Za'atar Spiced Naan Pizza

Here's one of my favorite pantry creations that pops up in our menu planning every now and then.  In the past, I've always been in a hurry and not really thought to snap pictures or write down what I was doing.  So this time, I really planned it out, bought all the ingredients (I often improvise), and added my new favorite spice blend, za'atar.  Here's how Mama makes it:

Za'atar Spiced Naan Pizza

Ingredients:

- 1/2 lb. ground beef

- 3/4 t. curry powder

- 1/4 t. turmeric

- 1/4 t. cumin

- 1/4 t. garam masala 

- 2 T. water

- 4 garlic naan (I used Trader Joe's frozen naan)
- 1 c. hummus
- 1 c. feta cheese
- 1 bunch green onion, chopped
- 1 c. chopped tomato
- 1/2 c. chopped kalmata olives
- 4 t. za'atar

- fresh cilantro, for garnish

**for vegetarian option - substitute 1 can chickpeas for the ground beef.


Directions:

1.  Preheat oven to 400 degrees.  Brown hamburger in a skillet over medium-high heat (I usually brown the whole pound and save half for another recipe.)  

2.  Add spices and 2 T. water to the beef and stir until evenly distributed.

3.  Place naan on a large baking sheet and cook according to package directions.

4.  Spread hummus over each piece of naan, then layer on beef, feta, onion, tomato, and olives.

5.  Sprinkle with za'atar and garnish with cilantro; serve.

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This is why I have a skewed vision of what constitutes "typical kid food"... they loved it! (I did substitute shredded cheese for the feta because they aren't big fans of that yet.)

Cheddar Dill Beer Bread

I came across this recipe while unpacking my cookbooks.  It was on a little blue post-it I had shoved in my index card box of recipes, mostly from our first few years of marriage.  I always intended to buy a new box and rewrite them all onto neat, tidy, matching recipe cards, but instead I started a food blog.  In hindsight, I actually like my funny little conglomeration of post-its, magazine clippings, and recipe cards from friends.  It has character.  Even if I end up losing deliciously simple recipes like this one, only to be rediscovered years later.  It was like unpacking all the girls' toys after the move - Christmas in April!  Especially when you see how easy it is to have homemade bread on the table in about 10 minutes (plus cook time). Here's how Mama makes it:

Cheddar dill beer bread

Ingredients:

- 3 c. flour
- 1/4 c. sugar
- 1 t. salt
- 1 T. baking powder
- 1 T. dill weed
- 1 c. shredded cheddar cheese
- 12 oz. beer

Directions:
1.  Preheat oven to 375 degrees F. Place first 5 ingredients in a medium bowl, and whisk until combined.

2.  Stir in shredded cheese and beer until just mixed.

3.  Pour into a greased 9-inch pie plate and bake at 375 for 45 minutes.  Cut into slices and enjoy!

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We forgot to take a picture before I cut into it. Our BFFs were staying over and we were eager to get the bonfire started so these cuties could enjoy some s'mores before bedtime.

Pepperoni Pizza Crescent Rolls

This year I've been on a mission to clean, organize, and improve.  Whether it be our house, our diet, or our habits, I've been trying to make a conscious effort to clean it up. This recipe was created in an effort to use what we have on hand before running to the store to buy more ingredients. Peanut and I decided to call them pizza rolls, but since that's already taken, I added the crescent distinction. We added some veggies and called it lunch, but they'd make great appetizers with various dipping sauces, too (BBQ, marinara, ranch, etc.). Here's how Mama makes it:

Pepperoni Pizza Crescent Rolls

Ingredients:

- 1 tube crescent rolls

- 2-3 reduced fat string cheese sticks

- 3 T. mini pepperoni

Directions:

1.  Unroll crescent dough, slice mozarella sticks into 3-4 pieces each.  Place a piece of cheese and a few mini pepperonis on each crescent, roll, and pinch edges to seal.

2.  Bake at 350 degrees for 12-15 minutes.  Enjoy!

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Homemade Garlic Parmesan Croutons

This week, my grocery store had a whole bunch of loaves of bread marked down to 25 cents apiece, so I decided to try my hand at making homemade croutons. How hard can it be, right? Not hard at all, my friends. Really simple, and so tasty!  One loaf of regular sliced bread made a whole gallon sized bag of croutons.  The best part was that everything other than the 25 cent loaf of bread, I had on hand already.  From what I've read, it looks like they will keep in a sealed bag out of the fridge for about 2-4 weeks, in the fridge for at least a month, or frozen for up to 3 months (although I haven't tried to freeze them, I'm skeptical that they'd stay as crispy).  I figure between all the holidays coming up, Annalyn snacking on them, and my obsession with salads lately (thanks to this raspberry vinaigrette recipe), we will have no problem finishing them within the month.  Here's how Mama makes it:

Garlic Parmesan Croutons

Ingredients:

- 1 loaf of day old bread (or leave the bag open overnight)

- 1/2-2/3 c. olive oil

- 1/4 c. grated parmesan cheese

- 1 t. salt (more or less, to taste)

- 1/2 t. freshly ground black pepper

- 2 T. minced garlic

- 1 t. dried rosemary

- 1/2 t. dried oregano

- 1/2 t. dried thyme

Directions:

1.  Preheat oven to 350 degrees F.  Slice bread into roughly 1/2" cubes.  For me, it was easiest to make half a batch at a time.

2.  In a large bowl, combine half of the remaining ingredients. Add bread cubes and toss to coat.

3.  Place bread in an even layer on foil lined baking sheet and bake for 20-30 minutes, stirring every 10, until golden brown and crispy. (Mine were done around 25-28 minutes. Times will vary based on oven, type of bread, etc.) Allow to cool, then store in a sealed container until ready to use on your favorite salad or soup.

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Baked Shredded Carrots

The story behind this recipe is sort of random, but worth telling why I had 6 cups of shredded carrots to use. While playing outside with the girls, one of our neighbors drove by and after chatting for a bit, asked if I had a use for some carrots. They do some catering and had half of a 5 lb. bag of shredded carrots leftover and were leaving for vacation. I figured what the heck, I can always freeze them and toss into soups. But after 6 pint-sized freezer bags, I realized I needed to come up with another use for them. Along with some extra small potatoes I had leftover from another dish, I decided to toss them in the oven and see what happened. The result was delicious and very popular with my live-in food critics. Here's how Mama makes it:

Baked Shredded Carrots

Ingredients:

- 6 c. Shredded carrots

- 2 c. Diced potatoes

- 2 T. Minced garlic

- 1/2 c. Chopped onion 

- 1/2 t. Salt

- 1/2 t. Freshly ground pepper

- 1/2 t. Celery salt

- 1/2 t. Dried thyme or rosemary (or about 1 t. Fresh)

- 1/2 stick butter, cubed

The Return of Chili Season!

For the first time in awhile, I actually waited until official Fall to make a big pot of chili.  Usually the first day under 70 degrees, I get excited and go for it, but with all the wedding craziness in the past month, I had lots to distract me.  So imagine my excitement over this delicious chili on the third day of Fall. 

In our house, we make all kinds of chili.  A couple of our favorite (and most frequently made) ones are chicken chilies (like this and this one), but this time I decided to make a good old-fashioned beef chili like both of our mamas always made.  Well, sort of...  I started with a good old-fashioned typical chili base - beef, tomato, beans, onion, and chili powder, but added some Eddie favorites, too.  We have unique tastes in our household, so green/black olives, garden jalapenos, and a little Cajun seasoning were also involved.  All three of us LOVED it!  Here's how Mama makes it for her loves:

Family Favorite Beef Chili

Ingredients:

(8 WW pts per 1 c. serving)

- 1 lb. ground beef (5% or less fat)

- 1 large onion, chopped

- 2 T. minced garlic

- 1 jalapeno, chopped and seeded

- 7 oz. can chopped green chilies

- 28 oz. can diced tomatoes

- 14.5 oz. can fire roasted diced tomatoes

- two 15 oz. cans kidney beans, drained and rinsed

- two 2.25 oz. cans sliced black olives

- 1/3 c. sliced green olives

- 2 c. chicken stock

- 1/4 c. chili powder

- 2 T. Cajun seasoning

- 1 t. cumin

Serving suggestion:  top with small amount of reduced fat shredded cheese (may affect WW pt values)

Leftover Lasagna Apple Dumplings

Here's a dish that combines two of my favorite things - creative leftover solutions and well, dessert!  I don't know about you, but I always find myself with leftover lasagna noodles.   Whether they are cooked and not used or just the odd ones left in the box, I never seem to have just the right amount.  So what to do with the rest?  Recently, I saw this idea, and decided I had to try it.  In the name of quick 'n easy, I decided to use canned pie filling, which is tasty, easy, and leaves you with lots of options as far as flavors (I bet peach would be delicious, too!).  Serve on it's own, with ice cream, whipped cream, or granola for a little crunch.  Any way you cut it, it's definitely better than throwing away those leftover noodles!  Here's how Mama makes it:

Leftover Lasagna Apple Dumplings

 

Ingredients:

- 6 cooked lasagna noodles (adjust the recipe to what you have)

- 1 can apple pie filling

- 1 t. vanilla extract
- 1/2 - 1 t. cinnamon
- 1/2 c. water

- serving suggestion:  ice cream, whipped cream, granola, powdered sugar, etc.

Super Easy Tomato Soup

For whatever reason, I've been on a tomato soup kick lately (no, I'm not pregnant).  Maybe it's the yearning for summertime and fresh tomatoes, or maybe it's just a vehicle for my love of basil.  Either way, here's a super quick 'n easy recipe I've been tossing together lately.  Warning:  may induce afternoon naps and belly-warming happiness!   Here's how Mama makes it:

Super Easy Tomato Soup

Ingredients:

- 2 T. olive oil
- 1 small onion, diced
- 28 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 1-2 t. hot sauce, optional
- 1/4 cup fresh basil leaves or about 2 T. basil paste / dried basil
- 1 t. thyme
- 1/2 t. oregano
- 1/2 t. rosemary, crushed

- 1/2 t. Garlic powder
- 1/2 t. freshly ground black pepper (add more to taste)
- 2 t. salt (add more or less to taste)
- 1 c. milk, cream, half 'n half (really whatever you have onhand and depending on how creamy you like to make it and how many calories you want to add!)
- 1/2 c. grated parmesan cheese, plus more for serving

Slow Cooker Buffalo Chicken & Rice

Here's a working mama meal so easy and semi-homemade that I made it at work!  Simple ingredients, bold flavors, and very little prep time required.  It was AWESOME!  (Photos taken on my iPhone).  Here's how Mama makes it:

Slow Cooker Buffalo Chicken & Rice

Ingredients:

- 1 can cheddar cheese soup
- 2 c. milk
- 1 c. brown rice
- 2 pkgs. precooked diced chicken
- 1/3 bottle buffalo sauce
- 1 pkg. ranch seasoning
- 1/2 c. chopped onion (I even found pre-chopped onion)
- crock pot liners are a must at work!

Working Mama Meal: Slow Cooker Chicken Noodle Soup

Here's a spur of the moment true working mama meal from a busy Monday morning.  With about 15 minutes until I had to leave, I was inspired by the Reames noodles in my freezer to make this classic, belly-warming comfort food for my loves.  Using ingredients on hand, including frozen noodles and chicken breasts, I tossed together this delicious meal on a day when I couldn't be home to cook dinner. 

Slow Cooker Chicken Noodle Soup



Ingredients:
- 1 lb. chicken breasts, can be frozen
- 1 can diced tomatoes
- 2 stalks celery, diced
- 1 c. diced carrots
- 1 small onion, diced
- 2 cartons (7-8 c.) chicken stock
- 1 T. Italian seasoning
- 1-2 t. salt, to taste
- 1/2 t. black pepper
- 1 (16 oz) package frozen noodles (not precooked)



Skillet Beef & Rice Casserole

Another of my so-called pantry creations, this dish is proof that you can improvise on dinner and still make something fabulous.  The trick is to not be too crazy.  Stick with combinations that you know work well together, and when in doubt, look online for help with cooking methods, timing, etc.  This dish was thrown together on one of the days Annalyn was sick and none of us wanted to leave the house.  The result was so surprisingly delicious that even my Peanut devoured it (after not eating much all day due to her sore throat).  Michael & I actually fought over the leftovers (and eventually decided to be fair and split them).  I love it because it's easy to make with simple ingredients - no chopping required! (For the record, I actually really enjoy chopping things.  I have pretty knives and big cutting boards, but not always all the time in the world to do so.  Therefore, I appreciate the occasional no-chop meal.  I think you'd be crazy not to!)

Skillet Beef & Rice Casserole



Ingredients:
- 1 lb. ground beef
- 1 1/2 c. chunky salsa
- 1 T. minced garlic
- 1 can fire roasted tomatoes
- 1 can black beans, drained and rinsed
- 2 c. water
- 1 1/2 T. taco seasoning (see this post for recipe)
- 2 c. brown rice (can substitute white rice, just decrease the cook time)
- 1 c. shredded cheese