Featured Post

SLOW COOKER QUINOA ENCHILADA CASSEROLE

-
Image
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
Post a Comment

Bologna Sandwiches

-

 

Bologna Sandwiches

It's Fried Bologna Sandwiches!  Don't lose This Recipe 


π—œπ—»π—΄π—Ώπ—²π—±π—Άπ—²π—»π˜π˜€:

2 slices of white bread  (you can use whole wheat or any other type of bread if preferred)

2-3 slices of bologna 

1 tablespoon of mayonnaise (or to taste) 

1 tablespoon of yellow mustard (or to taste) 

1 slice of American cheese 

Salt and pepper to taste 

Instructions:

Prepare the Bread: Lay out the two slices of bread on a clean surface. Spread mayonnaise on one slice and mustard on the other. The amount of condiments can be adjusted according to your preference. 

Add the Bologna: Place the bologna slices on one of the bread slices. If you prefer your bologna slightly cooked, you can quickly fry the slices in a pan over medium heat for about a minute on each side before adding them to the sandwich. 

Add Cheese and Veggies (Optional): If you’re using cheese, place a slice of American cheese over the bologna. If you like, you can also add lettuce and tomato slices at this step. Season with a little salt and pepper to taste. 

Assemble the Sandwich: Place the second slice of bread on top, condiment-side down, to complete the sandwich. 

Serve: Your bologna sandwich is now ready to be enjoyed. It can be served as is or cut into halves or quarters. For a classic diner experience, you might enjoy it with a side of potato chips or fries. 



Comments

Post a Comment

Popular posts from this blog

Green Chili Chicken Enchiladas (New Way)

-
Image
A creamy, cheesy twist on the classic enchiladas — filled with tender chicken, smothered in green chile sauce, and topped with melty cheese for a rich, comforting meal!  Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Yield: 8 enchiladas Ingredients: * 2 cups cooked shredded chicken * 1 can (10 oz) diced green chiles * 1 can (10 oz) green enchilada sauce * 1/2 cup sour cream * 1/2 cup cream cheese, softened * 2 cups shredded Monterey Jack and cheddar cheese blend (divided) * 8 flour or corn tortillas * 1 tsp garlic powder * 1 tsp cumin * Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking pan. 2. In a bowl, mix chicken, green chiles, sour cream, cream cheese, half the shredded cheese, garlic powder, cumin, salt, and pepper. 3. Spoon filling into tortillas, roll tightly, and place seam-side down in the pan. 4. Pour green enchilada sauce evenly over the rolls. 5. Sprinkle the rest of the cheese over the top. 6. Cover wit...
Read more

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

-
Image
Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday. Ingredients 2 (8.5-ounce) boxes cornbread muffin mix 1 cup chicken broth 3 cups shredded rotisserie chicken 1 (15-ounce) jar salsa (mild or medium) 1 (12-ounce) bag frozen corn kernels, thawed 2 cups shredded Cheddar cheese 1 cup lightly crushed nacho-flavored tortilla chips 1 (2.25 ounce) can sliced black olives, drained 3 medium green onions, chopped 1 cup ranch dressing 1 teaspoon hot sauce, or to taste Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray. Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish. Bake in the preheated oven for 15 minutes. Add shredded chicken on top of the cornbread ...
Read more

Mediterranean Protein Power Salad πŸ₯—πŸŸπŸ₯š

-
Image
Ingredients: 2 cups arugula or mixed greens 🌿 ½ cup cooked chickpeas πŸ§† ½ cup cooked pasta (fusilli or rotini) 🍝 ¼ cup tuna chunks 🐟 1 boiled egg, quartered πŸ₯š ¼ cup shredded carrots πŸ₯• ¼ cup mixed olives (green & black) πŸ«’ ¼ cup diced mozzarella or feta cheese πŸ§€ 1 tbsp olive oil & 1 tsp lemon juice πŸ‹ Salt, pepper & chopped parsley to taste 🌿 Instructions: 1. Layer greens in a bowl. 2. Arrange chickpeas, pasta, tuna, egg, carrots, olives, and cheese neatly on top. 3. Drizzle olive oil and lemon juice. 4. Season with salt, pepper, and parsley.
Read more