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.

yerassmussbedragon

Or your ass must be draggin..well I am attempting to get back in the groove. I went to the gym this morning and did a hard 20 minutes. I needed it too! I got pants sewed for my friend yesterday and two more pairs to go. Time to motivate! Must decorate for Christmas..must decorate for Christmas.
Back to the menu for Wednesday.

Quick change in the menu!

It got cold here in Kansas, so I was in the mood for a bowl of chili. I am now making chili in the crock pot and some cinnamon rolls to go with it. Super Yummy!
I am working with Zach to get his behavior improved. If he can behave at school this week then he can go and get frozen custard on Friday. He already slipped up a bit on Monday by yelling at his teacher..GRRR. We are also trying to get him out of our bed. Now that he is seven its time for him to sleep alone. We try it every year so hopefully this will be the year.
Now that I have my lovely van I am trying to figure out how I am going to pay to tag and insure it, I have a small jam sale on Sat. night so maybe I can drum up some money. I am making a batch of my new flavor to bump up my stock, its Blueberry Vanilla Lite and its divine. I have to go now and hem up some pants for a friend.

Here I am..

Ahh the excitement. Zach's birthday, Thanksgiving and a new mini-van. Well new to me anyways. My baby is seven but he thinks he is 12 or maybe older even. I found a lovely message written on the bathroom window. Mom is a asshole. That pretty much sums it up. My husband is not even upset. I am a little I guess. I will just place it with the memory of the note he wrote me shortly after becoming six years old.. it reads mom is fat. The boy does have a way with language. I suppose I have years of yearly messages to look forward to.
The boy is currently in bed for throwing I mean literally throwing his dishes in the sink after being asked repeatedly to remove his dishes from the table. He has been in there for almost an hour, he has only tried to leave his room six times, and been busted once for watching a movie. He has lost his privileges for tomorrow, that means no TV or computer time. His tenacity is exhausting.
I of all people who loves kids and have a daycare cannot control my own child!

In other news I got my mini-van. We got it for a song and a dance, it helps that I have been saving forever for it. Now it needs tags, and insurance. Also new tires, since it already got a flat! Oh I almost forgot we now are raising rabbits too. Also we have a chicken with a bad foot who was being picked on by the other chickens so she is resting in a box in the playroom while her foot heals. Hmm I think that just about sums it up..thanks for letting me rant. Menu please:

Sunday:
Roast chicken
seasoned orzo
baked butternut squash

1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
paprika
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices inside. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear.

Cook one cup of orzo with 2 cups water and 1 cup chicken stock. Cook for 20min or until the liquid is absorbed and the orzo is tender. (I am using a veggie orzo.)I snuck a cup of shredded zucchini into my orzo undetected.

Cut off ends of squash, cut in half, scoop out seeds. Bake in another pan along side the chicken. Remove after 1 1/2 hours. Scoop out flesh, add 1/8 cup of brown sugar, salt and pepper to taste and 2T butter. Mix together and serve.

Monday:
Reuben sandwiches
oven baked fries
green salad

rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese

Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of Reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.


Tuesday:
Chicken and veggie quesadillas

leftover chicken
2 cups sliced zucchini
1 large onion sliced into rings
refried beans
tortillas
shredded cheddar cheese

Saute zucchini and onion until softened. Add chicken and heat thru. Use to make quesadillas. Serve with salsa and sour cream.

Wednesday:
Smoked sausage and penne casserole

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1 cup milk
1 can condensed cream of celery soup
1 clove of minced garlic
1 tsp black pepper
1-1/2 cups french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese
1 cup frozen peas

Cook pasta according to package directions. Meanwhile, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, cheddar cheese,garlic, pepper, peas and sausage. Drain pasta; stir into sausage mixture.
Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Thursday:
Dijon chicken
steamed green beans
butter noodles

1/2 cup Dijon mustard
1/2 cup water
1 broiler/fryer chicken (3-4 pounds), cut up
1 package (8 ounces) herb-seasoned stuffing, crushed

In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased baking pan. Sprinkle with the remaining stuffing. Bake, uncovered, at 350° for 1 hour or until juices run clear.

Friday:
Baked Tilapia
steamed rice
broccoli

4 tablespoons butter
4 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dill weed or parsley
dash paprika
8 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dill weed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.