Sunday Supper ~ Spinach Artichoke Casserole

I don’t know about all of you…but there is just something about this time of year that speaks “Comfort Food” to me.

So, since Sunday is the one day of the week that we all are off school and work, that is the day that I generally try to plan a good ol’ family dinner.

And since I am always looking for new ideas, I thought I would share some of mine with all of you…and hope that you all would feel comfortable doing the same.

Spinach Artichoke Casserole

Ingredients:

 

One Package of Frozen Chopped Spinach

One 8oz Package of Cream Cheese

 

One Can of Artichoke Hearts

One Stick of Butter

3/4 Cup of Grated Parmesan Cheese

1) In microwave safe bowl…cook Spinach accordingly, then drain.

2) In another microwave safe bowl, soften stick of butter and package of cream cheese in microwave…this will usually take about 1 minute or so.

3) Meanwhile, chopped artichoke hearts to bite-size pieces.

4) Then mix cooked spinach with the butter, cream cheese, artichoke hearts and 1/2 cup of the 3/4 cup of parmesan cheese.

5) Place mixture in a casserole dish, sprinkle the remaining 1/4 of parmesan cheese over top.

6) Bake @ 350 degrees for about 30-40 minutes. 

Hope you enjoy!!

Big Hugs!! Carrie

 

 

 

~Sunday Supper~

BAKED TILAPIA with MANGO SALSA (RECIPE AS FOLLOWS)

Ingredients:

Butter cooking spray

4 (6 to 8-ounce) tilapia fillets

1 teaspoon seasoning salt

Freshly ground black pepper

1 lime, finely grated zest and juice

2 tablespoons butter

Directions:

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with seasoing salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

MANGO SALSA

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 mango, chopped
1 cup seeded chopped tomato (roma works well)
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 lime, juice
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Mix and chill for about an hour. Serve over tilapia.

Sunday Supper...And A Little Prim Decor!

In yesterday's post, I was telling all of you how much inspiration and ideas I have received from all of you fellow bloggers. Well, tonight's Sunday Supper was a recipe that I got from Farmchick over at Fresh From The Farm....Mostaccioli Italiano!!!! Mama Mia is it good!!

MOSTACCIOLI ITALIANO


1 pound Mostaccioli- cooked per directions
1 pound extra lean ground beef -- browned
1 small onion -- browned in with the beef
2 - 26 oz. jars pasta sauce
1 - 14.5 oz. can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 cup fat-free cottage cheese
1 1/2 cups mozzarella cheese
1/4 cup grated parmesan cheese



In a large bowl, combine pasta, meat, onions, sauce, tomatoes,cottage cheese, 1 cup mozzarella cheese. Mix well.



Spoon into a greased 13x9 baking dish. cover. Bake 45 minutes at 350 degrees or until hot and bubbly. Uncover; top with remaining mozzarella cheese and parmesan cheese. Bake 10 minutes longer.



Take out of the oven and you have a hearty pasta dish. Goes great with a nice green salad and a dish of fruit! Everyone will love this dish so give it a try tonight!

And for all of you that read yesterday's post, you will also know that I am attempting my first Prim Stitchery. So far, I am pretty pleased with what I got accomplished. Between last night and today, I have probably got 90% of it completed. Except, some how I misplaced the rest of my black thread. I looked EVERYWHERE!!! Who knows what I did with it...so until I make another trip to Hobby Lobby, my stitchery new addiction is on hold. But here is a pic of what I got finished so far. Tell me what you think!!



BTW, I am sure you all can tell from the pic that I was so excited to get a jump start last night, that I forgot to tea dye it prior to stitching. So, can any of you tell me the best way of tea dying after I complete it??

Anyway, I hope you all had a nice and relaxing weekend!! I know I did....

Hugs, Carrie♥

Sunday Supper

Taco Soup

Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Another hit in our home...courtesy of my BFF Paula Deen!!