Short week, but we are cooking a few things. Also, a yummy PC recipe for you to try

Well, this is a busy week for us. I've got a lot going on in the evenings, but we're still cooking. I say WE because my darling hubby is actually doing some cooking this week too. He made dinner last night and did a really good job! It was very yummy! He's a good cook, when he wants to be. he he he

I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!

Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles

Tues. Dec. 8th ~ Tortellini Toss

Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza

Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)

Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he

Glazed Teriyaki Meatballs & Noodles

12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced

1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.

2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.

*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.

* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.

Enjoy!

This is kinda a yo-yo week for us...

Well, this week we are playing it by ear. Tonight after work, my plan is to clean out the freezer and pantry and plan a menu according to what we have on hand. We'll be heading to Florida in just over 2 weeks, so I don't want to be over stocked with things in the freezer..just in case we loose power or something while we are away.

Sunday we had salsa baked chicken w/ creamed corn and fajita rice.

Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.

Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.

Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.

Friday Nov. 20th - Tues. Nov. 24th

I've worked out a shortened menu for the next couple of days. We'll be leaving next Wed. for Thanksgiving at Gene's folks, so I didn't have to do too much planning. Today I've been baking mini pie shells for some Pumpkin Spice Tartlets that I'm making for Erin to take with her tomorrow to the crop. First time I've tried this recipe. It's easy enough, looks like it will be good (filling isn't done yet), but I do believe that next time I make them I will make smaller shells (mini muffin size instead of regular muffin size).

Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.

Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he

Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.

Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!

Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL

Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese

heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.

Stir in beans, Capicola, salt and pepper. Heat through.

Serve hot w/ grated Parmesan cheese on top

Shortened menu this week

Well, I'll be headed to PA on Thursday this week (yep, all by myself) so I don't have a weeks worth of meals planned. Last night Gene made meatloaf, scalloped potatoes and peas for dinner because I was gone at the Relay for Life Crop all day. I have to say, he did a super job! Dinner was very yummy!

Tonight Kate and I made a big ole pan of Meme's Chicken Spaghetti. So yummy! We all just love it! I'm going to pretend I can taste it (this sinus infection has killed my poor taste buds) and enjoy a big plate of it when it comes out of the oven!

Before bed tonight, I'm going to through all of the ingredients for home made beef stew in the crock pot so we'll have another home made dish tomorrow night for dinner.

Wednesday, I plan on making a big pot of goulash. I don't know if we'll have that for dinner or if we'll go out to eat (we have to go to the mall so I can go to the Verizon store to see if they'll fix my phone). If we don't eat it for dinner, it'll be here for Gene and Kate to eat on Thursday, since i won't be here to cook. I'm also counting on left over chicken spaghetti and beef stew to get them through. Of course, I've stocked the pantry and freezer with easy to prepare things that they can cook, too.

That's all for now, folks. Actually, no, it's not. I'm running out of new ideas & recipes. Would REALLY love it if you all would share some with me!! :)

Happy Monday and am wishing you all a great week!

Zesty Ravioli Skillet ~ Pampered Chef recipe

1/3 cup heavy whipping cream (I used almost a cup)
4 cups loosely packed fresh baby spinach
6 oz grated Provolone cheese
1 TBS olive oil
1 small jalapeno pepper, seeded and chopped
3 garlic cloves (diced, unless you have a garlic press)
2 14.5 cans diced tomatoes w/ onions
1/2 tsp salt (I used about a tsp)
1/2 tsp black pepper (I used 3/4 tsp)
1 24 oz package small frozen cheese ravioli (I used 2 pks of ravioli)
Halved grape tomatoes

Measure cream. Wash spinach, drain well. Grate the cheese. Set these ingredients aside.

Add oil to large skillet, heat over med./high heat for 1 - 3 minutes or until shimmering. Add jalapeno to skillet, cook and stir for 1 minute. Press garlic into skillet. Cook and stir for 15 - 20 seconds.

Add canned tomatoes and salt & pepper, cook and stir 1 - 2 minutes. Add ravioli and stir to coat. Cook uncovered for 4 - 5 minutes or until tender. Stir in cream. Cook uncovered for 1 - 2 minutes. Sprinkle spinach over ravioli, put lid on pan and cook for one minute or until spinach starts to wilt.

Remove skillet from heat, top with Provolone cheese, cover and let stand for 1 - 2 minutes. Garnish with grape tomato halves.

**I cooked mine longer b/c I added more ravioli, cream and spinach.

Nothing planned for this week

Things have once again been crazy busy, so we haven't really had a chance to plan our meals. Gene left this morning and will be gone for the week, so it's just Kate and I this week for dinner. Just bought a van full of groceries on Saturday, so we won't starve. Hopefully, we'll come up with some yummy and healthy ideas. :) I woke up very early this morning with the "stomach crud" so dinner is the last thing I really want to think about right now. I had hot tea and saltines for lunch and so far, they are not settling well...so we'll see. Kate will most likely eat the left overs from last night. Katie and I made a new Pampered Chef recipe, Spicy Skillet Ravioli, and let me tell you it was fantastic! I will post the recipe for it before I put the laptop away. :)

Short menu for this week...

Mon. 10/12 ~ bacon & cheese quiche

Tues. 10/13 ~ Turkey burgers & sweet potato fries

Wed. 10/14 ~ Spaghetti, garlic bread and salad

Thurs. 10/15 ~ Fried chicken, mashed potatoes & gravy, veggies

Gene is making quiche tonight and I am canning and pickling. It smells good...can't wait until dinner is done! Aside from the fried chicken (which I have only ever made ONE time before, the rest of the meals for the weeks are pretty simple. I'll be at the shop Wed. night for our monthly card swap and will be gone Fri., Sat. and Sun. for the scrap booking retreat in Old Forge. Wed. and Thurs. nights I plan on baking, baking, baking...have to make lots of goodies for the retreat.

Yummy cookie recipe and a new yummy snack "recipe"

I did a little baking over the weekend. There's nothing I love more in the Fall/Winter time than pumpkin flavored sweets!!! Pumpkin pie, pumpkin bars, pumpkin whoopie pies, gooey pumpkin butter cake and now Old Fashioned Soft Pumpkin Cookies. The recipe is on the Libbys website, but I will post it here. These little cookies are not too sweet, so Gene and Kate really enjoyed them...I did too (and Kate's friend Sarah really chowed down LOL).

Old Fashioned Soft Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cup sugar
1 stick butter
1 cup canned pumpkin
1 large egg
1 tsp vanilla

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside. Beat sugar and butter until well blended. Gradually add flour mixture. Mix well. Drop about 1 1/2 - 2 rounded tsp. (original recipe calls for rounded TBS, but I made mine smaller...perfect bite sized cookies!) onto greased cookie sheets. Bake at 350 for 15 - 18 minutes. Remove from oven and cool for 2 minutes. Drizzle with glaze.

Glaze: 2 cups sifted powdered sugar, 3 TBS milk, 1 TBS melted butter, 1 tsp vanilla. Mix until smooth

While scrapping with Erin and Nikki at Nikki's house not long ago, Nikki treated us to a yummy treat that she called Snowman Popcorn. It is a bit sweeter than those popcorn balls you get in the stores this time of year, but not too bad. I made some last night and the three of us chowed down on it! It's easy and yummy!

Snowman Popcorn
Preheat oven to 400 - 425 degree. Grease cookie sheet or jelly roll pan. Pop one bag of microwave popcorn (I like the butter flavored). Once done, pick out all unpopped kernels. Put in a large mixing bowl. In med. sauce pan, melt down 1 small jar of marshmallow fluff on med. low heat. When you are able to pour it, pour it over the popcorn. Mix well, trying to coat all of the popcorn. Spread evenly on baking sheet. Bake for about 10 - 12 minutes. Keep an eye on it, you don't' want to burn it. Once the marshmallow starts to turn a little bit golden brown, take out of the oven and let cool for a bit. Break up into pieces. Eat and enjoy!!! the golden brown pieces taste like toasted marshmallows. So yummy!!!

Oct 4 - Oct 11

Sun. Oct. 4th ~ Chicken Fajitas

Mon. Oct. 5th ~ Spanish rice

Tues. Oct. 6th ~ Roast in the crock pot w/ onions and baby carrots, mashed potatoes and gravy

Wed. Oct. 7th ~ Spaghetti, garlic bread...a veggie of some sort, maybe salad...not sure yet

Thurs. Oct. 8th ~ Fried Chicken, roasted potato fries, creamed corn

Fri. Oct. 9th ~ Mom's yummy pork chops

Sat. Oct. 10th ~ I will be in Massena with Erin, so we'll grab a bite at the crop we're going to, Gene and Kate will probably have left overs

Sun. Oct. 11th ~ Gene and I are going out to dinner w/ friends

Finally trying to get on track again...

Things have been busy and crazy around here for what seems to be months! I don't' see October being much better with so many things on the calender, but I'm going to do my best to plan and cook meals when I can. :) Gene is on leave this week, so he will be helping out preparing dinners. :) He's a good cook when he wants to be. We're trying a few new recipes this week. After we try them, I'll post the recipes...I have to be sure that I don't have to "tweek" them before posting them.

Sun. 9/27 ~ Gene cooked his favorite dish to make, beef rouladen, red cabbage and a German potato dumpling w/ brown gravy. So yummy! The recipe for this has been posted before. Look in older posts 12/20/08

Mon. 9/28 ~ Loaded baked potato chowder w/ fresh crusty bread & butter and home made apple crisp

Tues. 9/29 ~ I'm going out with friend for dinner at Texas Roadhouse, so I'll be having a nice juicy steak and loaded sweet potato...Gene and Kate will be fending for themselves.

Wed. 9/30 ~ Mexican chicken lasagna and tossed salad

Thurs. 10/1 ~ Home made macaroni and cheese

Fri. 10/2 ~ It's Kate's school's homecoming game, so we'll be heading to that right after I get off of work @ 5. We'll be eating from the concession stands...Kate says they have awesome hot dogs! LOL

Sat. 10/3 ~ Kate's homecoming dance...not sure if I'll cook, make Kate a little something then go out on a date with my honey or what...it's still up in the air.

Looking for a recipe.....

I don't have a menu to post because the past couple of weeks have been crazy busy and we're expecting company (mom and Trumy) this weekend so who knows what we'll do...I know a trip to Texas Roadhouse is going to take up one of the nights they are here. I'll play the rest by ear.

I am so bummed! I've been looking all over for my meme's zucchini bread recipe and can not find it anywhere. I know I gave several people the recipe last summer. If any of you have it, could you please send it to me? I have a bunch of zucchini just waiting to be made into that yummy bread!

Thanks a bunch!

Sorry..nothing new right now

Once again, I've been slacking. Rest assured, we have been eating. LOL Things have been busy around here lately, so I haven't had a chance to sit down and really plan meals. Hopefully next week I'll have a menu up and who knows, maybe even some recipes. :)

Last night I grilled up some yummy steaks and we had the most amazing corn on the cob (for all you locals, you must stop by Best By Farr...their corn on the cob ROCKS!)

Tonight I am grilling ham steaks w/ spicy pineapple rum sauce and I've made a tossed salad & creamed corn to go with it.

Not sure what tomorrow will bring.........

A little "tweaking" to the BLT Mac and Cheese recipe

We had the BLT Mac and Cheese last night and it was very good, but I did do a little "tweaking" to the recipe. With a pound of pasta, it seemed like 8 slices of bacon and 4 oz of cream cheese just were not enough. I had a pack of already cooked bacon in the fridge, which had 15 slices, so that is how much I added. I wouldn't have wanted any less than that. Also, I actually ended up using a full brick of cream cheese (8 oz). The last 4 oz added at the end of cooking b/c it just seemed so dry to me. I didn't do this last night, but next time I think I will...stir in a little butter, too. Also, I think I'll use 2 leeks next time instead of 1 and adjust the salt and pepper according to taste. It really is a yummy dish! Hope some of you will try it!

Here ya go, Tara.....some recipes

Stuffed Green Peppers

6 green bell peppers
2 lbs lean ground beef
1/2 cup instant brown rice
1/4 cup diced onion
1/4 cup grated parm cheese
1/8 cup Italian style bread crumbs
1 egg
1/4 spaghetti sauce
Worcestershire sauce, salt, pepper and garlic powder, all to taste

Clean peppers with cool water. Cut off tops and scoop out all seeds and membranes. Place in 9 x 13 pan. Mix the rest of the ingredients together in a bowl until well blended. If mixture seems too wet, add more rice. Once ground beef mixture is well blended, stuff inside of each pepper. Spoon more spaghetti sauce over each pepper (I poured alot in the bottom of the pan, too). Recipe says to put the tops back on the peppers, but I didn't. Bake at 350 for aprx. 30 - 35 min.

BLT Mac and Cheese ~ This recipe can also be found in the Pamp. Chef 29 Minutes to Dinner cookbook

5 cups water
8 slices bacon, cooked until crisp, drained on a paper towel and chopped
4 oz sharp white cheddar cheese, grated
1 oz Parmesan cheese, grated
4 oz cream cheese
1 lb cellentani or cavatappi pasta
1 tsp salt
1/2 tsp coarsely ground pepper
1 large leek (white and light green portions only)
3 large plum tomatoes

Bring water to boil in stockpot. Add pasta, cream cheese, grated cheeses, salt and pepper.Cover and simmer for 5 minutes. As pasta cooks, slice leek in half lengthwise then crosswise into 1/2 inch slices. Place into bowl and swish in cold water to remove dirt. Lift leeks out and stir them into pasta mixture. Cook, uncovered, 5 - 7 minutes or until pasta is at desired tenderness. Cut tomatoes lengthwise, remove cores and seeds. Dice tomatoes, reserving 1/4 cup for garnish. Remove stockpot form heat, stir in remaining tomatoes and bacon. Serve immediately. 6 servings

Artichoke Chicken w/ Roasted Potatoes ~ 29 Minutes to Dinner Pamp. Chef Cookbook

Potatoes and Chicken

3 small red potatoes
1 1/2 cups water
1 tsp salt
2 boneless, skinless chicken breasts
2 tsp rosemary herb seasoning
2 tsp olive oil, divided

Artichoke Topping

1/2 cup chopped artichoke hearts
2 tsp chopped fresh parsley
1 oz Parmesan cheese, grated and divided
2 tsp mayonnaise

Preheat broiler to HIGH. Cut potatoes in quarters then place into small micro cooker along with water and salt. Microwave on high 6 -8 minutes. Drain. Set aside.

Chop artichoke and parsley, place into bowl. Set 2 TBS grated Parm. cheese aside; add remaining cheese and mayo. to artichoke mixture and mix well.

Flatten chicken to 1/2 inch. Sprinkle both sides w/ 1 tsp rosemary seasoning.

Add 1 tsp olive oil to skillet, heat over medium-high heat for 1 - 3 minutes. Add remaining 1 tsp of oil to the remaining 1 tsp of the seasoning mix to potatoes; stir to coat.

Place chicken and potatoes, cut side down, into skillet. Cook 3 - 4 minutes. Turn chicken and potatoes over, cook and additional 3 - 4 minutes.

Remove potatoes from skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken, sprinkle with reserved cheese. Place skillet as close as possible to heating element in broiler (if your skillet can not go into oven, you can use a cake pan, etc.), broil 4 - 6 minutes or until topping is golden. 2 servings.

*** I have not made this yet, but it looks so yummy! I know I can simplify this recipe even more. :)

Menu for Aug. 1 - Aug. 7

Sat. Aug. 1 ~ We had a long, but great day at the Clayton Boat Show and Auction, so when it was dinner time we kept it easy. I threw some hot dogs on the grill. Katie made kidney bean and pea salad and we also had salt potatoes. Easy, but yummy!

Sun. Aug. 2 ~ Buffalo Chicken Wings (per Katie's request)

Mon. Aug. 3 ~ BLT Mac & Cheese

Tues. Aug. 4 ~ Artichoke chicken w/ roasted potatoes

Wed. Aug. 5 ~ Turkey gyros, cucumber salad

Thurs. Aug. 6 ~ Grilled herb rubbed pork chops, pasta salad, veggie

Fri. Aug. 7 ~ So far, nothing planned for Friday. We're calling it a Yo-you night for now.

YAY I finally did it! Got a menu together for the coming week!

Ok, after a few e mails asking where my menus and recipes are (and 1 or 2 "get your rear in gear" type e mails), I've finally done it! Well, I have the menu done up. I don't really have any recipes yet, but later in the week I should. I am making stuffed peppers (never made them from scratch before) so I'll have to find a recipe for them. I'll post that when I find one that looks yummy.

Sat. 7/25 ~ BLT's

Sun. 7/26 ~ Home made stromboli (I bought pizza dough and froze it for these. I'll make two of them, in mine I'll have the moz. cheese, ham, pepperoni, onion, green pepper and sauce. In the 2nd one I'll have all of those things as well as some mushrooms and red pepper flakes.), salad and home made ice cream later this evening.

Mon. 7/27 ~ Stuffed Peppers

Tues. 7/28 ~ BBQ pork ribs w/ grilled zucchini and yellow squash (from my garden)

Wed. 7/29 ~ Mac and cheese w/ canned tomatoes

Thurs. 7/30 ~ Chicken quesadillas

Fri. 7/31 ~ Hamburgers. Kate has requested that whatever we throw on the grill, we have potato and onion pouches as a side dish. These are so easy. I wash a few potatoes, dice them up along with some onions, but them in foil pouches w/ some butter, salt, pepper and Italian seasoning and throw them on the grill. So yummy!

Just call me a slacker....

I know, I am really slacking with the weekly menu planning. Believe me, it shows both on the scale (lucky me) and in the pocket book. I really have to get back on track! Hopefully, I'll get a menu made up for next week. We've got the new freezer hooked up, so I can actually go buy food again! YAY Today I am taking a big stack of coupons to the shop with me to clip and sort if I have time. Maybe I'll even get that menu started....we shall see.

6/14 - 6/20

Sun. 6/14 ~ We grilled and everyone had something different...I had a turkey burger, Kate had 2 veggie burgers and Gene had BBQ grilled salmon fillets. For sides we had salt potatoes and corn on the cob

Mon. 6/15 ~ Yo-yo night. Gene and I went to Erin & Russ's Pampered Chef party and filled up on yummy food over there. I think Kate ate Ramen noodles.

Tues. 6/16 ~ Steaks on the grill, long grain rice, left over corn on the cob and salt potatoes

Wed. 6/17 ~ Grilled chicken rubbed with a yummy garlic/herb rub and olive oil, steamed veggies

Thurs. 6/18 ~ Yo - yo night. My friend, Erin and I are having "date night." It's a joke. But we are going out to dinner and then to get our hair done..which leaves our families to fend for themselves.

Fri. 6/19 ~ Whole wheat penne pasta with steamed asparagus, zucchini and green beans tossed in a basil pesto w/ freshly grated Parmesan cheese. This is a dish I saw on one of Rachael Ray's 30 Minute Meals a few years ago. It is very yummy and so easy! If I think of it when I go to pick up the veggies, I'll get fresh bread and make garlic bread, too.

Sat. & Sun. are both undecided. Who knows what we'll have going on this weekend and Sunday is Father's Day so Gene may want to go out to eat. We shall see.

menu 6/8 - 6/12

Well, meals this week have been thrown a bit off course. Thursday we had a Yo - yo night (you're on your own), last night I grilled the flank steak (First time I made a flank steak in about 10 years b/c I thought it was such a tough piece a meat. I marinaded it all day long then cooked it on the grill on high for 6 min. on one side and another 5 on the other side..cut against the grain in about 1 inch - 1 1/2 inch slices...YUMMMM). This evening we have been invited over to Erin and Russ's for a BBQ, so I won't be cooking dinner. As far as I know, the dinner plans for tomorrow are still the stuffed peppers. I don't know if I will make rice or buttered noodles with them. I have both..guess I'll see what Gene and Kate want. :)

Mon 6/8 ~ Grilled boneless pork chops and veggie (either grilled asparagus or corn on the cob. HMMMM Such hard decisions!)

Tues. 6/9 ~ Spaghetti, salad and garlic bread (it's class night, so have to make something quick and easy)

Wed. 6/10 ~ Tacos

Thurs. 6/11 ~ Yo-yo night

Fri. ~ 6/12 ~ Beef and chicken kabobs on the grill (not sure of the sides yet...will see what looks good at the grocery store)

Menu for 6/1 - 6/7

Well, because we've been so busy and tired with the yard sale I haven't really been cooking. Last night we ordered pizza from Danos, YUMMY! Not sure what we'll be having tonight. Gene and I are both exhausted and after cleaning up later, have to head out to Home Depot...we're playing it by ear yet again. I do have the rest of the week planned out though...so here you go:

Mon. 6/1 ~ Baked ziti, home made garlic bread, salad

Tues. 6/2 ~ Cheeseburger Salad

Wed. 6/3 ~ Grilled chicken, potato salad, veggie

Thurs. 6/4 ~ Flank steak, macaroni salad, veggie

Fri. 6/5 ~ BLTs

Sat. 6/6 ~ Tacos

Sun. 6/7 ~ Stuffed peppers (Gene wanted home made stuffed peppers, but I bought the frozen ones...OOPS I need to find a good recipe, anyone have one they'd like to share?)

Short week of meal planning

Well, We didn't get home until early evening last night (Monday the 25th), so we just had buttered noodles for dinner last night. I just went through the freezer this morning and pulled out some things to use up before going to the grocery store again. It's a short week b/c we are having a yard sale on Friday and Saturday...I doubt I'll want to come in and cook on those days so we'll play it by ear.

Tues. 5/26 ~ Hamburger BBQ w/ crispy battered fries and apple sauce

Wed. 5/27 ~ Roast beef, mashed potatoes, mixed veggies

Thurs. 5/28 ~ Ham, scalloped potatoes, peas

Hopefully I'll get back on track by Sunday...plan a menu and get to the grocery store. I just got a new Taste Of Home in the mail, I can't wait to browse through it's pages and find new recipes to try!

A few recipes

For lunch yesterday I made these yummy mini jalapeno popper pizzas. I first had them at my friend's Pampered Chef show. They were a big hit here in our house, that's for sure!

Jalepeno Popper Pizzas
1pkg thin crust pizza dough (Pillsbury)
5 slices bacon, cooked, drained and crumbled (reserve about tsjp drippings)
1 small red bell pepper, seeded and chopped
2 jalapenos, seeded
5oz softened cream cheese
1 cup shredded cheddar cheese
1/2 cup crushed corn chips

Heat oven to 425 degree. Do not unroll pizza dough...cut into 20 - 24 disks. Place on baking sheet. Flatten and seal the seams. Bake for 11 - 13 minutes. In 1 tsp of bacon dirppings, cook peppers for 2 - 3 minutes. Drain. In mixing bowl combine cream cheese, 1/2 cup cheddar cheese, bacon and peppers. Evenly distribute on tops of mini crusts. Sprinkle with remaining cheddar cheese and crushed corn chips. Bake 4 - 6 minutes, until cheese has melted. *This is a Pampered Chef recipe. I forgot the corn chips when I made these yesterday. OOPS

For dessert last night we had strawberry shortcake. It was so good! The cake that I made (Meme's recipe) is not a very sweet or fluffy cake...it is a great compliment to the very sweet and juicy strawberries (I always slice them at least 8 hours a head of time, sprinkle with sugar and add some watter. Refrigerate. Within a few hours you should have a nice amount of juice! I used a large contained of the berries, about a cup 1/2 of water and ... well not sure how much sugar, that was Kate's department yesterday. We'll go with 1/4 - 1/2 cup???)

Meme Bair's 1 Egg Shortcake

Cream together 1/4 cup Crisco shortening, 2/3 cup sugar and one egg. Add 1 tsp vanilla, 1/4 tsp salt and 1 1/2 cup flour. Mix Well. Add 2 tsp baking powder and mix. Slowly mix in 1/2 cup milk. When all is well blended, spread into greased pan. (This is a small cake, maybe a 9 x9, Or 8 x 11 pan). Bake at 350 degrees for 15 - 22 minutes (depending on size of pan you use). When done, cake should be slightly golden on top.

menu 5/11 - 5/16 and our Mother's Day meals...

Happy Mother's Day! We have a nice day planned..we are staying HOME!!! We were out yesterday doing some shopping and enjoyed a yummy dinner at TGI Fridays. Today we had yummy bagels for breakfast (Gene was going to make me breakfast..but I wanted bagels instead). For lunch we're making mini jalapeno poppers pizzas (recipe to come) and for dinner, Gene is making rouladen, his signature German dish. Kate and I are going to slice some fresh strawberries shortly and bake a cake (I will also post this recipe later..it's a yummy one egg cake that meme Bair used to make a bunch) so we'll have strawberry shortcake this evening. YUM

Gene, Kate and I just came up with the coming week's menu based on the 10 day weather forecast for our area. We are so ready to grill, grill, grill! LOL So, if the forecast changes...so does the menu. LOL For now, here's what we're having this coming week.

Mon. 5/11 ~ Grilled pork ribs, cubed potatoes and onions cooked on the grills in foil packets

Tues. 5/12 ~ Hot dogs and burgers on the grill, French fries and corn (maybe corn on the cob..its in the stores, but I wonder how good it would be...we'll see)

Wed. 5/13 ~Spaghetti, salad and garlic bread

Thurs. 5/14 ~ Polish sausage and sauerkraut casserole

Fri. 5/15 ~ Grilled chicken (sides, TBA)

Sat. 5/16 ~ Beef kabobs

5/4 - 5/10 Menu...a bit late

Oh, I've had this done, but am a bit late getting it on here. Sorry folks! Hopefully one day soon I'll have time to go through and try (and post) some more recipes. The past couple of weeks have been crazy busy, so I was sticking to easy dishes that I know...Kate and I just hit the commissary yesterday, so the pantry is restocked (FINALLY...poor Gene was having to get creative with his lunches...shrimp flavored Ramen noodles w/ tuna...ICK!). Here's what we've had and will be having this week...

Mon. ~ Brown rice & Chicken Chow Mien

Tues. ~ Pan fried boneless pork chops, buttered noodles and peas

Wed. ~ BLT's (tonight is card swap night @ the shop so I'm cookin' up the bacon now so we can heat it up tonight and eat together before I have to leave)

Thurs. ~ Home made macaroni and cheese, tossed salad

Fri. ~ Grilled chicken, pasta salad

Sat. ~ left overs OR out to eat (we may head to the may for some shopping, so who knows what we'll do for dinner)

Sun. ~ Happy Mother's Day! Gene will be cooking dinner. he will be making his signature dish; rouladen, red cabbage and some potato dumpling. We fell in love with this meal while living in Germany!

Nothing this week...

Sorry folks. This week we are winging it! I have a very busy week ahead, so I didn't even attempt to plan a menu. Sunday we made pizzas (Friday we ended up going out to eat, so we saved the pizza making for Sunday) and Buffalo wings and yesterday we grilled steaks, had a tossed dalad and also pea & kidney bean salad. YUM! Tonight is the last class in the 13 wk course I've been taking so they are feeding us, tomorrow night I'll be teaching a class at the shop, Thurs. is our 15th anniversary so we'll go ut to eat, Friday...well, maybe I'll cook..who knows. Saturday, Kate will be babysitting so Gene and I are going to go out to eat, do some shopping, maybe a movie...at least that's our tentative plans. LOL I should be back on track next week! :)

Menu for Sat. April 18 - Fri. April 24th and a few recipes

Well, Kate and I are back from PA and Gene is home so it's time to get back on track with the meal planning.

Sat. 4/18 - Cheese ravioli, buttered carrots, garlic sticks

Sun. 4/19 - "Easter" dinner at Erin's house...I am making deviled eggs, sweet potato casserole and a dessert or two (so far I've made choc. chip cookie bars...I'm thinking some ice cream, choc., syrup and whipped cream for a nice sundae)

Mon. 4/20 - Chicken fajitas

Tues. 4/21 - Spaghetti & salad

Wed. 4/22 - Pork roast, mashed potatoes and peas

Thurs. 4/23 - Meatloaf, scalloped potatoes and steamed veggies

Fri. 4/24 - We're making pizzas

Sat. 4/25 - Gene and Kate are on their own. I'll be at a 12 hour crop.


I thought I'd share a few recipes. One is one of my favorite "frostings" for chocolate cake that my Grammy Carlin used to make and the other is for a tasty no bake pie that my mom makes...YUM!

Grammy Carlin's Chocolate Whip Frosting

1 cup cold milk
1 small box chocolate pudding (instant)
1 small container (10 - 12 oz) Cool Whip, thawed

Mix pudding and milk. Let thicken for about 10 minutes. Fold in Cool Whip until well mixed. Frost cooled chocolate cake. Store in refrigerator.

**This can also be used in a graham cracker crust as a no bake pie filling.

Cream Cheese Pie

1 - 8oz pkg softened cream cheese
1 pkg (4 servings) lemon instant pudding
1 cup cold milk
2 cups thawed Cool Whip + extra for on top of pie
1 graham cracker pie crust
*fresh raspberries (optional)

Beat cream cheese, pudding mix and milk in a large bowl until well blended. Gently stir in the Cool Whip. Spoon into crust. Refrigerate for 4 hours. Top with more Cool Whip. Add raspberries on top.

**This is also very good with chocolate pudding.


Enjoy!!

2 awesome Pampered Chef recipes...

Deluxe Cheeseburger Salad

4 sesame seed hamburger bun tops
1 small red onion
2 plum tomatoes
3/4 lb 95% lean ground beef (I used a bit over a pound)
1/2 cup finely diced dill pickles
1 TBS yellow mustard
3/4 cup ketchup
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese

*Heat oven to 425 degrees. Slice bun tops into 1/4 inch strips. Arrange in single layer on baking sheet; bake 8 - 10 minutes or until lightly toasted. Cool completely.

*Cut onion in half crosswise. Slice half of the onion crosswise into thin rings. Cut tomatoes into quarters lengthwise & slice crosswise (or do what I did and just dice them up as you would for anything else..LOL). Set both onion and tomato aside.

*Cook ground beef in pan over med. - high heat for 5 - 7 minutes or until no longer pink, breaking into small crumbles as it cooks. Meanwhile, chop the rest of the onion into small pieces. Finely dice the pickle. Combine chopped onion, pickle, ketchup and mustard in a med. size bowl. Add been and mix well.

*To serve, arrange sliced lettuce on large platter. Spoon beef mixture over lettuce. Top with cheese, tomato and onion slices. Arrange hamburger bun croutons around platter. Serve immediately.

Serves 6

California Club Pizza

1 tsp vegetable oil
1 pkg refrigerated pizza crust
2 cups diced or shredded cooked chicken (breast is best)
2 cups shredded cheddar or Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices cooked bacon, thinly sliced

*Heat oven to 425 degrees. Lightly brush baking sheet with oil. Unroll dough flatten and spread with hands. Top crust with chicken and sprinkle with cheese. Bake 16 - 18 minutes or until crust is golden brown. Remove to cooling rack.

*Slice tomatoes in half and scrape out seeds then dice. Thinly slice onion. remove avocado from skin then dice. Add to bowl with tomato and onion. Juice lemon to measure 2 TBS and add to bowl. Stir gently. Cut pizza into squares and serve.

8 servings

3/21 - 3/27

I did it...another menu for this week! I would have posted it before now, but I couldn't get on the site to update. So, here you have it.....recipes to follow later today or tomorrow.

Sat 3/21 ~ Chicken Viola (this was quick, easy and Kate loved it!)

Sun. 3/22 ~ Deluxe Cheeseburger Salad (this is a yummy recipe out of the latest Pampered Chef Seasons Best cookbook. Will post recipe later)

Mon. 3/23 ~ Macaroni and cheese w/ canned tomatoes

Tues. 3/24 ~ California Club Pizza (another recipe out of the PC Seasons Best cookbook...will post recipe later)

Wed. 3/25 ~ Steak, baked potatoes and veggie trio

Thurs. 3/26 ~ tacos

Fri. 3/27 ~ pork roast, mashed potatoes and veggies

I did it..a menu for this week!!! FINALLY

Ok folks, I'm trying to get back on track here as far as our meals. I have to clean out the freezers and start fresh, so this week's menu may not be all that appealing to you. I'm not really planning anything that's really home made and there's no new recipes this week. Sorry. Once Kate and I use up what we have on hand I will make up a better game plan. I do have a few recipes that I'm dying to try! For now...here's the plan for this week:

Sun ~ Grilled cheese

Mon ~ Pierogies w/ grilled onions and peas

Tues ~ Salsa baked chicken, home made Spanish style rice (I'm sure we'll have some sort of veggie, too)

Wed ~ Cheesy macaroni and beef bake

Thurs ~ I'm teaching a class so I'm thinking Kate will fend for herself

Fri ~ Our tentative plans include going to the play at the school so dinner will be something quick, I'm sure

No Bake Cookies...recipe from Erin

These cookies are super easy and so yummy! I made them again yesterday afternoon so Gene would have a fresh batch to come home to. Enjoy!

No Bake Cookies

2c sugar
1/3 c butter
½ c milk

Heat until it boils, boil 1-1/2 minutes (I boiled mine a bit longer...3 minutes, I beleive).
Remove from heat and add:
¼ c cocoa
½ c peanut butter
½ tsp vanilla
3c oatmeal

When well mixed, drop by TBS onto wax paper to harden and cool. Store in an air tight container.

March 1st - 8th

Gene will be home for a week so I've got things somewhat planned as far as meals go. I don't have set days or anything, but do have an idea of a few dishes that I will be making. My poor hubby has been living off of sandwiches, cheap microwave dinners and canned chili for the past 2 months (well, almost 2 months)...he needs some good home cookin'!

*Stuffed green bell peppers

*Herb rubbed grilled chicken w/ steamed veggies and noodles

*Lasagna w/ garlic bread sticks and a salad

*Roast cooked in the crock pot w/ mashed potatoes, gravy and veggie of choice

That's what I have so far. There will be a night that we go to Texas Roadhouse for dinner. Next Saturday Gene and Kate are on their own for dinner because I will be with Erin at the All Day Crop For A Cure.

**Here is a GREAT little "recipe" for doing your roast in the crock pot. My good friend, Michelle gave it to me about a year ago and I've used it every time I've made a roast since.

1 packet Zesty Italian dressing mix
1 packet Ranch dressing mix
1 packet brown gravy mix

Add roast to crock pot. Sprinkle mixes over roast. Add enough water to cover roast. Put lid on and cook until done. I usually put mine on low in the morning and let it cook all day long. YUM!

Chicken Feed recipe

This recipe, I believe, is intended to be a salad or a side dish. My sister in law, who is a vegetarian, made this about 3 or 4 years ago one Thanksgiving so she would have a little more variety. We all fell in love with it! Not as a salad, but as a salsa! It is delicious with tortilla chips! I've also used it to "beef" up taco meat, on top of grilled chicken and in salads. The name, Chicken Feed, is made up...I don't think any of us recall what it is REALLY called. One year over the holidays when my in laws were visiting us, Gene's gram saw it and said "Ewe that stuff looks like chicken feed!" Since then, we've all called it Chick Feed or Chicken Feed.

Now, I'm posting this recipe by memory. I lost the printed version long ago. Feel free to tweak it to your liking. I would love to hear feedback if anyone tries it!

Chicken Feed

1 can garbanzo beans, drained
1 can black beans, drained
2 cups whole kernel corn (if using frozen, thaw before adding)
2 TBS finely chopped cilantro
1 - 2 fresh jalapeno peppers, finely diced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 tsp freshly minced garlic
approx. 1/4 cup olive oil
approx. 3TBS lime juice (fresh is best, but I have used the store bought and it's fine)
1/2 tsp honey
salt to taste

In a large bowl, whisk together olive oil, lime juice, garlic and salt. Add the rest of the ingredients and stir until coated. Serve immediately or store in refrigerator until you are ready to serve.

Enjoy!

Slacking here..I know....

Hi everyone! I am ready for work pretty early today, so thought I'd take a minute to update this a bit. I honestly have not been pre-planning our meals since Gene left. Kate announced that she wanted to eat healthier, actually, she said that she wants to "live" healthier and I also have been trying to do so. Since Gene has been gone, I haven't really cooked many big meals. We've been eating lots of fresh fruit, salads, low cal. soups...and...Kashi's Go Lean Crunch cereal has become one of my favorites. We've been making a lot of high fiber, low fat things..like "Chicken Feed," which is a recipe that we got from Gene's sister a few years back. It has become a favorite here in our house (I'll find and post the recipe some day soon). Though, most often, we eat it with chips, kind of like a salsa, I've discovered that it is extremely yummy mixed in with salads, over chicken and mixed in with taco meat.

Kate and I discovered a new side dish the other night. We both absolutely LOVE the loaded baked sweet potatoes at Texas Roadhouse..but they are truly loaded with fat...butter, sugar, etc. So, on Sunday I grilled us up some steaks and tried my own version of the loaded sweet potato. I peeled and cut up 3 average sized sweet potatoes. Boiled them until fork tender and then drained them. Put them back in the hot pot and let them sit for a few minutes. Then I added about a tablespoon of low fat butter, a teaspoon of orange marmalade (thanks to Rachel Ray for that tip) and a splash of skim milk and mashed them up by hand. I sprinkled in some cinnamon then spread in a baking disk. Then, i sprinkled a little brown sugar on top and THEN...threw on a handful of mini marshmallows! I baked it at 425 until the marshmallows were golden brown. I believe Kate and I enjoyed that MORE than the loaded sweet potatoes at Texas Roadhouse. If ya'll try it, let me know what you think!

Gene will be home for a week before he has to leave for CA, so I will get to work on the menu for that week soon and post it when I can. I know there is a nice roast in the freezer just begging me to throw it in the crock pot! LOL

Still winging it...

I am still not back to really working with recipes and planning the weekly menus. I have been cooking, but mostly it's been very quick, unplanned meals. We've had BLT's, frozen meals (Chicken Viola is very yummy), left overs that I had in the freezer, salads, soups..etc. I'm trying to clean out the pantry and freezers. I will update again when I am better organized. :)

This week....

This week, Kate and I are playing it by ear. It is gong to be a crazy busy week and I do believe it would be senseless to plan a menu this week. This past week, we didn't stick to the planned meals very well...so maybe next week I'll get something new up here.

Sun. 1/11 ~ Sat. 1/17

Well, last week didn't quiet go as planned. On Wed., I was so sore from the accident that I didn't cook. Thursday, we went with /Erin and her family out to Chinese (YUM) and Friday, Erin, the kids and I grabbed a late dinner at Shorty's Diner. I LOVE their cheese fries! LOL Anyway, a few of the things that we were supposed to have last week, made it on this week's menu. :)

Sun. 1/11 ~ Tacos

Mon. 1/12 ~ Home made mac and cheese

Tues. 1/13 ~ Spanish rice

Wed. 1/14 ~ Left overs (card swap night)

Thurs. 1/15 ~ Chicken quesadillas (class night)

Fri. 1/16 ~ Hot dogs and sweet potato fries (crop night)

Sat. 1/17 ~ Grilled chicken, mixed steamed veggies and pasta OR rice

Sun 1/4 ~ Sat 1/10

Well, it has been a wonderful vacation for us, but today finds us trying to get back to our routine. It's going to be a bit of a challenge because we've done nothing but eat, eat eat over the past few weeks...and you can imagine, it wasn't all that healthy. I may go through sugar with drawls for a few days. LOL Also, for the next 2 or 3 months, it's just Kate and I...it's harder than I thought planning decent meals for the two of us. I'm so used to cooking for 3 plus left overs for Gene's lunches the next day...I did this before when Gene was in Iraq, so I know I'll get back on track. Our meals this week are not necessarily the healthiest, but I want to clear out the freezer and start fresh, so we'll be using things up that have been sitting in there.

Sun. 1/4 ~ Spaghetti and meatballs

Mon. 1/5 ~ Cheese steak sandwiches and salad

Tues. 1/6 ~ Smoked pork chops, peas and buttered noodles

Wed. 1/7 ~ Home made mac and cheese

Thurs. 1/8 ~ Grilled herb rubbed chicken, mixed steamed veggies and pasta of some sort (haven't decided on that yet)

Fri. 1/9 ~ Hamburger Helper and carrots

Sat. 1/10 ~ yo-yo night