What's Cookin'?

Southwestern Flank Steak

2011-09-05T17:55:00.000-07:00

We love this recipe. It's from my aunt and it is delicious!

Southwestern Flank Steak

Flank steak (1 1/2 - 2 lbs)
1/4 cup orange juice
2 Tbsp chili sauce
2 Tbsp soy sauce
2 Tbsp vegetable oil
1 tsp honey
2 cloves garlic, minced
1 1/2 tsp grated orange rind (I skip!)
2 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
orange slices (1-2 oranges sliced)

Score steak diagonally.
Mix remaining ingredients in large ziploc, add steak, and marinate--the longer the better.
Grill about 8 minutes on each side.
Slice across the grain.
YUM!

Chicken Bryan (like Carrabbas)

2011-06-16T07:16:00.000-07:00

Well hello there dear neglected recipe blog!

One of my favorite chain restaurants is Carrabbas, and my favorite thing to order there is Chicken Bryan. I've tried other dishes there, but I ALWAYS regret not getting the Chicken Bryan.

Not long ago, I was looking through a cookbook that Will's 6th grade team put together and guess what I found? THIS RECIPE for my favorite! It is easy and delicious...and perfect for summer! I like to share good things so here you go:

Chicken Bryan

1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 cup dry white wine (I bought cooking wine at Walmart)
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced (Gulp. That's a LOT of butter.)
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp kosher salt
1/2 tsp white pepper (I used black)
6 boneless, skinless chicken breast halves
EVOO (extra-virgin olive oil, for brushing chicken)
1/2 tsp salt
1/2 tsp black pepper
8 oz goat cheese, room temp (I use way less!)

1. Saute garlic and onion in the 2 Tbsp butter in a large skillet over medium heat until tender.

2. Stir wine and lemon juice into the skillet and increase heat to medium-high. Simmer until reduced by about half.

3. Stir in sun-dried tomatoes, basil (yum!), kosher salt, and white pepper. Remove from heat and set aside.

4. Brush chicken breasts with olive oil and sprinkle with the salt and black pepper. Grill until cooked through.

5. Place a slice of goat cheese on top of each chicken breast and spoon the sauce from the skillet over the cheese.

* I've tried using half olive oil/half butter in the sauce, but the results weren't as good as when using all butter. I think in the future I'll cut the sauce in half. I think half a recipe would easily be enough to cover 3-4 chicken breasts.

Menu Plan 11.29.2010

2010-11-29T18:19:00.000-08:00

I meant to post my menu plan from the week before Thanksgiving...but never got around to it. We were mostly eating out of the freezer and pantry that week so believe me, you didn't miss anything grand!

Here's the new plan I made in the car on Saturday!

1. Homemade pizza
2. Spaghetti
3. Stuffed green pepper soup
4. Grilled cheese and tomato-basil soup
5. Baked Potato Soup
6. Skillet penne with sausage and spinach
7. Pizza w/Santa at school
8. Tuna melts
9. Piccata chicken
10. Shredded beef tacos and quinoa salad
11. Cheeseburger soup
12. Nachos
13. Breakfast casserole

Menu Plan 10.29.10

2010-11-01T09:46:00.000-07:00

*I thought I set this to auto-post last week...*

1. Santa Fe enchiladas (leftover from last meal plan)
2. Ravioli carbonara (also leftover from last meal plan)
3. Spaghetti | salad | french bread
4. Tacos | refried beans
5. Homemade pizza--cheese/pepperoni/veggie
6. Chicken soup | grilled cheese sandwhiches
7. Cheeseburger soup
8. Aunt Rosie's Shepherd's Pie | green veggie
9. Beef stew | cornbread
10. Red and black bean bake
11. Skillet penne with sausage and spinach | salad
12. Lasagna
13. Roast beef | mashed potatoes | green veggie
14. Fish tacos

Quinoa: Two great recipes

2010-10-14T14:02:00.000-07:00

My friend, Allie, served this at Bunco and it was DELICIOUS! I'm going to make it as a side to serve with chicken tacos.
Black Bean and Quinoa Salad

I tried this recipe last week and it was really, really good! It made a great side with our pan-fried chicken.
Quinoa Goat Cheese Risotto

6-Week-Refrigerator Bran Muffins

2010-10-14T13:49:00.000-07:00

Six-Week-Refrigerator Bran Muffins

2 cups boiling water
2 cups Bran Buds cereal (Kelloggs)
5 cups flour
5 tsp baking soda
1 tsp salt
1 cup shortening (I used butter)
3 cups sugar
4 eggs
4 cups All-Bran cereal (Kelloggs)
1 quart buttermilk

Mix water and Bran Buds. Let stand for 10 minutes, then stir and try to mash up any hard lumps as completely as you can.

Combine flour, soda, and salt. Set aside.

In a really large bowl, cream shortening and sugar. Add eggs, one at a time beating after each addition. Add buttermilk, All-Bran, the water/Bran Buds mixture. Add the flour mixture and stir only until moistened.

Batter will keep in the refrigerator (in Tupperware-type container, glass jars, etc) for up to six weeks.

When ready to bake, fill greased muffin cups 2/3 full and bake 20 minutes at 350.

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My notes:
I baked a batch of these immediately after I made the batter. They were good, but the mixture gets better with time! The subsequent batches were better.

I didn't count how many muffins this made, but I'm guessing between 4-5 dozen. I typically only baked 6 muffins at a time because a couple of picky eaters in my household turned their noses up at them. No worries...more for the rest of us!

You can add raisins if you'd like. I'm not a big fan of raisins so I didn't add them to mine.

Click the links above if you're unsure about the Bran Buds or the All Bran and you'll see the picture of what you need to buy.

The longer the batter sat, the thicker it became. It's okay. Your muffins will still be moist and yummy.

This batter makes a LOT--probably 16+ cups. Make sure you use a big bowl to mix it and make sure you have plenty of containers to put it in!

I think the cost for both boxes of cereal was around $7. I got TWO batches of muffins from both boxes. In fact, I probably still have enough of the second one for another batch.

Menu Plan 10.14.2010

2010-10-14T13:35:00.000-07:00

Hmmm, that's weird. My last two menu plan posts never appeared. Even more strange is the fact that I can't find them anywhere in my saved/archived files. Weird. Let me assure you I *have* been cooking! Hope this post is successful!

1. Meredith's lasagna
2. Pork and black bean chili
3. Tuna melts
4. Spaghetti soup
5. Piccata chicken
6. Loaded baked potatoes
7. Santa Fe enchiladas
8. Chicken tacos/quinoa salad
9. Roast beef/sweet potatoes
10. Ravioli carbonara
11. Snack supper (sausage balls, chips/dip)
12. Allison's chili
13. Pan-fried chicken and spinach/mushroom pasta
14. Eating at church!

I need to add a few of these recipes so I can link them!

Menu Plan 9.3.2010

2010-09-02T20:59:00.001-07:00

I am so tired of making summer menus. I simply like fall and winter cooking better. I'm hoping I'm nearing the end of the hot afternoons that make turning on my oven such a bothersome thing to do. I even snuck a soup recipe in this rotation in hope that we'll have an evening that is soup appropriate!

1. Burgers | fries | corn on the cob
2. Emeril's kicked up tuna melts | chips or sweet potato fries
3. Grilled brats | chips
4. Fish tacos
5. Penne Rustica | salad
6. Skillet penne with sausage and spinach | salad | bread
7. Sweet and sour meatballs | brown rice | broccoli
8. Chicken pot pie | some green veggie or salad
9. Taco salad (addicted to this recipe)(it's so darn easy)
10. Potato soup
11. Shredded beef tacos
12. Breakfast casserole
13. White chicken enchiladas
14. Bunco! (Menu TBD)(John and the kids will eat out!)

Menu Plan 8.20.10

2010-08-19T20:21:00.000-07:00

1. Chicken piccata (this recipe only with chicken instead of turkey)
2. Tuna melts (tried these last time and YUM!)
3. Paninis (we use our George Foreman grill)
4. Pizza (probably frozen or take-out)
5. Chicken chow mein
6. Mexican vermicelli
7. Bison nachos
8. Roast beef and mashed potatoes
9. Chicken fajitas or quesadillas
10. Grilled brats
11. Celebrity chicken (from Southern Living 1995 Annual Recipes Cookbook)
12. Taco Salad (tried this last time too and loved it!)
13. Spaghetti
14. OUT TO EAT! One afternoon we have an event to go to in Woodland Park and we're going to stop at our favorite Mexican place on the way home.

I'll decide on the sides later. Probably salad, green veggies, bread, rice or couscous.

Menu Plan 8.6.2010

2010-08-06T07:04:00.000-07:00

1. Carmelized onion-gorgonzola pizza (left from last meal plan)(from Taste of Home cookbook)
2. Fettuccine alfredo w/chicken (also left from last plan, also from Taste of Home)
3. Bleu cheese burgers | sweet potato fries (also left from last time)
4. Melissa's Taco salad
5. Kicked-UpTuna melts | chips | fresh veggie or salad
6. Skillet penne with sausage and spinach | salad and/or fresh veggie
7. Grilled chicken | Tomato orecchiette with brie and basil (made this pasta last week--so yummy!)
8. Fish tacos (John loves these. Asks for this every time I made a new meal plan!)
9. Spaghetti | salad | bread
10. Panini sandwiches (good bread, meat, cheese cooked on George Foreman grill)
11. Burgers | corn on the cob
12. Chicken broccoli fettuccine | salad | green veggie
13. Red and black bean bake | salad
14. Pesto chicken | salad | summer squash

Menu Plan 7.26.10

2010-07-26T06:00:00.000-07:00

I checked out a bunch of cookbooks from the library hoping it would help me get my cooking mojo back. We'll see.

1. Reuben braids (I'll post the recipe if it's a keeper)
2. Bleu cheese burgers | sweet potato fries
3. Flank steak | Gruyere polenta
4. Chicken fettuccine alfredo | salad
5. Grilled brats | corn on the cob
6. Bison nachos
7. Fish tacos
8. Mediterranean pasta
9. Zucchini bacon lasagna | salad
10. Tomato Orecchiette with Brie and Basil | salad
11. Carmelized-Onion Gorgonzola Pizza
12. Turkey Sandwiches with Red Pepper Hummus | chips

Menu Plan 7.9.10

2010-07-08T21:26:00.000-07:00

I really haven't had much motivation to cook lately. I have been cooking, but I haven't enjoyed it. Instead it's felt like drudgery. Our menu for the last month and a half has looked pretty much like this: burgers, brats, eat out, spaghetti, tacos, fish tacos, eat out. Lather, rinse, repeat.

We've eaten out way too much lately. Way too much. I'm trying to get back on track and I plan to eat every meal at home for the next two weeks. Wish me luck.

Here's my menu plan:

1. Burgers | sweet potato fries | corn on the cob
2. Brats | hot dogs | chips | beans
3. Chicken parmesan | salad
4. Turkey piccata | couscous | salad
5. Pizza | salad
6. Pancakes | sausage
7. Red and black bean bake | salad
8. Burgers | chips
9. Corn and tomato tart | salad
10. Chicken stir fry | rice
11. Steak with bleu cheese | asparagus | salad
12. BLT sandwiches | chips
13. Hot ham and cheese sandwiches
14. Fresh veggies and cornbread

I didn't link the recipes so if you see something you want to find, use the search box in the top left-hand corner of the blog.

Menu Plan 5.14.2010

2010-05-13T19:06:00.000-07:00

The Menu Plan that Never Got Posted

2010-05-13T18:54:00.000-07:00

Oops. Didn't even realize I never posted this from the last two weeks!

1. Burgers | Sweet potato fries | tater tots (for the kids)
2. Green chili chicken enchiladas (YUM! This recipe is a keeper!)
3. Red and black bean bake
4. Garlic chicken farfalle
5. Grilled brats | hot dogs | corn on the cob
6. Reuben sandwiches | chips
7. Fish tacos
8. Dallas tacos
9. Steak with bleu cheese | salad | green beans
10. Chicken spaghetti | french bread | salad
11. Burritos
12. Homemade pizza
13. Fajitas
14. Texas Roadhouse for school fundraiser. Yipee!

Menu Plan 4.16.2010

2010-04-16T07:18:00.000-07:00

John will be traveling some so I planned some kid-friendly meals, and I'm trying to use all the meat in my freezer this time around too!

1. Easy stroganoff
2. Eggs | sausage
3. Turkey|cheese quesadillas
4. Beef tacos
5. Chicken noodle soup | grilled cheese sandwiches
6. Spaghetti and meatballs
7. Grilled burgers
8. Burritos (oh my gosh, these are sooooooo good!)
9. Grilled brats | hot dogs
10. Pork and black bean chili (lots of pork to use up!)
11. Pesto chicken and pasta
12. Southwestern pizza
13. Meatball minestrone (need to use up some meatballs too!)
14. OUT TO EAT!!!

Menu Plan 4.1.2010

2010-04-01T07:33:00.001-07:00

I don't have time to link these recipes right now. If you see one you're interested in, use the search box in the top left corner of this blog!

1. Chicken stir-fry (left from last rotation)

2. Grilled burgers | sweet potato fries

3. Ham | Hash brown casserole | Asparagus | Sister Schuberts rolls (Easter)

4. Black bean and pork chili

5. Spaghetti

6. Beef enchiladas

7. Skillet penne with sausage and spinach

8. Grilled brats/hot dogs

9. Parmesan chicken

10. Chicken and ham lasagna

11. Susan's Breakfast casserole

12. Homemade pizza

13. Burritos (excited to try this recipe!)

14. Eating out!

Shannan's Hearty Bean Soup

2010-03-27T09:43:00.000-07:00

Hearty Bean Soup (from Shannan I)

1 tsp olive oil
1 each: medium carrot, onion, zucchini, all chopped
1 can condensed bean with bacon soup
1 can water
1 can (14.5oz) diced tomatoes with garlic and onion (undrained)

Saute onion and carrot five minutes. Stir in zucchini and saute one minute. Stir in soup, water, and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Add salt and pepper to taste.

Yield: 4 servings.

Chocolate Sheet Cake

2010-03-27T09:40:00.000-07:00

John's favorite cake.

Chocolate Sheet Cake

2 cups sugar
2 cups flour
1 tsp baking soda
2 sticks butter (or I suppose you could use margarine)
4 Tbsp cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Sift sugar, flour, and baking soda. In saucepan, melt butter, cocoa, and water over low heat; bring to a boil. Add dry ingredients. Add buttermilk, eggs, and vanilla. Pour into greased and floured jellyroll pan. Bake 15-20 minutes at 400 degrees.

Icing:
1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)

Bring butter, cocoa, and buttermilk to a rapid boil (in saucepan). Add powdered sugar, vanilla, and nuts. Mix well and spread on cake while warm.

Menu Plan 3.19.2010

2010-03-18T06:08:00.000-07:00

Got some easy, kid-friendly meals in this rotation because John will be doing some traveling. Hoping for nice weather to grill a little! I'm still working on my grocery list, so I'll figure side dishes out later. Probably salad/veggies

1. Beef enchiladas

2. Steak with bleu cheese

3. Pancakes and sausage

4. Grilled brats/hot dogs

5. Burgers (grilled)

6. Tacos

7. Chicken Eden Isle (John's b'day request)

8. Homemade pizza (cheese for kids) (Greek for us!)

9. Meatball minestrone

10. Chicken tortilla soup

11. Stroganoff

12. Chicken stir-fry

13. Grilled tilapia

14. Out to eat w/friends!

Mexican Vermicelli

2010-03-11T07:54:00.001-08:00

My husband has a subscription to Western Horseman magazine and the day it comes in the mail, he reads it from cover to cover. I think he has an inner cowboy that is begging to be released.

Anyway, it's not at all uncommon for him to tear recipes out of his magazine and leave them on the counter or the kitchen table (subtlety is his gift) in hopes that I'll take a hint and add the recipe to our menu rotation.

I made this for him several weeks ago and he loved it. The kids didn't love it, and I thought it was okay, but he asked me to make it again, and I like to keep him happy.

Mexican Vermicelli

2 Tbsp butter
1/2 lb vermicelli
1-1.5 lbs ground beef
1 tsp salt
1 tsp pepper
1 tsp chili powder
dash of garlic powder
2 cups diced onion
2 cups celery, chopped
1/2 cup green pepper, chopped
1 pound can stewed tomatoes or diced tomatoes
1.5 cups whole kernel corn (I used frozen)
1 cup water
sliced or grated cheese--any kind

In large skillet or stockpot, brown vermicelli in butter, breaking into small pieces (I think it would be much easier and less messy to break the pasta BEFORE you started browning it!). Stir in meat and brown, draining excess fat (I didn't follow directions; I added my beef that had been previously browned, frozen, and thawed). Add remaining ingredients and blend. Cook on stovetop over low heat for 25 minutes. Prior to serving, cover with cheese and allow it to melt.

*I think I ended up adding an extra can of stewed tomatoes and some more water. Your finished dish should be of a casserole-like consistency. I also omitted the celery and used way less onion than it calls for!

Julie's Soft Sugar Cookies

2010-03-10T13:20:00.000-08:00

Okay...I decided to be nice and share this instead of keeping it all to myself!

Soft Sugar Cookies

3 1/4 cups flour
1 tsp. baking soda
1/2 tsp salt
1/2 cup softened butter
1 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup sour cream

1. Preheat oven to 400. Mix flour baking soda and salt. In separate bowl, cream butter. Add sugar, egg and vanilla. Beat well. Add sour cream and half of flour mixture. Beat, scraping bowl. Add remainder of flour mixture.

2. Roll on lightly floured surface. (I usually do about 1/3 of mix at a time). Roll to 1/4 inch thickness. (Note....these are pretty thick cookies which is one of the reasons they remain so soft). Cut with cookie cutter.

3. Place on cookie sheet 1-2 inches apart. Bake about 8 minutes. Transfer to wire rack to cool.

Frosting

2 cups powdered sugar
2 TBSP butter
1/4 tsp Almond Extract
6-8 tsp milk for spreading consistency (4-5 tsp for piping consistency)

Mix Well!

Enjoy!

Julie thinks that one reason these are so good is the almond extract in the frosting. I concur.

Menu Plan 3.5.2010

2010-03-04T05:15:00.000-08:00

So...

I decided to link things again because it helps ME find things quickly. Also, all of the meals are ones that I can make on top of the stove without turning on the oven. Something wacko started going on with my oven this week. And seeing as how we just replaced the kitchen faucet and garbage disposal (also this week) we're really not jazzed about replacing the oven. So...cooking on the stovetop it is!

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1. Basil chicken (don't be impressed, it's a boxed Macaroni Grill kit I got *cheap* w/coupon)|salad|bread

2. Pork and black bean chili|rice|sour cream

3. Pizza--takeout, not homemade

4. Grilled burgers|sweet potato fries (I buy Alexia brand frozen sweet potato fries)

5. Fajitas|black beans| fixings

6. Dallas tacos

7. Grilled brats|hot dogs (I'll be gone when my fam has this. It will likely be accompanied by all kinds of junky sides). smile.

8. Mexican vermicelli (I will post the recipe later this week. It's a new recipe that John loves).

9. Baked potato soup|cornbread

10. Beef stir fry|rice

11. Spaghetti|bread|salad or green beans

12. Buttermilk pancakes|sausage

13. Chicken broccoli fettuccine|salad

14. Pesto chicken and pasta| salad| bread

Menu Plan 2.19.2010

2010-02-18T12:16:00.000-08:00

I'm still too lazy to link, and I also haven't figured out the side dishes. That's on my list for this afternoon so I can get my grocery list together. We'll be eating at church on Wednesday nights--Lenten soup suppers--so I'll have one night a week to have a break from cooking!

1. Skillet penne w/spinach and sausage

2. Chicken noodle soup

3. Lemon Chicken (on Kelly's recipe blog)

4. Pork and black bean chili

5. Baked potato soup (It's a Southern Living recipe and I don't have it on this blog)

6. Slow-cooker beef tacos (I linked so I could find this recipe again!)

7. Roast chicken

8. Meatball minestrone

9. White chicken chili

10. Meatloaf/mashed potatoes

11. Homemade pizza

12. Spaghetti w/meatballs

13. Grilled pork chops

Menu Plan 2.5.2010

2010-02-04T21:36:00.000-08:00

Again, if you see something that sounds good, use the search box in the top left corner to find the recipe. I've lost the love for linking all these recipes in my post.

1. Pulled pork sandwiches/chips/corn on the cob
2. Mexican vermicelli (J clipped this from Western Horseman. If it's good, I'll post the recipe).
3. Pot roast/mashed potatoes/green beans/rolls (Will's bday dinner request)
4. Hamburgers/sweet potato fries
5. Susan's breakfast casserole/biscuits
6. Beef stir fry/rice (didn't eat this from last meal plan!)
7. Grilled brats/chili dogs (bratwurst was B1G1 free again)
8. Pinto beans with tomato, bacon, & cilantro (another meal left from last meal plan)
9. Poppyseed chicken/rice/green veggie or salad
10. Fajitas/guacamole/cilantro rice
11. Beef stew/cornbread
12. Chicken Eden Isle/peas/rolls
13. Spaghetti soup/salad
14. Super bowl night appetizers: wings, sausage balls, buffalo dip (don't think I have a recipe for that on the blog), Mississippi Sin Dip

Menu Plan 1.22.10

2010-01-23T07:45:00.000-08:00

My friend Carol asked last week if I was ever going to post a menu plan again.

Why, yes. Yes. I am.

I got off track late last year. Not with menu planning (oh, ya'll know I'm too type A to go very long without a plan) but with posting. I just got tired of linking all the recipes.

So...I'm not adding links this time. If you see a recipe you want to try, you can do a simple search of my blog to find it.

Oh, and did you know today is National Handwriting Day? Indeed it is. So here's my handwritten menu plan. Hope y'all have a great weekend!

Bunco Recipes

2010-01-16T08:50:00.000-08:00

It was my turn to host Bunco last night. It seems to be the tradition in our Bunco group to send out the recipes for the appetizers/snacks afterwards. I've gotten SO many great ones in the few years we've been doing this. So, since I'm tying these out for my Bunco friends, I thought I'd share them with you too!

Bunco Snacks

Mississippi Sin Dip

Seven Layer Mexican Dip

Fresh veggies w/Hummus

Reese's cookies

Rolo Pretzels

Whimzie's White Chocolate Popcorn aka "Crack"

Mississippi Sin Dip

(from Melanie aka BigMama)

Mississippi Sin Dip

1 loaf french bread
8 oz. container of french onion dip
4 oz. can green chiles, drained
1 package of bacon bits
2 cups grated cheddar cheese
8 oz. package of cream cheese, softened
And yes, all this cheese makes it seem very fattening, but think of all the calcium!
Plus, the bacon bits provide some protein.

Anyway, cut out top of french bread and scoop out insides. Mix all other ingredients together in a large bowl. Put the dip inside the loaf of french bread and put the top of bread back on. Wrap the whole thing in foil and bake 1 hour at 350. I personally love this served with Fritos Scoops, but it would be great with crackers too.

This was SOOOOOOOOO good. I baked it in the bread, but I think you could probably just bake it in a bowl. And I didn't put the top back on it because we ATE IT!

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Seven Layer Mexican Dip

1 can refried beans

1 envelope taco seasoning

1 carton guacamole dip (mine was 12 oz)

8 oz sour cream

1-2 cups salsa

grated cheddar cheese

chopped green onions

sliced black olives

Mix the beans and taco seasoning together and spread in a round platter (with a lip--probably should be 1/2 inch deep) or in a 9x13 dish.

Spread the guacamole dip on top.

Follow with a layer of sour cream.

Pour the salsa on and spread.

Cover with grated cheddar.

Top with green onions and black olives.

You could even add lettuce or tomatoes too.

Scoop with tortilla chips or fritos.

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Here's my recipe for Hummus

I like it with triscuits, sliced red pepper, carrots, chips, etc.

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Rolo Pretzels

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Whimzie's White Chocolate Popcorn/Crack

white chocolate almond bark (or white chocolate)

microwave popcorn

( 2 1/2 squares of white chocolate almond bark (or white chocolate) to 1 bag of m/w popcorn OR

1 package of white almond bark to 5 bags of m/w popcorn)

Pop popcorn per directions. Put popped corn in a big container. Melt your chocolate per directions on package, stirring occasionally. Pour over the popcorn, stirring until it’s all covered. Pour popcorn onto wax paper that you have taped lightly to countertop. Spread, let cool and set, Break up any chunks and it’s ready to enjoy.

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Reeses' cookies

1 tube Pillsbury peanut butter cookie dough

1 bag mini Reese's peanut butter cups

mini-muffin tin

Unwrap 24 mini-Reeses (take off the paper cup liner too) and set aside. Pinch off dough, roll in 1-inch balls and place the dough balls in muffin tin. Bake according to directions on tube of dough. Immediately after pulling the "cookies" out of the oven, smash a Reeses into each cookie. Let cool in the muffin tin for awhile so they don't break when you pull them out.

Menu Plan 10.30.09 (Late Again!)

2009-11-01T17:42:00.000-08:00

Just a couple days late this time! Have a few meals left over from the last two week menu because we ate out WAY too much this time around. I'm not complaining though...

1. Grilled burgers (George Foreman grill), corn on the cob, chips

2. Stuffed Green Pepper Soup/Cornbread

3. Fajitas/guac/salad/black beans

4. Tacos

5. Chili (planning leftover chili for chili dogs)

6. Beef Stir-fry, rice

7. Chicken breasts (sauteed or baked), brown rice, veggies

8. Chicken Chow Mein

9. Roast Chicken, mashed potatoes, green beans

10. Skillet penne with sausage and spinach, salad

11. Spaghetti and meatballs (I have lots of meatballs left from my first batch!!!)

Menu Plan 10.16.09 (Late Edition)

2009-10-22T18:03:00.000-07:00

As I was getting ready to cook dinner tonight, I realized I never posted my menu plan last week!

The kids were home at the end of the week and I think it threw me off. Way off.

Anyway...here's the list:

1. White Chicken Chili

2. Tacos

3. Pinto Beans with Bacon, Tomatoes and Cilantro (Made this for dinner tonight...it's SO good!)

4. Quiche

5. Tomato-Basil soup/grilled cheese sandwiches

6. Cheeseburger soup

7. Spaghetti with homemade meatballs

8. Skillet penne with sausage and spinach

9. Pork and Black Bean Chili

10. Parma Rosa Chicken

11. Chicken Spaghetti

12 Meatball Minestrone (my kids LOVE this!)

13. Macaroni grill pasta (from a box--I had a coupon and it's really good!)

14. Homemade pizza

So...we've been eating dinner at church on Wednesday nights, but that ended last night. We'll start up again during Advent. (Kinda nice to have a break).

I planned some extra meals because next weekend (when I would normally do my grocery shopping) is crazy-busy and I wanted to have enough stuff on hand so that I didn't have to stress about squeezing a grocery trip into our schedule!

Oh...I tried making homemade meatballs for the first time. They turned out great. I haven't used them in a recipe yet but I cooked them and put them in the freezer for later. My kids LOVE meatball minestrone and ask for it every time I make a new meal plan. I like it too, but I hate--really hate--store-bought meatballs. Making them was much easier than I thought and it was cheaper too!

Pumpkin Cake Roll

2009-10-15T07:06:00.000-07:00

Sarah and I made this yesterday...SO yummy. The recipe is from my friend, Callie (I love that name!), and if any of you have the Feed My Sheep cookbook from our church in Arkadelphia, then you can find it on page 264!

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg

1 cup finely chopped walnuts (Sarah said "no" to the nuts)

2 tsp cinnamon

1 tsp baking powder

Filling:

6 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 375. Grease and flour 15 x 10 x 1 inch baking pan (jellyroll pan) and line with wax paper. (The instructions said to grease and flour the wax paper too. So I did both, but I really think you just need to do one or the other.)

Beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into pumpkin mixture. Spread batter in pan; sprinkle with walnuts. Bake at 375 for 15 minutes or until cake springs back when touched.

Immediately turn out onto linen towel dusted with powdered sugar. Peel off paper and roll cake up in towel. Cool.

Beat cream cheese, butter, powdered sugar and vanilla until fluffy. Carefully unroll cake and spread filling over it. Roll up again. Cover and chill. Dust with powdered sugar if desired.

YUM!!!!

It's so pretty too. Wish I had taken a picture!

Menu Plan 10.2.09

2009-10-01T12:31:00.000-07:00

1. Spaghetti/salad/bread

2. Aunt Rosie's Shepherds Pie/green veggie or salad

3. Hot ham and cheese sandwiches/chips

4. Mer's Potato Soup/cornbread

5. Meatball Minestrone/french bread

6. Mexican casserole/salad

7. Susan's breakfast casserole/fruit/biscuits

8. Chicken burritos/salad/refried beans

9. Pizza-takeout!

10. Santa Fe chicken enchiladas/salad

11. Red and Black bean bake

12. Skillet lasagna/salad

The girls were home sick on the day I made my menu plan and they chose most of these meals! I only planned twelve meals because we've been eating at church on Wednesday nights (LOVE that!)

Menu Plan 9.18.09

2009-09-17T17:32:00.000-07:00

1. Potato Soup/cornbread

2. Spaghetti/green beans/french bread

3. Chili/fritos/fixings

4. Roast beef/sweet potatoes/green beans

5. Lentil and sausage soup

6. Chicken Stir-fry/rice

7. Pulled pork sandwiches/corn on the cob/coleslaw

8. Pork and black bean chili/rice

9. Fajitas/black beans/fixings

10. Hot ham and cheese sandwiches/chips

11. Meatball minestrone (all three of my kids requested this!)

12. Tomato-Basil soup/grilled cheese sandwiches

13. Creme Brulee french toast/bacon

14. Out to eat!!!

I realized after I made my menu plan that we'll be eating at church on Wednesday nights this fall. I left the extra meals on there because I sometimes like some different options on weekends....thinking the french toast would be a lovely Saturday morning treat!

Roasted Veggies and Rice

2009-09-17T17:21:00.000-07:00

I broke the cardinal rule of dinner at my house tonight. I made something different for myself to eat because I just couldn't bear the thought of what I was making for the family. (Tomorrow is grocery shopping day and I had the ingredients for the last meal on my menu...and wasn't at all thrilled with it!)

This was so easy, and SO good.

But I knew it would be because the recipe came from my friend, Shannan, and EVERYTHING Shannan makes is delicious.

Here's the recipe:

Roasted Veggies and Rice

1 lb. zucchini
1 lb. yellow squash (I had no squash so I doubled up on the zucchini)
1 sweet onion
1 large red pepper (All of these veggies coarsely chopped - and I also added fresh mushrooms, chopped)
2 T olive oil
1 t seasoned salt
1/2 t pepper
2 pkg Uncle Ben's Whole Grain Medley Brown and Wild Rice (cook 90 seconds in the microwave)
1/2 c. chopped roasted, salted almonds (I buy Wal-mart brand in the orange can)

Preheat oven to 450. Toss first 7 ingredients together and place in a single layer in jelly roll pan. Bake 20 minutes. Add rice and nuts and cook 2 more minutes.

*All the notes in parentheses are Shannan's notes.

*I used zucchini, mushrooms, onion, and green pepper because that's what I had on hand. And I only used one packet of rice but that was the right amount for the amount of veggies I had on hand.

* I used raw almonds and just chopped them very coarsely.

*SO good. Shannan said she scarfed the leftovers a few hours after dinner. I'm thinking of doing the same thing.

Tomato-Basil Soup

2009-09-09T15:46:00.000-07:00

I took a standard recipe and tweaked it a bit! Delicious!

1 - 28 oz can whole tomatoes

1 - 14 oz can petite diced tomatoes

2 cups chicken or vegetable broth

1 dozen basil leaves, sliced

2 cloves garlic, minced

2-4 Tbsp brown sugar

1 tsp salt (I used more but didn't measure)

1/2 tsp pepper

1 cup heavy cream

1/2 stick butter

Puree the whole tomatoes in blender. Add everything (except cream and butter) to stock pot and simmer simmer 30-40 minutes. Add cream/butter and heat through. Serve.

Menu Plan 9.4.09

2009-09-03T21:17:00.000-07:00

1. Tacos/refried beans

2. Red and Black Bean Bake

3. Crock Pot Fajitas/salad/black beans

4. Grilled burgers/onion rings/fries

5. Breakfast Casserole/fruit

6. Pork and Black Bean Chili

7. Chicken Parmesan/salad/zucchini

8. Eye of Round Roast/veggies and wild rice

9. Chicken Broccoli Fettuccine/salad/bread

10. Stuffed Green Pepper Soup/cornbread

11. Chicken with Artichokes/couscous/green beans

12. Skillet Penne with Sausage and Spinach/salad/bread

13. Tomato-Basil soup/grilled cheese sandwiches

14. OUT TO EAT!

Caramel Coconut Pecan Pie

2009-08-31T17:29:00.000-07:00

Was reminded of this pie today when I read @SouthernLiving's tweet about favorite pies from the South. My friend, Debbie, created this recipe to mimic the version served at The Honeycomb Restaurant and Bakery in Arkadelphia. OHMYGOODNESS, it is yummy. I think I need to make one soon!

Caramel Coconut Pecan Pie

1/4 cup butter

7 oz flaked coconut

1 cup chopped pecans

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip

1 baked 9-inch pastry shell

12 oz caramel ice cream topping

Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.

SO amazing!

Chicken Burritos

2009-08-31T17:22:00.000-07:00

Chicken Burritos

1 Tbsp olive oil

1/2 cup finely chopped onion

1 small tomato, finely chopped

1 - 4oz can chopped green chilies

1 clove garlic, minced

2.5 cups cooked chicken, shredded or chopped

1 can refried beans (Amy's organic refried black beans are my favorite!)

salsa

flour tortillas

grated cheddar cheese

shredded lettuce

sour cream

guacamole

Heat oil in skillet and saute onion, tomato, chilies, and garlic until tender. Add chicken and heat through. In separate saucepan, heat beans. Keep warm. Top tortillas with beans, chicken mixture, and whatever toppings you desire.

Easy and delicious!

Made this for dinner tonight but didn't have any refried beans. You could probably do without, but I added a can of black beans to the chicken mixture to "stretch" it a bit.

Menu Plan 8.21.09

2009-08-21T21:12:00.000-07:00

I got so off track with meals last month. Being gone three of the last four weeks didn't help. I spent some time this week making a new menu plan and shopping for groceries and I feel SO much better. Looking forward to getting my cooking mojo back!

1. Pizza (takeout) and salad

2. Cheeseburger-Mac (a recipe from a blog friend. I'll post it soon!)

3. Chicken spaghetti/salad/french bread

4. Burgers on the grill/fries

5. Pesto chicken and pasta/salad

6. Teriyaki Chicken/rice/broccoli

7. Easy chicken burritos/black beans/homemade pico de gallo

8. Oven fried fish and baked hushpuppies/corn on the cob

9. Chicken and black bean enchiladas/salad

10. Skillet penne with spinach and sausage/salad

11. Grilled burgers/onion rings (Alexia brand--YUM!)

12. Roast beef/sweet potatoes/green beans

13. Spaghetti soup/french bread

14. Out to eat!

Layered Ice Cream Cake

2009-07-10T12:56:00.001-07:00

My neighbor made this cake for her kids' birthday party today. It was DELICIOUS and sounded really easy, so I thought I'd give it a go for Sarah's 11th Birthday!

Layered Ice Cream Cake

Layer the following ingredients:

Ice cream Sandwiches - 12 ct box
Chocolate Cool Whip Dip- 1 small container
Crushed Oreos - I used 1/3 of the package
Hot fudge sauce - I used an 11oz jar. Melt, then pour.

Ice cream sandwiches - 12 ct box

Frost and decorate if desired.

Frosting - I used 2 tubs of Duncan Hines cream cheese frosting, but you could use any kind. I think the Wilton Buttercream would make enough to frost AND decorate. I prefer that kind, but didn't have all the stuff or the time to make it!) Freeze until ready to serve.

You definitely have to work on this cake in stages. I'd make a layer, put back in freezer for 10-15 minutes, then move on to the next layer.

My neighbor covered a piece of cardboard with foil and made a cake approximately 15 x 20 (she doubled everything b/c she had 40 kids + their parents!) then decorated it with an ocean theme (super cute) but I suppose you could also make it in a 9x13 pan.

I don't like chocolate but I like this cake!

Menu Plan 7.10.09

2009-07-10T05:59:00.000-07:00

I am so unmotivated to cook in the summer... and so uncreative with my meal plans.

1. Poppyseed chicken (Sarah's b'day request)
2. Pizza (b'day party meal)
3. Southwest Stir Fry
4. Pulled pork sandwiches
5. Grilled burgers
6. Grilled pork chops
7. Grilled brats/hot dogs
8. Whole wheat pancakes/sausage
9. Dallas tacos
10. Spaghetti
11. Teriyaki Glazed Chicken
12. Pesto Chicken and Pasta
13. Skillet Penne
14. Grilled burgers (yes, again)

Menu Plan 6.26.09

2009-06-26T07:13:00.000-07:00

1. Grilled burgers (we do this every Saturday night in the summer)

2. Tacos

3. Fajitas

4. Chicken Broccoli Fettuccine

5. Summer Veggie Dinner (smorgasbord of stuff from farmer's market)

6. Susan's Breakfast Casserole

7. Beef Stir-fry

8. Grilled pork chops

9. Hot Ham and Cheese Sandwiches

10. Grilled brats/hot dogs

11. Grilled burgers

12. Grilled chicken and pasta

13. Parma-rosa chicken

14. Anniversary dinner!

Hummus

2009-06-14T21:22:00.000-07:00

My friend, Tim, shared this recipe with me. It's originally from "The Naked Chef" cookbook by Jamie Oliver. I'm breaking this recipe into three parts.

1. The original cookbook recipe.

2. Tim's tips.

3. My two cents.

The Original Cookbook Recipe - Part One

12 oz. chickpeas, soaked overnight
1 small dried red chili
1/2 teaspoon cumin seed or ground cumin
salt and freshly ground black pepper
1 clove of garlic, peeled
1 1/2 tablespoons tahini (sesame seed paste - sold in most supermarkets)
4 tablespoons extra-virgin olive oil
lemon juice to tast (approximately 2 tablespoons)

Rinse the soaked chickpeas and put them in a large pot. Cover with water and bring to a boil. Cover the pot and simmer for 1 1/2 hours or until tender, skimming as necessary. Drain, saving a little of the cooking water.

In a mortar and pestle pound the chili and cumin with a teaspoon of salt. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse them until smooth. Add the salt, pepper, oil and lemon juice to taste. If you prefer the hummus a bit thinner, add a little of the cooking water until you are happy. And there you have it!

Tim's Tips -Part Two

I buy canned chickpeas - no cooking needed. I use one can. Drain them and save the liquid from the can.

I do use a mortar and pestle (great to have). Instead of a whole chili, I just use the crushed red pepper like you see at pizza places. I ground about 1 1/2 teaspoons with the cumin seed and the salt.

I put all of this in a blender instead of a food processor.

I use a garlic press instead of chopping garlic.

It's pretty thick, so i use some of the liquid from the can and lots of lemon juice.

We eat ours with carrots, broccoli, cauliflower and pita that we heat in the microwave.

After you put it in a bowl, you can top it with paprika for color and some drizzled olive oil.

Mer's Two Cents - Part Three

I used canned chickpeas, drained them, and saved the juice just like Tim said. I used a little bit of juice at the end to moisten.

Skipped the mortar and pestle part...I have a Kitchen Aid food processor and it worked beautifully!

I used ground red pepper...and not very much either. Maybe 1/8 tsp. I don't like things too spicy.

Like Tim, I used my garlic press to "mince" the garlic.

I like hummus with tortilla chips. I also like to spread warm hummus on a tortilla and top with steamed veggies for a veggie wrap!

I bought some pita pockets today to try and make pita chips next time.

Menu Plan 6.12.09

2009-06-12T10:29:00.000-07:00

1. Dallas tacos

2. Chicken Broccoli Fettuccine/salad/french bread

3. Tacos

4. Brats/hot dogs on the grill

5. Hamburgers on the grill

6. Southwestern pizza

7. Oven-fried fish and baked hushpuppies

8. Crockpot fajitas

9. Sunday night snack supper!

10. Bleu cheese burgers on the grill

11. Pork and black bean chili (I crave this stuff!)

12. BLT salad

13. Greek pasta salad & grilled pork chops

14. Picnic supper (homemade pimento cheese or white bean/tuna pitas)

Fruit Trifle

2009-06-07T20:54:00.000-07:00

From my friend, Julie. She made this for a mom's meeting last month and I can't stop thinking about it. I think strawberries and blueberries would be perfect for the 4th of July!

Fruit Trifle

1 container Cool Whip
1 package INSTANT Vanilla pudding
1 can sweetened condensed milk
1 cup water
Mix above ingredients together. (If I am making this earlier in the day, I will decrease the water to 3/4 cup, so the trifle doesn't get too soggy before it is eaten.)

1 Sara Lee Frozen pound Cake, cut into 1 inch cubes
Fruit of Choice (I usually use strawberries and blueberries but I have also used: kiwi, raspberries, blackberries, pineapple)

Layer in Glass bowl :
Cubes of pound cake
Cool whip mixture
Fruit
Cubes of pound cake
Cool Whip mixture
Fruit

Super easy!! It is a great summer treat but I make it all year round.

Ice Cream Sandwiches

2009-06-07T20:49:00.000-07:00

Try this next time you bake a batch of your favorite cookies!

Ice Cream Sandwiches

Your favorite cookie dough

Vanilla (or chocolate) ice cream

Saran wrap

Roll cookie dough into 2-inch balls. Flatten on cookie sheet and bake as directed. Let cool. Put a scoop of ice cream on top of one cookie. Top with another and press together. Wrap in Saran wrap. Store in freezer. Enjoy.

*Oatmeal raisin with vanilla ice cream is my favorite combination though my family is partial to chocolate chip cookies!

Menu Plan 5.29.09

2009-05-28T09:10:00.000-07:00

1. Panini sandwiches/chips and salsa

2. Grilled hamburgers/corn on the cob

3. Southwest Stir-fry

4. Tacos/refried beans/salad

5. Skillet penne with sausage and spinach /salad

6. Grilled hamburgers (we have this every Saturday night!)/french fries

7. Chicken Fettuccine Supreme/salad

8. Grilled chicken/couscous/Broccoli Ramen Salad

9. Pesto chicken and pasta/salad/bread

10. Spaghetti/salad/french bread

11. Santa Fe enchiladas/chips, salsa, and guacamole

12. Chicken spaghetti/green beans/salad

13. Grilled brats/Asian coleslaw/chips

14. Potato bacon frittata

Romaine and leaf lettuce is on sale for .50/head this week, so we're eating lots of salads on the side!

Menu Plan 5.15.09

2009-05-14T09:10:00.000-07:00

Hot Ham and Cheese Sandwiches (Sarah's choice)
Chicken Stir-Fry
Mexican Casserole (Abbey's choice)
Skillet Penne with Sausage and Spinach (Will's choice)
Pork and Black Bean Chili (need to use the pork in my freezer)
Potato Bacon Frittata
Grilled Burgers
Chicken and Black Bean Enchiladas
Dallas Tacos
Grilled Brats
Spicy Garlic Chicken Pizza
Crock Pot Fajitas
Snack Supper (Queso/Bunco Salsa/Homemade Guac/Nachos)
FIVE GUYS Burgers and Fries--for my birthday!

Crock-Pot Fajitas

2009-05-14T06:14:00.000-07:00

Another recipe from my friend, Deena.

Crock Pot Fajitas

1 1/2 lbs flank steak, cut into 6 pieces

1 chopped onion

1 sliced bell pepper

1 seeded and chopped jalapeno

2 minced garlic cloves

1 T fresh chopped cilantro

1 t chili powder

1 t cumin

1 t coriander

1 t salt

1 10 oz can Rotel

Place steak in bottom of the crock pot. Top with other ingredients.

Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

Remove meat and shred with a fork.

Serve with tortillas, cheese, sour cream and desired toppings.

Spicy Garlic Chicken Pizza

2009-05-14T06:13:00.000-07:00

From my college friend, Deena. Can't wait to try this.

I usually don't post recipes here until I've tried them, but I'm so confident in her culinary skills that I'm breaking my own rule!

Spicy Garlic Chicken Pizza

12 ounces boneless, skinless chicken breasts

½ cup sliced green onions, divided

2 cloves minced garlic

2 T white vinegar

2 T soy sauce

3 T vegetable oil, divided

¼ t cayenne pepper

¼ t black pepper

1 T water

1 T cornstarch

1 12 inch ready made pizza crust (Mama Mary’s or Boboli)

1 cup grated mozzarella cheese

¼ cup slivered almonds

Cut chicken in to 1-inch pieces. In a large bowl combine ¼ cup onions, garlic, vinegar, soy sauce, 2 T oil, cayenne and black pepper. Add chicken pieces and stir to coat. Refrigerate for 30 minutes. Drain, reserving marinade.

Heat 1 T oil in a large skillet. Add chicken pieces. Cook and stir about 5 – 7 minutes or until no longer pink. Stir water and cornstarch into reserved marinade. Add to the skillet. Cook and stir until thickened and bubbly.

Preheat oven to 400. Spread chicken mixture on pizza crust. Sprinkle with cheese and remaining onions. Bake uncovered for 12 minutes. Top with slivered almonds and bake for an additional 2 minutes.

Busy Mom Tip: This freezes well. I always double the recipe and freeze the chicken mixture in a Ziploc bag. The green onions, almonds and cheese can also be frozen in separate baggies.

Menu Plan 5.01.09

2009-04-30T15:34:00.000-07:00

1. Chicken Parmesan/salad/french bread

2. Pulled-pork sandwiches/asian coleslaw

3. Chipotle chicken

4. Oven-fried fish and baked hushpuppies

5. Skillet penne/salad

6. Grilled burgers/corn on the cob/baked beans

7. Grilled brats/asian coleslaw

8. Homemade pizza

9. Aunt Rosie's Shepherd's Pie/bread

10. Red and black bean bake

11. Tacos/refried beans/

12. Chicken Spaghetti/salad/bread

13. Santa Fe enchiladas/spanish rice/salad

14. Out to eat!

Sloppy Joes

2009-04-19T08:30:00.000-07:00

This recipe is from my friend, Benita. I like how she sneaks veggies into the sauce. By the way, the parenthetical notes are hers.

Sloppy Joes

1 pound ground beef
1/2 c. chopped onion
1/2 c. chopped green, yellow, or red pepper (optional)
(Sometimes I grate a carrot or two instead if I don't have a pepper or for the kids, leave it out completely)
1 Tbsp. packed brown sugar
1/2 tsp. salt
1/2 tsp. paprika (I use either Hungarian paprika or sweet and spicy paprika but you can use plain)
1/4 tsp. pepper
1 tsp. chili powder (can use either plain or spicy)
1 heaping Tbsp. yellow mustard
1+ tsp. Worcestershire sauce (I let extra run over the spoon)
Approx. 1 c. tomato soup (start with slightly less because you can always add more -- just don't want it too runny)
2 heaping Tbsp. ketchup

Brown hamburger, drain. Add everything else -- simmer 20-30 minutes. Spoon into buns and serve.

Menu Plan 4.17.09

2009-04-17T07:20:00.000-07:00

1. Spaghetti Soup/french bread/salad

2. Easy Stroganoff/noodles/green beans

3. Homemade Pizza

4. Southwest Stir-fry

5. Grilled pork chops/couscous/salad

6. Grilled hambugers/corn-on-the-cob

7. Santa Fe enchiladas/spanish rice/salad

8. Potato-Bacon Frittata

9. Sloppy-joes/french fries

10. Pulled-pork sandwiches/baked beans/salad

11. Lemon-garlic tilapia/broccoli or green beans/salad

12. Chicken fettuccine supreme/salad/bread

13. Ravioli Carbonara/salad

14. Leftovers or eat out

Easy Stroganoff

2009-04-15T10:23:00.000-07:00

My kids love this stuff. I don't. At all. But it's quick and easy and I know that they'll eat without complaining. I plan to have it on nights that John is gone and I can eat a salad or something. If you make if for a big family, you'll need to double it. Sarah used to call this dish "gray stuff" when she was younger because the meat mixture actually is sorta grayish. It grosses me out when my kids call it that. So appetizing.

Easy Stroganoff

1 lb lean ground beef

1 can cream of ~~chemical~~ mushroom soup

8 oz sour cream

garlic salt to taste

pepper to taste

hot, cooked egg noodles

Brown beef and drain. Add soup and sour cream. Heat through. Season with salt and pepper and serve over hot, cooked noodles.

Ravioli Carbonara

2009-04-15T10:05:00.000-07:00

From my friend, Beth, in Arkansas.

Ravioli Carbonara

1 pkg bacon, diced

1 cup Alfredo sauce (buy a jar!)

1/4 cup milk

1 Tbsp dried basil

1 lb frozen ravioli (cheese)

black pepper to taste

Boil ravioli until tender. Meanwhile, fry bacon until crisp. Drain fat. In the same pan you cooked the bacon, stir in alfredo sauce, milk, and basil. Pour sauce over drained ravioli and stir gently. Serve warm with freshly grated parmesan cheese. I like with bread and salad!

And don't count the calories.

Menu Plan 4.3.09

2009-04-02T18:28:00.000-07:00

1. Black Bean and Pork Chili

2. Mer's Potato Soup

3. Skillet Penne with Sausage and Spinach

4. Tacos

5. Buttermilk pancakes

6. Oven fried fish and hushpuppies

7. Pepper Steak and Rice

8. Pesto Chicken and Pasta

9. Mexican Casserole

10. Breast of Chicken Eden Isle (Easter Sunday)

11. Red and black bean bake

12. Susan's Breakfast Casserole

13. Beef Short Ribs

14. Leftovers

Mexican Casserole

2009-04-02T18:18:00.001-07:00

I've had this recipe for such a long time. It's from my friend, Helen, and my husband loves it. I don't think to make it all the time because it's not my favorite and I really try to avoid things with cream soups in them (for health reasons) but this is often requested.

Mexican Casserole

1 can cream of ~~chemical~~ mushroom soup

1 can cream of chicken soup

1/2 - 1 can Rotel tomatoes (I like mild)

1 cup chicken broth

1 medium onion, finely chopped

1 large bag nacho cheese Doritos, crushed

1.5 lbs ground chuck, browned and drained*

1 cup grated cheddar cheese

Combine first five ingredients in a saucepan. Heat to boiling point, add the ground chuck, and set aside. Spread half the corn chips in greased 9x13 casserole dish. Layer half the ground beef and soup mixture over chips. Then add another layer of chips and the last of the beef/soup mixture. Cover wtih cheddar cheese. Bake at 350 for 30-40 minutes (covered).

*You can also substitute 1 lb cooked, shredded chicken breasts for the ground beef.

Pepper Steak and Rice

2009-04-02T18:11:00.000-07:00

Pepper Steak and Rice

1 medium onion

1 green pepper

1 cup water

2 beef buillion cubes

2 tsp Worchestershire sauce

flour

salt

pepper

2-3 lbs tenderized round steak

1 can stewed tomatoes

1/2 - 1 can Ro-tel tomatoes

hot, cooked rice

Slice onion and pepper into thin strips; set aside. Dissolve bouillion cubes in 1 cup water. Heat bouillion mixture and add Worchestershire sauce. Add onion and pepper. Cook in liquid until very tender.

Cut round steak into small pieces. Coat with flour, salt and pepper. (I shake in a ziploc bag.)

Brown the steak in a small amount of oil in a skillet. When brown, put in 9x13 dish. Pour veggie/broth mixture over meat and bake uncovered at 325 for 15 minutes. Add stewed tomatoes and Rotel. Cook for 45 minutes more. Serve over hot rice.

Beef Short Ribs

2009-04-02T18:08:00.000-07:00

Slow-Cooker Beef Short Ribs

3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves fresh garlic, minced
1 teaspoon dried thyme leaves, crushed
¼ cup flour
1 can (10 ½ ounces) condensed French onion soup
1 bottle (12 oz.) dark ale or beer

Throw it all in and cook for 8-10 hours on low or 4-5 hours on high. Remove beef from sauce and spoon off fat from sauce.

Served over mashed potatoes or buttered noodles.

Susan's Breakfast Casserole

2009-04-02T18:03:00.000-07:00

Another favorite from CarpoolQueen.

Susan’s Breakfast Casserole

1 stick of butter
1 pkg. Simply Potatoes Shredded Hashed Browns
1 lb. breakfast sausage, cooked and crumbled
2 cups shredded cheese (cheddar, mexican mix, pizza blend - your call)
8 eggs
1 c. milk
salt/pepper

Preheat oven to 450 degrees.

Pour 1 stick of melted butter into a 9×13 pan and line the pan with the potatoes. Sprinkle the top of the potatoes with salt and pepper. Bake this layer for 20 minutes.

Remove pan from oven and lower heat to 350 degrees.

Sprinkle cooked sausage on top of potatoes, then top with cheese. Beat together eggs and milk (season with salt and pepper) and pour over top. Pop back in the oven for 30 minutes.

Remove, and let sit for 5 minutes before slicing.

This is a great bake-ahead if you have a busy week. Make it on Sunday, and pop a piece in the microwave for 1-2 minutes for a hot breakfast even if you’re short on time.

Black Bean and Pork Chili

2009-04-02T17:58:00.000-07:00

This recipe is from my friend Susan (aka Carpoolqueen). Pretty tasty!

Black Bean and Pork Chili

1 lb. uncooked pork, cubed (roast or chops)
2 (15 ounce) cans black beans, drained
1 (15 ounce) can tomato sauce
1 chopped onion
1 chopped red or yellow bell pepper
1/2 teaspoon cumin
2 heaping teaspoons chili powder
1/2 teaspoon salt

Throw it all in the crockpot, cover, and set to low for 6-8 hours. I like to ladle it into a bowl, then add a scoop of rice on top. It’s good just plain, too, with a dollop of sour cream. If you want to make it vegetarian, leave out the pork, and add extra beans and sauce.

Serves 6 (no seconds!)

Play Dough

2009-03-20T23:20:00.000-07:00

I've been making this playdough for years...my kids STILL love it and will play with it for hours!

Kids Play Dough

1 cup flour

1/2 cup salt

2 tsp cream of tartar

1 small package Kool-Aid, unsweetened

1 Tbsp cooking oil

1 cup water

Combine water and drink mix in skillet over medium heat. Mix well. Add all other ingredients and stir constantly until mixture forms a ball. Remove from skillet and knean until no longer sticky. Store in airtight container or Ziploc bag.

* This takes about 5 minutes to make. When my kids were toddlers, it was an easy, soothing distraction.

*Variations: Use food coloring instead of Kool-Aid or baby oil instead of cooking oil.

*The Kool-Aid makes it scented...so pick a flavor you can tolerate. Grape grosses me out.

*This stuff lasts forEVER if you keep it airtight. I find that if I use Kool-Aid, I have to throw it out sooner because eventually it starts to smell ick.

*I give my kids a cookie sheet with a lip or my giant cutting board to play on. It helps keep the play dough off the table or floor.

*Cream of tartar can be expensive, but I buy it in bulk on the spice aisle of my health food store...you can get a ton for CHEAP.

*I've even made big batches of this as party favors...put it in a bag with some cookie cutters tied to the top and voila...cheap-o gift!

*Alright...I'll stop!

Menu Plan 3.20.09

2009-03-20T23:05:00.000-07:00

1. Leslie's Poppy Seed Chicken
2. Spaghetti soup
3. Tacos
4. Burgers on the grill (nice weather--yay!)
5. Brats and hot dogs on the grill
6. Hot ham and cheese sandwiches
7. Imperial chicken
8. Skillet penne with sausage and spinach
9. Fajitas
10. Steak with blue cheese
11. Chili (for the snowy day we're supposed to have during SPRING break!)
12. Chipotle chicken and pasta
13. Chicken/Mac&Cheese (total kid meal)
14. Leftovers

Sides: salad, couscous, corn-on-the-cob, green beans, broccoli, french bread, chips/salsa

Leslie's Poppyseed Chicken

2009-03-20T22:59:00.000-07:00

This is not my favorite meal, but Sarah and John love it and request it every once in awhile...

It's from my dear friend, Leslie.

PoppySeed Chicken

2 cans cream of chicken soup
16 oz sour cream
4 boneless skinless breasts, cooked and cubed (save some broth)
1 tube Ritz crackers, crushed (easiest if you crush before opening tube!)
2 Tbsp poppy seeds
1/2 cup chicken broth
1/2 cup melted butter (I use 1/4 instead)

Mix soups, sour cream, chicken, 1/2 tube of crackers, 1 Tbsp poppy seeds and chicken broth in a medium bowl. Spread in 9x13 dish. Sprinkle remaining crackers and seeds on top. Pour butter over top. Bake 25-30 minutes at 350.

*I like to serve over noodles or rice...otherwise, it's mostly "cream" and chicken.

*I also use fat-free sour cream, and much less butter than called for.

*Sometimes I mix my cracker crumbs for the top with the melted butter and poppy seeds and pour it all over the top at once.

Menu Plan 3.6.09

2009-03-04T10:20:00.000-08:00

1. Homemade pizza

2. Allison's Chili

3. Spaghetti Soup (my MOST favorite!)

4. Parma-Rosa Chicken

5. Skillet penne with sausage and spinach

6. Tacos

7. Chicken Spaghetti

8. Spinach-stuffed flounder

9. Penne Arrabiata

10. Chipotle chicken pasta in fire-roasted cream sauce

11. Lentil-sausage soup

12. Teriyaki-glazed chicken

13. Leftover night

14. Soup supper at church

Spinach-Stuffed Flounder

2009-03-04T10:14:00.000-08:00

Another favorite from Allrecipes.com. Very easy and ultra low-fat!

Penne Arrabiata

2009-03-04T10:10:00.000-08:00

I've made this many times and we LOVE it. I got the recipe from Allrecipes.com and it is FANTASTIC!!! It is a little involved so I try to make it on the weekends when John can help me out in the kitchen! Here's the recipe link.

Parma-Rosa Chicken

2009-03-04T10:04:00.001-08:00

I got this recipe from Betsy and my family loves it. She uses a rotisserie chicken, but I usually just saute some chicken breasts instead.

Parma-Rosa Chicken

1 lb boneless chicken breasts, cut into 1 inch pieces

1-2 packages of Knorr Parma Rosa sauce (on the aisle with seasoning packets)

(you'll need milk and butter to add to the sauce mix)

frozen broccoli florets, steamed

10 oz dried pasta--bow tie, rotini, penne, whatever--

Cook pasta. Meanwhile, saute chicken pieces in olive oil until nicely browned. Make parma-rosa sauce according to package directions. Mix everything together and serve with salad and bread. SO easy and good!

*Only one of my grocery stores carries the Knorr parma-rosa sauce, so I stock up on it when I'm there. Most of the time one mix is enough, but if you add too much pasta you might need another sauce mix or it will be dry!

Teriyaki-Glazed Chicken

2009-03-04T09:57:00.001-08:00

Got this recipe from Jenna a couple of summer ago! Very tasty.

Teriyaki Glazed Chicken

4 boneless skinless chicken breast halves, cut into strips
3 Tablespoons vegetable oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
sesame seeds, toasted, optional
sliced green onions, optional

In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.

Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with sesame seeds and green onions if desired.

Black Bean and Corn Salsa

2009-02-22T20:38:00.000-08:00

This recipe is from my neighbor, Cathy. She served it at Bunco last week and it was AMAZING. I'm not even kidding when I tell you I could have eaten the entire bowl. Seriously delicious.

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avocados, chopped
4 Roma tomatoes, seeded and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. ground cumin
1/4 c. red wine vinegar
1/4 c olive oil
1 package (.7 ounces) Italian dressing mix

In a nonmetallic bowl combine beans, corn, avocados, tomatoes, onion, jalapeno pepper, cilantro and cumin. Mix well. In small bowl whish together vinegar, oils and dressing mix. Add to vegetable mixture. Place in container with tight fitting cover and refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or tortilla chips.

Menu Plan 2.20.09

2009-02-19T21:46:00.000-08:00

1. Potato-Bacon Frittata

2. Panini Sandwiches

3. White Chicken Chili

4. Red and Black Bean Bake

5. Pecan-Crusted Salmon

6. Polynesian Chicken

7. Fajitas

8. Chicken Broccoli Fettucini

9. Spaghetti

10. Homemade Pizza

11. Chicken and Black Bean Enchiladas

12. Confetti Chowder

13. Chicken Noodle Soup

14. Out to eat!

And I really hope to find some time to make a double batch of Carrot-Apple Muffins for some easy breakfast options.

*I forgot to include my side dishes, but it is usually a non-starchy veggie and bread or salad.

Pecan-Crusted Salmon

2009-02-19T21:41:00.000-08:00

Pecan-Crusted Salmon

4 4-6oz salmon fillets

1/8 tsp salt

1/8 tsp pepper

2 Tbsp Dijon mustard

2 Tbsp melted butter

1 1/2 Tbsp honey

1/4 cup soft breadcrumbs

1/4 cup finely chopped pecans

Sprinkle salmon fillets with salt and pepper. Place fillets skin side down in a lightly greased 13x9 pan. Combine mustard, butter, and honey. Brush on fillets. Combine breadcrumbs & pecans; spoon evenly onto the top of each fillet. Bake at 450 for 10-15 minutes or until fish flakes easily with a fork.

Polynesian Chicken

2009-02-19T21:33:00.000-08:00

This recipe came from my neighbor in Fort Worth. We shared the same name and the same wedding anniversary! I always think about her when I make this dish.

Polynesian Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

1 can pineapple chunks (in juice, not syrup)

1 can tomato soup

1 sweet onion, diced

1 green pepper, diced

1/2 stick butter

hot, cooked rice

Preheat oven to 400 degrees. Melt butter in 9x13 dish in oven. Add chicken, onion, and green pepper to the butter and cook (uncovered) for 25 minutes.

Meanwhile, drain pineapple juice into a bowl and set pineapple aside. Add tomato soup to pineapple juice and stir to combine well.

Add pineapple to the chicken/veggies in the dish. Stir well. Pour tomato/pineapple mixture over all, and cook for 20-25 more minutes. Serve over rice.

My Favorite Chicken Noodle Soup

2009-02-19T21:25:00.000-08:00

From Southern Living (Feb/95)

Chicken Noodle Soup

3.5-4lb fryer

2 stalks celery, halved

1 large onion, quartered

1 carrot, scraped and halved

1 turnip, peeled and halved

2 cloves garlic, crushed

1 1/4 tsp salt

3/4 tsp pepper

1/4 tsp tarragon

4 cups water

3 cups chicken broth

---------------------------

6 oz egg noodles, uncooked

1 large onion, chopped

2 carrots, scraped and sliced

2 stalks celery, sliced thin

1/2 tsp salt

1/2 tsp pepper

dash of tarragon

Combine first 11 ingredients in a large Dutch oven and bring to a boil over high heat. Reduce heat; cook for 1-2 hours until chicken is very tender.

Remove chicken, reserving broth. Let chicken cool, then chop meat.

Strain broth (wire strainer) into large bowl; discard cooked veggies. Skim fat from broth and return to Dutch oven.

Add chopped onion, celery, and carrots. Bring to a boil over high heat. Cook noodles in broth until al dente. Stir in chopped cooked chicken, salt, pepper, and tarragon and cook until thoroughly heated.

*The turnip gives this soup a wonderful flavor. I think I usually add more noodles and less tarragon.

Menu Plan 2.6.09

2009-02-06T21:01:00.000-08:00

1. Chicken and Ham Lasagna (didn't make it during last menu period)

2. Creamy Chipotle Chicken Chipotle Tortellini (didn't make it last time either)

3. Roast Beef/Mashed Potatoes/Green Beans--Will's birthday dinner of choice!

4. Spaghetti Soup/Salad/French Bread

5. Dallas Tacos

6. Panini Sandwiches/veggie/chips

7. Santa Fe Enchiladas/Salad

8. Chili Dogs/chips

9. Stuffed Green Pepper Soup/Cornbread

10. Homemade Pizza

11. Skillet Penne with Sausage and Spinach/Salad

12. Potato-Bacon Frittata

13. Buttermilk Pancakes

I have lots of easy, kid-friendly meals this time (chili dogs, pancakes, etc) because John is traveling a lot during these two weeks. I'm counting on leftovers and our Valentine date night to round out the rest!

Skillet Penne with Sausage and Spinach

2009-02-06T19:55:00.000-08:00

From my friend, Renee.

Skillet Penne with Sausage and Spinach

1 Tbsp olive oil

1 pound Italian-style turkey sausage, casings removed

3 cloves garlic, minced

2 1/4 cups chicken broth

2 1/4 cups water

2 1/2 cups penne

1/2 cup oil packed sun-dried tomatoes, rinsed and finely chopped

Salt and ground black pepper

6 oz bag baby spinach

1/2 cup grated Parmesan

1/4 cup pine nuts, toasted

Heat oil in 12-inch non-stick skillet over med-high heat until just smoking. Add sausage, breaking it up with spoon and cook until lightly browned. Stir in garlic and cook until fragrant...about 30 seconds.

Stir in broth, water, penne, tomatoes, and 1/2 tsp salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened...about 15-20 minutes.

Stir in spinach, a handful at a time, and cook until wilted. Remove from heat. Stir in Parmesan and pine nuts. Season with salt and pepper to taste. Serve.

Easy Panini Sandwiches

2009-02-06T19:47:00.000-08:00

We make these using our George Foreman grill.

Panini Sandwiches

Hearty sandwich bread

Turkey, ham, roast beef...whatever deli meat you like

Cheese...your choice

Lettuce, tomato, avacado, alfalfa sprouts...whatever you like!

Mayo, mustard, salt and pepper

Olive oil

Make sandwiches with meat/cheese of choice. Brush outside of sandwich lightly with olive oil and place on George Foreman grill until cheese is melted and sandwich is hot. Add whatever toppings and seasonings you like...and enjoy!

Potato-Bacon Frittata

2009-02-06T19:40:00.000-08:00

From the 1995 Annual Southern Living Recipes.

Potato-Bacon Frittata

3 Tbsp butter or margarine

2 cups frozen hashbrowns with onions and peppers (Potatoes O'Brien)

6 large eggs

2 Tbsp milk

1/4 tsp salt

1/4 tsp pepper

1 cup shredded cheese (cheddar...or your choice)

6 slices bacon, cooked and crumbled (I use Real bacon pieces)

Salsa, optional

Melt butter in a nonstick skillet over medium heat. Add frozen potatoes and cook until browned.

Combine eggs and whisk next 3 ingredients together. Pour over potatoes.

As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. If center remains uncooked, carefully turn frittata over and cook 5 minutes or until center is done.

Place frittata on serving plate and sprinkle with shredded cheese. Cover with foil and let stand 5 minutes. Sprinkle with bacon. Garnish with salsa and serve immediately.

Santa Fe Enchiladas

2009-02-06T19:35:00.000-08:00

I got this recipe from Carrie (actually her mom!) and it's quick and easy as well as delicious!

Santa Fe Enchiladas

1 can green enchilada sauce (numerous brands are available--I like Hatch)
1 can black beans, rinsed and drained
2 c. cooked, chopped chicken
1 dozen corn tortillas
1 1/2-2 c. shredded cheddar or colby jack

Preheat oven to 375. In a greased 9x13 pan, pour and spread some of the sauce in the bottom. Layer several tortillas across sauce. Cover tortillas with a scoop of beans and half the chicken and cheese. Then pour on the rest of the sauce and repeat layers: tortillas, beans, chicken, cheese. Bake for 30 minutes.

Chicken and Ham Lasagna

2009-01-22T20:57:00.001-08:00

Delish! One of my favorites. It's a Southern Living recipe, so you know it's good!

Chicken and Ham Lasagna

2 chicken breasts

2 cups chopped, cooked ham

1 Tbsp butter

8 oz sliced fresh mushrooms

1/3 cup butter

1/3 cup flour

3 cups milk

1 1/2 cup freshly grated parmesan

1/2 cup whipping cream

3/4 tsp dried basil

1/2 tsp salt

1/4 tsp pepper

9 lasagna noodles, uncooked

chopped parsley and paprika for garnish

Cook chicken until tender and cut into bite-sized pieces. Combine with ham in large bowl and set aside.

Cook noodles according to package directions. Melt 1 Tbsp butter in large skillet. Add mushrooms and cook until tender. Add to meat mixture.

Melt 1/3 cup butter in skillet; add flour and cook 1 minute, stirring constantly. Gradually stir in milk. Cook 3 minutes or until bubbly, stirring constantly. Add cheese, whipping cream and seasonings. Stir until thickened. Add to chicken mixture.

In 2 quart baking dish, layer 1/4 meat mixture, 3 lasagna noodles, 1/4 meat mixture, 3 noodles, 1/4 meat mixture, 3 noodles, and end with remaining meat mixture. Cover and bake at 350 for 30 minutes. Let stand 5-10 minutes before serving.

Garnish with paprika and parsley if desired.

*I like Barilla lasagna noodles.

*Serve with salad, bread, and zucchini!

Menu Plan 1.23.09

2009-01-22T20:45:00.000-08:00

Here's my menu plan for the next two weeks.

1. Black Bean Chili

2. Chicken and Ham Lasagna

3. Pesto Chicken

4. Mer's Potato Soup

5. Southwestern Stir-Fry

6. Roast chicken

7. Homemade pizza

8. Stuffed Green Pepper Soup

9. Beef Stir-fry

10. Mexican Manicotti

11. Hot Ham & Cheese Sandwiches

12. Creamy Chipotle Chicken Tortellini

13. Spaghetti with Meatballs

14. Southwestern Pizza

15. Red and Black Bean Bake

I actually have 15 meals. That's because on I sometimes need an extra meal option on weekends. Just realized I didn't include sides...usually it's a veggie/salad/bread.

Red and Black Bean Bake

2009-01-22T20:38:00.000-08:00

From Everyday Food magazine.

2 Tbsp oil

2 bunches green onions, white and green parts separated and thinly sliced

4 cloves garlic, minced

coarse salt and ground pepper

2 cans pinto beans, drained and rinsed

2 cans black beans, drained and rinsed

1 can petite diced tomatoes, undrained

1 tube polenta, patted dry

1 cup (packed) cilantro

1/2 tsp Tabasco

1 1/2 cups shredded pepper jack cheese (or Monterey Jack)

salsa (optional)

Preheat oven to 400.

In large saucepan, heat oil over medium heat and add the white part of green onions and garlic. Season with salt and pepper. Cook until softened, 2-3 minutes. Add beans, tomatoes (with juice) and 1/2 cup water. Bring to a boil, slightly mashing the beans with back of spoon. Reduce to a simmer and cook until thickened, about 10 minutes.

Meanwhile, brush 2 deep dish pie plates with 1/2 tsp oil. Slice polenta crosswise into 16 rounds. Place 8 in each pie plate.

Remove bean mixture from heat. Stir in green part of the onions, cilantro and Tabasco. Season with salt and pepper.

Spoon on top of polenta. Cover with shredded cheese and bake 15-20 minutes at 400. Let stand a few minutes before serving. If desired, garnish with more cilantro and serve with salsa.

Pesto Chicken and Pasta

2009-01-22T20:24:00.000-08:00

From Southern Living 1989 Annual Recipes.

Pesto Chicken and Pasta

1 lb skinless, boneless chicken breasts

1 Tbsp olive oil

1 cup sliced mushrooms

14.5 oz can tomato wedges, drained

1 cup chicken broth

1 Tbsp cornstarch

3 Tbsp pesto, divided (buy it in a jar)

8 oz fettuccine

Fresh basil (optional)

Cook fettuccine according to package directions.

Cut chicken into 1 inch pieces and brown in olive oil in skillet. Remove from pan. Saute mushrooms for 5 minutes. Add tomatoes and heat through. Combine chicken broth and cornstarch; stir until smooth. Add to pan with tomatoes and mushrooms and stir until thickened. Add chicken and 1 Tbsp pesto sauce, stirring well.

Serve chicken and sauce over fettuccine tossed with remaining pesto. Garnish with basil.

*Haven't made this in FOREVER.

*The recipe directions are for microwave, but I re-wrote them for the stove top (I hope).

*I think I need to use more pasta than 8 oz

*Just realized I have another recipe for Pesto Chicken and Pasta...this one from Supper Solutions.

Jenn's Corn Salsa

2009-01-17T11:53:00.000-08:00

One word: YUMM-O! This recipe is from my sweet friend, Jenn. Check out her recipe blog too.

Jenn's Corn Salsa

1 can corn; warmed in microwave
10 grape tomatoes; cut in half
1 avocado; chopped
2 green onions, sliced finely
2 Tbsp. lime juice
1/2 tbsp. cilantro; chopped finely
1/2 tsp. salt
1 clove garlic; chopped finely

Put first four ingredients in a bowl - set aside. Mix together next four ingredients, pour over the vegetables. Let sit in the refrigerator 30 minutes for the flavors to mix together. Serve with tortilla chips.

Jenn says: For a party double or triple this recipe because it always goes fast!

*I used frozen white corn. I like it better than canned.

Ranch Crackers

2009-01-17T11:48:00.000-08:00

I made these for Bunco last night. Sooooooooo yummy! They're always a hit!

Ranch Crackers

3/4 cup oil

1 package Hidden Valley Ranch salad dressing mix

1/2 tsp dill weed

1/4 tsp lemon pepper

1/4 tsp garlic powder

16 oz plain oyster crackers

Whisk together first five ingredients. Pour over crackers, stirring to coat. Place on baking sheet(s) and bake at 275 for 15-20 minutes

Cool and store in airtight container.

*I use olive oil. And I don't use as much as it calls for.

Easy Chicken Spaghetti

2009-01-17T09:58:00.001-08:00

There are SO many variations of this recipe. I know because I've tried many of them over the years. This is the one that I rediscovered last year and it is the ONLY one that my children will eat.

Easy Chicken Spaghetti

2-3 chicken breasts, cooked and shredded

1 small onion, diced (optional)

10 oz uncooked spaghetti (I like thin spaghetti)

1 can Rotel tomatoes

1 can cream of mushroom soup

1 can cheddar cheese soup

grated cheddar cheese

Cook spaghetti noodles according to package directions. In large bowl mix soups, onion, Rotel, cooked chicken, and spaghetti noodles. Mix well. Pour into 9x13 casserole dish. Top with grated cheese. Bake covered at 350 for 30 minutes or until heated through.

I serve with salad/green beans/french bread.

*I only use 1/2 a can of Rotel (mild) because my kids freak out about tomatoes. Freeze the rest of the can for next time.

*I also skimp on the chicken sometimes. Casseroles are great for stretching small quantities of meat.

*This isn't a healthy dish, but that's okay. It's comfort food.

Rolo Pretzels

2009-01-15T13:56:00.000-08:00

I'm not a big fan of chocolate, but these pretzels were a hit at Christmas. I just made a batch for Bunco tomorrow night.

Rolo Pretzels

mini pretzels

bag of Rolo candy

pecan halves

Preheat oven to 350. Unwrap Rolos. Bake pretzels for about 5 minutes. Pull out of the oven and place a Rolo atop each pretzel. (There were 56 Rolos in the bag I bought...so I baked 56 pretzels). Put pretzels/Rolos back in oven for a few minutes. Watch carefully. The chocolate should be soft, but not completely melted. Take out when soft and smash a pecan half into Rolo. Let cool and store in airtight container.

Susan's Breakfast Casserole

2009-01-12T15:32:00.000-08:00

I got this from my my friend's blog. It's tasty!!! My kids balk at so many of the things I make for dinner (they still have to eat it) but this casserole gets no complaints. Thanks, Susan.

Susan’s Breakfast Casserole

1 stick of butter
1 pkg. Simply Potatoes Shredded Hashed Browns
1 lb. breakfast sausage, cooked and crumbled
2 cups shredded cheese (cheddar, mexican mix, pizza blend - your call)
8 eggs
1 c. milk
salt/pepper

Preheat oven to 450 degrees.

Pour 1 stick of melted butter into a 9×13 pan and line the pan with the potatoes. Sprinkle the top of the potatoes with salt and pepper. Bake this layer for 20 minutes.

Remove pan from oven and lower heat to 350 degrees.

Sprinkle cooked sausage on top of potatoes, then top with cheese. Beat together eggs and milk (season with salt and pepper) and pour over top. Pop back in the oven for 30 minutes.

Remove, and let sit for 5 minutes before slicing.

Menu Plan

2009-01-10T19:08:00.000-08:00

I've decided to post my menu for every two weeks on here. This will probably be pretty boring for you, but it will help me realize what recipes I need to post on here, and will hopefully ensure that we eat different things instead of the same things over and over.

So...here are the meals I shopped for today:

1. Spaghetti Soup/salad/bread

2. Roast chicken/mashed potatoes/green beans

3. Taco soup

4. Pulled-pork sandwiches/baked beans/corn on cob

5. Chicken broccoli fettuccine/salad/bread

6. Tacos/refried beans

7. White chicken chili

8. Fajitas/black beans

9. Egg/sausage/hashbrown casserole

10. Potato soup/cornbread

11. Chicken chow mein/rice

12. Imperial chicken/salad/veggie

13. Homemade pizza--cheese, pepperoni, veggies

14. Chicken spaghetti/veggie or salad/bread

15. Leftovers

I don't designate a night to cook each meal. I keep this list on a magnetic pad on my fridge and I just choose every morning what we're having for dinner that night. If my day is busy, we'll do something easy like tacos. If I have an afternoon at home, I might choose to roast the chicken that day. On days I have Brownies, I choose a crock-pot meal.

I've gotten in the habit over the years of choosing the dinner menu while I'm getting breakfast ready. That way, I can set the meat down to thaw and do any prep I need to during the day.

Works for me!

Rosie's Shepherds Pie

2009-01-02T09:39:00.000-08:00

My aunt made this for me while in St. Louis last month. I'm normally not a big fan of shepherd's pie, but this was really good. I made it for my family once I was home and they loved it. We'll be making it again too! Such comfort food.

Rosie's Shepherds Pie

2 lbs lean ground beef

1 cup onion, chopped

1 cup celery, chopped

1 bag frozen mixed vegetables, cooked

1 can petite diced tomatoes

1-2 cans cream of mushroom soup

mashed potatoes

1 can French's fried onions

Brown ground beef with celery and onion. Drain any fat. Add tomatoes (don't drain) and cooked veggies. Stir in one can of soup. Add another can if needed. Pour into deep casserole dish, and top with mashed potatoes and French's onions. Cover and bake at 350 until heated through. A hot pan of cornbread goes great with this!

*I bought a bag of Ore-Ida Steam N Mash potatoes to put on top. SOOOOO easy.

Spaghetti Soup

2009-01-02T09:08:00.000-08:00

Spaghetti soup is delicious! I found the recipe on another blog and I'm so glad she shared it because it has become my new favorite.

Spaghetti Soup

1.5 pounds lean ground beef
1/2 c. each chopped onion, green pepper, carrots
2 cloves garlic, minced
2 1/2 c. water
2 14 oz. cans petite diced tomatoes, undrained
1 jar spaghetti sauce
1 T. sugar
1/2 tsp. dried Italian seasoning
1/2 tsp. salt or 1/4 tsp. coarse Kosher salt
1/4 tsp. black pepper
2 oz. dried spaghetti, broken into 2-in. pieces
fresh basil (optional)

Cook ground beef and all veggies over medium-high heat til browned and vegetables are tender.

Add rest of ingredients and bring to boil. Then reduce heat to boil very gently, uncovered, about 12-15 minutes or til pasta is tender.

Serve with a salad and bread.

*I forgot to buy a green pepper last time I made this and John and I both noticed it. I won't forget next time because it adds GREAT flavor. I also bought a different kind of spaghetti sauce than normal and it wasn't as good. I like the Ragu chunky garden style...it adds more veggies and gives it a good flavor.

My Nana's Cornbread

2009-01-02T08:50:00.000-08:00

I've tried lots and lots of cornbread recipes and I always go back to this one from my Nana. There is nothing better than a pan of this with stew or soup or shepherd's pie. It's also super easy to make!

Nana's Cornbread

1 cup white cornmeal (it really must be white and not yellow)

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 cup buttermilk

1 egg, worked in with a fork.

Bake at 450 degrees for 25 minutes.

NOW...here's what the recipe doesn't tell you.

You have to start with a very hot skillet. I have my Nana's old cast iron skillet and I leave it in the 450 degree oven for about 10 minutes prior to mixing up my batter. Pull skillet out after it's hot and add some oil to cover the bottom. I usually return it to the oven for a few minutes to let the oil get hot, but watch it carefully or the oil will start to smoke and burn. You don't want that to happen. Then, pull it back out and add the batter. It will make a nice, crispy crust!

Beef Stew

2009-01-02T08:43:00.000-08:00

Love this recipe for stew!!! John clipped it out of his Western Horseman magazine and tacked it on the fridge about a month ago. I made it yesterday and it was delicious!

Beef Stew

2-3 lbs stew meat

28 oz can stewed tomatoes, undrained

1 cup chopped celery

1 cup mushrooms, sliced

4 carrots, sliced

2-3 potatoes, peeled and cubed

1 onion, chopped

3 1/2 Tbsp flour

12 oz jar brown gravy

1/4 tsp thyme

1/4 tsp rosemary

1 bay leaf

frozen peas (about 1/2 of 10 oz package)

frozen corn (about 1/2 of 10 oz package)

frozen green beans (about 1/2 of 10 oz package)

water

salt and pepper to taste

Brown meat (sear) in pan. Add all ingredients except gravy to Dutch oven or crockpot. Mix thoroughly. Cover and cook on low heat for about 4 hours (6-8 in crockpot), stirring occasionally and adding water if necessary to desired consistency. Remove bay leaf, add gravy and simmer for another hour. Serve with hot cornbread. Mmmmmmm...

Allison's Chili

2008-11-14T06:02:00.001-08:00

Finally, my search for a good chili recipe is over. My friend, Allison, made this for our last camping trip, and it was perfect! It's just your basic chili recipe...very easy and very delicious!

Allison's Chili

2 lbs lean ground beef, cooked and drained
28 oz can tomato sauce
2-16 oz cans diced tomatoes
1 can kidney beans, drained
1 can pinto beans, drained
1 can black beans, drained
1-2 Tbsp chili powder
1/2 to 1 Tbsp cumin
1.5 tsp garlic powder
salt and pepper to taste

Brown beef in skillet. Drain fat. In large stockpot, combine meat, tomato sauce, tomatoes and beans. Add seasoning. Start with smaller amount and adjust as needed. Simmer for an hour or so to let flavors combine. Serve with fritos and grated cheddar cheese.

Cornbread Dressing

2008-11-13T13:32:00.000-08:00

This is a holiday favorite. I always thought it was complicated, but it's really not.

Cornbread Dressing

6 cups cornbread, crumbled
2 cups breadcrumbs (use biscuits or toasted bread)
1 cup chopped celery
1 cup chopped onion
1 stick butter
1 tsp poultry seasoning
1/2 tsp sage
pepper to taste
salt to taste
4 cups chicken broth
2 eggs

Bake cornbread and let cool. (My mother-in-law uses those corn kit pkgs, but I make my Nana's cornbread). Toast bread and let cool completely. I like to use my food processor to grind up the cornbread and toast into crumbs, but you can crumble it with your hands. Combine in large bowl and set aside.

Saute onion and celery in butter for 2-3 minutes.

Add sauteed mixture to crumb mixture and stir in poultry seasoning and sage, salt and pepper. At this point, taste and adjust seasoning. Add eggs and broth and mix well. If it seems dry, add more broth, or even some water. You want it to be moist, but not soupy.

Pour into lightly greased casserole dish and bake at 375 for 30-45 minutes.

**I usually double or triple this. One batch isn't enough for leftovers!

Breast of Chicken Eden Isle

2008-10-05T15:52:00.000-07:00

We love to have this during the holidays! I like it with LeSeur peas and Sister Scuberts rolls. Delicious.

Breast of Chicken Eden Isle

6-8 boneless, skinless chicken breasts
I small jar dried beef (found on the grocery aisle with tuna and other canned meat)
2 cans cream of chicken soup
2 cups (16 oz) sour cream
8 oz cream cheese, softened
pepper to taste
hot, cooked rice

Line bottom of a 9x13 baking dish with the dried beef. Lay chicken breasts on top and sprinkle with pepper. Mix (I use my mixer) the softened cream cheese, sour cream and cream of chicken soup. Pour over chicken breasts and bake at 325 for 1.5 hours. Serve over hot cooked rice.

This is very, very rich. And worth every calorie!

*I've also tried making this in the crock-pot with success. I used my kitchen shears to cut the dried beef into bite-sized pieces and mixed it together with the soup, cheese mixture. Cook on low for 4-5 hours or until chicken is done.

Pinto Beans with Bacon, Tomatoes, and Cilantro

2008-10-05T14:37:00.000-07:00

This recipe is from the Siesta Fiesta Cookbook and was submitted by Big Mama. I made it a couple of weeks ago on a cold, fall evening, and it was great! My kids aren't big on beans, but I convinced Will to try it and he loved it. John and I loved it too (we love most anything with cilantro in it). I made a pan of cornbread to go with it...I definitely suggest that you pair this dish with cornbread. Mmmmmmm....

Pinto Beans With Bacon, Tomatoes, and Cilantro

1 1/2 cups dried pinto beans, picked over and rinsed
4 cloves garlic, minced
1 tsp salt
4 oz thick sliced bacon, about 3 slices (I used more!)
1 small onion, diced
3 plum tomatoes, seeded and diced
2 fresh jalapenos, stemmed, seeded and minced (I only used one)
1/4 cup fresh cilantro (more or less depending on preference--I used at least 1 cup)
black pepper and salt to taste

Soak beans overnight according to package directions. Bring beans and 11 cups of water to boil in Dutch oven over medium high heat. Add garlic and salt; reduce heat and simmer partially covered until beans are tender, about 70 minutes. Drain beans, reserve liquid.

Cook bacon in Dutch oven over medium heat, stirring occasionally until browned. Remove pan from heat. Drain all but 3 Tbsp fat from pan, leaving bacon in pan. Return pan to medium heat. Add onion and cook until softened and golden. Add tomatoes and jalapenos. Cook until tomatoes have lost their shape. Add drained beans and 4 cups reserved liquid to pan and bring to a simmer. Cook 5-10 minutes to blend flavors. Beans should have a soupy consistency. Stir in cilantro and season with salt and pepper.

Stuffed Green Pepper Soup

2008-10-05T14:29:00.000-07:00

This recipe is from my friend, Leah. She had this soup at The Mason Jar restaurant while in Colorado Springs, and liked it so much she asked for the recipe. Surprisingly, they gave it to her! I made it a couple of weeks ago and it was very, very good. I love soup in the fall and winter, and this recipe is a keeper!

Stuffed Green Pepper Soup

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!

**I thought the sugar sounded weird, but I didn't notice it and it definitely didn't make this soup taste sweet. I don't like sweet soups!!!

**Next time, I'll add the rice just before serving to keep it firm. Mine was a bit overcooked.

Best Ever Apple Pie

2008-10-05T14:18:00.000-07:00

I guess I can't say that this is the "Best Ever" apple pie because it's the only one I've ever made, but it's still very, very good!

Best Ever Apple Pie

Crust (Makes 2 10-inch crusts)
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-8 Tbsp ice water

Filling
1 cup sugar
1/3 cup flour
1/2 tsp nutmeg
1 tsp cinnamon
Dash of salt
8 cups thinly sliced tart apples
3 Tbsp butter

Crust directions:
Cut shortening into flour and salt until it resembles small peas. Sprinkle water 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry pulls away from the side of the bowl. Shape into a ball and divide in half. Roll each half into a round about 2 inches larger than your pie plate. Line pie plate with one crust, add filling, then top with the second crust.

Filling:
Heat oven to 425. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and mix well. Pour into crust-lined pie plate. Dot with butter. Cover with top crust, cut slits for steam to escape, seal edges. Bake about 40-50 minutes until crust is nicely browned and juices begin to bubble through slits in crust. Cover top with foil if it browns too quickly.

Serve warm with vanilla ice cream!!!

Crock-Pot Applesauce

2008-10-05T14:14:00.000-07:00

This recipe is from Holly and is delicious. It makes your house smell yummy too!

Crock Pot Applesauce

5 granny smith apples
5 gala (or another) red apples
1 cup of water
1 cup of sugar
1 teaspoon of cinnamon

Peel, core and slice apples into about 8 pieces. Add all to the crock pot. Cook on low for 8-10 hours. Use a hand blender (or potato masher) to mash them. Leave a few chunks in it, if you'd like. Enjoy!

**I use whatever kind of apples I have on hand, and it still tastes great.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

2008-09-15T20:23:00.000-07:00

This recipe is from The Picky Palate. Another friend had linked to it on her blog, and I happened to be reading blogs while working on my menu plan. SO glad I found it...it was delicious!

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

1 lb Barilla Mini Farfalle (bow tie) pasta
2 Tablespoons extra virgin olive oil
½ Cup white finely diced onion
2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups diced cooked chicken
1/4 Cup fresh cilantro leaves, chopped
2 14 oz cans Muir Glen Fire Roasted diced Tomatoes
½ Cup heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions, drain and set aside.

2. Heat 2 Tablespoons olive oil into large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

**I used one chipotle chili and it was plenty spicy for my family!
**I also used frozen white corn instead of cutting it off the cob.
**I used more cilantro than it calls for because I *love, love, love* cilantro!

Chicken Broccoli Fettuccine

2008-09-15T20:17:00.000-07:00

Chicken Broccoli Fettuccine

2-3 cups cooked chicken, chopped
1 can broccoli cheese soup
2 Tbsp butter
1 clove garlic, minced or pressed
1 cup milk
3/4 cup shredded parmesan cheese
8 oz fettuccine, cooked

Cook noodles according to package directions. Melt butter in skillet. Add garlic and saute 1-2 minutes. Add soup and milk and heat until bubbly. Add chicken, cheese and cooked noodles. Toss well to combine.

I like to serve with a salad and garlic bread.