I keep an excel file for my budget/bills. I have a section for each pay period, I put the bills that I will pay. When I pay them (online) I put the confirmation code next to it. I always have those numbers if needed and it is easy to look and see what I am paying. I am able to shred paper bills as soon as they are added to the budget. I also put little reminders to the side of the budget. I have the columns totalled and can see what is left over after bills are paid. Each section is highlighted a different color so it is easy to read. I shared this plan with Julie and it is working for her too, yea!

Anyway, this works really well for me and I’ve been doing it for years.

I really enjoyed the slow cooker Thursday and the super bowl friday blogs, I am excited to add the new recipes into my meal planning!

Monday: Tacos, salsa, advocados, veggies

Tuesday: Salsa chicken in the crockpot! Recipe from riverbend-ramblings blog.

Wednesday: Spaghetti Pie… yum!

Thursday: Leftovers

Friday: Chinese take out

Saturday: Texas BBQ Beef

Sunday: Subway!

Spaghetti Pie
1 lb ground beef
1/2 c chopped onion
1/4 C green pepper
1 jar (15 oz) spaghetti sauce
8 oz spaghetti, cooked and drained (I use whole wheat)
1/3 c grated Parmesan cheese
2 eggs beaten
2 tsp butter
1 c cottage cheese
1/2 c shredded mozzarella cheese

1. preheat oven to 350 degrees, cook beef, onion and green pepper in lg skillet until meat is browned. Drain fat, stir in spaghetti sauce. In a large bowl, combine spaghetti, Parmesan cheese, eggs and butter, mix well. Place in bottom of 13 x 9 inch baking pan. Spread cottage cheese over top; cover with sauce mixture. Sprinkle with mozzarella cheese. Bake until mixture is thoroughly heated and cheese is melted about 20 minutes.

Taco Ring
From Pampered Chef (adapted by me, Lori4squaremom)
3/4 pound extra lean (90%) ground beef
1 package low sodium taco seasoning mix
1 cup shredded 2% shredded cheddar cheese
2 tablespoons water
2 packages (8 oz each) refrigerated reduced fat crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded romaine lettuce
1 medium tomato, diced
1/2 cup chopped onion
1/2 cup sliced black olives
reduced fat sour cream, optional

Preheat oven to 375 degrees. Brown ground beef until no pink remains, drain any fat from pan. Remove from heat and let cool slightly (for 5-10 minutes). Combine beef, taco seasoning, cheese and water.

Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a baking stone (or any round pizza pan, but the baking stones really do work best, in my opinion) with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in the center). Using a scoop or round spoon, evenly scoop meat mixture onto widest end of each triangle. Bring points of triangles up over filling and tuck under the wide ends in the center of the ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.

Using a sharp knife, remove top from bell pepper and scoop out all seeds and membranes (and discard). Fill pepper with salsa. Shred the lettuce, chop the tomato and onion and slice the olives. Place the bell pepper in the center of the ring; arrange lettuce, tomato, onion and olives around pepper. Slice and serve with the “salad” and salsa and sour cream, if desired.

Crockpot Salsa Chicken
3-4 boneless chicken breasts
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 cups salsa
1/4 cup cheddar cheese, shredded
8 oz. cream cheese, cubed

Combine corn, beans, and 1/2 of the salsa in the crockpot. Add chicken breasts and top with the remainder of the salsa. Cook on LOW for 3-4 hours. Mix in the cream cheese about 15 minutes before serving. Top with cheddar cheese and cook about 5 minutes more, just long enough for the cheese to melt.

I serve this with rice or tortilla chips and a salad. Sometimes I omit the cream cheese and add extra cheddar instead.

Texas Barbecued Beef
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.

Don’t forget to visit the Hostess of Menu Plan Monday to get all the links to all the menus and great recipes!

Marmar, Matt’s maternal grandmother passed away this week. She was almost 93 years old and living in Methodist Manor Nursing Facility in Tulsa at the time of her death.
She was truly the sweetest and most content person you could ever know.
About 7 or 8 years ago she broke her ankle and this ended her years living in Blanchard where she was a retired 2nd grade teacher. When she was still living in Blanchard we spent many weekends piling in her house. Those were really good times and great memories. She loved the kids so much. I miss her.
Matt and I went to Blanchard yesterday to meet with the preacher who would be speaking at her memorial along with Paula and John. We spent that time remembering things about Marmar and trying to convey her spirit to him. Afterwards we viewed her body. Although she looked good in spite of her last few months, it was still only a shell and not marmar.
Today was her burial and memorial. It was a crazy burial, it was like a blizzard from no where and we were all shivering and huddled up in the tent. Afterwards we went to the Methodist church to visit and each lunch while waiting for the memorial service. The preacher used all the words we had spoken and delivered a great sermon. Paula and Jane Ellen both spoke of their love for Marmar. I remember Paula said that her parents were the two finest people she had ever known. They were both very good people. I never heard an unkind word spoken of either. Although I didn’t have the opportunity to meet Matt’s grandfather Raymond, I have heard so many wonderful things about him. He died when Matt was only a baby.
We left the service inspired to be better people.

MYSTERY BROWNIES

These look like ordinary brownies, but you will be amazed how fast they are all gone!

Brownie mix, made according to directions using real butter.
Put in baking dish and then take the hershey kisses that have the soft cherry filling and push them into the brownie mix every inch or two all over the brownies. Bake as directed.

These are so wonderful!
I have had people stand and hover over these until they were all gone because they are so good, really not a diet dessert but, for special occassions!

Mexican soup… or hominy chili…

1 can each yellow and white hominy (corn if you don’t like hominy)
1 can or leftover black beans
1 can rotel (I use mild)
1 can stewed tomatoes
2-3 boneless skinless chicken breasts
1 package ranch dressing (dry)
1 package taco seasoning
1 can chicken broth

Mix all together and cook 6-8 hours on low. Great with cornbread!
Some fix this with ground beef, some on the stove top … very yummy and easy!

This is my first time joining in on the menu planning Monday. I am hoping this will help my grocery shopping get finished today for the week! I cooked so many yummy things last week. Mom fell and hurt her knee pretty bad last week so I took food to her a few nights. Now, I have to come up with new interesting meals for this week.
Monday…Pizza burgers and veggies
Tuesday…crock pot garlic chicken spaghetti
Wednesday… black beans & rice
Thursday… Frito chili pie (with leftover black beans)
Friday… Chinese carryout (yea!)

Pizza burgers (Matt’s favorite!)
I buy 90% fat free ground sirloin, press them as thin as possible. Add shredded mozz cheese when cooked and then put pizza sauce on both buns after toasting them with a dot of butter on the grill. I usually make mine plain…

Crock pot garlic chicken (always a hit)
First a few boneless skinless chicken breasts (mine are usually frozen from sams), add several cloves of fresh garlic, spices, salt, and then pour a jar of roasted garlic ragu over and simmer all day. Serve over whole wheat pasta with a bit of freshly grated parm.

Well, Amanda has a new ‘friend’ named Andrew. He is a nice guy. He is 18, goes to college and works at Kohls. He is active in his church which is good. So far we have found him to be very nice and respectful.
Amanda has such a different attitude towards guys than most girls. She acts like she could take them or leave them. I think she expects a very respectful behavior and I am proud of how she conducts herself.
It was good to have everyone back in school. I was able to take Lady (dog) to the park for walks in the morning. They started ladies bible class at church on Thursday mornings which was nice. Nancy Haigler is the teacher, I love Nancy.
Friday we were hit with the first of three strikes of an ice storm. It wasn’t too bad on Friday, but I ended up picking the kids up from school early just in case the roads did get worse. I also ran out for supplies in case we were stuck in all weekend. We ended up getting out both Saturday and today. I don’t really mind driving on slick roads and my Suburban is so huge and heavy it does really well.
The kids are out of school tomorrow, I think they would have cancelled it due to weather anyway.
I ordered a new book on Amazon. Matt and I have been looking at the ebook version.
Here is the author’s blog… www.miracle-of-healing.blogspot.com
I think his book is going to be great.
We are doing the Beth Moore bible study as a family now. I always enjoy her studies. I learn a lot and feel like the knowlege is led by her but comes directly from the bible.

1. As a child, what did you always say you wanted to be when you grew up?
Early on I thought I would be a hair stylist. I always fixed everyone’s hair… and continued to do so… well, I still do. Anyway, later I wanted to be a teacher, then a writer, now I would like to be a therapist or counselor … or maybe a hair stylist.

2. If you had to choose one thing that you’ve always dreamed of doing, what would it be? What is stopping you?
I have always dreamed of traveling, seeing other places, seeing the world. I guess kids, husband, and financial restraints have prevented me from living this dream.

3. Who is your biggest fan?
I think my parents. They raised me to believe I could do anything, and then when I did things they acted so impressed. It is really a great feeling to have parents that love you and think you are special.

4. What bible study or book (besides the obvious-the Bible) has most impacted your life to date?
Kenneth Hagin’s book on healing was big and then probably Beth Moore studies. Both opened my eyes to a broader view. I am so thankful I have been able to see things more clearly. The price was huge, but I am thankful still.

5. When are you the happiest?
When I have open communication with God and am walking the path I know that I am supposed to walk. Being obediant and doing the right thing is a peaceful happy feeling.