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Foodie Food Food Food…

Foodie Food Food Food…

You may have noticed over the past year of posts that us H-G’s enjoy food.  As a former pregnant H-G, I had my share of aversions, but am now blissfully in the stage of a nursing momma.  What does that mean?  All the caloric needs without the intrusion of aversions.  Bring it on food, momma likes her some calories!


A while back I had enlisted the help of Facebookers to send me some good recipes to add to our limited repertoire.  To all of those that shared recipes, THANK YOU.  Now, allow me to introduce you to a few of my new friends…

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Megan’s Mom’s Enchiladas {Courtesy of Megan and her mom}

Ooey Gooey Goooooooood…



Filling:

  • 1 lb. ground meat
  • Taco seasoning
Sauce:

  • 1 can tomato soup (+ half a can of water)
  • 1 can of tomato sauce (I use the small can)
  • 1 Tbsp chili powder
  • 1/2 tsp garlic salt.
Also:

  • 3c. cheddar cheese (mexican blend is good, too)
  • 10+ tortillas (we have gotten 12-15 out of a pound of meat before; depends on how far you want to stretch it) 
  1. Preheat oven to 350. Spray a 9×13 pan with nonstick stuff.
  2. Fry the meat and add the seasoning as directed. Set aside.
  3. For the sauce, mix the soup, half can of water, sauce, chili powder, and garlic salt in a big bowl.
  4. Get your tortillas out in a stack. Dip a tortilla in the sauce, covering both sides. Put on a plate. Put some meat and some cheese inside, then roll up and place in the pan. Repeat this until you run out of tortillas or meat, lining them up in the pan as you go.
  5. Drizzle the remaining sauce over the top, and then sprinkle on the rest of your cheese (or until you think there’s enough!).
  6. Put in the oven for 20 minutes, or until cheese is bubbly. Serve with tortilla chips and sour cream.

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White Chicken Enchiladas & Spanish Rice {Courtesy of Alison}

Enchiladas:
  • 8 fajita sized soft shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded monterey jack cheese
  • 3.5Tbsp butter
  • 3.5Tbsp flour
  • 2.5cups chicken broth
  • 1cup plain greek yogurt
  • 1 can diced green chilies 
  1. Mix chicken and 1cup cheese.
  2. Roll up in tortillas and place in greased pan.
  3. In sauce pan, melt butter, stir in flour and cook 1min. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in yogurt and chilies. Do Not bring to a boil.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake at 350 for 22min + 3min on broil.
Spanish Rice:

  • 2Tbsp extra virgin olive oil
  • 2-3Tbsp chopped red onion
  • 1 1/2 cups uncooked brown rice
  • 1cup salsa
  • 2cups chicken broth
  1. Cook onion in oil on stove for 5min, brown rice.
  2. Add salsa and chicken broth.
  3. Reduce heat.
  4. Cook according to directions on packaging (I cooked my rice for about 1hr 10min).

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Simple, Tasty Pasta Sauce {Found by Megan, Courtesy of Smitten Kitchen}

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CrockPot Quinoa Casserole {Found by Lindsy, Courtesy of Crockpot 365}

Pronounced like “Kee-nwa”… I think?


I used the above recipe, plus this recipe for Quinoa Butternut Squash & Kale Salad courtesy of Tartlette Blog and created my own blend of the two.


Quinoa, Butternut Squash & Kale Casserole


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{Courtesy of Joan:} Boneless chicken breasts baked in your fav cream soups, topped with Durkee onions and served over rice!”


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{Courtesy of Sarah #1} “Breakfast fajita (served at dinner) with chunked potatoes (I microwave first for speed then sauté), leftover taco meat (or chorizo), green peppers, onions, and scrambled eggs on soft shell tacos with shredded cheese and salsa.”


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{Courtesy of Sarah #2} Frozen perogies (pasta with cheddar mashed potatoes inside)-I keep them around and sauté in a pan with either yellow and green zucchini or peppers, and sometimes I add tomato and cheese at the end.”


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Need some other recipes?  These sites were recommended for great, easy, delicious recipes:

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Some of you may know that I like to get into an organizing groove, so I thought I would also share with you my new system for shopping for these great new recipes.  There are three components: Ingredients, Meal Planning, and the Grocery List.

INGREDIENTS: I don’t know about you guys, but I can never remember specifically which ingredients I need for a recipe or how much of each item is needed.  I also have various cook books and recipe cards to pull from, and it’s a pain to keep it all straight.  I picked up a cheap index card booklet and wrote out the ingredients lists to my favorite recipes along with where the recipe is located (cookbook, online, recipe box, etc.)  Now when trying to determine what to make, I can look at only my favorite recipes (no need to page through every cookbook to look for something good).  I know exactly which ingredients to pick up, and where to find the recipe once I’m ready to make it.  There are tabs to separate the different sections, and different colors, too!  Yellow is for casseroles or one-item meals, Green is for veggie dishes, Pink is for meet dishes, and Blue is for desserts/snacks.


Recipe Options
RingDex® Index Cards – About $2.00
Ingredients Card…
… and Another One
MEAL PLANNING: As you can see above, sifting through just my favorite recipes can help narrow down the options when trying to plan out meals.  Once I figured out what sounds good for the week, I have a board to jot down what’ll be on the week’s menu.  I’m terrible about making sure leftovers get cleared out, so pacing the meals through the week helps me account for those bigger meals that last more than just one round.  Using a cheap frame, some scraps of paper and a dry-erase marker, I hung this on the inside of the pantry cabinet.


Hide Away Weekly Menu in Pantry
Monday through Sunday (plus a “Treats” section) Meal Planning


GROCERY LIST: I’m a list maker, but carrying around a notepad to the store can be cumbersome – things are listed as needed and not by section so sometimes I’ve skipped things by accident, or I forgot a pen to cross things off as I go.  Thanks to modern technology (and a recommendation from a friend), I downloaded this app, ZipList, that can keep track of your grocery items, organize it by section, and even store recipes.  Brad and I have a shared account, so we can both add to it at anytime and it is updated automatically.

ZipList App

Happy Fooding, everyone!

~M

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