Taquitos with Sweet Potatoes & Black Beans

Isn't that the yummiest thing you've ever seen? Mmmm.

Okay, so for the taquitos head on over to Our Best Bites, their recipe is fabulous.

Sometimes when I'm feeling super ambitious I make my own tortillas. This is the recipe I used (I usually half it though, the lady whose blog I got it from has 9 kids. This is her mother's recipe and her mother is from Mexico)

Tortillas

9 cups of flour

2 tablespoons of salt

2 tablespoons of baking powder

1 cup shortening

3 1/2 to 4 cups warm water

Combine the dry ingredients in a bowl. Add the shortening and knead until the mixture has a gritty texture. Add water a little at a time and knead dough until it forms a ball. Divide dough into small balls. With rolling pin, roll the dough balls into circles. The tortilla should be thin. Cook tortilla on the hot griddle (comal). Cook on each side for about 2-3 minutes or until lightly brown.

She's an amazing woman. Click here for a link to her blog.

I just saw on Our Best Bites that they too have a tortilla recipe. Gonna have to try that one, they always give great cooking tips.

And now for my FAVORITE part... this part is my very own creation inspired by something I saw once.

Sweet Potatoes with Black Beans

2 giant Sweet Potatoes or Yams, peeled and diced

2 cans black beans

1/2 cup - 1 cup Green Salsa

Put diced Sweet Potatoes in a baking dish at 400 degrees for about an hour or until soft. Combine Sweet potatoes, black beans, and salsa in a pan and simmer for a few minutes.

Then serve it with your taquitos (or enchiladas or anything mexican), sour cream, and avocado.

I think it's my new favorite meal. The only problem with this recipe, is how much I eat when I make it. :)

Chili Frito Delight

Here is a little secret: I made up the name of this dish right now. That is why it isn't very good of a name.


I have thought about this meal a few times the past couple of weeks.  I had all the ingredients handy, just had to find the right day on the menu for it.  We all loved it so that must be a success.  It is a family sized version of chili Frito school lunch.  Wait what?!? You never got this for lunch at school? Well I did and I loved it then too.


Ingredients:

• 1 Can of your favorite chili
• 1 lb of hamburger
• 1 bag of your favorite size of Fritos corn chips
• Toppings: cheese, onions, olives, and sour cream.

Directions:

• Brown hamburger and drain.
• Add can of chili. The consistency should be fairly thick, not soupy.
• Put a handful of the corn chips at the bottom of a bowl, 
• Add chili/hamburger mixture.
• Top with your favorite toppings.
• Pair this with a green salad.
• Enjoy!

Total Prep Time was 15 minutes.

This would make 3-4 moderately sized servings.

For a healthier option use a low sodium/fat chili, ground turkey, baked tortilla chips, low fat cheese and sour cream.

Ravioli Bake :)

Definately adding this recipe to my box... it's quick & easy and both the boys ate it without complaining... how much better can it get, right? :)

WHAT YOU NEED:

*1 jar spaghetti sauce (any flavor)

*14 1/2 oz can diced tomatoes, undrained (I used basil, garlic & oregano flavor)

*1/2 cup water

*2lbs frozen ravioli (I used 1lb cheese and 1lb beef)

*7 oz shredded Italian Blend cheese

*2 Tbsp grated parmesan cheese

WHAT TO DO:

*Heat oven to 400'

*Mix spaghetti sauce, tomatoes & water; spoon 1 cup of the mixture onto the bottom of a 13x9 baking dish.

*Layer 1/2 of the ravioli & 1 cup of cheese over sauce.

*Top with other 1/2 of the ravioli & the sauce. Sprinkle the remaining cheese on top & cover with foil.

*Bake 30 minutes; uncover & bake 15 more minutes or until ravioli is heated through and cheese is melted. Sprinkle with parmesan cheese; let stand 10 minutes & enjoy! :)

Easy fried rice

Ingredients:
3 cups of cooked rice (leftovers work wonderfully)
4 slices of bacon, cut into small pieces
3 eggs, beaten
1 onion, chopped
Veggies (frozen or canned both work... carrots, peas, pretty much any kind- I just used a can of mixed veggies)
Cooking oil (you really could leave this out if you wanted to make it healthier)
Soy sauce or teriyaki sauce to taste

Directions:
In a wok or large frying pan, heat the oil. Add the bacon pieces and fry until almost crisp. Add the onion and cook until soft. Move the mixture to one side of the pan. Scramble the eggs in the other side of the pan. Mix the scrambled egg, bacon, and onion together. Add rice and veggies and stir until heated through and until it's as crisp as you like. Add soy sauce or teriyaki sauce until it tastes perfectly.

Chicken Noodle Spaghetti Bake

I didn't get to take a picture of this before we ate it, but I am sure you can picture it in your mind.  I was drawn to this recipe originally because it has all the ingredients I have in my pantry, food storage and freezer in it.  Which is the type of recipe I look for all the time.  It was good and is a recipe that can have many different variations.


Ingredients:

• 2 - 3 Chicken Breasts
• 1 Jar/Can of your favorite pasta sauce
• 2 Cups of shredded cheese
• 1 medium sized onion
• 1/2 a box of spiral pasta
• Salt & Pepper to taste.

Directions:

• Grille, Sautee or Poach the chicken then shred it.
• Sautee the onions until soft.
• Cook the noodles to package instructions, but drain and stop the cooking process right before they are fully cooked.
• Mix the jar of pasta sauce, 1 cup of the cheese, the noodles and the shredded chicken.
• Put it all in a greased 9 x 9 casserole dish and cover with the remaining cheese.
• Bake for 15 minutes on 350 degrees.
• Makes 4 good sized portions and great with garlic bread and a salad.

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Download onto your computer or print....OR BOTH!!

Cheesecake

This. Is. So. Good!

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Enjoy!
*Taken from melskitchencafe.com (one of my most favorite cooking blogs.)