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By heyitsabbeyb

Yummy recipes I love

Here’s to a short week for the kiddos, but activities still remain!

I love that skylight made it easy for me to stay on top of our family’s activities and stick to our schedule!

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Veggie bean salad

Ingredients:
Italian dressing
Any veggie of your choice chopped up- I personally used cucumber, onion, carrots, and radishes, peppers if I have them.
1 can of beans of your choice

Instructions:
Wash and cut up veggies, place in a sort tight container, rinse and drain your beans of choice and add to container. Drizzle Italian dressing over and mix together. I love pepper so I added some of that too! Enjoy!

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Pizza bagels

Ingredients:
Bagels
Shredded cheese of your liking
Tomato sauce or pizza sauce
Any pizza toppings you like

Instructions:
Preheat the over to 350 degrees F.
Slice the bagels horizontally, in half, and lay them open faced on a sheet of aluminum foil.
Spoon sauce onto the tops of the bagels.
Sprinkle a layer of cheese on top of the bagels.
Add any additional pizza toppings on the bagels, and spices if you prefer!
Bake the pizzas for 10 minutes, or until cheese is melted.

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Tomato Basil

Ingredients:
6-8 Roma tomatoes (sliced up in “chunks”)
Block of Mozzarella cheese (chunked up)
Bunch of green onions, cut up
Basil
Olive oil a drizzle
2-3 cloves of garlic, minced
Salt and pepper to taste

Instructions:
Mix all ingredients into a bowl, and serve!

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Cauliflower Salad

Ingredients:
- 1 head cauliflower, washed and cut into small pieces
- 1 green pepper, chopped
- 1/4 cup chopped onions
- 1/3 cup green stuffed olives, sliced
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 4 1/2 tablespoons salad oil
- 1 teaspoon salt or garlic salt
- 1/4 teaspoon sugar

Instructions:
1. Combine all the ingredients in a large bowl.
2. Mix well to ensure all ingredients are evenly coated.
3. Let the mixture stand for 6-8 hours or overnight to allow the flavors to meld together.

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Ingredients
* 8 flour tortillas (or corn tortillas)
Filling
* 1 lb ground beef
* 2 tablespoon taco seasoning
* ¼ cup water
* 4 tablespoon enchilada sauce
* 8 ounce refried beans (½ can)
* ½ cup shredded cheese (cheddar, mozzarella or Mexican cheese blend)
Topping
* 4 tablespoon enchilada sauce
* ½ cup shredded cheese (cheddar, mozzarella or Mexican cheese blend)
Instructions
* In a large frying pan or skillet on medium heat add the ground beef. Use a spatula or spoon to break up the meat into small pieces as it cooks. Sauté for about 5-8 minutes or until the meat is cooked through. Remove grease from the pan.
* Add in the taco seasoning, water and enchilada sauce. Stir until evenly combined. Let simmer for 1-2 minutes.
* To assemble the pizzas, spread a layer of refried beans on one tortilla. Then top with ground beef. Add a layer of cheese and top with another tortilla.
* Spread 1 tablespoon of enchilada sauce on top of the tortilla and top with shredded cheese to evenly cover the top.
* Repeat with remaining tortillas to assemble all the pizzas.
* AIR FRYER COOKING METHOD  Preheat Air Fryer to 400°F. Working in batches (my air fryer fits one pizza at a time) carefully place the pizza in the air fryer and cook for about 5 minutes, or until the cheese melts and the tortillas are crispy. Repeat with remaining pizzas. 
* Transfer the cooked pizzas to a serving plate and top with the optional garnishes – tomatoes, red onion, olives, sour cream, and green onion. Serve and enjoy!

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Definitely a favorite product here! I love washing my produce with veggie wash! It’s unbelievable how much dirt comes off of the produce, and how much better the produce looks.

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New week time to update the weekly board!

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Instant pot hard boiled eggs

Instructions
Add two cups of water to your instant pot. Add the egg holders of your choice to the instant pot. Then add your eggs to the holder. Once all the eggs are in the instant pot, pressure cook for 5 minutes. Once it’s done, let it naturally release for 5 then quick release. Place eggs in a bowl of cold water and ice to cool for 5 minutes. Transfer to a container of your choice.

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Ingredients
1 pound boneless, skinless chicken breast (about 2 large chicken breasts)
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
2¼ cups chicken broth
1 can (15 oz) nacho cheese sauce
1 can (10 oz) Rotel
1½ cups uncooked long-grain white rice

Instructions
Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
Heat the olive oil in a large skillet or sauté pan (with higher sides on it and a lid), over medium high heat, and add the chicken pieces along with the dried seasonings.
Cook the chicken, stirring frequently, until it's cooked to an internal temperature of 165℉.
* If excess liquid is in the pan from cooking the chicken, I recommend draining it from the pan.
1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon kosher salt, 1 tablespoon extra-virgin olive oil, ½ teaspoon black pepper
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
Once boiling, stir in the uncooked rice.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.

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Texas Toast French dips

Ingredients:
- 1 box frozen garlic Texas Toast (8 slices)
- 1 packet au jus gravy mix
- 3 cups cold water
- 1 pound sliced deli roast beef
- 8 slices provolone cheese
- Dried parsley, for garnish (optional)

Instructions:
1. Preheat the oven to 425°F. Line a sheet tray with parchment paper.
2. Cook 1 box frozen garlic Texas Toast per the directions on the back of the box, mine cooked for 8 minutes, flipping halfway through.
3. While the toast is baking, make the 1 packet au jus gravy mix with 3 cups cold water according to the package directions.
4. Once the toast and au jus are ready, warm 1 pound sliced deli roast beef in the au jus.
5. On top of each piece of cooked toast, place a half slice of provolone cheese.
6. Top all of the toasts evenly with the roast beef slices.
7. Add the remaining half slices of provolone cheese on top.
8. Bake for 3-5 minutes or until cheese is fully melted. Top with dried parsley, for garnish (optional).
9. Serve immediately with the au jus for dipping.

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