Category: Recipes

So, for today’s recipe I’m sharing a super easy nacho recipe that is one of my favorites.

I love anything Mexican, it’s probably pretty close to being my favorite type of food. And almost every time we go to have Mexican food, I will order the fajita nachos – sometimes chicken, sometimes steak, depending on my mood. When I was pregnant I didn’t have any of my nacho fajitas while dining out because I had to watch what kind of cheese I had (pasteurized, etc.). So I decided I would make them at home!

So … here’s how I make this. It’s super easy!

All you need is a pound of chicken breast (or steak) a green pepper, red pepper and onion, 1 packet of fajita seasoning, tortilla chips and cheddar cheese.

Chop up the chicken (or steak) chop up a green pepper, red pepper and onion. Heat up some oil in a large skillet and add the chicken and veggies. Cook until the chicken is cooked through and the veggies have softened. Add the fajita seasoning and the water that it calls for on the packaging. Stir it all up and let the flavors blend for a few minutes. Meanwhile, place the nacho chips on two plates and add some cheddar cheese. Heat for about 30 seconds in the microwave to melt the cheese. Divide the meat mixture between the plates and add some more cheddar cheese and microwave another 30 seconds to melt.

Voila. You have a delicious and quick weeknight meal. And it’s definitely one of my absolute favorites!!!

Fra Diavolo Sauce with Pasta (8 servings)

• 4 tablespoons olive oil, divided
• 6 cloves garlic, crushed
• 3 cups whole peeled tomatoes with liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 (16 ounce) package linguine pasta
• 8 ounces small shrimp, peeled and deveined
• 8 ounces bay scallops
• 1 tablespoon chopped fresh parsley

Directions

1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Recipe Source: allrecipes.com

Personal Review: So I failed to take a picture, and I do apologize for that – but you can always click on the source link and see the user photos on the site.

I felt like this recipe was very easy to make. Personally, I made it with whole wheat pasta and I probably added a ton more red pepper flakes than was in the recipe. I never measure stuff like that out.

I enjoyed this recipe and it was easy to put together – the sauce had to simmer for quite some time and probably could have simmered a little bit longer to really get the flavor to come out even more.

If you’re not a big seafood fan, I think this sauce would do well as a meatless entrée option.

Fettuccine Alfredo (4 servings)

Directions

1. Mix cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.
2. Toss with hot fettuccine. Sprinkle with nutmeg.

Recipe Source: Kraft Recipes

Personal Review: I am like a fettuccine alfredo addict! Seriously. It is my absolute favorite pasta, ever.

I have been making this recipe since I was a junior in college in my very first apartment! It’s not necessarily “the best” alfredo sauce I’ve ever had, but I like it because it’s an easy meal to put together on a weeknight. I always add a smidge more parmesan cheese to this recipe, and I never measure out the garlic powder or white pepper.  And I omit the nutmeg.

I highly recommend adding more parmesan cheese than the directions call for. Since this recipe doesn’t use whipping cream, the extra cheese adds much more flavor to the sauce.

Salmon with Balsamic-Honey Glaze (8 servings)

• 1/2 cup balsamic vinegar
• 2 tablespoons white wine or  chicken broth (I used the broth)
• 2 tablespoons Dijon mustard (I didn’t have dijon, I ended up using spicy brown instead)
• 2 tablespoons honey
• 5 garlic cloves, minced
• 1 tablespoon olive oil
• 8 salmon fillets (6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced fresh oregano

Directions

1. Combine the first six ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.
2. Place salmon skin side down on a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano.
3. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork.

Recipe Source: Taste of Home

Personal Review: Salmon in general is not my favorite fish, but when I saw this recipe in my latest issue of Taste of Home, I knew that I had to try it.

I thoroughly enjoyed this recipe. I really thought that the glaze was delicious and perfectly complemented salmon.

I can’t really say much negative about this recipe – it was a quick meal to come together, perfect for a weeknight and it definitely beat any way I’ve had salmon prepared in a restaurant.

Highly recommended.

Garlic Roast Beef Sandwiches (6 servings)

• 1 loaf (10 ounces) frozen garlic bread
• 1/2 pound sliced fresh mushrooms
• 2/3 cup sliced onion
• 4 teaspoons butter
• 1 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1 pound shaved deli roast beef
• 6 slices Colby cheese

Directions

1. Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce.
2. Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.

Recipe Source: Taste of Home

Personal Review: I used to relish long recipes that allowed me to stay in the kitchen for quite some time preparing dinner. Now with a 9.5 month old son and a job outside the home, I live for the quickest recipes I can find. This recipe fits the bill.

I’m not huge on mushrooms in general, so I ended up picking them off my pieces of the bread. But the rest of the recipe was delicious in my opinion.

There’s not much to say about this recipe – except don’t let the bread slip on the baking pan …. I had just gotten everything all layered perfectly and on neatly and then when I went to put the bread back in the oven it shifted and made a mess everywhere … frustrating!

Overall a tasty and quick recipe that is sure to please.

Crispy Onion Chicken (4 servings)

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 can (6 ounces) cheddar or original french-fried onions, crushed
• 4 boneless skinless chicken breast halves (4 ounces each)

Directions

1. In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup-fried onions. Dip chicken in the butter mixture, then coat with onions.
2. Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°.

Recipe Source: Taste of Home

Personal Review: This is a recipe that I’ve been making for a few years now. It’s super easy to make, it definitely takes longer to bake than to prepare – something that I appreciate in a recipe now that I have a crazy 9 month old son who can’t sit still!

The only thing that might be a little off-putting to someone is that there is a very distinct mustard taste. It doesn’t bother me, but it is something that you can really taste in this recipe. But then you put the french fried onions on – and who can beat that? Ha!

There’s not much for me to say about this recipe other than that I hope it peaks your interest enough to try it. We definitely enjoy it in our house. Served with a salad, veggie and potato and  you’ve got a great meal!

And it makes me realize that I have a million different ways of making chicken 🙂

Cheddar Shrimp Nachos (8 servings)

• 2 Tbsp. KRAFT Zesty Italian Dressing, divided
• 3/4 lb. frozen cooked cleaned medium shrimp, thawed
• 1 red pepper, chopped
• 1 Tbsp. blackened seasoning
• 6 cups tortilla chips (8 oz.)
• 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1 green onion, chopped
• 2 Tbsp. chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced

Directions

1. Heat large cast iron skillet on high heat until it is very hot and starts to smoke.  Add 1 Tbsp. dressing, shrimp, red peppers and seasoning; cook and stir 1 to 2 min. or until shrimp is heated through and evenly coated with dressing mixture.  Stir in remaining dressing.
2. Cover large microwaveable plate with layers of half each of the chips, shrimp mixture and cheese.  Repeat layers.
3. Microwave on HIGH 1 to 2 min. or until cheese is melted, rotating plate after each minute.  Top with onions, cilantro and jalapenos.

Recipe Source: Kraft Food & Family

Personal Review: I wanted something different last week. I was feeling nachos, but not the plain cheese nachos I make all the time. Not even the fajita nachos I’ve been making. So when I ran across this shrimp nachos recipe, I decided I had to make it.

And it was worth it.

First let me say that this recipe comes together so fast it’s unreal. I think I spent more time chopping up the red peppers than I did anything else! Definitely a great meal to make when you don’t have a lot of time.

I didn’t follow the recipe exactly (do I ever?). First I had no blackened seasoning so I made do with seafood seasoning and some creole seasoning. Next I used plain cheddar cheese. I left off the green onion and cilantro. Oh and I cooked the jalapenos in with the red peppers instead of as toppings. Okay, so it sounds like I barely followed the recipe now that I think about it!

I will definitely be making this recipe again. And next time I will add some onions and more creole seasoning.

Overall a quick weekday meal that is a little bit different and good.

Spaghetti Pie Casserole (8 servings)

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3 green onions, chopped
• 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11-in. x 7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.

Recipe Source: Taste of Home

Personal Review: When my latest issue of Taste of Home came in the mail Nathan went through it and immediately picked out this recipe. I had made another version of spaghetti pie in the past before, but neither one of us really cared for it. But I was up for trying another version.

This one was very easy to throw together. But when you have to layer the cream cheese/sour cream part … well, it doesn’t spread at all on top of the noodles. So it was pretty well just in a big glob in the middle of the casserole. Oh well.

Another issue I experienced was that I didn’t have an entire jar of spaghetti sauce. In an effort to clean out my refrigerator, I used what I had on hand – and unfortunately it wasn’t enough for the recipe to really live up to its potential. The overall result was a little bit of blandness.

I think the next time I make this I will use my usual way of making spaghetti (I buy the Kraft Spaghetti Classics box and add some fresh garlic and red pepper flakes) and use it instead of just spaghetti sauce. I think that will give this more of the flavor we were looking for in the recipe.

Served with garlic bread and a caesar salad (or regular if that suits your tastes better) and this is a great meal.

Chicken and Artichoke Pasta (5 servings)

• 4 cups uncooked bow tie pasta
• 1 pound chicken tenderloins, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped green onions
• 2 tablespoons white wine or chicken broth
• 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
• 1/2 cup shaved Parmesan cheese

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
2. In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
3. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.

Recipe Source: Taste of Home

Personal Review: We love artichokes. Like love love love artichokes. So I was excited to give this recipe a try.

It was very easy to prepare – makes a great weeknight meal if you want something quick and easy.

My one and only complaint was that I didn’t care for the mushrooms in this one – but I’m pretty picky about mushrooms in my food … Nathan thought they went perfectly in this recipe.

I served this with a salad and garlic bread.

Skillet Beef & Potatoes (4 servings)

• 3 medium potatoes, halved and cut into 1/4-inch slices
• 1/3 cup water
• 1/2 teaspoon salt
• 1 pound beef top sirloin steak, cut into thin strips
• 2 teaspoons garlic pepper blend
• 1/2 cup chopped onion
• 3 tablespoons olive oil, divided
• 1-1/2 teaspoons minced fresh rosemary

Directions

1. Place potatoes, water and salt in a microwave-safe dish. Cover and microwave on high for 6-10 minutes or until potatoes are tender; drain.
2. Season beef with pepper blend. In a large skillet, stir-fry beef and onion in 2 tablespoons oil for 5 minutes or until beef is no longer pink. Meanwhile, in another skillet, stir-fry potatoes in remaining oil for 5 minutes or until browned. Stir in beef mixture. Sprinkle with rosemary.

Recipe Source: Taste of Home

Personal Review: Wow, I really thought this was a great recipe!! It was very easy and came together quickly for a perfect weeknight meal.

I never knew you could cook potatoes in water in the microwave. Talk about speeding things up. When I finally had them in the skillet I added a little bit of seasoned salt to them (it’s what we like on our fried potatoes).

This meal had good flavoring. I recommend using a better steak cut than I used (flank steak) because some of the pieces of meat were a little tough (but it didn’t take away from the enjoyment of the meal for us).

I served this with rice because it’s what I had on hand … I really need to get better about planning my sides for my meals. A nice side salad would be the perfect complement to this meal.

Definitely a recipe that’s going to be a keeper in our house.