Sunday Brunch!

Berry Yummy French toast
sausage links

5 eggs (mixed)
3 cups milk
1/4 cup sugar
2 tsp vanilla
2 tsp cinnamon
1/4 tsp salt
16 slices(1 lb) or a loaf of french bread (day old works great)
1 package 16oz mixed berries
2 T cold butter
1/3 cup brown sugar

Spray baking dish. Layer bread into dish. Combine eggs, milk, sugar, vanilla, cinnamon, and salt. Mix well. Pour over bread evenly making sure to cover all the bread. Cover and refigerate overnight. 30 minutes before baking take berries and pan out. Bake toast at 350 for 30 minutes. Top toast with berries. Make crumble mixture with butter and brown sugar. Sprinkle with mixture. Bake for 20 more minutes. Serve with syrup if necessary. And eat with sausage..yum!

Winter go away!

It's hard to believe that it snowed here again! Thanks god it means I can sneak in a few more casseroles and comfort food easily! Nothing too exciting here. Enjoy. Evie

Monday:
Lazy lasagna

1/2 pkg. egg noodles
1 c. cottage cheese
2/3 c. shredded Mozzarella
1/3 c. grated Parmesan
2 1/2 c. spaghetti sauce
1 lb. ground beef
1 red bell pepper diced
8oz chopped mushrooms
1/2 samll onion diced
8oz frozen spinach (thawed and drained)
1T minced garlic

Preheat oven to 375. Brown hamburger, along with mushrooms, onions, garlic, peppers, and spinach. Add sauce to browned mixture. Cook noodles for about 4 minutes. In a large bowl, toss noodles with cottage cheese, Mozzarella and Parmesan cheeses.
In 2-quart baking dish, spoon enough sauce to cover bottom of dish. Layer half noodle mixture and half sauce; repeat until gone. Bake 25 to 30 minutes at 375 degrees.


Tuesday:
Golden Potatoes

2 large onions, thinly sliced
2 tablespoons butter
1 cup half-and-half cream
1 cup caned baby food sweet potatoes(or cooked sweet potato)
1 tablespoon prepared horseradish
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2-1/4 pounds potatoes, peeled and cut into 1/4-inch slices
2 cups cubed diced ham
2 cup steamed soft broccoli
2 cups soft bread crumbs
8 ounces Gruyere or Swiss cheese, shredded
2 tablespoons chopped fresh sage

In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
In a large bowl, combine the cream, sweet potatoes, horseradish, nutmeg, salt and pepper. In a greased 13-in. x 9-in. baking pan, layer with potato slices, ham, broccoli, and onions. Spread with sweet potato mixture. Cover and bake at 350° for 1-1/4 hours.
Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.


Wednesday:
Rosemary Baked chicken
green beans
chicken flavored rice(boxed mix)

3 lbs assorted chicken parts (I am using thighs and legs)
2T fresh chopped rosemary
1T chopped garlic
balsamic vinegar
olive oil
salt and pepper

Place chicken on non-stick baking sheet, or line with foil. Salt and pepper chicken. Spead garlic and rosemary onto chicken. Drizzle with olive oil, then with balsamic vinegar. Bake at 350for about 40-50 minutes or until juices run clear.

Thursday:
Heat up those awesome leftovers!

Friday:
Ginger-Orange glazed salmon
asparagus and cold sesame noodles

1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 cup toasted sesame seeds (optional)

Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat Broiler. Brush glaze on each side of salmon; Broil about 5 minutes on each side. Top with scallions and sesame seeds.

Noodles:
Marinade
1/4 cup sesame oil
3 Tbsp. dark sesame oil
7 Tbsp. soy sauce
3 Tbsp. Chinese black or balsamic vinegar
3 1/2 Tbsp. dark brown sugar
2 tsp. salt
2 tsp. chili oil
1 Tbsp. minced ginger
1 garlic clove, finely chopped
1/4 cup chopped cilantro

Noodles and asparagus
~ Salt
2 lb. asparagus, trimmed and thinly sliced on a diagonal
1 (14 oz.) package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned

Mix the marinade ingredients together, stirring to dissolve the sugar.
Bring a large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds.

One week off but back again..

So sorry for those who read on a regular basis, but I had to take a break last week. I am back this week though! I hope evryone had a fun St Pat's I know we did and we sure enjoyed our corned beef and cabbage, and the sandwiches and has that followed. We are having a beautiful week..so the menu is easy so we can get planting!

Sunday:
Grilled Steak and hot dogs
baked sweet potatoes
steamed asparagus(yes its in season and sooo cheap)
No recipes to follow here these are no brainers!

Monday:
Pork tacos
beans
rice

1 pound ground pork
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
12 taco shells
2 tomatoes, chopped and drained
3 cups shredded lettuce
8 ounces cheddar cheese, shredded (2 cups)
Bottled taco sauce

Cook pork, onion and garlic till meat is well browned; drain off excess fat. Add chili powder and salt. Spoon about 1/4 cup meat mixture into each taco shell; add tomato, lettuce and cheese. Serve with bottled taco sauce. Makes about 12 tacos.

Tuesday:
Veggie Lo Mein
purchased egg rolls

8 ounces linguine
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp. In a large bowl, toss together the cooked pasta and the vegetable mixture.


Wednesday:
Chicken in sour cream
rice
broccoli

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup(organic)
1 (1 ounce) package dry onion soup mix(organic)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a greased baking dish. Sprinkle with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake at 350 for one hour, or until chicken is tender and sauce is brown.

Thursday:
Spaghetti
salad
bread

Another no brainer people!


Friday:
Grilled turkey tenderloins
potato salad
baked beans


enjoy!

Sweet kiss..

I had a great night with friends, pretending I was single and childless for a few hours at least. One phone call makes the walls come crashing down..I won't go into detail however. I was woken up by the annoying sounds of someone making breakfast loudly and all the grumbles that are my husbands morning routine. He shouts at us..are you going to get up..or sleep all day?? Zach rolls over to me and kisses my nose..and them my cheeks. I was surprised at his lovey doveyness.. since he is not usually a morning person. It was surprising and sweet and I live for those moments. The rest of the morning is like many others. A flurry of hurry-ups and get dresseds..and eat fasters. I rewarded his sweetness with a piece of King Cake for breakfast..its the best I could do. A photo of which I will include later since my photo hosting site is down right now.

Onward and upward...

Spring cleaning HO! God how I hate the thought of it..but somehow I have begun without really too much thought. I spent many hours cleaning my desk area..and still its a mess. I got rid of tons yet much remains..lol What a hoarder am I! I am a self proclaimed food hoarder..yes my cabinets are bursting with eaties. I watch that hoarding show on TV just to keep me in check. Cleaning is dull, but still I must. Eating..now that is exciting :) Enjoy Evie

Monday:
Fettuccine and veggies

8 oz. dried fettuccine
1/2 cup dried tomatoes (not oil-packed), chopped
4 Tbsp. butter
1 Tbsp. olive oil
4 oz. fresh asparagus spears cut into 2 inch sections
4 oz. fresh Brussels sprouts cut in fourths
1-1/2 cups fresh broccoli florets
8oz fresh mushrooms, sliced
2 Tbsp. all-purpose flour
1-1/4 C milk
1/2 cup finely shredded Parmesan cheese
1-1/4 cups milk
1/2 cup finely shredded Parmesan cheese
2 tsp. finely shredded lemon peel

Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese.

Tuesday:
Happy Fat Tuesday!
Easy Jambalaya

1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tomato paste
6 ounces ham, cubed
2 1/2 cups chicken broth
1 14.5-ounce can diced tomatoes
1 cup long-grain rice
1 pound peeled and deveined medium shrimp
1/4 cup chopped fresh parsley
Hot sauce (optional)

In a large saucepan over medium heat, heat the oil and add the onion, red bell pepper, and garlic. Saute until the vegetables soften, about 5 minutes. Stir in the paprika, cayenne, oregano, thyme, bay leaf, salt, black pepper, and tomato paste and cook, stirring, about 2 minutes. Stir in the ham, chicken broth, tomatoes, and rice, then cover the pot and cook over medium low heat for 15 minutes. Do not stir.
When the rice is tender, stir in the shrimp, and cook uncovered over low heat for about 5 minutes or until shrimp are just cooked through. Remove the bay leaf, salt and pepper, stir in the parsley, and serve immediately with hot sauce.

Wednesday:
Crock pot Beef Straoganoff

•3 lb. beef round steak, 1/2 inch thick
•1/2 c. flour
•2 tsp. salt
•1/8 tsp. pepper
•1/2 tsp. dry mustard
•2 med. onions, thinly sliced and separated into rings
•8 ounces fresh sliced mushrooms
•1 can condensed beef broth
•2 to 4 tablespoons dry white wine, optional
•1 1/2 c. sour cream
•1/4 c. flour

Trim all excess fat from steak and cut into-3 inch strips about 1/2-inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in Crock Pot; stir in onion rings and mushrooms.
Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into slow cooker. Serve stroganoff with hot cooked rice or noodles.

Thursday:
Bean and cheese quesadillas
No need for a recipe I am sure!

Friday:
Roasted turkey tenderloins
fresh green beans
rice


6 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons pesto
4 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips


Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet. Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes.

This day is alright..

Wow another week gone by. I stayed up late playing my games: pogo, facebook games and such. I was hoping a bit of sleeping in was in the cards. Around five am my dear boy began stealing blankets, kicking and talking to me. I shouted at him to get out, but to no avail. I instructed him to go play his Wii, yet he still refused. Each time I started to fall asleep he woke me. Eventually he got the message and let me be.. I got to sleep until 7:15 wooooo. When I woke up he shouted at me get out! Go play Wii! I guess I derserved it..lol. I just don't understand it. Five days a week I beg him to get up, get ready for school. Then on non school days he is a beacon of sunshine pestering me to arise?? Whateveah.
I am preparing my list and headed out in the next few. This week's grocery list is short..but in order to save a little dough I am headed to three different store in the same vicinity in order to get everything I want and for the prices I want..Oh the insanity. Off to the bank, target, dollar tree and hyvee. So much for an easy sat. I'll be back later to post the menu. :) Evie

Another great weekend..

I got my party on this weekend again..two wonderful weekends in a row. Now if only our financial issues were as great. Two week, streching the menu, cleaning out the freezer meals! Zach has had birthday parties every weekend for the last month and this coming weekend is the same..although this kid might be more interested in something cool and homemade...we shall see if my crafty bone is up for the challenge.
I will try and check in with a few foodie pics this week. Toodles

Monday:
Very veggie lasagna
garlic bread

2 medium carrots, julienned
1 zucchini, cut into slices
1 yellow summer squash, cut into slices
1 medium onion, thinly sliced
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounce size) spaghetti sauce(I used homemade)
1 container ricotta cheese
1 egg beaten
4 T parmesan cheese
14 lasagna noodles, cooked and drained
16 ounces shredded mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Mix up ricotta, egg and parmesan. Spread 3/4 cup spaghetti sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce, ricotta mixture, and cheese. Repeat layers. Cover with foil and bake at 350F for about an hour, removing foil for last 10 minutes. Let stand for 15 minutes before cutting, otherwise you will have a runny mess.

Tuesday:
Pan fried boneless pork chops
oven roasted cauliflower
rice -white (make a double batch to use extra on Friday)

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, around 6 slices
Salt and ground black pepper
1/4 cup flour measured

Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour. A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.

Cauliflower:
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Wednesday:
leftovers or breakfast
(It's my massage night)

Thursday:
Easy shepards pie
using leftover potatoes

1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1 tsp dried rosemary
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar
leftover mashed potatoes

Heat oven to 400° F. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.Spoon off and discard any fat. Stir in the ketchup, dried rosemary and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish. Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 25 minutes.

Friday:
Oven baked chimis
spanish rice(made by using leftover rice)

1 – 2lbs round steak
1 cup salsa + extra for garnish
1 cup grated cheese (cheddar or monterey jack) + extra for garnish
4 burrito sized flour tortillas
about 1TBSP olive oil
optional sour cream, guacamole, cilantro

Place a roundsteak in a crockpot and cover with 1 cup salsa, cover, set on low for 4–6 hours. The steak should be fork tender when removed. Remove the steak (leave the juice behind) and shred with forks.
Preheat your oven to 375F. On a clean baking sheet, place 1/4th beef mixture and approximately 1/4th cup of shredded cheese on each of the four tortillas.
Fold and lightly brush with olive oil.Bake for 10 – 15 minutes until the chimichangas are golden. Top with desired garnish: salsa, sour cream, shredded cheese, guacamole, or cilantro and serve.

Rice: heat leftover rice with about 2 T salsa, 1/4 cup chicken broth, and 1/4 tsp cumin. Serve.

I will be back later in the week to post the rest of my two week menu.. Enjoy.

Good weekend...hopefully a good week!

We had a great date night with another couple and a late night of fun was had by all. Thier teenage son is our babysitter so the arrangment works out perfectly. We enjoyde a Burger at our favorite joint The Burger Stand in downtown Lawrence. Seriously the pickled onion on a Kobe Cheeseburger, is a great way to start a Sat night! YUM! This week is not too exciting, but I was slightly hung over when I made the menu. Enjoy.

Monday:
Chili
cornbread

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low.


Tuesday:
We have a boyscout supper to attend, so no meal for tonight!

Wednesday:
Slow cooker Chicken paprikash
over egg noodles
steamed broccoli

8-10 Boneless, Skinless Chicken Thighs
2 teaspoons Hungarian Paprika (Get the good stuff for this recipe! It comes in a large red can)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large onion, coarsely chopped
1/3 cup, flour
2 cups chicken broth
1 teaspoon chicken bouillon (I prefer concentrated stock paste)
½ cup sour cream (can use light sour cream)
1 teaspoon flour


Place thighs in a large skillet. Sprinkle 1 teaspoon of paprika over the thighs. Turn thighs over and sprinkle the other 1 teaspoon of paprika over the other side. Sprinkle the salt and pepper over the chicken.Place the skillet on the burner on medium/high heat. Watch the thighs carefully as there is no extra oil or water in the pan at this point. This is done deliberately so that the thighs brown nicely. Cook the thighs on one side for 2-4 minutes without moving or turning them. You can carefully peek under them occasionally to make sure they don’t burn. It’s ok to let them stick a little as this improves the flavor. After one side is nicely browned. Use tongs and turn thighs over. Cook on this side 2-4 minutes as well until browned. If you need to, you can add a small amount of water to prevent overbrowning. Transfer thighs to a slow cooker. Keep the pan drippings intact and add the onion to the skillet. Return the skillet to medium heat and sauté for several minutes. Turn the heat off and add the flour, mixing well. Add chicken broth and turn the heat back on the medium, stirring well until mixture starts to thicken. Add bouillon.
Pour thickened broth over the thighs in the slow cooker. Cover and cook on low for 6-8 hours. 30 minutes before serving. Mix the sour cream with 1 teaspoon flour in a separate bowl. Add a few tablespoons of the liquid from the slow cooker to warm up the sour cream mixture (this will prevent it from curdling). Add the sour cream to the slow cooker and stir well. Continue to cook on low for 30 minutes. Serve over wide noodles. Serves: 6-8. Leftovers freeze well. Recipes compliments of:
Make dinner easy.com


Thursday:
Tatertot Casserole

2 lbs hamburger
1 can Cream of Mushroom Soup plus one can of milk
1 bag shredded cheese
1 bag of tator tots
1 onion soup mix package
1 package frozen french style frozen greeen beans

Browm meat with soup mix in pan. Place in bottom of casserole dish. Top with frozen green beans. Mix soup and milk. Pour over beans. Top with tots. And then cheese. Bake uncoverd for about 1 hour at 350 or until tots are crispy and casserole is bubbly.

Friday:
leftovers!

Long weekend Illness...

I went for a visit to my mom's house this weekend. I swear every time I go there I get sick...By Sunday morning I was puking my guts out...yay me! I am now well with the exception of a nervous feeling stomach. This round was doozy. Sorry I did not get the menu in on time. Just FYI I did make my family a nice meal yesterday: Steak, Scallops, fresh asparagus, and twice baked potatoes. It was devoured and enjoyed by all, sometime I will share the recipes, but for now I will just resume with the rest of this week's menu. Love and tater tots Evie

Tuesday:
Crock pot pork ribs
coleslaw
baked beans
french bread

Ribs: I had the luxury of finding pork ribs for .99lb so I bought a slab..

1 slab of pork ribs
1 whole onion cut into rings
garlic powder
1 bottle BBQ sauce


Cut ribs into sections of 2-3 ribs each. Heat broiler to LOW. Place ribs on baking sheet. Sprinkle liberally with garlic powder. Broil until browned on each side. I usually have to do this in a few batches. Place onions and a little BBQ sauce into bottom of crock pot. Place browned ribs on top of onions. Lightly covering with sauce on each layer. Cook on high for 1 hour and low 6-8 hours. Serve with beans and coleslaw and good french bread.

Wednesday:
Ham and Noodle Casserole

6 cups water
4 cups uncooked egg noodles
1/2 large onion chopped
2 cups chopped broccoli
1 cup sour cream
1 can cream of mushroom soup
2 cups diced cooked ham
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
salt and pepper to taste

Preheat oven to 350. Boil water and cook noodles, add broccoli to noodles and cook at the same time. Saute onion in a little oil until softened. Mix all ingredients, reserving about 1/3 of cheese for the top. Bake about 40 minutes or until bubbly.

Thursday:
Breakfast for dinner!
Eggs
Bacon
cantaloupe


Friday:
Homemade pizza
veggies

Have a great rest of the week folks..thanks for tuning in!

Happy Super Bowl Sunday..

Not that I really care..HA. What I mean to say is that I am not a big football fan, but my boys are so I will participate in making the proper food stuffs for them. I am putting a little extra TLC into house cleaning today should we invite a guest or two last minute. I am looking for a new sewing project..or maybe I will perhaps pick up and old one to keep me busy. Have a super week, may your favorite team win.

Sunday:
Layered taco dip with tortilla chips
Little Smokies in BBQ Sauce
Mozzarella sticks and marinara sauce

Layered dip:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can re fried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and re fried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the re fried beans. Top the layers with salsa. Place a layer of tomato, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Little Smokies in BBQ sauce:
1 pkg. Little Smokies
Prepared barbecue sauce of your choice

Put in saucepan. Cook until hot throughout. Serve warm.

Mozzarella sticks:
1 pkg. mozzarella cheese strings (8 sticks)
2 tbsp flour
2 large egg whites, lightly beaten
1 cup Italian seasoned bread crumbs
salt and pepper to taste
marinara sauce for dipping

Place the cheese strings in the freezer at least 1 hour before you plan to make these. These will lessen the oozing of the cheese. Preheat oven to 400ºF.
Place the flour, egg whites and crumbs in 3 separate dishes. Season the flour with salt and pepper. Cut the cheese strings in 1/2 width wise. Dip one cheese stick at a time into the flour to coat, then into the egg whites and then the crumbs. Dip it into the egg again and then the crumbs again. Place on a cookie sheet lined with parchment or sprayed with cooking spray. Bake for 10 to 15 minutes, until golden. Serve immediately with warmed marinara sauce.

Monday:
Meatless chili pasta

1 large onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups water
1-1/2 cups uncooked pasta (I am using penne)
1 can mild chili beans, undrained
1 can great northern beans, rinsed and drained
1 can Diced Tomatoes, undrained
1 can Tomato Sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup sour cream

In a large saucepan or Dutch oven, saute the onion, green pepper and garlic in oil until tender. Stir in the water, pasta, beans, tomatoes, tomato sauce, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Top with sour cream.

Tuesday:
Dijon crusted tilapia
steamed broccoli
leftover chili mac

3-4 tilapia filets
1/2 cup of Dijon mustard
1 juiced lemon
1 cup panko breadcrumbs

Mix together dijon mustard and lemon juice. Dip fillets in mixture on both sides, then bread with pank crumbs on both sides. Bake at 350 degrees for 12-15 minutes, until panko is slightly brown and fish flakes easily with fork.

Wednesday:
Hamburgers
potato wedges
raw veggies

You can do this one alone folks!

Thursday:
Baked chicken
mushrooms and spinach
rice

16 ounces boneless skinless chicken breasts
8 ounces mushrooms, quartered
4 green onions, sliced on diagonal
2 cups grape tomatoes
1 cup white wine
1 tablespoon lemon juice and 1 tablespoon lemon zest
6 garlic cloves, sliced
2 lbs spinach, precleaned
4 teaspoons Parmesan cheese, fresh grated
salt and pepper to taste

Season chicken breast with whatever seasoning you like, I am using a grill seasoning. Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired. Spray pan again if needed and saute mushrooms, lemon zest, green onion, garlic and tomatoes just until soft.
Add wine, lemon juice and enough water to equal one cup liquid. De glaze pan and reduce to make a thin sauce. Add fresh spinach and cook til wilted. Season with fresh pepper and salt. Plate veggie saute and place chicken on top.
Garnish with fresh Parmesan on top! Serve with steaming hot rice.

Friday:
Orzo and tomato soup
grilled cheese sandwiches

2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1/2 tsp dried basil
One 28-ounce can crushed tomatoes
1 cup chicken stock
1/2 cup orzo, cooked AL dente
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the butter in a medium-size saucepan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the tomatoes, basil and chicken stock and simmer, uncovered, stirring occasionally, for 45 minutes. Remove from the heat and, working in batches (about 1 cup at a time), transfer the soup to a blender (or just use an immersion blender in the pot) and puree until very smooth. Return the puree to the pot and stir in the orzo, cream, salt, and pepper. Cook for 10 minutes more, stirring occasionally, over medium-low heat.

Winter Blues equals cooking and sewing

Well I have been cooped up for three days. Finally we had school today and I am glad to get a break from Zach. Not that I don't love him..but he requires a lot of attention. He has the only kid syndrome. He needs constant attention and interaction. Luckily we still had cable, so I was able to get some things done. I made some amazing cookies, and most importantly I finished a blanket I have been working on for quite some time.

Its so cute and warm! I can't wait to give it to the little baby I made it for.
During the break I swear I have gained 10 lbs..probably 5 just yesterday. I switched up the menu this week and made things out of order, but I still made what was on the menu. I cooked three homemade meals yesterday: Biscuits and gravy for breakfast, hamburgers and potato wedges for lunch and for dinner lasagna with bread and salad. It certainly was an eating day! Hope you are staying warm.

A birthday weekend!

We had two birthday parties yesterday...Back to back! But that's ok cause it got us out of the house. I scored big on presents, what I mean is I spent less than $5 on gifts..call me cheap but these are poor times for us. I got a new tags on very plush stuffed Russ brand teddy bear for my daycare babies first birthday party gift, and I also got her two new tags on books and then went to the dollar tree and got a balloon to match the bag I had on hand. The books and bear were $1 and the balloon $1. For Zach school friend party I found three new in the package toy motorcycles for $1 each, and wrapped them in gift wrap that I already had...these were really awesome and a big hit. So $5 total spent and two very happy kids. If everything was so easy! Here is a super yummy menu to keep you rolling this week! Enjoy.

Sunday:
Golden Chicken
chicken rice
steamed green beans

1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt and pepper
1 tablespoon curry powder

Place chicken in baking pan. Salt and pepper chicken. Mix Butter, honey, mustard and curry powder. Pour over chicken, cover in foil at 350 degrees for the first 30 minutes. Then foil is removed and chicken is basted, basking for another 40 minutes or so until nicely browned. Pour drippings over rice.

Monday:
Scalloped potatoes with broccoli (no meat)

5 Yukon Gold potatoes, peeled and thinly sliced
1 small onion, chopped
1 clove garlic, minced
2 cups shredded sharp Cheddar cheese
2 cups blanched broccoli
2 1/2 cups 1/2 and 1/2
1 tsp salt and pepper

Preheat oven to 350. Place the potatoes, onion, garlic, 3/4 of Cheddar cheese, and broccoli in a baking dish. Add salt and pepper. Gently stir until well combined. Pour the cream over the potato mixture. Top with remaining cheese.
Bake in the preheated oven until the potatoes are tender, about 1 1/2 hours.

Tuesday:
Chicken lo mein
frozen egg rolls

16 oz linguine or spaghetti noodles
8 oz boneless chicken breasts, sliced thinly or leftover chicken
3 Tbs soy sauce, divided
1 Tbs rice vinegar
1 Tbs sesame oil
4 Tbs olive oil, divided
2 cloves garlic, finely chopped
2 oz snow peas, trimmed
2 oz ham, finely sliced
1 1/2-2 Tbs oyster sauce
4 green onions, finely chopped
salt and pepper, to taste

Cook the noodles according to directions. Rinse under cold water, and set aside.
Slice the chicken, and add it to a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil, toss to coat Heat half the olive oil in a wok or large frying pan over high heat. Let the oil get hot and add the chicken. Cook for 2 minutes, then transfer the chicken to a plate and keep warm. Wipe the pan out and heat the remaining olive oil. Add garlic, snow peas, and ham to the pan. Cook for 2-3 minutes. Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes. Add the remaining soy and the oyster sauce, taste and adjust seasonings with salt and pepper. Add the chicken and any juices back to the pan, then add the green onions.


Wednesday:
Pork Roast
Mashed potatoes and gravy
steamed baby carrots

3 cloves garlic, minced
1 tablespoon dried rosemary
2 tablespoons minced onion
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
1/2 cup chicken broth

Preheat oven to 350 degrees. Place roast in baking dish. Rub with olive oil, sprinkle with salt and pepper. Sprinkle with rosemary, garlic and onion. Pour in broth and wine. Cover with foil and bake 1 hour. Remove foil and roast for another 1/2 hour to brown. Use drippings to make gravy.

Thursday:
Use up leftovers!

Friday:
Easy lasagna
green salad
bread


1 lb. ground beef
3 1/2 cups spaghetti sauce(I am using homemade)
1 1/2 cups water
2 cups Ricotta cheese
3 cups shredded Mozzarella
1/2 cups grated Parmesan cheese
2 eggs
1T minced onion
1T minced garlic
1/4 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked

Brown beef in 3-quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of baking pan.
Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 50-60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand 10 minutes before cutting.
Have a super week!

Tuesday:

Here it is Tues and I find myself once again contemplating the unreliability of the persons I work for. Is daycare suppose to be this crazy?? One showed up 2 hours late again, the other not at all..again. One was picked up 40 minutes late last night. I am to weak to enforce my rules.. I worry about everyone leaving and not having any work. So I digress..here I am. I am placing new ads in the hope of finding a few new kids. Here's hoping.

In the hole again..

I can't believe we continue to be broke..It seems like we will never get ahead. I spent only $50 at the store today. Here is what I bought:
1 butternut squash
1 small bag of rice..about 2 cups from bulk bin
2 bricks of cheese 1 cheddar one mont jack
1lb butter
1 pack cream cheese
2 dz local eggs(my chickens are not laying)
1 pack bagels
lucnh meat turkey(about 2 sand.worth for Gene)
1 package about 8 chicken thighs (smart chicken)
2 cans clam chowder (zach's fav for lunches)
1/2 lb bulk bin cous cous
2 loaves whole wheat bread
1/2 gallon local milk
1 pint 1/2 and 1/2
3 lb yellow onions
broccoli
grape toms
bologna(gene's lunches)
1 roll local pork sausage
TOTAL: $50.94 thanks Checkers!
Notice there was no fruit and light veggies, cause I have bananas and oranges from last trip to the store and frozen veggies put up from the garden.

Here is this week's menu from the groceries, and I should also mention that I bought 10lbs of non-local pork loin roast for .98 a lb last week, so we are having an other white meat week. I cut up my pork into the portion that I needed. Enjoy!

Sunday:
Stuffed pork chops
roasted butternut squash
butter noodles

4 thick cut boneless pork chops
1 package instant stuffing
salt and pepper to taste
1T olive oil

Preheat oven to 350. Prepare stuffing as directed on box. Cut slits into chops. Salt and pepper both sides and brown in oil. Let cool slightly, then stuff. There may be extra stuffing left. Place chops into baking dish, cover with foil and bake at 350 for 45 minutes or until done.

Cut squash in half, remove seeds. Place face side up into baking dish. Salt and pepper, and place 1T butter and 1T brown sugar into each opening. Bake along side pork.

Noodles:
one package egg noodles
Parmesan cheese
garlic powder
salt and pepper
butter
parsley (dried or fresh)

Boil noodles for 7-8 minutes or until done. Drain. Place 3 tablespoons butter into pan. It will melt but do not place on heated burner. Add to the butter, 1 tablespoon garlic powder, 1 tablespoon parsley, and 1/2 tsp salt and pepper each.
Add noodles and 2 tablespoons Parmesan cheese, mix well.

Edit: Just wanted to note here that my squash needed about 20 more minutes cooking time so I will be starting it earlier next time. Here are some dinner pics:

Fresh from the oven

On the dinner plate


Monday:
Red Pepper Soup (I know I made this 2 or 3 weeks ago, but its soo yummy!)
homemade bread

6 medium red peppers chopped
2 carrots chopped
2 onions chopped
1 rib of celery chopped
4 minced garlic cloves
1T olive oil
55oz chicken broth or reconstituted broth
1/2 cup uncooked rice
2 tsp dried thyme
1 1/2 tsp salt
1/4 tsp pepper
1 brick of cream cheese
1 brick goat cheese

Saute peppers, carrots, onions, celery and garlic in oil. Add broth, rice, and spices. Bring to boil and simmer for 30 minutes. Break up goat, cream cheese and add to mixture. Blend with immersion blender or puree in small batches in blender. Serve with thick slices of homemade bread.

Tuesday:
Oven baked chicken pieces
steamed broccoli
cous cous

1-2lbs assorted chicken pieces (I am using legs and thighs for cost purposes)
balsamic vinegar
olive oil
salt and pepper
chopped garlic
rosemary

Preheat oven to 350. Place chicken in baking pan. Salt and pepper, coat with olive oil. Chop up about 1 T fresh rosemary and sprinkle over. Sprinkle with about 2 T balsamic vinegar. Bake for about an hour or until chicken is done.

Wednesday:
Sweet and sour pork
rice
(this seems like a lenghty recipe but it really does not take long)
1 pound pork butt or loin, cut into 1/2-inch cubes
1 tablespoons soy sauce
1 teaspoon cornstarch
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1/4 teaspoon salt
1/2 cup reserved pineapple juice (from pineapple below)
1/4 cup cider vinegar
1/3 cup flour
1/3 cup cornstarch
1 egg white
1 tablespoon vegetable oil
1/3 cup warm water or as needed
1 carrot, peeled and cut into 1/4-inch slices
1/2 red bell pepper, cut into cubes
1/2 green bell pepper, cut into cubes
1, 15-ounce pineapple chunks, drained (juice used in sauce)
Oil for Frying
1 tablespoon cornstarch dissolved in 1/4 cup water

1In a bowl, stir the cubed pork into the soy sauce and 1 teaspoon cornstarch and marinate 20 minutes. Make the sauce: In saucepan, stir together sugar, ketchup, 2 tablespoons soy sauce, salt, and pineapple juice. Set aside. Make the batter: In a medium bowl, stir together flour, 1/3 cup cornstarch. Stir in egg white and oil. Add as much warm water as needed to make a thick batter. Pour 2 inches oil into large skillet or saute pan and heat to 375. Dip pork cubes in batter and fry in batches, being careful not to crowd the skillet. Remove and drain on paper towels. Bring sauce to a boil over medium heat. Add carrot, bell pepper and pineapple chunks. Bring back to a boil and stir in the 1 tablespoon cornstarch dissolved in 1/4 cup water, stirring until thickened. Taste sauce for salt and/or vinegar, adding more if needed for flavor. Place pork over steamed rice or fried noodles, topped with vegetables and sauce.

Thursday:
Chili night at Zach's school
here is my chili recipe:

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low.

Friday:
Leftovers night! If no leftovers then breakfast for supper night!

Muffin tip..

I have been meaning to share this small tip with my peeps.. So every time I make muffins and my muffin tin is full, but there is enough for one or two more muffins, here is what I do: I keep a mini muffin tin in the freezer. I fill as many cups as I can with the leftover filling. I keep it covered tightly and when I need baked goods for something I can just defrost and pop in the oven and I have a variety of mini muffins to bring to a function. It saves time and money since you are using what you may have wasted before. Hope this is helpful to someone out there.

Maybe I am not the best...

Maybe I am not the best person in the whole world..But I am honest. I am caring and I call people back, and I will cook for you and buy things for you cause I know you might like it/want it/need it. So how come I feel like I am the last to be choosen for a dinner date, party or other invites? I just never get invited, is it because my husband is an asshole? Cause no wants to spend time with him, me included most of the time. I am always the one to make plans, and in most cases entertain. People seem to keep me at arms length and I am trying to just understand why. I am not going to point people out, because that is just plain rude. But hey world what gives?? Just this tiny rant I promise..I needed a vent!

Back from the flu!

OMG! We were so sick. We had what I think is the flu. YUK! I will spare you the specific details. I used a bottle of bleach today just cleaning. Here is a super bounce back menu, it all about the comfort this week!

Monday:
Ham and cheesy pasta
steamed broccoli

1 T butter
1 T flour
1 cup low fat milk
2 tsp dried parsley
1 tsp garlic powder
1 tsp lemon pepper seasoning
1/2 T dried minced onion
1/2 tsp dill powder
1/2 tsp each salt and pepper
1 cup reduced fat sour cream
2 cups cubed cooked ham
8 oz Mexican cheese blend
1/4 cup shredded Parmesan cheese
16 oz cooked pasta (I am using Penne)

Cook and drain pasta. In pot, melt butter and add flour to make a rue. Add milk and spices. Brig to a boil and stir constantly until thickened. Remove from heat and add sour cream. Add ham and pasta, blend. Add cheeses and stir. Serve.

Tuesday:
Greek style chicken burgers
oven baked fries
raw veggies and tzaziki dip

Burgers:
1 lb ground chicken
1 teaspoon lemon juice
1/2 teaspoon oregano
1/2 teaspoon basil
2 green onions, chopped
1 clove garlic, minced
1 tablespoon kalamata olives
1 teaspoon brine from olives
1/4 cup feta cheese, crumbled
pinch of black pepper

In a bowl, put the ground chicken and add in lemon juice, oregano, basil, olives, green onions, garlic, olive brine, feta cheese and black pepper. Using your hands, mix everything into the meat, making sure everything is mixed throughout the meat. Wrap with plastic wrap and place in the fridge for about 15 - 20 minutes. Make into 4 patties and cook over medium heat about 10 minutes on each side.

Sauce:
1 cucumber, peeled
1 cup Greek yogurt
1 clove garlic, minced
salt and pepper to taste

Using a cheese grater, grate the cucumber. Once grated, squeeze the extra liquid out of the cucumber and place in a bowl with the garlic. Put the yogurt into the bowl with the cucumber and mix together, seasoning with the salt and pepper.


Wednesday:
Slow cooker Swiss steak
steamed rice

1/4 cup all-purpose flour
salt and pepper, to taste
1 1/2 pound round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
1 clove garlic, finely chopped
3 carrots, grated
1 package (8 ounce size) button mushroom, sliced
2 cans (14.5 ounce size) diced tomatoes with juice
1/4 cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste


In a bowl, mix the flour, salt, and pepper. Coat the round steak pieces in the flour mixture. Heat the oil in a skillet over medium heat, and saute the celery, onion, carrots and mushrooms about 5 minutes, until tender. Place in slow cooker.
Mix in the round steak pieces, and cook until lightly browned. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, red wine, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender. Serve over rice or pasta.

Thursday:
Oven Baked BBQ chicken
coleslaw
baked beans
good loaf of french bread

2 lbs mixed pieces dark meat(thighs and legs)
1 bottle of your favorite hickory BBQ sauce
1 medium onion sliced into rings

Cover your baking dish/cooking pan with foil. Place cut up onions in bottom of pan. Place chicken on top of onions. Cover liberally with sauce. Bake at 350 for about
40 minutes. Serve with fabulous sides, get the napkins out!

Friday:
Ground Pork Shepard's pie

4 large potatoes, peeled and cubed
2 T butter
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground pork
1/2 bag mixed veggies (4oz)
2 tablespoons all-purpose flour
1 tablespoon ketchup
1/4 tsp minced rosemary
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Boil carrots and potatoes together. Mash, add 1T butter,1/4 cup cheese and salt and pepper. Cook onions, rosemary and pork together until pork is browned. Make a roux with the butter and flour. Add ketchup then broth. Stir until smooth. Mix veggies, gravy, and meat. Place in greased casserole dish. Top with mashed potato mixture and the rest of the cheese. Bake at 375 for about 20 minutes.

Nothing much here...

A fairly quiet weekend. Zach made it thru his first sleepover yay! I got to sleep by myself yay!

Here is a menu that taste great and doesn't break the bank..for me anyways! I am doing some pantry clearing.

Sunday:
Oven Baked "fried" Chicken
steamed veggies
mashed potatoes

1 frying chicken (3-4lb) or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter

Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. Combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Coat chicken. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through.

Monday:
Chicken quesadillas
(use leftover chicken and veggies)

Tuesday:
Pizza Meatloaf
rice
green beans

2 eggs beaten
1 can 16oz pizza sauce
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese shredded
1 T dried minced onion
2 tsp dried Italian seasoning
1/2 tsp each salt and pepper
2 lbs ground beef
1/4 cup Italian bread crumbs
4-6 slices large pepperoni slices
1 small can 3oz black olive slices

Combine: meat, bread crumbs, 1/3 of the cheese, onion, Italian seasoning,1/3 can of pizza sauce salt and pepper. Layer half of mixture into baking dish. Layer in pepperoni and black olives, top with 1/3 of cheese, 1/3 of sauce and top with the rest of the meat mixture. Use the rest of the sauce and then cheese on top. Bake at 350 for 50-60 minutes or until done.

Wednesday:
Breakfast for dinner!
Scrambled eggs
pancakes
bacon
fruit salad

Thursday:
Homemade Tomato soup
grilled ham and cheese sandwiches

3 cans diced tomatoes 28oz each (I am using home canned)
3 1/2 cups veggie broth
1/4 cup diced onion(sauteed in butter before adding)
1 tsp baking soda
3 T sugar
4 T butter
1 tsp dried basil
salt and pepper to taste

Put all ingredients into a large pot, and bring to a boil.
Reduce heat, and let simmer for about an hour. Blend with and immersion blender to make nice and smooth. Makes about 10 1 cup servings.

Being poor is an art form.

Alas I find myself light in the pocket again..I can just make my payments that are due by the 12th. My puter payment is $17 for the minimum payment which I like to pay a bit more, but the minimum is what they are going to get this month. Also I have to send the DOE my student loan payment of $150 which I will probably be paying till I die. Gene is broke as well since we had a huge cable bill and house payment.
Since I am a notorious food hoarded there is plenty, what I need from the store is only fresh sundries. So I expect to spend only around $30 when I get groceries on Sunday.
It it always amazing to me how when I am under pressure how well I can get by with little. A bit of creativity goes a long way, and its always nice to know I still have garden produce and some canned goods from summer to keep us going.
That red pepper soup I made this week was exactly what I mean. The peppers I had frozen whole were from this summers bounty. I bought the cheeses, from Aldi's so the cream cheese was only 88 cents and the goat cheese 1.99, peppers were free and rice and chicken broth are staples. The whole thing cost me about $5 to make and I got dinner and two lunches from it!

Hey bitches! I'm back!

Did you miss me? I hope so! I have been doing so much to get ready for daycare licensing, and with having Zach home on break I have not had much time for blogging. So here is a fabulous menu for you!

Monday:
Red pepper soup
homemade bread

6 medium red peppers chopped
2 carrots chopped
2 onions chopped
1 rib of celery chopped
4 minced garlic cloves
1T olive oil
55oz chicken broth or reconstituted broth
1/2 cup uncooked rice
2 tsp dried thyme
1 1/2 tsp salt
1/4 tsp pepper
1 brick of cream cheese
1 brick goat cheese

Saute peppers, carrots, onions, celery and garlic in oil. Add broth, rice, and spices. Bring to boil and simmer for 30 minutes. Break up goat, cream cheese and add to mixture. Blend with immersion blender or puree in small batches in blender.

Tuesday:
Shrimp Alfredo and veggies

8 ounces rotini pasta or 8 ounces other pasta
1 lb shrimp (already pre-cleaned & cooked)
1 (16 ounce) jar Alfredo sauce
artichoke hearts 1 small jar not marinated
peas or your choice vegetables (cooked)
Parmesan cheese, grated or shredded

Cook pasta. Add shrimp to Alfredo sauce and heat on medium. Add veggies. Serve over hot pasta. Quick and easy!

Wednesday:
Tomatillo chicken (courtesy of Everyday food)

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Thursday:
Pork Burgers
oven fries
coleslaw

1 lb ground pork
1/4 cup diced provolone
2 whole roasted red peppers diced
1/4 tsp salt and pepper
1 clove minced garlic
1/2 finely minced shallot

Mix all together and form 5 patties. Cook on medium heat in oiled skillet for about 5minutes on each side. Serve with oven baked fries and coleslaw.

Friday:
Chicken Spaghetti
salad

6 boneless skinless chicken breasts
3 T veggie oil
1/2 sliced green pepper
1 small sliced onion
2 minced garlic cloves
1 can Italian diced toms undrained
1 can 8oz tomato sauce
1/2 package sliced mushrooms
1 tsp dried Italian seasoning
1 tsp salt
1/4 tsp pepper
6 cups cooked spaghetti
Parmesan cheese

Cut the chicken into 1/2 inch strips. Heat 2 T oil in pan. Fry chicken until cooked thru about 6 minutes. Add rest of the oil to pan, saute onions, peppers and garlic. Add tomatoes, sauce and spices. Bring to a boil. Add chicken back to pan. Serve over spaghetti. Sprinkle with grated Parmesan cheese. Serve with green salad.