CHEATER Decadent Mashed Potatoes

CHEATER Decadent Mashed Potatoes

4 trays Bistro brand Mashed Potatoes (Costco)
¾ cups Butter (1 1/2 sticks)
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper

Dump the mashed potatoes out of their containers into a large dutch oven. On Thanksgiving, we put them into our 7 QT crock pot. Break the potatoes up over medium heat.

In a separate smaller pot, add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half,  ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Heat this up so you are not mixing cold ingredients into the warm potatoes.

Add warm liquid mixture to the potatoes and stir to incorporate, place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

OR, if you are serving them straight from the crock pot like we do, just add the warm liquid to the potatoes, stir to incorporate and set on low for as long as you need to!!

Meatballs & Rice

Easy weeknight dinner! I've made this a lot but always forget the recipe - finally going to write it down.

Meatballs & Rice

Meatballs
Grape Jelly
Chili sauce

Rice

I mix it up a bit, in a crock pot, add meatballs (I use Costco Italian Meatballs), a large jar of grape jelly and any other jelly I have that needs to be used. I've used both raspberry and apricot with great success. Then add chili sauce (in a glass jar - like the old school Heinz ketchup bottle). Cook for about 2 hours on high and 2 hours on low. 

I serve with rice - generally microwave rice - one of our dinner in a hurry meals.

French Dip Sandwiches

Another "non" recipe - but we've been doing this a lot lately with life getting back to busy.

Go to a really good deli (mine is our neighborhood Harmons) and buy roast beef (they should ask you how you would like it done - go with the most RAW version - trust me).

While you're at the deli - grab some Boar's Head Pub Style Horseradish - SO GOOD!

AND - get the BEST of the best deli rolls. My family loves the "Tuscan Brat Buns" but any good hogie style roll will do.

French Dips:
1 lb Roast Beef (feeds 6 of us)

6 Hogie rolls

Beef stock

Provolone cheese slices

Butter

Garlic powder, salt and pepper

Horseradish

Get a large pan with at least 1" lip on it. Heat up the beef stock - adding garlic powder, salt and pepper.

Slice by slice - put the roast beef into the stock to warm it up.

In the meantime, slice the rolls in half and butter both insides of the rolls. Put into a 400 degree oven until they are a little brown and crispy.

Pull the rolls out and top one side with the provolone cheese - then back in the oven until the cheese is melted.

Pull them out again - and stack with the warmed roast beef. Serve with a side of the "au Jus" and the horseradish. 

*My husband. 15 yo and I just put the horseradish right on the bun - we love that stuff! Our 17 year old puts a bit in his jus and the little girls skip it all together.

Give it a try! Hearty, satisfying and ridiculously easy! Picture to come next time we have these!

Dying to Cheat?

Life has been ABSOLUTELY crazier than ever since August. I have 4 kids - my oldest is 6 months away from getting his license and my youngest is 6 - just old enough to be just as busy as the rest of her siblings. 

With my youngest now in school full time - I've taken on a lot of opportunities I didn't have time for before - so while my kids are busier than every - I'm also busier than ever - but we all (including my husband) still need to eat every. single. day. LOL

These are cheats I've found that work for us in the last few months...

Costco - bulk variety pack. My kids add teriyaki sauce or a little chicken broth with sugar to make something that tastes like the Sweet Jasmine Rice they all love 

 I found these several years ago. You can just microwave these in a flash (7 minutes) but what I love to do is put them in a deep pan with milk and butter to heat them up - which only takes 15-20 minutes.

My sister in law fed these chicken skewers to my kids and they RAVED! I've bought them ever since. When I'm not home my kids will heat these up in the microwave and chow down. They are seriously so good.

These aren't really a cheat - they're more of a DELICIOUS find. I get them at the Chinese market off of 90th and 1-15 (in the frozen section). I'll make pulled pork in the crock pot and set these out to thaw when I start the crock pot in the morning. The kids grab these (they are like pillowy taco shells) fill them with pulled pork and have at it. Makes a crock pot meal into a portable dinner anytime we have a second to eat.

 My favorite of all time cheats is SOUP. I've posted so many soup recipes lately - and it's because that is what I've been making most lately! I make a huge batch - we have some for dinner the night I make it, freeze enough for dinner another night and put the rest in these cute little 12 oz tupperwares that go into one of the drawers in my refrigerator. Choose your favorite - pop it in the microwave and there you have a delicious, home made, well rounded meal any time of the day!

Fast Zuppa Toscana

Oh yeah babe. Zuppa Toscana. 

The great thing about any soup is that if you make it - it is inexpensive, usually has protein and lots of veggies and can be eaten as a lunch, snack, dinner or after practice/game tummy love. So satisfying! 

Apparently it also has incredible healing powers - LOLOL. Great for flu season!

I researched a bunch of recipes and came up with my own - feel free to tweak it according to your taste!!

Fast Zuppa Toscana
1 lb ground sausage
2 T red pepper flakes
2 T butter
1 lg onion, diced
1 T garlic, minced
2 qts chicken stock
20 oz fully cooked diced potatoes *
1 c heavy cream
1 c chopped kale
Salt & Pepper to taste
More red pepper flakes if desired

Brown the sausage and red pepper flakes in a large dutch oven. When the sausage is fully browned, remove and drain on paper towels.

Add butter to the dutch oven, add diced onion and cook for about 5 minutes - add minced garlic and cook for about 1 minute more. Add chicken stock, potatoes, kale, sausage, salt and pepper. Bring up to a boil, then simmer for about 15 minutes. Turn down a bit and add the heavy cream. Continue to cook until it comes up to temperature - and ENJOY!!

*I love to get stuff like this to make the cooking process go a million times faster. If you were to peel, cut and add raw potatoes, you would have to add 30 - 45 minutes to your cooking time to ensure the potatoes are cooked.

Easy Chicken Pot Pie

I have had a craving for Chicken Pot Pie for a few weeks now - but I wanted to make one that was "homemade" but didn't want to spend an entire day making it. Solution?? This little recipe I came up with. I researched recipes from Ina Gartner, Ree Drummond to name a few - then took some awesome short cuts and came up with this!!!

*Picture thanks to Ree Drummond - we had company the night I made Chicken Pot Pie so taking a pic of it was the last thing on my mind.

For the record - my 4 kids and the 3 teenaged boys we had over for dinner ALL got seconds and all each finished their portions in record time.

Easy Chicken Pot Pie

1/4 c flour

4 T butter (half a stick)

2 c chicken stock

1 chicken bouillon cube or 1 t granulated chicken bouillon

1 "Traditional" rotisserie chicken

1 c frozen, diced onions

1 c frozen carrots, diced or crinkle cut

1 c frozen sweet peas

1 c frozen sweet corn

2 Marie Callendars frozen pie crusts

1 c heavy cream

1/4 c fresh parsley (or thyme), finely minced

Salt and pepper to taste

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and *celery (we just found out that my son is allergic to celery – seriously.) Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the diced chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube. The flour will combine with the chicken to create a delicious gravy. Next, add the peas and corn.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the parsley (or thyme), salt and pepper, and continue to cook on low for 30-40 minutes. You want to have time for all of the veg to get soft and for the flavors to meld. Taste and adjust the seasonings as needed.

While the filling is melding on low, preheat the oven to 400 degrees and get the pie crusts out of the freezer to thaw.

Pour the chicken mixture into one of the pie crusts – don’t be afraid to pile it in there – the top crust will help keep it all in. Then cover with second pie crust. Use your fingers to pinch the edges of both crusts together to seal it. Use a fork to pierce a few holes in the top crust.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

Seriously SO DELICIOUS and comforting - and with all that veg!!

Cheesy Potato Soup

Want to make a delicious, satisfying soup in no time? Yes. You. Do.

This soup was so good - even my 7 year old pickiest eater (hates potatoes) exclaimed "this is really delicious Mom! Maybe I do like potatoes..."
Cheesy Potato Soup
1 11 oz pkg Bear Creek Potato Soup

16 oz Velveeta, cubed

16 oz Ore-Ida Southern Style Hashbrowns (freezer section)

1 onion, diced

1 lb bacon, cooked and crumbled

Get your bacon going. Many years ago I learned a little trick from a wonderful friend. Get your largest cookie sheet and line up your bacon on it. Put it in a cold oven, turn the temp up to 425 and set your timer for 20 minutes. Perfect. Bacon. Every. Time.

Dice your onion and sautee it in a little EVOO in the bottom of your biggest stock pot. This step is 2 fold. Cooking the 'bite' out of your onions and seasoning the pot. When the onions are nice and tender, take them off the heat and set them aside (in another vessle). Then, follow the directions on the back of the Bear Creek Soup (bring 8 c water to a boil, wisk in soup mix. Reduce heat to medium and simmer uncovered 15 min. stirring occasionally.)

Follow the directions on the back of the hashbrown pkg. Cook them until they are nice and browned. Then add the hashbrowns, sauteed onion, crumbled bacon and cubed Velveeta. Stir often until the Velveeta is melted.

Delish!

*I cracked a little black pepper on top

Pesto Aioli

TOTAL CHEATER HERE!!

The other night I made salmon and wanted to mix it up a bit. So - I got my go to Kirkland brand pesto sauce and the mayo out of my fridge. I mised equal parts together and VOILA! Pesto Aioli!!

Serve on top of Simple Salmon - gourmet dinner in less than 5 minutes flat!

Gyoza Soup

If that is what you call it... my brother's girlfriend is a pastry chef in LA. She is an amazing cook too. She posted yesterday about the 'made from scratch' gyoza (pot stickers) she made - and the soup she made with them. I went to the asian market today to get everything I need to make her delicious Gyoza - but I didn't have time to make them today - that's on the agenda for tomorrow.

Anyway... I couldn't get that soup out of my head - so I made a total cheater version:

Gyoza Soup

Ling Ling Pot Stickers (costco)

Top Ramen (any flavor of choice)

Green Onions (diced)

Boil pot stickers in a covered sauce pan for 8 minutes. Using a slotted spoon, take each pot sticker out of the water and set on a plate to cool a bit. Using the same water you boiled the pot stickers in - cook Ramen according to package directions. While that is cooking - dice your green onions.

Combine all ingredients and mànmàn chī! (Bon Appetit)

Artichoke Heart & Asiago Cheese Pasta

"Mom's Artichoke Heart & Asiago Cheese Pasta Sauce" and is to DIE FOR! Just saying the name makes my mouth water...
Once I had that jar of sauce in my hand I just couldn't help myself! We ate dinner at 4:30p.m.

It was so delicious - it was like eating a gourmet meal - only it didn't take slaving over the stove all day - it just took the time to cook the pasta... you can't beat that!!

I served it with garlic bread - I used the Italian Bread I made yesterday, slathered it with butter, sprinkled it with a little garlic salt and grated Mozzerella and baked it to perfection (remember this only took the time to cook the pasta!!!)

Easy Stir Fry

Imagine this dinner on the table in 10 minutes!

My hubs is out of town - we are all busy with the Christmas season - so I have done a TON of 'cheater' dinners lately - it's always a bonus when I can make a great dinner in less than 10 minutes!
All you need are these ingredients...

Easy Stir Fry

Frozen Veggies

Lo Mein noodles

Teriyaki sauce

Peanuts

If you also make this with meat - you can shake the protein (chicken, steak) pieces in flour and add them to 1 T of EVOO on a hot frying pan and fry/flip them until no longer pink. With the veggies and noodles, just follow the directions on their packages. Toss them all together - getting the sauce incorporated well - and enjoy!

You can pick up any frozen veggie mix - the particular mix I prefer (and that is pictured) comes with it's own Thai sauce - but my kids are partial to Mr. Yoshida (Costco). You can use rice, spaghetti, angel hair or vermacelli pasta - whatever you have on hand.

*I obviously added pre-cooked frozen shrimp and fresh diced green onions - yummy. Just thinking about a great dinner on the table in less than 10 minutes with virtually no effort is enough to make me giddy!

Creamy Italian Pasta Salad

This is another of my wonderous cheats. Suddenly Salads 'Creamy Italian Pasta Salad' is awesome all on its own, but they give you add in suggestions on the side that make it incredible!

Today I added grape tomatoes and mozzarella cheese (if you have kids - you have string cheese. String cheese = mozzarella people!) Mmmmmm...
This is what it looks like - Once a month or so Albertsons or Smiths will put these on deal 10 for $10 - stock up! They are all great!!

Tortilla Soup

This is one of my cheats - and it's a good un'
Tortilla Soup

Bear Creek Tortilla Dry Soup Mix

1 can black beans

1 can corn

sour cream

shredded cheddar cheese

Bring 8 cups of water to a rolling boil. Whisk in soup mix. Add black beans and corn. Reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally.

Put the soup in individual serving bowls and add sour cream and shredded cheese. Serve with tortilla chips!

You could also add shredded chicken

*Make this 'diet' by using non-fat sour cream and reduced fat cheese

Stuffed Peppers

Challenge completed successfully! This is my 3rd and final recipe with ground beef and onion for the week.
Stuffed Peppers
1 1/4 pounds ground beef (I also added ground sausage b/c that is how I roll)
3 cloves garlic, minced
1 onion, diced
1 can diced tomatoes
1 cup shredded Cheddar cheese
6 red bell peppers (I used green)

Preheat oven to 350 degrees. Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops. Bake in preheated oven 30 minutes.

*I served this with Green Chili Cornbread - with a twist. I cheated. I used my favorite dry cornbread mix then just added green chilis, cheddar cheese and creamed corn. Yum.

Ranch and Bacon Pasta

We had friends over for a BBQ last night - we decided to have people over at the last minute. I decided to make my cheater kid friendly pasta. I call it a 'cheater' because it comes from a box - then I just throw in a few fresh ingredients to up the yum factor... 1 Box of Betty Crocker Suddenly Salad Ranch & Bacon pasta 1 box of cherry tomatoes Cubed cheddar cheese Bacon Crumbles Cook pasta and make dressing according to package directions. Throw in all other ingredients - mix well and chill for at least an hour before serving. *I do this with all the Suddenly Salad varieties. They have another one we really like "Creamy Italian" to this one I add mozzerella chunks, diced pepperoni and cherry tomatoes. Mmmmm.