September 26, 2011

Menu Planning Monday

This week I will take a slight break from menu planning. There are a few recipes I never got to from weeks past, so I will be fitting them in to the schedule this week. We will also be grilling some burgers and trying to enjoy this lovely Fall weather while we have it.
So, stay tuned as I play catch up this week and be sure to check back next Monday-I have a theme month planned...yes I did say month. I will be explaining soon. Have a great week.

September 23, 2011

Slow Cooker Mac and Cheese

*Sorry.. no picture

2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery

In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 3-4 hours. Mix well before serving.

This is simple, money saving recipe-nothing gourmet or fancy. It tasted good and was easily thrown together with basic ingredients that people normally have on hand.

*Kiley sprinkled parmesan cheese on hers... and I forgot to get her and Madee's ratings!

Rate It!
Jen: 7
Kile: 7
Destrie: good

September 19, 2011

Menu Planning Monday

This week is looking like it's going to be pretty busy. It is Sky View's Homecoming, we have flag football practice and a game, and so on and so on...
Anyway, here is a look at my plan for the week:

Dinner at our friends house-
I am taking a treat-not sure what yet

Chili Cheese Dogs/Watermelon
Slow Cooker Mac and Cheese
Red Potato Bites with Sticky Chicken
Stir Fry with Rice

Other Yummies:
Cinna Sticks

September 16, 2011

Lemon Chicken Rice Soup

Recipe and photo from Recipe Girl

7 cups chicken broth
1 cube chicken bouillon
1/2 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 1/2 cups cooked chicken, diced or shredded
2 Tablespoons butter
2 Tablespoons all-purpose flour
3 large eggs
4 Tablespoons freshly squeezed lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish


1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: didn't have any
Madee: 6.5
Destrie: good

September 15, 2011

Chicken Enchilada Nachos

Recipe and Photo from Real Mom Kitchen

1 (15 oz) can of corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (12.5 oz) can Swanson Premium Chicken, drained and broken up
(I used 4 chicken tenders I cooked for 6 hours in the crock pot and shredded)
1 (10 oz) can enchilada sauce
1 (10 3/4 oz) can Campbell’s cream of mushroom soup
1 (4 oz) can green chiles
tortilla chips

Any other additional toppings you desire such as fresh chopped cilantro, shredded cheese, sour cream, diced green onion, sliced olives, etc.

In a large sauce pan, combine corn, beans, chicken, enchilada sauce, mushroom soup, and green chiles. Cook over medium heat while stirring. Cook until heat through.
Serve over tortillas chips and top with any desired toppings.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 7
Madee: 7
Destrie: he didn't like the black beans

September 13, 2011

Veggie Stuffed Twice Baked Potatoes

Recipe adapted from: Cooking During Stolen Moments

8 medium sized Russet potatoes
1/2 c. milk
1/3 c. sour cream
1/4 c. butter, melted
1 t. salt
1 t. garlic powder
1/2 t. black pepper
1/3 cup broccoli, finely diced or shredded
1/3 cup carrots, peeled and finely diced or shredded
1/3 cup Hormel Real Bacon Bits
1 c. shredded cheddar cheese

1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle. (I cooked mine in the microwave for about 20 minutes.)

2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.

3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.

4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

Rate It!
Jen: 8
Kile: 7.5
Kiley: not home
Madee: 6.5
Destrie: ok

September 12, 2011

Menu Planning Monday

Here is our Menu for the upcoming week;

Veggie Stuffed Twice Baked Potatoes
Quick Chicken Enchilada Nachos
Breakfast Potato Hash
Thai Peanut Saute
Lemon Chicken Rice Soup

Other Yummies:

Cheesy Bacon Ranch Pull Apart Bread
Strawberry Watermelon Agua Fresca

September 11, 2011

Lemon Crumb Squares

Recipe and photo from What's Cookin?

1 ⅓ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1½ sticks of butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Sprinkle the remaining crumb mixture on top of lemon layer but don’t press. You want the top to be a thick crumbly texture, It should resemble the top of an "apple crisp".
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

Rate It!
Jen: 7
Kile: 5
Kiley: 7.5
Madee: 7
Destrie: good

* I think these were a little too "lemony" for our time I would make with a little less lemon juice.

* Funny thing... these were better the 2nd day! Not sure why but everyone here agreed!

September 7, 2011

Crash Hot Potatoes

Recipe and Photo from Pioneer Women

12 whole Small Round Red Potatoes
3 Tablespoons Olive Oil
Salt To Taste
Black Pepper To Taste
Rosemary, Thyme, Chives To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary, chives and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Rate It!
Jen: 8
Kile: 7.5
Madee: 5
Destrie: ok

September 5, 2011

It's Back!

Since summer is over, it's time to get back to schedules and planning and all that garbage.
Can you tell I am sad that summer is over?
Anyway, Menu Planning Mondays are back here on the blog. Be on the look out for lots of yummy recipes! This week we will be eating:

Taco Salads
Turkey Steaks in the Crock Pot/Crash Hot Potatoes
Ramen Stir Fry
Sandwiches/Broccoli and Cauliflower Salad
Beef Stroganoff/Corn

Lemon Crumb Bars