Saturday, January 31, 2009
Monster Pancakes
Not sure where I came up with this name, but it works. Atleast it did until a certain little girl figured out what makes them blue! I "hide" fruits and veggies quite often in our food. Honestly I don't understand how anyone can NOT love blueberry pancakes, but some kids just have a texture issue. So one day in an attempt to get Kate to like them, I decided to mash the berries in my food processor first. It also helps with the problem I was having with the pancakes not cooking evenly due to the large berries. Since they were blue I called them monster pancakes- you know, because monsters are blue! We'll have some scrambled eggs and turkey bacon with it. Oh, and no I don't have a special pancake batter recipe. It's called Bisquick. Healthy, I know. Leftover pancakes are always great with peanut butter on them- don't knock it till you try
Friday, January 30, 2009
Pizza
real pizza
not frozen
jealous?
you should be- we live in Chicagoland after all!
now I bet you're just dying to know if we'll still have our Saturday night frozen pizza. Guess you'll just have to wait and see!
not frozen
jealous?
you should be- we live in Chicagoland after all!
now I bet you're just dying to know if we'll still have our Saturday night frozen pizza. Guess you'll just have to wait and see!
Thursday, January 29, 2009
Italian Beef- Fix- It and Forget-It
This is called Carol's Italian Beef and if you have the cookbook it's on page 129.
3-4 lb lean rump roast
2 tsp salt, divided
4 garlic cloves
2 tsp Romano or Parmesan cheese, divided
12 oz can beef broth
1 tsp dried oregano
1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp salt, 1 garlic clove, and 1/2 tsp cheese.
2. Pour broth over meat. Sprinkle with oregano.
3. Cook on low 10-12 hours or high 4-6 hours.
4. Remove meat and slice or shred. Serve on buns with meat juices on the side.
I think this is the most flavorful italian beef I've ever had. I don't exactly measure the ingredients- just make some slits and stuff them full of that good stuff. Last time I doubled it and cooked it over night. Then I had a lot for the freezer which is what we had tonight. We like to have peppers on ours- like pepperoncini's or banana pepper rings.
3-4 lb lean rump roast
2 tsp salt, divided
4 garlic cloves
2 tsp Romano or Parmesan cheese, divided
12 oz can beef broth
1 tsp dried oregano
1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp salt, 1 garlic clove, and 1/2 tsp cheese.
2. Pour broth over meat. Sprinkle with oregano.
3. Cook on low 10-12 hours or high 4-6 hours.
4. Remove meat and slice or shred. Serve on buns with meat juices on the side.
I think this is the most flavorful italian beef I've ever had. I don't exactly measure the ingredients- just make some slits and stuff them full of that good stuff. Last time I doubled it and cooked it over night. Then I had a lot for the freezer which is what we had tonight. We like to have peppers on ours- like pepperoncini's or banana pepper rings.
Wednesday, January 28, 2009
Thai experiment- my sister's "recipe"
I've only had Thai food a couple of times and it was wonderful! I feel sort of like a slacker for attempting to make Thai from a box, but my sister showed me this product and it looks like it's worth a try!
I'm using Thai Pavilion brand Pad Thai, but I know there are different brands. And the directions are on the box so I don't really feel the need to type them when you'll have to buy the stuff if you're going to make it and then you can read your own box. Supposedly the prep time is 10-15 minutes, but I tend to think that's a lie. I'm going to add chicken- the box says to use chicken, beef, shrimp, pork, or tofu. And you'll also need bean sprouts (I bought the canned kind- are you surprised? I didn't think so), water chestnuts (which as a child I called water crescents)- again from a can. And scallions, which I am skipping, oil, and egg.
I'll try to let you know how it goes!
I'm using Thai Pavilion brand Pad Thai, but I know there are different brands. And the directions are on the box so I don't really feel the need to type them when you'll have to buy the stuff if you're going to make it and then you can read your own box. Supposedly the prep time is 10-15 minutes, but I tend to think that's a lie. I'm going to add chicken- the box says to use chicken, beef, shrimp, pork, or tofu. And you'll also need bean sprouts (I bought the canned kind- are you surprised? I didn't think so), water chestnuts (which as a child I called water crescents)- again from a can. And scallions, which I am skipping, oil, and egg.
I'll try to let you know how it goes!
Spaghetti
I know some of you were concerned that we didn't eat last night- we did. I had "girls night out" with some friends. The family, however had Kate's favorite meal. She could probably eat a whole package of spaghetti if I let her! And our version is no frills-
boxed whole wheat pasta
canned spaghetti sauce
bagged salad
bread- either the frozen kind you pop in the oven or a nice loaf of french bread (when I'm feeling ambitious I'll mix up some minced garlic with some olive oil and parmesan cheese, spread it on the bread, wrap in foil, and warm it in the oven)
I don't think this really needs any explaining! Most people have their own idea of what spaghetti should be like and this is ours. Once in awhile I'll add some frozen meatballs or some browned italian sausage, but my kids and my husband actually prefer boring chunkless sauce from a jar- yes, even over HOMEMADE sauce. Go figure. I won't complain though because it's cheap and easy.
We are big fans of olive oil around here and I always like to add some to the pasta right after I drain it. I think some people even put the oil right in the cooking water which keeps the pasta from sticking.
boxed whole wheat pasta
canned spaghetti sauce
bagged salad
bread- either the frozen kind you pop in the oven or a nice loaf of french bread (when I'm feeling ambitious I'll mix up some minced garlic with some olive oil and parmesan cheese, spread it on the bread, wrap in foil, and warm it in the oven)
I don't think this really needs any explaining! Most people have their own idea of what spaghetti should be like and this is ours. Once in awhile I'll add some frozen meatballs or some browned italian sausage, but my kids and my husband actually prefer boring chunkless sauce from a jar- yes, even over HOMEMADE sauce. Go figure. I won't complain though because it's cheap and easy.
We are big fans of olive oil around here and I always like to add some to the pasta right after I drain it. I think some people even put the oil right in the cooking water which keeps the pasta from sticking.
Monday, January 26, 2009
Chalupa- Fix-It and Forget-It Cookbook
3 lb pork roast
1 lb dry pinto beans
2 garlic cloves, minced (I used the jar kind)
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1 Tbsp salt
4-oz can chopped green chilies
water
1. Cover beans with water and soak overnight in slow cooker
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of slow cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High for 1 hour, and then on Low for 6 hours. Remove meat and shred with 2 forks. Return meat to slow cooker.
4. Cook on High for 1 more hour
5. Serve over a bed of lettuce. Top with grated cheese and chopped tomatoes and onions.
I was going to make this a long time ago. Then when I got to the store and realized how much a pork roast costs, I changed my mind. Months later I noticed the recipe again and it sounded really yummy so I decided to just do it anyway. Trust me- it is SO worth it!! This is such a delicious meal and it makes A LOT. So tonight we're having some of the frozen leftovers.
I served it with corn tortillas. And of course my favorite bagged shredded lettuce. We had it for dinner one night and I had enough left to freeze 3 containers- one large and 2 small. The large one will be for our dinner tonight. I gave one of the small ones to my mom for a meal for her and my dad and I still have the other small one.
1 lb dry pinto beans
2 garlic cloves, minced (I used the jar kind)
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1 Tbsp salt
4-oz can chopped green chilies
water
1. Cover beans with water and soak overnight in slow cooker
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of slow cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High for 1 hour, and then on Low for 6 hours. Remove meat and shred with 2 forks. Return meat to slow cooker.
4. Cook on High for 1 more hour
5. Serve over a bed of lettuce. Top with grated cheese and chopped tomatoes and onions.
I was going to make this a long time ago. Then when I got to the store and realized how much a pork roast costs, I changed my mind. Months later I noticed the recipe again and it sounded really yummy so I decided to just do it anyway. Trust me- it is SO worth it!! This is such a delicious meal and it makes A LOT. So tonight we're having some of the frozen leftovers.
I served it with corn tortillas. And of course my favorite bagged shredded lettuce. We had it for dinner one night and I had enough left to freeze 3 containers- one large and 2 small. The large one will be for our dinner tonight. I gave one of the small ones to my mom for a meal for her and my dad and I still have the other small one.
Sunday, January 25, 2009
Cereal
Please tell me I'm not the only one!!
Sunday meals at our house are quite a bit different than when I was growing up. I remember my mom always cooking a big dinner. Well, my husband grew up having soup for lunch- canned soup. When we got married he let me know that he would much rather do the soup thing. This way we can all have some down time rather than making a big meat and potatoes meal and then have me spending forever cleaning up the mess.
Typically we have cinnamon rolls (from a can) for Sunday breakfast. Once in awhile I do a homemade coffee cake or muffins or something like that.
Then for lunch we have Campbell's tomato soup and grilled cheese. I probably do a bigger meal, like a roast and veggies in the crock pot about once a month. However in the summer it's a little different. We like to grill and eat outside. We can't do that very often at supper time because Pete gets home between 6 and 6:30. He's the "griller" so that would make supper too late. So we love to take advantage of the time we have together on the weekends to grill.
Supper on Sunday nights is very random and unplanned. We get home late from church and just want to hurry and get the kids in bed. So it's usually cereal or scrambled eggs or peanut butter and jelly or nachos or whatever leftovers we can quickly warm up.
I'm counting on SOMEBODY to admit that you feed your family cereal for supper sometimes!!
Sunday meals at our house are quite a bit different than when I was growing up. I remember my mom always cooking a big dinner. Well, my husband grew up having soup for lunch- canned soup. When we got married he let me know that he would much rather do the soup thing. This way we can all have some down time rather than making a big meat and potatoes meal and then have me spending forever cleaning up the mess.
Typically we have cinnamon rolls (from a can) for Sunday breakfast. Once in awhile I do a homemade coffee cake or muffins or something like that.
Then for lunch we have Campbell's tomato soup and grilled cheese. I probably do a bigger meal, like a roast and veggies in the crock pot about once a month. However in the summer it's a little different. We like to grill and eat outside. We can't do that very often at supper time because Pete gets home between 6 and 6:30. He's the "griller" so that would make supper too late. So we love to take advantage of the time we have together on the weekends to grill.
Supper on Sunday nights is very random and unplanned. We get home late from church and just want to hurry and get the kids in bed. So it's usually cereal or scrambled eggs or peanut butter and jelly or nachos or whatever leftovers we can quickly warm up.
I'm counting on SOMEBODY to admit that you feed your family cereal for supper sometimes!!
Saturday, January 24, 2009
Frozen Pizza
After the title, some of you are wondering why I'm even bothering to post because this meal is a no brainer- most people I know have a frozen pizza night. Well I'm posting for two reasons. One, because I'm going to try my best to be committed to posting EVERY supper for awhile for my own benefit- I'd like to see what I feed my family over a longish period of time. Two, because it gives me an opportunity to mention something I love- a meal rotation. I have found that it simplifies life TREMENDOUSLY to have certain nights that are always the same. It may sound boring, but it makes the planning process so much easier! Saturday night is frozen pizza night because I want the focus on the evening to be making sure we are prepared for Sunday. As many of you know, getting everyone bathed, nails clipped, diaper bags packed, clothes ready- not to mention the home calm and hearts prepared- for Sabbath rest and worship is a HUGE task. I don't want to make it harder by cooking and having a big clean up as well. So frozen pizza on paper plates it is! For a long time this is what our rotation looked like:
Monday- something super easy like hot dogs or chicken patty sandwiches
Tuesday- something new
Wednesday- spaghetti
Thursday- breakfast
Friday- something new
Saturday- frozen pizza
Sunday- soup
Now I've kind of gotten away from that, but I'd like to come up with a schedule again. The "something new" nights were the times when I'd search my cookbooks and try different things. I used to plan for two weeks of meals at a time. Pete would go to Sam's and Walmart every other week and then we'd shop at the grocery store in town in between. Recently we decided that because our family has grown and we go through everything faster, it is better if he goes every week. It's kind of a bummer because then he's never home for dinner on Monday nights, but since he's going often, he's in and out really quickly. For those of you who wonder why he goes and not me (because that's a woman's job, right?), it's because we live in a small town and those two stores are on his way home. He commutes 45 minutes each way and it just makes more sense for him to handle it. I'm thankful that he's willing because all those bulk packages of diapers and paper towels and ketchup get really heavy!
So, enough about our grocery schedule and back to meal planning! As I said, I need to work on a new rotation, but haven't quite decided what I want to include. I'd like to have a stir fry night, but Pete would prefer that to be an every other week thing. I also need to try harder to have crock pot meals on Thursdays because Peter has piano at 4 and by the time I get home, the baby needs to nurse and everyone is crabby and ready for dinner. So, I'm interested to know, do any of you have a meal rotation and if so, what is it? I'll probably stick with breakfast and frozen pizza and pasta. Other than that I need to think about it. So I'd love to get ideas from you as well!
Monday- something super easy like hot dogs or chicken patty sandwiches
Tuesday- something new
Wednesday- spaghetti
Thursday- breakfast
Friday- something new
Saturday- frozen pizza
Sunday- soup
Now I've kind of gotten away from that, but I'd like to come up with a schedule again. The "something new" nights were the times when I'd search my cookbooks and try different things. I used to plan for two weeks of meals at a time. Pete would go to Sam's and Walmart every other week and then we'd shop at the grocery store in town in between. Recently we decided that because our family has grown and we go through everything faster, it is better if he goes every week. It's kind of a bummer because then he's never home for dinner on Monday nights, but since he's going often, he's in and out really quickly. For those of you who wonder why he goes and not me (because that's a woman's job, right?), it's because we live in a small town and those two stores are on his way home. He commutes 45 minutes each way and it just makes more sense for him to handle it. I'm thankful that he's willing because all those bulk packages of diapers and paper towels and ketchup get really heavy!
So, enough about our grocery schedule and back to meal planning! As I said, I need to work on a new rotation, but haven't quite decided what I want to include. I'd like to have a stir fry night, but Pete would prefer that to be an every other week thing. I also need to try harder to have crock pot meals on Thursdays because Peter has piano at 4 and by the time I get home, the baby needs to nurse and everyone is crabby and ready for dinner. So, I'm interested to know, do any of you have a meal rotation and if so, what is it? I'll probably stick with breakfast and frozen pizza and pasta. Other than that I need to think about it. So I'd love to get ideas from you as well!
Friday, January 23, 2009
Creamy Chicken, Bacon, and Tomato Pasta- Kraft.com
3 cup whole wheat farfalle (bow-tie) pasta
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 can (14 1/2 ounces) italian style diced tomatoes undrained
4 oz Neufchatel cheese, cubed
1/2 cup water
1/4 tsp pepper
3 Tbsp grated parmesan cheese
Cook pasta as directed.
Meanwhile, cook chicken in large skillet on medium heat 5 or 6 minutes or until done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water, and pepper. Mix well. Cook 3 minutes or until cheese is melted and mixture is well blended, stirring frequently.
Drain pasta, place in serving bowl. Add sauce, mix lightly, sprinkle with parmesan and serve.
The recipe says it serves 4 so I might double it and have leftovers.
Along with it, we're having asparagus and yummy, crusty bread.
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 can (14 1/2 ounces) italian style diced tomatoes undrained
4 oz Neufchatel cheese, cubed
1/2 cup water
1/4 tsp pepper
3 Tbsp grated parmesan cheese
Cook pasta as directed.
Meanwhile, cook chicken in large skillet on medium heat 5 or 6 minutes or until done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water, and pepper. Mix well. Cook 3 minutes or until cheese is melted and mixture is well blended, stirring frequently.
Drain pasta, place in serving bowl. Add sauce, mix lightly, sprinkle with parmesan and serve.
The recipe says it serves 4 so I might double it and have leftovers.
Along with it, we're having asparagus and yummy, crusty bread.
Thursday, January 22, 2009
Breakfast
Scrambled Eggs
Sausage a la Aldi
Hash Browns a la Aldi
Grits (the instant variety)
We have breakfast for supper about once a week. I'm pretty sure this meal needs no more explaining. If, however, you aren't sure how to scramble eggs, leave me a comment and I'll help you out!
Sausage a la Aldi
Hash Browns a la Aldi
Grits (the instant variety)
We have breakfast for supper about once a week. I'm pretty sure this meal needs no more explaining. If, however, you aren't sure how to scramble eggs, leave me a comment and I'll help you out!
Wednesday, January 21, 2009
Chicken and corn quesadillas- my own
1 can of chicken (aprox 10 ounces)
1 can of corn
1 can of green chiles (chopped)
1 can of white beans
dash of cumin- or two or three
about a Tbsp of mayo
shredded cheddar or mexican blend cheese
16 Corn and/or flour tortillas (the small ones)
This is a great way to hide some beans from my kids- stick them in a food processor and make them creamy by adding the mayo (you could use a little bit of milk, but I'm trying to reduce dairy). Also add the cumin to give it a little smokiness. Using this bean mixture helps to make the quesadillas creamy without using a ton of cheese. You can also add a can of diced tomatoes if you want.
Mix everything together (well, not the tortillas obviously!). Butter one side of each tortilla. Put half of the tortillas butter side down on a large griddle, cover with the mixture, and top with a tortilla (buttered side up). I'm pretty sure that was totally not necessary to explain, but just in case, there you have it. Cook until they're a little brown and crispy then try to flip them without losing all the filling and cook to brown and crispy on the other side. Cut in slices like a pizza and top with salsa or taco sauce, sour cream, and my favorite- shredded lettuce. I'm talking about the finely shredded lettuce you buy that way- I love it!
What I'd do differently next time:
Use less beans. For two reasons. One being that we had chili the night before- YIKES. And also because the filling mixture was kind of messy and not quite cheesy enough. The kids all loved it, but if Pete had been home for dinner I'm sure he'd agree that half the beans would have been better.
1 can of corn
1 can of green chiles (chopped)
1 can of white beans
dash of cumin- or two or three
about a Tbsp of mayo
shredded cheddar or mexican blend cheese
16 Corn and/or flour tortillas (the small ones)
This is a great way to hide some beans from my kids- stick them in a food processor and make them creamy by adding the mayo (you could use a little bit of milk, but I'm trying to reduce dairy). Also add the cumin to give it a little smokiness. Using this bean mixture helps to make the quesadillas creamy without using a ton of cheese. You can also add a can of diced tomatoes if you want.
Mix everything together (well, not the tortillas obviously!). Butter one side of each tortilla. Put half of the tortillas butter side down on a large griddle, cover with the mixture, and top with a tortilla (buttered side up). I'm pretty sure that was totally not necessary to explain, but just in case, there you have it. Cook until they're a little brown and crispy then try to flip them without losing all the filling and cook to brown and crispy on the other side. Cut in slices like a pizza and top with salsa or taco sauce, sour cream, and my favorite- shredded lettuce. I'm talking about the finely shredded lettuce you buy that way- I love it!
What I'd do differently next time:
Use less beans. For two reasons. One being that we had chili the night before- YIKES. And also because the filling mixture was kind of messy and not quite cheesy enough. The kids all loved it, but if Pete had been home for dinner I'm sure he'd agree that half the beans would have been better.
Tuesday, January 20, 2009
Chili- my own
This is a winter staple for sure. I'd serve it once a week, but I've been told that's too often. We probably eat it twice a month in the winter though. The great thing about chili is it's hard to mess it up. I KNOW there are fancier recipes out there, but I love the simplicity of this one!
1 pound of ground beef
1 tsp of minced garlic (from a jar)
cumin
chili powder
salt
pepper
1 can black beans
1 can kidney beans
1/2 jar salsa
1 can tomato soup
1 can water
I brown the beef in a large pot, along with the garlic and the seasonings (I don't measure, I just eye them). Drain the grease. Then open those cans and throw everything in! Sometimes I put it all in the crock pot. Other times I put it all together and we eat when it's heated through. Our favorite side is corn bread (especially from Trader Joe's when we can get our hands on some), but we also like to eat it with baked potatoes and some broccoli. This recipe makes enough for my family with a little bit leftover, but my kids don't eat huge bowls. We also like to top it with sour cream and cheese- pepper jack is great for those who like some extra kick!
1 pound of ground beef
1 tsp of minced garlic (from a jar)
cumin
chili powder
salt
pepper
1 can black beans
1 can kidney beans
1/2 jar salsa
1 can tomato soup
1 can water
I brown the beef in a large pot, along with the garlic and the seasonings (I don't measure, I just eye them). Drain the grease. Then open those cans and throw everything in! Sometimes I put it all in the crock pot. Other times I put it all together and we eat when it's heated through. Our favorite side is corn bread (especially from Trader Joe's when we can get our hands on some), but we also like to eat it with baked potatoes and some broccoli. This recipe makes enough for my family with a little bit leftover, but my kids don't eat huge bowls. We also like to top it with sour cream and cheese- pepper jack is great for those who like some extra kick!
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