Spinach Balls

I was leery at first since I am not a big fan of cooked spinach, but these were really yummy!  A great way to get your kids to eat some spinach :)  I got this recipe from my friend, Amanda.

Spinach Balls: 
2 cups herb-seasoned stuffing mix (or panko bread crumbs with some Italian seasoning mixed in)
1/2 cup grated parmesan cheese
1/4-1/2 cup minced onion
2 eggs
2 - 10oz packages frozen spinach - thawed and drained
1/2 tsp thyme
1 tsp salt (you can leave this out if you use the stuffing mix)
1/2 tsp garlic powder (or some fresh, minced garlic)
1/4 butter, melted

Combine stuffing, onion, cheese and seasonings.  Beat eggs well.  Mix together eggs, spinach and stuffing mixture.  Pour the melted butter over it; mix well.  Chill thoroughly.  Roll into 1 inch balls (or use a small ice cream scooper).

Bake at 350* for 15 minutes on parchment lined baking sheet. Super yummy!

Ranch Dressing Pork Chops, Smoky Mac n Cheese

These might be my favorite recipes I have posted on here.  Seriously.  When I made these tonight I couldn't wait to share them :)

We got the recipe for the pork chops off a commercial we saw on TV.

Ranch Dressing Pork Chops
1 package Ranch Dressing mix (the powdered stuff)
3 pork chops (the bone-in are the best)

Preheat oven to 450 degrees.  Spray a cookie cooling rack (make sure it is oven safe) with non-stick spray.  Place the rack on a cookie sheet.  Dredge the pork chops in the ranch dressing mix and place on the cookie rack.  Cook for 20-25 minutes, turning once.  The pork chops are done when a meat thermometer registers 160 degrees.

The first time I made it, Sadie gave me a big hug and told me it was the best dinner she'd ever had.  Success!

Smoky Mac n Cheese - from Philadelphia Cream Cheese
(this is now my go-to Mac n Cheese dish)
2 cups uncooked elbow macaroni noodles
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
1 8oz tub chive & onion cream cheese
1 1/2 cups cheddar cheese
salt
pepper

2 tbsp butter
1/2 cup Panko (or any) bread crumbs

Preheat the oven to 350 degrees.  Cook the noodles until al dente.  In a saucepan, melt the butter over low heat.  Add the flour and stir until smooth.  Slowly whisk in the milk.  Bring to a boil and simmer for 1-2 minutes, stir until thick.  Add the cream cheese, cheddar cheese, salt and pepper.  Stir until the cheeses are melted.  Combine the noodles and cream sauce in an 8x8 pan.  Melt the butter and mix with the bread crumbs, sprinkle over the top.  Bake in the oven for 20 minutes.

Zucchini Tomato Salad

Yet another zucchini recipe!

Cut 2 tomatoes and one zucchini into cubes. You want to have an even amount of each.



Add as much ranch dressing as you like. Fabulous and easy salad! My kids love this.

Velveeta Mac n Cheese

True comfort food!!!



Ingredients:
2 C dry macaroni
1 16 oz box of Velveeta (the smaller box)
1/2 C milk
1/2 stick of melted buttah
1/2 roll crushed Ritz crackers

Directions:
Cook and drain macaroni. Melt cubed velveeta on stovetop on low with milk, stir frequently. Remove saucepan from heat. Combine noodles and sauce in saucepan and coat noodles well. Pour mixture into greased casserole dish. Sprinkle with cracker crumbs that have been combined with the melted buttah. Cook in a 350 degree oven for 25 min.

Tips:
The recipe can be doubled and comes out great. You can also mix and warm in crock pot on low for 3 hrs. If you do the crockpot version, make sure to add about 1/4 C more milk and a T of butter to keep the mac and cheese moist. Large groups LOVE this and it's often an unexpected and delicious addition at gatherings. Enjoy!

Roasted Pineapple

I LOVE grilled pineapple, but I don't like having to get the grill going (we use charcoal) just for that. I was SO happy when I found this recipe for roasted pineapple in the oven. It's by Claire Robinson of 5 Ingredient Fix, you can find the entire recipe here (she pairs it with shaved ginger ale for a yummy dessert).

Start with a fresh pineapple. Cut off the top and outside, then slice it into 8 slices (don't bother coring it at this point). Place the slices on a cookie sheet.

Brush both sides of each slice with Vegetable Oil (I used Canola Oil) - don't use too much or they'll be soggy! Then sprinkle the side that is up with sugar and salt (not too much salt, but it helps bring out the pineapple's juices).


Cook in a 400* oven for 20 minutes, turn, sprinkle with sugar and salt and cook for 10 more minutes.


Mmmmm! These are a really good side with steak.

chicken enchiladas and mexican rice

While my husband Mark thinks this picture looks unappetizing - a pile of hud is what he called it - I assure you it is a go to favorite at our house.

For the enchiladas:

In a crock pot combine 2 chicken breasts (beef can also be used), 1 onion chopped, 1 small can green chiles and s/p. Cook on High for 3-4 hours, until chicken shreds and onions are browned.

Add to chicken mixture 1/2 - 1 cup salsa, 1/4 cup sour cream, 1/4 tsp cumin.

Roll mixture into tortillas (this makes enough filling for about 6 tortillas) and place in oven safe dish. Pour 1/2 -3/4 14 oz can enchilada sauce (i use green sauce) on top of tortillas and cover with monterey jack cheese. Keep in 350 degree oven until cheese is melted.

For Mexican rice:

In saute pan, brown 1 tbsp olive oil, 1/2 chopped onion on high heat. When onions are nearly brown, add 1 cup uncooked white rice. Add 1 tbsp cumin and 1 tsp garlic powder. Add 1/4 cup tomato sauce, 2 cups chicken stock and bring to a boil. Reduce heat to low and cook for 20 minutes.

Both of these recipes feed my family of 4 with enough left to fight for left overs!

Enjoy.