Cookbook in 2011??

Okay,

I would like for each of the followers of this blog to help create a cookbook this coming year. So, I would like each post to be titled the name of the recipe, then like the recipe I posted today, list the ingredients and then the directions and if possible a picture! I think that if we each attempted to post one recipe every couple of weeks, we would have a very nice book at the end of the year!! Are you in?

Cheeseburger Mac & Cheese

Ingredients:

1 box (1 lb) elbow macaroni

1 lb hamburger

1/2 tsp salt

1/4 tsp black pepper

1/4 cup ketchup

2 Tbsp yellow mustard

1 Tbsp butter

1 Tbsp flour

1 can evaporated milk

3 cups shredded cheese

2 medium tomatoes, cored and thinly sliced

2 Tbsp seasoned bread crumbs

Directions:

1. Heat oven to 350 degreed. Coat a 2-quart oval baking dish with nonstick cooking spray.

2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.

3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add meat, breaking apart with wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 tsp of salt and pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.

4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 tsp salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.

5. Bake at 350 degrees for 20 minutes. Increase heat to broil and broil for 2 minutes.

Well... Christmas breakfast actually!

Since I haven't posted for over two months, I thought I would post my menu for breakfast Christmas morning. Our tradition in for my parents to drive over from Tropic, have breakfast at my house and visit before heading to my brothers in St. George. This year I'm going to have "Baked Blueberry French Toast", "Bacon and Spinach Quiche", with fruit, bacon and sausage!! YUM!

Blueberry French Toast Bake

(8 servings) Printable Version

• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 6 eggs
• 10 slices (1-inch thick) French bread -- cut into 1-inch cubes
• 1 package (3 ounces) cream cheese -- cut into 1/2-inch cubes
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped nuts
• powdered sugar
• blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish.

Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours.

Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup.

EASY QUICHE

Ingredients

2 cups milk

4 eggs

3/4 cup biscuit baking mix

1/4 cup butter, softened

1 cup grated Parmesan cheese

1 (10 ounce) package chopped frozen broccoli, thawed and drained

1 cup cubed cooked ham

8 ounces shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.

In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.

Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Sick of the Same Recipes

Okay... since my friends are too busy to post recipes, I was in search of some new ideas. After searching the internet for 1/2 hour - I came up with a little variety for this week. A couple of good old favorites thrown in there for days that are too crazy and I shouldn't have to go shopping for 2 weeks!! YEAH! The following are my options, I will try to update with the recipes as the week progresses.

Monday: Apricot Pork Roast with fruit salad

Tuesday: Salisbury Steak and green beans

Wednesday: Crock Pot Potato soup and rolls

Thursday: Pizza Pockets

Friday through Monday we will be gone camping - eating mutton and dutch oven potatoes, roasted hot dogs, etc. Yum, Yum!

Tuesday: Baked Salmon Steaks with Broccoli and Rice Casserole

Wednesday: Spaghetti with Italian Cauliflower and Bruschetta

Thursday: Chicken Enchiladas and Green Salad

Friday: BBQ Hamburgers and sweet potato fries

Saturday: Brats and Sauerkrat Apples with Corn bread

Easy for Quick!

Last week I hate to admit, we ate out 4 days!!! Our life was on the run and it was either eat out or starve.  So I'm making a commitment again this week by setting up a meal plan to stick to.

Monday: BBQ hamburger and macaroni salad with ice cream dessert!!!  (FHE at my house with all of the Hepworth's)

Tuesday: Chicken Enchiladas

Wednesday: Navajo Tacos

Thursday: Grilled Fish 

Friday: Sweet and Sour Chicken

Saturday: Spaghetti

Sunday: Roast and Potatoes in the crock pot!

Meals on the Run!

Monday - Hamburgers and homemade fries

Tuesday - Tacos

Wednesday - Zucchini Casserole (First time all summer if you can believe it!  I'm kind of excited to have it.)

Thursday - Pepper Steak and Rice (Thrown in crock pot so family can eat while I'm at ESL class for 3 1/2 hours!)

Friday - Empanadas (Linda's birthday dinner)

ZUCCHINI CASSEROLE

Ingredients:

8 cups cubed zucchini

1 small onion (chopped)

1 grated carrot

1 can cream of chicken soup

1 small carton of sour cream

1 box stove top dressing

1 cube margarine

 

Directions:

1.)           Boil zucchini, onion, and carrot until tender, then drain.

2.)           Mix together in another bowl, cream of chicken soup and sour cream.

3.)           Mix together in a 3^rd bowl stove top dressing and margarine (no water)

4.)           Combine veggie mixture, creamy mixture and 3/4 of the dressing.

5.)           Place in a 9x13 pan.

6.)           Top with the rest of the dressing

7.)           Bake at 350 degrees for 30 minutes.

EMPANADAS

 

Ingredients:

Dough:

2 tsp yeast

1 cup warm water

2 tsp sugar

2 Tbsp powdered milk

2 tsp salt

4 cups flour

4 Tbsp oil

Directions for Dough:

1.)           Mix yeast, sugar, and water.  Let it bubble, then mix in other ingredients.

2.)           Knead together, pull off lemon-size balls of dough to make empanada shell.

 

Filling:

1 pound of hamburger

garlic & oregano for seasoning

green onion (diced)

2 Tbsp worchestershire sauce

1 can tomato sauce

grated cheese

sour cream

 

Directions:

1.)           Brown hamburger and onions on stove.  Add garlic and oregano for seasoning.

2.)           Add worchestershire sauce and tomato sauce to browned meat.

3.)           Roll out dough shell.

4.)           Fill shell with hamburger filling, shredded cheese, and sour cream.

5.)           Fold shell over, and make sure it is sealed.

6.)           Deep fry until golden brown.

Meal Plan for the week

Sunday: Italian Pork Roast and steamed squash, (recipe on blog earlier)

Monday: Pizza Pockets, (raise Rhodes rolls, roll out and fill with diced tomatoes, mozarella cheese, and pepperoni)

Tuesday:  Fritos Casserole

Wednesday:  Sweet Pork Burritos

Thursday:  Grilled Salmon

Friday:  BBQ Hamburgers, (going camping for the weekend, yeah!!)

First Week of School Meal Plan

** In order to fit it all in to our life... I decided one of my Sunday afternoon activities will be to look over the grocery situation and make a menu for the week.  So, here it is.  (And I don't even have to go to the grocery store again this week!  Brett will be so proud of me.)

Monday:  Creamy Chicken Enchiladas with green salad

Tuesday:  Italian Pork Roast with steamed broccoli

Wednesday: Salsa Salmon with Salsa Pasta and Beans

Thursday: Pizza Pockets and green salad

Friday:  Pepper Steak with white rice

Oh boy!  Here we go!

Smoked Pork Ribs with Dutch Oven Potatoes and Squash

Smoked Pork Ribs

Directions:

Rub the following mixture on it the night before:

2 1/2 Tbsp brown sugar

1/4 Tbsp salt

1/4 Tbsp garlic powder

1/4 Tbsp cumin

1/4 Tbsp cajun

1/4 Tbsp mustard

1/4 Tbsp pepper

** SMoke in the smoker at 250 degrees for 5 hours or until ribs reach 170 degree internal temperature.  Apply BBQ sauce every 45 minutes.

Dutch Oven Potatoes - (in the house I use a nice deep baking dish with a lid)

4 large potatoes, cut

1 yellow crook-neck squash, cut

1 green pepper, diced

3 green onions, diced

1/4 cup butter

1/2 cup Sprite

Combine all in baking dish and bake at 350 degrees for 1-1/2 hours... cover with cheese to melt at the end.

Smoked Sausage with Vegetables

No, I'm not sick.... just no pics!

Ingredients:
1 package (19 oz) frozen vegetables
1/3 cup chopped onion
1 Tbsp canola oil
1/2 cup water
1/2 cup ketchup
1/4 cup cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 tsp ground mustard
1 tsp paprika
1/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1/8 tsp hot pepper sauce
1 pound smoked sausage, sliced.

Directions:
Cook vegetables according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the next 11 ingredients. Add sausage
Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once. Serve with the vegetable medley.

Fresh Canadian Salmon & Cauliflower Tomato Medley

** Flexibility has to be one of my main character traits.  Brett wanted to cook up the Salmon his own way.  Brett's secret sauce is soooooo holy that he won't tell me what he's doing!!!  This was what he did at the "Salmon Bake" restaurant he worked at when he lived in Alaska.  (There is butter, brown sugar and lemon juice!)

Cauliflower Tomato Medley

Ingredients:

1 medium head cauliflower, cut into florets

6 bacon strips, diced

1-1/2 cups soft bread crumbs

3 medium tomatoes, cut into wedges

2 Tablespoons sliced green onion

1-1/2 teaspoons sniped fresh dill or 1/2 tsp dill weed

1/4 tsp salt

dash pepper

3/4 cup shredded cheddar cheese.

Directions:

Place cauliflower in a large saucepan; add 1 in. of water.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  Drain, reserving 3 Tbsp drippings.  Toss bacon and bread crumbs with drippings and set aside.

Drain cauliflower.  Arrange the tomatoes ina greased shallow 2 qt. baking dish.  Sprinkle with onion, dill, salt and pepper.  Top with cauliflower and bacon mixture.

Cover and bake at 400 degrees for 10 minutes.  Uncover; sprinkle cheese on top and bake another 5 minutes to melt cheese.

Steak Sandwiches, and Crunchy Romaine Salad

STEAK SANDWICHES

Ingredients;
2 ½ - 3 lbs beef sirloin tips roast

2 cups water

½ cup soy sauce

several clove garlic

Directions:

*  Cut several slits into roast.  Push loves of garlic into the slits.  Place roast, water and soy sauce into the crock pot.  Cover and cook on low for 7-8 hours or high for 5-6 hours.  Remove roast and use atwo forks to shred roast.  Return to crock pot to keep warm.  Serve on French rolls or Bolio bread

CRUNCHY ROMAINE STRAWBERRY SALAD

Ingredients:

1 package ramen noodles

1 cup chopped walnuts

1/4 cup butter

1/4 cup vegetable oil

1/4 cup sugar

2 Tbsp red wine vinegar

1/2 tsp soy sauce

8 cups torn romaine

1/2 cup chopped green onions

2 cups fresh strawberries, sliced

Directions:

* Discard seasoning packet from ramen noodles or save for another use.  Break noodles into small pieces.  In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.  Just before serving, combine the romaine, onions, strawberries, and noodle mixture in a large bowl.  Drizzle with dressing and toss gently.

This week's meal plan

Sunday:  Zesty Pork Chops with Creamy Fruit Salad and fresh garden veggies

Monday: Steak Sandwiches, (just like French Dips) with Homemade baked fries and Crunchy Romaine Strawberry Salad

Tuesday:  Basil Salmon with Cauliflower Tomato Medley

Wednesday:  Smoked Sausage with Vegetables

Thursday:  Apricot-Glazed Pork Tenderloin with Lemon Pepper vegetables

Friday:  Creamy Chicken Enchiladas with Mexican Cilantro Salad

** My goal is to include the recipe and a PHOTO, of course, each evening this week.  My cooking flame has been lit!  

Zesty Grilled Chops, rolls with homemade jelly & Creamy Fruit Salad

I needed a man to cook for!!

So, after 10 days of just quick mac & cheese for the girls and salads for me... it was a celebration worth cooking for when Brett got home from his 10 day fishing adventure.

ZESTY GRILLED CHOPS

Ingredients:

3/4 cup soy sauce

1/4 cup lemon juice

1 Tbsp brown sugar

1 Tbsp chili sauce

1/4 tsp garlic powder

4-6 pork chops

Directions: 

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder.  Remove 1/4 cup for basting  and refrigerate.  Add pork chops to the bag; seal bag and turn to coat.  Refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from the pork chops.  Grill.

CREAMY FRUIT SALAD

Ingredients:

2 medium apple, cut into 1-inch pieces

2 cups chopped, peeled mango  (I substitute for fresh pineapple which I already had)

2 cups halved, seedless grapes

1/4 cup sour cream

3 Tbsp chopped walnuts, toasted

Directions:

In a large bowl, combine apples, mango, grapes and sour cream.  Refrigerate until serving.  Just before serving, stir in walnuts.

Overnight Maple French Toast

For somebody who loves breakfast, I rarely have the energy to pull myself out of bed early enough to fix something good let alone great. If I even get breakfast, it is usually a packet of oatmeal or maybe a piece of toast. I was committed this year to make sure I made breakfast for Jaron for Father's Day. As it got closer I began to doubt my ability to get up before my husband and then I came across this recipe. It was perfect.

Ingredients:

2/3 cup packed brown sugar
1/2 cup maple syrup
1 tablespoon margarine
10 slices French bread (1 inch thick)
1 and 1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup (or more) sliced strawberries
Dash of powder sugar

Directions:

1. Combine brown sugar, syrup, and margarine in saucepan. Bring to boil stirring continuously and boil 1 minute.
2. Pour syrup mixture in bottom of a 13 x 9 inch sprayed pan.
3. Arrange bread slices evenly over syrup mixture.
4. In new bowl, combine eggs, milk, vanilla and salt. Beat with wire whisk until smooth and pour over bread in pan.
5. Cover and refrigerate overnight (or at least 8 hours).
6. Bake uncovered at 350 F for 30 to 35 minutes.
7. Serve with strawberries and sprinkle powder sugar.

I would highly recommend serving with bacon and eggs because this sugary sweetness needs something salty to offset it.

Pasta Salad Dinner - light and yummy!

 

INGREDIENTS:

 

1 - 12 oz. package of rainbow pasta

1 – 12 oz package of bow tie pasta

1 – lb seedless red grapes, halved

1 can mandarin oranges, drained

1 large can pineapple tidbits, drained

1 package craisens

1 can whole cashews

1 bottle Kraft coleslaw dressing

1 cup mayonnaise

 

DIRECTIONS:

 

·      Cook pasta according to package, drain and run under cold water

·      Add all fruits to cooled pasta

·      Mix coleslaw dressing and mayo together in a separate bowl

·      Add dressing and cashews.  Serve

·      (You may add diced chicken or ham to make a main dish)

Cheese Spinach Bake

Ingredients:

3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.

Preparation Instructions:

Cook the spinach as directed on its packaging, then drain.

Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.

Spoon into a greased baking dish and Bake at 350°F (175°C) for 50-60 minutes.

Onion Soup w/ Sausage

Ingredients: 

1/2 pound pork sausage links, cut into 1/2 inch pieces

1 pound sliced fresh mushrooms

1 cup sliced onion

2 cans beef broth

4 slices Italian bread

1/2 cup mozzarella cheese, (shredded)

Directions:

In a large saucepan, cook sausage over medium heat until no longer pink; drain.  Add mushrooms and onion; cook for 4-6 minutes or until tender.  Stir in the broth.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through.

Ladle soup into four 2-cup ovenproof bowls.  Top each with a slice of bread; sprinkle with cheese.  Broil until cheese is melted.

7-day meal plan

Having my sis-in-law and her two boys move in has thrown me for a loop!  It's like having triplets and a 6-year old!  But it is fun, a little expensive, and I have been forced to get back into the swing of planning out the week before shopping.  Here is the meal plan for the next 7 days.

Saturday:  Onion Soup with Sausage

Side:  French Bread

Sunday:  New York Steak (grilled)

Side:  Baked potatoes and creamy spinach salad

Monday:  Fish Sandwiches

Side:  Tater Tots  (This meal is JUST for the kids!!)

Tuesday:  Mongolian Beef (Hamburger Helper... I like to add 1/2 cup cashews per box)

Side:  Egg rolls

Wednesday:  Pasta Salad with chicken strips  

Side:  Rolls

Thursday:  Apple Pork Chops

Side:  Spinach bake

Friday:  Sauerkrat and Brats

Side:  Biscuits and fresh spinach salad

**As you may have noticed, spinach is on the menu a LOT!!!  I cut and filled 5 gallon bags of fresh spinach from my garden yesterday.  So, if you live nearby... come over!

Suddenly Salad Meal

There was a sale on "Suddenly Salad" last week 10 for $10.... so tonight, I cooked up two boxes of "Basil Pesto" flavor, cooked several chicken strips, cubed them,  and cut up some fresh tomatoes, green peppers and green onion to put on top.  It was simple, easy, and pretty darn cheap!

How to Post

1. You need to make sure you are logged in.

2. At the top right you should have the options new post, or sign out-if you aren't signed in it will have the option sign in.

3. Click new post.

4. When you are finished click publish post. If you want to continue working on your post save it and next time you log in click edit post to continue working.

The problem I had when I first started is I wasn't added to the blog so I couldn't post. If the options at the top don't include new post(make sure you are signed in to your account) or if what's for dinner doesn't appear on one of the blogs you manage then you probably need to get the password from Tress.

Hope this helps!!

Eating off Smith's sale items

BLT Jalapeno Wraps:

Ingredients:

Jalapeno Tortillas

Lettuce

Tomato

Cheese, (pepperjack)

Bacon slices

This week's Smith's sale items are what I'm going to try to stick to for our meals.  Some of the ingredients bought were bacon, tomatoes, lettuce, tortillas, ham, pineapple, green peppers, Asian helper, Betty Crocker cake mixes and potatoes, Pillsbury spinach & cheese bites (Lin's sale item for $1 last week), $1 sour cream.

So, with each of the above items, which were on sale, I have the following meals planned for the week:

1.  Tonight was the wraps... I wasn't going to blog them, but Mardi asked while her mouth was full, "Mom, aren't you going to take a picture of dinner?".  So, I thought it must be good!  And easy!

2.  Asian helper meal... these were on sale 10 for $10!

3.  Dutch oven potatoes... using up the rest of the pound of bacon from tonight along with green peppers and potatoes which are always inexpensive.

4.  Sweet & Sour Pork... I plan to cube the ham I got on sale along with the discounted pineapple, green peppers, and carrots.  Serve over white rice.

5.  Standby of taco salad using up the fresh lettuce and tomatoes!!!

Chicken & Cheese Enchiladas

Ingredients:

1 can cream of chicken soup

1/2 cup sour cream

1 cup salsa

2 tsp chili powder

2 cups chopped, cooked chicken

1/2 cup shredded cheese

6 flour tortillas

1 small tomato

1 green onion

Directions:

1.  Stir the soup, sour cream, salsa and chili powder in a medium bowl.

2.  Stir 1 cup of above mixture in with chicken and cheese.

3.  Divide the chicken mixture evenly among the tortilla, place in baking dish.  

4.  Pour remaining mixture over the enchiladas

5.  Cover baking dish and bake at 350 degrees for 40 minutes or until enchiladas are bubbling.

6.  Dice up tomato and onion and sprinkle on top just before serving.

My Meal Plan this week

Trying to learn from ya'll...  I do have a meal plan for the week along with the groceries needed!  Progress.

Monday:  Homemade Pot Pies, (Hepworth's are all coming for FHE at my house this week)

Tuesday: Grilled steaks and butterfly shrimp that was on sale at Smith's this week with baked potatoes.

Wednesday:  Ward auction and meal provided!!!

Thursday:  Calzones made from Rhodes frozen rolls.  I fill them with diced tomatoes, pepperoni, and mushrooms.

Friday through Sunday:  TBA - we are going camping so there will be dutch oven potatoes, camp-fire roasted hot dogs and brats on the menu I'm sure. :)

WELCOME HOLLY!!

Having spent Saturday with a good friend of the past 10 years, Holly, we got on the topic of this blog.  She came up with a great idea and I that night made sure to invite her as an author for all of our benefit.  Holly is a coupon shopper, and said she will be willing to check out the ads for Smith's and come up with some meal ideas using those ads.  Not only are we all going to have some great ideas for meals for the week, kind of like how Lindsay and Darci plan their week... but Holly is going to help us all do it while SAVING $$$$$$!!! YEAH!!  We are all going to anxiously await your first post, Hols. :)

Beef Taco Skillet

If you have one of my recipe books, this recipe is in there. I may not be a gourmet cook, but I'm guaranteed to have a "quick and dirty" repertoire!
Ingredients:
1 pd hamburger
1 can tomato soup
1 cup salsa
1/2 cup water
8 corn or flour tortillas
1 cup shredded cheese

Directions:
1. Cook beef in a large skillet until browned.
2. Add soup, salsa, water and torn up tortillas with 1/2 the cheese.
3. Heat to a boil. Cover and cook over low heat 5-8 minutes or until hot.
4. Top with remaining cheese and serve!

Easiest Lasagne EVER, and homemade breadsticks

This is the ONLY lasagne recipe I have ever made since being married 10+ years ago. But, it is soooo stinking easy and good, that I don't really have a desire to try another.
LASAGNE:
Hamburger, or Italian Sausage, (Brett and my new favorite)
pre-cooked lasagne noodles
grated cheese
cottage cheese
tomato sauce or spaghetti sauce

** I brown the meat, if using sausage, I don't bother seasoning it. If using hamburger, season with garlic, salt, pepper, and Italian seasoning. When brown, add tomato sauce.
Layer cooking dish with 1/2 cup of meat mixture 1st.
cover with noodles
1/2 cup more meat mixture
1/2 cup cottage cheese
spinkle grated cheese
Repeat layers 2-3 times.

**Cook at 350 degrees for 45 minutes covered. Take off the foil the last 10 minutes to melt the top layer of cheese.

BREADSTICKS:
1 Tbsp yeast
2 Tbsp sugar
1.5 cup warm water
* mix together until it bubbles
1 tsp salt
3.5 cups flour
**Knead together dough.
**Melt butter onto a cookie sheet
**Roll out dough and flip over both ways on the cookie sheet of butter.
**Cut breadsticks to desired size, sprinkle with garlic powder and parmesan cheese.
Cook at 375 degrees 15-20 minutes.

Two-week menu and Make-Your-Own Pasta Salad

I don't really enjoy grocery shopping. It's not so much the walking up and down the aisles that irks me; it's more the empty and put it away. So, to avoid going grocery shopping too often and to help save money on our groceries by not going grocery shopping too often, I make a two-week dinner menu and then contrive my shopping list from that menu. (I add common lunch items, breakfast cereals and other snacks and sundry items, as well.)

I use most of my produce and fresh items in the first week and then go to pantry staples and frozen items for week number two. Since I just went shopping yesterday and have a fresh two-week menu (although it's short a couple of days because I didn't get my shopping done on Tuesday like I wanted to), I thought I would share it with you to help answer your daily question of "What's for dinner?"

Thursday, April 8-- Make-your-own Pasta Salad

Friday, April 9-- Fajitas

Saturday, April 10-- leftovers

Sunday, April 11--Hamburgers, fries, salad

Monday, April 12--Rhodes Rolls Ham Hot pockets

Tuesday, April 13--Sloppy joes

Wednesday, April 14-- Stir fry

Thursday, April 15-- Pigs in blankets

Friday, April 16--Spaghetti

Saturday, April 17-- leftovers

Sunday, April 18 -- Crock pot lasagna

Monday, April 19-- Brinner (Breakfast for dinner)

Here's last night recipe. It's a family pleaser because each person gets to add just what he wants. Ryker even eats it. It's a great way to get veggies in your kids, too.

Make-Your-Own Pasta Salad

(an Eyre family original)

Your choice of pasta (I like rotini)

A pile of each of the following ingredients (feel free to add more):

cubed ham

cubed turkey

cubed cheddar cheese

cubed Monterrey Jack cheese

olives

cucumbers (peeled and diced)

tomatoes, diced

avocados, diced

Your choice of salad dressing

Cook pasta according to package directions. While pasta is cooking, dice toppings. Put pasta in a big serving bowl and put all the other toppings in small bowls. Serve buffet style with each person making his or her own salad.

Spaghettie with shaved veggies

Ingredients:
1 lb zucchini, ends trimmed
1 lb carrots, peeled
1 box (1lb) spaghetti
5 Tbsp unsalted butter, cut up
2 cloves garlic, minced
1 Tbsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
Shaved parmesan

1. Bring salted water to a boil, meanwhile shave zuccini and carrots into ribbons
2. Cook spaghetti until done. Add zuccini and carrots to the pasta pot. Cook 1 minute, or until veggies are just tender. Remove and reserve 1 cup of pasta cooking water, drain pasta and veggies.
3. Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
4. Return pasta and veggies to pot. Add lemon zest and juice, salt and pepper: toss. Add enough reserved pasta water to create a thin sauce. Top with parmesan.


**I'm serving grilled pork chops with this tonight!

The FAMOUS Empanadas

Living in Tropic, we didn't go out for dinner for our birthdays, instead there were two different dishes that we would beg mom to make. Either homemade pizza, or EMPANADAS! Our first few years of marriage, I don't think I could make them without having some kind of meltdown. But, I've gotten pretty good at them and it's always a plus when Mardi's eyes light up and she's hovering around the kitchen waiting for the beloved treat.

Ingredients:
Dough:
2 tsp yeast
1 cup warm water
2 tsp sugar
2 Tbsp powdered milk
2 tsp salt
4 cups flour
4 Tbsp oil
Directions for Dough:
1.) Mix yeast, sugar, and water. Let it bubble, then mix in other ingredients.
2.) Knead together, pull off lemon-size balls of dough to make empanada shell.

Filling:
1 pound of hamburger
garlic & oregano for seasoning
green onion (diced)
2 Tbsp worchestershire sauce
1 can tomato sauce
grated cheese
sour cream

Directions:
1.) Brown hamburger and onions on stove. Add garlic and oregano for seasoning.
2.) Add worchestershire sauce and tomato sauce to browned meat.
3.) Roll out dough shell.
4.) Fill shell with hamburger filling, shredded cheese, and sour cream.
5.) Fold shell over, and make sure it is sealed.
6.) Deep fry until golden brown.

Homemade Reeses Bars

Since I am the developer of the site, I figure I can throw a curve ball if I want. After my grandma provided me with 6 jars of peanut butter for my food storage, I decided to look up a kind of Reeses recipe. I remember my mom having made something like this when I was little only once or twice. It is soooooooo good, that I also decided that she probably quit making them after finding herself EATING THE WHOLE PAN! (I won't end up eating the entire pan at my house, I had to slap Mardi away right before dinner tonight and Brett has his own little addiction to Reeses Peanut Butter cups as well.)

Homemade Reeses Bars

1 cup butter, softened
1 packet (about 8-9) whole graham crackers, crushed into fine crumbs
2 cups confectioners' sugar
1 cup natural, creamy peanut butter
1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons peanut butter
2 tablespoons butter

In the bowl of a stand mixer, mix together the butter , graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Whip until light and fluffy. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal or glass bowl over very hot water (almost simmering), melt the chocolate chips with the peanut butter and butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store, covered, in the refrigerator.

Sweet and Sour Chicken

I thought it tasted more like teriyaki than sweet and sour but it was still good. I pulled together a few recipes because I didn't have much on hand and really didn't want to go to the store. The next time I make this, I will add red peppers(I don't like green) and carrots-like in Triessa's recipe.





1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch

In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

1 onion-cut into 1 inch chunks
several stalks celery cut into 1 inch chunks
slivered almonds-I just added some until it looked like enough and then sprinkled some on top

Sauce:
2 tablespoons sugar
1/3 cup brown sugar
2 tablespoons soy sauce
3 tablespoons vinegar
1/4 teaspoon fresh ground ginger
1 teaspoon salt
1/2 large can pineapple with juice
1/2 cup water
2 tablespoons cornstarch

Bring all ingredients to a boil and thicken with cornstarch.


Stir fry the onion and celery in vegetable oil, until crisp-tender. Add chicken and cook until no longer pink. Add sauce and mix. Serve with white or brown rice.

Apricot-Glazed Pork Tenderloin

My sure sign of a good dinner is when Justin's compliment is followed by, "You can make this one again." Yesterday's Sunday Linner (Lunch/Dinner) was one of those recipes, so I thought I would share it here.

Apricot-Glazed Pork Tenderloin (from Taste of Home)

2 pork tenderloins (1 lb. each)

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 cup apricot preserves

3 Tbsp. chicken broth

1 Tbsp. Dijon mustard

2 garlic cloves, minced (or 1 tsp. minced garlic in the jar)

1/4 tsp. dried thyme

Place pork on a rack in a shallow roasting pan. (I don't have a roasting pan, so I just used a glass 9x13.) Combine the oil, salt and pepper; rub over pork.

Bake at 450 degrees for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer (I baked it 20 minutes longer), basting occasionally with pan juices. Let stand 5 minutes before slicing.

Side dishes: I served it over white rice with crescent rolls and peas, but it would be really good with asparagus and mashed potatoes, too.

photo is from the Taste of Home web site. I'm not a food photographer at all :)

Chinese Take-Out Lemon Chicken

While I was growing up, our family had a Sunday tradition. Each Sunday after Church, we would go out to eat at China Bowl. I always felt guilty about so blatantly breaking the Sabbath, but my parents assured me that the people who ran the restaurant didn't believe in the Sabbath so it was OK.

We always ordered the same things: Sweet and Sour Pork, Beef with Broccoli, Ham Fried Rice, and Lemon Chicken. I loved the lemon chicken. Its sauce was sweet enough to be a pie filling, yet so warm and gooey and delicious.

I've never been able to find that exact same taste, but this recipe comes close--in fact, I think it's better. It's China Bowl's lemon chicken without the breaded chicken breast and with some veggies added for good measure.

My family stopped the Sunday China Bowl tradition many years ago now, but we still do get take out during the Priesthood session of General Conference. So, between my semi-annual tastings of the original China Bowl lemon chicken, this Kraft Food and Family recipe does well to substitute for the gooey, warm, sweet flavor. (And it only takes about 30 minutes to prepare!)

Chinese Take-Out Lemon Chicken

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 pkg. (6 oz.) snow peas (about 2 cups), trimmed

1 small red pepper, cut into strips

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

MIX dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

Lindsay's notes:

1. I use frozen pepper strips instead of cutting up a pepper. It's a great shortcut especially if your family shies away from a lot of peppers.
2. Have you tried the new Kingsford Corn Starch package that allows you to just scoop it out with a spoon? It's a fabulous new packaging for messy corn starch.
3. I use the store brand Zesty Italian and it works just fine.
4. Use the minced garlic in the jar. It saves time and stinkiness.

Italian Pork Roast

This recipe came out of my Family Circle magazine this month. Any time I see something that can be cooked in the crock pot while I'm at work is AWESOME!
**Ingredients:
1 boneless pork roast
3 teaspoons Italian seasoning
1 can diced tomatoes
Basil
Oregano
garlic
1/3 cup plus 2 Tbsp low sodium chicken broth
3/4 tsp salt
1/2 tsp black pepper
1 large green pepper, seeded and chopped
2 Tbsp cornstarch
1 1/2 tsp balsamic vinegar

**Directions:
1. Rub pork with 1 tsp of the Italian seasoning and place in slow cooker.
2. Scatter tomatoes around pork. Pour 1/3 cup of broth in cooker; top with 1 1/2 tsp Italian seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Cook 3 hours on high or 5 1/2 hours on low.
3. Add green pepper to cooker the last 45 minutes of cooking time.
4. Blend remaining 2 Tbsp broth, cornstarch and balsamic vinegar. Set aside. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan and place vegetables around pork on serving platter.
5. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1/2 tsp Italian seasoning and 1/4 tsp each of salt and pepper; cook 1 minute. Spoon sauce over pork before serving.

***Side dishes:
cubed potatoes and carrots baked at 375 degrees for an hour with butter and italian seasonings
(rolls and suddenly salad) You can't make EVERYTHING from scratch every meal!!

Rotkohl for St. Patrick's Day

Brett emailed me a recipe two days ago... I think he was trying to drop a hint for St. Patrick's Day dinner. He took charge and prepared the Rotkohl, and we grilled some brats to go along with it. Yum!
Ingredients:
1 medium head of red cabbage
4 slices of bacon, chopped
1 apple, peeled, cored, and chopped
1 medium yellow onion, peeled and diced
2 bay leaves
1/3 cup sugar
1/4 cup white vinegar
salt and pepper
Directions:
Chop cabbage coarsely.
Fry bacon, once it is cooked, but not crisp, add the sugar and onions and cook for 1 minute, stirring constantly, until the sugar is slightly caramelized.
Stir in the cabbage, apple, onion, bay leaves, sugar and vinegar, as well as generous amounts of salt and pepper. Cook on medium heat for several minutes until ingredients are heated through, stirring constantly.
Cover the pot and reduce heat to medium low. Allow the cabbage to cook for 30-40 minutes, stirring occasionally.

My Italian Dinner

Olive Garden and Macaroni Grill are my all-time favorite places, I especially like the Bruschetta or flatbreads with tomatoes. So, tonight I decided to try an Italian dinner. It was good, but not Macaroni Grill.
Main Course:
Rotini noodles, with Italian sausage and "Hunt's" spaghetti sauce.
Side Dishes:
Green Salad
Focaccia Bread topping - yum!
Ingredients: 6 Tbsp Olive oil/ 4 Tbsp balsamic vinegar/ 1 clove garlic, minced/ salt and pepper/ diced tomato/ mozzarella cheese/ basil
** I bought the little Italian bread in the deli - you mix the above ingredients, all but the cheese and set aside. Meanwhile you melt the cheese on your bread, serve with topping.

Crock Pot Sweet & Sour

So... the meal today was just a concoction of my own, but it turned out yummy. And, I always love something that can be thrown in the crock pot to cook while you do other things. (After church nap was on the agenda today.)
2 chicken breasts, diced
1 cup grated carrots
1 can pineapple chunks, drained
1 green pepper, diced
1/2 onion, diced
1 can chicken broth
**Combine all of the above ingredients in the crock pot and let cook on high for two hours.

Sweet Sticky Rice:
**We have a steamer that does sticky rice, so cook it for the recommended time.
1 can lite coconut milk - (prepare as directed on the can)
**When rice is finished, pour the yummy coconut milk mixture over the top and stir.

Rhodes Rolls
**I learned the trick from my friend, Holly, to put two rolls together in a muffin tin. I always end up using the "quick rising" method. You put the rolls in the muffin tin and heat your oven to 250 degrees, then turn off. Meanwhile you boil some water in a pan and put the water under the rolls in the oven. They are risen within an hour!!!

Yummy Chicken Biscuits and Gravy

4 cans crescent rolls

2 cans chicken

4 stalks of celery, diced

2 green onion stems, diced

1 pkg cream cheese

3 chicken gravy packets

bread crumbs 

melted butter

** Preheat oven to 375 degrees, melt butter in own bowl, soften cream cheese in a large bowl.

** Combine cream cheese, drained chicken, celery and onion.

** Put together two crescent rolls so that they form a larger triangle.  Scoop chicken mixture into rolls toward the wider end, tuck in each side and roll up.

** Roll in butter, then in bread crumbs and place on cookie sheet.

Bake at 375 degrees about 20 minutes or until browned to your desire.

** Prepare gravy as packet instructs as well as any other side you would like.

**Serve with gravy and ENJOY!

Roasted Vegetable Pie

1 small cauliflower, cut into florets

1 small butternut squash, peeled and diced

2 medium parsnips peeled and cut

1 cup baby carrots

1 sweet red pepper, cut into 1-inch pieces

2 Tbs olive oil

1/2 tsp salt

1/2 tsp black pepper

1 cup vegetable both

1 Tbs cornstarch

3/4 tsp dried thyme

3/4 tsp dried oregano

2 Tbs bread crumbs

1 pkg refregerated rolled piecrusts 

2 Tbs parmesan cheese, grated

1 egg beaten with 1 Tbs of water

** Heat oven to 450 degrees.  Coat a large baking pan with nonstick cooking spray.

**In a large bowl, add cauliflower, squash, parsnips, carrots, and pepper.  Toss with olive oil and 1/4 tsp each of salt and pepper.  Spread out on the baking pan in a single layer.  Bake at 450 degrees for 30 minutes, stirring halfway.

** Meanwhile place the broth in a medium-size saucepan and stir in the cornstarch.  Bring to a boil lower heat and simmer 1 minute until thickened.  Stir in the thyme, oregano and remaining salt and pepper.  In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

**Fit one of the piecrusts into deep-dish 9-inch pie plate.  Sprinkle 1 Tbs of cheese over the bottom.  Spoon in vegetable mixture and sprinkle on the remaining cheese.  Place the second piecrust on top and crimp crusts together.  Pierce a few times with a paring knife to vent.  Brush lightly with the egg-water mixture.

**Bake at 450 degrees for 15 minutes.  Lower heat to 425 degrees and bake for an additional 30 minutes.  Remove from oven and allow to cool slightly before slicing.

ENJOY!!:)