Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.

Ingredients:

• 2 Cups Minute Brown Rice
• 1 (14.5 oz) Can of Chicken Broth
• 3 Cups of  Broccoli
• 6 oz of Velveeta Cheese (cubed)
• Pepper to Taste

Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Mozzarella Stuffed Meatballs

Spaghetti and meatballs is something that everyone in my house can always agree on and since the meatloaf from the other night was such a hit with everyone I decided to try a meatball variation with the Stove Top Stuffing crumbs.  The kids were a surprised when they cut into their meatballs and found their favorite food- CHEESE!  This recipe is going straight to the top of my "Kid Friendly" recipe list!  The stringy gooey cheese is sure to make anyone say YUM!

Ingredients:

• 1 lb. Ground Beef
• Mozzarella Cheese
• 1/2 teaspoon Basil
• 1 Egg
• 1 Tablespoon Milk
• 1 teaspoon Minced Garlic
• 1 Tablespoon Parmesan Cheese
• 1/4 teaspoon Oregano
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1/3 Cup Stove Top Stuffing Crumbs (place dry Stove top in food processor and pulse a few times)

Makes 12 meatballs 

Grab enough meat to make a meatball and gently flatten it in your hand.  Place a piece of mozzarella inside and then for the meat into a ball.

Place on cookie sheet and bake for about 12 minutes at 375 degrees.

 I made mine the day before I needed them and put them in the fridge.  When ready I heated the meatballs in the pan of spaghetti sauce for about 15 minutes.  Then served sauce and meatballs over pasta.

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Chicken Parmesan- One for tonight & One for the Freezer

If I can cook once and eat twice or even three times I am a happy girl.  This is one of the first recipes that I started freezing. (Don't worry I will be sharing more!)  And many years later I am still making it.  It's awesome to have a meal that tastes so good in only the amount of time it takes to cook the spaghetti.  

Ingredients:

• Parmesan Cheese
• Shredded Mozzarella
• Shredded Parmesan
• Boneless Chicken Breasts
• Garlic Powder
• Seasoned Bread Crumbs
• Eggs
• Milk
• Olive Oil
• Marinara Sauce
• Spaghetti

I am sorry, I forgot to measure while I was making this.  The amount of each varies depending on the amount of chicken you are making.  

Combine bread crumbs, grated Parmesan cheese, and garlic powder.

Cut large chicken breasts in half.  Place in between sheets of wax paper and pound them to about 1/2 inch thick.

Beat a couple of eggs (you can add a splash of milk if you would like).  Dip chicken in egg.

Dredge chicken in bread crumb mixture until completely covered

Heat olive oil in skillet.  Lightly fry chicken on each side.  It doesn't have to be cooked all the way through because it will finish cooking in the oven.  

When the chicken is done place the portions you are going to eat tonight in a baking dish and the others on a plate to cool.

After the pieces for the freezer are cool place them in a freezer bag, label, and place in freezer.  

Back to the portion for tonight...Preheat oven to 350.  To finish cooking bake chicken for about 10-15 minutes.  Take chicken out of oven and sprinkle a little grated Parmesan on each piece of chicken, put a small layer of sauce, then a little bit of shredded Mozzarella and shredded Parmesan.  Place chicken in oven for about 5 minutes or until cheese is melted.  Serve over spaghetti with your favorite marinara sauce.

 When you are ready to eat the portion from the freezer, simply thaw chicken in refrigerator and follow the directions above.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Overnight- Baked French Toast

Mornings are always chaotic around here so breakfast often consists of cereal, fruit, or some other quick option.  When I know that everyone is going to be home I like to make a tasty breakfast for my family.  The hardest thing that this French Toast requires is that you have to prepare it ahead of time.  This is the perfect dish for Easter, Christmas, or Mother's Day morning because all you have to do it throw it in the oven.  Add the Oven Baked Bacon and you are all set!
Ingredients:

• 1 Stick of Butter
• 1 cup + 2 Tablespoons Brown Sugar
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 4 Eggs
• 1 1/2 Cups Milk
• 1 Loaf of Bread (I cut off the top crust but leave on the other three sides)
• 1 Tablespoon of Vanilla
• Powdered Sugar to sprinkle on top

This recipe will serve about 6 

Night Before

Melt butter in the microwave then stir in 1 cup of brown sugar.  Pour mixture in the bottom of a 9x13 baking dish and spread evenly.  Combine eggs, milk, and vanilla in a bowl and set aside.  Mix together 2 Tablespoons of brown sugar, 2 teaspoons of cinnamon, and 1/4 teaspoon of nutmeg and set aside.  Layer bread on top of the butter/brown sugar mixture.  Ladle half of egg mixture evenly over bread.  

Sprinkle half of brown sugar, cinnamon, & nutmeg mixture over the bread slices.  Add another layer of bread.  Cover with remaining egg mixture and sprinkle with remaining brown sugar, cinnamon, and nutmeg.  Cover and place in refrigerator over night.  

Baking Instructions:

Preheat oven to 350.  Bake covered for 30 minutes then uncover and bake additional 15 minutes.  Sprinkle a little powdered sugar on top (I sometimes skip this step because I think it is fine without it, it just looks prettier with it).  The gooey stuff on the bottom is AWESOME and no syrup is needed!

I am sorry that I don't have a finished picture to post, I was too busy taking pictures of the Easter Egg hunt that was going on at the same time.  But don't worry I am sure that we will make it again soon!

Lazy Lasagna

I call this one Lazy Lasagna because a little bit of work goes a long way.  I make this dish 2 or 3 meals at a time, use one, and freeze one to use a few weeks or a month later.  The hardest part about making this is boiling the noodles because it takes the longest. Other than that you can just throw it all together.

Ingredients:

• 1 lb of ground beef
• 1 cup + 1/4 cup of shredded Mozzarella
• 1/2 cup shredded Parmesean
• 2 teaspoons of Minced Garlic
• 1/2 teaspoon Basil
• 1/2 teaspoon Oregano
• About 24 oz Marinara Sauce (I make my own I will share recipe some day)
• 1 Box of (boil) Lasagna Noodles
• 1 15 ounce containter of Ricotta
• 1/4 teaspoon of Crushed Red Pepper Flakes
• 1 egg
• Salt and Pepper

Start large pot of water to boil and cook lasagna noodles as directed on package. Combine Ricotta, Mozzarella, Parmesan, and lightly beaten egg.  I usually salt and pepper the cheese mixture a little bit.  Set aside.

Brown ground beef with the minced garlic, oregano, and basil.  When cooked thoroughly drain the grease off.

When pasta is finished cooking, remove it from water and lay out on lightly greased (to prevent pasta from sticking) cookie sheet.  Spread a layer of the cheese mixture on the length of the noodle, sprinkle with ground beef, and put a thin layer of sauce on top.  

Roll up noodle and arrange in baking dish.

If you are eating today, top with additional marinara sauce and cheese.  Bake at 350 for about 20 minutes or until cheese is melted.
If you are freezing, place roll ups in freezer safe dish and cover (I usually freeze in an 8x8 pyrex dish, cover with foil, and place lid on top) or freeze on cookie sheet and put into freezer bag for individual portions.  Thaw baking dish in refrigerator over night, top with additional sauce and cheese and bake at 350 for about 30 minutes (since it is cold from fridge it may take longer).

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!