Skinnytaste Salisbury Steak

I saw this online at Skinnytaste and it looked and sounded so good! I made it with mashed cauliflower instead of potatoes and we all really enjoyed it! You can find the recipe HERE.

Spaghetti Squash Casserole

This is a new spin on hash brown casserole! The more veggies I can get into my kids, the better! I found the recipe HERE but I had to use a different cheese mix, because I didn't have cheddar on hand. Either way, it turned out great!

INGREDIENTS:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

DIRECTIONS:
Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste.  

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Low Country Boil

This is a HUGE hit around the south, but I'm not sure everyone has heard of it or makes it the same. It's super easy, easy to clean up and yummy! Here's how we like it!

 INGREDIENTS:
Zataran or Old Bay Shrimp/Crab Boil Seasoning Packet (this is either liquid or a bag that goes in the water)
Zataran or Old Bay Spice (this is for seasoning afterwards- my FAVORITE is from Pooler Seafood in Pooler, GA)
Shrimp (with tails on, unpeeled)
Sausage (we buy smoked turkey link sausage)
Corn on the Cob
Potatoes
Butter

DIRECTIONS: Bring the cleaned corn and potatoes to boil in a large pot with the seasoning packet. Cook until just done. Add shrimp and sausage for the last few minutes (until shrimp is pink). Drain and sprinkle dry seasoning on with some melted butter. Serve immediately!

Crispy Chicken Burritos

I found this on Pinterest and had to try it! I picked up a rotisserie chicken to shred and it was a fast, easy, yummy meal! Click HERE for the recipe.

Vegetable Tian

Found this on Pinterest and it will definietly be used again! I wish I'd had more tomato to use, but it was still SO yummy!! Click HERE for the recipe.

Chopped Salad with Bacon and Roasted Garbanzo Beans

We love having a big salad for dinner- so when I saw this, I thought I'd give it a try!

INGREDIENTS:
Olive Oil
Garbanzo Beans
Kosher Salt
Black Pepper
Chili Powder
Bacon (I used turkey bacon)
3 TBL red wine vinegar
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 garlic clove, finely chopped
1 small shallot, finely chopped
Tomatoes, chopped
English cucumber, peeled and chopped
Lettuce (Romaine or Butter)
Butter Beans
Feta Cheese
Ranch Dressing (I used the spray kind)

DIRECTIONS:
Heat some olive oil in a saute pan and add in the garbanzo beans. Cook 5-7 minutes, until crisp and golden. Remove onto a plate covered with a paper towel. Sprinkle with salt, pepper and chili powder. Cook the bacon in the skillet and when cooled, crumble. To make the salad, add lettuce, beans, bacon, tomatoes cucumber and feta cheese. Mix the red wine vinegar, basil, oregano, 3 TBL olive oil, salt and pepper in a bowl to make the dressing. Add some ranch dressing as well. Pour over when ready to serve, and toss well. Enjoy!

Italian Sausage and Cheese Tortellini Soup

From Sarah


A sweet friend made this meal for us and we loved it SO much I begged for the recipe. We made it this week- and it is SO good. It makes a lot, so I froze half of it to save for another time, which is a bonus in my opinion. I served with a loaf of Italian bread and a glass of wine!

INGREDIENTS:
1 lb Italian sausage

1 cup chopped onion2 garlic cloves3 cans beef broth½ cup red wine1 can crushed tomatoes (28oz)1 can peeled whole tomatoes (28oz)1 can tomato sauce (15oz)1 cup sliced carrots½ tsp dried basil½ tsp dried oregano1TBS parsley flakes1 cup sliced zucchini1 large package of fresh cheese tortellini1 med green bell pepper choppedParmesan cheese




DIRECTIONS:
Remove the casing from the sausage. Brown sausage over medium heat in a 6-quart stock pot. Set aside, reserving drippings in the stock pot. Cook the onions and garlic in the sausage drippings for about 10x minutes. Add the cooked sausage, beef broth, red wine, crushed tomatoes, whole tomatoes, tomato sauce, carrots, basil, oregano, and parsley flakes. Stir well and bring to a boil. Reduce heat and simmer, covered, for 30x minutes. Stir in the zucchini, tortellini, and bell pepper. Cover and simmer for 20-25x more minutes until the tortellini are tender. Sprinkle each serving with Parmesan cheese and enjoy!