April 18, 2014

Weekly Menu Planning Saturday #6 - Easter Edition

Happy Easter!
I'm posting the menu-plan a little early this week in case you are still looking for Easter ideas and Easter leftover ideas.

Orange Rolls
Use Rapid Rise Roll Dough

Use leftover hard-boiled Eggs from Easter

Use any leftover ham from Easter

Slow Cooker Fiesta Chicken
This recipe also tastes amazing leftover.


One Pan Roast Chicken with Veggies in an Hour

Menu-Plan Day and Take-Out Night

Use all the leftover Robin Eggs from Easter

April 15, 2014

Ham and Cheese Breakfast Casserole

How fast does time fly?  It is already Easter this Sunday :)

My family always has a barbeque and we grill hamburgers. My mom makes my favorite Macaroni Salad and Grammy's White Sheet Cake.  We color a TON of Easter Eggs and the neighbor kids usually come join in the fun.       

For those of you that eat Ham on Easter, this is the perfect casserole to enjoy the next morning with all your leftover ham.  Of course, you can eat this at any time and use deli ham, which is what I did.  

You can make this casserole the night before and pop it in the oven in the morning and breakfast is served.  

It is so simple and tastes so GOOD!
Ham and Cheese Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese

For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter 

Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper.  In a medium bowl, whisk together eggs and milk.  Whisk in the cream cheese.  It doesn't have to be completely smooth.  Add the mustard powder, salt and pepper.  Last, add the ham, red pepper and shredded cheese.  Pour over hash browns and stir to combine.  Cover with plastic wrap and refrigerate for at least four hours or overnight.  

Remove plastic wrap and place casserole in a cold oven.  Heat oven to 350 degrees and bake for 45 minutes.  Meanwhile, combine all topping ingredients.  Remove casserole from oven and sprinkle with topping.  Return to oven and bake for 15 more minutes.  If you want the topping to brown more, broil for a few minutes at the end.  Remove from oven, cut into squares and serve.    Serves: 4-6.              

Jenn's Notes: I used square O'Brien hash browns (with onions and peppers).  I served with additional chopped bell peppers and hot sauce.   

April 13, 2014

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

I use the term "Skinny" very loosely for this milkshake.  The milkshake part IS skinny since it is made with frozen bananas rather than ice cream.  I added some instant banana pudding mix to give it that yummy pudding flavor.  You could easily use sugar free pudding mix here.

Now . . . the Chocolate Malt Whipped Cream is TO DIE FOR!!!  Can you just taste it now?  Fresh whipped cream mixed with Chocolate Malt Powder and a little vanilla.  The flavor is just like a chocolate malt.  You are guaranteed to sneak many spoonfuls of this whipped cream before it makes it to the milkshake.  BUT . . . The whipped cream obviously is NOT skinny.

If you want to skip the whipped cream, you can mix the Chocolate Malt Powder directly in with the bananas and save a the calories.         
When I was younger one of my favorite breakfasts was blending a package of chocolate malt Carnation breakfast mix, milk, a banana and some ice cubes into a smoothie.  This was long before I knew that frozen bananas created a thick and creamy ice cream consistency when blended.
Chocolate Malt and Banana really is a DIVINE combo.  You will LOVE this milkshake.  Your kids will love it too and they won't even know there isn't ice cream in it.

At my local grocery store, the Chocolate Malt Powder is down the aisle with the Peanut Butter, Jam and Coffee.

You might also like:
One Ingredient Banana Ice Cream
"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large ripe bananas, peeled, sliced and frozen
4 Tbl. instant banana pudding mix
1 tsp. vanilla extract
up to 1/2 c. milk

Chocolate Malt Whipped Cream
4 oz. whipping cream
2 Tbl. chocolate malt powder
1 tsp. vanilla extract

Peel ripe bananas, slice and place in an air-tight container; freeze until completely frozen.  I usually let mine freeze overnight.  Add frozen bananas to a food processor and blend until chunky.  Add the pudding mix and vanilla extract and blend until completely smooth and creamy and the consistency of soft serve ice cream.  Blend in a little milk at a time, until it reaches milkshake consistency.  Divide between two small cups and top with chocolate malt whipped cream.  Or blend chocolate malt powder directly into the bananas and skip the whipped cream.  Makes 2 small milkshakes.

For the Chocolate Malt Whipped Cream: Pour whipping cream into a chilled bowl.  Beat with a hand mixer until frothy.  Add the chocolate malt powder and vanilla and continue beating until it reaches desired consistency.  

Jenn's Notes: Make sure to use ripe bananas, or the "green" banana flavor will overpower everything. 

April 12, 2014

Weekly Menu Planning Saturday #5


Use leftover Quinoa filling from Peppers and make tacos.  The recipe is slightly different than this recipe, but it will taste just as good.

Tomato Alfredo Pasta with Grilled Chicken
This is one of my favorite go-to meals.  

Mini Breakfast Pizzas

Chicken Broccoli Supreme (No Canned Soup)

Chicken Bacon Ranch Sandwiches
I highly recommend serving this with Lays Cheesy Garlic Bread Chips.  Holy Cow . . . they are so good.

Menu-Plan Day and Take-Out Night


April 9, 2014

Julia's Best Banana Bread

I hop on Pinterest, see this pin and this is what it says, "People will drive 20 miles on a one-lane road for this banana bread. It usually sells out before noon and is considered by many to be the "best on the planet." Secret recipe here..."

So, of course, I've gotta try it. 

It really is a delicious basic recipe, you don't even add cinnamon to this one.

I think we all need to take a vacation to Hawaii and get us some snacks at Julia's Treehouse!  Who's with me???? 

Julia's Best Banana Bread
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. sugar
1 c. mashed ripe bananas (about 3)
3/4 c. vegetable oil

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  Combine flour, baking soda and salt in a medium bowl; set aside.  In a separate medium bowl, whisk together the eggs, sugar, bananas and oil until smooth.  Add the dry ingredients and mix until just combined.  Pour batter into prepared loaf pan and smooth the top.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, then invert to a wire rack and cool completely.  

adapted from: Bon Appetite, as seen on Erica's Cannella Vita

April 7, 2014

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.
These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  
It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  
Chicken Enchilada Stuffed Shells
From: Jenn@eatcakefordinner

2 c. cooked shredded chicken (rotisserie chicken works great)
1 Tbl. taco seasoning, or to taste
3/4 c. sour cream (I use light)
1 roasted red pepper, chopped
2 Tbl. chopped cilantro, plus more for garnish
1 Tbl. chopped green onion, plus more for garnish
1 large tomato, diced
2 c. grated Monterey or Pepper Jack cheese
18 jumbo pasta shells, cooked

White Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.