casseroles

Paleo Sweet Potato Casserole

November 20, 2015

Happy Friday!

We have made it through another week!

Less than a week from Thanksgiving!

Did I mention it was FRIDAY?!?

I am not even going to lie to you Friday is my favorite day of the week! Besides Sunday of course, because it is nap day.

Thanksgiving is about being thankful for everything in your life, which I know I am thankful all year for my family and the people close to me who just made my journey through life that much better! I can’t believe that it is already Thanksgiving in 2015! I feel like this year has gone by so fast I think I am still back in about April in my mind! I am don’t think everyone is totally ready for the Christmas season but I love the spirit that everyone seems to carry with them this time of year….

Roast Beef Enchiladas

November 13, 2015

Hi all!

It’s Friday!!!!

FRIDAY!

I bet you can’t tell how excited I am… haha!

This week has been a crazy one as I get ready to do a show for our little family store here in North Carolina. It has been quite the time of packing and cleaning and well packing some more! It is so hard for me to gauge how many of what to bring and this and that to bring I just can’t decide what is the best thing! One year it is pumpkin dip the next is the spinach dip what will it be this year? I have no clue! I just hope I don’t sell out too fast of any one thing!

It is really quite the dilemma… At least in my head it is! (because my thought process can sometimes goes way too fast!)

Today’s recipe is a family favorite! I started making this about 2 years ago when I had just moved back in with my parents after college. I was the cook in the house and now I understand why my mom had such a hard time with it! Some people are just too picky for their own good! (i.e. my loving step-father :-)) I did find recipes that he loved though! These roast beef enchiladas were a big hit though!

They came about one night when I decided to make a 4 or 5 lb roast for us 4. Well, when it came time to clean up I realized I had a lot of roast left over! My mind got to turning and well I decided why not shred it up and make some enchiladas with it? (instead of giving the rest of it to the dogs…) So, I shredded it up the night be before and when the next night came for dinner it was an instant hit! We now make a roast specifically to eat the enchiladas!

Roast Beef Enchiladas:
1 – 1.5 lb roast shredded
2 cups shredded Cheese
1 can black beans
6 or 8 inch tortillas (or corn tortillas your choice)
2 20 oz cans of enchilada Sauce + 1 small can

Preheat oven to 350 degrees

Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef and your can of black beans (black beans must be washed well). Get out your tortillas and a 9×13 pan and spray well with nonstick spray.

Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.

Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 – 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner!

Roast Beef Enchiladas

2015-11-12 12:10:21

Serves 6

A simple dinner that can be made with leftovers instead of wasting them!

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Nutrition Facts

Serving Size

345g

Servings

Amount Per Serving

Calories 445

Calories from Fat 179

% Daily Value *

Total Fat 20g

31%

Saturated Fat 11g

53%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 127mg

42%

Sodium 1939mg

81%

Total Carbohydrates 19g

Dietary Fiber 3g

14%

Sugars 13g

Protein 44g

Vitamin A

33%

Vitamin C

Calcium

28%

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 - 1.5 lb roast shredded
2 cups shredded Cheese
1 can black beans
6 or 8 inch tortillas (or corn tortillas your choice)
2 20 oz cans of enchilada Sauce + 1 small can

Instructions

Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef and your can of black beans (black beans must be washed well). Get out your tortillas and a 9x13 pan and spray well with nonstick spray.
Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.
Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 - 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner!

Notes

You can add olives or green chillies or just about anything you want. You also do not have to add the black beans but they add a great texture.

By Not Too Shabby Gabby

beta

calories

445

fat

20g

protein

44g

carbs

19g

Not Too Shabby Gabby http://nottooshabbygabby.com/

I love make these beef enchiladas a lot after we have had a roast (which with 2 people can go pretty far!). I have also done it with left over chicken too! I am the leftover queen (well I try to be) when it comes to reusing stuff. I hate when we through things away because we just got sick of eating it, so I try to freeze to figure out some way of reusing the dish so that it doesn’t go to waste.

My step dad is a meat head as I call it (not so much bulky but he loves meat and potatoes) so he always needs a meat in his food or with his food. Well He loved how meaty it was and it was not spicy for him either, which he has a real problem with too! So it was a big fat win with him! I was quite happy with myself. I did give myself a pat on the back

Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby), Instagram (@NotShabbyGabby)and Facebook to stay up to date on all posts and everything else. I am always on Instagram!

I hope you have a blessed Day!

Deliciously,
Gabby

Grandma’s Goulash

November 6, 2015

WOW!

What a week it has been!

Tomorrow is the big day for Mattie’s Tasting! If you are near Hickory, NC please stop on by and say HI! I would love it!

I will definitely have to post pictures to share it all with you!

I was recently on the phone with my Grandma (I capitalize because she is a very Grand person!) and you know I am a huge fan of getting recipes from her, right?! Well this goulash recipe I actually got from my mom who got it my grandma and so on and so forth. So, really I have no idea whose recipe this really is! Don’t you just love recipes like that? However, what is goulash really?

Well I looked it up! Google said —

“Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.”

What a definition. I have visited other people who have made goulash and honestly, when I was a kid I thought it was what my mom made when she was just too lazy to make a big meal… Yeah that is what I really thought. (you can scold me later mom!) I didn’t like it as much even though she pretty much made it just like her spaghetti just with elbow macaroni. However, people do really put thought into what they put into their goulash! I figured that out as I got older and everyone’s is different!

Nowadays, I love goulash and love making rather large quantities because, well, I am a lover of leftovers for lunches. I also come from a close family and whenever we get together there is always a bunch of people and this dish is always the perfect thing because it can make enough for 8-10 people easily. It is just a great meal to make after a busy night. When I was in college it was comfort food for me!

Grandma Goulash:
12-16 oz of Macaroni (gluten free or not) (uncooked)
4 1/2 to 5 cups Pasta Sauce
8 oz of sliced mushrooms (sauteed)
1 lb ground beef, chicken, turkey or pork
1 tsp Roasted Granulated Garlic
1-2 Tbsp Dehydrated Red and Green Peppers (or 1/2 chopped peppers and saute them)
1 Tbsp Dehydrated Onion (or 1/4 cup chopped onions sauteed)

Cook your Macaroni to aldente (not quite done done) and set aside.

Brown Down your meat and add in your pasta sauce. Add in your Peppers and onions so they will re hydrate. Boil on low heat for about 5 minutes. Add in your macaroni and mushrooms and let it cook all together for about 5 to 10 minutes. Serve hot with some Parmesan and bread for a dinner or by itself for lunch (or however you want!)

My favorite part about a goulash recipe is that just about all of it is optional! Do want peppers don’t add them! Don’t want meat? Just don’t add it! What gluten free? add some gluten free noodles instead! It is perfectly fine! When i was in college I would often make this without any meat because well meat was expensive and I was a student! (anyway to save money!)

Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby), Instagram (@NotShabbyGabby) and Facebook to stay up to date on all recipes!

I hope you have a great and blessed weekend!

Deliciously,
Gabby

Chipotle Ranch Chicken Burrito Bowl

October 21, 2015

Hi everyone!

My what a busy week it has been thus far! At Mattie’s Pantry we have started advertising for our food tasting event being held on November 7th and our local YMCA is interested in our products! How awesome is that? I am so excited to see what the future has to hold for our tiny little store that we love so dearly!

This week I have talked with 11 companies to showcase at our food tasting and I am so far 11-0! I feel extremely blessed that our companies that we sell in our store have faith in our business just as we do to send us products to share with our customers! The bonus is that we might be able to bring in some new items for our Christmas season too!

Today’s recipe is quite a big hit in my family! My other half loves it! In fact, he took the rest of what we had the other night for lunch today and my mother cannot get enough of it! I take that as a sign that chipotle ranch chicken burrito bowl should be made again! However, that is not the best part! The best part is that it is literally one pan and takes about 30 minutes! How can you seriously you go wrong with a dish like that? You can’t! …

Bacon Apple French Toast Casserole

October 14, 2015

This past weekend I took a little vacation to the coast! YES, the BEACH! It was my long awaited vacation that I had been waiting for! I think I have found the town that I want to live in forever! Southport, NC. This tiny seaside town is what you see in the movies! However I think I would miss the mountains too much to leave them though! Especially during this time of the year when the leaves are at peak season.

The coast was almost too cold to go out on to the beach (and too windy). We were able explore the areas around the town on the coast that are just beautiful. Even Fall down at the beach is perfect with a day that is sunny and 68 degrees! Can you get any better than that? I will answer that, NO you can’t! (in my opinion).

Before we left though we had breakfast with my family and the favorite in my family is this bacon apple French toast casserole. It has the best of both worlds and easily be a gluten free dish with gluten free bread. I think I love that part the best because I eat largely gluten free (I try to anyways). …

Simple Spanish Rice

September 18, 2015

Hi y’all!

I hope everyone has been having a great week and if you are anything like me you are looking forward to the weekend! This week we have transitioned in the fall season here at the store and it has been nothing less than busy as always. We have been quite the busy bees with trying to keep up on the store and starting to get ready for our upcoming shows this fall and winter.

I am not even going to lie to you the other night I was looking on my Pinterest account and a lot of my friends and followers were pinning Spanish rice. So, I thought why not share my recipe since it is trending in my little tiny circle of Pinterest?

I have been making my spanish rice for about 3 or 4 years now. my mom taught me it one night when I was home from college and I have been making it ever since. I am not sure entirely where my mom got it from but I have modified a lot since then and played with to feed the taste that I want to come out of it! I have made it with vegetable broth, beef broth and chicken broth depending on what I am making with it. No, it’s not a fall or winter recipe per say but it is a great one that can become a simple staple in your meals (and maybe even get kids to eat some of the tomatoes and green chilis that are in there!)….

Squash Casserole

August 19, 2015

Hi There!

How is everyone doing this fine week? I am so glad to say that we have almost made it over the hump and the weekend is getting closer! I have been so busy at the store due to the latest cheese run (going up the mountain to get fresh cheese!) and it is that fabulous especially when you are a cheese lover like me!

However, this post is not about cheese nor does it even contain cheese in it! (It is still a great recipe I promise!) Today’s recipe I took from my Grandma-in-law’s(Nanny) squash casserole! I am telling you even the pickiest eater will eat this beautiful creation! I am not a fan of squash at all (however, I like zucchini) but this casserole is perfect and I will add both zucchini and squash to it (some people call zucchini green squash). …