There are 14 days, 15 hours, 9 minutes, and 38 seconds until school starts up again. But hey, who’s counting? It’s August and to be completely honest with you, I’m done. I’m over it and I am waving the white flag. Not that anyone is coming for me.

Don’t get me wrong. I LOVE summer.

I’ve done the picnics and the splash pads. We’ve hit the cottages and the beach. We have stayed up all night eating ice cream and we’ve stayed in pj’s until noon. We’ve lived the dream and we have the sunburns to prove it, but now I am ready to dust off the old lunch bag that I was so eager to ditch last June and HAPPILY walk those kids to the school yard. Which is why I have already started to work on some back to school lunches that you and your kids will actually eat. Like these easy and delicious sandwich kabobs. You’re Welcome.

Lets be honest. We are all tired of making sandwiches and I am guessing that your kids are probably like mine and don’t eat them anyway. If you are lucky enough to catch them before they completely decompose in the bottom of that brand new back pack then in my opinion you’re winning.

These sandwich kabobs are great alternative. So simple, yet so fresh you will wonder why you haven’t been eating them your whole life. Really the combinations are endless and you can be as creative as you want but here are a few ideas to get you rolling.  I usually send along a little bit of ranch dressing for dipping but you can substitute for your favorite dressing (we use the kids bentgo boxes around here which make it super easy to send along dips and sauces!) We absolutely love them.

Also, keep in mind one skewer cut in half can be pretty substantial for a kindergartner especially when packing other items where as my older son might eat 2-3.

And like I said before, the combinations for these sandwich kabobs are endless! We’ve done

• salami and bocconi
• fruit & cheese
• pepperoni & mozzarella

And For those of you who aren’t ready to think back to school just yet, these also work great as an appetizer at lake or go perfect at the beach! Do you have a great combination that your kids love. Feel free to share in the comments below!

I should also say that if you are worried about sending a stick to school you can easily cut the sharp points off off. Just make sure to assemble to kabob first before trimming the point though!

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Taco Stuffed Bell Peppers are HEALTHY!

I once heard someone say that the more colorful your food, is the better it is for you. I always think of that when I making these stuffed peppers. They have so much color and they taste as good as they look! I always use green peppers in this recipe but you can use whatever peppers you like. I’d love to try it in a roasted poblano pepper one day and if I do I promise I’ll share.

CHEESE

Let’s talk cheese for a second. I LOVE cheese. It’s honestly one of my favorite foods and it’s definitely my guilty pleasure. You can pretty much top these taco stuffed peppers with whatever cheese you like. If it were just me eating them, I would top them with a spicy monterey jack but since i have 4 kids and they would not be happy, I use a pretty tame mexican blend from the shredded cheese section. I have been known to make a few of them spicy in the past though. Which is another great thing about these stuffed peppers. They are so customizable.

Alright that’s enough talk. Let me know how it goes!

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Taco Stuffed Peppers

A healthy and delicious twist on stuffed peppers. These Taco Stuffed Peppers are packed with goodness and flavor. Meaty bites of ground turkey in a delicious seasoning with black beans, corn, tomatoes, and shredded cheese.

Course Main Course

Cuisine American, Mexican

Keyword bell peppers, cumin, green peppers, ground turkey, jalapenos, mac and cheese, onion, stuffed peppers, taco stuffed peppers, Tacos

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Ingredients

FILLING

• 1 lb ground turkey
• 2 cloves garlic minced
• 1 small onion diced
• 2 tbsp chopped fresh cilantro
• 1 tsp cumin
• 1 package taco seasoning
• 2 tbsp chopped jalapenos I use the Old El Paso pickled ones in the jar. If using fresh make sure you remove all the seeds for less heat
• 1 tsp salt
• ½ tsp pepper
• 1 can black beans drained and rinsed
• 1 can diced tomatoes drained really well
• 1 cup corn drained if using canned

FOR THE PEPPERS

• 4 green bell peppers cut in half length wise
• ½ cup chicken broth
• shredded cheese for topping I use Cracker Barrel Tex Mex
• sour cream for garnish
• paprika for garnish

Instructions

FILLING

• In a large skillet (I use my wok pan) cook the ground turkey over medium heat. Breaking it apart and season it with salt and pepper.
• Add in your diced onion onion, garlic, cilantro, jalapeno, black beans, corn and tomatoes, taco seasoning and cumin.
• Mix well. Simmer on low for 20 minutes lid removed so that all the excess liquid evaporates

FOR THE PEPPERS

• Preheat oven to 400 °
• Cut the peppers lengthwise and remove the seeds and stems. Rinse them well and pat dry with paper towel.
• Place the peppers cut side up in an oven proof dish (I use a glass Pyrex dish).
• Fill each pepper with the turkey mixture trying to leave as much liquid in the pan as you can.
• Pour the chicken broth into the bottom of the pan and cover with aluminum foil.
• Bake covered for 30 minutes then remove peppers and top with cheese.
• Bake for an additional 2 minutes (uncovered) or until the cheese is melted and bubbly. I broil mine. Serve with a dollop of sour cream and top with cilantro and paprika for garnish

Enjoy!

Laila

If you love this you HAVE to try this Mexican Lasagna!

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Alright, I have a confession to make. I hate kale slaw. There I said it. And to be honest I get the feeling you do to.  Like honestly, it is an insult to coleslaw everywhere, and Costco needs to get the memo. We all just need to take a stand and stop bringing that garbage to potlucks. Okay, maybe I am a lot more passionate about this than I thought but in all seriousness why have we ruined a good thing? This classic creamy coleslaw recipe is the real deal and it’s coleslaw the way it should be. The way your grandma used to make it. And you’re going to love it!

This recipe for classic creamy coleslaw is super easy to make and only takes about 10 minutes. You can pair it with just about anything but a few of my favorites are pulled pork sandwiches (pile it right on top), smoky meatballs, fish and chips, anything barbecued and more! I will say that I think it tastes much better after its been in the fridge overnight so if you can make it ahead than I would.

How to make Classic Creamy Coleslaw

I am a big fan of purchasing the shredded bags of coleslaw. Sure you will feel more culinary, shredding cabbage and carrots in the kitchen, but you will also be way more annoyed and have a huge mess to clean up, so don’t think twice about it and buy the bagged stuff. It’s going to be good, I promise.  If you follow me regularly than you know how I feel about miracle whip. Do not use miracle whip in this recipe. It’s not mayonnaise (in my opinion) and it will alter the taste. Do use fresh squeezed lemon juice. Just do it.

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Classic Creamy Coleslaw

This classic creamy coleslaw is coleslaw the way it should be. Just like your grandma used to make.

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Keyword cabbage, coleslaw, creamy coleslaw, how to make coleslaw, summer coleslaw

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Author thegoodwivesblog.com

Ingredients

• 1 bag of pre shredded coleslaw
• ½ cup Hellmanns mayonnaise
• 1 ½ tbsp freshly squeezed lemon juice
• 1 tbsp white wine vinegar
• 2 tbsp granulated sugar
• ½ tsp salt
• pepper to taste

Instructions

• Pour bagged coleslaw into a large serving bowl and set aside.
• In another small bowl combine all remaining ingredients and whisk thoroughly.
• Pour the dressing into the cabbage and toss evenly. Refrigerate until ready to serve.

Personally I really like to add chopped apples and raisins but you can add anything you would normally add to your coleslaw. I’d love to hear your creations so scroll down and leave me a comment!

Need a little DINNER INSPIRATION?  Try these yummy recipes!

SMOKY MEATBALLS 

THE BEST MAC AND CHEESE EVER

MEXICAN LASAGNA 

Enjoy,

Laila

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Guys, Easy One Pan (you’re welcome) Mexican Rice is going to be your new fave. It is so cheap and so easy, you will seriously wonder where it has been all your life.

Okay so if you haven’t noticed by now (especially if you follow me on Instagram) I LOVE Mexican food. Like eat it every day and never get bored love it. Tacos, burrito’s, guac (which should never be extra) and more, it is just so flippin comforting. Anyway if you don’t like it there is probably something wrong with you (sorry not sorry) and you won’t like half of the posts around here. BUT if you love it or even just like it then you have come to the right place. I’m always messing around with Mexican and I think I’ve perfected this one pan (cause who needs more dishes) Mexican rice.

This Mexican rice is similar to the rice you would be served in a Mexican restaurant. It’s just a tad fried yet still fluffy and the toasted cumin in the pan mixed with lime juice is chef worthy. It pairs nicely as a side dish with tacos or even my Mexican Lasagna or Healthy Tex Mex Stuffed Peppers! Alright, you know how I feel about long recipe posts so here we go.

I love getting creative with Mexican rice by adding in some black beans and corn or tex mex cheese and tomatoes or avocados! I would love to see how this recipe shapes up in your kitchen. Share some pictures and your own creations below!

Enjoy,

Laila

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Yes! I love this Mexican Lasagna with tortilla’s recipe and I am super excited to share it with you. It’s definitely going to become your new family favorite! My Aunt Julie brought me this dish after the birth of our third child Rivera (there’s that tribe I am always talking about), and it has stuck with us ever since! It’s so simple and easy to make that I just had to share it with you. This Mexican Lasagna made with tortilla’s is the perfect break from traditional noodles!

Our family loves Tacos. We eat them far more than we probably should but honestly I’m fine with that. Who doesn’t love tacos? That’s probably why I fell in love with this Mexican Lasagna recipe the first time we had it. It takes tacos to a whole new level. The fresh toppings with the cheesy taco meat and tortillas just make you wonder how something so simple could be so good. It’s perfection! Especially on a night when you have activities. Serve it up with a side of my Mexican Rice or on it’s own and I promise you that won’t be disappointed!

Another great thing about this Mexican Lasagna recipe is that you can EASILY double it. Mainly because we have an army to feed,  but if you don’t need that much don’t worry, it freezes really well. This is also my favorite meal to send to someone in need. If I have ever brought you a meal then there is a good chance you’ve already eaten this recipe. It’s my go to delivery meal and I have yet to meet someone who doesn’t love it! If you know someone who has just had a baby or could use a pick me up, this is the go to dish for you.

Making Mexican Lasagna with tortilla’s

The first thing you will want to do is prep your kitchen. Trust me, any recipe will go a lot smoother (especially if you have some kids running around) if you prep. So pull out the cutting board and let’s do this.  

I like to start by greasing a 9X13 casserole dish and then getting all my ingredients ready on the counter. Then I start chopping my onion and set it aside. Next I’ll grate all my cheese. I am not a fan of pre shredded cheese because I think the real stuff is always better. Plus the pre shredded stuff usually has a coating on it that makes it less likely to melt. BUT if you’re trying to keep it simple then by all means a bag of the pre shredded Tex-mex or Mexican cheese will work just fine!

You’ll also want to can open the beans and corn and rinse them, then set aside.

Lasagna Filling

Okay, now for the best part. The filling! This stuff is so good you’ll be tempted to eat it like a chili. If we’re being completely honest here I might even tell you that I sometimes set a bowl aside for myself when I’m making it!

Grab a big frying pan or pot. I  use my heritage rock pan for this recipe ( I LOVE it so much!!) but a large frying pan would work as well.  Fry your beef and onion until browned and then remove from heat and drain.

Once drained stir in your salsa (just use your favorite brand), black beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer. It’s that easy!

I use a package of Old El Paso Taco seasoning when making this recipe but you can certainly use your own if you prefer.

Lasagna Layers

For the layers you will want to use the large flour tortillas. Some recipes use noodles but Mexican lasagna with tortilla’s is the only way to go. Preferably 10″ in size but if you only have the small ones those work too. You just want to cover the bottom of the pan.

Next add a generous layer of the filling and spread evenly across. Next spread a layer of sour cream across the top of the filling and then top evenly with cheese.

Then repeat the layers again, starting with the tortillas. So simple yet SO GOOD!

Try it with this easy MEXICAN RICE

I hope you love this Mexican Lasagna recipe as much as I do. As always I love to hear from you and I LOVE to see your creations. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen  

YOU’LL LOVE

–Healthy Tex-Mex Stuffed Peppers

–Turkey Meatballs Stuffed With Cheese

–Chicken Bacon Caesar Pasta 

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Mexican Lasagna

This delicious twist on Mexican food takes taco night to a whole new level. Mexican Lasagna is full of deliciously seasoned taco meat with salsa, black beans, and corn layered between tortillas with sour cream and cheese and topped with all the fixings. This recipe is great for kids and is freezer friendly.

Course Main Course

Cuisine Mexican

Keyword black beans, casseroles, corn, dinner, easy, ground beef, Lasagna, mac and cheese, Mexican, salsa, Tacos, tortillas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 6 flour tortillas
• 1lb lean ground beef or chicken
• 1 large onion chopped
• 2 cups salsa use your favorite brand
• 1 can black beans drained and rinsed
• 1 can corn drained and rinsed
• ¼ cup reduced fat italian dressing
• 1 package store bought taco seasoning or 2-3 tablespoons homemade (to taste)
• ¼ tsp cumin
• 1 cup sour cream
• 3 cups shredded cheese

Toppings

• 1 cup iceberg lettuce shredded
• 1 avocado diced
• 1 cup cherry tomatoes halved
• ¼ cilantro chopped
• salt & pepper to taste

Instructions

• In a large skillet, season ground beef with salt and pepper and then cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, corn, dressing, taco seasoning and cumin. Return to heat and simmer.
• Coat a a 9X13 baking dish with cooking spray and then place 2- 3 tortillas in (enough to cover the bottom) Layer half of the meat mixture over the tortillas then spread sour cream across, then top with cheese. Repeat layers. (Like a lasagna!)
• Cover and bake at 400° for 25 minutes. Uncover; bake for another 5 minutes longer or cheese is nice and bubbly. Let stand for 5 minutes before topping each piece cut, with lettuce, tomato, avocado & cilantro.

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It’s Saturday (hurray!!) and that calls for an easy dinner like these Easy Crunchy Tortilla Pizzas. That also means that by some miracle I have managed to survive the March Break. I know I promised some easy March Break recipes but this week nearly broke me and this is the first chance I have had to sit down. Besides, technically it’s still the March Break right? I promise to fill you in on all the craziness soon but for now here’s an easy weeknight meal that your family will love to make and eat!

I LOVE these tortilla pizzas and have been making them since I was young. They were always my go to after school or after a night out with the girls. I don’t know if its the crunchy tortillas that makes them so good, or the fact that you can easily fold them in half for make shift panzerotti type thing. Whatever it is, I promise you will love them.

Another GREAT thing about these tortilla pizzas is that you can serve them up fancy with a side salad and a glass of wine or they can be casual for a quick and easy dinner before baseball, hockey, or whatever your thing is. Need something to do at your kids next birthday party? These are a cheap and fun option too (your welcome!)  You can make whatever variation you want and be as creative as you want, they never get old.

Tortilla Pizza toppings!

Tortilla pizza toppings are endless but here’s a few of my favorites.

I love chicken Caesar pizza. What is that you ask? Prepare to be mind blown.

The base is Renee’s Caesar salad dressing (any Caesar dressing will do). 

Then top with a blend of mozzarella and parmesan cheese, cooked bacon, rotisserie chicken and drizzle with a bit of melted garlic butter. (I didn’t say it would be healthy…)

After it’s cooked top with a handful of fresh arugula. IT’S SO GOOD!!!

Another one of our faves is the BBQ pulled pork. We make sure to make these whenever we have leftover pulled pork.

The base is BBQ sauce (we use sweet baby rays) then top with mozzarella cheese, pulled pork, sliced red onion and bake. After it’s cooked drizzle with a little more BBQ sauce!

For this recipe we stuck with good old fashioned pepperoni  just to keep it simple, but the possibilities are endless! Feel free to share your variations in the comments below.

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Easy Crunchy Tortilla Pizzas

These easy crispy tortilla pizzas are thin, crunchy and so good! Load them up with all your favorite toppings for a quick meal or after-school snack.

Course After School Snack, back to school lunch, Dinner, Main Course

Cuisine American

Keyword after school snack, crispy tortilla pizza, dinner, easy pulled pork recipe, tortilla pizza

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 4 Tortillas
• 1 cup Pizza sauce
• 3 cups grated mozzarella cheese
• Pepperoni, thinly sliced

Instructions

• Preheat your oven to 425°
• Line a baking sheet with parchment paper
• Place your tortillas on the baking sheet (two at a time)
• Spread a thin layer of sauce onto each tortilla
• Sprinkle with cheese
• Top with pepperoni
• Bake for about 10 minutes.
• Broil for 1 minute, until the cheese is melted and bubbly.
• Let cool for 1 minute before serving.

March Break cooking ideas? TRY THESE M&M Cookies!Enjoy,

Laila

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Today is my birthday, hurray!!! I’ve never been one to get upset about getting older. Call me crazy but I think it’s a blessing. Anyway, Rivera couldn’t wait to bake me a cake.  And not just any cake. This best ever kit kat cake! Hes my youngest boy at 5 years old, and his energy and zest for life make me so happy. How could I say no. That and it involved lots and lots of chocolate, so really how could I say no?

In reality he begged to bake me a cake, insisted I buy all the ingredients, cracked a few eggs (and shells) into the bowl and then took off leaving me to bake my own cake. Not exactly the afternoon I had envisioned and I’m pretty sure he was only after the leftover Kit Kats but whatever. Classic!

I’m really glad he did though, because I probably wouldn’t have attempted to make this cake and the results were fabulous! This super easy cake will wow any of the kids (and adults) in your life and it was really easy and cheap to make. If you’re tired of paying stupid money for cakes that kids barely even eat, but still want the wow factor than this cake is for you! You’re welcome

You can use whatever cake recipe you want here. I cheated and used Betty Crocker’s Rainbow Confetti cake because let’s be real, I have 4 kids and rainbow confetti cake is freakin delicious. I also used Betty Crocker icing too but feel free to use your own recipe.

PS: if you have a great icing recipe I’d love to have it!

Soooooo easy!! And half the price or less than what you would be paying at a bakery. Feel free to share pictures of your creations in the comments below

FYI: When purchasing the Kit Kat bars I found that it was cheaper to purchase the 4 packs at the grocery store than to purchase each chocolate bar individually.

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