Tag: cheesy

Recipes and Cooking

Mexican Lasagna Created From Leftovers

Brandi C

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot. Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

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Recipes and Cooking

Keto-Friendly Philly Cheesesteak

Brandi C

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

This is a really good Keto-Friendly Philly Cheesesteak recipe.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

This Keto-Friendly Philly Cheesesteak is a delicious twist on the classic, combining the savory flavors of round steak, sautéed veggies, and melty cheese for a satisfying low-carb dish. The use of cream cheese and cheddar creates a creamy, rich sauce that coats the steak and vegetables perfectly, while the provolone on top adds an extra layer of gooey, cheesy goodness. The bacon grease infuses the steak with extra flavor, making each bite even more indulgent. Serve this dish alongside some “burnt” rice cauliflower to keep things low-carb and add a bit of texture to your meal. It’s an easy, flavorful, and keto-approved dinner the whole family will love!

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Recipes and Cooking

Chicken and Broccoli Casserole

Brandi C

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole – An Easy, Family-Friendly Meal

Need a warm, hearty dinner that’s packed with flavor and sneaky veggies? This Chicken and Broccoli Casserole checks all the boxes. It’s comforting, cheesy, and simple to pull together. You can even make one for now and freeze another for later—mom win!

If you’ve got picky eaters in the house (don’t we all?), this is the perfect dish to sneak in some extra nutrients. I like to toss in finely chopped cauliflower and spinach—thanks to the creamy cheese sauce and seasonings, they’ll never know the difference!

The key to pulling this off? Have it baked and cleaned up before your crew comes flying into the kitchen asking, “What’s for dinner?” 😉

Ingredients

  • Cooked chicken (see tips below)

  • 32 oz. broccoli, steamed and chopped

  • 1 large onion, chopped and sautéed

  • Fresh garlic to taste

  • 2 cans mushrooms, drained

  • 16 oz. pasta, cooked and drained

  • 1 tsp. lemon pepper

  • 1 tsp. dried basil

  • 1/3 cup milk

  • 8 oz. Velveeta

  • 1 can cream of mushroom soup

  • 1 can cream of chicken soup

Optional Add-Ins:

  • Chopped cauliflower

  • Chopped spinach

  • Minced onion

Topping

  • 2 sleeves of Ritz crackers

  • A bit of butter for browning

Instructions

  1. Prepare the Chicken
    You can cook and shred chicken breasts in broth, use rotisserie chicken for a shortcut, or even go with canned chicken in a pinch (just drain and season it up).

  2. Flavor the Broccoli
    After steaming and chopping your broccoli, stir in a little seasoning and minced onion for added flavor. This step makes a big difference!

  3. Mix It All Together
    In a large bowl, combine all the ingredients except the topping. Stir, stir, stir—until everything is creamy and well mixed.

  4. Assemble the Casserole
    Pour the mixture into a greased 13×9 baking dish.

  5. Prepare the Topping
    Brown the Ritz crackers in a little butter, then sprinkle them over the casserole.

  6. Bake
    Bake at 350°F for 35–45 minutes, until bubbly and golden on top.

Results & Leftovers

This recipe makes enough for two full 13×9 pans! We enjoyed one for dinner (with plenty of leftovers), and I popped the second into the freezer for a busy day. I love having meals on hand that I know everyone will eat—without fuss.

Let me know if you try it—and if your picky eaters notice those sneaky veggies! 😉