Hummus Melts ***

I found this recipe on Pinterest and have been dying to try it.  I'm such a spinach-holic.  I didn't have the stuff to make the included hummus recipe, so I just used the plain store-bought version.  I also didn't have any mozzarella, so I had to sub a colby-jack blend.  It would have been better with the mozzarella, but I really loved it.  So simple, and it really fills you up.  The hummus and the spinach go really well together too.  Definitely a keeper for an easy, quick, and healthy lunch!

Photo via Neverhomemaker.com

 

HUMMUS MELTS
(Neverhomemaker.com via Pinterest)

4 whole wheat English muffins
Basic hummus (I used store-bought)
3-4 handfuls baby spinach
Olive oil
Garlic
Mozzarella cheese, shredded

1. Toast four whole wheat English muffins
2. Then make the basic hummus recipe (skip this step if using store-bought hummus).
3. Saute a little baby spinach in some olive oil and garlic. Three to four handfuls of spinach will do. Just remember, it'll cook down dramatically.
4. Turn on your broiler . . . and on a cookie sheet, lay out each English muffin and top with hummus. 5. Top each muffin with spinach and then a heap of shredded mozzarella.
6. Broil until brown and bubbly.
(This recipe makes enough for four open-faced sandwiches -- serves two hungry people).

Simple Supper Tuesday 2/18/13 (Blog Hop)!

It's that time again!  Time for the weekly Super Simple Supper post over at Hun...What's for Dinner?  Check it out when you get a chance!

Dreamsicle Salad ***

The kids really enjoyed this.  The flavors reminded me of Orange Julius, which I love.  It's kind of sweet for my tastes, but it's really good.  I'd prefer to either cut the mandarins in half (for more bites) or use a bigger can of mandarins.  There just wasn't enough of those in there my tastes.  It was still really good for how simple it is, though.  The original pin said that it's 4 Weight Watchers points, but I haven't calculated anything on my own.

Photo from The Better Baker

 

DREAMSICLE SALAD
(The Better Baker)

1 - .3 ozs pkg. sugar free orange jello
1 - 3 ozs. pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed

Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until
smooth. Fold in oranges and whipped topping (by hand). Refrigerate.
Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.

Stuffing Mix Meatloaf ***

 I've mentioned before that I get odd, out-of-the-blue cravings for Stove Top.  I don't even like the stuff when it's by itself, but I love the flavor of it in dishes. This was my second time to make this recipe, and both times, the entire family has gushed over it.  They all especially love the topping.  I love the simplicity!  I use two pounds of ground turkey, so I have to cook it about 10 minutes longer (5 minutes added to each cooking part).  I also normally just sub some dried minced onion for the shallots.  The flavor is divine.  Seriously, I don't know why no one has thought of using stuffing mix in meatloaf before.  Absolutely brilliant!

STUFFING MIX MEATLOAF
(Cassie Craves)

1 1/2 pounds ground beef
1 box stuffing mix, any variety
1/2 cup water
2 eggs, lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 shallot, grated
1 tablespoon + 1 teaspoon Worcestershire sauce, divided
1/2 cup ketchup
3 tablespoons brown sugar

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine beef, stuffing mix, water, eggs, seasoned salt, pepper, grated shallot, and 1 tablespoon of Worcestershire sauce. Pat into a loaf shape and place in a meatloaf pan or glass baking dish.
3. Bake for 30 minutes. Combine ketchup, brown sugar, and remaining teaspoon of Worcestershire and spread evenly over the meatloaf. Continue baking for 30 more minutes. Let sit for 5 minutes before serving.

Simple Supper Tuesday 2/11/13 (Blog Hop)!

Check out Hun... What's for Dinner?  Cindy's doing her Super Simple Tuesday blog hop, and there are some really great recipes for quick weeknight recipes.  My "to try" file is growing bigger with each link that's added!  :-)

Muffins in a Waffle Maker ****

This isn't a recipe as much as a suggestion.  A brilliant suggestion.  I love muffins, but I normally have to make them the night before.  Once we wait for the oven to preheat and then the muffins to actually cook, there's just not time to make them in the morning before school and work.  I used the Reese's Peanut Butter Cup muffin mix, and I got seven waffles out of the box.  I probably could have used a little less mix in some and gotten eight out of it.  I will most definitely be doing this again!

Photo courtesy of The Whitlock Family via Pinterest

Cheeseburger Soup ***

We all loved this one.  It's more involved than I usually like for a weeknight meal, but since I've been off work for my surgery, I had a little extra time on my hands.  It would make a great weekend meal, though.  I served it with a crusty bread for dipping.  Yum!

Photo from Taste of Home

CHEESEBURGER SOUP
(Taste of Home)

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup Daisy Brand Sour Cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).