The Menu 12/30-1/5

I have posted these recipes but I thought, "that's not my menu, that's just the meals I haven't posted yet that I'm going to attempt this week." So, here you go...my menu links and all.

Quick and Easy Chicken Burritos
Pizza
Chicken Cacciatore with Green Peppers
Chicken Taco Soup that Alyssa posted
Brown Butter and Corn Pasta
Lebanese Rice (I was going to post this recipe because it's yummy but when I bought the ingredients the meal cost over $20 to make! Yowch! So I thought, that's not fair to anyone else. If you really want it, I can post it, but be aware...it's PRICY.)
Garlic Chicken Parmesan Drumsticks

Hopefully that gives you a one stop shop for what the plan is and also an easy reference. Good luck and Happy New Year!

Brown Butter & Corn Pasta

This came from Good Housekeeping and we like it. It's yummy and quick.

4 med. ears corn (I use 2 cans of corn)
1 lb. fun shaped pasta (ridges are better for holding juices)
6 Tbsp butter (real butter tastes best)
1 c. grated Parmesan cheese
1/4 c. packed fresh basil leaves, torn

Cook pasta according to package directions. In medium saucepan, melt butter on medium-high. Cook 3-4 minutes or until browned and very fragrant, swirling frequently. Reduce hat to medium. Add corn and 1/4 tsp. each of salt and pepper. Cook for 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 c. pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 tsp. salt and reserved cooking water. Toss until well coated.

(If you use ears of corn you cut them from the cob and then heat them for longer so that they cook through.)

Chicken Cacciatore with Green Peppers

1 green pepper, chopped
1 onion, chopped
1 Tbsp. dry Italian seasoning
15 1/2 oz. can diced tomatoes
6 boneless, skinless chicken breast halves, divided

In a small bowl, mix together green pepper, onion, Italian seasoning, and tomatoes. Place 1/3 in bottom of slow cooker. Layer 3 chicken breasts over top. Spoon on 1/3 of sauce. Layer 3 remaining chicken breasts. Top with remaining sauce. Cover and cook on low for 6 hours, or until chicken is done, but not dry.
You can top it with grated mozzarella or Parmesan cheese when serving.

*We've never had this, but it looked yummy and simple.

Garlic Chicken Parmesean Drumsticks

These will change your life! and they're clean!

10 chicken drumsticks
half a lemon (or I use 3-4 Tbsp lemon juice)
1-2 tsp. olive oil
Mixture 1:
1 tsp Oregano
1 tsp. Kosher Salt
1/2 tsp. Cumin
Mixture 2:
4 Tbsp olive oil
3 garlic cloves, pressed (or finely minced)
1 tsp. basil
1/2 tsp. salt
1/4 c. Parmesan (freshly grated is super yummy but not necessary)
some black pepper (I like several shakes - think Grandpa Dick)

Rinse and pat dry drumsticks. Arrange in a foil lined baking dish. Drizzle lemon juice and olive oil over the tops. Then sprinkle a seasoning mix of the oregano, salt and cumin ove the tops of all the drumsticks. Stick in a 425 oven for 40 min., flipping over the drumsticks half-way through. While the drumsticks are cooking, make another sauce of the olive oil, garlic, basil, salt, parmesan, and pepper. When the 40 min are up, remove the chicken from the oven, flip back over, and evenly spoon the mixture over the chicken. Place back in oven for an additional 20-30 min. depending on thickness. You'll know they're done when you cut into the thickest part of one of the drumsticks and it's no longer pink.
I like to serve them with a veggie like sweet potatoes, zucchini or broccoli.

Pizza with home-made dough

Yup. Pizza! You may have leftover rotisserie chicken today (if you had Quick and Easy Chicken Burritos). So let's make pizza! I like to make my own dough so here is my recipe but you can pick up pizza dough in a tube at the grocery store (by the cinnamon rolls - because you know you know where those are. You're welcome!) and cook it according to the directions.

1 1/2 c. warm water (like hot tub warm)
1 Tbsp. sugar
1 Tbsp. yeast
In large bowl, combine and let stand for 10 min. or until yeast is bubbly.
1/2 tsp. salt
Stir
3-4 1/2 c. flour
*Add 1 1/2 c. flour and mix well. Gradually add more flour until the dough begins to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl (I just move the dough around the bowl of my mixer and spray around it so I don't dirty more dishes). Cover and let rise for 45 min. or until doubled in size.
Preheat oven to 425 degrees. While oven is heating, punch down the dough and shape it into a disc. Pray your work surface, rolling pin and pizza stone with non-stick cooking spray. On work surface, roll and shape dough into a "circle" (because we all know that a perfect circle is nearly impossible). Transfer dough to stone and continue to shape up to the edges of the stone. Using a fork, prick SEVERAL holes in the crust. Drizzle with a little olive oil and brush it all the way to the edges. Sprinkle dough with garlic salt.
Bake for 10-12 min. or until golden. Remove and add sauce and toppings.
Return to oven and bake 10-12 more min. or until cheese is melty and crust is golden brown.

I got this dough recipe from Our Best Bites but you should also check out their Pizza 101 post because it will change your Pizza Mind (because we all have one).

So I'm pretty sure you know how to top your own pizza, but shortly after we were married I called Kaitlyn in NYC for some pizza advice. She suggested something that we love (and by we, I mean me and my significant other...the kids, well you know kids they eat the parts they like)! She suggested using sliced tomatoes, basil leaves (if you need some, come over and cut a few from the plant growing in my window sill...for heaven sakes don't go buy an expensive pack that you'll only use half of) and mozzarella. I like it because it's different and fancy.
Let's share pizza topper ideas! What you like on yours!

Quick and Easy Chicken Burritos

So we really love these. They are so yummy and QUICK!

2 c. cooked and shredded chicken (I like to use a rotisserie chicken or sear with seasonings 2 chicken breasts on the stove top for about 10 min and slice them into thin strips)
1/2 c. Mexican cheese blend (colby jack works well too)
1 avocado, diced
2 Tbsp cilantro, chopped (can do without but the flavor is WAY different)
4 big tortillas

Mix the shredded chicken, cheese, cilantro, and avocado in a small bowl. Use the mixture to make 4 burritos (you know, put the filling in the tortilla and roll it up tucking the ends in so it doesn't fall out). We then put two at a time in our Panini press and cook them till the light turns on. A George Forman Grill or something like that would work too. If not, put a bit of oil in a heated skillet cook for about 2 min on medium-high heat then flip and cook for the same time on the other side or until the burritos are golden in color. Serve warm.

Note: Parker likes to dip his in sour cream but they are delish just as they are. Also the recipe says that they can be frozen cooked or uncooked for up to 3 months - I've never tried it and actually forgot that bit until just now so let me know if anyone tries it!

That eating time in between Breakfast and Dinner....

Did you know that there is actually a time smack dab in the middle of EVERY day that is designated for the enjoyment of food!? It's true. It's there, and if you live at our house there are actually three of them.... We may be more grazers really. We follow a rough breakfast, second breakfast, lunch, pre-dinner, and dinner schedule. Play hard. Eat hard. I guess. :)

Since we eat often, lunch is nothing fancy around here. I try to feed them/us well, but I’m not very good at it. I often feel like lunch is just the more rambunctious brother to quiet time and transitions us from playing to quiet time/nap time. Here is my tentative plan for this week and I hope it will give you a break so you can use those fantastic brain cells for something more fun....like coming up with an activity for New Year's Eve! 

Lunch ideas:

Quesadillas and yogurt

PB and J with an orange

Leftovers

Chicken Nuggets and avocados

Mac n’ Cheese with peas/carrots

I'd love to know how the rest of you are making it through this middle of the day meal we call lunch!

How do I plan our chow time?

I don’t feel as organized as Paige in my meal planning technique, but I do the same thing every time I plan so I guess it’s a strategy. 

I start by going through the Smith’s add and mark the things I think we need or would use. Then I try to use Shopping Smart to see what they say is a good deal at Smith’s (but lately I haven’t been able to get their web site to load and if it does, Smith’s isn’t listed so it doesn’t always help.) Then, I go through my list of recipes here at home and a quick check of my Pinterest board (called, Yum! Dinner) to find recipes that include ingredients that are in the weekly add and in my pantry. Some times I just throw caution to the wind and add something brand new to the menu just because I gotta add some excitement and variety to our life.

I don’t usually plan for lunches because Brett takes last night’s dinner leftovers to work for his lunch and the kids and I just fend for ourselves. I’d like to be better at planning and having things on hand for lunches though. Truly, it’s not even on my radar when I’m meal planning. I did make an effort this week though so I’ll sneak those in here somewhere…..

That’s about as technical as I get. I enjoy cooking; I just wish they didn’t want to eat EVERY. SINGLE. DAY.

About me...

Just a quick insight into how I do my meal planning... hopefully you enjoy Pinterest as much as I do because it's my greatest tool for success when it comes to dinner.

I get most of my recipes from Pinterest. When something yummy pops up I pin it right away under dinner. When it's time to plan a menu, I just go to my dinner board and decide what sounds easiest, cheapest, and fastest. I hate recipes with a bjillion ingredients, especially things I won't ever use again. I stick with recipes that use up what I already have in the fridge, what is already in my food storage, and what is on sale that week. Pretty much planning a menu is a hobby for me. I spend a lot of time looking through recipes, and ads, and writing grocery lists. It's super fun for me. haha

Once I decide what to make, I move the recipes into my "This week..." board. This way I don't forget what the heck I'm making that week. I don't know how many times I have purchased things for a specific dinner and then forgotten what it was for. I love that I have all of the recipes in one place and I just have to decide which one to make because I have all of the ingredients for them all. Pinterest keeps me organized.

After each dinner is made, I move the recipe to 1 of 3 boards: "My faves- dinner", "Tried recipes", and "No thanks".

What do these labels mean...
My faves- I will make this dinner again, and I usually leave a little comment about any details I may have changed and how much my family loved it.

Tried recipes- Made it, liked it, but not enough to make it anytime soon.

No thanks- I will never make this recipe again. Either the recipe was too complicated, took up too much time with little flavor payoff, or it tasted nasty.

I'm starting to get a good stash of recipes on "My faves-dinner" board so planning a menu is even easier because I have already made the recipes before and know my family loved them, I just have to pick one.

Hopefully this makes sense and is kind of useful. I would love to hear how everyone else makes a menu. I have a hard time planning my menus by day. Like "I'm making this on Tuesday", and so forth. I just don't know how our schedule will change during a week. If you have a system, please share.

Snickerdoodle Waffles

Waffle batter:
2 cups flour
1 tsp. salt
4 tsp. baking powder
2 Tbs. sugar
2 eggs
1 1/2 cup warm milk
1/3 cup butter, melted
1 tsp. vanilla
1 tsp. almond extract (not necessary but worth it)
1 tsp cinnamon

Snickerdoodle topping:
1/2 cup butter for spreading
3/4 cup sugar
1/4 cup cinnamon

1. Preheat waffle iron.
2. Mix flour, baking powder, salt, and sugar in a bowl.
3. In a separate bowl beat 2 eggs. Add warm milk, melted butter, vanilla and almond extract. Mix well and add to dry ingredients.
4. Add cinnamon to waffle mixture. Pour into waffle iron and cook.
5. While waffles are cooking, make the snickerdoodle topping by combining the sugar and cinnamon in a bowl.
6. When waffles are done, quickly butter, then sprinkle with a tablespoon or two of the sugar/cinnamon mixture.

Doesn't everyone enjoy breakfast for dinner. We do! This is a new take on basic waffles. Pretty much these are delicious with just the sugar and cinnamon, but whipped cream and fresh fruit would make them dynamite. Just do whatever you have ingredients and time for. I will probably serve these with some eggs and bacon (if it will ever go on sale!)

Classic Sausage Pasta Bake

1 pound rigatoni pasta or other small noodle (I'm using whole wheat penne)
1 pound italian sausage
26 oz jar pasta sauce
15 oz ricotta cheese (I'm using cottage cheese because it's cheaper)
1 cup shredded mozzarella cheese + extra for the very top
3 Tbs. parmesan cheese
1/4 cup fresh chopped parsley (I'm leaving this out. I would never use up an entire bundle of parsley.)

1. Preheat oven to 350 F. Cook pasta according to package directions but remove 1 minute before it's done. Drain and set aside.
2. Cook sausage over medium heat. Stir in pasta sauce and cooked pasta. Transfer half of sausage mixture to a 9x13 baking dish.
3. Place ricotta, mozzarella, and parmesan cheese in a bowl and stir to combine. Spoon evenly over pasta in baking dish. Spread to cover pasta. Top with remaining pasta and more mozzarella.
4. Bake for 30 minutes, until cheese is melted.

This is my kind of lasagna... deconstructed! No stacking or major layering involved. I will add a few shakes of onion powder, garlic powder, and a little salt to the pasta sauce before adding it to the dish to give it more flavor.  

Cheesy Chicken Enchilada Soup

2 Tbs. vegetable oil
1 diced white onion
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cup red enchilada sauce
1 can (14oz) black beans, drained and rinsed
1 can (14oz) diced tomatoes, with juices
1 can (4oz) green chiles
1/2 tsp. cumin
8 oz shredded cheddar cheese
salt to taste
topping ideas: tortilla chips, diced avocado, cheese, sour cream, cilantro, etc.

1. Heat oil over medium-high heat. Add onion and saute for 5 minutes, or until translucent. (We hate crunchy onions so I would cook them down to near nothing haha) Add garlic and saute one minute. 
2. Stir in masa harina and cook for another minute or until incorporated. (This is corn flour. I didn't want to buy a whole bag for one recipe so I'm just going to use regular flour as the thickener.)
3. Pour in half of the chicken stock, and stir until completely combined. Add in additional stock and stir.
4. Add in chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin. Stir.
5. Reduce heat to medium-low and let simmer for 3 minutes. Stir occasionally.
6. Add in cheese, one hand full at a time, until combined. Taste and season with more salt if necessary.
7. Serve with desired toppings. 

This is a new recipe I have never tried before but it sounds delicious and simple to put together. 

Melty Chicken

4 boneless chicken breast, halves
1 cup mayo
1/2 cup parmesan cheese
1 1/2 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

1. Mix mayo, parmesan, and seasonings
2. Spread mixture over chicken and place in baking dish
3. Bake at 375 F for 45 minutes

My mom has served this over rice. 
(Make rice first, place in baking dish, put seasoned chicken on top, then bake)
I plan on serving this with wild rice and veggies on the side.  

Microwave Caramels

So I thought I got these from Six Sisters Stuff, but now I'm not sure because can't find them again. There are lots of similar recipes on Pinterest though if you're wanting to try others. We love this and it's so yummy and quick. I recommend only making one batch at a time because we haven't had great luck doubling the batch.

1/4 c. butter
1/2 c. granulated sugar
1/2 c. light brown sugar
1/2 c. light corn syrup
1/2 c. sweetened condensed milk

Combine all ingredients in a microwave save bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minutes. When caramel is done cooking, pour into a greased 9x13" pan. Let cool completely (in the fridge is faster). Cut into pieces and roll up into wax paper.

Note: if you use dark brown sugar or dark corn syrup, it will just make the caramels look darker...they will still taste fine.
Other Note: The recipe says it makes 12 caramels, but for us it makes 3-4 dozen because we like ours small - like just bite size.

Hope you love it like we do!

Homemade Spaghetti Sauce from The Pioneer Woman

Okay, so I got this recipe from The Pioneer Woman and we love it! It makes a lot of sauce, but after I made the whole batch, we ate and then I divided the rest into 4 gallon-size freezer bags and laid them in our freezer. They have been a delicious last-minute meal for is. So, truly it's five meals all at once (with 5 lunches for Brett and I the next afternoon - because that's how we roll).
BTW you should really read it off her blog for the TRUE spaghetti experience. She is delightful to read!

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Oz. Size) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Crushed Red Pepper (optional)
• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
• 1 whole Rind From One Wedge Parmesan (optional)
• 1/2 cup Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
•  Extra Minced Parsley, For Serving
•  Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Mom's Zucchini Soup

Non potato recipe for potato week! :)

Ingredients:
-3 cups sliced zucchini
-1/2 cup water
-1 Tablespoon minced onion
-1 teaspoon seasoned salt
-1/2 teaspoon parsley flakes
-2 teaspoons chicken soup base or 2 bouillon cubes
-2 Tablespoons butter
-2 Tablespoons flour
-1/8 teaspoon white pepper (I use regular pepper)
-1 cup milk
-1/2 cup light cream
-paprika
-sour cream

Directions:
Combine zucchini, water, onion, seasoned salt, parsley, and 1 teaspoon soup base.  Cook until zucchini is tender and most of the water has evaporated.  Mash or puree and set aside. In sauce pan melt butter, add flour & rest of soup base and pepper.  Blend.  Add milk.  If desired, garnish with paprika and sour cream.  Taste to correct seasoning.  

Easy Crock-pot Potato Soup

The name of this is pretty self explanatory. Enjoy!!

Ingredients:
-1 30 oz. bag of frozen diced hash browns ( i am just cutting up potatoes I already have)
-1 32 oz. box of chicken broth
-1 can Cream of Chicken soup
-1 package cream cheese (i use non fat)
-3 oz bacon bits
-1 cup shredded cheddar cheese
-salt and pepper to taste

Directions:
Put the potatoes in the crock-pot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock-pot.  Mix a few times throughout the hour before serving.  Once the cream cheese is completely mixed in, it's ready to serve.  Top with cheddar cheese and some additional bacon bits.  Enjoy!!

-Kaylie

Salsa Chicken Casserole

I actually haven't tried this one, but it looks good and EASY! Let's try it together!

Ingredients:
-1 cup uncooked rice
-1 cup frozen corn (thawed)
-1 can (15 oz.) black beans
-1 jar (16 oz.) salsa
-1 cup chicken broth
-1/2 Tablespoon chili powder
-1/2 teaspoon oregano
-2 large chicken breasts
-1 cup shredded cheddar cheese
-2 while green onions sliced

Directions:
1. Preheat the over to 375*. Drain and briefly rinse the black beans.  Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8x8 casserole dish. Stir until everything is evenly combined.

2. Cut the chicken breasts into three pieces each.  Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they'll go. Cover the casserole dish tightly with foil.  Bake for one hour.

3.  Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender.  If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few more minutes, or until the cheese has melted.  Add the sliced green onions on top after baking and serve hot.  

-Kaylie

Potato Week

Hey all! I have enjoyed your recipes you post the past couple weeks and Brayden is really grateful for something new to eat. I am totally one of those moms who get in a rut and only make the same 6 things. So THANK YOU!! 

This week we have an overwhelming amount of potatoes that need to be consumed. We bought our regular 5 lb. bag, then the next day Brayden brought two grocery sacks FULL of potatoes from his parents, and a few days later her brought more home from work. So needless to say, we are cooking "carby" this week! Not all of the recipes have potatoes, but most are. I am going to post all the recipes separately so they are easier to reference later if you so desire. Also, it is officially cold out side so I do have a couple soups. Don't judge. Hope this helps you in your menu planning this week!

20-Minute Cheesy Chicken Enchilada Soup
Ingredients:
-2 Tablespoons vegetable oil
-1 cup diced white onion
-2 cloves garlic, minced
-1/2 cup masa harina
-3 cups chicken stock
-2 cups cooked, shredded chicken (could use roasted chicken from grocery store)
-10 oz. can enchilada sauce
-14 oz. can fire roasted diced tomatoes with juices
-1 (14oz.) can black beans, rinsed and drained
- 4 oz. can chopped green chilies
-1/2 teaspoon ground cumin
-8 oz. sharp cheddar cheese, grated
-1 teaspoon salt, more or less to taste
-optional toppings: tortilla chips/strips, sliced avocado, grated cheese, sour cream, and cilantro

Directions:
1. Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant.  Stir in the masa harina and cook for an additional minute.

2. Pour in half of the chicken stock, and stir until completely combined.  Add in the remainder of the chicken stock, and stir to combine.  Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chilies, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.  Then stir on the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.  

3. Serve the soup warm with desired toppings. 

-Kaylie

Here are a few of the recipes that we love and we eat them pretty often... haha!  They are all really easy and can cook while you are out for the day. When you come home, your house smells yummy and you have a yummy dinner waiting for you!  I hope you guys like them!!

Crockpot BBQ Pulled Pork

-Pork Roast

-Seasoned Salt

-Pepper

-Garlic Powder

-Red Pepper Flakes

-1 bottle of Dr. Pepper

-Sweet Baby Ray's BBQ sauce

Generously sprinkle pork with seasoned salt, pepper, garlic powder, and red pepper flakes. Then add about 3/4 of the 16.9 ounce bottle of Dr. Pepper.

After 8-10 hours (or longer) in the crockpot, remove meat and shred. 

(If you have a mixer, you can put the pork in there and it is so much easier to shred)

Strain the gravy (juice meat was cooked in) and return shredded pork and gravy to crockpot.  Now add Sweet Baby Ray's BBQ sauce to the mixture and let sit for about an hour.

Place meat on yummy potato rolls! They are soft and delicious! Enjoy!

Pesto Chicken 

-4-5 Chicken Breasts

-1 package of Ranch Dressing Powder

-1, 8 oz. bottle of Pesto sauce 

-Angel hair pasta

-Chicken Broth

Place chicken breasts in crockpot, pour 1/2 cup chicken broth, package of Ranch Dressing, and the bottle of pesto. Let cook on Low for 6-8 hours. 

Cook pasta like box instructions. Take chicken out and shred it. Place chicken and pasta back in crock pot and mix it all together. ENJOY!

Chicken Taco Soup

-4-5 Chicken Breasts (I put them in frozen)

-1 or 2 packages of Taco Seasoning (2 gives it more flavor)

-2 cans of corn

-2 cans of black beans

-2 cans of chili beans

-2 cans of diced tomatoes

-1 tub of Sour Cream

Pour all the cans on top of the chicken and let cook on low for 6-8 hours. Half hour before you serve, pull out the chicken and shred it.  Place back in crockpot, add sour cream and mix all together. So YUMMY!  (this makes a lot of soup!!)

BBQ Chicken

-4-5 Thawed Chicken Breatst

-18 oz. Sweet Baby Ray's Honey BBQ Sauce

-1 can of Root Beer

-salt 

-pepper

Place chicken in crockpot with root beer and cook on high for 3 hours or on low for 6 hours. After it is done cooking I shred chicken and then place back in crockpot with desired amount of BBQ sauce. Place the lid back on and let sit till you are ready to eat.  I put it on rolls and have it as sandwiches! YUMMY!

Pot Roast

-Cross Rib Roast

-Au Jus packet

-Slow cooker roast mix

-8 oz. Coke

Put your roast in the crockpot. Mix the slow cooker seasoning according to the package. Pour on top of the roast, add the coke.  Cook on low for 8 hours.  Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast. Eat with potatoes and veggies, it makes a yummy Sunday dinner!!

 

Banana Bread

1/4 C. butter
1 C. sugar
1 egg, beaten
Mix these together in a bowl

3 large, ripe bananas, mashed
Add to the wet ingredients

2 C. flour
1/2 tsp. salt
1 tsp. baking soda
Mix these together before adding them to the ingredients in the wet ingredients bowl.

1/2 C. chopped nuts, optional

Pour entire mixture into bread pan - it will almost fill the pan. Bake for about 1 hour at 350 degrees. Check it with a toothpick or knife - if it comes out clean from the center of the loaf, it's done

Note: I like to just stick my bananas in the freezer when they get too ripe to eat. They turn SUPER brown, but then whenever you want to make banana bread they are ready to go. You just thaw them out and they are ready to mash into your wet ingredients.

First Two Weeks

Okay. So I guess we have a thing for chicken meals. Lucky you, chicken is on sale for 1.99 at Fresh Market. You're welcome.

So I've only done dinners, you're on your own for breakfast and lunch. Maybe as I get better, I'll be able to plan more. Here they are from now until Halloween!

Monday: Quick and Easy Chicken Burritos

2 c. cooked shredded chicken (I like to use a rotisserie chicken from the grocery store)

½ c. Mexican Cheese Blend (or mozzarella)

1 avocado, diced

2 Tbsp. cilantro, chopped

4 large tortillas

1 Tbsp. oil

Mix the shredded chicken, cheese, cilantro and the diced avocado. Lay tortilla flat on a plate and add 1/4 mixture, form a roll. Repeat the process for all four tortillas. Pour oil into heated pan or griddle. Place all four tortillas on the pan and cook for 2 min on medium-high. Flip on the other side and cook for another 2 minutes or until the burritos are golden in color and the cheese is melty (can also be done in a George Forman grill or a Panini press). Serve warm. (Burritos can be frozen cooked or uncooked for up to 3 months)

Tuesday: BBQ Ranch Chicken Salad

Dressing: ½ c. sour cream

½ c. mayonnaise

¼ c. buttermilk (I use powdered from the baking isle)

1/3 c. bbq sauce (we like Garland Jack’s Secret Six Original Recipe)

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried dill

Salt and pepper to taste

Salad:

2-3 hearts romaine lettuce, chopped

1 cucumber, diced

1 c. frozen or canned corn, thawed or drained

1 c. diced tomatoes

1 avocado, diced

1 (14.5oz) can black beans (drained and rinsed)

2 green onions, diced

1-2 c. grilled chicken, sliced thin

Mix all dressing ingredients together until smooth. For the salad, add all veggies and bean together in a large bowl. Toss to combine. Add the chicken on top. For a party, add dressing and combine. For eating at home, add dressing to each serving so that the salad lasts longer. (NOTE: I only use part of one head of lettuce and then half or less of the other things because it only needs to feed our family of 3 with a lunch the next day. It's best with the rotisserie chicken leftovers from the Easy Chicken Burritos.I also half the dressing recipe too.)

Wednesday: Trisha Yearwood Bean Stew

1 Tbsp. olive oil

2 cloves garlic, finely chopped

4 scallions (green onions), chopped

½-1 lb. ground beef

1 ½ Tbsp chili powder

¼ tsp. cayenne pepper

1 (28oz) can fire-roasted diced tomatoes (not any other diced tomatoes)

1 (15oz) black beans, rinsed

1 (15oz) refried beans

1 medium red pepper

4 medium carrots, coarsely grated

½ tsp. brown sugar

Kosher salt

Topping options: cooked rice, sour cream, chopped fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the garlic and green onions and cook, stirring, for 1 min. Add the beef and cook breaking it up with a spoon., until starting to brown, 5-6 min; stir in the chili and cayenne and cook for 1 min. Add the tomatoes, beans, pepper, carrots, sugar and 1 cup water and a pinch of salt and bring mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12-15 min. Serve with toppings if desired.

Thursday: Tomato-Basil Chicken

1T. butter

½ c. finely chopped onion

1 can (14oz) Italian seasoned tomatoes – chopped

½ c. julienned fresh basil leaves

½ tsp. salt

½ tsp. freshly ground pepper

4 boneless, skinless chicken breast halves

½ c. heavy whipping cream

Preheat oven 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil, boil until slightly thickened, approx. 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25min. Serves 4

Friday: Pizza

Pizza dough

Mozzarella

Pepperoni or chicken and basil

Saturday: Macaroni & Cheese

4c. dried macaroni

¼ c. butter

2 ½ c. whole milk

1 lb. cheese, grated

½ tsp. season salt

½ tsp. salt

1 egg, beaten

¼ c. all-purpose flour

2 tsp. dry mustard (heaping)

½ tsp. salt, more to taste

½ tsp. ground pepper

Additional spices: Cayenne Pepper, Paprika, Thyme… (I don’t use these, but you can try them)

Cook macaroni until very firm. Drain. In a small bowl, beat egg. In large pot, melt butter and sprinkle in four while whisking. Whisk together over medium-low heat. Cook mixture for 5 min. whisking constantly. Don’t let it burn!

Pour in milk, add mustard, and whisk until smooth. Cook for 5 min until very thick. Reduce heat to low. Take ¼ of sauce and slowly pour into beaten egg, whisking constantly to avoid cooking eggs. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more of both salts as needed. DO NOT UNDER SALT! Pour in drained macaroni and stir to combine. Serve (or pour into baking dish with extra cheese and bake 20-25 min. until bubbly and golden on top.)

Sunday: Chicken Roll-Ups

4 large chicken breasts

1 bunch green onions

16oz cream cheese, softened

18 crescent rolls

1 pkg. crushed chicken flavored stuffing

Melted butter

8oz sour cream

2 cans cream of chicken soup

Milk to think sauce to desired consistency

Directions: Cook, then shred chicken. Mix cream cheese, chopped green onions and chicken together.

With each crescent roll: thin out the dough, scoop chicken mixture into the dough, roll up and make sure the chicken is completely covered in dough.

Glaze the dough with melted butter and roll the ball in crushed stuffing to coat it (Can be frozen at this point).

Place chicken roll-ups in a lightly greased 9x13 pan and bake at 350 degrees until golden brown.

Combine cream of chicken soup and sour cream in a small sauce pan to make a gravy. Use milk to thin it to desired consistency.

Monday: Shredded Chicken Burritos in Slow-Cooker

3lbs. boneless, skinless chicken breasts

1 can black beans

1 can corn

1 jar (16oz) salsa

1 can (10.5oz) cream of chicken soup

1 pkg taco seasoning mix

¼ c.  long grain white rice

Mix all ingredients will. Put chicken on top. Cook approx. 10 hours on low or 4-5 on high. Remove chicken and shred – then remix. Serve on tortillas with garnishes.

Tuesday: It's our Ward Halloween Party so you can have leftovers or something you already have on hand.

Wednesday: Chicken Piccata

1 lb. boneless, skinless chicken breasts

1 c. flour

8oz capers (we don’t use these because they are expensive, but they would be yummy)

½ c. chicken broth

½ c. butter (I only use half the butter)

1 Tbsp. garlic, minced

1 lemon, juiced (or 4ish tbsp. from bottle)

Salt and pepper to taste

Clean and pound chicken. Lightly flour and saute chicken until golden brown on both sides. Add garlic and capers and saute. Add lemon juice and chicken stock. Let reduce. Add butter, salt and pepper. Serve over egg noodles.

Thursday: Hawaiian Haystacks

3 c. chicken pieces, cooked

2 c. chicken broth

3 T. corn starch mixed with 4 T. cold water

1 c. sliced carrots

½ tsp. dried basil

¼ tsp. pepper

½ tsp. salt

1 can cream of chicken soup

 Combine all ingredients except chicken pieces. Bring to a boil to thicken. Add chicken – can be frozen at this point.

Serve over rice. Toppings (optional): diced green onions, Chinese noodles, coconut, shredded almonds, diced peppers, diced tomatoes, sliced olives, celery, diced pineapple, cheese….

Friday: Halloween at GG and Grandpa’s!

Welcome!

"It is time." (name that movie!)
We can now begin to plan and share our menus! I'll start because it is right that I do since it was my idea.
I'm so excited to do this. I hope it makes things easier for each of us and becomes fun for us too.
Let's begin!