Hello Fresh: Week Three

We are really starting to get the hang of this  Hello Fresh cooking and really loving it! We are trying new recipes and I am really starting to enjoy cooking!

Hello Fresh: Week Two

Week Two of  Hello Fresh was another success with another round of delicious meals! 

Hello Fresh: Week One

Lately Timmy and I have been in a real cooking rut; we seem to cook the same meals each week with no variety. I am not sure if it has been because I have been just lazy or just haven't found any new recipes I have been dying to try! But all that changed last week - a few weeks ago Timmy and I took the plunge and ordered our first  Hello Fresh box to arrive last week! [Use that referral link on your first box and get $40 off your first order!!]

Things on my "TO COOK" List

The wonderful world of Pinterest has helped me compile this extensive of recipes on my "TO COOK" list. You all know you have one, so I thought it was about time to share mine. I have been adding and taking away recipes for months. But these are the ones I have yet to make! Enjoy!

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Chicken Alfredo Lasagna

You will need...

4 cups chopped cooked chicken

1 cup Ragu Old World Style Sauce

1 tbsp chopped basil

30oz Ricotta Cheese

2 cups shredded mozzarella cheese

2 eggs

1/2 Parmesan cheese

1 jar Ragu Cheese Creations Classic Alfredo

Lasagna noodles (I used 14)

1. Preheat over to 375 degrees

2. Cook noodles if necessary.

3. In pan heat the chicken with traditional Ragu sauce and basil until most of sauce is absorbed. Set to side.

4. In bowl, mix Ricotta cheese, half of Parmesan cheese, eggs and 1 cup of mozzarella cheese.

5. Spoon 1/2 cup traditional sauce in bottom of pan.

5. Layer lasagna noodles over sauce (3-4 noodles), top with 1/3 of the chicken mixture, 1/3 of the cheese mixture and 1/3 of the Alfredo sauce and repeat layers ending with Alfredo sauce on top. 

6. Cover with foil and back for 1 hour.

7. Uncover and sprinkle remaining mozzarella cheese and Parmesan cheese.

8. Bake for an additional 10 minutes uncovered. 

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How to throw an AWESOME Cinco de Mayo Party

I LOVE CINCO DE MAYO. I love Mexican food and I love Margaritas...so this is the most perfect holiday for me. Want to know how you can throw an awesome Cinco de Mayo party? Well, just incorporate some of these things in your party and there ya go!

7 Layer Dip

Pinata Cookies

Margarita Cupcakes

Pretty Decorations

Bring your Sombrero and a glass gun with tequila

Have these

Nacho Bar

How do you do Cinco de Mayo?

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Loaded Chicken and Potato Casserole

Loaded Chicken and Potatoes Casserole...just saying it makes my mouth water.

You will need...

1 lb bonesless chicken breast, cubed

6-8 medium skin on red potatoes, cut in cubes

1/3 cup olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp paprika

2 tbsp garlic powder

2 tbsp hot sauce

2 cups fiesta cheese blend

1 cup crumbled bacon (optional)

1 cup diced green onion (optional)

1. Preheat oven to 400 degrees

2. Spray a 9x13" baking dish with cooking spray

3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce

4. Add cubed potatoes and chicken and stir to coat

5. Carefully scoop the potatoes and chicken into prepared baking dish

6. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside

7. While the potatoes are cooking, fry your bacon

8. One potatoes and chicken are fully cooked, remove from over

9. Top the cooked potatoes with the cheese, bacon and green onion

10. Return the casserole to the over and bake for 5 minutes or until cheese is melted

Today, I am linking up with Emily and Kate for Recipe Swap.

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Meatball Sub Casserole

There are tons of recipes out there for a recipe like this, I went with the easy recipe and left a few of the things out but I think next time I will try it with all the recipes. Ingredients and directions in italicized I did not use or skipped.

You will need:

1 load french bread, cut into thick slices (toasted)

1 8oz package of cream cheese (softened)

1/2 cup mayo

1 tsp Italian seasoning

1/4 tsp pepper

2 cups shredded mozzarella cheese

1 lb package fully cooked frozen meatballs (thawed)

1 28oz jar pasta sauce

1. Preheat over to 350 degrees.

2. Arrange bread slices in a single layer in an ungreased baking dish.

3. In a bowl, combine cream cheese, mayo and seasonings. Spread mixture over bread slices. Sprinkle 1/2 cup of shredded cheese.

4. Mix together pasta sauce and meat balls. Pour over cheese. Sprinkle remaining cheese.

5. Bake uncovered for 35 minutes.

So basically I just mixed some pasta sauce with meatballs and poured it over the bread and covered it with cheese. It was still so delicious but I am curious to see what it would taste like with the cream cheese.

Today, I am linking up with Emily and Kate for Recipe Swap.

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Funfetti Cake Batter Dip

Ingredients

1 box of funfetti cake mix (really can be any type)

8oz Cool Whip

12oz Vanilla Yogurt

Animal Crackers / Nilla Wafers / Graham Crackers

1. Mix together all ingredients in bowl.
2. Chill 3 hours before serving.
3. Serve with Animal Crackers, nilla wafers or graham crackers.

Today, I am linking up with Emily and Kate for Recipe Swap.

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Superbowl Food Ideas

I love seeing all the creative recipes for Superbowl Sunday, so here is the ultimate list of anything you could need or want on Superbowl Sunday! Enjoy!!

Hawaiian Ham Roll Sliders (Recipe Here)

SNACKadium (Recipe Here)

Football Cookies (Recipe Here)

Chocolate Oatmeal Cream Pie Footballs (Recipe Here)

Cracker, Cheese & Pepperoni 

Football Pizza Pockets (Recipe Here)

Cheese & Crackers

Peanut Butter Football Dip (Recipe Here)

Cupckaes

Spicy Sweet Deviled Eggs (Recipe Here)

Pull-Apart Party Loaf Bread (Recipe Here)

Meatball Sub on a Stick (Recipe Here)

Mini Corn Dog Muffins (Recipe Here)

Individual Seven Layer Dip (Recipe Here)

Watermelon Football Helmet

Football Strawberries

Buffalo Chicken Dip (Recipe Here)

Today, I am linking up with Emily and Kate for Recipe Swap.

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Crock Pot Chicken & Noodles

Ingredients

4-6 Chicken Breasts

Spaghetti Noodles

2 Cans Cream of Chicken soup

14-15 oz Chicken Broth

1. Place Chicken Breasts in pot. I used 3 chicken breasts but it depends on how many you are cooking for.
2.  Pour 2 cans of cream of chicken over top.
3. Cook on high for 4-6 hours or low 8-10 hours.
4. Cook noodles, I used about 1/4-1/2 a box of spaghetti noodles.
5. Shred or dice chicken, I cooked mine for about 9 hours and when I put my spoon in pot the Chicken just fell apart.
6. Add Chicken broth to pot.
7. Add noodles to pot and toss.

Today, I am linking up with Emily and Kate for Recipe Swap.

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My Favorite Smoothie Recipes

So for the past few months I have been making smoothies for lunch almost everyday. But these past few weeks I have done pretty well if I might say so myself. I typically tend to stick to the plain yogurt, some frozen fruit and some juice and voila...I have a delicious smoothie I can take to work. Especially with the new year and new resolutions of wanting to lose weight and be able to fit into my wedding dress in 10 months I am really going to be serious about my smoothies.

When I am not just free handing and throwing stuff into my blender, here are some of my favorite smoothies to make.

Simple Summer Smoothie

Ingredients

1 banana

1 cup frozen strawberries

1 cup frozen blueberries

i cup frozen cherries

4 ice cubes

1.2 cup orange juice

3/4 cup vanilla yogurt

Kiwi Strawberry Smoothie

Ingredients

1 banana

6 strawberries

1 kiwi

1/2 cup vanilla frozen yogurt

3/4 cup pineapple and orange juice blend

Peanut Butter Banana Smoothie

Ingredients

2 bananas

2 cups milk

1/2 cup peanut butter

2 tablespoons honey

2 cups ice cubes

Strawberry, Mango & Yogurt Smoothie

Ingredients

1 1/4 cups apple juice

1 cup plain yogurt

1 cup frozen or fresh strawberries

2 cups fresh or frozen mango chunks

Triple Threat Fruit Smoothie

Ingredients

1 kiwi, sliced

1 banana

1/2 cup blueberries

1 cup strawberries

1 cup ice cubes

1/2 cup orange juice

8oz container peach yogurt

Today, I am linking up with Emily and Kate for Recipe Swap.

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