Sass and Sippy Cups

Need something that will please your taco-Tuesday-loving family that isn't actually tacos? Try this tater tot casserole. This recipe is super affordable to make (and obviously not healthy,) but when it comes to a picky family they'll be pretty happy.  Just do what I do and eat healthy all day and cheat at dinner! Spicy Tater Tot Casserole (serves 2+) 1 lb ground turkey or beef 1 package of reduced sodium taco seasoning 4 sweet mini bell peppers or one large bell pepper, diced 2 roma tomatoes, diced 1 tbsp crushed pepper 1/3 bag of tater tots 1 can of condensed tomato soup 3/4 cup shredded Mexican cheese 2 tbsp. olive oil 1. Preheat oven to 350 degrees. 2. Add oil to the bottom of a dutch oven.  Brown the ground meat mixed with taco seasoning. 3. Mix the peppers, tomatoes, soup, and pepper in a mixing bowl. Add to the dutch oven and mix with the meat. Use a spoon or spatula to level it out in the bottom of the pan to ensure even cooking. 4. Sprinkle the shr...

Chicken Cordon-Bleu Alfredo Casserole While I admit this dish is not even remotely healthy, it is a quick one that is easy to make ahead so you can just throw it in the oven on a busy weeknight. This recipe came to me on a recent trip to my local BJs, where they were demo-ing some frozen chicken cordon bleu cutlets.   I realized I hadn’t made them in a while, so I grabbed some chicken breasts while I was there. Lo and behold, when I opened the package I noticed they were too thin to stuff, but I still wanted to make it.   So I thought I’d make it into a casserole. I also realized I hadn’t made chicken alfredo in a while, so I decided to mash up the two. I prepped the entire thing the morning of and threw it in the fridge until dinner time. 3 cooked chicken breasts, shredded or cut into chunks (I was going to shred mine but was running late so I just cut them) ¼ lb deli ham, sliced and cut into small squares Jar alfredo sauce Sliced swiss cheese Thyme ...

Trying to eat healthy is tough, especially when certain ingredients are kind of bland and difficult to cook with. Take quinoa for instance. I first tried quinoa a few years ago, and I tried it every single way in every recipe you could imagine, and I freaking hated it. Until I made it taco flavored. It is literally the only way I’ll eat it. That little packet of taco seasoning (or if you’re brave, try making your own!) makes eating healthier so much easier. And let’s be honest: Taco Tuesday is starting to get a little overdone, no? So I came up with this little recipe, which is yet another quick and easy weeknight meal. It is especially easy because I tend to prep my grains beforehand (I make it with yellow rice for the hubs, but quinoa for myself). Taco Bowls 1 lb beef, cut into cubes (a cheap cut works just fine for this recipe) 1 t minced onion 1 t minced garlic 2 T olive oil ½ packet of taco seasoning ½ cup bell pepper, diced or cut into strips ...

Sriracha Lime Tuna Steaks with Rice and Honey Butter Glazed Carrots This recipe requires a little more work than the last one, but it is still quick and easy enough to make on a weeknight. In the interest of full disclosure, this particular time happened to be exceptionally quick and easy because I used a packaged rice side mix. And frozen carrots (I very rarely buy fresh produce unless I plan on eating it raw, or it just goes bad). Yeah, I decided to take the easy way out this time, so sue me... We buy our fish frozen in bulk at the warehouse store because a lot of times they offer a coupon for it. But if it happens to be on sale at the fish market, get it there.  Tuna steaks are meant to be left a little rare in the middle. If that turns you off, by all means, skip this one.  Sriracha Lime Tuna Steaks (serves 2) 2 tuna steaks 2 tbsp. lime juice 2 tbsp. sriracha 1/4 tsp garlic powder pinch of salt pinch of pepper 1 tbsp. olive ...

Chicken Thighs, Potatoes, and Asparagus Sheet Pan Supper If you know me well, you know that I. ABSOLUTELY. FREAKING. HATE. WASHING. DISHES. We don’t have a dishwasher in our apartment, so it’s pretty much the bane of my housekeeping existence.   And if you’ve ever had tiny little humans running around, you know how tough it can be to keep them out of the kitchen and away from a hot stove.   Which is why I have become a master of the sheet pan supper. Depending on the ingredients I’m using, I even sometimes prep it in the morning and just take everything out of the fridge while the oven preheats that night (I just don’t do this with anything that will brown, though). I chose to use chicken thighs in this recipe because, well, they’re cheap (I can usually get them for a dollar a pound at the grocery store).   You can totally use chicken breasts if you want, just cook them at a lower temp (350 ° F-375 ° F, depending on your oven) and a little longer (30 ...