I’m back again with another What’s for Dinner! This week’s meals were so good and made a LOT of food, so we had 2 nights of leftovers. Can I get an AMEN from all you ladies you look forward to a night of no cooking because of leftovers?? I’ve got all the recipes linked (or typed) below!
***OUR MOST ASKED QUESTIONS ANSWERED***
Q: Does Steven ever not like anything? 😂
A: Of course!! First of all, we have been married for 19 years and I was not always good in the kitchen. In fact, I was a pretty terrible cook for the first 12 years or so. So there were plenty of times when neither of us liked what I made. But I’ve gotten better at picking out meals that I’m pretty sure we will enjoy. I don’t just go pick a recipe and cook it. I read through it and research different variations before I deem it a good one to try.
Secondly, if we were to not like something I would NOT show it here. Solely because I want to share only recipes that we would recommend. I don’t want to waste your time, or my time (editing) on a recipe we would never tell anyone else to try. We’ve only had that happen once – and I got rid of the footage we had filmed (which was so sad because we took time to film it).
I hope that answers that question! Remember also that we only film 3 meals a week. The rest of the time we have our family favs or go out to dinner.
Q: Where did you get your chopping block/ cutting board?
A: Our friends gave it to us as a Christmas gift. 🙂 They had a friend who made them, so it’s not something that I can link to as it was handmade.
Q: You made a (insert recipe name here) one time, how do I find that video again?
A: Type in the YouTube search bar – “Mandy in the Making (recipe name)” and it should bring up the video where I made it. Click the video and then check that video’s description box for the recipe. I tag all of my videos with the name of the recipes included so they are easily found. Hope this helps!
THIS WEEK’S RECIPES:
LEMON BUTTER CHICKEN:
CREAMY GARLIC PARMESAN ORZO:
STUFFED SHELLS WITH SPINACH:
**SUBBIE SUPPER** from Celeste
1 lb lean ground beef
1 lg bag of yellow rice
1 can cheddar cheese soup
milk (pour into soup can when empty)
shredded cheese (I normally shred my own or use some kind of taco blend)
tomato, fresh (chopped)
Brown ground beef and season with salt and pepper to taste. While browning the meat I start cooking yellow rice per pkg instructions. I also put the cheese soup in a saucepan on low heat. After emptying I pour milk into my soup can and slowly whisk into the cheese soup to thin it out. Drain ground beef when cooked through and follow taco seasoning pkg instructions. Once the beef is done, spray a casserole dish and transfer meat into bottom of the dish. When the rice is fully cooked layer that on top of seasoned ground beef. At this point the soup and milk should be fully combined and you pour and smooth over the rice. (I usually use a little over half of the soup, it just needs to cover the top and start to seep down into rice) Then cover with shredded cheese. Bake at 375 degrees for about 30 minutes or until cheese is browned on top.
I let it set for a few minutes after pulling out of the oven. Serve individually in a bowl, top with lettuce, tomatoes. Crush tortilla chips on top, drizzle ranch dressing all over and dig in!!
Also you could add onions and a can of petite diced tomatoes. I have such a large family that I usually double the meat, taco seasoning and use the family size bag of Mahatma yellow rice and cook in a 9 x 13. This recipe could easily be cooked in an 8 x 8 using the smaller measurements above.
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