Enchilada Pasta Casserole

Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!Yesterday was a good day.  Why, you ask?  Because I won $50 in Harry Potter trivia and IT WAS AWESOME.  I have never been surrounded by people that love Harry Potter as much as I do and I wasn’t even a little embarrassed at the “nerdy” conversations we were having.  To cap off a pretty wonderful weekend, I made this delicious casserole for dinner AND I can eat it 3 more times this week which is perfect for my current work schedule.  This casserole is made with a great pasta and a wonderful soup all mixed together.  Plus, there are sauteed vegetables in this.  SAUTEED! Those are my favorite kind of veggies.  Gluten free and AMAZING.  Really comfort foodie and perfect for fall (which I’m begging to come soon).

Enchilada Pasta Casserole
Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!Serves: 4                 Total Time: 30 minutes

What you need:

  • 1 teaspoon olive oil
  • 1/2 to 1 red onion, diced (I only had 1/2 in the fridge, but would’ve loved to use 1 whole onion)
  • 1 bell pepper, diced (I used a green pepper)
  • 16 oz. small pasta (I used GF penne)
  • Enchilada Pasta Casserole - Rebekah and her Ramblings. A cheesy and comfort food casserole made with plenty of leftovers!32 ounces (or so) enchilada soup – I used the Cookwell and Company cheese enchilada soup from H-E-B, but any variation would work
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • 1 cup shredded cheese (2% milk okay)

 

Directions:

  • Preheat oven to 400* and spray a 9 x 13 pan with cooking spray
  • In a medium skillet, heat the olive oil over medium heat, add the pepper and onions.
  • Cook the vegetables until soft and browned
  • Cook the pasta in heavily salted water until done, drain well
  • Combine the pasta, vegetables, and spices into the pasta pot and stir well
  • Pour the pasta mix into the pan and top with cheese
  • Bake for 15 minutes.  If you will be eating the whole casserole right away, I would broil for an additional 2 minutes to brown and toast the cheese, but don’t recommend if you are making enough for leftovers
  • Let the casserole sit for at least 5 minutes before dishing it out to serve

This recipe is adapted from Slender Kitchen.

Guilt Free Pasta Salad

Guilt Free Pasta Salad - Rebekah and her Ramblings. A healthy and cool summer dinner!Guys.  I’m watching football right now.  Okay, it’s preseason football and I kind of turned it on by accident, BUT STILL.  And yesterday, one of my college friends texted me to talk about football.  And then today, I talked about football at a work lunch.  I cannot wait for the season to start, and for cooler weather.  While I continue to sweat in the Houston heat (with no help from my broken car A/C…), I will dream of fall and football.  And nice cold pasta salad.  The great thing about this dish is that it’s loaded with vegetables, can be made ahead of time, and is gluten free!  It’s cool and refreshing, perfect for summer.  And if that’s not enough good news, I have more! In 9 days time, my beloved Aggies and Michigan Wolverines will be playing.  LIFE IS GOOD. (P.S. HEYYY to all my new followers #blessed I hope you’re ready for inconsistent postings and below average pictures (but above average dishes, I promise).  P.P.S. I’m going to have to try a ton of new recipes this next week – I only have one left in the stash (mostly because I forgot to take pictures of the last 2 dishes I made…))

Guilt Free Pasta Salad
Guilt Free Pasta Salad - Rebekah and her Ramblings.  A healthy and cool summer dinner!
Serves: 2 (as a main dish)                        Total time: 20 minutes

What you need:

  • 16 oz. small pasta, like rigatoni or bowtie (I have made this with quinoa or gluten free, any kind would be great)
  • 2 medium sized zucchini, sliced into discs
  • 1 can corn, drained and rinsed
  • garlic salt, to taste
  • 2 handfuls cherry tomatoes, sliced in half
  • pepper, to taste
  • 1/4 cup Italian dressing (I used lite)
  • 1/4 cup feta cheese (I used reduced fat)

Guilt Free Pasta Salad - Rebekah and her Ramblings. A healthy and cool summer dinner!Directions:

  • Cook the pasta (in salted water) according to directions and set aside
  • Spread the zucchini and corn in a large skillet and season with garlic salt
  • Cook over medium heat for about 5 minutes before flipping the zucchini and stirring
  • Continue to cook until the zucchini is soft and corn is warm and slightly blackened
  • In a large bowl, add the pasta, tomatoes, zucchini, and corn; season well with pepper and stir
  • Add the Italian dressing and feta cheese, stir until fully combined

This recipe is adapted from Chelsea’s Messy Apron.

 

One Pot BBQ Chicken and Potatoes

One Pot BBQ Chicken and Potatoes - Rebekah and her Ramblings. A delicious dinner where the meat and side cook up in one pan!

I love one pot meals.  I’ve said it before and I’ll say it until I’m blue in the face – if you can make an entire dinner in one pot and therefore only have to wash one pot, what more can you ask for?  This delicious dinner makes the chicken and the wonderful roasted potatoes all in one dish – I repeat, protein and side dish ALL IN ONE POT.  It’s so amazing guys.  Like for real.  Plus, gluten free which is always a win.

One Pot BBQ Chicken and Potatoes
One Pot BBQ Chicken and Potatoes - Rebekah and her Ramblings.  A delicious dinner where the meat and side cook up in one pan!Serves: 2
Prep Time: 10 minutes                Total Cook Time: 30 minutes

What you need:

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 3 red potatoes, sliced into strips
  • 1/4 cup water
  • Lawry’s seasoning salt, to taste
  • 1 large chicken breast, cut into chunks
  • pepper, to taste
  • 1 clove garlic, minced
  • 1/4 of your favorite BBQ sauce
  • 3-4 green onions, chopped

Directions:

  • Heat the olive oil in a large skillet over medium high heat, add the onions once the oil is warm
  • Add the potatoes and water to the skillet, cover, and cook for 6-7 minutes
  • Remove the lid, stir, and cook for a few more minutes or the potatoes start to brown.
  • Season the chicken with the seasoning salt and then add the chicken to the skillet.  Season the pan with pepper and add the clove of garlic
  • Cook until the chicken is cooked through.
  • Stir the garlic sauce into the pan and continue to cook until the sauce is warm and begins to caramelize, add the green onions and stir well
  • Serve!

This recipe is adapted from Garnish and Glaze.

BLT Salad

BLT Salad - Rebekah and her Ramblings. A healthy and light spin on the classic BLT sandwich!Are you guys as into the Olympics as I am?  There’s something poetic about cheering for these amazing athletes that are from the same country as you while you stuff your face with ice cream.  Because if you can’t have the abs of Michael Phelps, you might as well try and eat as many calories as he does.  Or, if you are inspired by the fact that you can see every single muscle in these Olympian’s bodies, you  can eat a salad, maybe this salad.  I love a BLT.  Bacon in general is just amazing.  Salad’s are great because they  are cool and refreshing and this salad gives you all the flavor of a BLT without the bread which makes it GLUTEN FREE.  So much winning. Just like America – hey-ohhh.

BLT Salad
Serves: 1 (as an entree)     Total Time: 15 minutes

BLT Salad - Rebekah and her Ramblings.  A healthy and light spin on the classic BLT sandwich!What you need:

  • 2 slices bacon, crispy and chopped
  • 3-4 cups romaine lettuce
  • 1 avocado, diced
  • 1 cup cherry tomatoes, sliced
  • 2 tablespoons feta cheese
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lime juice

Directions:

  • Combine the bacon, lettuce, avocado, tomatoes, and cheese in medium sized bowl; stir
  • Pour the oil, vinegar, and lime juice over the mixture until fully mixed
  • Enjoy!

This recipe is adapted from Damn Delicious.

Cookie Butter Chunk Cookies

Cookie Butter Chunk Cookies - Rebekah and her Ramblings. A soft cookie packed with homemade cookie butter chunks!Look! I’m posting two days in a row!  For once, I’m not ignoring the reminders on my phone telling me to blog (which I do way more often than I like to admit).  I sent these little gems to Ellie on her adventures.  Ellie loves cookie butter because Ellie has amazing taste.  I mean, she chose me as a friend, so she has to have impecable taste.  Anyway, these cookies are full of white chocolate chips AND homemade cookie butter chunk/chip thingies.  It’s quite delicious.

Cookie Butter Chunk Cookies
Cookie Butter Chunk Cookies - Rebekah and her Ramblings. A soft cookie packed with homemade cookie butter chunks!Yield:  about 3 dozen
Prep Time: 3-4 hours               Cook Time: 10-13 minutes

What you need:

  • 3.5 oz white chocolate bar (like Ghiradelli), melted
  • 1/2 cup cookie butter
  • 3/4 cup unsalted butter, melted
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 2.25 cup AP flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.25 cup white chocolate chips (more as needed)

Cookie Butter Chunk Cookies - Rebekah and her Ramblings. A soft cookie packed with homemade cookie butter chunks!Directions:

  • Stir the melted chocolate bar with the cookie butter until well combined
  • On a parchment lined cookie sheet (or 9 x 13 pan), spread the cookie butter mixture in an even, thin layer and refrigerate for 1-2 hours.  I stored mine for 1.5 hours
  • Remove the cookie butter pan from the fridge and chop into chunks; set aside
  • Combine the butter and brown sugar in a large bowl and beat well
  • Add eggs one at a time, beating between each addition
  • Add flour, baking powder, and salt – mix well
  • Fold the cooking butter chunks into the dough and continue to mix – mine ended up melting into the dough which gave it a gorgeous consistency
  • Refrigerate the dough, covered, for at least 1 hour
  • Preheat the oven to 350* and line a cookie sheet with parchment paper
  • Pour the white chocolate chips into a small bowl
  • Scoop 1 tablespoon of dough out and form it into a mound (like the picture)Cookie Butter Chunk Cookies - Rebekah and her Ramblings. A soft cookie packed with homemade cookie butter chunks!
  • Dip the mound into the white chocolate chips, making sure only the top of the dough gets the chips
  • Place the dough, chip side up, on the cookie sheet and bake for 10-13 minutes – mine were done in about 11
  • Let the cookies sit for about 2 minutes on the cookie tray outside the oven before removing to a cooling rack

This recipe is adapted from Shugary Sweets.

Stir Fry Zoodles

Stir Fry Zoodles - Rebekah and her Ramblings. A healthy and gluten free stir fry alternative!Remember when I was in college and posted 5-7 recipes a week?  Yeaaaa, I’ve gotten so bad about posting.  And that’s sad because I still cook just as much and try new recipes regularly.  If you follow this irregular blog at all, you know that I love zucchini noodles – they are low carb, gluten free, absolutely delicious, and just flat out fun to eat.  I love love love Chinese food and stir fry is one of the easiest Chinese dishes to make.  Since I try to avoid gluten as much as possible, I was psyched to find a GLUTEN FREE stir fry recipe that won’t make you miss the noodles at all.

Stir Fry Zoodles
Stir Fry Zoodles - Rebekah and her Ramblings. A healthy and gluten free stir fry alternative!Serves: 1
Prep Time: 10 minutes           Cook Time: 5-10 minutes

What you need:

  • 1 tablespoon olive oil
  • 1 sweet onion, sliced VERY thin
  • 1 zucchini, spiralized
  • 2 teaspoons soy sauce (I used GF)
  • 1 tablespoon teriyaki sauce (I used GF)
  • sesame seeds, to taste

Directions:

  • In a large pan (or wok) eat oil over medium high heat
  • Once the oil is warm, add the onions and cook for about 5 minutes, or they begin to soften and turn translucent
  • Add zucchini and stir, cook for about 1 minute
  • Add the sauces and stir well
  • Once the zucchini is warmed through, remove from heat and top with sesame seeds

This recipe is adapted from Diethood.

Green Summer Salad

Green Summer Salad - Rebekah and her Ramblings. A delicious and light summer dinner!I am a recent fan of Feta cheese.  Growing up, we ate the harder and sharper cheeses like swiss, cheddar, asiago, and gouda.  Feta always seemed kind of weird to me with its crumbly melty kind of texture.  When I started looking for more recipes for cool (as in minimum heat being used) in the summer, I became a fan of feta as a way to top off many salads.  And I’ve also started getting really into Greek and Mediterranean foods, I have a major problem with wonderlust and food is a big part of it.  ANYWAY.  This salad uses ground meat (or ground breakfast sausage) and nice cool summer greens like avocado, cucumber, and cilantro, plus always delicious tomatoes.  I cannot tell you how many times I’ve eaten this in the last couple weeks, but it’s a lot – this is delicious and you deserve to eat this whenever your heart desires that weird feta cheese. Gluten free if you care about that kinda thing (and I do!)

Green Summer Salad
Serves: 1         Total Time: about 10 minutes

Green Summer Salad - Rebekah and her Ramblings. A delicious and light summer dinner!What you need:

  • 1/4 pound ground meat, cooked (I use breakfast sausage because it is always on sale)
  • 1/2 cucumber, sliced and then halved
  • 1 avocado, diced
  • a handful of cilantro, chopped small
  • a handful of cherry tomatoes (about 1/2 cup maybe?)
  • 2 tablespoons feta cheese
  • 1 tablespoon lime juice
  • black pepper, to taste

Directions:

  • Combine everything in a bowl and stir – easiest dinner ever

This was inspired by me trying to clean out my fridge one night – all of the best recipes come this way!