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Sunday, December 29, 2013

Beef Stroganoff

I actually found this recipe on someone's Facebook page. It is a slow cooker recipe, and one that you can freeze for later if you wish to. If you do want to freeze it, freeze the sauce before adding the cream cheese.

Serves 4 to 6 

2 lb cubed stew meat
2 cans Golden Mushroom soup
1 8 oz block cream cheese
1 medium onion, diced
3 tbsp Worcestershire sauce
1/2 cup water
1 tsp garlic salt
Egg noodles to serve with if you choose

 In the slow cooker, put the soup, diced onion (I used half my onion instead of all), Worcestershire, water, and garlic salt, and mix together.
 Add the meat and stir together. Cook on low for 8 hours.
Cut up the cream cheese into cubes before serving and turn the slow cooker to high. Stir in the cream cheese and let heat for 10 minutes.
I served this over cooked egg noodles and it was very delicious!

From one newbie to another, enjoy!

Baked Ravioli

This is another quick and easy weeknight meal, and one that you probably have the ingredients just around your kitchen already. You can use whichever frozen ravioli you prefer, and you will still make it the same. I found the recipe on

Serves 4 to 6

 Frozen ravioli
Jar of Marinara sauce
2 cups shredded Mozzarella cheese
Parmesan cheese for sprinkling

 Preheat the oven to 400 degrees. Cover the base of a rectangular baking dish with marinara.
 Line up frozen ravioli in the baking dish
 Pour more marinara sauce over the ravioli and then sprinkle half the cheese. Repeat these steps one more time in the same order. Cover the dish with foil and bake for 30 minutes.
After the 30 minutes, remove the foil and bake uncovered for another 10 to 15 minutes. 

Sprinkle with parmesan cheese and serve with a salad and bread! Super easy recipe!

From one newbie to another, enjoy!

Asparagus Pesto Pasta

I am sorry I have not posted any recipes in a while. I have been busy with the holidays. This recipe is delicious and easy! It is a great weeknight dinner because it does not take long at all to make.

Serves 4 to 6 

1/2 cup basil pesto
1/3 cup sundried tomatoes, drained
1/2 cup mozzarella cheese, cubed
2 tbsp olive oil
1 lb asparagus, trimmed
8 oz medium shell pasta

 Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper. Place asparagus in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place into oven and bake for 8 to 12 minutes. Let cool and cut into 1 to 2 inch pieces.

 Meanwhile, boil the pasta according to package instructions. Drain and return to pot.
Cut up the mozzarella into cubes and drain the sundried tomatoes.
 Add all the ingredients to the cooked and drained pasta.
Stir around and serve immediately. You can also eat this dish cold, but I would mix all the ingredients together except the mozzarella and let cool before adding the cheese if you do so.

This dish is so easy to make on a busy weeknight, and it also goo leftover the next day!

From one newbie to another, enjoy!

Tuesday, December 3, 2013

Turkey Enchilada Casserole

I found this recipe on It was a little time consuming to make, so if you get home late from work I wouldn't recommend it as a weeknight meal, but it is worth the time!

Serves 8

 1 15 oz can black beans, drained and rinsed
1 15 oz can tomato sauce
1 15 oz can diced tomatoes, drained
1 jar salsa
1 tsp garlic powder
1 tsp cumin
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 lb ground turkey
2 cups mexican blend shredded cheese
8 to 12 corn tortillas

 Cook turkey meat, green pepper, and onion in a skillet until meat is browned. Drain.
 Add garlic and cook 1 minute longer.
 Stir in beans, salsa, tomato sauce, tomatoes, garlic powder, and cumin. Bring to a boil.
 Reduce heat and simmer for 10 minutes, uncovered.
 Preheat oven to 350 degrees. Pour 1 cup of mixture on the bottom of a greased rectangular baking dish. Cover in a layer of corn tortillas.
Pour on half remaining meat mixture to cover tortillas.
Sprinkle one cup cheese over the mixture. Repeat the layer of tortillas and then the remaining meat mixture. (Do not add the other cup of cheese yet).
Cover with foil and bake for 20 minutes. Uncover and sprinkle 1 cup cheese over the casserole. Cook for 5 minutes more uncovered.
Slice and serve!

From one newbie to another, enjoy!

Ranch Chicken Pasta

This recipe is a mix of ranch, bacon, and pasta... three amazing things. Of course there is other good stuff in it, but those are my favorite. I found this recipe on My husband LOVED it.

Serves 2 to 4

 8 oz penne pasta
2 tbsp butter
1tbsp flour
2 tbsp ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked and chopped bacon (I used bacon bits for times sake)
2 cups cooked and cubed chicken

 Cook penne pasta according to instructions.
Meanwhile, cook cubed chicken in a large skillet.
 When chicken is browned set aside and drain juices from skillet. Melt butter in same skillet.
 Add flour and cook for 1 minute, stirring.
 Slowly whisk in milk and continue cooking until sauce thickens.
 Stir in ranch dressing mix and cheese. Stir until the cheese melts.
Add chicken, bacon, and cooked pasta and toss to coat. Let sit longer if sauce needs to thicken more.

From one newbie to another, enjoy!

Sunday, December 1, 2013

Buffalo Chicken Ring

This recipe is super delicious, and not that healthy. That is probably why it is so yummy though. Every so often you have to just go with your taste buds rather than your waistline... sorry! This dish would be a good football watching party food I think! I found the recipe through Pinterest on I apologize that these pictures were taken with my iPhone.

Serves 4 to 6


  1. 8 ounces cream cheese, softened
  2. 1 packet ranch dressing mix
  3. 1/2 cup celery, finely diced
  4. 1/2 cup onions, finely diced
  5. 1/2 cup Buffalo sauce
  6. 1 1/2 cups cooked and cubed chicken
  7. 2 tubes crescent rolls
  8. 1/2 cup ranch dressing (for dipping), optional
  9. 1 bunch green onions, finely chopped

In a large bowl, stir together the softened cream cheese block, Ranch dressing mix, onions, celery, buffalo sauce, and chicken. Preheat the oven to 375 degrees. 

Grease a pan and unroll the 2 tubes of crescent dough into 8 rectangles. Place in a star pattern like pictured. 

Spoon the chicken mixture onto the middle of the crescent ring evenly. 
Fold the rectangles over the mixture to completely close the mixture in, like pictured. Cook uncovered at 375 degrees for 15 to 20 minutes, or until golden brown. 

Sprinkle with green onions and allow to cool for about 5 minutes. Slice and serve! We had ours with ranch dressing for dipping sauce. 

From one newbie to another, enjoy!

Slow Cooker Pork Tacos

I found this recipe a long time ago through Pinterest on It is so easy to make and so delicious! You can make it as spicy as you want as well which is nice for me since I cannot handle pretty much any heat at all.

Serves 4 to 6

 1 lb pork tenderloin
  • 1 - 15 oz jar salsa
  • 1 Tbsp ground cumin
  • 1 Tbsp brown sugar
  • 1 Tbsp garlic, minced
  • 1 tsp cayenne pepper
  • 8 whole-wheat or corn tortillas
  • Crumbled mexican white cheese
Rinse the pork tenderloin and place in the slow cooker. I have a smaller slow cooker and had to cut my pork tenderloin to fit. You will be shredding the cooked meat later so this is fine if you need to do that.
In a medium bowl, stir together the salsa, brown sugar, garlic, cumin, and cayenne pepper.
Pour the mixture over the pork tenderloin. Cover and cook on low for 8 hours or on high for 5 hours. Shred the pork using a fork (it will just pull apart easily) and cook for another 20 to 30 minutes.

I apologize for not having the end result picture. I was having people over for this meal and forgot to take a picture at the end! We have ours with a little cilantro and white mexican cheese sprinkled on top. I recommend using a slotted spoon to scoop into tacos, otherwise the mixture may be running out the end as you eat!
From one newbie to another, enjoy!