Cheese Enchiladas

I love enchiladas or any kind of Tex Mex or Mexican food.  I love to triple this recipe to freeze 2 for later.  Such a great last minute dinner that keeps me from eating out, because I really could eat Mexican food every day.  I am not exaggerating even a little. Just ask my kids.

cheese enchiladas1

 

Ingredients-

4 oz cream cheese

2 C. shredded Mexican cheese blend  + 1/2 C. for garnish

4oz can diced green chilies

12 corn tortillas

10-12 oz can mild enchilada sauce

 

Assembly directions-

Mix first 3 ingredients in a small bowl with electric mixer or spoon if you are big and strong.

Scoop mixture onto tortillas and roll up.  Steam the tortillas in microwave for easier rolling.

Place in 9×13 baking dish lined with foil and sprayed with non stick spray.

Brush enchiladas with sauce. {This step is important. It keeps the tortillas from drying out and cracking.}Reserve remaining sauce in small container with lid.

cheese enchilada filling

cheese enchilada rolled up

 

Cooking instructions-

Pour remaining sauce over enchiladas, sprinkle with 1/2 C. cheese and bake covered in a 375 degree oven for 25-30 minutes.

cheese enchiladas2

Mini Honey Mustard Meatloaves

I don’t know how I have never blogged this recipe.  I make it often and it seems to be a customer favorite.  I am not a fan of meatloaf and I LOVE this recipe!  It is really good.  I think you could even form this mixture in to burger patties and grill.  Oh my.  I must do that soon!

mini honey mustard meatloaves

 

Ingredients-

3 T honey mustard or 1 1/2 T of honey + 1 1/2 T mustard

3 T ketchup

1 ½ lb lean ground beef

2 eggs

½ C. Panko crumbs

½ C. shredded Mexican cheese

Salt & pepper to taste

½ C. shredded Mexican cheese

 

Assembly directions-

Mix first two ingredients in small bowl.

Mix next 5 ingredients in a large bowl.

Or if you are short on time, just dump in all in and mix well.  It tastes great either way.

Spray muffin tin with non stick spray.

Scoop meat into 12 ct. muffin tin with ice cream scoop for equal portions.

Top each with sauce mixture and remaining cheddar cheese.

Cover with plastic wrap.

mini honey mustard meatloaves raw

Pardon the blur.  Sometimes I work fast and forget to check the quality of the shot before I move on.  Please don’t hate me for my blurry picture of raw meat.

Cooking instructions-

Uncover meatloaves and bake in 450 degree oven for 20 minutes or until no longer pink inside.

These go great with mashed potatoes (I love the Ore-Ida Steam n Mash).

 

These freeze great too.  Use a disposable muffin tin and cover with foil.  Thaw and cook as directed.  Then dig in!

mini honey mustard bulk

Easy Crab Stuffed Bacon Wrapped Shrimp

Yes, it really is easy and so darn yummy!  I have been able to find these ready made crab cakes at the seafood counter at the grocery store.  They come in regular and spicy and are about $1.00 each.  I used 2 for 6 servings.  Every time I make these, they are gone in minutes and never any leftovers!

 

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Ingredients-

1 1⁄2 lbs peeled extra large peeled raw shrimp
2 pre-made crab cakes
1 lb bacon

crab cakes

Assembly directions-

 

Pinch off about 2 teaspoons of crab cake for each shrimp.

Cut bacon into thirds.

Wrap each shrimp and crab with bacon. Store in large container with lid using wax paper between layers.

crab shrimp raw

Cooking directions-

Place shrimp on large baking sheet in single layer. (use a wire rack if you have one).
Bake 450 degrees for 15-20 minutes until bacon is crisp and shrimp is cooked.

 

crab stuffed shrimp

 

linking up to-

www.saynotsweetanne.com

Menu Plan Monday

Making the World Cuter 

Monday Funday

Made by you Monday

Slow Cooked Salisbury Steak

Calling all meat & potato lovers!

This salisbury steak recipe is super easy.  It slow cooks all day in a gravy sauce.  No jarred gravy here.  This is from scratch and just as easy as a jarred.

If you have a meat lover in your house that thinks “clean eating” is a bunch of rabbit food.  Cook this for them with their favorite vegetables and it may win them over.  Clean eating does not have to be complicated or boring.

To take it up one more notch, you can use grass fed organic beef.

Ingredients-

4-6 formed hamburger patties

1 T steak seasoning (Montreal)

1 ½ C. frozen chopped onion

1/4 C. whole wheat flour or 1 T cornstarch for gluten free

1 ½ C. beef broth

Pepper to taste

Assembly-

Sprinkle hamburger patties with steak seasoning.

Store in large container with lid.  Use wax paper between layers.

Add last 4 ingredients to medium container with lid.

Cook-

Spray slow cooker with non stick spray.  Add meat patties.

Shake broth mixture well and pour over meat patties.  Cook on low for 6-8 hours.

 

Enjoy!

 

Brisket Tacos

Brie, Brisket & Avocado Tacos

 

Now this is a grown up taco!  Easy to make and good enough to serve to your holiday guests.

 

www.5dinners1hour.com

www.5dinners1hour.com

 

Ingredients-

3 lb trimmed brisket

1 T steak seasoning (Montreal)

2 t minced garlic

1 T chili powder

 

Assemble-

Place first 4 ingredients in large zipper bag.  Zip and gently squish around to mix.

To cook-

Pour brisket mixture into slow cooker.  Add 2 C. beef broth and cook on low for 12 hours.  Shred with two forks.

Serve on corn or flour tortillas with sliced avocado and brie.  Y-U-M!!

 

Mediterranean Turkey Burgers

Mediterranean Turkey Burgers

We love hamburgers!  This one has great flavor with good clean ingredients.

 

Ingredients:

1 t minced garlic

3 roasted red peppers (from jar)

1/3 C. sundried tomatoes

 

2 T chopped black olives

1 t oregano

Salt & pepper to taste

 

1 ball soft mozzarella cheese

Assembly:

Chop first 3 ingredients and place in small container with lid.

Add next 3 ingredients, mix well and cover.

Slice cheese into 4-6 slices and store in small zipper bag.

 

Cooking directions:

Grill 4-6 formed turkey patties on your indoor or outdoor grill.  (George Foreman is fastest).  Top each with tomato/pepper mixture and slice of cheese while still on grill so cheese can melt some.

Serve on whole wheat buns or serve without for a gluten free version.

 

 

 

New Clean Slow Cooker ebook

Check out the new

Clean Eating Slow Cooker ebook!

Now available in my store.

 

 

 

 

 

 

This ebook has a 4 weeks of menus  (3 dinners & 1 breakfast each week).   Great for weekend meals.

Coconut Chicken Strips

…..and they are baked not fried!!
 These are so easy and just as good as the kind you get in a restaurant but without the extra grease and calories!
1 1/2 lbs chicken tenders (or more depending on how many you are feeding)
1 C. panko bread crumbs
1 C. coconut flakes
1 egg beaten
Mix the panko and coconut in a shallow bowl.
Beat the egg in another shallow bowl

Pour more panko and coconut into a large storage container.  This will help absorb any moisture.  Do the same on the wax paper between the layers.

Dip each chicken strip in egg then panko/coconut mixture.
Use tongs so your hands stay clean.
Store in container with lid until ready to cook.
Always use wax paper between layers.

Bake in 400 degree oven (I used my new baking rack) for 25 minutes or until golden brown.

Make a sweet dipping sauce of 1 C. orange marmalade and 1/4 C honey.  Warm in microwave.

If you do not like coconut, try these anyway.  My neighbors do not like coconut but they loved these!!

6 minute dinner

I made my “5 dinners” yesterday so this one only took 6 minutes to make!

Tuna Cakes

24 oz canned tuna, drained
2 eggs
4 green onions, finely chopped
1/2 C. mayonnaise
1 C. panko bread crumbs
1 t lemon juice

Mix all ingredients well.
Pour 1/4 C. panko crumbs on paper plate.
Scoop tuna mixture with ice cream scooper for equal portions and flatten on panko crumbs.  Turn to coat other side.

Store in container with lid using wax paper between layers.

To cook:
Heat 2 T canola oil in skillet on med/high heat.  Cook 3 minutes then flip and cook 2-3 more minutes.

Lemon dill sauce:  1/4 C. chicken broth, juice of 1 small lemon & 1/2 t dill.  Warm in microwave 1 minute.
Microwave your favorite steamers vegetables while tuna cakes are cooking.  We picked boring corn and peas because I know for sure the kids will eat them. :)  There is dinner in 6 minutes.  That is faster than most drive thru dinners!

BTW- my non fish eater ate 2 of them!!

Parmesan Crusted Tilapia

3/4 C. grated Parmesan cheese
2 t paprika
1 T chopped fresh parsley
5 tilapia fillets
1 lemon
Combine first 3 ingredients in a shallow dish.  Brush fish fillets with olive oil and sprinkle with salt & pepper.  Dredge in cheese mixture.  Place on foil lined baking sheet and bake 400 degree oven for 12-15 minutes or until fish flakes easily with fork.  We served ours with steamed rice and green beans and lemon wedges.  4 out of 5 at my house ate it and liked it.  I have one stubborn one that will not eat fish so she had leftovers. I ate hers the next day for lunch! :)

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