Chuck's Favorite Mac & Cheese

Ingredients;

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream

 

• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden
4. 
   

Recipe: www.allrecipes.com

Slow Cooker Chicken Fajitas

I'm always a sucker for a good slow cooker recipe, but what really drew me to this was the added garlic and lime juice.

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lbs. boneless skinless chicken breasts- cut in half
• 2 tbsp. taco seasoning
• 4 cloves garlic- diced
• 1 lime
• 1 can Rotel- drained

Add half the peppers and onions to your slow cooker. Layer the chicken and coat all sides with taco seasoning. Top with garlic, drained tomatoes, and lime juice from one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours.
Remove chicken and cut/shred into slices. Return the sliced chicken tot the slow cooker to marinate in the juices for about 10 mins on LOW until ready to serve.
(If there is too much liquid, you can remove until there is a desired amount before serving.)

Serve with:
Tortillas, Cheese, Sour Cream, and Guacamole

Recipe: buzzfeedtasty.com

Mozzarella-Stuffed Slow Cooker Meatballs

This recipe came from one of those amazing videos off of Facebook. Before this, I had never "cooked" meatballs in the crockpot...only warmed them up, so I was a little hesitant to try it. I'm so glad I did because not only were they delicious, they were cooked perfectly and a huge hit with the family.

Ingredients:

1 lb. ground beef
1 lb. Italian sausage (hot or mild depending on preference)
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley (I used 2 tbs. of dried instead)
1 block mozzarella cheese- cut into 3/4" cubes
1 jar spaghetti sauce

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meatball around it until it's a new ball again.

Arrange meatballs in slow cooker and cover in spaghetti sauce.

Cook on high for 2 - 2.5 hours.

Recipe: buzzfeedtasty.com

Stuffed French Bread

When I found this recipe months ago, it turned into an automatic hit. Kids and husband both really like it. And it makes great leftovers!

Ingredients

• 1 loaf french bread
• 1 pound lean ground beef
• 2 Tablespoons finely chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can cream of mushroom soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 Tablespoon chopped parsley (optional)

Instructions

• 1
  Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
• 2
  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
• 3
  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.
• 4
  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

6 servings

http://life-in-the-lofthouse.com/

Macaroni Salad

Ever since I can remember, I have loved my best friend's mom, Mrs. Swete's macaroni salad. So much so that now when I go home for visits, she will set aside a special batch just for me! I believe she enjoys the fact that her recipe is a best kept secret, because I have asked multiple times for it and she always has a way of skirting the topic.
So...I recently began my quest for a macaroni salad recipe that might just resemble hers. I don't know if it was beginner's luck, but the flavor of this one is almost identical! And major bonus was a huge thumbs up from my husband! The only thing I will add next time that I believe is missing is sliced black olives and it may just be a good substitute until my next visit home for the "real thing" :).

• 2 cup mayo
• 4 tbs. vinegar
• 2 tbs mustard
• 2 tsp sugar
• 2 tsp salt
• 1/2 tsp pepper
• 1 lb. macaroni, cooked and drained
• 1 cup sliced celery
• 1 cup diced red pepper
• 1 cup diced green pepper
• 1 cup diced green onion 
• (1/2 large can of black olives, or small can, sliced) optional

Mix all ingredients in a large bowl and refrigerate

Servings: 8 (original recipe is 4 servings...I doubled it)

Recipe: http://www.food.com/recipe/macaroni-salad-63733

BBQ meatballs

Ingredients:

1 bottle of ketchup

2 cups brown sugar

2 tbsp liquid smoke 

1 tsp garlic powder

Frozen meatballs

Mix and let simmer in crockpot

Recipe: Lindsey Cross

Enchilada Bake- Low Carb

This was a huge hit with everyone in the family! I was immediately requested to make it again and next time will double as it was almost gone!

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 30 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Recipe: http://www.genaw.com/lowcarb/enchilada_bake_variation.html

Perfect Stovetop Popcorn

I am always looking for good stovetop popcorn recipes that actually cook all of the kernels without burning them! When I saw this one, I knew I had to try it. Who ever thought of putting honey butter on popcorn?! Delicious!

Ingredients:

• 1/4 cup coconut oil (or canola)
• 2/3 cup popcorn kernels
• 3 Tablespoons butter, melted
• 2 Tablespoons honey
• 1 1/2 teaspoons sea salt

Instructions:

1. Add the coconut oil and 3 popcorn kernels to a large pot. (I use my Dutch oven.)
2. Cover and cook over medium-high heat until all 3 kernels pop.
3. Take the three kernels out of the pot.
4. Add the rest of the popcorn kernels.
5. Cover and take the pot off of the heat.
6. Wait 30 seconds.
7. Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
8. After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
9. While the popcorn is popping, melt the butter and add the honey.
10. Pour over the popcorn and sprinkle with salt. Toss until completely coated. You could also do this in a large paper bag.

Recipe: http://bakedbree.com/perfect-stovetop-popcorn

Cole slaw

Ingredients:

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Copyright 2006, Robert Irvine, All Rights Reserved
Recipe: http://www.foodnetwork.com/recipes/cole-slaw-recipe