Main Dish


Sweet Potato and Black Bean Enchiladas with Mole Sauce

A few weeks ago, I saw a sweet potato and black bean burrito recipe.   Being a sweet potato lover, the recipe interested me.  I added the idea to the bottom of my mental “recipes to try” list.

Also on my long list of recipes to try, was mole sauce.  Mole sauce has always intrigued me.  Mole sauce is a brown/red sauce that originated in Mexico.  There are many legends about how the sauce was first created.

The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top; and the archbishop loved it.[3] Wikipedia

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Beefy Zucchini

Photo courtesy of my 11 year old daughter. Pretty good, eh?

Here’s another quick and easy zucchini dinner.  It is thick and hearty so it can be served as is or over rice or pasta.  A side salad would make a great addition. 

Ingredients:

  • 1 small Onion, diced
  • 2 pound Ground Beef
  • 2 cans Fire Roasted Tomatoes
  • 3 Zucchini, chopped
  • 2 tsp Italian Seasoning
  • Salt and Pepper

Directions:

  1. In a heavy skillet, cook ground beef and onion until beef is done and onions are clear.
  2. Add tomatoes, zucchini, seasoning, salt and pepper and cook until zucchini is tender.

You may also enjoy Italian Sausage and Summer Squash Skillet and Cheeseburger Zucchini Boats.

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Spaghetti Zucchini Boats

Tonight we tried our zucchini boats with spaghetti sauce.  I found the spaghetti boats to be more flavorful than the cheeseburger boats.  My kids couldn’t decide which recipe they preferred.  Which recipe should you prepare?  I guess whatever floats your boat!

Ingredients:

  • 6 small, 4 large or 2 overgrown Zucchini Squash
  • 1 small Onion, diced
  • 1 pound Ground Beef
  • 1 – 1 1/2 cups Spaghetti Sauce
  • 1 Tbsp Italian Seasoning
  • Daiya or Mozzarella Cheese.

Directions:

  1. Put a stock pot full of water on the stove and bring to a boil.  Meanwhile, cut the ends off the zucchini and slice lengthwise. Halve the zucchini if necessary.
  2. Add the zucchini to the boiling water and cook 10 minutes or until tender.
  3. In a skillet, brown ground beef and onions.  Add spaghetti sauce and seasoning. 
  4. Remove the zucchini from the water.  When cool enough to handle, scoop the inside of the zucchinis into the ground beef mixture and stir well.
  5. Arrange the zucchini on a baking tray and fill with ground beef mixture.  Top with cheese.
  6. Bake until cheese is melted.

You may also enjoy Italian Sausage and Summer Squash Skillet and Summer Squash and Chicken Skillet.

How to Get Your Kids to Eat Zucchini: Cheeseburger Zucchini Boats

Getting children to eat green and slimy vegetables can be a challenge.  Sometimes all you need is a toothpick and a piece of paper to build enthusiasm.  My little ones were actually excited to try these.  They got 2 thumbs up from everyone but the youngest.  She was able to eat them once we covered them with ketchup.

This recipe comes from Laura at Heavenly Homemakers.  This week I’m going to make it with Italian seasoning or possibly spaghetti sauce.  I’ll let you know how it works out.

Update: We tried spaghetti sauce!  Check out our spaghetti zucchini boats here.

Ingredients:

  • 4 large Zucchini
  • 1 pound Ground Beef
  • 1 small Onion, diced
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • Salt and Pepper
  • Cheddar or Daiya Cheese

Directions:

  1. Put a pot of water on the stove and bring to a boil.  Cut the ends off the zucchini and slice lengthwise.  Halve the zucchini if necessary.  Boil the zucchini for about 10 minutes.
  2. Meanwhile, brown the ground beef and onions and season with garlic powder, chili powder, salt and pepper.
  3. Scoop the “meat” out of the zucchini and into the beef.  Stir well.
  4. Fill the zucchini with hamburger mixture and top with cheese.  Bake until cheese is melted.

You may also enjoy Italian Sausage and Summer Squash Skillet and Summer Squash and Chicken Skillet.

This post is part of  Monday Mania,  Weekend Gourmet Blog Carnival, Made By You Monday, Hearth and Soul Hop, Made From Scratch Tuesday,  Tempt My Tummy Tuesday, Tuesday Night Supper ClubTuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tasty Tuesdays, Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious Dishes, show me what ya got, Tuesday Time Out Link Up, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your PlateWhat’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell,  Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Full Plate Thursday, Pennywise Platter Thursday,  Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday , Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things FridayFriday Food Linky, Friday FlairParty Mindie Style, http://www.stayathomenation.blogspot.com, Friday Food Fight, Show and Tell Saturday, The Lady Bloggers Tea Party, Nifty Thrifty SundayCookbook Sunday, Sundae Scoop, The Sunday Showcase, Savory Sunday, Potluck Sunday, Simply Delish

Chicken Fajitas

Who can resist the sound of sizzling fajitas being carried to your table at your favorite Mexican restaurant?  Fixing fajitas at home may not be as much fun but they are easy and just as tasty!  I usually use leftover chicken (Ginger-Lime Chicken is my favorite!) but it doesn’t take much more time to cook some chopped chicken in a hot, oiled skillet before you add the veggies.  Serve with rice and beans.  You can buy rice or corn tortillas but Bella likes to eat her fajita on a plate with a fork.

Ingredients:

  • 1 Tbsp Palm Shortening or oil of your choice
  • 2 Onions, sliced
  • Green Pepper, sliced
  • Red Pepper, sliced
  • 1 Tbsp Taco Seasoning (Gluten-Free Recipe Here)
  • 1 Tbsp Lime Juice
  • Salt and Pepper

 

Topping Options:

  • Lettuce
  • Tomato
  • Salsa
  • Guacamole
  • Daiya Cheese

Directions:

  1. Heat oil in skillet over medium high heat.  Add onions.  Cook until soft, stirring often.
  2. Add red and green peppers, taco seasoning, lime juice and salt and pepper to skillet.  Cook just until peppers are soft, stirring often.
  3. Transfer peppers and onions to plate.
  4. Add remaining ingredients to the skillet.  Cook until liquid is almost gone.  Serve immediately.

 You may also enjoy Taco Potato.

This post is part of Melt in Your Mouth Mondays, Hunk of Meat Monday, Monday Mania, Make a Food”e” Friend, Mingle Monday, Mangia Monday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Savory Sunday

Photo Credit: gkdavie

Italian Sausage and Summer Squash Skillet

Did I mention we eat a lot of squash in the summer?  Squash cooks so fast that it makes a wonderful, healthy lunch.  While squash alone can be pretty bland, this recipe is full of flavor.  Here’s how I fix my my favorite squash skillet.

Ingredients:

  • Palm Shortening or oil of choice
  • 1 Large Yellow Onion, chopped
  • 1/2 Pound Italian Sausage Links, sliced
  • 9-12 Small Summer Squash, sliced
  • Italian Seasoning
  • Salt and Pepper

Directions:

  1. Heat oil in skillet.  Cook onion and sausage until onion is clear and sausage is brown.
  2. Add squash and season liberally with Italian seasoning, salt and pepper.  Cook until squash is tender.

You may also enjoy Summer Squash and Chicken Skillet and Nancy’s Green Beans and Sausage.

This recipe is part of Melt in Your Mouth Mondays, Tip Me Tuesday, Monday Mania, Made By You Monday, Make a Food”e” Friend, Mingle Monday, Hunk of Meat Monday, So Sweet Sunday, Sugar Free Sunday,  Seasonal Sunday,  Nifty Thrifty Sunday, A Themed Bakers Sunday, Cookbook Sunday, Sundae Scoop, The Sunday Showcase, Savory Sunday, Potluck Sunday, Simply Delish. {TITUS 2}SDAYS, Tuesdays at the Table, Totally Tasty Tuesday, Delicious Dishes, Tuesday Time Out Link Up, show me what ya got, Tasty Tuesdays, Slightly Indulgent Tuesday, Tip Me Tuesday, What’s Cooking Wednesday, Gluten Free Wednesdays, Works for Me Wednesday, Real Food Wednesdays, This Chick Cooks, Made it on Monday, Creative Juice, Foodie Wednesday, Healthy 2day Wednesdays, Thrilling Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Frugal Food Thursday, Hookin Up with HoH, Real Food Weekly, Simple Lives Thursday, Recipe Swap Thursday, Pennywise Platter Thursday, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style, Show and Tell Saturday, The Lady Bloggers Tea Party

Lemon Herb Roasted Chicken in the CrockPot Recipe

Here’s another great recipe for your whole chicken. As I shared before, cooking your chicken in the crockpot produces tender, fall off the bone chicken.  The longer you cook it, the more it will fall apart.  If you want yours to keep it’s shape like the one in my picture, start checking for doneness after 6 hours.

This chicken is full of lemony-garlic flavor.  It has just the right amount of lemon flavor.  You can taste it but it is not overwhelming.  My kids love it.  I lost track of how many helpings my five year old had tonight.   This would also be divine served with garlic mashed potatoes or rice.  I think next time I make this I will try adding green beans with the onions.  Make sure you go heavy with the seasonings or the flavor won’t penetrate the skin.  Don’t forget to save the bones for homemade stock with a hint of lemon.  I use the broth to make rice.  Yum!

Ingredients:

  • 1 Whole Chicken
  • 1-2 Large Yellow Onions, sliced into wedges
  • 2 Lemons or 1/2 cup Lemon Juice
  • 1 1/2 tsp Garlic Powder
  • Salt and Pepper
  • Rosemary

Directions:

1.  Place onions in crockpot.

2.  Place the chicken on top of onions.

3.  Pour or squeeze lemon juice over chicken.  Try to get some juice in the cavity.

4.  Heavily salt and pepper the chicken outside and inside.

5.  Sprinkle garlic powder outside and inside of bird.

6.  Liberally sprinkle rosemary over outside and inside chicken.

7.  Cover and cook on low 8-10 hours.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe yet, but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

 

This recipe is based on this recipe at A Year of Slow Cooking.

This post is part of Made By You Monday, Weekend Gourmet Blog Carnival, Hunk of Meat Monday, Monday Mania, Mingle Monday, {TITUS2}SDAYS, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tuesday Time Out Link Up, show me what ya got, Totally Tasty Tuesday, Domestically Divine, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, Delicious Dishes, Show and Tell, What’s Cooking Wednesday, Works for Me Wednesday, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, This Chick Cooks, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style, Show and Tell Saturday, The Lady Bloggers Tea Party, Simply Delish, The Sunday Showcase, Sundae Scoop, Nifty Thrifty Sunday, Seasonal Sunday, Sugar Free Sunday, Savory Sunday

Barbecue Potato Recipe

Who needs a wheat bun when you can have a smooth, buttery potato?  This is another quick lunch idea that uses leftover chicken.

Ingredients:

  • Cooked Potato (yellow potatoes taste extra buttery)
  • Salt and Pepper
  • Leftover Chicken
  • Barbecue Sauce

Directions:

  1. Layer ingredients on a plate and enjoy!

You may also enjoy Easy Pulled Barbecue Chicken and Taco Potato.

Summer Squash and Chicken Skillet Recipe

This is a simple meal I throw together all summer long.  It’s another great way to use up leftover chicken.  This week I used leftover Rotisserie Chicken in the CrockPot.  Just chop up an onion and summer squash and stir-fry it with some chicken and your favorite seasonings.  It’s quick, easy, healthy and frugal.  It’s really cheap if you use squash from your garden or better yet your in-law’s garden.  🙂  I’ll admit that after a winter without squash, it takes the kids a meal or two to get used to it’s slimy texture.  But generally 3 out 4 kids give this meal a thumbs up.

Ingredients:

  • 1-2 Tbsp Palm Shortening or oil of your choice
  • 1 Sweet Onion, chopped
  • 6 Summer Squash, sliced
  • 1 Tbsp Tamari Sauce (Soy-free recipes here and here)
  • Garlic Powder to taste
  • Salt and Pepper to taste
  • 2-3 Cups Cooked Chicken pieces

Directions:

1.  Heat oil in skillet and add onions.  Cook until clear.

2.  Add squash, tamari sauce, garlic powder, salt and pepper and cook just until squash is tender.

3.  Add chicken and heat through.  Serve immediately.

You may also like Asian Chicken Stir Fry.

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This post is part of What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, Show and Tell, Works for Me Wednesday, This Chick Cooks, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Foodie Friday, Food Trip Friday, Fresh, Clean and Pure Friday, Show and Tell Friday, I’m Lovin It Fridays!, Foodie Friday, Fresh Bites Friday, Friday Potluck, Friday Favorites, GCC Recipe Swap, Fight Back Friday, Finer Things Friday, Food on Friday, Fun with Food Friday, Fat Camp Friday, Friday Food Linky, Allergy Friendly Friday, Melt in Your Mouth Mondays, Monday Mania, Mingle Monday, Weekend Gourmet Blog Carnival, Hunk of Meat Monday, Hearth and Soul Hop, Made From Scratch Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Delectable Tuesday, Tempt My Tummy Tuesday, Delicious Dishes, Totally Tasty Tuesday, Tasty Tuesdays, {TITUS 2}SDAYS, Tasty Tuesdays, Slightly Indulgent Tuesday

 

Rotisserie Chicken in the CrockPot Recipe

Yay!  I picked up my first locally raised pastured chicken of the season this weekend.  If you’ve ever watched Food, inc. or read Nourishing Traditions, you know why this is important to me.  If you haven’t checked out these two resources, you should!

Cooking these birds in the CrockPot produces tender, moist, fall off the bone chicken.  This is my favorite recipe for whole chicken.  It also makes the best stock, so save your bones!  You can read how to make chicken stock here.

Ingredients:

  • 4 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp White Pepper
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1-2 Onions, chopped (optional)
  • 6-8 Yellow Potatoes (optional)

Instructions:

1.  Combine spices in a small bowl.

2.  If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.

3.  Massage chicken with spice mixture.

4.  Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  I usually put some onions inside the chicken too.

5.  Cover and cook on low 4-6 hours or until chicken is falling off the bone.

The original recipe found at food.com recommends rubbing the spices on the chicken the night before you plan to cook it.  I am never that organized and I think it is awesome without that step.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

This post is part of Works for Me Wednesday, What’s Cooking Wednesday, Show and Tell, Gluten Free Wednesdays, Whatcha Makin’ Wednesdays, What’s on Your Plate, Real Food Wednesdays, It’s a Keeper Thursdays, Real Food Weekly, Frugal Food Thursday, Strut Your Stuff, Full Plate Thursday, Simple Lives Thursday, Savory Sunday, Pennywise Platter Thursday, Recipe Swap Thursday, Foodie Friday, Food Trip Friday, Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Foodie Friday, I’m Lovin It Fridays!, Fresh, Clean and Pure Friday, Food on Friday, GCC Recipe Swap, Fat Camp Friday, Friday Potluck, Fight Back Friday, Friday Food Linky, Allergy Friendly Friday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Made By You Monday, Weekend Gourmet Blog Carnival, Monday Mania, Hunk of Meat Monday, Mingle Monday, Make a Food”e” Friend, Mangia Monday, Melt in Your Mouth Mondays, Hearth and Soul Hop, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Totally Tasty Tuesday, Delectable Tuesday, {TITUS 2}SDAYS, Slightly Indulgent Tuesday, Tasty Tuesday Parade of Foods, Domestically Divine, Tackle it Tuesday, It’s a Blog Party