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Creamy Avocado Garlic Pasta

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Creamy Avocado Garlic Pasta|This Is Why I’m Full

 My favorite thing about this Creamy Avocado Garlic Pasta is that it can be vegetarian or you can add any kind of meat or protein you like! I made The Perfect Chicken because as the name suggests it is perfect and it goes with almost anything! My fiancee and I disagree on only one thing when it comes to this dish, and that’s the amount of garlic. He thinks that there is no such thing as too much garlic, where I personally err more to the side of caution when it comes to garlic (garlic breath, yuck!) So use however much garlic you want, or in my fiancee’s case use however much garlic your lady wants!
Let us know what you think of our Creamy Avocado Garlic Pasta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Creamy Avocado Garlic Pasta
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Servings
2 -3
Servings
2 -3
Creamy Avocado Garlic Pasta
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Servings
2 -3
Servings
2 -3
Ingredients
Servings: -3
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Instructions
  1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
  2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
  3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
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Crock-Pot Beef Stroganoff

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Crock-Pot Beef Stroganoff|This Is Why I’m Full

It’s well known that beef stroganoff is delicious, but sometimes it can be a lot of work! So what could be better than putting most of the ingredients in a slow cooker and letting it cook itself that’s why we make this Crock-Pot Beef Stroganoff! I love this particular recipe, especially since I’m not the biggest fan of ground beef and I thoroughly enjoy the fact that you can substitute in big ol’ chunks of cubed beef, I also prefer to make it without the mushrooms because I don’t like their texture, and I sometimes switch out the cream of mushroom soup and use cream of potato instead (Sounds weird, I know, but it works and the flavor is just as fantastic).
My mom doesn’t like the way egg noodles taste, so when she makes any kind of stroganoff she cooks rice to go along with it instead of noodles. (We go with hash-browns!)

My fiancee and I made this very recently and I found that we could have cut the recipe in half and still have had more than enough, so unless you are cooking for a large family I recommend cutting it down other wise you’ll be eating stroganoff leftovers for every meal! (Which isn’t a bad thing, but ours went bad before we could eat all of it!)

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock-Pot Beef Stroganoff
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Servings Prep Time
8 10 minutes
Cook Time
240 minutes
Servings Prep Time
8 10 minutes
Cook Time
240 minutes
Crock-Pot Beef Stroganoff
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Servings Prep Time
8 10 minutes
Cook Time
240 minutes
Servings Prep Time
8 10 minutes
Cook Time
240 minutes
Ingredients
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Instructions
  1. Add all ingredients to a gallon size freezer bag except egg noodles.
  2. Seal and place in freezer.
  3. When ready to use thaw in fridge overnight.
  4. Cook on low for 4-6 hours.
  5. Serve over egg noodles.
  6. Enjoy!
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Slow Cooker Lasagna Recipe

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Slow Cooker Lasagna Recipe|This Is Why I’m Full

So I love lasagna, and I love using my slow cooker this recipe goes hand in hand. I can get everything setup before I go to work and have delicious lasagna when I get home nothing beats that right? right. Nothing beats that not even bacon. Me saying that is something in itself! The noodles are the hardest part of this recipe, when I get home I get over excited and just want to chow down on lasagna right away and I have to tell myself over and over that I need to wait or the noodles will be crunchy. No one likes crunchy noodles, so make sure you prep this right.

When I make this I like to do a mixture of turkey and beef, I don’t know why but I like the taste of both meats in my lasagna. Make sure you put lots of cheese on this it makes it even more delicious!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Slow Cooker Lasagna
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Servings Prep Time
8 25 minutes
Cook Time
360 minutes
Servings Prep Time
8 25 minutes
Cook Time
360 minutes
Slow Cooker Lasagna
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Servings Prep Time
8 25 minutes
Cook Time
360 minutes
Servings Prep Time
8 25 minutes
Cook Time
360 minutes
Ingredients
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Instructions
  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.
  2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
  3. Cover and cook on low for 4-5 hours or until noodles are tender.
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Pizza Dough and Cheesy Garlic Bread Sticks

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Pizza Dough and Cheesy Garlic Bread Sticks|This Is Why I’m Full

Sometimes I don’t need to make a fancy dinner to be satisfied and this is the recipe that does it. I love garlic, and I love cheese, with bread? Yes please! If I don’t feel like making anything I’ll just go to a local restaurant which makes this exact recipe, its a quick and easy alternative. I love making it though, and soon I’ll have to post some bread recipes that I make. You can’t go wrong with homemade bread and the smell that creeps out of your oven while baking is simply divine. It’s probably my most favorite smell besides bacon, and chocolate chip cookies. This recipe doesn’t scare off vampires either, I’ve yet to find one that will keep twilight off the TV while I’m cooking. If you have a recipe I could try I’m up for anything, I’m really starting to dislike that movie…

I bet you never thought an appetizer could be dinner, but this really is. Get some delicious ranch from the store, or even make your own (I need to do that) and the cheesy garlic will really come out.

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Pizza Dough and Cheesy Garlic Bread Sticks
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Servings Prep Time
6 -8 120 minutes
Cook Time
25 minutes
Servings Prep Time
6 -8 120 minutes
Cook Time
25 minutes
Pizza Dough and Cheesy Garlic Bread Sticks
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Servings Prep Time
6 -8 120 minutes
Cook Time
25 minutes
Servings Prep Time
6 -8 120 minutes
Cook Time
25 minutes
Ingredients
Servings: -8
Units:
Instructions
  1. For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.
  2. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it's done! The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
  3. For the Cheesy Garlic Bread Sticks- Preheat oven to 400 degrees with pizza stone inside.
  4. Mix butter and garlic in a small bowl and set aside.
  5. Spread pizza dough out into a 12-inch circle on parchment paper.
  6. Spread the butter and garlic mixture over dough and top with Parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired.
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Cajun Meatloaf

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Cajun Meatloaf|This Is Why I’m Full

 

So I do have another meatloaf recipe: Cajun Meatloaf, this is something I would make in the winter to help heat the house up. Unlike the slow cooker recipe using the oven really helps keep everyone warm, though who doesn’t love laying under blankets? If you’re in the mood for a little Cajun (who isn’t?) then this recipe is right up your alley. My favorite thing about this particular recipe, besides heating up the house in winter is the glaze topping. It adds a sweet and spicy taste to the meat loaf and if you get the glaze right its got an added “crust” to the meat loaf while the inside is soft and juicy.

I’ve made this many times and have perfected the glaze, if you follow the recipe you should be able to replicate it quite easily too. A fun twist on a classic dish!

This can also be a great slow cooker recipe!

Let us know what you think of our Cajun Meatloaf and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Cajun Meatloaf
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Servings Prep Time
6 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 10 minutes
Cook Time
10 minutes
Cajun Meatloaf
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Servings Prep Time
6 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 10 minutes
Cook Time
10 minutes
Ingredients
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Instructions
  1. Preheat oven to 350 F. Place butter in a medium sized skillet and melt over medium heat. Add onion and pepper and saute until tender. Add all the seasonings and cook for about 5 minutes. Stir in the milk and ketchup; cook for about 2 minutes. Remove the bay leaf. Let cool slightly.
  2. In a large mixing bowl, mix cooked sauce mixture, ground beef, egg and oats. Stir to combine. Form into a loaf and place in a greased baking dish. Bake for one hour.
  3. In a small bowl combine ketchup, brown sugar and Worcestershire sauce to form a glaze topping. Spread on top of baked meatloaf. Place under the broiler for about 5 minutes, until bubbly.
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