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Easy Shepherds Pie

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2

I use to never make Shepherds pie because it can be kind of a complex recipe. This recipe I cam up with is actually very easy to make and is delicious! I highly recommend trying it if you haven’t before! Shepherds pie is such a perfect comfort food and even picky eaters love it. Enjoy.

Easy Shepherds Pie

2

INGREDIENTS:

  • 1 1/2 lb Ground Beef
  • 4 cups Mashed Potatoes
  • 1 tbsp Oil
  • 1 tsp Minced Garlic
  • 1 Onion, diced 4
  • 1 tbsp Worcestershire Sauce
  • 1 cup Milk
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 12 oz Frozen Peas and Carrots, thawed
  • Salt and Pepper to taste 3

DIRECTIONS:

  1. Preheat oven to 375.
  2. Heat oil in a skillet over medium heat and add ground beef, onion and garlic. 5
  3. Cook until browned and drain.
  4. In another skillet or pan, melt butter and add flour.
  5. Cook roux for 2 minutes.
  6. Whisk in worcestershire and milk.
  7. Cook for 1 minute to thicken.
  8. Combine beef mixture, gravy and thawed vegetables.
  9. Place in baking dish. 6
  10. Top with mashed potatoes and place in oven for 20-30 minutes until heated through. 7
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chicken enchiladas

Chicken Enchiladas with Sour Cream White Sauce

chicken enchiladas

chicken enchiladas

You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is delicious and super easy to make. The kid’s actually LOVE this which is awesome because my kiddos are very picky eaters.

This recipe has been EXTREMELY popular, try out some of our other popular recipes like our Crock Pot Chicken Fettuccine Alfredo Recipe, our Paula Deen’s Crock Pot Potato Soup Recipe, our Crock Pot Apple Crisp Recipe, our Crock Pot Dr. Pepper Pulled Pork, our Crock Pot Lasagna Recipe and our Crock Pot Chicken Tacos Recipe!

Enjoy…. (See RECIPE Below:)

chicken enchiladas 2

Ingredients:

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  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese – shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!

more recipes

Snickers Caramel Apple Salad Recipe

Crock Pot Chicken Fajitas Recipe

Crock Pot Chicken Fettuccine Alfredo Recipe

Homemade Taco Seasoning Recipe

Bacon Wrapped Cheese Stuffed Shells

Sour Patch Grapes

Inspired by, Joyful Momma’s Kitchen

Chicken Enchiladas

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4

Crock Pot Rustic Beef Stew

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4

Beef Stew is so good any time of the year. We love making it for dinner and then having leftovers for lunch the next day. You can serve this with sandwiches, by itself, with bread, etc. Believe it or not, this recipe is quite easy to make and pretty healthy for you. I make mine in the crock pot to make it even easier. Enjoy!

Rustic Beef Stew

INGREDIENTS:

  • 2 pounds Beef Roast, cubed
  • 1/2 cup Flour
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Thyme
  • 1 tsp minced Garlic
  • 1 Bay Leaves
  • 1 tsp Paprika
  • 1 tbsp Worcestershire sauce
  • 1 large Onion, chopped
  • 2 cups Beef Broth
  • 1 lb Potatoes cubed
  • 1 lb Baby Carrots 3
  • 2 stalks Celery, chopped
  • 2 tbsp Brown Gravy mix
  • 2 cup Water 2

DIRECTIONS:

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in remaining ingredients. 4
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
  5. Remove bay leaf before serving. 5
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olive-garden-alfredo-sauce.png

Olive Garden Alfredo Sauce Recipe

olive-garden-alfredo-sauce.png

 Olive Garden Alfredo Sauce

olive-garden-alfredo-sauce.png

Olive Garden Alfredo Sauce at Home

Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Olive Garden Alfredo Sauce at home quickly and easily with this recipe!  And now that I’ve made it once, it’s so delicious my children are asking for every night.

Simple Techniques to Make Olive Garden Alfredo Sauce at Home

The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.

What to do with Your Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettuccine, you can dip bread sticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees.  It makes the perfect quick Italian casserole for a weekday meal.

Olive garden Alfredo Sauce Recipe

Ingredients: 

1 ½ C milk

1 ½ C heavy cream

½ C Parmesan, grated

½ C Romano, grated

6 egg yolks

salt and pepper

Directions:

Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.

Place egg yolks in a bowl and whisk.  Add about half of the  hot milk and cream mixture to the eggs slowly, whisking continually.

Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.

Remove sauce from the heat to thicken.

Season to taste with salt and pepper.

 Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!

 

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Cashew Chicken and Broccoli (One Pot Meal!)

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cashew chicken.png

I’ve said it before and I’ll say it again…I love easy meals. Who doesn’t right?! This next recipe is for some delicious Cashew Chicken and Broccoli and one of my favorite things about it is that you only need one pot to make it. Heck yeah! If you like a FAST and easy meals, that can be cooked in one pot then this is the meal for you.  Perfect for a busy night that you need a hot meal on the table without a lot of work  Check out the super easy recipe below and enjoy!

Cashew Chicken and Broccoli, One Pot Meal

(Print below – Recipe yields 4 servings)

Ingredients:

  • 4 cups raw broccoli
  • 1 cup cashews
  • 1/2 cup sliced yellow onion
  • 1-2 cups cooked chicken ( you can even use canned chicken if you’re in a rush)
  • 2 cloves garlic minced
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 1/2 cup chicken stock

Add at the end of cooking:

  • 1/4 cup water mixed with 2 tablespoons corn starch

Directions:

  1. In a large skillet add the broccoli, cashews, onion, cooked chicken, garlic, sugar, soy sauce, oil and chicken stock.  Turn on high heat, cover with a lid and bring to a boil.Once at a boil turn to medium heat and let boil for 7-8 minutes till broccoli is tender. 2.jpg
  2. Once broccoli is cooked, stir in the corn starch water blend.  This will thicken your sauce, stir till well blended  and sauce has formed, take off heat. Serve over rice or noodles. Enjoy! 3.jpg

cashew chicken collage.png

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panera

Copycat Panera Autumn Squash Soup

panera

panera

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I love soup all year long but it’s especially good in the cold winter months. This Copycat Panera Autumn Squash Soup is super easy to make and in my opinion tastes just as good as the kind at Panera! It’s got just enough seasoning, salt and flavor with a hint of pumpkin and squash. It’s a good mix of salty and sweet! Enjoy…

Copycat Panera Autumn Squash Soup

INGREDIENTS:

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish) 3

DIRECTIONS:

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes. 2
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. 4
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.

Copycat Panera Autumn Squash Soup

Copycat Panera Autumn Squash Soup

Ingredients

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)

Instructions

  1. Preheat oven to 450.
  2. Peel and seed squash and cut into chunks.
  3. Peel and quarter onion
  4. Toss squash and onion in olive oil and salt and pepper to taste.
  5. Cook for 20 minutes.
  6. Allow to cool at least 10 minutes.
  7. Puree in blender or food processor.
  8. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
  9. Bring to a low boil over medium heat.
  10. Add honey and spices and simmer for 10 minutes.
  11. Garnish with pumpkin seeds.
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Weight Watchers Meals 4

20 Delicious Weight Watchers Meals

Weight Watchers Meals 4

Weight Watchers recipes

Weight Watchers Meals 4

*Get more RECIPES from Raining Hot Coupons here*

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Repin It Here

Want to start eating healthier but without the “diet food taste”?! If so, you will love this list below of 20 delicious and easy to make Weight Watchers meals!

  1. Pepperoni Pizza Muffins Recipe ~Mommy Enterprises
  2. Beef Teriyaki and Vegetables ~A Family Feast
  3. A New Pizza – No Sauce and a Light Crust ~Snack Girl
  4. Bubble Up Enchilada Casserole ~Emily Bites
  5. Sausage & Pepper Pasta ~Butter with a Side of Bread
  6. Grilled Ribeyes with Chimichurri ~Slender Kitchen
  7. The You-Don’t-Need-to-go-out-for-a-Great-Salad Salad ~Green Lite Bites
  8. Sweet and Sour Shrimp Stir-Fry ~A Family Feast
  9. Skinny Chicken and Broccoli Stir-Fry ~ Skinny Kitchen
  10. Thai Crunch Chicken Salad with Peanut Dressing ~Dashing Dish
  11. Sesame Chicken ~Slender Kitchen
  12. Weight Watchers Homemade Chicken Fajitas ~Healthy Mom on the Run
  13. Weight Watchers Mexican Chicken Chili ~3 Boys and a Dog
  14. Weight Watchers BBQ Cheese Meatloaf ~Healthy Mom on the Run
  15. DIY Waffle Taco ~ Snack Girl
  16. Oven Baked Skinny Shredded Barbeque Chicken Sandwiches ~ Skinny Kitchen
  17. Clean Eating Taco Burgers ~Dashing Dish
  18. Cheeseburger Hash Brown Cups ~Emily Bites
  19. A 100 Calorie Pizza That Will Rock Your Sox ~Snack Girl
  20. Vidalia Onion Bake ~Dine and Dish
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pumpkin soup

Spicy Pumpkin Soup

pumpkin soup

Spicy Pumpkin Soup

pumpkin soup

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I love hearty soup..it’s so much better than plain old broth soup. It’s hearty, warms your stomach and fills you up quickly. I like making this soup all year long but it’s my favorite during the fall and Winter when it’s cold outside and I can eat it by the fireplace. ;-) You can use fresh Pumpkin or just use canned Pumpkin which is a little easier. Enjoy…

Spicy Pumpkin Soup

Ingredients:

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 tsp Minced Garlic
  • 30 oz Pumpkin Puree
  • 3 cup Chicken Stock
  • 1 tsp Kosher Salt
  • 1/2 tsp Curry Powder
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1/4 cup Heavy Cream
  • Toasted Pumpkin Seeds (garnish) 4

Directions:

  1. In a large pot or stockpot, sautee onions in oil and butter until tender.
  2. Add minced garlic and cook another minute. 3
  3. Add the pumpkin, chicken stock, brown sugar, salt and spices.
  4. Cover and simmer 20-25 minutes.
  5. Blend the soup using an immersion blender or in batches in a regular blender.2
  6. Return the mixture to the pot and add the heavy cream.
  7. Cook for 5-10 minutes.
  8. Garnish with toasted pumpkin seeds, croutons and/or drizzle of heavy cream.

Spicy Pumpkin Soup

Spicy Pumpkin Soup

Ingredients

  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 tsp Minced Garlic
  • 30 oz Pumpkin Puree
  • 3 cup Chicken Stock
  • 1 tsp Kosher Salt
  • 1/2 tsp Curry Powder
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Brown Sugar
  • 1/4 cup Heavy Cream
  • Toasted Pumpkin Seeds (garnish)

Instructions

  1. In a large pot or stockpot, sautee onions in oil and butter until tender.
  2. Add minced garlic and cook another minute.
  3. Add the pumpkin, chicken stock, brown sugar, salt and spices.
  4. Cover and simmer 20-25 minutes.
  5. Blend the soup using an immersion blender or in batches in a regular blender.
  6. Return the mixture to the pot and add the heavy cream.
  7. Cook for 5-10 minutes.
  8. Garnish with toasted pumpkin seeds, croutons and/or drizzle of heavy cream.
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