Lazy Sunday Casserole

When I saw a this recipe had “lazy” in the title, I knew I would be happy. Although baby boy is beginning to become more cooperative, I still have a heck of a time getting dinner on the table without some assistance from the husband. Thankfully he works from home, so most of the time, he can sneak upstairs to allow me some dinner prep time if he has a break in his schedule. Once I told him there was sausage and peppers involved in this meal (two of his most favorite things), he had no problem clearing a little bit of time in his schedule so I could make this “lazy Wedensday” casserole.

I tried like crazy to get a more appetizing looking picture of this, but try as I might, I just couldn’t get it, but trust me when I say this is fabulous! I’m not a fan of sausage, or vegetables, but I ate everything, and enjoyed it! It didn’t take as long as I thought it would to prep this, and while the husband finished up work, I enjoyed some time with my boys while the oven did all of the work. The balsamic vinegar really steps this up a notch. I cannot wait to make it again…maybe I’ll make it for a lazy Monday, or Tuesday, or…

Lazy Sunday Casserole

5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
3-4 tablespoons balsamic vinegar

Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

Source:  Let’s Dish Recipes, originally adapted from Kayotic Kitchen

Baked Potato Grilled Cheese – Crazy Cooking Challenge #9

Yes, you read that title right…a baked potato grilled cheese sandwich. Seriously. This month’s Crazy Cooking Challenge was Grilled Cheese Sandwich, and I found this beauty over on BS’in in the Kitchen. I am in love with this blog, which is written by a brother/sister duo. I’ve bookmarked several other recipes I cannot wait to try!

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Let’s talk about this fabulous sandwich. It might sound a little weird, especially if you are a grilled cheese purist. Sour cream, potatoes, bacon, green onion, and cheddar cheese all combined on some yummy bread and grilled to melty, cheese perfection, and it was amazing. The husband ate two of them, and I would have had I not started watching what I eat just a few days prior. Even the tiny man stole a few bites and loved it. As is the norm in this house, we both customized our sandwiches to meet our respective likes and dislikes. I omitted the green onions (as I normally do when I have a baked potato), and the husband omitted the sour cream and added hot peppers (as he normally does when he has a baked potato). If you love loaded baked potoatoes, I highly reccmmend giving this sandwich a try!

Baked Potato Grilled Cheese Sandwich

2-3 Strips of Bacon
1 Potato
2 tbsp of Sour Cream
Cheddar Cheese
Green Onions/Chives
2 Slices of Bread
Butter
Canola Oil
Garlic Powder
Salt & Pepper

To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

While cooking, salt and pepper the potatoes to taste (they don’t have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tenderness (I liked mine crispy for this sandwich!).

While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

Now just grill the sandwich in a pan on medium heat until each side becomes golden brown.

Source:  BS’in the Kitchen

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Pan-Roasted Chicken with Lemon-Garlic Green Beans and Potatoes

This is yet another Pinterest find that looked intriguing.  The husband and my toddler man both love green beans, and I love lemon, so I added to my meal plan for the following week.  This dish was so easy to throw together and works great for a weeknight if you have the time for everything to cook in the oven.  We all really enjoyed it and had absolutely no leftovers.  I, a very vocal green bean hater, even ate and ENJOYED the green beans!  I’m slowly coming around to vegetables…very slowly, but this dish was a good step for me and something I will make again very soon!

Pan-Roasted Chicken with Lemon-Garlic Green Beans and Potatoes

1 pkg boneless, skinless chicken breasts (I used 1.5 pounds)
3/4 lb fresh green beans, ends trimmed, washed
8 small red potatoes, washed and quartered, skin-on
1 lemon
5 tbsp olive oil
4 cloves minced garlic
1 tsp kosher salt
1/2 tsp fresh ground black pepper
Lemon-Pepper seasoning

Preheat oven to 450.

Mix your olive oil, the juice of the lemon, salt, pepper and garlic in a medium-sized bowl.  Toss the green beans in the mixture, then using tongs remove the green beans to a roaster or casserole dish (coated with nonstick spray), leaving the liquid in the bowl.

Now toss the potatoes in the liquid, and using a slotted spoon remove them and add to the green beans.

Toss the chicken in the mixture and then place the chicken on top of the green beans and potatoes.  Drizzle any remaining liquid in the bowl over the chicken.  Sprinkle lemon pepper seasoning on top of the chicken.

Bake/roast for 50 minutes, then remove the chicken from the pan and set aside and cook the green beans and potatoes for another ten minutes or so – until the potatoes pierce easily with a fork.  While that’s cooking, check if your chicken is done.

Return the chicken to the pan and serve.

Source:  Slightly adapted from Cooking with Christen, originally adapted from Real Simple

Dijon Roasted New Potatoes

These potatoes are amazing.  Seriously.  I’m a huge fan of potatoes in general, but these, well, these are my most favorite potatoes I’ve had to date.  The Dijon mustard makes these crispy on the outside without having to use too much oil.  The husband hates Dijon mustard, and he gobbled these up, so don’t get turned off if you’re not a Dijon fan.  Easy, delicious, and healthy.  Pefection 🙂

Dijon Roasted New Potatoes
Servings:
Points+: 4 per serving

1 spray cooking spray (I used my Misto)
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp ground black pepper
1 1/2 pounds uncooked new potatoes, red or white, quartered or halved

Preheat oven to 425.  Coat a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the mustard, olive oil, paprika,salt, thyme, and pepper; add potatoes and stir to coat.

Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on the inside, about 15 to 20 minutes more.  Yields about 1 1/4 cups per serving.

Source:  Weight Watchers

Crash Hot Potatoes

Oooo, these were so good!  Huge hit with all of us!  I’m always on the lookout for an easy and delicious side dish option, and these potatoes definitely fit that description.  While they are very easy to make, they do take awhile between the boiling and the baking.  I started these later than I should have, which pushed our dinner a little later than I like.  Oh well, they were worth the wait!  Probably the best part of these is that you can use any seasoning/herbs that sound good to you.  Tonight I used lemon pepper on some and Southwest seasoning on others.  We loved the lemon pepper, but weren’t crazy about the Southwest.  Next time I want to use red potatoes instead of the Yukon Gold…the husband said he would have liked the red ones better.  For some reason, my grocery store was out of small red potatoes when I went.  Give these a try…YUM!

Crash Hot Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Herbs/Seasonings Of Choice To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and herbs/seasonings.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source:  Very slightly adapted from The Pioneer Woman Cooks

Creamy Chicken Corn Chowder

First, let me say I am loving being back in my kitchen!  It looks like a tornado went through there, but I’m finally feeling back in my element.  This soup is definitely one of my favorites, and the best part is, each bowl only has 243 calories!  Healthy and delicious…my kind of meal!  I usually double or triple this recipe so I can enjoy it for lunch during the week.

Creamy Chicken Corn Chowder
Servings:Points+: 7

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
2/3 cup cubed cooked chicken breast

In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually add to vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Reduce heat; stir in cheese until melted.  Add the chicken; heat through. 

Source:  From Taste of Home

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

I made these amazing mashed potatoes to go along with our pot roast dinner tonight.  I tried this recipe almost 4 years ago, and haven’t made mashed potatoes any other way since.  These are absolutely delicious!  They do take a bit more time and a little bit more work, but they are completely worth it.  They taste even better as leftovers!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup milk (I used 1%)
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Source:  Slightly adapted from Food Network