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You’ve Tried The Soup – Now Make This Scrumptious Casserole!

What, in your opinion, makes a delicious casserole? This is what I’ve been thinking about for the past couple of days, after a talk I had with my husband. He said if it’s supposed to be a dinner casserole, you have to have some kind of meat in it. I didn’t necessarily agree but I do admit I don’t have very many completely vegetarian casserole recipes. How about you?

This is a recipe that you could definitely make without any kind of meat at all, however, this works great when you have some leftover chicken. My whole family loves French onion soup so I bet my husband wouldn’t have any objections if I made this for dinner without the chicken, though!

This is a super yummy and very easy to make version of the classic dish. The French onion soup mix gives this a lot of flavor so you won’t need to use additional seasonings, unless you want to.

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Quick Tip: Use rotisserie chicken to make this faster.

Growing up, at least two or three nights a week my mom would prepare us mac and cheese.

What I am talking about is the Kraft kind with the powder cheese.  We absolutely loved it and devoured it.  We would eat the family size box between two or three of us.  We would slice bananas over the top and were good to go (it is a Cuban thing, really).

After a long time of enjoying boxed mac and cheese, my sisters and I knew we wanted to try something new.  We wanted to actually cook the pasta and grate the cheese ourselves.  Not necessarily because we wanted it to be natural, but because we wanted it to be ooey and gooey like all homemade mac and cheese dishes look.

We found a basic recipe for it that we enjoy and now what we do is tweak it every time we make it to accommodate new and more exciting ingredients.  This recipe, for example, adds bacon and broccoli and boy is it good.  Knowing my husband, he would add corn too, but shhh, let’s pretend we do not have any left in the pantry.  This dish is simply perfect just as it is!

Photo and recipe courtesy of Made In A Day.

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Quick Tip: Use frozen or fresh broccoli interchangeably.

When The Goin’ Gets Tough, These Muffins Will Save The Day

Last week was horrible for me. Actually, I think it was even worse for my kids. I had so many things to remember every day; all kinds of appointment’s, deadlines, stops by the vet, a car that broke down and a church potluck I had promised to organize. I barely got a few hours of sleep each night – and I felt like I was neglecting my children. What kind of a mother serves Oreos for breakfast? I did not feel good about myself at all.

This week has started off a little easier, and this breakfast muffin recipe has a lot to do with that. On Sunday, I made a big batch of these and now I have at least one thing crossed off my never-ending list of things to do; serve a proper breakfast for the kids.

It may not be ideal, if you consider proper breakfast a thing where you sit down and have a chat with your family for an hour, before everyone heads to school and work. But it is definitely ideal for our family, at this time! No-one has to leave home hungry, and these are actually quite a healthy way to start the day.

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Quick Tip: Make a double batch, store in a resealable bag in the refrigerator and you can easily take breakfast or lunch with you, any day of the week!

Abracadabra! We Made Your Greens Tastier Than Ever

I have always loved broccoli and that’s why it was such a shock to realize that my little one refused to even give it a try.

He is not particularly picky when it comes to food; we eat all kinds of veggies at our house and he really enjoys all of them. But for some reason broccoli has been a huge no-no to him, from day one. I think he was about 2 the first time I happened to serve this lovely veggie. He did not even taste it! He saw it on his plate and said “Mommy I don’t like it”!

Oh well, that’s how kids are sometimes I thought, and I figured I wouldn’t serve it for a while to see if he forgets about it over time. But no – his reaction was the same the next time, and every time after that. No matter what way I had prepared the broccoli. So I didn’t even think about it anymore – after all, he was eating all the other vegetables.

The other day I made myself this steamed broccoli with cheese sauce. I guess the aromas were irresistible because he wanted to taste it. And you know what? He ate a whole serving of this!

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Quick Tip: The cheese sauce is awesome with baked potatoes, too!

Deliciously cheesy and super easy to make!

Let me ask you a question; how many people do you know who don’t like broccoli? For some reason it seems to be one of the most disliked veggies on the planet.

Personally, I don’t understand it. I’ve always liked broccoli, whether it’s been served on its own, in a soup or in a breakfast bake. I like the taste, and I also think it looks very yummy. But my kids do not agree with me. If they see even a hint of broccoli in the meal, they’re going to have a hard time emptying their plates.

Now, I’m not saying everyone should like every kind of food or that my kids would absolutely have to eat everything I try to serve them, but I do like trying to find new ways of serving dishes that might make them enjoy their food more.

So I decided to give this broccoli gratin a try. And guess what? They loved it! I’ve been serving this as a side almost every week ever since, and if I don’t make this for a while, they start asking what’s wrong!

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Quick Tip: Use low-fat dairy products to make this dish leaner.

Sweet potatoes have become my new best friend. I have always stayed away from them due to this one experience where I absolutely hated it. I had always been a huge potato fan. But I mean, regular potatoes. However, after a long time of eating those, I wanted to branch out and try something new. So one day, I was at Outback and ordered a baked potato. The waiter came back to my table a few minutes later to inform me that they were out of baked potatoes, but they could give me a sweet potato instead. I figured I would give it a try.

What he brought was a burnt sweet potato covered in butter and brown sugar. Like, it was swimming in butter. Now imagine taking a bite of something burnt dunked in brown sugar. It is definitely not all that appetizing. Well, I thought all baked sweet potatoes were like that, so I never ordered it again… that is until I found out how to make them myself. I figured I would give them a try and absolutely loved them. It is from that great experience that I experimented more and then eventually came up with this sweet potato chowder!

Photo and recipe courtesy of Six Sister’s Stuff.

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Quick Tip: Sprinkle a bit of brown sugar before serving.

You Won’t Believe How Lean This Savory Pie Is!

I don’t think I’ve been this happy about a recipe in weeks!

I think I’ve mentioned before that I’m trying to find ways to keep my breakfast dishes interesting, easy to prepare and absolutely delicious. I have one more requirement to add to that list; I want it to be lean and as healthy as possible. Well, friends, I think I’ve hit the jackpot with this one!

I was trying to figure out a perfect word to describe this vegetable pie, but I can’t think of just one that would immediately reveal all its aspects. But I do want to say it’s fabulous, pretty, lean, healthy and oh, so tasty you just want to keep eating! And I haven’t even mentioned yet how unbelievably easy it is to make. No need to bake the crust first – or do anything else time-consuming. If you’re using frozen broccoli and cauliflower, you won’t even have to chop and boil them first!

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Quick Tip: This veggie pie makes the perfect breakfast or lunch as it is, but if you add some leftover meat of your choice and serve this with fresh bead and a side salad, you’ll turn this into a dinner!