The Absolute BEST Mac N Cheese You Will Ever Eat!!

I saw someone talking about using Gnocchi for their mac n cheese and I was immediately intrigued!  To be honest I had only used gnocchi one other time in my life and was not really sure what to do with it.  Needless to say, I was not impressed!  I had a package of Parmesan gnocchi in my freezer from working with Three Bridges a while back.  I decided to give Gnocchi mac n cheese a try!

• First I boiled one 12 oz. package of Parmesan Gnocchi for 3 minutes and added to a greased casserole dish.  I added three small home grown jalapenos!  ( If you leave Jalapenos on the bush for a longer period of time they turn red, I tend to leave some on because I like the pop of color!)

• Next in a small sauce pan I added 4 oz cream cheese, 1/4 cup whole milk, 1 tsp Dijon mustard, 1 Tsp minced garlic, dry basil, Himalayan sea salt, and pepper to taste.  Simmer until cream cheese is melted (stirring constantly)  I poured this on top of the Gnocchi and then topped with sliced mesquite turkey from the deli.

• I then added grated cheese on top of that

• Sprinkled some Parmesan bread crumbs on top and placed in a preheated 350 degree oven until cheese was bubbly.  approximately 8 minutes.

• The top has some crisp to it due to the bread crumbs, the inside was the creamiest, most fluffy, delicious Mac n Cheese I have ever tasted!!

I served inside a Parmesan cheese bowl, which I highly recommend!!!

Enjoy!!!

Ingredients:

• 12 oz package Gnocchi
• 4 oz cream cheese
• 1/4 c. milk
• Minced garlic
• 1 tsp Dijon mustard
• dry basil
• salt
• pepper
• jalapenos (however many depending on your heat preference)
• sliced turkey (Bacon would also be great!)
• 1 C. shredded cheese 
• bread crumbs 

Southwestern Chicken & Quinoa Wrap!!!

My family loves the southwestern Chicken burrito!  I was on a mission to try and make a healthier version, so here you have it!  The Chicken and Quinoa Wrap!!

Things You Need:

• Roasted Chicken ( I used a rotisserie chicken I purchased from our super market deli)
• Quinoa
• Can of black beans
• Can of corn
• Cheese
• Lettuce (I used romaine)

Spices:

• Cumin
• Garlic salt
• paprika
• black pepper
• red chili pepper

Preparing:

• cook quinoa according to package directions.
• add cumin, Garlic salt, paprika, black pepper, and a pinch of red chili pepper to your quinoa while cooking.
• shred roasted chicken
• add drained black beans, corn, and chicken to a saucepan and simmer until warm.
• break off a piece if lettuce, add your chicken mixture, quinoa, and shredded cheese on top, then roll into a wrap!

....and that's a rap!  (pun intended)

Chocolaty Peanut Butter and Banana Grilled French Toast Sandwich

My children love Peanut butter and Banana sandwiches, they also love french toast, so why not fuse the two together ??  While the kids are home for Christmas break I have been trying to make them delicious treats since we get in the cold cereal rut during busy school mornings.  This morning I made these little delights and they were a big hit!  My kids were certain I should win the Mother of the Year award after they were presented with these beauties, and I have to admit I kind of agreed with them ;)  These were super simple to make, and I had all the ingredients readily available in my pantry!

I hope your family enjoys them as much as mine did!  Enjoy :)

Meat Lovers Spaghetti and Meatball Garlic Bread Hoagie :)

Today I would like to bring to the table something like non other!  The Meat Lovers Spaghetti and Meatball Sandwich  served on a garlic toasted hoagie bun.  Now before we start I am not claiming this little handful of heaven to be healthy, diet food, gluten free, all natural, vegetarian, or anything else you may wish it to be.  You are more than welcome to adjust it to your liking or preference!  The truth is, it's full of carbs, meat, cheese, butter, and everything good (or not so good) in your life.  Now you have been warned, so don't be blaming Ronda over at Buckeye Moms Meet for ruining your diet.

I got the inspiration for this sandwich from my nine year old son.  We were sitting at dinner one night eating Spaghetti and he says, "wouldn't it be weird if someone made a spaghetti sandwich?"  Ding...Ding...Ding, I'm weird, I can make a spaghetti sandwich!  So without further ado, I bring you The Meat lovers Spaghetti and Meatball sandwich!

  Warning:  This is super delicious and just might wreck your diet!

Things you need:

• Hoagie buns or french sandwich rolls
• Spaghetti noodles
• sweet Italian sausage
• meatballs (you can make your own or buy ready to eat)
• spaghetti sauce (again, make your own the way you like it or buy a jar of your favorite)
• red bell peppers
• onions
• minced garlic
• butter
• honey for taste 
• fresh basil for garnish

How to get this handful of heaven on your plate:

• Bring a pot of water to a boil 
• add spaghetti noodles to your boiling water ( boil according to package directions) then strain and set aside
• brown Italian sausage in a skillet 
• add diced onion, bell peppers, garlic, Italian seasoning to the sausage
• add spaghetti sauce and meatballs to the sausage mixture (let the flavors dance for a good five minutes on low)
• I like to add a little bit of honey to my sauces to balance out the acidity.
• add the cooked spaghetti noodles to your sauce and stir
• butter your bread sprinkle with garlic powder, Italian seasoning and Parmesan cheese, place in toaster oven until lightly browned
• add spaghetti inside  your toasted bun
• top with meatballs, Parmesan cheese, and basil for garnish!

Enjoy :)

Smokey Pumpkin Spice Soup :)

I love this time of year and as the weather starts to cool my favorite meal is a warm cup of soup! Today I am bringing you a fall favorite, My Smokey Pumpkin Spice Soup!  This soup is really simple to make and just definitely hits the spot!  It is like a party of Autumn in your tummy.  I hope you enjoy!

Smokey Pumpkin Spice Soup :)

Serving size (1 C.)

Servings per recipe (8)

Ingredients:

• 1 small onion, diced
• 1 tsp. dried parsley
• 1 tsp dried thyme
• 2 tbsp. butter
• 29 oz. can pure pumpkin
• 2 tbsp. flour
• 1/4 tsp. ginger
• 1/8 tsp turmeric
• 2 cups milk
• 4 cups chicken broth
• 4-5 slices cooked and crumbled bacon
• chopped chives, sour cream, bacon for garnish

How to prepare:

• Saute onions in parsley butter until translucent
• stir in pumpkin
• blend flour, spices, and 1/3 cup milk in small bowl, stir into pumpkin mixture
• Add remaining milk and crumbled cooked bacon into pumpkin mixture, stir constantly for 5-8 minutes until thickened.  (Do not allow to boil)
• mix in chicken broth and heat to almost boiling.
• Serve hot garnished with sour cream, chives, and bacon bits.

Enjoy :)

Mouth Watering Sriacha Black Bean & Sweet Potato Tostada :)

Fall is upon us!  The best things about fall are the changing colors, and the changing recipes!  I have always thought of Sweet Potatoes as a fall food, maybe because I grew up eating sweet potatoes at Thanksgiving In forms of pies or casseroles.  The great thing about sweet potatoes is, they are packed full of goodness!

Sweet Potatoes are a Native American plant which was a main source of nourishment for the early homesteaders!  These roots are among the most nutritious foods in the vegetable food group.  Sweet potatoes are packed full of calcium, potassium, and vitamins C and also A!

Today BuckeyeMomsMeet is bringing to the table a Tostada like no other!  Unlike the traditional Tostada, This recipe is packed with a punch of vitamins and spices that will have you coming back for seconds, or even thirds!  The Sriacha Black Bean & Sweet Potato Tostada!!

Ingredients:

• (1)TBSP Avocado oil
• (1) Can of Black refried beans
• (1) sweet potato
• (1) small onion
• (3) cloves minced garlic
• (1) tsp. liquid aminos or soy sauce
• (1) tsp Dijon mustard
• (1/4) tsp. ground cumin
• (1/4) tsp. chili powder
• (1) TBSP. Sriacha 

Toppings:

• lettuce
• mixed blend grated cheese
• avocado
• sriacha
• sour cream

Preparing:

1. Heat oil in a medium skillet over medium heat.  Add onion, garlic, liquid aminos, mustard, cumin, chili powder, cook until onions are tender.
2. Add refried beans to the onion mixture and mix well.  Add the Sriacha and continue heating up the beans.
3. While you are heating your bean mixture steam your sweet potato either on the stove top or in the microwave until soft.
4. set bean mixture aside and mash your sweet potato with a fork or potato masher.  You can add a little cumin to your sweet potato if you would like more flavor.
5. get a small rubber spatula and spread your bean mixture on a tostada shell.  Next add the mashed sweet potato mixture on top of the bean mixture.
6. top with lettuce, cheese, avocados, sriacha, and sour cream!
7. Enjoy :)

Queso Fresco Cactus Salad :)

The Queso Fresco Cactus Salad is a light salad made from edible cactus pads (Nopales).  Our local grocery here in Arizona usually carry the Nopales.  I like to get mine already prepared and sliced for cooking!  I often Pair my Queso Fresco Cactus salad with Chipotle dry rubbed pork loin.

Directions

~I tend to buy the cactus pads (nopales) already prepared for cooking, If yours are not already peeled then you will need to peel the thorns with a potato grader until all thorns are removed.  Leave the skin intact and cut into thin strips!

~Heat your Avacado oil in a non-stick skillet over medium heat.  Add your Nopales and garlic and saute until the cactus is tender usually between 5-8 minutes.

~once the cactus pads are tender you are going to add your black beans, green onions, fresh cilantro, lime juice, agave nectar, cumin, chipotle powder, and the optional ingredients if you wish for your salad to be a little sweeter.

~arrange the lettuce on your plates, and top with a scoop of cactus mixture.  Next you will add some diced tomatoes, queso fresco, and a dallop of sour cream on top!

~Enjoy!!!  Paired well with Chipotle dry rubbed pork tenderloin!!

Blueberry Granola Breakfast Cookies

Whether you are in a hurry to get out the door or lounging around on a Saturday, an easy simple breakfast is always nice!  I tend to wake up too early everyday because I need some time to myself before everyone else awakes to process the new day and get back on my feet!  Me time...if you will!  I usually keep actual cooked breakfast for the weekend because there is just so much to do in the mornings.  Awake the kids, get them dressed, hair and teeth brushed, shoes on the right feet, papers signed, lunches packed...you get the point!  This family eats more than their fair share of cold cereal during the week and I wanted to find some breakfast ideas that are still easy and fast, but warm and a little healthier!

I found a recipe on the side of a Krusteaz Blueberry muffin box and with some major modifications I have invented the tastiest little warm morsels you could ask for!!  First off I will say I love Krusteaz!  I am not getting paid to say that, and this is not a sponsored post, I just really love the price and simplicity of their products!  I understand it's not Gluten free and maybe overly processed Yada Yada Yada, but I really don't give a hoot when it comes to their products!  They are affordable and yummy to my tummy!  There I said it...whew!  Now back to my super fabulous, super easy, Breakfast cookies!

Here is what I did

• Preheated the oven to 350

I then added these ingredients to a bowl

• Krusteaz blueberry muffin mix
• 1 1/4 cup honey almond granola
• 1/2 cup organic coconut oil
• 1/2 cup dried cranberries
• 1 organic free range dog egg (Dog is the name of our chicken)
• 1/2 cup blueberries

I mashed all the ingredients together with my hands (the coconut oil made my hands nice and soft!)
rolled the dough into 2 inch balls and placed on a cookie sheet on parchment paper!

cooked for 10 minutes and  DONE!! (throws hands up in the air, like on master chef)

As you can see the whole process took less than twenty minutes and we had warm, tummy filling, delicious COOKIES for breakfast!

What is your go to breakfast during the week??