Fajita Soup

I love fajitas. My favorite is a combo of chicken, steak and shrimp. I knew when I made this soup it would have to be steak, only because IT Guy won't eat shrimp and sometimes I overload him on chicken so I left it out of this recipe. But it would be easy to add chicken and/or shrimp to this or make it strictly chicken. That would be good, too! This is incredibly easy to make and incredibly tasty!!!

Fajita Soup



1 1/2 - 2 pounds sirloin steak ~ diced into bite sized pieces
1 red bell pepper ~ large dice
1 green bell pepper ~ large dice
1 medium onion ~ large dice
1 15-ounce can diced tomatoes
1 15-ounce can beans (I used Pinto)
1 package fajita mix
1 32-ounce container beef broth
Salt and pepper to taste

In a large dutch oven, saute the bell peppers and onion in a little olive oil for about 10 minutes. Remove to a bowl.

Add a little bit more olive oil to the dutch oven, then add the chopped steak and cook until no longer pink.

Add the sauteed veggies back into the pan, along with the rest of the ingredients.

Bring to a boil then turn down the heat and simmer for an hour.

Serve with warmed flour tortillas.

 

The goods.

 

Saute the diced veggies for a 

bit then remove from the pan.

 

Add the meat and cook 

until no longer pink.

 

Add the cooked veggies, 

broth, beans, tomatoes, 

fajita mix and salt and 

pepper to the pan. 

Stir to combine.

 

Allow to simmer for an hour or so.

 

Serve with warmed flour tortillas. 

Add some cheese and sour cream 

for a yummy touch!

Oatmeal Cherry Crumble Bars

This makes a big ole pan of goodness, right here. These easy bars are perfect for a snack or breakfast or to throw in a lunch. Warmed, with a big scoop of ice cream would be a little bit of heaven, I think. If you've of a mind, stir a dash of almond flavoring into the cherries before adding it to the crust. Then sprinkle some sliced almonds on the top crust before baking! So delish!

Oatmeal Cherry Crumble Bars



1 21-ounce can cherry pie filling
1 cup packed light brown sugar
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup rolled oats
1 cup butter ~ softened

Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray.

Combine brown sugar, flour, baking soda, salt, and rolled oats.

Cut in the butter with a pastry blender until crumbly.

Press 3-4 cups of the mixture into the bottom of the prepared pan.

Spread the cherry pie filling almost to the edge.

Sprinkle the remaining crumb mixture over the top, and press lightly.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned.

Allow to cool then cut into bars.

 
Here we go!

 
Combine the flour, butter, oats, 
brown sugar, and baking soda.

 
Press 3-4 cups of the mixture 
into a 9x13 inch pan.

 
Gently spread the cherries on top.

 
Then spread the remaining oat 
mixture on top. It's okay if some 
of the cherries peek through. Bake!

 
Cool and slice!

Meatball Sub Casserole

We really enjoy meatball sub sandwiches, don't you? So turning one of our favorites into a casserole was a hit! I've seen other recipes that use slices of french bread as a base, but I didn't want a bunch of thick bread on the bottom. So using the crescent rolls was a perfect solution! Really a delicious casserole that everyone will enjoy!

Meatball Sub Casserole



1 pound ground beef
1 teaspoon Italian seasoning
1 egg
1/2 cup milk
1/2 cup panko crumbs
salt and pepper to taste
2 tubes of refrigerated crescent rolls
2 cups pasta sauce
2 cups grated mozzarella cheese

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.

In a large bowl, combine the ground beef, Italian seasoning, egg, milk, panko crumbs and salt & pepper.

Shape into meatballs. Cook on all sides in a large skillet until done.

Line the prepared pan with the crescent roll dough, pressing seams together and stretching dough to fit the pan. 

Place the cooked meatballs onto the dough then spread sauce on top of the meatballs in the pan.

Sprinkle the cheese on top and cover with foil.

Bake for 30 minutes then remove foil. Bake another 10 - 15 minutes until dough in lightly browned and cheese is bubbly. 

*** For even easier preparation, use store bought frozen meatballs. 


 

All right...let's go!

 

Spread the crescent rolls in the pan. 

You see two small pans here instead of one 9x13.

 

Combine ground beef, panko, egg, 

milk, Italian seasoning and salt & pepper.

 

Cook until done.

 

Place meatballs in the pan.

 

Pour sauce over the top. I sprinkled 

a little more Italian seasoning on top 

of mine...but that's just me. ;-)

 

Then top with cheese and bake!

 

Super good!

Chicken Fettuccine Casserole

Every once in a while I stumble across a something that IT Guy can't get enough of. I'm not sure why this hit his happy place but it did so that makes me happy. We had leftovers for a couple of days and that was cause for lots of smiles on his part. It's super good and SO family friendly.

Chicken Fettuccine Casserole



2 chicken breasts ~ sliced horizontally
1 can cream of chicken soup
1 cup sour cream
8 ounces fettuccine noodles ~ cooked and drained
1 - 2 cups shredded cheese
1 cup Italian bread crumbs
1/2 cup butter ~ melted
1 teaspoon onion powder
Salt & pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 375 degrees. Spray a 9x13 inch casserole dish with cooking spray.

Place chicken onto a rimmed cookie sheet and season with onion powder and salt & pepper. Bake for 30 - 45 minutes or until done. Cube.

In a large bowl, combine the cooked, cubed chicken, sour cream and cream of chicken soup.

Add the noodles and toss gently. 

Pour mixture into prepared pan.

In a small bowl, combine the melted butter, Italian seasoning and the bread crumbs.

Sprinkle shredded cheese over the noodle mixture then bread crumbs.

Bake for 30 minutes until bread crumbs are lightly browned and casserole is hot.

 

Let's go!

 

Split each chicken breast in half...like this! 

Season and bake!

 

Combine the sour cream, soup...

 

...chicken and noodles.

 

Combine the melted butter and bread crumbs.

 

Sprinkle noodle mixture with grated cheese 

and bread crumbs. Bake it up!

 

Serve and eat!

Lemon Blueberry Muffins

I love muffins....just about any kind. They are so nice to keep around for breakfast, snacks or to throw in a lunch. They freeze great and can satisfy a craving with no problem. These lemony muffins fit all the above criteria! I was out of lemons when I made these so I had to use straight bottled lemon juice, but if you've got some lemons, grate a tablespoon of the zest and throw it in. I'm pretty sure that will take these over the top!

Lemon Blueberry Muffins 
with Lemon Sugar Sprinkles



1/2 cup shortening

1 1/4 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup blueberries ~ frozen
2 tablespoons lemon juice
Lemon Sugar for sprinkling ~ recipe follows

Preheat oven to 350 degrees.

Line muffin cups with cupcake liners. Spray cups lightly with cooking spray.

Cream shortening and sugar together until creamy.

Add eggs, one at a time until combined.

Add lemon juice.

Stir together the flour, baking powder and salt.

Add to the sugar mixture alternately with milk, beginning and ending with dry ingredients.

Stir in frozen blueberries.

Spoon mixture into prepared muffin tins and sprinkle with a bit of coarse sugar.

Bake for 25 – 30 minutes or until lightly golden brown and done in the center.

Makes about 18 muffins.


Lemon Sugar

1/4 cup coarse sugar (found in the baking aisle)
1 teaspoon lemon juice

Pour sugar into a container with a lid.

Pour lemon juice in with sugar and shake until sugar is coated with the lemon.

Sprinkle on top of muffins. 

Makes 18-24 muffins.

 

The muffin-y goodness!

 

Cream the shortening and the sugar 

then add the eggs and lemon juice.

 

Then add the milk and dry ingredients.

 

Stir in the blueberries.

 

Scoop!

 

Combine the coarse sugar and the 

lemon juice to make the lemon sugar. 

Sprinkle on top of the muffin dough then bake!

 

So goooooood!!!!!!!!

Taco Pasta

This simple dish is sure to be a family pleasing meal! Other than boiling the pasta, this yummy recipe is cooked and served in the same pan. See? Simple!! These kinds of meals are one of my favorites. Also? The leftovers? Pretty stinkin' good...which works for me because IT Guy is a leftover eater! Yay!!! Try this soon....I'm pretty sure you'll love how easy and delicious it is!
Taco Pasta



1 pound ground beef
8 ounces pasta ~ cooked and drained (I used bow-tie)
1 small onion ~ chopped
1 clove garlic ~ minced
1 packet taco seasoning
1/2 cup salsa
1/2 cup water
1 cup sour cream
Salt and pepper
1 cup grated cheddar cheese

In a large skillet, saute the onion and garlic for 5 minutes. Add the ground beef, salt & pepper and cook until done. 

Add water and taco seasoning, stir and let simmer until thickened, about 5 minutes.

Stir in the sour cream and salsa.

Stir in the cooked pasta.

Sprinkle with shredded cheese. Place lid on skillet and allow cheese to melt for a few minutes.

 
Here we go!

 
Saute the onion and garlic then add 
the ground beef and cook until done.

 
Add the taco seasoning and 
the water and allow to thicken.

 
Now add the salsa and sour cream.

 
Then comes the pasta!

 
Sprinkle on some cheese and allow 
it to melt and heat the whole she-bang 
for a few minutes with the lid on.

 
Serve it up! 

Apple Pie Oatmeal Cookies

I love oatmeal cookies and so does IT Guy. He also loves apple pie. Me? Not so much. It's okay I guess but I don't enjoy it like he does. But I figured how could I go wrong combining the two. And guess what? I wasn't wrong. IT Guy loved these! I think the only way they would have been better for him was if I had added a cup or so of chopped pecans....because he's all about those. These ended up crispy and delicious!

Apple Pie Oatmeal Cookies



¾ cup butter flavored shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
¼ cup water
1 teaspoon vanilla
2 cups quick oats
1 1/4 cups flour
1 teaspoon salt
½ teaspoon baking soda
2 cups diced apples ~ small dice

Combine shortening, brown sugar, granulated sugar, egg, water and vanilla in a stand mixer. Cream together until smooth.

Add flour, oats, salt and baking soda. Beat until mixed well.

Add the diced apples and mix to combine.

Drop by spoonfuls onto baking sheets and bake for 12 – 15 minutes or until lightly browned and crisp.

Let set on cookie sheet for 5 minutes then transfer to a wire cooling rack.

 

Let's go!

 

Combine shortening, brown sugar, 

granulated sugar, egg, water and vanilla.

 

Add flour, oats, salt and baking soda.

 

Add the diced apples. Scoop and bake!

 

Yummy little discs of crunchy goodness.