Bacon Cheeseburger Quesadillas

There are a couple of meals I make more often, but in general you won’t see a repeat meal around here for at least a few months.  I love variety when it comes to food!  I also love almost all food, and there are just not enough meals in the day sometimes to enjoy it all. haha!

I quickly realized I had not made quesadillas for waaaaaaay too long (if I’m remembering correctly, it’s been close to 2 years now).  Abby was almost beside herself with joy when these appeared for supper.  I don’t think this stopped the entire meal, “Mama, I am really loving these!  These are my favorite food.  These are just my favorite.  I am really liking these ‘dillas!  I’m just scarfing them and eating more, more, more!! etc.”  If you ask her right now what her favorite food is, it will definitely be ”dillas.”  She wasn’t the only one who enjoyed these.  They were pretty great!  Thanks to, Mantitlement, for the idea!

Bacon Cheeseburger Quesadillasbacon-cheeseburger-quesadillas

  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon worcestershire
  • 2 tablespoons ketchup
  • 2 tablespoons cream cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 6 strips of turkey bacon
  • 8 whole wheat tortillas
  • shredded cheddar cheese

Brown beef in olive oil until done.  Add in worcestershire, ketchup, cream cheese, and seasonings until well blended.  Spoon into a separate dish and set aside.

Use the same pan to cook the bacon strips until done.  Remove to a plate and crumble when cool enough.

Carefully use a napkin to wipe out the frying pan.  Put it back on the heat, melt some butter in it and set one tortilla in.  Spoon about a fourth of the meat and bacon on top.  Sprinkle with as much cheese as you like and cover with a second tortilla.  Press down with a plate.  Cook for about a minute and check.  If the bottom is done, flip it over and cook for another minute or so.  When done, set on a plate and start the next one.

One of the things I loved most about this recipe was the cream cheese in the filling.  It not only made them taste crazy delicious, but it helped the filling all hold together through the flip.  I have never made quesadillas that were so easy to flip!  I had very little filling spill out and it made me want to make this recipe again soon!  Hopefully it won’t be 2 years before I make these again.  They deserve to be eaten more often. 🙂


Chili Chicken Sandwiches

Apparently I have been really into chicken recipes lately….  this recipe is edited from Taste of Home and is really easy and good!

Chili Chicken Sandwiches

Chili Chicken Sandwiches

  • 5 boneless skinless chicken thighs, frozen
  • poultry seasoning
  • 6 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • whole wheat hamburger buns

This starts the way most of my chicken recipes do. haha  Throw the chicken thighs in your crock-pot, sprinkle liberally with poultry seasoning, cover, and cook on high 4-5 hours or low 6-7 ours or cooked through.

When the chicken is cooked, shred it up and place in a bowl.  Mix in all remaining ingredients (except for the buns….) with a fork until well mixed.  You might need to kind of mush up the cream cheese for a minute, but it will melt in nicely with the chicken’s heat.

Scoop desired amount of meat mixture into each hamburger bun and place on a baking sheet.  Pop in the oven at 375 for about 5 minutes or toasted.  Serve with sandwich pickles!

Crock-Pot Chicken

This might not even be considered a recipe, because it’s just that easy!  It’s also pretty tasty and extremely versatile.  I use this one all the time when I need cooked chicken – mainly because I think thawed, raw chicken is one of the nastiest things ever.  I love a scoop of this chicken on a bun with melted American cheese, crisp lettuce, and a slice of onion!Crock-Pot Chicken Sandwiches

Crock-Pot Chicken

  • boneless, skinless chicken thighs, frozen
  • about 1 teaspoon olive oil
  • poultry seasoning
  • salt & pepper

Place frozen thighs in your crock-pot and drizzle with olive oil.  Liberally shake poultry seasoning all over the chicken and season with salt and pepper.  Cover, and cook on high 3-4 hours or low 6-7 hours or until the chicken shreds easily with a fork.  Give the chicken a taste and if needed, sprinkle with a little more salt.  I think it’s better a little on the salty side.  Use it for sandwiches, quesadillas, enchiladas, whatever floats your boat!  You can make a giant batch or just a few and it’s still easy peasy.

Philly Cheesesteak Loose Meat Sandwiches

Sloppy Joes aren’t my favorite meal in the world.  I think I categorize them more as a food I like, but could live without.  The hubs doesn’t like them at all because he says the mess just isn’t worth the taste.  In the time we’ve been married, I think I’ve only eaten them once (at my parents’).  For whatever reason, I was really liking the thought of having some for supper the other night.  Since Caleb doesn’t prefer the typical, overly saucy Sloppy Joe, I did a little searching on pinterest and found this recipe via  While they are still a loose meat sandwich and some of the meat is inevitably going to fall out as you’re eating, it’s not saucy and leaves very little mess behind.  I’m calling it a keeper recipe since it has a very unique taste, separating it from both Sloppy Joes and your average cheeseburger, and bonus! Caleb enjoyed it as well.  If you find yourself drowning in ground beef and don’t know how to use it, give this one a try! 🙂

Philly Cheesesteak Loose Meat SandwichesIMG_0630

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 3 tablespoons steak sauce
  • 3/4 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • slices white pepper-jack cheese
  • whole wheat hamburger buns
  • sandwich pickles

Brown ground beef in oil until cooked through.  Add in onion and pepper and cook a few minutes or until veggies are crisp and tender.  Stir in steak sauce, beef broth, Worcestershire sauce, and salt & pepper.  Cook until liquid is almost gone.  Scoop onto buns, top with cheese and pickles, and enjoy!  We think the pickles were a necessary and amazing addition, so don’t forget them! 🙂

Also, if you want an amazing side option, these cheesy hashbrowns are the best!  They bake for about an hour, but only take 5 minutes of prep time!

Cheesy Chicken Enchiladas

My man can’t stand eating anything with sour cream in it.  Well, wait a minute….  let me rephrase that.  My man can’t stand knowing that something he is eating has sour cream in it.  A lot of creamy tasting restaurant dishes use either sour cream, mayonnaise, or cream cheese for that perfect texture and delicious taste.  Caleb is fine with ordering any dish at a restaurant though because he doesn’t know for sure that those ingredients are included.  (Yes, I’ve tried just “slipping it in” without telling him, but he started always asking what was in everything I made, so I had to quit.haha)

Most of the time, finding recipes without those few items isn’t a big deal.  However, I have been seeing these mouth-watering cheesy chicken enchilada recipes ALL over my pinterest lately and I knew I had to have them.  I was starting to dream about them at night!  It was definitely getting out of hand….  After trying google and pinterest and finding nothing to help me out, I decided to wing it and try creating my own recipe.  This was one of those glorious times that it turned out amazing!  These were soooo good and crazy easy!  Please make these sometime this week!  And – bonus!! – they don’t use any fatty sour cream, mayo, or cream cheese, and they’re still delicious! 🙂Creamy Enchiladas

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas

  • 5-6 boneless, skinless chicken thighs
  • poultry seasoning
  • ground cumin
  • garlic powder
  • 1/2 pound frozen corn
  • 1 medium onion chopped
  • 1 (10 ounce) can green enchilada sauce
  • shredded cheddar cheese
  • 10 whole wheat tortilla shells

Place frozen chicken thighs in a crock-pot and sprinkle heavily with poultry seasoning.  Sprinkle cumin and garlic powder over chicken and cook on high for 4-5 hours or cooked through.  When the chicken is about half way through cooking, dump the corn and onion on top.  You could just dump everything in at the beginning, but this way the corn and onion didn’t get so mushy.

When chicken is done cooking, shred with a couple forks.  Preheat oven to 350.  Grease a large baking sheet and set aside. Set a tortilla shell on a plate and scoop a generous helping of chicken mixture down the middle.  Use a slotted spoon as there will be a lot of liquid in the crock-pot.  Spoon desired amount of enchilada sauce over the meat (I did a little less than a tablespoon per shell), dump a handful of cheddar on, and roll it up tightly.  Place on your baking sheet and repeat with remaining tortilla shells.  When the pan is full, spoon whatever remaining sauce you want over the top of each enchilada and sprinkle with cheddar.  Pop in the oven for 20 minutes or edges are just browning.  YUM!!Green Chili Enchiladas

French Dip Sandwiches

This is one of those winner pulled meat sandwich recipes that I can’t get enough of.  Hate me or not, I’m really not into the barbeque flavored pulled meats.  I think it has to do with eating it way too frequently at 90% of large gatherings (graduation parties, various receptions, funerals, family reunions, you name it, they serve it).  I can eat it, but I can’t love it.  This, however, has all the glory of being incredibly easy along with the delight of tasting GOOD! In other news, I love using my crock-pot.  It’s wonderful in every season and it always makes me feel like I’m majorly winning at supper time (because I AM!).  What is better than getting a million things accomplished (that have nothing to do with cooking) up until the moment everyone wants to eat?!  Exactly.  If I could use my crock-pot every day, I would.

French Dip SandwichesSlow Cooker French Dip Sandwiches

  • 1 beef chuck roast (3lb)
  • 2 cups beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1 teaspoon crushed rosemary
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • Buns or rolls for serving

Place roast in crock-pot.  Pour broth and seasonings over roast.  Cover and cook on high 5-6 hours or until tender.  Remove meat from broth and shred with forks.  If you want to use the broth for dipping, strain it, skim fat, and pour broth into small cups for dipping.  Serve beef on buns/rolls.  We like having these with cheesy potato soup, mostly because I enjoy dipping my sandwich in the soup instead of the broth.