Click here to Pin this Red Potato recipe!

Is anyone excited about a new season of television starting this week? (It is this week right?) Every year in September I look forward to all my shows starting back up again and seeing what new shows are out that might sound interesting. Since DVR and Netflix, I haven’t been as on the ball about season starts and new shows as I have in the past, they’ve turned me into somewhat of a slacker as far as keeping up but you can’t beat having a nice list of shows ready to watch on your DVR that were already set to record from last season.

I went on a bit of a Netflix binge this summer and finally caught up on Parenthood and Grey’s Anatomy so I’m ready for them, but I have to say Scandal is my most anticipated return to television. Survivor is a show that I never miss and my husband and I are committed and loyal to every season – it’s always one of my favorite shows to watch.

With football season already here and basketball season lurking around the corner (read: husband watching games every night), I kind of think I may be open to adding one or two more shows to my list…whether it be new or old. Any suggestions? Nashville has always been on the radar and The Good Wife was one I started a long time ago but stopped somewhere in season 2 or 3.

I’m curious to know what everyone else out there watches or any new shows that look good to you.

Let’s talk potatoes now. Potatoes have become one of my favorite side dishes to make for my family at dinner time. In the past year or two I have discovered that my family is full of potato lovers. I have started making them regularly for them and I have yet to hear one complaint from anyone about seeing potatoes on their plate. They are a go to side dish for me.

Roasting potatoes is incredibly easy and with just a peek inside your spice cabinet you can pretty much come up with a new version every time. The seasoning blend for these Roasted Red Potatoes with Dill and Cheddar was inspired by a recipe for a dill dip printed on the side of my dill spice jar. It’s a classic dip that I’ve made plenty of times and the combination of flavors works pretty perfectly with potatoes if you ask me. On a whim I decided that melted cheddar cheese needed to be a part of this dill roasted potato party.

These Roasted Red Potatoes with Dill and Cheddar are great served with turkey burgers, grilled chicken sausages, or a steak. I always leave the skin on for extra flavor and texture as well as nutrition. Be sure to cut your potatoes into pieces similar in size so that they cook evenly. Sprinkle with coarse salt after you take them out of the oven before serving. Would be great served with a dollop of sour cream or Greek yogurt for dipping.

Enjoy!

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The post Roasted Red Potatoes with Dill and Cheddar appeared first on Aggie's Kitchen.

I don’t make meatloaf – of any kind – very often, for no other reason other than it just doesn’t come to mind when I think of what to make for dinner. That’s probably because I didn’t really grow up eating meatloaf, so it doesn’t really fall into the everyday comfort food category for me. Does it for you?

There are two meatloaf recipes that I have made over the years when I have made meatloaf and they have become my go-to meatloaf recipes. They are both very different from each other and it just depends on whether or not I want a more traditional recipe like this copycat Boston Market Meatloaf recipe, or a lighter but oh so delicious one like Barefoot Contessa’s Turkey Meatloaf (I love this one!!).

Anytime I do make meatloaf, my meat loving husband is a happy man. And after making these Mini Cheddar-BBQ Turkey Meatloaf Muffins apparently now I know that my children are both fans as well. I guess I know whats going into the dinner rotation more frequently (along with this Mini Honey Mustard Meatloaf recipe we love).

I was inspired to make this mini versions of meatloaf from my friend Liz, who writes the blog The Lemon Bowl (I’ve been finding myself stalking her blog for dinner ideas quite frequently, along with Melanie’s blog, Nutritious Eats). It’s nice to get ideas from other busy moms that like to eat food you like to eat, and have to still feed young children food that they will like as well – I’m always inspired by both ladies!

These turkey meatloaf muffins came together super easily and quickly, using ingredients I always have on hand.

Side Dish Recipes For Mini Turkey Meatloaf Dinner

Oven roasted potatoes like these Roasted Red Potatoes with Smoked Paprika or Dill Potato Wedges are always great side dishes for this meatloaf recipe.

Other veggie side dishes for this dinner:

Corn, Tomato and Basil Saute

Roasted Green Beans with Almonds

Honey Roasted Parsnips and Carrots

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The post Mini Cheddar-BBQ Turkey Meatloaf Muffins appeared first on Aggie's Kitchen.

Click here to Pin the recipe for these Pinto Bean Burritos!

So remember how I was saying the other day how I’ve been in serious need of easy but tasty meals? Well I found one.

I felt like celebrating after making this Pinto Bean Burrito recipe at lunch the other day. Super simple, and you can make them ahead of time to keep in the fridge for lunch or dinner. And hey, can I mention that they are actually pretty good for you? I mean, really, what more can you ask for.

The best part of these is that they are totally portable too. So if its one of those days that you are running out the door and there’s no time for a real sit down lunch (you know we all have these), heat up one of these babies and enjoy it in the comfort of your car seat. Or if you and the fam are playing poolside in the evening and you don’t really feel like fussing over setting a table for a meal, these are your answer. I even think they’d warm up nicely on the grill to be honest…or even…a camp fire?

Yep…nice and easy like just like that.

How to make pinto bean burritos

First things first, make the filling. I used a can of rinsed pinto beans, a nice bunch of torn cilantro, half an onion chopped, a couple of splashes of red wine vinegar or a squeeze of lime, and a chopped up anaheim pepper (use whatever pepper you have on hand or like, jalapenos would be great in this). Mash your filling together in a bowl with a fork until everything is just combined.

Add your filling to the center of a tortilla (I love the whole wheat ones from La Tortilla Factory). Top with a bit of your favorite salsa and some shredded cheddar cheese. Tuck in the sides of your tortilla, fold over one side, and roll up tight.

Cover up in foil and decide if you are going to eat now…or later. Easy peasy right?

Now I know this isn’t a super original recipe or anything, but think of it more like an idea. Fill your burritos up with leftover shredded chicken, ground beef, black beans, rice…anything that suits your liking. With these hanging out in the fridge waiting on you, your mealtime will be a breeze. Oh happy day.

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Pinto Bean Burritos

• Author: Aggie Goodman

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Ingredients

• 1 can pinto beans, rinsed and drained
• 1/2 sweet onion, chopped
• 2 peppers (anaheim, cubanelle, poblano or jalapeno) of your choice
• squeeze of fresh lime juice or a couple splashes of red wine vinegar
• salt and pepper to taste
• handful of cilantro, torn
• whole wheat tortillas
• shredded cheddar
• salsa (here’s my favorite homemade salsa)

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Instructions

1. In a medium bowl, combine beans, onion, pepper, lime or vinegar, salt, pepper and cilantro.
2. Using a fork, gently mash all the ingredients until they just start to come together.
3. Spoon your filling into the center of your tortilla, topping the filling with shredded cheese and a tablespoon or two of salsa.
4. Tuck in the sides of your tortilla and tightly roll up your burrito.
5. Wrap in aluminum foil and bake in 400 degree oven for 15 minutes.

More Mexican recipes my family loves:

Turkey and Black Bean Burritos

Oven Baked Black Bean and Cheese Quesadillas

Mexican Black Bean Pizza

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