Breakfast Tacos

From Aliisa:

Sally stopped by and wanted my recipe for Breakfast Tacos so here it is. I do have to say that this is a very versatile recipe and you can use anything you want.

I make several different versions and its hard to give you amounts, just depends on how many you are feeding. Left overs can be stored in the refrigerator and heated up for breakfast on another day.

Potato and Egg

1 lg potato, diced
6 eggs, beaten
salt
pepper
tortillas
shredded cheese (optional)
picante (optional)

In a skillet, cook diced potatoes until soft. Add beaten eggs and scramble. Season with salt and pepper to taste. (I use an ice cream scoop to put on tortilla) Spoon mixture onto warm tortillas and top with shredded cheese and picante if you want. Roll up and eat.

Sausage and Egg
1 lb breakfast sausage
8 eggs, beaten
salt
pepper
tortillas
shredded cheese (optional)
picante (optional)

In a skillet, brown breakfast sausage. Pour in beaten eggs and scramble. Season to taste and place in warm flour tortillas top with cheese and picante.

Bacon and egg
Cook bacon and crumble. Scramble eggs with the crumbled bacon. Season to taste and place in tortillas with cheese and picante.

Bean and egg
Warm up 1/2 can of refried beans in a skillet, add 6 beaten eggs and scramble. Season to taste and serve in warm tortillas with cheese and picante. For a wonderful variation: Add potato to this one.

Leftover breakfast tacos
If you have left over roast, pork or beef you can dice it up, throw it in a skillet and warm it up. Add eggs and anything else you want such as potatoes or refried beans and serve in a tortilla.

One of our favorite leftover breakfast tacos:

I use leftover taco meat (this is 1lb ground meat with 1 can refried beans, taco seasoning, chili powder, garlic and cumin)
Whenever I have leftovers from soft tacos, I throw this in my skillet with a little water and warm it up. I add beaten eggs and serve in tortillas with cheese and picante.

Veggie breakfast taco

1/2 onion diced
1/2 cup diced green pepper
handful spinach leaves
1 diced tomato
6 eggs, beaten
tortillas
shredded cheese
picante

In a skillet, saute onions and green peppers. When almost done add diced tomato and spinach leaves. Cook till spinach is wilted. Add eggs and scramble. Season with salt and pepper or italian seasonings. Serve on warm tortillas with shredded cheese and picante.

You can add anything you want in the eggs to make breakfast tacos. Just add your family's favorite ingredients and you can never go wrong!!

Hope this helps you Sally!!

White Chicken Chili

From Aliisa:

Our white chicken chili was wonderful!! Hot and spicy but wonderful.

I did calculate the cost of this meal.

Chicken 1 1/2 lbs 2.00

Beans 1.00

salsa verde 1.20

onion .10

peppers .50

garlic .20 (I didnt use what they called for)

seasoning .25

Salad 1.00

_________________

Total $6.25

Ok, not a $5.00 dinner but I think its great. To be honest, I just cant make $5 dinners around here very often. But I can usually do around $6 - $6.50 so I guess I cant complain!!

Microwave White Chicken Chili

From Aliisa:

I had this Chili the other day at a Pampered Chef party and just had to share the recipe with you. It was truly wonderful and is on my list to make in the very near future.

Microwave White Chicken Chili
8 servings

Ingredients:
3 whole heads garlic (about 48 cloves) unpeeled
3/4 tsp salt (divided)
3 T olive oil (divided)
2 poblano peppers
1 medium onion
1 1/2 lbs boneless, skinless chicken (breast, thighs)
2 T Taco seasoning
2 cans great northern beans, drained
1 jar (16oz) salsa verde

Directions:
1. Slice about 1/4 inch off the pointed top of the garlic heads to expose cloves. Place garlic cut side up in a microwavable bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 T olive oil. Cover bowl and microwave on High 3 minutes or until garlic is soft. Set aside to cool.

2. Dice peppers and chop onion. Trim and finely dice chicken. Add peppers, onion, chicken, seasoning, remaining 1 T oil, and remaining 1/2 tsp salt to large microwavable bowl. Mix well. Microwave on high for 4 minutes. Stir to seperate chicken and microwave another 4-6 minutes or until chicken is cooked through.

3. Gently squeeze cooled garlic from heads into bowl. Mash. Add beans and salsa to bowl and mix. Add to chicken mixture and microwave on high 5-7 minutes until chili is heated through.

Serving = 1 cup
Calories 230
Total fat 7g
saturated fat 1.5
cholesterol 70mg
carbohydrate 21g
protein 21g
sodium 750mg
fiber 4g

Im sure if you wanted to make this on the stove it would be just as easy!!

Hope you enjoy.

To check out more recipes, check out the recipe swap at the grocery cart challenge

Last nights dinner

From Aliisa:

Last night I made the brown rice and lentil casserole and it was really good. Even my daughter loved it!! My husband and I did decide to change the recipe a bit next time by adding either speghetti sauce or tomato sauce to it. It just seemed to need that I think.

So here is the recipe, I recommend it highly for an easy, healthy and inexpensive meal.

Brown Rice and Lentil Casserole

Serves 6-8

Ingredients
3 cups broth (chicken or vegetable)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)

Directions
1Preheat the oven to 300 degrees.
2Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
3Cover with foil and bake for 1 hour 10 minutes.
4Then remove the foil, add the cheese, and bake for an additional 20 minutes. (I would put the foil back on, my cheese came out a little too dark)

Enjoy!!

Hamburger Vegetable Soup

From Aliisa:

Gayle over at the Grocery Cart Challenge always hosts a recipe swap on fridays. If you have never checked it out then its time to go.

Today Im posting a recipe for Hamburger Vegetable Soup. Its really easy and quick but nice and warm and yummy. In fact, we had this last night.

Hamburger Vegetable Soup

1 1/2 lbs ground meat (I never use more than 1 lb and its fine)
1 medium onion, chopped
1 1/2 T chili powder
1 glove garlic
1 can tomato soup - undiluted
Any vegetable that you like - as much as you like (I usually use a bag of mixed veggies but you could use fresh veggies or canned)
1 lg can tomato juice or V-8 juice (both ways are good, but we like the V-8 the best)
salt/pepper to taste

Directions:
Brown ground meat and onion. Add tomato soup and then any raw veggies/canned/or frozen veggies that you choose. Add tomato juice/V-8 juice to desired consistency (I usually use the whole can) If you use raw veggies, cook until tender. If you use canned or frozen, cook until heated all the way through.

Serve with bread and butter or cheese and crackers

Creamed Brats

From Aliisa:

Im posting this for the Recipe Swap over a Gayle's Grocery Cart Challenge. Check it out for lots of wonderful recipes!!

Im not a big fan of brats (bratwurst) but this is definately one way I like it. It is really easy and cooks up quick.

Ingredients:
1 1/2lbs brats
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp dry mustard
3 T all purpose flour
1/2 tsp salt
1 cup chicken broth
3/4 cup milk

Use either fully cooked brats or not. Brown/cook brats in a skillet with 2T oil. When done, remove from skillet and slice into 1/2 inch slices; set aside.

Add onion, green pepper and mustard to drippings in skillet. Cook till onion is tender.

Stir in flour and salt and then add broth and milk all at once.

Cook till thickened and bubbly.

Add brat slices back in, reduct heat and cover for 5 minutes.

Serve over hot cooked noodles or rice.

**I like to double the gravy part....so there is lots of gravy to cover the noodles or rice.

Altogether Tamale Pie

From Aliisa:

Well its recipe swap time again at the Grocery Cart Challenge. If you havent checked it out, head over there. Gayle has lots of useful information as well as lots of recipes to look at.

Today, Im sharing my Altogether Tamale Pie Recipe

Ingredients:
3/4 c. yellow corn meal
1 1/2 c. milk
1 egg
1 c. chopped onion
2 garlic cloves or garlic powder
3/4 lb. ground meat (I used turkey)
2 c. canned tomatoes, crushed ( I used diced because that's what I keep on hand)
1 pkg. chili seasoning mix or 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne
1 1/2 c. whole kernel corn or 1 can of corn
6 oz grated cheddar cheese

Directions:
Mix the first 3 ingredients and set aside. Cook onion, meat, tomatoes, garlic and chili seasoning together. Add corn and mix. Pour in corn meal mixture and pour into a casserole dish. Bake at 350 for 1 hour 15 minutes or until a toothpick is clean from the center. Sprinkle cheese on top and return to oven until melted.

Peanut Butter Cup Cookie Bars

From Sundy:

Here's a super-easy cookie recipe that I doctored up a bit. The basic recipe is 1 box cake mix, 1/2 cup oil, and 2 eggs. Then you add whatever you like into the mix before baking.

1 box of cake mix
1/2 c. oil
2 eggs
1/3 to 1/2 cup of peanut butter
1 c. chocolate chips

Stir all ingredients together in a large bowl. Spread the mixture in a cookie sheet pan and bake at 350 degrees for 15-20 minutes. Let cool and slice into bars or squares. I usually cut the whole panful into small cookie-sized squares and then pop them all in a zip-top bag. Refrigerate for maximum peanut-butter-cup-ness!

Easy Cheeseburger Pie

From Sundy:

Here's a last-minute throw-together I made last night. I'm sure there are versions of this recipe all over the Internet, but here's my version. It took me less than 15 minutes to put the whole thing together, and about 8 minutes to cook.


(***I added extra garlic because we're all sick, and garlic is a natural antibiotic.)

1 med onion
1-2 T minced garlic***
olive oil
1 lb. ground turkey
Cheese (8-16 oz, depending on taste)
1 can refrigerator biscuits

1. Sweat out 1 chopped medium onion and 1-2 tablespoons of garlic in some olive oil, then brown 1 lb. of ground turkey in the same pan. Some of the onion will carmelize as all the ingredients cook, giving it a sweetish flavor. Add salt, pepper, etc. to taste. Strain if necessary.

2. Pour your meat mixture into a 9x9 casserole dish and top with cheese. I used Velveeta because that's what I had on hand, but you could use any kind of cheese you like.

3. Open and separate refrigerator biscuits. Mash each biscuit until it's a little flatter, then top your casserole with the biscuits. Bake according to biscuit directions.

4. I added some ketchup and a little bit of pickle relish to my portion, which made it taste even more like a "5 & dime" cheeseburger.

My son and husband really seemed to enjoy this dish, so it's been put on my mental "repeat recipe" list. :) (Oh...I forgot to say that I also added leftover canned corn to the meat mixture to use it up. No one even noticed!)

Alicia's Angla Enchiladas

From Sundy:

My oldest son's gorgeous, smart girlfriend made these for us Sunday night, and she was so enthused about her recipe and also our site, that I feel like I just must post her recipe. They were SOOOOO good and very quick.

2-4 chicken breasts, boiled and shredded
2 (12-15 oz?) cans of red enchilada sauce
16 oz shredded cheddar cheese
8-12 tortillas (large is best, but the regular size ones are fine, too)

1. Preheat broiler to 400 degrees.
2. Mix one can sauce with shredded chicken.
3. Fill each tortilla with chicken mixture and some cheese. Roll them and line them up in a casserole pan.
4. Pour the other can of sauce over the whole mess, then top with the rest of your cheese.
5. Broil until the cheese is melted. Serve with rice and beans.

Super-yummy!

Convenience Mixes

From Aliisa:

I started my research into convenience mixes because I wanted an alternative to buying the expensive cream of mushroom and cream of chicken soups. I found a great recipe but I also found lots of others too.

Here is the recipe for the cream of soups:

4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil - crushed dried
1 tsp. pepper

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:
1/3 C mix
1 C water
Cook over low/med heat until thickened.

Variations: add 1/2 c. minced or chopped *_________*

*Choose One*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

For more convenience foods of all kinds, here are some links:

http://www.budget101.com/102mix.htm

http://www.momadvice.com/food/create_your_own_mixes.aspx

http://www.hillbillyhousewife.com/homemadeconveniencefoods.htm


There are several on these sites that look really good to me, I think I will have to pick up some ingredients and make some.

Enjoy!!

Chili

From Aliisa:

My family and I love Chili. We eat chili and homemade bread, we love to put chili over baked potatoes and its really really good if you spoon a few spoonfuls into a salad and use it as the dressing. I have tried lots of different recipes and spice packages etc... but the one we like the best is this one:

Chili
1 lb lean ground beef, chicken or turkey
1 onion chopped
1 clove garlic, minced
1 green bell pepper, seeded and chopped
14 oz pinto beans, drained. (I used those bush's grilling beans and they were great)
28 oz diced tomatoes
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

Make a double batch and try using the leftovers for another meal!!

Pumpkin Butter

From Aliisa:

My normal routine at this time of year is to gather my family up and head to the pumpkin patch where we scrutinize each and every pumpkin to find the proper size and shape for carving. Then we gather around the kitchen table and carve the pumpkin that we then watch rot and decay outside until its totally disgusting. Fun huh?

This year we decided to do something a little different. We talked to Emily (our 8 year old) and told her that we were going to have a more frugal halloween. Instead of going to the pumpkin patch, we went to the farmer's market where we got an even bigger pumpkin than usual for only $8. That is alot less money that it usually costs us for a smaller one. Then I bought 2 little ones for $1.10 each. We have decided not to carve our giant pumpkin until the day before halloween and then we are not putting a candle in it. This way, we can use the pumpkin after we are done. Emily has lots of plans for that pumpkin and it looks like I might have homemade pumpkin pie in my future.

Last night, I decided to attempt to do something with one of the small pumpkins. So I searched the internet for pumpkin butter recipes. If you have never had pumpkin butter....it is truly wonderful. I ended up using this recipe: pumpkin butter. It turned out great!! We love it on pancakes, biscuits and toast!! And it really didnt take that long since I cooked my pumpkin in the microwave and then pureed it.

Im thinking that pumpkin muffins might be the next thing in our future!!

Beefy Asian Rice

From Aliisa:

We really enjoy this meal, it makes alot and it tastes great!!

Beefy Asian Rice
Serves: 6 Start to Finish time: under 25 minutes

2 cans (14oz each) beef broth (I either use homemade or bullion to make it)
1 cup long grain rice
1 pound ground meat (beef, chicken or turkey all work great)
1 T vegetable oil
1 large onion
2 carrots
8 oz fresh button mushrooms (i have made this without the mushrooms also and its still great)
5 cloves of fresh garlic, minced or 1 1/2 T bottled minced garlic
1/4 cup regular or reduced sodium soy sauce.
2 T ketchup
2 T rice vinegar or distilled white vinegar
1 T minced ginger or bottled ginger
1/2 cup frozen green peas
2 tsp Asian sasame oil

Directions:

1. Cook the rice in the beef broth

2. Heat oil and cook onions and carrots. Then add mushrooms to the skillet. Saute for a minute and then add the ground meat. Drain any fat.

3. Add garlic, soy sauce, ketchup, vinegar and ginger. Stir well and reduce heat to low. Add peas and sasame oil and stir. When rice is done, add to the skillet and stir until combined.

Serve at once passing additional soy sauce at the table if desired.

Homemade Chicken soup with homemade noodles

From Aliisa:

Homemade Chicken Soup

I do cheat just a bit on this recipe but it turns out wonderful.

Ingredients
Boil 1 whole chicken or chicken breasts or parts whatever you have.
3 sliced carrots
3 chopped celery stalks
1 bay leaf
3 chicken bullion cubes
2 cans cream of chicken soup
poultry seasoning
thyme

Directions
Boil chicken with bullion and bay leaf. Reserve liquid. Debone chicken and dice and place back into the broth. Add enough water to equal about 6 cups.

Bring soup to a boil and add carrots and celery, cook till tender.

Add both cans of cream of chicken soup

Season to taste with poultry seasoning and thyme.

To add noodles of any kind, bring soup to a boil...add noodles and cook until tender. Serve with warm bread.


When I make this soup, I make homemade Egg Noodles. They are so easy to make and always turn out wonderful!! They are very hearty and will help any soup be really filling.

Egg Noodles

2 1/2 cups flour
1 pinch of salt
2 eggs beaten
1/2 cup milk
1 T butter

Stir flour and salt together. Mix egg, milk and butter together and add to the flour and salt mixture.

Knead till smooth (about 5 minutes)

Let rest 10 minutes

Turn out onto a floured surface and roll out to 1/8" to 1/4" thick. Cut into strips like noodles (I use a pizza cutter) or you can cut into squares like dumplings. You can use immediately or let them lay out and dry before using.

To cook, bring soup to a boil, toss in noodles and cook until they all float.

Hope you enjoy!!

Scoot -- a family recipe

From Sundy:

The other day I mentioned on my family's website that I was looking for the recipe for Scoot. Scoot is a catch-all casserole dish that various members of my family would make, particularly when we were young and "just starting out," as the saying goes. I have no idea why it was called Scoot.

I had never actually made Scoot myself, but I'd eaten plenty of it while visiting different people in the family. I don't know if any of us would call it comfort food, exactly, but it is certain that every member of our family has eaten Scoot at least once. It is a family dish that is thoroughly cheap and satisfying...even though it isn't exactly the healthiest stuff. (But then again, look at McDonald's double cheeseburger!) :)

So after all of my siblings and I went back and forth about who had the nerve to add raisins to the recipe (we all flatly denied it), my mom posted the recipe so that I could post it here. The italicized portions are me.

"Scoot is [basically] eggs, Spam, potatoes, onions, and corn. [Per can of Spam, you could probably use 1-2 eggs, 2-3 medium potatoes, 1 onion, and one can of corn, though your proportions may vary according to taste.]

"Dice the Spam and onions. For the potatoes, I use the frozen hash brown cubes. [Or you could cube your own potatoes.]

"Put the potatoes, onions and Spam in a frying pan with a little grease (this sounds healthy!) and cook till taters and onions are soft. Stir a lot. (I think the name might turn people off). Then add the eggs and corn and stir.

"Raisins? probably they were in there once...and I've eaten it with carrots --YUCK. It's kind of a leftover throw-it-in dish. It's just a casserole that is good for breakfast, lunch, or dinner....and cheap and tasty...but SO unhealthy. The Spam is high in fat and salt...then there is the oil, and potatoes are starchy.

"I think it would make a good breakfast dish for a large group. Kids might like to drown it in ketchup."

And we all did...drown it in ketchup. We like it like that. :)

This is just one of our "family recipes." If someone in the family mentions Scoot, we all know instantly what it means and what it tastes like. Connections....I just love my family!

Have a family recipe that you'd like to share?

Let's talk gravy!

From Sundy:

I remember when I absolutely despised cooking. Mostly, it was a confidence thing. I had no clue what to do! In fact, I was teased unmercifully by my college roommates if I had to refer to a cookbook on those rare occasions that I attempted to cook something. And because I didn't have any practice at cooking, those meals were generally not all that tasty. Vicious circle of self-doubt there!

Then when I became a parent and my children were smaller, I didn't think I had the time or the know-how to make a meal from scratch. I know now that I simply needed to learn a few basics and practice, practice, practice. I'm not saying I'm a fabulous cook, but I do get compliments from time to time now. :)

One of the most versatile basics of cooking that I learned was how to make gravy from scratch.

I know, I know...some of you are probably thinking the same things that I did. "Mine always has lumps in it" or "Mine usually just tastes like flour" or "But the mix is so EASY!" Making gravy, once you get the basics down pat, is super easy and quick, too...and you just have to remember that the key secret is constant whisking. I taught my son (over the phone) how to make it when he was 13, and he mastered it fairly quickly.

The Better Times webzine has a great webpage on gravy and all of it's variations, such as cheese sauce, mornay sauce, etc. Here are the basics for white gravy.

You are going to use equal amounts of butter and flour (usually 1 to 3 tablespoons of each) to each cup of milk. And yes, you can substitute margarine or oil or pan drippings, but no, you cannot make it in the microwave. After a few times, you'll be able to "eyeball measure" the amounts. (Oh, and make sure you have your three basic ingredients with you right from the start, because once you get started, you cannot stop or you'll ruin your gravy. Don't worry...it really only takes a couple of minutes.)

Are you ready? Go!

1. Melt the butter over medium heat in a saucepan, then whisk in the flour.

2. Slowly pour in the milk, whisking the entire time. (Better Times suggests removing the pan from the heat, then pouring in the milk, then returning to the heat, but I've never had a problem keeping it on the heat.)

3. Keep whisking over the heat, until your gravy begins to thicken. Spice to taste.

Refer to the gravy page on Better Times for ways to vary this recipe to make brown gravy, cheese sauce, etc. :) They also list a gravy rescue method, just in case your gravy doesn't thicken the way you want it.

Remember: Constant Whisking! :)

Cabbage Casserole Recipe

From Aliisa:

I got this recipe from Gayle over at Grocery Cart Challenge and I do have to say it was WONDERFUL!!!! We absolutely loved it. It was like eating lasagna only you dont miss the noodles. I served it with Peasant Bread with garlic butter. I highly recommend this one!!

Ingredients
1 1/2 lbs ground meat (I used turkey)
1 medium onion, chopped
1 dash garlic powder
1 dash oregano
32 ounces spaghetti sauce
1/4 cup rice
1 dash basil
1 head cabbage
1 lb mozzarella cheese, shredded

Directions
Shred, boil 3 minutes and drain cabbage.
Brown onion and meat and Drain.
Layer like you do lasagne.
Place cabbage in casserole dish.
Place meat mixture on cabbage.
Add garlic powder, oregano and basil on meat.
Add spag.sauce and rice.
Top with cheese.
Cover and bake 1 hour at 350F degrees

Todd's Hotties

From Sundy:

This one (including the name of the recipe) is my hubby's creation. It's one of our kids' favorite meals.

6 bolillos or sub rolls
1 lb. hamburger or ground turkey
1/2 c. or so ranch dressing or french onion dip
1/2 c. chopped red onion
grated Cheddar cheese

1. Scoop out some of the inside of the rolls.
2. Brown & drain meat.
3. Mix together meat, onion, and dressing until well blended (not too soupy).
4. Top with cheese and put under the broiler until cheese melts.

As with any recipe, feel free to make substitutions. If red onion is too expensive, use sweet yellow ones, etc. etc.

Serves 6 (or three really, really hungry people!)

Burratas

From Aliisa:

This is a TexMex dish that all my friends and famiy love and request for any type of occasion.

Burratas (makes 8)


Ingredients:
1 lb ground meat (I use turkey but ground beef is great too)
1 16oz can refried beans
1 onion chopped
3 10oz cans enchilada sauce (I use mild since I have a child)
1 pkg of 8 burrito size flour tortillas
1 pkg taco seasoning or 1/4 cup taco seasoning
1 pkg shredded cheese (any kind of yellow cheese works well)

Preheat oven to 350 degrees.

You will need 2 9 x 13 pans

In a skillet saute onions and then brown ground meat.

Add refried beans with a little water and then stir till mixed in with meat.

Add in taco seasoning and simmer for 5 minutes. Turn off heat and move skillet off burner.

Open enchilada sauce and pour a small amount in the bottom of both pans. Just enough to cover it.

Lay out 4 flour tortillas and spoon aprox 1/2 of the mixture divided between the 4 tortillas. Sprinkle cheese inside and then fold like a burrito (ends folded in and then rolled) place seam side down in 9 x 13 pan. You should be able to fit 4 in one pan.

Lay out the last 4 and repeat instructions, placing them in the 2nd 9 x 13 pan. You should have shredded cheese left over for the top later on.

Pour the rest of the enchilada sauce over all of the burratas, making sure you cover all areas of the flour tortilla.

Bake uncovered for 30 minutes. (make sure you dont cover these or they will turn out soggy.)

Pull pans out and sprinkle the rest of the cheese over each burrata and place back in the oven until melted.

To serve:

Use a spatula to pull out a burrata and place on plate.

Garnish on top with any or all of the following: sour cream, lettuce, tomato, onion, picante, jalapenos, black olives and avacados.

Eat with a fork.

*these are great leftovers and they freeze well too. I just wait for them to cool completely and then wrap each individual one. My husband loves it when there are leftovers*

I hope you enjoy this!!

For more great recipes, check out the Grocery Cart Challenge Friday Recipe Swap!!