Category Archives: Six Ingredients or Less

Baked Asparagus with Parmesan Cheese

My kids get so tired of eating salad, but quite frankly, that’s just about the only veggie that they can both agree on. I decided to take a walk on the wild side last night though and make this yummy asparagus dish.

Ingredients:
1 pound asparagus, trimmed
2 teaspoons olive oil
1 tablespoon Parmesan cheese, freshly grated
1 ½ tablespoons bread crumbs

Instructions:
Preheat oven to 450° F.

In a medium baking dish or on a cookie sheet, toss asparagus with the oil and arrange in an even layer.

Sprinkle with the Parmesan and bread crumbs.

Bake for about 15 minutes, or until asparagus is tender.

What did the family think? 3 out of 4 isn’t bad, right?

Where did this recipe come from? I got it from Holiday Food Safety and they got it from the Produce for Better Health Foundation

photo from Confessions of a Chocoholic

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Pizza Pot Pie

First of all, I love a good pot pie…the flaky crust and all of the rich and creamy goodness inside. I also love pizza. So pizza pot pie must be the best thing ever. You could also call these Dump Pizzas or Upside Down Pizzas because you end up flipping the pizza over so the cheese is on the top and the crust is on the bottom. Be forewarned: flipping these are not for the inexperienced. It might just be easier to eat them like a pot pie with the crust on the top. Don’t say I didn’t warn you.

Ingredients:
1 can refrigerated pizza dough (or make your own)
1 jar pizza sauce
18 mozzarella cheese slices (3 per pizza)
pizza toppings
ramekins or oven-safe bowls
cooking spray

Instructions:
Preheat oven to 425 degrees.

Cut 6 circles of dough about one inch larger than ramekin or bowl.

Coat the bottom of ramekins or oven-safe bowl with cooking spray.

Arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap.

Add pizza toppings as desired.

Ladle the sauce over the fillings just until the ramekin is almost full.

Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.

Bake for 12 minutes until dough is golden. Invert each pizza onto a plate and lift off the ramekin. (or just eat it like a pot pie with the crust on the top)

What did the family think? Yummers!

Where did this recipe come from? Plain Chicken


Before Flipping


After Flipping

Note: These are not the super cute ramekins I had mentioned previously on Facebook. Those are in the dishwasher. These lovely pics are from Plain Chicken.

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Vegetarian

Peanut Butter and Banana Smoothie

I love trying new smoothie recipes, so when I saw this one over at The Gracious Pantry, I knew I had to try it. I love it because it has a fruit, a veggie, protein and dairy.

Ingredients:
1 cup unsweetened almond milk (I used unsweetened soy milk)
1 cup spinach
1 banana
1 T peanut butter, no sugar added
1/2 tsp. vanilla extract

Instructions:
Blend together and enjoy.

What did the family think? I am the only one who’s had this, but I will tell you it’s very yummy. If you’re afraid of it tasting too spinachy, don’t worry. All you taste is the peanut butter and banana.

Where did this recipe come from? The Gracious Pantry

photo from Urban Chickpea

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Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Easy, Six Ingredients or Less, Super Easy to Make, Vegetarian

CrockPot Thai Chicken Thighs

We love Thai food in our house. Hubby likes it for the heat and the boys like it because it often involves peanuts or peanut butter.

Ingredients:

4-6 chicken thighs bone in or out (take off skin)
1 16 oz jar salsa (no beans or corn in it, medium)
1/3 cup natural creamy peanut butter
1 1/4 tsp. ground ginger
2 T fresh lime juice
1 1/2 T soy sauce
Crushed peanuts, garnish

Instructions:
Mix all ingredients together and pour over chicken in CrockPot.

Cook on low for 6-8 hours or high for 4-6 hours.

Serve over rice and sprinkle with crushed peanuts.

What did the family think? Hubby and I liked it. I am not a huge fan of chicken from the CrockPot, but this was good. I would have liked it better if it had been a little spicier. Next time I might add some Rooster sauce or chili peppers to kick up the notch a little or maybe use spicier salsa.

Where did this recipe come from? I got it from Crockin’ Girls’ Facebook page.

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Filed under Chicken, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make

Enchiladas in Salsa Verde

These are SO good, not necessarily good for you…that’s a whole lotta sour cream, but VERY tasty. What was also great is that I assembled everything ahead of time and put it in the refrigerator and then that night when we got home I just put it in the oven which meant we got to sit down to dinner a whole lot earlier.

Ingredients:
8 flour tortillas
2 cups shredded chicken
3/4 cup sour cream
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
2 cups salsa verde

Instructions:
Preheat oven to 350F.

Prepare the filling by mixing the chicken, sour cream and half of the cheese.

Place 1/2 cup of the green sauce in the baking dish.

Dip a tortilla in the green sauce.

Place the filling in the tortilla, wrap and place in baking dish seam down. Repeat until all of the filling has been used.

Cover with remaining green sauce and top with remaining cheese.

Bake in oven for 15 minutes or until cheese is bubbly and it’s warmed through.

What did the family think? Hubby and I really liked these and there was enough for leftovers for lunch which is always a bonus. I think the green sauce scared the kids. They don’t know what they’re missing.

Did I change anything? I reduced the amount of sour cream. The change is reflected in the recipe above.

Where did this recipe come from? Closet Cooking

photo from Closet Cooking

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Filed under Chicken, Definitely Making it Again, Easy, Mexican, Six Ingredients or Less

Egg Souffle

About the only way we eat eggs around here is scrambled, so for Easter I decided we needed to do something a little “fancier”. These came out great and were an excellent addition to our Easter brunch.

Ingredients:
2 T butter
2 T whole-wheat flour
1 cup milk
Salt & pepper
5 eggs
1 cup grated cheddar cheese

Instructions:
Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.

Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form and set aside.

Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour. Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.

Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper.

Quickly whisk the egg yolks into the milk mixture without allowing them to cook.

Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in cheese. Do not overmix.

Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”). Enjoy!

What did the family think? Yum!

Where did this recipe come from? 100 Days of Real Food

Photo from More Intelligent Life

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Not so Easy, Six Ingredients or Less, Vegetarian

Mini Frittatas

We are back from vacation which means I am back in the kitchen. I love going on vacation and eating out a lot just as much as the next person, but it’s good to be home again eating home cooked meals, too. We all love breakfast for dinner and this meal was an easy way to get back in the swing of cooking again.

Ingredients:
8 large eggs
1/2 cup half-and-half
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions:
Heat your oven to 350º F and coat a muffin pan with nonstick cooking spray.

Whisk together the eggs and half-and-half then evenly distribute the egg mixture among the muffin cups. (The recipe makes about 8 frittatas so make sure your muffin tin is big enough.)

Add about 2 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

What did the family think? They loved them!

Where did this recipe come from? Family Fun

photo from Family Fun

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Vegetarian

Pineapple and Strawberry Smoothie

Both strawberries and pineapples were buy one get one free at the store this week, which is awesome, but now I have a lot of pineapple and strawberries and I have to figure out what to do with all of them before they go bad. This was part of our breakfast yesterday…it’s a great way to use produce and a great way to get a bunch of fruit into your kids (and you) all at once.

Ingredients:
6 oz. low-fat vanilla or plain yogurt
1 large banana
1/2 cup chopped pineapple
1/2 cup strawberries
2-3 tbsp. ground flax seed
1/4 cup milk

Instructions:
Combine all ingredients in a blender or food processor. Process until thick and smooth.

Add more milk if it’s too thick.

What did the family think? Only three of us were home when I made these, but we all liked it.

Did I change anything? This isn’t going to come out super cold. Blend some ice in too if you want it colder.

Where did this recipe come from? adapted from a recipe at Annie’s Eats

photo from Kelsey’s Apple a Day

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Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

Ravioli Lasagna

Yep, that’s right, another pasta dish. We do love our pasta around here and this one was no exception. Yum!

Ingredients:
1 pound ground beef, turkey or chicken
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen ravioli
1-1/2 cups (6 ounces) shredded mozzarella cheese

Instructions:
In a large skillet, cook beef over medium heat until no longer pink; drain.

In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.

Cover and bake at 400° for 40-45 minutes or until heated through.

What did the family think? They loved it and it made enough for lunches the next day, too.

Where did this recipe come from? Taste of Home

photo from Campbell Kitchen

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less

Easy Lasagna Skillet

Everyone in our house loved this recipe and I feel like that hasn’t happened in a really long time. This was also super, duper easy which was also awesome.

Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
2 1/2 cups water
12 lasagna noodles, broken
1 tub (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

Instructions:
Brown meat in a deep large nonstick skillet; drain.

Stir in spaghetti sauce and water. Bring to boil. Stir in noodles; cover. Simmer on medium-low heat 18 to 20 min. or until noodles are tender, stirring occasionally.

Stir in cooking creme. Remove from heat. Let stand covered for 3 minutes.

What did the family think? Everyone loved this and most of us went back for seconds.

Did I change anything? The original recipe called for some chopped green and red peppers. I left those out. Next time I might add some chopped zucchini or some spinach though. Also, I have a feeling that any sort of macaroni/penne-type noodle would probably work just fine.

Where did this recipe come from? The back of the carton of the tomato and basil cooking creme

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make