Simple Roasted Brussels Sprouts

If you'd told me 2 years ago to that I would love Brussels sprouts I would have laughed in your face. Then a friend made them for a pot luck. I was hooked! Since then I've tried a couple of recipes and found this combination to be the "one" for me. And the key to it is using a cast iron skillet. Although you can roast Brussels sprouts on a baking sheet or in a baking dish, I highly recommend a heavy skillet made of cast iron!

Ingredients: 

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• pepper to taste 
• 2 tablespoons Parmesan cheese, shredded

Directions:

1. Preheat oven to 375 degrees. Place cast iron skillet in oven to heat while you prep your Brussels sprouts.
2. Peel off outer leaves on Brussels sprouts, rinse in cold water, cut off stem and chop in half.
3. Mix Brussels sprouts with olive oil in large bowl and zip lock bag, coating the sprouts well.
4. Remove the skillet from the oven and pour Brussels sprouts inside, carefully placing them chopped-side down. Season with pepper.
5. Roast for 20-25 minutes, turning the sprouts over halfway through.
6. Once you have removed from oven, top with Parmesan cheese and serve hot.

Meal Planning

So, I'm trying out a new meal-planning method. I'm planning meals one month at a time and trying to only shop twice a month (1st and 15th, and based on sale prices may change up the veggie side dishes!). Here is the first month:

1. Out of Town
2. SUPER BOWL! Chicken Fajita Burritos with chips & guacamole
3. Teriyaki Chicken* {UPDATE: recipe not coming -- it wasn't as great as I hoped!} and artichokes
4. Baked Ziti* and asparagus
5. Breakfast for Dinner 
6. Leftovers
7. Beef & Bean Oven Tacos and green salad
8. DATE NIGHT♥
9. Chicken Pot Pie
10. Slow Cooker Old Bay Rotisserie Chicken with roasted Brussels sprouts and French bread
11. Turkey Burgers with Sweet Potato Fries
12. Chicken Salad Sandwiches {recipe to come} and green salad
13. Hamburger Oriental Casserole and applesauce
14. Valentine's Day♥ Steak with twice baked potatoes and fresh green beans
15. English Muffin Pizza and green salad
16. Leftovers
17. Cabbage Buns and sautéed squash medley
18. Grilled Chicken with roasted Brussels sprouts and crescent rolls
19. Spaghetti with Meat Sauce and green salad
20. Tangy BBQ Chicken* and butternut squash
21. Stuffed Bell Peppers and artichokes
22. DATE NIGHT♥
23. Mexican Chicken* with sautéed bell peppers
24. Leftovers
25. Baked Chicken Thighs and fresh quinoa salad
26. Birthday Celebration! -- Dinner TBD
27. Sloppy Joes and green salad
28. End-of-month Take Out

*Freeze-ahead meals that are already made!

Mexican Chicken

Ingredients:

• (1) 10-oz can Rotel
• (1) 15-oz can tomato sauce 
• (1)10-oz  can enchilada sauce (I'm a wimp so I like mild)
• 1 package taco seasoning
• 2 pounds boneless, skinless chicken breasts

Directions:

1. Mix first four ingredients in slow cooker and then add chicken. 
2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 

Serves 6+

Hamburger Oriental Casserole

Ingredients:

• ½ tablespoon butter
• ½ cup onion, chopped
• ½ cup celery, chopped
• 1 pound ground beef
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of celery soup
• ¼ cup water
• 1 cup of instant rice
• 1 can bean sprouts
• ¼ cup soy sauce
• Chow Mein noodles

Directions:

1. Preheat oven to 350 degrees.
2. Melt butter in skillet and sauté celery and onion over medium until translucent. Remove from skillet and place in large bowl.  Add ground beef to hot skillet and cook until thoroughly browned. Add cooked beef to celery and onion.
3. Add condensed soups, water, un-cooked rice, bean sprouts and soy sauce. Stir well and place in lightly greased casserole dish.
4. Bake for 30 minutes.
5. Top each portion with Chow Mein noodles before serving. Enjoy!
6. Refrigerate leftovers {this recipe makes great leftovers!}

Serves 8

*Are you on Weight Watchers? Use 98% fat-free condensed soups and this recipe is only 6 PointsPlus {with a heaping 1/8th cup of Chow Mein noodles!}

Fresh Quinoa Salad

Ingredients:

• 2 cups water
• 2 cubes or 2 teaspoon chicken bouillon
• 1 clove garlic, smashed
• 1 cup uncooked quinoa
• 1/2 large red onion, diced
• 1 large green bell pepper, diced
• 1/3 cup black olives, chopped
• 1/2 cup fresh mozzarella, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt

Directions:

Heat water with chicken bouillon and garlic - bring to boil. Add quinoa and reduce heat. Simmer for 20 minutes or until quinoa is tender and water is gone. Remove from stove and allow to cool for 5-10 minutes.

While quinoa is cooking, chop onion, bell pepper, olives and mozzarella. Stir in 2 quart bowl and add basil and chives. Top with lemon juice, olive oil, balsamic vinegar and salt.

Add cooled quinoa and stir together. Chill in the refrigerator until you're ready to serve. 

Optional: Add cooked chicken to make this a main course.

Taco Pasta Casserole

Ingredients:

• 1/2 onion
• 1 lb ground beef
• 1 cup golden corn, frozen
• 1/4 cup taco seasoning
• 3/4 cup water
• 1 (8 oz) package light cream cheese
• 1 lb pasta
• 2 cups shredded Colby Jack cheese

Directions:

Preheat over to 350 degrees. Bring 6 cups of water to boil and add pasta (I prefer pasta shells!). 

While pasta is cooking, chop onion and add to hot, lightly-greased skillet. Add beef and cook until brown. Gently mix in corn, water and taco seasoning. Cook until water has boiled off. Add cream cheese and stir until cheese is melted and well mixed.

Once pasta is soft, drain, rinse and pour in large bowl. Stir in ground beef mixture and 1 1/2 cups Cobly Jack cheese. Place in lightly greased casserole dish and top with remaining 1/2 cup cheese. 

Bake for 30 minutes or until cheese is bubbly. Serve hot!

Stuffed Bell Peppers

Ingredients:

• 1/2 red onion
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 cup carrots, shredded
• 2 (8 ounces) cans of tomato sauce
• 1/4 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 tablespoons Worcestershire sauce
• 1 cup white rice, cooked
• 5-6 red, yellow or orange bell peppers (depending on size)
• 1/3 cup Colby Jack cheese, shredded

Directions:
Preheat over to 375 degrees. Chop onion and add to hot, lightly-greased skillet. Saute with garlic. Add beef and carrots. Cook until beef is brown. Mix tomato sauce, spices and Worcestershire sauce. Add to cooked beef on stove. Stir in rice until well mixed. Take skillet off stove. Wash bell peppers, cut top off and clean out seeds inside. Spoon beef mixture into peppers and place in muffin tin to hold upright. Evenly sprinkle cheese on top. Roast for 30 minutes or until peppers are cooked and cheese is melted.