Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Tuesday, December 2, 2025
Tuesday, November 11, 2025
Ham and Cheese Sliders
Time: 30 minutes
Servings: 24 sliders
Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted
Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.
Servings: 24 sliders
Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted
Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.
Spinach Cottage Cheese Bake
Time: 1 hour
Ingredients:
12 oz farfalle pasta
2 cups cottage cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, mix together cottage cheese, chopped spinach, shredded mozzarella, Parmesan, milk, garlic powder, salt, and pepper.
Combine the cooked pasta with the cheese mixture and transfer to a greased baking dish.
Bake for 25-30 minutes until the top is golden and the dish is bubbly.
Serve hot.
Ingredients:
12 oz farfalle pasta
2 cups cottage cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, mix together cottage cheese, chopped spinach, shredded mozzarella, Parmesan, milk, garlic powder, salt, and pepper.
Combine the cooked pasta with the cheese mixture and transfer to a greased baking dish.
Bake for 25-30 minutes until the top is golden and the dish is bubbly.
Serve hot.
Monday, October 20, 2025
Rice & Bean Casserole with Guacamole
Rice & Bean Casserole with Guacamole
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
Prep Time: 5 minutes
Total Time: 95 minutes
Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)
Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste.
When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!
Wednesday, October 1, 2025
Creamy Carrot and Potato Soup
Source: https://www.greenku.com/creamy-carrot-and-potato-soup/
Prep Time: 10 minutes
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 large carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup coconut milk (optional, for creaminess)(I didn't use this)
Fresh parsley, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes, stirring occasionally, and cook for 5 minutes.
Pour in vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in coconut milk, if using, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.
1 tablespoon olive oil
1 onion, chopped
3 large carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup coconut milk (optional, for creaminess)(I didn't use this)
Fresh parsley, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes, stirring occasionally, and cook for 5 minutes.
Pour in vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in coconut milk, if using, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.
Hash Brown Egg Casserole
Source: https://bellyfull.net/hash-brown-egg-casserole/
Prep Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder
Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder
Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.
Monday, May 19, 2025
Vegetarian Sheet Pan Nachos
Source: https://easygoodideas.com/vegetarian-sheet-pan-nachos/
Prep Time 5minutes
Cook Time10 minutes
Servings: 4 servings
Ingredients
1 - 16 oz cans refried beans
1 pkt of taco seasoning
Tortilla Chips
2 ½ C. shredded cheddar cheese
½ Red Onion diced
1-2 Roma tomatoes diced
1 16 oz can corn
6 oz can of olives sliced
Instructions
In a medium pan, heat the refried beans, add 1 pkt of taco seasoning. Heat until warmed. Set aside.
Place a layer of tortilla chips on a sheet pan, top with 1 cup shredded cheese, red onion, tomatoes, corn and olives.
Add a second layer of cheese, onion, tomatoes, corn and olives. Top with refried beans by dropping small spoonfuls across nachos. Lastly sprinkle the last ½ cup of cheese across the top.
Set your oven to 450 degrees and place nachos on the middle rack, bake 5-7 min until the cheese is melted.
Remove and serve with your favorite salsa and/or sour cream. Enjoy!
Prep Time 5minutes
Cook Time10 minutes
Servings: 4 servings
Ingredients
1 - 16 oz cans refried beans
1 pkt of taco seasoning
Tortilla Chips
2 ½ C. shredded cheddar cheese
½ Red Onion diced
1-2 Roma tomatoes diced
1 16 oz can corn
6 oz can of olives sliced
Instructions
In a medium pan, heat the refried beans, add 1 pkt of taco seasoning. Heat until warmed. Set aside.
Place a layer of tortilla chips on a sheet pan, top with 1 cup shredded cheese, red onion, tomatoes, corn and olives.
Add a second layer of cheese, onion, tomatoes, corn and olives. Top with refried beans by dropping small spoonfuls across nachos. Lastly sprinkle the last ½ cup of cheese across the top.
Set your oven to 450 degrees and place nachos on the middle rack, bake 5-7 min until the cheese is melted.
Remove and serve with your favorite salsa and/or sour cream. Enjoy!
Monday, March 10, 2025
White Chicken Enchiladas
Prep: 10 mins
Cook: 23 mins
Total: 33 mins
Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
Cook: 23 mins
Total: 33 mins
Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies
Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)
Sunday, February 23, 2025
Canned Pretzel Bites
Source:
https://southernbite.com/canned-biscuit-pretzel-bites/
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat.
Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.
Pour the water into a medium bowl and whisk the baking soda in until it has dissolved.
Dip each dough ball into the baking soda water and place it, slit side up, onto the prepared pan.
Brush the dough balls with the melted butter and immediately sprinkle with coarse salt.
Bake for 8 to 9 minutes or until deep golden brown. Serve immediately.
*I made TWO batches and I had enough water/baking soda mix and butter left from the first batch that I didn't need to do more for the second batch.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 32 bites
Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
2 cup warm water*
1/4 cup baking soda
4 tablespoons butter, melted
coarse salt
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 32 bites
Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
2 cup warm water*
1/4 cup baking soda
4 tablespoons butter, melted
coarse salt
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat.
Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.
Pour the water into a medium bowl and whisk the baking soda in until it has dissolved.
Dip each dough ball into the baking soda water and place it, slit side up, onto the prepared pan.
Brush the dough balls with the melted butter and immediately sprinkle with coarse salt.
Bake for 8 to 9 minutes or until deep golden brown. Serve immediately.
*I made TWO batches and I had enough water/baking soda mix and butter left from the first batch that I didn't need to do more for the second batch.
Wednesday, September 4, 2024
Slow Cooker Stuffing Casserole
Source: https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Ingredients
11 Chicken Tenderloin Pieces (I used sliced chicken breasts)
1 Tablespoon Poultry Seasoning or to taste
10.75 oz Can Cream of Celery Soup (I used cream of chicken)
6 oz Box Stove Top Stuffing
2 Cups Chicken Broth
Instructions
In a bowl mix stuffing and broth together and set aside.
Place tenderloin pieces in the bottom of your 6 qt slow cooker.
Sprinkle poultry seasoning over tenderloins.
Pour soup over chicken and spread evenly.
Once stuffing has absorbed all of the chicken broth pour evenly on top.
Cover with lid and cook on low for 4-6 hours
Monday, September 2, 2024
Spaghizza
Spaghizza
Makes 8 servings
8 ounces spaghetti noodles
3 eggs
¼ cup milk
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon pepper
2 ½ cups spaghetti sauce (one 23.5 ounce jar)
8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
3.5 ounce package sliced pepperoni or any of your favorite pizza toppings
Preheat oven to 375 degrees.
Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.
Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one).
Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.
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