Like so many moms, I am always trying to find new dinner options that are fast, easy, and worth the effort.
When I found myself staring at a bag of frozen perogies in my freezer and a bunch of our favourite cheese in the fridge, I knew I would hit the jackpot if I could make cheese perogies even cheesier! And boy was I right!
2 Tbsp olive oil
1/2 onion sliced or chopped (I slice into large-ish pieces so picky eaters can easily pick them out)
1-2 cloves garlic, crushed
Pepper to taste
1 bag frozen perogies (approx. 1 kg)
1 can diced tomatoes (approx. 28oz), undrained
1/3 cup cream cheese (yes, you can absolutely use low-fat)
1 cup, shredded cheddar cheese (my kids love the Kraft Mozza-Cheddar combination!)
2 cups fresh baby spinach
Optional:
Heat oil in pan over medium-high heat then add onions, garlic and pepper and saute until soft (about 3 minutes). Add perogies to pan and saute until soft and brown on both sides (approx. 8-10 minutes). Add diced tomatoes, cream cheese and stir until combined. Allow to simmer uncovered for 8-10 minutes. Remove from heat, add spinach and cheese and stir until cheese is melted and spinach is wilted. Serve with more shredded cheese and cooked crumbled bacon on top if desired.
Melted. Grated. Shaved. Baked. No matter what you do with cheese, it makes everything taste better.
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The first time I had pasta in Vodka Cream Sauce, I was in University and a few friends and I had gone out for dinner to celebrate a special occasion. We opted for a fancy-ish Italian restaurant (at least it felt fancy to me back waaaay back then) and there on the menu was Penne in Vodka Cream Sauce. I was always a fan of creamy pasta sauces (there was this one time, in grade school, when we went on a family vacation to Montreal and I ate nothing but Fettuccine Alfredo and Mussels with "frites" for a whole week's worth of lunches and dinners).
So when I recently found myself considering making pasta sauce for dinner and came across some cream cheese and an almost empty bottle of vodka I decided to try to recreate the busy mom's version of a creamy pasta sauce I love!
Place all ingredients, except for the Parmesan Cheese, into a slow cooker sprayed with non-stick cooking spray and stir until combined. Cook on low for 4-6 hours (I have a slow cooker that automatically switches to "warm" when the cooking time is over so I cook on low for 4 hours then let it sit on warm for another 2-4 hours when I am working). Stir to ensure everything is combined and cream cheese is melted, then using a submersion blender, carefully blend sauce until smooth. Be careful because the sauce will be HOT. Add parmesan cheese and stir until melted. Serve over cooked pasta or cooked spaghetti squash. Enjoy!
When my son started asking for pork chops for dinner, I had absolutely no idea where he had even gotten the idea. I don't think I have ever actually made a pork chop and, in fact, I don't even remember eating them growing up. It turns out that he came up with the idea all on his own while playing, what else—Minecraft. Who knew that a video game—where a cooked pork chop is a dietary staple—would help me in my meal planning?
Cover baking sheet using crumpled tin foil method above. In bowl or pie plate mix bread crumbs, cheese, seasoning, salt, and pepper. In separate bowl, beat egg. Cover each pork chop in egg, then cover in breading on both sides. Repeat with remaining pork chops. Place on foil-lined baking sheet and bake in pre-heated 425F oven for 15 minutes.
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