With super bowl approaching in a few days, I thought it would be a good idea to start putting together some recipe ideas for our super bowl get together. We always tend to have lots of different types of snacks but chips and dips are always a must have. This is a SIMPLE recipe, and is great with tortilla chips.
Game Day Chili Dip
1 15oz Can Chili
1 15oz Can Re-fried Beans
16oz Cream Cheese
1 Small Can Diced Green Chilies(optional)
1/2 Cup Salsa
1/2 Cup Shredded Cheddar Cheese
First, pre-heat the oven to 325 degrees. Next, mix all the ingredients together in a medium mixing bowl, except the shredded cheese. Spread the mixture in a 8×8 pan and bake covered for 35 minutes. Now uncover and sprinkle with shredded cheese and return to the oven for 15 minutes, uncovered. Finally, remove from oven and serve hot with tortilla chips. This is an easy recipe with minimal prep time and is a game day favorite!
A week or two ago, I posted a recipe for tuna steaks. And we have been using that recipe quite often since then. Then I started to think about how else we could use tuna steak for dinner. My kids love tuna melts, so we decided to make something similar using tuna steaks. These are tasty and my mouth is watering for them again.
Tuna Steak Sandwiches
1/2 Lb. Tuna Steak(marinated and grilled)
4 Slices Cheddar Cheese
2 Cheddar Sandwich Rolls
4 Tbs. Mayonnaise
First, take the cooked tuna and break it apart into marble sized chunks(this is very easy the tuna will just flake apart after it has been cooked). Next, take the sandwich rolls and lay them open on a cookie sheet with 1 slice of cheese on each. Place them under your broiler until the cheese is melted(about 1-2 minutes). Watch them close so they do not burn! Finally, add the lettuce, tuna, and mayonnaise(and any other toppings you want). That is it, you are done. It is easy and a nice change from an ordinary tuna melt. This will make 2 sandwiches and I served it with sweet potato fries. Hope you enjoy!
Coming up with new ways to use left overs can be tough. We recently had some chicken and rice for dinner and like usual I made too much and we had left overs in the fridge. I decided to make some chicken and rice soup with what we had in the pantry. This was easy and tasted great.
Chicken and Rice Soup
2 Left Over Chicken Breasts (cut into small pieces)
2 Cups Left Over Rice
1 Cup Chopped Celery
1 Cup Sliced Mushrooms
1 Can Cream of Chicken Soup
2 Cups Chicken Broth
1 Can Cream of Mushroom Soup
1 Cup Milk
I just threw all this into the the crock pot and let it cook for about 2 hours on medium high heat, stirring occasionally. The recipe made 4 servings. We served this with soup crackers and a little shredded cheese as a garnish. It doesn’t get much easier than that.
Every house has their own “staple foods”, in other words foods that are a part of your weekly menu.These are things that you always seem to have on hand. I believe that every household has their own list of staple foods. In our house, you can always find chicken, pasta, potatoes, and broccoli. We cook with all of these quite often. We usually eat these foods on a weekly basis. We often make baked sweet potato fries with the sweet potatoes we have on hand. My sister made these for me once and ever since I have been hooked. These are very easy with minimal prep time and they are a tasty side dish.
Baked Sweet Potato Fries
2 Large Sweet Potatoes
1/4 Cup Olive Oil
2 TBS Brown Sugar
First preheat your oven to 350 degrees. Next, slice the potatoes into 1/2 inch thick round slices.
Place potatoes in a single layer on a cookie sheet and drizzle them with olive oil. Sprinkle with brown sugar and bake for 45 minutes. That’s it….it is that easy.
These really are a simple side dish and they are a nice change from regular french fries. We often have these when we have steaks, ribs, or pork chops. I usually plan to have 1 sweet potato for every person.
For any special occasions(Christmas, Easter, etc.) we always have a certain breakfast, breakfast casserole. We even make this when we have weekend guests. It is very easy and I have been having this since I was a kid. My mom always made this on special occasions(except for the one time she strayed from the path and made grand slam french toast, but that is a whole other story that I will save for another time). I hope you enjoy this as much as my family does.
1 Loaf Texas Toast
1 Dozen Eggs
1 Cup Milk
2 Cups Shredded Cheddar Cheese
6 Sausage Links
6 Strips of Bacon
1 Package Frozen Shredded Hash-browns
First, pre-heat the oven to 350. Now, cook the sausage and bacon and set aside. Next, mix the eggs and milk together and set aside. Now, tear the Texas toast into approximately 1 inch pieces. Spread 1/2 the Texas toast on the bottom of a 9×13 greased baking dish. Slice the bacon and sausage and spread evenly over the bread. Cover the sausage and bacon with the frozen hash-browns and the rest of the bread. Now, pour the egg and milk mixture over the casserole. Finally, spread the shredded cheese on top. Cover and cook for 45 minutes. Remove cover and continue cooking for an additional 15-20 minutes.
Sometimes I make this with only sausage or bacon, and sometimes I make it without the hash-browns. If you are short on time, you can make it the night before and just warm-it in the oven in the morning.
Like many others this time of year, my husband and I are trying to make an effort to eat healthier and be more active. The problem we usually run into is that we eat healthy low-calorie meals, but we never find much that is low cal and tastes great. Well tonight that changed. In fact, tonight I made tuna steaks with brown rice and steamed veggies and my husband said “I could eat this every night.” So I thought it was worth sharing. This was very easy and was made with very few ingredients.
I had never cooked a tuna steak before so it was slightly intimidating but it turns out it was very simple. I only used one 1/2 lb. tuna steak and we shared it. With the rice and veggies it was more than enough for the two of us.
1 1/2lb. Tuna Steak
1/2 Cup Light Italian Dressing
2 Tbs. Olive Oil
First, marinade the steak in the Italian dressing for 2-3 hours(I put it in a Ziploc bag and kept it in the fridge). Next, heat the olive oil in a skillet(I used an indoor cast iron grill pan) over medium heat. Once the skillet is hot, add your tuna steak. Cook for 4-5 minutes on each side. It will still be slightly pink in the middle, you can adjust the cooking time depending on how well done you want your tuna.
Like I mentioned above, I served this with brown rice and steamed veggies. I added 2tsp of soy sauce to the 2 cups of brown rice for some flavor. But I left the vegetables(broccoli and mushrooms) plain. There was enough flavor from the Italian dressing on the tuna that they did not need anything extra. I hope you enjoy as much as we did.