Skillet Lasagna

20 Minute Skillet Lasagna

Tonight for dinner I tried a recipe from the Six Sisters’ Stuff Blog. I don’t typically make recipes like this. I try not to make casseroles and this almost falls in the casserole category. But I wanted to make something that would easily double since I was bringing dinner to a family at church who just had a baby. I came across this recipe on Pinterest and it seemed easy enough.

When T.J. and I sat down to eat, T.J. said, “This is good, is it Hamburger Helper?”

[Insert face palm here.]

I hated to think that my dinner tasted like Hamburger Helper! I brought it to a family and I don’t want them to think I just whipped up one of those boxes. I guess HH isn’t really that bad. But when you make something homemade, you want it to count! Don’t you agree?

Anyway, we had a good laugh about the whole thing.

That being said, I really liked the dish. I don’t think I’ll make it on a regular basis, but it’s a perfect dish to make in large quantities. I modified the original recipe a bit, but you can find the original here.

Ingredients:

  • 1 pound lean ground turkey
  • 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
  • 1 (26 oz) jar of your favorite spaghetti sauce (I just made my own with tomato sauce and a bunch of seasonings)
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian Seasoning (or more, make it to your taste)
  • ½ cups Mozzarella cheese
  • ½ cups fat free sour cream

Directions:
Brown ground turkey in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned turkey, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve with a simple green salad and loaf of French bread and you have a quick and delicious meal!

(Serves 8)

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Stuffed Avocados

We had a bunch of avocados that were getting pretty soft, so for dinner last night I found this easy recipe for stuffed avocados. All you do is preheat the oven to 400°F, cut the avocados in half, and top with a mixture of salsa, garlic, salt, pepper, feta cheese, lemon juice, and bread crumbs. I baked mine for probably 7 minutes. They don’t need to be in too long. We ate them with tortilla chips and were surprisingly full after just one half each. If you have extra avocados and want to try something new, whip these babies up! Not to mention, a dinner ready in ten minutes is awesome!

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Spaghetti with Garlic, Olive Oil, and Chili Flakes + Italian Sausage Meatballs

Spaghetti Recipe

Ingredients

  • 7 ounces of spaghetti
  • 2 large or 3 small garlic cloves, minced
  • 1 1/2 teaspoons of chili pepper flakes
  • 1/4 cup of extra-virgin olive oil
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of ground black pepper

Directions

The measurements in this recipe can be shifted depending on your taste preferences.

  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve with meatballs and shredded parmesan cheese.

Recipe from Yum Sugar.

Meatball Recipe

Ingredients

  • 1 pound ground Italian sausage (or ground turkey/beef)
  • 1/2 Italian style bread crumbs
  • 1/4 cup uncooked barley
  • 1/4 cup milk
  • 1/2 t salt
  • 1/2 t Italian seasoning
  • 1/4 t basil
  • 1/4 t garlic powder
  • 1/2 t onion powder
  • 1/2 t Worcestershire sauce
  • 1 egg

Mix all ingredients together in large bowl. You can either roll the mixture into Tablespoon sized balls or use a greased mini muffin pan. It was the first time I tried the mini muffin pan idea, but I will definitely use this method from now on.

Heat oven to 400 °F and cook for 15-20 minutes.

Photo Feb 05, 5 48 17 PM

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Taco Soup

Ingredients

  • 2 lb ground turkey
  • 2 c diced onions
  • 2 15 oz cans pinto beans
  • 1 15 oz can pink kidney beans
  • 1 15 oz can whole kernal corn, drained
  • 2 14 oz cans diced tomatoes with chilies
  • 1 (4.5 oz) can diced green chilies
  • 1 (4.6 oz) can black olives, drained and sliced, optional
  • 1/2 C green olives, sliced, optional
  • 2 (1.25 oz) package taco seasoning mix
  • 1 (1 oz) package ranch salad dressing mix
  • corn chips for serving
  • sour cream, grated cheese, chopped onions for garnish

Directions

Brown the ground turkey and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, chilies, olives, taco seasoniong and ranch dressing mix and cook in a slow cooker on low for 6-8 hours OR simmer over low heat on the stove for about 1 hour in a pot. Serve with chips and the garnish ingredients.
“It’s delicious. It’s good for you. It’s a perfect way to start your day.”
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Remember that time when…

…I started posting more recipe posts than regular everyday posts? I swear this blog will not turn into a food blog. But since it’s the middle of Winter, not much is going on in my life. Cooking and baking are the only blog-worthy things going on right now. I play with Eva, clean the house, exercise, do work for my dad, read, watch TV, and cook. If I’m lucky and the weather isn’t bad, there are trips to Target or Sonic for a drink. Until my life gets a little more exciting and the weather warms up so we can get out, this is what you have to look forward to here on Silver Linings. But, PS, I hope you guys are actually trying out some of these great recipes!

Here is one more recipe for you tonight. A new girl in my ward had a birthday today, so I tried these bars out and sent them her way. And maybe save one for myself. (I promise, Mom, I’m not overeating… I know these recipes are making you nervous.)

They are your basic sugar cookies, but in bar form. Easy as pie. No, actually, easier than pie.

Photo Jan 30, 4 56 03 PM

Sugar Cookie Squares

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 Tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 recipe vanilla frosting, recipe found here.
  • Sprinkles. Lots and lots of sprinkles.

Directions:

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 16 – 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.
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Honey Mustard Pretzel Chicken

Honey-Mustard-Pretzel-Chicken

I am so excited to share this recipe with you. I made it for the first time tonight and loved it so much! In fact, maybe I’ll go heat up some of the leftovers right now…

I have to admit that I wasn’t too sure if I was going to like it though. First of all, I have been so over chicken recently. Maybe it’s because I’ve made shredded chicken too much in the crock pot and the last time I made baked chicken, I wasn’t in love with how it turned out. I’m very picky with chicken. Plus, pretzels as the coating? It sounded a little too peculiar.

But, oh my gosh! The pretzels were delightfully crunchy and the honey mustard sauce was so sweet and tangy… it was SO good. Make it for dinner tomorrow. You won’t be disappointed!

Ingredients

  • 4 cups hard pretzels, coarsely crushed
  • 1/2 cup olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • coarse salt and fresh ground black pepper
  • 1 + 1/2 pounds boneless chicken breasts

Directions

  1. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
  2. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
  3. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  4. Pour half of the dressing into a large shallow bowl and add the chicken breasts. If you have time, let the chicken marinate in the dressing for a couple of hours. If you’re in a rush, turn to coat the chicken evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
  5. Preheat oven to 400° F.
  6. Place chicken on a greased, foil covered, baking sheet and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).
  7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Easy enough, right? Now if you excuse me, I have some leftovers to attend to…

Recipe and photo from Cinnamon Spice & Everything Nice.

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Oven Tacos

Photo Jan 29, 7 00 45 PM

For dinner tonight, I tried a new recipe I found on Pinterest from Mommy, I’m Hungry. We have some type of taco or burrito every week or two because I just love mexican food, but I think this is by far the best taco recipe I have made and it will be hard to go back to the old ones. I modified the original recipe a bit, so if you want your tacos to be more meaty-increase the turkey amount or decrease the amount of refried beans. Anyway you do it, I don’t think you’ll go wrong!

Oh, and one side note… I was concerned they were going to be soggy, but they turned out to be the perfect texture. They do soften up but they are not soggy, so ease your worries!

Ingredients

  • 1 lb ground turkey
  • 1 small onion diced
  • 1 small can diced green chilies
  • 1 packet of taco seasoning (or use recipe below)
  • 1 (8 ounce) can low sodium tomato sauce
  • 1 (16 ounce) can fat free refried beans
  • 1 cups shredded reduced fat Colby-jack cheese
  • 8-12 hard taco shells

Optional Condiments

  • Lettuce (shredded)
  • Tomato (diced)
  • Salsa
  • Guacamole
  • Sour Cream
  • Olives, sliced

Directions

Preheat the oven to 400 degrees.
In a large skillet brown ground turkey and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

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Slow Cooker Vegetable Minestrone Soup

I told you I can’t stop making soups and chilis. Today was no different. Before we left for church, I threw together this recipe so it would be ready for us when we got home.

When we walked into the house after church, the whole place smelled so delicious! We ate it for lunch and dinner and will be doing the same tomorrow. It was so good!

Thanks, Betty Crocker, for the recipe!

Ingredients:

  • 4 cups vegetable broth or chicken broth
  • 4 cups tomato juice
  • 1 tablespoon dried basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 2 medium carrots, sliced (1 cup)
  • 2 medium celery stalks, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced fresh mushrooms (3 oz)
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 1/2 cups uncooked rotini or shell pasta (4 1/2 oz)
  • Shredded Parmesan cheese, if desired

Directions:

  • In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 5 to 8 hours.
  • Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.

Photo Jan 27, 3 28 38 PM

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Strawberry Chocolate Chip Cookies

Yes. You read that right. Strawberry Chocolate Chip Cookies. When I came across this recipe on Pinterest and found out they were very simple to make, I knew I had to give it a try. They’d be perfect for Valentine’s Day or all of our Bachelor watching parties.

Well, the recipe was right. They are delicious and simple to make. Now, let’s be clear. They don’t replace your normal chocolate chip cookies. But they are something different and fun to make. Plus, they’re bright pink cookies! How could you NOT love them?

The recipe and photo are from Sally’s Baking Addiction blog.

Strawberry-Chocolate-Chip-Cookies

Strawberry Chocolate Chip Cookies

makes about 2 dozen cookies

  • 1 box (18.25 oz) strawberry cake mix (like Duncan Hines)
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone.  Gently mix in the chocolate chips.

Drop rounded balls of dough, about 2.5 Tablespoons each, onto prepared baking sheet.  Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired.  Make sure the balls of dough are taller than they are wide.  See here for more details.

Bake for 10 minutes – do not let the cookies get brown.  Allow to cool on baking sheet for 3 minutes; they will  be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely.

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Spaghetti with Tomato-Spinach Meat Sauce

Picture 1

Thursday night I was planning on making spaghetti with meat balls in a spinach tomato sauce but when I opened up my ground turkey, I realized it had gone bad. The expiration date wasn’t until this weekend, but I think it had sat in my fridge too long. So gross. But fortunately, I had some frozen ground turkey on store. After taking the time to defrost it, I didn’t have enough time to make meat balls so I decided to just make a meat sauce. Next time you make spaghetti, you should try this recipe! It’s quick and easy!

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Ingredients:

  • 1 lb ground turkey
  • 1 onion, finely diced
  • 1/2 cup water
  • 2 cup chopped spinach
  • 28 oz can crushed tomatoes (I just used a cup and half of prego sauce instead… I cheated a bit.)
  • 1/2 tablespoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon oregano
  • Pinch red pepper flakes
  • Spaghetti
  • Parmesan cheese

Directions:

Brown the turkey and onions. Once turkey is browned, start your spaghetti. Add the remaining ingredients to the meat and onions mixture. Simmer on medium, stirring occasionally, until spaghetti is finished cooking. Serve sauce over the spaghetti, topped with shredded parmesan cheese

Picture 2

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