Taco potatoes

It's starting to look like we eat a lot of mexican-style dishes around here. It's gotten to the point that, when I make taco meat, I make a double-batch to carry over a few meals. Here's one of my 2nd-meal uses.

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?

Tamale casserole

Sometimes it's fun to just throw things together and see what you come up with. Last night's invention was tamale casserole

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

1. Cut tops off of peppers and remove seeds. Cut in half lengthwise and boil in water for 5 minutes. Drain.
2. Meanwhile, brown sausage and onions together, until cooked through. Drain off any grease.
3. Add cream-style corn, salt, pepper, and stir. Pour into a casserole dish.
4. Sprinkle with half of the cheese.
5. Place banana peppers on top of sausage mixture.
6. Sprinkle remaining cheese.
7. Prepare cornbread mix according the instructions on the box. Spoon over the peppers.
8. Bake at 350 degrees for 20-25 minutes, until cornbread is baked through.

Weekly menu: August 23-29

Sorry about last week -- I needed a week off to handle the rest of my world. First day of school, kindergarten started, DH's is at work day and night now, soccer began...food was whatever we scraped together. And it showed...hotdogs, cheesy tacos, Wendy's, more hotdogs, sandwiches. Ick. Time to get back to real meals.

Sunday, August 23
Waffles
BLTs
Stuffed bell peppers

Monday, August 24 – Katie b-Day
Toast&jelly
Leftovers
Sonic

Tuesday, August 25
Cereal
Grilled cheese
@ Lincoln back-to-school BBQ

Wednesday, August 26
Muffins
Frozen meal
Taco potatoes

Thursday, August 27
Breakfast burrito
PBJ
No Forks Allowed

Friday, August 28 – Katie Party
Doughnut Day
Sandwiches
Homemade Pizzas

Saturday, August 29
Pancakes
Leftovers
Baked corndogs

Cream of Tomato-Basil Soup

Soup in August? Absolutely! This soup is even better when you use fresh tomatoes.

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
• 4 cups finely chopped 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. (The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.) Stir in baking soda and sugar.
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 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

Sloppy Joes, Crock-Pot style

From a dear friend, Sue...

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.

Weely Menu, August 9-15

Sunday, August 9

French Toast

Quesadillas

Tomato soup

Monday, August 10

Cereal

PBJ sandwiches

Grilled chops

Tuesday, August 11

Cantaloupe

Mac-N-Cheese, hot dogs

Pork Stir Fry

Wednesday, August 12

Cereal

Leftovers

Crock-pot pizza

Thursday, August 13

Scrambled eggs

Lunch out

Veggie pasta

Friday, August 14

Doughnut Day

Salad

Smothered steak

Saturday, August 15

Cereal

Sandwiches, chips

Leftovers

National Sneak Squash Night

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
(see below)

Snack: Zucchini Bread

Dessert: Zucchini Chocolate Chip Cookies


Zucchini Lasagne

• 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

1. Preheat the oven to 375 degrees.
2. Pour the EVOO in the bottom of a 13x9 casserole dish.
3. Place 3-4 strips of zucchini in the dish, forming a layer.
4. Sprinkle 1/3 of half-and-half over the zucchini.
5. Sprinkle 1/3 of the cheese over the zucchini,
   
6. Pour 1/3 cup of the bread crumbs over the cheese.
7. Repeat zucchini, crumbs, cheese, and half-and-half layers twice more.
8. Line a baking sheet with aluminum foil.
9. Place the casserole dish on the foil, and put in the oven.
10. Bake for 40-45 minutes, until zucchini is cooked tender and cheese is melted.