Getting CocoNUTTY!

Well my fellow FOODIES, I have finally fallen in love with coconut oil.  I know, I know, join the club.  But, really, it's amazing and tastes so good in everything!

Case in point: 

Coconut Cookies

Take out butter and replace with coconut oil= AMAZING!

Go ahead, try it!  I DARE YOU NOT TO LOVE IT!

(unless, of course, you don't like coconut, because then  you would really not like these at all)

Ingredients:

*1 cup coconut oil (measured solid and softened in microwave for about 30 seconds)

*1 cup brown sugar

* 3/4 cup sugar

* 2 eggs

* 2 tsp vanilla

* 2 1/4 cups flour

* 1 tsp baking soda

* 1/2 tsp salt

* 1 tsp baking powder

* 1 cup oatmeal

* Extras (shredded coconut, choc chips, white choc chips, nuts, etc)

DIRECTIONS:

*Using the paddle attachment, blend together coconut oil and sugars until well whipped- 3-5 minutes.  Add in eggs, one at a time and vanilla just until blended.

* Pour in half the flour plus the baking soda, salt and baking powder.  Blend just until blended.  Add in the rest of the flour and blend until combined.  Stir in oats and extras.

* Bake at 350 for 8-10 minutes.

*ENJOY the best cookie that's semi-healthy of your life!

**Mushroom Lettuce Wraps**

About a month ago, Jeff treated me to a lovely lunch at Cheesecake factory- swoon!  One of my favorite places!!  They had this new low-cal lunch menu and we just HAD to try one of the appetizers (since our entree is a full-cal yummy selection).  Well, we tried it and were immediately in LOVE!  

Are you surprised??  I'm pretty sure it's impossible to not love something from Cheesecake factory!  So, as soon as I got home I scoured through recipes online to recreate the magic!  

I found a close match, and, along with some adjustments have found a pretty good substitute for those folks like me who cannot get on over to CF as often as they would like!  

Without further ado...

Ingredients:

*1 box sliced mushrooms (you can get whole ones and slice them yourself, but I found this to be a                                       

        pleasant time saver)

* cooking spray

*2 tsp ground ginger

*2 TBS chopped cilantro

* 1/2 yellow onion, chopped

* 2 TBS soy sauce, low sodium

* 2 shakes rice vinegar

* handful of brown sugar

* (optional) 1 cup cooked boneless skinless chicken, cubed

* 1 TBS green onion, chopped

* 6 long romaine lettuce leaves

DIRECTIONS:

* Heat a large skillet on medium high heat and spray with cooking spray.  Throw in mushrooms, ginger and cilantro and cook for about 3 minutes, until mushrooms soften and lose water.  Add in onion and continue to cook 2-3 more minutes until mushrooms are really soft.  Add in soy sauce (I just do 2-3 swirls around the pan), rice vinegar, brown sugar, and chicken.  Cook to heat through and dissolve sugar.  Remove from heat and add in green onions.  

*Serve with romaine lettuce leaves.

DEVOUR!  YUMMMY!

Outside the Box: SPICEY Addition

Okay, so I am sorry, I am a little SUPER late on this post!  But, alas, I am a busy woman.  So, here it is.  Last month the theme was McCormick spice packet- any flavor.  Not that it should be a shock to anyone, but almost all of the dishes used Taco seasoning- quite possibly the only one anyone uses on a regular basis.  While at the meeting I was informed that there were Italian varieties as well- WHAT THE WHAT?  I would have totally gone that route had I known!  Well, with that being said, this was the closest vote in Outside The Box history- we actually had a tie!  So, after revotes, the winner was....... ME!  What?!  The one time I just throw something together and don't really try I win?!  Go figure.. lol.  So, this recipe will look familiar because I have posted it before, but the great thing is I have made it even EASIER!!  (super good and super easy=double bonus!)  The only spices you add are the taco seasoning packet (I know, I should have been more original).  Without further delay, here is the winning recipe from last month:

Enchilada Soup

Ingredients:

1 large can enchilada sauce

1 can black beans

2 cans chicken broth

1 (costco size) can shredded chicken

8 oz velveeta

8 oz cream cheese

3 cups crushed chips

1 packet taco seasoning

Directions:

Put enchilada sauce, broth, velveeta and cream cheese in a large pot and bring to a boil.  Simmer until cheese is melted.  Add the rest of the ingredients and cook on low for 30-60 minutes.  Serve hot with cheese, cilantro, sour cream and a warm tortilla- YUM! :)

Which also means I got to choose this months theme!!!  So, just to make it interesting, I chose another item that will result in appetizers, main dishes, and desserts.  This months Outside the Box theme is:

BISQUICK!!  (ok, applause over)

Rules: there are no rules!!  Just use bisquick in your dish, no minimum or maximum, just do it!

Outside The Box: Cream Cheesey Goodness

Month three, and all I can say is: It Just Keeps Gettin' Better!  More Girls, more food, and more bueno!  Cream cheese lent itself to ooey-gooey appetizers, divine main courses, and delectable desserts- and we got all of them!  It was no easy task to choose a winner, but when the votes were tallied, one dish stood out above the others!  The lovely Joanna made a delicious dessert that was irresistible!

Sopapilla Cheesecake Pie


Ingredients
·    2 (8 ounce) packages cream cheese, softened
·    1 cup white sugar
·    1 teaspoon Mexican vanilla extract
·    2 (8 ounce) cans refrigerated crescent rolls
·    3/4 cup white sugar
·    1 teaspoon ground cinnamon
·    1/2 cup butter, room temperature
·    1/4 cup honey
Directions
1.    Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.    Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.    Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.    Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Easy and delicious- so, what are you waiting for?  Go ahead and try it!!

Outside The Box: Soup's On!

Yet another Outside the Box has come and gone!  And what a success it was!  So many tastey dishes came from the theme: soup!  We started with one can, package, or box of soup and created whatever our hearts desired.  There were appetizers, pies, meatballs, and, of course, SOUPS!  It was a close race to the finish, as the votes were pretty evenly spread, and the winner won by one point.  But, there must be one winner (because, it is in fact, "that kind of party") and none was more deserving than the delicious dish from Christine Coons!!  Without further ado, or blabber, here is the recipe: (picture pending)

*Ham or Chicken Amandine *
3/4 c. Butter
3/4 c. Slivered Almonds
2 Tbsp. Minced Onion
1/2 c. Flour
1 can Cheese & Broccoli Soup
3 c. milk
4 1/2 c. Cooked Rice
4 c. Cooked Ham or Chicken
3 Tbsp. Diced Pimento
2 Tbsp. Minced Parsley
2 c. Cheddar Cheese  (Topping)

Over medium heat, melt butter in a skillet; add almonds and
onion (almonds burn easily) and saute for 10 minutes. Stir in
flour, add soup and milk stirring until thick. Add remaining
ingredients. Pour into casserole, cover with cheese, and
bake at 350 F. for 30 minutes. Serves 10 to 12.

As the winner, Christine got to choose the theme for next month, and what a good choice she made!  Don't miss out on the tempting CREAM CHEESE creations of March!! :)

First Outside The Box!!!

We started off with a bang!!  SOO much fun and SOO delish!!!  Well, I know you are sitting on pins and needles, so without further ado, here is the winning recipe, by Jean McCauley:

Caramel Apple Crisp Cake

*1 yellow cake mix
*1 cup water
*1/2 cup applesauce
*1 teaspoon cinnamon
*3 eggs
*2 cups diced apples

Mix and pour into a 9x13 pan. 

Topping:
*1/2 cup flour
*1/2 cup oats
*1/2 cup brown sugar
*1/2 cup butter

Cut butter into dry ingredients and sprinkle over cake batter.  Bake at 350 for 40-45 minutes.

Caramel Sauce:
*1/4 cup butter
*1/2 cup brown sugar
*1/4 cup cream
*1 Tablespoon vanilla
Bring first 3 ingredients to boil in saucepan and cook for 5 minutes, stirring constantly.  Add in vanilla and drizzle over cake. 
DEVOUR!  :) 

Thank you to everyone who attended and participated in our first night!  I can't wait for next month, which, as the winner chose, is SOUPS!  I will announce the date and rules as I come up with them.  For now, enjoy thinking outside the box!

Soup Du Jour

On this cold, rainy, September day, I opted for soup for dinner.  I have been dying to try my new idea, to take the enchiladas I sooo love but soo hate to make and turn them into a tasty soup.  Here goes!
Enchilada Soup
Ingredients:
1 large can enchilada sauce
1 can black beans
2 cans chicken broth
1 (costco size) can shredded chicken
8 oz velveeta
8 oz cream cheese
3 cups crushed chips
1 tablespoon chile powder
Directions:
Put enchilada sauce, broth, velveeta and cream cheese in a large pot and bring to a boil.  Simmer until cheese is melted.  Add the rest of the ingredients and cook on low for 30-60 minutes.  Serve hot with cheese, cilantro, sour cream and a warm tortilla- YUM! :)

Strawberry PIIIIIEEEE

I know, random time of year to make this, but hey, it sounded yummy and I had some strawberries I needed to use, so there you have it: strawberry pie on a rainy day!  Now, I will disclose that this is not my baked delicious strawberry pie- that one will have to wait until I have more time on my hands- but the freshly-glazed-more-time-friendly-strawberry-pie!  So, here it is:
Crust
Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup shortening
5-8 tablespoons water
Directions:
Mix flour and salt together.  Cut in shortening a little at a time with a pastry cutter.  Continue mixing with the pastry cutter until mixture starts to ball up- sit tight, this may take a while if you're weak like me!  Slowly add water ONE TABLESPOON at a time.  (I know, lame, but because of the moisture in the air, it really differs each time, and this could make or break your crust!)  Mix until a ball forms.. you want it to be nice and soft- not too sticky, but able to stay together.  Chill for one hour.  Roll out and fit in pie pan.  Prick with fork and bake at 350 for 10-30 minutes.. you pretty much just have to check it every 10 minutes.  You want it browned, since you will not be baking it again.
Strawberry Filling
Ingredients:
3-5 cups hulled strawberries (not cut up and depending on how deep your dish is)
3/4 cup sugar
3 tablespoons cornstarch
3/4 water
85g pouch of strawberry jello
Place strawberries in cooked pie crust. 
Boil together sugar, cornstarch and water.  Add the Jell-O powder.  Cook until thick and pour gently over sliced peaches.  Chill at least 2 hours, serve with whipped cream.
VOILA!  Enjoy!  Oh, and this is also good with peaches.. just use 5 cups sliced peaches and peach jello instead of strawberries!  Also, very yummy!

Fall Into Fall

Fall is finally here: I have officially baked my first PUMPKIN DUMPCAKE of the season!  If you're anything like me, you have spent year after year making, perfecting, and slaving over pumpkin pies.  Okay, maybe that is just me, I LOVE those things.  Well, the time has come and me, the queen of all that is not only decidant and delicious, but easy and effortless, have found the replacement!  I know, to true pumpkin pie lovers it sounds blasphemous, but, I assure you that you will agree.  Here were are to the oh-so-easy recipe:
Pumpkin Dump Cake
*1 Large Can Pumpkin
*1 1/2 cups Sugar
* 1 teaspoon Salt
*2 teaspoons Cinnamon
*1 teaspoon Ginger
*1/2 teaspoon Allspice
*4 Eggs
*1 can Evaporated Milk
*1 French Vanilla Cake Box
*1 cup Melted Butter

Directions:
Mix ingredients pumkin-evaporated milk in large bowl until well mixed.  Pour into 9x13 pan.  Sprinkle cake box on top of pumpkin, and drizzle with butter.  Bake at 350 for 45-60 minutes until lightly browned on top.  DEVOUR!  Then go take a nap and still have more time on your hands than if you had just made a pie crust! :)

CASA RIO

Last night, I did what any non-Utah-living Mormon would do and recreated a Rio fav!  If you are not familiar with Cafe Rio, you haven't lived in Utah, apparently!  It's a little Mexican chain with some amazing food, such as: chicken salad.  Now, in true Cindy form, I had to put my own twist on this dish.  So, instead of a lime chicken, I made a bbq chicken, while still staying true to the rice and dressing (let's be honest, it's the dressing that makes the salad, anyway!)  This is the EASIEST meal I have made in a while, and the combo of sweet/sour/spicy was D-lish!  So, here you have it:
Chicken:
*2-3 pounds of Boneless/Skinless Chicken Breast
*12 oz Root Beer
*1 (18 oz) bottle of your fav BBQ sauce- I used sweet baby rays (is there really any other?!)

Place chicken in Crock Pot and pour Root Beer over.  Cook on Low for 6-7 hours, or until tender. Drain and shred chicken. (I did this part the day before, pouring 1 cup of juices over the chicken and refrigerating)  Put shredded chicken back in Crock Pot and pour bottle of bbq sauce over, then cook again on low for another hour.  Serve.  (also would be good for pulled chicken sandwich, and totally works with pork, just use a 2-3 lb pork tenderloin instead of chicken)

Rice:
*4 cups water
*4 tsp chicken bouillon
*4 tsp garlic, minced
*1/2 bunch of cilantro
*1 can green chilis
*3/4 tsp salt
*1 T butter
*1/2 onion
*2 cups rice

Put water and bouillon in pot and bring to boil.  Blend the rest of the ingredients, except butter and rice in  food processor. Add with rice and butter to boiling water, cover. Simmer 30 mins, or until rice is tender.  Let sit a couple minutes to thicken.

Dressing:
*1 buttermilk ranch dressing pkt (prepared)
*2 tomatillos
*1/2 bunch cilantro
*1 clove garlic
*juice of 1 lime
*1 jalapeno

Blend with food processor. Refrigerate for at least 30 minutes prior to serving.

ASSEMBLY:
Tortilla (I used the cook-yourself ones from Costco), lettuce, chicken, black beans, rice, tomatoes, alvacado, cheese, and dressing.  Eat and enjoy! :)

UPGRADED Shimmy Shimmy Cocoa Puff

Okay, so every now and again (well, let's be honest, I'm obsessed with improving recipes, even mine) I find a flaw in a recipe and set out to improve it.  This post is an improvement to the previous post on chocolate/banana cupcakes.
First off, leave out the hershey kisses.  Instead, but one can of chocolate frosting.  Once you've filled each liner 1/2 way with batter, spoon in about 1tsp frosting, then bake as directed.  This makes and explosion of gooey goodness in the center of the cupcake!  DELISH!  Top off with some Peanut Butter Cream Cheese Frosting, and you are ready to party!
Although in the previous post I suggested that it might be acceptable to use a can cream cheese frosting, I am resigning that statement, because it is not- here's the recipe.. so easy and SOO much tastier!
*2 8oz packages cream cheese
*1 stick butter (1/2 cup)
*3 cups powdered sugar
*1 tsp vanilla
*1/2 cup peanut butter
Combine all together and whip for a good 3-5 minutes until nice and fluffy.  Now, wasn't that worth it??  :)

Cindy's Award-Winning Chicken Tortilla Soup

Okay, so last year I entered the Templeton Ward Souper Bowl... and WON!  LOL!  Well, I can't totally take credit for this recipe, as it's an upgraded Pampered Chef recipe.. But, those of  you who know me know that I LOVE PC recipes- easy & delish- which are my two FAVORITE words when it comes to cooking!  So, here it goes:
Bag 1:
*1 can diced tomatoes w/green chilies
*8 oz velveeta, cubed
*1 TBS Chipotle Rub (PC Spice, but you can use Taco Seasoning instead)

Bag 2:
*1lb chicken, grilled in 1TBS veg oil and cubed
*2 cups frozen corn
*3 cups crushed tortilla chips

So, the bags are referring to freezer bags, and you just put the stuff in and put it in the freezer. (bag 2 can be sealed and put in bag 1 to keep them together.) Once you're ready to make it, you put ingredients from bag 1 and 2 cans chicken broth and 1 can black beans, undrained, in a pot and boil. Let simmer for about 10 minutes, or until cheese is melted. Then add contents from bag 2 and let it come to a boil again, then cook for about 5 minutes, until hot. I always add fresh chopped cilantro at this point, about 2TBS, but it’s optional. Then serve. You can have tortillas, shredded cheese, diced avocado, crushed chips, diced tomatoes, sour cream, or whatever to serve along with.

Pantry Panic

Hey There, it's been a while, but don't you worry, I have been busy at work in the kitchen!!

So.. my goal the last couple of weeks has been to eat what is in our cupboards and not go to the grocery store.  Sounds crazy, but we are going on vacation and I hate to buy a bunch of food that will just go to waste.  So, now that we're down to the final days, this has gotten more tricky.  I always have a pantry full of canned foods and a freezer full of meats, it's just the extras I run out of.  Here's the run-down of what I had:
*cooked steaks (left-over from dinner with my parents)
*canned corn
*cream of chicken soup
*8 oz cream cheese
*8 oz velveeta
*spaghetti
*milk
Sounds random, but I combined it all, and it was actually really tastey!!  Here's what I did:
*Cook entire package (1 lb) of spaghetti
*In a large skillet, heat 1 TBS of olive oil then add cooked meat (can be any meat-chicken, ground beef), corn, cream of chicken soup, 1 cup milk, and seasonings (I used about 1 TBS each of garlic salt and chili powder).
*Cube cream cheese and velveeta then add to meat mixture and heat until cheeses are melted.
*put cooked spaghetti on bottom of 9x13 pan then cover with cheese mixture and combine in pan until noodles are covered.  Sprinkle your favorite cheese on top along with some extra sprinkles of chili powder.
*Bake in oven at 350 for 10-15 minutes.  Serve hot and enjoy!

Always remember, a filled pantry leaves no room for panic- so keep those cupboards packed for that rainy day!

The Looky Loo

 So, lately I've been contemplating opening up a cupcakery online... I'll be sharing with you some of my creations.  First, I'll start with my personal favorite: The Looky Loo:

Strawberry Cheesecake Cupcakes

Ingredients:

Cupcakes:                                                                          Topping:
*2/3 cup whole fresh or frozen strawberries,            *3 cups powdered sugar
    Thawed                                                              *1 cube unsalted butter
*1 ½ cups flour                                                      *2 8oz packages cream cheese
*1 teaspoon baking powder                                   *1 teaspoon vanilla
*¼ teaspoon salt
*¼ cup whole milk, room temperature                               Crust:
*1 teaspoon vanilla                                               *1 ½ cups graham cracker crumbs
*½ cup unsalted butter, room temperature            *1/3 cup butter, melted
*1 cup sugar                                                        *¼ cup sugar
*1 egg, room temperature
*2 egg whites, room temperature

Directions:
1.  Preheat oven to 350 degrees.  Line 12 muffin tin with cupcake liners and set aside.  Mix crust ingredients and place 1 tablespoon of graham cracker mixture in the bottom of each liner, packing in with the bottom of a cup.  Bake for 3 minutes, just until lightly hardened.
2.  Place strawberries in small food processor and puree.  You should have about 1/3 cup of puree.  Set aside.
3.  In medium bowl, whisk flour, baking powder, and salt.  Set aside.  In small bowl, mix together milk, vanilla, and strawberry puree.  Set aside.
4.  Using electric mixer, fitted with paddle attachment, cream butter on medium-high speed, until light and fluffy.  (5 min) Gradually add sugar and continue to beat until well combined and fluffy.  Reduce mixer speed to medium and slowly add egg and egg whites until just blended. 
5.  With mixer on low, slowly add half the flour mixture until just blended.  Add the milk mixture until just blended.  Slowly add remaining flour mixture, scraping sides of bowl as necessary, until just blended.
6.  Divide batter between muffin cups, filling to about 2/3 full.  Bake until tops are just dry to the touch, about 22-25 min.  Cool completely before icing.
7.  While cupcakes are cooling, combine the powdered sugar and butter with the paddle attachment on medium-high speed for 4 minutes, until fluffy.  Slowly cream in cream cheese and vanilla.  Frost cupcakes, then dunk in left-over crushed graham crackers, so lightly dusted with crumbs.

Salsa Lasagna

So, I realize, it's been a while.  And, yes, I have been cooking/baking up a storm behind your back! :(  BUT, I am going to do my best to get caught up and share all my fave recipes that have been overwhelming my kitchen lately!  First up: Salsa Lasagna.. and it is worth this long wait!  So, this came about by having an excess of tomatoes, tortillas, and ground turkey that I needed to use up: see what I created:

Ingredients:
*8 flour tortillas (i used the uncooked ones from Costco, but regulars will work, too)
*6 large tomatoes sliced and diced
*1 green bell pepper, chopped
*1/2 onion, chopped
*1 clove garlic, chopped
*cilantro, to taste (I LOVE it, so I put about 2-3 TBS)
*handful of chopped mushrooms (optional)
* 1 can black beans
*1 lb ground hamburger or turkey... or chicken, or no meat, whatever floats your boat
*1/2 can olives
*1 8 oz pkg cream cheese, softened
* 8 oz sour cream
*a couple handfuls of shredded cheese (any kind, I use Mexican blend)
* I think that's it..

Directions:
*(FYI, this makes two 9x13 lasagnas... I try to always make 2 meals and freeze one when I'm cooking!)  Heat oven to 350.  Layer 2 tortillas on the bottom of two 9x13 pans.
*Cook meat until browned.
*Put 3/4 of the tomatoes, bell pepper, onion, garlic, cilantro, and mushrooms in food processor and whip it good.  Should be pureed and liquefied.
*Mix cooked meat, beans and 3/4 of the salsa mixture together.  Divide into two portions and layer over tortillas in each pan. 
*Combine cream cheese and sour cream.  Pour half into each pan and smooth over meat mixture.  Layer two more tortillas in each pan.
*Drizzle remaining salsa over the tortillas in each pan.  Throw the olives into the food processor for 2 seconds, so they are just slightly chopped up.  Sprinkle olives, remaining tomatoes, and shredded cheese on top of each casserole.  VIOLA!  Bake at 350 for 20-30 minutes, until top is browned at edges and cheese is thoroughly melted.  DEVOUR!  (if you're not using the 2nd lasagna, let cool then cover and freeze for up to 2 months, then thaw, and bake at 350 until heated through)

Shimmy Shimmy Cocoa Puff

I wanted to come up with a yummy cupcake for my son's blessing party, so here it is:

Chocolate Banana Pizazz Cupcakes

Ingredients:
3c sifted flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1 1/2 sticks unsalted butter (softened)
1 1/2 c packed light-brown sugar
3 eggs
4 ripe bananas, mashed
3/4 c buttermilk
1/2 tsp vanilla
24 hershey kisses unwrapped
1 can cream cheese frosting
1/4 c peanut butter
1/4 c powdered cocoa

Directions:
Preheat oven to 350.  Line muffin tins.  Whisk dry ingredients in a large bowl.  Cream butter and  brown sugar with mixer attached with the paddle attachment until light and fluffy (about 5 min).  Add eggs, 1 at a time, beating after each addition.
Reduce speed to low.  Mix in vanilla and buttermilk.  Then slowly add the mashed bananas.  Add in dry ingredients in 3 additions.  Divide batter among muffin cups, filling each 2/3 full.  Place a hershey kiss in the center of each cupcake, pressing firmly so it sinks to the bottom and is covered by the batter.
Bake cupcakes 20 min or until tester comes out clean.  Let cool in tin on wire racks.
While cooling, mix frosting and peanut butter together.
Frost  cooled cupcakes with the peanut butter frosting.  Sprinkle with the cocoa powder.  (For a lettered effect, get a sticker in the size and font and letter you like and place it on the cupcake before sprinkling powder, then remove sticker and repeat on the rest)

Leave the Panda at the Zoo

While shopping at Costco, and sampling the merchandise, I came across some rather scrumptious orange chicken.  Then, while engrossed in my latest edition of Parent's magazine, I came up with a simply delicious recipe for fried rice.  Top it all off with a spinach salad with balsamic vinaigrette and fried wanton crisps, and you have yourself a chinese feast at home!
First, cook the orange chicken according to the oven directions on the box.

Now, for the rice!

Ingredients:
1 packet of boil-in-a-bag rice
1 16oz pkg mixed frozen veggies
1 cup frozen peppers-and-onion  stir-fry veggies
4tsp veg oil, divided
3 eggs
1/2 tsp crushed red pepper
lime wedges
3 Tbs stir-fry sauce

Directions:
Cook rice according to instructions on box.
Heat 2 tsp oil in a large nonstick skillet on medium.  Whisk eggs and add to the skillet.  Cook, stirring occasionally to break up eggs, until set.  Remove from pan.  Add remaining 2 tsp oil to skillen and increase heat to medium-high.  Stir in the frozen veggies; cook for 5 min until tender.
Add stir-fry sauce and crushed red pepper to the skillet.  Stir in rice and heat through.  Turn off heat and mix in the cooked eggs.  Squeeze lime juice over the rice for an added kick of flavor.

Now, throw together a salad, and WHAM, a healthy yummy and, most importantly, EASY dinner in no time!

Got Hamburger and An Hour

So, I went to a ward Potluck a couple of weeks ago and ran across an amazing and simple dinner idea... Enjoy!

Ingredients:
1 Box of Pasta (any kind you have on hand, so far I've used angel hair and rigatoni, and they were both great)
1-2lbs of ground hamburger or turkey
1 jar of your favorite red pasta sauce
1 8oz package of cream cheese
8oz of sour cream
3-5 good sized handfuls of shredded cheese, depending on  how much you like cheese (I use a mexican blend, but you can use whatever you have on hand or like, cheddar and mozzarella are always good options)

Directions:
Step One: Heat oven to 400 and boil and drain pasta and fry up meat.
Step Two: mix cooked meat with pasta sauce, set aside.  Soften cream cheese in microwave for 15-20 seconds then combine with sour cream, set aside.
Step Three: In a 9x13 pan, layer half the pasta on the bottom.  Then cover the pasta layer with the cream cheese mixture.  Add the pasta/meat mixture as the third layer.  Cover with the second half of the pasta and top with shredded cheese. 
Step Four: Bake for 30-40 minutes, or until cheese is fully melted and the edges are browned and crispy.  DELISH!

**Goes great with cheesy garlic biscuits (2c bisquick, 1/2c milk, 1/2c shredded cheddar, 1t garlic salt.. mix and bake at 450 for 8-10min)