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Archive for November, 2009

So, how’d everybody’s Thanksgiving go? We really enjoyed ours this year. I mentioned that we were not having turkey, and let me tell you, I think we’ve started a tradition. The FRENCH DIP recipe that I posted was absolutely THE BEST recipe ever! I want more already! And the Shepherd’s Pie that we made from the leftovers was the best Shepherd’s pie I’ve ever made. YUMMY!!! I used the au jus from the dip to make the gravy. Yep, my mouth is salivating again. :-o Already planning on doing the same thing for Christmas. And I’m planning on making Alton Brown’s Best Ever Green Bean Casserole. I might have to make two. :-D

This week will be fairly simple so that I can make some meals for the freezer… as mentioned in the previous post. Breakfasts are getting harder for me, so I made a couple of loaves of bread today to help us make it through the week. Here’s what I have planned…

Breakfasts:
Pumpkin bread
Carrot/Apple bread
Pancakes
Eggs
Fruit

Lunches:
Leftovers
Sandwiches
Fruit
Veggies
Maybe a cookie if I get some made

Dinner:
M – Pancakes, Sausage, & Eggs
Tu – CP Rotisserie Style Chicken, veggies, & rice (making enough rice for W night too)
W – Chicken Fried Rice and pot stickers
Th – Bacon Cheeseburger Meatloaf, baked potatoes and veggies
F – Leftovers
Sa – Dump Swiss Steak, corn, & veggies
Su – Pizza?

Sound good? It does to me. :-D
Thanks for stopping by and have a flavorful week!
Antoinette
PS – Don’t forget to stop by I’m an Organizing Junkie for hundreds of more recipe ideas!

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We’re looking at less than 2 weeks to go before we meet the 4th addition to the family… the longest 2 weeks of the pregnancy of course. ;-) I have 3 (technically 5) Dr. appointments this week, but am planning a run to Sam’s club somewhere in there so that I can make a bunch of meals for the freezer. I plan to do a little each day so that I don’t overtax myself, and so I’ll have easy meals to prepare after the baby arrives.

Here’s a list of the things I plan to make…

Wednesday – Using Chicken Breasts
Bourbon Chicken
Teriyaki Chicken

I plan on mixing all the ingredients together and freezing in a freezer bag. Then I will cook them in the crock pot when the time comes.

Cranberry Chicken

This one I will toss everything but the onion together in a freezer bag. On the day of cooking I’ll just slice the onion and toss everything in the crock pot.

Whole chicken…
Bombay chicken

Thursday – Ground Beef and Ground Turkey

Oriental Mini Meatloaves (2)

I’m going to make the mixture for these and freeze it in a bag. Then when I thaw it I’ll section it into muffin cups and bake.

Meatballs
I like to make these as simple as possible. Mix everything together, spread in a 13″ x 9″ pan and bake at 400 degrees about 30 minutes. Then I cut them into squares, let them cool and freeze. When it comes time for spaghetti and meatballs, I plop the sauce into my crock pot about 4 hours on low. I then add the meatballs and simmer another 4 hours.

Bacon Cheeseburger Meatloaf

I might make one of these for the freezer and one for dinner Thursday night. For the freezer, I’ll mix the meatloaf and freeze in one bag. Then I’ll put the remaining sauce in a snack size or sandwich bag to freeze with it.

Friday – Pork Tenderloin (cut into 1/2″ slices)
Peachy Pork Chops

I’ll freeze the pork cutlets in one bag along with the rest of the ingredients in another bag.

Cranberry Maple Pork Cutlets

Pretty much the same with this one… I’ll place the pork in one bag, and the sauce in another. I’m not going to worry about the butter, oil, and onion until it comes time to make these.

I may have some extra pork leftover, or I may double up these recipes.

Sounds simple enough, right? ;-) We’ll see how it goes.
If you have any simple recipes that you’d like to recommend, I’d love to hear them. :-D
Antoinette

PS – After I posted this I remember that I’m also going to buy the 3 pound package of Kilebasa from Sam’s. I’ll slice up each pound and freeze to make our simple favorite Pierogi Skillet.

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Happy Thanksgiving week to you USA visitors. :-) Last week was a 5 star week with the meals. All the kids loved everything I made. I was shocked!
By far, my favorite was the Crock Pot Rotisserie Style Chicken. I was extremely disgusted taking all the skin off the chicken, and pretty convinced that I was never going to attempt to do that again. I was also convinced that it was going to be dry without the skin. Boy was I happily wrong! It was very moist and flavorful. You have to try it!
The next night I made Chicken Pot Pie in a Jar. Haven’t tried making fruit pies in a jar yet, but the kids loved the chicken pot pies. I was even able to make 2 extras to send with them to school the next day. They were thrilled!
The Sour Cream Chili Bake was another pleasant surprise. Since I’m almost 9 months pregnant, I pretty much get heartburn from everything. This month I received 2 batches of chili from my monthly meal exchange, plus I still had some old stuff in the freezer. I didn’t want to let it just sit there for another month because of my issues. Luckily my friend posted the recipe for the SC Chili Bake. No heartburn for me!!! And the kids, who will eat chili because we make them eat whatever we put on the table, were raving about it. Thumbs up! Oh, btw, instead of following the recipe directly I just used my own chili and mixed it with the remaining ingredients in step 3. :-)
The Cranberry Pork also rocked. :-)

On to this week’s menu…

Breakfast
Pancakes and Eggs
Hash Brown Casserole
Overnight Cinnamon Rolls

Lunch
Leftovers
Crackers, cheese & ham
Sandwiches
Carrots
Oranges/Apples
Cookies

Dinner
M – Hash Brown Casserole
T – Crock Pot Lasagna (didn’t get to last week)
W – Thai Peanut Chicken (from monthly meal exchange)
Th – Crock Pot French Dip (non traditional Thanksgiving for us) :-)
F – Pasta E Fagioli (from the freezer)
Sa – Shepherd’s Pie, using Rachael Ray’s recipe as a base
Su – Something simple… possibly leftovers.

I hope that you all have a great week and a Happy Thanksgiving!
Thanks for stopping by,
Antoinette
PS – Don’t forget to stop by orgjunkie.com for more menu ideas. :-D

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Did you see that? We’re over half way through November already! And this week I will hit 36 weeks on Thursday. Before we know it there will be a new baby in the house! Everyone in the house can tell too because I have been organizing everything in the house. Just the other day I organized my freezers. Did she just say freezers, as in plural? Oh yes, I have 3. We bought this house specifically because it had a Mother-in-law apartment with a 2nd kitchen in it. So I have those 2 freezers and an extra stand up freezer that we had before we bought this house. :-) Now the freezers have labels. One hold fruits, veggies, and cheese; another holds meat and pre-made meals; the last one holds grains, nuts, and any overflow that don’t fit into the other 2. And because I organized those freezers, I will be trying to use up the things that I came across! :-D

Here’s what we have planned for this week…

Breakfasts
Egg biscuits with cheese
Crock Pot Hash Brown Casserole
Maybe some muffins or quick bread

Lunch
Leftovers, Sandwiches or wraps with a fruit, veggie and cookie.

Dinner
M – Crock Pot Rotisserie Style Chicken
T – Chicken Pot Pie
W – Sour Cream Chili Bake (Thanks Kirsten!) I’m going to try making this with chili that I already have in my freezer
Th – Cranberry Pork (from the freezer)
F – Leftovers
Sa – Crock Pot Lasagna This will also be an experiment as I want to use noodles that I already have instead of lasagna noodles
Su – Pizza

That’s very interesting. Nearly all the recipes I’m using come from either Recipezaar or A Year of Slow Cooking. It seems that any recipe I’m looking for can be found on Recipezaar. For example, my friend Kirsten posted the Sour Cream Chili Bake in her menu plan last week. Knowing that I wouldn’t be able to keep track of it unless I wrote it down or found it on Recipezaar, I hiked over there and did a search for it. Found it… exact same ingredients too. The Chicken Pot Pie recipe is the exact same one that I use out of my Betty Crocker Cookbook. It’s just a great site to use. Make sure you check the ratings though. :-)

Well goodness, this post has gotten long enough. I hope that you have a wonderful week. Oh, and don’t forget to click on over to orgjunkie for hundreds of other menu ideas. :-) Thanks for stopping by!

Antoinette
PS – These Cranberry Upside Down Muffins are scrumptious!

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Saturday morning my daughter and I spent a little time baking. It was a slow start as I was up until 12:30 the night (morning?) before. At 8 months pregnant, that was not a good idea. :-O But we still got some baking done and have been reaping the benefits so far this week. We made 4 loaves of pumpkin bread, close to 5 dozen molasses cookies and peanut butter cookie dough to keep on hand in the fridge. I was also able to bake a couple batches of rolls using this recipe. I’ve made 3 batches of this dough this week and have been loving it! All you do is throw it together, let it rise in the container (I use a 1 gallon ice cream bucket) then throw it in the fridge overnight. The next day you have your dough to use whenever you need it. And it’s GOOD!!!
There is actually a couple of cookbooks out there with more recipe ideas in them, that I would love to get… Artisan Bread in 5 minutes a Day & Healthy Bread in 5 minutes a Day. That last link has a video of them making the bread with the recipe right on there!

Last week I tried a couple of new recipes that I really liked. The first was Asian Peanut Butter Pork for the Crock Pot. Num, Num, Num!!! The kids all balked at the sauce at first asking if they HAD to try it. But once they did try it, they loved it. My oldest even asked for more sauce. :-) I also made Crock Pot Hash Brown Breakfast Casserole. I made it with ham and it needed a little salsa, I thought… but overall very satisfying. Lastly, and probably my favorite, was Inwood Hamburgers. It was 60+ degrees here in Minnesota this weekend… that’s a big deal for us. :-) So we decided to take advantage of that and grill up the burgers that I got at my monthly meal exchange. I will be making these again whether we grill them or not because they were so flavorful! I’ll include the recipe at the bottom.

On to this week’s plan (or maybe I should say guideline)…

Breakfasts:
Pumpkin Bread
(Just found THIS RECIPE and will try it next time)
Applesauce Bread
Baked Oatmeal
Granola
Homemade Yogurt!

Lunch
Leftovers and sandwiches with fruit, veggies and a cookie.

Dinner
M – Pot Roast in the Crock Pot (freezer meal from meal exchange, recipe to follow)
T – Beef Barley Soup (using leftovers from the pot roast)
W – Thai-Style Peanut Chicken (freezer meal from meal exchange, recipe to follow)
T – Waffles and eggs
Friday – Inwood Hamburgers (easy to freeze)
Saturday -Chicken Parmigiana
Sunday – Pizza

Now let’s see if I stick with that. :-O
For hundreds more ideas head on over to orgjunkie.com where lots of other people post their menus for the week.

Thanks for stopping by today!
Antoinette

BROWN FAMILY ROAST
2 1/2 lb. chuck roast
1 packet of Onion Soup Mix
1 t garlic powder
salt
pepper
1 can of tomato whatever (she used sauce + diced tomatoes)
carrots/potatoes/etc.

Coat roast in onion soup, garlic powder, salt & pepper.
Put in tomato whatever
Add carrots, potatoes, and other usual roast accompanying vegetables if desired.

Cook on high in crock pot for 2 hours
Turn to low and cook 5-6 more hours or until it falls apart.

THAI-STYLE GRILLED PEANUT CHICKEN

3/8 c peanut butter
1/4 c honey
1/4 c soy sauce (or Bragg’s liquid aminos)
1 1/2 T curry powder
1 1/2 t minced garlic
1 1/2 lbs cut up chicken

Blend peanut butter with honey and soy sauce/Bragg’s until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and coat well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours (or you may freeze at this point).
Remove chicken from marinade and broil or grill over medium heat 4-6 inches from heat. Turn chicken and brush with marinade occasionally while cooking. (Do not brush with any more marinade less than 10 minute before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15-30 minutes depending on size and piece.

INWOOD HAMBURGERS
1 1/2 lbs ground beef
6 soft sundried tomatoes, chopped
3 green onions, finely chopped
3 cloves garlic, minced
3/4 green bell pepper, chopped
1 1/2 egg
1/4 c and 1 t bread crumbs (or substitute)
1 1/2 dashes worcestershire sauce
1 1/2 dashes hot pepper sauce
salt and pepper to taste
1 1/2 t vegetable oil
3 English Muffins, split and toasted

Mix all ingredients except oil and muffins. Form into 6 patties and pan fry in oil or grill. Serve open-faced on muffin with usual burger toppings of choice.

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