Easy Dinner for a Busy Weeknight Enchilada Casserole

31 08 2011

Some of you may have been wondering what has happened to me. Well my daughter has started preschool, swim season is in full swing bright and early with 5 am practice, my husband school has also started, and I am still trying to run a Bountiful Basket site in our small town. So basically what that means is I spend most of my day driving back and forth from my house every few hours and haven’t had much time to cook or even sleep!

Now I know many of you are in the same position especially with school starting up again. So I have decided to take a few days to show case some of the recipes that I like when cooking just isn’t at the top of your list. These recipes can either be made a head of time or take almost no time at all to make.

The first recipe in this series is Enchilada Casserole. Now this recipe does take a bit of time to make but if you make on Sunday and stick in the fridge all you have to do on Monday night is pop it in the oven and make up a salad or a veggie and in no time you have dinner ready to go. The other reason why I love this recipe is that it makes so much for my family that we can eat it as leftovers for several nights. This means I don’t have to worry about cooking for a few days.


Enchilada Casserole

~ 2 lb. hamburger

~ 1 can cream of chicken soup

~ 1 can cream of mushroom soup

~ 1 can enchilada sauce (small can)

~ 1 can small diced Ortega green peppers

~ 1 can pitted olives, chopped

~ 1 can condensed milk (5.5 oz.)

~ 1/2 lb. grated cheese

~ 12 corn tortillas

~ 1 bundle of green onions, chopped

1. Brown hamburger and drain off grease

2. Add in cream of chicken, cream of mushroom, enchilada sauce, Ortega green peppers, condensed milk, and olives. Mix well and then simmer for 30 minutes.

3. While hamburger mixture is simmering, cut tortillas in quarters and layer bottom of 13 x 11 inch dish with half of the tortillas.

4. After hamburger mixture has simmered for 30 minutes, spread half of meat mixture over tortillas. Place another layer of tortillas and then spread with the rest of the meat mixture. Top with grated cheese and green onions.

5. Bake at 350o F for 30 minutes.

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Enchilada Casserole

What was in those baskets on August 20th

20 08 2011

A great basket this week filled with lots of fruit. This week we got carrots, strawberries, grapes, bananas, pears, plums, tomatoes, corn, lettuce, cantaloupe, and broccoli.


My family got a bit burnt out on broccoli because we had been getting it for about a month. We were glad to have a break and now I am so excited to see it in my basket this week. A few of our families favorite ways to cook it are Broccoli with Cashews, Chicken and Broccoli stir Fry with Peanut Sauce or Broccoli and Tortellini Salad.

The carrots are always great to throw into soups, stews, and stir fry’s. I also love them in Lettuce Wraps or just to make a simple Carrot and Raisin Salad with them. My kids love to just dip in Ranch and eat them as a snack.

Last week we just cut up the strawberries along with a lot of our other fruit and made a fruit salad for dinner and lunch. Strawberries are awesome in this Fruit Dip. Strawberry Popsicle are a cool summer time dessert. I also enjoy Strawberry Cake and Strawberry Lemonade. I also got a flat of raspberries and was thinking about making Raspberry lemonade the same way.

Let me know what you are planning on making and can’t wait to see everybody next Saturday!

BBQ Portobello Sliders

19 08 2011

I having been meaning to make a Portobello mushroom recipe for awhile. There are a great substitute to meat because if you season them they really will have a very similar taste to them. We were unable to get Portobello mushroom caps so I just got  a package of already sliced Baby Portobello’s and they worked out just great. I really enjoyed this recipe and hope you family does as well.


BBQ Portobello Sliders

~ 6 baby Portobello’s (large enough to fit one on your bun)

~ 6 slider buns or dinner rolls

~ 1 tsp. smoked paprika

~ 1 tsp. onion powder

~ 1/2 tsp. chili powder

~ 1/2 tsp. black pepper

~ 1 Tbsp. olive oil

~ 1 onion

~ 6 slices Gouda

~ 1 avocado, sliced

~ 1/2 cup BBQ sauce, for drizzling and dipping

1. Heat a skillet on medium-low heat and add 1/2 Tbsp. olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.

2. While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet or grill on medium heat and cook until mushrooms are juicy and tender. About 5 minutes on each side. With 1-2 minutes remaining, add a slice of Gouda on top to melt.

3. Assemble sliders by placing the mushroom on the  bun, then top with onions, avocado, and as much BBQ sauce as you like.

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BBQ Portobello Sliders

Reuben Sandwich’s

18 08 2011

So last month we headed up to Flagstaff for the Annual Celtic Festival. While we were there we watched some of the events, listened to the bag pipes, and ate these amazing Reuben Sandwich’s. The were so great that my husband and I have been thinking about them ever since. This weekend I happened to be standing at the deli counter when I looked over and saw corned beef and I knew we were going to make Reuben Sandwich’s this week. I have made a few variations to this old stand by but feel free to make it your own and enjoy!


Reuben Sandwich

~ 2 slices of bread (I used wheat but feel free to use rye or

   whatever else you have on hand)

~ 1 slice of Swiss cheese

~ Corned Beef (I used deli sliced)

~ sauerkraut

~ Thousand Island dressing or Russian dressing

~ butter

Butter one side of each piece of bread. Place butter side down in a skillet on medium to medium low heat. Layer cheese, corned beef, sauerkraut, and dressing on bread. Then place second piece of bread butter side up on top. Brown each side until sandwich is golden brown and warmed through.

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Reuben Sandwich

Ham and Cheese Sliders

17 08 2011

My daughter is a big fan of mini burgers as she calls them. But lets be honest, sliders are fun to eat because of there small size. The poppy seed sauce that you smear on top of these put this recipe over the top. Another thing that is great about these is you can make the a day ahead and refrigerate until you are ready to bake them so they are great for a busy evening when you don’t have much time to prep dinner.

Ham and Cheese Sliders

Ham and Cheese Sliders

~ 12 white dinner rolls (I used King Hawaiian’s butter rolls)

~ 12 pieces honey ham

~ 12 small slices Swiss cheese

~ 1/3 cup mayonnaise

~ 1/3 cup miracle whip


Poppy Seed Sauce

~ 1/2 tsp. poppy seeds

~ 3/4 tsp. yellow mustard

~ 1/2 stick butter, melted

~ 1/2 tsp. onion powder

~ 1/4 tsp. Worcestershire sauce

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them onto a cookie sheet lined with foil. Place them very close together.

2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350o F for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm


* Sandwiches can be assembled a day ahead and kept in the refrigerator until ready to bake.

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Ham and Cheese Slider1

Parmesan Roasted Potatoes

16 08 2011

A couple of weeks ago we got a lot of potatoes in our bountiful basket. I wanted to give something different a try with these potatoes instead of the normal things we make. I really liked this recipe because it reminded me of the Onion-Roasted Potatoes that I usually make. The difference with this recipe is that I got to control what went into the potatoes instead of just opening up a packet of onion soup mix that has who knows what in it. Then end result was a great batch of roasted potatoes.


Parmesan Roasted Potatoes

~ 4 cups cubed potatoes

~ 3 Tbsp. Olive Oil

~ 1 tsp. garlic salt

~ 1 tsp. salt

~ 2 tsp. paprika

~ 1 tsp. pepper

~ 4 Tbsp. Parmesan cheese

1. Preheat oven to 450o F

2. Place the cubed potatoes into a baking dish.

3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon, carefully mix everything around until the seasonings coat each potato.

4. Bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tong. Put the baking dish back into the oven and bake for about 15 minutes more until they are golden and crispy.

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Parmesan Roasted Potatoe1

Magic Cookie Bars

15 08 2011

One night last week I had a sweet tooth and was looking for a dessert to make. I dug through my pantry and found a can of Sweetened  Condensed Milk that had this Magic Cookie Bar recipe on it. I then remembered my mom making these and how much I loved them. Luckily I had all the ingredients in my pantry and off I went. These are a great tasting dessert bar that is very simple to make! I hope you family enjoys them as much as mine did!

Magic Cookie Bars.ashx

Magic Cookie Bars

~ 1 1/2 cups graham cracker crumbs

~ 1/2 cup (1 stick) butter

~ 1 (14 oz.) can Sweetened Condensed Milk

~ 2 cups semi-sweet chocolate chips

~ 1 1/3 cups flaked coconut

~ 1 cup chopped nuts

1. Preheat oven to 350o F. In a small bowl combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.

2. Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.

3. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature.

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Magic Cookie Bars

What was in those baskets on August 13th.

13 08 2011

What a great week this week was. We had cloudy weather and not the huge wind gusts that we usually have here in Kingman. Even better we had the best volunteers show up and help us out. We got started 15 minutes earlier than our pick up time! Awesome job, we couldn’t do it with out all of you wonderful volunteers.


This week we got corn, red bell peppers, tomatoes, mango’s, plums, strawberries, bananas, cantaloupe, lettuce, and grapes.

If your strawberries last before tomorrow then try this great Strawberry Cake or just dip all of your fruit in Fruit Dip.

I know at our site a lot of people got multiple bags of carrots so why not make Carrot and Raisin Salad or throw them into Lettuce wraps. If you still have a lot left don’t forget that you can cut them up and freeze them. Then when you need them in a recipe just throw them in frozen.

I still have lots of tomatoes from last week and have never made sauce so I am looking for more tomato recipes. But here are a few great recipes that would use up some of those tomatoes. Tomato and Basil Brushetta, Taco Salad, Greek Chicken Wraps, BBQ Chicken Salad, or Greek Salad.

Let me know what you are making and enjoy all your bounty!

What was in those baskets on Aug 6th

6 08 2011

I know I have been MIA for the last few weeks and haven’t posted many recipes. But I am back and started off this week with a great bountiful basket. I was glad to see some different things in the basket this week and really excited for the asparagus! Hope you enjoy your basket and stay cool in this warm weather!


This weeks basket had potatoes, asparagus, lettuce, bananas, peaches, pears, tomatoes, cucumbers, plouts, cantaloupe, celery, and red bell peppers.

One of my favorite ways to cook asparagus is Prosciutto wrapped asparagus. It is delicious. If you aren’t up for that much work we also love oven roasted asparagus. A great main dish is Balsamic Asparagus Chicken but only if you love Balsamic vinegar like me!

I am a big fan of potatoes in any recipe. Soups, salads, side dishes, you name it and I will mostly likely love it. A couple of great recipes that you can’t go wrong with are Smashed Hot Potatoes and Onion-Roasted Potatoes. If you need a cool potato salad recipe try the Bacon Ranch Potato Salad. I have a quite a few more potato recipes so check them out!

Some cool summer time dinner or lunches are the Taco Salad and Greek Salad. The would use up some of your tomatoes as well as lettuce and cucumbers. If you still have a lot of tomatoes try the Tomato and Basil Bruschetta it was amazing!

Let me know what you are doing with your produce and check back to see what else I come up with!


Iced Coffee

4 08 2011

Any one who knows me knows that I am a huge fan of Starbucks. The main reason why is because their coffee is so much sweeter than any where else. For Christmas I got a Keurig single cup coffee brewer which has drastically cut down on my Starbucks until summer hit. Then I wanted cold drinks instead of hot ones. I was so happy to find this Iced Coffee recipe because it is seriously the best I have had at home. It tastes just like a Frappuccino, even my husband agrees. It takes a bit to make the coffee but once you have it made you will have enough to last you a few weeks depending on how much you drink. The key to this deliciousness is the sweet cream, so don’t leave it out.


Iced Coffee

~ 1 gallon water (I just bought a gallon of drinking water)

~ 1 lb. bag of your favorite rich coffee (course ground if you can)

~ Coffee filters or several layers of cheesecloth

~ a fine mesh strainer

~ a large bowl

~ pitcher big enough to hold a gallon

1. Pour gallon of water into your large bowl.

2. Dump the entire bag of coffee into the water.

3. Stir to make sure all grounds are saturated with water.

4. Let sit for 12 hours or overnight.

5. Line a mesh strainer with a coffee filter or several layers of cheese cloth, set the strainer on top of your pitcher.

6. Ladle your coffee mixture into the strainer. This part takes awhile and you might have to replace the filters several times.

7. Once all the coffee concentrate has been filtered, stick it in the fridge, it will last for a month.

Sweet Cream

~ 1 12 oz. can of evaporated milk

~ 1 14 oz. can of sweetened condensed milk

1. Mix both cans together, refrigerate.

To make your Iced coffee take a glass and fill with ice. Pour coffee concentrate into the glass, filling it a little more than half full. Add sweet cream into the coffee until full or to taste. Stir to combine and then enjoy!

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Iced Coffee

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