Make Again Monday: Horseradish Cheddar Burger

 

Back when I ate fast food Arby's was my favorite. I loved the curly fries, especially when dipped in horsey sauce. Whenever I have corned beef, horseradish is a must and sometimes I will make a horseradish sauce, similar to Arby's. So a cheesy horseradish sauce on a burger it definitely something I would love.

To see the recipe and original post click here.

Enjoy!!!

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Cream Cheese and Bacon Green Bean Casserole

 

I have not had much luck with green bean casseroles. My family does not seem to like them very much, but that does not stop me from trying. I was hoping one day I would find one that they would like and that day has finally arrived. I found a green bean casserole that my family actually likes.

This casserole is creamy with a bit of crunch from the panko and fried onion topping. To make it even better it uses frozen green beans and not fresh, which I almost always have on hand. 

Cream Cheese and Bacon Green Bean Casserole

Ingredients:

• 3 cups milk
• 2 ounces onion soup and dip mix
• 8 ounces cream cheese
• 5 cups frozen green beans
• 1/2 cup real bacon bits
• 1 cup crispy fried onions

Topping

• 3/4 cup panko bread crumbs
• 1 cup crispy fried onions
• 1/4 cup unsalted butter melted
• 2 tablespoons real bacon bits

Directions:

1. Preheat oven to 375º F. Spray a 9 inch square baking dish with cooking spray.
2. In a large saucepan add the milk and stir in the soup mix. Bring the mixture to a boil.
3. Add in the cream cheese and reduce the heat to medium. Stir until the cream cheese is completely melted.
4. Add in the frozen green beans and stir until they are completely coated in the soup and cream cheese mixture,
5. Add in 1/2 cup bacon bits and 1 cup crispy friend onions. Stir until well mixed. Reduce the heat to low.
6. In a medium bowl, stir together 3/4 cup panko and 1 cup crispy fried onions. Pour the melted butter over top and combine.
7. Remove the green beans from the heat and pour into the prepared baking dish.
8. Sprinkle the topping over top followed by the bacon bits.
9. Bake for 14-16 or until the topping is starting to brown.
10. Remove the baking dish from the oven and allow to sit for a few minutes before serving.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 381
Total Fat		24.1g
Saturated Fat		12.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		18.8mg
Sodium		1,615.1mg
Total Carbohydrates		31.3g
Dietary Fiber		2.3g
Sugars		6.7g
Protein		8.7g
Calcium		15.3%
Iron		7.7%
Potassium		292.5mg
Vitamin A		3.8%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from This is Not Diet Food.

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Maple Mustard Sausage Bites

 

My whole family is a fan of smoked sausage. This sausage disappeared so quickly with everyone going back for more. Even my youngest daughter who is not a big fan of mustard went back for more.

I almost did not make this recipe because it called for miracle whip. Don't get me wrong, I love miracle whip, especially on a turkey sandwich, but was not sure how it would taste with sausage. But since we all love sausage and I was looking for different ways to make it I decided to give it a try. So glad I made it, as it was a big hit with the family.

Maple Mustard Sausage Bites

Ingredients:

• 1/2 cup miracle whip
• 5 tablespoons stone ground mustard
• 4 tablespoons pure maple syrup
• 2-13 ounces packages smoked sausage

Directions:

1. Preheat the oven to 350º F.
2. In a small bowl, whisk together the miracle whip, mustard and maple syrup.
3. Slice the sausage into 1/2 inch slices and place in a baking dish.
4. Pour the sauce over top and stir to coat the sausage.
5. Bake for 15 minutes or until hot.

Enjoy!!!

Notes:

I used smoked turkey sausage.

To use as an appetizer, serve with toothpicks.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 312
Total Fat		18.5g
Saturated Fat		5.5g
Trans Fat		0g
Polyunsaturated Fat		3g
Monounsaturated Fat		1g
Cholesterol		70mg
Sodium		1,022.6mg
Total Carbohydrates		15.5g
Dietary Fiber		2.2g
Sugars		9.9g
Protein		18g
Calcium		6.6%
Iron		9.2%
Potassium		448mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Comfort Foods.

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Make Again Monday: Jalapeño Lime Hummus

 I really need to start making hummus more often. It makes my vegetables at lunch time taste so much better, plus the chickpeas have many health benefits. Maybe I will go look for some new recipes to try. I am sure I have some chickpeas in the pantry waiting to become delicious hummus.

To see the recipe and original post click here.

Enjoy!!!

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Pepperoni Pizza Lasagna Rollups

I really enjoy meals that combine pizza and pasta. I have made several different recipes with this delicious combination and we always love them.

This one is no exception, everyone loved the combination. While eating it, my kids were making suggestions for other things to add, like green olives and banana peppers, things we like on our pizza.

Pepperoni Pizza Lasagna Rollups

Ingredients:

• 16 lasagna noodles
• 24 ounce jar marinara sauce
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, shredded
• 2 packs turkey pepperoni
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Directions:

1. Cook the noodles according to the package directions until al dente, do not over cook them. Drain and lay the noodles out onto a piece of parchment paper or large cutting board.
2. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
3. Spread an even layer of marinara sauce into the bottom of the prepared baking dish.
4. In a medium bowl, stir together the ricotta cheese, onion powder, garlic powder and Italian seasoning, until well mixed.
5. Scoop out about 1 tablespoon of ricotta cheese mixture out and place on a lasagna noodle. Spread into an even layer.
6. Lay 8 pepperoni slices on top of the ricotta cheese mixture. Carefully and tightly roll up the noodles
7. Pace the noodles seam side down into the prepared baking dish.
8. Pour the remaining sauce over top of the rolls and sprinkle with the mozzarella cheese.
9. Bake for 15-20 minutes or until the cheese is completely melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 506
Total Fat		19.7g
Saturated Fat		7.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		100mg
Sodium		1826.1mg
Total Carbohydrates		49.5g
Dietary Fiber		3g
Sugars		8.9g
Protein		32.5g
Calcium		40.9%
Iron		15.6%
Potassium		305.9mg
Vitamin A		0.2%
Vitamin C		0.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kindly Unspoken.

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Sausage Lentil Soup

I really wish mother nature would make up her mind. This hint of spring here and there, but then back to winter is so annoying. I am so over winter and ready for spring. The only benefit of these colds days we are still having means I can try out another soup. I guess soup season is not quite over yet.

I do not think I have ever used lentils before. In fact, I do not think I have ever eaten lentils before. I had no expectations as to what they would taste like, but I was willing to try them in the soup. Turns out, they make for a delicious and filling soup.

Sausage Lentil Soup

Ingredients:

• 1 pound dry green lentils
• 3 tablespoons olive oil
• 1 pound ground Italian sausage
• 1 cup diced yellow onion
• 1 1/2 cups diced celery, about 4 stalks
• 1 1/2 cups diced carrots, about 2-3 large
• 1 tablespoon minced garlic, about 2 large cloves
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6-9 cups low sodium chicken broth
• 2-14.5 ounce cans diced tomatoes
• 1/2 cup shredded parmesan cheese

Directions:

1. Place the lentils into a large bowl and cover with boiling water. Allow them to sit for 15 minutes and then drain.
2. Meanwhile, in a large pot, over medium heat, heat the olive oil. Add in the Italian sausage and cook until browned, breaking it up as it cooks. With a slotted spoon, remove the sausage and set aside.
3. To the pot, add in the onions, celery, carrots, garlic and all of the seasonings. Cook, stirring often for 15 minutes.
4. Pour in 6 cups chicken broth, canned tomatoes, drained lentils. Bring the mixture to a boil and then reduce the heat low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally.
5. While the soup is simmering, add in more chicken broth as needed to get your desired consistency.
6. Top each serving with some parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 442
Total Fat		24g
Saturated Fat		7.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		4.5g
Cholesterol		46.7mg
Sodium		1515.8mg
Total Carbohydrates		35.9g
Dietary Fiber		7.9g
Sugars		6.2g
Protein		25.1g
Calcium		34.2%
Iron		87.6%
Potassium		324mg
Vitamin A		93.6%
Vitamin C		16.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Baking Addiction.

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Make Again Monday: Pimento Grilled Cheese with Andouille Sausage

Whenever I make this sandwich I always use one of my homemade pimento cheeses, Pepper Jack Pimento Cheese or Pimento Cheese. I try to make the pimento cheese the night before I want to make the sandwich, so it is one less thing I have to do when I want to make lunch, although there has been a time or two where I made the pimento cheese and then immediately made the sandwich. 

 

To see the recipe and original post click here.

Enjoy!!!

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