Creamed Spinach

While not entirely traditional, we all thought this version of creamed spinach was delicious, even those of us (namely, our 9 year old) who do not like spinach. I played around with and adjusted things as I went, so the measurements might not be entirely accurate. They should be pretty close though.

Creamed Spinach

• 2 T. olive oil
• 4 cloves garlic, minced
• 1 lb. frozen, chopped spinach
• 4 oz. cream cheese
• 1/3 c. grated Parmesan cheese
• 1/4 t. ground nutmeg
• 1/2 t. black pepper
• 1 t. salt
• 1/4 c. milk, as needed

1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 2 minutes. Add the frozen spinach and cook until completely thawed, stirring often.

2. Add the cream cheese, Parmesan cheese and seasonings. Stir and cook until cheeses are completely melted. Thin to desired consistency with milk, a few splashes at a time.

3. Serve immediately. Or, for stolen moments style, transfer to a small casserole dish and refrigerate. Bake at 350 degrees for 15 minutes, or until heated through.

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Taco Meatloaf Patties with Mexican Mac & Cheese

We love Mexican foods of all kinds in our home. My kids always request spicy (or "fiecy, depending on who's asking) foods. However, as the controller of the kitchen, I sometimes get bored with the stand-bys of tacos, burritos, enchiladas, etc. So this is a fun dish to mix things up a little bit. Everything can be made ahead of time and just warmed in the oven or microwave before eating.

Taco Meatloaf Patties with Mexican Mac & Cheese
For the Taco Meatloaf Patties:

• 1 1/2 lb. ground beef
• 1 c. quick oats or breadcrumbs
• 1 T. cumin
• 3 t. chili powder
• 2 t. garlic powder
• 2 t. salt
• 1/4 c. salsa
• 1 egg
• 1 c. shredded cheddar cheese

1. In a large bowl, combine ground beef, oats or breadcrumbs, seasonings, salsa and egg. Mix well with hinds until thoroughly combined.

2. Heat a large skillet over medium-high heat. Divide mixture into 6 to 8 uniformly-sized oval patties. Place in hot skillet and cook 3-4 minutes, until browned. Flip patties, cook another 3 minutes. Then, reduce heat to low, cover skillet and continue cooking until meat is fully cooked.

3. Once patties are fully cooked, sprinkle cheese on top. Replace skillet cover just until cheese is melted.

For Mexican Mac & Cheese

• 1 lb. macaroni, fully cooked and drained
• 1/4 c. butter or margarine
• 1/4 c. flour
• 2 c. milk
  
• 2 c. shredded or cubed sharp cheddar
• Salt, to taste
• 1/3 - 1/2 c. salsa

1. Melt butter or margarine in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently.

2. Remove from heat. Add cheese and stir until completely melted. Season to taste with salt. Stir in salsa and noodles.

Twice-Baked Potato Casserole

Sometimes I really appreciate the fact that I tend to be lazy. Honestly, I work hard in the kitchen only so that I can take a few days off! And beyond that, my laziness tends to feed my creativity. Which is what happened today. I really wanted to serve twice-baked potatoes with our meatloaf cup dinner. However, I could not find my motivation for getting involved in that whole process. Hence...Twice-Baked Potato Casserole

• 2 lbs. potatoes, unpeeled and cubed
• 4 oz. cream cheese
• 1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
• 4-5 slices chopped bacon, cooked
• 2 c. cheese
• 2 t. salt
• 1 t. black pepper
• 1 t. garlic powder

!. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.
2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the seasonings to the potatoes. Stir until well combined.
3. Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.*If I had had some green onions on hand, I definitely would have added those too!

Getting the taste I was craving with minimal effort is certainly a finer thing! Stop by my friend Amy's blog to join in Finer Things Friday.

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BBQ-Baked Lentils

If you've been hesitant to try lentils, this would be a great introduction meal for you, especially if you are a fan of baked beans. You could also start small with this, and serve it as a side-dish without the rice for your family and see how it goes over. If everyone likes it, turn it into a main course by serving it over brown rice. The lentil-brown rice combination provides a complete protein and it makes a wonderfully frugal meal.

If you're not a fan of the bbq/baked bean taste but still want to try lentils, I definitely recommend trying them in a Mexican-inspired dish.
BBQ-Baked Lentils

• 1/2 lb. lentils
• 4 c. beef stock or water
• 2 T. olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
  
• 1 1/2 c. barbecue sauce, bottled or homemade (recipe below)

1. Pour lentils and beef stock or water into a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Reserve 1/3 c. cooking liquid and drain.

2. While lentils cook, heat olive oil in a small skillet. Add onion, celery, carrots and garlic. Season with salt and pepper. Cook until veggies are crisp-tender, about 5 minutes.

3. In a casserole dish, combine lentils, vegetables and barbecue sauce. Bake at 350 degrees for 20-25 minutes. Serve as is for a side dish or over brown rice.

Homemade Barbecue Sauce

• 1 1/4 c. ketchup or 1 c. tomato sauce, 2 T. vinegar and 2 T. Worcestershire sauce
• 1/4 c. brown sugar
• 2 T. Worcestershire sauce
• 2 T. honey
• 2 t. garlic powder
• 2 T. Tabasco sauce
  
• 1 t. cumin
• 1 t. salt
• 1/2 t. crushed red pepper flakes
• 1/2 t. allspice

1. Stir all ingredients together until well combined. Store in refrigerator until use. Will keep for at least 1 week.

Apricot Chicken with Garlic and Green Onion Couscous

This dinner is a favorite for those days when there are no stolen moments! It comes together so quickly and tastes delicious. I take 15 minutes while eating breakfast to do some very minimal prep work, and then the rest is done just before we eat.

Apricot Chicken with Garlic & Green Onion Couscous
For the chicken:

• 1 lb. chicken breast tenders (or 1 lb. chicken breasts, cut in half)
• salt, pepper & garlic powder to taste
• 1 c. apricot preserves

1. Sprinkle salt, pepper and garlic powder over both sides of the chicken. Place in a baking dish and cover with preserves. Cook immediately or refrigerate to allow the flavors to meld.
2. Cook at 350 degrees for about 20 minutes, until chicken is done.

For the couscous:

• 2 T. Extra virgin olive oil
• 3-4 cloves garlic, minced
• 5 green onions, thinly sliced
• salt & pepper, to taste
  
• 2 c. chicken stock
• 2 c. couscous

1. Heat the olive oil in a small skillet over medium heat. Add the garlic and green onions to the pan and cook for 3-5 minutes; season with salt and pepper. Set aside or refrigerate until dinner time.
2. In a saucepan, bring 2 c. chicken stock to a boil. Stir in couscous, remove from heat and let sit for 5 minutes. Stir in reserved garlic and green onions.

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Olive Tapenade Stuffed Shells

I love this meal because it works so perfectly with my kitchen routine. It's a great example of a meal that is better when it is prepared ahead of time. The extra time it sits in the refrigerator really helps the flavors to meld.

We usually eat this meal as a complete dinner along with a big green salad. However, it also makes a fantastic side dish for all kinds of meals.

Olive Tapenade Stuffed Shells

• 1 box large stuffed shells, cooked and drained
• 1 16oz. can black olives (drain & reserve 2 T. liquid from can)
  
• 4-6 cloves garlic, minced (adjust to taste)
• 1 T. Extra virgin olive oil
  
• 1/3 c. breadcrumbs
• 1/3 c. shredded Parmesan cheese
• 1 16oz. can crushed tomatoes
• 1 1/2 c. mozzarella cheese

1. In a food processor or blender, combine the olives, reserved liquid, garlic and olive oil. Process until everything is minced.
2. Scrape olive mixture into a small bowl. Add breadcrumbs and Parmesan cheese. Stir to mix.
3. Spread crushed tomatoes (about 1/3 of the can) over the bottom of a 13x9 casserole dish. Fill each shell with about 2 T. filling. Place in dish. Cover all shells with remaining tomatoes and sprinkle mozzarella cheese on top.
4. Bake at 350 degrees for 15 minutes, just until heated through and cheese is melted.

Honey Chicken Over Veggie Rice

Honey Chicken over Veggie Rice

For Rice:

• 1 T. olive oil
• 1 T. butter
• 1 1/2 c. white or brown rice
• salt & pepper, to taste
• 3 c. chicken stock
• 1 T. lemon zest
• 2 c. assorted veggies (I used 2 c. frozen stir-fry vegetables)

1. Heat oil and butter over medium-high heat in a medium pot until butter is melted. Add rice and season with salt and pepper. Cook rice, stirring often, until it is just beginning to turn brown, about 3-5 minutes.

2. Add chicken stock and lemon zest to rice. Bring to a boil, reduce heat, cover, and let simmer, 15-18 minutes for white rice; 40-45 minutes for brown rice. During the last 5 minutes of cooking, lift the lid and add the veggies on top of the rice. Do NOT stir. Return lid and let veggies steam while rice finishes cooking.

For Honey Chicken:

• 2 T. olive oil
• 1 pound chicken breasts, cut into bite-size pieces
• 1/2 t. crushed red pepper flakes
• 1/2 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 T. fresh grated ginger, or 1 t. ground ginger
• 1/4 c. honey
• 1 1/2 c. chicken stock
• 1 T. arrowroot powder or corn starch

1. Heat oil in a large skillet. Add the chicken to the pan and season with salt and pepper. Cook, stirring often, until chicken is done, about 5 minutes.

2. Add the red pepper flakes, onion, garlic, ginger and honey to the pan. Cook, stirring frequently, until the onions are translucent.

3. Add the chicken stock to the skillet, making sure to deglaze the bottom of the pan. Bring to a boil and let simmer.

4. When the chicken begins to simmer, mix together the arrowroot powder or cornstarch with a splash of water. Stir until smooth. Stir into chicken and continue simmering until sauce is thickened. Serve over rice.

Creamy Mushroom Chicken with Brown Rice Pilaf

Creamy Mushroom Chicken

• 2 T. Extra-Virgin Olive Oil
• 2 T. butter or margarine
• 4-6 cloves garlic, minced
• 1/2 onion, sliced thin
• Salt & pepper to taste
  
• 1 lb. chicken breasts, whole or cubed (I cubed ours to stretch the meat)
  
• 1 lb. mushrooms, sliced
• 3 T. flour
• 1 1/2 c. chicken stock (or 1 c. chicken stock & 1/2 c. white wine)
  
• 1/2 c. milk
• 1/2 c. sour cream
  
• 2 t. thyme
• Salt & pepper to taste

1. Heat the olive oil and butter or margarine in a large skillet over medium heat. Add the garlic and onion, season with salt & pepper to taste. Cook for 5 minutes.
2. Add the chicken to the skillet, pushing the onions and garlic to the side of the skillet. Brown for about 6 minutes on each side, or stir and flip for about 10 minutes total for cubed chicken. Be careful not to let the onions or garlic burn. Once fully cooked, remove chicken to a plate and set aside.
3. Add the mushrooms to the skillet and continue cooking for about 5 minutes, or until the mushrooms are fully cooked. Stir 3 T. flour into the skillet. Whisk in chicken stock and milk. Bring to a slow boil and boil until thickened to gravy consistency. Stir in sour cream, thyme, and salt & pepper to taste.
4. If you're cooking this meal stolen moments style, let cool and place in a serving dish, plastic container, or keep in the skillet in the refrigerator. To reheat, warm on the stove, in the oven or in the microwave. Serve alongside or on top of brown rice pilaf.

Brown Rice Pilaf

• 1 1/2 c. brown rice
• 2 c. water
• 1 c. chicken stock
• 1 t. salt
• 1 T. butter, margarine, or olive oil (optional)
• 1 c. frozen peas
• 2 t. lemon juice
  
• 1 t. thyme

1. Bring rice, water, chicken stock, salt and optional butter, margarine or olive oil to a boil. Cover, reduce heat to low and simmer for 30 minutes.
2. Add the peas on top of the rice. Do not stir rice. Re-cover and finish cooking rice for 10-15 minutes, until all liquid is absorbed.
3. Fluff rice with a fork and stir in lemon juice and thyme.

Rosemary Oven-Roasted Potatoes

Rosemary Oven-Roasted Potatoes

• 1/4 c. butter or margarine
• 1/4 c. extra-virgin olive oil
  
• 2 lbs. potatoes, cubed
• 3 cloves garlic, minced
  
• 1 T. dried rosemary, crushed (I don't recommend fresh rosemary for this as it tends to burn in the oven at this heat for so long)
  
• 1 T. salt
• 2 T. Parmesan cheese, optional

1. Preheat oven to 425 degrees. Place 1/4 c. butter or margarine in baking dish and put in oven until melted.
2. Add olive oil, potatoes, garlic, rosemary and salt to pan. Stir to combine. Bake at 425 degrees for 30 - 45 minutes, until potatoes are fully-cooked and crispy, stirring every 15 minutes. If adding optional Parmesan, sprinkle on top of potatoes for the last 10 minutes of cooking.

**To make this dish by taking advantage of stolen moments, you can cube the potatoes and place in a bowl of ice cold water. Store in the refrigerator until 1 hour before dinner. Then drain well and follow recipe as stated above. Or, you can cube the potatoes, boil for 10 minutes, drain and toss with olive oil, garlic, rosemary, and salt. Store in a bowl until ready bake and follow the rest of the recipe as stated above.

Prepping Potato Dishes During Stolen Moments

I used to question if I could make potato side dishes work with my kitchen method. Obviously, mashed potatoes weren't a problem. I would just make those in the morning and reheat in the oven or microwave. But what about other dishes?

So I started experimenting with things and seeing what would work when made ahead of time. Over time, I have been pleasantly surprised to find that most of the potato sides we like can be done ahead of time, at least partially.

Here are some of the potato dishes I've successfully cooked during stolen moments:

• Cheesy Potatoes - Can be completely assembled ahead of time and cooked for an hour before dinner.
  
• Twice-baked stuffed potatoes - Can be finished completely ahead of time and warmed before eating.
• Homemade oven fries - Potatoes can be sliced in desired fry shape, placed in a bowl, covered with ice cold water, and stored in the refrigerator until baking time. Actually, this step results in even better french fries than those just baked immediately because they turn out crispier and more authentic tasting.
• Casseroles using potatoes - Can be fully assembled well before being baked.
  
• Rosemary potatoes, broasted potatoes, garlic oven-roasted potatoes, etc. - For dishes like these, the potatoes can either be cubed and stored in water as stated above, or they can be boiled for about 10 minutes, mixed with oils, butter, sauces and/or seasonings, and stored in the baking dish in the refrigerator.
• Homemade hashbrowns, fried potatoes, or any other type of stove-top cooked potatoes - Can be cooked completely and reheated and re-crisped on the stove or in the microwave.
• Even our newest favorite, Crash Hot Potatoes from Pioneer Woman - Can be completed up through the boiling of the potatoes hours before dinner time.

I'll be sharing recipes for all these potato variations throughout the week.