I made these for dinner a couple weeks ago. And everyone loved them! I used a dairy-free cheese for Maria’s. And for the kids, I diced up the tomatoes to better disguise them in the wrap. Also I added mustard to the beef mixture, because we are all fans of mustard in our house! Very easy to prepare the ground beef the night before.
Grilled Cheeseburger Wrap
1 pound ground beef
1 tablespoon worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoon mustard
1 tablespoon grated parmesan
1 teaspoon dried onion flakes
1/8 teaspoon pepper
1/8 teaspoon salt
5 sandwich wraps (I use Flatout Wraps)
sliced or shredded cheese (I used cheddar and dairy-free cheddar)
2 roma tomatoes, sliced (or diced for fussy eaters)
1 cup of romaine lettuce
Additional ketchup (optional)
Additional Mustard (optional)
- In a medium to large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks. (I prepared the hamburger in the Pampered Chef Deep Covered Baker, 4 minutes on high, break up, then an additional 2 min on high)
- Add worcestershire, ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined.
- Continue cooking until beef is cooked all the way through and is no longer pink.
- Preheat grill plan or indoor grill.
- In the center of the wrap place cheese and 1/2 cup of the beef mixture. Add tomato and lettuce. Then if you are using, add some more ketchup and mustard.
- Roll the wrap and place seam side down on grill. Once there are nice grill marks turn over. Grill for another 2-3 minutes then remove.
- Repeat steps 4 and 5 for the rest of the wraps.
So good! I loved this too.
Crockpot Honey Sesame Chicken
1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
- Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
- In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
- Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
- When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
- Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
I found this recipe on Six Sister’s Stuff and made it tonight. We loved it! I used Sutton & Dodge meatballs found in SuperTarget’s meat department. I also added 3 sliced carrots! Yummm!
Slow Cooker Hawaiian Meatballs
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
3 medium carrots, sliced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of vinegar
2 Tbl. Soy sauce
Place meatballs in crock pot and top with green pepper, carrot, and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours.
A new summer breakfast! I was skeptical but both these flavors proved to be yummy this weekend! I found Chia seeds at Costco and now this is going to be my go-to breakfast. Easy to prep the night before. I use a Tupperware tumbler.
Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms
COOL WHIP Whipped Topping. Yum! A childhood favorite, not only mine, but now my kids love it too! It was for special occasions when I was a kid, which was usually at my grandparents. COOL WHIP whipped topping on pie, gelatin salads or desserts. And being from the Midwest, it always made appearances at potlucks! But my favorite part was licking the tub in my grandma’s kitchen.
Whipped topping adds a touch of special-ness to our everyday food. With a busy schedule, I am finally learning to keep things simple. And as much as I wish I could make everything from scratch, when I can’t I’m always looking for ways to “doctor them up” to add a little “Wow” factor for my kids. COOL WHIP whipped topping is a simple way to meals and snacks a bit extra special.
- On strawberries, blueberries, pineapple, bananas, and other fresh fruit – YUM!
- On ice cream sundaes – YUM!
- Banana splits minus the ice cream? Yep – Bananas, a little Chocolate Syrup and COOL WHIP whipped topping! YUM!
- On pudding – YUM! (Butterscotch is our favorite flavor)
- On cake or cupcakes– YUM! No need to frost a cake, especially in the warmer weather. Whipped Topping is the perfect “frosting” for cake and cupcakes.
- In your coffee – If you like cream and sugar in your coffee, you will like COOL WHIP whipped topping in it too!
- On top of waffles, pancakes or French toast with fresh fruit – peaches & blueberries and a sprinkle of cinnamon. Especially easy with frozen waffles.
- Make a graham cracker sandwich with jam and a little whipped topping between the crackers.
And if you’re having company, there are so many easy desserts that everyone will love like…
- All things Banana Cream (my husband’s favorite) – cupcakes, pudding
- Angel Trifle
- Tres Leches Cake
- Add it to ice cream shakes with ice cream and fruit to make it especially creamy – don’t forget to add a dollop to the top!
And one of my favorite desserts, especially as we move into warmer weather and berry season – Angel food cake and strawberries. It’s a hit with everyone! Made especially easy with a fresh angel food cake from the bakery. Of course, topped with a dollop of COOL WHIP whipped topping!
It’s easy to have on hand and the possibilities of how to use it are pretty endless. Summer is the perfect time to add a refreshing taste of COOL WHIP whipped topping to your day. What’s your favorite way to enjoy COOL WHIP whipped topping?
Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.
I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.
I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!) It was great!
Crockpot White Chicken Chili
20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)
- The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
- In the morning, drain and rinse beans.
- Place chicken in crockpot. Top with beans and corn (drained)
- In a medium bowl combine taco seasoning, chiles, soup & chicken broth. Pour over ingredients in the crockpot.
- Cover and cook on low for 8-10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream.
- Serve with cheese, if desired.
Sloppy Joes are a favorite in our house. I grew up associating them with birthday parties. They are one of my favorite comfort foods. Plus easy and quick and my kids eat them (bonus!).
Somewhere along the way, I came up with this version of them and pretty much stick to it, although there are a few ingredients that are occasionally added or subbed depending on my mood, and I rarely measure; there is a lot of tasting going on! AND there are a few ways to make them, again depending on mood. Lately my favorite is in the microwave in my Pampered Chef Deep Covered Baker, but stovetop and even crockpot work just as well! This is a “quick to the table” meal and works great if made ahead of time and reheated.
1 – 1 1/2 lbs ground beef
1 can Chicken Gumbo Soup
1/2 cup barbecue sauce – (Sweet Baby Ray’s is my sauce of choice)
2 tbsp mustard
1 1/2 tbsp brown sugar
1 tbsp Worcestershire sauce
Ground the ground beef and drain. Add in remaining ingredients. Cook for an additional 3-5 minutes, uncovered. Remove from heat. Sauce will thicken the longer you let it sit uncovered.
Microwave: Cook in covered glass or stoneware dish for 4 minutes. Break up ground beef and continue to cook for 2 more minutes. Drain. Add ingredients and stir. Microwave (covered) for 3 more minutes. Remove, stir and let stand uncovered for 3-5 minutes.
Crockpot, for larger batches: Ground beef on stovetop or in microwave. Drain the meat. Add to crockpot with other ingredients. If I triple (or more) the batch, I usually cut back on one can of soup. Cook on low for 1-2 hours.
Other ingredients: chopped green peppers, can of diced tomatoes, ketchup (instead of BBQ), splash or 2 of white vinegar (especially if only using ketchup), white sugar (instead of brown)
This is our new Christmas brunch Tradition. so yummy! But filling!
I started with this recipe found at allrecipes.com, but then made some changes based on reviews. Reduced the amount of eggs and bread, flipped it out of the pan and didn’t make a 2nd batch of caramel.
Oven Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/2 cup chopped pecans
6-8 slices French or Italian-style bread
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Printable Recipe Card:
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9×13 inch baking dish (I used an 11″ round stone baker) and sprinkle with pecans. Place bread on top of the sauce.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. (I left it covered for the first 25 min of baking) Flip out onto platter to serve.
I had a Pampered Chef party in November and was able to get the Deep Dish Covered Baker at a fabulous price! I haven’t used it much, but tonight, I made this great recipe for Autumn Risotto with Chicken & Cranberries – YUMMM!!! Did I mention I made this in the Microwave!??
We loved it. And when I say “we”, I mean Chad & I. Maria doesn’t try much when she is tired. And Charlie only ate one bowl. (This kid is a machine eater lately, and only one bowl, is not even close to what he does with cereal or anything with cheese!)
OK. so here is the recipe, with my modifications. I did not add Almonds as it makes me all itchy. I used turkey instead of chicken, because I had some in the freezer from Thanksgiving. I did not have parsley, so did not use it. And used all chicken stock, instead of some wine. But if you like any or all of those things, then reference the original recipe. AND if you don’t have a Deep Dish Covered Baker, then I would suggest a nice glass dish with a top on it.
Autumn Risotto with Chicken & Cranberries
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion
1 cup uncooked Arborio rice
1 tbsp olive oil
2 3/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1/2 cup blanched slivered almonds
2 stalks celery
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
- Combine cranberries and hot water; set aside. Coarsely chop onion. Combine onion, rice and oil in Deep Covered Baker and stir. Microwave, uncovered, on HIGH 2-4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
- Meanwhile, toast almonds in Sauté Pan over medium heat 5-7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery; stir. Microwave, covered, on HIGH 3-5 minutes or until rice is tender and risotto appears creamy.
- Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
Yield: 6 servings (about 6½ cups)
Yummmm… this was delicious! I found this recipe via pinterest. Followed it pretty much exactly. I used sour cream instead of Greek yogurt (since I ordered my groceries delivered last week and the Greek yogurt choices were limited). I also used precooked chicken and made the rice 2 days before when I was prepping another meal. I then put it all together the night before. Yummy! The kids weren’t so sure about it, but I will keep trying! (oh, and I omitted the cilantro – I am not a fan…)
Cheesy Chicken and Rice Bake
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.