Menu for December 6th - December 12th

So I know I have been slacking on posting again, some weeks go by so fast I don't even know where they go. With baby number four almost here and maintaining the other three my cooking is becoming much more simple. I love Christmas time, we have already begun test runs on cookies for this year. Since pregnancy is ruling my brain, they will all be chocolate and peanut butter, thats just what sounds good to me. The game this week is in New England so I did not try to find a popular food or dish for there, just did not feel like it. It should be a good game to watch though. My kids have declared that fridays should be pizza day, so every friday for the most part we will have some kind of pizza. At least they eat it without complaint and it gives them something to look forward to after a week of school. They are both doing so well they deserve what they like. I'm still trying lots of new recipes so as usual I will try to post the good ones.

Monday- Chicken Enchiladas, green salad
Tuesday- Steak and Tater Soup, crescent rolls
Wednesday- Creamy Chicken Penne, peas
Thursday- Chili Beans and Cornbread
Friday- Pizza
Saturday- Chicken Enchilada Suizas, butter carrots
Sunday- Guacamole Pork Burger, fries

Dessert of the Week: Dark Chocolate Chip and Walnut Cookie, Peanut Butter Chip Cookies

Cincinnati Chili

When I started making foods to go with the towns the football games are in, Cincinnati Chili was something I was wanting to try. Last year there was not a game there so I did not get to make it. So when I saw the schedule for this year I was excited that I would finally get to try it. Cincinnati chili is flavored with a different spice mix than normal chili, it has allspice, cinnamon and cloves. When I read the recipe I was a little worried that it would not taste good, but I made it anyways. Of course the kids hardly ever like anything new, so they did not like it, but i'm glad we tried it. Typically it served over spaghetti noodles with chili toppings like cheddar cheese and onions. You want it to be runny like a spaghetti sauce, not thick like a chili. Also it has to refrigerate overnight.

Ingredients:
2 pounds ground beef
2 cans tomato sauce(16 ounces total)
1 onion, chopped
21 ounces beef broth
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons apple cider vinegar
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 ounce unsweetened chocolate


Make It:
Heat a large pot over medium heat, add meat to pan. Stir and brown, breaking up the meat with the spoon as it cooks. Once meat is browned, drain off almost all of the fat, add onions to pan. Cook until the onions are tender, about 5 minutes. Add all seasonings, tomato sauce, chocolate and broth to pot, stir to combine. Bring to a boil, lower heat, cover and simmer for 2 hours, stirring occasionally. Remove from heat, allow to cool and refrigerate overnight. Reheat over medium heat and enjoy over spaghetti noodles topped with cheese, onions, sour cream and even add kidney beans if you like.

Menu for November 8th - November 14th

Just a normal week for us. I'm trying to start planning for the arrival of our new little bundle, she will be here before I know it. I'm starting to uncomfortable almost all the time so thats fun. I know I have lots to do but would really prefer to just sit on the couch and eat. I think the weather might start to get cold and i'm very excited, I enjoy cooking a lot more in the winter. More casseroles and soups! Also I found a wonderful website that has lots of football recipes so I will be trying out some of those and posting the good ones. The menu this week has 3 new recipes and Kili's favorite tacos!


Monday- Pittsburgh @ Cincinnati, Cincinnati Chili over spaghetti, green salad
Tuesday- Tacos, apple slices
Wednesday- Roasted Pork Tenderloin with sweet potato fries, celery and onion
Thursday- Ravioli Soup, cesar salad
Friday- pizza
Saturday- Roast Chicken with Pan Gravy, twice baked potato, broccoli
Sunday- Stuffed Bell Peppers, Cheese Bread, fruit salad


Dessert of the Week: Peanut Butter Cookies

Chipotle Pork Burger

So after doing some research I discovered that Indiana's biggest crop is corn and they are known for a huge pork tenderloin sandwich. Even though the sandwich sounded good I decided to roll with a twist and make this spicy pork burger. I found the original recipe online but of course changed it for our tastes. This was so good! I will be doing lots of pork burgers from now on!


Ingredients:
1 pound ground pork
2 chopped chipotle peppers
4 slices Monterey jack cheese
4 hamburger buns
1 avocado
3 tablespoons fire roasted tomatillo salsa
1/4 cup cilantro leaves
salt and pepper


Make It:
In a bowl mix together pork, chipotles and salt and pepper. Once combined form into four patties, set on a plate and place in the refrigerator. Heat oven to 400 degrees. In a small bowl mush avocado with a fork, then stir in salsa and cilantro leaves. Heat a cast iron skillet over medium high heat. Lay cheese slices out so they get warm, tis helps them melt faster. Put patties in skillet and cook four minutes per side, place whole skillet in oven for 6 minutes. Put cheese on patties, leave in oven until cheese is melted. Toast buns in oven. Serve one patty on each bun, topped with 2 tablespoons of the avocado salsa. Enjoy!

Fresh Salsa(pico de gallo)

This is my favorite kind of salsa, I make it constantly throughout the summer. You can adjust the spice level to your liking by adding more or less jalapeno.


Ingredients:
4 tomatoes, quartered and seeded and chopped
1/4 cup finely chopped cilantro
1/2 white onion chopped
1 jalapeno, chopped(remove the seeds and white rib if you don't like heat)
1/2 teaspoon garlic powder
1 teaspoon salt
juice from 1 lime
1/4 teaspoon pepper
1/2 teaspoon cumin


Make It:
Mix all ingredients in a large bowl and place in refrigerator for at least an hour. Stir and Enjoy!

Spicy Chicken Penne

This recipe will work with any kind of precooked chicken, so use up those leftovers.


Ingredients:
2 cups cooked chicken
2 cups penne noodles
2 teaspoons red pepper flakes
2 cups pasta sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 tablespoon italian seasoning

Make It:
Boil water in a large pot for pasta. In a bowl mix together chicken, red pepper flakes and italian seasoning.
Add noodles to water and cook for time designated on package. Turn oven to 375 degrees. Heat pasta sauce, just till it is hot. Drain noodles and add to chicken mixture, stir. Mix in parmesan and 1 cup of mozzarella. Pour into a casserole dish, sprinkle the rest of the mozzarella. Bake until cheese is melted. Enjoy!

Menu for November 1st- November 7th

Well as you can see I have not been posting at all. We have been so busy and i'm more tired because of the pregnancy. I have been simplifying our menu to prep myself for when the baby comes. Even though I hate slowing down and resting I have too, my body says so. We have not been going to the farmers market, I get everything from fresh and easy and just make sure it is California grown. My mood and cravings are all over the place so the menu is all over the place too. I'm making lots of old favorites and only trying a couple new recipes a week. I got an idea to do a 6 week meal plan from a blog I follow, and once I have the baby and we get settled I will start doing our menu that way and I will share the process. I have ten weeks left and can't seem to sleep for longer than 4 hours, it makes life fun.


Monday- Houston @ Indianapolis Chipotle Pork Burgers, chips and salsa, corn
Tuesday- Spicy Chicken Penne, salad, bread
Wednesday- Tri-Tip, mashed potatoes and mushroom gravy, peas
Thursday- Chicken Burritos, refried beans, pear slices
Friday- Beef and Broccoli, sticky rice
Saturday- Chicken Enchilada Casserole, butter carrots
Sunday- Pork Loin Chop, penne and cheese, applesauce


Dessert of the week: Turtle Brownies

Menu for October 11th- October 17th

I did not get a menu posted last week because our house was filled with sick kids. Thank goodness everybody is better now. I'm headed to a family reunion this weekend at the coast. Kili turned 7 today, I cannot believe it! So as usual the menu for the week is customed towards her. Oh and so much for the niners doing good this year, maybe next year!


Monday-Minnesota Vikings at New York Jets, Pizza
Tuesday- Beef and Noodle Stir Fry
Wednesday- Chicken Pot Pie
Thursday- Tri-tip, Baked Potatoes, broccoli and cauliflower
Friday- Chicken Pasta Casserole, butter carrots
Saturday- Family Reunion
Sunday- Party


Dessert of the Week: Red Velvet Cake

Menu for September 27th - October 3rd

Wow it was so hot this weekend, yuck! The niners lost again, I think my hope for a winning season is almost gone. We went to Mama Rombas for dinner on friday, we have never been there before and it was very good. I loved the arepas! I tried 2 new recipes last week, one was good and I will post it the other needs some things changed and we will try it again. The monday night game this week is Green Bay at Chicago, it should be a good game, when we think Chicago we think deep dish, which I would love to try to make someday but right now I don't have the energy, so I will order out. Have a great week!

Monday- Green Bay at Chicago, order BJ's Pizza
Tuesday- HH Lasagna, butter carrots
Wednesday- Pot Roast with Mashed Potatoes, Veggies and Gravy
Thursday- Beef Stir Fry with Noodles
Friday- Cheesy Chicken and Rice, broccoli
Saturday- Party
Sunday- Pork Chops, twice baked potatoes, peas


Dessert of the Week: Red Velvet Cupcakes

Menu for September 20th - September 26th

All back to normal this week, the cold is finally gone. Tuesday is Mike and I's 8 year anniversary, wow! I'm trying out 3 new recipes this week, hopefully they will be worth posting. Monday night is New Orleans @ San Francisco. San Francisco is hard for me because mainly they are known for seafood, which this house does not really like. So I had to go with what else they are known for sourdough bread! Also I have begun freezing and dehydrating peaches and nectarines to enjoy over the winter, they will be gone soon.

Monday- New Orleans @ San Francisco Sourdough Bacon Cheeseburger, cumin fries
Tuesday- Happy Anniversary to me!
Wednesday- Taco Biscuit Bake, green salad
Thursday- Pork and Beans, butter carrots
Friday- Easy Chicken and Rice, rolls
Saturday- Spaghetti and Meatballs, broccoli
Sunday- Mexican Sloppy Joe's, tater tots, fruit salad


Dessert of the Week: Kids make Chocolate Cake

Spicy Swiss Steak

Not that there is anything wrong with traditional swiss steak, it is just a little bland for me. So I came up with this, The prep is quick and it is very tasty. I serve it over rice.

Ingredients:
6 cube steaks or round steaks
1 packet taco seasoning
1 bell pepper, cut into chunks
1/2 onion, cut into chunks
1 can rotel
1 jalapeno, diced
1 can diced ortega chiles


Make It:
Lay all steaks out and season each side with taco seasoning. Mix the rest of the seasoning packet in a bowl with the other ingredients. Heat a skillet over medium high heat, spray with cooking spray, brown each steak on both sides. Spray inside of crock pot with cooking spray, spoon a small amount of the tomato mixture onto the bottom of the crock pot, just enough to cover the bottom. Place one piece of steak on mixture then spoon more on top of steak, continuing this process with all the steaks. Pour the rest of the mixture on top. Cover and cook on low for 6-8 hours or on high for 4 hours. Enjoy!

Menu for September 13th - September 19th

Sorry for the delay on posting this menu, I have been battling a mean cold. This week has the first monday night football game and I chose to base our dinner on Kansas City. I'm glad I did since it ended up being a very exciting game. Asisde from the bad cold this is just another regular week for us.


Monday- San Diego Chargers at Kansas City Chiefs, Kansas City Beans, green salad
Tuesday- Steak Flauta Enchiladas, fruit salad
Wednesday- Chicken Pot Pie
Thursday- Spicy Swiss Steak, rice, broccoli
Friday- Quick Chicken Parmesan, veggie pasta alfredo
Saturday- Pork Loin, Butternut Squash & Apple with a Dijon Cream Sauce
Sunday- Meatball Sandwiches, summer squash and eggplant saute


Dessert of the Week: Chocolate Cream Pie

Menu for September 6th - September 12th

We had a wonderful holiday weekend. Hope you did too. The kids have only been school for 2 weeks but they were very happy to have a day off. This week is the first week of football, that is very exciting for me. I get  to start my special monday night menus again. It looks like the niners might do good this year and I can't wait for that, seems like it has been awhile since they had a winning season. The menu this week is very simple with two new recipes, a household favorite, and a stir fry. Hope it is a good one, enjoy!


Monday- Labor Day
Tuesday- Beef Stir Fry, sticky rice
Wednesday- BBQ Cheddar Burgers, fries
Thursday- Regular Season Kickoff Minnesota Vikings at New Orleans Saints, Jambalaya, peach slices
Friday- Hamburger Helper Salisbury Steak with Crock Pot Meat, green salad
Saturday- Taco Casserole, green beans
Sunday- BBQ Brisket, Sausages, country potatoes, fruit salad


Dessert of the Week: Dark Chocolate Brownies

BLT(bacon, leek, fire roasted tomato) Fettucini

I came up this one while wondering what to do with a leek. Then my crazy pregnant brain thought yum blt's, and tada this is what I came up with.

Ingredients:
3/4 of a pkg. of fettucini noodles, cooked according to package directions
1 14oz. can fire roasted tomatoes, drained
1 cup heavy cream
1 cup chopped leek
6 slices bacon, cut into small pieces
1/3 cup plus 2 tablespoons shredded parmesan
1 tablespoon butter

Make It:
Before you start cooking get heavy cream out of fridge and set on counter. Heat a large pan over medium heat, add bacon to pan and cook until crispy. Remove bacon from pan onto a paper towel covered plate, for it to drain. Add leek to pan, cook and stir about 5 minutes until leek is tender. Remove leek to the same paper towel plate as the bacon. Heat another pan over medium heat, add butter to pan, once melted add leek and cream. Bring to a low simmer. Add 1/3 cup parmesan to cream, stir to combine. Once cheese is melted and sauce has thickened stir in tomatoes and bacon. Cook another minute just until combined. Toss with noodles. Sprinkle remaining 2 tablespoons cheese on top. Enjoy!

Menu for August 30th - September 5th

So  after taking a long break from cooking and creating, i'm back. Something about summer and the first trimester of my fourth pregnancy, made me not want to cook at all. Thank god i'm feeling better, for a little while I thought I had lost my creativity, but it was just hormones. Also with school starting again, a schedule is necessary. It is stone fruit season so get out there and enjoy peaches, nectarines, plums and pluots!


Monday- BLT(bacon, leek, fire roasted tomato) Fettucini, green salad
Tuesday- Mushroom Chicken(crock pot), rice, green beans
Wednesday- Mexican Lasagna, corn
Thursday- Tahoe Joe's
Friday- Skillet Penne, broccoli
Saturday- Texas Chicken Hash
Sunday- Food Festival


Dessert of the Week: Mint Candy Ice Cream Sundae

California Cheeseburger

I love burgers! This version uses two cheeses and some yummy toppings.

Ingredients:
1 pound ground beef 80/20, divided into 4 patties
salt, pepper and granulated garlic
4 slices sharp cheddar cheese
4 slices jalapeno jack cheese
4 hamburger buns, I prefer the harder ones but you can use whatever you like
1 small red onion sliced thin
1 avocado, divided into 8 sections
1 tomato, sliced into 8 pieces
other optional toppings mustard, ketchup, mayo

Make It:
Season hamburger patties with salt, pepper and granulated garlic. Heat an iron skillet over medium high heat. Take cheese slices out of the fridge and set out, they melt better if they are at room temperature. Place hamburger patties in skillet and cook for 4 minutes, then flip and cook 4 minutes on the other side. Remove to a baking sheet. Place one piece of cheddar on each pattie. Place all buns on baking sheet cut side up. Place jalapeno jack slices on bottom bun. Turn broiler on high and place baking sheet under broiler. Cook for about 5 minutes until buns are toasty and cheese is melted. Remove from under broiler. Build burgers by placing pattie on bottom bun then onion, tomato, then avocado. Put on any other toppings you prefer. Put on top bun. Enjoy!

Menu for June 7th - June 13th

My husband went away on business again, so i'm late with the menu posting. My wanting to cook lately just has not been there, but I know it will come back. It is finally sumer and it is warm and we can swim. The fruit is so good right now, Kili and I eat blueberries, cherries and strawberries everyday. The menu this week is simple, quick dinners with 3 new recipes.

Monday- Shake and Bake Chicken Fingers, Shells and Cheese, broccoli
Tuesday- Pizza
Wednesday- Skillet Penne, green salad
Thursday- Pork and Beans(crock pot), bread, green beans
Friday- BBQ Joe's, Deluxe Tater Tots, carrot sticks
Saturday- Spring Chicken, Rice Pilaf
Sunday- Tri-Tip, Twice Baked Potatoes, sauteed chard


Dessert of the Week: Blueberry Sweet Cakes

Yummy May Fruit Salad

I bought all the fruit for this at the farmers market. All local all in season and all so yummy. So I named this yummy fruit salad.

Ingredients:
1 bag cherries, halved and pitted
1 container strawberries, quartered
1 container blueberries
1 container blackberries
3 peaches, cut into bite size pieces
1 apple, cut into bite size pieces
1/4 cup lime juice
1/2 teaspoon ground ginger
2 tablespoons champagne
a little lime zest
3 tablespoons honey, add more if you need to


Make It:
In a large bowl, whisk together lime juice, ginger, champagne, lime zest and honey. Add all fruit to the bowl and toss to coat. Thats it, it is very simple and so good. Enjoy!

Menu for May 31st - June 6th

Well last week ended up being all messed up. My hubby went out of town on business for the whole week and the kids left on thursday, so I did not follow the menu I had created. Then the holiday came and I totally forgot to post a menu for this week, plus my energy level is low. Still oh so yummy fruit in season right now, I have a fruit salad recipe I will be posting. It is officially the last week of school yay!


Monday- Pit Beef Sandwiches, salad
Tuesday- Chicken Enchilada Casserole with Verdes Sauce, carrot sticks, sliced tomato
Wednesday- Spicy Spaghetti, broccoli, garlic bread
Thursday- California Cheeseburgers, fries, blueberries
Friday- Steak tacos, refried beans, green salad
Saturday- Jambalaya, butter carrots
Sunday- Chicken and Biscuits, fresh berry toss

Dessert of the week: Dark Chocolate Brownie Sundaes

Menu for May 24th - May 30th

We have a mellow week this week. Just school and work, then a 3 day weekend. I'm hoping for nice weather. We got blackberries for the first time this season, sweet and yummy. Also enjoying nectarines, blueberries and strawberries. The menu this week is filled with quick and simple. With school heading to the end, i'm starting to get more relaxed.

Monday- Spaghetti with a veggie sauce, berry salad
Tuesday- Chicken Tacos, Red Rice
Wednesday- Ravioli Skillet, brocoli
Thursday- Pork and Beans(crock pot), green salad
Friday- California Cheeseburger, fries, carrot sticks
Saturday- Eat out
Sunday- BBQ with friends

Dessert of the Week: Fresh berry pizza cookies

Thai Stir Fry

So the idea for this one came out of my clean eating magazine. I have often considering making a peanut sauce but never did because i thought it would taste strange. Since i'm willing to try almost anything once and want the kids to also, I decided to give it a try. It was very tasty, very different from my usual soy based stir fry sauces but still very good. As with any stir fry feel free to use whatever protein and vegetable combination you and your family prefer. I have to admit that the children don't care for shrimp yet, but I will keep trying.

Ingredients:
3/4 cup coconut milk
1/2 teaspoon to 1 tablespoon thai chili paste(depends on how hot you like it)
1/4 teaspoon red pepper flakes
2 tablespoons peanut butter
juice of 2 limes
4 garlic cloves, chopped
1 teaspoon ground ginger
1 tablespoon tomato paste
2 cups broccoli, boiled for a minute so they are a little soft
2 cups snow peas
1 red pepper, sliced into strips
10 raw shrimp, tails removed, and cut into small pieces
1 pork loin chop, cut into bite size pieces


Make It:
In a bowl whisk together the coconut milk, chili paste, red pepper flakes, peanut butter, lime juice, garlic, ginger and tomato paste. Set aside. Heat a wok or large skillet over high heat. Spray with cooking spray. Add pork to pan, stir for 2 minutes until browned. Add shrimp, stir fry for 2 minutes until shrimp just start to change color. Add broccoli, snow peas and red pepper stir fry for 2 minutes. Turn heat to medium and pour in sauce, stir and let cook for about 3 minutes, until sauce thickens a little. Serve over rice. Enjoy!

Menu for May 17th - May 23rd

I'm so glad it is starting to be warm! Summer is almost here. This week is just normal. We have a birthday party on saturday. Sorry I didn't take any pictures last week, I just didn't feel like it, lol. Now that is officially warm the oven will hardly get used, more skillet and stir fry dinners. It is great to grill in summer as well, but I leave that to the hubby. The produce at the farmers market is fantastic right now. I never knew how good seasonal was until I switched. Cherries, blueberries, strawberries and cherry tomatoes are our favorites right now. The menu this week is very simple with lots of fresh veggies. I got fava beans in my box this week not sure what to do with them or if we will like them, just have to see. Everyone have a great week.

Monday- Pizza, green salad
Tuesday- Spicy Skillet Chicken, Black and Pinto Bean Salsa, Cheese Quesadilla
Wednesday- French Onion Beef(crock pot), Mashed Potatoes and Gravy, butter carrots
Thursday- Thai Shrimp Stir Fry, Coconut Rice
Friday- Taco Pasta Skillet, broccoli
Saturday- Birthday Party
Sunday- King Crab, Macaroni and Cheese, Fava Beans, green salad

Dessert of the Week: Rice Crispie Flower Pops

Chicken and Sausage Lasagna

We love lasagna in this house, it is a very fun thing to try a bunch of different ways! In this one I mixed chicken and spicy italian sausage, it came out great!

Ingredients:
2 chicken breasts, cut into bite size pieces
3 italian sausages
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jar plus one cup spaghetti sauce
1 cup water
1 12 oz. container ricotta
2 1/2 cups mozzarella
3/4 cup shredded parmesan
8 fresh basil leaves, chopped
salt and pepper to taste
1 egg, whipped
9 lasagna noodles, uncooked


Make It:
In a bowl mix together ricotta, 1 cup mozzarella, 1/4 cup parmesan, basil, and garlic. Taste and then add salt and pepper to your liking. Mix in egg, cover and set in refrigerator. Heat a large pot over medium high heat. Spray with cooking spray add chicken to pan, cook till brown on all sides. Add italian sausage, stir, cook until browned. Add onion and bell pepper, stir, cook until softened about 5 minutes. Pour in spaghetti sauce, leaving the extra one cup out. Stir, allow to come to a simmer, cover and cook for 10 minutes. Uncover stir and cook for 15 minutes. Turn oven to 375 degrees. In a large casserole dish, Pour reserved cup of spaghetti sauce onto bottom, spread to cover bottom of pan. Stir 1 cup water into sauce. Begin layering lasagna, put noodles first, then 1/3 of the ricotta mixture, then 2 1/2 ladles of sauce, then 1/3 cup mozzarella, and a good sprinkle of parmesan. Continue the next two layers the same ending the top with the rest of the sauce and cheeses. Cover with saran wrap, and then foil. Bake on a cookie sheet for 45 minutes. Remove saran wrap and foil. Allow to bake for another 15 minutes. Remove from oven let sit for 15 minutes. Enjoy!

Chicken with Lemon Butter Sauce

So my plan was to make chicken piccata, for the first time, but after I got home I decided I did not want to go through the trouble of breading the chicken. So this is what I made. It came out very tasty.


Ingredients:
4 chicken breasts, pounded thin
1/2 cup chardonnay
1/3 cup lemon juice, keep lemon halves
3 tablespoons butter, divided
salt and pepper

Make It:
Preheat oven to 400 degrees. Heat a skillet over medium high heat. Spray skillet with cooking spray. Salt and pepper each chicken breast on both sides, put in skillet 2 at a time. Cook for 2 minutes per side, remove to a cookie sheet. Once all four chicken breasts are done place them in oven for 15 minutes. Wipe out skillet, add 1 tablespoon butter, wine, lemon juice and reserved lemon halves to skillet, Bring to a simmer and allow to reduce by 1/2, should take about 10 minutes. Remove lemon halves. Add remaining 2 tablespoons butter to pan, allow to melt. Serve sauce over chicken. Enjoy!

Italian Sloppy Joe's

This is my third version of sloppy joe's. They have become a favorite in this house. They are quick, easy and filling with not to many ingredients. Good for a weeknight dinner.

Ingredients:
2 italian sausages
1 pound ground beef
1 1/2 cups spaghetti sauce
1 bell pepper, chopped
1 onion, chopped
1 garlic glove, chopped
4 fresh basil leaves, chopped
8 pieces provolone cheese
4 ciabatta rolls, sliced in half
salt and pepper to taste


Make It:
Heat a large pot over medium heat. Add ground beef to pot, cook breaking up and stirring. Once browned drain off grease. Add italian sausage to pan, squeeze out of lining into pot, add bell peppers and onion to pot. Cook and stir, using a spoon to break up italian sausage, until sausage is browned and veggies are tender. Add garlic and cook for one minute. Stir in spaghetti sauce, bring to a low simmer and cover, let cook for 5 minutes. Uncover add salt and pepper to taste and basil, stir to combine. Let cook for 5 more minutes. Put one piece of cheese on bottom piece of each roll. Spoon 1/4 of the meat mixture onto the cheese, place a second piece of cheese onto top of meat, continue with next 3 rolls. Place on a baking sheet, put under a broiler set to low. Broil until cheese is melted, about 2 minutes. Place top of rolls onto sandwiches. Enjoy!



 

Creamy Italian Sausage Spaghetti

This is a fast one should take about 30 minutes. So nice to have fresh seasonal tomatoes again. I used spicy italian sausage but mild could be substituted if you do not like spice.

Ingredients:
3 italian sausage
1 bell pepper, chopped
1/2 red onion, chopped
3 roma tomatoes, seeded and chopped
7 oz. spaghetti
1/2 cup chardonnay
1/2 cup heavy cream
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 garlic gloves, chopped
1/4 cup shredded parmesan


Make It:
Fill a large pot with water and place over high heat, cover, once boiling add spaghetti noodles, cook for 11 minutes. While spaghetti noodles are cooking, heat a large pot over medium high heat. Put italian sausage in pan by squeezing sausage out of lining. Break up sausage using a spoon, add bell pepper and onion to pan, stir to combine. Cook for about 5 minutes until sausage is not pink and veggies are tender. Drain of any excess oil. Add garlic and tomato to pan, stir to combine. Add wine to pan, cook for 5 minutes until wine is reduced to almost gone. Drain pasta, do not rinse. stir seasonings and cream and parmesan into pan. Allow to cook for a couple minutes till thickened slightly. Pour noodles into sauce and toss to combine. Enjoy!

Menu for May 10th - May 16th

So I have had a cough for a week now, ugh. I'm hoping it goes away soon. Mothers day was fantastic, I wish it happened more than once a year! We got Kili's last book report done and turned in this week, and I can see the end of school coming. I'm very excited to have a break for a couple months. Going on this week we have Kili's open house at her school, and a birthday party. We finally made it back to the farmers market this week and it was wonderful. Sweet tomatoes, blueberries, cherries and white peaches. We also picked up snow peas, broccoli and a huge bunch of basil for a dollar. The kids were so excited, all I heard was mom can we have this mom can we have that. I have a dehydrater this season so I will be able to preserve fruit for winter, this week i'm making strawberry slices. I must have been craving italian food when I made this weeks menu. Except for tacos its all italian!

Monday- Creamy Italian Sausage Spaghetti, snow peas
Tuesday- Italian Sloppy Joe's, green salad
Wednesday- Chicken Piccata, masshed potatoes. peas
Thursday- Shredded Beef Tacos, carrot sticks
Friday- Ham and Veggie Calzone, broccoli
Saturday- Chicken and Sausage Lasagna, green salad
Sunday- Birthday Party


Dessert of the Week: Triple Chocolate Brownies

Leah's Slow Cooked Chicken

My new friend Leah e-mailed this recipe to me a couple weeks ago. I was so excited to put it on the menu. I used chicken thighs because I prefer them in the crock pot, but you can use breasts or a whole chicken cut up. I also used bone in thighs to give the sauce more flavor, when its done cooking you can just pull the bones out and throw them away. I used sun dried tomatoes that were in olive oil, next time I will rinse the oil off of them. I thought it tasted a little oily. Serve this over rice or noodles.

Ingredients:
8 skinless chicken thighs
3 oz sundried tomatoes, chopped
1 onion, chopped
2 tablespoons chopped fresh basil
2 cups chicken broth
1 tablespoon dried basil
1 tablespoon chopped fresh basil
1/2 cup shredded parmesan
3 tablespoons cornstarch dissolved in 3 tablespoons water



Make It:
Spray the inside of the crock pot with cooking spray. Put chicken thighs in first, then tomatoes, onion, olives, and basil. Pour chicken broth over top and stir lightly. Set on low for 8 hours. Turn crock pot on high and stir in cornstarch water mixture, recover for 10-20 minutes, till thickened. Taste and salt to your preference. Serve over noodles or rice and sprinkle with basil and parmesan. Enjoy!

Tortellini Toss

This is adapted from a pampered chef recipe. They do their's in the microwave. I just can't cook a dinner in the microwave. If you don't care for spinach, switch it out with broccoli or asparagus. You can use chicken instead of ham if you prefer. This is also a very quick dinner, if you make the sauce while the tortellini cooks, this will take 30 minutes.

Ingredients:
1 ham steak cut into cubes
1 container tortellini noodles, cooked
2/3 cup shredded parmesan
1 1/2 teaspoons chopped garlic
8 oz. spinach, cooked
3 tablespoons butter
3 tablespoons flour
1 cup milk


Make It:
Heat a large pot over medium high heat, add butter. Once butter is melted add garlic, cook for a minute. Add flour to pan, stir, cook for another minute. Pour milk in whisking to combine. Cook for a minute or two until thickened. Turn heat to low. Add ham and tortellini, stir to combine. Add spinach, cover pot for 2 minutes to wilt spinach. Stir in parmesan. Enjoy!

Shredded Beef with Onions

I made this beef in the crock pot so it is so easy. Perfect for sandwiches. Feel free to add more ingredients if you like. We put the beef on french rolls with cheese and dipped them in the au jus. Super Yummy!

Ingredients:
1 top sirloin roast, trimmed
3 small sweet onions, sliced
4 cups beef broth
salt and pepper to taste


Make It:
Put beef in crock pot first, then onions over the top of the beef. Add salt and pepper. Cover with beef broth, set on high for 4 hours or low for 8 hours. Pull out meat and some onions and shred meat with forks. Add a little broth to the meat if it needs it. Now put on bread and eat as a sandwich or eat alone whatever you prefer.

To make au jus pour rest of broth and onions into a pot. Bring to a simmer over medium heat. Add a little worcesterchire  sauce, a little sherry wine, a little apple cider vinegar and salt and pepper. Allow to reduce by a little more than half. Serve next to sandwiches as a dip. Enjoy!

Meatballs with Mushroom Gravy

This recipe along with all my meatball recipes can be made with premade frozen meatballs, if you don't want to make your own. Also these meatballs can be made ahead and frozen, to use for a quick weeknight meal. You can also use more mushrooms if you prefer.

Ingredients:
1 pound ground beef
1/4 cup chopped italian parsley
1 tablespoon plus 2 teaspoons kosher salt
3 teaspoons black pepper
1/2 teaspoon crushed red pepper
1/4 cup shredded parmesan
1/2 cup panko bread crumbs
2 teaspoons chopped garlic
1 egg, lightly beaten
1 tablespoon vegetable oil
1/2 container mushrooms, sliced
4 tablespoons butter
4 tablespoons flour
2 cups low sodium beef broth
1/4 to 1/2 cup low fat milk

Make It:
Preheat oven to 400. In a large bowl mix together beef, parsley, 1 tablespoon salt, 2 teaspoons pepper, red pepper, parmesan, bread crumbs, garlic and egg. Stir until completely mixed together. Heat vegetable oil in a large skillet. Meanwhile using a small scoop, put mixture into the palm of your hand and shape into a tight ball. Add to pan continue until pan is full. Brown meatballs on all sides. Move to a baking sheet. Continue with the rest of the mixture. Move baking sheet to oven. Bake for 10 to 15 minutes until meatballs are cooked through. While meatballs are in the oven, heat a large pot over medium heat. Add butter to pan, once melted add mushrooms to pan. Once mushrooms are softened add flour to pan, stir to combine. Allow flour to cook for 1 minute add beef broth to pan, whisk to combine. Allow to cook and thicken, stirring occasionally for about 5 minutes. Stir in milk, season with 2 teaspoons salt and 1 teaspoon black pepper. Remove meatballs from oven and add to gravy, stir lightly to combine. Serve over mashed potatoes or noodles. Enjoy!

Menu for May 3rd- May 9th

Well last week didn't up the way I planned, I ended up catching some kind of cold. So 2 of my recipes didn't get made, we had kfc and pizza instead, while I layed on the couch and hoped to get better. I have for the most part made a full recovery, still tired though. We did make it to the choctaw festival which the the kids and I really enjoyed. This week we have Cinco de Mayo and Mother's Day! Kili also has her final book report of the year to turn in, a diorama, she is very excited. I'm glad that she didn't get the fear of public speaking that I have. She loves to stand up in front and talk! For Cinco de Mayo i'm going to pick up tacos from Las Salsas. Even though I make good tacos, their little tacos can't be beat! And we will have margaritas of course. I have no clue what we will have on Mother's Day, but I will be relaxing and enjoying being a mom. On the menu this week I have one adapted recipe from pampered chef, one recipe from a new friend, one new recipe of my own, and a twist on a old favorite.


Monday- Tortellini Toss, broccoli
Tuesday- Open Faced Patty Melt on Texas Toast, fries, green salad
Wednesday- Cinco de Mayo- Tacos and Margaritas
Thursday- Leah's Slow Cooked Chicken, Parmesan Bow Ties, butter carrots
Friday- Steak, mashed potatoes, asparagus
Saturday- Orange Shrimp, rice pilaf, peas
Sunday- Mother's Day


Dessert of the Week: Peanut Butter Cookies

Chicken Etti

While watching an episode of 19 kids and counting, Anna the wife of the oldest Duggar son made this for dinner. I thought the name was so clever, short for chicken spaghetti. The ingredients she used are all things our house enjoys so I thought I would adapt and make my own chicken etti. Hopefully you will enjoy it too.

Ingredients:
1/2 package cooked spaghetti
1 can cream of chicken soup
2 ounces cut up velveeta
1/2 cup low sodium chicken broth
1 green bell pepper chopped
1/2 red onion chopped
1 can rotel
2 chicken breasts, cooked and chopped
1 cup shredded cheddar cheese


Make It:
Heat a large pan over medium heat, spray with pam. Add peppers and onions to pan, cook and stir until softened. Stir in soup, rotel and velveeta, cook and stir until combined and velveeta is melted. Add chicken and broth to pan, stir to combine. Stir noodles into sauce, making sure all noodles are coated. Sprinkle cheese over top and cover pan until cheese is melted. Enjoy!

Menu for April 26th - May 2nd

Wow we had a busy weekend. Last weeks menu got all mixed up, thats why I didn't post any new recipes. Should be a normal week, then the choctaw festival on saturday. I bought a magazine last week called clean eating and I really enjoyed, so gradually i'm going to start changing the way I do some of my recipes. If I do a big change the kids and hubby will freak out. It involves eating mainly whole grains and nothing thats over processed. Lets be honest though we are never going to give up flour and sugar. I don't want to be extreme, just a little healthier. We didn't get a chance to go by the farmers market this week, so its on schedule for next week. I also got a request for more fast dinners, so i'm working in that. I'm not sure homemade and fast go together but I can try.


Monday- Meatballs with mushroom gravy, mashed potatoes. carrot sticks
Tuesday- Chicken Etti, green salad
Wednesday- Migas, fruit salad
Thursday- Chicken with Broccoli Stir Fry, ramen noodles
Friday- Sushi
Saturday- Onion Steak(crock pot), rice pilaf, asparagus
Sunday- Stuffed Shells, garlic bread, green salad

Dessert of the Week: Peanut Butter Cup Cookies

Super Quick Chili Mac

I try as often as possible to make homemade, but sometimes you need quick and easy. This recipe combines canned chili beans and some fresh veggies to make a fast yummy dinner.

Ingredients:
2 cans chili beans
1 bell pepper, diced
1/2 onion, diced
1 pound ground beef
1 tablespoon chili seasoning
2 teaspoons salt
2 cups uncooked macaroni noodles
1 cup shredded cheddar cheese

Make It:
In a medium size saucepan boil water for noodles. Heat a large saucepan over medium high heat, add ground beef to pan, using a spoon to break up the meat. Add noodles into boiling water and cook for 10 minutes. Once the meat is almost completely browned, add onions and bell peppers to pan. Stir and cook until peppers and onions are soft. Drain off grease. Stir in chili beans. Drain noodles, and add to saucepan, stir to combine. Add salt and chili seasoning to mixture, stir. Simmer over medium heat for 5 minutes. Mix in a 1/2 cup of the cheese, stir until melted. Sprinkle the other 1/2 cup of cheese over the top and cover for about 2 minutes until cheese is melted. Enjoy!

Menu for April 19th - April 25th

A couple exciting things happened this week, Loki started nodding yes when you ask him a question. Also one of my best friends delivered her 3rd baby, a little girl, she is so beautiful and so small. Babies amaze me. This week is just a normal week, but our weekend will end with a crawfish boil at a friends house. I'm excited I have never had a crawfish before. Nothing new in the seasonal produce department, we got broccoli and asparagus along with more citrus. Oh I almost forgot the local strawberries are available, nothing better than a fresh picked strawberry. I found a recipe for a spanish breakfast dish called migas, that i'm excited to try this week. My poor 5 year old crock pot died last week, so I will have to pick up a new one for this week. As long as everything goes as planned this week I will be trying 4 new recipes. My energy levels have been low so it might not happen, but i'm going to try. My fingers are crossed for a great week!

Monday- Breaded Pork Chop, Cheesy Potatoes, butter carrots
Tuesday- Beef Tacos, Refried Beans, fruit salad
Wednesday- Beef and Spring Veggie Stir Fry, sticky rice
Thursday- Swiss Steak Spaghetti, peas
Friday- Meatballs in Cream Sauce, Mashed Potatoes, green salad
Saturday- Chicken & Broccoli over Rice Pilaf(crock pot)
Sunday- Crawfish Boil

Dessert of the Week: Strawberry Sweetcakes

Butter Carrots and Rutabagas

Well this is my first stab at serving rutabagas to my kids, and they loved them! I'm starting to think my kids will eat anything with butter and honey on it. If only my parents would have thought of that. Just kidding.


Ingredients:
1 rutabaga, pealed
2 carrots, scrubbed and pealed if you want( I don't peel mine)
1 tablespoon butter
2 tablespoons honey
2 teaspoons salt

Make It:
Cut rutabaga in half, then slice into chunks. Slice carrots. Bring a pot of water to boiling add rutabaga and carrots and cook for 6 minutes. Drain and add butter, salt and honey. Stir to coat. Enjoy!

Meatball Sandwiches

My husband loves meatball sandwiches, but I have never been brave enough to make them. I don't know why they seem easy enough. So I got brave and they were really good. I'm still on a perfect meatball mission though. Also you can use frozen meatballs for this if its easier for you. This makes 12 to 14 meatballs and I used 3 per sandwich.

Ingredients:
1 pound ground beef
1 egg
1/2 cup bread crumbs
1/2 cup shredded parmesan
1 tablespoon salt
1 teaspoon pepper
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh garlic
1 tablespoon italian seasoning
1 tablespoon chopped fresh italian parsley
1/2 teaspoon red pepper flakes(optional)
1 tablespoons vegetable oil
1 jar spaghetti sauce or 2 1/2 cups homemade spaghetti sauce
french rolls
provolone cheese

Make It:
Mix meat, bread crumbs, parmesan, salt, pepper, 2 tablespoons basil, garlic, italian seasoning, parsley and red pepper flakes together in a bowl. Once combined, whip egg a little and pour into meat mixture. Stir to combine, I use my hands to get the mixture completely combined. I use a small ice cream scoop to measure mixture, into 1 1/2 ounce meatballs, roll them into a ball in the palm of your hand. Heat a skillet over medium high heat, add vegetable oil to pan. Add meatballs to pan, don't overcrowd. Brown meatballs on all sides, then place in bottom of crock pot. Once you have done all the meatballs, pour sauce over meatballs, and stir. Cover and cook for 4 hours on high or 8 hours on low.  In last 1/2 hour of cooking add the 3rd tablespoon of basil. Turn broiler on low. Take each roll, open it up pour in 3 meatballs and some sauce, place two slices of provolone over top, place on a cookie sheet and place under the broiler for about 2 minutes or until cheese is melted. Repeat with all sandwiches. Enjoy!

Menu for April 12th - April 18th

Nothing exciting going on this week. Just the normal work, take kids to school, help with homework, laundry. I'm still wishing the weather would stay nice, hmm maybe next week. I think I might take the kids to murray farms next weekend, I have wanted to for a while. It looks like a very fun place for kids and adults too. This weeks menu is all new recipes, so I will be doing a lot of posting. One of the recipes was inspired by an episode of 19 kids and counting. I watch that show occasionally to remind myself that if that woman can be that calm with all those kids I should be fine. Everybody have a great week!

Monday- Ham and Cheese Calzone, asparagus
Tuesday- Ribeyes, homestyle mashed potato, orange salad
Wednesday- Chicken Etti, broccoli
Thursday- Meatball Sandwiches, green beans
Friday- Quick Chili Mac, green salad
Saturday- Stuffing Chicken Casserole, artichokes
Sunday- All American Cheeseburger, fries, butter carrots


Dessert of the Week: Chocolate Chip Cookies

Menu for April 5th - April 11th

Well spring break week is over. Time to get back into a routine again. I love that my veggies think its spring but I sure wish the weather would stay nice, the hot and cold is driving me crazy. April brings a downhill slide of months that involve lots of birthday parties in my world. Good thing I love parties! I'm planning on starting to go back to the farmers market this week, so that will begin new veggie and fruit posts again. This weeks menu is simple with some repeat recipes from past weeks. I don't want to exhaust myself after my relaxing week. I'm trying 2 recipes out of the pampered chef cookbook I got, I will post my adapted versions if they come out good. Everyone eat well and enjoy!



Monday- Shredded Chicken Burritos, green salad
Tuesday- Cheesy Chicken and Rice, asparagus
Wednesday- Birthday Dinner
Thursday- Ham and Cheese Scramble, Country Potatoes
Friday- Mexican Sloppy Joe's, chips, orange and kiwi salad
Saturday- Wonton Purses, Chicken Stir Fry over Noodles
Sunday- Ribeye Steaks, Baked Potato Chowder


Dessert of the week: Strawberry Angel Food Cake

Spaghetti Pie

Every week I cook a whole box or bag of noodles, and then try to find two recipes that are different from each other to use the noodles. I save myself a good amount of time by doing this. So last week I made spaghetti and meatballs and this week we had spaghetti pie they are similar but different and both are very yummy.

Ingredients:
1 pound ground beef
1 bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1/2 cup water or red wine
1 jar spaghetti sauce
1 carrot, chopped
1 stalk of celery, chopped
1 zucchini, shredded or chopped
5 mushrooms, stem removed, and sliced
1/2 bag of spaghetti noodles, cooked
1 1/2 cups mozzarella cheese, shredded


Make It:
Heat a large saucepan over medium heat, add meat to pan. Use a spoon to break up meat as it browns. Once meat is completely browned, drain of the majority of the grease, leave a little to cook veggies in. Add all vegetables and garlic to pan. Preheat oven to 375. Stir and cook vegetables until they are tender. Add spaghetti sauce to pan, stir to combine. Add wine or water to jar and swish around, pour into pan. Spray a deep dish pie plate with cooking spray. Toss all the noodles in the sauce. Place 1/2 of the noodles into the pie plate, use a spoon to spread noodles out and up sides of the pie plate. Put 1 cup of the mozzarella into the well of the noodles and spread it out. Pour the rest of the noodles and sauce onto the cheese. Spread the rest of the cheese over the top of the noodles. Place on a cookie sheet and bake for 20 minutes until the cheese is melted and a little browned and bubbly. Enjoy!

Creamy Lemon Chicken Primvera

This is a very light and very spring recipe. It's quick and good for a week night. Also for the kids it covers fresh veggies with a yummy cream sauce. This version is to feed two, but can be doubled easily.

Ingredients:
2 cups uncooked shell noodles
1 chicken breast cut into bite size pieces
1/2 cup fresh asparagus spears cut into 1 inch pieces
1/2 cup sugar snap peas cut into thirds
1 tablespoon lemon juice
2 teaspoons chopped fresh garlic
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1/4 cup chopped onion, any kind
1/4 cup shredded parmesan cheese


Make It:
Fill a medium size pot with water, put over high heat and bring water to a boil. Once it's boiling add noodles, and stir. Cook for 7 minutes, then add asparagus and snap peas, stir. Cook another 3 minutes, drain, put back in pan and pour lemon juice on them. Meanwhile heat a skillet over medium high heat. Spray pan with cooking spray, add chicken to pan, stir and cooked until browned all over. Add onion and garlic to pan, stir and cook until onion is tender. Lower heat to medium, add butter to pan, once the butter is melted add flour. Stir and cook until completely combined. Add milk a little at a time, stirring to combine after each addition. Cook and stir until thickened and a little bubbly. Turn to low and stir in noodles and veggies. Once combined salt and taste. Sprinkle with parmesan stir to combine. Enjoy!

Happy Easter

They are bunny and nest cookies! At least thats what they are supposed to be! lol. I tried, as you can see my decorating is not to good. Things always look really good when I first think of them but the execution never comes out. Anyways everybody have fun hunting eggs!

Menu for March 29th - April 4th

Spring break whoo hoo! A week of sleeping in! Not having to rush to get out of the house, no homework, no pressure. A week of relaxation and enjoying your life. Funny when I was 20 it was a week about going somewhere and partying like crazy. Amazing how things change in ten years! Then at the end of your relaxing week you get to spend a day eating ham, potatoes and watching your amazing children hunt for eggs as they are completely overdressed. I love Easter! So here is a simple menu for the week. Hope yours is relaxing and completely enjoyable!

Monday- Creamy Lemon Chicken Primavera
Tuesday- Pork Chops with Orange Sauce, sticky rice, stir fried veggies
Wednesday- Spaghetti Pie
Thursday- Shephards Pie(crock pot)
Friday- pizza, green salad
Saturday- Birthday Party
Sunday- Easter

Dessert of the Week: Bunny Cupcakes

No Mayo Coleslaw

I am a big fan of cabbage in any form, and I eat normal coleslaw all the time. When I saw this recipe I thought huh I never even considered making coleslaw without mayonnaise, but I will try anything once. I really enjoyed it and hope you will too.

Ingredients:
2 cups green cabbage, sliced
2 cups red cabbage, sliced
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon honey
juice of one lemon
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onion, chopped


Make It:
In a large bowl whisk together oil, vinegar, honey, lemon juice, salt and pepper. Add cabbage and green onion to bowl. Toss to combine. Refrigerate for at least 3 hours. Enjoy!

Chipotle and Guacamole Burger

I love burgers and I love guacamole so why not put the two together! Add some extra spice and smokiness with some chipotles and there you have it, a delicious burger. This recipe is for 4 burgers, but if you don't need that many precooked hamburger patties store and reheat well.

Ingredients:
1 pound ground beef
2 chipotle peppers, chopped finely
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
3 avocados, pitted and cut two ways and scooped out into a bowl
1 jalapeno, diced, remove seeds if you like
2 tablespoons diced cilantro
1 teaspoon cumin
couple pinches of salt
little sprinkle of pepper
1 to 2 tablespoons salsa
4 hamburger buns
4 slices cheddar cheese

Make It:
Put ground beef, chipotles, tablespoon salt, 1/2 teaspoon pepper and granulated garlic. Using your hands mix all together well, then flatten out in bottom of bowl. Using the side of your hand divide mixture into four parts. Grab one part at  a time and roll into a ball in your hand and then flatten it out into a patty. If you are unsure of the size hold it over the bun, they do shrink up a little bit when you cook them. Repeat this step placing each patty on a plate once you have all four made, place plate into refrigerator for about five minutes. Mix avocado, jalapeno, cilantro, cumin, salsa, salt and pepper in a bowl. Mash up avocado with a fork, until mixture is fairly smooth. Heat a large skillet over medium high heat. Turn broiler on low. Place hamburger buns under broiler for a minute or so until just barely toasted. Place hamburger patties into hot skillet, I cook two at a time. Cook each patty 3 minutes a side. Then place each cooked patty on a cookie sheet and put one slice of cheese on each. Place under broiler for a minute or two to melt cheese. Serve each patty on a bun with about two tablespoons of guacamole. Enjoy!

Flank Steak Tacos

Flank steak is probably one of the cuts that if you do not know how to cook it you will never try. It can be a little fatty, and tough. You need to either cook it  fast on the grill or under the broiler or cook it low and slow in the crockpot. Always slice it against the grain.

Ingredients:
1 flank steak, any excess fat trimmed off
2 teaspoons chili seasoning
1 teaspoon cumin
1 teaspoon onion powder
1 lime or one cube of frozen lime juice(I buy a bunch of limes when they are on sale and juice them all and pour it into ice cube trays, then when you need lime juice you just pull out a cube, this tricks works with lemons too)
corn tortillas
diced white onion, cilantro, and avocado for topping

Make It:
Turn broiler on high. Place flank steak on a cookie sheet. Sprinkle one side with 1 teaspoon chili seasoning, 1/2 teaspoon cumin and 1/2 teaspoon onion powder, rub seasoning into meat. Flip over and repeat on the other side. Place flank steak on cookie sheet under the broiler and cook for 6 minutes a side.
Remove from broiler and let rest for 6-10 minutes. Slice thinly against the grain. Serve in a tortilla with toppings. Enjoy!

Crockpot Spaghetti and Meatballs

In an effort to become better friends with my crockpot, i'm trying all kinds of new things in it. I thought hmm spaghetti sauce needs to cook for a while to be good, so lets try it in the crockpot. If you don't care for meatballs make the sauce without them. You could also use premade frozen meatballs if you prefer, just bake them first. Spaghetti sauce is also another good way to sneak in veggies on your kids. Add diced carrots, bell peppers, celery or shredded zucchini if you want. Add one or all and see if the kids notice the difference.

Ingredients:
1 28 oz can crushed tomatoes
1 14 oz can fire roasted diced tomatoes
1 bell pepper diced
1 onion diced
1 jalapeno, seeds and inside removed, diced
1/2 cup white wine
1 pound ground beef
2 tablespoons italian seasoning
1 teaspoon chopped garlic
1/2 cup bread crumbs
1 egg, whipped with a fork
1 tablespoon granulated garlic
1 tablespoon plus one teaspoon salt
4 tablespoons grated parmesan
cooked spaghetti noodles


Make It:
In a large crockpot combine tomatoes, bell pepper, onion and jalapeno. Divide the wine into the two tomato cans and swirl to pick up the tomato that is left in the can, pour into crockpot. Add 1 tablespoon italian seasoning, 1 teaspoon salt and garlic to crockpot. Stir to combine. In a bowl combine meat, granulated garlic, italian seasoning, salt, bread crumbs, parmesan and egg. Using your hands squeeze all ingredients until combined. Heat a saute pan over medium high heat, add one tablespoon vegetable oil. Using a small scooper, scoop out meat into your hand and roll into a ball, place in saute pan. Repeat until pan is full, brown meatballs on all sides and add to crockpot. Repeat this step with all the meatball mixture. Very softly stir so the meatballs are covered with sauce. Cover and cook on low for 8 hours. Serve over spaghetti noodles. Enjoy!

Beef and Spring Veggie Stir Fry

I love to make stir frys, they are a good and easy way to sneak a lot of veggies on the kids. This is just another version. The sauce and veggies are different from other stir fry recipes I have posted. I did cheat and buy a red pepper from the grocery store, we have not had one in months and I could not resist.

Ingredients:
1 pound sirloin steak cut into strips( I like to get the already cut steak strips from fresh and easy, they are about 4 dollars a pound, and very tender)
1 cup blanched raw or thawed frozen broccoli florets
3 spring onions or green onion chopped
1 carrot sliced and blanched
4 to 6 asparagus spears, cut into 1 inch pieces and blanched
1/2 red bell pepper, sliced into strips
1/2 cup soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cornstarch
1 teaspoon pressed garlic


Make It:
Whisk last seven ingredients together in a bowl. Heat a wok or large saute pan over high heat, spray with cooking spray and add meat. Stir fry for about 3 minutes until meat is browned. Remove meat from pan. Wipe pan out. Spray with cooking spray and add onion and pepper, stir fry for 2 minutes till both are tender. Add rest of veggies to pan and stir fry for another 2 minutes. Add meat back to pan and stir to combine. Turn heat to low. Pour sauce over top and stir until all is coated and sauce is thickened. Serve over rice or noodles. Enjoy!

Menu for March 22nd - 28th

I'm going to start this post by saying that the pampered chef party was so fun! If you have never had one or attended one do it, you will love it. Now on to this week, i'm hosting a baby shower, volunteering at Kili's school and going to a wedding. Busy, busy. I know that spring is here when I get asparagus, we love it, so I have a happy house this week. Also this week I got baby artichokes, which are delicious. We got even more tangerines and oranges, i'm on citrus overload at this point, I feel like its the only fruit we have had in months! Thank god for the apple and pear sauce I made and froze when they were in season. Without it my kids might have killed me. Last week I was staring at all the tangerines and lemons and thought what the heck can I do with these things besides eat them? I juiced them and its pretty good juice. I'm going to juice some tangerines this week and make margaritas, I will post the recipe if they come out good. On the menu this week i'm making chicken piccata for the first time, and new stir fry, taco, meatball and burger recipes. Should be a yummy week!

Monday- Pan Fried Pork Chop, Mashed Potatoes, Baby Artichokes
Tuesday- Chicken Piccata, Parmesan Bowtie Pasta, Asparagus
Wednesday- Beef and Spring Veggie Stir Fry, sticky rice
Thursday- Spaghetti and Meatballs(crockpot), green salad
Friday- Flank Steak Tacos, pinto beans
Saturday- Wedding
Sunday- Chipotle Guacamole Burger, No Mayo Coleslaw

Dessert of the Week: Blueberry Tarts

Corned Beef and Red Potatoes and Cabbage

I cooked the corned beef this year in the crock pot. We were so excited to eat I forgot to take a picture. Making the corned beef and potatoes in the crock pot made them both so tender and delicious. Since corned beef requires about 50 minutes of simmering per pound it is hard to make on a weekday if you work all day. So my husband suggested the crock pot, not only was it nice to have dinner done when I got home, it was the best corned beef I have ever made. So here is the recipe!

Ingredients:
1 packaged corned beef
8 red potatoes, cut in half
1 small green cabbage, cut into 4 wedges
mustard for your meat if you like

Make It:
Place potatoes on bottom of crock pot. Remove corned beef from package and place on top of potatoes. Add seasoning package to crock pot. Fill with water, to cover corned beef. Set on low for 8 hours. Steam cabbage for about 10-15 minutes until tender, serve with butter or mustard on it. Remove corned beef from crock pot, scrape off fat, and slice. Serve with mustard on top and potatoes and cabbage on the side. Enjoy!

Taco Macaroni

This recipe is based on me trying to make something different based on something the family enjoys. I try to do this often, just to mix it up a little. So this is based on tacos. Which my lovely Kili said why can't we just have tacos? She likes what she likes, but once this was ready she cleared her plate! This came out good but I through it together quickly. In the future it will get some changing, but here it is for now.

Ingredients:
1 pound ground beef
1/2 bag macaroni noodles, cooked
1 1/2 cups salsa
1 packet taco seasoning
1/2 onion, diced
1 can kidney beans, drained and rinsed
3/4 cup water
2 teaspoons cumin
1 cup cheddar cheese

Make It:
Heat a large saucepan over medium heat, add meat and cook until completely browned, drain. Add onion to pan stir and cook until tender. Add taco seasoning and cumin to pan, stir to combine, stir in water and simmer for 5 minutes. Add salsa and beans to pot, stir to combine, simmer for 5 minutes. Stir in noodles, sprinkle with cheese. Turn heat to low and put on lid. Remove lid after 5 minutes, if cheese is not mostly melted put lid back on for a couple more minutes. Stir to coat mixture with melted cheese. Enjoy!

Quick and Cheesy Chicken Pot Pie

This version of pot pie is what I always made. It is quick easy and not so homemade, but very tasty. The vegetables can be changed and switched based on what your family likes. My vegetable choice is based on season, so it changes all the time.

Ingredients:
2 skinless breasts, cut into bite size pieces
1 pie crust, homemade or store bought
1 turnip, diced
2 carrots, diced
2 parsnips, diced
1/2 onion, diced
1/4 cup leeks, chopped small
1 can cream of celery soup
milk for thinning
1 cup cheddar cheese, shredded
1/2 bag frozen tater tots

Make It:
Preheat oven to 450. Heat a saucepan over medium-low heat, add 1 tablespoon butter. Add vegetables to pan. Cook for 5 minutes until softened. Remove from pan, set aside. Add chicken to pan, cook until browned on all sides. Remove from pan. Pour soup into pan, add a little milk, stir to combine. Add more milk if needed to get a sauce consistency. Stir in chicken and veggies. Place pie crust into pie pan. Pour chicken mixture into pie crust. Sprinkle cheese over chicken. Layer tater tots over cheese. Place in oven and bake for 20 minutes or less depending on your oven, as soon as the tater tots are browned its done. Enjoy!

Menu for March 15th - 21st

Another week is here and I realize I have been neglecting this blog. I have been so busy and sometimes my creativity hits a wall. I'm feeling better now though, the boys party is done and spring is here. Something about the warmer weather and longer days, I feel like going and doing. In other words, i'm feeling creative again! This week brings a time change ugh, and St. Patricks Day yay. Also with Jessica i'm hosting my first pampered chef party, i'm really looking forward to it. This week brings 2 new recipes(which I promise to post) another chicken pot pie and a simple dish that is always a favorite. Oh and of course corned beef and cabbage.

Monday- Chicken Pot Pie
Tuesday- Taco Macaroni, green salad
Wednesday- St.Patricks Day- Corned Beef and Cabbage, Boiled Red Potatoes and lots of beer
Thursday- Zesty Chicken Enchilada Casserole, Butter Carrots and Rutabaga
Friday- pizza
Saturday- Pampered Chef Party
Sunday- Pretzel Crusted Chicken, macaroni and cheese, broccoli

Dessert of the Week: Leftover Birthday Cake

Menu for March 8th - 14th

So last week got completely flipped around for us. After seeing the weather report I decided to move my all outside party to this weekend. On monday the weather report for saturday was rain al day. Then by friday it had changed to pm showers. Well saturday came and not a single drop of rain, we could have had the party. It was overcast and breezy, i'm hoping that it will be sunny this saturday. Other than that I have a consignment sale i'm participating in this week. It is the first time I have done something like that, so it should be interesting. The menu this week is not to exciting. I had canceled my vegetable box because we were having the party, so I have to get veggies from the grocery store. Not that there is anything wrong with that, I just have not done it in a long time. I still have frozen green beans and broccoli so I will use those and get some salad stuff and fruit at the store. I'm looking forward to the season change and all the different things we will start getting.


Monday- Western Bacon Cheeseburger, Sweet Potato Fries
Tuesday- Shake and bake chicken. shells and cheese, butter carrots and parsnips
Wednesday- Steak and Potato soup(crockpot), crescent rolls, fruit salad
Thursday- Ham and Cheese Stuffed Shells, broccoli
Friday- Beef tacos, Refried Black Beans, salad
Saturday- Bodhi and Loki birthday party- Pizza, Red Lasagna, White Lasagna, Garlic Bread, Green Salad
Sunday- New York Steak, Twice Baked Potato



Dessert of the week- Blueberry Lemon Cupcakes

Menu for March 1st - 7th

Well it's a big week for our house. We are having the boys combined birthday party. Supposed to be all outside, if it rains I will cry! Kili is the student of the week in her class, she is very excited. She made a poster all about her and can't wait to show it to her class. I'm having a PBR for my side business on monday, and just doing our normal weekly routine. My seasonal box this week has cabbage and parsnips in it and i'm so excited. A parsnip looks like a white carrot and tastes similar to one, just with a little radish kick. You can roast, steam or boil them, we don't get them very often so I usually just cook them with our butter carrots. Still waiting for different fruit though. I try to cook different things all the time so this week i'm experimenting with salmon. I love sushi but usually don't eat or make a lot of cooked fish, so we will see how it goes. Also this week i'm going to use my shredded chicken for tacos and a second recipe. I have been trying to do that more, double up on a protein or carb the first time so for the next recipe its ready to go. Thats a helpful tip if you are like me and have no spare time! I did finish a book this week, and I will be honest it took me 2 years to read it, but I did it. The book was Animal, Vegetable, Miracle and it is a wonderful book. All about eating seasonal, local and organic.


Monday- Baked Rigatoni, kale
Tuesday- Shredded Chicken Tacos( i'm making a double batch to use half in another recipe), orange kiwi salad
Wednesday- Soy Salmon, Stir fried veggies and ramen
Thursday- Creamy Red Chile Chicken with noodles, butter carrots and parsnips
Friday- Western Bacon Cheeseburger. sweet potato fries
Saturday- Bodhi and Loki Super Mario Brothers birthday party! Lasagna, Pizza, Garlic Bread, Green Salad
Sunday- Ribeyes, baked potato, brussel sprouts

Dessert of the Week: Chocolate Cupcakes with Cream Cheese Frosting

Smothered Pot Roast with Brussel Sprouts

I'm so busy these days with the kids and work and anything else that comes up! The crock pot has become my new best friend. For years I only used it to make taco meat. I think I didn't really understand how to use it. But now after lots of recipes gone wrong I seem to have the hang of it. It is great for tough meats that need long cooking and dry beans. For this pot roast I used a 1 pound sirloin roast, but you could use any roast cut of meat, thats just what I had. Also the brussel sprouts came out very spicy so if you have a little one in the house you might want to leave out the jalapeno. 

Ingredients:
1 pound sirloin roast
1 14 1/2 ounce can tomato
1 yellow onion, halved and sliced
1 bell pepper, cut into big chunks
1 jalapeno diced
1 tablespoon creole seasoning, you can add more if you want
2 cup beef broth
1/2 cup good quality red wine
1/3 cup flour plus 3 tablespoons
1 tablespoon vegetable oil
3 tablespoons butter
enough brussel sprouts to cover the bottom of your crock pot

Make It:
Pour 1/3 cup flour in a large plastic ziploc bag. Add roast to bag, seal and toss around to cover meat with flour. Heat vegetable oil in a large skillet over medium high heat. Remove roast from bag and add to skillet. Brown each side for 2 minutes. Remove from heat. Spray your slow cooker with cooking spray. Place brussel sprouts on bottom. Then place roast on top of brussel sprouts. In a medium size bowl mix together tomatoes, 1 cup beef broth, wine, seasoning, bell pepper, onion and jalapeno. Pour over roast and brussel sprouts, use a spoon to go around the inside of the crock pot so the liquid goes to the bottom. Cover cook on low for 8-9 hours. Remove lid and pull out meat, place on a plate. Use a slotted spoon to pull out all the brussel sprouts, place them in a bowl, they are ready to eat. Place a strainer over a bowl and pour what remains in the crock pot through it. In a sauce pan over medium heat melt butter, add flour and whisk to combine, cook for a minute. Whisk in strained liquid and remaining cup beef broth. Allow to cook until thickened. Slice roast and serve with gravy over top with mashed potatoes, and brussel sprouts on the side. Enjoy!

Ham and Cheese Macaroni

So this recipe came out of a families love for macaroni and cheese and my son's love of ham. When sitting around creating recipes I always think hmm what would everybody like, and this was a hit. Even Kili had seconds and she always proclaims that she doesn't like ham!

Ingredients:
1 ham steak, diced
2 ounces velveeta diced
2 cups shredded mild cheddar
1 cup shredded sharp cheddar
2 cups milk, you may need more if your sauce is to thick
3 tablespoons flour
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon white pepper
1/2 pound elbow macaroni, cooked

Make It:
Heat a large heavy bottom skillet over medium high heat. Add ham and cook and stir for 3 to 5 minutes until lightly browned. Add butter to pan. Once melted add flour and stir to combine. Cook for a couple minutes. Add milk a little at a time, whisking in each addition. Once all milk is combined allow sauce to come to a low simmer. It should thicken a little. Turn heat to low and add velveeta. Cook and stir until melted. Add 1 cup mild cheddar and all sharp cheddar. Cook and stir until completely melted. Turn broiler on high. Add noodles to cheese sauce, add salt and pepper, stir to combine. Make sure noodles are completely covered with sauce. Pour into a greased casserole dish, sprinkle last of cheddar cheese over top. Place under broiler for 3 to 5 minutes until top cheese is completely melted. Enjoy!

Menu for February 22nd - February 28th

So it seems that we have hit the time of year in the veggie box that stumps me the most. It is so easy to be seasonal in summer when there are tons of fruit and veggies available. Thank goodness I froze bell peppers, green beans and corn when they were in season. This week my box included collard greens and chard. The chard I have made before but not comfortable with it yet, and collard greens I have no idea what i'm doing with those. Also the only fruit we are getting right now is citrus and new this week kiwi. I don't care for kiwi but after weeks of citrus a kiwi tasted pretty good. We will be headed to the beach for the weekend for the last time, amazing how fast a month can go. The menu this includes 2 new recipes and another version of chicken pot pie.

Monday- Beef Tacos, green salad
Tuesday- Ham and Cheese Macaroni, orange and kiwi salad
Wednesday- Smothered Pot Roast with Brussel Sprouts
Thursday- Chicken Pot Pie
Friday- Birthday Party
Saturday-To Beach
Sunday- Pizza, green salad

Red Beans & Rice

I have never made and never had red beans and rice before so this was a total experiment. I did the beans in the crock pot. Since I work during the day and I usually do not have 2 hours on a week night to cook dinner. It came out really good and so easy. I took a traditional recipe that I found and changed some things and added cheddarwurst. I love to add cheddarwurst to spicy dishes, it just goes well with them. Also I made a box of Rice a Roni herb and butter as the rice, but I would think you can use whatever you like.

Ingredients:
16 ounces dry red beans, soaked overnight
1 yellow onion, diced
1 jalapeno, diced
1 bell pepper, diced
2 stalks celery, diced
2 tablespoons Creole Seasoning, you can add more or less depending on your taste
1 teaspoon salt
1 teaspoon thyme
2 bay leaves
6 cups water
2 spicy sausages, andouille or linguica diced
3 cheddarwurst diced
2 cups chicken broth

Make It:
Heat a large saucepan over medium high heat, spray with cooking spray. Add onion, bell pepper, jalapeno and celery to pan. Cook stirring often until softened. Pour beans into crock pot. Pour vegetable mixture over beans. Place saucepan back over heat and add sausage to the pan, cook and stir for 2 to 3 minutes. Pour sausage into crock pot. Add creole seasoning, salt, bay leaves and thyme to crock pot. Pour into crock pot water and broth, stir to combine. Cover and set on high for 4 hours or low for 8 hours. Remove lid and using a potato masher, mash 1/3 of the beans in the crock pot, this gives them a creamy consistency. Add cheddarwurst, stir to combine. Cover and cook for 15 to 30 more minutes with the crock pot set on high. Uncover and serve over rice. Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

Believe or not I had never had or made anything red velvet before this. I wanted to make them last year for valentines day but was so pregnant I didn't have the energy. I can't believe how good they are. Light and spongy and the cream cheese so good. I'm already dreaming of all the different things it can go on.

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 eggs at room temperature
4 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Make It:
Preheat oven to 350 degrees. Line 24 muffins cups. In a big bowl sift together flour, sugar, baking soda, cocoa and salt. In a mixing bowl gently mix together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. After all is combined on low speed slowly add in dry ingredients. Add about a half cup and allow to incorporate before adding another. After all is combined, fill each cupcake liner 1/2 full. Bake for 20-22 minutes based on your oven. When a toothpick can be inserted in the center and come out clean they are done. Allow to cool completely before frosting. Enjoy!

Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
4 cups sifted powdered sugar

Make It:
In a mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add the sugar a little at a time until completely incorporated. Turn mixer to high speed and beat until fluffy. Enjoy!

Menu for February 14th - February 21st

After taking a little break from blogging and a little beach trip with the family, i'm back with new recipes and new ideas. Hope everybody is still interested. Since I started this blog I have not gone more than a couple days without posting. I was terrified I might lose my audience, but everybody seems to enjoy it as much as I do and i'm so proud. Well enough of that lets get to the menu. First off I made this a sunday to sunday menu so I could include Valentines Day. I have had lots of requests for crock pot recipes so I will be posting one every week(until I run out that is). I'm doing a lot of experimenting with dry beans. They are a good low cost source of protein, and I enjoy them. It seems winter is almost gone so casserole and soup season in our house will be ending. I try to only use the oven a couple of days a week once it warms up. My array of seasonal veggies is interesting right now. I find myself cooking and eating things I never would have bought out of a grocery store. The enjoyment of opening my veggie box every week never gets old. I will be happy when we get other fruit besides citrus though. I encourage everyone to at least for one week go to the farmers market and see whats in season locally. Even if it looks strange buy it and try it. You might find something you love that you would not have tried before. For me recently it has been turnips. I had never eaten or cooked them before this year. Now they are one of my favorites, to me they are like a radish and potato mixed together. Also Tuesday is "Fat Tuesday" so we have to have some cajun food.

Sunday- Valentines Day- King crab legs, Buttermilk Mashed Potatoes, asparagus
Monday- Beef Enchilada Casserole, refried beans, green beans
Tuesday- Red Beans & Rice, bread
Wednesday- Chicken Winter Veggie Casserole, orange slices
Thursday- Pinto Beans & Beef, cheese quesadillas
Friday- pizza, green salad
Saturday- Roasted Chicken & Winter Veggies with Gravy
Sunday- Ribeyes, Spicy Baked Beans, green salad

Dessert of the Week- Red Velvet Cupcakes

Cuban Burger

This idea was based on a quick click on the food network website. I saw a picture of Bobby Flay's Miami Burger, read the recipe and thought yum, i'm creating my own version of that. Feel free to adapt this burger to your liking.

Ingredients:
1 pound ground beef, I use 80/20
4 hamburger buns
12 thin slices honey ham
8 slices swiss cheese
8 dill pickle slices
salt, pepper and granulated garlic

Make It:
Divide ground beef into 4 equal size patties. Season patties with salt, pepper and granulated garlic. Place patties in refrigerator for 10 minutes, I think they cook better if they are cold. Heat a large iron skillet over high heat, for 2 minutes. Turn down to medium high heat and place patties in pan. Allow each pattie to cook 3 minutes per side. Meanwhile turn broiler on high. Place hamburger buns on cookie sheet, and place under broiler for 2 minutes. Remove patties from pan on a plate. Build burgers by placing a slice of cheese on bottom bun, then pattie, then 3 slices ham, then 2 pickle slices, then 2nd piece of cheese and top with bun. Wrap burger in foil and place back in hot skillet. Use a heavy skillet to press burger, 2 minutes per side. Unwrap and enjoy!

Menu for February 1st - February 7th

What an exciting week its superbowl weekend so i'm off to the beach with the kids for a few days. So I was looking at Food Networks website last week and they have a ton of recipes that look really good. It is all the superbowl and Miami inspired stuff. I saw a picture of this burger that looked so good, so I added to this weeks menu, it's a Bobby Flay recipe. Since we purchased 1/2 a cow with my parents I have a ton of red meat, so I thought hmm whats something new you can do with round steak, spicy swiss steak that will work. Monterey chicken casserole is based on Chili's Monterey Chicken. In my AHO box this week we got some new stuff, brussel sprouts and a broccoflower. My husband says the broccoflower doesn't look edible, but I think it is, it just looks really strange. Also this week I will be posting 2 appetizer recipes for gameday. Also if your thinking hey blueberries are not in season, no they are not i'm using frozen. Everybody enjoy the game, and enjoy everyday!

Monday- Cuban Burger, potato chips, oranges
Tuesday- Spicy Swiss Steak, brown rice, green salad
Wednesday- Monterey Chicken Casserole, mashed potatoes, cauliflower
Thursday- Beef Enchilada Stack, Smothered Brussel Sprouts
Friday- Cheesy Ham Potato Broccoflower Soup, bread
Saturday- Headed to Beach
Sunday- Superbowl! Go Saints!

Dessert of the Week: Crumb Topped Blueberry Pie

Supreme Pizza Pasta

Before I started this blog I had an idea to make pizza pasta. I figured the whole house likes pizza and pasta so why not put the 2 together. It came out delicious. So when planning this weeks menu I thought I would make it again, but based on a supreme pizza this time.

Ingredients:
2 hot italian sausage, casings removed
8 to 10 slices of pepperoni
1 bell pepper, chopped
1/2 red onion, chopped
1 jar pasta sauce, warmed
5 mushrooms, stems removed and sliced
1 13oz. package whole wheat penne noodles, cooked
2 cups grated mozzarella cheese
Feel free to add in any toppings you like on your supreme pizza

Make It:
Preheat oven to 375. Heat a small saute pan over medium heat, add italian sausage. Stir and break up with a spoon, cook until browned. Remove from pan, spray pan with pam and add bell pepper. Cook and stir until just barely softened, about 2 minutes, remove from pan. Spray pan with pam and add onion, cook and stir until barely softened, about 2 minutes, remove from pan. Spray pan again with pam and add mushrooms, cook and stir for a 1 minute, remove from pan. Put pepperoni in pan and cook for about 2 minutes, remove to a paper towel to drain some of the oil. Mix bell pepper, sausage, onion and mushroom together. Lightly spray a tall casserole dish with pam. Add 1/2 the noodles to the dish, ladle on enough sauce to cover pasta, and stir so noodles are coated. Layer on 1/2 the bell pepper combination, 1/2 the pepperoni, another ladle of sauce and smooth to cover. Sprinkle 1 cup of cheese onto sauce. Repeat these 6 steps again and put in the oven for 20 minutes until top layer of cheese is completely melted. Let sit outside the oven for 10 minutes before serving. Enjoy!

Sloppy Joe's

Well my first time making sloppy joe's was a hit. The sauce came out perfect, no need to tweak or try again. The family enjoyed these so much they will be appearing on the menu more. They are very easy to make, and not costly, most  of the ingredients I already had on hand.

Ingredients:
6 plain ole hamburger buns
1 pound ground beef
1 white onion, chopped
1 green bell pepper, chopped
1 tablespoon bottled chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 can tomato paste
1/4 cup ketchup
1 1/2 tablespoons dark brown sugar
1 cup water
salt and pepper to taste

Make It:
Heat a large pot over medium high heat, add meat to pot. Brown breaking with a spoon. When meat is completely browned add onion and bell pepper to pot. Stirring often cook until onion and pepper are tender, about 5 minutes. Drain off extra grease in pot. Add garlic, cook another minute. Add tomato paste, ketchup, chili powder, cumin, brown sugar and water to the pot, stir to combine. Bring to a simmer, reduce heat slightly. Allow to cook 10 to 15 minutes, stirring often. Take each hamburger bun and open, place on a cookie sheet, open side up. Turn broiler on low. Place buns under broiler, cook until barely toasted but not brown, should take a minute maybe two. Remove buns form broiler. PLace on plate and scoop a good amount of sauce onto bottom part of bun, place top on and push down just a little. Repeat with all. Enjoy!