (I used ground beef) and vegetables …

Entrees
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by Ashley
Carrot Cake French Toast Casserole
March 20, 2024

Carrot Cake French Toast Casserole

This dish combines breakfast and dessert! I won’t lie this casserole is filling, so don’t be surprised when you feel full for hours. Note: I toasted pecans separately and added them to individual servings due to a nut allergy in the family. You can substitute 1 cup chopped pecans for the cup old fashioned oats in the topping.

Note: Prep this 24 hours in advance of serving to allow time for the milk and egg mixture to soak into the bread.

Ingredients:

French Toast Casserole:

1 loaf white bread cut into small cubes

1 bag matchstick carrots

8 large eggs

1/2 cup half and half

1/2 cup granulated sugar

1/2 cup brown sugar

4 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Topping:

1/2 all purpose flour

1/2 cup brown sugar

pinch of salt

1 stick cold butter cut into small pieces

1 cup chopped pecans (or 1 cup old fashioned oats)

Glaze:

4 ounces vanilla nonfat Greek yogurt

1cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Optional: Pancake syrup, whipped cream

Directions:

  1. Butter or spray an 9×13 dish with nonstick spray.
  2. Arrange half the bread in a single layer in the pan.
  3. Spread out the carrots on top of the bread.
  4. Arrange another layer of bread on top of the carrots.
  5. Sprinkle the cinnamon and nutmeg over the bread.
  6. Whisk the milk, half and half, eggs, and vanilla in a medium bowl.
  7. Pour the egg mixture over the bread.
  8. Tightly cover the dish with plastic wrap. Refrigerate for 8-24 hours to allow the bread to soak up the milk.
  9. When ready to bake pre-heat the oven to 350 degrees.
  10. Mix the flour, brown sugar, cinnamon, salt, and pecans or oats in a medium bowl.
  11. Uncover the dish and sprinkle the mixture over the bread and carrots.
  12. Arrange the cubes of butter around the top layer.
  13. Cover with aluminum foil and bake for 45 minutes.
  14. Remove the foil and bake for another 10-15 minutes until it is warmed throughout.
  15. While the casserole cools/rests make the glaze.
  16. Mix the yogurt, powdered sugar, vanilla, and milk in a medium bowl.
  17. Drizzle the glaze over the dish.
  18. Serve. Feel free to add syrup or whipped cream
Breakfast, Entrees
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by Ashley
Gourmet Grilled Cheese
March 20, 2024

Gourmet Grilled Cheese

Grilled cheese sandwiches are typically simple. While not complex, this recipe takes grilled cheese to the next level. These delectable sandwiches feature 4 kinds of cheese, spices, and utilize butter, olive oil, and mayo to create a sandwich you will never forget. Ingredients: Loaf of …

Entrees
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by Ashley