7-Layer Tostada

I absolutely love seven layer dip. Like love love love it. When I came across these 7-Layer Tostadas I knew that they needed to be made at my house immediately. David isn't usually a a 7-layer dip kind of guy, but he was a good sport and I think we both enjoyed them. Next time, I think that I will make the layers thicker - I needed just a bit more of the toppings I think. Anyway - It was yummy.  

7-Layer Tostada 
Source: Kalyn's Kitchen

Ingredients:
1 can (16 oz.) refried beans
1 cups guacamole (Avocado, garlic salt, red pepper flakes)
1 cup light sour cream
1/2 tsp. taco seasoning)
1 cup grated cheese

1 cup salsa
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)

Alfalfa sprouts
6-8 tostadas

Directions:
Put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot. Stir the taco seasoning into the sour cream. Chop the green onions, and slice the olives. Prepare guacamole and grate cheese.

Put crisped tostada on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of cheese
--several alfalfa sprouts
--thinly sliced green onions
--sliced olives

Serve right away, with salsa if desired.

Tomato Basil Parmesan Soup

Once upon a time, my dear friend Ashley messaged me and asked if I had anything planned for dinner and if she could bring over some extra soup that she was making for her family. I immediately burst into tears because there was no way that she could have known I was having an extremely hard day and the thought of making dinner was overwhelming to me. She brought my family the yummiest tomato soup and I was grateful for the delicious, comforting food. When I make this I think of her. I also love how easy this is because you really can just throw it in the crockpot and let it simmer (no keeping a close watch on the stove right before dinner - which always seems to be one of the busiest times of the day.)

Tomato Basil Parmesan Soup
Source: Mel's Kitchen Cafe

Ingredients:
2 (14-oz) cans petite diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
1 bay leaf
1/4 c. (4 tablespoons) butter
1/2 cup flour
1 cup freshly grated Parmesan cheese
2 cups half-and-half, warm
1 teaspoon salt
1/2 teaspoon black pepper

Directions:
In a crock pot, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok.

Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.

Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, or top with extra parmesan cheese. 

Turkey Avocado Deli Sandwich

Lately all I want to eat is yummy yummy deli sandwiches. I found these bagel things on sale and they were a really yummy addition to this sandwich. In fact, I would dare say that it made the sandwich. David left the sprouts off of his, but they were soooo good. 

Turkey Avocado Deli Sandwich
Source: The Peaden Kitchen

Ingredients:
Bagel Thins
Sliced Turkey
Sliced Cheese
Avocado (garlic salt, red pepper flakes)
Alfalfa Sprouts
Bacon, cooked

Directions:
Peel avocado and mash up. Add a small amount of garlic salt and a couple of shakes of red pepper flakes. Spread guacamole on bagel thins, layer turkey, cheese, sprouts, and bacon. Enjoy!

Loaded Mashed Potatoes

There isn't much that needs to be said about this dish except: YUM! We love potatoes, bacon, cheese, ranch, etc... basically every ingredient that goes into this recipe is in our list of favorite things. This was a perfect side for some simple BBQ chicken, but probably could be a meal on it's own if I was feeling like keeping it simple. It would go well with pretty much anything! (I've also read that you can make these ahead of time and then just keep them in the crock pot on warm to keep them until dinner time.) 

Loaded Mashed Potatoes

Source: The Peaden Kitchen

Ingredients:
6-8 medium russet potatoes
1/4 cup butter
1 cup sour cream
1 teaspoons parsley flakes
1 teaspoon garlic salt

1 tablespoon ranch seasoning 

salt and pepper, to taste (ample amounts)
2 cups shredded cheddar cheese
4-5 pieces bacon, cooked and crumbled

Green onion, optional

Directions: 

Peel and cut potatoes into cubes. Place in medium/large pan and cover with water. Bring to a boil them simmer for 20-30 minutes, or until potatoes are soft. Dump potatoes into a large kitchen-aid. Add butter, sour cream, parsley, garlic salt, ranch seasoning, salt and pepper. Mix on medium speed until smooth and creamy. Using a spoon add most of the cheese and bacon, reserving a small amount of each. Scoop onto plates and top with remaining cheese bacon and green onion. Serve immediately. 

Optional continued directions:
Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.

Buffalo Chicken Taquitos/Flautas

I saw these and knew that I wanted to try them. I find that I gravitate toward the same flavor of things, and thought that I'd give the "buffalo" flavor a try. In all honesty, I cut the recipe in half for my little family but forgot to cut the hot sauce in half so they were a little spicy for me. But we ate them and enjoyed them. I think that I would like them even more if I had used the right proportion of hot sauce. I also think that these would be yummy with some rice or corn in them to bulk them up a little bit more. Next time I think I will try that. I love the concept and we definitely enjoyed our meal.

Buffalo Chicken Taquitos/FlautasSource: Deal Wise Mommy  via Real Women of Philadelphia

Ingredients:

4 cups of chicken, cooked and shredded
12 flour tortillas
2 cups mozzarella cheese, grated
4 oz cream cheese
1/3 cup of Frank’s hot sauce
1/3 cup of milk
2 tbsp. of butter
1 tsp. of garlic powder
2 tbsp. of vegetable oil

Directions:
Preheat oven to 425 degrees. In a small sauce pot over medium low heat, melt butter. Add garlic powder. Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste. Combine chicken and sauce. 

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.

**Note: Next time I want to try to add rice or corn into the mixture to bulk them up a little bit.