Posted in Meals and Recipes

Monday Meals: The Major’s Chili

Happy Monday! After an unexpected four day weekend, we are ready to hit the ground running this week…..at least I think we are! Well, what choice do we have?! haha. The weather was actually cold enough last week (and it finally snowed on Friday!) to make chili, so I made my dad’s chili. I thought I’d share the recipe with you.

Ingredients:

  • 2 lbs ground beef
  • 1 onion, chopped (I usually use 3/4 of a big white onion)
  • 4 garlic cloves finely chopped
  • 2, 15 oz cans kidney beans, drained
  • 29 oz can crushed tomatoes
  • 16 oz jar thick and chunky mild salsa
  • 4 oz can diced green chiles
  • 1/2 c apple cider (I sometimes use apple juice if I don’t have cider)
  • 3 Tblsp. chili powder
  • 1 Tblsp. ground cumin
  • 1 Tblsp. dried oregano
  • 2 tsp salt

Instructions:

  • Heat oil in a large pot and add beef, chopped onion and garlic and cook until beef is browned and cooked through.
  • Drain any grease.
  • Stir in all other ingredients
  • Boil, then reduce and let simmer and cover
  • Stir frequently for 1 hour.
  • Enjoy–serve with shredded cheese, sour cream, crackers, etc.
  • **The other night, I made this and let it simmer about 15 minutes and then put it in the slow cooker on high for 1 hour. Then, we ate it when everyone got home from their basketball practices.
Of course, this recipe freezes well too.

I’m glad I went ahead and made this last week (and we got two nights of dinner out of the recipe)….the temps will be back in 50’s this week!

I hope you have a great week.

Thanks for reading,

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals- Chicken Tortilla Soup

Hands down the recipe I make the most in the fall and the winter is this recipe from Shay . It’s so easy and delicious and we usually get two dinners out of it (or a dinner + a couple of lunches for me!)

The recipe is in her Simmers cookbook. If you don’t have this cookbook, you are missing out. I purchased it on Amazon a couple of years ago, and I use it at least once a week to cook dinner in the slow cooker.

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 (10 ounce) can Ro-Tel tomatoes
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can ranch-style beans (This, to me, is the key ingredient!)
  • 1 (1 ounce) packet taco seasoning
  • 1 (10 ounce) can cream of chicken soup
  • 2 cups corn kernels, fresh or frozen
  • Monterey Jack cheese for garnish, shredded
  • Green onions for garnish, chopped

Instructions:

  • In the slow cooker, layer the chicken, tomatoes, beans, taco seasoning, and cream of chicken soup.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • About 20 minutes before you’re ready to serve, remove the lid, shred chicken (I use two forks to do so) and stir in the corn.
  • Replace the lid and heat until the corn is hot.
  • Ladle the soup into bowls and garnish with cheese and green onions.
Recipe from Simmers cookbook (p. 42)

I mentioned above, but to me, the ranch-style beans are key. I was always able to find them at Kroger until last fall/winter….so I barely made this recipe last year. Then, the beans were back at Kroger this year (maybe Kroger reads my comments/complaints in my weekly Kroger survey ;)) and now I buy them a few cans at a time because I’m afraid they won’t have them anymore!

Anyway, this is a recipe my entire family loves. It takes 3 minutes to put everything in the slow cooker in the morning, and then dinner is ready when you get home.

I hope you enjoy.

Don’t forget to check out my first post for today. Monday Memes.

Have a great Monday!

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals: Buffalo Chicken Tortellini

Happy Monday! I thought I’d start the week off sharing one of my family’s favorite meals. I got this recipe off a Kroger coupon pack years ago. It’s super simple and delicious.

Plus shredded chicken

Ingredients:

  • 1 package (20 oz) refrigerated cheese tortellini
  • 1/2 cup jarred Alfredo sauce
  • 2 Tblsp Buffalo-style sauce (I actually use a little less because I’m not a huge fan of super spicy)
  • *4 cups cooked chicken (diced or shredded) (safe internal temp 165 degrees F)
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 scallion, thinly sliced, divided
  • *For a few years, I’ve used Shay’s tip for perfect chicken (Poach chicken in slow cooker by covering chicken with water (usually 6 c) and cook on low 6-8 hours or high 3-4 hours) Then, I just pull the chicken out of slow cooker and it easily shreds.

Instructions:

  • In a medium stockpot, cook tortellini according to package directions. Drain, reserving 1/4 cup cooking water.
  • Return pasta to pot. Add Alfredo and Buffalo sauces, chicken, 1/4 c Parmesan and white parts of scallion. Toss; add reserved pasta water and toss again, cooking until heated through.
  • Divide between four bowls; garnish with scallion greens and remaining 1/4 c Parmesan. Serve immediately, refrigerating any leftovers.

Easy. Delish. Enjoy!

Have a great week.

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals- Major’s Lasagna and Mom’s Twice Baked Potato Casserole

Happy Monday! As we close out this year, I thought I’d share two more family favorite recipes that I’ve made recently. I made my Dad’s Lasagna when my brother and his family came over for a pre-Christmas get together. I made my mom’s Twice Baked Potato Casserole as a side dish for Christmas dinner to go with ham and green bean casserole. Both are easy and delish, so I thought I’d share.

Major’s Lasagna

Ingredients:

  • 1.3 lb ground beef
  • 24 oz Cottage Cheese
  • Pepperoni
  • 20 oz Parmesan Cheese (I use half grated and half shredded)
  • 16 oz shredded Mozzarella Cheese
  • Oven Ready Lasagna
  • Dried chopped onions
  • Minced garlic
  • 2 jars Spaghetti Sauce

Instructions:

Simply make three layers in a 9×13 baking dish.

  • Sauce
  • Noodles
  • Ground beef
  • Dollops of cottage cheese
  • Pepperoni
  • Shake dried onions and garlic flakes on top
  • Sprinkle all the cheeses
  • Repeat and end with sauce on top
  • Bake 25 minutes covered with tin foil at 350 degrees and then 15 minute uncovered
  • Enjoy!

Mom’s Twice Baked Potato Casserole

I’m not sure where my mom got this recipe, but she shared it with me a couple of years ago; it’s a nice twist on regular twice baked potatoes that are a little bit more labor intensive.

Ingredients:

  • 7 medium red potatoes (I had 12-15 smaller ones this last time which worked out fine)
  • Salt and pepper
  • 1 lb bacon, cooked and crumbled
  • 2 cups shredded Mozzarella Cheese
  • 3 cups sour cream (I use way less…as I’m not a big fan of sour cream)
  • 2 cups shredded Cheddar Cheese
  • 3 green onions sliced

Instructions:

  1. Bake cut potatoes for 20-25 minutes at 350 degrees in a greased 13×9 baking dish.
  2. Once potatoes are cooked, add other ingredients:
  3. Sprinkle with salt, pepper, and bacon.
  4. Dollop (or spread) sour cream and sprinkle cheeses
  5. Top with sliced green onions
  6. Bake uncovered at 350 degrees for 20-25 minutes.
  7. Enjoy

You could bake in smaller dish and layer ingredients, but I’ve always just spread everything out in the bigger baking dish.

I hope you enjoy these recipes and your Monday!

Take care,

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Holidays, Meals and Recipes

Monday Meals

I can’t believe there are only two days until Christmas. I thought I’d share what I plan on making for breakfast Christmas morning! (+ a few other holiday recipes)

Christmas morning breakfast

Most years, I make Monkey Bread and use the recipe linked below. It’s a hit with the kids and the adults!

Some years I make bacon and eggs to go along with the Monkey Bread, but this year, I thought I’d try Mix and Match Mama’s Cheesy Egg and Bacon Bites.

The sweet of the monkey bread and the savory of egg bites should pair perfectly with some fresh fruit (and a mimosa for mom and dad!)

Easy Breakfast Casserole

Since I will be making the above menu, I won’t make the Easy Breakfast Casserole that I often make on Christmas morning, but I thought I’d share anyway!

This is such an easy recipe, and it tastes so good. When I’ve made this in the past, it makes enough for the four of us to have it for breakfast for two to three days!

Pomegranate Goat Cheese Bites

A few of our neighbors got together recently, and I wanted to try a new appetizer recipe. I searched Pinterest for phyllo shell/goat cheese bites and found this awesome recipe. The touch of pomegranate and sprinkle of thyme helped make it a festive dish to share.

Holiday Cocktail

My brother and his family came over for a little pre-Christmas get together, and I served an easy (and one of my favorite) drinks. I’m no bartender, so it’s a splash of this and that.

Fill your glass with lots of ice, two glugs (told you, I’m not a bartender) of vodka, fill the rest of the glass with Cranberry Ginger Ale (some years I can find the diet kind…but not this year), squeeze of lime, and cranberries to garnish.

In warmer months, I often do ice, vodka , lime, and Fresca. So refreshing.

Reindeer Food 

A night or two before Christmas Eve our elf brings the kids some Reindeer Food for them to sprinkle on the lawn Christmas Eve night. This way, Santa will know the way to our house! I think our elf found this poem on Pinterest years ago, and he attaches it to a bag of reindeer food (oatmeal + glitter).

Sprinkle on your lawn at night 

The moon will make it sparkle bright 

As Santa’s reindeer fly and roam 

This will guide them 

To your home. 

Reindeer food arrived at our house this morning.

I hope you have a wonderful Christmas.

Take care,

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals

Whew! The weekend flew by…and thankfully, it’s only a two day work week!

As I’ve mentioned before, one of my “go to” bloggers for recipe ideas is Shay at Mix and Match Mama. This past week, I made a few of her meals. I love that she posts recipes for Meal Planning Monday each week. I do my grocery shopping on Sundays, so I usually get an idea or two for the next week which makes me feel ahead of the game!

Last night, I made her Instant Pot: Chicken Tetrazzini, and it was delish!

The best thing about these ingredients? Travis made the trip to the store to purchase them…and not me! 🙂

Ingredients:

  • 1 onion, chopped
  • about 2 cups of mushrooms, sliced
  • Extra Virgin Olive Oil
  • salt and pepper
  • 2 lbs boneless skinless chicken breasts
  • 2 cups chicken stock
  • 1 (10 oz) can cream of mushroom soup
  • 1 (4 oz) jar of chopped pimentos, drained
  • 3/4 box of penne pasta (from a 16 oz box)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese plus a bit more to garnish
  • chopped parsley to garnish

Instructions:

Linked below

And we have enough for leftovers tomorrow night!

I’m also linking the other recipes of hers I made last week! All delish!

I know you’ll love all of these recipes! There isn’t a recipe of hers that I’ve made that my whole family didn’t enjoy! Have a great week!

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals: Bev’s Simple Chicken Pasta Soup

RUN…DON’T walk (sorry not sorry about the shouting!) to your nearest grocery store to pick up these six(ish) ingredients and make this recipe. One of my favorite food bloggers, Bev Weidner, shared this deeeelicious recipe on her blog (Bev Cooks). Simple Chicken Pasta Soup. I made it, we all loved it, and we got two dinners out of this meal!

Ingredients

  • 2 Tblsp extra virgin olive oil
  • 20 oz chicken thighs (about 5 pieces)
  • 1-2 Tblsp dried Italian seasoning
  • 4 c chicken stock (I bought an extra can if needed and used it for night 2 when I reheated the leftovers)
  • 2 (14 oz) cans fire roasted tomatoes
  • 2 cups spiral pasta (I used a bit more)
  • 5 oz baby spinach
  • Salt and Pepper
  • Parmesan (for garnish)

Instructions

I’m going to let her do the rest of the talking because: 1. She’s the pro. 2. She’s hilarious. 3. Her food pics are stunning. Recipe linked below.

Also, if you missed the Friday Favorites post from back in September, she’s also one of my favorite Instagram accounts to follow (especially her Insta Stories!) (link below)

I know you’ll love this meal. It’s hearty and healthy all in one bowl! (and you’ll love her—go give her a follow!)

Have a great week.

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Let's look, Meals and Recipes

Let’s Look

It’s time for this month’s Let’s Look with Shay and Erika. This month’s focus is yummy fall recipes. One of my favorites is…Pumpkin Sausage Penne Pasta…and guess where I got the recipe? YEARS ago from a Kroger coupon pack they sent me in the mail. I make this a few times a year but only in the fall…

Ingredients:

  • 8 oz whole wheat penne (I usually use the whole box)
  • 1 lb ground Italian sausage
  • 1 Tblsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 c. low sodium chicken broth
  • 12 oz pumpkin puree
  • 1/2 c heavy cream
  • 1/2 tsp crushed red pepper flakes
  • pinch of ground cinnamon
  • salt and pepper to taste
  • grated Parmesan cheese

Directions

  1. Cook pasta to al dente, according to package directions. Drain and set aside.
  2. In a medium skillet, brown sausage and set aside.
  3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
  4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
  5. Reduce the heat and simmer 8-10 minutes to thicken.
  6. Stir in cooked penne, sausage, and cheese.
  7. Serve hot with grated Parmesan cheese.
The four of us typically get two nights out of this meal!
I bet I’ve had this recipe card for 10 years!

Other fall recipes I love are pretty simple: pumpkin pie, pumpkin bread, chili and soups!

Since I shared a recipe, it got me thinking about grocery shopping and then this memory popped up on Facebook. Feels like a lifetime ago that I often had both of the kids with me at the grocery store pushing that dang car cart while other customers looked at me and said, “Well, bless your heart!” 😂

Funny story about this picture. I would often give the kids an apple to keep them entertained while I shopped. I’m 99% sure this is the time that when Hadley went to hand me the core of her apple, I asked Hayden where his apple was…and he said, “I ate it. I ate ALL of the apple!” Core. And. ALL 😬 Those diapers were fun to change for a few days. Ugh.

I wish Kroger Click List (grocery pick up) would have been around when the kids were little. It’s a life saver now, but it would have been so nice to just pick up groceries rather than be in the store for an hour with two little ones. I’ve done grocery pick up for almost five years, and I can’t imagine going back to the old way I shopped.

A few years ago, I bumped into a friend in the store and she had a printed list of what she usually gets. I loved that idea, so I do that now and just add in what I need. I have a running list on the side of my fridge when we run out of things, but before I place my weekly Click List order, I get out my template and circle what we need for the week. I typed this out once a couple of years ago and add/delete as our needs change. To make it, I looked at a Click List order that I had placed and categorized what I bought, so making the template didn’t take me very long. Our regular items take up a couple of pages, but at least it’s all organized for when I sit down to place my order. I have extra lines in each section to write in other needs, and I cross our items we don’t need that week. Here’s one of the pages:

Grocery pickup has been a life saver. It still takes me time to plan meals and place the order, but at least I don’t have to spend as much time in the store, and if I forget something, I don’t mind running in the grocery on my way home to pick up a few things since it’s only a few minutes of my time.

Also, every other week or so, I stop in Trader Joe’s and meander around to pick up things and plan meals on the fly…and I enjoy doing that knowing I have my basics at home. Also, occasionally, I will go to Aldi’s and pick up a few items just to mix it up and get some good deals on items.

Next month’s Let’s Look is focused on entertaining ideas …odds are that I will share some of my kids’ birthday parties. I can’t believe they are almost 10!

I hope you enjoy this meal! Don’t forget to check out Shay and Erika.

What’s your favorite fall recipe?

Have a great day!

Jen

Instagram: @showmeandsweettea

Facebook page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals: Connor’s Stuffed Peppers

Fun Fact: When my brother moved to Kentucky in 2009, he lived with us for about six months. As a matter of fact, he moved in right when the kids were born and before Hadley even came home from the NICU. Let’s just say it was probably a shock to his 25 year old self to live in a house with his hormonal sister as I figured out how to parent newborn twins. He helped as he could burping a baby or two as well as counting down the time when Hadley’s colic would go away. Over Hadley’s screams, he once said, “Uh…the doctor said she should be better by the time she’s six months, right?” #shewasfourmonthsold haha.

After he moved out, he’d come over often and one time he made this stuffed peppers recipe. I have no clue where he got it, but the kids love it and request it now for dinner. #fullcirclemoment

Ingredients:

  • 6 green bell peppers
  • 1 1/2 lb mild Italian sausage
  • 1 1/2 c. chopped onion
  • 1 1/2 c. chopped red pepper
  • 1 c. chopped celery
  • 3 cloves garlic, minced
  • 1 1/2 block of cream cheese
  • 1-2 c. bread crumbs

Instructions:

  • Saute chopped veggies in skillet with olive oil.
  • When veggies are softened, add garlic.
  • Then, add sausage.
  • When sausage is cooked, add cubed cream cheese and mix well.
  • Let cool (I never have time for that step) and add bread crumbs.
  • Stuff peppers and wrap in foil.
  • **side note, there’s usually some mixture left, and I’ve eaten it as a dip with tortilla chips…so good!

Cook at 400 degrees for 15-20 minutes (but I usually let them cook for closer to 25 minutes so they are softer).

Dinner’s ready!

Connor’s the type of brother who (still?) let me boss him around, sends me a pic of himself in front of the Golden Girls house, wears a goofy Christmas sweater (he’d want me to let you know the sweater was a joke), and is now a great dad to his two kids. And, he’s the funniest person I know…(Which makes my dad huff and puff because he wants to hold that title 😂)

While Connor probably aged a five years in the six months he lived with us, he got a crash course in adulthood #youarewelcomeConnor, and I got this awesome recipe!

I hope you enjoy it as much as we do. Have a great Monday,

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea

Posted in Meals and Recipes

Monday Meals

California Roll Bowl

I’ve seen various versions of California Roll Rice Bowl, and for this recipe, I’ve just incorporated the ingredients I like the most and what I know my family will eat. Also, many of the recipes include ingredients for making your own sauce and I usually don’t have time for all that…plus, I love Trader Joe’s Carrot Ginger Miso Salad Dressing…which is the perfect sauce for this recipe.

Ingredients:

English cucumber, diced

Shredded carrots

Avocado

Protein – I use shrimp (traditional California Sushi Roll would include crab)

Rice – I buy two bags of microwave rice–one white, one brown

Soy sauce

I use Trader Joe’s Chile Lime Seasoning when I cook the shrimp

Trader Joe’s Ginger Miso Salad Dressing (or whatever dressing/sauce you like)

Black Sesame seeds – toasted

Instructions:

  1. I saute the shrimp in a extra virgin olive oil, a bit of Chile Lime Seasoning, and a dash or two of soy sauce. (I’ve also just used salt and pepper or various other seasonings –whatever I have on hand…just to give the shrimp some extra flavor)
  2. While the shrimp is sauteing, I chop a bit of the cucumber and slice and dice the avocado. Then, I create an assembly line of toppings: carrots, avocado, cucumber.
  3. I toast the sesame seeds in a small pan.
  4. I cook the rice in the microwave and empty both bags into a small bowl and mix the white and brown rice together. (90% of the time, for most meals, I buy brown rice to try to stay on the healthy train—but when I think sushi, I think of white rice, so I live on the edge a bit and include white rice too). **You could use cauliflower rice for a low carb option**
  5. Once the shrimp is ready, I just put rice and shrimp in the bowl, and then everyone does their own toppings: carrots, cucumber, avocado, dash of soy sauce, sesame seeds, and the miso dressing. (also–I’ve used a drizzle of Trader Joe’s Sriracha Ranch Dressing rather than miso dressing…and even just soy sauce may be all you want or need…)
Ingredients
Dressing from Trader Joe’s
Ready to eat – also, side note–I’m no food photographer — this is so delish even if the picture isn’t the best.

This is a healthy dinner option that literally comes together in minutes…and my kids even eat it (for sure they eat the rice and shrimp—and usually add a topping or two)

I hope you enjoy this healthy meal!

Have a great week!

Jen

Instagram: @showmeandsweettea

Facebook Page: Show Me and Sweet Tea