Tag: quick dinner

Recipes and Cooking

Sheet Pan Nachos

Brandi C

Sheet Pan Nachos

Sheet Pan Nachos: A Fun and Customizable Recipe

Looking for an easy and fun family meal? Sheet Pan Nachos are a perfect choice! This dish is super versatile and can be modified to suit your taste. Whether you want to make it vegan, vegetarian, or load it with your favorite toppings, it’s a meal the whole family will love. Plus, the leftovers are just as delicious! Here’s how you can make it:

Ingredients:

  • Flour tortillas (or corn tortillas for a gluten-free option)

  • Oil (for frying)

  • Ground beef (or your favorite protein substitute for a vegetarian/vegan version)

  • Garlic (minced)

  • Onion (chopped)

  • 2 packets taco seasoning mix

  • Salsa (for extra flavor)

  • Mexican blend cheese (or your favorite cheese blend)

  • Black beans (rinsed and drained)

  • Taco/nacho toppings of your choice (e.g., sour cream, guacamole, jalapeños)

Instructions:

  1. Prepare the Ground Beef: Brown the ground beef with minced garlic and chopped onion in a large pan. Once browned, drain any excess fat. Add the taco seasoning mix along with a bit of water to loosen up the mixture and allow the flavors to combine. Stir in some salsa to add an extra kick to the beef.

  2. Make the Tortilla Chips: While your beef cooks, take your flour tortillas and cut them into chip-sized pieces. You can also buy pre-made tortilla chips, but homemade ones are super easy. Deep fry the tortilla pieces until crispy (this takes just a few minutes). You can also bake them for a healthier option!

  3. Assemble the Nachos: Spray a large sheet pan with cooking spray, then layer your tortilla chips, seasoned ground beef, black beans, and cheese. Drizzle a bit of salsa over the top (but not on the chips themselves – we’ll explain why below). Bake at 350°F for about 10 minutes, or until the cheese is melted and everything is heated through.

  4. Top and Serve: Once your nachos are out of the oven, add your favorite taco toppings like sour cream, guacamole, jalapeños, or anything else that makes your taste buds dance!

What I Would Do Differently:

  • Use Corn Tortillas: Next time, I’ll swap out the flour tortillas for corn tortillas. The flavor is a bit better, and they hold up well without getting soggy.

  • Skip Salsa on the Chips: I realized that adding salsa directly to the chips before baking made them a bit soggy. It’s best to mix the salsa into the beef mixture instead, for more flavor and crunch.

  • Green Onions: I think adding chopped green onions would be a great addition for some freshness.

  • Layered Rice and Refried Beans: I considered layering rice and refried beans in the nachos for extra texture and flavor. If you like heartier nachos, I highly recommend this addition!

Final Thoughts:

These sheet pan nachos were delicious and definitely a hit in our household, though I wasn’t blown away by them. The beauty of this recipe is how easy it is to adjust and make your own, so don’t hesitate to get creative! It’s perfect for a fun family dinner or when you need to feed a crowd.

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Baked Stand Up Tacos

Brandi C

Baked Stand Up Tacos

Baked Stand Up Tacos

Baked Stand-Up Tacos

I came across the idea for Baked Stand-Up Tacos and decided to make it my own by tweaking the ingredients to fit my family’s tastes. The picture may not do it justice (I’m not exactly a photographer!), but trust me, this dish is a family favorite. The beauty of this recipe is how adaptable it is — feel free to add or leave out ingredients as you wish! And don’t forget your favorite taco toppings — salsa, extra cheese, lettuce, jalapenos, green onions, refried beans, rice, and more! The possibilities are endless.

Ingredients:

  • Ground beef

  • Taco seasoning mix (I used 2 packets)

  • Water (just a bit to help thin out the meat after adding taco seasoning)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • Cheddar cheese queso (use as much as you like)

  • 8 oz. tomato sauce

  • Flour taco shells (enough to fill a 13×9 dish)

Directions:

  1. Preheat the oven to 350°F.

  2. Cook the Beef: In a large skillet, brown the ground beef, adding the taco seasoning, chopped onion, and minced garlic. Drain any excess fat.

  3. Add Seasonings and Sauce: To the cooked beef, stir in the taco seasoning, a splash of water, tomato sauce, and part of the cheddar cheese queso. Mix everything together until well combined.

  4. Prepare the Taco Shells: Grease a 13×9 baking dish. Spoon some of the beef mixture into each taco shell, then stand them up in the dish. You should be able to fit about 16 shells in the dish.

  5. Top with More Queso: After all the tacos are filled, spoon a bit more of the queso over the top.

  6. Bake: Place the dish in the oven and bake for about 15 minutes, or until the edges of the tacos are crispy and the cheese is melted.

  7. Serve and Enjoy: I served mine with a side of Doritos, but feel free to add any additional taco toppings your family loves.

Notes:

  • The original recipe called for layers of refried beans, rice, meat, and cheese. Since I’m not a fan of refried beans, and my husband doesn’t like rice on his tacos, I skipped those ingredients. However, you can customize the recipe by dividing the tacos into thirds: one-third with beans, one-third with rice, and one-third like I made it originally.

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Loaded Chicken Caesar Salad Pasta Recipe

Brandi C

Loaded Chicken Caesar Salad Pasta Recipe

Loaded Chicken Caesar Salad Pasta Recipe

I was cleaning out my fridge and pantry, one day, and had a lot of little thing I had to use up. So, here is my take on Loaded Chicken Caesar Salad Pasta Recipe. It was loved by my 15 mth old grandson to my 50 year old husband. The leftovers were just as good! This is just what I used, so substitute as you want!

Ingredients

2 cans of chicken, drained (can totally boil you up some chicken)

2 T. butter

Bacon grease (I used 2 T)

Seasoning

Chicago seasoning

Bag of bacon bits (or fry up your own)

1 bag of Croutons

Bottle of Caesar dressing

Romaine, cut up

Shaved parmesan

Chopped green onions

Bowtie pasta (cooked to al dente, drained, and refrigerated)

Directions

In small sauce pan, add butter, bacon grease, both cans of chicken, bacon bits, and seasoning. I heated this through to get the canned chicken taste out and add some flavor.

In large bowl, add 1/2 the COLD cooked pasta, 1/2 the chicken and bacon mixture, chopped green onions, 1/2 the romaine, a good handful of shaved parmesan, chicago seasoning, 1/2 the bag of croutons, and 1/2 the jar of caesar dressing. I used tongs to mix this well.

Repeat the layers and serve. Honestly, I was shocked at how good this was when I tried it. Actually, I made my son-in-law and daughter eat it first in case it was awful LOL. She added a bit more chicago seasoning, which is fine by me and can totally be eliminated if you don’t like it.

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Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Here’s another easy dinner idea! Chili Cheese Dog Casserole. I love chili, and I love chili cheese dogs—so why not combine them? This dish was a hit with my family, and I served it with chips for a simple, satisfying meal.

Now, let’s talk about life for a second. My downstairs air conditioning isn’t working well, which means it’s hot downstairs. On top of that, my pool still isn’t ready, and depending on others has reminded me that sometimes, we just have to lean on ourselves. So, at one point, our pool was green with frogs, our air was struggling, and my grandbabies and children were definitely riding the struggle bus.

But here’s the good stuff—the upstairs air works, and we had the theater room at the perfect temperature, so we hung out and watched a show. Most of my kids were home for dinner and haircuts. My grandbabies were here, which is a blessing all on its own. And after my husband worked some brain magic, the pool finally started clearing up. Best of all, this recipe came together quickly and in stages, so I didn’t have to turn my kitchen into the depths of hell.

Ingredients:

  • Hotdogs (I used bun-length)
  • Crescent rolls (2 packages)
  • American cheese slices
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Seasoning mix of choice
  • 1 packet chili seasoning mix
  • 2 cans chili beans
  • Shredded cheddar cheese
  • Chips or rice (for serving)

Directions:

  1. Prepare the Hotdogs – Roll out each crescent dough triangle. Place half a slice of American cheese on it, then add a hotdog (I slit mine down the middle so it doesn’t explode). Roll it up and place it in a greased 13×9 baking dish. Bake at 375°F for 10-12 minutes until golden.

  2. Make the Chili – In a skillet, brown the ground beef with diced onion, minced garlic, and seasoning mix. Once fully cooked, drain the grease and return it to the pan. Stir in the chili beans and chili seasoning mix, making sure everything is well combined.

  3. Assemble & Bake – Spoon the chili mixture around the baked hotdogs in the dish. Sprinkle generously with shredded cheddar cheese. Cover with foil and bake until everything is heated through and the cheese is melted.

  4. Serve – Enjoy with chips or rice!

Final Thoughts:

This dish was a hit! The only mistake I made was leaving it uncovered while keeping it warm, which caused the beans to get a little too dry. Since there’s no extra liquid in this recipe, keeping it covered helps maintain the right texture.

Everyone loved it, and my husband specifically requested that it become part of our rotation—even though we don’t really have one! I need to be more diligent about writing down my recipes because there are meals he loves that I completely forget how to make. Shelf-cooking is just second nature to me, and leftovers don’t last long in our house. But maybe, if I start writing everything down, I’ll finally have an actual meal rotation to keep my husband happy. He loves when I remember how to recreate something he enjoyed!

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Chicken Fajita Casserole

Brandi C

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from the heavy topics and talk about food!

This Chicken Fajita Casserole is not only easy but completely customizable. The recipe fills a 13×9 dish, but you can easily cut it in half if you’re cooking for fewer people. I made a few adjustments along the way, and I’ll share exactly what I used—you can tweak it to fit your preferences!

Now, let’s talk about the real challenge—my husband is not a fan of Mexican food. Well, let me clarify—he’s not a fan when I cook it. Meanwhile, everyone else in my house loves it, so I sneak it in when I can. This week, I focused on shelf-cooking, trying to use up what I already had before restocking. With grocery prices skyrocketing, I’m constantly torn between stocking up and making do with what’s on hand.

Since I already had all the ingredients for this dish, it was the perfect choice. Plus, it comes together quickly! I even made some homemade tortilla chips from leftover tortillas. I simply cut them into triangles, tossed them with oil, chili powder, and sea salt, then baked them at 350°F for about 5 minutes. You could also serve this casserole with store-bought tortilla chips or rice.

Ingredients

Seasoning Blend for Chicken & Veggies

  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes

(Should I admit now that I never measure anything? Ever? I’m spitballing these measurements just for you!)

Chicken Fajita Casserole Ingredients

  • 1 bag frozen chicken fajita strips (thawed & chopped)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 zucchini (sliced)
  • Fresh portobello mushrooms (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 stick butter (or oil)
  • 1 block cream cheese
  • 1/2 cup sour cream
  • Shredded cheddar cheese

Step 1: Marinate the Chicken & Veggies

I cut my pre-cooked chicken fajita strips into bite-sized pieces and tossed them into a large bowl. Then, I added the sliced bell peppers, zucchini, mushrooms, onion, and garlic.

Next, I sprinkled the seasoning blend over the top, put the lid on the bowl, and shook it up until everything was well coated. I let it marinate in the fridge for about 30 minutes—next time, I’ll let it sit for at least an hour to really soak up the flavors.

Step 2: Sauté Everything

I heated a cast iron skillet over medium heat, melted 1/2 stick of butter, and added my chicken and veggie mixture. I let it cook slowly, stirring occasionally.

To help tenderize the veggies, I added another 1/2 stick of butter and covered the pan with a cookie sheet. Since the chicken was already pre-cooked, I just focused on getting that perfect sautéed texture for the veggies.

Step 3: Assemble & Bake

  • Preheat the oven to 350°F.
  • Grease a 13×9 baking dish and spread the cooked chicken and veggies evenly across the bottom.
  • In a separate bowl, mix 1/2 cup sour cream with 1 block of cream cheese. Spread this creamy mixture over the top of the chicken and veggies.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 20 minutes until everything is heated through and the cheese is melted and bubbly.

Let it sit for a couple of minutes before serving—this helps the flavors settle and keeps the juices from running everywhere.

Final Thoughts

This casserole was a hit! Even Bart didn’t complain (too much). It’s packed with flavor, easy to make, and great for using up what’s already in your kitchen.

If you try it, let me know how you tweak it to fit your family’s taste! And if you’re into meal prepping, consider making an extra batch to freeze for later—it reheats beautifully.

Enjoy!

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Recipes and Cooking

Spaghetti Carbonara

Brandi C

Spaghetti Carbonara

Easy Spaghetti Carbonara – A Shelf-Cooking Favorite

Spaghetti Carbonara is a simple, satisfying dish that comes together with just a handful of ingredients. It’s the perfect shelf-cooking pasta recipe, using staples I always keep on hand. To round out the meal, I like to serve it with garlic cheese bread and a Caesar salad—quick, easy, and delicious.

Ingredients

  • 1 lb. pasta (I used linguine)
  • Seasoning mix (your favorite blend)
  • 3 room-temperature eggs
  • Bacon (reserve 3 Tbsp. of bacon grease)
  • Fresh mushrooms (sliced)
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • Parmesan cheese (a generous amount)
  • Reserved pasta water (about 2 ladles)

(Want to mix things up? Try adding sautéed bell peppers or spinach for extra flavor!)

Directions

Cook the Bacon & Veggies

  • Cook the bacon until crispy, then remove and crumble.
  • In the same pan, sauté garlic, mushrooms, and onions in the reserved bacon grease until soft. (Spinach would also be a great addition here!) Remove from heat and set aside.

Prepare the Egg Mixture

  • Crack 3 room-temperature eggs into a bowl and lightly beat them.
  • Ladle about 2 scoops of hot, starchy pasta water into the eggs, whisking constantly. This helps temper the eggs, so they don’t scramble when added to the pasta.

Cook the Pasta

  • Boil linguine (or your pasta of choice) in salted water until al dente.
  • Drain the pasta and return it to the pot while it’s still hot.

Bring It All Together

  • Add 3 Tbsp. of reserved bacon grease and the sautéed vegetables to the pasta.
  • Use tongs to toss everything together, evenly coating the noodles.
  • Slowly pour in the egg mixture, continuously tossing the pasta to create a silky sauce.
  • Add lots of Parmesan cheese, stirring until fully incorporated.
  • Finally, mix in the crumbled bacon and serve immediately!

Final Thoughts

This meal was so freaking good and ridiculously easy to make. My family loved it. If you want a vegetarian option, just skip the bacon (though in my house, that’s not happening). I may experiment with turkey bacon next time for a slightly lighter version.

After 30 years of cooking, I’ll admit—some nights, I am just over it. The inspiration runs dry, and I find myself staring at the fridge with zero motivation. That’s why I’ve started writing down my favorite recipes and tweaking them to fit my family’s tastes.

Originally, I found this dish in a Rachael Ray cookbook back when I was obsessed with collecting cookbooks. Now? They just sit on my shelf collecting dust. Maybe it’s time to dust them off and find some new inspiration!

The beauty of cooking is making a recipe your own—adjusting flavors, swapping ingredients, and creating something that works for your family. So, grab your pantry staples and give this one a try! You won’t regret it. 🍝

Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Spin-on Tortellini Soup

Brandi C

Spin-on Tortellini SoupSpin-on Tortellini Soup

I love Tortellini Soup. Love it. So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup. The broth is excellent! I did this in my instant pot, but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup. You put that in AFTER it is done cooking, releasing the pressure. I made that mistake once, and I will never make it again.

Ingredients

Kielbasa quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsp chicken bouillon paste

1/2 c. sour cream

2 cans of tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix. Add a bit of water if it starts sticking to the pan. Once that is done, add in cream of mushroom soup; I think I did about 6 tsp of chicken bouillon paste. I will say, at this point, I added the sour cream and mixed it well. It did not explode, so that is a good thing. Then, I added the tomato sauce and the sugar. Next, add chopped spinach and Italian seasoning. I added enough water to thin it out just a little bit. You can always add more water towards the end.

Place on the lid, and move the lever to the “seal” position. I hit the soup function and adjusted it to 10 minutes. Once that is done, I did a quick release. I stirred everything well and tasted the broth to ensure the seasonings were good. A good rule of thumb is to start small. You can always add more, but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add a cup of heavy cream, and continue to whisk while on medium heat. The flour will thicken up. Once it was thick, I added in about 2 c. of cheddar. Stir well until it is all combined.

From this point, I added some broth to the bechamel pan. I did this to thin it out and make it to that it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

Cue the angels, singing.

Tortellini

I cook these in a separate pot. I feel the tortellini get too mushy if I do the tortellini in the instant pot. Doing this serves a dual purpose. I boil the water, season it, and scoop out my tortellini. You can keep the starchy pasta in water. I add them to my Instant pot, and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

 

Recipes and Cooking

Mexican Casserole

Brandi C

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

 

Recipes and Cooking

Gluten-Free Chicken and Noodle Soup

Brandi C

Gluten-Free Chicken and Noodle Soup

Gluten-Free Chicken and Noodle Soup

Screaming Moment

Have you ever had one of those days where you want to run down the road naked, screaming at the top of your lungs? Enter Gluten-Free Chicken and Noodle Soup cause it is my jam. Well, any soup, for that matter. It, quite literally, soothes my soul.

Yep, I had one.

As an illustration, my day started with a butt through a wall.

As well as some nosy Nellies.

Add a splash of liars.

Tears.

Confessions.

Manual labor.

Saturday in a Nutshell: Fall Recipe

We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.

Cause what a Saturday would be without all that fun?

Oh, I forgot that we start school (on the 24th), and I lost ALL my notes, schedules, and curriculum.

So, there’s that.

At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) H said he was hungry. I forgot to cook :/

I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep. It just slipped my mind.

So, here is what I threw together because I had nothing else in the house to fix, and we did not want to eat out.

Gluten-Free Chicken and Noodle Soup

One bag of Tyson pre-cooked diced chicken (again, all I had, and it was frozen)

Minced onions

Seasoning

Cream cheese

2 c. Monterey jack cheese

Splash of milk

Rice spaghetti noodles

Broccoli (gotta get those veggies in)

Chicken stock (GF)

I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.

To save time, I started the water for the noodles and cut up the large pieces of broccoli. I also had A shred my cheese because pre-shredded cheese is processed, which is no Bueno.

When the instant pot was done, I quickly released the pressure. I added a splash of milk, the cheese, and then cut-up broccoli. I did turn it back on manual for 2 minutes to soften up the broccoli.

By the time that was done, my noodles were done. I drained them and put them in the soup.

Voila.

It is finished.

Thank. Goodness.