Crack Potatoes

This were AMAZING!!!!!!! You must try this. I made a 1/2 batch.

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*

a new recipe: Cheesy Enchilada Casserole

I am having a lot of luck trying recipes. There is only one that we haven't liked. The recipe below was so yummy and it was even better the next day.



Cheesy Enchilada Casserole
(Recipe from Just Get Off Your Butt and Bake)


Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Firsts

I feel like lately my cooking has started to evolve. I am becoming more adventurous. For the first time last night I used an onion. I diced it up all by myself, lol. I usually just used dried onion flakes or skipped the onion all together. I just never really cared for them. But I did it, and all worked out well.
Last night I also used Tomatillos for the first time. Before Monday I didn't even know what they were but now I do. They were interesting. Eli ask if I tasted one before I put it in the soup and to be honest it didn't even cross my mind.
Last night as we were eating the yummy soup Eli said "now if we can just get you to play with raw chicken." I think I threw up in my mouth when he said that. Just the thought of raw meat makes me, ugh! That is going to be my biggest obstacle to overcome. I have gotten to the point where I can tough the meat when it's frozen and I am not as freaked out when I take the plastic off the roll of sausage. I think it's just going to take some time.
Someday...

2 new recipes in one week, WOW.

I made 2 new recipes this week. The one below and a White Bean Chicken Chili. Both recipes were great and probably both will go in the cookbook I have set aside to put our fav. recipes in.

As for the below recipe, the next time I will probably add some corn to it. Also I used ground beef instead of Turkey.

Bubble Up Enchilada

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings

White Bean Chicken Chili

Below is tonight's recipe, I will post later how it is.

White Bean Chicken Chili

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 9

INGREDIENTS:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced

1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained
and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

DIRECTIONS:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.


This soup was really good. It's a must try and we will definitely be having it again.