Archive for January, 2012

  • Pork and Stuffing with Apples

    Date: 2012.01.30 | Category: recipes | Response: 0

    I tried a new recipe last night that turned out really yummy!

    2 packages prepared stuffing (I used chicken flavor Stove Top)
    4-6 pork chops
    1 chopped apple
    heavy sprinkle of brown sugar
    heavy sprinkle of pumpkin pie spice

    Lightly brown pork chops in a skillet.  Place stuffing in 9×14 baking dish.  Top with pork chops, then apple, then sprinkle with sugar and spices.  Cover with foil and bake at 400º for 30 minutes.  Remove foil and bake and additional 5-10 minutes.


  • Menu Plan January 29-4

    Date: 2012.01.30 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Sunday- pork and stuffing with apples

    Monday- Shepherd’s pie

    Tuesday- crescent roll quiche

    Wednesday- white chicken chili

    Thursday- leftovers

    Friday- dinner with friends

    Saturday- taco salad

  • Impossible Cheeseburger Pie

    Date: 2012.01.26 | Category: recipes | Response: 2

    I know that this basic recipe has been on the back of Bisquick boxes for ages, but I’ve added a few twists to make it more healthy and flavorful and a family favorite.

    Impossible Cheeseburger Pie

    1 pound ground beef
    1 chopped onion
    Mexican or Italian seasonings and garlic to taste
    1/2 cup frozen spinach

    1/2 cup frozen corn
    1 cup shredded cheddar cheese

    3/4 cup Bisquick
    1 1/2 cup milk
    3 eggs
    1/4 cup ground flax seed or wheat germ

    Heat oven to 400º and spray or grease a 9×13 baking dish.

    Brown beef with onion and seasonings.  Add frozen spinach near the end of cooking to defrost and lightly cook the spinach.  Add corn and pour into baking dish.  Sprinkle with shredded cheese.  Mix Bisquick, milk, eggs, and flax, pour over meat mixture.  Bake at 400º for 30-40 minutes.


  • Crab and Pesto Grilled Cheese

    Date: 2012.01.23 | Category: recipes | Response: 0

    Holy cow.  I’ve stumbled upon another winner.  Thank you Pinterest, apparently you’ve turned me into a cooking blog!

    So I’ve got some leftover pesto and was cruising Pinterest the other day looking for ideas of how to use it when I saw this recipe for crab and pesto grilled cheese sandwiches.  I knew that I had a can of crab in the pantry and I had picked up a loaf of sourdough and a loaf of this yummy olive bread, so all I had to buy was the cream cheese.  These turned out fantastic.  The only change I would make to the way I made them tonight is that I would double the crab and decrease the pesto since the pesto flavor is pretty strong and overpowered the other flavors.  Here’s the recipe the way I will make them next time…

    Crab and Pesto Grilled Cheese Sandwiches

    6 oz cream cheese
    1/4 cup pesto
    12 oz canned crab
    10 slices cheddar or colby jack cheese
    10 slices sourdough or artisan bread

    Mix cream cheese, pesto and crab.  Butter two slices of bread and  place butter side down in a skillet to lightly brown.  Add some more butter to the skillet and flip both slices of bread.  Add a slice of cheese to each slice of bread and top with a hearty layer of cream cheese mixture.  Close sandwich and continue cooking until cheese is melted and bread is lightly toasted.  Remove from heat and slice in half before serving.

    Makes 5 sandwiches.


  • Menu Plan January 22-28

    Date: 2012.01.22 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Well, last week ended up getting all switched around because I haven’t been to the grocery store in weeks (I actually think it was January 1st!) and I had to make due with what we had on hand.  I’m planning to go to the store tonight, so hopefully this week’s plan will work out.  I did make homemade crock pot yogurt again on Friday, but I’m still not happy with the consistency.  The flavor is good, but it’s kind runny and gummy.  I froze some of it into freezer pops which the kids loved, but I didn’t like that consistency either.  So here is last week’s updated meal plan-

    Sunday- creamy pesto pasta with chicken

    Monday- pizza from Costco

    Tuesday- Mexican casserole (I spread it into tortillas for yummy burritos!)

    Wednesday- cheesy chicken corn chowder

    Thursday- leftovers

    Friday- impossible cheeseburger pie (with lots of alterations- I need to post my recipe!)

    Saturday- dinner with friends

    This week’s plan is looking like this-

    Sunday- baked chicken parm

    Monday- pesto and crab grilled cheese sandwiches

    Tuesday- tilapia piccata

    Wednesday- sausage and potato casserole

    Thursday- meatball subs

    Friday- tortellini and sausage with alfredo

    Saturday- pork stuffing bake

    So that’s what we’ve got going on.  We’ll see how it goes!

  • Creamy Pesto Pasta with Chicken or Shrimp

    Date: 2012.01.19 | Category: recipes | Response: 2

    I love pesto.  I do not love the price of pesto at the grocery store, nor do I grow my own basil to make pesto at home.  Costco, however, sells a huge jar of pesto at a great price.  Yum!  I came up with this recipe and it is now a regular family staple.  Somehow it has gained mythic status with Chris’ kid’s at school- they all rave about it too.  I’m not really sure how that happened, but I’ll take whatever glory I can get, even if it is from a bunch of middle school students!  Perhaps even more so because aren’t kids that age supposed to be picky eaters?

    Creamy Pesto Pasta

    1 box whole grain rotini or penne
    8 oz pesto
    8 oz alfredo sauce
    1 cup cooked and cubed chicken or 2 cups cooked and prepared shrimp
    Parmesan cheese to taste

    Boil pasta.   Add other ingredients.  Eat!


  • Chicken and Dumplings

    Date: 2012.01.16 | Category: recipes | Response: 0

    “Oh we’ll all have chicken and dumplings when she comes (when she comes).  Oh we’ll all have chicken and dumplings when she comes (when she comes).  Oh we’ll all have chicken and dumplings, yes we’ll all have chicken and dumplings, oh we’ll have have chicken and dumplings when she comes (when she comes).”

    So apparently when my husband sings “She’ll be Coming Around the Mountain” he sings this verse.  And JT has been intrigued with the idea of eating chicken and dumplings for MONTHS.  He’s mentioned it many times and repeatedly asked me to make chicken and dumplings for dinner.  Somehow, this very easy and achievable request just never really permeated my brain and made it onto my meal plan.  It’s not like I had ever made chicken and dumplings, even though it was one of the meals my mom cooked for us regularly when I was growing up.

    Anyway, I finally googled crock pot versions last week and realized that I could easily make it with ingredients I had on hand.  And so I did.  As a spur of the moment, do something nice for my kid, just because surprise.  JT was thrilled.  He said he loved it.  He ate about 2 bites.  Oh well, Chris also said he loved it and he ate a big steaming bowl.  And Kate ate her entire bowl too.  So there.

    Crockpot Chicken and Dumplings

    3 large chicken breasts (mine were still frozen)
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can chicken broth
    1 small can sliced mushrooms
    2 cups mixed frozen veggies (I used peas, corn and spinach)
    1 diced onion
    several large shakes of cheesy garlic and Italian seasonings

    2 cups Bisquick
    2/3 cup milk

    Add first set of ingredients to the crock pot and cook 5 hours on high or 8 hours on low.
    1/2 hour before serving shred chicken.  Mix Bisquick and milk and place heaping spoonfuls on top of soup.  Replace lid and continue cooking for 30 minutes (or more).


  • Menu Plan January 15-21

    Date: 2012.01.14 | Category: meal plan | Response: 1

    What are we having for dinner this week?

    Sunday- friends are coming over and we’re having creamy pesto and chicken pasta

    Monday- meatball subs

    Tuesday- Mexican casserole

    Wednesday- sausage and potato crockpot

    Thursday- Mediterranean shrimp skillet

    Friday- baked chicken parm

    Saturday- dinner with friends

  • Chicken Enchiladas

    Date: 2012.01.09 | Category: recipes | Response: 1

    Years ago, when Chris and I were engaged to be married, we decided to “play grown ups” and have his roommate and roommate’s fiance over for a fancy dinner.  I wasn’t in the habit of entertaining yet and this was slightly nerve wracking and crazy making for me (so different from now when I don’t even bother to clean my kitchen half the time before company comes!).  I decided to make these chicken enchiladas that a girlfriend of mine from dental hygiene school had given me the recipe for.  I had eaten them once a few years before and loved them and asked for the recipe, but I hadn’t ever made them.  That evening I prepared yummy appetizers, a huge tray of enchiladas, and some complicated dessert to impress them.  As we all started to dig into our meal Chris turned to me and whispered “I don’t think the chicken is cooked”.  His roommate was shoveling bites in while the fiance was politely pushing little piles of food around her plate.  I investigated my enchilada and was horrified to discover that the chicken was as raw and pink as can be!  Needless to say we whisked the plates out from under them- fortunately I had made enough that I was able to return the pan to the oven and dump the partly eaten plates.  We ended up playing cards for a good hour while we waited for the enchiladas to finish cooking so we could resume our dinner.

    I learned a lesson that night- regardless of whether the recipe says so, when you’re making enchiladas you need to precook your meat!  So now you know too.  All these years later we still enjoy this particular recipe, only now we affectionately refer to them as “Salmonella Enchiladas”.

    Chicken Enchiladas with Cream Sauce

    4-5 boneless skinless chicken breasts, cooked and cubed or shredded
    1/2 jar of salsa
    2 cans cream of chicken soup
    2 cups grated cheddar cheese
    16 oz (2 cups or 1 pint) sour cream
    1 can diced olives
    10 flour tortillas

    Mix sour cream and soup.  Reserve 1/3 of mixture.  Add chicken, olives, salsa and 1 cup of cheese to remaining soup mixture.  Fill tortillas and roll.  Place in a greased 9×13 pan.  Spread reserved soup mixture over top and sprinkle with remaining cheese.  Bake at 325° for 30 minutes.

    This recipe freezes well- I often make a second pan to freeze and bake later!


  • Menu Plan Jan 8-14

    Date: 2012.01.07 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Sunday- chili bake

    Monday- Amish yumazuti

    Tuesday- cheesy chicken and rice

    Wednesday- sausage potato casserole

    Thursday- meatball subs

    Friday- Mediterranean shrimp skillet

    Saturday- party with friends

    Ugh.  I’m so sick of meal planning and cooking and having to do this over and over and over again every week.  Welcome to the rest of my life, I guess!  If we ever When we win the lotto we’re hiring Alice from the Brady Bunch to move in ASAP.  She can shop and cook and clean organize and do all those yucky boring tasks that every housewife comes to dread.

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