'Lil Burgher Delights

Food for the Mommy Types

Chicken Stir Fry March 7, 2011

Filed under: Dinners — mrsgregwillis @ 7:00 am

I promised you Monday, Wednesday, and Friday posts, but on Friday I was too exhausted to blog. On Wednesday night, I decided to try to make healthy stir “fry”. Using brown rice was my goal, but it takes way too long to cook and I was already late. Instead, I chose to use white rice, just used less of it on my plate. While the rice steamed in our handy dandy rice cooker, I threw some very delicious chicken egg rolls (4 for under 200 calories, win!) into the oven and got to “frying”.

Into the wok went Pam cooking spray, a can of chicken breast, and a bag of frozen stir fry veggies. I let that simmer (covered) for about 10 minutes on high.

Since sodium is not one my dietary concerns, I was ok to add in 2 servings of soy sauce to give the dish some flavor. The kitchen smelled absolutely delicious. I prepped my plate with the rice and the egg rolls. They look fried, but I promise you that they were baked and amazing. I didn’t dip them in anything because I didn’t need to!

And finally, the stirfry itself!

With the egg rolls, I had 2 servings total, 638 calories. BAM!


Enchiladas February 28, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 7:00 am

It is no surprise that I am a huge fan of all things spicy (have you read about my experience with the Ghost Pepper Marshmallow?). So, I am pretty excited to share with you a Mexican dish I made without a recipe the other night–Enchiladas. I will try to tell you step by step what went into making it, but I really just started grabbing things and throwing them together. I really feel that’s the best way to cook (shh….don’t tell my nutrionist!).

1. In a frying pan, heat a can of chicken (or shredded chicken from a rotisserrie chicken from your favorite GrocEry store *hint hint*) in a little bit of EVOO.

2. While it is heating, pre-heat your oven to 400 degrees. Spray Pam into a 9×13 baking dish.

3. Once the chicken is heated, toss in some hot sauce, a can of corn, and a most of a can of crushed tomatoes (save enough to throw some on top). Cook until everything is nice and tender.

4. Scoop the contents of the pan into burritos (they sell some that are sized specifically for Enchiladas) and sprinkle some shredded cheese on top of the chicken mixture. Roll the burritos up and place into the baking dish.

5. Cover the top of the enchiladas with the rest of the crushed tomatoes, more cheese, more hot sauce, and some jalapenos (or hot peppers).

6. Place the dish into the preheated oven for 20 minutes. I broiled for 3 minutes at the end to “crisp” the cheese…I have to admit, I also love burnt cheese. If you don’t, I suggest not broiling!

7. Let the dish cool for a few minutes, then dig in and enjoy! (I suggest more hot sauce!)



Ham and Mac Casserole February 22, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 7:00 am

In the midst of a snowstorm, I had my husband start dinner. Little did I know it would take 3 hours for me to get halfway home and give in to the drive. Lucky him, he got to make and enjoy this quick and easy casserole from Kraft’s new Homestyle Macaroni and Cheese. Looks yummy, but you’ll have to take his word on that.


Stocking a Pantry February 11, 2011

Filed under: Dinners — mrsgregwillis @ 12:00 pm

Weeks ago, I came across a great article on Stocking Your Pantry from Paula Deen. Interestingly enough, pretty much everything that author Kendra Adachi cites as musts for your pantry, fridge, and freezer are staples here in the ‘Lil Burgher house [prior to reading], too! You never know when you might have unexpected guests or reason to throw a party. I also like to keep some easy dip mixes on hand from Tastefully Simple to toss in with these staples and viola! have a spectacular spread.

For instance, the other day prior to the Super Bowl, I quickly grabbed two boxes, some sour cream and mayo and had two dips. I can’t tell you how valuable time is these days being a working mom of two, so having a well stocked kitchen is a blessing, indeed.

Now that you have a nicely stocked pantry, perhaps it is time for a pantry challenge (making a meal that uses at least one item from your pantry every day of the week)? I am always using my pantry to drive meal plans for us. We are always fully stocked on canned chicken, tomatoes, taco shells, rice, pasta, and sauce, so even on those “bad days”, we can quickly throw something together.

Speaking of meal plans, here’s a few really basic dinner ideas using items from the article to get you started. Enjoy!

Breakfast Burritos–Flour Tortillas, Eggs, Sausage, Salsa, and Cheese—Fry up the sausage and eggs. Spoon into burritos

Baked Ziti–Ziti, pasta sauce, cheese, Italian bread crumbs—Boil water. Add ziti to water and cook as directed. Spray a 9×9 baking pan with cooking spray. Drain ziti and pour into baking pan. Spoon sauce over the ziti and mix in some mozzarella cheese. Sprinkle Italian bread crumbs on top of the ziti and bake for 20 minutes at 400 degrees.

Italian Sausages and Roasted Potatoes–Italian Sausage, (rolls), sauce, (bonus if you have peppers on hand), potatoes, Extra Virgin Olive Oil, spices of choice—I am a fan of Italian sausage made in a crock pot, so put the crock pot on low and add sausage, sauce, and peppers. Let this cook for 6-8 hours. When sausage is just about finished, you can cut up your potatoes into cubes. Put the potatoes in a baking pan, coat with EVOO, and sprinkle with spices (we are a fan of seasoned salt or Tony Chachere’s Creole). Bake at 400 degrees for about 20-25 minutes. (Potatoes a favorite thanks to Mrs. ‘Ski.)


Lucky Biscuits (ala “Burgh Baby”) February 10, 2011

Filed under: Breakfast,Dinners,From Others — mrsgregwillis @ 1:18 pm

I am a huge fan of breakfast, but my preference is to have breakfast for dinner (or after dark at a great Myrtle Beach locale, Pan Am). One of my favorite bloggers, Michelle/Burgh Baby, posted a great recipe for Lucky Biscuits, and make sure you check out her story behind them! It was a typical, cold February night when I decided to whip up a batch of them myself. Paired them with some hashbrowns, they made a perfect dinner. The best part is that it made me realize I can make my daughter her own version since I made my own biscuits instead of using the canned ones (hers would be made with soy milk, and the ONLY reason I made my own is that I didn’t have any canned on hand). This was a delicious meal that we will definitely be making again. Thanks Michelle!

(Excuse the mess…I didn’t almost burn down my house because I learned from Michelle; however, I apparently was still very sloppy. These seriously melted in my mouth, so the mess didn’t matter to me.)


Buffalo Chicken Mac N’ Cheese January 22, 2011

Filed under: Casseroles to Go,Dinners — mrsgregwillis @ 10:25 pm

A few weeks ago, the always delightful fellow mama blogger, The Mrs. of Trying Our Best, tweeted about making a Buffalo Chicken Macaroni and Cheese casserole. You had me at Buffalo, mrs.! 🙂 I asked her if she would share the recipe, and she led me to the Food Network’s version of the recipe. She doctored it up to be lighter and healthier, I doctored it up to be more “me”. 🙂 (I will share her link when she has it ready.) I am sharing tonight because this dish is my contribution to an AFC Championship party (GO STEELERS!) tomorrow night, and if I get people asking how I made it, I can direct them here.

What you need:
1 lb. macaroni noodles
2-10 oz. cans of chicken (white in water)
Chopped Onion (spice, to taste)
Olive Oil (to coat pan)
3/4 c. Buffalo Sauce (I also used Frank’s)
7 tbsp margarine
2 tbsp flour
3 c. 2% milk
16 oz. cheese, shredded, your choice (I am a fan of colby jack, so I bought 2 8 oz bags of that)
1 c. bread crumbs

Mix it up…
1. Boil the water in a pot. Heat the oven to 350 degrees. Spray a 9×13 dish with Pam. When water is boiled, add in the macaroni.

2. At the same time the mac is cooking, I put the chopped onion spice and olive oil (ok, I used EVOO with roasted garlic this time) into a pan and start to “brown” the onion”. Add in the chicken and allow that to heat/get a light tan color.

3. Start the cheese sauce by melting the margarine in a saucepan and SLOWLY adding in the flour and milk. Keep stirring, but check that macaroni and chicken, too! Add in the cheese, a bit at a time, until you have a super creamy sauce like this:

4. Time to add the buffalo sauce to the chicken and stir.

5. By now, your macaroni is ready and so is the cheese. Remove both from the heat. Drain the macaroni. Add about 1/2 the macaroni to the 9×13 dish. Add about 1/2 the cheese sauce to the macaroni (trying hard not to burn yourself whilst taking a camera phone picture and dumping/stirring:)

6. Now your chicken should look like this:

…which means it is time to mix that in with the macaroni and cheese sauce. Slowly add in the rest of the macaroni. Top with the bread crumbs. Put in heated oven for 25-35 minutes until the top is nice and crispy.

7. Remove your finished product from the oven. Allow it to cool a few minutes, dig in and enjoy!


Homemade Pizza January 4, 2011

Filed under: Dinners — mrsgregwillis @ 11:06 pm


Last night, Greg asked what we wanted for dinner. For some reason, I was seriously craving homemade pizza. He worked his magic on the dough (I have never seen him prep dough, it was quite honestly intimidating ’cause he is so good!), Arianna ran trash duty, Evan chilled in his sling, and I seasoned the pie. Ari had her special non-cheese version in the oven and was so excited when the timer went off, “Pizza done! Pizza done!”.  We thoroughly enjoyed cooking together, and it made us realize we don’t do homemade often enough. It was simply delicious and called for a repeat tonight. Looks like we are breaking out the bread machine more often!!! (On another note, it made Greg think of a gift wish for us–a pizza pan probably wouldn’t fit in our oven, but a baking stone sure could be nice!)