Taco Stuffed Shells

Terrible picture, sorry, but these were SO tasty! I ate these for lunch for two days after we had them for dinner and didn't get sick of them. I was sick of having turkey tacos every week and wanted something different and this was perfect. They were easy to make too.

Ingredients:
1lb ground beef ( I used turkey!)
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Pepperoni/Veggie Pizza Rolls

Found this recipe on pinterest and thought it would be perfect for a Packer game meal. Kathryn and Nikki came over to watch the Packer game on Sunday, so I took out some frozen bread and used whatever toppings we had on hand to make these yummy pizza rolls. They were super easy to make and very tasty. The perfect meal for a night when you have other things going on and need a quick, yummy meal.

Ingredients:
Rhodes frozen bread loaves (2)
Dried basil leaves
Garlic Salt
Mozzarella cheese
**Whatever toppings you'd like, I made 2. One peppeoni and one veggie (spinach, black olives, artichokes)

Let the bread loaves thaw out by putting them on a baking sheet spray with cooking spray, cover with plastic wrap. Once they have thawed out and started to rise a little, roll them out into a rectangle. Sprinkle with basil leaves and garlic salt, layer on toppings (NO SAUCE) and then roll. Place on a cookie sheet with the seam side down. Bake at 375 for 15 to 25 minutes. Serve with a side of pizza sauce to dip them in.

Spinach and Artichoke wontons

Who needs a chip when you have this chip and dip in one combo. These were the perfect appetizer to bring to my husband's work party. 

Spinach and Artichoke Bites

• 30 wonton wrappers
• 1 package (8 ounces) cream cheese, softened
• 1 box of frozen chopped spinach, thawed and drained
• 4 ounces marinated artichokes, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/3 cup mayo
• 1/2 teaspoon black pepper
• dash of salt
• 1 clove of garlic, minced
• freshly shredded Parmesan cheese, for garnish

Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.

Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, salt and pepper in a medium sized bowl.

Line prepared mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Using a small spoon, fill each cup with mixture almost to the top.

Bake for 8-10 minutes, until edges are browned and crisp and the filling is hot and melty. Top with Parmesan cheese and let cool for about 5 minutes before serving.

Source: As seen on Cooking This and That and Daily Deliciousness.

Mango Quinoa

This was so tasty! This is very refreshing and easy to make. It was my first time making quinoa and I, must say it was pretty easy and tasty. This would be a great summer salad or paired with chicken. I will be making this again for sure.

Mango Quinoa Salad Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled 1 14 oz can black beans, drained and rinsed 1 medium mango, peeled and diced 1 red bell pepper, diced 6 green onions, thinly sliced 1 handful chopped cilantro (about 1/2 cup) 4 tablespoon red wine vinegar 3 tablespoons extra virgin olive oil 1-2 tablespoons fresh lime juice kosher salt freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Chicken potpie

This recipe was very simple and extremely fresh and tasty! I am looking forward to having it again for lunch tomorrow. I added some thyme leaves, which gave it a nice flavor

Ingredients

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.