Simple Hashbrown and Egg Nests (on a Simple Budget)

I first made these Simple Hashbrown and Egg Nests on a Saturday morning in which we had no plans. No plans. None. I didn’t actually know what to do with myself.

hashbrown cups11

So I did something unwise and I drove myself to Wal-Mart. I know better. Going to Wal-Mart on a Saturday is a very bad idea. This is because everyone from the entire town and every surrounding town is there, making it one big party in which navigating through grocery aisles becomes an Olympic sport.

There are tight squeezes and dozens of “excuse me’s” and by the time I finally make it over to the frozen hashbrowns, the brand I’m hoping for is out of stock. Because, of course.

During this shopping endeavor while breaking into a sweat and attempting not to crash into fellow shoppers at Aisle 9, my biggest goal is to keep a smile on my face. “Shine for Jesus, Laura!” I tell myself. “What would Jesus do?” I ask myself.

Well, Jesus probably wouldn’t have gone to Wal-Mart on a Saturday, because of His ultimate wisdom.

When I finally got home from the store that day, I could think of nothing I would love more than to make a huge feast for my family because after all, my morning had been so laid back and relaxed so far. Thank goodness for the ease of recipes like this one for Simple Hashbrown and Egg Nests. They made their way into the oven very quickly and I think it goes without saying that after my taxing morning, I was ready to sit down with my family and eat a second breakfast.

hashbrown cups22

These Simple Hashbrown and Egg Nests are incredibly tasty and would make a wonderful dish to serve at dinnertime. That’s why I’m qualifying it for a Simple Meals on a Simple Budget recipe. Making these quickly in the evening and serving them with salad, veggies, and fruit will make a great dinner!

Oh. But don’t go to the store at 5:00 pm on a weeknight to get these ingredients for your dinner because in my experience, that time is worse than a Saturday morning at the store and I think we all know how I feel about that.

Simple Hashbrown and Egg Nests

5.0 from 1 reviews
Simple Hashbrown and Egg Nests (on a Simple Budget)
 
Author:
Serves: 12
Ingredients
  • 15-ounces frozen shredded hashbrowns
  • 8 eggs
  • 2 Tablespoons dried minced onion
  • 1 cup shredded cheese (we like Colby jack or pepper jack best, but any variety will work!)
  • Sea salt and pepper to taste
Instructions
  1. Mix ingredients together in a bowl until well combined.
  2. Scoop mixture into prepared muffin tins (I find that it works best to melt a bit of oil in each tin so that the baked nests pop right out!)
  3. Bake in a 400 degree oven for 30 minutes or until golden brown.

Simple Hashbrown and Egg Cups

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Simple Crock Pot Applesauce BBQ Chicken (on a Simple Budget)

My favorite meals to make are the meals I can dump into the crock pot and forget about until dinner time. This Simple Crock Pot Applesauce BBQ Chicken is one of those meals. It turns out juicy, flavorful chicken with no effort!

bbq applesauce chicken11

While I like cooking my chicken in the crock pot, I’ve started always cooking my rice in my Instant Pot. What did I ever do without my Instant Pot!?

bbq applesauce chicken12

Grab out some greens, steam a veggie, and this meal is perfection on a plate with very little effort!

Simple Crock Pot Applesauce BBQ Chicken

Simple Crock Pot Applesauce BBQ Chicken
 
Author:
Serves: 4-6
Ingredients
  • 2 pounds boneless chicken thighs or breasts
  • ⅔ cup natural applesauce
  • ⅔ cup BBQ sauce
  • Sea salt to taste
  • Chili powder to taste
Instructions
  1. Place chicken pieces at the bottom of a crock pot.
  2. Sprinkle salt and chili powder over chicken.
  3. Drizzle on applesauce and bbq sauce.
  4. Cover and cook on low for 5 hours.
  5. Serve over rice or potatoes.

Simple Crock Pot Applesauce BBQ Chicken

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Simple Recipes on a Simple Budget

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Simple Lentil Nachos (on a Simple Budget)

Simple Lentil Nachos is a don’t plan ahead, don’t thaw meat, don’t worry about dinner recipe! If only all meals could be this easy. Oh, and it’s also a don’t spend much money recipe. High fives all around.

lentil nachos11

Welcome to the first recipe in our Simple Meals on a Simple Budget series! 
Watch for more recipes like this all month long. :)

Now you know me. I’m a meat-lovin’ girl, living in a household of meat-lovin’ men, all of whom are athletes who need large amounts of protein every day. So I always cringe just a little bit when discussing “meatless recipes” because while I love that this is a great way to save money, I don’t love how unsatisfied meatless meals leave my sons. They love carbs and can eat potatoes until the cows come home, but well, they definitely need the cows to come home. And then they need said cows to land on their plates in the form of a roast or a patty.

But this is what I’ve learned: While it doesn’t work well to go meatless for an entire day at my house, it certainly is possible to offer one or two meatless meal every couple of days. As long as I try to balance our meatless meals with plenty that are meaty, and as long as our meatless meals are still full of protein, we do okay.

Phew, kind of sounds like we’re high maintenance around here. Nope. Just hungry. Hungry, hungry, hungry.

So…Simple Lentil Nachos. This recipe is ridiculously easy so brace yourself for the simplicity. It’s also relatively boring if not dressed up with tasty toppings. But rest assured, once you’ve filled your bowl with all that you love, scooping this onto a chip is actually quite good!

Here’s how simple it is to make Lentil Nachos:

1) Cook lentils (which is, by the way, effortless).
2) Add salsa and salt.
3) Serve in a bowl with your favorite nacho fixins.
4) The end.

lentil nachos22

Don’t tell all the other beans, but lentils have become my favorite legume because of how effortless they are to prepare. No need to plan ahead or soak. Just boil and serve.

Simple Lentil Nachos

Simple Lentil Nachos (on a Simple Budget)
 
Author:
Serves: 4-6
Ingredients
  • 1 cup dry lentils
  • 2½ cups water
  • 16-ounces salsa
  • Your favorite nacho toppings like cheese, olives, peppers, lettuce, tomatoes, guacamole, and onions
  • Your favorite tortilla chips
Instructions
  1. In a medium-sized saucepan, stir together lentils and water.
  2. Bring to a boil.
  3. Reduce heat and simmer for 15-20 minutes or until lentils are tender.
  4. Stir in salsa, heating for an additional 2 minutes.
  5. Serve mixture with tortilla chips and your favorite nacho toppings

Simple Lentil Nachos

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Dark Chocolate Peppermint Mousse

This Dark Chocolate Peppermint Mousse recipe was originally published here in 2014. I decided it deserved to be bumped back up to the top of my site so you can relive the deliciousness. It’s such an easy recipe that you can quickly make it during these last few days before Christmas!

chocolate mint mousse 3

This is one of the easiest treats you will ever make.  You’ll especially appreciate the final step.  Allow me to explain…

Many a recipe (including this one) will instruct us to:

    1. Mix ingredients.
    2. Pour mixture into serving dishes.
    3. Chill for at least two hours.

Is it just me, or does it seem that in order to follow the directions diligently we should mix our ingredients, pour the mixture into serving dishes, then promptly “put our feet up and do nothing for at least two hours?”  It says to “chill” right?  If we read this literally, I do believe we are being told to do absolutely nothing.  Relax.  Take a breather.  Chill out already.  For two entire hours (or more – don’t forget the “or more”).

Is anyone else thinking about Amelia Bedelia right now?  (If you haven’t read those children’s books, you’re missing out.)

Now I’m not exactly sure what to think about recipe instructions that say, “chill until firm.”  Rarely do I notice more defined muscle tone when I’m chillin’ in my chair for two hours or more.  “Chill until it jiggles in the middle” – well now, unfortunately that makes quite a bit more sense.

I’ll be the first to admit that taking time to rest doesn’t come easy for me.  I’d love to “chill” after mixing up a recipe – but who will take care of all those dirty dishes?  Amelia Bedelia, perhaps?  If only.

While I’m sure we could have a lovely discussion about taking time to rest, washing dishes, or encouraging healthy muscle tone – I will now turn the conversation back to this new recipe I’d like to share, letting you know that in fact, once you mix it up, it needs to be poured into serving dishes and chilled.

Dark Chocolate Peppermint Mousse

Dark Chocolate Peppermint MousseYum

Dark Chocolate Peppermint Mousse
 
Author:
Serves: 6
Ingredients
  • 1½ cups heavy whipping cream, divided
  • 1 cup dark chocolate chips
  • ½ teaspoon peppermint extract
Instructions
  1. Measure ¾ cup cream into a sauce pan.
  2. Heat until hot, but not boiling.
  3. Remove from heat.
  4. Add chocolate chips, stirring until melted.
  5. Stir in peppermint extract and set mixture aside.
  6. Whip the remaining ¾ cup cream in a bowl until firm peaks form.
  7. Fold chocolate mixture gently into whipped cream.
  8. Spoon mousse into 6-8 bowls or cups.
  9. And finally, the instructions you've all been waiting for: Chill for at least two hours before serving.

To be clear, this means that you need to put the mousse into the refrigerator for at least two hours until you are ready to serve it to your family or guests.  Before the pan and bowl get crusty, wash your dishes and wipe down the counter-tops.  Then hug your children, check the mail, return a phone call, switch out the laundry, get out meat for dinner, scrub the gunk off the floor, and re-hang the curtain that got pulled down.

After that, by all means, you should chill. :)

The BEST Creamy Mac and Cheese, Made Simpler and Faster

Back in the olden days of blogging, I shared what became one of my most popular recipes: Creamy Mac and Cheese. What makes this Creamy Mac and Cheese different? It’s made with whole grain pasta and it’s made with a completely different method which gives it the ultimate chance of creaminess. This happens because…

We cook the pasta directly in milk.

creamy mac12

Yes. We dump dry pasta into a pot and we pour in a generous amount of milk (whole milk, because creaminess). We salt it to taste, then we cook and stir until the pasta is tender and the creaminess becomes perfection. We remove it from the heat because we are people who read directions! Then we stir in the cheese and we cry tears of joy as we serve the delicious Creamy Mac and Cheese to our families.

So now, eight years after I first shared this recipe online, I will tell you a fun little tip so you can make this wonderful recipe in an even simpler, faster way. It’s this:

The smaller the noodle, the faster your Creamy Mac and Cheese hits the table.

creamy mac22

It’s kind of a no-brainer. However, I had always used penne or fusilli shaped pasta for this recipe, both of which are similar in size and take about 15 minutes to cook. Fifteen minutes is not a long time to get dinner on the table. But…

One day recently, I used small elbow noodles to make this Creamy Mac and Cheese and boom. The pasta was tender before I’d even cooked the peas or washed the grapes to go with our meal. Sweet! Not only can we make this meal without having to think ahead to thaw meat, we can throw it together even faster if we use a smaller noodle.

I’d say that taking advantage of this tip is really “using our noodle” but then I’d sound like Elmo and I’m not sure that’s how I want you to remember me.

Creamy Mac and Cheese Made Simpler and Faster

5.0 from 1 reviews
The BEST Creamy Mac and Cheese, Made Simpler and Faster
 
Author:
Serves: 4-6
Ingredients
  • 2½ cups whole grain pasta
  • 3 cups whole milk
  • ½ teaspoon sea salt (more or less to taste)
  • 1 cup shredded cheese
Instructions
  1. Mix pasta, milk, and salt in a large sauce pan.
  2. Cook over medium-high heat stirring almost constantly until the pasta is tender (10-15 minutes).
  3. Remove from heat. (IMPORTANT!)
  4. Add cheese and stir until melted.
  5. Serve immediately.

Keep this recipe in your hip pocket for days you need to get a meal on the table quickly. Use small sized pasta so this will cook more quickly. Serve it with a salad and/or veggies and fresh fruit and you’ve just put a super simple meal on the table in record time.

The BEST Creamy Mac and Cheese

My favorite whole grain pasta to use in this recipe:

I have successfully made this recipe with Tinkyada Rice Pasta, so gluten-free friends, you get to enjoy this recipe too!

NOTE: It is quite important that you remove the cooked pasta from the heat BEFORE you add the cheese. If the pasta is still cooking when the cheese is added, this may cause the cheese to curdle. In addition, I’ve found that using pre-shredded cheese in this recipe doesn’t work as well because of the added ingredients in the packaging. I use cheese we shred at home for best results.

Creamy Mac and Cheese Varieties

Have you tried this method for making Mac and Cheese? What’s your favorite pasta shape?

Psssssst!

Seeing as this recipe is definitely a Heavenly Homemaker Favorite, you can bet that it’s included in my Best of Heavenly Homemakers book!! (There are only a few recipes included, but this had to be one of them!)

I just peeked and the book is up already on Amazon! Be the first to grab it!!

best of cover4

Simple Bacon Cheeseburger Casserole

Let’s make a long story short, shall we? When you put the words “bacon” and “cheeseburger” in the same title, everyone gets excited. When you add the word “simple” to its name, you know everyone wins. So without even seeing the recipe, you can bet that Simple Bacon Cheeseburger Casserole needs to hit your table very soon!

bacon cheeseburger casserole4

Save yourself some effort and make two or three of these at once. Bake one for your dinner, then freeze the others (unbaked) to use another time. Then you’ve got “simple,” “bacon,” “cheeseburger,” and “freezer friendly” all in the same sentence. All the busy mothers everywhere cried with joy over this news.

bacon cheeseburger casserole 3

I recommend making Bacon Bits like this. I cut the bacon with kitchen shears to make it simple.

bacon bits 1
Simple Bacon Cheeseburger Casserole

5.0 from 1 reviews
Simple Bacon Cheeseburger Casserole
 
Author:
Serves: 6-8
Ingredients
  • 1 pound hamburger meat
  • 1 pound bacon, uncooked, cut into 1-inch pieces
  • 2 Tablespoons dry minced onion
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Sea salt and pepper to taste
  • 6-ounces tomato paste
  • 8 eggs
  • 1 cup heavy whipping cream
  • 3 cups shredded cheese (divided)
Instructions
  1. In a large pot, brown hamburger, bacon pieces, and minced onion together until meat is no longer pink.
  2. Drain excess grease if necessary.
  3. Stir in garlic powder, chili powder, salt and pepper, tomato paste, eggs, cream, and 1 cup of shredded cheese.
  4. Spread mixture into a 9x13 inch baking dish.
  5. Top with remaining cheese.
  6. Bake uncovered in a 350 degree oven for 30 minutes or until casserole is hot and bubbly.

Simple Bacon Cheeseburger Casserole

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The Easiest No-Churn Strawberry Ice Cream

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

strawberry ice cream

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

5.0 from 1 reviews
The Easiest No-Churn Strawberry Ice Cream
 
Author:
Serves: 6-8
Ingredients
  • 4 cups heavy whipping cream
  • 3 cups fresh or frozen strawberries
  • Maple syrup to taste (1/4-3/4 cup)
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
  2. Pour mixture into a 9x13 inch pan.
  3. Cover and freeze for 2-3 hours.
  4. Scoop out ice cream and serve!
  5. If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.

How to Make Cheesecake in a Crock Pot (Crustless! Low Sugar!)

You know how I eat these Fat Bombs every day? Well, I also eat one of these Low Sugar Mini Cheesecakes every day.

easy-mini-crustless-baked-cheesecake

They are lightly sweet, filling, and full of good fat and protein.

So what’s a girl to do when she runs out of her Mini Cheesecakes on a hot day in the summer? She certainly doesn’t want to turn on the oven to bake more for herself. And I think we all know the waffle iron just won’t work for something like this (but don’t think I didn’t at least consider it for one insane moment).

cheesecake12

How to Make Cheesecake in a Crock Pot

How to Make Cheesecake in a Crock Pot
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour mixture into a crock pot.
  3. Cook on low for 3- 3½ hours or until the center of the cheesecake is no longer liquid.
  4. Turn off crock pot, remove lid, and allow it to sit for 1-2 hours to cool.
  5. Transfer cheesecake to the fridge to chill for 3-4 hours before serving.
  6. Cut into 12 slices.

How to Make Cheesecake in the Crock Pot

I forgot to mention – this Crock Pot Cheesecake is crustless. (I’m so used to eating them this way, I forget cheesecakes are supposed to have crusts. Ha!)

This same idea will work to make these Low Sugar Brownie Cheesecakes in the Crock Pot. Follow the recipe on this page and the directions above to make a chocolate version.

Or, if you want some No-Bake Cheesecake Varieties, check out the list below.

Can’t wait to hear how you like this Cheesecake in a Crock Pot idea!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Simple Egg and Cheese Hashbrown Waffles

When it comes to kitchen appliances, I’m sure most of us would agree that we don’t want any gadgets that only serve one purpose. Never shall I own a Quesadilla Maker or a Hot Dog Toaster (yes, that is a real thing).

But a waffle iron? Sure, we can assume they only make waffles and therefore wonder if they are worth the purchase because of the single job they perform. But guess what? I’ve been on a “what else can I make in my waffle iron?” kick lately, and I’m here to share some delightful waffle iron hacks!

The Waffle Iron: Good for so much more than just making waffles. Check it out…

eggs and cheese hashbrown waffles2

It looks like a regular waffle. But it’s eggs, cheese, and hashbrowns, and it’s ridiculously good.

Why Waffle Iron Experiments?

Perhaps it’s the ease of making food in a waffle iron, the fact that I can easily offer a “made to order” option for picky eaters, and that I can make as many “waffles” that we need as we need them. Using a waffle iron instead of an oven on a hot day is also a huge perk because it doesn’t heat up the house!

And the best part: it’s fun. Somehow making food in the shape of a waffle is more fun than making food in the shape of normal.

Earlier this week I shared how you can make Waffle Omelets (otherwise known as Womelets). Later I will show you how you can make Waffle Muffins (perhaps we will call them Wuffins, though we hesitate to get carried away). And who knows what else this summer will bring as we avoid turning on the oven and test our waffle iron to the limits.

Today, I show you how to make Egg and Cheese Hashbrown Waffles. These are hearty and filling, naturally gluten/grain free, can be adapted for each family member’s preferences, and are fun to serve. The only difference is that there is no obvious way to cleverly rename these because saying Washbrowns is just weird.

Simple Egg and Cheese Hashbrown Waffles

Simple Egg and Cheese Hashbrown Waffles
 
Author:
Serves: 6-8
Ingredients
  • 6 eggs
  • 1½ pounds frozen hashbrowns (or freshly made, see link below)
  • 2 cups shredded cheese
  • Sea salt and pepper to taste
  • Add in options: chopped meat, chopped veggies such as onions, pepper, mushrooms, or asparagus
Instructions
  1. Whisk eggs and stir in all other ingredients.
  2. (For picky eaters, leave the add-in options separate to add to each waffle individually.)
  3. Scoop ½-3/4 cup of egg/hashbrown mixture into waffle iron.
  4. Top with add-ins.
  5. Close waffle iron and cook for 3-5 minutes until brown and crispy.
  6. Serve as is or with hot sauce if desired.

Want to make your own hashbrowns to keep in the freezer? Learn an easy method here!

Simple Egg and Cheese Hashbrown Waffles

Recipes for your Waffle Iron

Have any ideas for me? What creative ways have you found to use your waffle iron?

If you haven’t picked up your copy of The Prayer Mugs we’d love for you to get this 96-page parenting prayer packet full of lessons, stories, encouragement, printables, scripture, study guides, and prayer prompts! (Read more about this beautiful resource here.)

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Simple Build-a-Spanish-Rice-Bowl

Sometimes I think I have picky eaters at my house. Then I realize that my kids eat a huge variety of foods and I should be grateful.

I mean, when I was a little girl, I liked exactly two varieties of fruits and vegetables: green beans (canned) and apples (with the peeling off). Somehow this kept me alive, I made it to college, and learned to eat salads (to avoid the Freshman 15, of course). Later, I got married and found out about a thing called broccoli. Little by little through the years, I’ve tried and liked dozens of fruits and veggies, expanding my repertoire many times over.

Though I still don’t like jicama.

It’s okay though because I often sit in my recliner snacking on raw spinach, which isn’t even weird, not even a little bit, am I right? I can’t figure out why my teenagers tease me about this.

Well anyway, my kids aren’t really picky, I’m realizing, because they like and eat a big variety of fruits and veggies. But still, we all have our preferences. Some of us really like cheese and some of us think it’s fun to snack on spinach.

Because of our wide variety of preferences, sometimes, instead of making a meal that everyone has to eat whether they like it or not, it’s fun to instead set out a big buffet of choices and everyone can build their own plate or bowl.

I love this idea so much that I include a category for this every single week in our Simple Meals plans. Build-Your-Own buffets are a huge time saver and make for a really fun meal too!

Today’s idea is Build a Spanish Rice Bowl.

I used to make Spanish Rice all in one pot, but some people like corn and some don’t. Some like black beans and some don’t. Some want sour cream and some don’t. I have found it easiest to simply set out all the fixin’s and let everyone build their bowl the way they like.

We each pile in our favorites:

spanish rice bowl41

Then stir it up and dive in.

spanish rice bowl11

The bowl above has a lot of greens (bet you can guess which mom that belongs to), no rice (can we even still call it spanish rice?), a whole lotta ground beef and black beans, and a dollop of sour cream.

But this one got piled up with rice, meat, beans, corn, and salsa without the greens and sour cream.

spanish rice bowls21

So it got stirred up to look like this.

spanish rice bowls31

At the end of the meal, everyone was satisfied and happy because their bowl was filled with everything they wanted and nothing they didn’t want. Of course, many participants in this meal filled their bowl more than once, which is also fun because they could either choose to fill it the same way as the first time or create something new the second (or third) time around.

Build a Spanish Rice Bowl

5.0 from 1 reviews
Simple Build-a-Spanish-Rice-Bowl
 
Author:
Serves: 4-6
Ingredients
  • 1 pound ground beef, seasoned with chili powder, garlic powder, and salt
  • 2 cups cooked brown rice
  • 1 can black beans
  • 1 can sliced olives
  • Shredded cheese
  • Sour cream
  • Salsa
  • Fresh greens
  • Cooked corn
Instructions
  1. Set out any or all of the ingredients listed above, along with anything else your family might like.
  2. Allow each person to fill their bowl the way they like.

Those are just some of the foods you might want to set out for your Build a Spanish Rice Bowl buffet. I’d love to hear of any add-in ideas your family might like.

Build a Spanish Rice Bowl

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