5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE

10 minPrep Time 

30 minCook Time

40 minTotal Time 

Ingredients

• 1 pound lean ground beef
• 1 (15 ounce) can enchilada sauce
• 1 cup reduced-fat shredded Mexican cheese blend
• 8 (6 inch) corn tortillas
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes (optional topping)
• 1/2 avocado, chopped (optional topping

Instructions

1. Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
2. In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
3. In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
4. Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
5. Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
6. Repeat all layers one more time.
7. Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
8. If desired, top with tomatoes and avocado.

Grandma Burr's Bread

1 1/3 cups water ( 80° )
3 Tbs canola oil
2 Tbs honey

1 1/2 tsp salt
1 Tbs sesame seeds
3 Tbs oat flour (blend up oats in blender to make "oat flour")
1 Tbs wheat bran (I used wheat germ)
1 Tbs chia seeds
2 1/2 cups bread flour
1 cup wheat flour
1 1/2 tsp yeast

Directions:
 Using a bread maker, put liquids in first. Mix up the dry ingredients and then pour on top of wet ingredients. Put the yeast in a little well in flour on the top. Use the basic settings on bread machine.
Enjoy!

Pumpkin cookies

Ingredients:
1 c. Sugar
1/2 c. Shortening (I use softened butter)
1 egg
1 tsp. Vanilla
1 c. Pumpkin
2 c. Flour
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 c. Chocolate chips (guittard or ghirardelli)


Directions:
 Cream sugar and shortening; add eggs and vanilla. Mix well. Add pumpkin. Combine all dry ingredients and mix in slowly. Add chocolate chips; drop by teaspoons onto baking sheet. Bake at 350° for 14 minutes. ENJOY!


Recipe from Sara Bailey

Hawaiian Sliders Recipe

Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices (optional. I didn't do this when i made them)

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.

Green Peach Smoothie for Kids

Serves: 2

Prep Time: 5 m

Cook Time: 2 m

Serving Size: 1 1/2 cup

Ingredients

• 1 cup – almond milk, unsweetened
• 2 cup – spinach
• 1 medium – banana
• 1 ¹/₂ cup – peaches, frozen, sliced
• 1 container (4 oz) – Greek Yogurt

Directions

Place all ingredients into your blender and blend until smooth (the greek yogurt is optional)! 

(recipe from SuperHealthyKids.com)

Moroccan Turkey + Chickpea Skillet

{If you're looking for a fresh flavor, and excellent meal for prepping ahead - this is it! 🙌
the flavors develop, and only become better each day!} .

makes 4-5 servings

Ingredients:
1 pound lean ground turkey
2 tsp avocado oil, or extra virgin olive oil
1 medium yellow onion, thinly sliced into half moons
2 carrots, chopped
1/2 cup diced red bell pepper
1 tsp ground cumin
1 tsp ground nutmeg
1/2 tsp paprika
1/2 tsp cayenne pepper
sea salt and black pepper to taste
2 cups low sodium chicken broth
1 cup diced tomatoes (jar or fresh)
15 ounce chickpeas, rinsed
1/3 cup golden raisins (optional)
1/2 cup fresh herbs of choice (parsley, cilantro, or basil), chopped
 Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
Add in the spices, salt and pepper and continue to sauté until the veggies soften and the turkey is cooked through.
Stir in the tomatoes, chicken broth, chickpeas and golden raisins and bring to a boil.
Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
Remove from the heat and stir in the fresh herbs of choice.
Serve as is or with cooked quinoa, or brown rice.

Tostadas

Shredded chicken: 

Author: Organize Yourself Skinny

Recipe type: Freezer Meal, chicken recipe, make ahead recipe

Serves: 12

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
   Coupons
3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Notes

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

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Crunchy Oven baked tostada shell: 

Ingredients

• Corn tortillas
• Vegetable oil
• Salt
• Your favorite tostada toppings (beans, chicken, beef, lettuce, cheese, etc.)

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with foil. Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
3. Brush both sides of the tortillas lightly with oil and sprinkle with salt.
4. Bake for about 8 minutes, turning over after 4 minutes.(mine had to be cooked longer, just until brown and crunchy)
5. Remove from the oven and transfer to a paper towel lined tray to cool. *It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
6. Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.

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Favorite Tostada toppings:

• refried beans (from the can) 
• shredded chicken (from recipe above)
• tomatoes
• avacado
• lettuce
• shredded cheese
• Caso fresco (crumbled) 
  
•  

 

Delicious Apple Chicken

Ingredients

• 2 tbs. olive oil, divided
• 1 lb. chicken thighs, skinless, boneless
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1/2 tsp. oregano dried, to taste
• 1/2 tsp. rosemary dried, to taste
• 1 tsp. Dijon mustard
• 2 apples, sliced thinly
• 1 small red onion , sliced thinly (optional)
• 1/2 c. chicken broth

Instructions

1. Heat a large skillet on medium-high heat. Add 1 tbs. olive oil
2. Sprinkle some salt and pepper on the chicken
3. Add chicken to skillet and brown, about 5 minutes each side or until brown
4. Set aside
5. In a bowl, whisk broth and mustard
6. Add remaining oil to pan and all ingredients (broth and mustard mixture, remaining salt, pepper, rosemary, oregano, apple, and onion)
7. Cook for another 4 minutes or until cooked

Asian Glazed Salmon

Ingredients

• 2 tbs. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. garlic, minced
• 1/2 c. maple syrup
• 2 tbs. butter, melted
• 4 frozen salmon filets, wildcaught

Instructions

1. Preheat oven 400F
2. In a bowl, mix soy sauce, salt, pepper, garlic, maple syrup, and butter
3. Line a baking sheet with foil and place frozen salmon filets
4. Brush each filet with olive oil on both sides, place back skin side down on prepared sheet
5. Pour soy sauce mixture over salmon
6. Bake for 15-20 minutes, or until internal temperature is 145F
7. Pair with steamed vegetables and brown rice for a perfect meal

Chicken Veggie Patties

Ingredients

• 1/2 c. green zucchini (one small zucchini), grated
• 3 broccoli florets, grated (optional)
• 2 extra small bell peppers, chopped finely
• 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
• 1/4 c. green onions, chopped
• 1/4 c. flour
• Dash of Salt
• Dash of Pepper
• 1 egg
• Olive oil for frying
• 
  

Instructions

1. Wash and grate zucchini and dry with paper towel
2. Chop all vegetables and set aside
3. In a bowl, mix all ingredients until well incorporated
4. In a pan add 1 tbs of olive oil on medium high heat
5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
6. Serve with chives and sour cream if desired

Avocado Grilled Cheese

Ingredients

• 1 egg
• 1 tbs. milk
• 2-4 slices of bread
• 1/2 avocado, mashed
• 1-2 slices cheese of choice
• 1 tbs.butter

Instructions

1. In a bowl, scramble egg and add milk, set aside
2. In another bowl, mash avocado, set aside
3. Place mashed avocado onto bread, top with cheese, then add second layer of bread (like a sandwich)
4. Carefully, cut the filled sandwich into strips
5. Dip each strip in the egg mixture
6. In a pan, on medium add butter and cook strips. Brown all sides of strips and serve

Chicken Meatballs

 

 

Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 grated sweet apple
• 1/2 grated pear (optional)
• 1 lightly beaten egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1tsp dijon mustard
• 1/4 cup chopped spinach
• 1 cup panko breadcrumbs / quinoa if you want to go #glutenfree
• 1/3 cup chopped green onion (if you like less onion then reduce)

Instructions

1. 1. Mix all ingredients in a bowl
2. 2. Shape and mold. I use an ice cream scooper and placed it in a greased muffin tin for convinience
3. 3. Bake at 350F until 165F, about 20-25 minutes, but it really depends on the oven so I use a leave-in thermometer.

Sweet and Sour Sauce

• 2 tbs water
• 2 tbs ketchup
• 1/2 cup brown sugar
• 1 tbs corn starch
• 1/3 cup rice vinegar, add more if you like it more sour

Sweet and Sour Sauce Instructions

1. Add all ingredients except for the corn starch and water into a pot, wait for a boil
2. Mix water and cornstarch in a bowl
3. Add into bowling mixture and whisk

Peanut Butter Cup Protein "Nice Cream"

{Makes 4 Servings}
■2 scoops Chocolate Protein Powder
■1 Tbsp unsweetened cacao powder
■6 Tbsp unsweetened almond or coconut milk
■4 Tbs all natural Peanut Butter or Almond Butter
■4 small-med frozen chopped bananas
{Directions}
Combine in small bowl:
Protein powder, cacao powder, & almond milk. Mix with a spoon until completely combined & dissolved.
Place everything in a high quality blender, process until ice cream consistency. Stop blender several times to stir.
Serve immediately, or transfer to container & freeze covered tightly.

Spinach + Mushroom + Bacon Breakfast Frittata

Makes 4 servings
Ingredients:
8 large free-range eggs
1/2 cup coconut milk
8 slices of high quality nitrate-free bacon, chopped
8 ounces mushrooms, sliced
2 1/2 cups fresh baby spinach
1 yellow pepper, diced
Intructions:
Preheat oven to 425 degrees f.
In a large bowl, whisk eggs with coconut milk, season with
sea salt and pepper to taste.
Set aside.
Heat a large oven-proof skillet over medium high heat. Add
bacon and cook until brown and crispy, about 6-8
minutes.
Add mushrooms and peppers to the skillet and cook, stirring
occasionally, until tender and browned, about 3-4
minutes.
Stir in spinach and cook until it begins to wilt, about 2 minutes.
Stir in egg mixture and place the skillet into the preheated oven. Bake
until top is set and golden, about 14-15 minutes.
Serve immediately.

Sweet Cajun Baked Shrimp

🍤
Ingredients:
1.5lbs large shrimp, peeled & deveined
4 Tbsps olive, avocado, or melted coconut oil
4 Tbsp freshly squeezed lemon juice
1 Tbsp coconut aminos, liquid aminos, or low-sodium soy sauce
1.5 Tbsps raw honey
2-4 Tbsp Cajun Spice seasonings (depending on your spiciness/heat preference)
2 Tbsps fresh chopped parsley or basil .
Instructions
Whisk all ingredients (except shrimp) until combined well.
Combine all ingredients in glass bowl. Cover & refrigerate shrimp for an hour or so.
Preheat oven to 450 degrees f.
Lay shrimp on large flat sheet pan (I used parchment for easy cleanup)
Bake uncovered for about 8 minutes, just until pink…do not overbake 😊
Serve warm or cold.
Excellent for food prep.
Lasts 3-4 days tightly sealed in refrigerator.

Frozen Raspberry + Chocolate Bars

😍🍫💋❤😍🍫💋❤😍🍫💋❤😍🍫💋❤
{Makes 12 square bars}
I used a square 8x8 tart pan with a removable bottom, for easy removal.
1 cup sliced almonds, spread evenly over the bottom of the pan. (optional)
2 cups plain greek yogurt, or coconut yogurt mixed VERY well with 2 scoops of your choice of chocolate protein powder.
Spread the smooth chocolate yogurt over the almonds, gently and evenly.
6 oz organic Raspberries placed evenly over the yogurt
Chop 2 Tbsp cacao chips/dark chocolate and sprinkle over the top.
Freeze for about 4 hours.
If you use a regular brownie pan, you may need to set the bottom of the pan in hot water for a few seconds to remove easily. I use a butter knife to slice, and run the knife under hot water-for nice slices 😘

Turkey Stuffed Peppers

Serves 6
Ingredients:
4 bell peppers
1 Tbsp avocado oil, or olive oil
1 yellow onion, diced
8 ounces fresh mushrooms, diced
1 pound ground turkey
1 tsp sea salt - or to taste
1/4 tsp ground pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsps tomato paste
28 ounces crushed tomatoes
3/4 cup COOKED brown rice
2 cups fresh baby spinach, chopped
1/4 cup shredded mozzarella (optional)
1/2 cup chicken stock
Instructions:
Cut peppers in half, remove the seeds, place in a large glass baking dish and set aside. Preheat oven to 400 degrees.
Heat the oil in a large skillet over med/high. Add onion, sea salt and pepper, and cook for 5. Add the mushrooms and cook for another 2 minutes.
Add the turkey, garlic powder, oregano, paprika, red pepper flakes.
Cook while breaking up the meat for 5-7 minutes until no longer pink.
Add in tomato paste and stir. Add the crushed tomatoes and simmer over low heat for 10 minutes, stirring occasionally. Adjust seasonings to taste. Add cooked rice, spinach, and stir to combine.
Spoon the mixture into bell peppers.
Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for about 25 minutes.
Enjoy!

Glowing Green Goddess Smoothies!

2-3 servings per packet
Ingredients in each packet(adjust to your liking):
1/2 cup fresh green grapes
1/2 small banana, chopped
1/2 kiwi, chopped
3 pieces honeydew melon
1.5 or 2 cups fresh baby spinach.
1/2 cup baby kale.
A few fresh mint leaves (as desired)
Add ingredients to a ziploc, or reusable container.
Place in freezer.
Be sure to make at least a weeks worth!
.
Pull one package out of the freezer, place in blender, and
Add:
1 cup unsweetened coconut/ almond milk, or water until desired consistency is achieved
1/2 cup ice cubes, optional .
Blend until desired consistency.
Serves 2-3

Oatmeal Jars are so convenient & versatile for busy mornings!

Oatmeal Jars are so convenient & versatile for busy mornings!

Simply fill with HOT milk or water…finish getting ready for the day….grab & GO!
--------------------------

Prep ahead:

Use Pint glass canning jars to ensure that you will have room for your liquid & stirring.

The photo shows 1/2 pint jars that were assembled for my children using smaller 1/3 cup portions of rolled oats.
■  Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar. (note: this method will NOT work with steel-cut oats)
■  Add your favorite flavor combos.
■  Seal tightly, and store in the pantry until ready to use. (For freshest flavor use within 10 days)

Prepping “Instant” Oatmeal Jars

When ready to SERVE:
■  Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, or cashew milk are favs at our house) into each jar. (note:  These jars can handle the heat because they are made for canning & high heat)
■  Let sit for 10-20 minutes(depending on the consistency you like), while you finish your morning routine.
■  Grab a spoon, and enjoy on-the-GO!

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Endless Flavor Combinations!:

■  Apples & Cinnamon
(1/4 cup freeze Dried Apples, 1/4 tsp Cinnamon, pinch of granulated stevia, or granulated sweetener of choice) .
■ Raspberries & Dark Chocolate or Cacao Nibs
(1/4 cup freeze dried Raspberries & 2 Tbsp dark chocolate chips or nibs) .
■ Monkey Mix
(1/4 cup freeze dried banana chips, 1 Tbsp coconut flakes, 1 Tbsp dark chocolate chips or nibs) .
■ Triple Berry
(1/4 cup freeze dried triple berry mix & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Blueberries & Cream
(1/4 cup freeze dried blueberries, a pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia or granulated sweetener of choice) .
■ Peaches & Cream
(1/4 cup freeze dried peaches, pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia, or granulated sweetener of choice) .
■  Strawberry & Banana
(2 Tbsp freeze dried strawberries, 2 Tbsp freeze dried banana & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Try adding your favorite chopped nuts, or a 1/2 scoop of protein powder to any of these varieties.

Frozen Whipped Pineapple

Frozen Whipped Pineapple🍍🌴
{Weekend treats!}

4-6 servings
■5-6 cups frozen pineapple chunks (let thaw a teeny'tiny bit before blending...maybe 3 minutes on the counter, we still want it frozen...just not SOLID :)
■1 cup cold unsweetened almond milk, or cold coconut milk (I used coconut milk today 😋)
■You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot! A few drops will do...raw honey tastes the best with pineapple). I do NOT use any sweetener, and each one of my children love it!
{Blend everything in a high-powered blender until desired consistency. I used a low setting, stopping several times to stir, in order to get it to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }
Optional:
Add a few fresh slices of Pineapple on top! 🍍