{Jalapeno Tuna Casserole}

I have a hard time replicating my Dad’s amazing tuna casserole recipe but this was a good second option. When I picked up Chrissy Teigen’s new cookbook I knew this was definitely a recipe I had to try! I did make quite a few modifications to this but I’m sure the recipe as is would be great too!

See below for Chrissy’s original recipe and my modifications in parenthesis

Ingredients:

1 lb. corkscrew pasta (I used whole wheat penne)

3 cans of cream of mushroom soup

3 cans (5 ounce) water-packed tuna

1 1/2 cups whole milk (I used 2%)

1 cup frozen peas (I used carrots instead)

1/3 cup chopped celery

1/4 cup jalapeno peppers (if you like it hot leave in the seeds! I skipped the jalapenos because Alen isn’t really a fan)

3 cups extra sharp shredded cheddar cheese

1 tsp. ground pepper

Topping:

3 cups jalapeno flavored chips

1 1/2 cups extra sharp shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

Cook pasta until al dente, because you will bake this you want to under cook it a bit.

In a large bowl mix all of the other ingredients together. Once pasta is finished mix that in as well.

Grease a 9×13 pan and pour in mixture. Top with crushed chips and cheese.

Bake for 50-55 minutes or until the sizes are bubbly and the topping is browned.

*Additional Modifications & Suggestions:

-Even with skipping the jalapenos in the recipe the chips give it a little kick and a really good flavor. I think next time I’ll add some panko into the topping mixture to make it extra crunchy.

-I’d recommend sauteing the celery and carrots (if you choose carrots over peas) before adding it to the mixture. They were still a bit crunchy even after almost an hour in the oven.

Chrissy’s cookbook is definitely worth checking out, I’ll be making a lot of these recipes!

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{Lemon Crock Pot Chicken}

This is a very simple recipe that turned out delicious! The chicken was super moist and fell apart after being in the crock pot all day. The sweet potato mash pictured was Thanksgiving leftovers but is also super simple to make. Peel and boil your desired amount of sweet potatoes, mash, add brown sugar & butter. You can also make these more savory instead of sweet by skipping the sugar and adding garlic.

*Modifications

-I skipped the fresh thyme, I think the oregano gives it enough flavor and I end up wasting fresh herbs for recipes like this because I can never use them before they go bad.

-I also ended up putting the asparagus in the oven for about 15 min at 350 instead of in the crock pot. If you add a little olive oil drizzle on top that gives it a nice crispy texture!

See recipe at the link below, enjoy!

http://bakingqueen74.co.uk/slow-cooker-lemon-herb-chicken-asparagus/15267897_10210296945516102_5009942429367840322_n.jpg

{Hasselback Chicken & Mushroom Risotto}

If you’re looking for a quick week night meal I’d highly recommend this one! I’m also obsessed with doing a lot of shopping at Aldi these days. Here and there I may be throwing in some product recommendations that you can pick up at Aldi. They have quite a selection of specialty foods that come in and out of the store. Perfect way to try something new!

No modifications to the chicken recipe but I did add fresh sauteed mushrooms to the risotto. The risotto takes forever to cook, be prepared for this because my chicken was done well before the risotto was. It mentions cooking it for 17 min and I’d say it’s more like 30 min before all of the water is evaporated. Microwaving might be a faster option.

See recipe at the link below, enjoy!

http://www.jessdukes.com/21-day-fix-hasselback-chicken/

{Sausage and Apple Stuffed Acorn Squash}

There are very few food items I’ve never tried and acorn squash was one of them. I figured it doesn’t hurt to try it and it’s the perfect fall recipe. I ended up loving it! This recipe was great and it makes a lot of filling which is good in sweet potatoes too.

When I made this I only used one acorn squash and cut the filling in about half. It also reheated really well for lunch the next day!

*Modifications

-I used whole wheat bread crumbs

-Subbed turkey sausage crumbles for the Italian sausage. Jimmy Dean makes these and makes your life so much easier since they’re already crumbles!

-I also didn’t have sage on hand so I skipped that. I didn’t notice anything seemed to be missing so you should be fine with or without it!

-I used one honey crisp apple which gave just the right amount of sweetness

See full recipe at the link below! Enjoy!

Sausage and Apple Stuffed Acorn Squash

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{Cranberry Pistachio Chicken Salad}

It’s been a while, ok it’s been forever since I’ve shared some of the amazing recipes I’ve made. How selfish of me not to share! I’ve been experimenting with some new recipes so I figured this is the perfect time to revive my blog a bit!

This first recipe is one of my all time favorite chicken salad recipes! I made quite a few wraps with this batch! Below is the recipe I used. I cooked my chicken in the crockpot for about 6 hrs so it shredded easily.

 

*Modifications:

-Pistachios instead of walnuts

-No added salt (you get plenty with the pistachios)

-No pepper (this recipe has so much flavor on its own you really don’t need it!)

-I’m a sucker for mayo but you can always sub non-fat greek yogurt!

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Creamy Chicken and Wild Rice Soup

There’s just something about a crock pot meal that makes me all warm inside. It’s probably the fact that I don’t have to do much work to put together a really yummy meal! This recipe was great but it will fill your crock pot to the brim once you’ve completed the last step so be careful! I may have to experiment a bit with this recipe because it wasn’t quite was thick as I would’ve like it to be. And in all honestly the second and third step can be totally optional. After putting in the cream mixture I realized it would’ve been just fine without it so that’s another option! I used heavy cream instead of whole milk because that is what I had on hand! I would have also preferred more rice, might give 2 cups a shot next time!

Enjoy!

Creamy crock pot chicken and wild rice soup

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Strawberry Funfetti Pancakes!

These may be the most delicious pancakes you’ll ever have!!! The recipe below shows you how to make your pancakes from scratch but I was too hungry to do that! Boxed mix works just as well! With the boxed mix I used the option to make 6-8 pancakes and I added about a teaspoon of almond extract to the mix! The glaze is heavenly! I ended up adding 2 tablespoons of milk to the mix to give it the consistency I was looking for. Start with one and go from there!

Hope you enjoy!

http://www.pipandebby.com/pip-ebby/2014/5/5/funfetti-strawberry-pancakes.html#_a5y_p=4769843

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