Grilled Cheese Rolls Recipe

grilled-cheese-rollups

Grilled Cheese Rolls Recipe

Jamie here!  While Kasey’s family has been doing a great job keeping processed foods out of their diet – mine hasn’t gone that route quite yet. In fact, my kids have been begging me this week to make them something they saw on Facebook called “Grilled Cheese Rolls” – and when I finally caved in and let them explain it to me, I admit I got a little excited.

SO, grilled cheese rolls are basically a carb + cheese dream team that roll around in a skilletful of sizzling butter until they resemble an egg roll.  But there’s nothing healthy inside like cabbage – just good ole’ American Cheese.  You even cut the crusts off – just to make good and certain nothing remotely healthy snuck in there.   And it’s delicious.  So. Cheesing. Delicious.

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Homemade Cheez-Its: Only 6 Ingredients {healthier version}

homemade cheez-its

Homemade Cheez-its {pin it} for Later!

During our recent 24-day healthy eating challenge,I was surprised to discover that my biggest craving was Cheez-Its.  I knew however, with our new determination to eat healthier we were not going back to snacking on processed foods after we completed our 24 days.  I was determined to figure out a way to make Homemade Cheez-Its healthier than the original version.   I replaced white flour with whole wheat flour and regular cheese with reduced fat cheese. I thought they would be much harder to make, without the seasoning there are only 4 ingredients!  Although you can use a mixer, a food processor makes this recipe even more simple, easy peasy.  You can vary the final taste by experimenting with different spices.  Next time I’m going to see if I can duplicate the taste of the Chili Con Queso Cheez-Its that were discontinued several years ago.  I will warn you ahead of time that these are very addicting!  Both my husband and my kids loved them. [Read more...]

Mexican Recipe: Cheesy Tortilla Soup

Cheesy Tortilla Soup

Here’s another recipe a friend of mine posted on facebook this week, Cheesy Tortilla Soup.  I can’t wait to try this, it looks fantastic.  Nothing like a hot bowl of soup on a chilly winter day.  I would pair this with tortilla chips, or possibly Mexican Cornbread.  If you have a recipe you’d like to share with us, we might feature it on the blog.  Send an email to time2save@hotmail.com with “recipe” in the subject line.  Include detailed instructions along with photos.

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Easy Cheesy Enchiladas Recipe (A real family pleaser!)

I meant to post this yesterday – but the boys had a friend sleep over and my whole evening got turned upside down!  Here it is a day late!

My family really loves Mexican food – and since they’re all such fussy eaters I make it at least once a week.  But my sweet little Caden loves Enchiladas the MOST.  He asked for it on Monday this week, but we had so much going on with Karate and Youth Group and Math Olympiads that I didn’t get around to making it until yesterday night.  He thanked me at least 5 times – and asked for three helpings – which made it totally worth the effort :)

Here’s my recipe for Easy Cheesy Enchiladas – I hope you and your family enjoy them as much as we do!

Easy Cheesy Enchiladas Recipe

Easy Cheesy Enchiladas Recipe

Ingredients

    For Enchiladas:
  • 10-12 Flour Tortillas
  • 1 lb Ground Beef
  • 1/2 Onion Diced (or onion flakes)
  • 1 Can Refried Beans or Black Beans
  • 1 Can Rotel
  • For Cheese Sauce:
  • 1/3 Lb Velveeta Queso Blanco Cubed (or any kind)
  • 1 Can Cream of Chicken Soup
  • 1/4 C Milk
  • 1 Packet taco Seasoning
  • 1 4oz Can Green Chiles (Optional)

Instructions

  1. Pre-heat Oven to 375
  2. Meat Filling:
  3. Brown the beef and saute the onion together in a large skillet. Drain off excess grease.
  4. Turn down to simmer and stir in half the Rotel & ALL the Refried beans.
  5. Add 3/4 packet of taco seasoning and simmer for 10 minutes.
  6. Cheese Sauce:
  7. In a saucepan on medium-low, heat remaining Rotel and Cream of Chicken Soup.
  8. Add milk, Velveeta and remaining taco seasoning
  9. *For an extra kick - divide a can of green chiles between the meat and the sauce while cooking. This gives it a great flavor!
  10. Assembly:
  11. Once the meat and cheese sauce are ready, spoon your meat across a tortilla and then spoon some of the cheese sauce on as well. (Make sure to save a lot for the end)
  12. Roll each tortilla up and place crease-side down in an 8x11 (or 11x14) pan.
  13. Once all the tortillas are rolled up and in the pan, pour the remaining cheese sauce over the top, covering all the nooks and crannies.
  14. Bake for 20 minutes, and then remove and sprinkle cheese on top.
  15. Serve with Mexican rice, lettuce, black olives, sour cream, etc....
http://www.time2saveworkshops.com/easy-cheesy-enchiladas-recipe-needs-pics/

Easy Cheesy Potato Soup Recipe (8 Simple Ingredients)

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It’s been raining here for the last few days – and it’s just the perfect kind of weather for a hearty bowl of cheesy potato soup!  This was the easiest step-by-step little potato soup recipe and it made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow!  My kids and husband told me it was the BEST soup I’d ever made – I couldn’t believe it was such a big hit!  The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER.  (Like shredded carrots to give it a little vitamin kick)

 

Easy Cheesy Potato Soup (8 Simple Ingredients)
entree, soup
8
 
Ingredients
  • 32 oz Frozen Hasbrown Potatoes
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8oz Velveeta, Cubed
  • ½ Onion, Diced
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1½ Cups Milk
  • Optional Add-Ins: Minced Garlic, Pepper, Shredded cheese, Bacon bits, Sour Cream, Ritz Crackers
Instructions
  1. Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add ½ tsp in as the onions are finishing up)
  2. Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
  3. Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
  4. Add cream soups and milk and bring to a boil.
  5. Add velveeta and turn down heat. Stir until melted.
  6. To serve - Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)

*If you’re a big fan of your slow cooker like I am – check out my recipe for Cheesy Potato Chicken Chowder HERE!

Crockpot Cheesy Spinach & Artichoke Dip


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 Spinach Artichoke Dip Recipe that my husband will LOVE - especially during football season! He likes he TGI Fridays dip (Shown above) but I'm betting this will be 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.

Slow Cooker Cheesy Potato Soup!

I saw this recipe on Pinterest for Slowcooker Cheesey Potato Soup – and traced it back to the BettyCrocker website for directions.   it looks so freaking delicious and exactly what i want to eat RIGHT NOW!  I have a few cans of crescent rolls in the fridge from the Bi-Lo Milk/Pillsbury deal this week – so I’ll probably serve those alongside it.  YUMMY!

  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 1/2 cup frozen chopped onion thawed
  • 1 medium stalk celery, diced (1/2 cup)
  • 1 carton (32-oz) chicken broth
  • 1 cup water
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 cup milk
  • 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
  • 1/4 cup real bacon pieces *Smithfield Bacon is BOGO at Bi-Lo through today!
  • 4 medium green onions, sliced (1/4 cup)

Directions:

  1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

What is your favorite comfort food recipe when it’s cold outside?