broccoli quinoa bites

*disclaimer*
bad pictures ahead.
but this recipe is so, so good and such a hit with my boys that i'm really just posting for myself.
they are fast, easy, and completely healthy!
and they freeze like a breeze and are perfect for lunchboxes or a quick lunch with a fried egg on top!
they are also great cold, room temp, or warmed up!
you only need a few ingredients that you probably already have in your pantry and fridge!
go get started!!

Broccoli Quinoa Bites
Makes about 2- 2 1/2 dozen muffins
2 heads broccoli, roughly chopped
1 onion, roughly chopped
1 cup quinoa, rinsed and cooked
1 cup shredded white (or of choice) cheddar plus about a cup more for sprinkling on top
2 eggs

Preheat oven to 375*. Spray or butter 2-3 12 count muffin tins. Set aside.
In a food processor, combine broccoli and onion and pulse until finely chopped.  Remove to large mixing bowl. Add cooked and cooled quinoa, cheddar, and eggs and stir until combined. Press into prepared muffins tins and top with remaining cheddar. Bake at 375* for 20 minutes. Let cool and then remove. Serve warm or cool completely and freeze individually for up to a month. Enjoy!

our halloween!

our halloween this year was a warrior theme!

see if you can guess which warriors they were ;)

battle ax from foil and electrical tape

leather arm gauntlets from an old worn-out pair of my boots

...complete with leather lacing!

felt and cardstock for a certain spartan skirt

"leather" armor from scraps of suede

with "hammered detailing"

the baby had an easy outfit

the viking

the spartan

braveheart!

we went to our cc's church's fall festival and had a blast!
so much so, we didn't have time to take pictures :)

afterwards, in the parking lot...

halloween isn't complete without a viewing of hocus pocus...

or some fun snacks!

or a fun dinner!

can't wait for next year!

chicken spaghetti

We'll close out the month with a classic from my family:  chicken spaghetti.

Growing up, we made this more times that I can count.
We always made it with leftover diced chicken from the night before's roasted chicken so technically, this could be a Round 2 recipe.

It is not a healthy casserole and it doesn't pretend to be, with 1/2 package of Velveeta in it, but it's creamy and satisfying and makes your heart all warm with that my-aunt-made-this-on-a-cold-Fall-night sort of feeling.

Chicken Spaghetti

Makes two 9x13's.

4 tablespoons butter
2 jalapenos or one green bell pepper, chopped
4 cans of creams-of (mushroom, chicken, celery, etc - any combo)
2 soup cans of milk
1 box of Velveeta cheese
4 cooked chicken breasts, diced (...or close to the equivalent of leftover roasted diced chicken)
A couple heads of broccoli, finely diced (or a frozen, thawed box)
2 pounds of spaghetti, cooked al dente, drained, and divided into two 9x13" pans

Melt the butter in a large Dutch oven over medium heat.  Add peppers and saute until tender. 
(I like my chicken spaghetti a bit spicier so I use the jalapenos but the original recipe from my great aunt calls for bell pepper instead.  Your call.)

Add the creams-of and reduce to medium-low.

Add the milk.

Cube the Velveeta and add that in to the mix.

Let simmer on medium-low until bubbly and all melty.
That's right.  Melty.  Yum.

Add diced chicken.

And broccoli.

Stir to combine and pour over the prepared spaghetti, in pans.

Don't mix it in....you want the cheese sauce to cook into the spaghetti.
Don't worry.  It'll all mix and be all heavenly and gooey.

Cover with foil, label and freeze.

When ready to eat, defrost completely, bake at 350* for 30 minutes until golden and bubbly.
Enjoy!

penne a la vodka casserole

Okay, so I might have lied.

I told you a couple posts back that the pesto pasta bake was the easiest casserole in the world.
This is pretty darn close.

Although this does include two pots instead of just one, it's still that easy.

I mean, come on.
Six ingredients.
Six.

Well, plus pasta.
Which, in this case, I didn't even use the same kinds of pasta. 
I used an odd assortment of leftover boxes of mis-matched pasta.

But you'll forgive me when you try it.

Penne a la Vodka Casserole

Makes one 9x13".  (But why not make two?  Sooo easy!)

1 pound any smallish shaped pasta, cooked al dente, drained and spread in a casserole dish.
24 ounces homemade marinara sauce
1 cup of vodka
8 ounces heavy cream
Handful fresh basil
Large-ish pinch of red pepper flakes (to taste)
Assorted shredded cheeses to sprinkle on top (about 2 cups)

Heat the marinara and the vodka in a medium saucepan until bubbly.

Add cream and let simmer until nice and thick.  (And pink!  I love the pink.)

Chop the basil and add that and the red pepper flakes to the mix and let the flavors meld, about 5 minutes.

Pour over the pasta and kinda mix it in with your wooden spoon, until all the pasta is covered.

Top with cheese!  (Why are all casseroles topped with cheese?  Mmm....)

Cover with foil, label and freeze. 

When ready to eat, defrost completely, bake at 350* for 30 minutes until golden and bubbly, and enjoy!

beef stroganoff casserole

My husband loves beef stroganoff.

And my mother-in-law has perfected it.

I stole her recipe (nah, she really did give it to me...) and perfected it, myself.

I love that recipe.

This isn't it.

But, and a very big but, I wanted to convert it into a freezable (dare I say it?) casserole (I hate that word) so we could enjoy the taste of that wonderful dish even when I am running on no sleep and have a tiny new human to take care of.

Down from an hour or so of prep time to defrost in the fridge overnight and pop in the oven.

Can't get much better than that!

Beef Stroganoff Casserole

Makes one 9x13". 

Olive oil

2 pounds beef (filet mignon, if you are really feeling it, or just some lean stew meat) 

1 medium onion, diced

2 garlic cloves, minced 

2 cups sliced fresh cremini mushrooms

2 tablespoons Worcestershire sauce 

14 ounces beef stock

1 can of cream of mushroom soup 

8 ounces sour cream 

2 tablespoons dijon mustard 

3/4 teaspoon salt 

1 teaspoon freshly ground black pepper 

8 ounces wide egg noodles, cooked, tossed with a bit of butter, and kept warm 

A sprinkle of French fried onion rings, if desired

Heat a drizzle or two of olive oil in a large Dutch oven over medium-high heat.  Cut beef into small strips, about 1/2" by 1" and brown.

Add diced onion and minced garlic and and let saute until golden brown, about 5 minutes.

Add mushrooms, Worcestershire sauce, beef stock and cream of mushroom soup.  Bring to a boil, reduce heat, and let simmer for about 15 minutes.  Add sour cream, mustard, and salt and pepper to taste.

 

Spread egg noodles in your 9x13" pan and pour sauce over the top.

Cover with foil, label and freeze.

When ready to enjoy, defrost completely, bake at 350* for 30 minutes and dive in!