Amy

Layered Nacho Taco Salad

August 1, 2014 by Amy

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Sometimes it’s just too hot to cook.

While the temps haven’t really soared yet, it definitely feels hotter here in the Carolinas than it did just last week. The humidity level has shot up and we’ve had lots of outdoor commitments – and most of them have been all day and in the sun. I feel as if I’ve spent the past week in a sauna.

So when it came time to cook dinner, I really didn’t want anything warm. Something simple and cool but filling and fun seemed right, and so My Big Helper and I made this Layered Nacho Taco Salad.

We ended up with a spicy and (mostly) healthy salad that had some fun crunch, too.

Layered Nacho Taco Salad

2014-07-31 20:55:54

Yields 4

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Nutrition Facts

Serving Size

757g

Yields

Amount Per Serving

Calories 841

Calories from Fat 448

% Daily Value *

Total Fat 51g

78%

Saturated Fat 29g

144%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 180mg

60%

Sodium 877mg

37%

Total Carbohydrates 52g

17%

Dietary Fiber 10g

40%

Sugars 10g

Protein 49g

Vitamin A

678%

Vitamin C

83%

Calcium

58%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 lb. ground meat - chicken, turkey, or beef (in the picture above, I used chicken)
2 T. Worcestershire sauce
1 onion, diced
1 green bell pepper, diced
2 t. cumin
1 t. ground black pepper
1/4 t. ground red pepper
1 c. shredded Monterey Jack and Colby Jack blend
2 heads of romaine lettuce
1-2 tomatoes
1 small cucumber
carrots to suit, sliced
Salad dressing - Catalina or Chipotle Ranch are great
1 bag of Nacho Doritos

Instructions

Combine the meat, onion, and bell pepper in a skillet with the Worcestershire sauce.
Brown until cooked through.
Drain as necessary.
Add seasonings and stir well.
Remove from heat.
Assemble the salad veggies on plates.
Place a layer of Doritos on top of the veggies. Top that with cheese and then with the meat mixture.
Crown the whole salad with tomatoes and your favorite salad dressing.

By Amy Bradsher

beta

calories

841

fat

51g

protein

49g

carbs

52g

A Nest in the Rocks https://anestintherocks.com/

What’s your go-to meal when the temperatures rise??

Ham, Green Beans, & Potatoes

August 1, 2014 by Amy

This is an incredibly simple meal that apparently people don’t make here in the South. It reminds me of home, though, of the farms and the Amish and the mountains of Pennsylvania, and it’s a great way to use leftover ham. I love this meal because it’s fairly healthy and incredibly easy to pull together – and best of all, my picky little man will always ask for seconds!

Ingredients:
Cooked ham, diced
Potatoes, 1-2 per person, washed and diced
3-4 cans of green beans

Layer the potatoes in the bottom of your slow cooker. Place the ham on top and pour the beans over the whole thing. Put the lid on and cook on ‘low’ all day.

Serves 3-4

Goes great with cornbread!

Easy Calzones

August 1, 2014 by Amy

We had lots of lasagne ingredients left after making lasagne a few days ago, and so tonight we turned them into calzones. I grilled them – it’s too hot to turn on even the toaster oven – but they would work well baked, too.

These are super simple:

1/2 batch of pizza dough
1/2 batch of ricotta cheese (15 oz tub of ricotta mixed with one egg)
1/2 c. chopped ham
1 c. grated mozzerella
Italian seasoning to taste
marina sauce for dipping

Roll out 1/4 of your pizza dough into a small circle. Spoon 1/4 of the ricotta mixture onto half of it and top with chopped ham, a bit of mozzerella, and a dash of Italian seasoning. Fold the dough over to make a pocket and pinch it closed. (I did this with a fork to seal the edges.) Repeat 3 times.

On a greased cookie sheet, bake at 350 degrees until dough is baked and crispy. Serve with a side of marinara.

** I think this would be yummy with spinach in it, as well, but the store was out when I shopped for it. Maybe next time!

Do you like calzones, or are you more of a straight-up pizza person??

Easy Bolognese Sauce

August 1, 2014 by Amy Leave a Comment

Spaghetti sauce has always fascinated me. I have this picture in my head of a fancy kitchen full of Italian women wearing aprons and singing as they dance around, chopping and stirring gourmet foods. (Fun image, huh?) Only problem? I’m Scot-Irish and Swiss-German and a whole lot American. As far as I know, there’s not a drop of Italian blood in me – and I definitely didn’t inherit the singing and dancing gene.

So, when I saw a recipe for a Bolognese sauce in a magazine a few years ago, I thought a lot about it. It had a few ingredients in it that sounded rather odd to me, but it also sounded very meaty, and that’s how my husband likes it. I decided to give it a try – and it has evolved into this sauce.

Now our family favorite, it comes together quickly, can be made with either fresh or canned ingredients, and is full of chunks – both of the meat and the veggie variety. Healthy and full of flavor, it’s also very versatile and the leftover sauce works beautifully on pizza the next night!

Ingredients:
1 onion
1 green bell pepper
1 can diced tomatoes or 2 tomatoes, skins removed, diced
1 jar/can tomato puree/sauce
a few tablespoons of Italian salad dressing or olive oil and a bit of Italian seasoning
1 pound of ground beef or sausage
2 tablespoons of cream cheese

Saute the diced onion and pepper in the salad dressing. When tender, add the meat and brown it. Drain any grease. Add the tomatoes and sauce and simmer, covered, for 15 minutes. Add the cream cheese and stir until incorporated. Serve over rotini or textured pasta – you need a strong noodle to hold up to this sauce!

Creamy Veggie Casserole

August 1, 2014 by Amy

Sometimes I get super hungry for veggies, and if the weather is cold and salad ingredients are not readily available, a dish of this casserole does this trick. It’s quick to assemble and and full of vitamin-rich veggies. My kids love it as much as I do. My husband, admittedly, prefers to have meat in his, so we either add some cooked chicken or turkey to it or serve that on the side. Either way, this makes for a quick and yummy meal.

Creamy Veggie Casserole

2014-07-31 20:35:04

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Cook Time

20 min

Cook Time

20 min

Nutrition Facts

Serving Size

2201g

Amount Per Serving

Calories 2477

Calories from Fat 1071

% Daily Value *

Total Fat 120g

185%

Saturated Fat 51g

255%

Trans Fat 1g

Polyunsaturated Fat 20g

Monounsaturated Fat 42g

Cholesterol 206mg

69%

Sodium 4793mg

200%

Total Carbohydrates 268g

89%

Dietary Fiber 47g

187%

Sugars 42g

Protein 95g

Vitamin A

828%

Vitamin C

129%

Calcium

180%

Iron

83%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 c. frozen veggies (I use a blend from Costco that includes broccoli, orange and yellow carrots, and cauliflower)
3 T. butter
3 T. flour
2 T. cream cheese
1 c. shredded cheddar (optional)
2 c. milk
1 c. chicken stock
3 c. stuffing

Instructions

Steam the veggies until fork tender.
Drain and place in a 9 X 13" casserole dish.
In the empty pot, melt the butter.
Stir in the flour.
Slowly pour in the milk, stirring the entire time, to create a simple roux.
Add the chicken stock.
Heat over medium-low heat until mixture begins to thicken, watching carefully and stirring occasionally. Do not allow to boil.
Add the cream cheese and stir until melted.
Add the cheddar if desired and stir until melted.
Pour the cream sauce over the veggies.
Crumble your stuffing over the top. This is a great way to use up leftover holiday stuffing!
Bake at 350 for 20 minutes or until bubbly.
Serve hot.

By Amy Bradsher

beta

calories

2477

fat

120g

protein

95g

carbs

268g

A Nest in the Rocks https://anestintherocks.com/

What’s your favorite type of casserole?

Chili

August 1, 2014 by Amy

I love to make chili. It’s one of those meals that you can make all in one pot – or not – and can throw all kinds of things into it and still have it turn out great. In this case, it’s full of fresh veggies and is comparatively low on meat, making it a bit healthier but still super hearty.

Here’s how I make it.

Ingredients:
1 lb. hamburger
1 lb. ground turkey
1 bag dried kidney beans, soaked and cooked OR 4 cans kidney beans, rinsed and drained
1 bag dried black beans, soaked and cooked OR 4 cans black beans, rinsed and drained
4 jars canned tomatoes
1 can diced tomatoes with green chilies
6 bulbs fresh garlic
1 onion
2 green bell peppers
1 red bell pepper
6 jalapeño peppers
freshly ground black pepper
shredded cheddar, sour cream, tortilla chips for topping (optional)

Wash the jalapeños. Roast them in a 350 degree oven for 20 minutes with the garlic. Cool, then peel off the outer membranes, the seeds, and chop off the top. Pulse in a food processor.

Brown the meats, drain, and add to a large Dutch oven.

Wash and dice the onions and bell peppers. Caramelize in the skillet you browned the meat in, then transfer to the Dutch oven. Add the jarred tomatoes and beans. Add pepper to taste. Simmer for at least 20 minutes, stirring frequently, or until ready to serve.

Top with shredded cheddar, sour cream, or tortilla chips.

Enjoy!

Chicken Taco Chili

August 1, 2014 by Amy

The weather has finally turned cold here, and with busy Christmas plans all through the day, I’m ready for steamy comfort foods. Even more importantly, though, I need dinners that I can pull together quickly so that my kitchen – and my hands – are free for other things.

So this week I created this Chicken Taco Chili. It’s easy to make and doesn’t take long – and it’s full of healthy ingredients and flavor, too.

Chicken Taco Chili

2014-07-31 20:21:54

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Nutrition Facts

Serving Size

5184g

Amount Per Serving

Calories 5057

Calories from Fat 2076

% Daily Value *

Total Fat 236g

362%

Saturated Fat 121g

607%

Trans Fat 0g

Polyunsaturated Fat 21g

Monounsaturated Fat 68g

Cholesterol 957mg

319%

Sodium 10480mg

437%

Total Carbohydrates 426g

142%

Dietary Fiber 94g

376%

Sugars 93g

Protein 335g

Vitamin A

258%

Vitamin C

410%

Calcium

280%

Iron

205%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3 c. cooked, shredded chicken
1 lb. black beans
2 c. red kidney beans
1 onion, diced
1 bell pepper, diced
6-8 c. chicken stock
3 t. cumin
2 t. garlic powder
2 t. black pepper
1/2 t. oregano
2 c. salsa
2 c. frozen corn kernels
8 oz. cream cheese
1-2 c. shredded pepper jack cheese
28 oz. crushed tomatoes
toppings - tortilla chips, sour cream, extra salsa, shredded cheese

Instructions

In a large pot, cook onion and bell pepper in a small amount of chicken stock until cooked through.
Add all other ingredients except for cheeses. Simmer until hot and flavors have melded.
Fifteen minutes before serving, stir the cheeses into the chili. This will thicken it and make it super creamy!
Serve with your favorite toppings for a hot, hearty dinner!

By Amy Bradsher

beta

calories

5057

fat

236g

protein

335g

carbs

426g

A Nest in the Rocks https://anestintherocks.com/

What’s your favorite simple meal?

Cheesy Chicken Taquitos

August 1, 2014 by Amy

I’ve felt stuck in a dinnertime rut lately. With a crazy busy school calendar and baseball season picking up steam, there hasn’t been a lot of time for playing around with new recipes to climb out of it, either.
Until one day last week when we had a free evening, and I decided to play around with a recipe for taquitos.

I used ingredients that we had on hand and started to combine them. Apparently it worked, because my husband called them “the best thing I’ve made in a long time.” For him, that’s a rather stunning endorsement, so you’re going to see these on the menu again – and probably some new varieties, too.

Cheesy Chicken Taquitos

2014-07-31 20:13:07

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Nutrition Facts

Serving Size

1343g

Amount Per Serving

Calories 2700

Calories from Fat 1278

% Daily Value *

Total Fat 145g

223%

Saturated Fat 76g

382%

Trans Fat 0g

Polyunsaturated Fat 11g

Monounsaturated Fat 42g

Cholesterol 935mg

312%

Sodium 2597mg

108%

Total Carbohydrates 67g

22%

Dietary Fiber 6g

26%

Sugars 15g

Protein 272g

Vitamin A

94%

Vitamin C

13%

Calcium

155%

Iron

68%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 1/2 lb. cooked chicken, shredded or diced
6 oz. cream cheese
1/2 diced medium onion
1 1/2 c. shredded Colby Jack cheese
3/4 c. salsa
large tortillas
oil for frying

Instructions

Soften the cream cheese.
Stir in chicken, shredded cheese, onion, and salsa. Mix until well blended.
Spoon 2-3 T. of chicken mixture into a tortilla. Shape like a log on one side.
Fold the tortilla over the chicken and roll up.
Repeat until all of the chicken mixture has been used (app. 15-20 taquitos).
In a large frying pan, drizzle 1-2 T. of your favorite oil.
When oil is hot, carefully place a few tortillas seam-side down in the pan.
Allow to brown for 1-3 minutes and then roll over with tongs.
Allow to brown for another 1-3 minutes and then place on a paper-towel-covered paper plate to drain.
Serve with a salad for a yummy and balanced meal.

By Amy Bradsher

beta

calories

2700

fat

145g

protein

272g

carbs

67g

A Nest in the Rocks https://anestintherocks.com/

Have you tried a new recipe lately? I’d love to hear about it!

Cheesy Barbecue Chicken Cups

August 1, 2014 by Amy

I’m sharing a fun recipe over at Marriage Motherhood & Missions today called Cheesy Barbecue Chicken Cups. These have all the flavor of a good barbecue sandwich but are party-perfect and both kid- and husband-approved. Come on over and check out this fun recipe – and link up your own!

Cheesesteak-Stuffed Peppers

August 1, 2014 by Amy

When I saw this recipe on Pinterest a few weeks ago, I knew this was an idea I needed to try. After scanning the recipe, I realized that it used ingredients I don’t keep on hand, so I decided to make up my own – and this is what I got.

I must confess that this was not a favorite of my husband’s. I think he’d rather just have a huge chunk of bread full of meat and cheese – and he’d happily pass on any veggie-style toppings.

On the other hand, I loved it. It’s simple, rich, full of flavor, easy to make, and it really appeared decadent to me. We don’t eat lots of red meat, so the flavors of the steak mingled with cheeses and caramelized veggies was perfect in my book. I can’t wait to make these again!

So if you’re feeling adventurous and in the mood for something rich and meaty, give these Cheesesteak-Stuffed Peppers a try.

Cheesesteak-Stuffed Peppers

2014-07-31 20:04:08

Yields 4

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Nutrition Facts

Serving Size

135g

Yields

Amount Per Serving

Calories 79

Calories from Fat 30

% Daily Value *

Total Fat 3g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 11mg

Sodium 91mg

Total Carbohydrates 9g

Dietary Fiber 1g

Sugars 1g

Protein 4g

Vitamin A

Vitamin C

288%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 large bell peppers
1 onion, diced
thinly sliced steak, 1-1/2 c. I used leftover steak from the night before - it worked perfectly and was a great way to use up meat that might otherwise have dried out. These juicy veggies kept that from happening here. 🙂
1/2 c. Italian blend shredded cheese
dash of olive oil

Instructions

Saute your onion in olive oil until caramelized.
Add steak to combine.
Slice your peppers in half from top to bottom and remove core and seeds.
Sprinkle a pinch of cheese in the bottom of each one.
Fill and mound each pepper half with the meaty mixture.
Top with more cheese.
Bake peppers at 350 for 30 - 45 minutes until cooked through.

By Amy Bradsher

beta

calories

fat

protein

carbs

A Nest in the Rocks https://anestintherocks.com/

I love to eat a good cheesesteak sandwich with all the veggies on top – lettuce, tomato, pickles, black olives, etc., so I think a good salad pairs perfectly with this. This is a great way to have a healthy meal full of flavor that preps really fast.

What’s your favorite way to eat a cheesesteak?