cooking

1/29/18 Meal Plan Monday

Abby H.

dsc07997One month into the new year, and our new routine/schedule is starting to firm up!

I’m just posting dinners for our meal plan. The kiddos lately have been having protein pancakes (I like Kodiak Cakes mix- it’s yummy and very versatile) with butter and Peanut butter. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes. We mix it up, and have different flavors and mix in all kinds of stuff into our shakes, so as not to get bored. Here area few of our favorite recipes.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Soup (I’m really tired- Sleep Regression is a bitch!)

Tuesday:

  • D: Pork Scalapoini (It’s a kit, so we’ll see), Steamed veggies

Weds:

  • D: Veggie enchiladas, Rice, and Baked Apples

Thursday:

  • D: Chicken Soup (Crockpot)- I have a chicken carcass in my freezer that I need to use up!

Friday:

  • D: Date Night (dinner out)

Saturday:

  • D: My birthday, so who knows!

Sunday:

  • D:  Fiesta of leftovers!

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first). My birthday is this weekend, so we may be using up a lot of my birthday freebies as we are in the vicinity of deals.

Family Recipe: Aunt Linda’s Mess

Abby H.

file8721293943264.jpgAunt Linda’s Mess, this recipe has been in my family for at least 50 years. When I was a kid we ate it at least once a month. My mother was born on her Aunt Linda’s birthday.  Aunt Linda and her husband live in Minnesota, where the majority of my mother’s family still lives today.  This dinner is what is referred to in the midwest as a “hotdish” and is frequently prepared in an electric skillet. This recipe serves 6-8 with a side dish, like a green salad, or steamed veggies.

This cheesy delicious mess is a great meal for kids and grown ups alike.  I’ve modified it a bit from it’s original form (which calls for Velveeta and canned mushrooms).

I’m not sure if Aunt Linda invented this dish or if she inspired this dish- and no one knows why it’s called a mess.  It reminds me of a cheesy stroganoff. Regardless- No one can say no to this dish!

Ingredients:

  • 1 lb ground beef
  • 1 onion, chopped
  • 1C chopped mushrooms (fresh are better, but you can used canned mushrooms if you prefer- just remember to drain them!)
  • 1 can cream of mushroom soup (you can use low fat/low sodium if you prefer)
  • 1/2C+ shredded cheddar cheese
  • 1 carton sour cream (or plain Fat free Greek yogurt)
  • 1 package cooked spaghetti (you can use any kind of pasta or macaroni- you want 6-8 cups of cooked pasta)

Directions:

  1. Brown and crumble beef.
  2. Add onion and mushrooms. Sauté until onions are transparent and mushrooms have softened (about 10 minutes).
  3. Add canned soup and cheese.
  4. Cook until the cheese is melted.
  5. Remove from heat and stir in the sour cream.
  6. Add the cooked, drained pasta and toss to coat the pasta.

You can omit mushrooms if you don’t care for them. Unfortunately, I’m not sure if there are any vegetarian or vegan work arounds for this recipe, since it’s mostly meat and dairy products!

I’ll be posting more family recipes over the next few weeks.

 

Get your Craft on (for free) with Craftsy Free Mini-Courses!

Abby H.

If you’re anything like me, you love to learn new stuff. When I found out that Craftsy is offering free mini-courses, I had to take advantage!

If you’re new to Craftsy, the mini-courses  feature student-led discussions and are shorter in length than regular courses. They are a perfect way to learn new skills and experience the Craftsy platform first-hand.

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Here are just a few of the free mini-courses available:

  • Know Your Wool: Do you wonder where your yarn comes from? Learn about different types of wool and the individual characteristics of each.
  • The Hand-Painted Cake: Elevate your cake with Erin Schaefgen’s freehand painting techniques. Create beautiful and edible works of art with Erin’s tips and tricks.
  • Creative Quilt Backs: Make the back of your quilt just as interesting as the front! Oh, Fransson! blog author Elizabeth Hartman walks you through everything you need to know to make beautiful quilt backs.
  • Modern Buttercream: Learn to use buttercream like a pro! Discover the tricks and tips to construct and create a beautifully finished buttercream cake.
  • Short Rows: Don’t fall short because you find short rows intimidating! Learn four different techniques to creating short rows, and discover how they can make shaping a knitted garment a snap.
  • Perfect Pizza at Home: Stretch your dough and your imagination as Peter guides you through each step of making a pizza. You’’ll make pizza sauces, consider cheese options and bake five types of dough in your conventional home oven. gImpress Italian purists with a slice of your Sicilian-style homemade pies, cook creative flavor combinations for more adventurous palates and even provide gluten-free pizza lovers with mouth-watering meals.
  • Complete Knife Skills:Become faster and more accurate with your knife work, and create dishes that cook evenly and look truly professional. Guided by chef Brendan McDermott, you’’ll explore proper hand placement and the four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Uncover Brendan’’s favorite shortcuts for working with butternut squash, pineapple, chiles, citrus and more. Discover the four knives every chef needs in their kitchen, and enjoy a bonus lesson on honing and sharpening your knives at home!

I’m taking the Complete Knife Skills Class!

If the classes above aren’t your cup of tea,  Here’s the full list of Craftsy free mini classes to choose from

Which mini-course are you taking?

1/15/18 Meal Plan Monday

Abby H.

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I hope everyone enjoys their Martin Luther King Jr. Day Holiday! The kids and I are going to be spending the day getting out into nature, after we pick up some school supplies for his teacher (I like to buy new supplies mid-year). Rehearsals for the play Husband is directing starts tonight, so a lot of our meals will be stuff that tastes good reheated, or makes good leftovers. He will be home later than usual for the next few weeks.

I’m just posting dinners for our meal plan. The kiddos lately have been having protein pancakes (I like Kodiak Cakes mix- it’s yummy and very versatile) with butter and Peanut butter. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes. We mix it up, and have different flavors and mix in all kinds of stuff into our shakes, so as not to get bored. Here area few of our favorite recipes.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Cheese and veggie enchiladas

Tuesday:

  • D: Roast Pork & Roasted veggies

Weds:

  • D: Chef Salad

Thursday:

  • D: Soup and Salad (Probably a fruit salad)

Friday:

  • D:  Date Night (dinner out)

Saturday:

  • D:   Stir Fry with cauliflower rice

Sunday:

  • D:  Home Made Pizza

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).  It’s cold and rainy here in San Diego right now, so we may end up having more soup and salads if I don’t feel like cooking or get busy doing other stuff.

Meal Plan Monday: The First One of the Year!

Abby H.

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WOO HOO! Time for a new year and a new week, and that means a new meal plan!

I’m just posting dinners for our meal plan. The kiddos lately have been having protein pancakes (I like Kodiak Cakes mix- it’s yummy and very versatile) with butter and Peanut butter. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes. We mix it up, and have different flavors and mix in all kinds of stuff into our shakes, so as not to get bored. Here area few of our favorite recipes.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Salsa Chicken with brown Rice and veggies

Tuesday:

  • D: Baked Ziti and steamed brocolli

Weds:

  • D: Frittata (with bacon and veggies)

Thursday:

  • D: Stir Fry (chicken and veggies)

Friday:

  • D:  Date Night (dinner out)

Saturday:

  • D:   breakfast for drinner

Sunday:

  • D:  Leftovers!

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first). Hubs is recuperating from the flu from hell and laryngitis, so we may end up having soup or stew one night. I stocked up on canned soups last week at Grocery Outlet, and I’ve also got a few containers of homemade soup/stew in the freezer.

Black Bean Veggie Soup

Abby H.

IMG_7410I made this soup tonight and it was sooo good. This would be great for meatless Monday (if you do that at your house), or save this recipe for Lent (if you give up meat for Lent). I served it Mexican Cesar Salad.

It’s tasty, quick, and easy. It took about 5 minutes to put together, and I let it simmer on low for 45 minutes.

Black Bean Veggie Soup
Ingredients:

  • 1 can Campbell’s Black Bean Cumin & Cilantro Condensed Soup
  • 11 oz (1 can) of water
  • 15 oz can of diced tomatoes
  • 15 oz can of black beans, drained and rinsed
  • 1 bag of Birds Eye Recipe Ready Southwest Blend
  • 1 packet Taco seasoning
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This Veggie blend is great! Perfect in soups, chili, and tacos!

Directions:

 

  1. Combine all ingredients in a stock pot
  2. Cook on medium/low for 45 minutes-1 hour.
  3. Top with shredded cheese. It’s also really good with hot sauce and a squeeze of lime.
  4. Serve with Mexican Cesar Salad (Recipe below) and warmed tortillas.

Makes about 6 servings.

The best part is that this meal was less than $1.00/serving! The can of Campbell’s Soup was .49, the tomatoes and black beans were .79/each, and the Frozen veggies were $1.00. I had taco seasoning in the cupboard (It was freebie from a few months ago).  All of these ingredients can be purchased at your local 99 Cents Only (That’s where I got them!).

Here what I serve this incredibly filling soup along side:

Mexican Cesar Salad

  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • ¼ c ranch dressing
  • ½ c your favorite salsa
  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

12/4/17 Meal Plan Monday

Abby H.

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Ugh, last week was rough! Bitty Bird was sick, and now I’ve got it, and I think Ehrny might be coming down with it too. So in that vein, this weeks meal plan is super fluid and it’s going to heavily rely on stuff from the fridge and cupboard. Thankfully  Iwent to an awesome swap yesterday and we scored some amazing goat cheese. I can’t wait until my tummy feels better.

I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit.  Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D:Soup and quesadillas

Tuesday:

  • D: Special dinner for Hub’s Birthday

Weds:

  • D: Crockpot Chili 

Thursday:

  • D: Quiche and fruit salad

Friday:

  • D:  Crockpot Soup and Biscuits

Saturday:

  • D:   Red Beans and Rice with Veggies

Sunday:

  • D:  Leftovers!

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).

Recipe: Brussels Sprouts with Caramelized Onions and Bacon!

Abby H.

IMG_7046.jpgBrussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.

I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!

Brussels Sprouts with Caramelized Onions and Bacon

Serves 6-8

Ingredients:

  • 2 1/2 lbs yellow or white onions, thinly sliced
  • 4T. Butter
  •  1/4 c water or white wine
  • 2 lbs cleaned and chopped Brussels Sprouts
  • 1 lb bacon, cooked, drained, and chopped
  • Salt and Pepper as needed
  • 1/4 C shaved parmesan cheese (optional)

Directions:

IMG_7047.jpgCook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.

IMG_7045.jpgCaramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.

Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.

IMG_7051.jpgAdd in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.

We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.

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11/21/17- Meal Plan… Tuesday?

Abby H.

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I fell asleep last night before I could hit Publish on this article. Yesterday was the first day of Thanksgiving break and I was bushed after playing all day.

I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit.  Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Spaghetti Squash with caramelized onions, bacon, and cheese

Tuesday:

  • D:  Casserole (We’ve got  guests for dinner tonight)

Weds:

  • D: Chef salad

Thursday:

  • D:   Thanksgiving feast with family

Friday:

  • D:  Leftovers from Thanksgiving

Saturday:

  • D:  Date night for our Anniversary

Sunday:

  • D:  breakfast for dinner

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).

11/13/17 Meal Plan Monday!

Abby H.

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We’re scraping the bottom of the produce drawer, so I’ll be hitting up .99 Only to pick up some salads, veggies, and berries.

I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit.  Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Potato Cheese soup and fruit

Tuesday:

  • D: breakfast for dinner- probably pancakes, eggs, and fruit salad

Weds:

  • D: BBQ chicken (in the crockpot), green salad, biscuits

Thursday:

  • D:  Grilled chicken and grilled veggies 

Friday:

  • D: Date Night! (we go out)

Saturday:

  • D: DIY pizza night!

Sunday:

  • D: Leftover buffet

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).