Baked Cheese Sticks

Cheese Sticks Final 5   Cheese sticks are so yummy, but since they are deep fried we usually avoid them. This recipe for a healthier version of baked cheese sticks will even please the pickiest kids. With the yummy crunch on the outside and hot melted cheese on the inside it’s a perfect afternoon snack or appetizer. Plus, they are easy to make! Give it a try and see how much you’ll love them! For more healthy recipes click here.   Ingredients Ingredients:

  • 12 sticks of string cheese in your choice of cheese – I used mozzarella
  • 2 tbsp of flour
  • 5 tbsp of bread crumbs
  • 2 tbsp of parmesan cheese
  • a tad of olive oil, or cooking spray

In Process 1 Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen. In Process 2 Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture. In Process 3 Once all of the cheese sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this helps keep them from sticking). Bake in the oven at 400 degrees for about 4 minutes, or until crisp. Watch them closely so they don’t melt completely! Serve with marinara sauce and enjoy!

Baked Cheese Sticks
 
Ingredients
  • 12 sticks of string cheese in your choice of cheese – I used mozzarella
  • 1 egg
  • 2 tbsp of flour
  • 5 tbsp of bread crumbs
  • 2 tbsp of parmesan cheese
  • a tad of olive oil, or cooking spray
Instructions
  1. Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen.
  2. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese.
  3. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture.
  4. Once all of the cheese sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this helps keep them from sticking).
  5. Bake in the oven at 400 degrees for about 4 minutes, or until crisp. Watch them closely so they don’t melt completely!
  6. Serve with marinara sauce and enjoy!

For more healthy recipes click here.

Ravioli Lasagna Recipe

raviolilasagnarecipe

Jamie here!!  I love baked pasta in all it’s many forms – be it the super versatile Meat Lover’s 3-Cheese Baked Rigatoni or our much loved Freezer Lasagna Recipe – you can’t go a week in this house without having pasta (and Mexican) for supper!

This Ravioli Lasagna bake is the same concept as any other baked pasta that I make – with one exception – MORE CHEESE!  Guys- there is cheese within cheese within cheese here.  Not to mention you really oughtta serve it with parmesan cheese just for good measure.

We have a high school girls’ retreat coming up at church and I want to make stuff the girls will really like.  Since I know how much they *heart* cheese and carbs, and are picky about certain veggies, etc…  I figured this would go over well ;)

Here are the basic steps to layer up your ravioli lasagna – note that MORE cheese can be added in any of these steps – this is just to give you an idea how I did it.

raviolisteps
Ravioli Lasagna Recipe Directions:
  1. Preheat oven to 400
  2. Pour a layer of sauce in the bottom of the dish
  3. Lay out frozen ravioli side by side in sauce
  4. Cover ravioli with sauce (You see, the sauce on both sides makes sure the ravioli does it’s boiling in the oven)
  5. Sprinkle Mozzarella Cheese on top
  6. Lay out ravioli side by side again (Photo 1)
  7. Cover with sauce (Photo 2)
  8. Plop on several dollops of ricotta cheese (Photo 3)
  9. Finish with another layer of mozarella (Photo 4)
  10. Bake for 35 – 45 minutes

I used up about a jar and a half of sauce for this when I cooked it on Monday – and put the extra half a jar of sauce and half a container of ricotta back in the fridge for Friday – when we made it again for our Meatless meal.  Noone complained – they boys said they could eat this every day!

Regarding ravioli stacking…. I had an extra large 10″ x 15″ Pyrex dish (It is my FAVORITE baking dish for our large family) – so I was able to make 2 layers of 24 ravioli.  If you have a smaller dish, you’ll probably want to do 3 layers since less will fit in the dish.

Cheesy Tuna Mac Recipe

Cheesy Tuna Mac Recipe

Happy Friday everyone!  Jamie here, it’s the season of Lent, and for some of us, that means not eating meat on Fridays.  If you’re looking for a meatless meal that you can put together fast, your picky kids will eat up, and will cost you under 50¢ per serving – this is it!

[Read more...]

Easy Cheesy Potato Soup Recipe! (Slow-Cooker & Stovetop Version)

Easy Cheesy Potato Soup Recipe {Slow-Cooker Version}

It’s supposed to get down to a chilly 32 this weekend here in East Tennessee, guys.  I’m talking about some lounging on the couch, wool socks on my feet, bowl of soup in my hands, watching Back to the Future with the family kinda weekend. To that end, I plan to get a crockpot full of cheesy potato goodness ready for the man-herd!

(In the warm months I manage to meet my cheesy potato quota with these grilled potatoes in foil) ;)

Here my recipe for Cheesy Potato Soup:

 

[Read more...]

Crockpot Cheesy Spinach Artichoke Dip

crockpot-cheesy-spinach-artichoke-dip
Jamie here!  My husband and middle child love-love-love this dip – they request it during football season, or for get-togethers, or really just any old time.
.
I particularly like this Crockpot Cheesy Spinach Artichoke Dip because it’s a super-simple recipe that you can put in your slowcooker ahead of time (like before church!) so it’s ready for Football munchies!

Crockpot Cheesy Spinach & Artichoke Dip
appetizer
6
 
If you love your crockpot as much as I do - then you're always looking for new crockpot recipes to try - here's a Crockpot Spinach Artichoke Dip Recipe that my husband LOVES - especially during football season! He likes he TGI Fridays dip but this was an even bigger hit... Let me know how this recipe turns out for you!
Ingredients
  • 1 Pack Frozen Chopped Spinach (Drained & Squeezed well & Chopped)
  • 1 13oz Can Quartered Artichoke Hearts or Frozen Artichokes (Rinsed, Chopped & Drained)
  • 1 C Grated Parmesan Cheese
  • 1 C Shredded Monterey Jack or Mozzarella Cheese
  • ½ C Mayo + ½ C Sour cream (You can sub instead: 8oz of Cream Cheese)
  • ½ Tsp Garlic Powder, or 2 Tsp Minced Garlic
  • 1 TBSP of Chopped Onion or Green Onion *Optional
Instructions
  1. Mix ingredients and place into a buttered crockpot for 1 hour on HIGH. Serve with pita or tortilla chips, triscuits, crackers or crusty bread.
Notes
I found this recipe on MomsWithCrockpots but altered it quite a bit based on other recipes I've read.

..

footballcollage

And check out this roundup of Fun Football Recipes for Game Day!

Cream Cheese Chicken Taquitos Recipe #SaveALotInsiders

#ad: I’m required to disclose a relationship between our site and Save-a-Lot.  This could include Save-a-Lot providing us w/content, product, access or other forms of payment.  However, all opinions are our own and we stand behind anything we recommend! 

creamcheesechickentaquitos

 

UPDATE: Giveaway Winners announced at the bottom of this post!

Jamie here! On Sundays after church we’re always in the mood for Mexican food – and these cream cheese chicken taquitos are my guys’ FAVORITE Sunday lunch.  They’re easy to throw together, creamy and crunchy and better for you than the frozen kind.

With the Super Bowl coming up I’m planning to make these the STAR of our football snacking spread.

I like to make a double batch of filling and stick half in a freezer bag for next time.  That way next Sunday I can wake up, pull the bag out of the freezer to thaw and by the time we get home from church all I have to do is roll up the taquitos and stick them in the oven.  (I find I’m much more likely to cook if I can make it as easy as possible on myself.)

creamcheesechickentaquitos

These are great to serve with our Easy Summer Salsa Recipe!

Here’s how to make these scrumptious cream cheese chicken taquitos for your next Super Bowl Party, Cinco de Mayo or regular old Sunday afternoon….

taquitoingredients

First, stop by your local Save-a-Lot for a short list of ingredients – they have super affordable prices on all of these items!

  • Boneless, Skinless Chicken Breasts
  • Cream Cheese
  • Shredded Cheese (I like Cheddar Jack, but any old kind will be fine)
  • Senora Verde Diced Tomatoes with Chiles (Store brand of Ro-tel)
  • Tortillas
  • Cilantro
  • Taco Seasoning Packet
  • Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans

taquitostir

Start by cooking the chicken, and while it cooks mix together diced tomatoes, cream cheese, taco seasoning and a couple tablespoons of the chopped cilantro.  When the chicken is cooked, shred it up and add it to the cream cheese mixture as well.

chickencheese

(NOTE: You can DEFINITELY cook this in the slow cooker instead, just set on high for 3-4 hours with all the ingredients shown above – chicken on the bottom, the rest on top!  I’ve done it this way several times.)

assemblyline

 

This is where I like to set up a little assembly line – set the stack of tortillas in front of you and spoon in a thin line of filling, sprinkle a tbsp of shredded cheese on top, roll tightly and place on a cookie sheet.

 

cheesesprinkle

 

Continue until you’ve filled both cookie sheets and spray with cooking spray.  (this helps them to crisp up in the oven)  I like to get fancy and squeeze a little lime over the top and sprinkle a little sea salt over them – but if that doesn’t float your boat just shove it in the oven and be done!

Bake at 400 for 10 minutes.  

I usually serve our taquitos with a few things to dip them in, like Velveeta dip, refried beans, and salsa.  Everyone has their favorite dipping combo – mine is a pile of refried beans with a little puddle of cheese dip in the middle ;)

creamcheesechickentaquitos

If made as directed, this should be enough to feed about 8-12 people (or 4-6 people twice!)  I stretch ours a little bit further by also making rice on the side – we recently found this Vigo Spanish Rice at Save-a-Lot and we LOVE it.  We have it all the time, and the best part – it’s only $1 a bag! (prices may vary by location)

 

5.0 from 1 reviews
Cream Cheese Chicken Taquitos
2-3 dozen, depending on tortilla size
 
Easy and delicious cream cheese chicken taquitos are a perfect family appetizer - or make it a meal when served with sides and dips! This recipe makes enough for a crowd, or enough to put half in a freezer bag for the next time you need a quick meal.
Ingredients
  • 3 Boneless, Skinless Chicken Breasts (about 2½ lb)
  • 8 oz Cream Cheese
  • 1 Cup Shredded Cheese
  • Senora Verde Diced Tomatoes with Chiles or Ro-tel
  • 20 - 30 Small Tortillas (Or 2 packs of Large)
  • Small handful of chopped cilantro
  • 1 Taco Seasoning Packet
  • Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans
Instructions
  1. Preheat oven to 400
  2. In a large skillet, heat a tablespoon of olive oil over medium high heat
  3. Add chicken and cook until no longer pink, then shred
  4. Combine cream cheese, diced tomatoes, cilantro, seasoning
  5. Add shredded chicken and stir well
  6. Spoon a small amount of chicken filling into each tortilla shell
  7. Sprinkle shredded cheese on top
  8. Roll tightly and place on baking sheet
  9. Cook for 10 minutes or until lightly browned on edges
  10. Serve with cheese dip, salsa, etc...

.

savealotgiftcard

And now for a little treat - Save a Lot is sponsoring a special giveaway exclusively for Time2$ave readers….

You can pretty much get everything you need to make these taquitos for FREE – just enter to win one of TWO $25 Save a Lot Giftcards!  It’s easy to enter – there are 3 options below and each one earns you an extra entry. (Giveaway starts today and ends at midnight on Monday, 1/25.)

 

a Rafflecopter giveaway