Sloppy Joe Casserole

 

This sloppy joe casserole and I went on a journey together.  My girls and I were making it for dinner and I did not completely read the ingredient list and cooked a whole box of pasta. Besides most recipes I make are a pound of meat to a pound of pasta. When it was time to add the pasta I put in the 8 ounces the recipe called for. However, my girls and I did not think it was enough pasta for the amount of meat. So we decided to add it all. I did not want to have to figure out how to use up some cooked pasta so using it all my my life easier. Well, it turns out we all agreed 16 ounce was too much pasta for the casserole. So next time I make it I will use 10 ounces. 

When making this casserole I used the sloppy joe mixture included with the recipe, but if you have a favorite sloppy joe recipe, definitely use it in this casserole. This casserole is meant to be a sloppy joe, just with pasta and not a bun. A delicious way to enjoy a sloppy joe with less mess.

Sloppy Joe Casserole

Ingredients:

• 10 ounces penne pasta
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 pound ground turkey
• 3 cloves garlic, minced
• 2 cups ketchup
• 1/4 cup brown sugar
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 2 tablespoons Worcestershire sauce
• black pepper, to taste
• 8 ounces colby jack cheese, shredded

Directions:

1. Preheat the oven to 375º F and spray a 2 quart casserole with cooking spray.
2. Cook the pasta according to the package directions and drain well.
3. Meanwhile, in a large skillet over medium-high heat, add in the olive oil and onions. Sauté until almost softened. Add in the ground turkey and cooke until completely cooked and crumbled.
4. Add in the garlic, ketchup, brown sugar, chili powder, paprika, Worcestershire sauce and black pepper. Let simmer 2-3 minutes, stirring occasionally.
5. Add the cooked and drained pasta to the skillet and stir to mix well.
6. Transfer half of the sloppy joe mixture into the prepared baking dish and top with half of the cheese. Add in the remaining sloppy joe mixture and top with the remaining cheese.
7. Bake for 15-20 minutes or until warmed though and the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 396
Total Fat		13.5g
Saturated Fat		6.4g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.5g
Cholesterol		49.8mg
Sodium		907.4mg
Total Carbohydrates		56.8g
Dietary Fiber		1.1g
Sugars		22.8g
Protein		13.7g
Calcium		21%
Iron		5.3%
Potassium		778mg
Vitamin A		21%
Vitamin C		14.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Banana Oatmeal Pancakes with Peanut Butter Syrup

Lately I have not been making very many special breakfasts. I have been taking advantage of sleeping in on that days that I can. So by the time I finishing my morning workouts and shower, I do not feel like making anything. Also, it is usually around 10 and by the time I make something and eat it I would not not want lunch until later and then would not be hungry for dinner at our normal family dinner time. So, I opt for a quick and easy breakfast. 

The other day I was sick of what has become my usual breakfast and actually made a special breakfast. Not only were these pancakes delicious, but I felt like it was a somewhat healthy breakfast with the oats and whole wheat flour in the pancakes. The peanut butter syrup was not only delicious but a welcome change from regular maple syrup.

Banana Oatmeal Pancakes with Peanut Butter Syrup

Ingredients:

Banana Oatmeal Pancakes

• 1 cup old fashioned rolled oats
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 medium ripe banana, mashed
• 1 egg
• 2 tablespoons dark brown sugar
• 2 cups whole milk
• 3/4 cup vanilla extract
• 2 tablespoons unsalted butter, melted and slightly cooled

Peanut Butter Syrup

• 1/2 cup maple syrup
• 1/4 cup peanut butter

Directions:

1. Place the oats in a mini food processor and blend until the texture of coarse flower.
2. In a large mixing bowl, combine the ground oats, both flours, baking powder and soda. Set aside.
3. In a separate bowl, stir together the mashed banana, egg, sugar, vanilla and half and half.
4. Pour the wet ingredients into the dry and stir just until combined. Add in the melted butter and just until combined.
5. Preheat the griddle and then add a bit of butter and allow to melt.
6. Scoop out 1/4 cup of batter and drop onto the griddle. Cook until browned, about 3-4 minutes. Flip the pancakes over and cook on the other side until browned, about 2-3 minutes. Continue with the rest of the batter.
7. While cooking the pancakes, in a small saucepan add in the maple syrup and peanut butter. Stir over low heat until heated through and well combined. 

Enjoy!!!

Notes:

Yields 16 pancakes

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 382
Total Fat		10.8g
Saturated Fat		4.3g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.2g
Cholesterol		42.5mg
Sodium		301.4mg
Total Carbohydrates		50.7g
Dietary Fiber		3.1g
Sugars		22.55g
Protein		10.5g
Calcium		17.8%
Iron		9.8%
Potassium		224.7mg
Vitamin A		2.2%
Vitamin C		1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

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Make Again Monday: Chicken Divan with Cream Cheese

Simply put, this is chicken and broccoli coated in a creamy cheese sauce. The original recipe calls for fresh broccoli, but I have used frozen broccoli instead and it works just fine. You could also cook the frozen broccoli before adding it if desired.

To see the recipe and original post click here.

Enjoy!!!

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Crock Pot Orange Chicken

 

I like making Chinese food at home, but I have never tried making the chicken in a crock pot. I wish I could say it made it easier by not having to cook the chicken in batches in a skillet, but with this recipe you have to brown the chicken, just not cook it through. Thankfully my crock pot also works like a stove, so I was able to brown the chicken in the crock pot and then add the sauce and let it cook.

This crock pot orange chicken still has that tangy flavor in the delicious sauce like it would if you cook the whole thing on the stove.

Crock Pot Orange Chicken

Ingredients:

• 3 boneless boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 2 tablespoons canola oil
• 1 teaspoon rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon sesame oil
• 3/4 cup orange marmalade
• 3 tablespoons brown sugar
• pinch black pepper

For Serving

• cooked rice

Directions:

1. In a medium  bowl, stir together the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar and black pepper. Set aside.
2. In a ziplock bag, add in the cornstarch and chicken. Seal the bag and shake to coat the chicken well. Add the canola oil into a skillet or a crock pot that is also a stove and heat over medium-high heat. Add in the chicken and brown on all sides, do not completely cook.
3. Transfer the chicken into the crock pot if cooked in a skillet.
4. Pour the sauce over the chicken and stir to coat. 
5. Cover the crock pot and cook on low for 4-5 hours or high for 2-3 hours.
6. Serve the chicken over rice.

Enjoy!!!

Notes:

Rice not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 483
Total Fat		9.5g
Saturated Fat		0.6g
Trans Fat		0g
Polyunsaturated Fat		2.3g
Monounsaturated Fat		4.7g
Cholesterol		131.2mg
Sodium		401.6mg
Total Carbohydrates		54g
Dietary Fiber		0.1g
Sugars		36.1g
Protein		45.7g
Calcium		0.2%
Iron		0.7%
Potassium		25.6mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Quiche with Sausage Gravy

I like eggs, but I prefer then over medium, scrambled, poached or hard boiled. Quiche is not really a a way I think to prepare eggs. However, when I saw this recipe that had sausage in the quiche and sausage gravy on top. I felt the need to try it, I do love some sausage gravy.

This quiche just might make me try some other varieties of quiche. It was delicious and full of sausage flavor. I made my own pie crust, but you could easily use a store bought pie crust.

Quiche with Sausage Gravy

Ingredients:

• 16 ounces ground breakfast sausage
• 1 deep dish pie crust
• 6 eggs
• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• black pepper, to taste
• 1/4 cup all purpose flour
• 2 cups half and half

Directions:

1. In a medium skillet, over medium heat, cook the sausage, breaking it apart as it cooks, until completely cooked. Remove the skillet from the heat.
2. Preheat the oven to 350º F. Using cooking spray grease a deep dish pie pan. Place the pie crust into the pie pan and place onto a baking sheet.
3. In a large bowl, whisk together the eggs, sour cream, heavy whipping cream and black pepper. Stir in 1/2 of the sausage. Pour the mixture into a pie pan.
4. Bake for 40-45 minutes or until the eggs are set.
5. Meanwhile, heat the remaining sausage up one medium heat. Sprinkle the flour over top and stir until the sausage is well coated in flour.
6. While stirring the sausage, slowly pour the half and half over top. Continue to stir until the mixture has thickened. Season with black pepper.
7. Top each serving of quiche with some sausage gravy.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 638
Total Fat		44.6g
Saturated Fat		21.8g
Trans Fat		0g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		2.8g
Cholesterol		366.8mg
Sodium		734.8mg
Total Carbohydrates		29.7g
Dietary Fiber		0.2g
Sugars		5.4g
Protein		25.8g
Calcium		19.5%
Iron		6.2%
Potassium		365.1mg
Vitamin A		6.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Will Cook for Smiles.

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Make Again Monday: Creamy Bow Tie Pasta with Chicken and Broccoli

 

With so many recipes one my blog I forget just how good some of the recipes are. Of course all of the recipes on my blog are ones my family likes and wants to eat again, but some are better than others and this is one of those. I forgot just how good this one is.

To see the recipe and original post click here.

Enjoy!!!

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Creamy Taco Dip

The original recipe talks about this dip being a delicious way to use leftover taco meat. I do not know about you, but there is no such thing as leftover taco meat in my family. When it is taco night there are no leftovers.  

This dip is so delicious, it is worth making taco meat to enjoy it. It only takes about 10 extra minutes to make the meat for this, so the dip will still be ready in 30 minutes. You could also plan ahead and make extra taco meat on taco night to make this dip. No matter when you make the meat for this dip it is a creamy, cheesy and delicious dip.

Creamy Taco Dip

Ingredients:

• 1 pound ground turkey
• 1 package taco seasoning
• 1/2 cup water
• 4 ounces cream cheese
• 1/2 cup salsa
• 1 ounce cheddar cheese, shredded
• 1 ounce Monterey jack, shredded
• tortilla chips

Directions:

1. Preheat the oven to 375º F. Spray a baking dish with cooking spray.
2. In a skillet over medium-high heat, add the ground turkey and cook until crumbled and completely cooked. Drain any liquid. Add in the taco seasoning and water. Reduce the meat to medium and cook stirring occasionally until the liquid is mostly gone. 
3. Add in the cream cheese and salsa. Cook stirring frequently until the cream cheese is melted and everything is well combined.
4. Spread the meat mixture into the prepared baking dish and sprinkle the cheese over top.
5. Bake for 15 minutes or until the cheese is melted and starting to turn brown. Serve with tortilla chips.

Enjoy!!!

Notes:

Nutritional info does not include the chips.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 208
Total Fat		13.3g
Saturated Fat		7.7g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		78.6mg
Sodium		243.7mg
Total Carbohydrates		5.8g
Dietary Fiber		0.8g
Sugars		2.1g
Protein		17.6g
Calcium		7.6%
Iron		10.6%
Potassium		101.8mg
Vitamin A		5.8%
Vitamin C		2.4%
*Nutritional information will vary depending on the brands you use.

*Adatped from Weary Chef.

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