Egg Muffins

I saw a version of these on Pinterest, and thought it looked like a good breakfast on the go.

4 eggs
6 egg whites
2 cups spinach (chopped in food processor)
1 can mushrooms (chopped in food processor)
Pepper

Mix together, blending eggs.  Pour into well-greased muffin tin.  Makes 12 muffins.

Bake at 375 for 18-20 minutes or until eggs are set.  Can be refrigerated and reheated for a quick breakfast.  By my calculations, they have 40 calories per muffin.

Weekly Menu

Saturday lunch: Sandwiches, chips, and carrots
Saturday supper:  Out
Sunday lunch:  Leftovers
Sunday supper:  Chicken Enchiladas
Monday:  Sloppy Joes, fries, carrots
Tuesday:  Taco Soup
Wednesday: Pork Tenderloin, baked potatoes, and green beans
Thursday:  Buffalo Chicken Sandwiches, cottage cheese, carrots
Friday:  Pizza and salad

"New" Kitchen

I took these one day after cleaning up the kitchen.  I'm still really enjoying our new counters, sink, and faucet! 

Weekly Menu

Saturday lunch: Leftovers
Saturday dinner: Big Whiskey's
Sunday lunch:  Ham sandwiches, carrots, chips or crackers
Sunday dinner:  Cheesy Chicken Pot Pie
Monday:  Silver Dollar Skillet
Tuesday:  Pork chops, roasted potatoes, green beans
Wednesday: Cheeseburger Soup
Thursday:  Chicken Enchiladas
Friday:  Pizza

Taco Soup

From my friend Jenny

Taco Soup
1 can black beans
1 can red beans
1 can Rotel
1 can water
1+ pound boneless skinless chicken
1 bag frozen corn
1/2 packet Williams Chili Seasoning (No Salt Added)
1 packet Ranch dressing mix

Toss it all in the crock pot on low.  8 hours later, shred the chicken and add it back to the pot.  Serve over rice or with crushed tortilla chips.

This will make about 3 quarts.  To the best of my mathematical ability, I believe each cup is approximately 169 calories, 1.3 grams fat, and 8.9 grams of protein.

Weekly Menu

Saturday lunch:  Sandwiches and chips
Saturday dinner:  Sloppy Joes, fries, and carrots
Sunday lunch:  Leftovers
Sunday dinner:  Out?
Monday:  Taco Soup
Tuesday:  Crab cakes, cheesy jambalaya, salad (Mardi Gras)
Wednesday:  Philly Cheese Steak Pizza and salad
Thursday:  Steak, baked potatoes, green beans (Valentine's Day)
Friday:  Pizza

Weekly Menu

Saturday lunch:  Rosie Jo's
Saturday supper:  Chicken Noodle Soup and biscuits
Sunday lunch: Jimmy Johns
Sunday supper:  Super Bowl
Monday:  Spaghetti, Salad, Garlic Bread
Tuesday:  Hot ham and cheese, carrots
Wednesday:  Chicken Enchiladas
Thursday:  Chicken Squares with baked potatoes and green beans
Friday:  Pizza
Saturday:  Sloppy Joes, baked fries

Cherry Pie Bars

Found this on Pinterest...recipe from http://www.therecipecritic.com/2012/10/cherry-pie-bars.html

I made these for Thanksgiving as an alternative to pumpkin desserts for my dad. They were delicious...very, very sweet.

This is the original recipe from the site above.  The only thing I changed was leaving out the almond extract.  It was great without it, so I doubt I'll include it next time either.  I just used one can of cherries.  Two, as suggested, would be great, but I think it would be more difficult to cut into bars. 

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.

2. In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.

3. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars. 

Dill Pickle Dip

Recipe from: http://thecuttingedgeofordinary.blogspot.com/2012/03/dill-pickle-dip.html

This was so yummy!  Wish I had pictures, but check out the site from whence it came for a great picture.

1 (8 ounce) package of cream cheese, softened 
1- 1 1/2 cups chopped dill pickles - I used my food processor
1/4 cup finely chopped sweet onion - threw this in the food processor with the pickles
2- 4 tablespoons pickle juice
1 teaspoon dried dill weed 
1/2 teaspoon kosher salt 
freshly ground black pepper, to taste

I served mine with pretzels, which was was afraid would make the whole concoction too salty, but it was delicious! 

Menu Monday

Monday - chicken squares, baked potatoes, green beans
Tuesday - red beans and rice, cornbread
Wednesday - hot ham and cheese sandwiches, fries, carrots