Spinach Patties

Mike had these spinach burgers at his friends house a few months ago. I finally got around to buying everything for them. I made them one day while he was at work so he could take them the next day for lunch.  He loved them. Marley even liked them too.

1 bag of thawed and well drained chopped spinach

2 egg whites

1 whole egg

½ c shredded cheese

½ c bread crumbs

1 tsp salt

½ tsp garlic powder

Mix all ingredients in a bowl.  Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray. Cook until they are slightly brown and firm flipping as needed.

Bacon Wrapped Chicken

What's not to like about this recipe?! It does take 4+ hours to cook so make sure you've got time before you start cooking it. 

1 package bacon

Chicken tenderloins

1 can cream of chicken soup

1 cup sour cream

Wrap each chicken tender in a piece of bacon and place in baking dish.  In separate bowl, mix together cream of chicken and sour cream.

Spread mixture over top of chicken. Cover with foil and bake at 225 degrees for 4 hours. Remove foil and bake at 350 for 15-20 more minutes. 

It's not the best looking after it's cooked, but it was delicious! 

Mini Tortilla Pizza

These little pizzas are so cute. They were pretty delicious too.

3-4 tortillas

1 (15 oz) Can pizza sauce

3/4 cup Shredded mozzarella cheese

48 Mini pepperonis

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and cut 3-4 medium circles out of each. 

Press each tortilla circle into muffin tin.  Drop about 1-2 tbs of sauce in each wrap.

Divide mozzarella cheese evenly over each mini pizza. Place mini pepperoni’s on top of each pizza.

Bake at 425 degrees for 12-15 minutes, or until cheese is melted and lightly browned. Wait for pizzas to cool, and remove from muffin tin.

Cowboy Lasagna

This recipe is called cowboy lasagna, but after doing some searching it looks like the majority of the cowboy lasagna recipes are different than this one, either way it was still really good.

1 lb ground beef

1 tsp salt

dash pepper

1 tsp sugar

16 oz tomato sauce

8 oz wide egg noodles

3 oz cream cheese

1½ pints sour cream

½ cup cheddar cheese (I used mozzarella) 

Brown meat, garlic, salt and pepper. Add sugar and tomato sauce, cover and simmer 20 minutes. Mix sour cream and cream cheese.

Cook noodles and place 1/3 of noodles in a greased casserole and cover with 1/3 sour cream mixture and 1/3 tomato and meat mixture.

Repeat layers and cover with grated cheese. Bake at 350 degrees for 20-30 minutes.

InstaFriday 7

Back for my 7th week of InstaFriday hosted by Life Rearranged

I'm growingto4 if you want to follow me

The Octonauts were at our local mall doing a show last weekend. It was pretty cute. 

First day of Kindergarten! 

He always lays and sleeps on the table. Usually the cat is on his bed when he's up here. 

This day, they decided to make the table bunk beds. Silly animals! 

First Day of Kindergarten

How can Marley be old enough for kindergarten already?! She started this past Monday and so far things are going well. 

 She goes from 8-3:30 everyday except Wednesday's she gets out at 1:50 so that's nice to have some extra time with her after school.  Her teacher is really great and her school is a perfect fit for her.  

She popped right out of bed on the first day, but the rest of the mornings have been a little slow moving for all of us. Here's hoping that things continue on this well for the rest of the year.

Italian Crescent Casserole

This recipe was amazingly good! It was another meal that was quick and easy to make and we ate it all up!

1lb ground beef, cooked and drained

1 cup garlic tomato pasta sauce

1can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend

¼ teaspoon dried basil leaves

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate (I used a small bowl) with the thick side in the middle.  Press dough seams together to make a crust. Sprinkle 1 cup of the cheese over dough.  Spoon meat mixture evenly over cheese.  Fold tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil. Bake at 375°F 15 to 20 minutes.

Chicken Alfredo Biscuit Bake

I found this recipe on pinterest and it looked delicious.  It was quick to throw together and tasted great!

1 (16 oz.) jar Alfredo sauce

1/4 cup milk

2 cups cooked chicken, chopped

2 cups frozen broccoli, thawed

1/4 tsp. dried basil

1 can refrigerated buttermilk biscuits

1 Tbsp butter, melted

1 Tbsp. Parmesan cheese, grated

Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside. In a large, nonstick skillet, mix the Alfredo sauce, milk, chicken, broccoli, and basil.  Cook until thoroughly heated and bubbly, stirring occasionally.  

Pour mixture into baking dish.  Separate your biscuits and cut each one in half, crosswise.  Arrange around the edge of the baking dish, overlapping slightly.  Drizzle the melted butter over the biscuits and sprinkle with cheese. 

 Bake 15-20 minutes or until biscuits are golden brown.  (Mine had to cook for almost 30 minutes to cook the biscuits all the way through)

Mexican Chicken

Since Marley's about to start kindergarten and life is getting back into a routine I've started making more dinners instead of just heating something up at the last minute.  This recipe turned out pretty good, and probably would of been really good on some taco shells too.

1 pound boneless chicken breasts 

1 teaspoon taco seasoning mix

Salt, to taste 

1/2 cup enchilada sauce 

4 ounces cheddar cheese, shredded 

Preheat oven to 350 degrees. Sprinkle the chicken on both sides with taco seasoning. Cut the chicken into cubes and place in a bowl. Add the enchilada sauce and toss to coat the chicken. Pour into square baking dish. Sprinkle the cheese over the chicken and bake at 350º for 25-30 minutes, until hot and bubbly and chicken is no longer pink.

InstaFriday 6

Back for another week of InstaFriday hosted by Life Rearranged

I'm growingto4 if you want to follow me

Mason has been brushing his hair lately, it's so cute. 

We went to Jak's Warehouse the other night. It was a lot of fun and we didn't even do 

everything they had there. 

He's also been doing this lately too. 

Feeding the crazy fish at Indiana Beach. 

Cotton Candy Salad

This past weekend we had a small family get together with my cousins from my dad's side of the family.  I made veggie pizza which I've made before and tried out a new recipe for cotton candy salad.

1 can eagle brand milk

2 cups crushed pineapple, drained well

1 can strawberry pie filling

1 can cherry pie filling

12 oz. tub cool whip

Fold/Mix all ingredients together in a bowl. Chill and serve. 

It didn't taste like cotton candy really, but it was still pretty good. I wonder if you could add those frosting cotton candy flavor packets to give it the right flavor? 

Crock pot Italian Lemon Chicken

I've had this recipe on my pinterest board for a while, but it just got thrown together at the last minute one night. It was pretty good too so that's always good. 

4-6 chicken breasts, boneless & skinless

1 packet of italian dressing mix

butter

lemon juice

Put cube of butter in bottom of crock pot.  Lay chicken in and sprinkle with italian dressing packet.  Drizzle lemon juice over top. Cover and cook on high 4-5 hours or low 6-8 hours. 

This was pretty good. It had a lot of italian dressing flavor though.  Perhaps next time, I'll mix the lemon juice and italian dressing powder together then pour over the chicken.