February is the month of love, so show some love to your family with a home-cooked meal. And make sure to eat it TOGETHER!!
I don't do gourmet, just good food! Enjoy!
Sunday, February 19, 2012
February
Well, somehow my menus for most of December and all of January were deleted. I am not very computer savvy, so forgive me. And I've lost all the little slips of paper that I had the menus on...so for now, we are just going to move on. I have posted February's menus, and hopefully I will not delete them (geesh, that bugs me! How did they get deleted??). moving on, moving on....
Saturday, January 14, 2012
New Year, New Things to do...
Wow, how time flies...I've been meaning to update my menu list online. I do, of course, still make menus (in case you were wondering). But it seems that lately, they just seem to make it to a tiny piece of paper on the front of my fridge. I hold onto those little papers, and say, "now I've got to go type this into the computer"...but somehow, that doesn't always happen. Of course, there were those little things called Christmas and New Year's that distracted me a wee little bit. I went pretty basic here around the holidays (with my menus) because things are hectic enough without digging through cookbooks for dinner ideas! So there are no new recipes for now. I look forward to doing some digging in the very near future. For now, I just want to survive wrestling season (our boys' first season!). On the side bar, you'll see my simple menu ideas for November, December, and January.
Saturday, October 22, 2011
Easy Skillet Beef and Hashbrowns
From Campbell's Kitchens
1 lb. ground beef
1 can cream of celery soup (I used cream of mushroom)
1/2 c. water
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
2 c. frozen hashbrowns
3 slices American cheese
1. Brown the beef, drain.
2. Stir in the soup, water, ketchup, worcestershire sauce. Bring to a boil.
3. Stir in the hashbrowns. Reduce temperature to low, cover and cook for 10 minutes or until potatoes are tender. Top with cheese.
**personally, I think I will bake this dish next time so that the hashbrowns don't get so mushy.
1 lb. ground beef
1 can cream of celery soup (I used cream of mushroom)
1/2 c. water
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
2 c. frozen hashbrowns
3 slices American cheese
1. Brown the beef, drain.
2. Stir in the soup, water, ketchup, worcestershire sauce. Bring to a boil.
3. Stir in the hashbrowns. Reduce temperature to low, cover and cook for 10 minutes or until potatoes are tender. Top with cheese.
**personally, I think I will bake this dish next time so that the hashbrowns don't get so mushy.
One heck of a month
October has already been one heck of a month...sickness is here in abundance, and we are still going thru it! I have still been planning my meals but haven't had time to post them. So, even though we are almost thru this month, I'm still going to post this month's menu...maybe it will give you some new ideas! Because who knows how November will be...
You'll find the menu on the sidebar, but here are the notes for some of them:
Easy Skillet Beef and Hashbrowns: this is a Campbell's recipe, so it is quick and easy. I think we would've preferred it baked instead of in the skillet. But overall, not too bad for a weeknight meal.
Chicken Bacon Paninis: we used deli meat (thin sliced) chicken, but it would be better with grilled chicken breasts. We used the deli meat to save time.
Pork Lo Mein: I made my own from leftover spaghetti noodles, cooked boneless porkchops, broccoli slaw (sold in the bagged salad area), and oriental seasoning sauce (in the International food area). It was delicious! I would've enjoyed it just as much without the meat.
Crunchy Onion Slow Beef Cooker Stroganoff: This is a French's brand recipe because it uses French's Fried Onions (like you use on green bean casserole). We really enjoyed it, especially with the leftover fried onions sprinkled on it just before serving.
Ham and Cheese Loaf: This is a Kraft recipe, so if you get the magazine (or did in the past), you've probably seen it. You use the refrigerated bread dough, ham, and cheese. Roll it up and bake it. Yummy dipped in honey mustard.
Chicken, Gnocci, Spinach soup: this is my quick version to the Olive Garden recipe. There are tons of mock recipes on the internet. I sauteed onion, celery, and garlic in butter, then added 5 c. chicken broth (or stock). To that I added 2 cans of cream of chicken soup, one can of chicken breast meat (or leftover cooked chicken), and 2 bags of frozen potato gnocchi. It was pretty thick. I would probably add more broth next time.
Meatballs: I like to make my own and bake them in ketchup/brown sugar sauce. They are tons of calories, but are so good when you want comfort food.
Homemade Hot pockets: I use refrigerated Grand biscuits, flatten into a 5 inch circle, fill with pizza sauce and cheese, fold in half and crimp shut (like an empanada) and then bake. They can be filled with whatever filling you like. Go to the hot pocket aisle in the grocery store for inspiration.
Italian Chicken: marinate chicken breasts in Italian dressing overnight. Layer marinated chicken in baking dish with diced tomatoes (with Italian seasonings). Bake until cooked thru.
You'll find the menu on the sidebar, but here are the notes for some of them:
Easy Skillet Beef and Hashbrowns: this is a Campbell's recipe, so it is quick and easy. I think we would've preferred it baked instead of in the skillet. But overall, not too bad for a weeknight meal.
Chicken Bacon Paninis: we used deli meat (thin sliced) chicken, but it would be better with grilled chicken breasts. We used the deli meat to save time.
Pork Lo Mein: I made my own from leftover spaghetti noodles, cooked boneless porkchops, broccoli slaw (sold in the bagged salad area), and oriental seasoning sauce (in the International food area). It was delicious! I would've enjoyed it just as much without the meat.
Crunchy Onion Slow Beef Cooker Stroganoff: This is a French's brand recipe because it uses French's Fried Onions (like you use on green bean casserole). We really enjoyed it, especially with the leftover fried onions sprinkled on it just before serving.
Ham and Cheese Loaf: This is a Kraft recipe, so if you get the magazine (or did in the past), you've probably seen it. You use the refrigerated bread dough, ham, and cheese. Roll it up and bake it. Yummy dipped in honey mustard.
Chicken, Gnocci, Spinach soup: this is my quick version to the Olive Garden recipe. There are tons of mock recipes on the internet. I sauteed onion, celery, and garlic in butter, then added 5 c. chicken broth (or stock). To that I added 2 cans of cream of chicken soup, one can of chicken breast meat (or leftover cooked chicken), and 2 bags of frozen potato gnocchi. It was pretty thick. I would probably add more broth next time.
Meatballs: I like to make my own and bake them in ketchup/brown sugar sauce. They are tons of calories, but are so good when you want comfort food.
Homemade Hot pockets: I use refrigerated Grand biscuits, flatten into a 5 inch circle, fill with pizza sauce and cheese, fold in half and crimp shut (like an empanada) and then bake. They can be filled with whatever filling you like. Go to the hot pocket aisle in the grocery store for inspiration.
Italian Chicken: marinate chicken breasts in Italian dressing overnight. Layer marinated chicken in baking dish with diced tomatoes (with Italian seasonings). Bake until cooked thru.
Wednesday, August 10, 2011
Dinner This Week
Still easing back into my menues...didn't prepare the taco-stuffed shells last week, so guess what we're having tonight? Along with that, here's what we've been eating this week:
Pepperoni Chicken: cut a slice in the side of a boneless chicken breast and stuff with pepperoni and mozzarella cheese. Repeat for as many breasts as your family will eat. Cover chicken with pizza sauce and bake at 350 degrees for 30 min. Add more mozzarella cheese 5 min. before finished baking, if desired. Serve with orzo pasta and a salad.
Ham and Cheese Quiche
Meatloaf, Mashed Potatoes and gravy, corn on the cob
Homemade Pizza
Breaded chicken cutlets (on sale this week at Giant), mashed potatoes (or starch of some sort), and veggie
Plan ahead for your family and enjoy a meal together!
Wednesday, August 3, 2011
What we're eating this week
Since it's summer, and too difficult to plan for anything (other than fun events!!!), I'm trying to ease myself back into monthly menus. For now, I'm just doing week to week. So, here's what we're eating this week.
Ham, Cheese, Pepperoni, and pizza sauce paninis
Baked Spaghetti and salad
Apricot Chicken (this was on last week's menu, but we didn't get to it, so we're definitely having it this week!)
Taco-filled Pasta Shells: a stuffed shell for Mexican lovers!
Cheddar Turkey Casserole: basically just rice, cheddar cheese soup, peas, and chicken (substituted for the turkey).
This has already been a crazy week for us...I'm scheduled to be out 4 nights this week!! And my husband is scheduled to be out the other night! This is why planning is so important to me, because I never want to sacrifice our family meals together. If I plan it right, we are still eating together every night.
Happy Eating!
Ham, Cheese, Pepperoni, and pizza sauce paninis
Baked Spaghetti and salad
Apricot Chicken (this was on last week's menu, but we didn't get to it, so we're definitely having it this week!)
Taco-filled Pasta Shells: a stuffed shell for Mexican lovers!
Cheddar Turkey Casserole: basically just rice, cheddar cheese soup, peas, and chicken (substituted for the turkey).
This has already been a crazy week for us...I'm scheduled to be out 4 nights this week!! And my husband is scheduled to be out the other night! This is why planning is so important to me, because I never want to sacrifice our family meals together. If I plan it right, we are still eating together every night.
Happy Eating!
Thursday, July 28, 2011
Apricot Honey Chicken
My mistake! In the last post, I said you could find the recipe for Apricot Chicken under the chicken tab. But when I double-checked, it wasn't there! I know I've posted this darn recipe before, but apparently I forgot to put it under the tabs. So, here it is! And now it will be under the chicken tab!
Apricot Honey Chicken (from Taste of Home)
4 boneless skinless chicken breast halves
1 Tbsp. oil
3 Tbsp. apricot preserves
2 Tbsp. orange juice
4 tsp. honey
In a large skillet, cook chicken in oil over medium heat for 7-9 min on each side (or until juices run clear). Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 min. or until heated through.
*I like to double the sauce so that it is not so dry on top of rice.
Apricot Honey Chicken (from Taste of Home)
4 boneless skinless chicken breast halves
1 Tbsp. oil
3 Tbsp. apricot preserves
2 Tbsp. orange juice
4 tsp. honey
In a large skillet, cook chicken in oil over medium heat for 7-9 min on each side (or until juices run clear). Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 min. or until heated through.
*I like to double the sauce so that it is not so dry on top of rice.
Subscribe to:
Posts (Atom)