Hummus is always a favorite healthy snack in our house but I want it to be super smooth, not like I’m eating pasty sand. I’ve got all the tips for a silky smooth end result. This hummus recipe is the best flavor packed dip for your veggies and bonus….it is loaded with protein as well. We love this hummus spread in a panini, wrap or on top of grilled chicken.
It is that season when we need warm and comforting recipe for dinner! I present this yummy Sausage and Spinach Italian Soup to fill that need! Loaded with Italian sausage, cannellini beans, spinach and potatoes.
This recipe was the yummy result of the cold weather hitting Minnesota last week. To mark the occasion, I decided to ignore my to-do list and spend the afternoon reading my son’s favorite book “The Giver” by Lois Lowry while eating three (yes, three) bowls of this yummy soup.
As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential. Click HERE to see all the posts in this series!
The quesadilla….the perfect excuse to stuff all your favorite foods between two tortillas, along with a bunch of melty cheese.
Since my kiddos love quesadillas just as much as I do, it is one of their favorite meals to make when they are responsible for making dinner for the family. It doesn’t get much easier for a kid to make dinner than combining a few canned pantry staples and cooking them between some tortillas. This recipe is one I created many, many years ago when I was a young Mom and too broke to afford buying meat at the store. After all these years, it is still a family favorite because they are just so yummy!
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This week has been completely insane for me in the kitchen. I was invited to be the cook for a church camp next week and I have been doing as much prep work as possible since feeding 100 people three meals a day is impossible to do on your own without all this pre-work done first. At the beginning of the week, I was excited and honestly enjoying myself as I worked but now that my week is over, I think the sight of one more piece of chicken needing to be cooked and shredded just might do me in. Seriously.
All week long, my kids were disappointed after smelling yummy food coming from the kitchen and then only finding grilled cheese sandwiches on the table for dinner. They finally stopped asking me a couple days ago if the food I was cooking was for them or for camp.
I did surprise them one night with this extra tasty dinner that was extremely simple for me to whip up in between cooking over 100 pounds of chicken. No, I am not exaggerating. 100 pounds.
Everyone really loved my latest recipe and I couldn’t believe it when there was not one little bit of it left when dinner was over. That rarely happens because most nights, there is at least one kiddo who finds whatever is for dinner beneath their culinary expectations 🙂
- 15 corn tortillas
- 1 lb ground beef, cooked and seasoned
- 2- 10 ounce can green chili enchilada sauce
- 15 ounce can refried beans
- 2 C shredded cheese
- lettuce, tomato, sour cream and guacamole
- Preheat oven to 375 degrees. In a 9x13 baking pan, pour 5 ounces of the enchilada sauce and top with 5 tortillas. You might need to break one into pieces to fit across the pan evenly. Spread on half of the refried beans, half the ground beef and half the cheese. Top this with another 5 ounces of enchilada sauce and five more tortillas. Repeat the process one more time then top it all with the last 5 tortillas and 5 ounces of sauce. Add some additional cheese if desired. Cover with foil and bake for 35-45 minutes, until hot and bubbly. Serve with lettuce, tomato, sour cream and guacamole.