As we enter week two of quarantine, I find myself digging in the pantry and freezer to see what we have. I then consult my Pinterest page to see if saved any recipes with those ingredients. Today’s dish took like two minutes to prepare and eight hours of refrigeration before throwing it in the oven. This four ingredient dinner was so easy and pretty tasty. As many of you are balancing work, teaching your children/keeping them busy, and trying to get in some outside time, I hope you enjoy this one dish recipe.
Make-Ahead Spaghetti and Meatballs Casserole by Pillsbury
Dry spaghetti or macaroni noodles (7 oz.)
1 jar of marinara sauce
1 c. water
12 frozen meatballs
Spray a 2 Qt. baking dish. Sprinkle with noodles. Top with water and marinara sauce. Stir to mix. Top with meatballs and roll in sauce. Cover and place refrigerator for at least 8 hours. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle with cheese. Bake an addition 5-10 minutes.
- I used a half box of macaroni noodles because I wanted to use them up. They work pretty good. I’d just not suggest a bigger noodle like a penne.
- We used a half bag of frozen meatballs. You could make your own meatballs if you’d prefer. We used chicken but beef or turkey meatballs would be just fine.
- We really like Jasper’s marinara sauce but use whatever sauce you prefer. Again, you could make your own marinara sauce.
- We love Gino’s Basil and Oregano Parmesan Cheese (you know, from the famous Chicago pizzeria. We buy ours at HyVee). If you prefer, you can use shredded Parmesan or mozzarella cheese.
- We did not have any fresh parsley or basil. I use dried parsley and the cheese had my other Italian seasoning.
- Dinner was served with frozen garlic bread and LaDoga Ridge Winery Toad-a-lope.
On Monday, Jeremiah was working from home. Since things have been so busy with work lately, we didn’t have anything in the fridge to cook for dinner. I found this crockpot recipe for pork chops and stuffing. More importantly, I had all the ingredients without having to run to the store. I figured I could make it with frozen pork chops and it worked just fine.
Crockpot Pork Chops and Stuffing from Pinterest
4-6 Pork Chops
1 box of Stuffing
1 c. of Chicken Broth
1 can of Cream of Mushroom Soup
Mix chicken stock and stuffing in the crockpot. Place pork chops on top and cover with cream of mushroom soup. Cook on high for 4 hours or on low for 6-7 hours.
- I seasoned the pork chops with salt, pepper, rosemary, sage, parsley, and cumin.
- You can substitute Cream of Chicken. I used low sodium Cream of Mushroom Soup.
- You can use water instead of chicken broth.
On our honeymoon in San Antonio, Jeremiah and I took a day trip to Gruene. The locals call it Green because that’s what the German word means. We were surprised to learn about the rich German culture in the area. And without a doubt, Gruene was probably our favorite part excursion. This is little town is filled with wineries, restaurants, music performances, and adorable shops.
Our first stop was the Winery on the Gruene. Jeremiah and I always like to ask the locals where they like to eat. We were told people always go to Gristmill River Restaurant & Bar but we should checkout Gruene River Grill. The woman said the food was just as good (if not better), the wait would be shorter, and they have air conditioning. AC in Texas July – I was sold. Jeremiah ordered the Pan Seared Redfish and loved it. I ordered Queso Chicken. This dish was something I thought I might be able to recreate at home. The recipe below was Jeremiah and my attempt to recreate. I think we got close on the chicken but I can’t come anywhere close to the best black beans and rice I’ve ever eaten. We used Vigo Black Bean and Rice because they are pretty good.
Tortilla Chicken by Amber Bourek
Boneless skinless chicken breast
Crushed tortilla chips
Marinade the chicken in Salsa Verde. Then, roll in crushed tortilla chips coating both sides. Place in a sprayed baking dish. Cook at 350 degrees for 25 minutes. Top with queso and return to the oven for 5 additional minutes.
- You can make salsa verde from scratch. We used a jar.
- The original recipe also had Monterey jack cheese on the chicken and topped with pico de gallo.
Last week, I joking said I would marry the pastry chef at Seasons 52 because their mini-indulgences are so big in taste and light in calories. I’ve set a weight loss goal that is going to take some serious changes in my eating habitats. I gave up caffeine and my candy bowl of M&Ms. I’m watching my sodium intake and increasing my potassium consumption. Less processed foods and more fresh fruits, veggies, and whole grains. I’m also working out six days a week again. Since February, I’ve lost 19 pounds but I still have a way to go to reach my ultimate goal.
Today, I’m sharing a Weight Watchers cinnamon roll recipe that might help you when you want a “mini-indulgence” to keep going. It’s very easy with just four ingredients and also tasty. Just make sure you don’t eat too many because each little cinnamon roll is 1 WW point.
Skinny Cinnamon Rolls from Pinterest
8 oz. can of reduced fat crescent rolls
4 tsp. of cinnamon
½ c. powder sugar
2 tsp. skim milk
Roll out crescent rolls into four squares – pressing together seams. Sprinkle each with cinnamon. Roll up length wise and cut into five pieces (20 total per container). Place on a baking sheet and cook at 375 degrees for 10 minutes. Whisk together powder sugar and milk. Spoon over warm rolls and serve.
Who doesn’t love a simple four ingredient recipe? This Crockpot recipe only takes about 5 minutes of your time to make.
Crockpot Lemon Chicken from Pinterest
3-4 T. butter
1 lb. boneless, skinless chicken breast
1 package of Italian seasoning
Cube butter and place on the bottom of a Crockpot. Top with chicken breast. Sprinkle with Italian seasoning. Drizzle with lemon juice. Bake on low for 6-8 hours or on high for 4-5 hours.
You may have started wondering if I was still writing this blog. The answer is yes but I’ve been busy. I recently started a new job – as a volunteer manager. It’s a crazy busy time of the year and I’m learning a new job so it’s been keeping me pretty busy. In addition to my new job, I am still working at the hotel. I also have some blogs I need to write for another nonprofit agency. Until my life settles into my “new normal”, this blog will have to hold you over for a little while til I have more time to bake than just throwing a frozen pizza in the oven. It’s times like this when I wonder how people juggle work, family, and still have the energy to do fun things.
I’m super excited to share this recipe with you because it is just four ingredients. It’s a super easy and very delicious dessert.
Chocolate Dump Cake from Pinterest
1 box of chocolate cake
1 box chocolate pudding
1 3/4 c. milk
1 1/2 c. chocolate chips
Mix milk and pudding. Add box of cake mix and stir. Pour into 9 x 13 pan. Scatter with chocolate chips. Bake at 350 degrees for 25-30 minutes.
- I used sugar free pudding. I think you could also use a sugar free cake to make it healthier.
- I used skim milk and it still turned out fluffy. I think I cooked it for 25 minutes to prevent it from burning.
- I also cut the amount of chocolate chips to 3/4 c. and it still had a great chocolate flavor.
If you have been following my blog for awhile, you know I’m on a mission to share 101 crescent roll recipes with you. This one comes from a popular Pinterst photo. The recipe comes from a Navy wife’s blog. Two of my uncles served in the Navy and I dated a Naval Academy alum (even visited the college in Annapolis for homecoming once) so you have to respect that. I wouldn’t say this isn’t something you couldn’t have come up with on your own but it was quite taste and a fun way to make it.
Bacon, Egg, & Cheese Ring
1 can of crescent rolls
1 c. cheese
8 slices of bacon, cooked
Scramble and cook eggs. Layout the crescent rolls in an eight sided star shape (make the wide sides lay on top of each other in the center). Top with 1/3 c. of cheese and cooked bacon. Top with scrambles eggs and remaining cheese. Pull the skinny tips up and seal together. Bake at 375 degrees for 15-17 minutes.
- I used reduced fat crescent rolls.
- I used three eggs and the equivalent of two egg whites with from substitute. I also added milk because I like my eggs fluffy.
- I used probably the equivalent of 3-4 slices of crumbled reduced sodium bacon. I thought it was plenty. You could easily use turkey bacon. If you substitute the precooked bacon, you might want to use all eight slices. If you prefer ham or sausage, you can also easily substitute.
- I decided to smear a thin layer of nacho cheese on the bottom instead of cheddar cheese. I topped with about 1/3 c. of fat free cheese. As long as you cover it, the cheese will melt fine.
- I cooked for 15 minutes on an air bake pan and it turned out perfect. The original recipe suggests foil or parchment paper on your cookie sheet.
I love dinner rolls but I never bake them from scrath because I don’t like using quick rising yeast or a rolling pin. When I saw this recipe, it seemed simple enough to give it a try. Who know you could use 7-Up for making biscuits and keeping fruit fresh?
Four Ingredient Rolls on Pinterest
2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. melted butter (a half stick)
Mix together sour cream and Bisquick. Add 7-Up. Sprinkle a cutting board and your hands with Bisquick. Pull apart and roll dough into nine pieces. Melt butter in a 8 x 8 glass baking dish. Place dough balls in dish. Bake at 450 degrees for 12-15 minutes.
- I used light sour cream and unsalted butter. I think it turned out fine. You could probably use Diet 7-Up as well.
- I would suggest maybe adding some seasoning to the recipe like rosemary or garlic powder.
- I also used the biscuit this morning to make an egg white breast sandwich.