The Everyday Cook

Fajitas

2011-10-20T13:16:00.000-07:00

In a quest to clean out our refrigerator of some veggies I decided to make Fajitas.

I sliced:
2 Zucchinis
1 Red Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Package of Mushrooms
2 T olive Oil
Spices: Pampered Chef Fiesta Party Mix, Salt, Pampered Chef Garlic Pepper
Flank Steak- Also coated in spices.
Whole Wheat Tortillas

In a large skillet saute the vegetables and spices until they are soft. Turn off heat.

In a grill pan that has been heated on High, cook your flank steak. I like rare, so I cook for 3 or 4 minutes per side.

Once cooked, placed UNSLICED on top of veggies and cover for 15 minutes. Then remove the steak and slice against the grain. Serve in a whole wheat tortillas topped with the veggies. (1 PPV per ounce of meat, 0 PPV for veggies, 4 PPV for high fiber whole wheat tortillas)

Broccoli and Ham Quiche

2011-10-20T13:05:00.000-07:00

We're semi-back in action. Chloe has made her arrival into our lives. Since her arrival 7 weeks ago I have decided to jump back on the Weight Watchers band wagon. With that I plan on holding my recipes here, with the PointsPlus Values!

Today's Breakfast was a delicious Broccoli and Ham Quiche! I made it to serve 4 people ( a serving is 1/4th the quiche) and is 7PPV.

Ingredients:
2 Cups cooked, chopped, Broccoli
8oz Diced Ham
1/2 C Part-Skim Mozzarella cheese
3 Eggs
1 Cup Bisquick
1/2 Cup Water

Mix everything together and pour into a greased (with Pam) pie pan. Cook in a 350 degree oven until golden brown (about 30 minutes).

Creamy Tarragon Chicken

2011-01-21T12:08:00.000-08:00

I've been neglecting this blog since we left for California for Christmas. Then the day after Christmas I found out I'm pregnant with our third child and haven't had the energy or will to cook. Thankfully I think everything is beginning to look up and I have been able to get back into cooking.

Dinner two nights ago was Creamy Tarragon Chicken and it was SO delicious!

Ingredients:
4 Chicken Breasts
1 container of Button Mushrooms, sliced
2C Fat Free Milk
1C Fat Free Half and Half
1T Butter
3T Olive Oil
Salt
Pepper
3 T Tarragon (I LOVE Tarragon, but you can use less depending on your taste)
Parmesan Cheese for topping
1 lb Pasta Noodles (we used Penne)

Lightly salt and pepper the chicken breasts. Then place them in a hot non-stick frying pan with the oil and butter. Cook until golden brown on one side them turn the chicken breasts over to cook the other side. Add the mushrooms and let them brown up. Once both sides of the chicken breasts are golden brown and the mushrooms are cooked down add the milk, half and half, and tarragon. Let everything simmer until the chicken is fully cooked and the sauce has thickened. At this point you can remove the chicken and slice it, as I did, or leave it whole.

Serve over a bed of pasta or incorporate the past in with the chicken as I did.

Top with freshly grated Parmesan Cheese and enjoy!

Chocolate Chip Cookies

2010-12-13T10:41:00.000-08:00

My Aunt Polly makes the most amazing Chocolate Chip Cookies and I have been so lucky to receive her recipe (the recipe makes about 6 dozen cookies):

1lb butter, room temperature
1 1/2 C unsalted Butter
2 C Brown Sugar (light)
3 Eggs
1 T Vanilla Extract
6 C Flour
1 1/2 t Salt
1 1/2 t Baking Soda
3 C Chocolate Chips
2 C Nuts (I use pecan or walnuts)

In a large bowl cream the sugar and butter together. Then add the remaining ingredients EXCEPT the Nuts and Chocolate Chips. Mix until well combined and then add the Nuts and Chocolate Chips.

Put 1 tablespoon of the cookie mixture on a cookie sheet, spacing them about 2 inches apart. Place the cookies into a 350 degree over for 8-10 minutes, until they have just a touch of brown around the edges. Remove from the oven and let sit on the cookie sheet for at least 5 minutes. This will help the cookies flatten and keep a moist inside.

After they have cooled for 5 minutes transfer them to a cooling rack and let sit until they have cooled.

Homemade White Castles

2010-12-08T14:48:00.000-08:00

A childhood favorite of mine is when my mom would make White Castles. She would make each one individually and they were always fabulous. Then I came upon an idea to do it in a 9 X 13 pan and WOW! they turned out amazing!

I used:
Dried Chopped Onion (I buy mine at Costco)
2lb Ground Beef, thawed
Shredded Cheese (about 1 cup)
Season Salt (about 2 T)
Rolls (I used my homemade rolls, but you can use any packaged roll)
Optional:
Pickles
Mustard
Ketchup

To start sprinkled the dried chopped Onion liberally on the bottom of my 9 X 13 pan. Then smash the ground beef down until it was thinly covering the entire pan then sprinkle Season Salt over the ground beef evenly.

Cooked the beef in a 400 degree oven for about 10 minutes, then remove it, topped it with the Cheese and put it back in the oven for another 5 minutes (or until melted).

Slice into small squares to fit your rolls. Put the ground beef squares into the rolls and top with your favorite toppings, mine were topped with a sliced Pickle and Mustard.

Chocolate Florentine Cookies

2010-12-06T12:08:00.000-08:00

My mother in law LOVES these cookies you can get at Ikea that are very similar to these Florentine cookies, so I decided to make them for her.

I used:
2/3 C Butter
2 C Oats
1 C Sugar
2/3 C Flour
1/4 C Light Corn Syrup
1/4 C Fat Free Milk
1 1/2 t Vanilla Extract
1/4 t Salt
1 11.5oz package of Semi-sweet Chocolate Moresels

Directions:

Preheat oven to 375 degrees.

Melt the butter in a large sauce pan over medium heat. Remove from heat once melted. Add to the Butter: Oats, Sugar, Flour, Corn Syrup, Milk, Vanilla Extract and Salt and mix well.

Drop a teaspoon sized dollop of dough on a foil lined cookie sheet about 3 inches apart. Bake 6-8 minutes or until golden brown around the edges. Let cool completely then peel foil from the backs of each cookie.

(I removed the foil from the cookie sheet and let everything sit on wire cookie racks. When the cookies cooled I would peel them from the foil and then reuse the foil. It is very important that the cookies are cooked until the edges are golden brown, otherwise they will stick to the foil. You can also use silicon baking sheets, but they take a bit longer to cook the cookies on.)

Once all the cookies are cooled, place the Chocolate Morsels in a microwave safe bowl and heat for 1 minute. Stir the morsels and if they need more time to melt place them back in the microwave and heat for 15 second intervals.

Once the Chocolate is completely melted spread a bit of chocolate on the back of one cookie and then top with another cookie to make a "sandwich."

You can drizzle chocolate on top of the cookie "sandwich," but it isn't necessary!

Merry Christmas!

2010-12-05T12:57:00.000-08:00

Faith And Family Religious

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View the entire collection of cards.

Biscuts and Gravy

2010-12-02T07:49:00.000-08:00

My friend Jacqui loves this recipe and calls me for it every time she makes it.

You'll need:

1 package is breakfast sausage (it comes in a roll)
4 C Milk
Ground Pepper to taste
4 - 8 T Flour
1 package of Buttermilk Biscuits cooked to package specifications

In a large sauce pan place unwrapped sausage, cook over medium heat. Break apart with a wooden spoon and cook until sausage is golden brown (it should be the consistency of ground beef). Add 4 C Milk and the Four, 1 T at a time until the gravy is a creamy thick consistency. Add ground pepper to the mixture until it reaches the flavor you desire (the pepper really brings out the flavor of the sausage).

Break open a cooked biscuit and place some of the gravy on top. This recipe serves 6-8 people.

Leftover Bread? Make French Toast!

2010-12-02T07:26:00.000-08:00

My girlfriend Dena loves when I come to visit her because I usually leave after I have planned her meals for the week and set her up with all my recipes. When I got to her house this morning she asked what she could do with her leftover French Bread- Why French Toast, of course!

French Toast

Any leftover Bread, French Bread is best
3 Eggs, beaten
1 T Cinnamon, ground
2 t Nutmeg, ground
1 t Vanilla Extract
3 T Milk

In a shallow pan, something like a pie pan, mix the Eggs, Cinnamon, Nutmeg, Vanilla Extract, and milk together. Place one slice of bread at a time into the mixture, turning until well coated. Place the coated bread into a frying pan over medium heat. Cook roughly 3 minutes per side until each side is golden brown.

Colin, my husband, likes to sprinkle extra Cinnamon on top of each slice before turning them.

You can top them with almost anything, but some of our favorites are maple syrup, butter topped with powdered sugar (my childhood favorite), or apple butter.

If I have leftover french toast the next morning I top it with a fried egg and make a little French Toast Sandwich.

Split Pea Soup

2010-12-02T07:21:00.000-08:00

We usually have Ham with our holiday meals and we always have leftovers. What better way to use your leftover ham than Split Pea Soup!

You'll need:

1 bag of Split Peas
Ham, ham bone plus any extra ham you have leftover
1 Onion, diced
1lb Carrots, diced
Salt
Pepper

In a large stockpot place your ham bone and Split Peas. Top with water, recommended amount is usually on bag and is anywhere between 6-8 cups. Let simmer for about an hour then remove ham bone and add diced up leftover ham, Carrots, Onions, and Salt and Pepper to taste. Remove any ham from ham bone and put into soup. Soup is ready when the split peas break down, about an hour. Best served with my rolls.

Enchiladas

2010-12-02T07:07:00.000-08:00

Enchiladas are one of my favorite uses for leftover meats. For these I'll be using Predue Short Cuts. This recipe makes 18 enchiladas. I make one 9 X 13 pan for dinner that night and another to freeze.

You'll need:
1 onion, diced
1 Large can of Enchilada Sauce
1 Small can of Enchilada Sauce
2 bags of Short Cuts Chicken, diced
3 C Shredded Cheese
1 small can of Sliced Olives
1T Basil
1T Oregano
pinch of Salt
pinch of Pepper
18 Tortillas

In a large sauce pan add the diced Onions, large can of Enchilada Sauce, Basil, Oregano, Salt, and Pepper. Let simmer until the Onions are translucent. Remove from the stove and transfer to a large mixing bowl. To it add 2 1/2 C of shredded cheese and the diced Chicken. Spoon some of the mixture into a tortilla then roll it closed. Place in a 13 X 9 pan with seam faced down. Continue with the remaining tortillas. Evenly pour the small can of Enchilada sauce over the two pans of Enchiladas. Sprinkle with the remaining Cheese and top with sliced olives. Bake in a 350 degree oven for 20 minutes covered and 10 minutes uncovered. The Enchiladas are ready when they are bubbling along the sides.

Leftover Jellied Cranberry? NO PROBLEM!

2010-12-01T14:44:00.000-08:00

I had about a half a roll of jellied cranberry leftover, so I decided to make something tasty with it instead of just throwing it out.

Cranberry Granola
1 C Whole Wheat Flour
1 C Quick Oats
2/3 C Brown Sugar
1/2 t Baking Powder
1 stick melted Butter
1/2 Jellied Cranberry Roll (about 1 C)

Combine everything in a bowl except the cranberry sauce, then remove 1C of the mixture and set it aside.

Pour everything in a square baking dish. Top with sliced Jellied Cranberry Sauce. Sprinkle remaining mixture on top of the Cranberry and press down gently.

Bake in a 350 degree oven until golden brown, about 30 minutes.

It's a sweet dessert treat!

Bread Machine Rolls

2010-12-01T10:50:00.000-08:00

I love, love, love fresh rolls and make these rolls whenever the need for rolls comes around. The recipe makes a TON, so once the dough is done I split it into four bags (each bag makes about 6 rolls) and place the leftover dough in my freezer. When I need fresh rolls just pop the dough in the refrigerator overnight and it will be ready for baking in the morning.

The dough recipe is from the Admiral Bread Machine recipe book (Everything goes into the baking pan in the order it is written):

1 1/3 C Water
1/2 C Butter
6 T Sugar
1 Large Egg
1 t Salt
4 1/2 C Bread Flour
1/4 C Dry Milk
2 t Active Yeast (I always make a little well in the flour/milk below and then pour the yeast into that)

It goes on dough cycle in the bread machine.

For the finished dough:

Take a muffin tin and spray them with Pam. Then I take pinches of the dough and put it in the tins. Sprinkle with Salt and Shaved Garlic (I got this item from Pampered Chef and have provided you the link. If you don't have one of these FRESH minced garlic will be a great substitute.)

Bake in a 350 degree oven until golden brown, about 12 minutes.

Chicken or Turkey Soup

2010-12-01T10:28:00.000-08:00

Turkey soup begins with a rocking turkey or chicken carcass.

Take your reserved carcass, onions, and garlic and place them in a large stockpot. Cover the carcass with water and rapidly boil for an hour.

To a separate stockpot add:

1 lb Carrots, diced
2 medium Onions, diced
6 Celery stocks, diced (leaves too!)
4 Garlic cloves, minced
3 Chicken Bullion Cubes

Place a metal strainer over the opening of the stockpot.

Take your carcass stock and pour it into the strainer above your stockpot that has the vegetables in it. Let the carcass cool, about 30 minutes.

Once cooled, remove all of the leftover meat from the carcass and place it into the soup stockpot (you can also add any leftover meat you might have had from when you originally cooked the Chicken or Turkey).

I like to use the roasted garlic from my stock, so I usually take about 6 cloves and press them out into the soup mixture (I LOVE the roasted garlic that comes out of the roasting of the chicken or turkey, so I sometimes will use it on french bread as a spread to make garlic bread- just squeeze the garlic out of the skin, yum-o!).

Place your soup on the stove and boil for about an hour. Then add spices until it reaches the flavor you desire. I usually add:

Salt
Pepper
Santa Maria Seasoning (my all time favorite spice blend)
Herbs de Provence (a pinch)

You may need more chicken bullion, it will depend on how much stock liquid you had.

I let it boil for another 30 minutes or until the carrots are soft. Then I add 1 lb of uncooked pasta and let boil until the pasta is fully cooked, about 10 minutes.

Serve warm with rolls or with some of the garlic bread I talked about earlier.

Cooking Whole Chicken or Turkey

2010-12-01T10:13:00.000-08:00

For my poultry, I begin with a WHOLE chicken or turkey the is fully defrosted. Make sure you clean our the cavity and remove the giblets (save them if you want to make a killer gravy!) Inside them I place:

1 Onion, skin on, quartered
1 HEAD of Garlic, sliced width wise (Yes, the ENTIRE head!!)
LOTS of fresh Rosemary (I grow my own, so I usually cut around 3 big stalks off then fold them in half and stuff the bird)

Then, I gently lift the skin of the bird and sprinkle poultry seasoning on the breast meat. Place the skin back down and on top of the sink sprinkle the following over the entire bird body:

Poultry Seasoning
Salt
Pepper

For chicken, I cook it in a COVERED pan in the oven- a dutch oven would be PERFECT! Bake at 350 degrees until it reaches 160 degrees internally, about 1 1/2 hours.

For Turkey, I took it in a roasting pan. I bake it at 325 degrees, uncovered until it gets a golden brown color, then I cover it gently with foil and continue cooking until it reaches 160 degrees.

For both, I let them rest at least 30 minutes, but Turkey is best if it rests up to two hours.

Carve the Chicken or Turkey meat off the carcass. DO NOT THROW AWAY the carcass, the onion and the garlic aside, it will be used to make your Soup. Simply place everything in a gallon freezer bag and put it in your freezer until you are ready to use it.

My famous Banana Bread

2010-12-01T10:05:00.000-08:00

My neighbors all love my banana bread and the requests for the recipe are always coming in, so I've decided to share it with everyone.

1 1/2 C Sugar (If I am being SUPER healthy, I use 1/2 C sugar and 1 C unsweetened Applesauce)
1/2 C Fat Free Vanilla Yogurt
3 Bananas, mashed
1/2 C Fat Free Milk
1 t Vanilla Extract
2 1/2C Flour (all-purpose)
1 t Baking Soda
1 t Salt
OPTIONAL 1/2 C Semi- Sweet Chocolates (For my unhealthy chocolate cravings!)
OPTIONAL 1 C nuts (I usually leave them out because my kids don't like nuts, but the bread its GREAT with pecans OR walnuts)

Put everything into a large bowl and mix together.

The recipe is enough for two loaf pans or a 9 X 13 pan. DO NOT GREASE SIDES OF THE PAN, only the bottom!

Bake in a 350 degree oven until golden broken, roughly an hour. To check if bread is done, simply poke center of the bread with a toothpick- if it comes out clean then you're bread is ready!

Grilled Steak with Potatoes and Sautated Onions and Mushrooms

2010-03-29T06:05:00.001-07:00

(Whenever I make anything Beef, I always think of my neighbor Dave. He claims a "Beef Deficiency" since his wonderful wife Steph doesn't cook it much. I was this.close to bringing him a plate.)

Since Spring is right around the corner I have been grilling more and more. It's so easy to walk right outside and have dinner on the table in 15 minutes! Plus, you can cook just about anything on the grill. On Saturday we had a semi-nice day AND got a great deal on steaks at Harris Teeter, so we just had to grill. Steaks were coated in none other than Montreal Steak Seasoning and set out to rest.

Potatoes were sliced thin and tossed into a cast iron skillet. I seasoned them with:

2 T Olive Oil
2 t Herbs de Provence
2 t Salt
1/2 t Ground Black Pepper

The potatoes went on the grill first. They take about 15 minutes to cook fully. Just place the skillet right on the hot grill (on medium-high) and stir every 5 or 10 minutes. The last 10 minutes of the potatoes cooking throw the steaks on the grill. We like it rare, so 5-7 minutes a side for thick steaks is perfect.

For the sauted onions and mushrooms I used:

4 small Onions, sliced
1 package of Mushrooms, sliced
3 T Balsamic Vinager
1 t Salt
1/2 t Ground Black Pepper
2T Water

Stir it all together in a frying pan and then cover. Cook over medium heat until onions are translucent, about 10 minutes.

YUM!

Cheesy, Cruchy, Chicken Tenders

2010-03-25T16:06:00.000-07:00

I went to Let's Dish a few weeks ago and got this idea of using Cheezits on chicken. So, I give you Cheesy, Crunchy, Chicken tenders. I used:

3 thawed Chicken Breasts, sliced
3 C reduced fat White Cheddar Cheezits
Salt
Pepper
Pam

I crushed the Cheezits in a large ziplock bag. Then I placed the sliced chicken in the bag and mixed it all together (think Shake N Bake here!). After they are fully coated I placed them on a cookie sheet, sprayed them with Pam and sprinkled them with salt and pepper. They baked in a 365 degree oven for about 15 minutes- YUM!

Acorn Squash Pasta Bowls

2010-03-25T06:37:00.000-07:00

I got this idea from the Big Red Kitchen and adapted it to make it Weight Watchers friendly.

I used an Alfredo Sauce that I found on the Weight Watchers message board:

3 Wedges of Laughing Cow Cheese, Creamy Garlic and Herb
1/2 C Fat Free Milk
1 T Parmesan Cheese
1/2 T Molly McButter
1/2 t Garlic Powder

In a sauce pan, combine all of the ingredients over a low heat until everything is melted and the sauce is velvety smooth, about 30 minutes.

I served it over thin spaghetti pasta.

DELISH!

I'm back!

2010-03-25T06:23:00.000-07:00

I've been slacking in the blogging world, I do apologize!

I'll catch up by giving you a few new recipes.

It doesn't get much easier than this when it comes to recipes.

I diced up :

3 Red Potatoes
1 lb Carrots

and placed them on the bottom of my crock pot. Then I topped them with the whole chicken (thawed) and sprinkled the following on top of the chicken:

2 t. Salt
2 t. Paprika
1 t. Cayenne Pepper
1 t. Ground Thyme
1/2 t. Garlic Powder
1/2 t. Black Pepper

Then I put the top on the crock pot, set it to low, and left it alone for 6 hours. Came out perfect as can be! The carrots and potatoes get a little oily, so if you prefer you can easily skin the chicken before putting it in the crock pot.

BBQ Chicken and Brussels Sprouts

2010-03-05T07:29:00.000-08:00

I know Brussels Sprouts have gotten a bad name for themselves in the past, but these were AMAZING and SO easy to do! And at 2.5pts per serving, you can't pass these up! (4 large servings in this recipe)

I used:

2lbs bag of Brussels Sprouts, cut the ends off and remove any discolored leaves
1t Salt
1/8t Ground Black Pepper
1T Olive Oil

Toss everything in a large cookie sheet and roast in a 400 degree oven for 30 minutes, mixing periodically.

Crockpot Tortellini Soup

2010-03-02T15:05:00.000-08:00

I've rejoined the Weight Watchers band wagon today. Colin and I both have some weight to lose and working out isn't cutting it, so I'm going to try to be a better cook!

Therefore, for now on the recipes will include Weight Watchers points.

Crockpot Tortellini Soup (Serves 7, 4pts per serving)

2 large Zucchini, quartered and diced
2 small Onions, diced
5 Roma Tomatoes, diced
4 C Water
4 Chicken Bullion Cubes
2T dried Basil
1t Salt
1/4t Black Pepper
16oz frozen Tortellini

Place everything EXCEPT the Tortellini in a Crockpot on the high setting for 6 hours. 30 minutes before you want to serve dinner pour in the frozen Tortellini and stir. Serve when the Tortellini are tender.

Chicken Noodle Soup

2010-02-26T15:39:00.001-08:00

We've had some crazy winds here in Northern Virginia, gusts were between 30 - 50mph! To top that, it's only a chilly 30 outside, so I needed something that would warm us up!

I went for the one thing that brings back warm memories and is sure to warm us up, Chicken Noodle Soup:

3 Chicken Breasts, diced (pre-cooked)
4 Carrots, diced
6 Garlic Cloves, diced
1 large Zucchini, diced
2 small Onions, diced
1/2 Celery bunch, diced (about 5 stocks plus leaves)
12C Water
4 Chicken Bullion Cubes
1T Salt
1T Herbs De Provence
1/2t Ground Pepper
1t Thyme
1 box of Pasta

Combine everything, besides the Pasta, in a large stock pot. Bring to a boil, then turn down to medium and simmer for 30 minutes.

In another stock pot bring water to a boil. Add Pasta and cook accordingly. Drain and add to the Soup right before serving.

February Challenge End

2010-02-25T15:19:00.000-08:00

The pantry is much cleaner these days. I even managed enough space to store all my large spices (see 4th row down). Since I always have a problem finding spices, I labeled all the tops with the name of each spice so I could find them easily.

Next month's challenge will be: Create one, or more, crock pot meals a week.

Chicken Burritos

2010-02-25T15:15:00.000-08:00

In another attempt to clean out our freezer before next Tuesday, I made Chicken Burritos:

3 Frozen Chicken Breasts
2 15oz bags of Kidney Beans
1C Medium Salsa
1/2C Water
1/4C Taco Seasoning (or 1 packet)
1 can of Diced Green Chilies

Place everything in a crock pot on low for 6 hours. Shred the Chicken before serving. Give everything a good stir. Serve wrapped in a Tortilla with Guacamole and Hot Sauce.

Pork Loin, Carrots, and Rice

2010-02-24T15:26:00.000-08:00

A bit of a processed night, but delicious none the less.

We had a Hormel Mesquite Marinated Pork Loin with Zatarain's Cheddar Broccli Rice and Glazed Carrots.

To make the Carrots you'll need:

2 lbs of Carrots, peeled and sliced
1 1/2T Brown Sugar
2 T Butter
1/2t Salt
Water

Place Carrots in a large frying pan and cover with water. Boil until tender, about 10 minutes. Drain out the water and then add the remaining ingredients. Let cook until the Carrots get slightly caramelized.

Canjun Salmon with Asparagus and Cajun Rice

2010-02-23T15:37:00.000-08:00

I almost forgot to get a picture tonight, but remembered right after I started eating.

The Cajun Salmon was delicious and so simple to make.

I used:

Cajun Seasoning
Brown Sugar
Salt
2T Olive Oil

Just sprinkle a little bit of the Cajun Seasoning, Brown Sugar, and Salt on each Salmon fillet.

Place them in a frying pan with Olive Oil, over medium heat. They should cook roughly 5 minutes per side or until flaky.

I served them with Asparagus and Uncle Ben's 90 Second Cajun Rice.

Clementine Cupcakes With Candied Clementines

2010-02-22T16:56:00.000-08:00

These were the most decadent cupcakes I've ever eaten. I can't believe I made them!

I got the recipe here. Keep in mind, it took me over 3 hours to make them, so don't try to make these if you're in a rush!

Onion Soup

2010-02-21T16:51:00.000-08:00

I made the most amazing Onion Soup I've ever tasted tonight, but failed to take a picture of it! Figures.

I used:

8 white Onions, sliced
4T Butter
4 1/2C Water
3t Beef Bullion
1/4t dried Thyme
1/4t Black Pepper
2 Bay Leaves
Mozzarella Cheese, shredded
Whole Wheat Baguette, sliced

To a large stock pot add the Onions and Butter. Cook on high heat, stirring constantly, until the Onions are fully coated in the Butter, about 4 minutes. Turn the heat down to medium-high and cook, stirring every 5 minutes, until the Onions are slightly browned, about 35-45 minutes. Turn the heat down to medium and add the Water, Beef Bullion, Thyme, Bay Leaves, and Black Pepper and simmer for 20 minutes.

Ladle the soup into oven safe bowls and top it with the sliced Baguette (I did 3 slices per bowl since I was using large bowls). Sprinkle Mozzarella cheese on top of the Baguette slices. Place the bowls in an oven under the broiler, which should be on the high setting. It's ready when the cheese is brown and bubbly.

Chewy Granola Bars

2010-02-21T09:31:00.000-08:00

My son, Patrick, has been getting hungry earlier and earlier at preschool, so I decided I'd try my hand in making Chewy Granola Bars.

The Frugal Family Fun Blog had an amazing recipe that I tried.

I used:

2C Oats
3/4C Puffed Rice Cereal
1C Sunflower Seeds
1/2C Sunflower Seeds
2T Flax Seeds
1/2C Raisins
2/3C Brown Sugar (my sugar was hard, so it was a heaping 2/3C)
1/4C Honey
4 T Butter
2 t Vanilla Extract

I followed her recipe instructions for the Granola, but opted not to top it with chocolate. They turned out tasting like healthy Rice Krispy Treats- YUM!

Coupons

2010-02-20T15:13:00.000-08:00

Now, I know my challenge was not to shop for anything buy dairy products, bread, eggs, and meat, but Harris Teether is doing SUPER double coupons and I had to go.

Look at everything I got for $38.97:

Pretty amazing, right? I saved over $58!

Yogurt Chicken

2010-02-20T15:09:00.000-08:00

Since Sunday morning will probably be busy, I decided to cook our lunch tonight so we can reheat it for tomorrow.

For lunch we'll be having Yogurt Chicken:

3 Chicken Breasts (could easily be 4)
1C Plain Yogurt
1 Lemon, juiced
1C Italian Breadcrumbs
1t Salt
1t Garlic Powder

In a pie plate mix the Yogurt and Lemon juice. Dredge your Chicken breasts in the Yogurt mixture.

In another plate mix together the Breadcrumbs, Salt, and Garlic Powder. Dredge the chicken into this mixture once it is coated with Yogurt.

Place in a baking dish and cook in a 375 degree oven for 45 minutes, or until the Chicken is fully cooked.

Breakfast for Dinner

2010-02-20T15:06:00.001-08:00

We were running late today, so I decided I better serve breakfast for dinner.

We had leftover crepes in the refrigerator, so we had them filled with Yoplait Yogurt, Strawberries, and Kiwi and Bacon on the side- YUM!

Senate Bean Soup

2010-02-20T12:16:00.000-08:00

I was looking through my Betty Crocker Cookbook and I found Senate Bean Soup. It's a perfect soup to use for leftover Mashed Potatoes and Ham!

I used:

30 oz Pinto Beans
1 large white Onion, chopped
4C Ham
2 cloves of Garlic, chopped
2 t salt
1/4t ground Black Pepper
4C Water
2C Celery stock, chopped

1 bag of Instant Mashed Potatoes, prepared

Place everything except the Mashed Potatoes into a Crockpot and cook on low for 6 hours. Then add the prepared Mashed Potatoes and stir. Let the soup flavors meld for 15 minutes. Serve warm. (We ate the last of our leftover Cornbread with it- YUM!)

Cuban Black Bean Soup

2010-02-20T11:59:00.000-08:00

Earlier in the week we bought a 8 pound ham and I've been trying to come up with new soups to use with it. Today my goal was to use up some Tomatoes and Black Beans.

I used:

1 large white Onion, chopped
5 cloves of Garlic, diced
30 oz of Black Beans
2C diced Ham
3C Water
3t Beef Bullion
1/4C Apple Cider
1 1/2t ground Cumin
1 1/2t dried Oregano
4 small Red Bell Peppers, chopped
5 Roma Tomatoes, chopped

Place everything in a Crockpot on the low setting for 6 - 8 hours.

We served it with some Cornbread.

Ham, Scalloped Potatoes, and MIxed Vegetables

2010-02-18T15:44:00.000-08:00

Nothing spectacular in the realm of cooking today. We had ham, scalloped potatoes, and frozen mixed vegetables.

Cornbread

2010-02-17T14:57:00.000-08:00

I'm blessed to be going out to a Madi Gras Party tonight to play Pokeno, so I decided to make some Cornbread.

Now, I LOVE Cornbread. I have a few ways of making it, but this has been my go to recipe for awhile:

2 sticks of Butter
1C Sugar
3 Eggs
1 2/3C Milk (I use fat free)
1 1/3C Flour
2C Cornmeal
4 1/2t Baking Powder
1t Salt
Honey

In a mixing bowl, cream the Butter and Sugar. Combine the Eggs and Milk. Once combined, add the Flour, Cornmeal, Baking Powder, and Salt. Mix until it is smooth and creamy.

Pour into a greased 13 X 9 baking pan. Bake in a 400 degree oven for roughly 35 minutes or until a toothpick comes out clean when inserted near the center of the Cornbread.

Drizzle with Honey immediately and serve warm.

Leftovers Chicken Pot Pie

2010-02-17T13:15:00.000-08:00

I decided instead of having just normal leftovers, I'd throw everything together and make a Pot Pie.

We had:
2 BBQ Chicken Breasts
some Roasted Potatoes (from the Salmon Dinner)
same mixed Vegetables (also from the Salmon Dinner)

I diced up the Potatoes and Chicken and threw everything in a pie dish.

In a sauce pan I combined:

2C water
2 Chicken Bullion cubes
2T Corn Starch
1/2C fat free Milk
1t Salt

I mixed everything together until it was thick and creamy. Then I poured it over the mixture in the pie pan. I topped it with the last of my Pie Crusts.

Baked in a 400 degree oven until golden brown and bubbly, about 45 minutes.

Indian Yogurt Chicken

2010-02-16T15:41:00.000-08:00

For some reason I went on a kick and bought a ton of yogurt. Now, I'm at a loss as how to use it all before it spoils. So tonight, I attempted Indian Yogurt Chicken.

The sauce was:
3 Onions, roughly chopped
5 gloves of Garlic, diced
2T Olive Oil
1t Cayenne Pepper
4t of Coriander
2t Gram Masala
2C fat free plain Yogurt

In a large frying pan saute the Onions with the Oil. When they are translucent add the Garlic, spices and Yogurt. Turn the heat down and simmer for 10 minutes.

Turn off the heat and set aside.

In another pan combine:

6 Chicken Breasts, chopped into bite size pieces
4t Salt
1/4C Butter

In another frying pan (one that has a lid) melt the Butter. Once it is melted add the diced chicken and stir for roughly 5 minutes.

The take your Yogurt and Onions mixture and puree it in a blender. Once it is pureed, pour it into the pan with the Chicken. Let it simmer for 30 minutes, covered. After 30 minutes turn off the heat and let settle for 10 or 15 minutes.

Serve over rice.

Salmon with Roasted Potatoes

2010-02-14T13:44:00.000-08:00

Fish again, I know, I know. I almost never cook fish and somehow this week we've had it three times!

I'm trying to clean out my freezer and pantry because the first week of March I have a Let's Dish event for a friends Baby Shower. Anyone who has ever done Let's Dish knows it takes over your freezer! Needless to say, I'm looking forward to some new meal ideas.

For tonight's dinner the boys (and Grammy) are having Salmon with Roasted Potatoes and Mixed Vegetables.

For the Salmon you'll need:

3 Salmon Fillets
Salt
Pepper
1t Deliciously Dill
2T Olive Oil
4T Water
1 Lemon

In a frying pan add the Olive Oil. Turn the pan on and heat the Oil over medium heat. While the Oil is heating sprinkle the Salmon with Salt, Pepper, Deliciously Dill, and the juice of half of the Lemon. Place the Salmon Fillets in the warm frying pan (skin side down if they have skin). Cook roughly 5 minutes per side. Remove from heat and let sit 5 or 10 minutes. The Salmon should be flaky when done.

For the Roasted Potatoes you will need:

8 white Potatoes
3T Dehydrated Chopped Dehydrated Onion (I buy mine at Costco)
2T Olive Oil
Salt
Pepper

Wash the Potatoes. Once they are cleaned slice them into 6 pieces. Place them on a roasting pan and top with the Onions, Olive Oil, Salt, and Pepper. Toss to mix thoroughly. Cook in a 400 degree oven until the Potatoes are chrispy.

We accompanied everything with some Frozen Mixed Vegetables, cooked according to the bag.

Sorry for no picture, my Mother-in-law is borrowing the camera!

Fish Tacos with Mango Salsa

2010-02-13T15:28:00.000-08:00

I'm really trying to bring Summer here, so tonight we had Fish Tacos.

Fish:
8 Tilapia Filets (1 filet for two tacos)
Chili Power
Salt
3T Butter
30 Corn Tortillas
Shredded Cabbage
1 Lime, Sliced

Lightly season the Tilapia with Chili Powder and Salt on both sides. In a large frying pan add the Butter and turn on to medium high. Once the Butter is melted place the Tilapia in the pan. Cook for roughly 3 minutes per side or until the Tilapia is flaky.

Take one Corn Tortilla at a time and heat in either a skillet or over an high gas flame. Turn frequently until they are soft and hot. Repeat as needed.

To create your Taco, place two Corn Tortillas down onto a plate. Place half of the warm Tilapia on the Corn Tortilla and layer it with Shredded Cabbage and Mango Salsa (recipe below). Serve with a sliced of Lime.

Mango Salsa:
2 Mangoes, diced
1 Avocado, diced
1 small Red Onion, finely chopped
3T Cilantro, chopped
1 small English Cucumber, diced
Juice of 1 Lime
1 Jalapeno,seeds removed, finely chopped
1/4t Pepper
1t Salt

Combine all the above ingredients into a small mixing bowl. Let sit at room temperature for 15 minutes so the flavors can meld. Please note, the salsa will taste very spicy, but when eaten with the Fish Taco it is not.

Some tips:
* The darker the Jalapeno, the hotter it is
* Microwave an uncut Lime for 10 seconds before use. Then place on a counter, press down, and roll it. This will release the juices.

Grilled BBQ Chicken with Wasabi Zucchini

2010-02-12T12:00:00.000-08:00

The snow is almost fully melted from our deck so I decided I should grill, especially since it's supposed to snow again on Monday!

I marinated the Chicken Breasts in Sweet Baby Ray's BBQ Sauce, dried Chopped Onion, Garlic Powder, and a dash of Cayenne Pepper. There are no measurements, just make sure to do both sides of the Chicken Breasts!
Like so:

For the Zucchini I used drizzled them with Wasabi Oil and then sprinkled them with Ginger Powder and Morton's Nature's Seasoning.

Leftover Sesame Rice accompanied the dish.

Miso Glazed Salmon

2010-02-11T14:25:00.000-08:00

Tonight's dinner featured Miso Glazed Salmon. I served it with a side of Rice seasoned with Sesame Oil and Broccoli.

Chana Masala

2010-02-10T15:07:00.000-08:00

I was in another Indian kick today, so I made Chana Masala, which is a Chickpea Curry.

I used this recipe and omitted Amchoor Powder and Lemon. I also substituted the Green Chili for 1t Chili Powder.

Instead of serving it with Naan, I made my own version using a Tortilla, Parsley, Garlic, and Butter.

Simply chop fresh Parsley and Garlic. Take 1t (of less) of Butter and spread on top of the Tortilla. Top with the Parsley and Garlic. Broil until golden brown.

Aloo Gobi

2010-02-09T15:31:00.000-08:00

In an attempt to use up the last of the Cauliflower I bought last week I tried an Indian dish I've never done before. Aloo Gobi is a Cauliflower and Potato Curry that comes from the film "Blend It Like Beckham".

I modified the recipe by using:

1/2 sick of Butter
12 Roma Tomatoes
2t of Salt
Chili Powder
4 Cloves of Garlic
5t freshly diced Ginger
6 small Potatoes

Also, it cooked for about 35 minutes once the Cauliflower and Potatoes were added.

All in all, delicious!

Chicken Pot Pie

2010-02-08T07:35:00.000-08:00

The boys and I are stuck at home again today with all the snow. We spent the morning playing outside and decided we needed something warm in our bellies for lunch. Patrick (my oldest) and I made a quick Chicken Pot Pie.

Ingredients:

1 prepared Pie Crust
1 Chicken Breast, diced
1 bag of Mixed Vegetables
1 can of Cream of Mushroom Soup
2T Water

In a pie dish mix together the diced Chicken, Mixed Vegetables, Cream of Mushroom Soup, and Water. Top with the prepared Pie Crust, pressing the edges down around the side of the pie dish. Make a few slits in the top of the Pie Crust for venting. Cook in a 425 degree oven for 30 minutes (it was lunch time at this point so I had to get things moving, so we upped the temperature). Then turn up to 450, out foil around the Pie Crust edge and cook for 30 minutes or until the top is golden brown and just starting to bubble out of the slits.

Spaghetti Squash and Chicken

2010-02-07T12:52:00.000-08:00

We got around 30 inches of snow over the past two days, so we wont be venturing out to my mother-in-laws for dinner.

Instead I'm cooking Roasted Spaqhetti Squash and Baked Chicken.

For the Chicken I sprinkled my favorite Santa Maria's Seasoning on the chicken breasts and then put 1/4C of water into the pan with them. I baked it in a 350 degree oven for 30 minutes (the chicken was thawed).

The Spaghetti Squash is a new favorite of mine. My girlfriend Stephanie made me it for the first time a few months back and I've been addicted ever since.

Today I used:

2 Spaghetti Squash
2 Onions, roughly chopped
2 containers of Button Mushrooms, quartered
6 cloves of Garlic, chopped
8 Roma Tomatoes, diced
2t Garlic Salt
2t Oregano
1t Salt

Place washed Spaghetti Squashes in a microwave and cook for 5 minutes. Slice the tops off the Squash and cut them in half. Clean the seeds out of the Squash. Once cleaned, place face down on a cookie sheet. Bake in a 350 degree oven for 45 minutes or until tender.

In another pan place the remaining vegetables and Garlic Salt. Put into the oven with the Spaghetti Squash. Cook until Onions and Mushrooms are tender. Drain excess water off vegetables and then set aside until Squash is ready.

When Squash is tender remove from the oven. Let them cool for 10 minutes. Once they are cool enough to touch, flip them over and begin spooning out the flesh. Place in a bowl and mix in the roasted vegetables, Oregano, and Salt.

Serve warm or room temperature.

Pizza

2010-02-06T15:28:00.000-08:00

We got a blizzard here today, so I decided to make some comfort food: PIZZA!

I made the dough in a bread machine in the morning and then left it to rise all day.

I topped the pizza with:
Newman's Spaghetti Sauce
Red Bell Peppers, sliced
Onions, sliced
Mushrooms, sliced
Turkey Pepperoni
Sharp Cheddar Cheese, shredded

Be sure to par-cook your vegetables before putting them on the pizza. Otherwise you'll end up with a soggy pizza!

And for your viewing pleasure, check out our storm:

http://www.facebook.com/album.php?aid=2285157&id=15614802&l=375cc0f88b

Turkey Lasagna

2010-02-05T11:50:00.000-08:00

I've never understood why 1 box of lasagna noodles makes two lasagnas. Needless to say, I happened to have some noodles in my pantry, so tonight's dinner was Turkey Lasagna.

Ingredients:

1lb Ground Turkey
1 small Onion, diced
5 cloves of Garlic, chopped
1/2t Basil
1/2t Oregano
1t Salt
1/2t Pepper
1 1/2 jars of Spaghetti Sauce (36 oz), set aside 1/4C
6 Lasagna Noodles
8oz Monterey Jack Cheese, shredded, set aside 1C
2oz Parmesan Cheese, shredded
16oz Cottage Cheese
1/2 C Parsley, freshly chopped

In a large frying pan combine the first 7 ingredients. Cook until Onions are translucent and the Ground Turkey is fully cooked. and cook until everything is heated through.

In another bowl mix together the Parmesan Cheese, Monterey Cheese, Cottage Cheese and Parsley.

In a 9 X 13 pan pour the 1/4C of Spaghetti Sauce into the bottom of the pan. Make sure the entire bottom of the pan has a layer of sauce. Top the sauce with three Lasagna noodles. Top the noodles with 1/3 of the Cheese mixture. Top the Cheese layer with 1/3 of the Meat and Spaghetti Sauce mixture. Repeat two more times. Once you get to the last meat layer, sprinkle the remaining Monterey Cheese onto the Lasagna. Cover with foil.

Cook in a 350 degree oven for 45 minutes (the noodles should be tender). Uncover and cook for another 15 minutes or until the top layer of cheese is golden brown. Remove from oven and let sit for 10 or 15 minutes to set up.

Serve with warm Garlic Bread.

Note: You can swap this Cottage Cheese with Ricotta and the Monterey Cheese with Mozzarella. I used what I had on hand.

Tilapia

2010-02-04T16:05:00.000-08:00

We're all still sick here. I was tempted to order pizza, but decided to take the MUCH healthier route. I give you, Tilapia:

4 Tilapia fillets
1 T butter, divided into 4 slices
1/4 C water
Santa Maria's Seasoning

Season the Tilapia on both sides. In a large frying pan place one pad of butter down in the pan and top with one Tilapia fillet, repeat three more times. Cook on medium heat for 3 minutes. Flip all the fillets and cook until flaky.

Greens beans and Mashed Potatoes (the lovely Betty Crocker kind) accompanied the Tilapia.

Green beans:

1lb Green Beans, washed and trimmed
4 Garlic Cloves, diced
Salt and Pepper
1/4C water

Place everything in a large sauce pan, covered, over medium heat. Cook until Green Beans are slightly tender.

Swiss-Style Vegetables

2010-02-04T05:35:00.000-08:00

My girlfriend Liz gave me a recipe Swiss Vegetables. I'm not much of a cheese person, so they weren't something I'd do again, but if you like cheese this is for you (it's a great way to mask the vegetables, so it would be good for kids who don't like veggies)!

Yogurt Pancakes

2010-02-04T05:29:00.000-08:00

In another attempt to get my oldest, sick, child to eat I made Yogurt Pancakes. He only ate a few bites, but they were delicious none the less!

Ingredients:

(Serves 2)
1 Egg
1C Plain Yogurt
2T Vegetable Oil
1C Flour
2 T Sugar
1 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
2 t Vanilla Extract
2/3C Milk

Whisk together all ingredients. Pour onto hot griddle, cook until edges are bubbly and golden, flip, cook until done. Enjoy.

Leek Soup Failed

2010-02-03T09:21:00.000-08:00

I've always wanted to try Leeks, but never knew what to do with them. Then last week I stumbled upon a Leek Soup recipe and thought "hmmm! I can do that!"

The soup tasted fabulous, but had a horrible consistency. Definitely one I will NOT be doing again.

Cauliflower Mac and Cheese

2010-02-03T05:40:00.000-08:00

What a day yesterday! My oldest was sick and my youngest was clingy- how I even managed dinner is beyond me! Now I'm sick and the two kids are sick, so that should make today interesting.

For lunch yesterday I made Cauliflower Mac and Cheese in attempt to get my oldest to eat something as he hadn't eaten for 2 days. It didn't work, but we did have ample leftovers, so we ate them for dinner!

Ingredients:
1 head of Cauliflower, cut into bite size pieces
1 pound of Whole Wheat Pasta
2 T Butter
1/4 C Flour
1 1/2 C Milk
1 C Chicken Broth
2 1/2 C shredded Sharp Cheddar Cheese
1 T Dijon Mustard
1/2 t Salt (plus more for your pot of water)
1/2 t Santa Maria's Seasoning

Bring a large stock pot of water to a boil, add to it Salt and the Cauliflower. Boil for 5 minutes. With a slotted spoon, transfer Cauliflower to a large bowl. In the same pot of boiling water add the Pasta and cook according to the directions on the box (approx. 10 minutes).

While the Pasta is cooking, in a sauce pan melt the Butter. Once the Butter is melted slowly whisk in the Flour. When Flour is golden whisk in the Milk and Chicken Broth. Cook until thickened. Once thickened add the Cheese, Mustard, Pepper, Salt, and Santa Maria's Seasoning.

When Pasta is done cooking, drain it and add it to the Cauliflower. Pour Cheese Sauce over the Pasta mixture and stir to combine. Serve warm!

Dried Beans

2010-02-01T16:14:00.001-08:00

I've mentioned before I reconstituted my beans, so I'll explain how.

Place your dry beans in a large bowl. Cover them with water and add 1T salt. Soak overnight.

The next day rise the beans, remove any that are broken, and place into a large stock pot. Cover beans with lots of water and add 1t of baking soda. Boil for roughly 30 minutes. The beans should be slightly soft. Discard the liquid.

Separate beans into 15oz bags. Let cool and then freeze.

Taco Soup

2010-02-01T09:38:00.000-08:00

My oldest is sick today, so I've opted for a crockpot dinner- Taco Soup!

Ingredients:
1 can of Diced Tomatoes
15oz Kidney Beans*
15oz Pinto Beans*
15oz Black Beans*
Corn**
2 FROZEN Chicken Breasts
1 Onion, diced
1C Water (omit if using canned beans and corn)
1 packet of Taco Seasoning
1 packet of Ranch Dressing

Put everything into a crock pot. Cook on LOW for 6 hours (or more- I just toss mine in in the morning and forget about it until dinner time). Before serving remove Chicken Breasts and shred them. Return the shredded chicken to the crock pot and stir.

*I made my beans from dried beans, but feel free to used can beans. DO NOT drain the beans, just pour them straight into the crockpot.
** I used frozen corn that I had grilled earlier in the season. If using canned, dump whole can in without draining

Pork Chops

2010-01-30T11:21:00.001-08:00

Tonight's dinner is going to be Pork Chops. My mother-in-law made it for me a few years back and I fell in love; it's my go-to Pork Chop recipe.

It calls for:
1C uncooked Rice
1- 15oz can of Diced Tomatoes
4 Pork Chops
1 Onion, sliced
1/3C Water
Salt and Pepper

In a 9 X 9 pan, place the rice on the bottom of the pan. Place Pork Chops on top of the Rice and season them with Salt and Pepper. Top them with the sliced Onions and the Diced Tomatoes. Pour water around the outer edge of the pan. Cover with foil and bake in a 350 degree oven until the Pork Chops and Rice are fully cooked, about 45 minutes.

Crockpot Granola

2010-01-30T10:55:00.000-08:00

This afternoon I made a fabulous snack, so I thought I'd share it.

I found a recipe for Crockpot Granola that I wanted to try.

I used:
5C Oats
1/4C Sunflower Seeds
1/4C Pumpkin Seeds
1/2C Slivered Almonds
2T Flax Seeds
1/4C Craisins
1/4C Raisins
1/4C Dates
1/2 stick of Butter, melted
1/2C Honey

Place all of the dry ingredients into a crockpot and stir. Pour melted Butter and Honey on top of the mixture and stir until well combined. Turn crockpot on to high and cook for 2-3 hours, stirring occasionally. Once it's golden brown, dump into two cookie sheets that have been lined with wax paper to cool. Once cooled, store in an air tight container.

Kale Soup

2010-01-29T11:58:00.000-08:00

This week I wanted to try another new vegetable, so I picked Kale. Now, I'm not really sure what you use Kale in or with, so I decided to try a soup.

I'm not going to lie. I picked this recipe today because it called for eight, yes 8 (!), cloves of garlic and I LOVE garlic. I doubled the recipe so I could freeze a few bowls for later. It turned out better than I expected. The kale gives it savory flavor. The only thing I would change is to add a few ribs of chopped celery.

Here is my recipe:

1 can Diced Tomatoes
4 Roma/Plum Tomatoes, diced
8 cloves of Garlic, diced
15 oz Kidney Beans (I used dried beans and cook accordingly instead of using canned)
8C Water
8 Chicken Bullion Cubes
8C Kale, rib removed then chopped into bite size pieces
2 Onions, diced
1/8t Garlic Powder
1/2t Oregano
1/2t Thyme
1/2t Basil
1/4t Rosemary
1t Salt
1/2t Pepper
1/2C fresh Parsley, chopped

Put everything in a large stockpot and cook until Onions are translucent. Take out 4 ladles full of soup and put them into a blender. Puree until smooth then add back to the soup. Serve hot with garlic bread.

If you have any leftover kale try making kale chips. They're a delicious, healthy, snack!

February Challenge

2010-01-29T06:58:00.000-08:00

I can't believe this month's challenge is about to come to an end.

My freezer is now just about empty (so empty that when my mother in law was over for dinner last night she brought me some frozen vegetables because she couldn't believe we didn't have anything in our freezer! I'd say I'm doing well!). My pantry on the other hand is still stocked.

Therefore, my challenge for February will be to clean it out! I'll aim to not buy anything but meat, fish, fresh vegetables, dairy products, eggs, and bread.

Here is the before picture:

Beef Fajitas

2010-01-28T16:10:00.001-08:00

Beef Fajitas, need I say more?

They were delicious! I used the other half of the beef from yesterday's Beef Stroganoff and it was just perfect! Only downside? I once again forgot to photograph it! I'll try to do it tomorrow when I make my lunch leftovers up!

Here is what I used:
4 Bell Peppers ( 2 orange and 2 yellow), sliced length wise
2 Onions, sliced
5 gloves of Garlic, diced
6 Portabella Mushrooms, sliced
2 lbs Beef, sliced
2 packets of Fajita Seasoning (Ortega brand is what I had on hand)
Tortillas (about 8)
1 Avocado, sliced
Shredded Cheese

Slice the Bell Peppers, Onions, Garlic, and Portabella Mushrooms and place into a skillet. Saute for 5 or 10 minutes until veggies begin to soften. Place Beef on top of veggies, sprinkle Fajita Seasoning on top of Beef and cover. Cook until meat is fully cooked and veggies are tender, about 10 minute.

Place mixture on top of 1 Tortilla and top with a few Avocado slices and Shredded Cheese. Roll the Tortilla up and eat it warm.

Beef Stroganoff

2010-01-27T13:28:00.000-08:00

Tonight's dinner was Beef Stroganoff. I've had a container of Yogurt in my refrigerator for a week or so now that I've been trying to find things to cook with, and folks, this is it! SO delicious!

1 lb Beef, thinly sliced
3 T Butter
1 package of Mushrooms, sliced
1 medium Onion, sliced
1 t Garlic Powder
1 t Sea Salt
1/2 t Tarragon
1/2 t Paprika
1t Beef Base
1C Water
1 C Fat Free Plain Yogurt
2 T Dijon Mustard
2 T Flour
Egg Noodles, cooked according to package

Heat Butter in a skillet. Add sliced beef and cook 1 minute per side then remove. Add Onions and Mushrooms to pan and cook until Onions are translucent. Add Flour to the mixture, 1 tablespoon at a time, mixing completely. Add Tarragon, Paprika, Salt, Garlic, Water, Beef, and Beef Base, reduce the heat and allow to simmer 10 minutes. Remove from heat and stir in Dijon Mustard and Yogurt. Serve over pasta or rice.

Ginger Night

2010-01-26T10:57:00.000-08:00

I got so spoiled on Sunday with TONS of leftovers, so I got two days of no cooking! Gotta love that.

Today I'm cooking dinner for two families who just welcomed their second child into the world. I made the Garlic Ginger Pork Tenderloin, Ginger Butternut Squash, Ginger Snow Peas, Chocolate Chip Cookie Pie, AND Banana Chocolate Chip Cookies.

YUM

Here are the recipes:
Pork Tenderloin-
http://homecooking.about.com/od/porkrecipes/r/blpork106.htm

Snow Peas-
http://www.recipezaar.com/Snow-Peas-With-Ginger-305601

Butternut Squash-
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Butternut-Squash-with-Ginger-and-Cilantro

Muffins-
http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

Cookies-
http://allrecipes.com/Recipe/yogurt-chocolate-chip-cookies/Detail.aspx

It should be noted that I made the huge mistake of NOT taking a picture. Sorry!

Quinoa and Grilled Vegetables

2010-01-23T12:58:00.000-08:00

It's a beautiful day in Virginia today. Sunny with a high around 48! Out on our deck, in the sun, you'd think it was Spring time!

Since it's so nice today my husband, Colin, requested we grill something for dinner. My freezer is running low on various meats, so I decided we'd have grilled vegetables with Quinoa.

I used:

2 containers of Mushrooms, washed
4 large Zucchini, largely sliced into 1" slices
2 onions, quartered and largely sliced into 1" slices
2 red Bell Peppers, quartered and largely sliced into 1" slices
1 packet of Italian Dressing seasoning, prepared (1/4 C Vinegar, 1/2 C Oil, 3 T water)

I skewered all the vegetables onto their own skewers (if you're using wooden skewers soak them for 30 minutes prior). Then I marinated them in 1 prepared Italian Dressing mixture.

Grill the vegetables until they are tender, bast with leftover Italian Dressing every few minutes.

Quinoa is one of my new favorites. It's 100% whole grain, gluten free, wheat free, AND a fabulous source of protein. It has the consistency of rice but has no flavor. To add flavor I always cook it in a stock.

To prepare:

1 C Quinoa, rinsed
2 C Chicken Stock
3 T freshly chopped Parsley

Combine the Quinoa and Chicken Stock in a sauce pan and bring to a boil. Lower heat and simmer, covered, for roughly 15 minutes (all the liquid should be gone and the Quinoa should be tender). Toss in Parsley and mix until well combined.

Plate your Quinoa and top with the grilled vegetables. Enjoy!

Marjoram Chicken

2010-01-22T11:57:00.000-08:00

This happens to be one of my favorite recipes. It is so rich and delicious!

Marjoram Chicken

1 large Onion, diced
2 T Olive Oil
½ C white wine ( I used Moscato, since I had it on hand)
1 C Chicken Stock ( or 1 water and 1 Chicken Bullion cube)
1 t ground Coriander
4 boneless, skinless Chicken Breasts
Sea Salt and freshly ground Pepper
1 package of Mushrooms, diced
1 C fFat Free Milk (MUCH better with Heavy Cream)
1 T Honey
2 T dried Marjoram
3 T Italian Bread Crumbs, toasted
1 box of Pasta noodles, cooked according to box

Saute the onion and mushrooms in the oil in a large sauté pan over medium-high heat until golden, about 8 minutes. Take care that they do not burn. Scrape the pan with a spoon to keep them from sticking.

Add white wine and simmer until reduced, about 4 minutes. Add the stock and coriander, then bring to a boil.

Liberally season chicken with salt and pepper. Lower heat to medium and add chicken to pan. Cover tightly and allow chicken to simmer in liquid until fully cooked, about 8 minutes on each side.

Meanwhile, in a small metal, simmer milk, honey, and 1 tbsp. of marjoram until liquid is reduced by half, about 10-15 minutes.

Remove chicken from pan and set aside, covering to keep warm. Raise heat on cooking liquid to boil and reduce by half, about 5 minutes. Add milk mixture and stir to combine. Season to taste with salt and pepper. If sauce is not thick enough for your taste, add breadcrumbs in small spoonfuls until sauce is pleasantly thick.

Pour sauce over pasta and top with chicken. Sprinkle with breadcrumbs and remaining marjoram. Serve hot.

Lentil Soup

2010-01-21T12:50:00.000-08:00

I wasn't planning on making soup tonight, but after playing outside with the boys I decided we needed it. We're supposed to get sleet and snow tonight/tomorrow too, so the soup will be fabulous for leftovers tomorrow as well!

I made a HUGE batch of it, so feel free to make a half or quarter batch:

1 t pepper
2 t Santa Maria's Seasoning
4 t salt
3 t corriander
2 t cumin
8 C water
4 C lentils
2 lbs carrots, diced
2 large onions, diced
8 celery stocks, diced
8 chicken bullion cubes

Combine all the ingredients in a large stock pot. Boil for about an hour or until lentils and carrots are tender.

Empanadas

2010-01-20T15:35:00.000-08:00

Tonight's dinner was Empanadas.

I had never made them before, so I followed the following recipes:

http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/05/empanada-of-the.html

http://laylita.com/recipes/2008/06/11/empanadas-mendocinas/

I used the first link's filling and the second link's crust. I think the second link's filling would have been great too, but I didn't have all the ingredients for it.

They were delicious and super easy!

2010-01-19T11:02:00.000-08:00

Tonight I'm having dinner out with a few girlfriends. I've left the boys with leftovers: Turkey Soup, Chili, and leftovers from last night's dinner (Meatloaf).

The freezer is looking sad, but very cleaned out!

I'm excited for tomorrow's dinner, I'm going to attempt homemade Empanadas- dough and all! Can't wait!!

Turkey Meatloaf, Okra, and Scalloped Potatoes

2010-01-18T14:51:00.000-08:00

I'm starting to get sick of turkey, but I've got ample amounts of it. Tonight's dinner was Turkey Meatloaf. I went a bit overboard with onions in it, but YUM!! For sides I served Okra and Scalloped potatoes.

Turkey Meatloaf

1 lb Ground Turkey
1 Onion (next time I'll do 1/2 onion), diced
6 Mushrooms, diced
5 cloves of Garlic (I'm a garlic lover, you can use less if you choose), diced
3 T Italian Bread Crumbs
1 T Worcestershire
1 t Salt
1/2 t Ground Mustard
1/4 t Black Pepper
1 t Herbs De Provence
1/2 C Ketchup
1 Egg

Combine everything in a large bowl and mix with your hands. Dump into a loaf pan and cook in a 350 degree oven for about an hour.

Okra

1 lb Okra, chopped into 1" slices
1 onion, diced
2 t Garlic Powder
1 t Salt
1/2 t Pepper
2 T Olive Oil
2 T Butter

Combine in a large skillet over high heat. Cook until Okra and onions are soft and lightly browned.

Scalloped potatoes were from a box. I followed the baking directions.

Breakfast Quiche

2010-01-17T04:14:00.001-08:00

Sunday's are normally spent as a family dinner with my Mother-in-law. She does all the cooking while the kids run around and play. Therefore, I've decided to post my breakfast creation.

Breakfast Quiche

1 package of Mushrooms, sliced
leftover Broccoli, about 1 1/2 C
5 pre-cooked Sausage patties, diced
1 C shredded Cheddar Cheese
1 C Bisquick
2/3 C Water
3 Eggs
Pam
9 X 9 Baking Dish or Pie Dish
Large bowl for mixing

In a large bowl add all the ingredients and mix until well combined. Spray Pam in your Baking Dish and pour mixture in. Spread evenly in pan. Place in a 375 degree oven for 45 minutes.

The quiche can be made a variety of ways. I used whatever leftover veggies I had in the refrigerator. Normally I would add 1/2 C of onions, but my oldest son doesn't like them. Experiment with whatever vegetables you have on hand, its sure to turn out fantastic!

Sweet Tooth?

2010-01-16T16:47:00.000-08:00

I've had such a sweet tooth this week, so tonight I ventured into my pantry to see what I could use up. I stumbled upon a package of White Chocolate instant pudding and thought "hmmm, I wonder if I can make cookies with this." Well, of course I can!

I spent some time on Cook.com and found this recipe that I tweaked a bit:

2 1/4 C. Flour
1 t. Baking Soda
1 c. softened Butter (2 sticks)
1/4 C. Sugar
3/4 C. firmly packed Brown Sugar
1 T Vanilla
1 pkg. (4 oz. serving) instant Sugar Free, White Chocolate Pudding
2 Eggs
1 1/2 C Chocolate Chips

*A hand mixer or stand mixer will be used to make these

Cream the butter and sugar. Add the Vanilla, Pudding, Eggs and Flour and mix until well combined. Mix in Chocolate Chips. (You may need to use your hands to get everything evenly mixed)

Take a small amount of dough (about 1 T) and drop it onto a ungreased cookie sheet. Cook at 375 degrees for 8 minutes. Let cookies stand on the cookie sheet for 5 minutes. Enjoy!

*I don't know for sure how many cookies this makes. I made 9 and separated the rest of the rough into three bags to freeze for later enjoyment!

Take 2 - Turkey Burgers

2010-01-16T10:38:00.000-08:00

I've attempted to make Turkey Burgers again today.

I used:

1 package of Ground Turkey (roughly 1lb)
1 large Zucchini
1 Onion
1 package of Mushrooms
1 medium chunk of Ginger, peeled
1 egg
1/2 C Italian Bread Crumbs
2 t Nature's Seasoning
2 t Salt
1 t freshly ground Black Pepper
1 T dried Parsley
Guacamole

Use a food processor to shred the Zucchini, Mushrooms, Onions, and Ginger. Pour the mixture into a large bowl and to it add the remaining ingredients. Thoroughly mix the ingredients then take small handfuls and shape them into patties (my mixture made 16). Grill, or broil, until fully cooked, roughly 6 minutes per side. It should be noted, that because of the large amount of vegetables inside these burgers, they are not as firm as a normal burger. Therefore, if grilling, make sure you line the grill with foil that you have sprayed with Pam.

Top with Guacamole before serving.

I'm going to serve these with my favorite Oven Baked Potato Wedges:

Baking Potatoes
Salt
Pepper
Fresh Rosemary, chopped
Fresh Garlic, chopped
Olive Oil

You can tailor this recipe to fit any group of people, for today I used 8 Baking Potatoes.

Dice the potatoes and toss into a cookie sheet. Drizzle with Olive Oil. Sprinkle with Salt and Pepper, Rosemary, and Garlic. Toss together to coat all Potatoes evenly. Bake at 400 degrees for 1 hour, stirring potatoes after 30 minutes.

Teriyaki Meatballs

2010-01-15T08:56:00.000-08:00

I don't know about you, but I love the Asian flavors. Today's dinner will feature Ginger, Thai Chili sauce, Koren BBQ Sauce, Sesame Oil and a whole lot more!

Initially I had planned to make Turkey Burgers. We're having a remarkably beautiful day in Virginia, so I wanted to grill. However, after I got mixing, I noticed the mixture would be too flimsy, so I turned it into meatballs.

Ingredients:
1 lb Ground Turkey
5 Spring Onions, white ends only
1 small chunk of fresh Ginger
2 Carrots
4 peeled Garlic Cloves
1 T Sesame Oil
1 T Thai Chili Sauce
1 T Koren BBQ Sauce
1 Egg
1/4 C Italian bread crumbs (could sub. with Panko if you have any)
2 t Salt

Pam
3 cookie sheets

Place the Spring Onions, Carrots, Ginger, and Garlic into a food processor. Turn it on and process until everything is finely chopped. Turn the food processor off and add the remaining ingredients. When ingredients are all mixed together you're ready to start making your meatballs.

Take your baking sheets and spray them with Pam (otherwise you'll have some VERY stuck on meatballs). Take 1 T of the mixture and make it into balls using your hands. Place the meatballs onto your baking sheets and repeat until there is no mixture remaining.

Cook in a 400 degree oven until the meatballs are golden brown, about 15 minutes.

Serve the meatballs over rice.

To cook your rice you may use either brown or white rice. I prefer brown:

1 C Brown Rice
2 C Water
2 Chicken Bullion Cubes
1 T Sesame Oil

In a stock pot add the water, bullion cubes and Sesame Oil. Bring this mixture to a boil, then add your rice. Bring the rice mixture to a boil, cover, and turn down to low. Cook for 15 minutes or water is evaporated. Stir your rice and then let it sit for 5 minutes.

Top everything with a dash of the Koren BBQ Sauce.

Leftover Night

2010-01-14T15:08:00.000-08:00

My husband had to work late tonight, so I decided we would clean out the refrigerator by eating leftovers.

I don't know about you, but I LOVE leftovers. I think everything tastes so much better the following day after all the spices have melded. YUM!

I didn't have any side items, so I made some 90 second rice and freshly steamed broccoli to go along with the leftover pork chop.

Beef Stew

2010-01-13T08:51:00.000-08:00

While planning dinner this morning I noticed I had perfect ingredients for Beef Stew. Since I don't have time to let it simmer for hours, I decided to put everything in the Crock Pot.

The beef stew includes:

2 lbs Beef, cut into 1" cubes
1 Can Diced Tomatoes
4 or 5 Ribs of Celery, diced
1 Yellow Onion, diced
4 Carrots, diced
2 Bay Leaves
1 T Paprika
3 t Salt
1 t Black pepper
2 t Beef Base
1 T dried Parsley
4 cups of Water

Toss it all into a crock pot. Cook on high for 8 hours.

If you prefer the stove-top method, simply let it rapidly boil for 2 hours or until your meat is tender.

Serve with your favorite rolls.

"Chicken Parmesan"

2010-01-12T10:40:00.001-08:00

The name of the game is improvise. Since I'm living strictly what I have in my pantry and freezer, this dish had to give a little. I didn't have any mozzarella cheese and I have very little Parmesan cheese left, so I omitted them.

I came up with:
3 Chicken breasts
1 C Italian Bread Crumbs
2 jars of Spaghetti Sauce
1 C Monterey Jack Cheese
1 Box of Thin Spaghetti (use only 1/2 of the box)

Take a 9 X 13 pan and covered the bottom of the dish with spaghetti sauce.

Then dredged the chicken breasts in the Italian bread crumbs until they were lightly covered (some people dip the chicken breasts in an egg mixture before the bread crumbs to help them sick, but I'm cutting calories!).

As each chicken breast completed the dredging process simply place them on top of the spaghetti sauce in your pan.

Top with Monterey Jack Cheese.

This will cook at 350 degrees until the chicken is fully cooked, roughly 30 minutes.

Serve under a bed of spaghetti with leftover spaghetti sauce.

My side item tonight is roasted yellow squash and green beans. I've never done the two together nor have I ever roasted them, so it will be an interesting experiment.

What I used was:

1 large Yellow Squash
1 lb fresh Green Beans*
4 cloves of peeled Garlic
Salt
Pepper
Olive Oil

Trim and slice the yellow squash and green beans, then toss into a baking sheet.

Dice garlic cloves and add to yellow squash and green bean mixture.

Drizzle above mixture with Olive Oil. Add salt and pepper (about 1 T of salt and 2 t pepper). Mix entire mixture together.

If I was cooking these separately, I would put them into a 400 degree oven for 15 minutes, or until the vegetables are tender. However, I put them into the oven the same time as the "Chicken Parmesan" went in.

I prepare everything in the afternoon and then refrigerate until needed.

* The green beans didn't turn out nearly as good as I had hoped. I'll stick with steaming them from now on!

Grilled Pork Chops, Spinach and Mushrooms, and Okra

2010-01-11T15:31:00.001-08:00

One of the many things in my freezer is pork chops. Costco had a coupon for them, so I quickly got some. Since Costco pork chops are HUGE, I sliced them in half. I then marinated (for 3 hours) them (4) in:

1/4C Low Sodium Soy Sauce
2 T Chili Sauce ( I used Thai)
2 T Honey (Clover)
1 T Vegetable Oil
1 Green onion
1 t Curry Powder (Hot)

My original plan was to grill them, and I did, but then I couldn't get the grill hot enough. So I transferred them to a baking dish, tossed in the marinade, and continued cooking at 350 degrees for 20 minutes.

The Okra was my "try something new" pick-up this week. I've only had it once, so I decided to try it this week. So glad I did too, because it was delicious!

Here is the recipe:

1 lb fresh Okra, washed, trimmed, and cut into 1/2 inch slices
2 T Vegetable Oil
1 Red Onion, sliced
1/8 t Cayenne Pepper
1/4 t Ground Turmeric
1/4 t Curry Powder (hot)
Salt and Pepper to taste
3 T water

Combine the Okra and oil together in a frying pan and cook until golden brown, roughly 10 minutes. Then, add the rest of your ingredients and cook until the onions are translucent. Easy as can be! (You can use a mild curry powder if you find the recipe to be too spicy)

Spinach and mushrooms happen to be one of my favorite sides. It is so simple and so delicious.

Ingredients:

1 bag of Spinach
1 container of Mushrooms
Santa Maria's Seasoning
Pam (originally I was going to use Olive Oil)

Wash the mushrooms and quarter, then set aside. Wash Spinach and set aside.

Take a 9 X 13 pan and spray it down this Pam. Then place the Spinach inside the pan and top with the mushrooms. Sprinkle Santa Maria's Seasoning over the top. Roast in a 400 degree oven until Spinach is wilted, about 15 minutes.

Being a stay at home mom, I try to do all my prep work while my two boys nap. That way, when 4 or 4:30 rolls around all I have to do it pop things on the oven or on the stove. It's much less stressful then trying to prepare everything at once!

The Beginning

2010-01-11T11:15:00.000-08:00

What happens when you're a complusive couponer and you love cooking? You end up with an overstocked pantry and freezer!

Harris Teeter was very nice to me with their Super Double Coupons last week. My pantry and freezer are very happy and very stocked. Therefore, this month will be "living off the goods" month.

The plan involves buying only fresh produce, milk, bread, and eggs and I'll use whatever is in my pantry and freezer to complete the rest of the meal.

Tonight's dinner? Grilled Boneless Pork Chops, Okra, and Spinach with mushrooms.