Sunday, November 29, 2009

Weekly Dinner Menu December 1st - December 6th

I hope everyone had a great Thanksgiving!!



Notes About Last Week's New Recipes:

Gourmet Sweet Potato Classic - I'm not a huge sweet potato fan but my husband loves them (and he requested this dish). They turned out great!

Grandma's Green Bean Casserole - This is a recipe I found on AllRecipes.com. They were very tasty!! My husband thought they were too creamy so this dish might not be for you if you don't like sour cream.

Double Layer Pumpkin Cheesecake - This was a huge hit! It was more of a cheesecake with a light pumpkin flavor. I followed other people's reviews and used 3/4 cup of pumpkin pie filling since it was already seasoned. For more of a pumpkin flavor, I would just use more pie filling. I ran into a little bit of drama with this recipe though...Thanksgiving Eve around 10:00pm, I start on this dessert. As I'm ready to start pouring the first layer into the prepared graham cracker crust, I accidentally knock the crust off the counter and it shatters everywhere!! Luckily, my mother-in-law had some graham crackers so I just made my own crust. For a spring form pan: about 15 crushed graham crackers and 2 to 4 tablespoons of melted butter pressed into the pan. For a pie pan: about 5 crushed graham crackers and 1 tablespoon of melted butter pressed into pan.

We will be traveling again this week so there isn't much of a menu to share. BUT I do have one new recipe to pass on to everyone. My mother-in-law made a delicious soup while we were there!! I usually like creamy soups but this broth based Italian Meatball Soup was great!



Italian Meatball Soup 4 to 6 Servings
  • 1 bag (16 oz) frozen Italian meatballs
  • 2 medium carrots, thinly sliced
  • 1 large onion, chopped
  • 1 medium zucchini
  • 1 tablespoon olive oil
  • 2 cans (15 oz each) Cannellini beans, undrained
  • 1 can (16 oz) stewed tomatoes Italian style
  • 1 can (14.5 oz) beef broth
  • 1/2 cup chopped basil leaves
  • 1 teaspoon each salt and pepper
  1. Peel carrots and slice thinly. Cut ends from zucchini and discard. cut zucchini in half lengthwise and then into thin slices.
  2. Heat oil in a 4-quart sauce pan over medium-high heat. Saute carrots and onion 5 minutes. Add zucchini, beans, tomatoes, beef broth, and frozen meatballs. Stir and bring to a boil.
  3. Cover pot, reduce heat to medium-low, and simmer 15 minutes - stirring occasionally.
  4. Meanwhile, chop basil. Stir basil, salt, and pepper into soup and cook 2 more minutes.
My mother-in-law's notes: she left out the zucchini and basil altogether. She also used Great Northern beans instead of the Cannellini beans.

Sunday, November 22, 2009

Weekly Dinner Menu for November 23rd- November 29nd

Since we will be leaving town for Thanksgiving, we will mostly be making dinners out of ingredients we already have at the house.

Monday - Good Old Fashioned Pancakes

Tuesday - Spinach Quiche

Notes About Last Week's New Recipes:

Kelley's Quick Quiche - This turned out great! I bought a 2 pack of frozen 9 inch pie crusts. When I was ready to start cooking, I took one crust out of the freezer and let it thaw on the counter. By the time I was ready to pour the quiche into the crust, it had thawed plenty. I guess I didn't pay attention to the pie size when I decided recipe to go off of - the 8 inch scaling or the 9 1/4 or 10 inch scaling. I went with the larger size, but I realized this was a mistake as I started to pour the quiche into the crust! It overflowed my crust size! I had to pour some of the liquid mixture out, and was left with tons of cheese and bacon. The quiche was still delicious and was jam packed with the good stuff! I'll definitely make this again, but next time I will use the 8 inch scaling ingredients.
Homemade Pizza - We loved this!! The crust was just as thick, but we liked the flavor better with the original homemade crust recipe I use. Be sure to use extra sauce if you make this thick crust.

4 Meals from One Pack of Pre-Seasoned Chicken Fajita Meat - this turned out great! The package is 2 lbs of chicken, and turned out to be almost 6 breasts. I had plenty of meat for all four meals - all for $6.99 at Kroger.


Good Old Fashioned Pancakes - 8 servings

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Spinach Quiche - 8 servings


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese (some reviews mentioned you could use any cheese you had. I'll use a mixture of mozzarella and cheddar)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.


Thanksgiving Recipes

I'm making a few sides and a dessert for our Thanksgiving meal. Here are the recipes I'm going to use:



Gourmet Sweet Potato Classic - 8 Servings
  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream
  • 1/4 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.


Grandma's Green Bean Casserole - 10 Servings

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup onion, diced
  • 1 cup sour cream
  • 3 (14.5 ounce) cans French style green beans, drained
  • 2 cups shredded Cheddar cheese
  • 1/2 cup crumbled buttery round crackers
  • 1 tablespoon butter, melted
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.


Double Layer Pumpkin Cheesecake - 8 Servings

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving
**The reviews stated that you can use a can of pumpkin pie filling instead of the pumpkin puree and the spices - since the pumpkin pie filling is already seasoned.


I hope everyone has a Happy Thanksgiving!!

Be sure to visit Evie Adventures - there is currently a giveaway for free Christmas Cards!




Sunday, November 15, 2009

Weekly Dinner Menu for November 16th- November 22nd

Monday - Chicken Nachos
Tuesday - Date Night
Wednesday - Chicken Quesadillas
Thursday - Green Chile Chicken Enchiladas
Friday - New Homemade Pizza
Saturday - Green Chile Chicken Enchilada Leftovers
Sunday - Quiche

Notes About Last Week's New Recipes:
Chicken Noodle Casserole - This was a good, easy recipe. It tasted a lot like that chicken and rice casserole dish. I made the full recipe so we had this for 2 dinners...next time I'll just make a half portion.

Slow Cooker Orange Chicken - We didn't like this recipe at all!

Foil Packet Tilapia Slow Cooker Recipe - This was ok, I don't think I'll make it again

*I found both the orange chicken and tilapia recipe on the Year of Slow Cooking website...not 100% sure I'll try another. Please let me know if you find a good recipe from this website so I can give it a try.


*I purchased the pre-seasoned fajita chicken meat and am planning on using it for 4 meals...nachos, quesadillas, and 2 meals of green chile chicken enchiladas. We'll add several sides to each meal as well. Luckily, we love Mexican food! I'll let you know next week if this works out - the meat costs about $6.99 so it would be a great way to save money on meat.


Monday - Chicken Nachos


Tuesday - Date Night



Wednesday - Chicken Quesadillas - 2 Servings
  • Diced cooked chicken
  • 8 flour tortillas
  • About 1 cup of cheddar or Mexican Blend cheese
  • Diced jalapenos (optional)
  • 2 tablespoons of butter
I use a griddle to make my quesadillas (since that way I can make them all at once) but a skillet would work great too. If using griddle, I set to 350 degrees. If using skillet, heat over medium high heat. Butter one side of each tortilla. Place tortilla butter side down, spoon and spread chicken, sprinkle cheese and diced jalapenos. Cover with another buttered tortilla - place butter side so it's on the outside of quesadilla. Turn once tortilla has browned to your liking. Repeat same steps for the rest of the tortillas.


Thursday - Green Chile Chicken Enchiladas - 8 Servings
  • 4 skinless, boneless chicken breast halves
  • garlic salt to taste
  • 18 (6 inch) corn tortillas, torn in half
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (8 ounce) container reduced fat sour cream
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. *I don't do this step. I just warm the tortillas in the microwave.
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. In a small bowl, mix all of the chicken, 2/3 of the cheese, and all of the sour cream. Layer half of this chicken/cheese/sour cream on top of the tortillas. Cover mixture with 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.


Friday - New Homemade Pizza

My husband is a HUGE pizza fan!! He recently found this thick crust pizza recipe so we made it last week. We couldn't believe how amazing the crust was!! Just as thick as normal pizzerias!! Our only complaint was that the crust didn't have as much flavor as we liked. This week I'm going to make another thick crust pizza but by using my normal homemade crust recipe. My recipe calls for one packet of dry yeast, which I usually use for 2 different crusts...but this time I'll just use it for one. With such a large crust, we will only need one pizza...usually my family goes through 2 thin crust pizzas!

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 jar Ragu Pizza Sauce
  • 2 tablespoons brown sugar
  • 2-4 cups pizza cheese/mozzarella cheese
  • your favorite pizza toppings!
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Preheat oven to 375 degrees

Sauce: Pour half of the Ragu Pizza Sauce into a bowl and mix in 2 tablespoons of brown sugar. This will be enough sauce for both pizzas.

Coat pizza pan with cooking oil spray. Take dough and roll onto pan. Spread sauce/brown sugar mixture onto crust. Cover with either pizza blend cheese or mozzarella cheese. Finish with your favorite pizza toppings (my current favorite is pepperoni and the diced jalapenos you buy in a can). Bake in oven for about 20 minutes...until cheese has melted and crust is baked to your liking.


Saturday - Green Chile Chicken Enchilada Leftovers



Sunday - Kelley's Quick Quiche

**If using a 8" thawed unbaked pie shell...

  • 4 slices bacon or thick sliced ham
  • 2 eggs
  • 3/4 cup milk
  • dash salt
  • dash cayenne (red pepper)
  • 1 1/2 cup shredded Swiss cheese
  • 1 tablespoon flour
**If using a 9 1/4" or 10" thawed unbaked pie shell...
  • 8 slices bacon or thick sliced ham
  • 3 eggs
  • 1 1/4 cup milk
  • 2 dashes salt
  • 2 dashes cayenne (red pepper)
  • 2 cups shredded Swiss cheese
  • 2 tablespoons flour
Heat oven to 350 degrees. Combine egg, milk and seasonings. Mix well. Toss cheese with flour. Add cheese and bacon to egg mixture. Pour into pie shell. Bake 40-45 minutes. Let stand 10 minutes before serving. Bake a little longer for larger pie.

Kelley's Notes:"I used the larger pie shell. I used 1 cup+ swiss and 1 cup +sharp cheddar. I also used an entire pack of pre-cooked bacon instead of the 8 slices."

Wednesday, November 11, 2009

Breakfast/Brunch Recipes

I'm a part of a mom's group that meets twice a month. Each meeting, a different table is in charge of bringing the breakfast food. Here are two great recipes that were served this past week! I couldn't help but get the recipes so I could pass them on to you!!

Alexa's Monkey Bread
  • 3 or 4 rolls refrigerator biscuits
  • 1 cup sugar
  • 1 Tbsp. cinnamon
  • 1 stick margarine
  • 1 cup brown sugar
  1. Preheat oven to 350 degrees. Cut each biscuit in fourths. Combine sugar and cinnamon in plastic bag. Shake biscuit fourths in bag of sugar and cinnamon till coated.
  2. Pile fourths in tube pan. Melt margarine and brown sugar together. Pour over biscuits.
  3. Bake for 25 minutes.
Alexa's notes: "1) I used 3 cans of jumbo buttermilk biscuits. 2) I used a fluted bundt pan. 3) You may have to cook it longer than what the recipe says... it took mine about 40 mins to bake, don't know why, but when you check them, use a fork to pull the top biscuits back and check to see if the lower biscuits are done."


Kelley's Quick Quiche

**If using a 8" thawed unbaked pie shell...

  • 4 slices bacon or thick sliced ham
  • 2 eggs
  • 3/4 cup milk
  • dash salt
  • dash cayenne (red pepper)
  • 1 1/2 cup shredded Swiss cheese
  • 1 tablespoon flour
**If using a 9 1/4" or 10" thawed unbaked pie shell...
  • 8 slices bacon or thick sliced ham
  • 3 eggs
  • 1 1/4 cup milk
  • 2 dashes salt
  • 2 dashes cayenne (red pepper)
  • 2 cups shredded Swiss cheese
  • 2 tablespoons flour
Heat oven to 350 degrees. Combine egg, milk and seasonings. Mix well. Toss cheese with flour. Add cheese and bacon to egg mixture. Pour into pie shell. Bake 40-45 minutes. Let stand 10 minutes before serving. Bake a little longer for larger pie.

Kelley's Notes:"I used the larger pie shell. I used 1 cup+ swiss and 1 cup +sharp cheddar. I also used an entire pack of pre-cooked bacon instead of the 8 slices."

Monday, November 9, 2009

Dessert Heaven

Here are some recent recipes I've made or had at a friend's house

Blonde Brownies - 12 Brownies
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2/3 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Mix well and set aside.
  3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.
  4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
  5. Gently mix in chocolate chops
  6. Spread in 9 x 9 x 2 inch pan. Bake for 20 to 25 minutes.


My friend Jenny made these next two recipes - both were delicious! I wanted to pass them on so everyone else could enjoy them too!!



Pumpkin Streusel Bars

  • 1 ¾ cup All purpose flour
  • 1/3 cup Brown sugar; packecd
  • 1/3 cup Sugar
  • 1 cup Cold Butter; cut up
  • 1 15 oz. can pumpkin
  • 1 cup Pecans; chopped
  • 2 Eggs
  • 1 tsp. Cinnamon
  • ½ tsp. Allspice
  • ½ tsp. Salt

Heat oven to 350F. In a medium bowl combine flour and sugars. Cut in butter till coarse texture. Stir in nuts. Reserve 1 cup of mixture and press remainder firmly into the bottom and half way up the sides of a 12X7” backing dish. In a large mixing bowl, combine remaining ingredients. Mix well and pout over crust. Top with reserved crumb mixture. Bake 55 minutes or till golden. Cool. NOTES: Serve with a scoop of vanilla ice cream or some whipped topping if desired.


Trifole Dessert

  • 1 Yellow Cake Mix
  • 2 boxes of instant choc. pudding (use less milk here, we don't want soupy pudding)
  • 1 large (12 oz.) Cool Whip
  • Heath Bits Candy (crunched up)

After baking the cake in a 9X13 pan, cut the cake into 2 inch squares

Layer cake, then pudding,then cool whip, then sprinkle Heath bits on top of cool whip. Repeat until all is gone!


**I'm really excited about this recipe because it's so good, but so easy!! And you can change it around...brownies instead of yellow cake, or even a Christmas twist with peppermint bark!

Sunday, November 8, 2009

Weekly Dinner Menu for November 9th - November 15th

Monday - Breakfast Tacos (Bacon, Egg, and Cheese; Potato, Egg, and Cheese)
Tuesday - BBQ Chicken Baked Potatoes
Wednesday - Chicken Noodle Casserole
Thursday - Slow Cooker Orange Chicken
Friday - Chicken Noodle Casserole Leftovers
Saturday - Off
Sunday - Foil Packet Tilapia Slow Cooker Recipe


Monday - Breakfast Tacos


I will use 1 to 1 1/2 eggs per taco. Fill flour tortillas with scrambled eggs, shredded cheese (I'll use a Monterrey Jack/Cheddar mix), and crumbled bacon. Another variation will have the eggs, shredded cheese, and potatoes. I bought a bag of frozen tater tots. I'll bake those as printed on the bag, then crumble them for the tacos.

Also try with sausage or jalapenos!


Tuesday - Zesty Slow Cooked Chicken Barbecue - serves 6


This is my "go to" meal for families that have just had a baby. I'll be taking some out to a friend, and we'll have some for dinner too!
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce (I use Jack Daniel's Original Recipe Sauce)
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
** I usually make this recipe with 3-4 chicken breasts, but still use the full amount of sauce/Italian Dressing/brown sugar/Worcestershire mixture...I think it gives the chicken more flavor! You might alter the recipe to be 1 1/2 times the sauce for 6 breasts.
  1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


Wednesday - Chicken Noodle Casserole - 6 Servings

  • 4 skinless, boneless chicken breast halves
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter
  • *I'm going to add some chopped broccoli as well. Other reviewers mentioned that peas, onion, and celery were also great additions.
  1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Thursday - Slow Cooker Orange Chicken



1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt **less if using iodized salt!
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.


Friday - Leftover Chicken Noodle Casserole



Saturday - Off



Sunday - Foil Packet Tilapia Slow Cooker Recipe


  • 3 or 4 filets of Tilapia (or other favorite white fish)
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheese (Note from the original recipe: "I used cheddar. I've made it before with Parmesan and it was amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would pick Parmesan.")
  • juice of 2 lemons
  • 4 chopped garlic cloves
  • pinch each of salt and black pepper
  1. Mix mayonnaise, cheese, lemon juice, garlic, salt, and pepper in a bowl
  2. Lay out a piece of foil
  3. Rub sauce mixture on both sides of fish
  4. Fold foil over and make a little packet for the fish
  5. Put all the packets into the crock pot
  6. Cook on LOW for 2-4 hours; fish should flake easily with a fork
*Foil packet will be very hot when you take it out of the crock pot and open it!

Friday, November 6, 2009

Crock Pots are Gifts from God

My mother-in-law knows how much I love slow cooker recipes, so she sent over this amazing website!! . This woman made a New Year's resolution to use her slow cooker every day for a year! We are all to benefit since she posted every recipe!!


I've already spent a good amount of time looking through the main course recipes and deciding which ones I'm going to try first. I think the orange chicken recipe may win...sounds great and doesn't call for too many ingredients.

Enjoy!!


Sunday, November 1, 2009

Weekly Dinner Menu for November 2st - November 8th

Sorry about my absent post last week!

How many of you keep a monthly budget for your finances? If you do, I'm sure you've experienced the "it's the end of the month and I spent too much money at the beginning of the budget cycle!" I'm going to try to spend less at the beginning of each month on groceries, to set myself up for success at the end of the month!

Notes about previous recipes:
Slow cooker Pepper Pork Chops - We really didn't enjoy this meal. My grocery store had pork chops (no bones) on sale so I used those instead of the called for bone-in pork chops. They were ok but I'm not sure if I would make this again.

Monday - Cheese and Jalapeno Quesadillas
Tuesday - Off
Wednesday - Homemade Family Pizza
Thursday - Slow Cooker BBQ Pulled Pork
Friday - Cheese Enchiladas
Saturday - Leftover Slow Cooker BBQ Pulled Pork
Sunday - Off

Monday- Cheese and Jalapeno Quesadillas - 2 Servings
  • 8 flour tortillas
  • About 1 cup of cheddar or Mexican Blend cheese
  • Diced jalapenos (optional)
  • 2 tablespoons of butter
I use a griddle to make my quesadillas (since that way I can make them all at once) but a skillet would work great too. If using griddle, I set to 350 degrees. If using skillet, heat over medium high heat. Butter one side of each tortilla. Place tortilla butter side down, sprinkle cheese and diced jalapenos. Cover with another buttered tortilla - place butter side so it's on the outside of quesadilla. Turn once tortilla has browned to your liking. Repeat same steps for the rest of the tortillas.


Tuesday - Off


Wednesday - Homemade Family Pizza -makes 2 pizzas
(you really can't half this recipe for just one pizza since you make your own crust from active dry yeast - for one crust, buy the instant pizza crust bag or a premade crust)
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 jar Ragu Pizza Sauce
  • 2 tablespoons brown sugar
  • 2-4 cups pizza cheese/mozzarella cheese
  • your favorite pizza toppings!
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Preheat oven to 475 degrees

Sauce: Pour half of the Ragu Pizza Sauce into a bowl and mix in 2 tablespoons of brown sugar. This will be enough sauce for both pizzas.

Coat pizza pan with cooking oil spray. Take half of the dough and roll onto pan. Stick with fork, then bake in preheated oven for 4-5 minutes. Remove crust from oven and spread half of the sauce/brown sugar mixture onto crust. Cover with either pizza blend cheese or mozzarella cheese. Finish with your favorite pizza toppings (my current favorite is pepperoni and diced jalapenos you buy in a can). Bake in oven for another 8-10 minutes...until cheese has melted and crust is baked to your liking.

Repeat with other half of dough

Thursday - Slow Cooker BBQ Pulled Pork - 12 Servings
This is family favorite!! So good!!
  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs **I don't use ribs - I buy the Hormel Pork Center Cut Loin Filet in Mesquite Barbecue Flavor. It's 27.2 ounces. I still follow all of the same directions.
  • 1 (18 ounce) bottle barbeque sauce
  1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.
We will use hamburger buns to make BBQ Pork Sandwiches

Friday - Easy Cheese Enchiladas - 3 Servings
  • 10 oz can of red enchilada sauce
  • 1 - 1 1/2 cups of Mexican blend or cheddar cheese
  • 6-8 corn or flour tortillas
Preheat oven to 350 degrees. Heat enchilada sauce over stove until slightly bubbling. Pour about a 1 inch layer of red sauce in the bottom of a glass 8x8 Pyrex pan. If using corn tortillas, I usually microwave groupings of 3 for about 10 seconds so they wrap easier. Fill tortilla with cheese and wrap. Place wrapped tortilla with the folded side down into the sauce. Repeat with remaining tortillas and arrange side by side. Pour the remaining red sauce over tortillas (be sure that every part of the tortilla is covered so it won't dry out while baking). Sprinkle remaining cheese on top of the sauce covered tortillas. Bake for 15-20 minutes.


Saturday - Leftover BBQ Pork


We'll either make more sandwiches or put it on top of loaded baked potatoes

Salt Rubbed Baked Potatoes with Crispy Skin

Preheat oven to 450 degrees. Wash potatoes and poke all over with fork. While damp, rub all over with salt. Place straight on oven rack uncovered. Bake for 1 - 1 1/2 hours depending on the thickness. This gives you a tasty skin that's salted and crispy!

Sunday - Off