Archives for category: sour cream

Here’s an unbelievably easy recipe I learned in a cooking class – add two ingredients to a jar and let it sit overnight. That’s it! You’ll end up with creme fraiche, which is similar to sour cream, but not as sour, and not as thick. It has a higher fat content than sour cream, but… everything in moderation, right?!? You can add a spoonful to scrambled eggs right before serving for some creamy goodness, or use to drizzle over prepared dishes. You can mix in some fresh herbs and a squeeze of fresh lemon juice, then drop some on chicken or fish. Our oldest likes to put it on his tacos instead of sour cream. Fanciest taco ever, ha! 🙂

Homemade Crème Fraîche Recipe

Creme Fraiche

WHAT YOU NEED:

  • 2 tablespoons cultured buttermilk
  • 1 pint heavy cream

WHAT YOU DO:

Combine cream and buttermilk in a non-reactive container (I used a glass pint jar). Mix gently, and allow to rest uncovered at room temperature until thickened to desired texture, usually overnight, or up to 12 hours or so. Cover and store in the refrigerator for up to 2 weeks.

According to J. Kenji Lopez-Alt from SeriousEats.com:
“Add more buttermilk and you’ll need less time for it to thicken (but it’ll be less creamy). Add more, and it takes longer, but tastes better… It gets super rich and creamy at right about the 12-hour mark. You can also halt the process early by just refrigerating it to stop the bacterial action. This is useful if you want a thinner Mexican-style crema agria for drizzling over tacos or sopes. For those of you worried about cream spoiling at room temp, that’s the idea: it’s the good bacteria from the buttermilk multiplying in there that prevents the dangerous bacteria from taking over.”

Chicken Fettuccine Casserole

TGIF. It’s the weekend so bring on the carbs! 😉 Here’s an easy dinner I made: Chicken Fettuccine Casserole. You don’t have to use just fettuccine though, use any kind of pasta shapes or noodles you like. Here’s what I came up with:

Easy Cheesy Chicken Fettuccine Casserole Recipe - just a few easy ingredients - you don't even have to use fettuccine, pick your fave noodle or pasta shape.

Chicken Fettuccine Casserole

WHAT YOU NEED:

  • 1-2 chicken breasts, cooked and cut into small pieces (OR two 10-oz cans of chicken, drained)
  • 1 can cream of chicken soup — do not add water
  • 1 c. sour cream
  • 1 16-oz package fettuccine noodles (OR 16 oz of any type uncooked noodles or pasta)
  • 1/2 c. shredded cheese; I used a cheddar/monterrey jack blend
  • 1/3 c. Panko Italian-seasoned bread crumbs
  • 1/2 tsp. dried parsley flakes
  • salt & pepper, to taste

WHAT YOU DO:

Preheat oven to 350°F. Spray a 13×9 inch casserole pan with non-stick cooking spray.

Boil fettuccine according to package directions. Drain, rinse with hot water, and return to the pot.

Add chicken, cream of chicken soup, and sour cream to pot. Mix well with noodles.

Add salt & pepper to taste then mix.

Spread noodles evenly into prepared casserole pan. Sprinkle with bread crumbs, then cheese.

Bake 10-15 mins or until cheese is melted.

recipebookandmore.wordpress.com

recipe adapted from somewhatsimple.com

Easy Cheesy Chicken Fettuccine Casserole - just a few easy ingredients - awesome recipe

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

20 Minute Baked Cheesy Taco Pie

Put a twist on Taco Tuesday! Add taco meat to a round casserole dish, add tortillas, salsa, and cheese, and you’re 20 minutes away from a baked cheesy taco pie! Customize with your favorite toppings: sour cream, cilantro, olives, green onions, etc.

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of taco-y goodness! Just 20 minutes.

20 Minute Baked Cheesy Taco Pie

WHAT YOU NEED:
– 4 large flour tortillas (burrito sized)
– 1 jar black bean & corn salsa
– 1 package taco seasoning
– 3 c fiesta blend shredded cheese
– 1 lb lean ground beef or ground turkey
– optional toppings: sour cream, cilantro, olives, black beans, tomatoes, additional salsa and cheese, green onions

WHAT YOU DO:

Preheat oven to 400°F.

In medium-sized skillet, brown ground meat and drain then prepare according to taco seasoning package directions.

Once meat is cooked, pour a small amount of the mixture into bottom of a 2.5 quart round oven-safe casserole dish.

Place a soft tortilla on top of meat mixture.

Spread the tortilla with 1/4 c beef mixture, 1/4 c salsa and 1/4 c cheddar cheese.

– Repeat for each later and top with remaining cheese.

Bake in oven for approximately 15-20 min until cheese is melted and slightly browned.

Garnish with optional toppings, if desired, and serve.

recipebookandmorewordpress.com

 

recipe adapted from pintsizedtreasures.com

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of layered taco-y goodness! Just 20 minutes.

5 ingredient Baked Cheesy Taco Pie - circle lasagna of layered taco-y goodness! Just 20 minutes and only 5 easy ingredients. This one's a keeper.

5 ingredient Baked Cheesy Taco Pie - Just 20 minutes and easy ingredients. This one's a keeper.

 casserole dish

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Time: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

Here’s a recipe I used to make some individual-serving burritos. They are great to heat up just one or two at a time. Just heat from frozen in the microwave, and add your favorite toppings!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos

adapted from tasteofhome.com

WHAT YOU NEED:

  • 1 lb. ground turkey
  • 1 can enchilada sauce – here’s a recipe for homemade sauce
  • 1 can refried beans
  • 1 c. black beans, strained and rinsed
  • 1/4 c. water
  • 3 green onions, chopped
  • 4 1/2 Tbs. chili powder
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. Kosher salt
  • 4 c. shredded cheddar cheese
  • 15-20 flour tortillas (8-inch)
  • Optional toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes, etc.
  • For freezing: 15-20 paper towels (1 for each burrito), foil (I used a pop-up foil wrapper for each burrito), storage bags

WHAT YOU DO:

In a large skillet, brown the turkey over medium heat until cooked; drain.

Transfer turkey to a large pot, then mix in enchilada sauce, refried beans, black beans, water, onions, chili powder, garlic powder, salt, and cheese. Heat on med-high, until cheese melts then simmer for 20 mins.

Spoon the mixture on to tortilla shells, then roll into burrito shapes. Wrap each burrito in a paper towel, then in foil. Place in a zipper bag (I used a jumbo 2.5 gallon bag, which held all 15 burritos) and label with a permanent marker. Store in freezer.

To reheat, remove burrito(s) from freezer and remove foil. Heat in paper towel in microwave for 2-3 mins.

Makes 15-20 servings.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave - from frozen!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean & Turkey Burritos - make a giant batch and freeze individually. Re-heat however many you want in the microwave from frozen.

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more! Want to make your own tortillas? Here’s an awesome recipe!

 

 

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

fresh homemade salsa Fresh homemade salsa recipe

I have seen tons of recipes for “Crack Potatoes” on Pinterest; I guess they are so good they are addictive. So I guess due to the peer pressure and since EVERYONE’S doing it (just kidding) I decided to try them.

So I made a batch, but I substituted plain Greek yogurt in place of sour cream. I’m sure the cheese, bacon, and potatoes still have lots of bad-for-you calories and fat, but at least I saved a *tiny* amount with the yogurt. At least that’s my excuse lol. It’s a lightened-up version but I’m sure it’s still way unhealthy.

Here’s a clean eating option for potatoes: Lemony Dill Mustard Smashed Potatoes

But back to the crack ‘taters. Here’s what I ended up with…

Crack Potatoes - just mix a few ingredients together and bake. Awesome side dish. Lightened up (slightly) with a substitution for sour cream.

recipe adapted from justaddasliceoflove.blogspot.com

WHAT YOU NEED:

  • 4 c. plain Greek Yogurt
  • 3 c. shredded cheese (I used 2 c. colby jack + 1 c. sharp cheddar)
  • 1 (3 oz.) jar real bacon bits
  • 1 pkg. Ranch Dip mix
  • 1 bag (28-30 oz) frozen shredded hash browns, thawed just enough so you can break them up to mix with the other ingredients.

WHAT YOU DO:

  • Preheat oven to 450F.
  • Combine all ingredients in a large mixing bowl and stir until mixed.
  • Spread into a 9×13 pan lined with foil (or sprayed with cooking spray), and bake for approximately 50-60 minutes.
  • Optional: sprinkle a little shredded cheese on top before serving.

TIP: Buy a super giant container of plain Greek yogurt at Costco, Sam’s Club, etc., and use the extras in these recipes…

Greek Marinated Chicken (freezer-friendly)

Skinny Bang Bang Shrimp

Strawberry Banana Spinach Smoothie (add honey if using plain yogurt vs. vanilla)

Here’s a recipe I adapted from slowcookeradventures.com:

Buffalo Chicken Pasta

Slow Cooker Buffalo Chicken Pasta {recipebookandmore.wordpress.com} Cheesy, Buffalo-y, and delicious!

WHAT YOU NEED:

  • 4 boneless skinless chicken breasts (approx. 2 lbs.), uncooked, seasoned with salt, pepper, and garlic powder
  • 2 cans Cream of Chicken soup (do not add water)
  • 1 c. Frank’s Red Hot Buffalo Wing Sauce
  • 1/2 red onion, chopped
  • 2 c. sour cream
  • 1/2 c. ranch dressing
  • 1 c. mozzarella cheese
  • 1 box (1 lb.) penne pasta

WHAT YOU DO:
In slow cooker, add chicken, soup, wing sauce, and onion. Mix well then cover. Cook 3-4 hrs on HIGH or 7-8 hrs on LOW. Partway through, shred chicken with a fork (or cut into small pieces if you prefer).

Approx. 15-20 mins before serving, boil the pasta according to instructions on box and drain. To the slow cooker, add sour cream, ranch dressing, and mozzarella cheese. Add pasta noodles and stir until mixed. Let sit a few minutes then serve.

If you’re a fan of all things buffalo like me, check out these recipes:

Slow Cooker Buffalo Chicken Lasagna

Slow Cooker Buffalo Ranch Chicken

Baked Buffalo Cauliflower “Wings”

On The Lighter Side: Buffalo Cream Cheese Feta Dip

Here is a super easy recipe: Chicken Taco Soup.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

You just pour 8 cans into a pan, add a packet of taco seasoning, and heat on low for a couple of hours!

8 can chicken taco soup! Just dump 8 cans and a taco seasoning packet into a pan and simmer! SO easy. Awesome one pot soup.

WHAT YOU NEED:

  • 1 can chicken broth – or use homemade
  • 1 can cream of chicken soup
  • 1 can green enchilada sauce
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can (approx 12 oz.) chicken breast, drained
  • 1 packet (1 oz.) taco seasoning
  • optional toppings: shredded cheese, tortilla chips, hot sauce, sour cream, avocado, etc.

WHAT YOU DO:

Place all ingredients into a large pot or slow cooker then mix together.

Slow Cooker: cook on LOW for 2-3 hours *or* stove top: simmer on low for 30-60 min.

8 Can Chicken Taco Soup

8 Can Chicken Taco Soup - awesome for the stovetop OR slow cooker

Chicken Taco Soup ready for the freezer - just 8 cans plus a pkt of taco seasoning - freezer friendly

recipe adapted from eatthisup.com

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!