canned white chicken
salt and pepper
This is one of those annoying recipes that I don’t have actual measurements to make it happen. You mix all the above ingredients together until “it looks right.” I can say that like I’m an actual chef that knows what she’s talking about because for this one specific recipe, I actually do. I promise, if you just mix all this yummy stuff together, serve it on a croissant, you are good to go!
I wouldn’t steer you wrong!
Yes, smashed carrots. One of our e-mealz this week called for smashed carrots. Let me tell you, I was quite skeptical of this delicacy, but followed the recipe and gave it a whirl.
And, the kids absolutely loved it. I was shocked. amazed. stunned. Here’s the recipe, and you can try it yourself. Let us know how it goes!
2 lb bag of baby carrots
1/2 cup sugar
2 tablespoons butter
1/4 cup milk
Boil carrots until tender. Drain and puree with sugar, butter, and milk. Listen to the sounds of happy children eating their vegetables.
1 cup southwestern egg substitute
1/2 cup fat free evaporated milk
1 cup shredded 2% cheese
1/2 tsp salt
1/4 tsp pepper
1 deep dish frozen pie shell
Combine egg substitute, milk, cheese, salt, and pepper, and pour into pie crust. Bake 25-30 minutes or until eggs become firm.
Serve with fiesta corn and cubed cantalope.
**This is another one from www.e-mealz.com. The kids ATE THIS UP, and thought I was one of the best cooks EVER. I’m telling you, this website not only fulfilled one of my new year’s resolutions, but it is changing my life.**
We love the soda bread at our house, so we had a little taste test on St. Patrick’s Day-and this was the recipe that won. Enjoy!
4 cups flour
1 cup white sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 pint sour cream
1 cup (or more!) raisins
Preheat oven to 325. Grease two 8×4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream, and raisins. mix until just combined. Distribute evenly between two loaf pans. Bake for 1 hour.
1 1/2 lbs boneless/skinless chicken breasts, diced
10 oz can fat free cream of mushroom soup
1 1/2 cups fat free milk
1/2 cup grated parmesan cheese
6 oz fettuccine pasta
Cook pasta in boiling water, add broccoli florets into boiling water for the last 3 minutes of cooking. Drain pasta and broccoli. Saute chicken in nonstick spray. Combine soup, milk, and parmesan into pasta and broccoli. Add chicken and place mixture in a sprayed baking dish and cover. Bake 20 minutes at 350 or until bubbly.
Serve with a side of spinach salad, topped with strawberries and basalmic vinaigrette.
**This recipe was fast, and a hit with the whole family. 2 thumbs up at our house; a definite repeat!**
I think I have found the answer I’ve been searching for with my meal planning woes.
My husband made note of the website listening to Dave Ramsey’s radio show (which is another post altogether). But, he was intrigued with what the site had to offer, attacking meal planning with a menu based on grocery store (and Wal Mart) sales. Just to list a few of its bragging rights:
E-Mealz plans are…
…are written and created by REAL moms with REAL families
…are balanced and family friendly
…are as easy as possible, but delicious and kid tested!
…consist of favorite recipes collected from hundreds of moms
…come with an organized, aisle by aisle grocery list
…are for 4 to 6 people
…are based on the current week sales at your grocery
…are priced at approximately $75 per week
…Two person plans average $35 total per week
There are also a variety of meal planning options, from low-fat to vegetarian, so there really is something for every lifestyle. But, there is a catch. The site costs $5/month, but with the savings from sticking to a grocery list of items that will only be used in menus you have in mind, I’m thinking it’s worth it. Plus, so far, I’m being forced to branch out of my comfort zone of foods-even buying shrimp this week. I haven’t actually braved that recipe yet, but I’m going to try!
Take a peek, and let me know what you think.
Yep, that’s a picture of my very own stew! Isn’t it lovely? And, it was so very very yummy. Now, I’m a fan of stew, because I’m pretty sure you can’t mess it up. I usually start with ground beef, add some canned tomatoes and start throwing stuff in as I find it. But today, I just really outdid myself. It must be all the good suggestions you all have been sending to me!
Here’s what I threw together:
1 lb. ground beef
1/2 white onion
4 small white potatoes, diced
2 cans diced tomatoes with basil, garlic and oregano
raw carrots and celery, sliced
1 can ranch style beans (I think this is what gave it that extra “oomph”)
salt and pepper
I know there aren’t measurements for some of those things, but I truly did it old school and threw things together until “it looked right.” It worked out pretty well too, because the kids ate it up for lunch as they took a break between snowball fights. Good Times.
A few of you have suggested actually planning out meals based on recipes and cookbooks, shopping for those recipes, and then completing the cycle by actually making those recipes for my family dinners. I have to admit, I’ve tried this in the past, and it worked well for both budgeting and planning, but sometimes things perished before I actually made the time to make that specific meal.
But, this time I’ll do better.
This past Sunday, a friend of mine enlightened me with her plan of action. She works her way through her cookbooks one at a time, looking in her pantry for items already in stock, and adding to her shopping list as needed. She then keeps a running tab of recipes she has the complete list of ingredients for, making decision time easy at dinner time (well, in theory anyway). I thought I would try this plan, and went through two cookbooks doing the same thing. I picked recipes that were easy, and that I recognized the ingredients (big plus in my book). Now, I have a list of ten meals, and almost all ingredients in stock.
Look out family, Betty Crocker in training.
But, last night was another one of those nights I needed an appetizer, and commissioned my mother-in-law for some homemade cookies (which were a big hit!). One thing at a time, right?
I’m forever needing to take an appetizer somewhere, and tonight was is one of those times. But instead of food, I usually sign up for a beverage or ice. How sad is that? I need a great, easy, appetizer recipe, because those Betty Crocker skills haven’t really taken yet, despite my resolution.
I have a few Betty Crocker friends, and thank goodness I do, since my love of cooking is lacking. I called on one such friend this evening to recommend a good recipe for us to try. She referenced the Pioneer Woman and her blog, and sent along this little dish:
- 1 stick Butter
- 1-¼ cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
**I’m not a big cobbler person, but something this easy I just might try. I’ll definitely file away the Pioneer Woman website for future recipes; it’s either that or completely rely on my Betty Crocker friends…
***Edit: Is self rising flour just the normal kind of flour?