Happy Monday friends!
I’m so excited that Thanksgiving week is finally here!
There are multiple reasons for my excitement:
- The food!!! << duh
- Black Friday shopping
- A break from work
- Time with family
- I finally get to put up my Christmas tree!
For me, the food is always the star when it comes to Thanksgiving. And we never miss a year of the Black Friday madness! Adrenaline junkies I guess😉 hehe.
I also try my best to wait and put up our Christmas tree after Thanksgiving is over. I feel like this holiday needs its time in the spotlight too. Although its super hard to resist when everyone on Facebook is posting pics of their tree and decor! #jealous
Anyway, one of my favorite dishes on Thanksgiving is broccoli casserole. I’ve had a couple of not-so-good broccoli casseroles over the years, and needless to say it was a major bummer! So, this year, to save myself some heartache, I’m going to be making my own broccoli casserole to take to our family lunch.
In my opinion, broccoli casserole is one of the easiest and cheesiest dishes you can make for Thanksgiving! As long as you season it well, you can’t go wrong with the simplcity of the ingredients.
I’m sure a lot of you have your own, beloved version, but here is my take on it (with some help from my momma!).
Have a great week and blessed Thanksgiving!
- 32 oz. bag frozen, chopped broccoli
- 1 lb. Velveeta cheese, cut into cubes
- 2 cups shredded colby jack cheese
- 2 sleeves Ritz crackers
- 1 stick of butter
- 2 tbsp. garlic powder
- Salt & Pepper to taste
- Preheat oven to 350 degrees.
- Boil or microwave broccoli according to package directions.
- Drain broccoli and add back into the pot.
- Add Velveeta cubes, shredded cheese, garlic powder, and a good amount of salt and pepper. Stir until cheese is melted (Add a splash of milk or water if it seems a little thick for you). Taste mixture and add more salt and pepper if needed.
- Cut butter into chunks and microwave in 15 second intervals, stirring between each, until melted.
- Crush Ritz cracker in package or in a separate bowl. Add them to the butter and mix well.
- In a 13 x 9 dish (hint: use a disposable pan to make life easier!), add the broccoli and cheese mixture and spread evenly. Sprinkle the buttered crackers evenly on top.
- Bake at 350 for 25-30 min, until the top is lightly browned.
The hubby will be gone this weekend as he preaches a revival for a church a couple hours from where we live.
Its going to be a lonely weekend for baby girl and I…
But, I’m sure we will find some fun things to do to fill the time. Like shopping, of course!
Any time my husband has to go out of town, I hardly ever cook a meal. Its just not worth the effort when Emma and I can eat cereal and everyone is happy (just a joke, I feed my kid more than cereal; although it is her fave!).
However, on the off chance I do decide to cook something, its usually quick and easy (like most of our meals!).
Beef & Cheese Quesadillas are no exception to this! I ALWAYS have the ingredients for this recipe on hand and its one of our staple meals. It also makes plenty of leftovers for lunch or dinner the next day, so that’s always a plus for me.
I’m sure a lot of you already have your own recipe for these types of quesadillas. And of course Pinterest is probably loaded with similar recipes, but this is how I make them :-)
Have a great Friday and weekend guys!
Beef & Cheese Quesadillas
- 1 lb. lean ground beef
- Packet of taco seasoning (or 2-3 tbsp of a homemade version)
- 8-9 taco-sized flour tortillas
- 2 1/2 cups shredded Mexican blend cheese (or whatever you prefer)
- Olive oil
- Sour cream, taco sauce, shredded lettuce (optional toppings)
- Cook ground beef on medium to medium-high heat in a large skillet until no longer pink. Drain excess fat and wipe the skillet clean.
- In a small bowl, mix ground beef and taco seasoning. Add a splash of water if it seems a bit dry.
- Drizzle 2 tsp. of olive oil in your skillet and heat over medium.
- In each tortilla, sprinkle 1 tbsp of cheese, 2 tbsp of meat, and another tbsp of cheese on half of the tortilla. Fold over and press the top gently with your hand to help keep it closed.
- Once your oil is ready, lay two filled tortillas in the skillet and cook for about 3 minutes on each side, or until the tortillas are crispy, browned and the cheese is melted.
- Serve with Mexican rice or refried beans.
Happy Friday everyone!
Is anyone else excited that we are just 4 short weeks from Thanksgiving?!?!
I love Thanksgiving, and really just this time of year in general. My husband and I enjoy spending time with family, having a break from work, and of course EATING! #gimmeallthefood
Speaking of eating…
I don’t know about you, but say the words “cheese” or “bacon” and I don’t care if you cooked a shoe, I’ll eat it!
Ok, probably not a shoe, but I think you get my point!
Luckily, the recipe I have for you today calls for cheese and bacon (no shoes in sight!), so put on your fat pants and get ready for something hearty and comforting! We’re talking Cheesy Bacon Ranch Chicken & Potatoes. #drooling
When I make this dish for my husband, I think he wants to propose to me all over again. He absolutely loves it, and so do I! And so does our almost-two-year-old. So this meal is a win all around!
This dish is made in the slow cooker, and cooks all day, so its perfect to put together before work for an easy dinner! I usually make it on Sunday morning for dinner that night. I love a hearty Sunday supper after church and fellowshipping most of the day.
The ingredients are simple and you may already have them at home. Add a side salad if you need some balance for all that cheese and bacon. But, lets be honest… its unnecessary😉
Make this yummy dish soon; you will not regret it!
Cheesy Bacon Ranch Chicken & Potatoes
- 1 lb. boneless, skinless chicken breasts*
- 4-5 large gold or russet potatoes (I’ve used both and either work great)
- 6 strips cooked chopped bacon or 1/2 cup bacon bits (I’ve used both and either work great)
- 1 1/2 cups shredded cheddar cheese
- 1 packet dry Ranch seasoning
- 1 cup Ranch dressing
- 1 tsp. each: salt, black pepper, garlic powder
*I only needed two large chicken breasts to make 4 servings.
- Rinse and dry potatoes. Cut potatoes in half, then cut the two halves into quarters.
- Put potatoes in crockpot, add half the dry Ranch seasoning, salt, pepper and garlic powder. Give it a stir.
- Lay chicken breasts on top of potatoes. Sprinkle evenly with the remainder of the dry Ranch seasoning.
- Cook on low for 8 hours (if your crockpot is newer, only cook for 7 hours).
- This is how I cook my bacon: 20 minutes before the chicken and potatoes are done, preheat oven to 350 degrees. Cook bacon strips on a foiled lined baking sheet for about 15 min, or until it reaches your desired crispiness. Drain on paper towels, then cut or tear into small pieces.
- Remove chicken from crockpot and cut into chunks or shred.
- There will be some juice in the bottom of the crockpot. You don’t want to save this, so you will need a large dish or bowl. In your dish/bowl, gently mix your chicken, potatoes, cheese, and bacon. Add the Ranch dressing and mix again. Add extra salt and pepper to taste.