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Tuesday, September 29, 2015

Menu for 9-28 to 10-4

Monday
B- Doughnuts
L- Sandwich
D- Chicken Pot Pie Soup

Tuesday
B- Hash Browns
L- Egg Salad
D- Cheddar Bay Chicken Bake (NR), Broccoli Rice Casserole, ...

Wednesday
B- Muffins
L- Egg Salad
D- Cheeseburgers, Pasta Salad, Baked Beans and Deviled Eggs

Thursday
B- Chocolate Chip Croissant
L- Pesto Grilled Cheese
D- Chicken Diane, Garlic Parmesan Potato Latkes (NR), Green Beans

Friday
B- Cinnamon Twists
L-
D-

Saturday
B- Pancakes, Eggs, and Bacon
L-
D- Parmesan Meatballs in Orzo with Mozzarella Basil Cream Sauce (NR) and Bread

Sunday
B- Cinnamon Rolls
L- Tomato Basil Soup
D- Leftovers

Monday, September 28, 2015

Baked Bacon and Cheese Omelet


Did you think I disappeared?  I have been soooooo beyond busy.  Last week hubby worked nights, so if we wanted to eat together (which we did) I had to have dinner ready by 4:30.  I know this is insanely early but eating together as a family is VERY important to me. 

On top of all that I worked the book fair at my kiddos school had my first PTA meeting (our school didn't have one and I am starting it) and we also had our normal every day activities... dance, cub scouts, cheer, etc...  Needless to say there was very little time in my day for blogging.

So with all that being said I made this recipe for our life group at church on Sunday, I assume it was good because I didn't get any and after class one man informed me he had thirds.  ;-)  This was after I had doubled the recipe.

8 eggs (or use 4 eggs and 6 egg whites)
1 cup milk
½ teaspoon seasoned salt
8 ounces diced cooked ham, bacon, or sausage
1 cup shredded cheddar cheese
3 tablespoons finely chopped onion
Fresh chives, for garnish (optional)
 
Beat eggs, milk, and seasoned salt together in a large bowl.
Stir in ham, cheese, and onion.
Pour egg mixture into a greased 8-inch-square baking dish.
Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.
Cut into squares and garnish with chives, if desired.
 

Thursday, September 24, 2015

Teriyaki Chicken

Delicious!!!  My family agreed it was better than Panda Express. ;-)

2 pounds boneless, skinless chicken breast, cubed
2 tablespoons sesame oil or vegetable oil
1/2 cup soy sauce
2 cups water
1 teaspoon ground ginger
2 small garlic cloves, minced or pressed (or 1/2 teaspoon garlic powder)
1/2 cup brown sugar, packed
2-4 tablespoons honey, to taste
1/4 cup corn starch
1/2 cup cold water
Sesame seeds and chopped green onion to garnish (optional)
In a large skillet, warm oil; add chicken and cook for about 4 minutes on each side or until chicken is cooked through.
Meanwhile, in a medium saucepan on medium heat mix together soy sauce, water, ginger, garlic powder, brown sugar, and honey.
Heat until gently boiling.
Reduce heat to simmering.
In a separate bowl, stir together cornstarch and cold water until dissolved.
Add to sauce and stir until sauce thickens. (If sauce becomes too thick, add more water until you achieve desired thickness.)
Transfer to chicken in skillet and simmer for a couple of minutes.
Serve over rice or stir fry vegetables.
 

Tuesday, September 22, 2015

Menu for 9-21 to 9-27

This week is insane!  Hubby is on nights again this week, I am working the book fair at the school all day everyday, I am starting a PTA and our first meeting is Thursday, we also have dance, cheer, cubscouts X 2 and our other weekly activities.  This means having dinner on the table by 4:30 (we don't usually eat that early but I really like for us to eat with daddy before he leaves) is challenging. 

Monday
B- Muffins
L- Sandwich
D- Beef in Red Wine Sauce, Baked Potatoes, Roasted Green Beans, and Biscuits

Tuesday
B- Cereal
L- Sandwich
D- Teriyaki Chicken (NR), Fried Rice and Broccoli

Wednesday
B- Cinnamon Bread
L- Sandwich
D- ?

Thursday
B- Bacon and Eggs
L- Sandwich
D-

Friday
B- Breakfast Casserole
L- Sandwich
D- ?

Saturday
B- One Eyed Sailor
L- ?
D- Chicken Pot Pie Soup

Sunday
B- Cinnamon Rolls
L- Out
D- Leftovers



Friday, September 18, 2015

Baked Lemon Chicken

This chicken was delicious!  Everyone in our family enjoyed it and went back for seconds.  I loved how simple it was to make and how quickly the dish came together.  We will have this recipe again for sure.

1 cup low-sodium chicken stock
1 Tbsp. brown sugar (I used 2 tbsp.)
2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
1 Tbsp. unsalted margarine 
6 4 oz. boneless, skinless chicken breast halves
1/3 cup all-purpose flour
1 medium fresh lemon
 
Pat chicken breasts dry. Place flour and Mrs. Dash® Lemon Pepper Seasoning Blend in a plate and mix thoroughly.
Dredge chicken breasts in flour mixture.
Heat margarine in a large skillet and add chicken.
Brown chicken on both sides but do not cook through.
Transfer chicken to large casserole dish.
In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar.
Pour over chicken.
Bake for 30-35 minutes in 375°F (190°C) preheated oven or until chicken breasts are cooked through.


http://www.mrsdash.com/recipes/entrees-hot/baked-lemon-chicken

Thursday, September 17, 2015

Baked Ziti with Ricotta

This was okay... not outstanding... I wouldn't make it again.
 
1 (16 oz.) package ziti pasta
2 cups (16 oz.) ricotta cheese, divided
1 cup (4 oz.) shredded mozzarella cheese, divided (you can add more if you want it extra cheesy)
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 can (28 oz.) diced tomatoes with juice
1 teaspoon Italian seasoning
⅓ cup (packed) fresh basil leaves, finely chopped (plus more for garnishing)
salt and freshly ground pepper, to taste
 
Bring a large pot of lightly salted water to a boil.
Add ziti pasta, and cook according to package directions until al dente.
Drain, rinse under cold water, and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add onions and garlic, and saute for 3 minutes.
Add diced tomatoes, Italian seasoning, salt and pepper to taste, and chopped basil leaves.
Let the sauce simmer on low for about 20 minutes, stirring occasionally.
Remove from heat and let cool (makes about 2½ cups).
Preheat oven to 375 degrees.
Lightly grease a 9X13-inch baking dish and set aside.
In a large bowl, mix together 1 cup of ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese along with an egg.
Season with salt and pepper.
Stir in about 1½ cups of cooked tomato sauce.
Pour the pasta into the bowl with the cheese mixture and toss to coat.
To assemble the casserole, add half of the coated pasta to a baking dish, then dot the surface with ½ cup of ricotta cheese.
Add the rest of the pasta and sauce on top and press the pasta down gently so it doesn't stick above the sauce too much.
Top with dollops of the remaining ricotta cheese and sprinkle on top with the remaining mozzarella and Parmesan cheese.
Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges.
Remove from oven and let stand 5 minutes before serving.
Sprinkle with additional fresh chopped basil, if desired, and serve.

http://yummyaddiction.com/baked-ziti-with-ricotta/

Tuesday, September 15, 2015

Menu for 9-14 to 9-20

Monday
B- Chick Fil A (Daddy is working nights and surprised us!)
L- Leftovers
D- Mc Donalds (It ended up being a crazy busy day and I didn't have time to make dinner before Phillip had to leave for work)

Tuesday
B- Muffins
L- Cheese Quesadillas
D- Cheeseburger Flatbreads, Lemon Potatoes and Corn

Wednesday
B- Cereal
L- Egg Salad
D- Baked Ziti with Ricotta (NR), Broccoli, Garlic Rolls

Thursday
B- Cinnamon Bread
L- Egg Salad
D- Lemon Pepper Seasoning Chicken (NR), Macaroni and Cheese, Bread (NR), Pea Salad

Friday
B- Pancakes and Bacon
L- Sandwich
D-

Saturday
B- Biscuits and Eggs
L- Tacos, Rice and Corn
D-

Sunday
B- Cinnamon Rolls
L- Quiche
D- Leftovers

Saturday, September 12, 2015

Beer Cheese Soup

Made this for dinner last night because the kids have been begging for soup.  Everyone seemed to like it, mommy, daddy and Belle liked it the most.  I think my boys just liked it because it involved bacon.  ;-) 

This recipe is quick and easy to make, I'm pretty sure it would have been easier if my kids hadn't opened the front door... and accidently let the dog bolt into the front yard.  Not sure what Batman's plan was but he took off down the street and of course Nathan grabbed his leash and ran after him, which meant I had to stand outside and watch for him instead of watching my soup.  Luckily I had turned it down and the bacon was just cooking so nothing burned.

6-12 slices thick cut bacon
1/2 cup butter
1/2 cup flour
4 teaspoons garlic powder 

1 teaspoon smoked paprika
2 teaspoon kosher salt
2 teaspoon pepper
2 cups beer, I used Blue Moon
2 cup chicken broth
4 cups half and half
16 ounces mild cheddar cheese, shredded
2 teaspoon Worcestershire sauce
croutons

Warm a stock pot over med-high heat. 

Using scissors; cut bacon into the pot. 
Cook bacon till slightly crisp, stirring often.
Remove the bacon from the pan and place on a plate. 
Cut butter into pieces and add to the bacon drippings. 

Whisk in flour and all spices.  
Add in beer, broth and half & half. 
Whisk to combine and bring to a bubble. 
Add in the cheese and stir to combine. 
Add Worcestershire sauce.
Stir to combine.
Garnish generously with cheese, bacon, and croutons.


Raegan Mirick's photo.

Friday, September 11, 2015

Hash Browns

Great way to prepare your hash browns.

2 russet potatoes, peeled                    
3 tablespoons clarified butter                
salt and ground black pepper to taste                    
1 pinch cayenne pepper, or to taste                        
1 pinch paprika, or to taste
            
Shred potatoes into a large bowl filled with cold water.
Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
Stir again to dissolve excess starch.
Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat.
Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes.
Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Wednesday, September 9, 2015

Cajun Chicken Sandwich

Hubby and I loved these, my oldest said they didn't have enough spice and my two youngest said it was too spicy.  I personally thought they were just right and really enjoyed the little kick that the rub gave the chicken.  Hubby told me I could make these again so I guess they pass the test.

6 boneless skinless chicken breast halves (4 ounces each)                            
1 tablespoon olive oil                           
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 tsp onion powder (I added this)                           
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves
 
Flatten chicken to 1/2-in. thickness.
Brush both sides with oil.
Combine the seasonings; rub over both sides of chicken.
Arrange in a 13-in. x 9-in. baking dish.
Cover and refrigerate for at least 2 hours or overnight.                               
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink.
Serve on rolls with tomato and lettuce.  

*I baked mine in the oven for 30 minutes.                                        
 

Tuesday, September 8, 2015

Menu for 9-7 to 9-13

Monday
B- Cereal
L- Leftovers
D- Pizza Hut

Tuesday
B- Doughnuts (We were running late)
L- Egg and Cheese Quesadilla
D- Cajun Chicken Sandwich (NR), Corn on Cob, and Baked Potato

Wednesday
B- Muffins
L- Nachos
D- Meatball Casserole (NR), Crack Bread, Olive Garden Salad, Italian Potatoes, Dessert

Thursday
B- Bacon and Eggs
L- Grilled Cheese and Pesto
D- Leftovers

Friday
B- Cinnamon Bread
L- Egg Salad Sandwich
D- Cheeseburger Soup

Saturday
B- Pancakes and Sausage
L- Taco Bites (NR)
D- ?

Sunday
B- Hash Brown Casserole
L- Out
D- Small Group (I am taking snacks...)

Monday, September 7, 2015

Bacon Cheddar Puff Pastry Turnovers

I didn't get any of these because several people got two... or three. So I am assuming they were good.  I made a few notes at the bottom, make sure to read them before you start making this delicious (hubby said) recipe.

1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices

Preheat oven to 400 degrees F.
Unroll the 2 sheets of puff pastry and flatten slightly.
Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even.
Place 1 tablespoon chopped bacon in center of each puff pastry square.
Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard)
Fold pastry over to form a triangle.
Crimp the edges with a fork to seal the pastry.
Place on a piece of parchment paper on a sheet tray.
Bake 15 minutes or until golden brown.
Serve hot.

*Next time I would like to add some scrambled eggs.
*Make sure to work quickly the longer your puff pastry sits out the harder it is to use.



 

Friday, September 4, 2015

Chocolate Caramel Pretzel Bites

So delicious, my friends daughter tried to hide them so no one else could have one!  These were simple and tasty, what more can you ask for?

4 cups pretzel (sticks work best)                            
2 cups pecan halves      
1 package caramels                                                 
1 teaspoon vanilla extract                            
1 package (11-1/2 ounces) semi sweet chocolate chips
Whipping cream (you might need this when melting the caramel and chocolate)
Line a 13x9-in. pan with parchment paper.
Spread pretzels and pecans in the bottom of the pan.                                
In a large heavy saucepan melt caramels (keep the cream handy in case your caramels start to seize up). 
Stir in vanilla.
Pour over pretzels and pecans. 
Wait about ten minutes so that the caramel has a little time to firm up.                                                            
In a double boiler, melt chocolate chips.
Stir until smooth and glossy.
Spread over caramel layer.
Let stand until firm, if you are in a hurry pop in the fridge.                            
Slice candy into bite size pieces and enjoy!
 
Raegan Mirick's photo.
 
Raegan Mirick's photo.
 

Thursday, September 3, 2015

Savory Party Bread

Oh soooooo delicious.  I had to walk away before I ate the entire thing...

1 unsliced round loaf sourdough bread (1 pound) (My store didn't have this so I used a loaf of French bread)                           
1 pound Cheddar Jack cheese
1/2 cup butter, melted
1 tsp onion powder
1 tsp garlic powder                                                       

Preheat oven to 350°.
Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf.
Repeat cuts in opposite direction.
Cut cheese into 1/4-in. slices; cut slices into small pieces.
Place cheese in cuts.                                
In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread.
Wrap in foil; place on a baking sheet.
Bake 15 minutes.
Unwrap; bake 10 minutes longer or until cheese is melted.
 
Raegan Mirick's photo.
 
Raegan Mirick's photo.

Wednesday, September 2, 2015

Buffalo Chicken Dip

Hubby had friends over for a game night recently and this dip was one (of the many) things I served.  Everyone said this was their favorite dish of the night and a few of the guys were even talking about it at church the next morning.

2 large cans chicken (or the equivalent of fresh shredded chicken)
2 cups shredded cheddar cheese (Reserve some for the top.)
1/2 cup - 1 cup Frank's Buffalo Hot Sauce (I use 1/2 cup because I'm a wimp.)
1 cup sour cream
1 cup cream cheese, softened
Set aside some of the cheddar cheese for the top.
Mix all other ingredients in a bowl thoroughly.
Bake at 350 degrees for 20-30 minutes until the cheese is melted and the mixture is beginning to bubble.
Serve with crackers or chips.
Best served warm.

Tuesday, September 1, 2015

Easy Chicken Bake

This meal lives up to its name... this is one of the easiest recipes ever and the flavor was off the charts.  Everyone in our family loved this chicken and hubby asked if we could have it again very soon.  Even my pickiest eater bragged on how great it tasted. 

8 Chicken skinless breasts
1/2 cup grated Parmesan cheese
1 Tablespoon of kosher salt
2 Teaspoon minced garlic
1 cup heavy cream
1 can of cream of mushroom soup (I used cream of ck because my kiddos don't like mushrooms)

Preheat the oven to 350ยบ F.
Mix the salt, minced garlic, and parmesan .
Spread all chicken pieces with this mixture
Put the chicken in a 9×13-inch baking pan. 
Mix the cream and soup together.  
Pour evenly over the chicken, making sure each piece is covered with cream.
Bake un-covered for 1 ½ hr. (Mine was good at an hour, and then I turned the broiler on for a few minutes to give it a little color.)
Garnish placing freshly ground pepper.

Raegan Mirick's photo.

http://www.allfood.recipes/chicken-bake-recipe/