Chicken Bacon Alfredo Gnocchi

We love fettuccine alfredo at our house. I mean, who doesn't, right? Thick strands of pasta drenched in rich, creamy sauce--can it get any better? And alfredo sauce is soooo easy (it's literally like two ingredients,) so I make it all the time. There's only one thing I can think of that could possibly improve on this classic dish. BACON! I also add some chicken for the sake of my meat-loving hubby.

To mix things up a bit, I decided to swap out the noodles for something just as carb-rific as fettuccine--fluffy pillows of potato in the form of gnocchi. Toss in some green beans and you've got a full meal, all in one bowl and ready in less than 30 minutes. Now that's a winner winner chicken dinner!

Chicken Bacon Alfredo Gnocchi

Prep time: 20 mins 

Serves 4

6 slices bacon, cut into small pieces
2 boneless, skinless chicken breasts or 3 thighs, cut into bite-size pieces
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1 tsp Italian seasoning
1 lb uncooked potato gnocchi

1 cup frozen cut green beans
1/2 cup grated parmesan cheese
Salt & pepper to taste 

In a deep skillet, over medium-high heat, fry the bacon until it's crispy (about 10 mins.). 

Once the bacon is done, strain it and set the bacon aside, reserving a tablespoon of grease.

Sprinkle the chicken with salt and pepper then add to the pan with the reserved bacon grease. Cook for 2-3 minutes, stirring often, until the chicken turns white. Strain off any liquid and return chicken to pan.

Add the garlic and cook another minute, until fragrant.

Reduce the heat to medium then add the chicken broth, cream, Italian seasoning, gnocchi, green beans, and bacon back into the pan. Simmer until gnocchi is tender (about 5 minutes) and sauce has reduced to your liking. 

Stir in the parmesan cheese and season with salt and pepper, as needed.

518 calories per serving. Click here for more nutritional info and shopping list!

Pork Lo Mein

At our house, we love chinese food...well, not exactly at our house, because making good chinese at home has been the bane of my existence as a home cook. No matter how many recipes I've tried, they almost never turn out as good as the chinese restaurant version. But I'm too stubborn to give up, so I keep trying recipe after recipe, subjecting myself to one disappointment after another. But last night, I finally had a breakthrough! 

This lo mein recipe was just as delicious as anything I've ever ordered at any restaurant. The hubs must've said, "This is so good!" at least four times during dinner, and he started talking about having the leftovers for lunch the next day before his plate was even clean.

Like most stir fry recipes, this is very flexible. Don't like pork? Use chicken. Hate cabbage? Leave it out. Have some broccoli lingering in the bottom on your veggie drawer? Toss it in! Obviously, lo mein gets its name from the noodles, but honestly, even those aren't essential; spaghetti works just fine. But do yourself a favor and pick up a bottle of oyster or hoisin sauce. (I like to use some of each.) They're not that exotic--you can find them both at Walmart--but they add that "special something" that really makes this dish.

Pork Lo Mein

Prep time: 15 min Cook Time: 15 min

Serves 5

8 oz Lo Mein egg noodles (or spaghetti)

For meat:
1 lb pork loin (or chicken), cut into thin strips
1/2 tsp salt
1 Tbs low-sodium soy sauce
1 tsp cornstarch
2 tsp vegetable oil

For main dish:
1-3 Tbs sesame oil
1 Tbs vegetable oil
2 Tbs minced ginger
2 Tbs minced garlic
1/2 cup onion, sliced
1/2 cup carrot, cut in thin strips
1 bell pepper, sliced (any color or a mix)
1/2 cup green onion, cut in 2 inch pieces
1 cup cabbage, shredded
1 cup bean sprouts

For sauce:
6 Tbs low-sodium soy sauce
2 Tbs oyster sauce or Hoisin sauce (or 1 Tbs of each)
1.5 Tbs Sriracha
2 tsp sugar
2 tsp sesame oil

Mix meat with salt, soy sauce, cornstarch, and vegetable oil in a large ziptop bag. Let marinate for 5 minutes.

Meanwhile, cook noodles according to package instructions.

In a large skillet, heat 1 Tbs sesame oil. Cook meat in small batches until lightly browned, adding more oil as needed for each batch. Set cooked meat aside.

In the same pan, heat 1 Tbs vegetable oil. Add the ginger and garlic and fry just till fragrant. Do not burn or the final dish will turn bitter.

Add all the veggies and cook until crisp tender. Set them aside.

In a small bowl, combine the sauce ingredients. Pour over cooked noodles and mix well.

Stir in the cooked veggies and meat. Toss well to mix.

Chicken Bacon Ranch French Bread

If you're on a diet, look away now. This never has and never will be a health food blog, 'cause I love junk food way too much to ever give it up, and this recipe doesn't even pretend to be healthy. But oh, is it good!

Bacon, tons of ooey, gooey cheese, and a thick slab of crusty french bread--what more could you ask for? If you liked my chicken bacon ranch pasta or my chicken bacon ranch pizza, you're going to love this recipe, too! Make it for a snack, a meal, or even a party appetizer, but whatever you do, make it soon!

Chicken Bacon Ranch French Bread

Prep time: 10 min Cook time: 35 min

Serves 8

1/2 pound bacon, diced
2 large chicken breasts, diced
½ teaspoon salt
½ teaspoon black pepper
1 large tomato halved, seeds removed and diced
2 whole green onions, sliced and divided
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup ranch dressing, plus more for serving
1 ½ cups grated sharp cheddar cheese, divided
1 cup grated fiesta blend cheese, divided
1 loaf French bread, cut in half lengthwise

Preheat oven to 375°F.

Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside.

Pour off some of the bacon grease, leaving about a tablespoon in the pan. Return pan to burner and heat to medium-high heat. Season chicken with ¼ teaspoon salt and black pepper. Add seasoned chicken to pan and cook for 4-5 minutes, or until cooked through.

In a large bowl, combine the cooked chicken, tomatoes, and half of the green onions, bacon pieces, and cheese.

In a small bowl stir together mayonnaise, sour cream, ranch dressing, ¼ teaspoon salt and black pepper. Pour ranch mixture over chicken mixture and stir to combine.

Place both halves of the French bread on a large baking sheet lined with foil or a Silpat. Spread chicken ranch mixture evenly on top of both pieces of French bread. Bake for 15 minutes.

Remove from oven and top with remaining bacon and cheese. Return to oven and bake for an additional 3-4 minutes, or until cheese is melted and edges are lightly browned.

Top with remaining green onions. Cut into 8 equal pieces--or more if serving as a snack or appetizer. Serve immediately with additional ranch dressing for dipping, if desired.

Taco Mac

I don't know how on earth I missed this recipe all these years! Once I found it, I realized versions of it were all over the internet, but I loved it so much I had to add it to my own blog, as well. I'm a big fan of chili mac and taco spaghetti, which are similar to this in many ways, so it's no big surprise that I loved this familiar combo of meat, cheese, pasta, and tomatoes. Add in some taco seasoning, and you've got an easy, tasty new dish that should please just about everyone. Especially since it's made in one pan in under 30 minutes!

Taco Mac

Prep time 5 min, Cook time: 30 min

Serves 4

1 lb ground beef

1 onion, diced
1 (10 oz) can tomatoes with green chilies, undrained
1 cup chicken broth
1 cup milk
1 (8 oz) can tomato sauce
1 (1 oz) package taco seasoning
1 1/2 cup elbow noodles
1 1/2 cup shredded cheddar (or Mexican blend cheese)

In a large skillet, brown the ground beef with onions over medium heat. Drain off any grease.

Add the can of tomatoes, broth, milk, tomato sauce and taco seasoning. Increase heat to medium high until the mixture begins to simmer.

Stir in noodles and reduce heat to low. Cover and allow to cook for 20-25 minutes, until noodles are tender.

Stir in shredded cheese until melted. Serve and enjoy!

Creamy Italian Sausage Gnocchi

Meat, starch, veggies, a deceptively simple but delicious cream sauce, all topped with melty mozzarella cheese and made in one pan in under 30 minutes??? Sounds like a fantasy dinner, right? Go ahead and pinch yourself if you want, but you're not dreaming! This dish is a complete meal that is uh-maze-ing in every way.

If you've never heard of gnocchi (pronounced nyoh-key), they are puffy, little, potato-based pillows that cook up in minutes. You can make them yourself if you have spare time, but you can also buy a great premade version in the pasta aisle of your grocery store. Gnocchi can be used as a substitute for pasta in just about any dish. Trust me, you're gonna love it!

Creamy Italian Sausage Gnocchi

Prep time: 5 min, Cook time: 15 min

Serves 5

1 lb mild Italian sausage
1 onion, diced
2 cloves garlic, minced
1 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
1 (15 oz) can petite diced tomatoes with garlic and olive oil

3/4 cup heavy cream
16 oz gnocchi
2-3 cups fresh spinach
1 1/2 cup shredded mozzarella

In a large skillet over medium-high heat, sauté your sausage, onion, garlic and seasonings until browned. Drain and return to pan.

Add in the tomatoes, cream, gnocchi, and spinach and heat until gnocchi is cooked, spinach is wilted and some of the cream has reduced (about 8-10 minutes).

Stir in the shredded mozzarella cheese until melted. (You could totally leave out the cheese if you wanted to save a few calories, but if you're eating this dish, I doubt you're counting, so why not go all out?!)

Long John Silver's Copycat Planks

Is your town lucky enough to have a Long John Silver's? I never knew this was a luxury until I moved to North Carolina and discovered the nearest one was over an hour away! Now, I love me some LJS, but I'm not going to drive an hour for fast food, even if I'm seriously craving that delicious, battered and deep-fried chicken served with sweet, doughy hush puppies, crispy french fries, tangy coleslaw, and if I'm lucky, a pile of crunchy, fried batter splatter (Yeah, I made that name up all by myself. I don't know what LJS calls them, all I know is they're my favorite part.)

I tried the local alternative, Captain D's, but it was NOT THE SAME AT ALL. So what's a girl to do when a craving hits? Find a copycat recipe, that's what! I've tried a couple similar versions, but a few extra spices makes this one my favorite. This batter fries up so perfectly golden brown and delicious, you'll swear ole Long John Silver cooked it himself!

LJS Copycat Planks

Prep time: 10 min Cook time: 10 min

Serves 4

Canola or Peanut oil for frying

1 lb chicken tenderloins (or cod filets)
3/4 cup all purpose flour
2 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/2 teaspoon creole seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
3/4 cup water

Preheat oil in a pan or deep fryer to 360°F.

Meanwhile, whisk all dry ingredients in a medium bowl. Slowly stir in the water. 

Dip your chicken (or fish) into the batter and fry in small batches for 2-3 minutes per side until golden brown. Make sure the chicken reaches 165°F internal temperature. A probe thermometer is the best way to check.

Lay cooked chicken on paper towels in a single layer to soak up excess oil. Serve immediately.

243 calories per serving. Click here for more nutritional info and shopping list!

Bang Bang Chicken

Don't you just love it when a recipe surprises you with how good it is?! I've seen Bang Bang chicken on restaurant menus and various recipes floating around the internet, but I never considered making it because I'm not a fan of spicy things. I guess I finally saw it often enough that I got inspired to give it a try tonight, and I'm so glad I did!

I decided to leave the hot sauce out of the batter because I figured I could eat the chicken plain if the sauce was too spicy for me, but the sauce turned out to be just fine, even for my sensitive palate. You can always add more or less hot sauce to suit your own tastes, of course.

The chicken itself was absolute perfection--moist and tender on the inside and crunchy on the outside. Even picky kiddos would happily scarf down these homemade nuggets. The secret is the panko breadcrumbs; they're the crispiest!

I served the whole thing over some white rice, and it rivaled any restaurant dish. I'll definitely be making it again and again!

Bang Bang Chicken

Prep time: 15 minutes Cook time: 5 minutes

Serves 4

BATTER:

1/2 cup buttermilk*

1 Tbs hot sauce (if desired)

1 egg

3/4 cup flour

1/4 cup cornstarch

1/4 tsp salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp chili powder

1 lb chicken breasts

salt & pepper, to taste

1.5 cups panko breadcrumbs

2 green onions, sliced

SAUCE:

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

2 Tbs hot sauce (or less, if desired)

1/4 tsp salt

1 tsp white vinegar

1/4 tsp black pepper

1 Tbs honey

1/4 tsp garlic powder

Heat oil in a deep fryer or on the stove to 350°F.

Cut the chicken breasts into bite size pieces and pat dry. Season with salt and pepper.

In a medium bowl, combine the batter ingredients. Add the chicken to the batter and mix well to cover each piece. Then coat each battered piece of chicken in panko.

When the oil is hot, carefully drop in chicken pieces. Fry till golden brown, about 1 1/2 minutes.

Meanwhile, whisk the sauce ingredients in a small bowl until smooth.

 Drizzle the fried chicken pieces with sauce, sprinkle with green onions, and serve immediately.

*You can make homemade buttermilk by adding 1/2 Tbs lemon juice or vinegar to 1/2 cup milk then let sit for 5 minutes to curdle.

515 calories per serving. Click here for more nutritional info and shopping list!

Garlic Alfredo Chicken

Don't you just love it when things fit together perfectly? I get a ridiculous thrill whenever it happens. Like a brand new Rubik's Cube or Russian nesting dolls. Or like yesterday--I bought a pair of rose-colored jeans on a whim, and when I got home I discovered that they matched several of my blouses! You know if I'd taken all those shirts to the store and tried to find a pair of pants to go with them, it never would've happened.

If you've ever been to Olive Garden and dipped a garlicky breadstick into their creamy Alfredo sauce, you know how great those flavors go together. (If you haven't, I highly recommend it!) Well, this recipe takes regular Alfredo sauce to a whole other level by combining it with the hearty flavor of garlic--lots and lots of garlic! You can serve this with fettuccine noodles, but it's also great over mashed potatoes or as a dipping sauce for breadsticks.

Garlic Alfredo Chicken

Prep time: 5 min Cook time: 40 min

Serves 6

For The Chicken:

4 Tbs olive oil

2 Tbs butter

3 large boneless, skinless chicken breasts

4 Tbs flour

4 Tbs finely grated fresh Parmesan cheese

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

For The Sauce:

1 Tbs olive oil

1 small onion, finely chopped

1 head of garlic, cloves separated and peeled

1 1/4 cup chicken broth

1 1/4 cup heavy cream

1/2 cup finely grated fresh Parmesan cheese

2 Tbs fresh parsley, minced (if desired)

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.

Meanwhile, Cut chicken breasts in half horizontally. Season with salt, garlic powder and pepper.

In a shallow bowl, combine the flour and parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

Fry 3 chicken fillets at a time until golden and cooked through (about 4-5 minutes each side, depending on the thickness). Transfer to a plate. (I like to keep mine warm in a 250° oven.)

Wipe pan clean with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. Once all breasts are cooked and removed, add one more tablespoon of oil to the pan drippings.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

 

Smash 6 cloves of garlic and leave the others whole. Sauté garlic until fragrant, about 2-3 minutes.

Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes.

Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, stirring occasionally.  

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. Sprinkle with parsley, if desired.

463 calories per serving. Click here for more nutritional info and shopping list!

Three Cheese Stuffed Shells

While I'm perfectly happy with a plateful of hip-sticking carbs, my husband doesn't consider it a meal unless there's at least a pound of meat involved. That makes it a little tricky since it's Lent, which means meatless Fridays. The hubs doesn't care much for seafood, either, so cooking satisfying meals for my giant eater can be a challenge, to say the least!

I found this recipe recently and was pleasantly surprised with how yummy and satisfying it was, even without any meat. I guess three kinds of cheese makes up for it. Of course, you could easily add some ground beef or Italian sausage to your spaghetti sauce, if you like, but I doubt you'll miss it if you leave it out.

I served this with some crusty garlic bread and roasted asparagus, both of which I baked at the same time--super convenient!

Three Cheese Stuffed Shells

Prep time: 20 min Bake time: 35 min

Serves 5

20 jumbo shells

1 (24 oz) jar spaghetti sauce

1½ cup cottage cheese

4 oz cream cheese, softened

¼ cup sour cream

1 ½ cup shredded mozzarella, divided

1 Tbsp Italian seasoning

Cook pasta shells according to package directions, about 15 minutes. Stir gently while cooking to avoid tearing the shells. Drain.

Meanwhile, preheat oven to 400ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.

Heat spaghetti sauce in a medium saucepan till bubbly. Pour half the spaghetti sauce into prepared pan, reserving 1/2 for later.

Combine cottage cheese, cream cheese, sour cream, 1 cup mozzarella cheese, and Italian seasoning. Stuff cooked pasta shells with cheese mixture.

Place stuffed shells on top of sauce in baking dish. Spread reserved sauce on top of stuffed shells. Sprinkle with reserved mozzarella.

Bake uncovered for 30 to 35 minutes until heated through.

670 calories per serving.  Click here for more nutritional info and shopping list!

Chili Mac

• I love a good bowl of chili, and I love a good bowl of mac and cheese. When you put them together, you get something totally different but just as good! This simple-but-delicious one-pot dish calls for ingredients I always have on hand, is ready in less than half an hour, and makes a full meal all by itself. Sure, you could serve a salad on the side, but I prefer a second helping of this instead! You could easily sneak in some green peppers or zucchini if you really want some extra veggies.
• 
  
  
• Chili Mac
• Cook time: 20 min
• Serves 6
• 
  
• 1 lb ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5-oz) can diced tomatoes (I used Italian seasoned)
• 1 (14.5-oz) can kidney beans, drained and rinsed
• 2 (8 oz) cans tomato sauce
• 4 tsp chili powder (or to taste)
• 1 1/2 tsp cumin
• Salt and pepper, to taste
• 8 ounces elbow pasta
• 1 cup shredded cheddar cheese (plus more for topping, if desired)
• 
  
• Season ground beef and onion with salt and pepper. Cook in large pot until beef is browned, about 3-5 minutes. Add in garlic and cook 1 minute more. Drain off excess fat.
• 
  
• Stir in chicken broth, tomatoes, beans, tomato sauce, chili powder and cumin. Season to taste with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Add a little water if mixture gets too dry.
• 
  
• Stir in cheese until melted. Sprinkle each serving with additional cheese, if desired.

554 calories per serving.  Click here for more nutritional info and shopping list!

London Broil

Have you ever heard of London Broil?  It's an old-fashioned meal that sounds kind of fancy but it's actually just a made-up name used to make a cheap cut of meat sound high class.  It wasn't created in London, and from what I've read, they haven't even heard of it over in England!  You'll find packages of meat in the store labeled London Broil, but the name is really a method of preparation, not a cut of meat.  Typically, it's thick-cut flank steak or top round steak.

The dish may be a fraud, but I don't mind because it's so darn yummy.  Because it uses a tough cut of meat, the secret to great London Broil is marinating the meat and cutting thin slices against the grain.  Do that, and you'll have amazingly tender and flavorful strips of meat that are great plain or on a sandwich.

London Broil

Prep time: 5 min (plus 24 hrs marinating time) Cook time: 20 min
Serves 6

1.5 lbs London Broil
1 (10.5 oz) can beef consommé
Hoagie buns (if desired)

Marinade:
1 Tbs sugar
1/2 tsp Accent seasoning
1/2 tsp ground ginger
1 Tbs minced garlic
1/3 cup soy sauce
3/4 cup oil

Prick both sides of meat with a fork.  Combine marinade ingredients in a gallon ziploc and marinate meat for 24 hours.

Remove meat from marinade and grill or broil 8-10 minutes on each side.  Meanwhile, combine leftover marinate and consommé in a large saucepan and heat to boiling.

Slice beef thinly against the grain and return to the marinade to serve.

Lasagna Casserole

I may have mentioned once or twice that I like lasagna.  Like when I posted my favorite traditional lasagna recipe, or this interesting lasagna soup recipe, or even this easy skillet lasagna recipe. Yeah, I kinda have an obsession with lasagna. :)

After all these years, I didn't think there were any lasagna recipes left that I hadn't already tried (the crockpot lasagna recipe was a bust). So, I was pleasantly surprised when I started making this recipe and realized it was basically just an easier version of lasagna! What I really love is the reduced baking time -- only 20 minutes! That means I can have this quick version of lasagna even on the busiest days.

Lasagna Casserole

Prep time: 15 min  Bake time: 20 min

Serves 5

1 lb ground beef

1 large onion, diced

1/2 tsp salt
1/4 tsp pepper
1 can (15 oz) tomato sauce (I used the Italian seasoned variety)

1 tsp sugar
1/2 tsp onion powder

1/2 tsp garlic salt
8 oz egg noodles
1 cup sour cream
3 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded


Heat oven to 350 degrees.

In a large skillet, cook the ground beef and onions, seasoned with salt and pepper, until no longer pink. Drain off excess grease.

Add in the tomato sauce, sugar, onion powder, and garlic salt into the meat and let simmer on low while you prepare the rest.

Cook the egg noodles according to package directions. Drain.

In small bowl, mix together the sour cream and the cream cheese.

In a 9 x 9 inch pan sprayed with cooking spray, layer half the egg noodles, half the sour cream and cream cheese mixture, and half the ground beef mixture. Repeat layers then top with the shredded cheese.

Bake for 20 minutes or until cheese is melted and golden brown.

676 calories per serving.  Click here for more nutritional info and shopping list!

Taco Spaghetti

How have I gone my entire life without trying this recipe?  I love tacos, I love spaghetti, and I really love quick, easy, one-pot dinners that my whole family will enjoy!  This one is all of those things, plus, I usually have all these ingredients on hand, so it's a great last-minute meal, too.

Here's a bonus tip:
This is one of those recipes that calls for a tiny amount of tomato paste, and I always hate opening a new can for just a tablespoon or two.  But tomato paste freezes great!  So, next time you have a lot leftover, divide it into ice cube trays and freeze it.  Once it's frozen, you can pop out the cubes and transfer them to a freezer bag or container.  Then it's easy to pull out exactly the right amount without having to open a new can.

Taco Spaghetti
Cook time: 20 min
Serves 4

1 lb ground beef
1 (1.25-ounce) package taco seasoning
1 (10 oz can) diced tomatoes & green chilies
1 Tbs tomato paste
8 oz spaghetti
1 cup Mexican or Fiesta blend cheese
2 Tbs chopped, fresh cilantro leaves

Brown ground beef in a large stockpot over medium high heat. Drain.  Stir in taco seasoning.
Stir in tomatoes, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Garnish with cilantro.

662 calories per serving.  Click here for shopping list and more nutritional info!

Crock Pot Beef and Noodles

I couldn't hardly believe it when I logged on and realized it's been four months since I last posted a new recipe on here!  I've been pretty busy lately with the holidays, my daughter's birthday, and my burgeoning career as an author.  I have 8 books out now!  Planning new meals has taken a backseat, so I haven't even made anything new lately, let alone anything that was worth blogging about.

The other day, I found a bag of frozen noodles at Wally World, and they looked intriguing.  I picked them up, figuring I'd find a use for them eventually.  A quick Pinterest search led me to a beef and noodles recipe that sounded yummy, so I decided to give it a try tonight.  So glad I did!

I threw this together in minutes on my lunch break and finished it off while I set the table and made a salad after work.  I tried it out on my bestie (my second favorite guinea pig after my husband), and she and everyone else thought it was great!  Plus, there were enough leftovers to share.  She was pretty happy about that.

Crockpot Beef and Noodles

Prep time: 5 min  Cook time:6-8 hrs
Serves 8

2 lbs of beef roast or beef tips
1 can cream of mushroom soup
1 can golden mushroom soup
1 packet Au Jus Gravy mix
1 packet beefy onion soup mix
4 cups water
1 (16 oz) bag frozen egg noodles
1 Tbs of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 large can sliced mushrooms, drained (optional)

Spray, oil or butter your slow cooker insert.
Dice up the meat, season with salt and pepper, and toss it in the slow cooker. (If you have the time, you can give the meat a quick sear in a bit of oil in skillet first, just to up the meaty flavor, but this isn't essential)
Mix your canned soups, onion soup mix and au jus mix with 4 cups of water. Pour over the beef tips.  Cover and cook on low for 6 to 8 hours.
60 minutes before serving, turn the crockpot to high.  Add the seasoning sauce, mushrooms, and noodles. Stir and squish down the noodles so they're under the liquid.
Cover and cook on high for 60 more minutes.

542 calories per serving.  Click here for more nutritional info and shopping list!

Sweet-n-Spicy Sticky Crispy Chicken Wings

I really like chicken wings, but I'm not a fan of the typical buffalo sauce they are normally served with.  BBQ sauce is good, but that gets a little boring, too.  The best chicken wing sauce I've ever had was a unique garlic ranch sauce that they serve at Dick's Wings in Jacksonville, Florida.  I lived there for a year and must have eaten there a dozen times because that sauce was sooooo good!  One time, when I went back to Florida to visit, I bought a whole gallon of their sauce so I could made my own wings at home.  Since I don't get to Florida very often, and I've yet to find a copycat version of that delicacy, I was determined to find something else really yummy, and I totally scored with this one!

These wings have a great, crispy texture, and the sauce is sweet and spicy with a unique Asian flavor that was anything but boring.  In fact, the sauce was so yummy and easy, I just might try it on a few other things!

Sweet-n-Spicy Sticky Crispy Chicken Wings
Prep time: 15 min  Cook time: 10 min
Serves 6

4 lbs chicken wings sections
1 cup flour
1 tsp nutmeg
1/2 tsp cayenne pepper
1.5 tsp Chinese five spice powder
2 tsp salt
1/2 tsp black pepper
1.5 Tbs ground ginger
1 eggs
1 Tbs milk

For the Glaze:
1 finely minced garlic clove
2 tsp olive oil
⅔ cup honey
2 tsp Chinese crushed chili paste
½ tsp pepper
¼ tsp salt

Mix together the flour, nutmeg, cayenne pepper, five-spice powder, sea salt, black pepper and ground ginger.  Whisk together the eggs and milk.

Dredge the wings in the egg mixture then the flour mixture and drop them in a 350°F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.  Drain on a wire rack placed on a paper towel-lined cookie sheet. Hold in a 175°F oven if making more than one batch.

Add the oil and garlic to a small saucepan.  Saute over medium heat until the garlic is softened but not browned.  Add the remaining ingredients and simmer for about 5-10 minutes.

Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.

797 calories per serving.  Click here for more nutritional info and shopping list!

Bierocks

It's not often that I try something I've never had before, but this dish I've never even heard of before!  Apparently, these tasty little pockets originated in Russia or Germany and are quite popular in places like Nebraska, Kansas, and Oklahoma.  I was raised in Indiana, but the closest I've ever had to these is a Michigan pasty.  You could probably put just about anything you like in these, but beef, cabbage, and onions are the traditional staples.  My hubby thought they would be great with mushrooms, but he says that about everything.

The kiddo hates all three of those main ingredients, so of course, I had to save it for a day she wasn't going to be home for dinner.  It also takes a whole lot longer to make than I'm usually willing to spend cooking, but I knew my hubby would love it and the recipe would make a lot.  They turned out really yummy, and they were just as good reheated.  I stuck the leftovers in the freezer, and they would be handy hand sandwiches to pull out for lunches.

Bierocks

Prep time: 30 min Bake time: 20 min
Serves 12

2 loaves frozen bread dough, thawed
1 lb ground beef
1 large onion, chopped finely
1 small head of cabbage or 1/2 a large, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 tsp ground cloves
1 cup shredded cheddar

Preheat the oven to 350°.

In a large skillet, cook hamburger and onion until hamburger is cooked through and onion is fairly translucent. Add in chopped cabbage and cook until tender and wilted.  Place the filling in a colander and allow to drain for about 15 minutes as it cools. Return to pan and add salt, pepper, allspice, and cloves to taste. Adjust seasoning if needed.  Mix in cheese.

Gently punch down and divide the dough into 12 portions.  Roll each portion into a rectangle, approximately 3" by 6".

Put about a half a cup of the filling in each square.  Fold dough over to close and pinch edges.  Make certain seams are sealed well – if the dough has become too dry to easily stick easily, run a slightly wet finger next to the edges and proceed.

Place the bierock on a lightly-oiled baking sheet (or use a Silpat).  Cover with a clean tea towel.  If working at a time of year with low humidity, lightly spray the tops so they won’t dry. Repeat with the remaining dough and filling. Let rise about 20 minutes or so. and perhaps a bit longer in cooler weather (the tops should be smooth.) Bake 15 to 20 minutes until golden brown. Remove from baking sheet and place on a wire rack.  While still warm, brush tops with butter.

These are good hot and cold.  They freeze well and heat up easily in the microwave wrapped in paper towel or in the oven for 10 minutes.

Chicken Bacon Ranch Pizza

It is no secret that pizza is my absolute favorite food. I crave it WAY more often than my husband wants to have it, so when I do get it, I usually just want the traditional tomato sauce version. However, there are a ton of great variations out there that don't taste anything like regular pizza, so I can make them all I want and no one can complain!

This is a simple but delicious white sauce pizza with incredible flavor. It does call for precooked chicken and bacon, but the bacon only takes a minute and leftover cooked chicken is pretty common around my house, probably around yours, too. With those on hand, this comes together faster than Dominos can deliver!

Chicken Bacon Ranch Pizza
Prep time: 5 min  Bake time: 15 min
Serves 4

1 (13.8 oz) can pizza dough
2 cups mozzarella cheese, shredded
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded
2 tomatoes, thinly sliced

For the Garlic-Ranch Sauce:
2 Tbs sour cream
3 Tbs mayonnaise
2 1/2 Tbs milk
1/2 tsp garlic salt
1/8 tsp dill
1/8 tsp dried parsley
dash of onion powder
Salt and pepper, to taste

Preheat oven to 450ºF.  Spread out pizza dough on a pizza pan or sheet pan.  Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top.  Bake for 9-12 minutes, or until crust is golden brown and cheese is bubbly.

684 calories per serving.  Click here for more nutritional info and shopping list!

Cheeseburger Soup

Everybody in my family loves a hot, hearty soup to warm them up on a cold winter day. Whodathunk it would be 75 degrees on December 27th? No worries, with the A/C on it was nice and chilly inside and the soup went down just fine.

This has all the yummy flavors of a cheeseburger, with a few veggies thrown in for good measure.  I served it with some fresh baked rolls and everybody went back for seconds.  Next time I'll serve it with pickle spears on the side!

Cheeseburger Soup

Prep time: 10 min  Cook time: 30 min
Serves 8

1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbs butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1 (15 oz) can diced tomatoes
1/4 cup flour
8 oz Velveeta cheese, cubed
1-1/2 cups milk
3/4 tsp salt
1/2 teaspoon pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes, tomatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

432 calories per serving.  Click here for more nutritional info and shopping list!

Stuffed Pepper Soup

I felt the need to don a chunky sweater and closed-toe shoes for the first time since last winter today, so I guess fall has officially, well, fallen. I'm not too excited about having to trade my shorts and tees for heavy jeans and sweaters, but I am definitely ready for some hearty fall food! All my friends are doing this extreme diet challenge and I'm over here like: need more carbs!  Carbs are my favorite. Next to cheese. And chocolate. Wait, I think that's a carb, too. But I digress.

This recipe isn't exactly health food, but it's got all the major food groups so it can't be that bad. I suppose if you wanted to lighten it up a little you could swap the beef for ground turkey and leave off the cheese. I might try the ground turkey next time, but you'll have to pry my cheddar from my cold, dead hands.

If you like stuffed peppers, this tastes exactly the same, just in belly-warming soup form, and although it's not really any quicker, it is a little easier and it makes a ton so you can feed an average size family a couple times or invite over all your friends and tempt them off their diets.

Stuffed Pepper Soup

Prep time:5 min  Cook time:45 min
Serves 10

2 pounds ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes
2 cups uncooked long grain rice
3 chopped green peppers
1/4 cup packed brown sugar
2 tsp salt
2 tsp beef bouillon granules
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
2 cups shredded cheddar

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in all remaining ingredients except for the cheese; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.  Sprinkle with cheese before serving.

430 calories per serving.  Click here for more nutritional info and shopping list!

Cheesy Sausage Pasta

One of the most popular posts on this blog is my Cheesy Sausage Pot, which is an amazing Crock-Pot dish chock full of cheesy, sausage-y deliciousness. It's great when you need dinner to be ready as soon as you get home. But what if you forget to fill the Crock-Pot in the morning? Yeah, been there, done that. No worries, you can still have that amazing flavor in less that 30 minutes and with only one pot to wash! This recipe uses pasta instead of potatoes so it cooks up super quick and requires practically no prep time at all.  I got off work at 5 and was putting away the leftovers by 6!

Cheesy Sausage Pasta
Prep time: 5 min  Cook time: 20 min
Serves 5

1 Tbsp olive oil
1 lb smoked sausage, sliced
1 cup diced onion
1 Tbsp minced garlic
2 cups chicken broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped green onions

Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

601 calories per serving.  Click here for more nutritional info and shopping list!