Ooey-Gooey Scalloped Potatoes

These are seriously some of the most cheesy, bubbly, gooey potatoes you will ever eat! And the best part is, they are SUPER easy and the kids will love them!

You will need:

- 5-6 medium sized Russet potatoes
- 1 (15 oz) jar of your favorite Alfredo sauce
- 1/2 stick of butter
- 1/4 cup whole or 2% milk
- 3 cups of shredded medium cheddar cheese


Preheat the oven to 375F degrees. Wash potatoes and slice them into "thick potato chips" (about 1/4 inch thick) and set them aside. In a medium sauce pan bring Alfredo sauce, milk and butter to a simmer. Slowly stir in 2 cups of cheese until a smooth creamy sauce is achieved. This may take a few minutes. Then remove from heat. Lightly grease a small/medium casserole dish. (I use a 8x10 CorningWare) Put down one layer of potatoes, just enough to completely cover the bottom of the dish. Then lightly spread a little cheese sauce over the first layer. Continue to layer until you have used up all of your potatoes. Pour remaining cheese cause over the top and sprinkle remaining grated cheese (1 cup) over the top. Make sure all potatoes are covered by some sort of cheese. Bake for one hour or until you can stick a fork in the potatoes and they break apart easily. Once done, pull out of oven and let stand for about 10 minutes to allow sauce to thicken.

Yield: 3-4 persons

"I only have one banana" Banana Bread

For literally YEARS now I have been trying to find a banana bread recipe that only requires ONE banana. (We eat them way too fast and so there's usually only one left over for bread.) Needless to say every recipe I tried either turned out too cakey, dry or just not "banana-y" enough so I took it upon myself to come up with my own recipe. I'm a little leery about sharing this because it would make a GREAT secret recipe, but its seriously too good not to share!

You will need:

-1 over-ripe banana
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/3 cup melted butter (cooled slightly)
-1 cup brown sugar
-2 eggs (beaten)
-1/2 cup applesauce
-2 teaspoon vanilla extract
-1 cup all purpose flour

Preheat oven to 350F degrees. Lightly grease your loaf pan (glass works best). In a large bowl combine all ingredients and beat rapidly for about 2 mins until batter takes on a creamy, lump free texture. Pour batter into prepared loaf pan. Bake for 60-65 minutes or until your toothpick comes out clean. Remove immediately from pan and place on a wire rack until cool.

Yield: 1 loaf

Taco Soup

Almost every woman I know has her own version of this soup. This is just mine, modified to our liking. Its cheap, quick and super YUMMY!

You will need:

-1 (15 oz) can of non-creamed corn- do not drain
-2 (15 oz) cans of black beans
-1 (15 oz) can chili beans
-1 (14 oz) can beef broth
-1 (14 oz) can tomato sauce
-1 lb 80/20 ground beef
-1/2 a medium/large onion
-2 TBS taco seasoning
-2 TBS powdered onion soup mix
-1 tsp chili powder
-1 tsp garlic powder
-1 tsp oregano
-cheese, salsa, sour cream, tortilla chip for serving

In a medium sized stock pot, brown beef with chopped onion, 1 TBS onion soup mix, 1 TBS taco seasoning, and oregano. Once beef is cooked, drain grease off and add the rest of the ingredients. Be sure NOT to drain the corn! Cover and let simmer on low to medium heat for 25 minutes. Serve with grated cheese, tortilla chip, sour cream and salsa (or if you're like my husband and little one- JUST CHEESE!) Enjoy!

Yield: 6-8 people

Rice & Veggie Pilaf

Having married an Idaho meat-n-potatoes man, the side dishes at our dinner table are usually some sort of potato and/or corn. Exciting right? So I'm always glad when I get the chance to switch things up!

You will need:

-2 cups of rice
-beef broth (substitute for water in rice prep)
-1 medium/large carrot (almost minced)
-1/2 a small/medium yellow onion (almost minced)
-1 tsp salt
-1 tsp garlic powder
-1 tsp savory
-1 tsp chili powder
-1 TBS Teriyaki sauce

Prepare the rice as directed on package but instead of using water, use beef broth. (Example: my box calls for 2 cups water so instead I'll be using 2 cups of broth) While rice is cooking, saute minced carrot and onion with teriyaki sauce and seasonings until caramelized and tender. Once rice is done stir in vegetable mixture. Quick, yummy side dish even a meat-n-potatoes guy can appreciate!

Yield: 4 servings

Easiest Chicken Salad Ever!

Its always good to have one or two easy meals up your sleeve (that don't taste like easy meals) for those days when you have a teething toddler, little to no groceries in the house, and a husband who has shot down every dinner idea you have. Can you guess how our night went last night? Ha! This is one of my FAVORITE quick fixes!

You will need:

-1 (10 oz) can of skinless chicken breast, drained
-1 medium celery stalk, finely chopped
-1/3 medium yellow or white onion, finely chopped
-2 heaping TBS of Miracle Whip
-2 tsp fresh lemon juice
-1 tsp garlic powder
-pinch of black pepper
-pinch of dill weed
-pinch of salt

Drain chicken. Mix all ingredients in a small bowl. Refrigerate for 10-15 minutes and serve. Goes great on crackers, tortillas, bread or even as a lettuce wrap!

Yield: 2-3 sandwiches depending on how full you like 'em

"Better-Than-A-Manwich" Sandwich

My husband LOVES sloppy joes! Unfortunately, I hate canned mix especially when I have to pay $1.00+ per can so I didn't used to make them a whole lot. But after a year or so of fiddling with recipe I think I have done it- the PERFECT sloppy joe! Its sweet and spicy and makes you wanna lick your plate!

You will need:

-1 lb 80/20 ground chuck
-1/3 cup chopped yellow onion (I use Walla Walla sweets. Shout out to the good ol' Columbia Basin.)
-1 roma tomato small chop
-1 tsp garlic powder
-1 tsp taco seasoning
-3 TBS ketchup
-3 TBS your favorite BBQ sauce
-a drizzle of Tapatio hot sauce (Tobasco has a different flavor so I'm not sure how it will work)
-a drizzle of Kikoman teriyaki
-buns or bread for serving

Brown beef with the chopped onions, tomatoes and the drizzle of teriyaki on medium high heat. Drain off grease. Add dry seasonings and stir for about a minute. Add sauces, stir and remove from heat. Wait about 3 or 4 minutes to allow sauce to thicken. Serve on your favorite bun or between two slices of bread. Its quick, cheap and AWESOME!

Yield: 4 sandwiches

Lemon Pepper Chicken Stir-fry

After all the fatty, heart-stoppingly good food that is Thanksgiving my body needed a MAJOR detox! I craved FRESH, grease-free goodness! So here it is- my Lemon Pepper Chicken Stir-fry. Chalk full of crisp veggies; just what the doctor ordered after the holidays!

What you will need:

-2 large skinless chicken breasts
-4 servings of white rice (prepared per instructions)
-1/2 cup green peas (preferably fresh but frozen will work)
-1 cup broccoli florets (just the tops, no chewy stalks)
-1/2 cup carrots chopped
-1/2 small onion largely chopped
-2 celery stalks chopped
-1/2 lemon
-1 tsp garlic powder
-1 tsp chili powder
-1 TBS powdered onion soup mix
-3 TBS Kikoman Teriyaki sauce & Marinade
-2 TBS Soy sauce

Cut chicken and vegetables into bite size pieces. In a deep skillet or wok warm the juice from half a lemon (keep the peel, you'll need the zest later) soy sauce and terriyaki sauce then add chicken and carrots. The carrots will take the longest of all the veggies to soften. Let cook covered on medium heat till carrots and chicken are halfway done. While that's cooking, prepare rice as directed on package and set aside. Once chicken and carrots reach the halfway point add the rest of veggies and seasonings as well 2 tsps of zest from your lemon peel. Stir well, cover and let simmer on low to medium heat till all veggies are tender. (shouldn't take more than 10 mins) Once it is cooked through if there is a lot of excess liquid (you want some, but not more than 1/4 cup or so) drain it off. Stir in prepared rice and serve! Easy right? And with all those veggies you can feel good about eating it!

Yield: 4-6 servings