bacon guacamole grilled cheese.

I love how versatile grilled cheese is. I know that's a strange statement but think about it... You can use different kinds of bread- white, wheat, sourdough, and even cauliflower!

You can use a variety of cheeses along with so many different add-ins and it pretty much always turns out delicious.

Gant and I found our new favorite go-to grilled cheese.  It is loaded with bacon, gaucamole, and plenty of cheese- all between delightful, buttery bread. It takes a bit more time to make 

than a normal grilled cheese but worth every ounce of effort. Give it a shot and let me know what you think!

~

bacon guacamole grilled cheese.

Ingredients (per sandwich)

2 slices bread (I used flax & fiber)

2-3 slices bacon 

2-3 Tbsp Guacamole

1-2 Tbsp Butter, softened

2-3 slices of your favorite cheese

Instructions

1. Preheat oven to 400 degrees F. Prepare baking sheet with foil. 
2. On top of foil, weave your bacon like this: http://diyready.com/how-to-make-a-bacon-weave-sandwich/. They used 3 slices, I only used 2 slices. Go with your heart's desire though ;)
3. Cook bacon in preheated oven for 15-20 minutes, or until however done you like it.
4. Make your guacamole. I used 2 avocados and a seasoning packet. You won't need all the guacamole. With the extras, make more sandwiches tomorrow or eat it with chips or veggies. Refrigerate guac until ready to use.
5. Butter one side of each piece of bread.
6. Turn burner onto medium heat and place a nonstick skillet on it. 
7. Assemble sandwiches. Put bread, butter side down, onto skillet. Top with your favorite cheese. Grant likes pepper jack and havarti and I like colby jack and havarti. 
8. Top with bacon and close sandwich by putting the last piece of bread butter side up. Do not put gauc on yet. 
9. Cook sandwich for a few minutes on each side, until it is grilled to your desired perfection. 
10. Remove sandwich from skillet. Open sandwich, bacon side up. Carefully layer guacamole on inside of the sandwich. 
11. Cut sandwich as desired & devour!

 

mexican sausage alfredo.

This is the second time I have made this but the first time we ate it before I could get a picture. So of course, I had to make it again so I could share it with you all!

This is my sister's recipe. I did make a couple adaptations but for the most part, it's the same. This recipe is seriously the bomb. It has a rich alfredo sauce combined with spicy, flavorful seasonings PLUS mild Italian sausage. Does Ital-ican really get any better than this?! ;)

Oh and if you are curious, the Garden Delight aka veggie pasta doesn't taste different than normal pasta. I just thought all the colors would look pretty for this dish specifically. :)

--

Ingredients:

• 16 ounces spiral pasta (I used 12 oz Ronzoni Garden Delight Rotini)
• 4 tablespoons butter (I used coconut butter)
• 6 cloves garlic, minced
• 8 ounces cream cheese, softened and cut into 12 pieces
• 2 1/4 cups milk, divided
• 2 cups parmesan cheese, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 pound mild italian sausage
• 1/2-1 cup chopped onion (however much you prefer or feel like cutting ;)
• 4 tablespoons taco seasoning, divided (I made my own) 
• 1 cup salsa
• 1 cup frozen corn

Directions:

1. Preheat oven to 350 degrees. Begin by bringing a large pot of salted water to boil. While you are waiting, start on the alfredo sauce.
2. Melt butter in a pan over medium heat. Add garlic and cook for about 2 minutes. Stir constantly so it doesn't burn. 
3. Add cream cheese piece by piece, stirring until smooth through each addition. Mixture will probably look curdled, but don't worry and keep stirring. It will become smooth in just a couple minutes.
4. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. 
5. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for 2-3 minutes or until it is thickened, then cover and remove from heat.
6. When water is boiling, add pasta and cook according to package directions. While the pasta is cooking, you can start cooking the sausage.
7. Cook sausage, onion, remaining pepper, and 2 tablespoons taco seasoning to the pan. Keep sausage going until it is cooked all the way through. Then, pour in Alfredo sauce [if it's homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.
8. Drain pasta and fold into sausage mixture. Bake (covered or uncovered) for 25-30 minutes or until bubbly. :)

Recipe Source: my lovely sister- The Pajama Chef :)

potato-omelette casserole.

Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner. 

I don't really care when I eat it, I just love BREAKFAST!  I found a breakfast dish I could eat all day long. 

So if you love breakfast as much as I do, you have to try this all-star one course meal. 

This breakfast dish is loaded with good-for-you

 veggies and tasty breakfast meat. 

The first time I made it, I used bacon, bell peppers, fresh spinach, and onions- it was incredible. The second time, I made it with sausage, bell peppers, and onions and it was equally amazing.  Try out this dish- you won't be disappointed!

Potato-Omelette Casserole

Ingredients

• 36 (roughly) crispy crown tater-tots 
• 8 eggs
• 1/4 cup milk
• 1 cup shredded cheese
Omelet Fillings (suggestions):
• Meat (sausage, bacon, ham)
• Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)

Instructions

1.  Preheat oven to 400 degrees. Grease an 8" or a 9" baking dish. 
2. Heat your tater tots in the microwave for a minute or two to thaw. Cover the bottom of baking dish with the tater tots.
3. Bake your tater-tots for 10 minutes. 
4. While baking tater tots, prepare other ingredients (i.e. cook meat, cut veggies).
5. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over tater tots.
6. Whisk together 8 eggs and 1/4 cup milk with a fork or whisk. Pour your egg mixture on the toppings. Then, sprinkle cheese on top of the egg mixture.
7. Bake at 350 degrees for about 15-25 minutes, or until the egg is cooked through.
8. Slice into servings and devour!

Recipe Source: Finger Prickin Good - Thank you for this double delicious recipe!!

eggplant lasagna.

I just love lasagna but I don't love all the carbs that go along with it. Especially since eating it with garlic bread is mandatory- i.e. even more carbs. I was thrilled to find that eggplant makes for a great, healthy noodle substitute.  With this recipe, you still get the rich beefy, cheesy combination that lasagna offers plus healthy veggies too! Big thanks to my husband Grant for not complaining [too much] about this seemingly scary dinner!

Ingredients

Olive oil (I used my Misto sprayer)
1 eggplant, chopped
Salt and black pepper
1 1/2 cups marinara sauce
1/2-1 pound cooked and drained ground beef (optional)
1 large egg
7.5 oz ricotta or cottage cheese
1-2 teaspoons dried oregano, garlic, and basil
1-2 cups grated mozzarella 
1/4-1/2 cup grated Parmesan 

• 
  

Directions

1. Heat oven to 450° F.  Spray or pour olive oil on baking sheet. Arrange the eggplant in a single layer on the baking sheet and turn to coat in the oil; season with salt and pepper.
2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
3. Meanwhile, cook and drain ground beef and combine with marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, salt, and pepper.
4. Arrange layer of sauce/beef, layer of eggplant, layer of egg/ricotta mixture, layer of mozzarella, and finally a layer of parmesan. 
5. Repeat until all ingredients are used, ending with a layer of sauce/beef. Sprinkle more oregano, garlic, and basil on top, if desired.
6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Recipe Inspired by

Real Simple & my Grandma's lasagna

french dip sandwiches.

If you are looking for a tasty yet easy sandwich, this one is for you. It's warm and hearty which makes for a perfect fall meal.  

A few notes on the recipe- the au jus is totally worth making and hardly takes any time at all. The provolone is an excellent addition but it's not necessarily mandatory for the sandwich. Also I wouldn't recommend using regular hot dog buns; torpedo sandwich rolls or hoagie rolls/buns work great.  Give this recipe a shot and let me know what you think!

Ingredients:

2 tablespoons butter

2-3 tablespoons chopped onion

1 tablespoon all-purpose flour

1-2 cups beef broth

1- 1 1/2 pounds deli sliced roast beef

6-8 deli style sub rolls 

6-8 slices provolone cheese

Directions:

In a large, shallow skillet over moderate heat, melt butter. Add chopped onion to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

To assemble sandwich, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Put 1 1/2 slices of provolone on sandwich. Bake in oven safe dish for 4-5 minutes (or until cheese is melted and/or buns feel slightly toasty) at 350 degrees. Set small cups with extra dipping sauce along side the sandwiches. 

**Recipe adapted from http://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe/index.html

spaghetti squash au gratin.

A healthy & delicious spin off of potatoes au gratin.

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1/4-1/2 cup thinly sliced onion
1/4 teaspoon red pepper flakes (or more)
1 teaspoon fresh thyme
1/2 cup sour cream
1/2 cup shredded cheddar cheese (or more)

Directions:
1. 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.
2. 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.
3. Using a fork, scrape the insides of the squash and transfer to a small bowl.
4. 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.
5. Place into a 375º for 15 – 20 minutes until golden brown on top.

Recipe from http://www.food.com/recipe/spaghetti-squash-au-gratin-479755

Grandma's lasagna.

I am sharing my Grandma's lasagna recipe and it is one you'll definitely want to try! It's the best lasagna I've ever had! Actually it's just about the only lasagna I'll eat. It's a classic lasagna recipe bursting with tomato sauce, flavorful oregano, and lots of cheese. 

Ingredients:

1 jar spaghetti sauce (23-25 oz-ish)

1 lb lean ground beef- optional

8 oz lasagna noodles

8 oz shredded mozzarella

1 cup grated parmesan cheese

1 lb small curd cottage cheese or ricotta cheese

2 eggs, beaten

1/4 tsp pepper

1/2 tsp oregano

1/4 tsp garlic powder

Instructions:

1. Preheat oven to 350 degrees.

2. Cook noodles according to package. Brown and drain ground beef.

3. Combine eggs and seasonings.

4. Add cottage cheese to egg mixture.

5. Combine spaghetti sauce and ground beef.

6. In a 9x13 baking dish, arrange layer of sauce/beef, layer of noodles, layer of egg/cottage cheese mixture, layer of mozzarella, and finally a layer of parmesan. 

7. Repeat until all ingredients are used, ending with a layer of sauce on top.

8. Bake for 1 hour. Cover with foil for last 15 minutes of baking. Let stand 15 minutes before serving (I usually can't wait this long though!).

chicken enchiladas.

so delicious with a side of chips & guac!

here's what you need:
6 whole wheat tortillas

1-2 lbs cooked chicken, shredded

1-1 1/2 cups sweet corn

2 cups Mexican style cheese (or more if you like lots of cheese!)

2 T butter

4 T flour

2 cups chicken broth

1 cup sour cream (or more if you want to put some on top)

5 oz Ro-Tel Original

1/2 t Cumin

1/2 t Garlic Powder

Black pepper

here's what you do:

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, sour cream, Ro-tel, garlic, cumin, and pepper.
6. Whisk gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
8. Bake for 25 to 30 minutes and serve warm.

**For the guacamole, I mashed up 2 avocados and mixed in 5 oz of Ro-tel...talk about delicious! 

[this recipe was inspired by http://www.marthastewart.com/318900/lighter-chicken-enchiladas & http://foodfamilyfinds.com/recipe-easy-and-creamy-white-chicken-enchiladas/]

Oh and it was also Pajama Chef approved ;)

stuffed cheese buns.

[adapted from http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html]

I've made these before but with Pillsbury Grand biscuits. I really wanted to try these homemade and it was definitely worth it! Your mouth and 

belly will be extremely happy :)

Stuffed Cheese Buns (Doesn't the name just make you want to eat them?!?)

Here's what you need:

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast (3 packets of Fleischmann's yeast) 

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

8 oz mozzarella cheese

Parmesan cheese

A couple tablespoons of melted butter mixed with a sprinkle of garlic powder and oregano.

look at all that cheese oozing!

Here's what you do:

1. Mix together the yeast and water and let it sit for a couple minutes. 

2. Add the sugar, garlic powder, melted butter, and oil. 

3. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. 

4. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. 

5. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). 

6. Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. 

7. Sprinkle the buns with some parmesan cheese. 

8. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. 

9. Brush with the melted butter mixture and serve warm.

a bowl full of buns!

cheesy mashed cauliflower.

[adapted from http://thewoodenspoondiaries.blogspot.com/2013/01/cheesy-mashed-cauliflower.html]

I love cauliflower so I was dying to try them this way! 

I'm not sure if I would trade mashed potatoes 

for these but they are still tasty. 

A great way to get some veggies in your meal!

INGREDIENTS:
1 large head of cauliflower (about 8 cups), bottom cut off and chopped (I used frozen cauliflower) 
2 Tbl cream cheese, room temperature
2 Tbl sour cream
2 Tbl milk
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp salt (to taste)
Pepper to taste
1/2 c. shredded cheese - optional (I used cheddar & monterey jack)

DIRECTIONS:1. Steam chopped cauliflower for 6 to 8 minutes, or until tender.  
2. Mash cauliflower to your preferred texture. 
3. Combine the steamed cauliflower, cream cheese, sour cream, milk, garlic powder, onion powder, salt and pepper.  If you are not using the cheese, your cauliflower is ready to eat! 
4. If you are adding cheese, then add your cheese to the cauliflower. The original recipe suggests broiling the cauliflower. I just microwaved it until it was warm and cheese was melty. 

taco pasta.

[adapted from http://www.plainchicken.com/2010/09/taco-pasta.html]

This is a super easy, delicious meal. This is the second time I've made this recipe since I found it in January. Grant loooves  Mexican and I love pasta so it's a perfect combo! It literally tastes like a taco.  We ate some of the less pasta-y bites with tortilla chips and that was also reallll good.  Enjoy, my friends!

Ingredients:
1 pound lean ground beef 
8 ounce small dry pasta shapes 
1 small onion, chopped (or 1 Tbsp minced onion flakes) 
1 clove garlic, minced
1 cup salsa
1 packet taco seasoning (if you don't have this on hand, you can make your own! http://allrecipes.com/recipe/taco-seasoning-i/)
3 ounce cream cheese 
1/2 cup sour cream 
Salt and pepper
Shredded Cheese for topping

Note: I used less onion than this recipe calls for (probably just a few slices from a large onion).  I used 2 cloves of garlic because I looove garlic. Also, I used reduced fat sour cream and neufchâtel cream cheese (aka 1/3 less fat cream cheese).  

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, cook ground beef and onion until no longer pink. Drain fat and mix in garlic.  Cook until fragnant, about 30 seconds.
3.  Mix in salsa and taco seasoning. Let simmer over medium heat for 5 minutes.
4.  Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Continue to stir until cream cheese is melted. 
5. Season with salt and pepper to taste (I skipped this step).
6.  Top with shredded cheese and more sour cream and salsa, if desired.  Serve and enjoy!

copycat steak n shake frisco melts.

[adapted from http://www.jamhands.net/2011/01/steak-n-sheak-frisco-melts-copycat.html] 

Confession. Grant and I have become Steak n Shake junkies.  I'm not joking, it's where we went for our 1 month anniversary dinner. So when I found this recipe, I was PUMPED. It also turned out way better than I imagined.

But yes you heard me right. Frisco melts, just like Steak n Shake. These are the real deal. They are bursting with flavor and with melty cheesiness  and buttery goodness. 

Before I give you the ingredients and directions, you'll notice I didn't put any measurements.  The measurements really depend on how many sandwiches you are trying to make.  The original recipe calls for 1 pound ground beef, 2 slices american, and 1 slices swiss.  That is too much cheese for me so I just used 1 slice american and 1 slice swiss per sandwich. It also calls for sourdough bread but I used wheat bread and it was scrumptious!

Ingredients: 

For Sandwiches:
Ground beef 
Wheat bread
Spreadable butter
Swiss Cheese
American Cheese

Frisco Sauce:
Russian Dressing
Thousand Island Dressing

Directions:

1. Make the ground beef into patties. Ours were probably 1/4 lb each.
2. Cook the patties to your desired wellness.
3. Spread butter on one side of each piece of bread.  
4. Place swiss cheese and american cheese on only one side of the bread.  It'll look like an open-faced sandwich. (Don't put the bread together like you would for grilled cheese.)
5. To allow the cheese to melt more easily, put the lid on top of the pan.  
6. Once the bread is browned to your liking, put on a plate and spread frisco sauce on the side that doesn't have the cheese. Or on both sides ;)
7.  Put your beef patty in between the slices of bread and enjoy!

To make the Frisco sauce, use the ratio of 1:2 (Russian to Thousand Island).  For example, we mixed 1 tablespoon Russian with 2 tablespoons Thousand Island.  

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