Parmesan Zucchini Crisps~by Kelsey

My new addiction.

Ingredients:
a couple zucchinis or yellow squash
about 1/3 cup bread crumbs
about 1/3 cup grated Parmesan cheese
a little olive oil

Slice the zucchini/squash.  I make them pretty thin so they will cook quickly.  Put them in a bowl with a little olive oil to coat them.  Mix the bread crumbs and cheese.  Mix in to squash.  Line a cookie sheet with foil for easy clean-up.  Line the squash up on the sheet.  Sprinkle whatever crumbs are left in the bowl on top of the squash.  Bake at 350 degrees until cooked as desired.  You can also broil them if you cut them thin enough, or bake first, then end with a little broiling.

Cooked Corn~by Kelsey

Easy, different, and good.

Ingredients:
Bag of frozen corn (around 14-16 oz)
2 tablespoons of butter
Parmesan Cheese (around 1/3 cup)
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika

Melt the butter in a sauce pan.  Add the frozen corn.  Stir and cook for about 6-7 minutes.  Add the seasonings.  Mix.  Add the cheese, stir to melt a little.  Serve warm.

Roasted Veggie Sticks ~ by Sarah

This is a Pinterest recipe and Wes and I are addicted!  I wish the kids loved them as much as we do, but it doesn't stop me from making them.  I eat these sticks like candy!  I'm copying and pasting the recipe exactly as the Pinterest person wrote it.  But I always use seasoning salt, freshly cracked pepper, sea salt, and smoked paprika.  Don't be stingy with the seasonings!  They absorb!

Ingredients:
carrots (not peeled)
**zucchini

Directions:
1. Preheat oven to 425 F
2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper (I don't do this) and a light layer of olive oil.
4. SEASON – go with the usual salt and pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

**She mentions that any veggies will work with this method...

Make sure you let them cook until they start to caramelize.  You will not be disappointed!

Pulled Pork~by Kelsey

I found this recipe in a magazine.  It really tenderizes the meat fast, I cooked a couple-pound pork loin that was still frozen for about 5-6 hours on a combination of low and high and it was almost over-tenderized.

2 pound pork tenderloin (or really any cut would work)
12 oz root beer

All you do is put the meat in there, and then dump in the root beer.  After it cooked, I took the meat out of the root beer and I shredded it and mixed in bbq sauce and served it on hoagies or hamburger buns with coleslaw.  An easy way to feed a crowd!

M&M Cookie Cake ~ by Sarah

I found this on Pinterest and it is SO good!  Very easy and very, very good.  I recommend adding the butterscotch chips like I did.  They totally make it!

1 c. + 1 T. all-purpose flour
1/4 t. baking soda
3/4 c. butter, softened
1/2 c. brown sugar
1 egg
1 t. vanilla
1 c. M&M's (I did 1/2 cup and a 1/2 cup butterscotch chips--SO good!)

Preheat oven to 325.  Cream butter and sugar. Add in egg and vanilla and blend. Then combine flour and baking soda--mix until completely incorporated. Fold in the M&M's. Dump into a greased 9.5″ pie pan and bake for 25-30 mins.  Cool, cut into cookie pie slices, and enjoy!

(Not my picture.)

Chicken and Cheese Lasagna Roll-Ups ~ by Sarah

This is a Pinterest recipe I came across, but I modified it some.  Very easy and very delicious!  I definitely recommend!

 
Ingredients:
3 cups chopped cooked chicken (I boiled three chicken breasts and chopped them up)
1/4 cup milk
1/8 teaspoon white pepper (I used black)
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
8 lasagna noodles, cooked and drained
2 cups marinara sauce (I think Barilla is the best...)

My additions:
fresh basil, chopped
mozzarella, shredded

Directions:
In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13x9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 degrees F for 30 minutes or until hot.

My modifications:
I warmed up the marinara sauce in a pan and added the fresh basil and let it simmer for a few minutes to get the herb's flavors.

I also baked it (covered) for about 25 minutes, then took off the foil, added the mozzarella, then cooked it until the cheese was bubbly.

Not my picture and not the picture from the website where I got the recipe, but it looks very similar!

Tator Tot Bake ~ by Sarah

A Facebook friend shared this recipe on my news feed and I thought it looked good, so I made it the next day.  It is delicious!  And even better the next day!  Easy, too!

Ingredients:
1 lb. ground beef
1 small onion (diced) (I used green onions, instead.)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend (I shredded my own jack and cheddar because I think bagged cheese is just not as good.)
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

(Not my picture...)