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By heyitsabbeyb

Yummy recipes I love

Here’s to a short week for the kiddos, but activities still remain!

I love that skylight made it easy for me to stay on top of our family’s activities and stick to our schedule!

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Veggie bean salad

Ingredients:
Italian dressing
Any veggie of your choice chopped up- I personally used cucumber, onion, carrots, and radishes, peppers if I have them.
1 can of beans of your choice

Instructions:
Wash and cut up veggies, place in a sort tight container, rinse and drain your beans of choice and add to container. Drizzle Italian dressing over and mix together. I love pepper so I added some of that too! Enjoy!

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Pizza bagels

Ingredients:
Bagels
Shredded cheese of your liking
Tomato sauce or pizza sauce
Any pizza toppings you like

Instructions:
Preheat the over to 350 degrees F.
Slice the bagels horizontally, in half, and lay them open faced on a sheet of aluminum foil.
Spoon sauce onto the tops of the bagels.
Sprinkle a layer of cheese on top of the bagels.
Add any additional pizza toppings on the bagels, and spices if you prefer!
Bake the pizzas for 10 minutes, or until cheese is melted.

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Tomato Basil

Ingredients:
6-8 Roma tomatoes (sliced up in “chunks”)
Block of Mozzarella cheese (chunked up)
Bunch of green onions, cut up
Basil
Olive oil a drizzle
2-3 cloves of garlic, minced
Salt and pepper to taste

Instructions:
Mix all ingredients into a bowl, and serve!

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Cauliflower Salad

Ingredients:
- 1 head cauliflower, washed and cut into small pieces
- 1 green pepper, chopped
- 1/4 cup chopped onions
- 1/3 cup green stuffed olives, sliced
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 4 1/2 tablespoons salad oil
- 1 teaspoon salt or garlic salt
- 1/4 teaspoon sugar

Instructions:
1. Combine all the ingredients in a large bowl.
2. Mix well to ensure all ingredients are evenly coated.
3. Let the mixture stand for 6-8 hours or overnight to allow the flavors to meld together.

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Ingredients
* 8 flour tortillas (or corn tortillas)
Filling
* 1 lb ground beef
* 2 tablespoon taco seasoning
* ¼ cup water
* 4 tablespoon enchilada sauce
* 8 ounce refried beans (½ can)
* ½ cup shredded cheese (cheddar, mozzarella or Mexican cheese blend)
Topping
* 4 tablespoon enchilada sauce
* ½ cup shredded cheese (cheddar, mozzarella or Mexican cheese blend)
Instructions
* In a large frying pan or skillet on medium heat add the ground beef. Use a spatula or spoon to break up the meat into small pieces as it cooks. Sauté for about 5-8 minutes or until the meat is cooked through. Remove grease from the pan.
* Add in the taco seasoning, water and enchilada sauce. Stir until evenly combined. Let simmer for 1-2 minutes.
* To assemble the pizzas, spread a layer of refried beans on one tortilla. Then top with ground beef. Add a layer of cheese and top with another tortilla.
* Spread 1 tablespoon of enchilada sauce on top of the tortilla and top with shredded cheese to evenly cover the top.
* Repeat with remaining tortillas to assemble all the pizzas.
* AIR FRYER COOKING METHOD  Preheat Air Fryer to 400°F. Working in batches (my air fryer fits one pizza at a time) carefully place the pizza in the air fryer and cook for about 5 minutes, or until the cheese melts and the tortillas are crispy. Repeat with remaining pizzas. 
* Transfer the cooked pizzas to a serving plate and top with the optional garnishes – tomatoes, red onion, olives, sour cream, and green onion. Serve and enjoy!

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Definitely a favorite product here! I love washing my produce with veggie wash! It’s unbelievable how much dirt comes off of the produce, and how much better the produce looks.

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New week time to update the weekly board!

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Instant pot hard boiled eggs

Instructions
Add two cups of water to your instant pot. Add the egg holders of your choice to the instant pot. Then add your eggs to the holder. Once all the eggs are in the instant pot, pressure cook for 5 minutes. Once it’s done, let it naturally release for 5 then quick release. Place eggs in a bowl of cold water and ice to cool for 5 minutes. Transfer to a container of your choice.

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Ingredients
1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
2¼ cups chicken broth
1 can (15 oz) nacho cheese sauce
1 can (10 oz) Rotel
1½ cups uncooked long-grain white rice

Instructions
Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
Heat the olive oil in a large skillet or sauté pan (with higher sides on it and a lid), over medium high heat, and add the chicken pieces along with the dried seasonings.
Cook the chicken, stirring frequently, until it's cooked to an internal temperature of 165℉.
* If excess liquid is in the pan from cooking the chicken, I recommend draining it from the pan.
1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, ½ teaspoon black pepper
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
Once boiling, stir in the uncooked rice.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.

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Texas Toast French dips

Ingredients:
- 1 box frozen garlic Texas Toast (8 slices)
- 1 packet au jus gravy mix
- 3 cups cold water
- 1 pound sliced deli roast beef
- 8 slices provolone cheese
- Dried parsley, for garnish (optional)

Instructions:
1. Preheat the oven to 425°F. Line a sheet tray with parchment paper.
2. Cook 1 box frozen garlic Texas Toast per the directions on the back of the box, mine cooked for 8 minutes, flipping halfway through.
3. While the toast is baking, make the 1 packet au jus gravy mix with 3 cups cold water according to the package directions.
4. Once the toast and au jus are ready, warm 1 pound sliced deli roast beef in the au jus.
5. On top of each piece of cooked toast, place a half slice of provolone cheese.
6. Top all of the toasts evenly with the roast beef slices.
7. Add the remaining half slices of provolone cheese on top.
8. Bake for 3-5 minutes or until cheese is fully melted. Top with dried parsley, for garnish (optional).
9. Serve immediately with the au jus for dipping.

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Spicy tomato shrimp pasta

Ingredients:
- 8 oz. fettuccine
- 2 Tbsp olive oil
- 1 Tbsp butter
- 4 cloves garlic
- 1/2 lb. peeled & deveined shrimp, 41/50 size
- 1 15 oz. can diced tomatoes
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- Freshly cracked pepper to taste
- Handful fresh parsley

Instructions:
1. Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
2. While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
3. Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
4. Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
5. When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
6. Roughly chop a handful of parsley leaves and sprinkle over top before serving.

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KFC BOWLS

Ingredients
Popcorn chicken cooked per bag instructions
1 packet brown gravy made per instructions
Shredded cheese
Mashed potatoes (my kids only eat the fake ones 🤦🏻‍♀️)
Corn (we used frozen sweet corn 🤤)

Instructions
Make everything according to the package instructions. Once everything is made add potatoes to your bowl, the chicken, corn, gravy, and then your cheese. Mix it all together and enjoy!

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Brown Sugar Cinnamon cookies. My son calls these Cinnamon Toast Crunch cookies. Here’s the recipe!

Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt

For Cinnamon Sugar Coating (optional):
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon

Instructions:
1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and prevent excessive spreading.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
5. Shape and Coat: Roll the dough into 1-inch balls. If using the cinnamon-sugar coating, mix the granulated sugar and cinnamon in a small bowl and roll each dough ball in the mixture to coat evenly.
6. Bake: Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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The most requested lunch when the guys work cattle from my husband.

Ingredients:

Grinder Salad:
- 1/2 cup mayonnaise
- 1/2 head iceberg lettuce, shredded finely
- 1/2 red onion, sliced thinly
- 1/3 cup banana peppers, sliced
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- Pepper, to taste

Sandwich:
- 3 sub rolls
- 1/4 pound salami
- 1/4 pound pepperoni
- 1/4 pound turkey
- 1/4 pound provolone cheese
- 1 tomato, sliced
- 1/3 cup parmesan cheese, grated

Instructions:

1. Start by preparing the grinder salad. Add the mayo, red wine vinegar, garlic powder, oregano, salt, and pepper to a large bowl. Whisk to combine. Then add the lettuce, red onion, and banana peppers. Combine thoroughly.

2. Next, assemble the sandwiches. Divide the salami, pepperoni, and turkey among the rolls. Add the cheese on top of the meats.

3. Broil for 2-3 minutes until the cheese is melted and the meat is crisped up.

4. Remove the subs from the oven. Add the tomato slices to the sandwiches. Season with salt & pepper.

5. Add a generous amount of grinder salad to each of the sandwiches. Top with parmesan cheese.

6. Close the sandwiches, cut in half, and enjoy!

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One of my favorite kitchen gadgets. It makes patty making so much easier and faster!

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One of our family’s favorite breakfast sandwiches. This maker has been loved for many years.

You can have yourself an “egg McMuffin” at home in 5 minutes.

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I grabbed this pan from our place to have a grill press for something quick. I got to use it tonight and I LOVE it!

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Hamburger pasta

Ingredients
1 pound lean ground beef
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
16 ounces pasta (uncooked)
8 ounces cream cheese
8 ounces sharp cheddar cheese
1 cup milk

Instructions
Cook pasta per package instructions to al dente.
While pasta is cooking, brown the hamburger meat in a large skillet, breaking it up as it cooks. Once it is done, drain any excess grease and return the meat to the skillet.
Add the cream cheese, cheddar cheese, and seasonings (garlic powder, salt, and onion powder) to the meat and stir until it is melted and combined.
Slowly add the milk while continuously stirring to make a sauce.
Add the cooked pasta into the sauce and stir to coat. Serve immediately. Enjoy!

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These are the yummiest no bakes! I’ve put everything you need together, so all you have to do is add to cart!

Ingredients:
1 stick butter
1/4 cup cocoa
2 cups sugar
1/2 cup creamy peanut butter
1 tsp vanilla
3 cups quick oats
1/2 cup milk

Instructions:
Being the first 4 ingredients to a boil for 1 minute. Then add peanut butter, vanilla, and oatmeal. Spoon out on wax paper the size of cookies you want. Let cool and then enjoy!

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One of my favorite quick lunches! My grandma got me hooked on this and I’ve since then passed it down to my kiddos.

Peanut butter and pickle sandwiches!

Bread, peanut butter, and pickles! All ingredients are linked! Enjoy, and let me know if you try it!

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These pretzel sliders are absolutely amazing. Grab yourself some!

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Airy fryer lemon pepper chicken is the yummiest! It would be good cut up on a salad too! Linked is everything you need!

Lemon Pepper Chicken

Ingredients
1.5 pound chicken breasts 3 chicken breasts
2 tablespoon olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions
Place the chicken in a large bowl.
Toss the chicken with the olive oil, lemon pepper, garlic powder, onion powder until well coated.
Place the chicken into the air fryer.
Turn the air fryer on to 390°F and cook for 10 minutes.
At the 10 minute mark flip the chicken over and cook for an additional 10 minutes.

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This gadget makes patty making so much easier!

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