Loaded Baked Potato Salad

I am a huge fan of baked potatoes but now that spring has finally arrived (or so it seems) they just aren’t something I cook. I hate heating up the oven and the house once the warm weather hits and I avoid it at all cost. So what do I do when the craving strikes? Make up this loaded baked potato salad! It provides all the delicious taste of a loaded baked potato without having to heat up the oven. Plus, it’s chilled and refreshing which helps beat the heat.

There really isn’t anything not to like about this potato salad. Cheese, bacon and ranch are always a winning combination! This would be a great side dish to bring to a summer bbq or just to whip up on a weeknight with a yummy grilled steak.

Loaded Baked Potato Salad
recipe slightly adapted from Key Ingredient

4 large russet or Yukon gold potatoes
1/4 cup light mayo
1/2 cup light sour cream
1/2 cup shredded sharp cheddar cheese
1 Tbsp. dry ranch seasoning
8 strips bacon, cooked and crumbled
1 tsp. black pepper
salt to taste

1. In a small bowl, mix together the mayo and sour cream. After thoroughly combined, stir in cheese, ranch seasoning, salt and pepper.

2. Chop potatoes into bite size chunks (you can peel them if you want, I was lazy and didn’t). Boil potatoes for 10-20 minutes, until tender but not falling apart. Drain potatoes and allow to cool a bit.

3. Mix potatoes and 3/4 of the bacon into sour cream mixture. Top with remaining bacon and chill until ready to serve.

5 Cheese Pasta Bake

My dad doesn’t like cheese. Seriously, it’s lucky I love him because otherwise he would have to be disowned. Who doesn’t like cheese? I truly don’t understand what would cause such a thing? I totally get people not liking blue cheese or gorgonzola. Those are strong cheeses and a bit too much sometimes. But cheddar, mozzarella, gouda….I can’t fathom a life without them! Cheese is pretty much it’s own food group in our house. So when I saw this recipe, I knew it would have to grace our table.

This was a great weeknight meal as it was easy to throw together and has a quick cooking time. The boys loved it because, well, there are five cheeses. That was a no-brainer for them. I thought it was yummy and cheesy but it lacked a bit of flavor for me. Next time I would definitely switch out the swiss or provolone for sharp cheddar for a bit more of punch (they aren’t my favorite cheeses anyway so I wouldn’t miss them). I also think some cayenne would be nice if you don’t have a bunch of wimps in your house like I do.

It’s definitely a calorie-buster but would be worth it when you are craving some warm, cheesy, ooey-gooey pasta.

5 Cheese Pasta Bake
recipe from allrecipes

1 pkg. (16 oz) elbow noodles or other small pasta
1 cup mozzarella, shredded
1 cup swiss, shredded
1 cup Parmesan, shredded
1 cup provolone, shredded
1/2 cup ricotta (I used part-skim)
1/2 cup sour cream (I used light)
1/2 cup heavy cream
1 Tbsp. fresh parsley, chopped
1/2 tsp. dried Italian seasoning
1 tsp. garlic salt
1 tsp. black pepper

1. Preheat the oven to 400 degrees F. Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.

2. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning, pepper and garlic salt.

3. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it’s better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.

4. Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for 3-5 minutes to brown the top (keep a close eye so it doesn’t burn).

Chicken Enchilada Soup {Chili’s Copycat}

I love soup. Broccoli cheese, chicken noodle, clam chowder and potato soup are some of my favorites but I also love a good enchilada soup. I will fully admit I don’t like a whole lot of veggies in my soup so I am sometimes leary about ordering enchilada soup. I have never had Chili’s version but my mom has told me it’s delish. After looking at the recipe, I knew most of my household would love it (Joel is a soup hater, boo).

Masa harina, a flour made of ground corn, is used to make tortillas, tamales and other traditional Mexican dishes. In this recipe, it not only lends that traditional enchilada taste to the soup but it also helps thicken it. Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle. I’ve seen it at Wal-Mart so it shouldn’t be too hard to find. But if you can’t find it, or don’t wish to buy it for one recipe (although you could make this delicious dish with it), you could mince up some flour tortillas and they will dissolve into the soup for added flavor and texture.

The Chili’s version does not include corn or black beans but we like them around here and they add more texture and yumminess so I decided to add them. This is a really simple, convenient meal that is quick to throw together so it would be a great option for a busy weeknight or for when you don’t feel like cooking.

This makes a huge amount of soup so I should have halved it, especially considering the whiny boy. I ate it for lunch for a few days and froze the rest in individual portions. I will have to update on how the freezing went once I try some.

Chicken Enchilada Soup {Chili’s Copycat}
recipe from Lindsay’s Lucious

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
1 cup masa harina (or 6 small corn tortillas, minced)
16 oz. Velveeta, cubed
1 cup colby jack cheese, shredded
1 (22 oz.) bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn, drained (optional)
1 can black beans, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.

2. Add all the other ingredients, except the chicken, corn and black beans. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).

3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Easy and Delicious Stromboli

I live in a house full of boys who love pizza. And I mean LOVE. Now don’t get me wrong, I like pizza as much as the next person but it can get a little old and boring sometimes (at least the kind of pizza Joel likes). So I like to mix up our pizza nights every now and then with stromboli or calzones.

I totally cheat and use frozen bread dough rather than making pizza dough to make this easy and possible for a weeknight meal. It doesn’t take much effort but tastes so so good. And you could add in anything you like. A little ricotta slathered on before the toppings would be yummy. You could also go with Hawaiian or veggie supreme. The options are endless.

I usually use a mix of cheddar and mozzarella for the cheese but this time I had some leftover thick sliced colby jack cheese from the deli that I needed to use up so I threw that in with a little bit of shredded sharp cheddar and it was pretty amazing. I definitely recommend you try that combination.

This is a wonderful way to spice up the pizza night routine!

Stromboli

1 loaf Rhodes bread dough, risen
8 oz. shredded cheese (use your favorite)
6 oz. diced pepperoni*
1/2 lb. Italian sausage, cooked and drained
Olive oil for drizzling
Kosher salt, to taste
Dried Basil, for garnish
1 recipe pizza sauce, for dipping

1. Preheat oven to 375 degrees F. Roll dough into an 18×12″ rectangle on a floured surface.

2. Evenly distribute sausage and pepperoni through the middle of the dough (lengthwise), leavin an inch edge on the short ends and about 4 inches on the long sides. Top with cheese then roll lengthwise and pinch tightly to seal.

3. Carefully move stromboli to pizza stone. Drizzle with olive oil and brush it over the top and sides. Sprinkle with kosher salt and basil to taste.

4. Bake for about 20 minutes or until golden brown. Enjoy!

*I place the pepperoni on a paper towel lined plate and microwave it for 30-60 seconds to get rid of all that excess grease. After microwaving, blot with more paper towel.

Creamy Cheesy Potatoes

Life has been hectic around here but good. We painted rooms this past weekend. I should post before and after pictures….Noah’s room used to be camouflage sponge painted…NOT.GOOD. We are working on a navy blue and white chevron feature wall instead. Much better.

I’m going to keep this short so I can get back to business. These potatoes are simply the best, most delicious and easy side dish. They only require 4 ingredients (not counting the salt and pepper). You couldn’t really ask for more in a holiday side dish (or any time of the year).

I was a little skeptical when I tried this recipe because it just didn’t seem like there was enough to it but I was totally wrong. The cream gets thick and bubbly while the cheese gets ooey gooey delicious. I could pretty much eat them every day if my pants would allow it.

Creamy Cheesy Potatoes
recipe from Get Off Your Butt and Bake

About 5 – large potatoes (or enough to fill a 9×13 glass baking dish)

1 pint (2 cups) whipping cream

Salt and Pepper

2 tsp. parsley flakes

2 cups grated cheddar cheese

1. Cut your potatoes into thin french fry strips and then lay them in a 9×13 glass pan.

2. Pour all of the cream over the top of the potatoes then salt and pepper them generously. Sprinkle at least 2 cups grated cheddar cheese over the top and sprinkle parsley flakes on top of the cheese.  Cover with foil, and poke a fork through the top of the foil 2 or 3 times to allow a little steam to escape.

3. Cook at 400 degrees for about 1 hour, 15 minutes or until potatoes are tender.

Broccoli and Cheese Stuffed Chicken

Although this recipe looked delicious, I was worried about making it because it seemed involved and complicated with the pounding, filling, wrapping, breading and baking. Turns out it wasn’t so bad once I had all the required ingredients collected and placed in a little assembly line.

I knew I would love this recipe because it combines some of my very favorite foods: chicken, cheese and broccoli. Plus, it has a cripsy coating but is still healthy. I couldn’t really ask for more in a dinner. Well, maybe I could ask for more cheese but everything could always use more cheese in my world.

Broccoli and Cheese Stuffed Chicken
recipe adapted from Eat Yourself Skinny

4 chicken breasts
1/3 cup shredded part skim mozzarella
1/2-3/4 cup steamed and finely chopped broccoli (depends on size of chicken)
1 large egg
2 tsp. water
3/4 cup whole wheat seasoned bread crumbs
Nonstick cooking spray

1. Preheat oven to 375 degrees F. In a small bowl, combine egg, water and a little salt.  Beat with a fork to make an egg wash.  Set aside.  Fill a second bowl with breadcrumbs.

2. Butterfly chicken breasts then pound them to make them thinner and so that they are easier to roll.

3. On half of the chicken, sprinkle lightly with cheese then top with broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure.  Season with a little salt.  Dip chicken into egg wash, then breadcrumbs.  Spray cookie sheet with nonstick spray and place chicken on cookie sheet.

Lightly spray chicken and bake about 25 minutes, until cooked.

Twice Baked Cauliflower

Ok, I have to admit this isn’t the most appetizing looking dish but it tastes absolutely amazing. It’s seriously one of the best things I have made in a long time. When I told Joel I was making it for dinner he was quite skeptical and wondered why I didn’t just make it with potatoes. I told him to buck up and deal with it and that he would like it. And I was totally right. It was creamy, cheesy and tangy, a bit salty and crispy. It was deliciousness.

I’m excited to make and share this at Thanksgiving this year. Although when we have Thanksgiving at Joel’s family, corn casserole is usually the top request from my recipes. I guess I kind of have a thing for cheesy vegatables.

Twice Baked Cauliflower
recipe from Kalyn’s Kitchen

1 large head cauliflower
4 oz. low fat cream cheese
1/2 cup low fat sour cream
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices reduced fat bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese

1. Preheat oven to 350 degrees F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

2. Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

Quinoa Mac-n-Cheese Bites

I have been bringing you all lots of yummy, delectable football snacks (spinach dip, potato skins, peanut butter pretzel bites) but they have been belly busters to say the least so I thought today I would bring you something lighter for this week’s game. The original recipe was simply for quinoa mac-n-cheese but I thought it would be way more fun, portable and snackable in bite size form. Plus, I always love the crispy edges of baked mac-n-cheese so this way there is more crispy surface area. They are filling, cheesy and packed with protein. I made up a big batch of these then layered them in a crockpot kept on the warm setting. And what’s best is you don’t have to feel guilty for enjoying a couple of these babies!

Quinoa Mac-n-Cheese Bites
recipe from Moni Meals

2 tsp olive oil
1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
1/2 cup diced tomato or red/green pepper (or any veggie really, I used finely chopped broccoli)
1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
good pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
3 cups of water (or stock)
2 large eggs
1 cup skim milk, or milk of choice
1 1/2 cups grated Cheddar cheese, more for sprinkling NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish ‘lighter’ yet very flavorful.)

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque (they will not fully be cooked yet).

2. Add 3 cups water (or stock) and season with salt and the seasoning salt. Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.

3. Preheat oven to 350 F. Liberally coat two 12 cup muffin pans with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)

4. Transfer to prepared muffin cups and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges).

Loaded Potato Skins

This is a pretty basic, straightforward recipe for potato skins but they are crispy, cheesy and delicious. Not to mention they are perfect for football season. Around my house, this is a very important requirement this time of year. I spend way too much time considering the menu for football games. These would be wonderful served with sloppy joes or shredded french dips!

Potato Skins

3 large russet potatoes, baked
4-6 strips bacon, cooked and finely crumbled (or a few tablespoons of bacon bits)
1 1/2 cups sharp cheddar, shredded
Green onions, thinly sliced
Sour cream or ranch for dipping
Vegetable or peanut oil for frying

1. Preheat oil to 350 degrees F. Once the potatoes have cooled, slice them in half then slice each half into fourths. Scoop out pulp of potato leaving about 1/4-inch with the potato skin. Turn your oven on to broil.

2. Fry the skins in batches until they are golden brown. Drain on paper towel and sprinkle with kosher salt.

3. Place skins on a baking sheet then top each one with 1 tablespoon of cheese then sprinkle with bacon. Place under broiler for 1-2 minutes, or until cheese is melted and bubbly.

4. Remove from oven and sprinkle with green onions. Serve with sour cream.

Turkey Avocado Wraps

These turkey avocado wraps, also known as my new favorite lunch, are the best! Noah is so incredibly busy so I am always looking for quick and easy lunches to throw together that are still relatively healthy. The salt and crunchiness of the bacon is soo good with the creamy guacamole. And who doesn’t love turkey and cheese? These are just perfect in my book!

Turkey Avocado Wraps

1 whole wheat tortilla
3 slices deli turkey
1 slice of bacon, cooked crisp
1 slice cheddar cheese
3 Tbsp. guacamole

Spread guacamole over tortilla then layer with turkey, bacon and cheese. Roll up and slice in half.