Menu Monday

I'm slacking AGAIN!!!

I will get our menu up...possibly later today, but definitely by tomorrow morning.  I do have a few things to share with you.

First off, the Black Bean Butternut Squash Enchilada Skillet was DE-LISH!  Loved it.  So, so good.  Bonus:  it was fairly simple and quick.  A must try for sure!

 

{pic via Tasty Kitchen}

So if anything, make this all week.  Every day, all week.  It's that yummy!

What a Crock: Using My Pot for Good

Well, I did it. I dusted off the ol' crock pot and fired it up. It's that season again. You know the one where you wonder if you put deodorant on just one armpit or two...or maybe not at all. Did I brush my teeth? Are all the kids in the car? Where the heck are my keys?

Let's be honest, when you're in the Mommy Trenches you either pull out MREs, drive thru it, or crock pot it. Since meals ready to eat don't sound too appealing, and drive thru-ing it isn't a good healthy option all the time, crock potting it is. 

Once I realized it was Crock Pot Season, I turned to Pinterest.  Then, I found this beauty...

Chicken Fiesta Soup

I had roasted a chicken the night before so I already had shredded the leftovers.  This was speedy fast and a hit.  We paired it with Corn Casserole.  A match made in heaven!

Detox Friendly Pasta Salad

1 package Brown Rice Pasta Noodles
1/4 cup EVOO
1 package Italian Seasoning (check ingredients, not all seasonings are created the same)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium tomato, chopped
1 cup shredded chicken (I use the leftover chicken from a whole roasted chicken)

• Cook noodles according to package directions
• Meanwhile, chop veggies
• Mix extra virgin olive oil (EVOO) and Italian Seasoning packet
• Toss all ingredients in a bowl and refrigerate for 30 minutes

ENJOY!

Turkey Chili

Turkey Chili

1.5 tsp extra virgin olive oil
1 lb ground turkey
1 onion, chopped
2 cups water
1 (28 oz) can crushed tomato
1 (16 oz) can kidney beans, drained, rinsed, and mashed
1 tsp garlic, minced
2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper

Heat oil in large pot over medium heat. Place turkey in the pot and cook until evenly brown.  Stir in onion and cook until tender.  Pour water into the pot.  Mix in tomatoes, kidney beans, and garlic.  Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.  Bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes.  Optional: top with avocadoes.

An Easy Dinner...Southwestern Chopped Chicken Salad

I'm not sure if I've ever announced my undying love for Pinterest.  Have you ever heard me talk of Pinterest?  Oh, right.  You have.  Well, here's another goody.

I would like to introduce you to the Southwestern Chopped Chicken Salad.

{Pic via Pearls, Handcuffs, and Happy Hour}

Besides the fresh flavors bursting out on your taste buds, the salad is super easy to put together.  I chopped everything and tossed it in a bowl, and made the dressing 4 hours prior to dinner time.  It was liberating.  Since it's been in the upper 60's 'round these parts, I was able to play with the kids outside.  When dinner time rolled around, all I had to do was mix in the dressing and crunch in the chips.  Viola!  Dinner served (aside from the fresh fruit salad I had to throw together).  

The kids initially turned their noses up because it doesn't look too appealing, but one bite had them shoveling the salad into their pie holes at speeds I rather not discuss.  I'm still trying to recover from that visual.  What was even better was Chubby Cheekers was able to snack on the black beans, corn, and chicken while we ate.  I'm also trying to recover from what I discovered in his diaper this morning.  Let's just say, corn and the shells of the black beans DO NOT digest well...and they smell gross.  The end.

I bet you are really going to enjoy this salad now!!!  You're welcome ;)

Happy Cooking!!!

If you are feeling rather ambitious, use THIS recipe to make your own taco and ranch seasoning.  You more than likely have all the ingredients on hand and it takes just a minute to throw it together.

Beans, Beans, The Magical Fruit

If you don't know the song, I'll spare you.  However, you should really should educate yourself.  At the very least you should learn, If you're sliding into first and you feel a sudden burst...Okay, I'll stop there.

Really beans is the topic today.  Yesterday a friend from church commented on my strict grocery budget.  She mentioned exchanging meats for beans as a cost/health saving tip.  She is so right on.  Beans and lentils are so perfect in so many ways.  The only problem.  I'm not a bean eater.  I'm not a bean eater and I married a Puerto Rican.  Do you know the main ingredients for PR's?  Rice and, you guessed it, beans.  YIKES!

Over the years I have done a much better job incorporating beans into our diet, but it's mainly black beans.  So, I haven't ventured out too far in the bean department.  Disappointing, I know.

Regardless of my lack of bean consumption, I have found a few tried and true black bean recipes that I love and I just added one more.  I pinned this jewel on Pinterest a few months ago.

Black Bean Fritters

Of course I had to make adjustments.  I didn't have any cilantro.  Nor a yellow bell pepper.  Not even a tomato. I did have a green bell pepper and salsa.  That was enough to make it work.  Instead of a creamy cilantro dipping sauce, we had salsa.  Here's the review from the Torres family.

Steven-A head nod.  He was too busy stuffing his face.  That's a good thing.

Little Man-Thumb's up

Little Miss-Didn't like it.  Nothing new.  It will take her a few more times before she'll eat it.

Chubby Cheekers-Well, he liked the Milk Twins afterward

Myself-A definite hit!  Loved them.

Happy Cooking!!!

How Grilled Chicken Improves My Life

Surely I am the ONLY mom who has a crazy busy life.  I assume the vast majority of you readers sip your morning coffee in utter silence if you choose and eat bon-bons each and every afternoon as you watch your children not only clean, but detail every corner of your home.  No?  This isn't how it goes down at your pad?  You also have a crazy busy life?  Ahhhh, then my grilled chicken will improve your life as well.

I'm not going to sit here and pretend I invented an idea that will revolutionize the world in a way we have never experienced, but I do think this may shave some time off your dwelling in the kitchen.  Are you ready for it?  Grilled chicken.

How is grilled chicken going to help me out? you ask.  Well it's not so much the chicken, but how you go about it.

First off, have you heard of Pinterest?  If not, I strongly urge you to NOT join if you value using your time wisely.  However, if you like to live in dreamland and peruse information and how-to's for all facets of life, then yes, check it out.

Now, once you find yourself in the Food and Drink section of Pinterest, then you will undoubtedly find many different ways to marinate chicken before grilling.  Like...

Garlic Mustard

Key West

Cilantro Thai

Grilled Island Chicken

Honey Spiced

Those are just a few to start with that have a little different flavors for your taste buds. 

You might still be wondering how grilled chicken is going to save you time, but alas, I'm about to share.  Most folks have a down day in the week. For that day have a few bags of chicken thawed.  At our house, I only need two bags to kick out four meals.  I divide the breasts into four large ziplock bags, each with a different marinade (sometimes I just do two marinades depending on what I'm using the chicken for), and allow the breasts to marinade for a couple of hours (at least).  

Then I throw it all on the grill at dinner time.  We go ahead and eat dinner off one of the marinades.  This meal is almost always just a regular breast not used in other recipes and  a few more time consuming sides.  I do this because it's my down day and I have the time to crank out more elaborate meals.

After we have completed our family dinner, I deal with the other chicken breasts.  Usually, these breasts get sliced or diced to go into other meals for the week, or frozen for future use.  I use that meat for chicken to toss on large dinner salads, OR to throw in an Italian or Thai dish, OR to use on a sandwich, OR to use with fajitas, OR..alrighty, you get the point.  It gets used.

Basically, I do all the chicken grilling on one night. It saves me so much time later in the week.  Again, not a head spinning idea, but it helps me nonetheless.  Maybe it will help you.  Or maybe I'm just a loon.  Don't answer that, m-kay?  

Caloric Chicken

I'm about to let out a big secret.  You will never look at me the same again.  I am a recipe picture looker.  Doesn't sound that bad does it?  I am infamous for looking at the pictures and barely scanning the ingredient list.  Look at the directions?  Nah.  That would take too long.

This is precisely what happened last night.  I started to make Chicken Kiev.  Oops.  I was supposed to prepare it and then refrigerate it for at least an hour before baking.  Since I only had an hour to make it start to finish I was out of luck. No Chicken Kiev for us.

Being the desperate inventive cook I am, I put together a new dish.  I would like to name it Caloric Chicken.  The name should speak for itself.

Caloric Chicken

4 chicken breast thawed
2 strips of bacon, cooked and chopped
4 Tbsp shredded cheddar cheese
4 tsp of green onions, finely diced
4 Tbsp Ranch dressing
garlic powder, salt, pepper to taste

• Using the flat end of the meat mallet, thin chicken to 1/4 inch thickness
• Season with garlic powder, salt, pepper to taste
• In the center of the chicken sprinkle 1 Tbsp of cheese, 1 tsp of green onion, and a pinch of bacon into each breast.
• Roll up each breast and secure with a toothpick.
• Drizzle 1 Tbsp of Ranch on each piece
• Bake, uncovered, @ 400 degrees for 35 minutes or until juices run clear

Happy Cooking!!!

Creamy Deliciousness

Since I was a complete failure this week in the area of menu making, I turned to my Pinterest board and chose a dish.  Last night it happened to be this one because I had all the ingredients...

{Pic via Pearls, Handcuffs, and Happy Hour}

It was creamy deliciousness in a dish.  It was also extremely fattening...cheeses...mayo...creamed soup.  Calories, calories, calories.  I tried to tell myself it was healthy because of the broccoli, but I wasn't fooling anyone.  That dish added at least a few more kernels of cottage cheese to my thighs.  Shucks.  Gonna have to do some more workouts.

Anyhoo...if you're interested in adding cottage cheese to your thighs, here's the link to the recipe.

Creamy Chicken and Broccoli Casserole

Classic Croque Monsieur

Who doesn't like a ham and cheese sandwich? Okay, I know one.  Steven.  He is NOT a ham person.  I don't know how we ended up together because I love ham.  Love it like a fat kid loves cake.  Even though Mr. doesn't like ham, I took my chances on this sandwich because it has a French name.  Steven loves to pretend he can speak French so as long I told him the name he would be distracted.  Distracted by pretending to be French and saying, Croque Monsieur over and over and over again.

Thankfully, my plan worked.  I told him the name, but didn't tell him what was in it.  I think the conversation went like this...

Phone rings


Me: "Hello."

Steven:  "Hey Babe.  I was wondering what's for dinner?"

Me:  "It's a new recipe.  A French sandwich called Croque Monsieur."

Steven:  "Ohhh, Croque Monsieur...I like it."

See how my master plan worked.  It was pretty simple.  French...it's a great tool when distracting my husband. Heck, you should see him when the Target commercial comes on. You know, the one where the people jump out of the hot air balloon? He loves that one.  You know why?  Yep, you guessed it.  It's a French song.

Enough of my husband's fetish with trying to speak French, here's the deets on the way I did the sandwich...

Croque Monsieur


8 Slices of French bread
2 Tbsp spicy brown mustard (or dijon)
1 Tbsp mayo
1 egg
1/4 cup milk
4 Tbsp butter
1/2 ham
4 slices Provolone cheese

• Heat oven to 450 degrees.  Melt butter in 9x13 dish.
• Mix mustard and mayo together.  Spread on each slice of bread.
• Slap on the ham and cheese and build the sandwich.
• In a shallow dish (I used a pie pan), wisk eggs and milk together.
• Using tongs dip each sandwich, on both sides, in the egg mixture.  Allow the bread to soak up the liquid.
• Place in melted butter, and bake for 5 minutes on each side or until bread becomes golden brown.

This really was a nice surprise.  Warm, delicious, and easy to make.  Plus, it's French!  An added bonus at the Torres house.

Old Fashion Sloppy Joes

There are two ways to make Sloppy Joes...the old fashion way and the seasoning packet way.  Both ways get the job done, but there's just something about the oldies that are goodies.

Unfortunately, I don't have a pic for you, but honestly...how different can Sloppy Joes look?  You've seen one, you've seen them all.  However, it's the taste that matters.  After trying multiple recipes over the years, this is the combo our family ended up with.  It's quite the hit.  I even think Adam Sandler would be proud.

Old Fashion Sloppy Joes


1 1/2 lb ground beef
1 onion, chopped
1 red bell pepper, chopped
1 can tomato paste
1 cup water
3 garlic cloves, minced
1 Tbsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp distilled white vinegar
3 Tbsp brown sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper

• Brown meat, then add onion, red bell pepper until they are tender.  Drain fat.
• Mix in tomato paste, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. 
• Continue to hear for 5-10 minutes, or until mixture is thick and stew like.
• Serve over browned hamburger buns.

Happy Cooking!!!

Must Make To Eat. Period.

I like simple things.  I like tasty things.  I like to eat.  All three of these items are wrapped up into this...

Deliciousness in a pan. 

If you haven't had the opportunity to make these Hawaiian Sweet Roll Ham Sammies, do it.  There really shouldn't be anything stopping you.  Unless you are vegetarian. Then you really shouldn't eat anything I post to this blog.  We like our meat around here.  Oh yes we do.  Our meat and our desserts.  It's a wonder why we aren't contestants on The Biggest Loser.

Nacho Pie

*This recipe comes from my mama*

First off, I can't even say the name of the recipe without saying it the way my kids do.  Na-CHO pie-eye-eye-eye.  I don't know where it comes from, but they do this with 'nacho cheese' too.  They sit in the bathtub and try to squeeze in tight until they can see their little faces in the chrome.  Then they say over and over and OVER, "Na-CHO chee-ee-ee-eese."  They are weird.  I have no idea why they do it or how it got started.

The only thing I find comical in their weirdness is I too have a thing that runs along the lines of nacho cheese.  My absolute favorite joke has it as the punchline.  When I was a teacher I told this joke every year and found myself laughing hysterically.  Even when no one else was, which rarely happened because you always have at least one kid who feels sorry for you and gives you a courtesy laugh.  So get your courtesy laugh ready 'cause I'm going to tell my infamous joke...

What do you call cheese that isn't yours?

Nacho Cheese!

Now I can add a new line to my all time favorite joke...

What do you call a pie that isn't yours?

Nacho Pie!

So here's the pie that isn't yours...

Nacho Pie
1 tube crescent rolls
2 cups crushed Nacho Cheese chips
1 lb cooked and drained ground beef
1 pkg taco seasoning
1 can tomato sauce
1/2 cup sour cream
1/2 cup shredded cheddar cheese

• Season cooked ground beef with taco seasoning and tomato sauce.
• Pressed crescent rolls into a greased pie pan.
• Sprinkly one cup Nacho Cheese chips on top of crescents.
• Layer on ground beef mixture.
• Spread on sour cream.
• Sprinkle remaining chips and cheddar cheese.
• Bake @ 400 degrees for 20 minutes or until crust is brown.

I fully anticipated taking step by step pictures.  Here's how far I got...

I know.  I'm so awesome!  I captured the first two steps.  You're welcome.  We can't all be overachievers like me, now can we?

Happy Friday!!!

Potato Kielbasa Skillet

I'm breaking a blogging cardinal rule.  The posting of a recipe without a picture.  I know, I find it annoying too since I eat with my eyes.  Unfortunately, tonight I'm tired so I went for the easier post...a recipe.  I think I'll add the picture later.  That's if I remember.

You should know that this dish is a good one.  It's a little bit of a different flavor to the usual weeknight meals, all cooked in a one skillet, and it's hearty. What more could you want?  Oh, you still want a picture.  I'll get on it.  Until then, you'll have to peruse the ingredients list to see if it's up your alley.  It's definitely up mine...alley that is.  It's up my alley.

Potato Kielbasa Skillet
1 lb red potatoes cubed
3 Tbsp water
3/4 lb smoked kielbasa or Polish sausage, sliced 1/4 inch thick
1/2 cup chopped onion
1 Tbsp olive oil
2 Tbsp brown sugar
2 Tbsp cider vinegar
1 Tbsp Dijon mustard
1/2 tsp dried thyme
1/4 tsp pepper
4 cups fresh baby spinach
5 strips cooked bacon, crumbled

• Place potatoes and water in a microwavable dish. Cover and microwave for 4 minutes or until tender; drain.
• In a large skillet, saute kielbasa and onion in oil until onion is tender.  Add potatoes.  Saute for 3-5 minutes until kielbasa and potatoes are slightly browned.
• Combine brown sugar, vinegar, thyme, and pepper.  Stir into skillet.  Bring to a boil.  Reduce heat and simmer uncovered for 2-3 minutes. Add spinach and bacon.  Cook until spinach wilts down and stir dish.

Happy Cooking!!!

Creamy Chicken, Noodles and Peppers

Wednesday evenings are challenging for me.  I think I've mentioned before that we serve at our church on Wednesday night.  In order to make it on time we have to leave the house by 5:45pm.  To get the house picked up from the day, dinner made, and kids presentable is a real challenge for me. 

When thinking of our weekly menu I keep in mind something that is easy to make and easy to consume for Wednesday nights.  I also try to keep our weekly grocery budget down too.  Keeping those two things in mind, the Creamy Chicken, Noodles, and Peppers was born.

It's a combination of combining good sales with a good coupon.  The recipe is nothing new.  Nothing too exciting, but fairly easy to make and yummy.  A rich, creamy, filling dish.

So here's the break down of the ingredients and the cost of each item...

Creamy Chicken, Noodles, and Peppers

4 boneless skinless chicken breasts, thawed (I used half a bag of frozen chicken breasts=$3.00)
3 Tbsp olive oil
2 Tbsp butter
1 yellow bell pepper, coarsely chopped ($.33)
1 red bell pepper, coarsely chopped ($.33)
1 small onion, coarsely chopped ($.45)
1 10oz tub of Philadelphia Cooking Cream Italian Cheese and Herb ($1.30 using a coupon)
1 box of whole wheat penne ($1.00 after price matching)
Salt and Pepper to taste

Total cost of ingredients=Roughly $6.40 or $1.60/person with two containers of leftovers.  Not too shabby!

Here's what I did...

• Heat oil and butter in a deep skillet  (I used my Creuset pot).
• Salt and pepper chicken and cook in pot with lid on until juices run clear.
• Cook noodles according to package directions.
• Without draining liquid from the chicken, toss in peppers and onions.  Cook for about 5 more minutes.
• Remove chicken and slice in thin strips.  Return to pot.
• Add in Philadelphia Cooking Cream.
• Add in noodles and serve.

That's it.  Pretty simple, inexpensive, and really delicious.  Enjoy!

Happy Cooking!!!

Some New Recipes

I made three recipes from Pinterest this week.  All three were keepers.  Here's the rundown:

Layered Zucchini Parmesan

{via Handle the Heat}

Deliciousness: 10, It was yummy, and good for ya'

Preparation/Baking Ease: 7, the process was easy, but prepping was time con-sum-ing

Would I Make This Again?  Definitely, YES!

Cracker Barrel Hashbrown Casserole

Deliciousness: 8, Pretty stinkin' good, but not good for ya'

Preparation/Baking Ease: 10, short fixin' time and simple steps.

Would I Make This Again? Yes, especially if I need some comfort food

Easiest Dinner Ever

{via The Larson Lingo}

Deliciousness: 6, I would make this again, but not necessarily for guests

Preparation/Baking Ease: 10, The recipe name says it all.  Perfect for a busy day.

Would I Make This Again? Yes.  I have to have some simple stuff that can cook itself.

Since Pinterest is my newest addiction, you might see recipe reviews on here quite often.  I have a long list of baking goods that will all make me gigantically fat, but I do have one I plan on making this week. So long to the 2 lbs I've gained thus far in pregnancy. I'm about to blow up!

Sweet Taco Salad

This recipe comes from my mom.  She made this for us growing up and it is delicious.  It's a great spin on the traditional taco salad.  I'll do my best to give you accurate measurements of the ingredients, but I've never made this from a traditional recipe.  It's always been a little bit of this and a little bit of that.  Feel free to change up whatever.  That's what we do over here.

Sweet Taco Salad
1 lb ground beef or turkey
1 packet taco seasoning
1 bag Fritos
1 can kidney beans or black beans
1 tomato, diced
1/2 cup green onions or regular onions, chopped
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
Catalina dressing, to taste (I probably use 1/2 bottle)

• Cook beef until no longer pink.  Add taco seasoning and follow package directions.
• Allow meat to cool a little.  Meanwhile, drain and rinse beans.
• Combine beans, lettuce, onions, cheese, and tomatoes.
• Add meat and Fritos.
• Drizzle on Catalina dressing.  Toss and coat.

That's it.  I would suggest that if you want leftovers, you should keep the Fritos separate from the remaining ingredients.  Otherwise they get super nasty soggy, and no one wants that.  At least I don't.  I'm upchucking just thinking about it.

Hopefully I will have a picture for you soon.  I know I like to see what the dish actually looks like before I make it.

Recipes I Want to Try

I have this ongoing list in my head of food I want to try.  Since I'm such a thoughtful gal, I put the list together for you.  If you try one please let me know your thoughts on the dish.

Spicy Pasta Salad

{via Pioneer Woman}

Creamy Chicken Spaghetti Casserole

{via Pioneer Woman}

Sweet & Sour Chicken

{via Mel's Kitchen Cafe}

Spaghetti Squash

(sorry no photo or recipe...directions straight from a friend)

So apparently I don't have a long list.  Whew!  It feels good to get things down on paper--er--the web.  It made me realize  my 'To Cook' list really isn't lenghtly at all.  It's doable, man.  Totally doable!

G-Dawg's Dorito Casserole

G-Dawg's Stuffed Burritos is the No. 1 searched recipe from this blog.  It's really no wonder why. They are delicious.  Seeing that I had a week's worth blog post to cover while we are on our secret vacation (or are we on a staycation?), I decided that Ginger needed to share another fabuloso recipe with us all.  I have yet to try this one, but if Ginger recommends it, I'll eat it.  Here it is...

Dorito Casserole1lb hamburger

1 green pepper, chopped

1 onion, chopped

1 can refried beans

1 can enchilada sauce

1 box/pouch Spanish rice, cooked

1 can diced tomatoes, drained

1 cup shredded cheese

1 bag cheese doritos, crushed 

• Brown hamburger with pepper and onion, drain fat.
• Mix beans, enchilada sauce, rice and about 1 cup of crushed doritos together.
• Spread into a 9x13 pan.
• Top with cheese, bake at 350 for 15-20 mins
• Take out and top with remaining doritos.
• Bake another 5-10 mins.

Serve with sour cream and salsa!

 

How yummy easy does that sound?  Thank you Ginger for sharing all your yumminess!

 

Reminder:

 

Don't forget to enter the F.I.T. Boot Camp & Banana Papers Giveaways

 

Dijon Crumb Coated Chicken and Green Beans

Dijon Crumb Coated Chicken is fairly similar to Parmesan Pork Chops, except it's chicken and the base is different.  When an excess of Dijon mustard showed up in my pantry and no Puerto Rican steaks (the coveted pork chop) in the freezer, this recipe was born.  It turned out delicious, but when is frying something not delicious?  It's a wonder that I'm not 500 lbs given the way I like to eat.  So if you also enjoy all things fried, be sure to try out this little recipe...

Dijon Crumb Coated Chicken
2 eggs
2 Tbsp Dijon mustard
1/2 cup seasoned bread crumbs
1/2 cup instant garlic mashed potatoes
1/2 cup grated parmesan cheese
1-1/2 tsp onion powder
4 chicken breasted
3-4 Tbsp of cooking oil

• In a small bowl, beat together eggs and dijon mustard. 
• In a separate small bowl combing bread crumbs, instant potatoes, parmesan, and onion powder.
• Flatten chicken breasts to 1/4 inch thickness.
• Dip in egg, then bread crumb mixture.
• Place each breast in hot cooking oil for about 8 minutes per side or until juices run clear.

And since you already have out the Dijon mustard, you might as well make the green beans in the picture.  Here's the recipe for those little guys...

Dijon Green Beans
4 cups fresh green beans
2 tsp lemon juice
2 tsp olive oil
2 tsp Dijon mustard
1/2 tsp brown sugar
1/2 tsp garlic powder
1 tsp dill weed
1/2 tsp pepper.

• Boil green beans to your desired tenderness. Drain.
• Add remaining ingredients, and simmer on low for 5 minutes.

That's it.  Two recipes in one day.  I'm exhausted. Be sure to check out the Cheesy Biscuits to round out this meal.  Again, it's amazing I'm not 500 lbs. 

Happy Cooking!!!