Thursday, 4/14/2011

I browned a pound of ground beef tonight and seasoned it with taco seasoning.  Ben and I each had a good serving of the beef and then melted cheddar over the top.  We added a caesar salad to round out the meal.  I definitely would have enjoyed the meal more if the meat and cheese were over tortilla chips, but this wasn't bad for a low-carb meal. 

Tuesday, 11/23/2010

With Thanksgiving just a few days away, I didn't want to make anything for dinner which would create more left overs.  We will be creating plenty of those on Thursday:)  So, we made breakfast sandwiches.

I used some Jimmy Dean sage sausage, which was already open in the fridge, to make sausage patties. I fried them in a skillet on the stove top while I prepped toasted buns, sliced cheddar cheese, and fried eggs. Tonight, I used an egg ring to keep a round egg shape for our sandwiches. For breakfast sandwiches, Ben likes the yolk in eggs to be slightly runny. That is definitely not my preference. I always break the yolk when frying my eggs. One solid egg please:)

Katie wanted her own little sandwich. She nibbled on the bread and eventually just ate the egg and sausage.

Monday, 6/14/2010

I had to strap Katie into her high chair so that I could make dinner. She seems to be cutting a tooth, which has made her very whiny, clingy, and kind of frantic today. Thankfully, she was mostly content being up higher so that she could see what I was doing from a distance.

I made Bisquick's Impossible Taco Pie tonight. We have a busy week ahead of us and it is a good meal to reheat as left overs. Here is the recipe we use. I'll share my notes at the end of this post.

IMPOSSIBLE TACO PIE

Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 ( 1 1/4 oz.) envelope taco seasoning mix
1 can ( 4 oz.) chopped green chiles, drained
1 1/4 cup milk
3 eggs
3/4 cup Bisquick
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese

Preparation:
Heat oven to 400 degrees. Grease glass pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion in skillet until beef is brown;drain. Stir in seasoning mix, dry. Spread in pie plate; top with chillies. Beat milk, eggs and Bisquick baking mix until smooth. Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake 8-10 minutes. Longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with sour cream, tomatoes and shredded lettuce if desired. 6-8 servings.

I opt out on the onions for this dish. I don't think they are needed, and it cuts down on my prep time. I skip the tomatoes and instead top the pie with hot sauce for a little more kick. When we make beef burritos, we always use 1.5 packets of taco seasoning for one pound of ground beef. I use the same amount for this taco pie. And, I think 1 cup of shredded cheese isn't enough. Try 2 cups:) By the way, this is a great dish to take to a potluck. Hint: save a couple of those plastic pieces they use in delivery pizza boxes that keep the cheese from sticking to the box. You can use them in this dish to keep the melted cheese from sticking to the tin foil.

Thursday, 4/15/2010

Well, it was supposed to be left over flank steak tonight, but neither of us was in the mood for it. I rummaged through the fridge and found a container of already cooked up breakfast sausage from earlier in the week. A couple tortillas, some shredded cheddar, 4 scrambled eggs seasoned with salt and pepper, the crumbled sausage, hot sauce for me, and tobasco for Ben and...Ta-Da...breakfast burritos for dinner. We washed them down with glasses of milk...exactly what we were in the mood for!

We'll be out of town for a couple days, so I'll post about our weekend food early next week.