Archive for the ‘recipes’ Category

it’s monday…

Thursday, March 19th, 2009

The weekend is coming to a close… I normally look forward to Monday because it means nice quiet mornings and getting things done.  This week is Spring break.  I actually like having the kids home and the relaxed break from school.  Bailey has a friend who moved to Texas that is coming to stay a few days tomorrow.  Emelia is recuperating from a birthday weekend and let me tell you … she needs sleep!   I took the girls (and Bailey) to a late night 3D viewing of Coraline at the theater.  I wasn’t looking forward to it.  At all!  But it was actually pretty good and the 3D was cool.  It wasn’t the red and blue glasses where things fly at you, it was more just overall 3D.  I think Bailey and I enjoyed it more than the girls! 

Izzy got her “report card” last week. On her IEP she has made some great gains in the last few months.  I think I mentioned meeting Melanie, Izzy’s teacher and vision therapist, for lunch last Wednesday to discuss Izzy’s plan for next school year… I have been noticing some cool things with Iz lately.  It’s really hard to explain if you don’t experience it firsthand, but she is definitely more “here.”  Melanie mentioned that she enjoyed her weekly reader this week.  She gets a huge version of the weekly reader.  We looked at it together and talked about the animal sounds.  She was most interested in the piglet.  We read her library book.  It was a really fun book and we both enjoyed it!  Today I tried to get her to nap with me and she just wasn’t having it… so I sat up and sat her up in front of me and she was very happy.  When it was time to take the kids to play practice I took her to matt and had him sit with her.  They were happy together for a while.  I came home and decided to do a little trim painting (random)… and then headed back to church. 

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Matt has been wanting to start a garden.  A square foot garden.  We went to Lowe’s Saturday morning and got wood and seeds.  Bailey helped him build the boxes for the (two) 4′ x 4′ gardens.  We got all kinds of stuff to plant.  Should be fun.  I just hope it grows 🙂 …  He’s been really researching it a lot so maybe it will? 

::::::::::::::::::Monday now 🙂 :::::::::::::::::::::

I fell asleep there last night… It’s a nice, quiet Monday morning!  I heart monday mornings!  Even Spring Break Monday mornings.  I have already tackled several to-dos!  Unfortunately there are many many more calling my name today. 

to do…

clean front room
reorganize china cabinet
laundry
clean glass
dust
mop
clean bathrooms
change sheets
vacuum
get Easter tub out of attic
do post for cerebral palsy.

My menu plans for the week…

Monday: leftovers re-baked chicken spaghetti or turkey & dressing
Tuesday: beans & cornbread
Wednesday: frito chili pie
Thursday: FF kosher hot dogs with chili & baked chips
Friday: chicken curry in a hurry…

Chicken Curry in a hurry!

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 2 teaspoons curry powder
  • 1/2 cup plain yogurt
  • 3/4 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, drained (optional)
  • 1 rotisserie chicken
  • 2 cups cooked white rice (optional)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.

    Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.

    Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

    menu and stuff (bike ride pt. 2)

    Sunday, February 22nd, 2009

    Pretty uneventful weekend around the house… I watched a few good movies on the Hallmark channel yesterday. I finished cleaning and organizing Emelia’s room and then felt so good about it I helped Bailey declutter his room too. Emelia and I took bags of outgrown clothes to the red box.

    I went to Jill (my hair girl) Thursday for highlights and a trim…
    annie

    Not much different, but a little lighter than before.  Can you see the bags under my eyes? ugh.  I was awake almost all night Friday night.  Matt left the tv in our bedroom on msnbc and they had a three hour special about teenage trafficking or something.  It was crazy and kept me awake.  I had the remote so technically I could have turned it off…

    The next few weeks are going to be busy getting ready for the big party for mom and dad.  I’m excited about it!  I think they are planning to renew their vows which will be sweet.  Thankfully I have Mike & Terri.   I have been invited to two pampered chef parties this week, and don’t think I’ll make either one… but will order something.  I heart pampered chef stuff…  What’s your favorite pc gadget or item????  

    In the kitchen this week…

    I have a couple of pork roasts in the freezer and hope to try this recipe maybe tomorrow.

    4 pounds boneless pork shoulder
    1 onion, sliced in rings
    2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
    1/2 cup warm water
    1/4 cup apple cider vinegar
    1/4 cup brown sugar
    1 teaspoon  Worcestershire sauce
    1 teaspoon Tabasco sauce
    1/2 teaspoon kosher salt

    The Directions.

    Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
    Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
    Serve over rice, or make sandwiches on rolls or sliced bread.

    I am also planning to make breakfast one night this week… complete with gravy biscuits sausage and eggs.

    I still haven’t tried Lauren’s yummy chicken enchiladas.  They are still on my to do list. 

    Bailey put part of izzy’s latest bike ride on video with music. 

    food and stuff…

    Thursday, January 8th, 2009

    We’ve been having lots of soups the past several days.  Matt heard of then bought a book about volumetrics which is basically eating the same amount of food but redistributing the ratio of vegetables to other food.  We had homemade pizza two nights also. The first night I bought a refridgerated crust just to save time (so I thought) and then yesterday I was making several pizzas for the whole fam so I made homemade crusts I saw on orgjunkie.com.  This is the crust recipe and a sauce recipe too…

    Pizza Crust:
    1 tbsp active dry yeast
    1 cup warm water (105 to 115 degress F)
    1 tsp sugar
    1 tsp salt
    2 tbsp vegetable oil
    2 1/2 cups flour
    Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your toppings. Bake at 450 degress F for around 12-15 minutes until the crust looks crispy and lightly browned. Dough can also be frozen as well.

    Pizza Sauce
    1 (6 ounce) can tomato paste
    1/2 cup red wine or water
    1 teaspoon oregano
    1 teaspoon salt
    1 tablespoon sugar
    1 tablespoon vegetable oil or olive oil
    1-2 tablespoon parmesan cheese

    I covered matt’s pizza (2 of them) with tons of veggies… onions, green peppers, olives, mushrooms, zucchini, tomatoes and a little canandian bacon aka lean peppered ham.  I liked being able to make one for everyone to enjoy.  Matt said they were better than carryout pizza.  I think we’ll be having pizza often for a while. 

    pizza.jpg

    Last night I knew I wanted to have something made for after church and had planned to make a soup using chicken.  We made beef/veggie stew Thursday and had been eating it for a few days… it was finally gone.  It was really good and especially tasty since I have been fighting a cold/sore throat.  I put a big container (48 oz) chicken stock in the slow cooker and then a big can of petite diced tomatoes, a can of rotel, a palm full of chili powder and cumin, some salt and pepper, a jar of green chilis, can of mushrooms, can of mexican corn, small can of peas, big can of rinsed and drained black beans and a package of frozen chicken tenders.  I diced an onion and sauteed it in a little butter with pressed garlic and added it in when it was translucent.  I put it on low and left it for the night.  I shredded some cheddar cheese, had tortilla strips (chips) and some advocados.  It was a healthy version of tortilla soup and it was delicious!  Another new favorite! 

    We’ll have the soup again tomorrow because there is a ton, plus a lot of pizza leftover…

    Tuesday we’ll have turkey burgers (a recipe from the volumetrics book using bulgar which I’ve never used…)

    Wednesday I’m going to make a pot of beans and cornbread.

    Thursday frito chili pie with turkey.

    Friday more pizzas!

    It’s freezing cold today and I think me & Izzy are going to bed to read for a while…

    What’s on your menu for the week?  Making any healthy changes?  I need to add walking back in to our schedule this week!

    I made bookmarks for my teen girl’s class showing the scriptures to read so that they can read the bible in one year.  If they bring it back each week with each day checked off they will be rewarded…  I hope they stick with it.  I gave them the 15-20 minutes in class today to start to show them how they can actually get it done and it’s not that hard.  Since daily bible reading is at the top of my goals for 2009 it helps to have company! 

    souptacular crockpotalooza

    Thursday, October 30th, 2008

    Have you been over to BooMama? She is hosting a SOUPTACULAR/CROCKPOTALOOZA! There are already tons of recipes linked up over there and I can’t wait to find some new favorites… Here’s a few soup recipes I heart!

    Chicken Tortilla Soup

    1 Tbsp Butter
    1 Yellow onion chopped finely
    3 cloves garlic, pressed
    1 small can green chilies
    1 can diced tomatoes
    1 can black beans, drained
    1 cup frozen corn kernels
    5 cups chicken stock
    2 cups shredded chicken
    2 Tbs. Taco seasoning
    salt and pepper to taste

    For Serving:
    sour cream
    shredded jack and or mild cheddar cheese
    Tortilla chips

    Saute onions and garlic in butter in a large pot over medium heat until onions are translucent. Add chilies, tomatoes, beans, corn, chicken stock, chicken, and taco seasoning. Stir through on high heat until soup boils. Reduce to low. Add salt and pepper to taste. Simmer one hour.Serve with sour cream, a handful of cheese, and place broken pieces of tortilla strips on top.

    This one is technically jambalaya, but when mom makes it she adds more liquid and it is more soupy… it’s yummy.

     

    I buy the zattarains jambalaya mix… it has the rice and seasonings inside.  Mom buys low sodium, I go for it and say “welcome salt!”

    I start with olive oil.  Saute onion and green peppers in oil until onions are transluscent.

    I buy Healthy Choice Polish sausage (It says best choice award on the package and is actually healthy I think…)

    Slice it up and put it in with the onions…

    I add 2-3 chicken breasts to saute with the mixture.  (I take them out and chop them up)

    Then add 1 can of chicken broth (16 oz)

    and a can of diced tomatoes…

    Then pour in the package of zattarains and bring to a boil.

    Reduce heat and simmer for rice to cook (about 20 minutes)

    Here’s where you can decide whether or not to make it more “soupy.”  By adding either water or more broth.

    I don’t.  But you can.  Mom does.

    This last one is an old favorite and works great in the crock pot!

    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!

    fall into flavor

    Wednesday, October 22nd, 2008

    Another edition of “Fall in Flavor” hosted by  Linda @ 2nd Cup of Coffee is on. It’s all about the yummy, rich fall comfort foods that we all love. Check out her site for more recipes and add one yourself!

    I’m posting the recipe I made yesterday… Jambalaya.  It has been on my menu the past few weeks and it is easy and really good.  It’s best served with garlic bread.  You can make it more soupy, or thicker.  We prefer it with less liquid… It’s probably not “authentic” jambalaya, but it is delicious and relatively healthy although Linda will be happy to know there are no rutabagas.

    I buy the zattarains jambalaya mix… it has the rice and seasonings inside.  Mom buys low sodium, I go for it and say “welcome salt!”

    I start with olive oil.  Saute onion and green peppers in oil until onions are translucent.

    I buy Healthy Choice Polish sausage (It says best choice award on the package and is actually healthy I think…)

    Slice it up and put it in with the onions…

    I add 2-3 chicken breasts to saute with the mixture.  (I take them out and chop them up)

    Then add 1 can of chicken broth (16 oz)

    and a can of diced tomatoes…

    Then pour in the package of zattarains and bring to a boil.

    Reduce heat and simmer for rice to cook (about 20 minutes)

    Here’s where you can decide whether or not to make it more “soupy.”  By adding either water or more broth.

    I don’t.  But you can.  Mom does.

    That’s it.

    mpm

    Sunday, October 5th, 2008

    I’m trying some new recipes this week… and some not so new too!

    Today I made this soup…

    Chicken Tortilla Soup

    1 Tbsp Butter
    1 Yellow onion chopped finely
    3 cloves garlic, pressed
    1 small can green chilies
    1 can diced tomatoes
    1 can black beans, drained
    1 cup frozen corn kernels
    5 cups chicken stock
    2 cups shredded chicken
    2 Tbs. Taco seasoning
    salt and pepper to taste

    For Serving:
    sour cream
    shredded jack and or mild cheddar cheese
    Tortilla chips

    Saute onions and garlic in butter in a large pot over medium heat until onions are translucent. Add chilies, tomatoes, beans, corn, chicken stock, chicken, and taco seasoning. Stir through on high heat until soup boils. Reduce to low. Add salt and pepper to taste. Simmer one hour.Serve with sour cream, a handful of cheese, and place broken pieces of tortilla strips on top.

    It was yummy and really easy!

    Tomorrow I’m making this mexican lasagna.  It makes a lot!  So there will be an extra one or two to put in the freezer.

    Chances are there will be enough left over to have for a fast dinner before church Wednesday night…

    and then Thursday I’m making this quick and easy soup:

    Black bean soup

    1 teaspoon olive oil
    2 cups fresh salsa
    2 15-ounce cans black beans, drained and rinsed
    2 cups chicken or vegetable broth
    1 16-ounce can refried black beans
    1/2 cup sour cream (optional)
    1/4 cup fresh cilantro, roughly chopped (optional)

    Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

    I’ll serve it with avocado slices…O

    On Friday I’m making Barb‘s pasta with spinach and chicken.  It’s yummy and I forget about it (Camilla mentioned it the other day and I’ve been thinking it sounds good!)

    8 ounces uncooked rigatoni
    1 tablespoon olive oil
    1 cup finely chopped onion (about 1 medium onion)
    1 10-ounce package frozen, chopped spinach, thawed
    3 cups cubed cooked chicken breast
    1 14.5-ounce can Italian-style diced tomatoes
    1 8-ounce container chive and onion cream cheese
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 1/2 cups shredded mozzarella cheese

    Preheat oven to 375*

    Prepare rigatoni according to package directions.

    Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.

    Drain chopped spinach well, pressing between paper towels.

    Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.

    Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly. Serves 4 to 6. Serve with tossed green salad and garlic bread.

    So, that does it!  Visit Org. Junkie to link your menu!