Corn Dog Muffins

This is my new FAVORITE hot dog recipe... such a great way to "health-ify" hot dogs in a way that kiddos love. :)

Corn Dog Muffins

INGREDIENTS:
4 light hot dogs, chopped up
1 box corn muffin mix
1 egg
3/4 cup skim milk
1/2 cup shredded cheddar cheese

DIRECTIONS:

[1] Chop up hot dogs into bite size pieces.

[2] Mix all ingredients in a bowl.

[3] Using an ice cream scoop, scoop into a muffin tin sprayed with nonstick cooking spray.

[4] Bake at 400 degrees for 18-20 minutes.

[5] Cool.

[6] Serve to hungry grown ups and kids! I served with mashed potatoes & baked beans.

[7] See happy faces! :)

Lasagna!

Feel special! I am about to reveal my most prized recipe. :) For Chad's birthday, I made his absolute favorite meal that I've ever made him... lasagna.

A few years ago, the first time I watched Ina Garten ("The Barefoot Contessa") in fact, I saw her make lasagna. And it was life changing. :) She added in a very unique ingredient.... goat cheese. Being a new cook, I thought, what the heck? And gave it a try.

The result? PERFECTION. The best lasagna I've ever had. My husband and Kent agree. It's so creamy and savory and scrumptious! It's now my go-to recipe for special occasions and company. And here's the recipe for you!

Megan's Lasagna

INGREDIENTS:
no-boil lasagna noodles
1 jar your favorite pasta sauce {I use Whole Foods 'Four Cheese'}
1 can tomato sauce
1 lb turkey sausage
1-2 garlic cloves, minced
olive oil
italian seasoning
2 cups shredded mozzarella, divided into two equal portions
4 ounces goat cheese, crumbled
1 egg
1 container ricotta

DIRECTIONS:
[1] In a skillet, pour olive oil to coat the pan. Add garlic and saute till fragrant. Add sausage. Cook until browned.
[2] Add in sauces, and mix well. Stir in italian seasoning. Simmer for 20-ish minutes.
[3] Meanwhile, mix 1 cup of the mozzarella, goat cheese, ricotta, and egg.
[4] In a 13x9 pan, layer: sausage mixture (the "sauce"), noodles, cheese mixture. Keep repeating until you run out of ingredients. :) Make sure the last layer is topped off with all remaining sauce. Then top that with remaining mozzarella.
[5] Bake at 375 covered with foil for 35 minutes. ENJOY!

Creamy Cheesy Chicken Enchiladas

I love me some good Mexican food... mmm... but when I make chicken enchiladas at home, I don't want to mess with using flour or making a "roux" or any of that stuff! I just want to mix and make! {which is why I've always made beef enchiladas... so much easier!} But I found this recipe, and it is YUMMMMY!

Creamy Cheesy Chicken Enchiladas

INGREDIENTS:
2 cups cooked & shredded chicken
1 can cream of chicken soup {I used fat free}
1 cup sour cream {I used light}
1 can ROTEL
3/4 cup cheddar cheese, shredded
3/4 cup mozzarella cheese, shredded
6 flour tortillas

INGREDIENTS:
[1] Mix chicken, soup, sour cream, and ROTEL.
[2] Fill each tortilla with 3 tbsp of mixture & a handful of cheddar cheese.
[3] Roll up tightly and put seam side down.
[4] Top tortillas with remaining mixture & mozzarella.
[5] Bake at 375 for 20-25 minutes until cheesy & bubbly.

{I sprinkled mine with paprika and cayenne pepper for a little kick.
Next time I might add some cilantro for freshness..... YUMMY!}

Quick Balsamic Chicken

I am so on a balsamic kick right now. Ever since my hubby took me to Buca di Beppo for a date and they served that amazing bread with the best olive oil & balsamic vinegar ever...... yeah, can't get enough!

I found this chicken recipe online, made it, and used the chicken to top salad. Oh my goodness, I have a new favorite! And it couldn't be easier. Here goes:

Quick Balsamic Chicken



INGREDIENTS:
1 lb chicken tenders
1/2 cup - 3/4 cup balsamic dressing

DIRECTIONS:
[1] Pour dressing over chicken in a 13x9 pan.
[2] Bake at 350 for 20-25 minutes.

YUM!

Easiest Dinner Ever

I haven't had much luck trying anything too extravagant in the kitchen lately, being busy with a sick kiddo and lots going on... but I decided to do an old standby with a new trick for dessert that I saw in my Gooseberry Patch cookbook.... and it came out as the easiest dinner ever! But oh so yummy!

Pigs in a Blanket
w/ Broiled Pineapple Slices



Pigs in a Blanket

INGREDIENTS:
1 tube crescent dough {I use reduced fat}
4 light hot dogs, cut in half
4 slices of american cheese, cut in half

DIRECTIONS:
Roll each triangle of dough around a hot dog half and cheese half.
Spread out on a cookie sheet.
Bake at 375 for 20 minutes.




Broiled Pineapple Slices

INGREDIENTS:
4-5 slices fresh pineapple
1/4 cup brown sugar
1 tbsp cinnamon

DIRECTIONS:
Sprinkle each slice with brown sugar & cinnamon.
Broil in oven until bubbly and warm.



Serve these with veggie chips (thank you, Central Market) and you have the easiest dinner ever! Approved by hungry Mommys, Daddys, and one year old toddlers! :)

Football Chili!

Sundays at our house almost always = football. And along with football = yummy food!

Today was no exception. I put this chili in our crockpot before leaving for church and came home to a house that smelled insanely good. I'm talkin', could smell it from outside the front door, smellin' good!

I am most proud of this recipe because it is my very own recipe. ;) Enjoy!

Megan's Football Chili

INGREDIENTS:
2 lbs lean ground beef; cooked
1 {15 oz} can tomato sauce
2 {15 oz} cans diced tomatoes, I use "chili ready"
1 {14.5 oz} can rotel, I use "lime & cilantro"
1 packet slow cooker chili seasoning mix

DIRECTIONS:
Mix all ingredients well in a crockpot. {Do not drain tomato cans} Cook on LOW for 8 hours.

Taco Mac & Cheese!

This was one of the first dishes I made for my hubby when we got married, and it still is one of his faves. Did you know Kraft now makes a macaroni and cheese that has a full serving of veggies? Makes you feel a LITTLE better about eating that comfort food ;) Anyway, this is spicy, yummy, and delish! Kent loved it too. :)

Taco Mac & Cheese

INGREDIENTS:
1 box macaroni & cheese
1 lb ground beef
1 packet taco seasoning
1 cup shredded cheddar cheese
1/2 cup salsa

DIRECTIONS:
[1] Prepare macaroni according to box.
[2] Meanwhile, brown beef in skillet, then mix in taco seasoning.
[3] Mix mac and cheese with ground beef and cheese in a 13x9 pan.
[4] Bake until cheese is melted and yummy. Top with salsa if desired! YUM!

crockpot buffalo chicken tacos

Oh my! I found this recipe surfing around Pinterest one day {which is super addicting, by the way!} and decided to try it today. It was perhaps THE easiest recipe ever and the hubby absolutely loved it! :)



INGREDIENTS:

2 boneless, skinless chicken breasts {frozen is fine!}

1 cup buffalo wing sauce

2 tbsp butter

shredded cheese

taco shells

ranch dressing



DIRECTIONS:

[1] Put chicken, sauce, and butter in crockpot. Cook on LOW for 5-7 hours.

[2] Shred chicken, let simmer in crockpot for another 15-30 minutes.

[3] Serve on taco shells with cheese and ranch.

{Hubby liked mozzarella on his, I liked cheddar on mine! :)}

slow cooker lasagna

Meet my new friend:

The Crockpot. AKA Slow Cooker. AKA AMAZING.

I love love love being able to throw a meal in there in the morning, go out, and come home to a fully cooked dinner [or lunch!]

This recipe cooks for a short amount of time for a slow cooker - 3-4 hours, so it's a great one to put in before running errands. Today I put it in before heading to the gym, and came home to this amazing yummy lunch:

slow cooker lasagna

INGREDIENTS:
no-boil lasagna noodles, amount will vary depending on size of your slow cooker
1 (26 ounce) jar pasta sauce, your favorite
1 (15 ounce) container part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1 lb turkey sausage, cooked and crumbled (I buy Jimmy Dean's pre-cooked bags for this!)
salt, pepper, Italian seasoning


DIRECTIONS:

[1] Spray your slow cooker with non-stick cooking spray. {I also like to line mine with the slow cooker liners}.

[2] Break noodles and place them on the bottom to fit your slow cooker.

[3] Layer: half the meat, half the sauce, half the ricotta, half the mozzarella, seasonings, and repeat starting with the noodles again!

[4] Cook on LOW for 3-4 hours. {During the last hour, I add a little shredded mozzarella to the top}.

chicken & spinach pasta bake

This pasta dish was SO easy, and another hit with Kent, {cut into bite size pieces, of course!} I just have to share it:

INGREDIENTS
8 oz rigatoni pasta, cooked & drained
8 oz chive & onion cream cheese
10 oz frozen spinach, thawed and squeezed dry
1 1/2 cup shredded low-fat mozzarella
salt & pepper

DIRECTIONS
[1] Mix cream cheese, spinach, and 1/2 cup of the mozzarella well. Stir in pasta and pour into a large baking dish.

[2] Top with remaining mozzarella.

[3] Bake at 350, covered, for 30 minutes. Remove cover and bake for another 15 minutes.


[4] Enjoy! Kent sure did. :)


P.S.... My big boy looks HUGE in that high chair! He is growing too fast!