I am a big fan of breakfast for dinner. My only qualm about it usually is that the nutritional value typically goes down, and since I have carbs for actual breakfast, I like to have something a little healthier for dinner. So when I came across this zucchini egg scramble, I knew I had found a recipe incorporating the best of both worlds.
Last year I was very much into casseroles. I just loved the convenience of being able to throw a bunch of ingredients into a dish, bake them and be able to eat in less than an hour. However, this year I seem to have discovered the simplicity of skillet dishes. Essentially they're like casseroles, but you don't have to turn on the oven, and they take a little less time to make.
When I found out that Pillsbury was going to be releasing a line of gluten-free ready made doughs, I was like a little kid at Christmas. So when I was at my local Meijer and saw that the new doughs were in stock, I couldn't resist buying two of each kind. I know, I get a little too excited about food.
Potato salad is a perfect addition to any summer grill out, but having the same thing over and over can get kind of boring; in my opinion at least. To mix things up a bit, I decided to do a twist on one of my favorite sides, a loaded baked potato, but turn it into a chilled salad for the warmer summer months. I have made this twice now for gatherings, and it has been a huge hit each time! It's super easy to put together, and pairs nicely with pretty much any main dish you want.
I love cheese. And I really love recipes that have a lot of it, like this Cheesy Potato Sausage Bake. There are a few things that I always feel recipes can use a little more of, onions, garlic, and cheese. What can I say, I know what I like.
Since gluten free bread can be quite expensive, or time consuming to make, I don't tend to eat it very often. Typically, I keep a loaf or two of Udi's bread in the freezer just in case the sandwich mood strikes, or if I come across a delicious recipe idea such as these spinach and artichoke sandwich melts! What's not to love about one of my favorite dips melted between two toasted slices of bread. Definitely going to have to make these again.
In the course of a week I saw various versions of the ever-popular Philly steak and cheese sandwich. Finally, I broke down and decided to make a version of this popular meal...partially because the roast beef was on sale at the grocery store.
This recipe is yet another Pinterest discovery, and I have to say, it's one of the best recipes I have ever tried. As my husband, Steven, put it: "If Heaven had a taste, this would be it". I know, that's pretty dorky, but seriously. This dish is SO good. Between the excellent marinade, the bacon, and the cheese - YUM. Who knew gluten-free could be so delicious??
Typically when I think of pasta I want something super easy, like a box of noodles and a jar of Prego. voila, instant dinner. This recipe intrigued me since I had never really made a tomato sauce from scratch. It was so fresh and flavorful I can't believe I haven't tried it before. The sauce didn't actually take very long to make, which means I may have found an alternative to the usual jar sauce.
I always like trying new variations of mac & cheese. It's one of those dishes that's kind of hard to get sick of, unless you ate it every single day of course. A variation is adding vegetables, which is a good way to sneak in some veggies while still enjoying the cheesy goodness of mac & cheese.
Cheese and garlic, what's not to love?? We were going to be grilling steaks for dinner and I wanted something extra for some fill and flavor, so I decided to go with a biscuit that combines two of my favorite things: cheese and garlic. These biscuits were super easy and they turned out very delicious.
I love using my Crock-Pot on the weekends since it takes just a little bit of time to throw everything together, and then I can spend the rest of the day lounging around while dinner cooks itself. I found this recipe for Cheesy Chicken Tater Tot Casserole on Pinterest, although it originates from Brandie's blog "The Country Cook". She also has many other recipes that look amazing and I can't wait to try (with gluten-free modifications, of course).
Tuna noodle casserole has been one of my favorites ever since I was little. I would always get super excited when mom would announce that she was making it for dinner (yes, I have always loved food this much). So now that I am off on my own, tuna casserole remains a staple dish in our home.
This past weekend my mom found a recipe for homemade tortilla shells (click here for the recipe) to make since dad was going to be making his 'famous' burritos. We ended up with a couple extra shells, so I racked my brains for something other than burritos to use them in. I came up with Taco Pizza.
Another busy week is in fully swing, and by the time I get home from work, I don't feel like doing too much of anything. That's why I plan ahead and keep ingredients on hand for 5 to 9 different recipes that are simple and easy. This is one of those recipes. The ingredients are pretty much kitchen staples, so this can be whipped up pretty quickly as soon as I get home.
There's nothing like grilling out on a Friday night. The work week is over, so we can finally relax and enjoy the freedom of the weekend.
Mexican food always makes for a great dinner. I have fun cooking it, and it's usually pretty hard to mess up the recipes. This recipe for example, calls for 4 medium peppers, but I opted for 2 peppers and realized at the last minute that I forgot to reduce the ingredients accordingly. Oops. However, this dish still turned out to be very delicious, and I was glad that my peppers were a little more stuffed than they were supposed to be.
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