SOUR CREAM ENCHILADAS

SOUR CREAM ENCHILADAS

Serves 6

These meatless enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor!

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

INGREDIENTS

1. 12 corn tortillas
2. canola oil, for frying (about 2 cups)
3. 1 can (28 oz.) red enchilada sauce
4. 2 cups sour cream
5. 3 cups cheddar cheese, shredded
6. 1 cup sliced/chopped green onion
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon cayenne pepper (optional)

INSTRUCTIONS

1. Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
2. In a medium saucepan heat enchilada sauce on medium-low heat.
3. Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
4. Using tongs, fry tortillas one at a time, for about 5-10 seconds. (dont allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
5. Lay tortilla onto a plate, spoon 2 or 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
6. Cover tortillas with remaining cheese and then bake for 15-20 minutes or hot and bubbly! Serve and sprinkle with a dallop of sour cream and sprinkles of sliced green onion on each serving

NOTES

1. 2 enchiladas per serving

By Life in the Lofthouse

Adapted from Pioneer Woman

RED AND WHITE PASTA

RED AND WHITE PASTA

Pasta coated in marinara and Alfredo sauce with Mozzarella cheese. This is my kids favorite meal!

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

INGREDIENTS

1. 1 pound box Penne Pasta
2. 1 (26 oz) jar meatless Spaghetti Sauce
3. 1 (16 oz) jar Alfredo Sauce
4. 3 cups shredded Mozzerella Cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
2. In a 9×13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

NOTES

1. Yields: 8 servings
2. FREEZER INSTRUCTIONS: Prepare recipe right up until baking step. Cover with a double layer of aluminum foil, making sure dish is tightly covered. Freeze up to 2 months.
3. To reheat: Place dish in refrigerator to thaw up to 2 days. Bake in a 350° F, covered with foil, for 45 minutes or until heated through.

By Life in the Lofthouse

BROCCOLI AND CHEESE TWICE BAKED POTATOES

BROCCOLI AND CHEESE TWICE BAKED POTATOES

Serves 8

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INGREDIENTS

1. 4 medium potatoes
2. 1 cup broccoli florets, steamed (or use frozen broccoli and microwave according to pkg directions)
3. 1 1/2 cups shredded cheddar cheese, divided
4. 1/2 cup ranch dressing
5. 1/2 cup sour cream
6. 1/2 teaspoon garlic powder

INSTRUCTIONS

1. Wash and poke holes in each potato. Cover each in foil. Bake at 400 F° for 1 hour.
2. **Potatoes will obviously be hot when they're done! Use a hot pad or kitchen towel while handling the potatoes**
3. Carefully remove potatoes from oven and unwrap the foil. Let cool for 30 minutes.
4. Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.
5. Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
6. Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.

By Life in the Lofthouse

Warm Bean Dip

WARM BEAN DIP

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

 

 

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

 

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

 

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Pico de Gallo

Pico de Gallo

5 plum tomatoes
2 jalapenos 
1/4- 1/2 small red onion
1 lime
cilantro
kosher salt, to taste

Directions:  Dice tomatoes, onion and jalapenos in a very small dice. (Remove seeds from jalapenos for less heat) Place all the chopped veggies in a medium bowl. Add in some fresh, chopped cilantro (as much as you prefer). Stir all together and then squeeze in the juice of one lime. Add a sprinkling of kosher salt and stir to combine. Cover and refrigerate until ready to use.

Source: The Pioneer Woman

CROCK POT CHEESY RAVIOLI

CROCK POT CHEESY RAVIOLI

1 LARGE JAR (45 OUNCES) OF PASTA SAUCE
1 CAN (14.5 OUNCES) DICED TOMATOES, DRAINED
1 CAN (10 OUNCES) CONDENSED CHEDDAR CHEESE SOUP
2 TEASPOONS MINCED GARLIC
1 BAG (25 OUNCE) FROZEN RAVIOLI
1 CUP GRATED MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE

Directions: Spray the crock pot with non-stick cooking spray. In a separate bowl mix together the pasta sauce, diced tomatoes, cheddar cheese soup and garlic. Mix until combined.

Spoon 1/3 of the sauce mixture into the crock pot. Top with 1/3 of the ravioli. Sprinkle 1/3 of the cheeses over the ravioli. Repeat layers 2 more times, ending with the cheese.

Cover with lid and cook on High for 3-4 hours.

Serves 6-8

TRI COLOR PASTA SALAD

TRI COLOR PASTA SALAD

Serves 6

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Prep Time

30 min

Total Time

30 min

INGREDIENTS

1. 1 (12 ounce) box tri-color Rotini pasta
2. 2/3 cup creamy Caesar dressing
3. 4 Tablespoons basil pesto
4. 3 Roma tomatoes, diced
5. 1 small can sliced black olives, drained and rinsed
6. 1/4 cup red onion, finely diced
7. 3/4 cup Parmesan cheese, freshly grated
8. 5 basil leaves, cut into strips
9. 1/2 teaspoon garlic powder
10. 1/2 teaspoon black pepper
11. 1/2 teaspoon salt

INSTRUCTIONS

1. Cook the pasta in a large pot of water until al dente. Drain water and place cooked pasta in a large bowl. Toss with the creamy Caesar dressing while warm. Add the rest of the ingredients and toss to combine.
2. Cover bowl and refrigerate at least 4 hours before serving.

By Life in the Lofthouse

Adapted from Mel's Kitchen Cafe

LAYERED RANCH DIP

LAYERED RANCH DIP

Serves 6

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Prep Time

10 min

Total Time

10 min

INGREDIENTS

1. 2 cups (16 ounces) sour cream
2. 1 (1 oz.) packet ranch salad dressing mix
3. 1 cup shredded Monterey Jack cheese
4. 1 medium tomato, chopped
5. 1 can (4 ounces) chopped green chilies, drained
6. 1 can (2-1/4 ounces) sliced ripe olives, drained
7. 1/4 cup finely chopped red onion
8. Corn Tortilla chips

INSTRUCTIONS

1. In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
2. Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

By Life in the Lofthouse

Adapted from Taste Of Home

ORANGE JULIUS

ORANGE JULIUS

 

makes 4 (8oz) servings

 

8 oz frozen Orange Juice concentrate

1 cup milk

1/2 cup water

1/2 cup sugar

1 teaspoon vanilla extract

12 ice cubes

 

 

Combine all ingredients except ice into a blender. Blend for 1 minute.

Add 3-4 ice cubes at a time and continue to blend until all crushed and thoroughly mixed. Pour into glasses and gulp away : )

SKINNY OREO CHOCOLATE MILKSHAKES

SKINNY OREO CHOCOLATE MILKSHAKES

Yields 3

Chocolate frozen yogurt, skim milk and oreos make for one delicious shake!

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INGREDIENTS

1. 3/4 cup skim milk
2. 3 cups non-fat chocolate frozen yogurt
3. 6-8 Oreo cookies

INSTRUCTIONS

1. Place all the ingredients into a blender. Blend until mixture reaches desired consistency. Add more milk if you’d like it thinner or less for thicker shakes. Enjoy! ♥

By Holly

FRENCH DIP SANDWICHES

FRENCH DIP SANDWICHES

Serves 8

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Prep Time

10 min

Cook Time

8 hr

Total Time

8 hr 10 min

INGREDIENTS

1. 3-4 lb Beef Round Steak (or any beef roast)
2. 1 packet Onion Soup mix
3. 1 packet Au Jus Gravy mix
4. 2 (15 oz) cans Beef Broth
5. 2 cups water
6. 8 crusty Hoagie Rolls
7. 8 slices Provolone, White American or Swiss cheese

INSTRUCTIONS

1. Place the roast in your crockpot. In a medium bowl mix together the soup mix, au jus mix, beef broth and water. Pour all over the roast. Cook on Low for 8-10 hours, or on High for 5-7 hours.
2. Shred roast and then place in crusty hoagie buns. Top with sliced cheese and then set sandwiches on a baking sheet and place under the broiler until cheese is all melted and buns are nice and toasted. (Stay by the oven the whole time to watch them. They can burn fast!) Ladle the gravy into small bowls and dip your sandwiches in it. YUM!

By Life in the Lofthouse

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE

Serves 6

This comforting and delicious casserole has all the elements of the classic soup and more! This is a family-favorite!

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Prep Time

10 min

Cook Time

30 min

INGREDIENTS

1. 2 cups uncooked egg noodles
2. 2 cups cooked, shredded chicken
3. 1 (10 oz.) package frozen peas and carrots
4. 1 (10 oz.) package frozen corn
5. 1 cup milk
6. 1 (10 oz.) can cream of chicken soup
7. 1 (10 oz.) can cream of mushroom soup
8. salt and pepper, to taste
9. 1/2 Tablespoon dried minced onion
10. 2 Tablespoons melted butter
11. 1/2 teaspoon garlic powder
12. 1/2 teaspoon Italian seasoning (optional)

INSTRUCTIONS

1. Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
2. Boil egg noodles according to package directions. Drain water.
3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!

NOTES

1. *Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.

By Holly

Adapted from All Recipes