I know cold weather foods aren't on everybody's menus right now, but my mom's work had chili the other day and she brought me the leftovers. I often make chili dogs after we have chili, but I wanted to make something a little different this time. Instead, I made Chili Cheese Burritos and they turned out great! Plus, they have to be somewhat healthier than chili dogs :) Enjoy the recipe!
Chili Cheese Burritos
Ingredients:
3 Small to Medium Baked Potatoes or 2 Large
1 & 1/2 Cups Chili
1/2 TBSP Minced, Dried Onion
1/2 TBSP Fresh, Minced Garlic
1 TBSP Fresh, Chopped Parsley (I was out of Cilantro, but you can use that instead)
1 &1/2 Cups Shredded Cheese (Colby, Cheddar or Mexican Mix)
8 Large Flour Tortillas
Salsa
Frito Corn Chips, crushed (I used a snack-size bag, but you'll want about 1/2 to 1 Cup)
1. Preheat oven to 350 degrees. Spread a thin layer of salsa into the bottom of a 9x13 baking pan.
2. Deskin potatoes and cut into chunks. In a large bowl, mix together potatoes, chili, onion, garlic, parsley, and shredded cheese.
3. Microwave tortillas until soft (I microwaved mine separately for about 10 to 15 sec. each). Put a large scoop of filling on each tortilla and roll. Place into baking dish. Spray burritos with Pam and bake for 20 minutes. After 20 minutes, cover burritos with a thin layer of salsa and sprinkle Fritos on top. Bake for 5 minutes more. Makes 8 large burritos. Top with lettuce, tomatoes and sour cream if desired.
I love when we have Chinese take-out, it's like the dinner that never ends :) There are so many uses and creations that can come for it. Over the New Year's holiday we got Chinese take out. We had several cartons of rice left over. Earlier in the week I made a batch of cheesy, broccoli rice with it. Apparently it miraculously grew because it felt like we had more leftover than I started with. Well you know how I hate to throw away food, so our cheesy broccoli rice became meatballs. The nice thing about this recipe is if you don't feel like taking the time to make meatballs, you can use the mixture to make meatloaf or even hamburgers. While the meatballs were baking, I made a gravy to serve with them, but they would be great by themsevles or as a sandwich with cheese melted on top. Enjoy!
Easy, Cheesy, Meatballs
2 cups Broccoli Cheese Rice
1 lb Ground Beef
1 Egg
1/2 TBSP Onion Powder
1/2 tsp salt
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| Browned Meatballs |
Preheat oven to 350 degrees. Mix together all ingredients in a large mixing bowl. Form 1" to 1 and 1/2" meatballs. Spray a large frying pan with non-stick spray. Brown meatballs on all sides. Transfer to a baking sheet and bake for 20 minutes. Makes around 15 meatballs.
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| My Helper :) |
*Your meat mixture should have the consistency of a meatloaf mixture. If your rice is dry, add a little milk to the mixture to moisten it up. Be cautious though, if it is too moist, your meatballs will fall apart!
Last weekend we had friends over for a fantastic, end of the summer bbq. (It's only the end of the summer because our school is back in session.) As always, we had way too much food. When I was little, we used to eat a dish called pizza burgers at school. I remember I loved them. This gave me the idea to turn our hamburgers into breakfast burgers. These were easy to make and only need a couple ingredients. Enjoy!
Breakfast Burgers:
Ingredients:
2- 1/4 Hamburgers, crumbled
2 Eggs
1/3 Cup Dip (I used spinach artichoke, but any will work.)
3 Hamburger or Hotdog Buns
Shredded Cheese
1. Preheat oven to 350 degrees.
2. Mix together hamburger meat, eggs, and dip. Spread out over hamburger or hotdog buns. Top with shredded cheese.
3. Bake for 10 minutes. Makes 6 Breakfast Burgers.
I love potato salad. It reminds me of summer fun and church picnics. I think when you eat it in Winter, it's an automatic mood lifter because it reminds you of sunnier, warmer days. However, there's only so many times you can eat leftover potato salad before you say, "Blah, potato salad again!" Today when I looked in our fridge and saw our leftover potato salad, that's exactly what I said to myself, so I decided to do something with it. This recipe is really fast to put together. I think it took me 15 minutes, and that included a 2 minute break to bandage myself up when I grated my thumb. It was also easy to clean up my mess since everything goes into one pan- this will make Andy happy since he's our official kitchen cleaner!
Ham and Potato Casserole
Ingredients:
1 Cup Potato Salad
1 1/2 Cups Cubed Ham
2 Eggs
1 Cup Milk
3/4 Cup Water
1 Cup Chopped Carrots (about 30 baby carrots)
1 TBSP Dried Onions
1 Box AuGratin Potatoes (I used Betty Crocker)
1 Cup Shredded Cheese (I used 1/2 cup of mozzerlla and 1/2 Cup of Colby)
Preheat oven to 35o degrees. Spray a 9" or 10" glass, pie pan. Crush dried potato rounds from augratin potatoes into smaller pieces. Mix first 8 ingredients together, including spice packet from augratin potatoes. Pour in 1/2 cup of the cheese and mix. Next put the mixture into the pie pan. Bake for 20 minutes. After 20 minutes, lightly stir mixture so liquid is equally dispersed. Sprinkle the rest of the cheese on top. Cook for another 15 to 20 minutes. When finished, cheese will be completly melted on top, and the edges and bottom will start to turn light brown.
