Make Your Own Pizza

I have to admit, it is much easier to just use a tube of pizza crust when you want to make pizza at home.  It is much cheaper and healthier though to make your own.  (I've used this recipe a few times, sometimes adding in some Italian herbs.) I usually go in-between though, and buy pizza crust in a baggie at Trader Joe's.  It lets me skip the prep, and it's healthier than what's in the tube!  I have tried a few different pizza sauce recipes, and am still searching for "the one".  Sometimes I use barbecue sauce in place of a tomato sauce, and sometimes I use pesto.  Once or twice I've roasted a head of garlic, then spread the roasted cloves onto the crust.  Oh my was that delicious!  My daughter's favorite topping is pineapple.  I like anything from caramelized onion or tomato and spinach with feta to ribbons of zucchini and squash.  The point of this is this - Make it your own!  You can use just about anything as your sauce, and anything you'd like as your topping.  You can try different cheeses.  Try something new - it could be your new favorite!

Menu Plan for this week

Back to the real world, I suppose....  :)  Last night I enjoyed a veggie night with Panzanella Salad, lima beans, buttered corn, and applesauce.  For the rest of this week:

Dinner out!
Can-Can Chicken
Pizza
Spaghetti
Grilled kielbasa
Beach picnic :)

Back from Vacation

I went out of town for a while, and got back in yesterday.  I have no menu plan, as I'm not wanting to be back in the "real world" yet!  ;)

Tilapia in Mustard Cream Sauce

Our new recipe this week was Tilapia in Mustard Cream sauce from The Best of Cooking Light Everyday Favorites:  Over 500 of Our All-Time Greatest Recipes.  I am going to post the link of their recipe on their site, but the picture is unappetizing, and looks nothing like mine did.  No idea what's going on there, but really it looked good, and tasted even better! Plus, it took less than 15 minutes.  I love that!  Just remember not to judge a book by it's cover!
Tilapia in Mustard Cream Sauce

Red food dyes

My daughter went to Vacation Bible School for the first time ever on Monday.  When I picked her up, her eyes looked a little red to me.  Half an hour later, even more so.  Then I noticed a small rash on her arm.  I gave her some Benadryl, and she went down for a nap.  About an hour and a half later, she was covered in hives.  Her arms, her legs, her hands, and her cheek all had red welts.  I called her pediatrician, who sent us their Urgent Care.  They have pinned her reaction down to Red food dye.  Have any of your children, or anyone you know, had a similar reaction?  If so, I'd love to hear if they had a reaction a second time, etc.  I consider myself to be pretty conscious of what my daughter eats & drinks.  When she had the fruit punch at VBS, it was the first time she'd ever had fruit punch.  I buy a lot of our packaged food (cereal, cereal bars, toaster pastries, and so on) from Trader Joe's, most of which is dye-free, all-natural, etc.  This means that I'm not too concerned about changing what we eat to accommodate a red dye allergy, BUT I need to know if small doses in snacks at preschool or a cookie from the grocery store will end up hurting her.  Does anyone have any advice?

Menu Plan Monday

Here's what's cookin'!

Chick-fil-a
Fried chicken wings, french fries, green beans, & celery with ranch dressing
Sausage-rice casserole
Tilapia with dijon mustard sauce - New recipe for the week!
Veggie night
Hot dogs & (veggie) burgers
Parmesan chicken, served with spaghetti  (We froze our leftover chicken, & it'll be put in the oven to reheat)

I'd like to say, it hasn't been as much as a challenge as I'd thought for me to be mostly meatless.  Instead of Parmesan chicken & spaghetti, I eat spaghetti and broccoli.  Instead of chicken wings, I eat the fries, green beans, celery & a roll.  Not too tough to manage so far, and I'm glad of that!

This week's veggie night

We happened upon a farmer's market at the beach yesterday, and they had a huge selection of delicious looking produce.  This means that veggie night tonight is going to be quite the mix!  We'll be having:

Roasted beets, potatoes and carrots
Corn on the cob
Cucumber salad
Sliced tomatoes
Peach & strawberry fruit salad
Zucchini bread

I can't wait!

Pool Picnic

What kinds of snacks & lunches do you take to the pool?  This is a somewhat typical lineup for us:

Strawberries, blackberries, cantaloupe or watermelon
Veggie pasta salad
Roasted veggie or pb&j sandwiches
Pretzels
Lots of water

Baby Girl's Breakfast Sandwiches

My baby girl is in charge of this week's "new" recipe for dinner.  She chose breakfast sandwiches, after looking through Cooking Together.  For each sandwich you will need:

2 slices whole wheat bread
1 large egg
1 slice of tomato
2 slices of bacon
Cheddar cheese
Avocado

Fry the bacon until crisp.  Drain.  Break in half.
Toast the bread.
Fry the egg.
Mash the avocado, and spread half onto one slice of bread.  Top with the egg, bacon halves, cheese, tomato, then the other slice of toast.
Enjoy!

Menu Plan Monday

Welcome to summer!

Chick-fil-a "date"
Grits casserole
Kielbasa dogs & sweet potato fries (a repeat from last week)
Breakfast "BLT" sandwiches
Spaghetti
Creamy Potato Soup
Veggie night!

Happy Father's Day!

Happy Father's Day!  Today we'll be having Flank Steak Sandwiches, marinated tomatoes, cucumber salad, squash casserole, corn on the cob, and vanilla caramel cake.  YUM!  Enjoy your day, Dads!

Almond Flounder Meuniere

The new recipe this week comes from Around My French Table by Dorie Greenspan.  It was so good, and so easy!  It's definitely a keeper!

Almond Flounder Meuniere
(Serves 4)

2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)

Whisk the ground almonds, flour, and zest together.  Season with salt and pepper.  Set aside.

Pat the fish dry.  Using a pastry brush, lightly brush one side of each fillet with the egg yolk.  Dip the coated side in the almond mixture.

Put a large nonstick skillet over medium heat.  Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes.  Slip the fillets into the skillet nut side down, without crowding.  Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through.  Season the exposed side of the fillet with salt and pepper.

Add another tbsp of butter to the pan, and gently flip the fillets over.  Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice.  If the pan becomes dry, add more butter.

Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds.  Enjoy!

No-Fry Parmesan Chicken

Are you ready for a healthier version of Parmesan Chicken?  Using a baking stone, you can still get crispy chicken, without frying in oil!

No-Fry Parmesan Chicken

1 lb. boneless skinless chicken breasts
3/4 c all-purpose flour
1 tsp salt
1/2 tsp pepper
2 eggs
1 1/2 c seasoned bread crumbs
1 c grated Parmesan cheese, divided

Preheat oven to 350°.  Place a chicken breast between pieces of wax paper, and pound or roll out with a rolling pin, until chicken is about 1/4" thick.  Set aside.

Combine flour, salt, and pepper in a shallow dish.  In a second shallow dish, beat eggs.  In a third, combine breadcrumbs with half of the Parmesan- cheese.  Dredge the chicken breasts in the flour mixture, then dip in the egg, then dredge in the bread crumb mixture.  Place on a baking stone.  Repeat with remaining breasts.

Bake chicken 25-35 minutes, until juices run clear.

Serve with spaghetti, sauce, steamed or roasted broccoli, and extra Parmesan.

Menu Plan for this week

We're back to a "normal life" this week!  Here's what's for dinner:

Chick-fil-a date
Parmesan chicken, spaghetti, and broccoli
Almond Flounder Meuniere & Cauliflower Bacon Gratin (new recipes for this week)
Milkshakes & muffins to celebrate the munchkin's last day at school
Kielbasa dogs & sweet potato fries
A day at the beach!
Father's day celebration - the men haven't decided yet what they'd like to feast on

Roasted Red Pepper Hummus

Since I've got nothing new this week, due to a lack of cooking, why don't you try someone else's new find?  The Happy Housewife's Roasted Red Pepper Hummus looks delicious and easy!


(The Happy Housewife's photo of her Roasted Red Pepper Hummus!)

Menu-less Monday

There really isn't much of a menu plan this week.  It's a crazy week here!  I didn't post much this past week due to family visiting from out of town.  Sorry about that.

This week:
Chick-fil-a date on Monday night
Grandma's for dinner on Tuesday
Out of town Wed-Fri
Steamed shrimp on Thursday!
Out to dinner on Sunday

Have a great week!

Asian Cabbage Salad

The new recipe for this week is Asian Cabbage Salad from Our Best Bites.


(Photo from ourbestbites.com)

This is a VERY quick and easy salad!  Even better though, it's light, refreshing, and delicious.  I didn't add cooked chicken, but I did add fresh edamame and cashews. I will definitely be making this again!

Menu Plan Monday - A Day Early

Here's what's cookin' this week!


Italian sausages with peppers and onions
Out to dinner with family (visiting from out of town)
Asian Cabbage Salad
Potato-crusted fish
Breakfast for dinner
Veggie night  :)
Spaghetti

Have a wonderful, safe Memorial Day!

Picnic Pasta Salad

This was my daughter's request for our picnic with her friend from school.  It's fresh and pretty!  It can be eaten as a side dish, or as a main dish, as we did today.  Feel free to add chopped grilled chicken.  It's also good with well-rinsed black beans tossed in!

Picnic Pasta Salad

1 lb. pasta (any shape will do)
1 pint grape tomatoes, quartered
1 cucumber, peeled and diced
2 carrots, peeled and diced
1/2 c frozen sweet corn
1 handful black olives, halved
Salad dressing  (I like Italian, my daughter prefers Ranch.)

Cook pasta according to package directions.  Drain, and rinse under cold water.  Drain well.
Mix vegetables and pasta together, then drizzle dressing over top.  Stir to combine.  Chill at least two hours.

*Before serving, stir the pasta salad.  If the pasta isn't wet enough, add more dressing.
*I like to add a handful or two of raisins or dried cranberries as well.  Trust me, it's yummy!

Authentic Fettuccine Alfredo

Straight from my Italian friend.  This Alfredo is rich, creamy, and delicious!  Do not skimp on the cheese.  You want really good quality cheese for this dish, as it's the star of the show!  Add grilled chicken or shrimp, if desired.  I usually serve steamed broccoli and garlic bread on the side.

Authentic Fettuccine Alfredo


Serves 6-8

1/2 c butter
2/3 c light cream (I use half and half)
1 1/2 c freshly grated Locatelli Pecorino Romano cheese
1/4 c chopped fresh parsley
1 lb. fettuccine
Salt and pepper
Pasta water

Cook pasta according to package directions.  Meanwhile, melt butter over low heat.  Gradually add in cream, stirring well.  When pasta is nearly cooked, slowly add cheese into butter and cream, stirring continually until smooth.  Remove from heat.

Drain pasta, reserving 2/3-3/4 cup of the water.  Do not rinse pasta.

Return sauce to low heat, adding in pasta water until the sauce reaches desired consistency.  (You want it thin enough to be "saucy", but you don't want it thin and runny.)  Toss sauce and pasta together in a large bowl.  Sprinkle with parsley, and serve immediately.

Menu Plan Monday

Here's what's cooking this week:

Chick-fil-a date with friends
Vegetable fried rice
"Thanksgiving" dinner  (Turkey, stuffing, etc.)
Fettuccine Alfredo with broccoli
Picnic with another child from preschool & her Mom
Dinner at my sister-in-law's house
Sandwiches and/or leftovers

Healthy Grains with Shrimp

I picked up a bag of Healthy Grains from Trader Joe's to try.  The reviews were mixed.  I liked the combination of pearly couscous and crunchy beans, while my Mom thought the texture was "different."  My Dad liked them though, which is saying a lot!

Healthy Grains with Shrimp

1/2 pkg. Trader Joe's Healthy Grains
2 tsp butter, divided
1 1/4 c vegetable broth
1 lb. shrimp, peeled and deveined

Prepare grains with butter and broth according to package directions.  Meanwhile, saute shrimp in remaining butter until pink and opaque.  (Season as desired.)  Stir shrimp into grains, and serve.

We enjoyed ours with steamed broccoli on the side.

Yellow Split Pea Soup

This is a combination of two different recipes.  I couldn't leave well-enough alone.  If desired, you could season this many different ways, using a variety of herbs.  Don't be afraid to experiment!  Also, you could puree the soup a little with an immersion blender, or mash it a bit with a potato masher, if you'd like a thicker soup.

Yellow Split Pea Soup

2 cups split yellow peas
1 small onion, minced
2 carrots, peeled and minced
1 stalk celery, minced
2 cloves garlic, minced
1 large potato, peeled and minced
8 cups vegetable stock
Salt and pepper to taste

Combine all ingredients in a slow cooker.  Cook on HIGH for 8-10 hours.

Stovetop method:
Soak peas in water overnight.  In the morning, drain the peas and set aside.
In a large stockpot, cook the onion, carrots, celery, and garlic in 2 tbsp butter until tender.  Add potato, peas, and stock to stockpot.  Bring to a boil.  Cover; continue to boil for 20 minutes.  Turn heat to low, and let simmer, covered, until peas are tender.

Trying New Recipes

I have a lot of cookbooks.  As in, I have two shelves full here at home, and two packing boxes full in my sister's basement.  Beginning next week, I'd like to start making at least one new recipe per week from them.  I'll just grab a book, flip to a page, and try what I find!  Whether it be breakfast, lunch, dinner, a snack, etc.  If it's good I'll post it.  Hopefully you'll be getting that new recipe every week.  :)

Menu Plan for this week

Yes, I'm late.  Sorry about that!

Chick-fil-a
Mixed grains with grilled shrimp and veggies
Tacos
Slow cooker whole chicken, potatoes, cooked carrots, green beans
Mexican skillet
Bean soup and cornbread
(Out one night)

The night that we make the slow cooker chicken, everyone but me will eat the chicken.  I'll feast on a baked potato and the other veggies.

For the tacos, I use black beans, and add taco seasoning.  After they're warmed, I eat the black beans in my tacos instead of beef.

Loss.

There is a family that I have known for as long as I can remember.  My parents were friends with the parents, and my sister and I were friends with the kids.  I spent summer days hanging out at their house, and the father was my Explorers leader.  During high school, their daughter moved to Georgia.  The weekend that I turned sixteen, my sister married their son.  They had two children, linking our families forever.  Divorce followed, which was hard on both families.  And although we, technically, are no longer family, I still consider them such.  Mostly because they are the family of my niece and nephew, but also because they have been a part of my life throughout all of it.  Their daughter is still a friend to me.  I still consider my ex-brother-in-law to be one of the best men I've ever known, and a part of my family.  He has since remarried and had another child.  Our children play together. 

The point of this story?  The father lost his battle with cancer a few days ago.  I am so glad that his daughter was able to be with him, that he was surrounded by his family.  My niece and nephew were at his side.  My ex-brother-in-law was able to say goodbye.  For all of these things I am grateful. 

May you rest in peace, B.

Swiss Vegetable Medley

We had this as a side dish with dinner last night.  Yummy!

Swiss Vegetable Medley

(Serves 6-8 as a side dish)

16 oz. bag frozen mixed vegetables, thawed  (We used broccoli, cauliflower and carrots)
1 can cream of mushroom soup
1/2 c sour cream
1/4 tsp black pepper
1 c shredded Swiss cheese, divided
1 (2.8 oz) can fried onions, divided

Preheat oven to 350°.  Combine the vegetables, soup, sour cream, pepper, and 3/4 c of the cheese in a bowl.  Stir in 3/4 of the fried onions.  Pour into an ungreased 1 qt. casserole dish.  Cover.  Bake for 30-35 minutes, until bubbly around the edges.  Uncover;  sprinkle with remaining cheese and onions.  Bake for an additional 5 minutes. 

My Favorite Cookies

These are my all-time favorite cookies.  One reason is that they're not very healthy so it's not very often that I make them, which makes them a rare treat.  Second reason I love them?  They're delicious!!!  Something else wonderful about this dessert?  You can layer all of the dry ingredients into a jar to give as gifts!  This is how I first tasted these cookies - the dry ingredients given to me in a jar.  :)

Cowboy Cookies

(Makes about 3 dozen)

2 c all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c butter, softened
1/2 c vegetable or canola oil
1 c packed brown sugar
1 c white sugar
1 1/2 tsp vanilla extract
2 eggs
1/2 c flaked coconut
2 c quick-cooking oats
1 chocolate chips

Preheat oven to 350°.  Whisk together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a separate bowl, cream together butter, oil, sugars, and vanilla.  Add eggs one at a time, beating well.  Stir in coconut, oats, and chocolate chips.

Line cookie sheets with parchment paper, or using baking stones.  Drop batter by rounded teaspoonfuls onto the cookie sheet.  Bake 10-12 minutes, until the edges are golden.

Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool.

Enjoy!

Easy Orzo Salad

On Mother's Day all of us Moms got to request what was on the menu, of course.  This is what I wanted.

Easy Orzo Salad

1 pkg. orzo
2 roma tomatoes, chopped
1 cucumber, chopped
4 oz. (1/2 of small package) mushrooms, quartered
1 c fresh broccoli
Italian salad dressing

Cook orzo according to package directions.  Rinse under cold water, and drain well.  Combine pasta and vegetables, then coat with dressing to taste.  Chill for a few hours before serving, adding more dressing if pasta becomes dry.

Menu Plan Monday

I hope that everyone had a wonderful Mother's Day weekend!  My parents, my sister & her family, my two uncles, my daughter and I went to my Grandma's house.  We are very blessed to still have her with us at 85 years of age!

Here's what we have going on this week:

Monday - Chick-fil-a date with our friends
Tuesday - Spaghetti (Yes, we love this.  I could eat it a couple of times a week, probably!)
Wednesday - My nephew has a baseball game, so I'm packing a veggie wrap for myself and a pb&j for the munchkin
Thursday - Almond Crusted Tilapia, steamed broccoli, wild & long grain rice
Fri, Sat & Sun:
Burgers
Probably another vegetable dinner (We tend to have at least one fresh-veggie-only dinner a week when gardens start to come in)
Fish Fry at the local Fire Department

Have a joyful week!

Our Mother's Day Menu

What are you doing for Mother's Day?  We'll be having breakfast at home, then lounging around until the afternoon.  We usually spend our lounging time playing games.  :)  In the afternoon we'll gather with family for a little celebration.  Here's what's on the menu:

Breakfast:
Easy Potato and Bacon Breakfast Casserole  (Can you tell I like Our Best Bites?)

Late lunch/early dinner:
Grilled chicken (marinated in Italian dressing and honey)
Orange cream fruit salad
Orzo with fresh veggies and Italian dressing
Lima beans
Loaded mashed potatoes
Chocolate cake
Coconut cake

Cinco de Mayo Burgers + Southwest Pasta Salad

Last night we ended up with burgers and pasta salad for Cindo de Mayo.  I LOVE Mexican food, but this was a nice, lighter-feeling, change from the norm.

For the burgers, everyone else had Bubba Burgers.  I had a turkey burger.  :)  Instead of ketchup, mayo, or mustard, I spread on mashed avocado, and used I pepperjack cheese.  It was delicious!

The pasta salad is courtesy of Our Best Bites.  (Photo below is theirs.)

The recipe can be found here.  Give it a try!

Muffins with Mommy

Our preschool had Muffins with Mom this morning.  It was fantastic!  The kids made muffins yesterday, and we got to sit with them this morning to eat breakfast and talk.  Afterward they sang two songs to us, then gave us flowers.  It was the sweetest, cutest thing.  They didn't do this last year, but I hope that it's something that they can now look forward to each year!

Take Them a Meal

Take Them A Meal - What a fantastic site!  If you have a friend or family member who is grieving, ill, in need, etc., this site will help to coordinate meal deliveries for the person (or family).  It lists what you're taking so that they don't receive the same meal repeatedly, and has your contact number in case there is any change in delivery, etc.  What a great idea!  From their site:

"How it works:  

A meal coordinator is able to create a customized online sign up sheet that makes it easy for friends and family to bring meals. In just a few minutes, phone numbers, driving directions, food allergies, and any other helpful details 

can be communicated to everyone involved.

TakeThemAMeal.com began when our community came together to meet real needs of a local family. Our desire is to share this tool so others may be helped as well."

Cinco de Mayo

Cinco de Mayo is tomorrow!  Here are some tasty looking recipes to try:

Mexican Breakfast Pie
Creamy Chicken Enchiladas
Quesadilla Casserole
Easy Restaurant Style Salsa
Mexican Pizza
Pico de Gallo & Guacamole

National Children's Book Week

The Happy Housewife brought to my attention that it's National Book Week.  I highly recommend her post about the reasons you should read to your children.  We should all be reading to our children for at least 20 minutes a day.  So grab a book a few times a day, for just a few minutes at a time, and help shape your child's future!  Here are some of our favorites:

Love You Forever
Llama Llama Mad at Mama
If You Give a Pig a Pancake
Ella Sarah Gets Dressed
The Going to Bed Book
Kiss Good Night
Russell the Sheep
Harold and the Purple Crayon
Good Night Moon
The Tiny Seed

I also highly recommend this list of 100 books children should hear before kindergarten!

This Week's Menu Plan

Breakfasts:
Cereal
Waffles with raspberries
Oatmeal
Cheese toast
Overnight French toast
Eggs in a basket
Mother's Day!  (I'm sure we'll be going out...)

Lunches:
"Snack lunch"
Smoothies & peanut butter sandwiches
Ham sandwiches
Baked potatoes
Baked sweet potatoes
Black bean quesadillas

Dinners:
Chick-fil-a
Pizza
Spaghetti
Turkey burgers
Wraps (we pack them when we go to my nephew's baseball games)
Veggie feast:  corn on the cob, steamed broccoli, sweet potatoes, and cucumbers
Mother's Day dinner!

Mango Smoothie

Light and refreshing!

1 c frozen mango chunks
1/2 c organic vanilla yogurt
2 tsp agave syrup
1/3 c milk

Place all ingredients into a blender in the order listed.  Pulse, then puree until desired consistency.  Enjoy!

Makes one large serving.

Journey

I still haven't overcome that fear.  Of criticism, of failure, of not being good enough at this.  I wonder though if it's not one of those things that goes away with time?

In other news, I've given up red meat as of a couple of weeks ago.  I need to be healthier.  I haven't missed it one bit.  It has led to this, though....

Today my mother took a bag of chicken breasts out of the refrigerator to prepare the chicken to make chicken salad, one of my very favorite things.  The thing is, the bag had a good inch of blood on the bottom.  Blood.  Do I want to eat something that has blood leaching from it?  Blood dried and cooked inside of it?  I walked in the kitchen.  There sat the chicken breasts, with the skin still on.  I could see where the feathers had been.  I could see it's bones.  I could smell the blood and the flesh.  Why have I always thought that it was normal to eat that?

I'm not saying that I'm never going to eat chicken again, but I can tell you that I didn't touch that chicken salad.  And that when I made tonight's panko-crusted chicken for dinner, I didn't take one bite.  I just couldn't.  I'm curious to see where this journey leads...

Fear.

Fear of failure.  Fear of embarrassment.  Fear of being judged.  Fear of criticism.  This is what is stopping me.   I need to figure out how to overcome fear...

Menu Plan Monday

No school today!  Our Chick-fil-a plans are still on for tonight, though.  Can't wait to see our friends!  Here's what's on the menu this week:


Chick-fil-a
Spaghetti
Tomato soup & grilled cheese (at baby girl's request)
Pumpkin waffles & bacon
Bean soup & corn bread
Dinner @ my sister's  house
Pasta with butter, herbs, and Parmesan

Maple Pecan Chicken

So very good!

2 large boneless skinless chicken breasts, flattened with a rolling pin
1/2 c maple syurp
1 c chopped pecans
1 c crushed buttery crackers
Salt & Pepper

Cut chicken breasts in half, and place into a gallon-sized resealable bag.  Pour syrup into the bag with the chicken, and close.  Refrigerate at least one hour.

Preheat oven to 400°.  Combine pecans, crackers, salt and pepper in a dish.  Remove chicken from bag, and coat with pecan mixture.  Place onto a baking sheet, and spray with cooking spray.  Bake 10 minutes, turn, then bake 10 minutes more, or until cooked through.

This is good with sweet potatoes, green beans, applesauce, "fried" apples and/or yeast rolls!

Beef Stroganoff

My brother-in-law's family recipe.  SO good!

1-1/2 lbs. sirloin, cut into thin strips
1/4 c flour
Salt & Pepper
1/4 c butter
1 small can sliced mushrooms
1/2 c chopped onion
1 garlic clove, minced
1 can beef broth
1 c sour cream
1 pkg. egg noodles

Dust steak strips with flour, salt and pepper.  Brown in butter.  Add mushrooms, onion, and garlic.  Brown lightly.  Stir in broth.  Cover.  Cook 1-2 hours, until tender, stirring occasionally.  Be sure that it stays at a simmer, do not let boil.  Stir in sour cream.  Cook 5 minutes more over low heat.  Serve over hot cooked egg noodles.

Enjoy!

Slow Cooker Chicken and Stuffing

I love my slow cooker!  I have a very yummy slow cooker chicken and stuffing recipe that I used pretty often before we moved that my friend Cheryl gave me, but it's buried in a box somewhere in my sister's basement, unfortunately.  So....  I decided to try a new one!  I did change things up a little, and it was yummy!

Chicken and Stuffing
adapted from Crock-Pot Recipe Card Collection

1 lb. boneless skinless chicken breasts
Salt & pepper
2 cans condensed chicken & mushroom soup
1 c chicken broth
12 oz. bag of herbed stuffing
1 c frozen peas

Season chicken with salt and pepper, and place into slow cooker.  Pour soup over top.  Prepare stuffing with broth.  (No mistake there - I know that the broth to stuffing ratio is off.  The moisture in the slow cooker will continue cooking and softening the stuffing.)  Cover slow cooker with lid, and cook on HIGH 3-4 hours.  Pour peas over top, and cover again.  Turn slow cooker on WARM until peas are heated through.

We enjoyed ours with Parslied Potatoes and applesauce.

Menu Plan Monday

Here's what's cookin'!

Chick-fil-a
Slow Cooker Chicken & Stuffing
Beef Stroganoff
Spaghetti
Turkey & Bleu Cheese Panini
Maple Pecan Chicken
Cheeseburger Pie

Baking

I dropped my kidlet off at school, then came home to bake Egg Bread and Granola Bars with dried cranberries, white chocolate chips, and cinnamon brown sugar almonds.  Happy Thursday!

"Leftovers" Soup

I tend to make some other concoction out of our leftovers.  (See German Vegetable Soup, Chicken and Rice Casserole, Country Dinner, and Harvest Chicken Soup)  One of the top ways to save money on your grocery budget is to use what you have, not throwing food away.  This week I did it again, and made a soup out of our leftover roasted chicken, the "other" half of an onion,  a section of  random cream cheese, and what was remaining from a can of corn.

1 large roasted chicken breast, shredded
Chicken broth
1/2 can of corn
1/2 small onion, diced
3 small potatoes
3 oz. cream cheese, cut into small chunks
Salt
Pepper
Hot sauce to taste

Peel and dice potatoes.  Place in a pan with the onions, and cover with chicken broth.  Boil until tender.  With a hand masher, mash some of the potatoes in the broth.  Over medium head, add in chicken, corn, and salt and pepper to taste.  Heat through.  Stir in cream cheese, and simmer until dissolved.  Top with shredded cheddar cheese before serving.  Serve with hot sauce nearby.

Menu Plan Monday - A Day or Two Late

I'm still trying to get back into the swing of things after the break...  Here are our meals for this week:

Chick-fil-a
Leftovers soup
Breakfast for dinner
Turkey Meatloaf
Fried Chicken Divine
Shrimp Pot Pie
Bean Soup

Getting back on schedule

We've had two weeks of celebrating, sleeping in, playing in the snow, watching movies, reading, playing games, etc.  It's time to get back to "real life" tomorrow!  It's time to sit down to make a menu plan, set out school clothes for the next day, and try our hardest to get up on time.  :)