WE EAT | Stuffed Spuds

I mentioned last week that I was planning a post all about stuffing potatoes.. well.  Let me tell you.  I had to bring myself under control because the options became endless and my family was eating a different stuffed potato every night (almost) and totally loving every bite.  

Jordan said it was his favorite kind of meal.  So simple and fun.

I realized the possibilities when I made my BBQ chicken stuffed sweet potatoes for the bazilyionth time and you all LOVED it.  Serious raves and tags throughout social media and I dig.  I love getting to see your meals!  Thats most likely the dietitian in me.. but there is also something about having your family meals brought to the tables of others.  Much joy.  Much. 

So - although this list is limited - here are some stuffed spud hits in this Massey house!

 FIRST

Lets talk about how you cook your potatoes.  I prefer to bake them - without foil - so they get the crispy skins.  Wrapping them in foil will cook them just fine, but they will be steamed and with soft skins.  You want steakhouse style potatoes, skip the foil.

I took some AWESOME tips from The Kitchn (click) when trying to figure out how I wanted to bake my potatoes.

Oven-Baked Potatoes

Pre-heat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.

→ Bottom line: Crispy potato skins!

Alternatively, make foil-wrapped potatoes: Follow the same directions as for oven-roasted potatoes, but wrap the potatoes in foil before cooking. 

→ Bottom line: Softer skin, plus the potatoes stay warm in their foil jackets if you're still working on the topping or need to save a potato for a late family member.

Microwaved Potatoes  

Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Place all the potatoes on a microwave-safe dish and microwave at full power for five minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute bursts until cooked through.

→ Bottom line: Super-fast cooking time with soft skins.

Slow-Cooker Potatoes

Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Wrap each potato in foil and lay it in the bottom of your slow cooker. Place the lid over top and set your slow cooker to LOW for 8 to 10 hours. 

→ Bottom line: Potatoes that bake while you're at work.

I always go with the first method.  What you your go-to?  

Onto the Stuffed SPUDS

Spinach, Cheddar, & Ham Stuffed Potatoes 

An original Cooking Light recipe (click) - and the only thing I changed of the original recipe was the Ham and the way the potatoes was cooked.  I baked a small spiraled ham in the oven.  Hello honey sweetness!

BBQ Chicken & Cheddar Stuffed Sweet Potatoes

(click) 

SO delicious and a major hit.  I have actually served this meal at a dinner get together with Jordan's family.. I think it was Christmas!  You could alternatively use regular potatoes over the sweet potatoes, but even the non-sweet potato lovers enjoy this one.  I'd venture to challenge you to try the original version first:)

Chicken Sausage & Sun-dried Tomatoes with Pesto

An experimental winner right here.  Just a mixed of your favorite sausage (I prefer chicken or turkey), oil packed sun dried tomatoes, a couple of teaspoons to a tablespoon of prepared basil pesto, salt, pepper, and I mixed in plain greek yogurt for a creamy texture to hold it all together.  Top with shaved parmesan cheese - DELICIOUS! 

 Broccoli Chicken & Cheddar Stuffed Potatoes

I've seen versions of this recipe floating around Pinterest forever and have never tried it. We loved this one!  Pulled chicken breast (cooking in the crock pot on low for 6 hours), cheddar cheese, and steamed broccoli.  Salt, pepper, smoked paprika, and a few spoonfuls of greek yogurt (again) and we called this a meal! 

 Beef Fajita with Vegetables Stuffed Potatoes

Store bought prepared fajita beef (in the meat section of your grocery) made this meal come together really quickly!  I was afraid if I ask Jordan cook the flank steak on the grill and then NOT let him wrap it in a tortilla, we would have a problem.

Steak, sour cream, your favorite tomato salsa, roasted bell pepper slices (I used red, yellow, and orange), and Mexican blend cheese.  

Spinach & Hummus Stuffed Sweet Potato

(click) 

I wanted to find another recipe for sweet potatoes and whilst doing so I was snacking on hummus.  So there you have my Google search.  I came upon this one, and it is delicious!  We had them on the side of grilled chicken - and even my girls gobbled this one down.  Really unique and easy recipe! 

If you have a yummy recipe you would love to share, I would LOVE to have it! I am always looking for new idea for meal planning and cooking for my family - and typically what works at one table could have potential success at another.

Email me: ambermariemassey@gmail.com 

In the meantime- get some of these potatoes on your table:)

When Dad Is Away

Girls nights are my specialty.  You wanna know how I know?

I get texts from Jordan every time he is on shift "I wish I was there with ya'll'. 

Everyone does..because duh, babies.  CUTE babies. 

#youalreadyknow

But really, when daddy is away, its all about girl time.  

On the days I'm home we run errands (Sonic, Starbucks, Target, Target..mostly Target), go to the park, have picnic lunches, lots of princess movies, and playing dress up.

We love to play dress up.  And by WE I mean ME.   

They are so good to play along, too.

During the week I get home late afternoon.  Just late enough that it isn't worth going anywhere without having to be rushed home for make dinner for these two, but thankfully we have the space in the backyard to run. 

They don't even know I'm around these days.  

We play.  We play HARD.  Then we eat our hearts out at dinner.  Sometimes its chicken nuggets.  Cereal and milk is a high demanded request via Parker Jane.  Mac and Cheese is Jolie's favorite.  But one thing is for sure - most of the time I do not make something 'solid' at dinner on the days J is at work.  

Then it is off for a sister sleep over - school night or not.

We sure do miss daddy when he is away, but girls night is our specialty. 

Thats the life of a firefighter wife, I suppose.

knit hat / sweet eloise designs

buffalo kimono / camden and kate

band tee / the wild feathers

leggings / target

moccs / freshly picked 

Supper Club | 'Friends'giving

Last night we celebrated with our sweet friends for a Supper Club Thanksgiving.  Every year around this time we always plan something special and fun to do - We typically take the months of November and December 'off' and just plan to have a night out, doing anything festive we can think of.  Now that babes, babes, and a couple more babes have been added to the mix, our Supper Club looks much different. 

Ashley and I planned dinner for this year, and I literally have the least amount of Thanksgiving leftovers one can possibly have.  Everything was delicious, and the evening flew by.  

Love these people and I am thankful to be able to celebrate with them.

clickables

spinach dip

cranberry brie tartlets 

pumpkin hummus

caramel apple sangria

crock pot creamed corn

shredded brussels sprouts salad

green bean casserole 

(^ used canned green beans over frozen)

twice baked potatoes 

caramel apple crumble pie

roasted boneless turkey breast | spice rub: smoked paprika, garlic powder, rosemary, crushed red pepper, black pepper, seasoned salt; Coat a 3 pound breast with olive oil and the spice rub, roast at 350 degrees for 1 hour and 40 minutes |

WE EAT | Weekly Toddler Meal Plan

Going for simple and quick with LOTS of leftovers this week.  It's been a hectic one and I'm finding that having leftovers on hand for Jordan when he is home, or for me to bring to work, is helpful  to make things easy.  I've also planned this week's menu around make ahead meals.  I made a little extra Turkey Meatballs from my Meatball Soup recipe and turned them into lunch for P&J the next day..and did the same with leftover Parmesan Butternut Squash.  I threw them into a couple tortillas the next day for a quick and wholesome meal.

I suppose I am getting ready for the upcoming holiday when I will have more leftovers to do with? 

Who knows- but doesn't it make life so much easier??

Recipe Clickables

Chicken & Broccoli Mini Pies

I double this recipe and freeze for a quick lunch or dinner

Italian Winter Soup

Spinach & Artichoke Quinoa Bake

Lemon Romano Chicken 

Served with Whole Wheat Angel Hair & Balsamic Roasted Cherry Tomatoes

Pumpkin Cinnamon Overnight French Toast

Black Bean & Butternut Squash Burritos

Sweet Potato Biscuits 

Recipes

Banana Berry Smoothie

serves 2

1 cup frozen blueberries

1/2 cup frozen raspberries

1/2 frozen banana

3/4 cup whole milk vanilla Greek yogurt

handful of spinach (or whatever greens you choose!)

--

Place all in a blender and process until smooth!

Spinach & Swiss Scramble

serves 2

2 whole eggs

2 egg whites

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking spray

1/2 cup baby spinach, rough chopped

2 tablespoons shredded Swiss cheese

--

In a small bowl combine eggs, whites, salt and pepper until blended.  Heat a small non-stick skillet coated in cooking spray over medium-high heat, add spinach and cook until just wilted.  Reduce heat to medium.  Add egg mixture and cook, stirring frequently until eggs are thickened and scrambled.  Stir in cheese.

Cheese Tortellini w Chicken & Veggies

adapted from Roxana's Home Baking 

2 tablespoons olive oil

1 large sweet onion, chopped

1 sweet bell pepper, chopped

2 (14 oz) cans no-salt added diced tomatoes

1 pound chicken breast (about 2), cooked and shredded

1/2 cup lower sodium, fat free, chicken or vegetable broth

1/2 cup  0% Greek yogurt (I use FAGE)

1 cup frozen peas

12oz frozen cheese tortellini

1/2 cup shredded cheddar cheese

1 teaspoon Italian herb seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

--

Heat oven to 375 degrees.

Heat a large non-skillet skillet over medium high heat.  Add olive oil, onion, and bell pepper and sauce until golden and soft.  Add tomatoes and chicken and then stir in the tortellini, peas, and chicken stock and cover, simmering for 4-5 minutes.  Remove from heat.  Add salt, pepper, herbs, and Greek yogurt.  Pour into a large casserole dish (or leave in the skillet if it is oven safe) and bake, uncovered for 30 minutes. Sprinkle the cheese over top and return to the oven to allow to melt until bubbly.  

Apple Butter Oats

serves 2

1/2 cup old fashioned oats

1/2 cup milk

1/2 cup water

1 tablespoon flax seed meal

1 teaspoon cinnamon

1/4 cup apple butter (homemade HERE)

1 teaspoon maple syrup

--

In a medium saucepan, warm the oats, milk, & water. Bring to a boil and reduce to simmer.  Add in the flax seed and cinnamon and continue to cook stirring frequently, until all the liquid is absorbed.  Remove from heat and stir in the apple butter and maple syrup

Turkey Meatball Soup

adapted from Add a Pinch

EASY Turkey Meatballs HERE

1 medium sweet onion

2 tablespoons olive oil

2 cloves garlic, minced

1 (28oz) can diced tomatoes

1 teaspoon Italian herb seasoning 

1 tablespoon Worcestershire sauce

2 cups tomato sauce

1 cup vegetable broth

--

Prepare the meatballs according to directions (HERE).  While the meatballs bake, heat olive oil in a large stock pot over medium high heat.  Add onions and sauté until golden and soft. Stir in garlic and sauté until fragrant. Add in remaining ingredients and bring to a simmer for 15 minutes.  Stir in meatballs and serve with crusty bakery bread!

Parmesan Butternut Squash

1 medium butternut squash, peeled and cut into 1-in cubes

(I often use the store prepared squash found in the prepared fruit and veggie section of the produce)

2 tablespoons olive oil

1/2 cup panko

1/2 cup grated Parmesan cheese

salt and pepper to taste

--

Heat oven to 400 degrees.  Toss squash with olive oil, salt and pepper and arrange on a foil lined baking sheet.  Roast squash for 20-25 minutes, until golden and soft.  Remove from the oven and switch broiler to HIGH.  

Place squash in a medium baking dish.  Toss bread crumbs with parmesan, salt, and pepper.  Sprinkle over the squash.  Broil for 1-2 minutes until topping is golden brown.  

Root Beer Pulled Pork

2 pounds pork tenderloin

12 ounces root beer (not diet)

1 cup of your favorite BBQ sauce (I love Sweet Baby Ray's)

--

In your slow cooker, whisk together the root beer and bbq sauce.  Add pork and heat on LOW for 8 hours. Shred with two forks.  I serve these on slider buns or sweet potato biscuits!  Great on salads, mixed into pasta, OR on a baked potato:)

WE EAT | One-Pot Mexican Quinoa

I've had this recipe pinned for.. like.. ever.  Anyone else pin things and then forget about them?  I have such good intentions with my addiction to Pinterest - which was exacerbated by bed rest and then improved since 2 toddlers entered my world.  I have actually started a 'private' pin board to help me with my dinner planning for the week.  Whether I am going to make the recipe verbatim or take a little inspiration off the top to create my own.  After I've made them I delete them from the board or move them elsewhere if it was a really great meal.  

This one there was no messing around.  The title of the post started with 'One Pan..' 

Just one?

Bring it on.  The fewer dishes I (ahem.. Jordan) needs to wash after dinner the better.  The recipe promises just that - one pan, and holy delicious.  Such a great way to mix in this amazing grain.  

Mexican is a go-to FAV in this house.  Parker and Jolie eat like little champs when cili powder and cumin are involved.  My kinda girls.

Between the beans and quinoa you are getting a hefty dose of fiber and protein in the meatless meal.  And lets just all be real for a second.  We all need more fiber in our diet.

One-Pan Mexican Quinoa 

adapted from Damn Delicious

Serves 4

1 tablespoon olive oil

2 cloves garlic, minced

1 medium sweet onion, diced

1 jalapeno, minced, seeds and ribs removed

1 cup dry quinoa

1 cup vegetable or chicken broth

1 (15-oz) can low sodium black beans, rinsed and drained

1 (14.5oz) can fire-roasted diced tomatoes (Salsa-Ready, if available)

1 cup frozen corn

1 teaspoon chili powder

1/2 teaspoon smoked paprika 

1 teaspoon cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Juice of 1 medium lime

1/4 cup chopped fresh cilantro

1 whole avocado, cubed

Light sour cream or 0% plain Greek yogurt

--

Heat oil in a large skillet over medium high heat.  Add in garlic, onion, and jalapeño, and cook, stirring frequently, until onions are golden and the garlic is fragrant.

Stir in quinoa, broth, beans, tomatoes, corn, and seasonings.  Bring to boil; cover and reduce heat and simmer until quinoa is cooked through (soft to the bite, but not mushy) - 22-26 minutes.  Stir in the lime juice and cilantro.  Serve with 1/4 of the avocado and a dollop of sour cream or plain Greek yogurt on top! 

I leave the stirring to them - they like taking ownership of stirring it themselves (they balk rather loudly if I happen to do it for them.. and hello-motor skills, people.  

Parker dives in for the creamy stuff spoon first and always always always sneaks a bite of the Greek yogurt before she mixes it into whatever dish Ive served them. 

I would be really gross if this was actual sour cream..

blech.

 Stir - Stir - Stir

BITE.

Sister girl was ready to eat before I could even strip her down.

 After several full bites of the quinoa I offered them something to dip - because for whatever reason they will eat twice as much when they have something to dip with than without.

 They usually use the same chip over and over and over.. 

 ..until its a tad soggy and then they will go ahead and eat it.  

Whatever works, right?

One pan.  A complete meal. REALLY good. 

Full bellies approved.