Consolidation

I hate not finishing anything, and that includes not posting regularly. So, to make 2011 a less failing year, I'm consolidating my blogs. Recipes, including a 2011 menu, will be posted over at shadowmama.blogspot.com. This blog will be eliminated in January.

Roberta's Sloppy Joes

Since I got to do homage to my Grandma Pete in the last post, I thought I'd honor someone else's mom in this one. No, it's not my grandmother-in-law, Roberta, although she's sent me some fabulous recipes. This recipe comes from my August-Mom friend Sue, straight from her mom's recipe cards. And every time I make it, someone asks for the recipe. Super easy, super yummy, super sloppy. :)

Roberta's Sloppy Joes

1 1/2 pound ground beef
3/4 cup ketchup
4 Tablespoons Worcestershire sauce
1/4 cup white vinegar
1/2 cup water
4 teaspoons sugar
2 teaspoons dry yellow mustard
1 bag frozen corn (that's my mom's addition...gotta have corn in sloppy joes)
Hamburger buns

Brown the beef and drain off any grease.
Add all other ingredients and bring to a simmer.
Simmer for 20 minutes and serve -- OR -- spoon the meat mixture into a crockpot and cook on low for 2-4 hours.
Serve on hamburger buns.

Broccoli Soup

Well, after that last post, there was a fight in our fridge. Seems that broccoli felt a bit bent out of shape and cauliflower getting all the attention. And so, to make peace within the cruciferous family, here is my absolutely favorite broccoli recipe, via my never-forgotten Grandma Pete:

Grandma Pete's Broccoli Cheese Soup 
(makes enough for 8-10 people)

• 3 Tablespoons butter
• 3 Tablespoons onion, chopped
• 6 cups chicken broth
• 12-oz package frozen broccoli OR 1 head fresh broccoli, chopped and steamed (I use the Ziploc steam bags)
• 8-oz package wavy wide egg noodles
• 6 cup milk
• pepper
• 1/8 teaspoon garlic powder
• 1 pound Velveeta, chopped

1. Melt butter in a large saucepan.
2. Add onions and saute until translucent.
3. Add the chicken broth and bring to a boil.
4. Add the noodles and cook until tender, about 10 minutes.
5. Add the broccoli:
• If using frozen broccoli, add it and cook until tender, about 5 minutes. 
• If using fresh broccoli, steam it in the microwave.  Add it to the saucepan and immediately go to the next step.
6. Add the milk, pepper, and garlic powder. Reduce heat to low.
7. Add the Velveeta and cook until cheese is melted, stirring occasionally.

Cauliflower Soup

I'm borrowing this from Pioneer Woman. I haven't tried many of her recipes, but if all are as good as this one, then I'm game!

FYI, if you want some fresh, locally grown cauliflower, carrots and bok choy, you can order it through our CSA at http://www.rvp.locallygrown.net/

Cauliflower Soup

• 1-2 heads cauliflower, chunked
• 1 large carrot, peeled and diced
• 2 stalks bok choy or celery, diced
• 1 large onion, diced
• 4 tablespoons butter or margarine
• 2 tablepoons dried or fresh parsley
• 2 quarts chicken broth
• 4 (more) tablespoons butter
• 2 cups whole milk
• 6 tablespoons flour
• 1 cup half-and-half

1. In a large saucepan, melt the butter or margarine.
2. Add the onion and stir until translucent.
3. Add the carrots and bok choy. Stir for 2-3 minutes, until they start to soften.
4. Add the cauliflower and stir together.
5. Add the parsley and (again) stir.
6. Cover, reduce heat to low, and let simmer for 15 minutes.
7. Add 2 quarts of chicken broth. Increase heat to medium and bring to a boil. Then reduce heat to simmer.
8. In a separate saucepan, melt 4 tablespoons butter.
9. While that is melting, in a separate bowl, whisk together milk and flour. (I used my salad dressing mixer and it worked great! Just don't forget to relieve the pressure after mixing it; otherwise the lid pops off the top and across the room. It was pretty cool, but... back to the recipe)
10. Add the milk/flour mixture to the melted butter, making a white sauce. Stir constantly while it thickens.
11. Add half-and-half to the white sauce.
12. Pour the white sauce into the cauliflower pan and stir until well combined.
13. Let simmer for 15-20 minutes and enjoy!

Three meals in one

With our crazy schedule and limited income, we are all about re-using leftovers in some creative way. Some of them don't work and end up being dumped. Others, like these three recipes, are definite repeats.


Day 1: Pork and Beans

• 1 pound ham hocks
• 1 16-oz bag pinto beans
• 6 cups water

1. Add all three ingredients to a very large crock pot. (Keep in mind the beans will more than double in size while they cook.)
2. Turn on high for 8-10 hours, until beans are soft.
3. Serve with warm cornbread... at least that's how we do it in our house.

Simple, right? Now, expect leftovers and use them in this recipe:

Day 2: Taco Soup

• 1-2 cup leftover pinto beans with ham pieces (be sure to remove any bone)
• 1 pound ground beef
• 1 package Taco Bell taco seasoning
• 1 bag frozen corn
• 1 cup chopped bell pepper
• 2 cups shredded cheese
• sour cream
• tortilla chips, optional

1. Cook the ground beef thoroughly.
2. Mix together, in a large saucepan, the beef, beans/ham, taco seasoning, corn, and bell pepper. Cook on medium heat until the corn in cooked through, about 15 minutes.
3. Serve topped with shredded cheese, sour cream, and tortilla chips.

Egg Drop Soup

Hey, did I mention I'm in school full-time this year? Ya... doesn't leave much time for posting. But, I've found so many new recipes in the past month that I really want to share them. First on the list, Egg Drop Soup. If you've only ever had Egg Drop Soup at a buffet restaurant, then give this a try. It's the real deal and SO much better.

Egg Drop Soup

• 4 cups water
• 4 chicken bouillon cubes
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped
• Salt and pepper, to taste

1. Boil the water in a medium saucepan. Add the bouillon cubes and boil until dissolved.
2. Remove 2 tablespoons of the chicken bouillon broth and put in a small bowl.
3. Add ginger and soy sauce to the saucepan and bring to a boil.
4. To the 2 tablespoons broth, add 1 tablespoon corn starch. Stir until dissolved.
5. Slowly add the corn starch mixture to the saucepan, stirring constantly for 1 minute.
6. In a separate bowl, slightly beat the two eggs.
7. Reduce the heat on the saucepan to simmer. Gently pour in the eggs, stirring constantly in one direction for two minutes.
8. Add the green onions. Let simmer for 3-4 minutes.
9. Serve warm with wonton strips.

Baked Pigs in a Blanket

I have a confession. Hotdogs are my go-to meal with the kids. They are easy, ready quickly, and cheap. Nutritious? eh... probably not so much.

Still, even hotdogs need spruced up every once in a while. This recipe takes about 25 minutes, start to finish, and the end result is yummy enough for even the adults to enjoy.

Baked Pigs In A Blanket

1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoon sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons unsalted cold butter cut into small pieces
1/2 cup grated cheddar cheese
3/4 cup buttermilk
8 long hot dogs

1. Preheat the oven to 400 degree F and grease a large baking sheet.
2. Mix the flour, sugar, baking powder, salt and baking soda in a bowl.
3. Add the butter and and rub it in until the dough becomes crumbly.
4. Stir the cheese in the dough and make sure it is evenly distributed.
5. Create a crater in the dough and add the buttermilk. Using a wooden spoon, stir well and let it stay for around 3 minutes.
6. Turn the dough on floured surface.
7. Pat the dough in a rectangle that is about 15 inches by 7 inches.
8. Using a pizza cutter, slice the dough into 8 rectangles.
9. Roll the rectangles around the hotdogs and seal edges. Place seam-side down on baking sheet.
10. Bake for 13 to 15 minutes, until golden brown.

Enjoy!

Crockpot Breakfast Casserole

For years, I have looked for a breakfast that I could put in the crock pot the night before. It had to be something the kids would eat but not too loaded with sugar. And, I didn't want bread pudding. After many failed attempts, I found this one. It's simple and tasty.

Breakfast Casserole

12 eggs, beaten
14 slices bread
2 1/4 cups milk
2 1/2 cups Cheddar or Monterey Jack cheese, shredded
1 pound sausage, cooked and drained
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons prepared yellow mustard

1. Grease the sides of the crock pot with butter.
2. Spread mustard on one side of the bread and cut bread into fourths.
3. Make layers in the crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.
4. Beat eggs, milk, salt and pepper together. Pour over crock pot mixture.
5. Cover and cook on LOW heat setting for 8 to 12 hours.

Tortilla Roll-Ups

Easy Roll-Ups

The girls wanted roll-ups for supper tonight, so I made my usual pickle roll-ups. Knowing Natalie doesn’t like things too spicy, I made a second kind of roll-up with turkey meat. While I love the pickle ones, the turkey roll-ups were delicious!

Corned beef lunchmeat
Deli turkey, extra thin
4 oz cream cheese, softened
1/3 cup miracle whip
2 tablespoons Ranch dip mix
shredded cheddar cheese
7 tortilla wraps

1. Mix together the cream cheese, miracle whip, and ranch dressing.
2. Spread cream cheese mix over tortillas.
3. For pickle roll-ups, place corned beef on cream cheese mix and spread pickle relish on corned beef.
4. For turkey roll-ups, place turkey on cream cheese mix and sprinkle shredded cheese on turkey.
5. Roll tortillas, jelly-roll style.
6. Place in refrigerator for at least one hour.
7. After an hour, cut tortilla roll-ups into 1-inch pieces. Serve cold.

Celebrating with food

I love the Fourth of July! Not only do you get to make things explode and spend as much time outside as possible, but you get the celebrate with friends, family, and food!

Our holiday menu includes Stuffed Hamburgers, red and blue potato chips, lots of cherry tomatoes, and frozen bananas with chocolate shell over them.

How about you?

Cheese-Stuffed Zucchini Squash

It's that time of year, when zucchini is almost as plentiful as mosquitoes... almost. I try to find as many creative uses for zucchini as possible, for ourselves and for those who are buying the produce at our farmers markets. This one was DEEE-licious!

Stuffed Zucchini Squash

4 large-ish zucchini, about 3 inches in diameter
1 cup bread crumbs
1 teaspoon parsley
1/2-3/4 teaspoon garlic powder
salt and pepper, to taste
2 carrots, peeled and diced
1 onion, diced
3 tablespoons butter
1/2 cup sour cream
3 oz cream cheese
3/4 cup mozerella cheese

1. Boil zucchini, whole, for 10 minutes. Remove from water and let cool to the touch.
2. Preheat oven to 350 degrees.
3. Cut zucchini lengthwise and scoop out all the pulp. Save the pulp for later! Place zucchini in a casserole dish. (I needed to use two because I had such large zucchini halves.)
4. Melt the butter in a large skillet. Add onions and carrot and cook until onions are translucent. 
5. Meanwhile, mush the zucchini pulp with a potato masher or fork.
6. Stir the zucchini pulp into the skillet with the onions and carrots. Add the bread crumbs, sour cream, cream cheese, 1/2 cup cheese, parsley, garlic powder, salt and pepper. Stir over low heat until cheeses are melted. 
7. Spoon the cheese-zucchini stuffing into the zucchini halves.
8. Bake, uncovered, for 15 minutes.
9. Sprinkle the remaining 1/4 cup mozerella cheese on top of the zucchini. Broil for 3-4 minutes, until cheese is melted and stuffing starts to golden.

Summer Garden Casserole

We picked a Napa cabbage this week and, it was so huge, I stretched it out into three meals. The first meal, we made a Napa cabbage salad. The second, we had cole slaw. And the third, I intended to make cabbage rolls. But, the leaves remaining weren't big enough to roll around the meat. So, I put together this summer garden casserole from a few different recipes.

Summer Garden Casserole
2-3 cups of cabbage leaves
4-5 carrots, cut matchstick-style
4-5 small onions, diced
2 teaspoon minced garlic
1 1/2 cup cooked steamed rice
10-12 small new potatoes, cut in half
1 pound ground beef, thawed
1-2 tablespoon olive oil
Salt and pepper to taste

Sweet and Sour Tomato Sauce
1 can pureed tomatoes
1 teaspoon garlic powder
2 tablespoons white vinegar
1 tablespoon sugar

1. Sauted diced onion in olive oil until translucent. Set aside to cool.
2. Mix together ground beef, onion, minced garlic, rice, salt, and pepper.
3. Place cabbage leaves in a microwave-safe bowl with 3-4 tablespoons of water.
4. Microwave cabbage leaves in covered dish for two minutes.
5. Make sauce by combining tomatoes, garlic powder, white vinegar and sugar in a saucepan. Heat to a simmer.
6. Preheat oven to 350 degrees.
7. In a dutch pan, place carrot matchsticks.
   
8. Layer steamed cabbage leaves on top of carrots.
9. Place new potatoes on top of cabbage leaves.
10. Mix meat mixture with 1/4 cup (or so) of tomato sauce. Mix well and form into 1-inch balls. Place meat balls on top of cabbage leaves.
11. Pour remaining sauce over meat balls.
12. Cover the casserole and bake at 350 degrees for 1 hour.
13. Sprinkle with cheddar cheese for the last 5 minutes, if desired. And we desire it, because we are a cheese kind of family.

Weekly menu, June 13-19

Sorry I haven't been posting many recipes. We've been on rerun mode, as far as cooking. Most of what I've made lately are things I've already posted or are old standbys. But, I do still have our menu to share, and this week has some new items on it. I'm just hoping Sunday night is a bit cooler, so I won't mind heating up the oven for baked potatoes and yummy chicken! The good news is that, despite our go-go-going and K&M home from school, our grocery bill has dropped considerably. That is due in large part to our garden veggies.

Sunday, June13
Chef salad
Twice baked potatoes, parmesean chicken

Monday, June14
Dipping lunch
Tacos

Tuesday, June 15
Taco salad
Vegetable stir-fry

Wednesday, June 16
Hot dogs, Mac-N-Cheese salad
Picnic supper

Thursday, June 17
Sandwiches
Fish sticks, mac-n-cheese

Friday, June 18
Cheesy tacos
Tater tot casserole

Saturday, June 19
Leftovers
Stuffed pasta shells

French Toast Casserole, aka Hot Dog Bun Breakfast

Hot dog buns were on sale for 68 cents for a pack of 8. At that price, I had to pick up a bag, even if we don't eat buns with our hot dogs. Since we are big breakfast eaters around here, I decided to make it into a breakfast.

6 hot dog buns, cubed
6 eggs
1/2 cup milk
2 teaspoons cinnamon
1/2 teaspoon alspice
1/2 teaspoon cloves
1/3 cup Splenda or sugar
1/2 cup raisins
2-3 Tablespoons butter or margarine
Syrup or powdered sugar

1. Preheat oven to 350 degrees. Spray a 9x9 dish with Pam.
2. Beat together eggs, milk, sugar and spices. 
3. Add the buns (cubed) and raisins until the bread is covered.
4. Pour egg/bread mixture into the dish.
5. Bake 40 minutes.
6. Add butter and about 3 tablespoons of syrup to the casserole. Bake 5-10 more minutes.
7. Serve with syrup or powdered sugar.

Katie added, "If you don't have a sugar allergy in your family, you could top it with a dusting of confectioner's sugar to make it fancy." I think she's watched too much Food Network.

Weekly menu, May 30-June 5

Sunday, May 30
Ham sandwiches
Pasta and grilled chicken

Monday, May 31
Hot dogs, chips
Leftovers

Tuesday, June 1
Cheesy tacos
BBQ ribs

Wednesday, June 2
Grilled cheese
Homemade pizza

Thursday, June 3
Chef salad
Zucchini lasagne

Friday, June 4
Hot dogs
Kabobs

Saturday, June 5
Ham
Kid kabobs

Squash Blossoms

Some meals are just sustenance. Others are good, repeatable, respectable. Then there are the 'Oh-my-goodness-I-get-the-last-one-can-we-make-it-again-tomorrow" meals. These fried squash blossoms fall into the third category. YUM! Trust me...they are delicious. This recipe is a combination of three different recipes and makes a creamy filling with an Italian flare.




Fried Squash Blossoms
12 squash blossoms
Oil for frying

Filling:
3 oz cream cheese, softened
1 Tablespoon sour cream
1 egg yolk
1/3 cup shredded cheddar
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder

Batter:
1/2 cup flour
4 Tablespoons corn starch
1/2 cup cold water
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Prepare the filling by mixing all the filling ingredients until well blended. Put it in the fridge to set up, while you prepare the batter and squash blossoms.
3. Mix together the flour, corn starch, and salt. Whisk in the water until smooth. Place it in the fridge while you prepare the squash blossoms.
4. Prepare squash blossoms by gently washing them to remove any dirt or bugs. Remove the stamen from the inside of each petal. Spin gently, one at a time, to remove any excess water. Set on a paper towel while you prepare the remaining blossoms.
5. Pour 1-inch of vegetable oil into a pan. Heat on medium-high heat until the oil sizzles if you add water to it.
6. While the oil heats, construct the blossoms. Pick up one blossom and add about 2 teaspoons of filling to it. Gently twist the pedals to close. Dredge the blossom through the batter until coated on both side. Set on a plate while you prepare the remaining blossoms.
7. Turn off the preheated oven and place a cookie sheet in it. 
8. Once the oil is heated, gently place the filled blossoms in the oil and fry for 3-4 minutes, turning halfway through, until the batter turns golden. Once the blossoms are fried, place them on the cookie sheet in the oven to stay warm while you fry the remaining blossoms.

How to construct the blossoms

Best Hamburger Ever!

My menu, which I made back in December, said "inside out hamburgers." And so, I bought some hamburger buns, thawed some ground beef, and got creative.

The Best Burgers EVER

1 pound hamburger, thawed
1/3 cup barbecue sauce
salt and pepper, to taste
1/3 cup cream cheese
5 teaspoons sweet pickle relish
5 teaspoons bacon bits
1/3 cup shredded cheese
5 hamburger buns
miracle whip

1. Preheat the grill.
2. Mix the hamburger, barbecue sauce, salt and pepper. Divide the hamburger in half.
3. Using half the hamburger, make five very thin patties and place on a plate.
4. On each patty, add a cube of cream cheese, a teaspoon of relish, teaspoon of bacon bits, and a sprinkle of cheese.
5. Make 5 thin patties with the remaining hamburger. Place the patties on top of the cream-cheesed patties. Seal the edges.
6. Grill the hamburgers. (Here's a how-to for the novice grillers.)
7. For extra pizzazz, toast the hamburger buns lightly on the grill.
8. Put a litte miracle whip on each top bun. Place the cooked hamburgers on the buns and serve.

Weekly menu: May 23-29

Sunday, May 23
Fajitas
Inside out hamburgers

Monday, May 24
Ham sandwiches
Stuffed peppers

Tuesday, May 25
Chef salad
Leftovers

Wednesday, May 26
Frozen lunch/cheese quesadillas
Crockpot round steak

Thursday, May 27
Leftovers
Dipping supper

Friday, May 28
PBandJ, fruit salad
Meatballs and fried rice

Saturday, May 29
Spinach-stuffed squash
Round steak roll-ups

Snack mixes

A friend of mine introduced me to the greatness of snack mix, especially when you have little kids in the house and lots of activities to run to. We have a few favorite mixes, but I'd love to hear what other ideas you have.

Chocolatey
Cheerios (honey nut or chocolate)
Teddy grahams
M&Ms
Raisins
Pretzels


Cheesy
Shredded wheat cereal
Goldfish crackers
Cheese nips or Cheez-its
Cheesy popcorn
Pretzel sticks

Fruity
Fruit loops
Raisins
Craisin
Banana chips
Teddy grahams
White chocolate chips

Weekly Menu: May 16-22

Sunday, May 16
Waffles
Hot dogs/Brats and salad
Chicken nuggets

Monday, May 17
Spinach salad and leftover chicken
Grilled chops and salad

Tuesday, May 18
Cheese quesadillas
Out

Wednesday, May 19
Frozen lunch
Peach jalapeno ham and potatoes

Thursday, May 20
Picnic lunch
Leftovers

Friday, May 21
Ham sandwich
Taco Salad

Saturday, May 22
Grilled kabobs and orange spinach salad
Grilled steak and potatoes

Pork Meatballs

It's 4:30 p.m. The kids are starting to ask what's for supper, even though we all had a big lunch. I have very little in the fridge (need to go grocery shopping) but plenty of meat to chose from. The answer: Meatballs and Rice

2-3 Tablespoons oil
1 pound ground pork
1 teaspoon ground ginger
1 1/2 cup Stove Top
1 egg
2/3 cup Kraft Asian Sesame Dressing

1. Heat oil in a skillet at medium-high heat.
2. Combine first four ingredients and form into 1-inch meatballs.
3. Place sausage in skillet. Cook on medium-high heat with the cover on.
4. Turn after 3-5 minutes, once they start to brown. Cook 3-5 minutes more, until cooked through.
5. Add Asian Sesame dressing. Bring to a boil. Stirring constantly, let it boil for 3-5 minutes, until thickened.

Serve over rice.

Hello, again!

Let's just say, something had to give, and this blog was it. Now that the insanity has passed, it's time for me to get back on the wagon of eating at home, saving money, and finding creative new recipes...just in time for the garden to start producing in bulk.

We had some lettuce volunteer very early this year and let it grow, just to see if it would taste good. Lettuce wraps seemed the ideal recipe to try, with leaves that look like this:

My sister-in-law had mentioned making Lettuce Chicken Wraps from PF Chang's recipe, but after looking at it, I didn't have most of the key ingredients. A little more searching found this recipe, but again, I didn't have all the essentials. So, I improvised. I substituted white radish and turnip for the water chestnut -- YUM! And, the sauce wasn't exactly how they said to make it but it was delicious. From start to eating, including picking the veggies from outside, this meal took about 35 minutes.

Ingredients:

8 large lettuce leaves

2-3 Tablespoons canola oil

3 boneless skinless chicken breasts, thawed

3-4 white radishes

1 small turnip

1 small onion

6 baby carrots, or one big carrot

1/4 cup almond slivers

1/2 teaspoon pepper

1/2 teaspoon ginger

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

2 Tablespoon soy sauce

4 Tablespoons white vinegar

3 teaspoons EVOO

1. Wash the lettuce and lay flat.

2. Prep work: Cut thawed boneless skinless chicken breasts into thin strips. Dice carrots into matchsticks. Dice 1 small onion. Peel and slice 3 white radishes and 1 small turnip.

3. Heat 2 tablespoons oil in a large skillet. Stir fry the chicken for 3-4 minutes until cooked through. Drain.

4. Return skillet to heat. Add garlic, turnip, radishes, onions, carrots, almonds, pepper and ginger to the chicken. Stir fry for about 5 minutes, until radishes and onions soften and almonds start to turn golden brown.

5. Meanwhile, in a separate bowl, whisk together the garlic powder, red pepper flakes, vinegar, olive oil and soy sauce.

6. To serve,  lay a lettuce leaf on each plate. Top with a spoon full of the chicken mixture. Spoon the sauce over the chicken mixture. Roll up, burrito style.

My girls don't like anything spicy, so their lettuce wraps had Western dressing on them instead of the red pepper sauce. Also for the girls' sake, they had asked for oven-baked french fries. That's not what I would normally serve with this, but a peaceful dinner is a beautiful thing. 

The only bad part about this meal: no leftovers for lunch today.

Ways to improve: Add 2 tablespoons teryaki sauce to the sauce mixture. Add fresh ginger instead of ginger "powder". Add more almonds.

April Menu, better late than never

April 2010
Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
				1 Green eggs and toast Ham sandwiches April Fools meal: faux chicken nuggets, potato cupcakes	2 Donut day Frozen meal Tuna hoagies	3 Toast and jam Leftovers Pork lo mein and egg rolls
4-Easter Sunday Pancakes Ham and sweet potatoes Deviled eggs, leftovers	5 Egg burrito Frozen lunch Leftovers	6 Cereal PBJ sandwiches, chips Bierocks casserole	7 PB toast Leftovers Crockpot chicken	8 Toast and fruit Leftovers Grilled kabobs and rice	9 Donut day Leftovers Cheese quesadillas and nachos	10 Scrambled eggs Tacos Chicken pasta, breadsticks
11 Waffles Baked pigs-in-a-blanket Crockpot Roast	12 Toast and jam Frozen meal BBQ beef, cole slaw	13 Waffles Fajitas Grilled pork chops, pasta salad	14 Waffles Leftovers Fried Chicken meal	15 Cereal Leftovers Fried chicken salad	16 Donut day Leftovers Kid kabobs	17-5-Star Pig Sale Cereal Picnic lunch OUT
18 Cereal Sloppy joes and chips Breakfast supper	19 Egg sandwich Frozen lunch Crockpot lasagne	20 Toast and jam Leftovers Enchiladas	21 PB toast Leftovers Hot dogs and mac-n-cheese	22 Cereal French fries and baked nuggets Orange chicken rice bowl	23 Donut day Leftover lunch Homemade pizza	24 Cereal and fruit Grilled burgers, baked beans Grilled pork chops, salad
25 Waffles Leftovers Fajitas	26-Lainie’s birthday PB toast Leftovers Lainie’s choice	27 Cereal Leftovers Stuffed pasta	28 Egg sandwich Leftovers Pork stir fry	29 Toast and fruit Leftovers Grilled kabobs	30 PBJ Leftovers Quesadillas, super nachos

Orange-Chicken Rice Bowl

These days, my priorities in the kitchen are:

1. easy
2. cheap
3. nutritious
4. yummy

This Orange-Chicken Rice Bowl recipe from Kraft Foods fits all those priorities. It takes about 30 minutes, including prep. The flavor is sweet enough that my girls love it, yet flavorful for the adult tastes. To make it seem more like take-out, we cheat and pick up a few egg rolls from Ray's (local grocery store).

Mexican Corn-Chicken Chowder

My favorite type of cooking is piecing together three or four different recipes and creating something new, hoping the result is tasty enough for everyone in our family to enjoy it. This weekend's invention was a definite hit.

Mexican Corn-Chicken Chowder

2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
3 Tablespoons butter
1/2 teaspoon minced garlic
1/2 Tablespoon cumin
1/2 Tablespoon southwest seasoning or chili powder
10-12 splashes of hot sauce
1 can cream-style corn
1 can whole kernel corn, drained
2 cups Monterey jack/cheddar cheese mix
1 cup sour cream
1 cup milk
1 diced bell pepper (or Anaheim, jalapeno, or banana pepper for added heat)
1 diced tomato

1. Melt butter in a large saucepan over medium-high heat. Add garlic, onion, chicken, cumin, and southwest seasoning. Cook until chicken is cooked thoroughly, about 6 minutes.
2. Add corn, creamed corn, cheese, sour cream, diced pepper, and milk. Stir until mixed thoroughly. Reduce heat to medium.
   
3. Add hot sauce and additional cumin or southwest seasoning to achieve desired spiciness.
4. Continue cooking until heated thoroughly, about 10-15 minutes.
5. Just before serving, stir in chopped tomato, if desired.
   
6. Serve topped with tortilla chips and extra cheese.
   

Blogger Borrowing

Borrowing a recipe from a friend tonight. Yummy breakfast casserole, via Anne. Check it out and try it!

Sloppy Joes, slow-cooker style

From my friend, Sue, who got it from her mom, Roberta, who got it from a co-worker back in 1962. A good recipe will spread faster and last longer than ANY gossip! And like gossip, it changes a bit as it passes from one person to another. I added corn to sneak in some vegetables, and Sue adjusted it for crockpot.

1 - 1 1/2 pounds ground beef
1/2 to 3/4 cup ketchup
4 Tablespoons Worchestershire sauce
1/2 cup water
1 can corn, drained
1/8 to 1/4 cup white vinegar
4 teaspoons sugar
2 teaspoons dry mustard
Chopped onion and green pepper, optional
salt and pepper, to taste

Brown meat and drain. Add all other ingredients and pour into crockpot. Cook on low for 4 hours, or until warm throughout. Serve on hamburger buns.

March Menu

I'm trying to figure out the best way to publish the monthly menu. I have it in a Microsoft Word calendar, so I can print out a month at a time. Here, it is in a jpg file or, below, as a text list. I'm still not sure which format is most useful. Suggestions?

March 2010 Menu

1

Egg burrito

Leftovers

Crockpot tacos

2

Waffles

Sandwiches

Ham

3

PB toast

Frozen meal

Super nachos

4

Cereal

Ham pockets

Leftovers

5

Oatmeal

Frozen meal

Grilled tilapia and cheesy broccoli

6

Scrambled eggs

Sandwiches, chips

Pizza roll

7

Waffles

Pizza roll

Salad, baked pork steak

8

Waffles

Leftovers

Fajitas

9

Oatmeal

Grilled cheese

Vegetable soup

10

Toast and fruit

Leftovers

Crockpot meatballs

11

Cereal

Leftovers

Broccoli cheese soup

12

Donut day

Leftovers

Fish sticks and mac-n-cheese

13

Pancakes

Sandwiches

Pork roast, potatoes

14

Biscuits and gravy

BBQ pork

Chili and rolls

15

PB Toast

Leftovers

Frito pie

16

Cereal

Apple-spinach salad

Tomato soup and grilled cheese

17

Egg sandwich

Leftovers

Frozen pizza

18

Oatmeal

Cheesy tacos

Meat balls and rice

19

Donut Day

Frozen meal

Tuna cakes

20

Omelets

Leftovers

Glazed ham, salad

21

Waffles

Hot dogs and beans

Cheesy potatoes and ham casserole

22

Egg burrito

Leftovers

Leftovers

23

Poptarts

Sandwiches

Spanish rice

24

Poptart

Leftovers

Pork stir fry

25

Poptarts

Leftovers

Potato soup

26

Donut Day

Leftover

Creole shrimp and rice

27

Pancakes

Leftovers

Beef roast

28

Scrambled eggs

BBQ beef, chips

Lasagne

29

Toaster strudel

Leftovers

Leftovers

30

Toast and jam

Sandwiches

Orange-chicken rice bowl

31

Cereal

Leftovers

Fried rice, egg rolls

Creamy Tomato-Basil Soup

I love this soup! It's so yummy and easy, and the kids don't fight us eating it. The recipe calls for canned tomatoes, but we have substituted fresh tomatoes in the summer or frozen tomatoes in the winter. Did you know that if you core and freeze whole tomatoes, the skin falls right off when you are ready to use them?

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 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
• 14 oz can diced tomatoes
• 14 oz canned crushed tomatoes
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion over medium heat in oil until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk in chicken broth to flour mixture until mixed thoroughly.
4. Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
5. Stir in baking soda and sugar. (The baking soda (base) will react with the tomatoes (acid) and foam up like a elementary school science experiment. The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.)
6. Reduce heat to a simmer. Simmer for 15 minutes.
7. Add half-and-half and fresh basil.
8. 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 cheese for the adults.

Sausage-Broccoli Puff

I got this recipe from a cookbook handed down to me by my grandmother-in-law. My grandmothers have both passed away, but Grandma Pete's memory lives on in my kitchen, thanks to her Broccoli-Cheese Soup. Not having my grandmas makes me that more appreciative of my grandmothers-in-law and their recipes!

Back to the recipe. It's super-easy, looks fancy, and makes a light, fluffy crust that the kids (and Jay) fight over.

Sausage-Broccoli Puff

• 1/4 cup butter, cubed
• 3/4 cup milk
• 2/3 cup all-purpose flour
• 2 eggs
• 1/2 teaspoon salt
• 2 cups sliced fresh mushrooms, or 1 small can of mushroom stems and pieces (optiona)
• 1 small onion, sliced into rings
• 2 tablespoons butter
• 1 pound bulk pork sausage
• 3 cups frozen chopped broccoli
• 1/3 cup uncooked instant rice, or 1 cup cooked white rice
• 1 cup (4 ounces) shredded cheddar cheese

1. Place butter in a glass 9-in. pie plate; place in a 400° oven for 2-3 minutes or until butter is melted. Remove from the oven.
2. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate.
3. Bake at 400° for 25 minutes or until puffed and golden.
4. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside.
5. In the same skillet, cook sausage over medium heat until no longer pink; drain.
6. Stir in broccoli and rice. Cook until tender. (If using cooked rice, cook the broccoli tender before adding the rice.)
7. Stir in mushroom mixture and cheese. Cover and keep warm.
8. When pancake is removed from oven, immediately spoon filling into center and serve.

Parmesan Chicken for Valentine's Da

For our Valentine's Day lunch, we had Parmesan Chicken, garlic green beans, and lemon-butter fried potatoes. YUM! The chicken recipe comes from my good friend, Cydnee:

Baked Parmesan Chicken
4-6 chicken tenders, boneless and skinless
1/2 cup mayonnaise
1/3 cup Parmesan cheese
1/2 teaspoon garlic powder
1/2 cup Italian bread crumbs

1. Mix together mayo, cheese and garlic powder.
2. Spread mayo mixture over each chicken tender. Then coat with bread crumbs.
3. Place on a greased baking sheet.
4. Bake for 15-20 minutes at 425 degrees Fahrenheit.

To make it an extra special day for Katie, we let her have full rein on decorating the dining room table. I gave her a book that showed the "proper" way to set a table and off she went. It was complete with a white tablecloth, red ribbon, roses, and candles, a chocolate heart for each of us and small Valentine's gift from the girls' V-day stash. It was lovely and, more importantly, made my HGTV-girl so proud of herself! I'll try to post pictures later.

Pink Pancakes for Valentine's Day

I love making Valentine's Day special for my girls. Jay and I aren't the romantic-type but we do appreciate good food and the time it takes to make a really good meal. So, instead of heading out to a restaurant and throwing down $30, I had planned some nice meals today, starting with Pink Pancakes.

One of the purchases that stopped this year, in my attempt to cut down our grocery bill, was Bisquik. That stuff is expensive, especially when you have as many big pancake eaters as we do! We have three pancake recipes we use, but the one below is the easiest and probably my favorite. The strawberries are a special-occasion-only addition.

Pink Pancakes

2 eggs
2 cups flour
1 1/2 cup milk
2 tablespoons sugar (brown or white)
4 tablespoons vegetable oil
6 teaspoons baking powder
1/2 teaspoon salt
1 tub frozen strawberries, thawed

1. Beat eggs in medium bowl until fluffy.
2. Add in remaining ingredients, except strawberries. Mix until smooth.
3. Pour in the juice from the strawberries. Don't worry if one or two strawberries falls in. Mix until just blended.
4. Heat griddle or skillet over medium heat.
5. Pour about 1/2 cup of batter for each pancake. Cook until it is fluffy, bubbles appear in the batter, and the edges just start to turn golden. Then flip and cook until edges are just turning golden brown.
6. Serve with remaining strawberries and optional syrup and whipped cream.

Chili

Most of the time, I cherish the time we have with our kids. I listen to all the sweet old ladies who tell me to enjoy my beautiful family, because they grow up too fast. I know the time will pass quicker than I want it to...most of the time. But there are a few insignificant things that I will enjoy when the girls are older. One of those things: 4-alarm chili. Of course, by then, I probably won't be able to hand the hot stuff like I do know. Such is the irony of life!

Anywho, below is my chili recipe. If you have small kids or a wimpy tongue, skip the ingredients in red. If you are adventurous and think Hot Sauce adds flavor, not heat, then go for it!

Chili

1 pound ground beef
3 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon garlic powder
1 medium onion, chopped
1 green bell pepper, diced
3 jalapeno peppers, cored and seeded (unless you like it hot; then keep the seeds)
1 Anaheim pepper, cored and seeded
3 cayenne peppers, whole (stem and all, just throw it in)
6-8 shakes of Louisiana Hot Sauce
2 cans chili beans
1 can red beans
1 can diced tomatoes or Ro-Tel

• Add the onions and ground beef to a skillet. Stir in 1 1/2 tablespoons chili powder, and half the salt, pepper, and garlic powder. Cook on medium-high heat until meat in brown and onion is translucent.
• To a crockpot, add all other ingredients, including remaining spices. Stir in the beef-onion mixture.
• Cook on low for 8-10 hours.
• Remove cayenne peppers, or give them to the guy who claims there is nothing too hot for him. :)
  
• Serve with saltines, cheddar cheese, and hot sauce. (Jay adds ketchup to his, but I consider that a major party-foul!)

Don't worry if it seems like this makes too much for your family. You can turn the leftovers into chili dogs or Frito Pie...two meals, 1 day of cooking!

Super Bowl Spread

I am anxiously awaiting tomorrow night's Super Bowl. Not only is my boy Peyton in THE game with his fellow Colts, but we get to watch it at our friends' house, where the kids will have space to freely run about and we'll enjoy the company as much as the game and commercials. It's a potluck, and our contributions will be:

• Cheese-stuffed crescent rolls, which are just cubed cheese cooked inside refrigerator crescent rolls;
• Spinach-artichoke dip, made by mixing cream cheese with a jar mix from Clay Gourmet. (I'm feeling too lazy to make the from-scratch version, as yummy as it may be;
• Homemade salsa and chips. With all the tomatoes and peppers growing around this place, I only got one batch of salsa put away this year. I saved a jar just for Super Bowl.
  
• Cream-cheese covered with jalapeno jelly, served with Triscuits. I think we're actually required to bring this to every potluck. It's probably in the Jay's Jellies by laws, or something.
  

So, what are YOU serving up for Super Bowl? And, do you have any great, easy chicken hot wing recipes? Preferably one that doesn't require deep-frying?

Beef Stew

Thank you, Paula Dean, for the fabulous stew that is even better as leftovers!

February menu

This month will be crazy. Every Monday and Wednesday, I'll be at class while Jay stuffs food in the girls' mouths and shuffles them to dance/4-H or religious education. Despite that crazy schedule, we are determined as ever to minimize our eating out and see how-low-can-we-go with our food budget. I need food to take with me for lunch and supper on MWs, and we need to cook things that are either crockpot or are fast and easy. The nice balance is there are three big events this month that require some food fun: Valentine's Day, Natalie's birthday, and the start of Lent. With that in mind, here is our very simplistic, cheap, and quick February 2010 menu:

1

Scrambled eggs and bacon

Fried rice and Beef-n-broccoli stir fry

Leftovers

2

Oatmeal

Mac-N-Cheese

Pizza Rolls

3

Toaster strudel

Frozen lunch

Chicken and pasta

4

Toast and cereal

Leftovers

Confetti ham and potatoes

5

Toaster strudel

Frozen lunch

Au gratin ham

6

Pancakes

Cheese crescent rolls

Leftovers

7

Waffles (make extra and freeze)

OUT

S&S meatballs and rice

8

Egg sandwich

Frozen meal

Tacos

9

Cereal

Cheesy tacos and fruit

Breakfast supper

10

Waffles

Frozen lunch

Chili and cinnamon rolls

11

Waffles

Mac-n-cheese and hot dogs

Meat loaf and baked potatoes

12

Donut Day

Leftover meatloaf and potatoes

Frito pie

13

Biscuits and gravy

Grilled cheese and soup

Heart-shaped homemade pizza

14

Pink pancakes

Parmesean chicken

Leftovers

15

Egg burrito

Frozen meal

Pork stir fry

16

Cereal/oatmeal

Leftovers

Broccoli-sausage puff

17-Lent starts

PB sandwiches

Leftovers

Tuna casserole

18

Cereal

Frozen meal

Tacos

19

Donut Day

Frozen meal

Fetuccine alfredo and French bread

20

Waffles

Natalie’s first

birthday party

21

Pancakes

Tomato-basil soup

Meatballs and rice

22

Toast and apple pie jam

Leftovers

Leftovers

23-Natalie Bday!

Oatmeal/cereal

Mac-n-Cheese and hot dogs

Chicken nuggets and baked fries

24

Egg sandwich

Frozen lunch

Crockpot roast

25

Waffles

Roast beef sandwiches

Enchiladas

26

Donut Day

Leftovers

Potato soup

27

Omelets

Fried rice

Meatloaf and butternut squash

28
Waffles
Leftovers
Hawaiian pork patties

W is for White Chili

Lunch today rocked, simply stated. We've been trying our best to not eat out, with Chinese food being the biggest temptation. We all love Chinese buffets, but it costs us about $30 to go, now that there are 5 paying to eat. So, today, Jay watched the girls and I prepared some good, fried, authentic-ish, homemade Chicken Lo Mein, Fried Wontons, and Crab Rangoon. YUM!

Here's hoping supper's White Chili (adapted from here) will meet or exceed lunch's yummy-ness!

Ingredients

• 2 tablespoons olive oil
• 1/2 onions, chopped
• 1/2 teaspoon minced garlic
• 2 boneless chicken breasts, chopped
• 2 cups chicken broth
• 2 anaheim peppers, chopped
• 1 teaspoon dried cilantro
  
• 1 teaspoon dried oregano
• 3/4 teaspoons cayenne pepper
• 1 (14.5 ounce) can great Northern beans, undrained
• 1 can red beans, undrained (just because I didn't have two cans of white beans)
  
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
  

Directions

1. Heat the oil in a large pot over medium heat. Cook chicken until cooked through. Remove from saucepan.
2. Add another tablespoon of olive oil Add the onions and garlic and saute for 4-5 minutes, or until onions are tender.
   
3. Add the chicken, chicken broth, green chile peppers, cilntro, oregano and cayenne pepper and bring to a boil.
4. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
   
5. Add sour cream and stir until mixed thoroughly.
6. Ladle into individual bowls and top with the cheese. Serve with tortilla chips.

(Post supper report: Not too spicy for the girls, good flavor for us adults. Definite repeat.)

Upside Down Pizza

Continuing with our Alphabet January, we've made it to 'U'. Upside-down something...and since it's girls only tonight, Upside Down Pizza it is! I like this recipe because it uses pantry items and doesn't require Bisquik (that stuff is expensive!) I set aside some spaghetti sauce from earlier in the week, which saved me a dollar on a can of tomato sauce.

1 pound pork sausage
1/4 cup onion, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 cup spaghetti sauce, pizza sauce, or tomato sauce
2 tablespoons flour
1 cup flour
2 eggs
1 cup milk
1 tablespoon olive oil
1/2 teaspoon salt
2 cups shredded mozerrella cheese

Brown pork sausage in a saucepan.
In a small bowl, mix together 2 tablespoons flour, basil and oregano. Stir into cooked sausage.
Pour spaghetti sauce (or tomato sauce or pizza sauce) into sausage mixture. Cook, stirring, for 2 minutes.
Meanwhile, mix together 1 cup flour, eggs, milk, oil, and salt. Whisk until smooth.
Spread sausage mixture into a sprayed 13x9 casserole dish.
Sprinkle cheese on top of meat.
Pour flour mixture over cheese.
Bake at 425 for 20-30 minutes, until top is golden.

Chicken picado

Delicious! Easy! And the kids even ate it!

3 boneless, skinless chicken breasts, thawed and cut into 1-inch chunks
1/2 stick butter
1/2 cup milk
salt & pepper
3/4 teaspoon minced garlic
4 ounces sour cream
1 diced tomato
5 green onions, chopped
8 ounces monterey jack cheese, shredded
1 teaspoon cornstarch mixed in 1 teaspoon water
2 tablespoons butter

1. Preheat oven to 350 degrees.
2. In a saucepan, melt 1/2 stick butter. Add to that, milk, salt, pepper, garlic, and sour cream. Stir until smooth.
3. Add cornstarch/water mixture and juice from diced tomato to the saucepan. Bring to a boil and cook until thickened, 1-2 minutes. Set aside.
4. Meanwhile in a skillet, melt 2 T butter. Cook the chicken and green onions, until chicken is cooked through.
5. Pour chicken into a pie plate.
6. Pour sauce over chicken.
7. Sprinkle diced tomato and green onion over chicken.
8. Sprinkle cheese over chicken mixture.
9. Bake in oven for 10-15 minutes, until cheese is melted.

Serve with warm tortillas.

Nacho Soup

Nacho Soup, in honor of our N-day. I plan to make extra taco meat on Wednesday's M-day and use it in Thursday's soup, for an extra easy meal night.

• 1 lb. lean ground beef
• 1 tablespoon taco seasoning
• 1 can condensed nacho cheese soup (10 3/4 oz.)
• 1 can diced tomatoes and green chiles, undrained (10 oz)
• 1 1/2 cups milk
• shredded Cheddar cheese
• tortilla chips
• sour cream

1. Brown ground beef in a medium saucepan. Drain. -OR- Reheat leftover taco meat in a saucepan.
2. Over medium heat, stir in remaining ingredients except shredded cheese and tortilla chips.
3. Cook 8 to 12 minutes or until heated through.
4. Ladle into bowls and serve with cheddar cheese, chips, and sour cream.

Italian Meatballs

We tried goat meat for the first time this month. In my meal-prep-research, I read that goat meat does well with lots of strong spice. I wanted to make something the girls would eat, and I know they like meatballs. So, goat meatballs it was!

1 pound ground goat meat, thawed
2 tablespoons italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon oregano
1-2 teaspoon garlic powder
1 egg
1 cup bread crumbs
3/4 cup parmesan cheese, shredded
1 can pizza sauce (I use Best Choice brand)

Mix together all ingredients, except pizza sauce. Form into 1-inch meatballs and place in a 9x9 microwave safe dish. Pour pizza sauce over meatballs. Place dish in microwave; cover with wax paper. Microwave on high for 5 minutes. Stir to flip meatballs. Microwave 5 more minutes.

I served this egg noodles cooked with a little butter, parsley, and mozzarella cheese, and toasted french bread.

Alphabet January

A little creativity makes building a monthly menu a lot easier, and gives the kids an incentive to eat whatever is put in front of them. So, for this month, we're going to eat a letter each day. New Years Day was pretty basic, since I had no motivation to do much of anything: Apple Pie Jam toast. Today, it's Breakfast Lunch: bacon and cheese omelets. I'm only planning out one meal for each of the days, since we'll have plenty of leftovers for lunches. Do you have any better suggestions, especially for the difficult V, U, and X days? If so, please share them!


January 2010

1
Apple Pie Jam & toast

2
Breakfast lunch

3
Cereal
Cheese Pizza
Chinese food

4
Deviled eggs
Dijon (honey) stir fry

5
Eggs, scrambled

6
Fettuccine and French bread

7
Goat meat pockets

8
Ham and cheesy potatoes

9
Italian meatballs

10
Jam-glazed pork chops

11
Kid-kebobs

12
Lime-marinated fajita

13
Mexican food: tacos

14
Nachos, super-style

15
Oven-baked fries and nuggets

16
Pork chops

17
Quiche Lorraine

18
Roast (beef, that is)

19
Spaghetti and spinach salad

20
Tomato-basil soup

21
Upside down pizza

22
Vegetable Soup

23
White chili
Wontons soup

24
X-tra Cheesy Potatoes

25
Yellow squash

26
Zucchini Stir-fry

27
Cheesy tacos and steamed veggies

28
Homemade pizza

29
Breadsticks and Spaghettis

30
Shrimp creole

31
Fried rice and egg rolls