2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1/2 cup half & half
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)
Icing from cinnamon rolls
Powdered sugar, if desired
Directions
Preheat oven to 350 degrees. Grease a 9×12 inch casserole dish.
Place butter in a large glass bowl and melt in microwave. Add sugar and mix well. Add in cream, eggs, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll into eighths. Add cinnamon roll pieces into the bowl with the egg mixture and toss to thoroughly coat.
Pour the mixture, into the casserole dish and spread out evenly. Pour any remaining egg mixture over the top.
Sprinkle with pecans (if adding). Bake for 35-40 minutes.
When done, remove from oven. Warm icing from cinnamon roll packages in microwave for 15 seconds; pour evenly over bake. Sprinkle with powdered sugar, if desired.
Enjoy and Happy Mother’s Day!
This simple recipe is from GastRecipes.com – a great site to find some wonderful recipes! Check them out!
This is a simple and tasty way to get veggies into your diet, and maybe even get the kids to like zucchini!
Ingredients
2 zucchini squash, sliced in 1/4 inch slices
1 tablespoon olive oil
1/4 cup fresh grated parmesan cheese
1/4 italian-style bread crumbs (you can use less)
1/8 teaspoon salt
A couple of grinds of fresh ground pepper
1/8 teaspoon garlic powder, if desired
Cooking spray
Preparation
Preheat oven to 450 degrees. Lightly spray a cookie sheet with cooking spray. NOTE: If covering the sheet with tin foil for easy clean up, still use the cooking spray on the tin foil – keeps the chips from sticking!
Place sliced zucchini in a bowl and add olive oil. Mix until zucchini is well coated.
In a large plastic bag, combine the parmesan, bread crumbs, salt and pepper (and garlic, if using). Shake until well combined. Add the zucchini to the bag (in small batches), shaking to coat the zucchini well.
Lay the coated zucchini on the cookie sheet, in single layer. Sprinkle any leftover bread crumb mixture over the zucchini.Place in the oven for 25-30 minutes. Because all ovens are different, be sure to check the zucchini to make sure it does not burn to a crisp! It should be lightly browned and crispy.
Serve warm. You can serve this with ranch dip if you would like. Enjoy!
This recipe is adapted from Food Network. I always love looking at what they have to offer!
Meatless Mondays is a great concept – it’s a movement to get people to be conscious of their meat consumption and potentially reduce their risk for preventable health issues like high cholesterol.
I wanted to create some kid-friendly and simple recipes that will make Meatless Monday easy and stress-free! I hope you like them!
Spinach Lasagna Roll-Ups
Spinach Lasagna Roll-Ups from SimpleSolutionsDiva.com.
These are not only the perfect, single serving size, kids will enjoy making them with you! Besides, who doesn’t like to play with their food? You can assemble this on Sunday, put it in the fridge, and pull it out Monday to cook. Easy Peasy!
Ingredients
One 15 oz. container Ricotta Cheese, part skim (You can substitute cottage cheese)
One cup shredded mozzarella cheese, divided – ½ cup for cheese mixture; ½ cup to sprinkle on top of baked dish
One egg
Salt and pepper to taste
½ teaspoon garlic powder
¼ cup parmesan cheese (I used fresh grated, but you can use packaged to save time!)
1 container of frozen, chopped spinach – thawed and squeezed of liquid.
One box of lasagna noodles, cooked and drained (Note: to keep them from sticking after cooking, toss the cooked noodles with a light drizzle of olive oil).
2 cups marinara sauce – I used prepackaged sauce to make it easy.
Preparation
Preheat oven to 400 degrees. Cook noodles according to the package. Drain and toss with light drizzle of olive oil.
In a large bowl, combine the ricotta, ½ cup mozzarella, parmesan, egg, salt, pepper, and garlic powder. Add the drained, chopped spinach and mix well.
Pour about ½ cup of marinara into the bottom of a baking dish.
On a clean, flat work surface, lay out the noodles. Spread about ¼ cup of cheese mixture onto a noodle, spreading to the edges. You do not want it too thick. Starting at one end, roll the noodle up and place on it’s end in the baking dish. Repeat until you have used all the noodles.
Pour remaining marinara sauce over the top of the lasagna rolls. Cover with tin foil and bake for approximately 40 minutes. Just before it is done, sprinkle remaining mozzarella over top and cook until bubbly.
Stuffed Peppers
Meatless Monday Stuffed Peppers from SimpleSolutionsDiva.com.
My mom used to make these filled with rice and ground beef. I decided to replace the beef with Great Northern Beans – a great way to still get your protein and a very flavorful meal!
Ingredients
4 peppers (I used a combination of yellow, red and green peppers)
1 15 oz. can Bush’s Great Northern Beans, Reduced Sodium
1 15 oz. can diced tomatoes (I like to use the basil oregano flavored)
2 tablespoons olive oil
1 cup onions, chopped
1 clove garlic, minced
½ teaspoon cumin (feel free to add more to taste)
Salt and pepper to taste
2 cups brown or white rice (I used Uncle Ben’s Ready Rice to make it easier)
1 can tomato sauce
Shredded cheddar cheese – as much or as little as you like.
Preparation
Wash and then cut the tops off the peppers. Deseed the peppers. Take the tops of the peppers and chop them up (without the stem).
Pour the can of tomato sauce into the bottom of the baking dish.
In a large pan, sauté the onions, chopped pepper tops and garlic. Add the cumin, tomatoes, salt and pepper, beans, and rice – mix thoroughly. Feel free to add more or as little spices as you want!
Stuff the peppers with the rice mixture. Place the stuffed peppers upright in the baking dish. Place in oven for approximately 40 minutes. Sprinkle the cheese on top of the peppers in the last 5 minutes of cooking.
Serve warm!
Upgraded Grilled Cheese
UpGraded Grilled Cheese from SimpleSolutionsDiva.com.
This is like having mozzarella sticks in sandwich form!
Ingredients
4 slices crusty bread
4 thick slices mozzarella
1 egg
¼ cup half & half or milk
salt to taste
1 teaspoon olive oil
butter
½ teaspoon minced garlic
Marinara sauce for dipping
Preparation
Make a sandwich with two slices of bread with two large slices of mozzarella; Repeat with second sandwich.
In a bowl, beat the egg, milk/cream, & salt.
In a fry pan, heat olive oil and garlic over medium high heat. Add butter.
Dip the sandwiches in the egg mixture and then place in fry pan. Cook until golden brown on one side (approx. 2 mins.), then flip.
Serve with warm marinara as dipping sauce.
Avocado Tacos
Avocado Tacos from SimpleSolutionsDiva.com.
This is so easy and very tasty! Top these tacos with your favorite taco toppings: sour cream, lettuce, etc.
Ingredients
Corn tortillas
2 Avocados, mashed
Bean, Corn and Red Pepper Salsa (Click here for recipe)
Favorite taco toppings
Preparation
Heat corn tortillas in a fry pan. Add a couple of teaspoons of the mashed avocado, the bean salsa. Add favorite toppings! Enjoy – Yum!
If you would like to see more Meatless Monday recipes, visit my Pinterest Board or visit MeatlessMonday.com. Thank you to WTLV-TV’s First Coast Living for inviting me on to share these recipes!
I love flavorful, mexican-inspired food! When I was preparing for a Super Bowl Party, I wanted to create something that was tasty, not full of fat, and was made with fresh ingredients. So I made this Black Bean, Corn and Red Pepper Salsa! A friend of mine had made this years ago for a party and I never got the recipe, so I decided to wing it! And this stuff is addicting!
TryMe Tiger Sauce
The key to the flavor of this salsa is a product called TryMe Tiger Sauce – I had never heard of this before, until I moved to the South. According to the website,
“The original tiger sauce is an exotic, moderately spicy blend of ingredients in a cayenne pepper base. With a touch of sweet and sour, it’s perfect for meats, seafood and poultry. Delicious on sandwiches, in dips and soups.”
Well, delicious it is! And don’t be frightened by the “moderately spicy” comment. It is really quite mild. I would describe it as a low heat that builds in the mouth. And it is perfect in this recipe! Try making the salsa without the sauce, try it, then add the sauce to it – you will taste a more complicated flavor.
Black Bean, Corn & Red Pepper Salsa
Black Bean, Corn & Red Pepper Salsa, From SimpleSolutionsDiva.com.
Ingredients:
1 can Bush’s Reduced Sodium Black Beans, rinsed
1 cup frozen corn, thawed and rinsed
1/2-3/4 cup red pepper, diced small
2 Tablespoons fresh cilantro, chopped (optional)
1/4 cup red onion, finely chopped
1 garlic clove, pressed
2 Tablespoons green chilies, chopped (optional)
1/4 teaspoon garlic powder (use as much or as little)
1/4 teaspoon onion powder (use as much or as little)
Juice of one fresh lime
2-3 splashes of seasoned rice wine vinegar
3-4 splashes of TryMe Tiger Sauce (to taste)
Sea Salt, to taste (optional)
Preparation:
Combine all ingredients in a bowl; refrigerate for at least 1/2 hour to allow flavors to blend. This is so much better the next day! Enjoy with tortilla chips, as a condiment on tacos and burritos, or as a side dish.
/ Simple Recipes / 0 commentGinger Chicken Soup With Vegetables, photo from Real Simple Magazine.
All the best “Dr. Moms” out there know there is nothing better for a cold than rest and a warm bowl of chicken soup! One of my favorite ways to alleviate cold symptoms is a soup recipe that also includes ginger, a natural way to increase circulation (to help ward off the chills) and help loosen the congestion of a cold. This yummy recipe for Ginger Chicken Noodle Soup With Vegetables is adapted from a recipe from Real Simple Magazine. It uses rotisserie chicken, so it is a really easy recipe to assemble.
Ingredients:
2 tablespoons olive oil
1 small red onion, thinly chopped
3 cloves garlic, finely chopped
3 tablespoons fresh grated ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped
1 1/2 cups egg noodles
1/2 teaspoon Kosher salt
1 2-to 2 1/2-pound rotisserie chicken
1/2 cup frozen peas
4 scallions, sliced
Preparation:
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Add noodles and cook until al dente.
Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes.
Enjoy!
To see the original recipe on Real Simple Magazine, click HERE!
1 Stonefire Authentic Flatbread Pizza Crust, reserve packet of pizza sauce that comes with crust
1/3 cup favorite BBQ sauce
4 tablespoons favorite BBQ sauce
1 cup shredded mozzarella
3/4 cup grated parmesan cheese (use as much as desired)
3/4 cup smoked gouda cheese, shredded (use as much as desired)
1.5 (approx. ) cups rotisserie chicken, cut into small pieces (use as much as desired)
1/4 cup red onion, thinly sliced (use as much as desired)
Cilantro, chopped for garnish
Preparation:
Preheat oven to 450 degrees (if using a pizza stone, place pizza stone in while preheating).
Take 2-4 tablespoons of BBQ sauce and toss with the chicken and set aside.
Place pizza crust on work surface. Mix 1/3 cup BBQ sauce with 2-3 tablespoons of the reserved packet of pizza sauce. Spread mixture all over pizza crust. Add all three cheeses, alternating layers. Add chicken to top of pizza, spreading out to cover. Sprinkle red onion and cilantro over pizza.
Place pizza in oven for 10-15 minutes (until cheese is melted and bubbly). Enjoy!
Simple Tip:For a crowd, make 2-3 of these, keep them in fridge until ready to cook!
Part of the fun of a Super Bowl Party, besides the game and the commercials, is the food! But you don’t want to spend your entire day in the kitchen and be exhausted when guests arrive. I like to prepare a main dish that cooks in a crockpot, where people can serve themselves when they feel like it. Then I supplement with simple appetizers and finger foods. Here are a few of my favorites:
Crockpot Beef Barbacoa
Crockpot Beef Barbacoa from SimpleSolutionsDiva.com.
Barbacoa refers to a way of cooking meat that originated in the Caribbean, and eventually was adopted in Mexico and the Southwest. It is where the term “barbecue” came from, but this has nothing to do with an open flame! It is meat, slow cooked with wonderful spices, then shredded and served in a flour tortilla. In this recipe, I’m using chuck roast cut of beef.
Ingredients:
1/3 cup apple cider vinegar
1/2 medium yellow onion
2 tablespoons fresh lime juice
4 cloves garlic
4 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
3/4 Cup beef stock
3-4 chipotle chiles in adobo sauce, chopped (The amount depends on the heat level you like)
3-4 pound beef chuck roast
Preparation:
Combine vinegar, onion, lime juice, garlic,cumin, oregano, allspice, cloves, salt and pepper, beef stock in a blender and puree.
Place roast (trim off excess fat from roast) in crockpot and pour puree over the roast. Cover and cook on low for 8-10 hours, or high for 6 hours. Shred beef in crockpot and serve in soft (and warm) flour tacos. Serve with sour cream, shredded cheese, salsa, beans, or whatever else suits your tastes!
Un-Sloppy Joes
I loved sloppy joes as a kid, but they were always so messy! Well, a simple solution to that is serve them in pita bread halves! Use your favorite sloppy joe recipe (or use mine below!) and serve them in pita pockets! In this recipe, I use Stonefire Authentic Flatbread Pitas (yes, I love their products and use them a lot!). Stuff shredded cheese on top, add a dash or two of hot sauce and you have the neatest sloppy joes on the block! You can make this up ahead of time and put the beef in a crockpot to keep warm – guests just help themselves! Double the recipe for larger groups.
Ingredients:
1.5 pounds lean ground beef
1/2 Cup onion, chopped
1/4 green pepper, chopped
1 teaspoon garlic powder
1 teaspoon prepared yellow mustard
1/2 Cup ketchup
1 can tomato paste
6 oz. water
3 teaspoons brown sugar
salt and pepper to taste
3 Stonefire Authentic Flatbread Pitas, halved to create 6 pockets
Preparation:
In a large pan, cook beef, onion and green pepper over medium high heat until beef is cooked. Drain off liquid. Add garlic powder, mustard, ketchup, tomato paste, salt, pepper, water and brown sugar. Stir until thoroughly blended, reduce heat to low and cook for 30 minutes. Serve in pita halves with shredded cheese and hot sauce as desired.
Thai Chicken Flatbreads
Thai Chicken Flatbread from SimpleSolutionsDiva.com.
For a flavor change, try making a variety of flatbreads! Since I am a SIMPLE Solutions Diva, I used pre-made flatbreads by Stonefire Authentic Flatbread Naan because they are light and have a variety of flavors; you can make your own flatbread dough if desired. Prep the flatbreads in advance, then toss in the oven as needed!
This is a nice spicy recipe with an asian twist:
Ingredients:
1 Cup cooked chicken, cut or shredded into small, bite-sized pieces (I used store-bought rotisserie chicken)
6 Tablespoons thai peanut sauce (I used House of Tsang Bangkok Peanut Sauce)
2 Tablespoons shredded carrots
1 1/4 Cups shredded mozzarella (use more or less, depending on how cheesy you want your pizza)
1 Tablespoon green onions, sliced on bias, for garnish
2 Stonefire Authentic Flatbreads Naan, original flavor.
Preparation:
Preheat oven to 400 degrees (if using a pizza stone, place stone in oven before preheating).
In a bowl, toss chicken with 4 tablespoons of thai peanut sauce. Sprinkle mozzarella on both flatbreads. Divide the chicken mixture between the two flatbreads. Sprinkle with carrots and green onions. Drizzle each flatbread with 1 tablespoon of remaining thai peanut sauce. Place flatbreads in oven for 5-10 minutes until cheesy is melty.
Serve warm!
A BIG THANK YOU to Stonefire Naan for providing me with a large selection so Stonefire Naan Flatbreads to use in this post!
Buffalo Chicken Dip
Love Buffalo Chicken Wings but want to avoid the mess and the bones? Try this simple recipe, courtesy of my sister-in-law, Jennifer. This stuff is truly addictive! Serve warm with corn chips or pita wedges.
Ingredients:
1 Rotisserie chicken, shredded and cut into bite-sized pieces (approx. 2.5 cups)
1 6 oz. bottle of Texas Pete Hot Sauce
8 oz. cream cheese
1 Cup Ranch Dressing
1 8 oz. bag mexican shredded cheese
Preparation:
Preheat oven to 350 degrees. Grease a 13×9 pan. Place shredded chicken in bottom of pan and pour hot sauce over the chicken, covering the chicken in sauce.
In a microwave safe bowl, place cream cheese and microwave for 30 seconds (until the cream cheese is softened). Add the ranch dressing and stir well. Pour mixture over the chicken; top the dish with the cheese and place in oven until the cheese is melted and the entire dish is bubbly (approximately 15-20 mins). Serve with chips.
Magic Cookie Bars
Magic Cookie Bars from SimpleSolutionsDiva.com.
A blast from childhood, these scrumptious bites of chocolate and coconut goo are so sweet, just one or two will do! Make them the day before and store at room temperature.
Ingredients:
3/4 Cup butter, melted
2 1/4 Cup graham cracker crumbs (about 18 crackers)
1 (14 oz) can sweetened condensed milk
1 1/2 Cup semisweet chocolate morsels
1 Cup butterscotch flavored chips
1 Cup sweetened flaked coconut
1 Cup chopped pecans (Not everyone likes pecans, so I use 1/2 cup and place pecans on one side)
Preparation:
Heat oven to 325 degrees. Coat 13×9 inch glass baking pan with non-stick cooking spray (I actually used a 9×9 pan, made the layers thicker, and cooked them longer.)
Melt butter in the glass dish, and add graham cracker crumbs. Mix thoroughly and press into bottom of prepared pan. Layer evenly with chocolate chips, butterscotch chips, coconut, and nuts. Pour sweetened condensed milk over mixture, making sure it covered entire surface of the pan.
Bake approximately 25 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature, well hidden so everyone does not eat them all at once!
More Simple Super Bowl Recipe Ideas:
Looking for other simple, crowd pleasing recipe ideas for Super Bowl? Try these:
