Chicken Enchiladas

This is an approximation of the “hey I need to clean out the freezer, what can I make with the stuff I find” recipe that I made for dinner tonight.

leftover shredded taco-seasoned chicken (about 2-3 small breasts)

cooked yellow rice (quart size bag found in freezer, probably about 3 cups)

2-3 cups shredded cheese

8 large flour tortillas

1 can enchilada sauce

Combine the chicken, rice, and approximately 1 cup of the cheese.

Pour about half of the enchilada sauce in the bottom of a greased 9×13 casserole dish.

Place 1/4 to 1/2 cup filling (more or less to taste) down the center of each tortilla and roll the tortilla around the filling. Place filled tortillas in casserole dish and top with any remaining filling and the other half of the sauce. Top with the remainder of the cheese.

Bake at 350 for about an hour, covered with foil for the first half of the cook time.

I served with black beans, corn, and salsa, simmered in the Crock Pot all day.


Sweet and Sour Pork/Chicken

Sauce from Made It. Ate It. Loved It.


2 lbs pork loin or chicken breast, chopped into approximately 1-inch cubes

1/4 cup coconut oil

3/4 cups white sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Heat coconut oil in skillet over medium/medium-high heat. Sear cubes of meat until browned on the outside, then transfer into an oven-safe casserole dish.

Whisk together sauce ingredients and pour over meat. Bake at 350 for approximately 30 minutes.

Serve with rice.

Cheddar Ranch Burgers

(slightly modified from

2 lbs ground beef
1 cup shredded or cubed cheddar cheese (I used a blend of shredded mozzarella/provolone and Sargento Cheddar-Mozzarella sticks*)
3 Tbsp Ranch Dressing Mix


Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness (I made 16 2-oz patties instead). Grill patties over direct high heat with the lid closed as much as possible, until cooked – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Influenster Blog Badge
*Disclaimer: I received a voucher to get the Sargento Cheddar-Mozzarella sticks for free from Influenster in exchange for my honest review and feedback for the product.

Cheeseburger Crescent Buns

Modified from


1 lb ground beef

1 T Worcestershire Sauce

1 T mustard

1/4 to 1/3 cup ketchup

4 slices American cheese


1 can crescent rolls (8 count)


Preheat oven as directed on crescent roll can (mine said 375)

Brown ground beef and mix with ketchup, mustard, and Worcestershire sauce. Place approximately 2 tablespoons meat mixture on the large end of a crescent roll, top with sliced pickle and half a slice of cheese, then wrap the other end of the dough over it.

I only put pickles in half of ours, as Mr. Meatatarian doesn’t like them, so I marked the ones with pickle by putting a slice of pickle on top of the wrapped bun.


Bake as directed on the crescent rolls can, approximately 10-13 minutes or until browned and cheese is melty.

Honey Mustard Chicken

(thanks to our friend Cyndy for this recipe!)

2-4 chicken breasts (I used skin-on and bone-in the first time, but I plan on using our regular boneless/skinless next time)

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

3 tablespoons honey

1/4 cup oil

1 tablespoon Italian seasoning (I probably used a little less, I eyeballed it)

2 teaspoons garlic (I used more, I like garlic!)


Combine everything but the chicken in a small bowl. Pour over chicken breasts in a large Ziploc bag and marinate for about 30 minutes.

Pour chicken and marinade into a greased 9×13 pan and bake at 350 for 45 minutes or until cooked through.


I served this with roasted broccoli and carrots and white rice.

Crispy Baked Pork Chops with Parmesan

Slightly modified from Woman’s Day magazine (

1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt
1 large egg
1 large egg white
1 tablespoon Dijon mustard
1 1/2 cup bread crumbs
1/4 cup(s) grated Parmesan
4 boneless pork chops, cut in half to make 8 small pieces

Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine the flour, garlic powder, celery seed, salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the bread crumbs and Parmesan.
Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.

Cookie Butter Cake Mix Cookies

modified from

1 box cake mix (yellow or chocolate)

1/2 c. cookie butter (I used Trader Joe’s brand)

4 oz. vanilla Greek yogurt

1 egg


1. Preheat oven to 375*.  Prepare cookie sheet(s).

2. Mix together cake mix, egg, yogurt, and cookie butter until well combined.

3.  Roll dough into small balls (I used a half-tablespoon to make tiny little cute cookies) and then roll in sugar.  Place on prepared cookie sheet(s), flatten slighty (I used a fork and made a criss-cross pattern like you see in most PB cookies).

4. Bake for 8-10 min., remove from oven and let cool on cookie sheet(s) for another 2 min.  Remove to cool completely.

I ended up with 51 cookies and ate 3 of them for quality control, so let’s say this yields 4 dozen small cookies 🙂