Week 4 Done!

Maybe it was the thought of having to go back to work full-time after my maternity leave and spring break, but this week I have used my crockpot quite a bit and LOVED it.  As I continue searching for recipes online, please post a comment if you've tried a recipe.  I'd love to hear what you think.

Please let me know if you'd like to see recipes for something specific, or more of a certain category.  Also, if you have a favorite recipe to share, please do!

I'll leave you with this quote from Nora Ephron:


What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. 


We can always hope!   

Week 4: Recipe #5--Slow-Cooker Vegetarian Chili with Sweet Potatoes

My mom shared this recipe with me.  She found it in Real Simple magazine.  Pretty simple to make, and I liked the addition of the sweet potato--added something different to the chili.  I served this with tortilla chips and a salad.

You'll Need:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 Tblsp. chili powder
• 1 Tblsp. ground cumin
• 2 tsps. unsweetened cocoa powder
• 1/4 tsp. ground cinnamon
• kosher salt and black pepper (I just used regular salt)
• 1 28 oz. can fire-roasted diced tomatoes
• 1 15.5 oz. can black beans, rinsed
• 1 15.5 oz. can kidney beans, rinsed
• 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2 inch pieces
• sour cream, sliced scallions, sliced radishes (I left these out), and tortilla chips for serving

Preparation:

1. In a 4 to 6 quart slow cooker combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper.
2. Add the tomatoes (and their liquids) beans, sweet potato, and 1 cup water.
3. Cover and cook until the sweet potatoes are tender and the chili has thickened (on low for about 7-8 hours; on high for about 4-5 hours).
4. Serve the chili with the sour cream, scallions, radishes and tortilla chips.  

**Tip:  The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

Week 4: Recipe #4--Crockpot Creamy Chicken Noodle Soup

I found this recipe online on the Food Network website (see link below).  Pretty simple to make, and boy did the house smell good.  We have been all a little sick lately, so this soup really hit the spot.  I served it with a green salad and bread.

Recipe and link:  http://www.foodnetwork.com/recipes/sandra-lee/creamy-chicken-noodle-soup-recipe/index.html

Week 4: Recipe #3--Hamburger Pie

This recipe is a favorite from my childhood.  Pretty much the same as shepherd's pie, but we've always called it hamburger pie.  Very easy to make and super yummy!  This is a big hit with Lily, especially if we put a little ketchup on it.  I serve it with bread and a green salad.  (This time I tried one of the pre-packaged salads from the store, Pear Gorgonzola--it was SO GOOD!)

You'll Need:

• 1 to 1 1/2 pounds of ground beef
• 1 can cream of mushroom soup
• 1 can french cut green beans
• 3-4 potatoes (I use russet potatoes for this)
• 2 Tblsp. butter
• milk, to taste
• paprika

Preparation:

1. Prepare mashed potatoes as you normally do.  I usually add the butter and milk to mine when beating with the mixer.
2. Brown the beef; drain.  Salt and pepper it to taste.  Turn off the heat and add soup and green beans to beef.  Stir together.  
3. Spread the beef mixture along the bottom of a 11 x 7 baking dish.  Spread mashed potatoes on top.  Sprinkle with paprika.
4. Bake at 350 degrees for about 20-30 minutes or until bubbly.

Week 4: Recipe #2--Crockpot Cajun Chicken Pasta

I got this recipe from my friend, Nicole.  I love a good crockpot recipe, and this one doesn't disappoint.  It's also super easy to prepare and has a short list of ingredients.  I was worried it would be a bit too spicy for Lily, but it wasn't--she loved it.  I served this with a green salad and bread.

You'll Need:

• 1 1/2 lbs. boneless, skinless chicken breast cut into bite-sized pieces
• 1 16 oz. jar of Alfredo sauce (I could only find a 15 oz jar, but it worked)
• 1 cup chicken broth (Nicole said she uses way less than 1 cup because she likes the sauce to be thicker; I tried 1/2 cup instead; will probably try 1/4 cup next time as it was still a little runny)
• 4 tsp. Cajun Seasonings
• 1 lb. bow tie pasta (I used whatever pasta I had on hand, which was penne)
• 1 cup diced red peppers (I just chopped up one red bell pepper...close enough.  Also, Nicole leaves these out, still tasty.)

Preparation:

1. In the slow cooker mix chicken, pasta sauce, broth, seasonings, and peppers.  Cook on high 3-4 hours.
2. Make pasta according to directions and top with the sauce.

Week 4: Recipe #1--Quick Pepper and Bean Stir-Fry

This is another recipe from the Betty Crocker's Quick and Easy cookbook.  It actually was both quick and easy to make!  I have been trying to expand our taste palates at dinner time, and this recipe was a stretch (for both Lily and my husband).  It was pretty good, but a bit spicy for Lily.  Also, I couldn't find frozen stir-fry bell peppers and onions like the recipe called for, so I just bought a different frozen bag of stir-fry veggies that included yellow carrots, onions, water chestnuts, red peppers, green beans, and broccoli.  I don't think it was as flavorful as it would have been with just the peppers and onions.  Overall, it was a good way to get a lot of veggies in, which is always a challenge.  I served it with some fruit and Tandoori naan bread.

You'll Need:

• 1 Tblsp. vegetable oil
• 1 Tblsp. curry powder
• 1 bag (1 pound) frozen stir-fry bell peppers and onions
• 1 bag (12 oz) frozen soybeans (It says you can substitute frozen peas here, which I did)
• 4 cloves garlic, finely chopped
• 1 cup unsweetened coconut milk
• 2 cups hot cooked jasmine or brown rice (I used brown)
• 1/2 cup salted roasted cashews (Left off; personal preference)
• Chopped fresh cilantro or parsley, if desired (I bought cilantro for this, and totally forgot to add it)

Preparation:

1. Heat oil in 12-inch nonstick skillet over medium-high heat.  Add curry powder; cook and stir 1 minute.  Stir in frozen vegetables, soybeans, and garlic; stir-fry 2 minutes.  Cover and cook about 3 minutes longer or until vegetables are tender.
2. Stir in coconut milk; reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.
3. Serve vegetable mixture over rice.  Sprinkle with cashews and cilantro.

Week 3: Recipe #5--Chicken, Rice, & Broccoli Casserole

I made this recipe last night and it was pretty good.  I am always trying to find new ways to get Lily to eat broccoli.  She ate it in this casserole last night, so I will definitely be making it again.  I cooked and shredded the chicken the night before, so it was so simple to put together last night.  You could also buy a rotisserie chicken and shred it to make it even simpler.  I served it with a green salad, applesauce, and garlic bread.

Here is the recipe and link.  I followed it exactly.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/chicken-rice-broccoli-casserole/

Week 3: Recipe #4--Chicken Satay

Found this recipe online and made it tonight.  It was soooooo good!  I highly recommend it.  Not only is it SUPER quick and easy to make (you can prepare it--which takes no time-- the night before and then spend 15 minutes on it before dinner) but it was very kid-friendly.  Lily hardly EVER eats meat, but she downed this chicken.  Part of that was due to the fact that it comes with "dipping sauce".  Also, I didn't use the skewers (didn't quite think she was ready for that).  Instead, I gave her a corn on the cob holder and she used that to pick up the chicken and dip it.  She thought it was so much fun.  My husband and I thought the chicken and the satay sauce was really flavorful.  So tasty.  I will definitely make this again soon.  The only trouble we had was getting the sauce to thicken up.  It was probably runnier than it should've been, but we ate it and it worked just fine.  (See note below.)  I thought about serving this with rice, but served it with a side of veggies and applesauce instead.

Photo from Disney Family Fun

You'll Need:


CHICKEN MARINADE                             

• 1/4 cup soy sauce
• 1/4 cup fresh orange juice
• 1 Tblsp. honey
• 1 Tblsp. vegetable oil
• 1 to 2 garlic cloves crushed
• 1 tsp. sesame oil
• 1 1/2 pounds boneless chicken, cut into 1-inch cubes

SATAY SAUCE

• 3/4 cup chicken broth
• 1/4 cup fresh orange juice
• 1 Tblsp. soy sauce, or to taste (I stayed with 1 Tblsp)
• 1 garlic clove, crushed
• 1 Tblsp. sugar
• 1/4 cup smooth peanut butter
• 2 scallions, chopped (optional) (I left this out)

Preparation:

1. For the chicken and the marinade:  whisk all the ingredients (minus the chicken) together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the fridge for at least 2 hours and up to 24.  The sauce can also be made ahead and chilled for the same amount of time.
3. When you are ready to cook dinner:  heat the oven to 500 degrees.  Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan (that's what I did).  If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand.  Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the satay sauce:  whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.  
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth.  Whisking constantly, heat the sauce until it has thickened, about 10 minutes.  (My friend Nicole added some flour to help it thicken, she said it worked out fine.)
6. Add the optional scallions.  Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip.  Serves 4.

Recipe from Disney Family Fun:  http://familyfun.go.com/recipes/recipes-by-cuisine/asian-recipes/chicken-satay-683303/

Week 3: Recipe #3--Orange Teriyaki Beef with Noodles

I tried this recipe tonight for the first time.  I had a recipe for this that I found online earlier this week, but I forgot to bookmark it, and now I can't find it.  I found this one instead from Betty Crocker (see link below), and it had pretty much the same ingredients (which I needed, as I had already gone grocery shopping for the week).  It was pretty good, although Lily wasn't fond of the snap peas or the beef.  She did eat some noodles, though!  My husband and I liked it, and it was super easy to make.  Very fast!

You'll Need:

• 1 pound boneless beef sirloin, cut into thin strips
• 1 can beef broth
• 1/4 cup teriyaki stir-fry sauce
• 2 Tblsp. orange marmalade (I didn't really measure and kind of scooped two large tablespoons--too sweet.  Next time I'll stick to two and that should be better.)
• Dash of ground red pepper (cayenne)
• 1 1/2 cups snap pea pods
• 1 1/2 cups fine egg noodles (I used wide because that's what we had--turned out fine.)

1. Spray a 12-inch skillet (I used a 10-inch skillet, worked out just fine) with cooking spray.  Heat on medium-high and add beef.  Cook about 2-4 minutes on each side, until beef is brown.  Remove beef from skillet and set aside.  Keep warm.  (I just set it on a plate, the rest takes less than 10 minutes, so it seemed pointless to find a way to keep it warm.  It's going back in the skillet anyway.)
2. Add broth, stir-fry sauce, marmalade, and pepper to the skillet.  Heat to boiling.  Stir in snap pea pods and noodles and reduce heat to medium.  Cover and cook for about 5 minutes, or until noodles are tender.
3. Stir in beef.  Cook uncovered for 2-3 minutes, or until sauce is slightly thickened.

Recipe and picture:  http://www.bettycrocker.com/recipes/orange-teriyaki-beef-with-noodles/b3791999-4bdc-4f03-b398-27b6a5a0da9a

Week 3: Recipe #2--Macaroni and Cheese

This is a recipe that I got from one of my college roommates and is my favorite macaroni and cheese to make.  It's quick, extremely easy, and very tasty.  My daughter loves it too, so that's a plus.  It's also great because you can make it the night before and keep it in the refrigerator until you're ready to bake it.  I usually double it if I am making it for more than 6 people.  I serve this with bread and either a green salad or a side of vegetables.

You'll Need:

• 7 oz. elbow macaroni
• 8 oz.  sour cream
• 16 oz. cottage cheese
• 8 oz. shredded cheddar cheese
• 1 egg
• paprika

Preparation:  

1. Preheat the oven to 350.
2. Cook the macaroni as directed on the package.  Drain.
3. In a large bowl combine all ingredients except for paprika.
4. Transfer to a 11 x 7 inch baking dish* and sprinkle with paprika.  (Sometimes I save some of the cheese to sprinkle on top.)  Bake for 30 minutes or until bubbly.  May take longer if you've refrigerated it first.

*If doubling recipe, use a 9 x 13 dish instead.

Week 3: Recipe #1--Taco Salad

I must preface this recipe with a disclaimer:  This is NOT the healthiest of meals; but it is very tasty, and kids like it because there are chips in it.  Also, it reminds me of growing up.  This was a recipe that my mom used to make.  It was usually a summertime meal, but I make it every now and again year-round.  This recipe can be modified in a number of ways (ground turkey vs. beef, lite dressing vs. regular, different chips, different veggies, etc.), but I am going to give you the recipe that I think is most tasty.  Do with it what you wish.  I usually serve this with fruit.

You'll Need:

• 1 to 1 1/2 pounds of ground beef
• 1 bag of romaine lettuce (or fresh romaine that you chop yourself, if you prefer)
• 1 large avocado
• 1 large tomato
• 1 jar of Litehouse Original Thousand Island dressing (found in produce section of store)
• 1 bag of regular nacho cheese Doritos (okay, you don't need the whole bag, but you'll probably have to buy one for this recipe)
• 1 small can of sliced black olives
• cheddar cheese (I usually use 1/2 to a whole bag of shredded Tillamook cheddar)

Preparation:  

1. Brown the ground beef and drain.  Set aside to cool.  (I sometimes put it in the fridge while preparing the rest to let it cool.)
2. Chop the avocado and tomato and put in a large bowl with the lettuce.  
3. Add the can of olives and ground beef.
4. Add 1/2 to the whole jar of dressing (depending on how much you like) and mix all ingredients together.
5. Garnish with cheddar cheese and broken Doritos (or mix in, which I prefer).  
6. Enjoy!

Recipes for Two Weeks--Done!

Hopefully these recipes have been helpful.  Please let me know if you have any requests for recipes I can post in the future.  Also, if you've tried any of the recipes I've posted, please leave a comment and let me know what you thought.

I am new to blogging and am still trying to figure out the best way to get these recipes out there.  I am considering including a printable grocery list for each week's recipes, but am not quite sure how to do that yet.  I will look into it.

I'll post new recipes in a week.  Here's to no more frozen or drive-thru dinners!

Week 2: Recipe #5--Chicken Parmigiana

This recipe is from Martha Stewart (see link below).  Many times the recipes I've found from her site or magazine are too time consuming for me to make on a weeknight, but this one is doable.  I use 4 chicken breasts vs. 8 cutlets and my favorite spaghetti sauce vs. making her tomato sauce recipe.  I serve this with a green salad and bread.

Recipe: http://www.marthastewart.com/recipe/best-chicken-parmigiana?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_4

Enjoy!

Week 2: Recipe #4--Cheesy Vegetable Rice Skillet

This recipe is from a cookbook called Betty Crocker's Quick and Easy Cookbook (see picture and link to the left).  It contains recipes that are 30 minutes or less to prepare.  Most of them that I have tried really are 30 minutes or less.  This is one of them.  It's VERY simple to make and is good for a last-minute meal because I usually have the ingredients on hand.  I am planning to serve this tomorrow night with a fruit salad and toasted Tandoori naan bread.

You'll Need:

• 1 can (14 1/2 oz) vegetable broth
• 2 Tblsp butter or margarine 
• 1 bag (one pound) mixed frozen vegetables (any combination you prefer or have in your freezer)
• 1 package (6.2 oz) fast-cooking long-grain and wild rice mix I can never find a package that is 6.2 oz; I usually just use rice I have in my pantry and eyeball it
• 3/4 cup shredded cheddar cheese (3 ounces)

Preparation:

• Heat broth and butter to boiling in a 10-inch skillet.  Stir in frozen vegetables, rice mix and contents of seasoning packet.  Heat to boiling; reduce heat.
• Cover and simmer 5 to 6 minutes or until vegetables and rice are tender.  Sprinkle with cheese.

Enjoy!

Week 2: Recipe #3--Roasted Red Pepper Pasta

This recipe is so tasty!  It is another Pioneer Woman recipe (see link below).  I like using her recipes because she posts step-by-step pictures that I can use while cooking.  I put the changes I made in bold below.  This recipe was pretty easy to make and very fast.  The only snag I had in making it was blackening the red peppers, and that's only because my husband didn't think that the broiler should be on high.  However, when they weren't blackening on low heat, and 7 minutes had already gone by, we switched it to high and they blackened right up.  So it took me slightly longer than 10 minutes.  Just keep an eye on them.  Also, the Pioneer Woman says she likes to peel the charred skins from the peppers without running them under water to keep the smoky flavor.  I tried doing this, but they were just too hot.  I ran them under cold water and the pasta still had good flavor.  I served this with a green salad and garlic bread.

You'll Need:  

• 3 whole red bell peppers
• 2 Tblsp pine nuts (optional)  I left these out when I made it--still very delicious!
• 2 Tblsp olive oil
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• flat leaf parsley, finely minced  I left this out
• fresh parmesan, shaved or grated  I just used the Kraft parmesan I had in the fridge; it was fine.  I'm going to try fresh next time to see the difference.
• 1/2 pounds to one pound pasta:  orecchiette, penne, fusilli, etc.  I used penne--I like how the sauce gets stuck inside--so good!

Preparation Instructions:

• Roast red peppers (you can use the broiler or the grill--takes about 10 minutes for them to blacken; see pictures in the link below--I used the broiler on high), and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
• Lightly toast pine nuts in a skillet. Set aside.  (optional)
• Puree peppers with pine nuts. Set aside.  I just pureed the peppers
• Cook pasta according to package directions.
• In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
• Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
• Place pasta into a bowl, top with chopped parsley and plenty of shaved parmesan.

Enjoy!  

Recipe and pictures:  http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/

Week 2: Recipe#2--Crockpot Smashed Potato Soup

This is BY FAR the best soup I've ever made.  I thought I got this recipe from my friend Pam, but she said she's never made it, so it must have been from a magazine or cookbook at her house.  I do know I wrote it down when I was there searching for new recipes.  Anyway, this soup is really good in a sourdough bread bowl served with a salad.  Plus, it's a crockpot soup and it's wonderful to come home and have your house smelling like this after a long day at work.  It's usually something I make in the fall, but it can work for rainy winter days as well.

You will need:

• 3 1/2 lbs potatoes, peeled and cut into 3/4 in. cubes 
• 1/2 cup chopped yellow and red bell peppers I sometimes use more, depends on your preference
• 1 1/2 tsp. bottled roasted garlic I tend to use closer to 2 heaping tsps., but I like my garlic
• 1/2 tsp. pepper I tend to use more
• 4 1/2 cups chicken broth
• 1/2 cup whipping cream, or 1/2 and 1/2
• 1 cup shredded cheddar cheese I use a bag of Tillamook shredded cheddar, 1/2 for the soup and then I leave the other 1/2 out for people to put on top of soup as a garnish
• 1/2 cup thinly sliced green onions  I always have more green onions sliced for the garnish as well

1.  In crockpot combine:  potatoes, peppers, garlic, and pepper.  Pour broth over all.

2.  Cook:  on low heat--8 to 10 hours
            on high heat--4 to 6 hours

3.  Mash potatoes slightly.  Stir in cream, cheese, and onions.  I let it simmer on warm for another 10-15 minutes or so here, then serve.

4.  Serve.  Top with additional cheese and green onions.  I also add salt to taste

Enjoy!

Week 2: Recipe #1--Spaghetti Pie

I'm not sure where I got this recipe from, but I've had it on a recipe card for a while.  Decided to try it out tonight and it was pretty good.  No gourmet meal by any means, but it was simple to make, took hardly any time at all, and changed things up from regular spaghetti and meatballs.  I served this with a green salad.

You'll need:
1 lb lean ground beef (brown and drain, set aside)


12 oz. lite cream cheese
6 Tbsp low fat cottage cheese     (mix these 3 ingredients together in a bowl)
3/4 cup lite sour cream

8 oz angel hair pasta (cook as directed on packaging)


1 jar spaghetti sauce  (I used Paul Newman's Sockarooni)


1/2 to 1 cup Mozzarella cheese (I used Tilamook shredded mozzarella, 1/2 a bag)

Spread the cream cheese mixture in 9x13 inch pan.  Put browned ground beef on top of cheese mixture. Drain noodles and place on top of meat. Cover all with spaghetti sauce and top with mozzarella. Bake at 325 for 30 minutes.  


**You can also make this meal in advance the night before and refrigerate.  If you are taking it from the fridge to the oven, bake for 60 minutes vs. 30.

Week 1: Recipe #5--Easy Pizza Casserole

Easy Pizza Casserole:  Wednesday we had movie night, and I served this instead of pizza.  It was a hit!  Served it with a green salad and grapes.

Recipe:  http://beef.betterrecipes.com/easy-pizza-casserole.html

This concludes Week 1!  I'm still trying to figure out the best layout for this blog, so feedback is appreciated.  I am also considering adding a weekly grocery list that corresponds with the recipes.  Let me know that you think!

Until next time, I'll keep searching for more recipes. 

Week 1: Recipe #4--Fancy Macaroni

Fancy Macaroni:  This recipe seemed very intimidating to me when I first saw it.  It took me months to work up the courage to try it, and it was delicious.  More importantly, it was not as time-consuming and difficult as I had feared.   It is from the Pioneer Woman--Ree Drummond website (see link below).  I made a few changes.  I cheated and used the fully-cooked bacon and just microwaved it for 20 seconds.  We had it on hand, and it was much less time and mess.  That also means I did not add the tablespoon of reserved bacon grease; tasted fine without it.  Having the bacon and onion previously chopped and ready  made things go more smoothly as well.  When I make this recipe the next time, I'm thinking of adding some sun-dried tomatoes.  I served this with a green salad.

Recipe:  http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/

Week 1: Recipe #3--Crockpot Italian Chicken

Crockpot Italian Chicken:  I found this one on a blog I follow (see link below).  I love crockpot recipes because when I get home from work, the house smells great and I hardly have to do a thing.  I served this over rice, with sides of applesauce and green beans.

Melt 1 stick of butter (you could use less) in the microwave.  In a crockpot, mix the butter with one packet of Good Seasons Italian seasoning (found in the salad dressing aisle) and 4-5 chicken breasts.  Cook on low 4-6 hours.  Shred or cube the chicken and return to crockpot.  Melt in the 8 oz of cream cheese and 1 can of cream of chicken soup until smooth.  Serve over rice or egg noodles.

On Our Dinner Table blog:  http://www.onourdinnertable.blogspot.com/

Week 1: Recipe #2--No-Time Pesto Pasta

No-Time Pesto Pasta:  I found this one online (click on the link below )and my whole family LOVED it.  I served it with some garlic bread and a green salad.

Recipe:  http://www.kraftrecipes.com/recipes/no-time-pesto-pasta-120740.aspx

Week 1: Recipe #1--Deep Dish Taco

Deep Dish Taco:  This is a recipe that I got from one of my old college roommates.  It is one that I always go back to because it is soooo good.  I find that if I chop up the onion, bell pepper, and tomato the night before, it's pretty quick to prepare when I get home from work.  The only downside to preparing this dish is that you dirty a lot of bowls/utensils--more cleanup.  But it is definitely worth it!

Preheat oven to 375.  Brown 1 1/2 pounds of ground beef and add:

• 1 1/2 tsp. garlic powder
• 3 tsp. chili powder
• 1 1/2 tsp. oregano
• 1 1/2 cup chopped onion (I usually chop up one medium onion)
• 1 can chopped olives

In a separate bowl, mix together:

• 1 1/2 cups sour cream
• 1/2 cup shredded cheddar cheese
• 1 cup mayonnaise (NOT Miracle Whip!)

Chop:

• small bell pepper
• medium tomato

In another bowl, mix:

• 3 cups Bisquick
• 3/4 cup water

Line a 9 x 13 casserole dish with the Bisquick mix, then in put the meat mixture.  Next, spread the chopped mixture over top (the bell pepper and tomato).  Finally, spread the sour cream mixture over everything.  Bake for 25-30 minutes.  I usually serve this with corn and a green salad.


Leave me a comment to let me know what you think!

Enjoy!

The Challenge Begins....

As a full-time working mom of two girls (a 2 1/2 year-old and a 3 month-old), figuring out what to make for dinner each night can be overwhelming.  I have learned in the last few years that if I don't plan out my meals in advance, we either eat something I grab from a drive-thru window on my way home or we are eating grilled cheese, cereal, or mac and cheese from a box.  This may have been okay when it was just my husband and I, but now that we have our two girls, those are not the family dinners I want them to remember when reflecting back upon their childhood.

The system that I have found which works the best for me is to plan my meals one week at a time.  Over the weekend I search for recipes for the coming week's dinners.  I occasionally use cookbooks, recipes I've received from family or friends, but lately I've been using the internet to find ideas.  I have started following cooking and recipe blogs and have been able to take ideas from a variety of places to create my weekly menus.  What I haven't found (and it could be out there, I just haven't seen it) is a blog that has weekly recipes ready to go for working moms.  Recipes that are reasonable time-wise, easy to make, and kid-friendly.  Call me lazy, but I wanted someone to plan out my week for me!  Haven't found it yet, so I thought I'd try and do it myself and maybe help out some other busy moms.

I plan five dinners per week, as we generally have at least one night where we are either invited for dinner by family or friends or we go out to dinner.  We also make one night a week "Leftover Night".  So my plan with this blog is to post my five dinner recipes each week.  I am in no way claiming any of these recipes as my own (unless one of them is actually my own), and if I have found them on the internet, I will post the links.  I also plan to type up any changes I made to the recipes, any that I would like to make in the future, and anything else that might be helpful to someone attempting the recipe for the first time.

So, hopefully this will be useful.  If nothing else, it will help me keep track of the meals I have cooked!
Enjoy!