I’ve been on somewhat of a meal prep kick lately. In an effort to try and save some money we’ve been taking lunch to work for quite some time now. We started out just taking leftovers from dinner the night before. The problem with this is that I have to plan a dinner every night that is going to have enough for 2 meals. This proved to be a challenge week in and week out. Thus enter the idea of meal prep.
I’ve done different crockpot meals and those work out really well! I like the idea of making a lot of food with very little effort. So a one pot meal is right up my alley. This dish was quick to put together while I was cleaning the kitchen and starting my gardening chores. This turned out really yummy and you can really just throw in whatever veggies you feel like! This is just a nice comfort food, but the fresh veggies won’t make you feel guilty about it!
- 8 pieces Thick cut Bacon, chopped into 1 inch squares
- 6 Johnsonville Sausages…pick your favorite flavor (I like Italian), sliced
- 1 Green Pepper, finely diced
- 1 Yellow Onion, finely diced
- 2 Tomatoes, diced
- 3 cloves Garlic, minced
- 24 oz Jar pasta sauce
- 24 oz Water
- 1 Tbsp Rosemary
- 1 tsp Oregano
- 16 oz Bowtie Pasta
- 1 Bag Kraft Italian Blend Cheese
In a large skillet brown the bacon over medium heat. Once it starts to get crispy add the sausage. Cook until lightly browned. Add the green peppers, onions and tomatoes, saute for about 5 minutes until veggies are tender. Add garlic, rosemary and oregano, saute for another minute.
Add the pasta sauce and water. Bring to a low boil. Add the pasta and cover. Simmer for 12 minutes stirring occasionally. Remove from heat. If you’re eating it now then go ahead and add the cheese and cover for another minute until the cheese it nice and melted.
If you are prepping lunches then let it cool for 20 minutes. Place in tupperware and top with cheese. Store in the fridge. It will take about 2.5 minutes to heat up in a microwave.
Sometimes there is an occasion for extra special mashed potatoes! Could be Thanksgiving, birthdays, or any holiday gathering. These loaded mashed potatoes are full of all the good stuff you could imagine. They are good on the side of practically anything…..steaks, chicken, ribs, turkey or ham.
We’re just starting to get ready for Thanksgiving. My parents have been remodeling their house for the last few years and now their kitchen is up and running so we’ll be back over there this year. I hosted last year and my kitchen is not nearly big enough! I swear that by the time we are ready to buy another house we might as well build it because that is the only way I am getting the kitchen of my dreams.
I hope everyone has a safe and happy Thanksgiving this year!
- 4 large Yukon Gold Potatoes, cut into 8 pieces
- 3 Tbsp Butter, room temperature
- 4 Tbsp Cream Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup 1% Milk
- 2 Tbsp Garlic Salt
- 6 Slices Bacon, cooked and chopped
- 2 Green onions, sliced
- 1 Cup Cheddar Cheese
- Salt and Pepper to taste
In a large pot fill 3/4 way with water and add 1 Tbsp salt and 1 Tbsp garlic salt. Bring to a boil. Add the cut potatoes. Boil for about 15 minutes. You’ll know they are done when you can stick a fork into a piece and it will slide right off. Once the potatoes are done strain out the water.
In a large mixing bowl or stand mixer add the potatoes, cream cheese, sour cream, milk, butte, and garlic salt. Mix until you reach your desired consistency…..I prefer a few lumps. You can also add more milk to make them thinner if you want.
Set aside some of your bacon, cheese and green onions to use as a topping. Add the rest to the potatoes and gently mix them in. Salt and pepper to taste.
Happy Thanksgiving everyone!
These green beans are to die for! Seriously they are so delicious. When we had our early Thanksgiving cooking extravaganza we made these as a side.
- 1 lb fresh green beans
- 2 strips bacon chopped
- 1/3 cup brown sugar
- 1/2 tbsp minced garlic
- 1 tbsp Dijon mustard (yes…seriously)
- 1/4 cup chopped onions
This recipe is really simple to make. First you’ll want to boil the green beans until they are easily pierced with a fork, but don’t overdo it because they will be cooked more in a pan with the other ingredients. Once they are ready, drain them and rinse with cold water and set them aside. Next start cooking the chopped bacon in a pan on medium heat (6-8 setting), just cook until browned and not too crispy. Leave the grease and add the onions, garlic, brown sugar, and Dijon mustard and mix until a sauce is formed and is bubbling lightly. Now add the green beans and cook while mixing until evenly coated, this will take about 5 minutes.
That’s it! It’s so simple but you won’t be disappointed! This will be a great side for your upcoming holiday feasts!
Potatoes, cheese and bacon….need I say more? Perfect little side dish and it’s really pretty quick to throw together while your main dish is cooking.
We had such a fun day on Sunday! We had our regular breakfast at Angie’s, did our weekly grocery shopping, made Strawberry Almond Banana Bread, and created this super beautiful Spring wreath!!
So I know what most of you are thinking….but you guys have been eating so healthy!! And we still are. But we are not on “diets” And I firmly believe that you need to find a balance in your food in order to have a healthy lifestyle. That means sometimes you just want a cheesy, bacon-ey plate of goodness! We had these as a side for Turkey Burgers! And of course some corn on the cob. I mean c’mon, it’s summer!
For those sports fans out there, this would probably be a crowd pleasing game day snack! You can add jalapenos, chives, sour cream, ranch or a whole host of yummy toppings!
We just made enough for 2 so adjust the recipe as needed.
- 2 medium potatoes- Sliced to 1/4 inch thick
- 1/2 cup Colby Jack Cheese, shredded
- 2 Slices of Bacon, cooked and crumbled (save the grease)
Put the potato slices into a medium saucepan filled with water. Bring it to a boil. Let it boil for 5 minutes.
Preheat oven to 375.
Drain the water and pat the slices dry. Arrange them on a baking sheet. Lightly brush some of the bacon grease on the potatoes.
Cover with your bacon and cheese. Bake for 12-15 minutes.
Nom Nom Nom 🙂
So here is the pinnacle of what we are going to call the Apple Extravaganza of 2014! Lol. Once again we used the apples from our wonky little tree. I had never made a stuffed anything! So I was a little nervous, but we were watching Guy and Rachel Kid Cook Off and they were making stuffed pork chops and they looked AMAZING! I just had to try it, I mean if a 12 year old can do it I should be able to. And I learned a neat little trick.
When you are making the pocket in the meat you insert the knife and move back and forth in a motion kind of like a windshield wiper. You don’t want the opening doesn’t get so wide that all the goodness falls out. But just wide enough that you can get about 2 fingers in. Then you make a deep pocket leaving about a quarter inch around the edges.
This recipe makes enough for 2 so you can adjust the proportions as needed.
2 thick cut pork chops
2-3 medium apples~ diced~ We of course used mystery apples, but I think that tart apples like Granny Smith would be amazing.
4 slices of bacon~ chopped in 1 inch squares
1 sweet onion~ sliced
1/2 cup Walnuts~ chopped
1 clove of garlic~ minced
Salt and pepper
Preheat the oven to 375. In a medium skillet cook the bacon until it’s about halfway done. Add the chopped apples, walnuts and garlic. Cook and stir until the bacon is almost done to your taste. You don’t want it to get too crispy because it will dry out way too much in the oven. Add the onion slices and coat them in the mixture and bacon grease, but don’t cook the onions. Take the skillet off the heat and let it cool till the mixture is just warm enough that you can touch it with your hands. Separate the onions from the rest of the mixture.
Lightly season the pork chops with the salt and pepper. Fill the pork chops with the mixture don’t be afraid to use your hands and really get as much filling in each pork chop so that they get nice and round. If you made the hole too big you can use a toothpick to close it up so the filling doesn’t fall out. Put half the onion slices on the bottom of your baking dish. Place the filled pork chops on top of the onions, place the rest of the onions on top of the chops. Top it off with the remaining mixture.
Cook for 30-45 minutes. You want the temperature of the meat to be 165 degrees.
Look at all this yummy goodness:
I hope you enjoy this superb dish as much as we did!!