Butternut Squash & Black Bean Enchiladas....

So I've noticed a trend....we obviously love enchiladas at our house since I've posted a ton of different enchilada recipes on here:) This is a delicious vegetarian option that we tried recently, at least for us it's hard to go wrong with any combination of butternut squash and black beans! These Butternut Squash & Black Bean Enchiladas are full of delicious veggies!

Meat & Cheese Stuffed Pasta Shells...

This recipe for Meat & Cheese Stuffed Shells is an old favorite that's been a constant of ours for several years. They are so delicious and even our toddler devours them! We follow the recipe as directed and use Prego Fresh Mushroom spaghetti sauce. They also make great left overs! This is definitely one of those dishes that everyone in your family will love!

Shrimp Enchiladas with Jalapeno Cream Sauce....

These shrimp enchiladas from Damn Delicious are seriously amazing!!!! I didn't include the chipotle pepper in adobo sauce and cut the cayenne pepper amount in half because I didn't want them to be too spicy for us. I used whole wheat flour tortillas instead of corn tortillas. Otherwise pretty much followed her recipe and added a little extra spinach too.

These were fantastic and I was uncertain of how they'd be leftover but they were really good. Definitely a new favorite in our rotation!

Chicken Pot Pie...

This is my grandmothers recipe for Chicken Pot Pie and a great winter meal that provides delicious leftovers.

1 chicken breast
2 cans cream of chicken soup
1 large package of frozen mixed vegetables
1 stick of unsalted butter
1 can of chicken broth (make from chicken)
1 cup flour
1 cup milk

Boil chicken breast until cooked, usually 15 min or so. Set on plate to cool and cut into bite sized pieces or shred. In medium sized bowl mix 2 cans of cream of chicken soup, frozen veggies, 1 can of chicken broth and small cut pieces of cooked chicken. In greased 9x13 pan pour ingredients from bowl. In another bowl, placed melted butter, add 1 cup flour and milk, whip together and pour evenly over top of pot pie. Put in oven and bake at 400 degrees for one hour.

I sometimes add more veggies dependent on what I have on hand.

Quinoa Chili...

Damn Delicious is a food blog that is quickly becoming one of my favorites! Everything I've tried from her blog thus far has been exactly as the name of her blog implies. This Quinoa Chili definitely delivers, it's incredibly good and will definitely be a dish we make throughout these cold winter months. The leftovers were amazing too! The only changes I made to the recipe was omitting the cayenne pepper so it wasn't too spicy for our toddler and omitting the ground coriander simply because I didn't have any on hand.

This winter when you're craving a bowl of warm comfort food give this dish a try and I'm sure you won't be disappointed!

Chicken Shawarma...

This recipe for Chicken Shawarma has been in our families meal rotation for several years now. We hosted a foreign exchange student from Germany, Katy, a few years ago in our home and one of our favorite things to do together was cook new recipes. This recipe was one she came across and at the time I was doubtful it would be as good as the shawarma we loved from our local greek restaurant but she pleasantly surprised us with this recipe and it actually is so good we now rarely like the shawarma we get in restaurants as much as we like this home cooked version!

Since our family is small we typically just marinate and grill one chicken breast which is always plenty for us. Seriously the smell alone from the marinated chicken on the grill will make you hungry! If you've never purchased tahini before let me warn you it is expensive, but one jar lasts us a really long time and it's a dish we love so it's totally worth it. Side note tahini is an ingredient you'll also need if you want to make homemade hummus. We use either pita or flat bread like the one pictured below in the pic, either work great!

Hashbrown Ham Quiche...

I got this recipe from my friend Sara who is an amazing cook and was nice enough to share it with me after she made it for our play group. We LOVE this quiche, it's so delicious and really simple to throw together. I love that you can do most of the work the night before and then the morning of it's really simple! It's perfect for a brunch get together or if you're having guests over for breakfast. It's great leftover but more often then not it gets devoured whenever we serve it! 

Hashbrown Ham Quiche

3-4 cups thawed shredded hashbrowns

3 Tbsp veg oil

1 cup shredded pepper jack

1 cup shredded swiss

1 cup ham cubed

2 eggs

½ cup whipping cream

¼ tsp seasoned salt

Grease 9” pie plate and preheat oven to 425. Mix oil and hashbrowns and then press into the sides and bottom of greased pie plate. Bake for 20-25 minutes until edges are browned.

Combine cheeses and ham and spoon into crust. (At this point, you can put it in the fridge and finish in the morning, that’s what I did). In a bowl, beat eggs, cream and salt, pour over ham and cheese mixture.

Reduce heat to 350 and bake for 20-25 minutes (sometimes takes more like 30-40 min) or until knife inserted near center comes out clean. Let stand for 10 min before serving.