All of the sudden time seems to be going really fast. It's Thursday and I'm still stuck at least a day behind. We've had a very busy week, though, so it definitely makes the time go faster. We've been busy marking things off of our bucket list the past week. The kids have had a lot of fun and we're over halfway there! How is your summer bucket list coming along?
I have been slacking a bit in the meal preparation department. Being unable to eat dairy really takes the fun out of cooking. You have no idea how good pizza (with cheese!) sounds or some cold ice cream. The things we do for our kiddos, right? I don't want time to go quickly with her, so I will treasure the months ahead, suck it up and try to enjoy eating out of my comfort zone.
Tonight I decided to try something new for dinner: a homemade chicken marinade that I found online. It was really quite simple and contains items you probably have in your pantry. I used some of the new products I purchased that are part of our goal of cleaning up our food and limiting (ideally eliminating) GMO products: organic canola oil and soy sauce. The canola oil I purchased from Amazon and found the organic soy sauce at Target. Since soy and canola are both on the high-risk list, I was pretty excited to find them! I made this recipe for two chicken breasts, but it would easily work for four.
Chicken Marinade
1 cup brown sugar
1 cup oil
1/2 cup soy sauce
1/2 cup vinegar
Mix together with a whisk, pour over chicken, and let marinate for at least four hours. Longer would be best.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, July 11, 2013
Tuesday, June 25, 2013
Another Dairy-Free Recipe
I'm still on the quest for some yummy dairy-free recipes. This one I'll take credit for myself (which doesn't usually happen!). It's pretty simple and my husband declared we could eat it every week. Must have been good, right?
Awhile back I had purchased some Puff Pastry and threw it in the freezer. A few weeks ago I decided it was time to pull it out and try something with it. I also had some shredded rotisserie chicken in there as well that I had thawed, so I wanted to to use that up too. I originally looked at recipes on puffpastry.com, but I couldn't quickly find anything that used my ingredients and didn't contain dairy. I decided to try my own. This is what I made!
Chicken and Mushrooms Wrapped in Puff Pastry
2-3 cups shredded rotisserie chicken
1 package fresh mushrooms
Olive Oil
Chicken broth
Puff Pastry
Chicken gravy
Saute mushrooms in olive oil. Add chicken and chicken broth. Heat through. I added enough broth to give it some liquid to juice up the chicken, but not too much. Cover a jelly roll pan with parchment paper. Unwrap one sheet of Puff Pastry and roll out a bit. Place in jelly roll pan. Using a slotted spoon, spoon half of the mixture into the middle of the pastry. Wrap the outside around and pinch off the corners. Repeat this with the other sheet. Bake at 400 degrees for 30 minutes or until pastry is golden brown. Let it cool a bit and slice it up. Serve with gravy over the top.
Awhile back I had purchased some Puff Pastry and threw it in the freezer. A few weeks ago I decided it was time to pull it out and try something with it. I also had some shredded rotisserie chicken in there as well that I had thawed, so I wanted to to use that up too. I originally looked at recipes on puffpastry.com, but I couldn't quickly find anything that used my ingredients and didn't contain dairy. I decided to try my own. This is what I made!
Chicken and Mushrooms Wrapped in Puff Pastry
2-3 cups shredded rotisserie chicken
1 package fresh mushrooms
Olive Oil
Chicken broth
Puff Pastry
Chicken gravy
Saute mushrooms in olive oil. Add chicken and chicken broth. Heat through. I added enough broth to give it some liquid to juice up the chicken, but not too much. Cover a jelly roll pan with parchment paper. Unwrap one sheet of Puff Pastry and roll out a bit. Place in jelly roll pan. Using a slotted spoon, spoon half of the mixture into the middle of the pastry. Wrap the outside around and pinch off the corners. Repeat this with the other sheet. Bake at 400 degrees for 30 minutes or until pastry is golden brown. Let it cool a bit and slice it up. Serve with gravy over the top.
Friday, May 24, 2013
It's a BBQ Weekend!
This Memorial Day weekend we'll be grilling rain or shine! My husband is the master of the grill (if I'm honest, I don't even know how to turn the thing on), so we usually reserve those meals for the weekend. On Monday we are hosting a BBQ at our house with several friends, so I will be busy making desserts and simple sides.
While we like to grill a variety of things, one of my favorites are pork burgers. Today I thought I'd share that recipe in case you are sick of hamburgers and looking to try something new! Obviously it's quite simple: it's a burger! Have a great weekend!
Pork Burgers
1 pound ground pork
Your favorite BBQ sauce
Place meat in a bowl and add some BBQ sauce. Mix around and add more BBQ sauce if necessary. The meat should stick together well, but not be too saucy. Make into patties and grill.
While we like to grill a variety of things, one of my favorites are pork burgers. Today I thought I'd share that recipe in case you are sick of hamburgers and looking to try something new! Obviously it's quite simple: it's a burger! Have a great weekend!
Pork Burgers
1 pound ground pork
Your favorite BBQ sauce
Place meat in a bowl and add some BBQ sauce. Mix around and add more BBQ sauce if necessary. The meat should stick together well, but not be too saucy. Make into patties and grill.
Wednesday, May 15, 2013
The Post-Pregnancy Fun
In a few weeks I'll be able to workout again. I haven't worked out much since I found out I was pregnant, because I didn't feel great this time around. I am looking forward to relieving some stress and dropping some of these pounds (hopefully!), but am afraid finding the time to do this will be tough. I'm going to try to set some goals, though not too high at this point, and work at it each week. The gym we belonged to doesn't take infants this small, so it may take some creativity on my part and take place either early morning or later at night. If you have any at home workouts you enjoy, I'd love to hear about them!
Of course dropping these pounds means eating healthier, but making sure I eat enough calories for both of us. I am not a fan of eating plain vegetables, cooked or raw, but love them in things. My goal is to make a pot of soup each week and have it on hand for lunch. I plan to make some of my go-to favorites like Chicken Noodle, Tuscan Chicken and Vegetable Beef , but am also going to try recipes I found for Olive Garden's Minestrone and Pasta Fagioli. To get my daily fruit, I'll make smoothies in the morning with a base of bananas, strawberries, and apple juice. I'll then add pineapple or blueberries depending on what I have on hand. Normally I would also include french vanilla yogurt, but will leave out because of my dairy elimination diet.
Late last week I thought I'd treat myself to an early Mother's Day present and buy some shirts. I am tired of going to my closet, staring at the clothes, and realizing that none of them fit! I'm over wearing maternity shirts, especially now that they really don't fit, but cannot wear any of my things from last summer. After striking out with what I bought at Target and Kohls, I hit up Old Navy. Luckily after trying a few styles on, I found one "dressier" looking shirt and another style that worked. I couldn't help but laugh, though, as my mantra when shopping for clothes post-baby is this: if you find one that works, but it in a bunch of colors. I don't have time to shop around, so that is what I did!
So, if you live near me or see me on a regular basis, don't be surprised if you see the same v-neck in a rainbow of colors! :)
Of course dropping these pounds means eating healthier, but making sure I eat enough calories for both of us. I am not a fan of eating plain vegetables, cooked or raw, but love them in things. My goal is to make a pot of soup each week and have it on hand for lunch. I plan to make some of my go-to favorites like Chicken Noodle, Tuscan Chicken and Vegetable Beef , but am also going to try recipes I found for Olive Garden's Minestrone and Pasta Fagioli. To get my daily fruit, I'll make smoothies in the morning with a base of bananas, strawberries, and apple juice. I'll then add pineapple or blueberries depending on what I have on hand. Normally I would also include french vanilla yogurt, but will leave out because of my dairy elimination diet.
Vitamin Packed Fruit Smoothie
Late last week I thought I'd treat myself to an early Mother's Day present and buy some shirts. I am tired of going to my closet, staring at the clothes, and realizing that none of them fit! I'm over wearing maternity shirts, especially now that they really don't fit, but cannot wear any of my things from last summer. After striking out with what I bought at Target and Kohls, I hit up Old Navy. Luckily after trying a few styles on, I found one "dressier" looking shirt and another style that worked. I couldn't help but laugh, though, as my mantra when shopping for clothes post-baby is this: if you find one that works, but it in a bunch of colors. I don't have time to shop around, so that is what I did!
So, if you live near me or see me on a regular basis, don't be surprised if you see the same v-neck in a rainbow of colors! :)
Tuesday, April 30, 2013
Forget the Quaker Granola Bars! These are better!
Last week I posted a recipe for chewy granola bars and mentioned that I had another recipe that I wanted to try, but hadn't had the opportunity yet. Well, my mom heard me talking about them, and decided to surprise us with a batch. We tried them yesterday and they are awesome!
Granola bars are one of the snacks I miss. Due to our son's peanut and tree nut allergy, we can't purchase them at the store. These granola bars are similar to Quaker, but don't have all of the extra fillers and are crispier. We initially thought a batch made way too many that we'd have to freeze some, but we can't keep our hands off of them!
This recipe is for chocolate chip, but I'm sure you could add some dried fruit as well and play around with it. They are really quite healthy and definitely going to be a staple around our house. My oldest son loved them, so I added one to his lunch today as a treat.
Chewy Chocolate Chip Granola Bars
from Farmgirl Gourmet
2 cups crispy rice cereal
2 1/2 cups quick cooking oats
1/3 cup honey (local is best)
1/4 cup light brown sugar
5 T. unsalted butter
1 t. vanilla
3 T. mini chocolate chips
Preheat oven to 200 degrees. Spray 9x13 pan with cooking spray and set aside (I am going to try laying down parchment paper and leaving an overlay instead next time). In a large bowl, add the crispy rice and oats. Mix to combine and set aside. In a small saucepan, add the honey, brown sugar, and butter and bring to a simmer. Heat for 3 minutes until it becomes syrupy and remove from heat. Add the vanilla and pour over the rice and oat mixture. Stir well to coat and pour into the prepared baking pan. Lay a piece of parchment paper over the pan and press the oat mixture down. Sprinkle with the chocolate chips and press down again. Bake at 200 for 25 minutes. Turn off the heat and allow to remain in the oven for 2 hours. Invert onto a cutting board (or if using parchment paper, pull out of pan). Cut into bars and store in an airtight container up to a week.
Granola bars are one of the snacks I miss. Due to our son's peanut and tree nut allergy, we can't purchase them at the store. These granola bars are similar to Quaker, but don't have all of the extra fillers and are crispier. We initially thought a batch made way too many that we'd have to freeze some, but we can't keep our hands off of them!
This recipe is for chocolate chip, but I'm sure you could add some dried fruit as well and play around with it. They are really quite healthy and definitely going to be a staple around our house. My oldest son loved them, so I added one to his lunch today as a treat.
Chewy Chocolate Chip Granola Bars
from Farmgirl Gourmet
2 cups crispy rice cereal
2 1/2 cups quick cooking oats
1/3 cup honey (local is best)
1/4 cup light brown sugar
5 T. unsalted butter
1 t. vanilla
3 T. mini chocolate chips
Preheat oven to 200 degrees. Spray 9x13 pan with cooking spray and set aside (I am going to try laying down parchment paper and leaving an overlay instead next time). In a large bowl, add the crispy rice and oats. Mix to combine and set aside. In a small saucepan, add the honey, brown sugar, and butter and bring to a simmer. Heat for 3 minutes until it becomes syrupy and remove from heat. Add the vanilla and pour over the rice and oat mixture. Stir well to coat and pour into the prepared baking pan. Lay a piece of parchment paper over the pan and press the oat mixture down. Sprinkle with the chocolate chips and press down again. Bake at 200 for 25 minutes. Turn off the heat and allow to remain in the oven for 2 hours. Invert onto a cutting board (or if using parchment paper, pull out of pan). Cut into bars and store in an airtight container up to a week.
Tuesday, April 23, 2013
Granola Bars
There are several foods that we can longer have in our home due to our son's peanut allergy. Granola bars are one of those items. For some odd reason, this week all I've wanted was a chewy chocolate chip Quaker granola bar. My mom gave me a recipe that seems similar to them and if I had the time or the hands to run to the store to get the ingredients, I would! In the past, though, I have made these granola bars and we all thought they were pretty tasty. They aren't the healthiest in the world, as there's quite a bit of corn syrup and butter in them, but they're good for a treat now and then. I've frozen them with success, too.
Granola Bars
Recipe from Taste of Home Cooking for Kids Cookbook
6 cups quick-cooking oats
1 1/2 cups raisins (or other dried fruit bits)
1 cup packed brown sugar
1 cup butter, melted
1 cup corn syrup
1/2 cup miniature chocolate chips
1/2 cup coconut
In a large bowl, combine the ingredients; mix well. Spread into a greased jelly roll pan (15x10x1) Bake at 350 degrees for 20-25 minutes or until edges are golden brown. Cool on a wire rack. Use a knife to cut into squares or cookie cutters to cut into shapes. Store in covered container.
Granola Bars
Recipe from Taste of Home Cooking for Kids Cookbook
6 cups quick-cooking oats
1 1/2 cups raisins (or other dried fruit bits)
1 cup packed brown sugar
1 cup butter, melted
1 cup corn syrup
1/2 cup miniature chocolate chips
1/2 cup coconut
In a large bowl, combine the ingredients; mix well. Spread into a greased jelly roll pan (15x10x1) Bake at 350 degrees for 20-25 minutes or until edges are golden brown. Cool on a wire rack. Use a knife to cut into squares or cookie cutters to cut into shapes. Store in covered container.
Wednesday, March 13, 2013
Broccoli Rice Casserole (Without Processed Cheese!)
It's been a busy day filled with more baby prep and party prep for our daughter's birthday party. It's the little things in life, like My Little Pony napkins and party plates, that really bring a smile to a kid's face. The countdown is on for her celebration. She has given me very specific instructions about her cake as only an almost-four-year-old can and I just need to finalize a menu. We are celebrating with family a few weekends before her birthday hopefully before the baby arrives!
I know I share many main dish recipes with you, but I wanted to pass along this awesome cheesy rice and broccoli side dish that I made for Christmas. It was so delicious and did not contain any processed cheese (which is a bonus!).
No Cheese-Whiz Broccoli Rice Casserole
Source: www.food.com
2 10 oz. boxes frozen broccoli, thawed (I used fresh; I guessed how much and steamed it first)
2 cups cooked rice
8 ounces shredded cheddar cheese
2 cans cream of chicken soup
1 small onion, chopped (I omitted)
2 T. butter
If using, cook onion in butter in large skillet on stove until soft. Add remaining ingredients and cook just until cheese is melted. Put in 2-quart casserole dish (I used a 9X13 Pyrex pan). Bake at 350 degrees for one hour.
I know I share many main dish recipes with you, but I wanted to pass along this awesome cheesy rice and broccoli side dish that I made for Christmas. It was so delicious and did not contain any processed cheese (which is a bonus!).
No Cheese-Whiz Broccoli Rice Casserole
Source: www.food.com
2 10 oz. boxes frozen broccoli, thawed (I used fresh; I guessed how much and steamed it first)
2 cups cooked rice
8 ounces shredded cheddar cheese
2 cans cream of chicken soup
1 small onion, chopped (I omitted)
2 T. butter
If using, cook onion in butter in large skillet on stove until soft. Add remaining ingredients and cook just until cheese is melted. Put in 2-quart casserole dish (I used a 9X13 Pyrex pan). Bake at 350 degrees for one hour.
Thursday, January 31, 2013
Sometimes We Fall Short
Do you ever get that feeling that sometimes your day/week/month was a bust? That's how I'm feeling about January this year. I had high expectations for the month, especially in the kitchen, but they just didn't pan out. This was not a healthy month in our house and given that I spent a third of the month dizzy and not feeling like myself at all, I think I'll go ahead and cut myself some slack. It's only fitting that we wrap up this month with illness: our oldest appears to have strep throat and our daughter will be having surgery tomorrow to put in her second set of tubes and have her adenoids out. I am praying that February goes a little more smoothly!
While February is a short month, it's also very busy for us. We will be celebrating our oldest kiddo's sixth birthday, taking a week-long vacation, and prepping for baby #4's arrival in, gasp, less than ten weeks. I am not feeling like time is on my side right now, but I suppose it will all work out in the end. For someone who is an organizer and planner, this is definitely an uncomfortable feeling! Ultimately, my goal is make February a memorable month. Ironically, our kids have been begging to go on a vacation and go to the beach, so it will be fun to surprise them (the morning that we're leaving!) about our vacation. I pray that everyone gets healthy in the next few weeks and we'll enjoy our last vacation as a family of 5!
Next weekend we'll celebrate our son's birthday. He wants a Chicago Bulls theme and has requested a basketball jersey cake of his favorite player. I am hoping that this will be an easy task, but I guess time will tell! Instead of hosting a party where we have to serve a meal, I wanted to simplify a bit and just serve cake and ice cream, as well as "concessions." I plan to make some Queso and serve with chips for nachos, popcorn, BBQ wienies in the crockpot, and have some fruit and/or veggies. Sounds simple enough, right? I'll serve the popcorn in little box containers I have leftover from last year. I found those at Hobby Lobby and knew they'd come in handy again! Party City had cheap Bulls dessert plates and napkins (with his favorite player on them!) and I'll pick up some red and black dinner plates and utensils for cheap at the Dollar Tree. This is a party on a budget, since unbeknownst to him, our oldest will be celebrating his birthday in Florida this year!
While things may not always work out as I had hoped, I am optimistic that February will be a good month. I will head to my Happiness Project journal tonight and set my goals for the month. I hope to be able to report a little more progress, but if not, then it just wasn't in the cards! Do you have any goals you'd like to achieve this month?
While February is a short month, it's also very busy for us. We will be celebrating our oldest kiddo's sixth birthday, taking a week-long vacation, and prepping for baby #4's arrival in, gasp, less than ten weeks. I am not feeling like time is on my side right now, but I suppose it will all work out in the end. For someone who is an organizer and planner, this is definitely an uncomfortable feeling! Ultimately, my goal is make February a memorable month. Ironically, our kids have been begging to go on a vacation and go to the beach, so it will be fun to surprise them (the morning that we're leaving!) about our vacation. I pray that everyone gets healthy in the next few weeks and we'll enjoy our last vacation as a family of 5!
Next weekend we'll celebrate our son's birthday. He wants a Chicago Bulls theme and has requested a basketball jersey cake of his favorite player. I am hoping that this will be an easy task, but I guess time will tell! Instead of hosting a party where we have to serve a meal, I wanted to simplify a bit and just serve cake and ice cream, as well as "concessions." I plan to make some Queso and serve with chips for nachos, popcorn, BBQ wienies in the crockpot, and have some fruit and/or veggies. Sounds simple enough, right? I'll serve the popcorn in little box containers I have leftover from last year. I found those at Hobby Lobby and knew they'd come in handy again! Party City had cheap Bulls dessert plates and napkins (with his favorite player on them!) and I'll pick up some red and black dinner plates and utensils for cheap at the Dollar Tree. This is a party on a budget, since unbeknownst to him, our oldest will be celebrating his birthday in Florida this year!
While things may not always work out as I had hoped, I am optimistic that February will be a good month. I will head to my Happiness Project journal tonight and set my goals for the month. I hope to be able to report a little more progress, but if not, then it just wasn't in the cards! Do you have any goals you'd like to achieve this month?
Thursday, January 3, 2013
2013 Goal #3: Food Bucket List
I love to cook and bake for my family. I also love to try new baking recipes and am always looking to add some new, no-frill meals to our dinner rotation. Over the course of the year, I have added a handful of recipes, but I am always on the quest for more, especially those which are quick and do not contain a bunch of processed fillers.
To support my love in the kitchen, I have created a food bucket list for 2013. Currently, I have 20 items on my list but many of them are sweet treats. Yesterday I focused on adding dinner meals and will continue to do so until the healthier options outweigh the unhealthy! I must admit, though, there are so many delicious looking recipes out there for cupcakes, cookies, cakes, and candies these days, that it may be hard to do. Lucky for me, my husband bought me a candy thermometer for Christmas, so I can test out some of these delicious treats! I'll let you in on a few treats from the list: salted caramel chocolate cupcakes, donuts, and crockpot lava cake. Yum!!
I hope to have success with my dinner recipes and will happily pass them along if I do. Today I thought I'd share my recipe for lasagna. I like to think of it as a "no-frill" lasagna, because there aren't many ingredients and you don't bake the noodles!
Lasagna
1 box Barilla no-cook lasagna noodles
1 pound ground beef or turkey
1 jar ( 45 oz.) Prego
1 beaten egg
2 cups cottage cheese
3 cups Mozzarella cheese
1/2 cup parmesan cheese
Brown meat. Grease bottom of 9x13 pan (I have the best luck with a glass Pyrex pan). Spread a thin layer of spaghetti sauce on the bottom of the pan. Mix remaining sauce with meat. Place noodles on top of sauce (I usually use 3 1/2) and top with half of meat mixture. Repeat and finish with a layer of noodles. Mix together beaten egg, cottage cheese, Mozzarella cheese, and parmesan cheese and place on top of noodles. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and continue to bake 15 minutes or until bubbly.
*If you prefer, you could layer the cheese mixture as well, but I just add it all to the top and it works well!
To support my love in the kitchen, I have created a food bucket list for 2013. Currently, I have 20 items on my list but many of them are sweet treats. Yesterday I focused on adding dinner meals and will continue to do so until the healthier options outweigh the unhealthy! I must admit, though, there are so many delicious looking recipes out there for cupcakes, cookies, cakes, and candies these days, that it may be hard to do. Lucky for me, my husband bought me a candy thermometer for Christmas, so I can test out some of these delicious treats! I'll let you in on a few treats from the list: salted caramel chocolate cupcakes, donuts, and crockpot lava cake. Yum!!
I hope to have success with my dinner recipes and will happily pass them along if I do. Today I thought I'd share my recipe for lasagna. I like to think of it as a "no-frill" lasagna, because there aren't many ingredients and you don't bake the noodles!
Lasagna
1 box Barilla no-cook lasagna noodles
1 pound ground beef or turkey
1 jar ( 45 oz.) Prego
1 beaten egg
2 cups cottage cheese
3 cups Mozzarella cheese
1/2 cup parmesan cheese
Brown meat. Grease bottom of 9x13 pan (I have the best luck with a glass Pyrex pan). Spread a thin layer of spaghetti sauce on the bottom of the pan. Mix remaining sauce with meat. Place noodles on top of sauce (I usually use 3 1/2) and top with half of meat mixture. Repeat and finish with a layer of noodles. Mix together beaten egg, cottage cheese, Mozzarella cheese, and parmesan cheese and place on top of noodles. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and continue to bake 15 minutes or until bubbly.
*If you prefer, you could layer the cheese mixture as well, but I just add it all to the top and it works well!
Saturday, December 29, 2012
New Year's Eve Appetizers
I'm ashamed to admit that we don't really do much for New Year's Eve anymore. Perhaps once the days of rising early with the kiddos pass we'll get into the spirit again, but until then I guess we'll just have to be content with hanging out at home. Last year we hosted a small gathering with some of our friends who also had young children. It was fun: we gathered around 5, visited and ate while the kiddos played, had an early celebration complete with poppers and confetti, and had called it a night by 8:30. The kids had a blast and we got to enjoy some social time, too. I haven't seen midnight on New Year's in awhile, but I always DVR it and watch it the next day. Lame, I know, but true!
In my opinion the best part of New Year's Eve is....the food! I haven't put together a list of what I'll make this year, but I thought I'd share a few appetizer recipes that we've had in the past: Queso, BBQ wienies, and stuffed mushrooms. While the first two are ridiculously easy (and yummy!), the mushrooms take a bit more time but are worth it!
Queso
*This can be made in the microwave or using a Crockpot
Large block of Velveeta
2 cans of Rotel diced tomatoes and chiles
Chop up Velveeta and add Rotel. Microwave for two minutes. Stir. Continue until all is melted. If using crockpot, follow same instructions, but cook on low until melted.
BBQ Wienies
Lil' Smokies
Bottle of your favorite BBQ sauce
Drain wienies. Place in a crockpot with BBQ sauce. Cook on low until heated through. Serve.
Stuffed Mushrooms
10-20 medium to large mushroom caps
1 T. butter
2 T. green onion
1/4 T. Worcestershire Sauce
1/4 c. soft bread crumbs (canned)
1/4 c. shredded cheese of choice (parmesan is good)
2 T. water
salt and pepper to taste
1/4 lb. ground pork or pork sausage (chopped finely)
*You can omit the ground pork and use sharp cheddar cheese for a different twist
Wash mushrooms quickly under running water; drain on paper towels and pat gently to dry. Pull stems from mushrooms and chop finely. Brown and drain sausage. Set aside. Melt butter in a skillet over medium-low heat. Add chopped mushrooms stems and onion. Sauté until tender. Stir in Worcestershire Sauce, bread crumbs, cheese, and pepper. Add pork.
Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate up to 24 hours. Before serving, put 2 T. water in a shallow baking dish and arrange stuffed mushrooms in dish. Bake at 350 degrees for 20 minutes and serve hot.
In my opinion the best part of New Year's Eve is....the food! I haven't put together a list of what I'll make this year, but I thought I'd share a few appetizer recipes that we've had in the past: Queso, BBQ wienies, and stuffed mushrooms. While the first two are ridiculously easy (and yummy!), the mushrooms take a bit more time but are worth it!
Queso
*This can be made in the microwave or using a Crockpot
Large block of Velveeta
2 cans of Rotel diced tomatoes and chiles
Chop up Velveeta and add Rotel. Microwave for two minutes. Stir. Continue until all is melted. If using crockpot, follow same instructions, but cook on low until melted.
BBQ Wienies
Lil' Smokies
Bottle of your favorite BBQ sauce
Drain wienies. Place in a crockpot with BBQ sauce. Cook on low until heated through. Serve.
Stuffed Mushrooms
10-20 medium to large mushroom caps
1 T. butter
2 T. green onion
1/4 T. Worcestershire Sauce
1/4 c. soft bread crumbs (canned)
1/4 c. shredded cheese of choice (parmesan is good)
2 T. water
salt and pepper to taste
1/4 lb. ground pork or pork sausage (chopped finely)
*You can omit the ground pork and use sharp cheddar cheese for a different twist
Wash mushrooms quickly under running water; drain on paper towels and pat gently to dry. Pull stems from mushrooms and chop finely. Brown and drain sausage. Set aside. Melt butter in a skillet over medium-low heat. Add chopped mushrooms stems and onion. Sauté until tender. Stir in Worcestershire Sauce, bread crumbs, cheese, and pepper. Add pork.
Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate up to 24 hours. Before serving, put 2 T. water in a shallow baking dish and arrange stuffed mushrooms in dish. Bake at 350 degrees for 20 minutes and serve hot.
Thursday, December 13, 2012
Christmas Crafts
I've updated my Pinterest page with some new Christmas crafts for the kiddos. I finally got around to making the felt Christmas tree and they made one round of ornaments. It was a big hit! We've also made a candy cane using cut up construction paper to glue onto a candy cane printout and a paper bag Santa Claus puppet. They have loved playing with that! I updated it, also, with our paper plate wreaths. I am hoping to make some cute ornaments with craft sticks sometime soon to post. They would make cute grandparent gifts!
Today I am trying a new sugar cookie recipe. They are supposed to taste like the Lofthouse cookies you buy at the store, but due to our son't peanut allergy, we haven't had them in years! I'm hoping they're close, because I love them and they would be so easy to do for any of the holidays! If they turn out as I hope, I'll be sharing that recipe soon.
The Princess has her first preschool holiday program tonight. I'm not sure that she'll do anything but stand there, but it will be fun just the same. I am making a very early dinner of BBQ chicken drumsticks in the oven. They are pretty delicious! Hope everyone is having a great week. I'm sure you're busy getting everything done for the big day!
Oven Baked BBQ Chicken Drumsticks
Chicken Drumsticks
BBQ sauce
Olive Oil
Salt
Pepper
Line a pan with parchment paper. Place drumsticks on pan. If desired, pat on olive oil, salt, and pepper. Bake in oven without any sauce at 400 degrees. After 20 minutes, brush on BBQ sauce (I normally use Sweet Baby Rays, but your favorite or homemade works!) and put back into the oven for 25-35 minutes, until chicken is no longer pink. Spoon or brush sauce every 5 minutes until done.
Today I am trying a new sugar cookie recipe. They are supposed to taste like the Lofthouse cookies you buy at the store, but due to our son't peanut allergy, we haven't had them in years! I'm hoping they're close, because I love them and they would be so easy to do for any of the holidays! If they turn out as I hope, I'll be sharing that recipe soon.
The Princess has her first preschool holiday program tonight. I'm not sure that she'll do anything but stand there, but it will be fun just the same. I am making a very early dinner of BBQ chicken drumsticks in the oven. They are pretty delicious! Hope everyone is having a great week. I'm sure you're busy getting everything done for the big day!
Oven Baked BBQ Chicken Drumsticks
Chicken Drumsticks
BBQ sauce
Olive Oil
Salt
Pepper
Line a pan with parchment paper. Place drumsticks on pan. If desired, pat on olive oil, salt, and pepper. Bake in oven without any sauce at 400 degrees. After 20 minutes, brush on BBQ sauce (I normally use Sweet Baby Rays, but your favorite or homemade works!) and put back into the oven for 25-35 minutes, until chicken is no longer pink. Spoon or brush sauce every 5 minutes until done.
Monday, December 3, 2012
Comfort Food Monday
We've had better Mondays around this house. My husband is not feeling well and my back, which has been a pain in my rear end for years, has decided to act up at this most inconvenient time. I guess it's time to take a day "off" in a sense. We've spent a lot of time this morning doing puzzles and coloring. I think a movie is in store for this afternoon, as well as our Advent day #3 project: a paper plate wreath.
Today I want to share with you an awesome recipe for Chicken Tetrazzini. It is delicious and a wonderful comfort food. We first received this meal as a "Mommy Meal" when we had our daughter and it has been in the rotation ever since. Enjoy this one!
Chicken Tetrazzini with Peas and Mushrooms
1 7 oz. package of vermicelli (I normally use thin spaghetti)
3 cups chopped, cooked chicken (a few chicken breasts works!)
1 cup Parmesan cheese
1 can cream of mushroom soup
1 jar Bertolli Alfredo sauce (I normally use the mushroom)
8 oz. fresh mushrooms, cut up and sauted (or you can just use canned, too)
3/4 c. frozen peas, cooked
3/4 c. chicken broth
1/4 t. ground pepper
Make pasta according to package directions. Stir together chicken, 1/2 cup parmesan cheese, soup, Alfredo sauce, mushrooms, peas, broth, and pepper. (To get all of the sauce out of the jar, pour broth into it, shake around, and pour in the bowl). Stir in pasta. Put in lightly greased 9X13 baking pan. Sprinkle with remaining parmesan cheese. Cover with foil and bake at 350 degrees for 35 minutes or until warm and bubbly.
Today I want to share with you an awesome recipe for Chicken Tetrazzini. It is delicious and a wonderful comfort food. We first received this meal as a "Mommy Meal" when we had our daughter and it has been in the rotation ever since. Enjoy this one!
Chicken Tetrazzini with Peas and Mushrooms
1 7 oz. package of vermicelli (I normally use thin spaghetti)
3 cups chopped, cooked chicken (a few chicken breasts works!)
1 cup Parmesan cheese
1 can cream of mushroom soup
1 jar Bertolli Alfredo sauce (I normally use the mushroom)
8 oz. fresh mushrooms, cut up and sauted (or you can just use canned, too)
3/4 c. frozen peas, cooked
3/4 c. chicken broth
1/4 t. ground pepper
Make pasta according to package directions. Stir together chicken, 1/2 cup parmesan cheese, soup, Alfredo sauce, mushrooms, peas, broth, and pepper. (To get all of the sauce out of the jar, pour broth into it, shake around, and pour in the bowl). Stir in pasta. Put in lightly greased 9X13 baking pan. Sprinkle with remaining parmesan cheese. Cover with foil and bake at 350 degrees for 35 minutes or until warm and bubbly.
Sunday, December 2, 2012
What's for Dinner?
What a busy weekend it's been, so we're making two dinners tonight: one for my husband and I and one for the kids. That leaves us with plenty of leftovers for tomorrow night and lunches. It's one of those "take it easy" dinner weeks! I love them, especially when they're budget-friendly, too.
Here's our line-up for the week:
Sunday- Vegetable Beef Soup and Spaghetti Pie
Monday- Leftovers (Woo-hoo!)
Tuesday- Taquitos
Wednesday- Fish sticks and fries
Thursday- Breakfast for dinner night: french toast and scrambled eggs
Friday- Homemade pizza night
Saturday- Movie night: popcorn and apples this week!
I thought I'd share the spaghetti pie recipe tonight. I've made a different one for years (and will share another time), but this one makes a bit more!
Spaghetti Pie
(Adapted from the Happy Housewife blog)
1 box spaghetti noodles, boiled and drained
1 pound ground beef or turkey
1 jar spaghetti sauce (I use the medium-sized Prego jar)
1/3 cup parmesan cheese
1/2 cup mozzarella cheese
Brown meat and boil noodles. In a large bowl, mix together noodles, meat, sauce, and parmesan cheese. Pour into 9X13 baking dish. Bake covered at 350 degrees for 20 minutes. Sprinkle mozzarella cheese on top and bake another 5 minutes uncovered.
Here's our line-up for the week:
Sunday- Vegetable Beef Soup and Spaghetti Pie
Monday- Leftovers (Woo-hoo!)
Tuesday- Taquitos
Wednesday- Fish sticks and fries
Thursday- Breakfast for dinner night: french toast and scrambled eggs
Friday- Homemade pizza night
Saturday- Movie night: popcorn and apples this week!
I thought I'd share the spaghetti pie recipe tonight. I've made a different one for years (and will share another time), but this one makes a bit more!
Spaghetti Pie
(Adapted from the Happy Housewife blog)
1 box spaghetti noodles, boiled and drained
1 pound ground beef or turkey
1 jar spaghetti sauce (I use the medium-sized Prego jar)
1/3 cup parmesan cheese
1/2 cup mozzarella cheese
Brown meat and boil noodles. In a large bowl, mix together noodles, meat, sauce, and parmesan cheese. Pour into 9X13 baking dish. Bake covered at 350 degrees for 20 minutes. Sprinkle mozzarella cheese on top and bake another 5 minutes uncovered.
Thursday, November 29, 2012
My Life Is a 3-Ring Circus
These days I feel like I'm living in a 3-ring circus. To say that things around the house have been challenging may be an understatement. I currently have children at three difficult ages: 2, 3, and 5. I'll explain a little bit why I feel this way and then when I'm done I'll share one of my favorite Christmas cookie recipes. Ending things on a sweet note is always good!
Nothing seems to be going well around the house right now. The little guy has decided that he is the most independent person in the household. He insists on doing everything himself and unfortunately there is a big difference between wanting to do something and being capable of doing something. I'm all for him putting his shoes on by himself, but most of them are too tricky and when I try to help all hell breaks loose. He can't go around in Crocs all winter...too bad. In addition, he wants to dress himself, open the door, get his own food, etc. He is constantly throwing temper tantrums when we run to the store or I put him in his carseat. It just never ends and it's getting exhausting! Now we've added the ability to crawl out of the crib, open his bedroom door, and even dismantle the child-proof lock we have over the door handle to get out of his room. What a circus!
The Princess has decided to boycott naps...again. I don't think she's really ready for this, because by 4:00 in the afternoon the meltdowns begin. Come bedtime she is a hyper-maniac and always the drama queen about this or that. Our evening dinners have become not-so-enjoyable due to the tiredness from her and her older brother and I'm about ready to serve food at 4:30. If she would sleep all night and go straight to bed, I may be okay with her dropping the nap, but it's just not the case. To add to it, she's become quite the sassy-pants who pretends to not hear 75% of what I say. Ugh...
Then there's the oldest guy. I was just not ready for the personality changes that have come with kindergarten. Prior to going to school he was such a sweet boy and almost always listened to us. He rarely talked back or shot me dirty looks, but boy has that changed. I'm not fond of these new behaviors and am trying to find a way to work through it. It makes me very sad and I just want the sweet boy back that I had a few months ago.
Really, this is all very tiring and deflating most days. Mama needs a break (and kids to cooperate during nap time so that I can at least have an hour of peace during the day to recharge for the rest of the day). I know that this, too, shall pass, but the daily challenges seem about unbearable some days, especially when I've been woken up at night by at least one of the kiddos. Sometimes I just have days where I want to drop them off somewhere, take a nap, and go shopping without a care in the world. I know this isn't motherhood, but a girl can dream. This isn't meant to be a woe is me kind of post: just a place to vent and I'm sure I'm in good company in feeling this way. At least you know you're not alone!
As promised, I'll share one of my favorite Christmas cookie recipes: Snickerdoodles. I have some in my freezer right now and I'm about ready to dive right in! Who needs lunch when you've got cookies?
Snickerdoodles
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. soda
dash salt
2 T. sugar (red and green is festive!)
2 t. cinnamon
Cream butter and sugar. Beat in eggs. Combine flour, cream or tartar, soda, and salt. Add and mix. Chill dough. Roll in balls the size of a walnut. Roll in cinnamon/sugar mixture. Place 2 inches apart on ungreased cookie sheet (I use parchment paper to have less mess). Bake for 8-10 minutes at 400 degrees.
Nothing seems to be going well around the house right now. The little guy has decided that he is the most independent person in the household. He insists on doing everything himself and unfortunately there is a big difference between wanting to do something and being capable of doing something. I'm all for him putting his shoes on by himself, but most of them are too tricky and when I try to help all hell breaks loose. He can't go around in Crocs all winter...too bad. In addition, he wants to dress himself, open the door, get his own food, etc. He is constantly throwing temper tantrums when we run to the store or I put him in his carseat. It just never ends and it's getting exhausting! Now we've added the ability to crawl out of the crib, open his bedroom door, and even dismantle the child-proof lock we have over the door handle to get out of his room. What a circus!
The Princess has decided to boycott naps...again. I don't think she's really ready for this, because by 4:00 in the afternoon the meltdowns begin. Come bedtime she is a hyper-maniac and always the drama queen about this or that. Our evening dinners have become not-so-enjoyable due to the tiredness from her and her older brother and I'm about ready to serve food at 4:30. If she would sleep all night and go straight to bed, I may be okay with her dropping the nap, but it's just not the case. To add to it, she's become quite the sassy-pants who pretends to not hear 75% of what I say. Ugh...
Then there's the oldest guy. I was just not ready for the personality changes that have come with kindergarten. Prior to going to school he was such a sweet boy and almost always listened to us. He rarely talked back or shot me dirty looks, but boy has that changed. I'm not fond of these new behaviors and am trying to find a way to work through it. It makes me very sad and I just want the sweet boy back that I had a few months ago.
Really, this is all very tiring and deflating most days. Mama needs a break (and kids to cooperate during nap time so that I can at least have an hour of peace during the day to recharge for the rest of the day). I know that this, too, shall pass, but the daily challenges seem about unbearable some days, especially when I've been woken up at night by at least one of the kiddos. Sometimes I just have days where I want to drop them off somewhere, take a nap, and go shopping without a care in the world. I know this isn't motherhood, but a girl can dream. This isn't meant to be a woe is me kind of post: just a place to vent and I'm sure I'm in good company in feeling this way. At least you know you're not alone!
As promised, I'll share one of my favorite Christmas cookie recipes: Snickerdoodles. I have some in my freezer right now and I'm about ready to dive right in! Who needs lunch when you've got cookies?
Snickerdoodles
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. soda
dash salt
2 T. sugar (red and green is festive!)
2 t. cinnamon
Cream butter and sugar. Beat in eggs. Combine flour, cream or tartar, soda, and salt. Add and mix. Chill dough. Roll in balls the size of a walnut. Roll in cinnamon/sugar mixture. Place 2 inches apart on ungreased cookie sheet (I use parchment paper to have less mess). Bake for 8-10 minutes at 400 degrees.
Monday, November 26, 2012
Comfort Food Monday
We made it through our Monday. Back to school for my oldest guy and by 6:00 we were all beat! Once the initial bedtime whines were handled, everyone drifted off quickly. I think I'm shortly behind them. Nothing like crawling into bed on this cold night with a good book and hopefully getting a good night's sleep! I hope I don't have any late-night visitors, but I won't be holding my breath.
Today, as you know, was Cyber Monday, but this year I didn't purchase much since I've already done so much of my online shopping already. I did take the opportunity to use my Kohl's cash to purchase toys for Toys for Tots. I spent about an hour stewing over what to buy and finally decided on four: the Laugh and Learn picnic basket (we love!), Polly Pockets Just Horsing Around set, Melissa and Doug car transporter, and a Fisher Price magical tea set. Hopefully they will help make some little one's Christmas a little bit brighter. One of my favorite parts of Christmas is buying gifts for those in need. We're going to take that a step further this year and give a donation as a gift for a few people. I'll comment on that in a post down the road.
Since it's Monday, I wanted to share an easy recipe with you. I'm out of crockpot recipes again, so I thought I'd share one of my favorite childhood casseroles that definitely fits in the "comfort food" category: Tator Tot! This was a staple in our home growing up and I'm trying to get my kids on board with it! It is still one of my favorites.
Tator Tot Casserole
1 lb. ground beef
1 can Golden Mushroom soup
1 can french style green beans
1 can mushrooms (or saute fresh)
Tator Tots
Shredded Colby Jack cheese
Brown ground beef and drain. In a bowl, mix ground beef, green beans, mushrooms, and soup. Pour into casserole dish. Top with tator tots and cheese, making sure to cover the top. Bake at 350 degrees for 30-35 minutes.
Today, as you know, was Cyber Monday, but this year I didn't purchase much since I've already done so much of my online shopping already. I did take the opportunity to use my Kohl's cash to purchase toys for Toys for Tots. I spent about an hour stewing over what to buy and finally decided on four: the Laugh and Learn picnic basket (we love!), Polly Pockets Just Horsing Around set, Melissa and Doug car transporter, and a Fisher Price magical tea set. Hopefully they will help make some little one's Christmas a little bit brighter. One of my favorite parts of Christmas is buying gifts for those in need. We're going to take that a step further this year and give a donation as a gift for a few people. I'll comment on that in a post down the road.
Since it's Monday, I wanted to share an easy recipe with you. I'm out of crockpot recipes again, so I thought I'd share one of my favorite childhood casseroles that definitely fits in the "comfort food" category: Tator Tot! This was a staple in our home growing up and I'm trying to get my kids on board with it! It is still one of my favorites.
Tator Tot Casserole
1 lb. ground beef
1 can Golden Mushroom soup
1 can french style green beans
1 can mushrooms (or saute fresh)
Tator Tots
Shredded Colby Jack cheese
Brown ground beef and drain. In a bowl, mix ground beef, green beans, mushrooms, and soup. Pour into casserole dish. Top with tator tots and cheese, making sure to cover the top. Bake at 350 degrees for 30-35 minutes.
Wednesday, November 21, 2012
Dessert...the Most Important Part of a Thanksgiving Meal!
Today I am making desserts for our Thanksgiving feast tomorrow. I am bringing pumpkin bars and a cherry cheesecake to my in-laws. Thought I'd share my cheesecake recipe. It's always a favorite (and, ssh, so easy!). Hope everyone has a wonderful Thanksgiving!
Cherry Cheesecake (No Bake)
Graham cracker crust
8 oz. cream cheese, softened
1/3 c. sugar
2 t. vanilla
8 oz. Cool Whip
Can of cherry pie filling (or other desired topping)
Beat softened cream cheese with a mixer and gradually add in sugar until well mixed. Add vanilla and beat until smooth and mixed in. Fold in Cool Whip. Spoon into pie crust and refrigerate until firm. Spoon cherries on top. Enjoy!
Cherry Cheesecake (No Bake)
Graham cracker crust
8 oz. cream cheese, softened
1/3 c. sugar
2 t. vanilla
8 oz. Cool Whip
Can of cherry pie filling (or other desired topping)
Beat softened cream cheese with a mixer and gradually add in sugar until well mixed. Add vanilla and beat until smooth and mixed in. Fold in Cool Whip. Spoon into pie crust and refrigerate until firm. Spoon cherries on top. Enjoy!
Tuesday, November 20, 2012
Thanksgiving Food...Yum!!
Short posts this week, as I'm busy getting ready for the holidays! I just wanted to share a few recipes with you that would make a great addition to your Thanksgiving feast! One of my favorite sides growing up was cheese corn (or some call it scalloped corn). The only time I ever make it is for a holiday meal and my mouth is watering just writing about it!
Cheese Corn
1 can creamed corn
2 T. sugar
2 T. flour
1/4 t. salt
1/2 c. diced Velveeta cheese
2 beaten eggs
Mix in order given. Bake in greased casserole uncovered at 350 degrees for one hour.
*This is easily doubled or tripled!
It seemed that my mom always had frozen fruit salad in our freezer growing up. It's a yummy sweet side dish that is usually loved by adults and children alike! You can make these ahead of time and pull them out when needed.
Frozen Fruit Salad
8 oz. cream cheese
3/4 c. sugar
Small or large can crushed pineapple, drained
10 oz. strawberries and juice
8 oz. Cool-Whip
Beat cream cheese and sugar. Add drained pineapple and strawberries. Fold in Cool Whip. Put in cupcake wrappers or pan and freeze.
Cheese Corn
1 can creamed corn
2 T. sugar
2 T. flour
1/4 t. salt
1/2 c. diced Velveeta cheese
2 beaten eggs
Mix in order given. Bake in greased casserole uncovered at 350 degrees for one hour.
*This is easily doubled or tripled!
It seemed that my mom always had frozen fruit salad in our freezer growing up. It's a yummy sweet side dish that is usually loved by adults and children alike! You can make these ahead of time and pull them out when needed.
Frozen Fruit Salad
8 oz. cream cheese
3/4 c. sugar
Small or large can crushed pineapple, drained
10 oz. strawberries and juice
8 oz. Cool-Whip
Beat cream cheese and sugar. Add drained pineapple and strawberries. Fold in Cool Whip. Put in cupcake wrappers or pan and freeze.
Sunday, November 18, 2012
Busy Week? Make-ahead Dinner Option
With Thanksgiving approaching, I'm sure the week will be busy for many of you. I am looking forward to seeing our little Thumper tomorrow, as we have our twenty week ultrasound. We are going to take our two older kiddos along so they can "see" the baby. We haven't told them yet, but I think they'll be excited! I'm also kicking off some holiday baking this weekend, both to freeze and to take to Thanksgiving. I love this time of year!
In case you are short on time this week, I wanted to share a delicious chicken casserole recipe with you that can be made ahead of time and popped in the oven an hour before dinner. I received this as a Mommy Meal when we had our daughter and it's been a keeper!
Cheesy Chicken and Noodle Casserole
2-3 cups cooked chicken (I usually use two chicken breasts and make that enough)
2 c. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. package uncooked macaroni rings (I buy Barilla Cellentani)
1 tsp. chopped onion (I omit)
2 c. milk
1/2 t. salt
*add peas and/or mushrooms if your family likes them!
Mix all ingredients together and put in a 9x13 pan; refrigerate at least 6 hours; bake at 350 degrees for 1 hour. Enjoy!
In case you are short on time this week, I wanted to share a delicious chicken casserole recipe with you that can be made ahead of time and popped in the oven an hour before dinner. I received this as a Mommy Meal when we had our daughter and it's been a keeper!
Cheesy Chicken and Noodle Casserole
2-3 cups cooked chicken (I usually use two chicken breasts and make that enough)
2 c. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. package uncooked macaroni rings (I buy Barilla Cellentani)
1 tsp. chopped onion (I omit)
2 c. milk
1/2 t. salt
*add peas and/or mushrooms if your family likes them!
Mix all ingredients together and put in a 9x13 pan; refrigerate at least 6 hours; bake at 350 degrees for 1 hour. Enjoy!
Tuesday, November 13, 2012
Bringing the Restaurant Home
Yesterday my husband and I celebrated our 7th Anniversary. We took Sunday "off" and headed to the western suburbs of Chicago, like we had planned, to celebrate. We had a great day shopping (which he actually did enjoy a bit), had a wonderful lunch, many treats along the way, and a lot of time to actually talk. It was wonderful and it seems like when we get that time alone, we talk about goals for ourselves and our family. It's very refreshing and we definitely need to do it more often!
Since we had our celebration on Sunday, we didn't do anything special yesterday. Instead, I made a nice dinner that was a copycat recipe of Olive Garden's Alfredo sauce. I haven't made it in years, but it was a hit with the whole family. I am definitely going to add it into our recipe collection to be used more often. It definitely does not rank high on the health meter, but it was yummy and kid-friendly, so that's what counts!
I got this recipe from a website that I found ten years ago. They have a lot of recipes that taste very similar to some of your favorite restaurant dishes. It is called www.copykat.com. Check it out!
Olive Garden Alfredo Sauce
1 stick butter
1 pint heavy cream
3/4 c. parmesan cheese (I use the grated in the shakable container and it worked fine)
1 t. garlic powder
Put the butter and heavy cream in a pan and simmer until the butter is melted and mixed well with the heavy cream. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes, stirring often. If it is not thick enough for your liking, you can add a few tablespoons of cream cheese to thicken it up. I have never used it, though. Serve it with a side of breadsticks baked, topped with butter and garlic powder, and it's just like you're at the restaurant. Enjoy!
Since we had our celebration on Sunday, we didn't do anything special yesterday. Instead, I made a nice dinner that was a copycat recipe of Olive Garden's Alfredo sauce. I haven't made it in years, but it was a hit with the whole family. I am definitely going to add it into our recipe collection to be used more often. It definitely does not rank high on the health meter, but it was yummy and kid-friendly, so that's what counts!
I got this recipe from a website that I found ten years ago. They have a lot of recipes that taste very similar to some of your favorite restaurant dishes. It is called www.copykat.com. Check it out!
Olive Garden Alfredo Sauce
1 stick butter
1 pint heavy cream
3/4 c. parmesan cheese (I use the grated in the shakable container and it worked fine)
1 t. garlic powder
Put the butter and heavy cream in a pan and simmer until the butter is melted and mixed well with the heavy cream. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes, stirring often. If it is not thick enough for your liking, you can add a few tablespoons of cream cheese to thicken it up. I have never used it, though. Serve it with a side of breadsticks baked, topped with butter and garlic powder, and it's just like you're at the restaurant. Enjoy!
Tuesday, November 6, 2012
Taking it Easy This Week...For Dinner!
This time change has really done a number on our family. My youngest has been starting the day very early the past few days. Today was 5:00, which is much better than the 3:30 wake-up call yesterday. I am hoping that by the end of the week I'll at least get to see a six on the clock at wake-up time. The joys of parenting!
Today is election day and I can happily say I voted by mail. What a wonderful way to cast your vote: no lines, no kids to keep in check, and I could research the candidates as I went along. I think it will be my "go-to" way to vote for awhile! I hope that people exercise their right to vote this election. While the candidate you chose may not win, at least you got to voice your opinion. I think that is the most important thing. People are quick to complain, but if you didn't vote, in my eyes you've lost that privilege!
This week I have planned a simple, low-budget menu. While that may sound boring, I think it is just what the doctor ordered! I seem to equate low-budget with easy to make. I incorporated some meat from the freezer and added in a few of the kids' favorites to create a menu that "should" please even the little people this week. Here's a quick rundown of our menu:
Monday: Crockpot parmesan encrusted boneless pork loin roast and baked potatoes
Tuesday: Tacos
Wednesday: Baked Mostaccioli
Thursday: Pancakes and Scrambled Eggs
Friday: Homemade Pizza
Saturday: Homemade Fettucini Alfredo
This menu is light on meat, but to compensate for that I use Barilla Pasta Plus to add some protein and Omega-3's. Target's Market Pantry brand has begun to make some types of this pasta as well, which has cut down on costs a bit.
Today I'd like to share our simple go-to recipe for baked mostaccioli. You can make this with or without meat. It is quick, easy, and my kids devour it!
Baked Mostaccioli
3/4 to full box of Penne pasta
Jar of Prego spaghetti sauce (if I use a whole box of noodles, I buy the size up from the small jar)
Mozzarella cheese
Ground beef/turkey (optional)
Cook pasta per directions on box; drain. In a bowl, mix pasta and spaghetti sauce (and cooked meat, if using). You want to make sure it is very saucy! Pour into a greased casserole dish and top with shredded mozzarella cheese. Bake at 350 degrees for 25-30 minutes, making sure it is heated through.
Today is election day and I can happily say I voted by mail. What a wonderful way to cast your vote: no lines, no kids to keep in check, and I could research the candidates as I went along. I think it will be my "go-to" way to vote for awhile! I hope that people exercise their right to vote this election. While the candidate you chose may not win, at least you got to voice your opinion. I think that is the most important thing. People are quick to complain, but if you didn't vote, in my eyes you've lost that privilege!
This week I have planned a simple, low-budget menu. While that may sound boring, I think it is just what the doctor ordered! I seem to equate low-budget with easy to make. I incorporated some meat from the freezer and added in a few of the kids' favorites to create a menu that "should" please even the little people this week. Here's a quick rundown of our menu:
Monday: Crockpot parmesan encrusted boneless pork loin roast and baked potatoes
Tuesday: Tacos
Wednesday: Baked Mostaccioli
Thursday: Pancakes and Scrambled Eggs
Friday: Homemade Pizza
Saturday: Homemade Fettucini Alfredo
This menu is light on meat, but to compensate for that I use Barilla Pasta Plus to add some protein and Omega-3's. Target's Market Pantry brand has begun to make some types of this pasta as well, which has cut down on costs a bit.
Today I'd like to share our simple go-to recipe for baked mostaccioli. You can make this with or without meat. It is quick, easy, and my kids devour it!
Baked Mostaccioli
3/4 to full box of Penne pasta
Jar of Prego spaghetti sauce (if I use a whole box of noodles, I buy the size up from the small jar)
Mozzarella cheese
Ground beef/turkey (optional)
Cook pasta per directions on box; drain. In a bowl, mix pasta and spaghetti sauce (and cooked meat, if using). You want to make sure it is very saucy! Pour into a greased casserole dish and top with shredded mozzarella cheese. Bake at 350 degrees for 25-30 minutes, making sure it is heated through.
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