Tonight we had a baseball game again. Since they fall right in the middle of dinner time, it's very important to make quick dinners. I had made tacos a few weeks ago and I always make extra meat and then freeze the extra. I had frozen the extra meat, so I pulled it out this morning and we had quick and easy tacos for dinner. I warmed the meat up in a pan, shredded the lettuce, and cut up the onion. All I had to do was warm up the tortilla shells and vola...dinner!
I make my taco meat with with a taco seasoning mix. I'm not brand pickey, just whatever is fairly cheap, but not the store brand. We like soft taco shells, lettuce, sour cream, shredded cheese, onion, salsa, and taco sauce on our tacos. With a side of tortilla chips. Yummy. EnJoY!
Thursday, March 31, 2011
Wednesday, March 30, 2011
Fish and Ham & Beans, but not in the same night...
It's Wednesday and I'm really late on my posts. We aren't going to talk about Monday nights' dinner. The fish, it was a BOMB! A bomb I tell you. It was spicy, vinegar-y, and full of olives. I'll just tell you that my kids don't like olives. I like olives, but not in this sauce and not on fish. So, in the end we scraped off the sauce and dunked politely dipped our fish chunks in tartar sauce. The broccoli was good and I had a fantastic salad. But the fish...eh not so much.
Wednesday night we have dinner at church, so no recipe to share this time. Sorry!
So onward and upward to better food we go! Crock Pot Ham and Beans. Now these were good. I usually make a double pot of them to freeze and have for later. Since I didn't have enough ham I just made a single dose (if you will). Here's how I make my ham and beans. Again, I don't have exact measurements, I just add how much I think will make it good.
3 can (15 oz each) Great Northern Beans
1/2 lb. ham, cubed
1/2 of a sweet onion, diced
dash Worshershire sauce
1 tsp. yellow mustard
1/2 tsp. ketsup
3 Tbs. brown sugar (we like our ham & beans sweet)
salt and pepper to taste
Combine all in your crock pot and cook on low 4 to 5 hours. Serve with corn bread. I like Jiff corn bread mix. I just make it like the box says, but (again we like sweet) I add 3 Tbs. sugar. Yummy! EnJoY!
Wednesday night we have dinner at church, so no recipe to share this time. Sorry!
So onward and upward to better food we go! Crock Pot Ham and Beans. Now these were good. I usually make a double pot of them to freeze and have for later. Since I didn't have enough ham I just made a single dose (if you will). Here's how I make my ham and beans. Again, I don't have exact measurements, I just add how much I think will make it good.
3 can (15 oz each) Great Northern Beans
1/2 lb. ham, cubed
1/2 of a sweet onion, diced
dash Worshershire sauce
1 tsp. yellow mustard
1/2 tsp. ketsup
3 Tbs. brown sugar (we like our ham & beans sweet)
salt and pepper to taste
Combine all in your crock pot and cook on low 4 to 5 hours. Serve with corn bread. I like Jiff corn bread mix. I just make it like the box says, but (again we like sweet) I add 3 Tbs. sugar. Yummy! EnJoY!
Sunday, March 27, 2011
This week's menu & grocery list
It's Sunday! So that means it's menu and grocery list time. This week I have to make 2 apple pies and we have two baseball games. But other than that we should have a pretty normal week with all of our meals.
Menu:
Monday- Breakfast: Breakfast Tacos
Lunch: Corndogs
Snack: Hot Pretzals
Dinner: Veracruz Fish with salad and veggi (this is from last week that was not used)
Tuesday- Breakfast: Homemade muffins
Lunch: Homemade ham & cheese lunchables
Snack: Orange smiles
Dinner: Crock Pot Ham & Beans
Extras: make 2 apple pies for Wed.
Wednesday- Breakfast: Eggos
Lunch: PB & J's
Snack: Crackers & cheese
Dinner: at church
Thursday- Breakfast: Zucchini Bread (I made 3 loafs about a month ago & froze 2, so we are eating one this week)
Lunch: Warm leftovers
Snack: gogurt & fruit
Dinner: Tacos
Friday- Breakfast: Cereal
Lunch: out
Snack: popcorn
Dinner: having trouble coming up with something. I'll have to get back to you.
Saturday- Breakfast: Craisin Scones
Dinner: no plans
Sunday- Breakfast: Breakfast sandwiches made with ham
Dinner: Chicken Raleigh with Salad and Fruit Crisp
Grocery List:
Remember if there is an * you need it for a recipe this week
Apples
Bananas
Lemons
*6 boneless, skinless chicken breasts
*4 fish fillets
coffee creamer
*2 cups low fat sour cream
Milk
*Paremsan cheese
Stick butter
*Eggs
*1 pkg. herb dressing mix
Cereal
45 oz. great northern beans
bread
Eggos
*2 boxes frozen chopped broccoli
Menu:
Monday- Breakfast: Breakfast Tacos
Lunch: Corndogs
Snack: Hot Pretzals
Dinner: Veracruz Fish with salad and veggi (this is from last week that was not used)
Tuesday- Breakfast: Homemade muffins
Lunch: Homemade ham & cheese lunchables
Snack: Orange smiles
Dinner: Crock Pot Ham & Beans
Extras: make 2 apple pies for Wed.
Wednesday- Breakfast: Eggos
Lunch: PB & J's
Snack: Crackers & cheese
Dinner: at church
Thursday- Breakfast: Zucchini Bread (I made 3 loafs about a month ago & froze 2, so we are eating one this week)
Lunch: Warm leftovers
Snack: gogurt & fruit
Dinner: Tacos
Friday- Breakfast: Cereal
Lunch: out
Snack: popcorn
Dinner: having trouble coming up with something. I'll have to get back to you.
Saturday- Breakfast: Craisin Scones
Dinner: no plans
Sunday- Breakfast: Breakfast sandwiches made with ham
Dinner: Chicken Raleigh with Salad and Fruit Crisp
Grocery List:
Remember if there is an * you need it for a recipe this week
Apples
Bananas
Lemons
*6 boneless, skinless chicken breasts
*4 fish fillets
coffee creamer
*2 cups low fat sour cream
Milk
*Paremsan cheese
Stick butter
*Eggs
*1 pkg. herb dressing mix
Cereal
45 oz. great northern beans
bread
Eggos
*2 boxes frozen chopped broccoli
Yummy grilled chicken
It's been a great weekend here at our house. Lot's of fun and a few firsts. But we're back on track and ready for the real world and school. We made one of my favorite dinners tonight. We had Tasty Marinated Chicken for dinner with rice and fresh pineapple. We were planning on having a salad, but I decided that fresh pineapple would be a nice little treat for us, not to mention all of the fruit flies that were swarming it, I decided that I needed to cut it up and either put it into the fridge or eat it...I chose eat it! A little history on this recipe. When we were living in Houston I was in a freezer group. Basically, we'd meet once a month and swap dinners. I'd make one dinner that would serve 6 different families (so I was making one dinner 6 times). Then the other members of the group did the same thing and we'd get together and swap our dinners and walk away with 6 dinners for the month. It was great because that was 6 dinners that I didn't have to make that month. I walked away with quite a few great recipies, but this one was by far my favorite of all of them. It's full of flavor, it's used on chicken so the kids love it, and it's easy. Plus, it's grilled, so I don't have to do ALL of the work...daddy gets to help out a little bit...hehe. So, on with it...
Tasty Marinated Chicken
(not sure where this came from, other than my freezer group friend)
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 Tbs. liquid smoke
2 Tbs. spicy brown mustard (today I used regular brown mustard & it was still really good)
2 tsp. ground black pepper
2 tsp. garlic powder
4 boneless, skinless chicken breasts (I used about 7 tonight and had lots of marinade)
You can combine all of this and then freeze it all. When you're ready to eat it thaw it and grill it.
In a large gallon size baggie combine the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the baggie and cover with marinade. At this point you have two choices, either throw this into the freezer and freeze it until you're ready to eat it, thaw it and grill it. OR, marinade it overnight or all day long and then grill it. Discard the leftover marinade. Cook the chicken 6 to 8 minutes on each side.
Tasty Marinated Chicken
(not sure where this came from, other than my freezer group friend)
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 Tbs. liquid smoke
2 Tbs. spicy brown mustard (today I used regular brown mustard & it was still really good)
2 tsp. ground black pepper
2 tsp. garlic powder
4 boneless, skinless chicken breasts (I used about 7 tonight and had lots of marinade)
You can combine all of this and then freeze it all. When you're ready to eat it thaw it and grill it.
In a large gallon size baggie combine the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the baggie and cover with marinade. At this point you have two choices, either throw this into the freezer and freeze it until you're ready to eat it, thaw it and grill it. OR, marinade it overnight or all day long and then grill it. Discard the leftover marinade. Cook the chicken 6 to 8 minutes on each side.
Thursday, March 24, 2011
Homemade chicken noodles soup
We had another night full of ball games tonight. Miss M had a t-ball game and Mr. Man had a coach pitch game. I know that these nights are tough for dinner because the games are right smack dab in the middle of dinner prep time and dinner time. I decided that I wanted to try to make homemade chicken soup today for dinner. OH. MY. WORD. It was sooooo good. Definately the best chicken soup I've ever had. I've tired to make homemade chicken noodle soup before with different recipies, but they never had much flavor. This one on the other hand, was FULL of flavor. I didn't follow a recipe, I just went with what I thought would make it taste good. I put it into the crock pot this morning and let it cook away until we ate tonight at 7:30. It cooked for a good 12 hours. Oh the yummyness! I made some grilled cheese sandwiches while the boys were showering and the noodles were cooking for the soup. Great meal! I'm even pretty sure the kids liked it. They had ball field snacks so I'm not sure they were really hungry, but they said it tasted great. Here's the recipe.
Crock Pot Chicken (Noodle) Soup
3 large chicken breasts (bones and skin and all.. but not the feathers.ha!)
4 large carrots cut into large chunks
6 stalks celery cut into large chunks
1/2 of a large onion cut into large chunks
3 bay leaves
2 chicken boullion cubes
(Here's where it gets tricky, because I didn't actually measure anything...I don't usually. I just put in what I thought looked good)
1 tea. dried, crushed basil leaves
1 tea. dried minced garlic
a small dash of nutmeg
2 tea. onion powder
1 Tbs. dried oregano leaves
Salt and pepper
2 tea. Paula Dean's House Seasoning (I keep a mixed batch in an old spice jar in the pantry & use it a TON)
No Yolk noodles (however many your family will eat. I made them in a seperate pot and put them into our bowls when it was time to eat so that they didn't get all mushy...ICK)
Disclaimer- My chicken was still frozen when I took it out of the fridge this morning and I didn't have time to mess with it so I just threw it all into the crock pot.
Put the chicken into the crock pot. Fill the pot about 1/2 way up with water. Add the veggies. Add the seasonings and mix. Cook on low all day long (I had mine on high for about 4 hours then I turned it to low and cooked it another 8 hours). Just before you're ready to eat it, put a pot of water on to boil so you can make your noodles. Boil the noodles until aldente (or however you like them). Drain. Spoon some noodles into the bottom of your bowl and ladel the soup on top of the noodles. Mix. Serve. EnJoY!
Crock Pot Chicken (Noodle) Soup
3 large chicken breasts (bones and skin and all.. but not the feathers.ha!)
4 large carrots cut into large chunks
6 stalks celery cut into large chunks
1/2 of a large onion cut into large chunks
3 bay leaves
2 chicken boullion cubes
(Here's where it gets tricky, because I didn't actually measure anything...I don't usually. I just put in what I thought looked good)
1 tea. dried, crushed basil leaves
1 tea. dried minced garlic
a small dash of nutmeg
2 tea. onion powder
1 Tbs. dried oregano leaves
Salt and pepper
2 tea. Paula Dean's House Seasoning (I keep a mixed batch in an old spice jar in the pantry & use it a TON)
No Yolk noodles (however many your family will eat. I made them in a seperate pot and put them into our bowls when it was time to eat so that they didn't get all mushy...ICK)
Disclaimer- My chicken was still frozen when I took it out of the fridge this morning and I didn't have time to mess with it so I just threw it all into the crock pot.
Put the chicken into the crock pot. Fill the pot about 1/2 way up with water. Add the veggies. Add the seasonings and mix. Cook on low all day long (I had mine on high for about 4 hours then I turned it to low and cooked it another 8 hours). Just before you're ready to eat it, put a pot of water on to boil so you can make your noodles. Boil the noodles until aldente (or however you like them). Drain. Spoon some noodles into the bottom of your bowl and ladel the soup on top of the noodles. Mix. Serve. EnJoY!
Wednesday, March 23, 2011
Chicken Enchilada Tortillas...enough for two nights!
On Tuesday night's menu was Chicken Enchiladas with Refried Beans and Jack Cheese. I had made this recipe about a month or two ago. It made a whole bunch of the filling, so I put it into a baggie and threw it into the freezer to have for a later date. Well this was my later date. It was perfect, I pulled it out of the freezer, thawed it and warmed it up. Then put it into the flour shells, rolled them up and drowned them in Mexican mixed cheese and baked them until melted and brown. Yummy! I served them with chips and salsa. Even the hubby commented on how yummy they were. The kids ate them down in record time and were happy with dinner. We found a WINNER!
Chicken Enchiladas with Refried Beans
(Robin Miller Quick Fix Meals Pg. 58)
2 tea. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts cut into 1/2 inch strips (I used fajita tenders)
One 15 ounce can refried beans
One 4 ounce can diced green chilies, drained if necessary
1/4 cup salsa
2 Tbs. chopped fresh cilantro
Flour tortillas
Shredded Mexican cheese blend
Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until softened, about 3 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chilies, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.
Arrange some tortillas on a flat surface. Top each with some chicken mixture and roll up the tortillas. Place side by side in a shallow baking dish. Top the tortillas with the shredded cheese. (I used only enough for our family for dinner this night, then I froze the extra filling for later)
Bake the tortillas for 15 to 20 minutes, until the cheese is golden and gooey.
EnJoY!
No dinner Wednesday night. We go to church and eat dinner there. Hubby is usually on his own for Wed. night dinners. It's usually leftover night for him or cereal night. Tonight though, he gets to eat out with work!
Chicken Enchiladas with Refried Beans
(Robin Miller Quick Fix Meals Pg. 58)
2 tea. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts cut into 1/2 inch strips (I used fajita tenders)
One 15 ounce can refried beans
One 4 ounce can diced green chilies, drained if necessary
1/4 cup salsa
2 Tbs. chopped fresh cilantro
Flour tortillas
Shredded Mexican cheese blend
Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until softened, about 3 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chilies, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.
Arrange some tortillas on a flat surface. Top each with some chicken mixture and roll up the tortillas. Place side by side in a shallow baking dish. Top the tortillas with the shredded cheese. (I used only enough for our family for dinner this night, then I froze the extra filling for later)
Bake the tortillas for 15 to 20 minutes, until the cheese is golden and gooey.
EnJoY!
No dinner Wednesday night. We go to church and eat dinner there. Hubby is usually on his own for Wed. night dinners. It's usually leftover night for him or cereal night. Tonight though, he gets to eat out with work!
Quick dinner for a late & busy night
We had a busy night tonight. We had dance class and then straight to a ball game. This meant that I needed to make a dinner that was either cooking while we were gone OR was really easy to assemble when we got home. I chose the latter of the two choices. I had made some super awsome pulled pork the other week in the slow cooker that I had not put bbq on it, but instead I put it in the freezer. I just pulled it out this morning and put it in the fridge. Then when we got home tonight I put it in a pan with the bbq and warmed it up along with some baked beans. And Vola, dinner!
Crock Pot pulled pork
3 lbs. pork ribs, bones removed
1 14 oz. can beef broth
Lowery's seasoning
Carribean Jerk seasoning
Garlic powder
Onion powder
pinch of nutmeg
Salt & pepper
Sweet Baby Ray's BBQ sauce
Combine all of the ingredients in the crock pot and cook on low 8 hours. Once it's all cooked, pour into a strainer and get rid of the liquid. Put the pork in a bowl and shread with 2 forks. Combine with bbq sauce, slap it on a bun and EnJoY!
Crock Pot pulled pork
3 lbs. pork ribs, bones removed
1 14 oz. can beef broth
Lowery's seasoning
Carribean Jerk seasoning
Garlic powder
Onion powder
pinch of nutmeg
Salt & pepper
Sweet Baby Ray's BBQ sauce
Combine all of the ingredients in the crock pot and cook on low 8 hours. Once it's all cooked, pour into a strainer and get rid of the liquid. Put the pork in a bowl and shread with 2 forks. Combine with bbq sauce, slap it on a bun and EnJoY!
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