Beef Enchilada Skillet

Ok, so I found this recipe on Pinterest (shocker, I know!). The original called for chicken, which I am sure would be delicious but I made it with ground beef, which was super yummy!

Beef Enchilada Skillet

Total Time to Make: 20 minutes

Serves: 6

What You Will Need:

  • 1 lb. of ground beef
  • 1 can (8 oz.) tomato sauce
  • 12 corn tortillas, torn into small pieces (you could use flour if you want)
  • 1 cup cheddar and monterey jack cheese blend
  • 1 can (10 oz.) red enchilada sauce
  • 1 can (10 oz.) Rotel diced tomatoes & green chilies, undrained
  • cooking spray

In a large skillet, brown your ground beef and drain. Tear your corn tortillas into pieces and combine with your cooked beef. Cook over medium to high heat for five minutes, stir frequently. Pour the undrained Rotel sauce and tomato sauce over the mixture and mix well. Once combined and heated through sprinkle 1/2 cup of cheese over the mixture and cover. Cook for five more minutes or until the skillet mixture is hot. Sprinkle the remaining cheese over the top and serve.

What I love about this dish is you can eat with a fork or serve with chips as a dip! Totally up to you. I also like to serve this with sour cream and salsa. Hubs really enjoyed this dish and recommended next time I try the chicken and use flour tortillas. I think I will. Look for that version in the near future.

Enjoy! xo-M

What You Will Need

What You Will Need

Simmering Goodness!

Simmering Goodness!

Beef Enchilada Skillet

Beef Enchilada Skillet

 

 

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Mile High Salad

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Mile High Salad

One of my favorite lunches my mom has always made are her famous mile high salads. I mean these things are piled with yummy veggies, fruit and cheese. Did I mention they are gorgeous. I know I sound weird saying a salad is gorgeous but they always are. They make you want to eat them and feel healthier doing so.

Today, for lunch, I made my husband and I Mile High Salads… and they were delicious!!

What You’ll Need:

– Head of Romaine, chopped (typically comes in packs of three)
– English cucumber, sliced
– Grape tomatoes, whole
– a couple of strawberries, sliced
– carrots, cut (I like mine chunky)
– sweet peppers, sliced (the prepackaged bags of yellow, orange and red are my favorite)
– shredded cheese (your choice)
– Zesty Italian dressing (or your favorite)

The key to a Mile High Salad is the order that you layer your toppings. After washing your lettuce, drain and arrange on your plate. Make a nice thick bed. Next, layer your cucumbers and carrots. These are the heavier items that you will have on you salad so it only makes sense that they should serve as an anchor on the bed of lettuce. After that add your peppers and tomatoes, yum! Then add your strawberry slices and top with a good sprinkling of cheese. (Side note: if you are like my husband and enjoy croutons, add them on but keep in mind the calorie additions. All of your veggies are good calories that help fill you up and keep you full longer.) If I had had them in my pantry I would have also added some cranberries as well. Top with some fresh ground pepper and your choice of dressing. Remember a little goes a long way!

Enjoy your tasty and healthy lunch! Salads make for a great make ahead meal if you take your lunch to work or school. 🙂

xo-M

Baked Banana Bread

Who loves bananas? Who loves banana bread? I do, I do! One of my favorite sweet treats is banana bread and what makes this recipe even better is how easy it is! Thanks to Elise Bauer’s recipe I found (linked in previous sentence) I was able to discover this super simple banana bread loaf. I made a small tweak to her recipe and added some cinnamon. In my opinion, you can never go wrong with a little more cinnamon in your life. Plus, it’s good for you and smells great!

Drum roll please! (I can’t roll my R’s or I would do it myself)

Banana Bread Recipe

  • 3-4 ripe bananas (I used 3 large bananas that had already turned to the dark side)
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 egg, beaten (someone call the cops an egg has been beaten)
  • 1 tspn vanilla extract
  • 1 tspn baking soda
  • pinch of salt (always subjective to the baker, but I use my thumb, index and middle finger for my pinch)
  • 1 1/2 cups of All-Purpose flour
  • dash of cinnamon (good ole wrist flick with the cinnamon jar)

You will want to preheat your oven to 350 degrees and grease your 4×8 loaf pan. I always use WAY more bowls than necessary when baking, but what’s a delicious treat without making a mess? I mashed my three bananas in a metal bowl and then added my melted butter. (Side note: I bought three mini prep glass bowls from the Dollar Tree one day and LOVE them. They make melting butter or measuring out your baking ingredients easy all around and no biggie if you accidentally break one.) After stirring your butter and bananas, add in your beaten egg, cup of sugar and teaspoon of vanilla and mix well. I don’t use a mixer for this recipe since it is so easy, just a big wooden spoon. After you have combined those ingredients well, add in your teaspoon of baking soda, pinch of salt and your flour last. Stir, Stir, Stir… get in there with that elbow grease! Once you have stirred until your heart is content and your mixture is well mixed, pour into your loaf pan. A trick my mom taught me is to lightly bang the bottom of your baking pan on the counter (put a towel in between). This will make sure your mixture didn’t accumulate any bubbles and cause a hole in your loaf once it is finished baking. Place in your oven and don’t forget to set you timer. I set mine for 50 minutes first, checked at that point and then baked for 10 more. Let your loaf completely cool before removing from the loaf pan. Slice and serve. Hubs loves his banana bread with a big glass of ice cold milk.

Enjoy!! xo-M

Banana Bread Ingredients (Sugar and Cinnamon failed to show up on time, so they are not pictured)

Banana Bread Ingredients (Sugar and Cinnamon failed to show up on time, so they are not pictured)

Bananas, Butter, Sugar, Egg and Vanilla

Bananas, Butter, Sugar, Egg and Vanilla

Final Product!!

Final Product!!

 

 

 

 

Simple and Easy Pigs in a Blanket

Easy Pigs N Blankets

Easy Pigs N Blankets

I know, I know you’re thinking that this is one of the easiest snacks to make. I agree! As my first food blog posting though what better thing to post than something easy.

Simple and Easy Pigs in a Blanket (PIAB) are just that… simple. There are a few tips and tricks that I have listed below to help ensure that your little sausage friends come out perfectly golden brown and yummy.

Things You Will Need:

  • Baking Sheet (I use nonstick dark)
  • Silicone Baking Mat (I never bake without it!)
  • Parring Knife
  • Small bowl
  • Little Smokies (Your choice, I use Hillshire Farm Beef Little Smokies)
  • 2 Crescent Rolls Packages (I use Publix low fat crescents)

Tips/Tricks:

Preheat your oven to 350 degrees or whatever is recommended on your crescent rolls packaging. Pop open the dough container and detach the individual triangle pieces. Cut in halves using your parring knife. Open your little smokies and pour into a bowl to let all of the juice settle to the bottom.  Roll individual piggies into your halved crescent rolls and press the ends to make a good seal. Spread out 1.5 to 2 inches on your baking mat. Bake for 10 minutes at 350 and check once your timer ends. If they aren’t quite golden brown, bake for an additional 3 minutes. Your piggies should be bubbly and golden. Remove from oven and from baking mat immediately. (Did you notice how easily that your PIAB just slid right off your silicone baking mat!?) Serve with your favorite dipping sauces. My husband loves honey mustard! (Homemade of course.)

Things To Try Next Time:

  • Add shredded cheese to each PIAB
  • Instead of using little smokies try using shredded or string mozzarella and pepperoni (marina for dipping)
  • Instead of using little smokies you can use ham and swiss cheese to pair with a warm soup