Broccoli Casserole

Happy Monday friends!

I’m so excited that Thanksgiving week is finally here!

There are multiple reasons for my excitement:

  1. The food!!! << duh
  2. Black Friday shopping
  3. A break from work
  4. Time with family
  5. 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!

 

Broccoli Casserole

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.
  2. Boil or microwave broccoli according to package directions.
  3. Drain broccoli and add back into the pot.
  4. 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.
  5. Cut butter into chunks and microwave in 15 second intervals, stirring between each, until melted.
  6. Crush Ritz cracker in package or in a separate bowl. Add them to the butter and mix well.
  7. 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.
  8. Bake at 350 for 25-30 min, until the top is lightly browned.
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Beef & Cheese Quesadillas

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

Ingredients

  • 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)

Directions

  1. 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.
  2. In a small bowl, mix ground beef and taco seasoning. Add a splash of water if it seems a bit dry.
  3. Drizzle 2 tsp. of olive oil in your skillet and heat over medium.
  4. 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.
  5. 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.
  6. Serve with Mexican rice or refried beans.