Tag Archives: picky eaters

What’s for Dinner Wednesday: Chicken and Veggie Chowder

2 Jan
This soup was hearty and delicious and everyone in our family gave it a thumbs up!

This soup was hearty and delicious and everyone in our family gave it a thumbs up!

Happy New Year!

If you read my New Year’s Eve post on Monday, then you’ll remember that I mentioned that some of my posts will be showing the new recipes we’ve been trying at our house during the month of December.

These recipes are helping us in our goal of eliminating as much of the “bad fats” from our diet and we’ve been using a variety of websites, blogs and cookbooks to guide us in finding some fun new meal options.

One thing our family loves is homemade soup. During the fall and winter months we have homemade soup all the time.

When I was looking through The South Beach Diet Cookbook last month, I saw this recipe for Chicken and Veggie Chowder and it seemed like we would all love it. We had everything for it at home already, so we gave it a go. If you were following the South Beach Diet itself, this recipe is recommended for Phase II. Since we are not, we could eat it any time we wanted to.

It was a cold day when we had it, and it was definitely a warm-your-belly kind of soup. Everyone loved it, which is one reason we love making soups. Very rarely does someone not like soup at our house.  This recipe was definitely a keeper, and of course, it was good for you.

CHICKEN AND VEGGIE CHOWDER (from the South Beach Diet Cookbook)
INGREDIENTS

3 cups chicken broth

2 carrots, chopped

2 ribs of celery, chopped

2 ounces mushrooms

1 onion, chopped

1 clove of garlic, minced

1 teaspoon chopped fresh thyme leaves

1/4 teaspoon salt

1 pound boneless, skinless chicken breast, cut into 3/4″ strips

2 tablespoons trans-free margarine or butter (We’ve been trying out the Smart Balance Omega 3 sticks and the I Can’t Believe It’s Not Butter sticks)

3 tablespoons whole wheat flour

1 cup 1% milk

3 spears asparagus cut up into 1″ pieces or 1 cup broccoli florets (we like both but we went with the broccoli.)

1 tablespoon chopped parsley

1/4 teaspoon ground black pepper

DIRECTIONS

In a large pot, combine the broth, carrots, celery, onion, mushrooms, garlic, thyme, and salt.

Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the vegetables are tender.

Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to the saucepan.

Stir in the chicken, cover and simmer for 15 minutes or until the chicken is no longer pink.

Melt the margarine in a small saucepan over medium heat. Stir in the flour until smooth and cook for one minute.

Gradually add the milk and cook, stirring constantly for three minutes, or until thickened.

Stir into the chicken mixture. Add the asparagus or broccoli, parsley, and pepper and cook for 5 minutes, or until heated through.

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What’s for Dinner Wednesday: Honey Dijon Pork Chops

12 Dec
I have a love/hate relationship with pork chops.

I have a love/hate relationship with pork chops.

If you’ve followed my blog for a while, you may remember my love/hate relationship with pork chops. I love them, but my family usually hates them.

In fact, if you search the words “pork chops” in my blog’s search bar, you’ll see all of the various recipes I’ve tried, hoping to find one they like.

Meanwhile, I’ve never stopped liking them.

Recently, I picked up a package of boneless pork chops, going with the Try, Try Again method of meal planning. As I was thinking of how to try them this time, I remembered that we used to do a Honey Dijon pork chop way back when. I knew I liked it, of course, but I had no idea which other family members had or had not. I decided to search for one and try again.
I went to my favorite go-to when I do a recipe search: Allrecipes.com and found a recipe that looked like the one we used to make, except that we used to dip ours in bread crumbs after we dipped them in the sauce first.

This Pampered Chef product is perfect for recipes that require lots of dipping and breading!

This Pampered Chef product is perfect for recipes that require lots of dipping and breading!

I even remembered that I have a cool Pampered Chef product that I use for this type of recipe too, so I pulled that out as well.

The Coating Trays and Tool kit is great for recipes that require you to dip your meat into something or into several somethings. For this particular recipe I ended up using only two of the trays, one for the honey mustard sauce and one for the bread crumbs.

I hope you enjoy today’s recipe. My family liked it well enough.

Kind of.

IMG_8002HONEY DIJON PORK CHOPS

INGREDIENTS

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 teaspoon ground black pepper ( I left this out.)
  • 1 teaspoon garlic powder
  • 4 boneless pork loin chops
  • I added in bread crumbs for coating after the dipping step.
  • DIRECTIONS
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
    2. Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
    3. Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

      We served our recipe with couscous and green beans almondine.

      We served our recipe with couscous and green beans almondine.

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What’s for Dinner Wednesday: Sam’s Sizzling Tofu with Green Onions and Sugar Snap Peas

31 Oct

I’d never had tofu before, and I wasn’t sure what to expect, but I loved Sam’s recipe!

One of the cool things about our DC trip for the Kids’ State Dinner in August, was being exposed to things we hadn’t had before. Some things were regional, some things were just new and different for us, but so far there hasn’t been one thing I haven’t liked that I tried from that trip.

Sam’s Sizzling Tofu is my latest winning recipe to try.

I’ve slowly been going through the cookbook making a new recipe every now and then, and Sam’s Sizzling Tofu recipe was next up on my list, simply for the fact that I’d never had tofu before and this sounded good to me.
Sam is ten and he’s from Maryland. His mom, Paula, makes him this recipe for lunch often because he doesn’t like sandwiches. Paula is also the person who made the Pumpkin Soup that I posted a couple of weeks back.

Sam and I have something in common, if you remember my post last spring, because I don’t like sandwiches either, which makes lunchtime a tough time for me each day.  I do however, like brown rice, scallions and sugar snap peas, so if I liked tofu, then I’d like this too.

We tried Sam’s recipe on a Sunday afternoon and I loved it, I even had the leftovers for lunch during the week following.

Sizzle, sizzle, sizzle…..

I wish I could have photographed the way Sam’s Sizzling Tofu really did sizzle. It was so cool!

Here is what Sam had to say in the cookbook about his recipe:

“Well, I don’t really eat sandwiches very well, so my mom has to find other things for me to eat for lunch,” says Samuel.

“One day I tried tofu and I liked it, so my mom got it. Then my mom was asking me what I wanted for lunch, and I asked her for the tofu. She made it and put it in a thermos. My friends wondered what it was, and a couple of them tried it and really liked it too!”

I’d definitely make Sam’s Sizzling Tou with Green Onions and Sugar Snap Peas again, and if you’ve never had tofu, I encourage you to try it too! If you are already a fan, then this recipe is for you as well. Give it a try, it’s a great side dish for your dinner and a great lunchtime recipe!

SAM’S SIZZLING TOFU WITH GREEN ONIONS AND SUGAR SNAP PEAS

Tofu…got it!

INGREDIENTS

2 tablespoons vegetable oil
¼ pound firm tofu, cut into small cubes
1 garlic clove, minced
2 scallions, white and light green parts
only, chopped
1 cup sugar snap peas, cut into thirds
½ cup cooked brown rice
DIRECTIONS

1. In a large sauté pan over moderate heat, warm the oil.
Add the tofu and cook, stirring often, until golden brown,
about 15 minutes. Add the garlic, scallions, and sugar
snap peas, and cook 5 more minutes.

I served mine with a squirt of soy sauce on top too, yummy!!

2. While the vegetables are cooking, warm the rice in the
microwave for 1 minute on high, then serve the sizzling
tofu on top.

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What’s for Dinner Wednesday: Paula’s Pumpkin Soup

17 Oct

Fantastic for fall!

I’m actually eating Paula’s Pumpkin Soup as I type this post today. It’s my lunch on this autumn day, and it’s a perfect fall crock pot recipe!

Paula is a new friend of mine from the Washington DC Kids’ State Dinner trip. Many of us have kept in touch since the trip through a Facebook page. Paula has been a great friend and a fan of The Whole Bag of Chips. I’m thrilled to feature her recipe on here today.

It’s fast and easy and it was great for our day this past Sunday, which was filled with an afternoon of family fun at Don’s school, followed by a later afternoon of football, laundry and errands. Having dinner cooking in the crock pot on a day like that, couldn’t have been more helpful. I also threw a beer bread in the oven to go with it, since I can’t picture having a thick, hot soup such as this one, without a slice of beer bread to go along with it.

Here is the recipe for Paula’s Pumpkin Soup. Just to note, I doubled this recipe, using two quarts of stock and a 29 ounce can of pumpkin.

Thank you Paula for passing it along!
Enjoy!

I loved the added flavor that the sausage and onions gave to the soup.

INGREDIENTS

One quart chicken broth (low sodium and low fat)
One can pumpkin puree
1/2 TSP nutmeg
One half an onion
Garlic to your liking
Sweet italian turkey sausage
1 – 1 1/2 cups brown rice and quinoa
DIRECTIONS

Sauté the sausage, onion and garlic in olive oil until the sausage is done.

Put everything but the brown rice and quinoa in the crock pot and cook on low for 6 hours.

Add the cooked brown rice and quinoa 30 minutes before serving.

If you prefer, orzo also makes a nice addition to this recipe.

Nothing like crock pot cooking on a busy day!

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What’s For Dinner Wednesday: Dinner on the Run

10 Oct

Even if we all have just one commitment, if they all fall on one night, that makes for a tough schedule to keep and we don’t want our nutrition to suffer.

Lately on Facebook, I’ve seen a lot of people asking for ideas for healthy and nutritious “dinners to go,” not as in take-out or fast food, but more as in, “What can I feed my kids on a night where we have to run from school to soccer to CCD,” type of a thing. Although we do try not to over-schedule our kids, I find that if you have more than one child, along with adult commitments too, it’s nearly impossible not to have a jam-packed schedule after school even if each child chooses just one activity. You multiply that times a large family and some nights you have no choice but to have a quick meal or to eat on the run.

The good thing about these Egg Muffins is that you can put anything you want in them, and people can tailor them to the likes and dislikes of the members of their family.

Recently I tried a new breakfast idea that I saw on Pinterest, originally from the Kalyn’s Kitchen blog  for Egg Muffins, and as we were eating them, I thought it’d be a perfect idea for dinner on the run, even though it was breakfast at the moment. It even said that you could use the leftovers from breakfast during the week if you refrigerated them. Another thing to think of when you have a large family: there aren’t often leftovers anymore! But, if I were doing this ahead of time, we would not eat them for our Sunday breakfast.

A couple of other things I liked about this meal were: 1) I thought they’d be great for a brunch item and 2) When you have several different sets of taste buds living under one roof, the ability to make one meal in a variety of ways is great. You can fill these with whatever you’d like.

When I made ours, I started out slow, just using two different fillers: spinach/cheese and ham/cheese. The ham/cheese filled muffins were the more popular of the two, although I liked them both.

With five of us, everyone had two and there were two left over which I put in a sandwich sized ziploc bag and later in the week I reheated them for my lunch after work one day. It was perfect.

If you’re looking for something healthy and different for those on-the-run nights, give this recipe from Kalyn’s Kitchen a try!

See her recipe below.

Filling goes into the cups first, then the eggs on top.

Egg Muffins

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Yum!

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they’re just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

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What’s for Dinner Wednesday: Quinoa, Black Bean and Corn Salad by Haile Thomas

3 Oct

Quinoa, Black Bean and Corn Salad was on the menu at the Kids’ State Dinner at the White House in August.

Ever since our trip to DC for the Kids’ State Dinner, I’ve had a list a mile long of things I want to make that we either had on the trip or are recipes in the cookbook (free download here) we received from epicurious showing all the recipes from the other winners. One of the things I’d heard about but had never tried til DC was quinoa. It was in one of the dishes we ate at the White House, and it is now today’s recipe.

A few weeks ago I picked some up and I spent some time reading about what it is, how you cook it (has to be rinsed first in most recipes) and what kinds of things you eat it with. Even though I had the recipe for today’s dish, I actually used it first to make muffins, which four out of five of us liked, so you’ll see that at some point in the future too.

Caroline was so excited that we were finally going to try out this recipe, it’s been at the top of her list too!

Last week we tried out Haile Thomas’ recipe. Haile is from Arizona and Caroline and I both loved her dish when we had it in DC. Haile is 11, and the cookbook blurb states that they began experimenting with quinoa when the family gave up eating white rice when her dad learned that he was a diabetic.

“The secret to [the recipe’s] success is that ‘all the kids love it, the ingredients are affordable, it’s easy to make and it’s just plain good,'” Haile’s mom says in her quote. They say it can be served hot or cold and I agree. We had ours as a side dish with quesadillas and again, the same four out of five of us loved it. I guess quinoa is now going on Alex’s Don’t Like List.

Coincidentally, just as I finished typing this, I found out that Haile is featured in this month’s Food and Flourish Magazine. In fact, she’s not only featured on pages 26-31, but she’s ON THE COVER!

If you haven’t tried quinoa before, I highly recommend it. I’m thrilled to have another healthy option for side dishes with our meals and I’m glad so many of my family members love it!

**Any modifications I had to make for this recipe I have put in parentheses. **

Haile’s Quinoa, Black Bean and Corn Salad

Serves 6

I love all of the colors in recipes like this. We definitely “ate a rainbow” with this dish!

INGREDIENTS

2 (15 ounce) cans of organic black beans (ours weren’t organic) drained and rinsed
4 cups fresh corn (we used a bag of frozen, cooked but not hot)
1 pint cherry tomatoes, quartered (I chopped up a large tomato)
2 cups cooked quinoa
1 medium red onion, chopped (I used half, it was large)
1/2 bunch fresh cilantro or flat-leaf parsley (I used dried parsley)
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra-virgin olive oil
1 lemon halved (mine was bad so I used lemon juice instead)
Sea salt

DIRECTIONS

In a large bowl, combine the black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados, and olive oil.

Squeeze the lemon halves and add their juice to the bowl.

Toss to combine, then season to taste with salt and serve.

Cook’s note from the Thomas family: To make this dish hot, warm it on the stovetop of in a microwave, or saute all the ingredients together and add the avocados and cilantro or parsley after it’s plated.

This was a perfect side dish for our quesadillas last week!

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What’s For Dinner Wednesday: Sausage & Peppers

26 Sep

Everyone at our house likes some aspect of this recipe, whether it’s the sausage, the peppers, the pasta or all three!

Today’s recipe is one of those not-an-exact-recipe posts. It’s more of a meal suggestion post.

We’ve been back to school for one month now, and everything is getting back in full swing. We often need a fast, easy meal so we can eat together and then run to wherever we need to be.

Sausage and Peppers is that meal. Not so often because it’s not super-healthy for you, but on occasion it’s a good one.

We usually throw ours on top of pasta so that there is something for everyone to choose from, no matter what they like or don’t like.

To make this simple meal you need just a few ingredients:

Sweet Italian Sausage cooked through and sliced
Sliced Peppers (red, green, yellow any color will do!)
Sliced Onions

Cooked pasta (we like egg noodles but any kind is fine)

And the directions are simple:

Saute your veggies in olive oil and garlic.
Add cooked, sliced sausage (you can either cook your sausage under the broiler first, then cool and slice or you can cook on top of the stove, cool and slice).
Saute sliced sausage with sliced veggies.

Serve on top or next to pasta.

Option: Sometimes we offer rolls for sausage and pepper sandwiches instead of pasta. The sandwich version also makes a great meal to serve for our at-home birthday parties as part of our buffet.

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What’s For Dinner Wednesday: Easy Garlic Chicken

19 Sep

This recipe got a thumbs up from all five of us, which is a rarity! Even the leftovers went quickly!

Last week I was on Facebook when a friend of mine posted a very simple recipe for garlic chicken. I absolutely love garlic, and I love brown sugar, which it called for, and I even had all the ingredients for the recipe already. I decided to make it the very next day. She had gotten the recipe from Food.com and you can see the recipe here. It was called Easy Garlic Chicken, and I love Easy as much as I love Garlic and Brown Sugar.

Originally, when I saw the cooking temperature, 500 degrees, I asked whether or not that was too high, but it wasn’t. We cooked ours at that temperature and we actually had to use the entire 30 minute cooking time because our very large chicken breasts were still partially frozen in the middle. We also differed from the recipe by using bone-in, with skin, rather than boneless, skinless. Every so often I like to mix it up a bit and buy bone-in breasts.

A side of sauteed asparagus and brown rice completed the meal. I’d definitely make this again and I encourage you to give it a try too!

EASY GARLIC CHICKEN

It was tempting for me to keep tasting the brown sugar rub. Very tempting.

INGREDIENTS

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
DIRECTIONS
1) Preheat oven to 500°F and lightly grease a casserole dish.
2) In small sauté pan, sauté garlic with the oil until tender.
3) Remove from heat and stir in brown sugar.
4) Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5) Add salt and pepper to taste.
6) Bake uncovered for 15-30 minutes.

We couldn’t wait for these to be done, the whole house smelled fabulous the entire time they were cooking!

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What’s for Dinner Wednesday: Val’s Zucchini Fritters

5 Sep

These zucchini fritters were easy to make and according to Val you can make them using almost anything including Swiss chard, spinach, broccoli or carrots, or any combination of the above.

It’s zucchini season. If you are someone who grows zucchini in your garden, then right about now you have lots and lots of zucchini. We are often those people, but this year our zucchini didn’t take. So when we were at my cousin Val’s house a couple of weekends ago we were lucky enough that she gave us some of the zucchinis that she and her husband Bob grew in their garden this summer. And, she gave us the most fabulous new recipe for zucchini fritters. We had them that night and we have since made them ourselves (when I say we, I actually mean Don made them) this weekend for a big cookout that we attend each year on Labor Day Weekend.

This cookout that we attend is big and it’s been going for 40 years. You can even read about it here. The menu has evolved over the years and every so often a new menu item is added in. I can tell you now that Val’s Zucchini Fritters will be returning to the cookout next year. Additionally, all of my kids liked these, so it’s a recipe all five of us liked, which is rare.

From the printout Val gave me, I can see that the recipe she uses is originally from Simply Recipes. You can see the original recipe that she gave me, here. Valerie said the most important thing to remember is to squeeze the zucchini, or whatever vegetable you’re using, until there is as little moisture left as possible.

Here, from Simply Recipes is the recipe for Val’s Zucchini Fritters, great for an appetizer before dinner or to go along with dinner:

Zucchini Fritters
Ingredients

  • 1 lb of zucchini (about 2 medium sized), coarsely grated
  • Kosher salt
  • Ground black pepper
  • 1 large egg
  • 2 scallions, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup grape seed oil or olive oil
  • Sour cream or plain yoghurt

Directions

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

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What’s for Dinner Wednesday: Macaroni Casserole by Grace

29 Aug

Last week I was so thrown off by our whirlwind trip that I actually typed my What’s for Dinner Wednesday post on Thursday.

And I thought it was Wednesday for most of the day.

I guess that’s what happens when you travel Sunday/Monday rather than Saturday/Sunday. It’s like having a Monday holiday and then you’re all thrown off for the rest of the week.

This week, I think I know what day it is and I’m pretty sure that it’s really Wednesday this time, so I’m going to try again.

Today’s recipe is from the cookbook that epicurious compiled with all of the winning healthy lunchtime recipes in it. You can download your own copy of that cookbook with just one click, here.

We have tons of cookbooks but it seems like we always love getting a new one. Of course this one was extra, extra special and we’ve been pouring through it, already trying out new recipes.

The first full day we were back, the girls had already made a mental list of all the things they wanted to make from this cookbook, which was almost everything in it. However, it wasn’t a grocery shopping week and we didn’t have everything for the ingredients for most of the recipes. We did find a couple though, and today’s is the first one we made, that first Tuesday we were back. I was still so tired from the trip that I could hardly focus on anything that day, so I was glad to have a healthy recipe that also involved all three kids in the kitchen. They each had a job making this recipe, so that was a tremendous help to me. We had to make some minor adjustments to incorporate what we did or didn’t have on hand, but overall we had enough of everything to make it work.

Everyone gave this recipe a thumbs up and I’d definitely make it again.

MACARONI CASSEROLE
By: Grace Ratchford, Wyoming
Age 12

Everyone actually liked everything in this recipe. That’s a rarity when you’re cooking for a family of five.

INGREDIENTS

8 ounces whole wheat elbow macaroni (we didn’t have wheat this time)
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 cup of 1% milk (we had skim)
2 and 1/2 cups of shredded sharp Cheddar cheese
1/2 teaspoon kosher salt (I didn’t have kosher, I used regular)
1/4 teaspoon freshly ground black pepper
3 organic turkey hot dogs, boiled and cut into bite sized pieces (I didn’t have organic, but they were turkey)
1 small bunch broccoli, steamed and cut into bite sized pieces (I used a bag of frozen broccoli florets)
1/2 cup crushed cornflakes
1 to 2 tablespoons chopped flat-leaf parsley

Everyone had a hand in making this recipe, which I think is what made it extra delicious!

DIRECTIONS

1. Preheat the oven to 375 degrees and grease a 9×13 inch baking pan.

2. In a large saucepan of boiling salted water, cook the macaroni according to the package directions. Drain in a colander and rinse with cold water until cool.

3. In the same saucepan over moderate heat, melt the butter. Add the flour and stir for one minute. Gradually add the milk and cook, whisking until hot and thick. Add the Cheddar cheese, salt and pepper and whisk to combine. Remove the sauce from the heat and add the noodles, stirring well to combine. Stir in the hot dogs and broccoli.

4. Transfer the noodle mixture to the greased pan and sprinkle with cornflakes and parsley. Bake until bubbly, about 20 minutes, and serve.

This is a great recipe for lunch or for dinner! Thanks Grace!

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