Monday, February 29, 2016

Menu for 2-29 to 3-6

B- Doughnuts
L- Grilled Cheese
D- Herbed Slow Cooker Chicken (NR), Pasta Salad, and Twice Baked Potatoes

B- Muffins
L- Cheese Quesadilla
D- Swiss Steak with Dumplings (NR) and Roasted Broccoli

B- Fruit and Pancakes
L- Tomato Basil Soup
D- Roast, Potatoes, Carrots, Rolls, and ?

B- Eggs and Bacon
L- Leftovers
D- /

B- Traveling
L- Traveling
D- New Orleans

B- Café Du Monde
L- Cruise
D- Cruise

B- Cruise
L- Cruise
D- Cruise

Saturday, February 27, 2016

Chicken with Peanut Sauce

This is such a delicious dish.  We all devoured our first helping and everyone went back for more... at least once!  Pair this chicken with some fried rice and you have an easy and flavorful meal.

11/2 cup water
6 tablespoons creamy peanut butter
4 tablespoons white wine vinegar
4 tablespoons soy sauce                                                                                                 
3 pounds boneless skinless chicken breasts, cut into 1-inch chunks                                                
1 tablespoon garlic powder                                               
1-2 tablespoon minced fresh ginger                                               
2 tablespoons canola oil
Hot cooked rice
Thinly sliced green onions (optional) 
Cashews (Garnish)                                             
In a medium bowl combine water, peanut butter, vinegar, and soy sauce.
In a large skillet, saute the chicken, garlic and ginger in the oil for about 5 minutes.
Next add the peanut butter mixture.
Bring to a rapid boil.
Reduce heat and simmer for 5 minutes or until chicken is done.
Stir frequently.
Serve with fried rice; and top with green onions if desired.

Thickening up!
Added cashews to the top for some crunch... not a fan of plain ol' peanuts...

Friday, February 26, 2016

Homemade BBQ Sauce

This was ok and convenient, since, I had to make my dad a BBQ Chicken Pizza and realized that I was out of BBQ sauce.  Since I didn't want to go to the store I went on Pinterest and found a recipe to make my own. 

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a medium saucepan, combine all ingredients.
Bring mixture to a boil, reduce heat to simmer.
Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Monday, February 22, 2016

Crock Pot Steak Soup

This soup was delicious and soooooo easy to make.  It was the perfect meal for a very busy day!  Add some biscuits and you will be blown away.  My family all loved the soup and everyone went back for more... at least once...

2 1/4 lb sirloin cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp butter
2 (1oz) envelope ranch dressing mix
8 cups beef broth
2 Tbsp tomato sauce
2 Tbsp worcestershire sauce
2 cups uncooked medium egg noodles (Mine were heart shaped ;-) )

Combine steak, flour, salt and pepper in a large baggie.
Seal and shake to coat beef. (Great job for a little helper)
Heat butter in a large skillet over high heat.
Remove steak from baggie.
Throw away extra flour.
Sauté beef until browned, 5-10 minutes.
Place beef into slow cooker.
Add ranch mix, beef broth, tomato sauce and worcestershire.
Cook on low for 8 hours or high for 4.
Add noodles to the crock pot.
Cook on high for 15-30 minutes, until noodles are tender.

Sunday, February 21, 2016

Menu for 2-22 to 2-28

B- Leftover Doughnuts
L- Grilled Cheese Sandwich
D- Slow Cooker Steak Soup (NR)

B- Muffins
L- Cheese and Crackers
D- Chicken with Peanut Sauce (NR) and Fried Rice and Veggies

B- Cinnamon Bread
L- Tomato Basil Soup
D- Beef and Potato Casserole, Macaroni and Cheese, and Green Beans

B- Mini Pancakes and Bacon
L- Tomato Basil Soup
D- Creamy Almond Chicken (NR), Rice Pilaf, and ?

B- Yogurt and Fruit
L- ?
D- Beef Tips in Red Wine Sauce, Potatoes, and Broccoli Salad

B- Potato Bacon Egg Breakfast Casserole (NR)
L- Egg Salad
D- Blue and Gold Banquet (Cub Scout Dinner)

B- Eggs Benedict Casserole (NR)
L- Out
D- Leftovers

Monday, February 15, 2016

Menu for 2/15 to 2/21

B- Bacon Biscuit
L- Leftovers
D- Chicken Pot Pie (It is going to be in the 70's this week but my son requested it)

B- Cinnamon Bread
L- Leftover Pot Pie
D- Tacos, Rice and Corn

B- Mini Pancakes and Bacon
L- Fried Egg Sandwich

B- Chocolate Chip Muffins
L- Cheese Quesadillas
D- Date with Nathan

B- Cereal
L- Sandwiches
D- Chicken with Peanut Sauce (NR) and Fried Rice and Veggies

B- One Eyed Sailor
L- Mini Pizzas
D- Slow Cooker Steak Soup (NR)

B- French Toast Casserole
L- Out
D- Leftovers

Saturday, February 13, 2016

Sauteed Spinach

Hubby liked this a lot but said that it had an odd after taste... something to work on for next time!

8 ounces fresh baby spinach
11/2Tbsp. olive oil
1 tsp onion powder
1 tsp garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1 tsp. lemon juice
Heat oil in large pan over medium heat.
Add onion powder and garlic powder and sautee for 30 seconds.
Add spinach, salt, and pepper and stir so the spinach is covered in oil.
Continue stirring about every 30 seconds until spinach has wilted (approximately 4-5 mins).
Remove from heat immediately.
Add lemon juice and stir to coat. 
Transfer to a serving dish with a slotted spoon to drain out the juices.


Tuesday, February 9, 2016

Chicken Croquettes with Lemon Sauce

Tonight I had some chicken that I really needed to use up before it went bad so I threw this together.  This was my first time making anything like this and hubby and 2 of the kiddos LOVED it.  I started off with just the chicken croquettes and then decided to kick it up a level and add this wonderful sauce to the top.  Hubby rated this a 9 out of 10!

Chicken Croquettes:
3 cups cooked, finely chopped chicken meat (Give it a whirl in your food processor)                           
1 cup Italian bread crumbs
1/4 cup parmesan cheese
1 tsp onion powder
1 tsp garlic salt
2-3 eggs
1 tsp salt
1/2 tsp black pepper                           
Combine all ingredients in a large bowl.
Using your hands mix everything together and shape into patties.
Heat 1/2 stick of BUTTER in a large skillet over medium heat and fry patties in oil until golden brown.
1 can cream of chicken
1/4 cup milk
2 tsp lemon juice
1/8 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion powder

Combine all ingredients in a skillet and heat until warm.
When done pour over the top of your chicken croquettes.


Saturday, February 6, 2016

Menu for 2-8 to 2-14

B- Waffles
L- Grilled Cheese Sandwich
D- Chicken Croquettes (NR), Rice Pilaf, and Green Beans

B- Fruit and Yogurt
L- Cheese and Crackers
D- Movie Night

B- Muffins
L- Tomato Basil Soup
D- Ritz Cracker Chicken, Savory Bread (NR), Corn, Macaroni and Cheese, and ?

B- Granola Bars
L- Grilled Chicken Bites
D- Slow Cooker Steak Soup (NR)

B- Cereal
L- Tomato Basil Soup
D- Chicken with Peanut Sauce (NR) and Fried Rice and Veggies

B- Cinnamon Rolls
L- ?
D- Beef in Red Wine Sauce, Lemon Potatoes, and Glazed Carrots

B- Hash Brown Casserole
L- Out
D- Leftovers

Friday, February 5, 2016

Mini Beef Hand Pies with a Cheddar Crust

There are very few recipes that I feel can not be salvaged... this was one of them.  While it was ok I won't make it again, we were not that impressed with it.

Pie Crust
1 1/4 cup flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup (1 stick) frozen butter
1/2 cup shredded cheddar
1/4 cup ice water

Beef and Beer Pie Filling

1 tablespoon butter
1/4 onion, diced (1/4 tsp onion powder)
1 clove garlic, minced (1/4 tsp garlic powder)
1/4 pound ground beef
1 small carrot, diced
1/2 small potato, peeled and diced
1 1/2 tablespoons flour
1/4 to 1/2 cup of your favorite beer
2 tablespoons tomato paste
salt and freshly ground pepper to taste
pinch of sugar
1 egg, lightly beaten mixed with a splash of water

Preheat to 350°F.
In a bowl, mix together the flour and salt.
Using the coarse side of a box grater, grate the butter into the flour mixture.
Stir in the shredded cheddar.
Sprinkle with 2 tablespoons of cold water and stir until crumbly but holds together when squeezed. Add additional ice water, 1 tablespoon at a time, as needed. 
Bring the dough together, shape into a rough rectangle, wrap with plastic wrap and place in the fridge for 1 hour minimum.
In a large skillet, heat the butter over medium high heat.
Add the onion and cook until translucent and soft, 5-7 minutes.
Add the garlic and cook until fragrant, 1-2 minutes.
Add the beef, breaking up and and cooking until brown.
Stir in the carrots and potatoes.
Sprinkle the flour on the mixture and stir in.
Add the beer and tomato paste, stirring often until the mixture thickens up slightly, 5-8 minutes.
Taste and season with salt, pepper, and a tiny bit of sugar.
Let the mixture cool completely.
While the mix is cooling, roll out the dough to 1/8 inch thickness on a lightly floured surface.
Cut out 4 circles that are slightly larger than the tins you are using.
Re-roll if needed and cut out 4 more slightly smaller circles.
Chill until ready to use.
Lightly grease molds and line with the larger circle, pressing down slightly and making sure there is a bit of overhang on the edges.
Spoon in a heaping 1/4 cup of the filling and place the smaller circle on top.
Crimp the edges.
Brush with egg wash and poke or slash a couple of vents to let out steam.
Bake until lightly brown and crisp, about 30-40 minutes, rotating halfway through.
Let cool slightly and enjoy warm or at room temperature.

Tuesday, February 2, 2016

Tortellini and Swedish Meatball Soup

I have a sick child which is no fun.  She and I spent most of the day cuddling and watching cartoons and the rest of the day at the doctor.  Luckily her strep test came back negative and after $120 we learned she just has a really bad viral infection that is going around.

When we got home I needed something to cook for dinner and I needed to come up with it quickly.  A little while back I had made some Swedish meatballs and thrown them in the freezer in case I ever needed something at the last minute! 

After a little bit of thinking I remembered I had grabbed some tortellini during my last shopping trip at Aldi, so I decided to make a soup.  The only thing I don't like about Swedish meatballs and pasta is the sour cream.  If you have made any of my recipes you notice that I often sub sour cream and mayo with ranch...  For this recipe I decided to use whipping cream, because ranch would just be NASTY (while this ups the calories it also makes it soooo smooth). 

It took a little bit to get the spices exactly right but it was well worth the effort the kids, hubby and I all loved this soup.  I hope that you enjoy it! 

Swedish meatballs
3 cups whipping cream, divided                                                        
4 tablespoon butter                            
6 tablespoons all-purpose flour
1 1/2 teaspoon beef bouillon granules
1 teaspoon pepper
4 teaspoons garlic salt
2 teaspoons onion powder                           
6 cups beef broth or water                           
Fresh chopped parsley   
Fresh parmesan cheese           

In a large stock pot or dutch oven, brown meatballs in butter.
Remove from the pan; set aside.                             
Add flour, bouillon, pepper, garlic salt and onion powder to pan.
Stir until smooth.
Gradually add in water then bring to a boil.
Reduce heat; cook and stir for 2 minutes or until thick.
Add tortellini and meatballs.
Reduce heat and simmer for 25 minutes.
Stir in cream.
Heat through.
Top with fresh chopped parsley and parmesan cheese.

Monday, February 1, 2016

Menu for 2/1 to 2/7

B- Strawberry Muffins
L- Forgot to eat...
D- Individual Pizzas

B- Fruit and Yogurt
L- Sandwich
D- Swedish Meatball Soup (NR)

B- Mini Pancakes
L- Cheese and Crackers
D- Coconut Chicken, Rice Pilaf, Green Beans, and Potatoes

B- Doughnuts
L- Egg Salad
D- Tex Mix Cheesy Beef Quiche (NR), Spanish Rice, and Corn

B- Biscuits and Gravy
L- Cheese Bites
D- Cheeseburger, Fries, and Pea Salad

B- One Eyed Sailor (I always put this but it never happens)
L- Grilled Chicken Bites
D- ?

B- Cinnamon Rolls
L- Out
D- Leftovers

Blog Archive