Cherry ham and butternut squash

That whole menu thing? Totally out the window this week. I'm trying to make due with ingredients in our house and avoid going to the grocery store. So, tonight's supper is cherry ham and butternut squash.

For the cherry ham, just pour a can of cherry pie filling on top of a 1-2 pound cured ham. Bake at 325 until ham reaches 140 degrees, about an hour for a 2 pound ham, 90 minutes for a 3-4 pound ham.

For the butternut squash, wash the outside of the squash and cut it in half, lengthwise. Scoop out the seeds and fibers from the middle of the squash. Place the halves, cut sides up, in a baking dish. Salt and pepper, if desired. Dot with margarine or butter; I use about 3 tablespoons for each half. Pour 1/4 inch of water into the baking dish. Cover and bake for about 45 minutes at 325 degrees.

So, if I manage to get the squash in the oven 45 minutes after the ham goes in, it should all be ready at about the same time. Here's hoping!

Taco Soup, improvised and improved

There are thousands of variations of taco soup out there, but the one we made tonight was fantabulous. It's a thicker soup, with a chili consistency but without the spice.

1 pound ground beef, browned and drained
2 cups (or 1 can) cooked beans (We used a combination of pinto and black beans. Kidney beans would work too.)
1 can kernel corn, UNdrained
1 can crushed tomatoes
2 bell peppers, diced
1 packet ranch dressing mix
1 packet Taco Bell taco seasoning
2 tomatoes, diced

toppings:
sour cream
cheddar cheese, shredded
tortilla chips

Cook the ground beef in a large skillet or saucepan. Drain. Add corn, canned tomatoes, peppers, dressing mix, taco seasoning, and diced tomatoes. Bring to a boil. Reduce heat to low to medium-low (4 on a scale to 9). Let simmer for 15-20 minutes.

Ladle soup into bowls and top with cheese, a dollop of sour cream, and tortilla chips. Enjoy!

That was GREAT!

I think I underestimated the yumminess of tonight's menu.

Acorn squash

Bacon-spinach quiche, made with our own eggs, bacon, and spinach

Fresh spinach salad with boiled egg, cheese, and bacon bits

YUM!

What to cook...

I've been so busy keeping my head above water that I haven't had a chance to sit down and post anything. It's been difficult enough just to make and keep the weekly menu with our family, much less take the 5 minutes to share it with cyberspace.

I was proud last night. Wendy's called with a vengeance, but instead I made mashed potatoes, corn, and chicken nuggets at home.

Tonight I think I'm going to make a bacon-spinach quiche, with fresh spinach from our garden and bacon from my in-laws. Jay also picked up an acorn squash from Wednesday's market, so I'm going to make that. I found an easy Paula Deen recipe and since she and I share a passion for butter, her recipes always suit our family.

Friday breakfast, banana muffins or breakfast burrito
Friday lunch, hopefully leftovers from Thursday's supper
Friday night, I'm going to reheat a pizza roll from the freezer. After working all day, I doubt I'll have the gumption or desire to cook.

Saturday morning, oatmeal. That will warm us up before we head out to watch my nephew's football game.
Saturday lunch, tomato-basil soup and homemade french bread.
Saturday night, bruschetta and something else. I've never made bruschetta, so I'm on a recipe hunt between now and then.

Sunday morning, waffles
Sunday lunch, leftovers or chili.

and Sunday morning, reset the menu for the coming week.

If you're out there listening and know any good bruschetta recipes, please post them!

Weekly menu

This week I'm trying out a few money-savers but not necessarily time-savers. I'm going to see how hard it is to make rice that isn't minute rice, and baked beans that aren't from a can. Beans and rice in a bag are really cheap, so if we can substitute some of the canned stuff with the bagged stuff, that should save some moola. I'll let you know how it goes.

Sunday
Waffles
Ham and cheesy potatoes
Fried rice

Monday (Labor Day)
Scrambled eggs
Ham sandwiches, chips
Grilled steaks, potatoes, corn on the cob

Tuesday
Blueberry muffins
Out
Beef stroganoff

Wednesday
Oatmeal
Leftovers
Grilled cheese with ham

Thursday
Cereal
Cheesy quesadillas
Baked corndogs

Friday
Breakfast burritos
Out (I'm required; it's a work lunch!)
Hamburgers and fries

Saturday
PBJ toast
Sandwiches

No fork allowed

Ah, my secret tool, the trick to get kids to eat anything you want...make it crazy. For us, "crazy" can be as easy as no forks allowed. They get a kick out of it when I tell them, "whatever you do, do NOT use a fork. NO, NO FORKS! You MUST eat with your hands! You MUST, I say!"

Our No-Fork-Fridays usually consist of cherry tomatoes, cut up broccoli and cauliflower, sliced apples or peaches, grapes, crackers, cubed cheese, homemade fries and oven-baked chicken nuggets. I put it all on fancy serving trays in the middle of the table and let the kids make their own plates, with the requirement that they take at least one of each item. Then add salad dressing, ketchup, and barbecue sauce for dipping.

The other part of this secret: I like it as much as they do!

Beef Stew

I feel like a slacker, or out of the loop, either one. This week was the first time I made beef stew that wasn't in a crockpot...and it was delicious! Give it a try; it's perfect for a cool fall day. I think mine was even better because I used our home-raised beef, our homegrown potatoes, carrots, and onions, and Jay's mom's homemade ketchup.

1-2 tablespoon oil
1 pound beef stew meat, chopped (or get a cheap cut of beef and cut into pieces)
3/4 cup flour
salt, pepper to taste
2 cups water
1/2 cup chopped onion
1 tsp minced garlic
2 beef bouillon cubes
5 medium potatoes, diced
3 carrots, chopped
1 tablespoon A1 sauce
1/4 cup ketchup
2 tablespoons flour
1/2 cup water

Heat the oil in a large pot. Meanwhile, mix flour, salt, and pepper in a bowl. Roll the beef in the flour mixture. Add the onions, garlic, and beef to the pot and cook until the beef is just browned, stirring often. Add the water, bouillon cubes, A1 sauce, and ketchup. Bring to a boil. Boil for 2 minutes, then reduce heat to simmer.

Simmer, stirring occasionally, for 1 1/2 hours. Add the potatoes and carrots. Simmer for another 30 minutes, or until potatoes and carrots are tender.

Increase heat to boiling. Mix 2 tablespoons flour in cold water. Stir flour mixture into the boiling stew, and boil for 2 minutes.

Serve and enjoy. (Makes FABULOUS leftovers!)