This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.
I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!
Like I said in my previous post, my Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this new tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use Russet potatoes if that’s what you have on hand (I would peel them). I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!
Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.
These minted peas are a great (and super easy) way to dress up frozen peas, but I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!
I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals.
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
For the past several weekends, I’ve been trying new recipes while we’ve been watching the NFL playoffs. This baked catfish recipe isn’t new to me, but I haven’t made it in several years. I made some changes to it yesterday and ended up with these delicious po boy sliders.
Catfish is traditionally used in po boy sandwiches, but I opted to use cod this time because it was on sale at the grocery store — either works great. I also made a quick remoulade sauce, which adds great flavor to the sliders. If you don’t like horseradish, you could add Dijon mustard to the sauce instead, although it won’t be the same.
I stayed with the Southern theme, and made oven-roasted garlic and rosemary sweet potatoes as a side. We also had coleslaw. It was a delicious meal — and the leftovers are waiting for us tomorrow night!
If you look at our meal plans for the last several months, this tasty chef salad is the dinner you’ll find most often. We’ve gotten into the habit of having salad for dinner at least twice a week — and this is my go-to salad.
If you’re looking for quick meals during the week, you can prep the veggies and hard-boil the eggs on the weekend. Then, all you have to do is combine all the ingredients and you’re ready to eat! Another easy option is to use leftover rotisserie chicken in place of the deli ham. Either way, it’s delicious.
If you live in or have visited the Pacific Northwest, you’ve probably noticed that there are “teriyaki stops” in pretty much every town. Unfortunately, they’re not very common here in the Twin Cities.
Fortunately, it’s easy to make your own teriyaki chicken at home. The first key is to use chicken thighs, so you don’t end up with dry chicken. The second is to brown the chicken for extra flavor, and the third is to use a good teriyaki sauce. Follow those steps and you’ll have delicious teriyaki chicken in under 10 minutes. Enjoy!
This chilled tofu with kabocha squash is a great, easy Japanese recipe. It can be either a lighter meal on its own (served with rice and miso soup) or served as a side (I like to pair it with sushi). Either way, it’s simple but delicious.
Kabocha squash is a Japanese winter squash that is unique in that you can eat the skin — don’t be afraid, it adds a lot of flavor. This mild, orange squash is one of our favorites.
The chilled tofu (hiyayakko) is topped with bonito flakes, green onions, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!