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.
Tuesday, February 12, 2013
Thursday, February 7, 2013
Weekly Menu
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
Friday, February 1, 2013
Weekly Menu
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
Monday, November 26, 2012
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.
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!
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
Tuesday - red beans and rice, cornbread
Wednesday - hot ham and cheese sandwiches, fries, carrots
Thursday, November 15, 2012
Menu Plan...Thursday
Monday - Mexican chicken casserole
Tuesday - dinner with Christina
Wednesday - Philly Cheesesteak pizza
Thursday - Cheesy Chicken Pot Pie
Friday - crockpot ham and beans
Saturday - pizza
Sunday - dirty rice
Sunday, November 4, 2012
A "New" Kitchen!
Still doing a little rearranging, but the kitchen is finished and I love it!
Loving the big deep sink!
New lamp from The Tin Bin. I love the patterns it makes on the walls and that the bottom lights up too.
Sunday, August 19, 2012
Summer Corn Salad
1 bag frozen corn
1 tablespoon vegetable oil
1-2 cups grape tomatoes, halved
1 large cucumber, peeled and cut into chunks
2 tablespoons minced sweet onion
Poppy seed dressing
Lightly brown the corn in vegetable oil, then cool. Layer other vegetables in bowl, ending with the cooled corn. Chill until ready to serve. Just before serving toss with your favorite poppy seed dressing. Easy and tasty!
1 tablespoon vegetable oil
1-2 cups grape tomatoes, halved
1 large cucumber, peeled and cut into chunks
2 tablespoons minced sweet onion
Poppy seed dressing
Lightly brown the corn in vegetable oil, then cool. Layer other vegetables in bowl, ending with the cooled corn. Chill until ready to serve. Just before serving toss with your favorite poppy seed dressing. Easy and tasty!
Monday, August 6, 2012
Menu Plan Monday
Here's what's for dinner this week:
Sunday: Bacon burgers with deviled eggs, cucumber and onions, and caprese salad
Monday: Pork brisket, corn on the cob, fried potatoes
Tuesday: Hot ham and cheese sandwiches with fries
Wednesday: Turkey chili over rice
Thursday: Papa Murphy Pizza
Friday: BBQ chicken pizza with salad
I'm participating in OrgJunkie's menu plan Monday, which you can find here: http://orgjunkie.com/category/menu-plan-monday
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