Fall is my favorite season of the entire year. There isn’t a lot that I dislike about fall, and I get so antsy for it to arrive every year! Every year about this time, I start looking for fall recipes that I can make in the Crock-Pot and elsewhere (I don’t know why but Crock-Pot to me just screams “fall”).
I found this recipe on Pinterest for Pumpkin Cream Cheese which would go PERFECTLY on a cinnamon bagal in the morning with a cup of hot almond flavored coffee.
You can find the original recipe for this yummy fall treat right here. It seems super easy to make and is going to taste great!
I am a big fan of Italian food. I think I could eat it every day of the week and never get sick of it. I found this recipe the other day on Pinterest and am really glad I did. I also was led to a great blog, and I definitely think that I’ll be visiting it frequently. Follow this link for the picture and original recipe, which can also be found below.
You will need:
1/2 c. butter
1 onion, minced
2 cloves garlic, minced
1/2 c. flour
1/2 tsp. salt
ground black pepper, to taste
2 c. chicken broth
2 c. nonfat milk
4 c. mozzarella cheese, divided
1 c. shredded or grated Parmesan cheese, divided
1 tsp. basil
1 tsp. oregano
1 c. part-skim ricotta cheese
1 1/2 c. cooked and shredded chicken
1 small box frozen spinach, thawed and drained; liquid squeezed out
1 small box frozen butternut squash puree, thawed
Melt butter in a large saucepot. Add onions and garlic and cook over medium heat until translucent. Add flour, salt, and pepper. Cook flour mixture 1-2 minutes. Add chicken broth and milk. Bring to a boil; cook and stir 1 minute. Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese. Stir in dried spices.
Lightly spray a 9×13″ baking dish with nonstick cooking spray. Ladle some cheese sauce onto the bottom to thinly cover. Add a layer of lasagna noodles. Layer with more cheese sauce, the chicken, and the ricotta cheese. Add another layer of pasta. Top with cheese sauce, spinach, and 1 c. mozzarella cheese. Add another layer of pasta. Top with cheese sauce. Using a spoon, spread the butternut squash puree over the cheese sauce. Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese. Add final layer of lasagna. Top with remaining cheese sauce and sprinkle with Parmesan cheese.
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue to cook until bubbly. If cheese doesn’t brown on top, turn on the broiler for the last couple minutes. Allow lasagna to sit about 15 minutes before serving for easier slicing.
There’s nothing I love more than a good hot dish. This may be the Norwegian in me, but I love almost any casserole, hot dish, or anything with mayonaise! This is why it’s necessary that I do my Jillian Michaels work out every day–so I can keep up with my less-than-healthy eating habits.
I found a new casserole on Pinterest last week and I tried it out tonight. It turned out great and I think it’s easy to say we’ll be making it again! This is chili mac (recipe and picture can be found here, or check it out below).
1 shallot, small diced
1 cloves garlic, minced
8 oz petite diced tomatoes, slightly drained
3 T tomato paste
7 oz kidney beans, drained & rinsed
2 c low-sodium beef broth
1 ½ t chili powder
1 t cumin
½ t paprika
½ t dried cilantro
1 /4 t salt
¼ t dried oregano
1 c elbow macaroni
1 c shredded cheddar cheese
2 T King Arthur Vermont Cheese Powder
I love finding meals that are easy to make, delicious to eat and don’t take a ton of time. Anything that I can start to prepare ahead of time (like on a Sunday afternoon for the week ahead) is also a huge bonus. With the holidays, everything seems SO busy and I like to save time when I can!
I found this recipe for chili pasta bake and am making it tonight. It looks delicious and I can’t wait to try it out! Here’s the link for the picture and original recipe, otherwise you can check it out below:
- ½ Tablespoons Canola Or Vegetable Oil
- 1 pound Ground Beef
- 1 whole Onion, Chopped
- 1 dash Salt
- 1 dash Black Pepper
- ½ pounds Cooked Pasta
- 15 ounces, fluid Tomato Sauce
- 14-½ ounces, weight Diced Tomatoes And Green Chilies
- 15 ounces, weight Kidney Or Black Beans, Rinsed
- 1-½ Tablespoon Chili Powder
- 2 teaspoons Cumin
- 3 dashes Cayenne Powder
- ¼ cups Water
- 2 cups Shredded Cheddar Cheese
- ½ cups Sour Cream, For Topping
- 4 Tablespoons Green Onions, Chopped
This year for Christmas, we have decided to change things up and instead of having a traditional Christmas dinner we are having appetizers. That way, we can snack while playing games, open gifts and enjoying great conversation!
I got this recipe and photo from a blog I was led to from Pinterest. The recipe is for cheesy beef enchilada dip which would go perfectly with tortilla chips! Follow the link for the recipe, or check it out below.
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 1/2 cups enchilada sauce
- 1 cup roasted corn kernels
- 1 (4.5-ounce) can chopped green chiles
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
- Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
- Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
- Divide the filling evenly into the ramekins and top with remaining cheeses.
- Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.
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