What’s for dinner? {Slow Cooker} Mississippi Roast

I made this last week as a trial run and it was pretty successful!

I had to make it again and share it with you!

Mississippi roast

{Slow Cooker} Mississippi Roast

Ingredients:

1 3lb chuck/ blade roast
1 1oz packet of dry ranch seasoning mix
1 1oz packet of dry au jus gravy mix
6 tbsp. unsalted butter
¼ cup water

Directions:
Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.
Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast.
Cook on low for 8 hours.
Shred and serve with gravy.

Serve up with a pile of creamy mashed potatoes and some veggies of your choice!
Mississippi roast

Mississippi roast

I was worried that the kiddos wouldn’t like this, but boy was I wrong! They had seconds and leftovers the next day!

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What’s for dinner? Tater Tot Casserole

Today was a weird windy day!

The kids wanted to stay and play in the swirling leaves after school and before I knew it, it was 4 o’clock and we still had to hit up the grocery store!

Here’s what I whipped up:

Tater Tot Casserole

Tater Tot Casserole

Ingredients:
1 lb ground beef, turkey or chicken
1 onion, chopped
1 (10 ounce) can cream of mushroom soup*
1 (10 ounce) can cream of chicken soup*
72 tater tots (onion flavored or regular)
2 cups cheddar cheese, grated*
*reduced fat soup and cheese can be used

Directions:

Spray 9×13 pan with cooking spray.
Arrange tater tots in single layer.
Brown ground meat and onion together, drain.
Combine meat/ onion mixture & soup.
Spread evenly over tater tots.
Top with cheese and bake at 350 degrees for 30 minutes.

You can mix frozen broccoli, cauliflower, carrots or corn for a veggie component or serve them up along side if your kiddos hate it when their food touches each other! Score another win for Mommy! The kids LOVED this!

What’s for dinner? Easy Pad Thai and Stir-Fried Bok Choy

The weather has been pretty hot for the past couple of weeks, so spending time in a hot kitchen is not first place on the list of things I’d like to do.

I just wanted to make a quick dish that we’d all enjoy!

Here’s what I made:

  
Shrimp Pad Thai

adapted from myrecipes.com

Ingredients:

8 ounces uncooked flat rice noodles (pad Thai noodles)

2 tablespoons dark brown sugar

2 tablespoons lower-sodium soy sauce

1 1/2 tablespoons fish sauce

1 1/2 tablespoons fresh lime juice

1 tablespoon Sriracha or chili garlic sauce

3 tablespoons canola oil

1 cup (2-inch) green onion pieces

8 ounces peeled and deveined large shrimp

5 garlic cloves, minced

3 tablespoons thinly sliced fresh basil.

Total: 25 Minutes

1. Cook noodles according to package directions; drain.

2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 2 teaspoons basil.

*you could top with 1/4 cup of bean sprouts and a sprinkle of chopped peanuts if you’d like as well, I didn’t have any on hand, but the added crunch is fantastic!

I sautéed some baby bok choy in sesame oil and chilli garlic sauce and served it up along side. The kids really liked this dish! Even the slightly spicy bok choy 😊

What’s for dinner? Baked Chicken and Orzo

We headed out this past weekend for a much needed camping trip with our friends, so when we returned home, there wasn’t much time to get in a grocery shop.

I dug around in the freezer and the pantry and came up with this for dinner:

Baked Chicken and Orzo
Baked Chicken and Orzo

adapted from Lemons for Lulu

Ingredients:

1/4 cup, plus 2 Tbsp butter

4 chicken breasts

½ teaspoon salt

¼ teaspoon pepper

1/2 small onion, chopped

2 cloves garlic, minced

1 lb mushrooms, sliced

1 Tbsp fresh sage, chopped

450g uncooked orzo

4 cups (1 box) low sodium chicken broth

Instructions:

Preheat oven to 375.

In large skillet, melt 2 Tbsp of butter. Season chicken breast with salt and pepper and add to butter in batches. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.

In a large stockpot, melt ¼ cup butter. Add onion and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.

Pour orzo into a 9×13 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.

I served this with a side of Brown Sugar Glazed Beets and Carrots!

Brown Sugar Glazed Beets and Carrots

adapted from Eatingwell.com

Ingredients:

3 Tbsp brown sugar

2 Tbsp orange juice ( I used the juice from 1/2 of a fresh slice of orange)

1 Tbsp butter

1/4 tsp salt

1/4 tsp freshly ground pepper

3 cups steamed cubed beets (1/2- to 1-inch cubes) and 2″ pieces of chopped carrot or baby carrots

Directions:

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and carrots and cook until most of the liquid has evaporated and the veggies are coated with glaze, 6 to 8 minutes. Serve hot or warm.

What’s for dinner? Broiled Tilapia with Thai Coconut-Curry Sauce #Kid-friendly

The weather’s warming up, so eating heavy meals isn’t very desirable.

Our daughter’s on a rice kick right now and I felt like fish, so here’s what I made:

Broiled tilapia with coconut- curry sauce

Broiled Tilapia With Thai Coconut- Curry Sauce

courtesy of Food.com

Ingredients:

1 teaspoon dark sesame oil, divided

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped green onion

1 teaspoon curry powder

2 teaspoons red curry paste

1⁄2 teaspoon ground cumin

4 teaspoons low sodium soy sauce

1 tablespoon brown sugar

1⁄2 teaspoon salt, divided

1 (14 ounce) can light coconut milk (I used regular)

2 tablespoons chopped fresh cilantro

4 (6 ounce) tilapia fillets

3 cups hot cooked basmati rice

1 lime, cut into 4 wedges

Directions:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

Add ginger and garlic; cook 1 minute.

Add peppers and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).

Remove from heat and stir in cilantro.

Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, rice, and lime wedges.

Broiled tilapia with coconut-curry sauce

I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.

What’s for dinner? Chicken Cordon Bleu Casserole

We went grocery shopping the other day and as we scanned over the assortment of burger patties, I spied an AMAZING deal on bone-in pre-cooked ham!

A big ol hunk of ham for less than $10!

I never did check to see why it was such a deal…none of us got sick, so that’s a good sign 😊 We baked it up and had a lovely dinner with some garlic smashers mixed with carrots and a lovely heap of kale salad.

So here I am left with a whole bunch of leftover cooked ham to use up, so a-Pinterest-browsing I did go.

Here’s what I made:

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

adapted from SkinnyMom.com

Ingredients:

Casserole:
1 lb cooked boneless, skinless chicken breast, shredded

4 cups cubed cooked ham (you could also used deli ham slices)

10 thinly sliced Swiss cheese (you could also used 2 cups of grated Swiss)

Sauce:

4 Tbsp light butter

4 Tbsp flour

3¼ cups milk

2 Tbsp lemon juice

1½ Tbsp Dijon mustard

½ tsp paprika

¼ tsp black pepper

Topping:

¼ cup butter

1½ cup Panko breadcrumbs

1½ tsp garlic powder

1½ tsp parsley

¼ tsp black pepper

Instructions:

Preheat oven to 350 F. Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken. Next, sprinkle ham over the chicken. Lay the Swiss cheese on top of the ham.

For the sauce: Over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.

Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.

Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.

For the topping: In a small sauce pan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.

Chicken Cordon Bleu Casserole

Serve with rice, noodles or mashed potatoes with a healthy serving of veg. Yum, yum yum-o!

What’s for dinner? Tuna Casserole

This morning was rainy out, so the wee lad and I stayed home after dropping his sister off at school.

This week is a busy one with Sparks, the start if a fresh round of swimming lessons, picture day, play dates and Daddy being away for work. I decided that I would do a little prep for mealtimes to make it easier on myself.

There were some bananas starting to freckle, so I made some banana bread, a big ‘ol batch of pancakes, just to make my mornings that much easier and prepped dinner for tonight.

Here’s what I made:

Tuna Casserole
Skinny Tuna Casserole

Adapted from Skinnytaste.com

Ingredients:

450g of rotini pasta

1 tbsp butter

1 medium onion, minced fine

3 tbsp flour

1-3/4 cups reduced sodium chicken broth

1 cup 2% milk

1 oz sherry

8 oz cremin mushrooms (sliced)

1-1/2 cups frozen peas (thawed)

1 cup chopped celery

1 can of tuna in water, drained

1-1/2 cups reduced fat marble cheese (you could use cheddar too)

Cooking spray

2 tbsp parmesan cheese

2 tbsp whole wheat seasoned breadcrumbs
Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

*I pre-made my casserole in the morning, so I covered it with foil and put it in the fridge. When I was ready to cook it, I added 5 minutes to be sure it was heated throughout.