Please visit my new blog at: http://beckyson25.wordpress.com/
My new blog combines my 2 blogs. It includes all of the posts and comments that are already on plus new stuff too :-)
Blessings to you!
Becky <><
Thursday, August 26, 2010
Wednesday, July 14, 2010
Hash Recipe
Families have traditions. One of ours is making "Christmas Hash". We don't save it just for Christmas anymore. We also make a batch for family get-togethers and long car trips. It's our family's version of Chex Mix. Usually I buy 2 bags of pretzels and then double the recipe since you can get 2 batches from each box of cereal and a tall jar of peanuts. Also keep in mind you can make this cheaper using generic cereals. Enjoy!
4 cups Cheerios
4 cups Corn Chex
4 cups Rice Chex
2 cups dry roasted peanuts
1 bag pretzels sticks
1 stick butter/margarine
2 Tbsp Worcestershire Sauce
1 tsp garlic powder
1 Tbsp seasoned salt
Put butter, Worcestershire Sauce, garlic powder, and seasoned salt in a microwave safe bowl. Heat in microwave until the butter is melted. Stir then pour into the bottom of a very large pan (I use a roaster pan). Add the rest of the ingredients and stir well. Bake uncovered at 250 degrees for 2.5 hours - stir every 1/2 hour while it bakes, making sure you get all the way to the bottom of the pan when you stir.
4 cups Cheerios
4 cups Corn Chex
4 cups Rice Chex
2 cups dry roasted peanuts
1 bag pretzels sticks
1 stick butter/margarine
2 Tbsp Worcestershire Sauce
1 tsp garlic powder
1 Tbsp seasoned salt
Put butter, Worcestershire Sauce, garlic powder, and seasoned salt in a microwave safe bowl. Heat in microwave until the butter is melted. Stir then pour into the bottom of a very large pan (I use a roaster pan). Add the rest of the ingredients and stir well. Bake uncovered at 250 degrees for 2.5 hours - stir every 1/2 hour while it bakes, making sure you get all the way to the bottom of the pan when you stir.
Saturday, July 10, 2010
Easy Cake Recipes
These are from Hungry Girl. She has a great email newsletter, a wonderful website, some books that are very helpful, plus word has it that there is an upcoming Hungry Girl TV show on the Cooking Channel.
Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.
The Texture: VERY moist and fluffy. A+!
The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...
Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.
The Texture: Moist and light.
The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.
Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.
The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!
The Taste: No one would ever guess this is guilt-free in any way. It's delicious!
Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.
The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.
The Taste: Good! But it's not our favorite. That one's up next...
Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix. Hands down.
The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.
The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!
Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.
The Texture: VERY moist and fluffy. A+!
The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...
Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.
The Texture: Moist and light.
The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.
Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.
The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!
The Taste: No one would ever guess this is guilt-free in any way. It's delicious!
Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.
The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.
The Taste: Good! But it's not our favorite. That one's up next...
Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)
Directions:
Preheat oven to 350 degrees.
Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)
MAKES 12 SERVINGS
Best Flavor: Devil's food cake mix. Hands down.
The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.
The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!
Thursday, June 3, 2010
Monday, March 29, 2010
Menu Plan for This Week (3/29/10 - 4/4/10)
Monday: Spinach Chicken Pasta
Tuesday: Calzones (choice of pepperoni, spinach, mushroom, etc filling)
Wednesday: Sausage & Vegetables over Rice
Thursday: Meatloaf
Friday: Chili, Chips, and Cheese
Saturday: leftovers
Sunday: Easter (getting together with my family; not sure what I am bringing to share)
Have a great week! You can also check out lots more menus at orgjunkies Menu Plan Monday!
1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead
Becky <><
Tuesday: Calzones (choice of pepperoni, spinach, mushroom, etc filling)
Wednesday: Sausage & Vegetables over Rice
Thursday: Meatloaf
Friday: Chili, Chips, and Cheese
Saturday: leftovers
Sunday: Easter (getting together with my family; not sure what I am bringing to share)
Have a great week! You can also check out lots more menus at orgjunkies Menu Plan Monday!
1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead
Becky <><
Wednesday, March 24, 2010
Bread Dip Recipe
This recipe is a tradition in my family. When someone makes it, we can't seem to get enough of it. Beware: this stuff has been known to wake people up in the middle of the night just to eat more of it...It can be made with low-fat or non-fat mayo and sour cream, if you prefer. Traditionally we eat this with tiny pieces of rye bread and pumernickel bread but it makes a great topping for baked potatoes and a wonderful veggie dip, too. The recipe makes a large batch - great for parties. Enjoy!
1 32 ounce jar of mayo
2 pints of sour cream
1 2 ounce package sliced beef (it is found by the bologna, Buddig is one of the brands), cut into tiny pieces
2 Tbsp dried parsley flakes
2 Tbsp onion, finely chopped
Mix everything together and chill at least an hour before serving.
1 32 ounce jar of mayo
2 pints of sour cream
1 2 ounce package sliced beef (it is found by the bologna, Buddig is one of the brands), cut into tiny pieces
2 Tbsp dried parsley flakes
2 Tbsp onion, finely chopped
Mix everything together and chill at least an hour before serving.
Tuesday, March 2, 2010
Life is finally getting back to "normal"
I am seeing light at the end of the tunnel. My husband has gone back to work. The kids and I are getting back to our busy homeschool/baby-chasing schedule. As far as cooking, I am really wanting to focus on getting back to a budget. Before my husband fell, I was trying to go shopping for a month at a time at Aldi's and then supplementing by shopping at the local grocery store for milk, bread, produce, and items they don't sell at Aldi's. On Friday, Feb 19th, I went to Aldi's and spent about $270. My goal is to supplement with no more than $60 per week the rest of the month. So far, I have done fine with keeping within the budget. A few factors to keep in mind are that I need to focus on eating healthier foods and also I had lap-band surgery about 8 months ago. Because of my lap-band I need to eat more protein and healthy carbs. I need to try and cook healthier for my whole family (but frugally, too). I have also been contemplating trying my hand at once-a-month-cooking. I may shop for that the next time I go to Aldi's.
God bless!
Becky <><
God bless!
Becky <><
Wednesday, January 20, 2010
Update...
I know I haven't posted in a while but things went from really busy to a whole new level of busy! On Jan 2 my husband fell down a flight of stairs and broke 2 vertebrae in his neck, C6 and C7. By the grace of God he is still alive and did not damage his spinal cord. He did a lot of damage to the ligaments in that area though. He is now recuperating at home with a neck brace on. He is improving each day although he has had some problems with swallowing (a temporary side effect of the surgery) and his blood pressure (related to the injury). Needless to say that between juggling taking care of him, homeschooling, taking care of our 3 kids, working on the weekends, etc, etc, etc, my life has been spinning pretty much out of control! I am looking forward to getting life back in order...FlyLady is calling my name!
I've got to go for now, the baby just woke up from her nap - time to get busy again!
God bless you and your family!
Becky <><
I've got to go for now, the baby just woke up from her nap - time to get busy again!
God bless you and your family!
Becky <><
Tuesday, December 22, 2009
Michelle Duggar's Homemade Liquid Laundry Soap
This recipe is listed on their website and also in their book. Once aagain, thank you, Michelle! You are an inspiration to me!
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
***I make this but I don't dilute it much, if at all.
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
***I make this but I don't dilute it much, if at all.
Homemade Baby Wipes
This recipe is based on Michelle Duggar's method for making baby wipes. I figure that she must be an expert:-) Her "recipe" is in their book.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Homemade Stuff
I have been making alot of things homemade lately (trying to save money - not trying to save the planet, my Lord & Savior already came to do that 2000 years ago). Anyways, I have been making lots of neat stuff homemade that I used to buy already made. I've been making my own baby wipes, laundry soap, and taco seasoning recently. I'll share these recipes in my next few posts.
Thursday, December 3, 2009
Chicken a la King
This recipe comes from The Taste of Home book "The New Slow Cooker". I am borrowing the book from our local library. It's jam-packed with great recipes!
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
Finally...A Menu Plan for This Week
It's been a long time since I've posted but here's the menu plan for this week:
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Tuesday, September 29, 2009
Menu Plan for this Week
Monday - sliced turkey with gravy, mashed potatoes
Tuesday - homemade chicken noodle soup, baked potatoes, leftover bbq pork
Wednesday - sloppy joes, macaroni and cheese (yes, the stuff that comes in a box)
Thursday - hamburgers on the grill, macaroni salad
Friday - dinner out
Saturday - lasagna
Sunday - leftovers
I will post and link-up my lasagna and macaroni salad recipes later this week. I am looking for a good chicken noodle soup recipe, too.
To check out more than 300 other menu plans for this week, visit orgjunkie.com
Have a great week. God bless!
Becky
Friday, September 25, 2009
Homemade Laundry Soap
For a long time I have been wanting to try my hand at making my own laundry soap. I finally tried it and I love it! Very easy, very cheap, and it works great!
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
Tuesday, September 22, 2009
Menu Plan for this Week
Monday - Polish sausage links on the grill, french fries, fresh vegetables
Tuesday - Spaghetti and meatballs
Wednesday - Tacos, tortilla chips with chese
Thursday - Ham Steak Country Style
Friday - Pizza with homemade pizza crust
Saturday - Turkey Crescent Bake
Sunday - Leftovers
To find even more great menu plans, visit Menu Plan Monday on OrgJunkie.com
Thursday, September 10, 2009
Great Quiche recipe
While I was browsing some of my favorite blogs and websites, I came across this recipe. I made it for dinner last night and it came out great. Thanks to the Frugal Upstate website!
Quiche with Rice Crust
Quiche is classy, tasty and economical. It can be eaten warm or at room temp, and it freezes very well either as an entire quiche or in individual serving sizes. And you can make it with pretty much whatever you have in your fridge. So what are you waiting for? Let’s Quiche!
I use the universal quiche recipe from “The Complete Tightwad Gazette” (borrow it from the library and read it-it is totally worth it).
Rice Crust1 ½ ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack)1 egg or 2 whites2 cups of rice.
To Assemble:Mix all together, pat into a 9-inch pie, and bake at 425 for 15 minutes.
The QuicheEggs3 whole eggs or an equivalent mixture of yolks and whites.
CheeseUse from ½ to 1 cup of hard grated cheeses. You can also use ¼ cup of Parmesean cheese.
MilkFor this recipe you need 1 cup of milk like substance. You can use any combination of milk, evaporated milk, watered down plain yogurt (ie half yogurt half milk or evap milk), a mix of cottage cheese and milk, or powdered milk with half the water.
FillingsApprox 2 cups of a combination of veggies and cooked meats. If you only have 1 cup of “stuff” go ahead and make it anyway. It will be fine!
Note: This is a good time to clean out the fridge. The last quiche I made had cut up leftover chicken, cut up leftover Italian sausage that I rinsed the tomato sauce off of, and half a bag of baby spinach that was starting to look past it’s prime (I didn’t cook it, just chopped it up small and threw it in). Get creative with what you have on hand. Amy D in The Tightwad Gazette gives the example of a sauerkraut quiche that she made with leftovers once. I don’t think I’m quite that brave. . .
SeasoningsUsually everything benefits from some Seasoned Salt and a grind or two of pepper. Don’t add additional salt if you are using something already salty like bacon or ham. Do add a dash of nutmeg-that is what gives the classic “Quiche” flavor. Otherwise, just use what sounds good to you.
To Assemble:
Preheat oven to 425.
Prepare the crust in a 9-inch plate. (It is always a good idea to put the quiche on a cookie sheet, just in case it flows over)
Beat eggs, milk and seasonings together.
Spread filling ingredients on the crust, top with grated cheese, and cover with egg/milk mixture.
Bake for 10 minutes at 425 then turn down the oven to 350 and bake for 45 minutes or until golden brown. Actually mine usually looks VERY brown before the center is cooked.
Some notes on the recipe:
#1-You can use any type of crust that you want. I like the rice crust because I don’t feel that my regular pie crust comes out well. Also, pie crust is pretty high in fat, rice crust is not. You can even make a “crustless” quiche by adding 1/4 cup of flour, or simply cooking the regular recipe without a crust.
#2-You can make “individual” quiches in either a regular muffin pan, or in one of those bigger “Texas” sized muffin pans. Just pat a layer of the rice crust mixture in the bottom, prebake it as directed, pour the mixture in, and bake for about 30 min, then start checking to see if it is done. The great thing about the Texas muffins is that they are large enough to be a single adult serving.
#3-Quiche can be eaten hot or at room temperature, and it freezes very well. I’ve also seen recipes for “Quiche in a bag”. Basically you make up the egg mixture and pour that plus the filling stuff into a gallon freezer bag. Label and freeze. Then when you need a quick dinner defrost, pour on top of the crust and bake. I don’t really see where that is much of a time saver, but if you have a bunch of eggs that you need to use up, or find eggs on some sort of incredible sale then it may be helpful. For an actual “freezer recipe” that makes it’s own crust check here.
Quiche with Rice Crust
Quiche is classy, tasty and economical. It can be eaten warm or at room temp, and it freezes very well either as an entire quiche or in individual serving sizes. And you can make it with pretty much whatever you have in your fridge. So what are you waiting for? Let’s Quiche!
I use the universal quiche recipe from “The Complete Tightwad Gazette” (borrow it from the library and read it-it is totally worth it).
Rice Crust1 ½ ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack)1 egg or 2 whites2 cups of rice.
To Assemble:Mix all together, pat into a 9-inch pie, and bake at 425 for 15 minutes.
The QuicheEggs3 whole eggs or an equivalent mixture of yolks and whites.
CheeseUse from ½ to 1 cup of hard grated cheeses. You can also use ¼ cup of Parmesean cheese.
MilkFor this recipe you need 1 cup of milk like substance. You can use any combination of milk, evaporated milk, watered down plain yogurt (ie half yogurt half milk or evap milk), a mix of cottage cheese and milk, or powdered milk with half the water.
FillingsApprox 2 cups of a combination of veggies and cooked meats. If you only have 1 cup of “stuff” go ahead and make it anyway. It will be fine!
Note: This is a good time to clean out the fridge. The last quiche I made had cut up leftover chicken, cut up leftover Italian sausage that I rinsed the tomato sauce off of, and half a bag of baby spinach that was starting to look past it’s prime (I didn’t cook it, just chopped it up small and threw it in). Get creative with what you have on hand. Amy D in The Tightwad Gazette gives the example of a sauerkraut quiche that she made with leftovers once. I don’t think I’m quite that brave. . .
SeasoningsUsually everything benefits from some Seasoned Salt and a grind or two of pepper. Don’t add additional salt if you are using something already salty like bacon or ham. Do add a dash of nutmeg-that is what gives the classic “Quiche” flavor. Otherwise, just use what sounds good to you.
To Assemble:
Preheat oven to 425.
Prepare the crust in a 9-inch plate. (It is always a good idea to put the quiche on a cookie sheet, just in case it flows over)
Beat eggs, milk and seasonings together.
Spread filling ingredients on the crust, top with grated cheese, and cover with egg/milk mixture.
Bake for 10 minutes at 425 then turn down the oven to 350 and bake for 45 minutes or until golden brown. Actually mine usually looks VERY brown before the center is cooked.
Some notes on the recipe:
#1-You can use any type of crust that you want. I like the rice crust because I don’t feel that my regular pie crust comes out well. Also, pie crust is pretty high in fat, rice crust is not. You can even make a “crustless” quiche by adding 1/4 cup of flour, or simply cooking the regular recipe without a crust.
#2-You can make “individual” quiches in either a regular muffin pan, or in one of those bigger “Texas” sized muffin pans. Just pat a layer of the rice crust mixture in the bottom, prebake it as directed, pour the mixture in, and bake for about 30 min, then start checking to see if it is done. The great thing about the Texas muffins is that they are large enough to be a single adult serving.
#3-Quiche can be eaten hot or at room temperature, and it freezes very well. I’ve also seen recipes for “Quiche in a bag”. Basically you make up the egg mixture and pour that plus the filling stuff into a gallon freezer bag. Label and freeze. Then when you need a quick dinner defrost, pour on top of the crust and bake. I don’t really see where that is much of a time saver, but if you have a bunch of eggs that you need to use up, or find eggs on some sort of incredible sale then it may be helpful. For an actual “freezer recipe” that makes it’s own crust check here.
Wednesday, September 9, 2009
Microwave Baked Apple
This was one of my favorite recipes when I was young(er).
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Monday, September 7, 2009
Aldi...My Favorite Grocery Store
My favorite grocery store is Aldi. I used to shop there when we lived in Lockport, NY and they just put a location in Knoxville. The concept is this: they mostly sell their own brands, which come in a limited variety of flavors (i.e. pudding comes in chocolate or vanilla; cake mixes come in yellow, white, or chocolate), you have to bring your own bags or buy them when you check out (or pick-up empty boxes as you shop), bag your own groceries, no-frills (the items are still in the boxes not on shelves), you "rent" your grocery cart by unlocking it with a quarter but you get your quarter back when you return the cart (this eliminates the need for a cart-person to gather carts out of the parking lot), and you may have to wait longer to check out because they don't have many cashiers checking you out. BUT, the benefits are: I was spending about $175 per week for groceries and the other items to keep our house functioning. Now, I go to Aldi once a month and spend about $225. This is usually 2 grocery carts full. This gives me a refrigerator full, freezer full, cupboard full, and we have a separate area we call "The Store" we fill up with the non-perishable items that won't fit in the cupboard. I then supplement during the month with milk, fresh produce, bread, and items they don't sell there. So, in addition to what I spend monthly at Aldi, I spend on average about $50/week on "other stuff". This has cut our grocery budget way down plus we always have a lot of items in "The Store" if the going gets tough money-wise. At some point I'll post a list of what I get for the month. Until then, have a blessed day!
Becky <><
Becky <><
My Chili Recipe
After trying a lot of recipes, I have come up with my own chili recipe. It seems like every time I make it I make it a little different depending on what I have on hand. My recipe can be made very cheaply with items purchased at Aldi's.
Becky's Chili
2 lb ground turkey, browned
1 15.5 oz can black beans, drained
2 15.5 oz cans Mexican style chili beans, not drained
1 15.5 oz can great northern beans
2 15.5 oz cans diced tomatoes with green chilies
1 15.5 oz can stewed tomatoes
1 26 oz can spaghetti sauce
1 Tbsp dried minced onion
1 Tbsp ground cumin
2 Tbsp chili powder
Dump everything in a large crockpot and cook on low for at least 3 hours. It gets better the longer you let it cook. I serve mine with corn chips, shredded cheddar cheese, and sour cream.
Becky's Chili
2 lb ground turkey, browned
1 15.5 oz can black beans, drained
2 15.5 oz cans Mexican style chili beans, not drained
1 15.5 oz can great northern beans
2 15.5 oz cans diced tomatoes with green chilies
1 15.5 oz can stewed tomatoes
1 26 oz can spaghetti sauce
1 Tbsp dried minced onion
1 Tbsp ground cumin
2 Tbsp chili powder
Dump everything in a large crockpot and cook on low for at least 3 hours. It gets better the longer you let it cook. I serve mine with corn chips, shredded cheddar cheese, and sour cream.
Saturday, August 15, 2009
Kathy's Cucumbers and Onions
These are one of my favorites! This is my Mom's recipe - enjoy!
4-6 cucumbers
1 small onion
Peel and thinly slice the cucumbers. Thinly slice the onions. Put the cucumbers and onions in a bowl and sprinkle them with salt then add cold water. Soak for 1-2 hours then rinse thoroughly.
Dressing:
1 cup mayonnaise
1/2 cup milk (whole or 2%)
vinegar and sugar to taste (start with 1/8 cup each)
Mix dressing together then add cucumbers and onions. Chill several hours - better to chill overnight.
4-6 cucumbers
1 small onion
Peel and thinly slice the cucumbers. Thinly slice the onions. Put the cucumbers and onions in a bowl and sprinkle them with salt then add cold water. Soak for 1-2 hours then rinse thoroughly.
Dressing:
1 cup mayonnaise
1/2 cup milk (whole or 2%)
vinegar and sugar to taste (start with 1/8 cup each)
Mix dressing together then add cucumbers and onions. Chill several hours - better to chill overnight.
Crescent Turkey Casserole
This came from Simple and Delicious magazine from the Nov/Dec 2008 issue. I doubled and bake it in a 9 x 13 pan. I made it with chicken instead of turkey. Everybody enjoyed it. With all that mayonnaise it wasn't that healthy but it was a nice change from my usual chicken pot pie.
Crescent Turkey Casserole
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls
Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
Crescent Turkey Casserole
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls
Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
Thursday, August 13, 2009
This Week's Menu Plan
Friday - Chicken Noodle Casserole
Saturday - Redneck Casserole
Sunday - Sloppy Joes and Macaroni and Cheese
Monday - Hamburgers
Tuesday - Bread Machine Calzones
Wednesday - Spaghetti and Meatballs
Thursday - Taco Salads?
I may need to vary this as we go.
Saturday - Redneck Casserole
Sunday - Sloppy Joes and Macaroni and Cheese
Monday - Hamburgers
Tuesday - Bread Machine Calzones
Wednesday - Spaghetti and Meatballs
Thursday - Taco Salads?
I may need to vary this as we go.
Friday, August 7, 2009
Grandma's Suprise Birthday Party
My Grandma turns 90 next week! We are throwing her a suprise birthday party tomorrow. We are having finger foods. Here's what I'm making:
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Everybody loves these! I have made them for lots of church functions and everybody always raves about them. They are SO cheap and easy to make!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Friday, July 17, 2009
Meals for this week
Saturday - Crockpot Chili
Sunday - leftovers
Monday - Simple Chicken Stew (recipe from the book Cheap, Fast, Good page 49)
Tuesday - homemade pizza and wings
Wednesday - going out for dinner
Thursday - Crockpot Chimichangas
Friday - Small Groups
Sunday - leftovers
Monday - Simple Chicken Stew (recipe from the book Cheap, Fast, Good page 49)
Tuesday - homemade pizza and wings
Wednesday - going out for dinner
Thursday - Crockpot Chimichangas
Friday - Small Groups
Monday, July 13, 2009
Slow Cooker Chimichangas
Slow Cooker Chimichangas
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Wednesday, July 8, 2009
Impossible Pizza Pie
Impossible Pizza Pie
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle onion and Parmesan cheese into pie plate.
Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes.
Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.
Makes 6 to 8 servings.
1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein
Wednesday, May 20, 2009
Sausage and Vegetables with Rice
1 pound kielbasa (Polish sausage), sliced into 1/2 pieces
1 bag frozen brocolli, cauliflower & carrots mix (a.k.a. Caifornia Mix)
1 Tbsp oregano
1/4 cup parmesan cheese
Spray skillet with non-stick spray. Cook kielbasa in skillet on med-high heat. In the meantime, cook vegetables in microwave. Once the vegetables are done, add them to the skillet. Cook kielbasa and vegetables together for about 5 minutes. Sprinkle with oregano and parmesan cheese - don't stir. Put a lid on skillet for about 3 minutes. Serve over rice.
This is one of Sr's favorite meals. Now that the kids are getting older and eat more, I usually double the recipe so we have leftovers.
1 bag frozen brocolli, cauliflower & carrots mix (a.k.a. Caifornia Mix)
1 Tbsp oregano
1/4 cup parmesan cheese
Spray skillet with non-stick spray. Cook kielbasa in skillet on med-high heat. In the meantime, cook vegetables in microwave. Once the vegetables are done, add them to the skillet. Cook kielbasa and vegetables together for about 5 minutes. Sprinkle with oregano and parmesan cheese - don't stir. Put a lid on skillet for about 3 minutes. Serve over rice.
This is one of Sr's favorite meals. Now that the kids are getting older and eat more, I usually double the recipe so we have leftovers.
Mom's Potato Salad
6-8 potatoes, peeled and cubed
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
Meal Plan for 5/24-5/30
It's been a while since I posted these on here. Our life has had it's share of twists and turns - never a dull moment!
Sunday - (lunch after church) Sausage and Vegetables with rice
Monday - (Memorial Day) Hamburgers, Potato Salad, Watermelon, Chips
Tuesday - Crockpot Chili, chips and cheese
Wednesday - (gotta work) Crockpot Chicken, vegetables
Thursday - Hamburgers and homemade fries
Friday - Small Group Bible Study
Saturday - leftovers
Sunday - (lunch after church) Sausage and Vegetables with rice
Monday - (Memorial Day) Hamburgers, Potato Salad, Watermelon, Chips
Tuesday - Crockpot Chili, chips and cheese
Wednesday - (gotta work) Crockpot Chicken, vegetables
Thursday - Hamburgers and homemade fries
Friday - Small Group Bible Study
Saturday - leftovers
Monday, March 9, 2009
Buffalo Chicken Dip Recipe
3 cups cooked chicken breast, shredded (to save time, you can also use 3 12.5 oz cans of chicken breast)
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
Friday, March 6, 2009
Bread Machine Cinnamon Rolls
I thought these sounded good. The ingredients are all items I would keep in my pantry anyway. Plus, I get to use my bread machine! I love finding recipes for my handy little appliances!
http://www.thehealthyhomeschool.com/cinnamonrolls
http://www.thehealthyhomeschool.com/cinnamonrolls
Friday, February 13, 2009
Dinners for this week
Saturday & Sunday - Sandwiches and Baked Potato Soup
Monday - Homeschool field trip (we'll grab something on the way home)
Tuesday - Spinach Cheese Manicotti and Dad's World Famous Garlic Bread
Wednesday - Taco Salads - the kids love the home baked taco salad bowls from Azteca
Thursday - going out to celebrate my nephews' birthdays
Friday - Small Group Bible Study - don't know what we are going to have yet
Have a great week!
Monday - Homeschool field trip (we'll grab something on the way home)
Tuesday - Spinach Cheese Manicotti and Dad's World Famous Garlic Bread
Wednesday - Taco Salads - the kids love the home baked taco salad bowls from Azteca
Thursday - going out to celebrate my nephews' birthdays
Friday - Small Group Bible Study - don't know what we are going to have yet
Have a great week!
Wednesday, February 4, 2009
Our Favorite Meatloaf
I keep the ingredients for this recipe on hand at all times! It is very versatile!
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
Cake Mix Cookies
These cookies are easy to make out of items you probably already have in your pantry. You can make any combination of cake mix flavors and chips that you have on hand. You can also leave the chips out entirely.
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
Friday, January 30, 2009
Honey Whole Wheat Bread (uses bread machine)
1 1/8 cups warm water
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
Wednesday, January 7, 2009
Dinners this week
Monday - Pork roast in the crockpot; brown rice; green beans
Tuesday - Parmesan Chicken; whole wheat spaghetti; steamed veggies
Wednesday - Lasagna (South Beach Diet-legal)
Thursday - Whole chicken in the crockpot
Friday - Small Group meeting
Also making: Spaghetti sauce for crockpot
Tuesday - Parmesan Chicken; whole wheat spaghetti; steamed veggies
Wednesday - Lasagna (South Beach Diet-legal)
Thursday - Whole chicken in the crockpot
Friday - Small Group meeting
Also making: Spaghetti sauce for crockpot
Wednesday, December 17, 2008
Crockpot Chicken Recipe
Take a thawed whole chicken (like the ones that are around $5). Wash it off. Take aluminum foil and make balls with it - about the size of a softball. Line the bottom of your crockpot with the balls of aluminum foil. Put your chicken on top of the aluminum foil balls. Put any kind of herbs/spices you like on top of the chicken. You don't need to add any liquids or anything else. Cover and turn on low for about 7-8 hours.
I call this my "5 Minute Dinner". As long as my chicken is thawed, it is super fast and easy to make.
I call this my "5 Minute Dinner". As long as my chicken is thawed, it is super fast and easy to make.
At the Beach...
I have been diagnosed with polycystic ovarian syndrome with insulin resistance for many years. Since many doctors over the last few years have recommended the South Beach Diet for controlling my insulin resistance, I have finally decided to follow it. My husband and I are following it together. Phase 1 excludes all fruits and breads, etc. This phase lasts for 2 weeks then you start reintroducing some of the excluded foods back into your diet. There's alot more to it than that but so far, so good.
Wednesday, November 19, 2008
Peach Cobbler Dump Cake Recipe
Peach Cobbler Dump Cake
INGREDIENTS
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
INGREDIENTS
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Baked Potato Soup Recipe
Baked Potato Soup from Menus 4 Moms
4 large baking potatoes, baked and cooled
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
2 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
1 (8 oz.) carton sour cream
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.
4 large baking potatoes, baked and cooled
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
2 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
1 (8 oz.) carton sour cream
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.
Rice Pilaf Recipe
Rice Pilaf Recipe from Menus 4 Moms
3 T. olive oil
1 medium onion chopped
1 clove garlic minced
1/2 green pepper chopped, seeded
1/2 red pepper chopped, seeded
1 cup of frozen peas, thawed
1 c. long grain rice (or brown rice* for healthier version)
2 c. chicken broth (if you are using brown rice add extra water)
herbs of your choice (basil, rosemary, thyme, oregano, etc.)
Saute onion, garlic and peppers in oil until tender. Add rice and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer - closer to 45 minutes - for brown rice).
We loved this! (I added more water/broth than what it calls for)
3 T. olive oil
1 medium onion chopped
1 clove garlic minced
1/2 green pepper chopped, seeded
1/2 red pepper chopped, seeded
1 cup of frozen peas, thawed
1 c. long grain rice (or brown rice* for healthier version)
2 c. chicken broth (if you are using brown rice add extra water)
herbs of your choice (basil, rosemary, thyme, oregano, etc.)
Saute onion, garlic and peppers in oil until tender. Add rice and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer - closer to 45 minutes - for brown rice).
We loved this! (I added more water/broth than what it calls for)
Wednesday, November 12, 2008
You know you're a homeschooler if...
...you have administered a spelling test from the bathroom
...you have 2 maps hanging in your living room and a white board hanging in your dining room
...you have to explain to the park ranger that your children are not skipping school but are working on a hands-on nature study
...you actually LIKE your own children and couldn't imagine any other way of life than being able to spend as much time as possible with them and consider that a joy
...your bookcases look like the reference section of the library
...you load your dishwasher in between teaching fractions and geometry
...you have 2 maps hanging in your living room and a white board hanging in your dining room
...you have to explain to the park ranger that your children are not skipping school but are working on a hands-on nature study
...you actually LIKE your own children and couldn't imagine any other way of life than being able to spend as much time as possible with them and consider that a joy
...your bookcases look like the reference section of the library
...you load your dishwasher in between teaching fractions and geometry
Wednesday, October 29, 2008
Thursday, October 16, 2008
Menu plan for next week
Saturday - boys play Upward Football in the morning; I work & Jr has Youth Group in the evening- Spinach Cheese Manicotti
Sunday - church in the morning & I work in the evening - leftovers
Monday - Science lesson in the afternoon & JD's football practice in the evening - Homemade pizza
Tuesday - aaahhh, a free night!!! - grilled chicken
Wednesday - church for the boys in the evening - sloppy joes and macaroni and cheese
Thursday - co-op all day and JR has football practice in the evening - ???possibly go out for supper
Friday - small group meeting
Also I'll be making spaghetti sauce for the freezer
Sunday - church in the morning & I work in the evening - leftovers
Monday - Science lesson in the afternoon & JD's football practice in the evening - Homemade pizza
Tuesday - aaahhh, a free night!!! - grilled chicken
Wednesday - church for the boys in the evening - sloppy joes and macaroni and cheese
Thursday - co-op all day and JR has football practice in the evening - ???possibly go out for supper
Friday - small group meeting
Also I'll be making spaghetti sauce for the freezer
Friday, September 19, 2008
Tater Tot Casserole
1 lb ground beef (or turkey)
1 pkg taco seasoning
4 cups frozen tater tots
11 oz can nacho cheese soup
Prepare meat with taco seasoning as directed. Pour into a 2qt casserole dish (ungreased). Pour soup over top; add tater tots in a single layer. Bake at 350 for 45 minutes.
I have been waiting to try this recipe...
1 pkg taco seasoning
4 cups frozen tater tots
11 oz can nacho cheese soup
Prepare meat with taco seasoning as directed. Pour into a 2qt casserole dish (ungreased). Pour soup over top; add tater tots in a single layer. Bake at 350 for 45 minutes.
I have been waiting to try this recipe...
Meals for this week
This week: I'm working Saturday, Sunday, and Monday; JD has his first meeting for flag football on Monday; the boys have church on Wednesday; Thursday we have homeschool co-op and then I have a MD appointment right after. Plus, of course, we have our regular homeschool Mon, Tues, Wed, and Fri. I'm getting tired just thinking about it...
Well anyway, here's what the plan is for dinners this week:
Friday - leftovers
Saturday - Spinach Cheese Manicotti
Sunday - leftover manicotti
Monday - sloppy joes & mac 'n cheese
Tuesday - homemade pizza & wings
Wednesday - tater tot casserole
Thursday - ?taco salads (we all love the bake at home taco salad bowls from Aztec)
Have a blessed week!
Well anyway, here's what the plan is for dinners this week:
Friday - leftovers
Saturday - Spinach Cheese Manicotti
Sunday - leftover manicotti
Monday - sloppy joes & mac 'n cheese
Tuesday - homemade pizza & wings
Wednesday - tater tot casserole
Thursday - ?taco salads (we all love the bake at home taco salad bowls from Aztec)
Have a blessed week!
Tuesday, September 16, 2008
Homemade Pizza (uses bread machine)
1 cup plus 2 tablespoons warm water
2 tablespoons oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 packet of yeast
Put all of the ingredients in a bread machine on the Dough cycle. We like a thick crust and we have an extra large round pizza pan, so we use 1 batch per pizza. The recipe says it makes two 12 inch regular crusts or one 16 inch deep dish crust. I put my toppings on - we like shredded at home mozzerella cheese and pepperoni (usually turkey pepperoni). We add a light sprinkle of dried oregano flakes and bake at 425 for about 20 minutes.
2 tablespoons oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 packet of yeast
Put all of the ingredients in a bread machine on the Dough cycle. We like a thick crust and we have an extra large round pizza pan, so we use 1 batch per pizza. The recipe says it makes two 12 inch regular crusts or one 16 inch deep dish crust. I put my toppings on - we like shredded at home mozzerella cheese and pepperoni (usually turkey pepperoni). We add a light sprinkle of dried oregano flakes and bake at 425 for about 20 minutes.
Pizza wins out for JD
JD has decided what he wants for his "Last Supper" (he gets his tonsils out in the morning). We are having homemade pizza, jello, and ice cream. He is putting on a brave face about the surgery.
Monday, September 15, 2008
Friday, September 12, 2008
My favorite bread recipe
1 cup warm water
3 tbsp sugar
1 packet yeast
Put these ingredients in a bread machine pan and let sit for about 5-10 minutes - until it gets a little foamy.
Then add:
3 cups flour (I use 3 cups bread flour or 2 cups bread flour and 1 cup whole wheat flour)
1/4 cup oil
1 1/2 tsp salt
You can bake this in your bread machine on the basic/white bread setting OR you can set you bread machine to the dough setting, then place in a greased loaf pan, let sit covered with cling wrap for about 30 minutes, and bake at 350 minutes for 18 - 20 minutes. I like to brush on a little melted butter with a pastry brush when it comes out of the oven.
3 tbsp sugar
1 packet yeast
Put these ingredients in a bread machine pan and let sit for about 5-10 minutes - until it gets a little foamy.
Then add:
3 cups flour (I use 3 cups bread flour or 2 cups bread flour and 1 cup whole wheat flour)
1/4 cup oil
1 1/2 tsp salt
You can bake this in your bread machine on the basic/white bread setting OR you can set you bread machine to the dough setting, then place in a greased loaf pan, let sit covered with cling wrap for about 30 minutes, and bake at 350 minutes for 18 - 20 minutes. I like to brush on a little melted butter with a pastry brush when it comes out of the oven.
Menu plan for next week
Saturday: Crockpot Chili
Sunday: Leftover Chili
Monday: Crockpot Meatloaf
Tuesday: JD gets to choose - he will have his tonsils out tomorrow; will also cook a whole turkey so we have it to eat from for the next few days
Wednesday: Turkey, mashed potatoes
Thursday: Turkey pot pie
Friday: Goulash or leftovers
Sunday: Leftover Chili
Monday: Crockpot Meatloaf
Tuesday: JD gets to choose - he will have his tonsils out tomorrow; will also cook a whole turkey so we have it to eat from for the next few days
Wednesday: Turkey, mashed potatoes
Thursday: Turkey pot pie
Friday: Goulash or leftovers
Thursday, September 11, 2008
Howdy!
I am a Christian wife and homeschooling mom of 3(homeschooling the older 2-not the baby :-)). I also work part-time as an LPN at a nursing home. Our family consists of SR (Dad), JR (Oldest DS), JD (Youngest DS), Baby-girl, and me, of course. I am trying to get my life back on track after having my life turned upside down, inside out, and backwards over the past year. We have been absolutely blessed with a beautiful baby but we have had a multitude of medical issues going on with all of us, too.
May God bless you!
May God bless you!
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