Menu Monday

Monday: Work; Wendy's Value Menu and then This.
Tuesday: Costa Vida
Wednesday: Soft Tacos
Thursday: Russian Chicken done with Peach Jam {Thanks Kristi!!}
Friday: Chicken Tetrazzini
Saturday: Turkey Steak and Tortellini with Jason's Special Sauce
Sunday: Fried Chicken with Mashed Potatoes and Gravy

The week was hectic. The End.

White Chicken Chili

2 cans white beans with juice
1 can chicken broth
2 cups cheese {Pepper Jack or Monterrey Jack}
1/2 an onion - minced
2 chicken breasts cut into bite size pieces
1 can mild green chilies
1 Tbs cumin
2 garlic cloves minced
1/2 Tbs chili powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp crushed red pepper

Directions

Combine ingredients in slow cooker and cook on low for 4-5 hours or on high 2 -3 hours.

sidenote: not my favorite.  I didn't like the taste the green chilies gave, they kind of took over, do you have a favorite white chili recipe you can share with me??  ALTHOUGH! My kids and husband loved this.

a Menu {from last week}

Monday: Grilled Ham n Cheese and left over Soup
Tuesday: Heavenly Chicken Pasta
Wednesday: Baked Potato Bar
Thursday: Frozen Totino Pizzas
Friday: Homemade Mac and Cheese and Hot Dogs
Saturday: Left Overs
Sunday: Homemade Chicken Noodle and Cheesy Broccoli Soup at Thompson's

Can you recall your last weeks menu if you haven't written it down?  I can't!!!

Heavenly Chicken Pasta

4 oz Cream Cheese, softened
1 can cream of mushroom soup
1/4 cup Italian Dressing
1 can sliced mushrooms
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1/2 lb. linguine, uncooked
2 Tbsp. chopped fresh parsley

Directions

Mix cream cheese, soup, dressing and mushrooms until well blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 minutes before chicken is done; drain.

Serve topped with chicken mixture and parsley.

Menu Monday

Last Week was yummy...

Monday: Turkey Steak and Baked Potato
Tuesday: Left Overs
Wednesday: Corn Dogs
Thursday: Pasta E. Fagioli
Friday: Chicken Crescents
Saturday: White Chicken Chili
Sunday: Grilled Chicken, Mashed Potatoes and Peas

Growing up my Mom and Dad always made Chili on Halloween.  I was missing that tradition and think I just might keep it up.  What did you have for dinner on Halloween?

Menu Monday {even though it's Tuesday!}

Last weeks carte du jour...

Monday: Panda Chicken & Rice
Tuesday: Taco Soup
Wednesday: Beef & Scalloped Potatoes
Thursday: Bacon Ranch Chicken
Friday: Gia's - {was my birthday}
Saturday: Spooky Treats at the Great Grandma Halloween
Sunday: Olive Garden Alfredo sauce on tortellini, grilled chicken and sauteed mushrooms and carrots

Garlic Creamed Chicken

2 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
4 oz cream cheese - softened
2 cloves garlic - minced

Directions

Combine ingredients in slow-cooker and cook for 3-4 hours on high.

Serve over rice or noodles.

side note: I shredded my chicken once it was cooked to serve more people!

Menu Monday

Last week...

Monday: One Skillet Lasagna {see my side note on this recipe page}
Tuesday: Pork & Bean with Bacon Soup
Wednesday: BLT's
Thursday: Mom in Law made Speedy Chicken Stir-Fry  for us while we were in Tree Town - YUM!
Friday: Matsu Sushi - Out with friends in Murray
Saturday: Leftovers
Sunday: Chicken Fried Steak, Mashed Potatoes & Peas

This week I turned a casserole into a one skillet meal cause we had no time to wait for the oven process.  How about you? Any recipes you've 'adjusted' so you can slow-cook it all day or not have to wait for the oven?

Wassail

½ Gallon Apple Cider
3 Cups Unsweetened Pineapple Juice
3 oz frozen concentrate Orange Juice
3 oz frozen concentrate lemonade
2 to 3 cinnamon sticks
5 whole cloves

Directions

Mix in LARGE pot and heat to boiling. Simmer 20 minutes.

sidenote: just canned my own peach nectar - next time that will be added for sure!

French Breakfast Muffins

1/3 cup shortening
½ cup sugar
1 egg
1 ½ cup flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk

½ cup sugar
1 tsp cinnamon
½ cup melted butter or margarine

Directions

Preheat oven to 350°. Grease 9 muffin cups.

Mix thoroughly shortening, ½ cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg alternating with milk.

Fill muffin cups ¾ full.

Bake for 20-25 minutes.

Mix ½ cup sugar and cinnamon. Immediately after baking roll muffins in melted butter and dip in cinnamon sugar.

Serve Hot!

Menu Monday

This past week looked something like this...

Monday: Tomato Mac & Corn
Tuesday: BBQ Chicken and Rice with Green Beans
Wednesday: Taco Salad
Thursday: Frozen Pizza
Friday: Steak & Potatoes
Saturday: Bajio Mexican Grill & The Drowsy Chaperone
Sunday: Ate dinner at my parent's and had Dad's Homemade Chicken Noodle Soup & Mashed Potatoes

Every week I *try* to do a variety of meals, one pasta, one rice, one ground beef, one chicken, one potatoes, one slow cooker....

I very quickly run out of slow cooker ideas. Do you have a favorite you will share with me?!

Angels Pasta

 
8 oz angel hair pasta
2 cloves crushed garlic
1 Tbs olive oil
1 or 2 zucchini sliced
3 tomatoes - chopped
Salt & Pepper to taste
Basil
Mozzarella Cheese

Directions 

Heat a large skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Mix in tomato, cover and simmer on low heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.

Season vegetables with basil right before mixing with pasta. 

Combine pasta and vegetables. Serve topped with mozzarella.

Corn Dogs

 3/4 cup corn meal
1 cup flour
1 tsp baking powder
1/4 cup sugar
1/2 tsp salt
2 Tbs honey
1 egg
1/4 cup vegetable oil
enough milk to make consistency of cake batter {thick cake batter!}
1 package favorite hot-dogs

Directions

Heat 1 quart vegetable oil in a deep saucepan over medium heat. {I use my fry-daddy}

In a medium bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk.

Insert wooden skewers into hot-dogs. Roll dogs in batter until well coated.

Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes.

Drain on paper towels.

Menu Monday

Monday: Jambalaya
Tuesday: Mich's Slow Cooked Chicken
Wednesday: Had a bad day and ended up eating off McD's Dollar Menu
Thursday: Spaghetti
Friday: Fajita's at Jon's Party :)
Saturday: My new favorite Restaurant Macaroni Grill {Happy Anniversary Babe!}
Sunday: Grandma & Grandpa Thompson's - Hawaiian Haystacks

When you have a bad day and end up in a pinch with NO TIME to fix anything or even whip up a box of pasta roni cause it takes 10 minutes where do you resort to?

Van's Macaroni Salad

1 cup salad macaroni
1/2 cup miracle whip
1/2 cup evaporated milk
2 chopped green onions

Directions

Prepare pasta according to package. Rinse with cold water and add remaining ingredients. Mix well. Chill.
Sprinkle with Paprika before serving.

Panda Express Mandarin Chicken

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Optional-
1 can water-chestnuts
1 zucchini sliced and diced

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon ginger
¼ cup water
4 teaspoons cornstarch

Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil.

Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Add grilled chicken, zucchini and water-chestnuts to the wok and coat with the sauce. Simmer until heated thoroughly.

Serve over cooked rice.

sidenote: I just used my pre-prepared chicken out of the freezer... easy peasy.

Menu Monday

Last week...

Monday: Panda Express Mandarin Chicken {watch for the recipe it was YUM!}
Tuesday: Sizzling Chicken Fajitas (TGI Friday's Complete Skillet Meals)
Wednesday: Beef Stroganoff
Thursday: Navajo Tacos
Friday: EQ Party - Steak!
Saturday: Left Overs
Sunday: Chicken Fried Steak & Baked Potatoes

My friend Kristi has an awesome food blog and did a give away.... I think I could do that.  Do you?  What should I give away?  I don't have a sewing machine....

Menu Monday

Last week was a good week....

Monday: BLT's {fresh garden tomatoes- YUM}
Tuesday: Corn Chowder - PERFECT for a rainy day.
Wednesday: Homemade Mac & Cheese
Thursday: Ham Sandwich {fresh garden tomatoes- YUM}
Friday: Angels Pasta
Saturday: Costa Vida {Had BOGO coupon}
Sunday: Pork Pot Roast

Sloppy Joes

1/2 lb ground beef
1/2 onion - minced
1/2 cup ketchup
1 tsp mustard
1 Tbs lemon juice
1/2 tbs Worcestershire sauce
1 Tbs vinegar
1 Tbs brown sugar

Seasonings
garlic powder
celery salt
chili powder
lemon pepper
season all

Directions

Cook beef and onion over medium heat {seasoning well} until meat is no longer pink.
Stir in remaining ingredients.
Simmer for 5 minutes or until heated through. Serve on buns.

Tomato Mac

1 lb ground beef
2 cups elbow macaroni
1/2 an onion minced
1 can tomato soup
1 soup can of milk
1 can tomato sauce
1 jar tomatoes

Seasonings:
garlic powder
Italian seasoning
salt
chili powder
pepper

Directions

Prepare macaroni according to package. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in soup, milk, sauce and tomatoes. Drain macaroni; stir into beef mixture and season to taste.

Cook until heated through.

side note: very versatile. More often than not I don't make this exact recipe. No onion? add onion powder, no tomatoes? add salsa. Just play with it...

see the picture? I didn't have enough elbow so we used egg noodles!

Menu Monday

I was spoiled this last week... we ate out twice!

Sunday: Pork Chops, Mashed Potatoes & Gravy
Monday: LABOR DAY - went out to Chili's with my family.
Tuesday: Grilled Ham & Cheese with Tomato Soup
Wednesday: Beef & Scalloped Potatoes with fried Zucchini
Thursday: Special Sauce & Green Beans
Friday: Garlic Creamed Chicken, Rice & Corn on the Cob
Saturday: Went out to Smokin Blue's BBQ

How are your weekly menu's going? Do you make one? I make mine a month in advance and 'try' to follow it :)

Ovenless Cookies

2 cups sugar
1 cup instant milk
1/2 cup water
2 TBS cocoa
2 TBS butter
1 cup peanut butter
2 TBS vanilla
2 1/2 cups oatmeal

Directions

In pan melt sugar, milk, water, cocoa & butter. {Do Not Hurry!}
When it starts to bubble, turn on timer for 3 minutes. After the 3 minutes pull off heat. Add peanut butter, vanilla & oatmeal. Drop on wax paper.

Let cool. Enjoy!

side note: thanks to Tawni for this FABULOUS no bake cookies recipe!

Pork and Bean with Bacon Soup

1/2 pound prepared ground beef
1/4 cup minced onion
1/5 cup shredded carrot
2 TBS brown sugar
1 tsp mustard
2 8 oz cans tomato sauce
16 oz can pork & beans
12 oz can bean with bacon soup
1 soup can of water

Directions

Combine and cook in slow cooker for 3-4 hours on high.

Menu Monday

What we've been eatin'...

Monday: Philly Spaghetti & Green Beans
Tuesday: Hot Dogs and Mashed Potatoes {Dog Boats}
Wednesday: Sloppy Joes & French Fries
Thursday: Hawaiian Haystacks
Friday: Deer Steak & Baked Potato

Check back for recipes!

Grandma's Filipino Salad {My Way}

 4 cups salad macaroni
1/2 bag frozen peas
1 can crushed pineapple
4 green onions - chopped
1 green pepper - chopped
3 stalks celery - chopped
1 cup mayonnaise
1 cup miracle whip

Directions

Prepare pasta according to package. Rinse with cold water and add remaining ingredients. Mix well. Chill before serving.

side note: Grandma adds imitation crab, shrimp, and chicken. Jason doesn't like seafood and I'm too lazy to prepare the chicken.

She also adds a little sugar to the dressing... too sweet for us.

Menu Monday

I'm going to start with last weeks menu.  I think I might start posting the menu after the fact instead of before.
Last week's menu:

Monday: I had a baby shower and went to Burger King, my family ate left overs :)
Tuesday: Goulash
Wednesday: T.G.I. Friday's Chicken & Broccoli Alfredo Complete Skillet Meal {I had a coupon and they were on sale}
Thursday: SW Crock Pot
Friday: Meatloaf & Mashed potatoes

BTW

it is summer. 
Jason is off work till school starts again.
I don't cook much.
I haven't made a menu in 2 weeks.
this happened last summer too.
I might be around... but probably not.

see you for sure in the fall :)

Menu Monday {on Tuesday...}

Last Weeks Menu:

Monday: Memorial Day - Mom made me a sandwich :)
Tuesday: Left Overs
Wednesday: Grilled Ham & Cheese w/ Tomato Soup
Thursday: Garlic Creamed Chicken and Noodles
Friday: Meatloaf and Potato Wedges
Saturday: Garland Fire Department Salmon BBQ

Favorite? Definitely the SALMON! Favorite that I made? It was the first time to make Garlic Creamed Chicken and I LOVED it. YUM. I promise to post the recipe soon.

This week: {Official First Week of SUMMER!}

Monday: Beef Stroganoff
Tuesday: Mormon Enchiladas
Wednesday: Pork & Bean with Bacon Soup
Thursday: Left Overs {I'm going to book club ;)}
Friday: Jason is going to scout camp... I am not 'making' anything!


{oh, Kassie? Thanks for missing me :)}

Menu Monday

So I've decided to review the last weeks menu so that you can all see how my 'plan' really pans out!  {although this may come back to haunt me.. maybe I don't want you all to know how my everyday life really goes!}

So last week we followed the menu through Tuesday. The End.  BUT! We did eat left overs. I still have much left in there too... maybe I make too much food?

Here's this week's 'plan'...

Monday: Stovetop Chicken and Veggies
Tuesday: Grilled Marinated Chicken & Pasta Roni
Wednesday: leftovers
Thursday: SW Chicken Wrap
Friday: Turkey Steak & Baked Potato

Stuffed French Toast

6 Slices Bread
3 T Any Flavor Fruit Spread
4 oz Cream Cheese {At Room Temperature}
2 Eggs
1 T Cinnamon
½ cup Milk
2 Tablespoons Butter

Directions

In a bowl, place cream cheese and fruit spread of your choice. {Jason used his Mom's Strawberry Jam.} Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now on a slice of bread GENEROUSLY apply the cream cheese mixture. Top with another slice of bread.

Completely coat each 'Stuffed French Toast' in egg mixture. Make sure all sides are covered.

Put butter into a hot skillet and melt completely. Add each of the 'Stuffed French Toasts' to the skillet and cook around 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

Serving Suggestions

Serve immediately with butter and syrup. {or powdered sugar!}

side note: Jason made these for me for Mother's Day :)

BBQ Salmon Butter Sauce

1 stick butter
1 tsp soy sauce
1/2 TBS lemon juice

Pepper, Parsley & Minced Onion to taste.

Directions

Combine in a sauce pan over medium heat.

DO NOT BOIL.

sidenote: This is VERY similar to the butter sauce used at the infamous Garland Fire Department's Annual Salmon Fry, hence the name.  {But we like it on our trout too...}

Spaghetti a la Philly

3/4  lb.  spaghetti noodles, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 T Grated Parmesan Cheese

Directions

Cook spaghetti as directed on package.
Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

side note: thanks to Love My Philly!

BBQ Meatballs

1½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste

1 cup All-Purpose Flour (coating For Frozen Meatballs)
Cooking Oil

1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4-6 Tablespoons Minced Onion
1 dash Tabasco

Directions

Preheat oven to 350 degrees.

Combine first 6 ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in oil until just brown. Place into a baking dish.

Combine last 6 ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Serving Suggestions


Pioneer Woman suggests serving with egg noodles, mashed potatoes, or crusty French bread.

I like it with Macaroni and Cheese {from a BOX} :)

Burritos

1 can chili
1/2 can re-fried beans
5 or 6 tortillas
5 or 6 slices cheddar cheese

Directions

Combine chili and re-fried beans in bowl. Microwave until warmed through.

Divide bean mixture into even amounts and place on tortillas with a slice of cheese. Roll tortillas 'burrito style' and fry in oil on medium heat until crisp.


Serving Suggestions

We serve with sour cream and salsa

Menu Monday

Monday: Steak & Potatoes
Tuesday: Cowboy Delite/Tomato Mac
Wednesday: Chicken Enchiladas
Thursday: Left Overs
Friday: Grilled Marinated Chicken & Pasta Roni
Saturday: Leftovers
Sunday: Garlic Creamed Chicken

Corn Chowder

1  cup chopped onion
2 cups frozen southern style hash browns
2 cups diced cooked ham
1 can corn (do not drain)
1 can cream style corn
1 corn can full of milk
1 can cream of mushroom soup
salt, pepper, parsley flakes

Directions

Combine everything in crock pot and cook on high 3-4 hours or all day on low.

Beef and Scalloped Potatoes

5 to 6 large Red Potatoes, sliced
1 cup chopped onion, divided
2 tsp salt, divided
1 cup grated cheddar cheese
1 1/2 pounds ground beef
3/4 cup sour cream
1/2 cup crushed saltines

Directions

Preheat oven to 350 degrees.

Layer potatoes, 3/4 cup onion, 1 tsp salt, and cheese evenly in a greased 9x13 inch pan.

In a bowl mix: beef, sour cream, saltines, remaining onion and salt. Place beef mixture over potato mixture. Bake covered with foil 30 minutes. Remove foil and bake additional 20 minutes, or until meat and potatoes are done.

side note: this one we seasoned with Italian seasoning as well

Potatoes au Gratin

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Directions

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.


side note: this is the infamous Pioneer Woman's recipe found here.  YUM.

Mich's Crockpot

2 boneless skinless chicken breasts cut in strips
1/4 package cream cheese
pepper, onion salt & garlic salt
1/4 cube margarine
2 cans cream of chicken soup
shredded hash browns {as many as I can fit}
1 cup grated cheddar cheese
chives

Directions

Combine chicken, cream cheese, pepper, onion salt, garlic salt and margarine in crock pot. cook on high for 1 hour.

After 1 hour - Mix together soup, hash browns & cheese seasoning with pepper, onion salt, garlic salt and chives. Add to crock pot.

Set crock pot on low for 3-4 more hours or high for 2.


side note: I like to add any leftover rice, mashed potatoes and gravy as well.

*special thanks to my friend Michelle for her ingenious recipe!

Chunky Cheesecake Brownies

2 8oz packages cream cheese - softened
1/4 cup sugar
1 egg
2 cups chocolate chips
1 brownie mix
water, oil & eggs called for in brownies


Directions

Preheat oven to 350 F. Grease 13"x9" pan.

Combine cream cheese with sugar and egg. Beat until smooth.
Stir 1 cup chocolate chips into cream cheese mixture. Set aside.

Mix brownies as directed on box. Add 1 cup chocolate chips.

Pour half of brownie batter into prepared pan. Spread cream cheese mixture over chocolate layer. Top with remaining chocolate mixture.

Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake brownies as directed on box for 13"x9" pan.

Store in refrigerator.

Menu Monday

Monday: Spaghetti a la Philly
Tuesday: Mich's Crockpot
Wednesday: Macaroni and Cheese and Meatballs {we WILL get to this}
Thursday: Leftovers
Friday: Cowboy Delite/Tomato Mac
Saturday: Leftovers
Sunday: Garlic Creamed Chicken

btw: Your recipes for no bake cookies were terrible. Oh wait, that's right. NO ONE GAVE ME ANY!

Menu Monday

Monday: Baked Potato Bar
Tuesday: Corn Chowder
Wednesday: Macaroni & Cheese and Meatballs
Thursday: Jambalaya
Friday: Stovetop Chicken & Veggies

So I am looking for an awesome tried and true no bake cookie recipe. Can you believe I have NEVER made these things before? I can. Bracken.. he can't.  Anyway, I want them to be fabulous. The first time. And I plan to! With your help....

{oh.. my recipes will start showing up. I promise :)}

Menu Monday

Monday: Ravioli
Tuesday: Taco Salad
Wednesday: Left Overs
Thursday: Au Gratin Potatoes and Ham
Friday: Corn Chowder

Menu Monday

Monday: Grilled Hamburgers {OUTSIDE!}
Tuesday: Burritos
Wednesday: Garlic Creamed Chicken
Thursday: Stroganoff
Friday: Baked Potato Soup


{WHAT?! it isn't Monday? Well it sure feels like it!}

Stewed Chicken & Vegtables

6-8 red potatoes
1 lb baby carrots
3-4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
1 envelope onion soup mix

Directions

Place chicken in slow cooker.
Layer potatoes, carrots and onions over chicken.

Mix soup mix with ¼ cup water, then drizzle over veggies and chicken.
Put lid on slow cooker and set it on low.

Go amuse yourself with your favorite show.

Come back after a few hours... EAT!

sidenote: this recipe was originally called Roasted Chicken and Vegetables out of '101 Things To Do With A Potato'.  I decided to try it 'stewed' very yummy both ways.

Jason's Special Sauce

2 cans tomato sauce
2 heaping TBS sour cream
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp chili powder
1/4 tsp Italian seasoning
1/4 cup grated cheddar
1/5 cup grated Parmesan
1TBS cornstarch
Spaghetti noodles {or your choice of pasta}

Directions

Combine all ingredients {minus cheeses} in sauce pan.
Cook on med/high heat until hot. Stir in Parmesan and cheddar until mostly melted.
Dissolve cornstarch in 2 TBS ice water, then whisk into boiling sauce. Simmer the sauce at least 15 minutes {plenty of time to boil noodles!} to allow the starch to work.

side note: Yes, Jason came up with this recipe on his own. {Although he was a little put out that I made him measure how much of each ingredient he adds!} Every time he makes it I am amazed at how well Bracken eats dinner. He LOVES it.

BBQ Chicken & Rice

Chicken breasts
Bottle of your favorite BBQ sauce
1 cup rice

Directions

Place chicken breasts in slow cooker.
Pour bottle of BBQ sauce over chicken.
Put lid on slow cooker and set it on low.

Go to work, play or naptime.

Return 3 or so hours later and cook rice. Bring 2 cups of water to a boil. Add rice. Cover and set on low heat for 20 minutes. {don't remove your lid till the 20 minutes is up!}

EAT!

Lasagna Casserole

8 oz egg noodles
½ lb ground beef
¼ cup chopped onion
1 TBS oil
Seasonings: garlic, oregano & chili powder
1 tsp sugar
1 tsp salt
2 TBS Parmesan
2 cups grated cheddar cheese
½ jar spaghetti sauce
1 cup grated Mozzarella

Directions:

Preheat oven to 350° F.

Grease 9x13 baking dish.

Cook noodles 10 minutes.

Brown hamburger in oil with onion & seasonings.

Add cooked noodles, sugar, salt, sauce, Parmesan & cheddar.

Pour into pan, cover with foil and bake 45 minutes.

Remove foil, spread grated Mozzarella and bake 10 more minutes uncovered.

sidenote: made this as a one skillet meal - no baking in the oven. LOVED it much better than the 'casserole'

Chicken & Rice Enchiladas

1 box Rice-A-Roni {I like the cheese kinds best}
2 Large chicken breasts cooked and chopped
2 cups sour cream
1 can mild enchilada sauce
2-3 cups grated cheddar cheese
6 tortillas

Directions

Preheat oven to 350° F.

Grease bottom of 9x9 baking dish. Pour a few tablespoons of enchilada sauce on the bottom of the dish.

Prepare Rice-A-Roni according to package.

Add cooked shredded chicken, sour cream & half of cheese to rice.

Divide mixture into even amounts and place on tortillas. Roll tortillas and place in dish.

Cover with remaining sauce and cheese.

Bake uncovered for 30 minutes.

Taco Soup

½ chopped onion
1 can corn (do not drain)
1 can black beans
1 can tomato soup
1 can chili
½ taco seasoning packet
bag of Fritos {or your choice of corn chip}
grated cheese
sour cream

For a bigger pot {not that this doesn't make a lot} I add..
½ lb cooked ground beef
1 can kidney beans
1 can tomatoes


Directions

Mix all ingredients in slow cooker and cook for 3-4 hours on low.

Serving Suggestions

We serve over Fritos with cheese and sour cream.

Funeral/Potluck Potatoes

24 oz bag frozen shredded hash browns
2 cups sour cream
1/2 cup butter or margarine - melted
1/2 cup chopped onion
10.5 oz can of cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed corn flakes

Directions

Preheat oven to 350 F°.

In large microwave safe bowl, microwave frozen hash browns 4 minutes on high.

Stir in sour cream, melted butter, onion, soup and cheese into potatoes.

Spread mixture into greased 9x13 pan.

Sprinkle crushed corn flakes over top.

Bake uncovered 45-50 minutes or until bubbly around the edges.

Menu Monday

Did ya miss me?  Just checking to see how many of you actually check my menu, so I skipped a week.

We were all sick over Easter and then drug it out throughout Spring break. The menu was hit and miss at best.. I only managed to make one meal. The rest were Left Overs or courtesy Grandparents! My one meal: Roasted Chicken & Veggies and I forgot to take a picture. But I will post the recipe soon, along with a few others I have pictures of and haven't posted yet. So stay tuned!

so we'll try for this week!

Monday: BBQ Chicken & Rice
Tuesday: Lasagna Casserole
Wednesday: Beef & Scalloped Potatoes
Thursday: Jason's Special Sauce
Friday: Pork & Bean Soup

Menu Monday {on Tuesday...}

As you are quickly finding out, we rarely follow the menu to the T. This past week Jason's grandpa passed away... so we were gone a lot.

This week features a few of the menu items we've missed in March cause I haven't made my April menu yet!

Monday: Ate on the road
Tuesday: Taco Soup
Wednesday: Chicken & Rice Enchiladas
Thursday: Baked Potato Bar
Friday: Mac & Cheese and Meatballs

What are some ideas for my April menu?!

Goulash

1 lb hamburger
1 small onion
1 can tomatoes
1 can tomato sauce
1 can corn
1 can green beans
1/8 tsp salt

1 can tomato soup

1 cup cooked elbow macaroni

brown sugar to taste

Directions

Brown hamburger and onion seasoning well. Add all other ingredients.

side note: this was our first time with this one.  It was good, but next time I will add a can of tomato soup {it didn't call for it at all}  and only do 1 cup of macaroni {it called for 2}

Malibu Chicken

Frozen Breaded Chicken Breast Patties
Sliced Ham or Turkey Sandwich Meat
Sliced Swiss Cheese {or whatever kind you want!}


Directions

Preheat oven to 400 F. Place frozen chicken patties on a baking sheet. Bake for 13 minutes. Place meat and cheese on top of patties and bake for an additional 5 minutes.

Serving Suggestions

I like mine with fry sauce {half mayo half ketchup.} Jason likes his with pizza sauce.  At Sizzler it is served with a half mayo half mustard sauce with a tiny bit of sugar in it.

I usually bake a potato to go with it.  It can also be served as a sandwich on a hamburger bun.

Chicken Crescents

1 1/2 cup cubed cooked chicken (about 2 breasts)
1 package crescent rolls {8 count}
4 oz cream cheese softened
2 Tbs. melted butter/margarine
3/4 cup bread crumbs/crushed croutons/cracker crumbs
1/3 cup mushrooms chopped & sauteed
White Sauce

Directions

Preheat oven to 350 F. Combine cream cheese, mushrooms & chicken. Mix well. Separate crescent rolls into 8 triangles. Spread each with chicken mixture. Roll and seal filled rolls. Dip rolls in butter and then coat with crumbs. Bake 15-20 minutes until golden.

While crescents are baking use remaining melted butter to make your white sauce.

White Sauce

THIN:

1 TBS butter
1 TBS flour
1/2 tsp salt
1 cup milk

MEDIUM:

2 TBS butter
2 TBS flour
1/2 tsp salt
1 cup milk or

THICK:

3 or 4 TBS butter
3 TBS flour
1/2 tsp salt
1 cup milk

Directions

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.

Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve.


side note: White sauce may be flavored by adding 1 teaspoon of bouillon. Or make gravy by adding roast drippings and a few drops of soy sauce.

Menu Monday

Monday: Chicken Crescents
Tuesday: Malibu Chicken
Wednesday: Jason's Special Sauce
Thursday: Potato Bar
Friday: Goulash

Stovetop Chicken & Veggies

6 oz pkg Stuffing Mix {Chicken or Turkey}
2 boneless skinless chicken breasts; cut into 1 inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag frozen mixed vegetables

Directions

Preheat oven to 400 F. Prepare Stuffing mix as directed on package. Set aside.

Mix chicken, soup, sour cream and vegetables in 9x9 inch baking dish. Top with stuffing.

Bake 30 minutes or until chicken is cooked through.

side note: I used 1/2 a bag of frozen peas & carrots, half a can of corn and half a can of green beans. Works wonderfully to use left over vegetables out of the fridge as well.

Peanut Butter Apple Dip

1 cup peanut butter
1 cup brown sugar
8 oz package cream cheese
1 tsp vanilla

Directions

Put cream cheese in a microwave-safe bowl. Put in microwave for 1 minute at 50 power. Add sugar, peanut butter and vanilla. Blend with hand mixer adding a little milk until you've reached a good consistency. {Sometimes - depending on my microwave time, I don't need milk at all.}

Serving Suggestions

Eat with Celery!

side note: it's a little sweet to eat with apples, so when serving with apples instead of celery I don't add the sugar.

Orange Julius

6 oz Frozen Orange Juice Concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp vanilla
8-10 ice cubes from trays OR 20 from the ice maker

Directions

Combine all ingredients in a blender. Cover and process until thick and frothy!

Chimichangas

1 1/2 cups boneless skinless chicken breasts; cooked and shredded
Vegetable oil
Flour tortillas
Grated cheddar cheese
Warmed re-fried beans
Guacamole
Chopped Tomatoes
Sour cream

Directions

Place re-fried beans, chicken and cheese on each tortilla.

Fold envelope style (like a burrito). 

Fry, seam side down, in hot oil, until mildly crispy and browned.

Turn and brown other side.

Serving Suggestions

Place on plate and top with guacamole, sour cream, tomatoes and cheese.  This amount of chicken made 2 1/2 chimi's perfectly!

side note: I cook and shred my chicken then divide it up into freezer bags and freeze it.  I warmed my chicken seasoning it with onion & garlic powder, salt and chili powder.

Guacamole

1 Avocado
Lemon Juice
Onion Powder
Garlic Powder
Chili Powder
Salt
Salsa

Directions

Cut avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Mash up with a fork or food processor. Add remaining ingredients to taste.

Mix well & serve fresh

Menu Monday {on Tuesday!}

Sometimes things don't go as planned. Surprise!  Bracken and I got sick Wednesday night and the rest of the weeks menu flew out the window.

Thank goodness for Grandmas!  Jason's Mom came as soon as I called and took Ella for the day and even brought her back to us that evening with dinner in tow.  {I could eat her Chicken Noodle Soup for weeks before I tired of it}

So let's try this again...

Monday: Yah Poh {Chilean restaurant in town for Jason's Birthday}
Tuesday: Chimichanga's cause we missed them last week
Wednesday: Macaroni & Cheese and Meatballs
Thursday: Stove-top Chicken
Friday: Turkey Steaks

What's cooking in your kitchen?

Jambalaya

2 boneless skinless chicken breasts cut into 1 inch pieces
1 package {6.8 oz} rice and vermicelli mix with Spanish Seasoning {I found WF brand to be yucky}
2 cups water
1 can tomatoes
1/2 pound fully cooked Polish sausages, cut into 1/2 inch pieces

Directions

Cook chicken in skillet for 3-5 minutes, stirring frequently until light brown.

Cook rice and vermicelli mix {without seasoning} in skillet over heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice mix. Heat to boiling. Stir in sausage and chicken; reduce heat to low.

Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in the center.

sidenote: I don't always add chicken. It's good without :)

Soft Tacos

1/2 lb ground beef
Salsa
1 can re-fried beans
Shredded or chopped lettuce
Grated cheddar cheese
Chopped tomato
Sour cream
Tortillas

Directions

Brown ground beef seasoning with lemon pepper, garlic & onion powder, season all salt and some taco seasoning.  Add some salsa and a little bit of grated cheese.  Warm re-fried beans in the microwave.

Now you are ready to fill your tacos. With a slotted spoon, put a scoop of hot beef onto the tortilla. Add re-fried beans, lettuce, tomato, cheese and sour cream.

Serving Suggestions

Wrap it up and eat!

Pizza & Breadsticks

2 1/2 - 3 cups flour
1 Tbs. dry yeast
1 tsp. salt
1 cup warm water
2 Tbs. olive oil

Directions

In large bowl combine 1 1/4 cup flour, yeast & salt.  Add water & oil.  Beat at low speed for 30 seconds, scraping bowl.  Beat 3 minutes on high speed.  Stir in enough of the remaining flour with a spoon to make a moderately stiff dough.  Cover dough & let rise for 10 minutes.  Roll out and press onto pizza pan.

Add favorite toppings:

Enough pizza sauce to cover crust to your liking {We buy it in a jar so the lid can go back on it and the leftovers can go in the fridge for Jason's  pizza quesadilla snacks}
Grated Monterey Jack or Mozzarella cheese {whichever is on sale}
Sliced sandwich ham
Pineapple tidbits
Pepperoni {all of our pepperoni got eaten on quesadilla snacks so our pizza was pepperoni free}

Bake at 425 F for 12-15 minutes or until it starts to brown.

 Cheesy Bread Sticks

Roll out left over pizza dough and better lightly.  Sprinkle with Parmesan, garlic and onion powder, Italian seasoning and salt.  Cut into strips and add grated cheese {whichever kind you like! we used the Monterey Jack that we used on the pizza.} Twist and bake until browned.

side note: this one is a little more difficult for me. I don't do 'dough.'  But Jason makes an awesome pizza and bread sticks. If he weren't here it would NOT be on the menu :)

Menu Monday

Well.  Here it is...

Monday: Pizza
Tuesday: Soft Tacos
Wednesday: Jambalaya
Thursday: Spaghetti a la Philly
Friday: Chimichangas
Saturday: Leftovers


What sounds good to you?

Dad's Lasagna

1/2 lb ground beef

1 jar spaghetti sauce

9 Lasagna noodles

16oz tub cottage cheese

3 eggs

2 cups grated Mozzarella cheese

1 cup grated cheddar cheese



Directions

Cook noodles. Brown ground beef (I season mine with lemon pepper, onion powder & garlic powder); Mix spaghetti sauce and ground beef. In a separate bowl mix eggs and cottage cheese. In a 2 quart baking dish layer: noodles, sauce, cottage cheese mixture then cheese. Repeat layering, ending with cheese. Cover tightly with foil.  Bake at 375 F for 1 hour.

Serving Suggestions

I serve with salad and garlic bread.  YUM! :)
 
 
side note: I had half a jar of spaghetti sauce in my fridge so I used that and added a jar of my canned tomatoes to the sauce seasoning with Italian seasoning, onion & garlic powder.

Oriental Style Chicken Noodle Soup

3 cups water
2 cans chicken broth
2 packages chicken-flavor ramen noodles
2 cut up chicken breasts
2 stalks chopped celery
1 cup chopped carrots
1/2 cup chopped onion

Directions


In a large pot, saute celery and onion in olive oil.  Add chicken, carrots, water and broth.  Bring to a boil then simmer on medium low heat for 20 minutes.  Stir in noodles and seasoning packets. Cook for 3 more minutes {or till noodles are done how you like em.}


Serving Suggestions

In a bowl!

Cheesy Chicken & Broccoli

2-3 cooked boneless skinless chicken breasts, cut into bite size pieces
4 cups frozen broccoli cuts {next time I'll just use fresh broccoli}
1 can cream of chicken soup
3/4 cup sour cream
1 tsp lemon juice
1 tsp curry powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup grated cheese

Directions

Combine soup, sour cream, lemon juice, curry, onion and garlic powders. Spread broccoli in a 2 quart baking dish. Evenly distribute chicken over broccoli and cover with soup mixture. Top with cheese. Bake 1 hour at 350 F


Serving Suggestions

Serve Hot!

Menu Monday

This week at my house we will be eating...

Monday: Pizza Party for Bracken {did you hear the exciting news?}
Tuesday: Cheesy Chicken & Broccoli Casserole
Wednesday: Oriental Style Chicken Noodle Soup
Thursday: Mich's Slow Cooker Dinner
Friday: Dad's Lasagna
Saturday: Leftovers!

I just finished making our monthly menu for March. Now to get someone to go to the store for me.... or just hold my hand.

Have you decided what you are going to eat this week?

Crepes

4 eggs
1/2 cup vegetable oil
1/4 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
1 1/4 cups milk
1 1/2 cups flour

Directions

In a blender, mix together all of the ingredients.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side.

Serving Suggestions

Serve Hot! We eat this for breakfast at the bar as each crepe is ready; the 'chef' usually eats last, unless he can sneak in a few between! 

We butter ours then lightly sugar{with granulated sugar} roll and eat.  But MANY things are possible.  Peaches & cream, pudding, jam, syrup, eggs & sausage... the list could go on. 

How do you eat yours?

Creamy Bacon & Ranch Chicken

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
3 Tablespoons flour

3 Tablespoons ranch dry salad dressing mix
2 cups milk
3 cups dried medium noodles

1 Tablespoon finely shredded Parmesan cheese

Directions

Start your water for your pasta. Cook noodles according to package directions.

Bake bacon until crisp. Drain bacon {discard all but 2 Tablespoons drippings} on paper towels and cut into bite size pieces;

Cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Stir in bacon. 

Serving Suggestions

Ladle chicken over noodles and  sprinkle with Parmesan cheese. Served with a side of veggies.

Meatloaf

1 lb ground beef
1/4 cup chopped onion
1/4 cup cracker crumbs
1 egg
1/2 tsp salt

8 oz can tomato sauce
1/4 cup brown sugar
1 tsp mustard
1/4 cup vinegar

Directions

Mix first 5 ingredients. In separate bowl mix remaining ingredients. Add 1 cup of tomato mixture to beef mixture. {I added extra cracker crumbs until the extra moisture was absorbed} Form beef mixture into loaf {this part can be done many different ways... bread pan, free form etc.} I press mine into a 9x9 cake pan. Pour remaining tomato mixture on top. Bake at 400 for 1-1 1/2 hours {or till done - I only bake mine about 45-50 minutes because it's in the cake pan.}

Serving Suggestions

I like to serve it with Potato Wedges and a veggie {green beans, corn etc.}

Potato Wedges

1 large baking potato
2 Tbs Olive Oil
1/2 tsp Italian Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Directions

Cut each potato into wedges; place in a large Ziploc bag or bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer on a baking pan coated with nonstick cooking spray. Bake at 400 for 15 minutes. Turn; bake 15 minutes longer or until as done as you'd like 'em!

SW Crock Pot Chicken {SW Chicken Wraps}

2-3 boneless skinless chicken breasts
1 can corn {drained}
1 can black beans {drained}
2 cups salsa {I use a one pint jar of my canned salsa}
Taco Seasoning to taste {optional}
Tortillas
Sour cream
Grated Cheese


Directions

Layer salsa, chicken, corn, beans & salsa in crock pot. Cook for 2-3 hours on high.


Serving Suggestions

The first couple of times I made this we ate it just how it came out. Chicken with corn/bean mixture on the side; not bad. Then one time I took the chicken out, shredded it and put it back in and mixed everything really well. Then we served it on tortillas with cheese and sour cream; YUM!!

If you are 2 years old and don't do well with a 'wrap' OR if you are not 2 and just don't want to deal with the mess... it's yummy to eat like soup with pieces of tortilla ripped up and stirred in with your cheese and sour cream.

side note: makes delish leftovers!

Menu Monday

This week at my house we will be eating...

Monday: Leftovers
Tuesday: SW Crock pot Chicken
Wednesday: Meatloaf
Thursday: Grilled Cheese & Soup
Friday: Ranch Chicken
Saturday: I hate cooking on Saturday :) So it will likely look like leftovers!
Sunday: Chicken Fried Steak

What's for dinner at your house this week?