Wednesday, August 26, 2009
Bake 4-5 potatoes. (I just use the microwave setting, but make sure you stab the potatoes first.)
Warm up the taco meat.
Split the baked potatoes, spoon taco meat over it, then sprinkle cheddar cheese, tomatoes, olives, sour cream, and whatever other toppings your family enjoys.
Easy, huh? Because some nights, who has time for complicated?
Monday, August 24, 2009
5 sweet banana peppers (or hot, if you like things spicy)
1 pound sausage
1/2 cup chopped onion
1 can cream-style corn
salt and pepper, to taste
1 box Jiffy mix cornbread (and the stuff to mix it)
1 cup shredded cheddar cheese
- Cut tops off of peppers and remove seeds. Cut in half lengthwise and boil in water for 5 minutes. Drain.
- Meanwhile, brown sausage and onions together, until cooked through. Drain off any grease.
- Add cream-style corn, salt, pepper, and stir. Pour into a casserole dish.
- Sprinkle with half of the cheese.
- Place banana peppers on top of sausage mixture.
- Sprinkle remaining cheese.
- Prepare cornbread mix according the instructions on the box. Spoon over the peppers.
- Bake at 350 degrees for 20-25 minutes, until cornbread is baked through.
Saturday, August 22, 2009
Sunday, August 23
Stuffed bell peppers
Monday, August 24 – Katie b-Day
Tuesday, August 25
@ Lincoln back-to-school BBQ
Wednesday, August 26
Thursday, August 27
No Forks Allowed
Friday, August 28 – Katie Party
Saturday, August 29
Monday, August 10, 2009
Creamy Tomato Basil Soup
- 1 medium onion, chopped
- 1 tsp salt
- 1 tsp dried basil
- 1 1/2 Tablespoon flour
- 1/2 tsp pepper
- 1/4 tsp sugar
- 1/4 tsp baking soda
- 1 1/2 cup chicken broth
- 4 cups finely chopped tomatoes*
- 1 cup half-and-half
- 1 1/2 Tablespoon chopped fresh basil
- In a large stock pot, saute onion over medium heat in oil until soft and translucent.
- Add salt, pepper, dried basil, and flour. Cook for a few minutes.
- Whisk in chicken broth to flour mixture until mixed thoroughly.
- Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
- (The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.) Stir in baking soda and sugar.
- Reduce heat to a simmer. Simmer for 15 minutes.
- Add half-and-half and fresh basil.
- Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.
My family likes to add Goldfish crackers for the kids, or shredded mozerella for the adults.
*If you don't have access to fresh tomatoes, substitute 14 oz can diced tomatoes and 14 oz canned crushed tomatoes
Roberta's Sloppy Joes
1 to 1 1/2 pounds ground beef
1/2-3/4 cup ketchup
4 Tablespoons Worcestershire sauce
1/8 to 1/4 cup white vinegar
1/2 cup water
4 tsp sugar
2 tsp yellow dry mustard
1/2 cup chopped onions
1 green pepper, chopped
1 can whole corn*
salt and papper, to taste
In a skillet, brown the meat and drain. Add all other ingredients and pour into a crock pot. Heat on low for 3-4 hours, or until heated through. Serve on hamburger buns for sloppy joes.
*The corn is definitely optional. Sloppy joes must have corn in them, in my mind, but not in everyone's. Think of it as a way to sneak more veggies in your family.
Sunday, August 9, 2009
Sunday, August 9
Monday, August 10
Tuesday, August 11
Mac-N-Cheese, hot dogs
Pork Stir Fry
Wednesday, August 12
Thursday, August 13
Friday, August 14
Saturday, August 15
Friday, August 7, 2009
August 8 is National Sneak Zucchini on your Neighbor's Porch Day. Truly.
In honor of that, here are my top five zucchini recipes. Try one! You might be surprised by how good it will taste and how versatile the little green veggies really are.
Breakfast: Zucchini Quiche
Lunch: Grilled Zucchini Strips
Cut zucchini lengthwise into 1/4-inch slices, brush with olive oil, sprinkle with Italian seasoning, and grill until tender, turning once.
Supper: Zucchini Lasagne
Snack: Zucchini Bread
Dessert: Zucchini Chocolate Chip Cookies
- 3-4 medium sized zucchini, cut into 1/4 inch strips
- 1 cup Italian seasoned bread crumbs
- 2 cups Italian cheese, shredded
- 1 cup half-and-half
- 2-3 Tablespoons EVOO
- 4 Tablespoons unsalted butter
- Preheat the oven to 375 degrees.
- Pour the EVOO in the bottom of a 13x9 casserole dish.
- Place 3-4 strips of zucchini in the dish, forming a layer.
- Sprinkle 1/3 of half-and-half over the zucchini.
- Sprinkle 1/3 of the cheese over the zucchini,
- Pour 1/3 cup of the bread crumbs over the cheese.
- Repeat zucchini, crumbs, cheese, and half-and-half layers twice more.
- Line a baking sheet with aluminum foil.
- Place the casserole dish on the foil, and put in the oven.
- Bake for 40-45 minutes, until zucchini is cooked tender and cheese is melted.
No, I don't mean in a corporate-you-kill-small-businesses sort of way. I just can't stand their food. And thankfully, neither can my girls.
But, we still love the occasional chicken nuggets and fries meal. This is the easiest and healthiest way I've found to make this kids-favorite. NOTE: If you want the meal to be done at the same time, make the fries first, because they take longer to cook.
- 3 boneless, skinless chicken breasted, cut into 3-inch pieces
- 2 cups flour
- 2-3 tablespoons of seasoning salt
- 4 Tablespoons of butter
- Preheat the oven to 400 degrees F. Slice the butter into tablespoon sized pieces and place in a 13x9 casserole dish. Place the dish in the oven until the butter melts, about 4 minutes.
- Meanwhile, mix the flour and seasoning salt (or seasonings of your chosing) in a gallon sized ziploc bag.
- Put the chicken in the bag.
- Seal it.
- Check to make sure it's sealed.
- Check again.
- Hand the chicken bag to your child and let them shake it until the chicken is thoroughly coated. (Or shake it yourself, but then you lose super-mom points.)
- Take the dish out of the oven and place the chicken in the butter. Turn the chicken once, so all pieces are coated.
- Put the dish back in the oven and bake for 20-25 minutes, or until chicken is cooked through (165 degrees internal temp).
And, while you're heating the house up for chicken nuggets, why not make some ...
- 5-6 potatoes, washed and cut into strips
- 2-3 Tablespoons EVOO
- 1 ranch dressing packet, optional
- Pour the EVOO into a gallon-sized ziploc bag.
- Add the potatoes.
- Seal the bag. Make sure. Check a third time.
- Shake the bag until the potatoes are evenly coated with the EVOO.
- Open the bag, add the ranch dressing mix.
- Seal the bag and shake again, until potatoes are coated.
- Spread the potatoes on a baking sheet
- Bake for 45 minutes at 400 degrees, turning halfway through.
3 cups (more or less) fully cooked ham, cut into 1/2-inch cubes
3 cups (more or less) cheese*, cut into 1/2-inch cubes
3 cups (more or less) fresh pineapple**, cut into (you guessed it) 1/2 cubes
a box of toothpicks***
When I serve this, I give each child 5-6 toothpicks, and an equal amount of ham, cheese, and pineapple. The girls love "making" their own supper, and we never have a battle about this meal.
*about the cheese: cheddar, monterrey jack, colby, any kind you like
**about the pineapple: you could use the canned slices of pineapple, but fresh is just SO much better, even in the middle of Kansas
***about the toothpicks: you can use bamboo skewers for older kids or forgo the stabbing utensils all together for toddlers
Then I married into a pork-raising family.
Now, my favorite ham comes from the meat we have processed in Herrington, KS. Something you may not realize: every meat processor has a different recipe for their ham cure, and it does make a difference. The ham from Herrington doesn't need dressed up.
But, because I can, we dress it up anyway.
My husband makes and sells jams and jellies through Farmers Markets. Two of my favorites are his Peach Jalapeno Jelly and Confetti Jelly. To make ham in our house, I place a strip of aluminum foil in a dutch oven. Then, I place a thawed cured ham on the foil. Pour the peach jalapeno or confetti jelly on top of the ham. Tent the aluminum foil.
Bake the ham at 350 degrees for about 18 minutes per pound of meat, or until the internal temperature reads 160 degrees. If you like the ham edges a little crispy, remove the foil the last 20 minutes or so.
Then, let the ham set at least 10 minutes before carving it. That will allow the juices to soak back into the meat and make for a better tasting ham.
Sunday, August 2, 2009
Toast & Jelly
Ham and fried potatoes
Monday, August 3
Tuesday, August 4
Leftover ham, fruit
Frozen pizza, salad
Wednesday, August 5
Toast and fruit
Chicken nuggets, fries
Thursday, August 6
Friday, August 7
Fried chicken salad
Saturday, August 8
Tomato soup, rolls