What's for Dinner?

Buttery Cream Cheese Coffee Cake

2012-01-27T10:52:00.002-06:00

This is a wonderfully decadent coffee cake. It melts in your mouth and makes you want more. It's definitely a recipe to make for special occasions, though, as it is loaded with butter and sugar (no wonder it tastes so good!). I made it for my mom and me for a breakfast treat today, and we could hardly keep ourselves from going back in the kitchen to eat the whole thing! The next time you need to make a special breakfast or brunch treat, or even for afternoon tea, give this recipe a try. You won't be sorry. :)

Ingredients:

Cake
1 cup butter (no substitutes)
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Filling
2 (8 ounce) packages cream cheese, softened
1 egg
1 cup sugar
1 teaspoon vanilla

Topping
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (semi-soft)

Directions:
Set oven to 350 degrees (oven rack set to second-lowest position). Grease a 13 x 9-inch baking pan. Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt. Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely - I just dot tablespoonfuls over the batter using a small cookie scoop). For the topping, mix all ingredients with a pastry blender until crumbly, and sprinkle over cake. Bake for about 50 minutes or until middle feels set and not jiggly.

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Recipe Source- Food dot com

What's for Dinner Menu Plan

2012-01-22T17:06:00.000-06:00

This past week was a tough one for me. I had a TERRIBLE cold and ended up missing the whole week of school, and on top of that, my hubby was in California all week for work. It's never fun to be stuck home alone when you're sick. Luckily, my terrific teenager was here to help me out. The good news is that I think I'm finally on the mend. I was able to get up and around today, wore real clothes instead of PJs, and even ran some errands. I also did some cooking and made a fun breakfast treat for the boy. I even have bread dough rising on the counter ready to make into six lovely loaves of bread Sunday morning. :)

This coming week will keep our family hopping as usual. The hubby has lots of extra work obligations, and my mom's treatment is earlier in the week. But, that is why we meal plan! :) I do have one new chicken dish planned for this week (a super simple one), so look for the photo later. Be sure to check out last week's Parmesan Pork Tenderloin recipe. It was fabulous. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Oven Fried Chicken, Oven Baked Fries, Green Beans, Salad

Monday - Sloppy Joes, Green Beans, Salad, Applesauce

Tuesday - Sweet Italian Chicken Breasts (new), Asparagus, Salad, Peaches

Wednesday - Chicken and Dumpling Casserole, Broccoli, Salad

Thursday - Leftovers

Friday - Brisket with Burgundy Sauce, Mashed Potatoes, Green Beans, Salad

Saturday - Brisket Sandwiches, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

Cheesecake Swirl Brownies

2012-01-22T17:04:00.001-06:00

I'm not one of the cooks that believes everything should be made from scratch. Sometimes convenience foods can really help you out. One of my favorite quickie desserts involves using a boxed brownie mix. These yummy brownies are always a favorite when I serve them. I got the recipe off the side of a brownie box years ago, but I don't remember which brand. Any kind works, so use your favorite. I usually pick the low fat kind to try to reduce the calories a bit. :)

Ingredients

1 package brownie mix (and whatever ingredients your mix calls for to make the brownies)
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar

Directions

Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Mushroom, Onion, and Barley Soup

2012-01-22T12:52:00.002-06:00

Very tasty soup that is also very healthy! Makes about 10 cups of soup.

Ingredients:
1 teaspoon olive oil
1 onion sliced very thin
1 cup barley (I used quick cooking because that's what I had on hand)
2 teaspoons minced garlic
1 teaspoon dried thyme leaves
1/2 t dried marjoram
16 ounces sliced mushrooms (I used 8 oz. of regular mushrooms and 8 oz. of baby portabellas)
8 cups of fat free reduced sodium beef stock
1 tablespoon sherry
1 teaspoon Balsamic Vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 T cornstarch
1/4 cold water

Directions:
Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they start to caramelize. Add the garlic, thyme, marjoram and mushrooms. Sauté for another 3 to 5 minutes. Add in the sherry and vinegar, and stir to combine. Pour in the broth, add the barley, and bring to a boil. Reduce heat to low and add the salt and pepper. Cover the pot and allow the soup to simmer for an hour. Whisk together the cornstarch and water and add to the soup to slightly thicken the broth.

Pancake Sausage Poppers

2012-01-21T09:28:00.000-06:00

Here is a fun twist on traditional pancakes and sausage. Even my 17-year-old thought they were fun! These would be great for days when you need a portable breakfast.

Ingredients:
1/2 pound Honeysuckle White Turkey Breakfast sausage
1 egg
1 T sugar
1 t vanilla
2 cups Bisquick Heart Smart mix
1 1/4 cups skim milk

Directions:

Preheat oven to 350 degrees.

Brown the turkey sausage (like you would ground beef) in a medium skillet until done. Drain.

In a small bowl, whisk the vanilla and sugar with the egg. In a large mixing bowl add the Bisquick, milk, and egg mixture. Stir until well blended. Stir in the sausage.

Spray a mini muffin pan with cooking spray. Fill each hole with the pancake mixture. Bake for 14 minutes or until done. Remove from pan. Serve with maple syrup for dipping.

Makes 24 mini muffins.

Oven Fried Chicken - Version 2

2012-01-20T10:34:00.001-06:00

I have another recipe for oven fried chicken that uses Bisquick for the coating, and does not use butter. This one uses butter in the bottom of the pan, which raises the calories, but makes it very flavorful.

Ingredients:
6 boneless skinless chicken breasts
1/2 cup milk
2 T butter, melted
1 t seasoned salt
1 t black pepper
2 t paprika
1/2 cup flour

Directions:

Place thawed chicken breasts and milk in a zip top bag. Let soak for 20-30 minutes.

Preheat oven to 400 degrees. Line a 9 x 13 pan with foil, and pour melted butter in pan to coat bottom evenly.

Combine seasoned salt, pepper, paprika and flour in a large zip top bag.

Shake excess milk off of chicken, and one at a time, place in bag with seasonings and shake to coat each piece completely with the mix. Place each piece of chicken in the prepared pan.

Bake for 20 minute. Turn each piece of chicken and continue baking for an additional 20 minutes, or until cooked through.

Sweet Italian Chicken Breasts

2012-01-20T10:04:00.001-06:00

6 boneless skinless chicken breasts
1 packet of dried Italian dressing mix
1/2 cup brown sugar, packed

Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13 inch pan with aluminum foil and spray with no-stick spray.

Rinse chicken breasts and pat dry with paper towels. Combine the Italian seasoning mix and the brown sugar, and mix well. Place in a shallow dish to allow for dipping the chicken into the mixture.

Press the chicken breasts into the mixture, coating both sides, and place into the prepared pan. Sprinkle any remaining coating over the chicken in the pan.

Bake for 40 minutes or until chicken is done.

Parmesan Pork Tenderloin

2012-01-20T09:55:00.004-06:00

This was the most tender pork tenderloin I've ever made. It was simply amazing.

Ingredients:
1 boneless whole pork loin roast (4 pounds) or pork tenderloin
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic

2 Tbsp cornstarch
1/4 cup cold water

Directions:
Cut roast/tenderloin in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, and garlic; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° (in my slow cooker, it only took about 4 hours on low).

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

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Recipe adapted from - It's a Keeper

What's for Dinner Menu Plan

2012-01-15T19:39:00.002-06:00

Well, I knew I wouldn't make it the whole school year without catching a cold. It finally got me this weekend. I'm feeling pretty yucky right now, so I'm just going to get right to the menu. Be sure to check out the recipe I posted for Potato Flake Sourdough Bread. It's wonderful! Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - had to do take-out Chinese - I just feel too yucky to cook
Monday - Crockpot Cowboy Stew, Salad, Peaches

Tuesday - Leftover Stew
Wednesday - Sausage Potato Soup, Salad, Applesauce

Thursday - Leftover soup
Friday - Homemade Pizza, Salad

Saturday - Parmesan Pork Roast (~~new recipe - will post after cooking~~), Mashed Potatoes, Green Beans, Salad

For more menu ideas, visit orgjunkie.com.

Hearty Cheeseburger Potato Soup

2012-01-15T19:23:00.000-06:00

This was my weekend to take care of my mom. While I'm there, I always try to make something to eat that will leave her with leftovers she can eat throughout the coming week when she doesn't feel like cooking. This weekend I made a very hearty soup that was a hit with mom and the boys. :) This makes a huge batch, so be sure to use a big stock pot when you make it.

Ingredients:
1 pound lean ground beef (93/7)
1 onion, chopped
1/2 cup flour
2 14 oz. cans low fat/low sodium chicken broth
2 cups water
5 medium potatoes, cubed (I leave the skin on)
3 medium carrots, finely chopped
3 celery stalks, finely chopped
3 t dried basil
2 t dried parsley
1 t garlic powder
1/2 t pepper
12 oz. reduced fat Velveeta
1 1/2 cups skim milk
1/2 cup fat free sour cream

Directions:
Cook the ground beef and onion in a large skillet over medium heat until the beef is cooked through. Drain. Put into a large stock pot. Add the water, celery and carrots to the pot and bring to a boil.

In a small bowl, whisk together the flour and 1 can of the broth until smooth. Add to the mixture in the pot. Bring back to a boil and stir until thickened.

Add in the potatoes, seasonings, and remaining broth. Turn heat to low and cook covered about 20 minutes or until potatoes are tender.

Add milk, cubed Velveeta and sour cream to the pot. Stir until cheese is melted. Simmer for 15 more minutes and serve.

Makes about 12 1 cup servings.

Potato Flake Sourdough Starter and Bread

2012-01-14T09:58:00.000-06:00

Funerals can be sad occasions, but a lot of good comes from them as well. You get to see lots of family and friends that you haven't seen in a long time, you get to share the wonderful memories you have of the deceased person, and you get lots of wonderful food brought to you by people who care about your family. When my dad passed away in May, Mrs. McCaffrey, a lady from my mom's church, brought over some wonderful homemade wheat bread. That may not sound very exciting to some people, but it was the best bread I've had in a long time. I ate a whole loaf on my own! Well, my mom told her how much I loved the bread, so out of the kindness of her heart, she shared her recipe with me and brought over two loaves of bread and some starter this weekend while I was taking care of my mom. And now, I share it with you! :)

Initial Starter (in other words, to make a starter from scratch):
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level Tablespoons instant potato flakes

Starter Feeder:
Put initial starter (1 cup) in refrigerator for 3-7 days. Take out and feed with the following:
3/4 cups sugar
3 tablespoons instant potatoes
1 cup warm water
(always keep 1 cup of starter)

To Make Bread:
6 cups of bread flour (does not have to be bread flour) (to make wheat bread use 3 cups whole wheat flour and 3 cups bread flour)
1 T salt
1/3 cup sugar
1/2 cup vegetable oil
1 1/2 cups warm water
1 cup starter

First time starter directions:
Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.

Starter Feeder:
Combine 3/4 cup sugar, 3 T instant potatoes, and 1 cup warm water. Add to starter. Let starter stand out of the refrigerator all day or night (8-10 hours). Take one cup to make bread and return the rest to the refrigerator. Keep in refrigerator 3-7 days and take out and feed again. Note - If not baking bread after feeding starter, throw away extra or give away 1 cup to avoid depleting your starter. (You can have up to 1 quart.)

To Make Bread:
In a large bowl make a stiff batter of the flour, salt, sugar, oil, water and starter (I use my dough hook on my Kitchen Aid mixer). Grease a large bowl and put dough in bowl. Cover with greased plastic wrap and let stand in a warm location all day or night (12 hours). Do not refrigerate. After the dough has risen, punch the dough down and knead a little on a floured surface to get rid of air bubbles. Divide dough into three parts and knead each part 8-10 times on a floured surface. Put into three greased pans and brush with oil. Let rise all day or night, covered loosely. Let rise until pan is full (not over sides). Bake at 350 degrees for 30 minutes. Remove and brush with butter.

Cool and wrap in foil. Refrigerate or freeze.

For hot bread at night: Feed starter in the morning, let sit all day. Make bread at night and let sit all night. Knead and place in pans. Let sit all day. Bake bread at night.

For hot bread in morning: Feed starter at night and let sit all night. Make bread next morning and let sit all day. Knead and place in pans. Let sit all night. Bake in morning.

Variation: Roll dough to about 1/2 inch. Spread sugar and cinnamon on it, add nuts or raisins (I would leave those out) and roll it up jelly roll fashion. Bake in a regular loaf pan or cut in wheels to make cinnamon rolls.

What's for Dinner Menu Plan

2012-01-08T19:47:00.000-06:00

What a crazy start to the new year in southwest Missouri! You would think it was spring instead of winter! We had a week of wonderfully warm temperatures this week, which is very unusual for this time of year. Usually we have ice and snow. But, I'm definitely not complaining. The hubby and I took advantage of the nice weather this weekend and went on a hike in Arkansas.

Our busy January schedule hasn't changed like the weather. Lot's of things going on this month, so my meals have to be ones I can make ahead and heat up, and that make lots of leftovers. :) Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Cindy's Beef Stew, Salad, Peaches

Monday - Creamy Chicken Breasts, Rice, Spinach, Salad

Tuesday - Leftovers from the previous two nights

Wednesday - "Chunk Free" Chili, Salad, Peaches

Thursday - Boys eat leftovers (I have book club)

Friday - Pizza Biscuit Bake, Green Beans, Salad, Peaches

Saturday - Blue Cheese-Topped Steaks with Marsala Wine Sauce, Green Beans, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan - Happy New Year!

2012-01-01T17:43:00.000-06:00

Welcome to 2012! It's hard to believe that I'm starting my fifth year of blogging my meal plans. :) I love how my blog holds me accountable for making my meal plan each week. I've always been a meal planner, but since I've starting blogging, I don't let myself off the hook like I might have in the past and skip weeks. Thinking that my readers might be stuck if I didn't post a weekly plan keeps me consistent, and therefore my family eats better. :)

Corey and I have been off of school the last two weeks for Christmas vacation. We enjoyed lots of time with family, but tomorrow it's back to work. January is always a very busy month for our family. We end up with lots of extra work obligations and school activities. Knowing that, I spent some time the last couple of days getting my menus planned for the whole month. It makes me feel much more prepared for the busy weeks ahead.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday -Bacon Wrapped Cheesy Chicken Breasts, Green Beans, Salad, Peaches

Monday - Easy Chicken Enchiladas, Salad, Strawberries

Tuesday - Pizza Burgers, Broccoli, Salad, Applesauce

Wednesday -Tuna Noodle Casserole, Green Beans, Salad, Peaches

Thursday -Grilled Chicken Parmesan, Spaghetti with Marinara Sauce, Broccoli, Salad

Friday - Bacon Cheeseburger Pinwheels, Green Beans, Salad, Applesauce

Saturday - Rosemary and Garlic Pork Loin, Accordion Potatoes, Asparagus, Salad

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan - Four Year Blogiversary!

2011-12-26T09:21:00.000-06:00

Tomorrow is my four year "blogiversary"! Is it weird that I have been blogging about what I eat for dinner for four years? ;) Oh well, it makes me happy, and I always hope that my menus and recipes are helpful for others as well.

Our family had a nice Christmas. Both of my brothers and their families came home this year, and we all spent the holiday with my mom. It was a little different this year without my dad, but we had a good time remembering him together. My mom was able to postpone this past week's chemo treatment, so she was feeling so much better and we all had a great time together eating lots of great food. :)

This coming week Corey and I are still off of school. We will have a couple of days of at home, and then back to hang out with Mom over the weekend since she has to make up the skipped treatment. My menu this week is still going to be a bit scattered since we won't be home much. I'm hoping to get some advanced planning done this week for January since it tends to be one of our busiest months of the year.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Christmas dinner at Mom's
Monday - Leftovers from Christmas weekend
Tuesday - Grilled Bruschetta Chicken, Broccoli, Salad

Wednesday - Family Night Out

Thursday - Taco Bake, Salad, Peaches

Friday - Steak, Baked Potatoes, Green Beans, Salad

Saturday - Homemade Pizza, Salad, Fruit

Chewy Molasses Spice Cookies

2011-12-21T19:54:00.001-06:00

I usually do not like gingersnaps. Not at all! They are just too crunchy and the spices are too strong. This cookie still has that holiday feeling with the smell of cinnamon, but they are a wonderfully chewy cookie - just the way cookies should be in my opinion. :)

Ingredients:
3/4 cups butter or margarine, softened
1 cup granulated sugar
1 egg
1/4 cup original molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
additional granulated sugar for rolling cookies

Directions:

In a large bowl, cream butter and sugar. Add egg and beat well. Add molasses, mix well. Combine flour, baking soda, salt and spices; add to creamed mixture and mix well. Chill dough overnight. Shape into 1-inch balls; roll in sugar. Place two inches apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Allow cookies to cool for two minutes before removing to a wire rack.

What's for Dinner Menu Plan - Christmas Cookie Edition!

2011-12-19T08:26:00.006-06:00

My schedule this is a bit unpredictable. We're not sure when we will be at our house and when we will be visiting with family. So believe it or not, I'm not making an actual meal plan. I know, that's very unlike me. :) But, I do finally get to make some cookies for Christmas since we are out of school, so I'm going to share my cookie baking plan with you this week instead of a meal plan.

Now, my Christmas baking may be pretty different than many. I don't make fancy iced cookies, or bourbon balls, or weird jam thumbprints, etc. I stick with the basics that I know I'm going to enjoy eating, and that the people I share them with will enjoy eating. :) Yes, that means lots of chocolate chip cookies. You can't go wrong with chocolate chip. As a matter of fact, I think almost all of my holiday cookies will have chocolate in them. Almost. I am going to make some gingersnaps for my hubby - sans chocolate. :)

So here's my cast of characters for my cookie baking adventure:

Ultimate Chocolate Chip Cookies

Double Chocolate Cake Mix Cookies

Double Peanut Butter Chocolate Chip Cookies

Hot Chocolate Chip Cookies

Mint Chocolate Crinkles

Gingersnaps

White Chocolate Kissed Gingerbread Cookies

Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-12-11T09:59:00.003-06:00

It's the last week of school before Christmas vacation! I'm so ready to have some time off to spend with family. I haven't had a chance to do my holiday baking yet, so I can't wait to get in the kitchen and bake up some of my favorite cookies. Hopefully my neighbors don't think I've forgotten them this year. Because of schedules this year, we decided not to do Christmas cards. I feel a little bit like a slacker, but circumstances just didn't allow for them. If I can at least get my cookie baking in, I'll feel a little more in the Christmas spirit. :) I did get to bring some of my chocolate chip cookies when Mom and I went to the cancer center this week, and they were a big hit with the nurses and patients. It's nice when something as simple as cookies can make someone smile when they are dealing with something pretty terrible.

This week's menu has lots of comfort foods. It has been a bit chilly lately, so I'm craving some nice warm meals that make me think of home. They're also good because I can get more than one meal out of them. We love leftovers at our house. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Slow Cooker Roast and Gravy, Day Before Mashed Potatoes, Green Beans, Salad

Monday - Chili, Salad, Peaches

Tuesday - Loaded Baked Potatoes (using leftovers from Sunday and Monday), Salad, Applesauce

Wednesday - Lemon Thyme Chicken, Rice, Green Beans, Peaches

Thursday - Going out for Sushi! (Corey has an Academic team meet)

Friday - Homemade Pizza, Salad

Saturday - Honey Roasted Pork Tenderloin, Broccoli, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-12-04T20:54:00.000-06:00

I'm short on time tonight, so this will be a quickie post. School schedule is pretty busy this week, plus it's my weekend to be at my mom's. Eric's parents came for a quick visit this weekend, which was very nice. The menu this week is simple because of the busy schedule. So, here it is. :) Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Mexican Gumbo, Strawberries
Monday - Lasagna (from the freezer), Salad
Tuesday - Apple Butter Glazed Chicken, Green Beans, Salad
Wednesday - Walking Tacos (get small bags of Doritos, crunch them in the bag, add taco meat and taco toppings of your choice and eat out of the bag), Peaches
Thursday - Leftover lasagna, salad
Friday - Mom's choice; Boys on their own
Saturday - Mom's choice

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-11-27T20:24:00.000-06:00

I have to admit, I'm pretty sad that the Thanksgiving holiday is over. I love getting together with family and enjoying great food. We started our Thanksgiving by doing the Turkey Trot 5K in Springfield. Eric and I both got a 5K PR, and Corey had another good run after coming off of an injury during cross country. It's a very fun race because of all of the families spending time together doing something good for their bodies. There were over 8000 people there this year!

After the race, we headed to my mom's house in Monett. My brother Kevin and his family joined us, and we had a great time together. The weather was gorgeous so we all took a walk together after our dinner. My family stayed through the weekend to help mom get the house ready for Christmas. It was definitely a weekend focused on family, which is my favorite.

This week's menu has a couple of new items, so check back later to see photos. I have book club later in the week, and Eric's parents will be visiting on the weekend. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Beef Fajitas, Strawberries (yes, I found some out of season that were good!)
Monday - Turkey and Dumpling Casserole, Green Beans, Salad
Tuesday - Leftovers from Monday
Wednesday - Baked Cheddar Chicken with Cream Sauce, Broccoli, Salad
Thursday -Salisbury Steak, Day Before Mashed Potatoes, Green Beans, Salad
Friday - Book club - I will be making Sausage Potato Soup
Saturday - Steak, Baked Potatoes, Green Beans, Salad

For more menu ideas, visit orgjunkie.com.

Baked Cheddar Chicken with Cream Sauce

2011-11-27T10:06:00.001-06:00

I've seen this recipe in several places online, and I adapted it to make it somewhat lower in calories.

Ingredients

4 3 oz. chicken breasts
1 sleeve reduced fat Ritz crackers
1/8 t pepper
1/2 C skim milk
4 oz. reduced fat cheddar cheese, grated
1 t dried parsley

Sauce

1 can reduced fat cream of chicken soup
2 T fat free sour cream

Directions

In a gallon size baggie, smash ritz crackers into crumbs.
Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk, cheese & crumbs in succession.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 40 minutes.
Combine the sauce ingredients into a microwaveable safe dish, and cook until warm.
Spoon the sauce over the chicken and serve.

Chicken (or Turkey) and Dumpling Casserole

2011-11-27T09:54:00.001-06:00

I thought this would be a great way to use some of the leftover turkey from Thanksgiving. You could also use chicken (leftover rotisserie chicken would be perfect). It really does taste just like chicken and dumplings! Yum!

Ingredients:
3-4 cups of cooked chicken or turkey
2 cups low fat, low sodium chicken broth
2 T unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup skim milk
1 can Campbell's reduced fat cream of chicken soup

Preheat the oven to 400 degrees.

Melt butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.

Whisk together chicken broth and cream of chicken soup. Very carefully pour over the flour and milk mixture. Don't stir.

Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.

Recipe adapted from Plain Chicken

French Onion Pasta with Mushrooms and White Wine

2011-11-21T20:29:00.000-06:00

This pasta dish is my take on French onion soup - pasta style. :) It's loaded with super foods - caramelized onions and tons of yummy mushrooms. I use a high-fiber pasta, so this is pretty good for you. Even the hubby liked this one. I love when I make up a recipe and it is successful.

Ingredients:

4 oz. Ronzoni Smart Taste Spaghetti Noodles
1 yellow onion, sliced thin
8 oz. mushrooms, sliced
1 clove garlic, minced
1/4 cup white wine
2 t. olive oil
1 T reduced fat parmesan cheese
1 t parsley

Directions:

Cook pasta according to package directions.

While the pasta is cooking, saute the onions in a non-stick skillet sprayed with olive oil over medium heat. Cook until they are well-caramelized. Add the sliced mushrooms, garlic and wine, cover and cook until the mushrooms are soft.

Drain the pasta and mix in with the mushroom and onion mixture. Mix in the olive oil and Parmesan cheese. Sprinkle with parsley and serve.

Makes 2 servings.

Thanksgiving 2011

2011-11-21T20:11:00.000-06:00

Thanksgiving dinner this year will be at my mom's house, but I still get to help cook (thanks, Mom!). :) I'm not going to experiment as much as I did last year (I haven't been watching Food Network), and instead, I'm going to focus on family favorites. Here's what's on the menu:

Turkey (stuffed this year) with Savory Sausage Stuffing

Sausage and Stuffing Criss-Cross Pastry (maybe)

Hot Rolls

Cream Cheese Corn

Green Beans Almondine

Day Before Mashed Potatoes

Gravy

Pumpkin and Cream Cheese Roll-Up

Pumpkin and Cream Cheese Roll-Up

2011-11-21T19:18:00.001-06:00

I have to admit, I'm not a pie person. I'm especially not a pumpkin pie person. This isn't usually a problem until Thanksgiving comes around. Then, everyone expects you to eat pumpkin pie for dessert. Don't get me wrong - I'm not opposed to pumpkin - I just don't like it in pie form. I'm always on the lookout for alternative recipes to make for Thanksgiving instead of pumpkin pie. This year, I've decided on this one. I haven't made a pumpkin and cream cheese roll-up for years (which is why you are just now seeing this on the blog), but I love them. Moist pumpkin cake swirled with cream cheese filling - yum!

Ingredients:
3/4 cup sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
½ teaspoon salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
Cream Cheese Filling (recipe follows)

Directions:

1. Preheat oven to 375 degrees F. Grease a 15x10x1 inch jelly-roll pan. Line with parchment paper/waxed paper; grease and flour the paper.

2. Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt into bowl. Set aside.

3. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula.

4. Bake in preheated oven for 15 minutes or until center springs back when lightly touched with a fingertip.

5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners sugar; peel off wax paper. Trip ¼ inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.

6. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.

Cream Cheese Filling:
Beat together 1 cup sifted confectioners sugar, 1 8 oz. package softened cream cheese, 6 tablespoons butter, and 1 teaspoon vanilla until smooth.

Roux for Gravy

2011-11-21T18:45:00.000-06:00

Last year around Thanksgiving, I watched a lot of Thanksgiving cooking specials on Food Network. I'm not sure why, because I really don't watch a lot of television, but I did. And, it got me to experiment with some different recipes for my Thanksgiving dinner menu. I tried a new stuffing recipe (it was ok, but I prefer my mom's recipe, or even better yet, my stuffing roll), I roasted fresh Brussels sprouts, and I made a "fancy" roux for my gravy (and yes, I forgot to get photos of these items in my rush to get dinner on the table). Now, you know me, I don't usually make a lot of stuff that calls for butter or pan drippings, but I have to admit, this was the best gravy I've ever made. Before adding the roux (recipe below), I deglazed my pan with a little white wine, added in a little water, and heated it through. I then whisked in the cooled roux. Best gravy ever! Follow the directions exactly (adjust proportions to match your needs), and you'll have an amazing, lump-free gravy that your family will love.

Ingredients:
4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Directions:
Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Makes enough roux to thicken 1 pint of liquid.

Recipe source - Alton Brown

Savory Sausage Stuffing

2011-11-21T18:32:00.001-06:00

This is my mom's recipe for stuffing that she always uses to stuff the turkey on Thanksgiving. I modify it slightly by using turkey sausage (lower calorie), and I don't chop up the giblets and put them in the stuffing (just grosses me out). My family loves this stuffing and looks forward to eating it every year. I'll try to snap a photo in a couple of days. :)

Ingredients:
Heart, neck, gizzard, and liver of turkey (you'll find these in the giblet packet in your turkey)
1 pound turkey sausage
1 onion, diced
1 cup celery, diced
2 loaves of bread, toasted and diced (I use Sara Lee 45 Calories & Delightful 100% Whole Wheat with Honey - lower calorie and higher fiber than using white bread)
2 eggs
½ teaspoon poultry seasoning

Directions:

Boil heart, neck, gizzard and liver in water until done (approx. 1 ½ hours). Take neck meat off the bone, and chop up the rest of the giblets very tiny or puree in the blender if you don't want "chunks" (NOTE: I leave this out - too gross for me.). Save the cooking liquid.

Fry the following together until soft: sausage, chopped meat from above (which I omit), onion, celery.

In a very large bowl, mix with your hands: bread, eggs, fried ingredients, poultry seasoning, and 1 cup leftover cooking liquid.

Stuff body and neck of turkey with dressing mixture and cook turkey according to package directions.

What's for Dinner Menu Plan

2011-11-21T06:03:00.000-06:00

Well, my "catch-up" menu from last week wasn't the most successful menu. :( My goal was to make the recipes I had skipped in some recent weeks. Three of the four items listed were new recipes -Chicken Enchilada Spaghetti, Gnocchi with Sausage and Spinach, and Biscuit Pizza Pot Pie. The chicken enchilada spaghetti is the only thing I would make again. The other two were definitely fails for my family. I still posted the recipes, though, because maybe they will be good for someone else, and I like to show that not everything you try in your kitchen is going to be a success. :)

This week is a short week for us at school. Corey and I are off for Thanksgiving vacation starting Wednesday, and our family will be with my mom from Thursday-Sunday. This past weekend we spent in St. Louis with Eric's family, so needless to say, I didn't get a chance to go to the grocery store or make up a menu. We're going to call this week's menu "scrounge" week. I'm just going to wing it a bit until Thanksgiving, and then I plan on eating leftovers. :) Here's this week's menu. I know it may not be that helpful, but I share it with you anyway to show you that we all have crazy weeks where we have to be creative. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Rotisserie chicken (from Wal Mart), Mashed Potatoes, Green Beans
Monday - French Onion Pasta with Mushrooms and White Wine (sounds fancy, doesn't it? - I'm making this up, so we'll see how it goes. If it's successful, I'll post a recipe later.), Brussels Sprouts, Peaches, Salad
Tuesday - Mini Pigs in a Blanket (turkey little smokies wrapped in reduced fat crescents - told you I was scrounging), Applesauce, Green Beans
Wednesday - Hamburgers on the grill (I have some patties I pre-made in the freezer), French Fries, Apples
Thursday - Thanksgiving (I'll post a separate Thanksgiving menu later tonight)
Friday - Leftovers
Saturday - More leftovers :)

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-11-13T08:30:00.000-06:00

Thanksgiving season always means lots of extra cooking, and for me, it starts now. :) This week at school we are doing a fundraiser for United Way that involves some cooking contests and special luncheons. I also have to teach two after-school computer workshops, and my friend Stefanie and I are in charge of Friday morning snacks for the faculty. That means lots of extra cooking this week.

This was my weekend with my mom. She had a Bunco party this weekend, so I made a fun appetizer to share with her guests. Be sure to check out these BLT Roll-ups. They are quick and easy to make, and they are very tasty.

I'll share some of my favorite Thanksgiving recipes soon, so be sure to check back later in the week.

For our family menu, I'm going to try to go back to the recipes that I skipped the last couple of weeks for various reasons. Because of my evening workshop obligations, I will be making most of these things ahead of time on Sunday so I can just heat them up as needed this week for dinners. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Chicken Enchilada Spaghetti, Salad, Peaches
Monday - Gnocchi with Sausage and Spinach, Salad, Applesauce
Tuesday - Biscuit Pizza Pot Pie, Green Beans, Salad
Wednesday - Bacon Cheeseburger Potato Pie, Green Beans, Salad
Thursday - Leftovers
Friday - Eat at Grandma's
Saturday - Eat at Grandma's

For more menu ideas, visit orgjunkie.com.

Gnocchi with Sausage and Spinach

2011-11-13T08:25:00.001-06:00

Well, this recipe was definitely a fail for my family. We really didn't like the gnocchi at all. The texture was just too strange (not really a noodle, not really a dumpling, just weird), and it wasn't very flavorful. I have to admit that we actually dumped it and ate leftover chili instead. But, maybe this recipe will be good for someone else. Either way, I wanted to still share so that you know everyone has failures in the kitchen. This was a huge fail for me. :) (Even the photo was bad.)

Ingredients

1 package gnocchi
1/4 cup gnocchi cooking water
1 small onion, diced
3 links fully-cooked Artisan Fresh Mozzarella and Roasted Garlic Chicken Sausage, sliced
2 garlic cloves, minced
1 Tablespoons olive oil
4 cups baby spinach
1/4 cup Parmesan

Directions

1. Cook gnocchi according to package directions. Reserve 1/4 cup cooking water before draining.

2. Sauté onions in large skillet over medium heat until they begin to soften, about 3-4 minutes. Add chicken sausage. Allow the sausage to brown and heat through, stirring occasionally. Add in garlic and baby spinach, toss and continue to cook until spinach is wilted.

3. Add cooked gnocchi into the skillet with the sausage and spinach, top with olive oil and the reserved cooking water. Mix together. Top with Parmesan.

Recipe adapted from Fake Ginger

BLT Roll-ups

2011-11-12T17:36:00.001-06:00

These are a tasty appetizer, especially if you can use fresh tomatoes from the garden. Make them healthier by using low-fat/high fiber tortillas, reduced fat cream cheese, and light mayo.

Ingredients:

8 oz. reduced fat cream cheese
1/2 cup light mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas (I use Mission carb balance)
1 cup shredded romaine lettuce

Directions:

Mix the cream cheese and mayo in a bowl. Add the crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.

Recipe adapted from Kraft

What's for Dinner Menu Plan

2011-11-06T18:34:00.000-06:00

What a wonderful weekend we had! Corey went on the state cross country trip and enjoyed being with the team. Eric and I had a great date night at our favorite local sushi restaurant. And today, our family had a great time running the Bass Pro 5K(Corey and me) and Half Marathon (Eric). Eric and I both got a PR in our races, and Corey was able to run a great race after being out of commission this cross country season due to an injury. He placed 7th in his division, and 29th overall. On top of that, my brother ran the New York marathon in under 4 hours! What a great race day for our family.

Now that cross country season is over, our evening schedule will lighten up a bit. We do have a couple of extra obligations this week, but it's so much better than it has been. Our best news is that after three-and-a-half years, Corey finally gets his braces off tomorrow. If only it was still corn on the cob season. ;) He is so excited. This is my weekend to play personal chef for my mom, so I'll have to see what I come up with for the weekend menu. :)

Last week's stuffed pork chops were wonderful. I promise to have pictures up soon. I didn't get to the pizza pot pies, but I'll put them back on the menu soon. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Brisket with Burgundy Sauce, Baked Potatoes, Green Beans
Monday - Chicken and Noodles, Green Beans, Salad
Tuesday - Pork Medallions with Cider Sauce, Green Beans, Salad, Apple Sauce
Wednesday -Chicken Enchilada Spaghetti, Broccoli, Salad, Peaches
Thursday - Cross Country Banquet/Book Club
Friday - Boys eat leftovers; Mom's choice :)
Saturday - Braided Spaghetti Bread, Broccoli, Salad

For more menu ideas, visit orgjunkie.com.

Chicken Enchilada Spaghetti

2011-11-06T18:33:00.001-06:00

This was easy and pretty tasty. I needed to use up some extra pasta, so you'll see spaghetti and wide noodles in the picture.

Ingredients:

1/2 onion, chopped
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
pinch of cayenne pepper
2 boneless, skinless chicken breasts, cooked and shredded
1 pound of dry whole wheat spaghetti
2 10-ounce cans of red enchilada sauce
4 oz freshly grated sharp cheddar cheese
cilantro for topping

Directions:
Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and saute onions until soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the cans of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Recipe modified from How Sweet It Is

What's for Dinner Menu Plan

2011-10-30T10:51:00.000-05:00

What a beautiful fall we are having in the Ozarks. I can't tell you how spectacular the trees look on my daily commute to Branson each day. The temperatures have been nice and brisk in the morning and mild in the afternoons. I love it! It definitely puts me in the mood for comfort food. :)

Our schedule is actually a bit lighter this week. No extra evening obligations! That never happens at our house. Next weekend we have our first family run in a long time. Corey and I are running the Bass Pro 5K, and Eric is running the half marathon. Fun stuff! So, yes, we will be eating pasta this week. :)

I do have a few new recipes this week, so check back soon for photos. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Bacon Cheeseburger Potato Pie, Green Beans, Salad
Monday - Chicken with White Wine and Mushrooms on noodles (still finishing the freezer stash), Broccoli, Salad
Tuesday - Stuffed Pork Chops, Green Beans, Salad, Applesauce
Wednesday - Orange Teriyaki Chicken (from freezer), Rice, Broccoli, Salad
Thursday - Teriyaki Round Steak (from freezer), Cheddar Potato Strips, Green Beans, Salad
Friday - Biscuit Pizza Pot Pie, Salad, Peaches
Saturday - Spaghetti with Meatballs, Broccoli, Salad

For more menu ideas, visit orgjunkie.com.

Flourless Fudge Cookies

2011-10-30T10:35:00.001-05:00

These flourless cookies are very low fat (not low calorie). If you use gluten free vanilla, then you can share these with friends who are not allowed to eat gluten.

Ingredients:
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla extract

Directions:

1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

6) Yield: 16 large (3") cookies.

Note: You can add up to 2 cups of chocolate chips to the recipe, but they will lose the "no fat" status. Increase cooking time by 2 minutes if you add the chips.

Recipe adapted from King Arthur Flour

Stuffed Pork Chops

2011-10-30T09:18:00.001-05:00

Every year when it gets close to Thanksgiving, I start craving stuffing. I decided to make some stuffed pork chops to help curb my craving until the holiday arrives. This simple recipe utilizes boxed stuffing (I'm not picky about stuffing - boxed stuffing works great to help satisfy a craving) to make a quick meal.

Ingredients:
4 lean boneless pork loin chops, relatively thick cut
1 box stuffing with seasoning, prepared according to instructions
garlic powder and pepper for seasoning the meat

Directions:
Preheat the oven to 400 degrees. Prepare the stuffing per instructions.

Slice pockets into the pork chops by slicing horizontally in the side, but be sure not to cut all the way through.
Season the pork with garlic powder and pepper, then stuff with stuffing.

Spray a large oven safe skillet with nonstick spray and turn heat to medium. Sear the pork chops on one side for 3-4 minutes until golden brown. Flip the chops and place the skillet in the oven for 9 minutes or until cooked through. Remove from the oven and let the meat rest for 3-5 minutes before serving.

Biscuit Pizza Pot Pies

2011-10-30T08:52:00.001-05:00

Well, I have to admit, this is another recipe that didn't live up to my expectations. Don't get me wrong, it tastes fine, but it was nothing to get excited about. They do look pretty, though. :)

Ingredients:
1lb turkey sausage or turkey Italian sausage
1/2 cup chopped onion
2 cups pizza sauce
1 cup sliced fresh mushrooms (optional - I have to leave them out because Corey doesn't eat them)
4 oz shredded mozzarella cheese
1 can Pillsbury Flaky Layers Biscuits (you will only use 4 in the recipe - I cook up the extras and use for breakfast the next day)
4 teaspoons shredded or grated Parmesan cheese

Directions:
Heat oven to 400°F. Grease two 10-oz custard cups or 12-oz (1 1/2-cup) casseroles.

In 8-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until meat is thoroughly cooked; drain.

Stir in pizza sauce and mushrooms; heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Spoon mixture into casseroles. Sprinkle 1 oz mozzarella cheese on each. Top each with uncooked biscuit; sprinkle with Parmesan cheese. Place custard cups on cookie sheet with sides.

Bake 10-15 minutes until biscuits are browned.

Recipe adapted from Pillsbury

What's for Dinner Menu Plan

2011-10-23T19:47:00.000-05:00

I should call this freezer meal week. I have meetings before and after school every day this week, and I'm spending the weekend with my mom. So, freezer to the rescue again. It's kind of a good thing, though. I'm kind of getting tired of my pre-marinated meats, so I'm glad to be getting rid of them. I'm not sure that I will do that again when I next stock my freezer. They are ok, but the marinades kind of dominate the meats since they have been frozen that way. I know a lot of people really like them, but I think I prefer to marinate on the day I'm going to cook. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Honey Baked Pork Chops, Green Beans, Salad
Monday - Lemony Round Steak, Crock Pot Baked Potatoes, Broccoli, Salad
Tuesday - Tequila Lime Chicken Fajitas, Salad, Peaches
Wednesday - Pub House Steak & Cheese Sandwiches, Steak Fries, Green Beans, Salad
Thursday - Cranberry Catalina Chicken (cooked in crock pot), Rice, Broccoli, Salad
Friday - Boys: Tuna Noodle Casserole, Green Beans, Salad - Me & Mom: Beef Stew
Saturday - Eat at Mom's - Tacos

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-10-16T17:49:00.001-05:00

Another busy October week is on the books. ;) I got to spend the weekend being personal chef again for my mom, and we volunteered at Monett's community kitchen. What a great service offered in that town! The boys were busy with work, cross country and homework obligations. It will be nice next month when we will actually have some weekends together.

I did get a chance to try my new cookie recipe. They were pretty good. I had to modify the cooking time, and I didn't slice the cookies (I used my cookie scoop and then flattened them) like the recipe said, but they were definitely a tasty treat that I will make again.If you like peanut butter and chocolate, give these cookies a try.

This week I'm using a new product in a couple of my meals. Last weekend I got suckered in by the free samples at Sam's club, and I bought some Artisan Fresh Mozzarella and Roasted Garlic Chicken Sausage. They tasted pretty darn good and are only 130 calories per link! We are grilling some tonight for sandwiches, and later in the week I'll be trying them in a new pasta dish. We have a couple of nights where it just won't be possible to eat at home, but at least they are for good activities (Corey's NHS induction and his MSA reunion).

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Grilled Mozarella and Garlic Chicken Sausage on a bun, Green Beans, Salad
Monday - Eat out (National Honor Society induction)
Tuesday - Fajitas, Salad, Peaches
Wednesday - Gnocchi with Sausage and Spinach (recipe coming soon), Broccoli, Salad
Thursday - Chili (from freezer), Salad, Applesauce
Friday - Marsala Burgers, French Fries, Salad
Saturday - Eat out (MSA reunion)

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-10-09T16:15:00.001-05:00

I'm a little late this year, but I finally had a day where I could do my annual apple pie baking. Each fall I bake up a bunch of apple pies to bring to my neighbors. It's a fun family tradition for us, and it's always nice to bring someone a treat that they are not expecting.

We have another week filled with cross country meets, library events, book club, band contests, and weekend with my mom, so the menu is based on needing to cook things that create leftovers. Luckily, I have lasagnas in my freezer, and we can eat on one of those things for days. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Creamy Chicken Breasts, Green Beans, Salad, Strawberries
Monday - Lasagna (from freezer), Broccoli, Salad, Peaches
Tuesday - Leftover chicken from Sunday (cross country and reading night)
Wednesday - Crockpot Cowboy Stew, Salad, Applesauce
Thursday - Leftover Lasagna (book club)
Friday - Boys eat leftovers (I will be with my mom)
Saturday - Stroganoff Superb (with mom - boys eat out), Green Beans, Salad

For more menu ideas, visit orgjunkie.com.

Festive Fall Snack Mix

2011-10-09T16:15:00.000-05:00

This isn't really a recipe, but I made this snack mix last week for a school event, and I've had several people ask me for the "recipe" so here it is. :)

1 bag snyders square pretzels
1 box reduced fat cheese-itz
1 bag fall candy corn mix (candy corn and pumpkins)
1 can party peanuts (the salty kind, not sweet)
2 bags white chocolate candy corn M & Ms (would be better with chocolate ones, but I was trying to be festive)

Double Peanut Butter Chocolate Chip Cookies

2011-10-09T14:31:00.004-05:00

This is a new recipe for me, and it recommends chilling the dough for at least 24 hours before baking. Once I made these, I did think the recipe directions needed a couple of changes. It recommends slicing the dough, which simple does not work because of the candy pieces. I used a cookie scoop like I would with regular chocolate chip cookies. They also took longer to bake than the recipe calls for. The next time I made them, I did not refrigerate them, and I increased the temperature to 375. They were very tasty cookies.

Ingredients:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks), softened
1/2 cup peanut butter
1/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 cup chocolate chips
1 cup candy-coated peanut butter candy (i.e. Reese's Pieces)

Directions:

1. In a small mixing bowl, whisk together the flour, baking soda and salt.

2. With a stand mixer or large mixing bowl, beat together the butter, peanut butter, white sugar, brown sugar, vanilla and egg until it’s smooth.

3. Gently beat in the dry ingredients until the dough forms. Add in the chocolate chips and the candy-coated peanut butter candy.

4. Place a piece of wax or parchment paper on a clean surface and spoon the dough onto the middle of the paper. Form the dough into a long log and then fold the paper over the dough, wrapping it inside the paper. Let the wrapped dough sit in the refrigerator for at least 24 hours before slicing and baking. NOTE: I do not do this step when making these cookies. I just mix up the batter as directed, and then use a cookie scoop like I would for regular chocolate chip cookies.

5. To freeze the dough, let it sit in the fridge for 24 hours, then transfer it to the freezer.

6. To bake, preheat the oven to 350 degrees Fahrenheit and cut the dough into 1/4 inch circles. NOTE: I heat the oven to 375 degrees (and of course, as noted in step 4, I don't slice the dough, I scoop it). Bake in the preheated oven for 9 to 11 minutes. If baking from frozen dough, bake for 10 to 12 minutes. Cool the cookies on a cooling rack before serving.

Recipe Source - S.C. Johnson

What's for Dinner Menu Plan

2011-10-02T21:11:00.000-05:00

Another crazy week completed, and the next one is ready to begin.I feel like that's how I've started each of my blog posts lately. I guess that's the way of life, but business is much better than boredom. Luckily we've had some beautiful weekends that reinvigorate you after the work week.

I spent the weekend with mom and got to be her personal chef. :) It's always nice to cook for someone who appreciates your food. The fall weather inspired me to try a couple of new recipes that turned out great. Be sure to check out my Apple Cider Donuts and Pumpkin Monkey Bread. Yum!

This week we have activities every night. Again, I am so thankful for my freezer stash. It's really going to come in handy. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at Mom's

Monday - Spaghetti Chili (chili from freezer), Salad, Strawberries
Tuesday - "Chunk Free" Chili (from freezer), Salad, Peaches
Wednesday - Creamy Ranch Pork Chops with Ranch Rice, Green Beans, Salad
Thursday - Orange Teriyaki Chicken (from freezer), Broccoli, Salad, Applesauce
Friday - Grilled Italian Chicken Sandwich (chicken is already cooked and in freezer - I will post my adaptation of this recipe later),
Saturday -Potato Nachos (again, I will post my adaptation later), Salad, Fruit

For more menu ideas, visit orgjunkie.com.

Pumpkin Monkey Bread

2011-10-01T19:47:00.000-05:00

What screams fall more than apples? Why, pumpkin! In addition to making some yummy apple cider donuts today while at my mom's house, I also tried this recipe for pumpkin monkey bread. I love regular monkey bread, but I hardly ever make it because it's so not good for you. But, I couldn't resist the temptation to make this new twist on the original while I was on my fall baking spree. It turned out great! It has a very mild pumpkin and spice flavor, and still has the cinnamon sugar gooey goodness that I love in regular monkey bread. If you have some extra pumpkin and some extra time, give this one try.

Ingredients:

For the dough:

3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk (105-110 degrees)
1/4 cup warm water (105-110 degrees)
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast

For the coating:

1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted

For the glaze:

2/3 cup powdered sugar
2 Tbsp pure maple syrup
2 Tbsp apple cider (you could also use milk)

In a large bowl, whisk together the flour, salt, and spices.
In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes. (I combined the ingredients in my Kitchen Aid Mixer using the dough hook, and just kneaded it slightly). Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (about 40 pieces).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar, maple syrup, and cider. Pour over the bread while it’s still warm.

Recipe adapted from Sugarcrafter

Apple Cider Donuts

2011-10-01T16:53:00.000-05:00

I spent the weekend with my mom, and it was a perfect fall weekend. Fall always makes me want to bake, especially things that make your house smell like fall. Basically, that means anything with cinnamon. :) So, this morning I finally broke in my new Wilton donut pans and made some delicious apple cider donuts. I don't usually eat donuts because fried foods don't get along with my stomach. But these yummy baked donuts were the perfect solution. Give them a try. Your family will love you for it.

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup fat free sour cream

For glaze:
1 cup powdered sugar
4 T apple cider

Directions:
Spray your donut pan with no-stick spray (I used a Wilton regular-sized donut pan, which makes 6 donuts, and a Wilton mini donut pan, which makes 12 mini donuts. I had enough batter to make 6 more in the big pan.)

Preheat oven to 400 degrees F.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk together the egg, brown sugar, apple butter, syrup, cider, and sour cream.
Fold the dry ingredients into wet ingredients, blending just until combined.
Pour batter into a gallon ziplock bag. Cut off one corner to use like a pastry bag. Pipe the batter into the donut pan cavities, about 2/3 full.

Bake in preheated oven about 10 minutes (mine took a little less).

While the donuts are baking, mix up the glaze. In a shallow bowl that is large enough to dip the donuts in later, combine the powdered sugar and apple cider until smooth. It is a glaze, so it will be thin.

When the donuts are cooked, flip out onto a cooling rack. Dip warm donuts into glaze and let them cool on cooling rack until glaze sets.

Serve with hot apple cider or hot chocolate for dunking. Yum!

This recipe made 12 regular donuts and 12 mini donuts using my Wilton donut pans.

Recipe adapted from Lemon Drop

What's for Dinner Menu Plan

2011-09-25T05:26:00.000-05:00

I love fall - the cooler temperatures, the leaves crunching under my feet when hiking through the woods, baking with apples and pumpkin - it's just a good thing. :) This weekend we attempted to do our annual apple picking trip to Plaster's Orchard, but they closed too early on Saturday for us to make it. :( Instead, we loaded up the dogs and went for a short hike at our favorite Branson Trail - the Henning Homesteaders Trail. We've actually had a couple of rainy days this week, so there were some small waterfalls and a couple of great water holes for the dogs to cool off in along the trail. The weather was perfect for a hike, and it was a great way to shake of the stress of the work week.

By the way, I finally posted the recipes from my fondue party. Be sure to check them out.

I have a pretty loaded week coming up. I have two computer workshops on different days after school, Corey has two cross country meets and a possible math contest, and I'll be spending a couple of days with my mom. I know I've said this a lot lately, but I'm SO glad I stocked my freezer right before school started. It is really saving me on these busy weeks. Hopefully this is a good example of how meal planning can keep you from eating out, even when you have a hectic schedule. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Honey Baked Pork Chops (from freezer), Green Beans, Salad, Strawberries
Monday - Shrimp Fra Diavolo (this keeps getting bumped - hopefully I'll actually make it), Broccoli, Salad, Peaches
Tuesday - Tequila Lime Chicken (from freezer), Green Beans, Salad, Strawberries
Wednesday -Sloppy Joes (from freezer), Steak Fries, Broccoli, Applesauce
Thursday - Teriyaki Steak, Green Beans, Baked Potatoes (cooked in crock pot), Salad
Friday - Chili (from freezer), Salad, Peaches
Saturday - Eat at Mom's

For more menu ideas, visit orgjunkie.com.

Three Course Fondue

2011-09-25T04:50:00.000-05:00

A couple of weeks ago, I hosted my book club at my house, and I served fondue for dinner. Fondue has been a tradition in my family for as long as I can remember. It was definitely a special occasion dinner, but it was a family favorite. My youngest brother always requested it for his birthday dinner, and I hosted a fondue party for my high school girlfriends at least once a year. Now, when my mom did fondue, she always served 3 courses - cheese, meat, and dessert. The cheese sauce was the appetizer, and was probably everyone's favorite. Her sauce was simple - a can of tomato soup mixed with a block of shredded cheddar cheese. It might sound strange, but trust me, it's yummy. She would cube up a loaf of French bread and that's what we dipped in the cheese sauce. The meat course was always beef, and it was cooked in oil. Yes, I know it's not healthy, but it was very good. She served it with three sauces - a garlic butter sauce, a horseradish sauce, and a BBQ sauce. The three sauces were served warm. Finally came the dessert - chocolate fondue. We usually dipped strawberries or angel food cake in the chocolate sauce.

If you are a regular reader of my blog, you know that I try to be a relatively healthy eater, and fondue simply does not fit into that category. That's one of the main reasons I don't make it very often. When I decided to make it for my book club, I knew I wanted to make it a smidge healthier (and I stress the smidge part). One of my friends is pregnant, so I knew I couldn't use any alcohol in the recipes (and if you've ever looked for fondue recipes, you know that many of them call for various liquors in the sauces and cooking methods). So, here's what I came up with for my party. Enjoy!

Appetizer Course - Cheese Sauce with Bread, Celery, and Apple Dippers

White Cheese Fondue

Ingredients:

2 cups grated Swiss cheese
2 cups grated Monterey Jack cheese
1 3/4 cups chicken broth
1 clove garlic, minced
3 Tb cornstarch
Dash of pepper
3/4 tsp salt
1/4 tsp nutmeg
1/2 tsp Worcestershire sauce
1/4 cup chicken broth

Dippers:
French bread, cubed
Celery sticks
Apple slices (dip in lemon juice or sprinkle with Fruit Fresh to keep them from browning)

Directions:
Melt the cheeses in 1 3/4 cups chicken broth with garlic added. Keep broth barely under a boil, stirring until cheese is completely melted (it will be stringy).

Combine cornstarch, pepper, salt, nutmeg, Worcestershire sauce in 1/4 cup chicken broth. Add to cheese mixture, stirring until smooth. Put fondue mixture into a preheated fondue pot and keep at temperature hot enough to maintain desired texture without scorching.

Serve with bread cubes, apple slices, and celery sticks (raw broccoli and cauliflower florets are also good if you like them).

Main Course - Court Bouillon (used for cooking the meat instead of oil) with Ginger Soy Sauce, Horseradish Cream Sauce, and Honey Mustard Sauce

Court Bouillon Broth
Many court bouillon recipes call for white wine, so I substituted chicken broth to make it safe for my pregnant friend. :)

Ingredients:

3 cups water
2 cups chicken stock (or white wine)
1 lemon, juiced
1 medium finely chopped onion
1/2 stalk finely chopped celery
1 clove finely chopped garlic
1 T fresh ground pepper
1 bay leaf

Cubed raw meat to cook in broth (I used chicken breasts and beef sirloin).

Directions:
Whisk all ingredients together in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Strain broth through sieve, discarding the vegetables, and pour liquid into fondue pot. Keep the heat at a high simmer to cook meat. Dip cooked meats into sauces.

Ginger Soy Sauce

1 cup lower sodium soy sauce
1 t chili sauce
2 T brown sugar
1/2 t ginger
1 cup orange juice

Whisk together all ingredients and chill until ready to serve.

Horseradish Cream Sauce

1 cup fat free sour cream
3 T prepared horseradish
2 t fresh lemon juice
1/4 t Worcestershire sauce

Whisk together all ingredients and chill until ready to serve.

Honey Mustard Sauce

1/4 cup honey
1/4 cup Dijon mustard

Whisk together and chill until ready to serve. Bring to room temperature before serving or heat briefly in microwave.

Dessert Course - Chocolate Peanut Butter Fondue

Ingredients
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup creamy peanut butter

Dippers:
strawberries
bananas (cut into bite sized chunks right before serving)
angel food cake
brownies

Directions:

In a heavy saucepan, cook and stir the chocolate chips, sugar, milk and peanut butter over low heat until smooth. Transfer to a fondue pot and keep warm.

What's for Dinner Menu Plan

2011-09-18T16:22:00.000-05:00

Fall is a crazy good time of the year. :) Crazy because of all the activities going on, and good because the weather is amazing! We finally got rain this weekend! If you aren't from the midwest, you may not know that we are in a severe drought. It has been the 3rd hottest summer on record, and we've had way too many 100+ degree days. Hopefully last Tuesday was our last of those. The crazy thing was that on Wednesday, the temperature got down to 46. Talk about extreme temperature changes! This weekend my brother from New York came to visit, so we spent the whole weekend at my mom's eating like pigs. :) It was even cold enough to turn on the fireplace, which gave the house a nice, cozy feel.

This is homecoming week at Corey's school, so he has a bunch of extra activities in the evenings. So, that means our meal plan will be a little goofy.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at mom's (loved not having to cook this weekend!)
Monday - Ott's House Casserole (gotta carb up the boy for his CC meet tomorrow), Green Beans, Salad, Strawberries
Tuesday - Steak (will grill when we get home from the meet - it's in our town), Green Beans, Salad
Wednesday - Bacon Wrapped Grilled Chicken, Broccoli, Salad, Peaches
Thursday - Spaghetti Supper Fundraiser at school
Friday - Eat Out (Homecoming night)
Saturday - Steak Pizza (didn't get to it last week), Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-09-11T21:08:00.000-05:00

Fall is definitely in the air. :) Our temperatures have been in the 70s for highs, and 50s for lows. Fabulous! Much better than the 100 degree temps we dealt with all summer. Monday was Labor Day, and we didn't have school. We took advantage of our day off and went for a run. I was feeling so good that I ran my first 10K ever! I was so proud of myself. The rest of the week was busy, but good. I had my book club fondue party on Thursday, and I finally finished sewing an apron for my friend Melissa on Saturday. Isn't she cute? :)

I'm continuing to use my freezer stash to get through my weekly meals. Back in August I did some serious freezer cooking to prepare for the busy days at the beginning of school. Here is my freezer before:

and here is my freezer after:

Pretty nice, huh! Anyway, having some meals ready to go really saves me this time of year. Later this week I will finally be taking my mom to the oncologist. We can definitely use some prayers for that one. And this weekend, my brother is coming to visit from New York! I'm very much looking forward to some family time this coming weekend.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Chicken with White Wine and Mushrooms, Green Beans, Peaches, Salad
Monday - Spaghetti with Meatballs, Broccoli, Salad, Strawberries
Tuesday - Shrimp Fra Diavolo, Broccoli, Salad, Applesauce
Wednesday - Orange Teriyaki Chicken, Green Beans, Salad, Peaches
Thursday - Steak Pizza, Salad, Fruit Salad
Friday -Eat at Mom's (Sauerkraut and Dumplings - Yum!)
Saturday - Eat at Mom's

For more menu ideas, visit orgjunkie.com.

Book Club Fondue Party

2011-09-11T20:39:00.000-05:00

This past Thursday I hosted my book club at my house and decided to do fondue. Since fondue seems like a retro 70s kind of thing to me, I used my grandmother's old dishes, which have a great retro look to them. :) Plus, they have great fall colors and the cooler temperatures we've been having definitely have me in the mood for fall. Fondue has been a tradition in my family for as long as I can remember. My brother always asked for it for his birthday. I did three courses - cheese, meat, and dessert. I did do a healthier cooking style than what my family used to do on the meat course. My family always cooked the meat in oil, and I chose to do a broth-based fondue for the meat (much healthier).

Here are some pics from the party. I'll post my recipes for the sauces later.

Margarita Cake

2011-09-11T20:25:00.000-05:00

This would be a great dessert when serving Mexican food as your main meal. The cake is very moist and has a great citrus flavor.

Ingredients:
1 package lemon cake mix (could also use a yellow cake mix if you don't want the cake to have a strong lemon flavor)
1 (4 ounce) package instant lemon pudding mix
1/2 cup vegetable oil
1/2 cup frozen limeade concentrate
1/4 cup water
4 large eggs, lightly beaten
1/2 cup gold tequila
2 tablespoons triple sec

Tequila-lime glaze:
1 1/2 tablespoons tequila
1 tablespoon triple sec
1/4 teaspoon lime zest
1 tablespoon fresh lime juice
1 1/4 cups powdered sugar

Directions
Preheat oven to 350 degrees. Grease and flour a bundt pan. Set aside.

Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a
large mixing bowl. Beat for 5 minutes at medium speed with an electric mixer.

Pour batter in prepared bundt pan.

Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.

Cool on a wire rack for 10-15 minutes.

Remove from pan and cool completely.

Spoon tequila lime glaze over cooled cake. Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl. Stir until well blended. Add more powdered sugar for a thicker glaze.

Recipe Source - Food.com

What's for Dinner Menu Plan

2011-09-05T07:14:00.001-05:00

What a beautiful Labor Day weekend! We've been having temperatures over 100 degrees the last week, and this weekend, it seems that we are getting our first hint at fall. It's 55 degrees this morning! Love it! This will definitely be a day spent outdoors. :)

I survived my first week back at school. My mom continues to regain her strength and had a good follow-up checkup at the surgeon on Friday. Now, we just wait for the oncologist appointment in a couple of weeks. We've really had a nice weekend as a family so far. Eric and I went for a great run on Saturday morning (did my first 5K in a long time), and we got caught up on some cleaning and much-needed sleep. We went to my mom's on Sunday for my nephew Conner's 11th birthday party. It's always nice to spend time with family. And today, we're headed off for another run on this gorgeous morning, and then off to the woods for a hike.

The meal plan this week continues to use lots of grilling items from the freezer. The weather this week will be perfect for eating outside. :) I also have a great recipe for Margarita cake to share with you, and I'll be hosting my book club for a fondue party, so be sure to check back later in the week for details and recipes.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at mom's for Conner's birthday (actually had Mom's Lasagna)
Monday - In-N-Out Burgers, Baked Beans, Salad, Strawberries
Tuesday - Cranberry Catalina Chicken (from freezer - didn't get to it last week), Noodles, Broccoli, Salad
Wednesday - Tuna Noodle Casserole, Green Beans, Salad, Peaches
Thursday - Fondue Party for book club (details and recipes coming soon)
Friday - Date night with hubby
Saturday - Pub House Steak (from freezer), Green Beans, Salad, Strawberries

Lunch soup for the week: Chicken, Black Bean, and Salsa Soup

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-08-28T17:07:00.001-05:00

After a rough week and a half, I think my life is ready to get back on track a bit. I was able to take my mom home from the hospital on Tuesday, and she's finally getting some energy back. We haven't met with the oncologist yet, but things are looking hopeful. So, I'm finally going to start school. It will be strange coming back a week and half later than the official start date, but I'm anxious to see the kids. I will have to miss some days to go with my mom to doctor appointments, but I'm glad that I have a job where I have the sick days to be able to be helpful to my family in emergency situations.

I'm so glad that I did my freezer stock up a few weeks back. I'm definitely relying on my freezer meals this week as I transition back to work. This time of year is very busy for my husband at work, and he is gone many evenings. My son has cross country practice after school, so that means we usually don't make it back to the house until much later than usual. Meal planning for the Matzat family is essential during the fall. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lemon Herb Sirloin Steak (freezer), Parmesan Red Potatoes, Broccoli, Salad
Monday - Orange Teriyaki Chicken (freezer), Green Beans, Salad, Peaches
Tuesday - Taco Pasta, Green Beans, Salad, Strawberries
Wednesday - Honey Mustard Oregano Pork Chops (freezer), Broccoli, Salad, Applesauce
Thursday - Leftover Taco Pasta, Green Beans, Salad, Peaches
Friday - Beef Fajitas (freezer), Green Beans, Fruit Salad
Saturday - Cranberry Catalina Chicken (freezer) on noodles, Broccoli, Salad, Peaches

Lunch soup for the week: Chicken, Black Bean, and Salsa Soup

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-08-21T21:54:00.000-05:00

Well, when it rains, it pours, my friends. Many of you who regularly read my blog know that my dad passed away rather unexpectedly in May of stomach cancer. This week, my mom was taken to the ER for a ruptured appendix, and when they got in there, they found a mass growing. Unfortunately, it turns out she has cancer. :( Needless to say, our family is facing its share of challenges. I've been at the hospital with her all week, and will be there with her this week as well. Last Thursday was supposed to be my first day of school with the kids, so this is not how I expected to start my school year. Luckily, I'm blessed with an amazing principal and fabulous colleagues that are so understanding of my situation.

So, as far as my menu goes, I have easy things planned, fully knowing that I probably won't be home to prepare them. We have had to eat out much more than I would like, but that's life right now. Luckily I do have freezer items I can use if I am actually home on an evening.

If you, too, are having a busy week this week, this might be a good menu for you. If my menu isn't helpful to you this week, please check previous menus. I have lots of good stuff there for you. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Brisket with Burgundy Sauce, Green Beans, Salad, Strawberries
Monday - Leftover Brisket on Baked Potatoes, Broccoli, Salad, Peaches
Tuesday - Chili, Salad, Applesauce
Wednesday - Spaghetti Chili, Salad, Strawberries
Thursday - Eat out (know I will have to this evening for sure because of open house at the high school)
Friday - Beef Fajitas, Green Beans, Fruit Salad
Saturday - Apple Butter Glazed Chicken, Broccoli, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-08-14T21:45:00.000-05:00

Super quick post of the menu. All-district back-to-school meetings start tomorrow and kids come Thursday, and I'm still not quite as ready as I'd like to be. Plus, Corey has cross country practice extra early this week due to these meetings, so I need to get to bed.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna Spaghetti, Green Beans, Salad
Monday - Leftovers from yesterday
Tuesday - Turkey and Gravy on bread (from freezer), Green Beans, Salad
Wednesday - Lemon Brown Sugar Chicken (didn't get to it last week), Green Beans, Salad, Strawberries
Thursday - Sloppy Joes (from freezer), Broccoli, Salad, Peaches
Friday - Carry out pizza from Little Caesars (only $5 and I'm going to be pooped out from school!), Salad
Saturday - Crockpot Lemon Chicken with Noodles (didn't make last week), Green Beans, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-08-07T21:13:00.000-05:00

Tomorrow I go back to school. :( I have to admit, I'm not quite ready, and it's simply because I haven't been away from school enough this summer. I have made a commitment to myself and my family for next summer that I will not work my summer away. It's the last one I have with Corey before he graduates! Yikes!

I'm feeling a bit stressed tonight (just too much on the to-do list), so this is going to be a short post. I did my huge freezer stock-up last week (check out the recipes on my Facebook page), and I'm kind of tired of cooking, so the menu is pretty simple. I do have a couple of new recipes, so photos and nutrition info will be up as soon as possible.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Spaghetti (didn't get to it last week), Broccoli, Salad
Monday - Chicken Fajitas (using grilled chicken from freezer), Salad, Strawberries
Tuesday - Grilled Tilapia with Horseradish Sauce, Broccoli, Salad, Peaches
Wednesday - Lemon Brown Sugar Chicken (new), Green Beans, Salad, Strawberries
Thursday - Shrimp Fra Diavolo, Broccoli, Salad
Friday - Turkey and Gravy (from freezer) on bread, Green Beans, Salad
Saturday - Crockpot Lemon Chicken with Noodles (new), Green Beans, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

Crockpot Lemon Chicken

2011-08-07T20:40:00.000-05:00

Ingredients:
1 lb chicken breasts
1 packet Italian dressing mix
1 Tbsp butter
1/4 cup lemon juice
1/4 cup chicken stock
egg noodles or rice

Directions:
Place chicken breasts, Italian dressing mix, butter, lemon juice & chicken broth in the crockpot. Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from crockpot.

Recipe adapted from Plain Chicken

Lemon Brown Sugar Chicken

2011-08-07T20:33:00.000-05:00

Ingredients:
1 tablespoons olive oil
4 4 oz. boneless, skinless chicken breasts, pounded thin
juice of two large lemons
1 tablespoon lemon zest
1/2 cup flour
1 teaspoon paprika
2 tablespoons brown sugar

Directions:
Preheat oven to 350F. Heat the olive oil over medium-high heat in a large skillet.

Combine the flour, paprika and sea salt in a shallow pan. Drop each chicken breast in the mixture and toss to coat completely.

Drop each chicken breast in the hot oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice in the pan and stir to deglaze. Put chicken breasts in a baking dish and pour juice on top. Sprinkle with brown sugar and lemon zest.

Bake for about 20 – 25 minutes, or until cooked through.

Recipe adapted from Fake Ginger

Sloppy Joes

2011-08-07T19:07:00.001-05:00

This is a nice, basic sloppy joe recipe. It makes about 16 servings, so it's a great one to use when stocking up the freezer.

Ingredients:

1 onion, finely chopped
2 pounds lean ground beef
15 oz can no salt added tomato sauce
1/2 cup water
1 T lemon juice
2 t Worcestershire sauce
1 t salt
1 t vinegar
1/2 t dry mustard

Directions:
Cook onion in large non-stick skillet until soft. Add ground beef and cook through. Drain any fat. Add the remaining ingredients and simmer on low for about 20 minutes. Cool and freeze in two portions (I used old cool whip bowls, but freezer bags work fine as well). On serving day, thaw in microwave or on the stovetop in a saucepan.

Makes about 16 servings

Orange Teriyaki Chicken

2011-08-03T13:54:00.000-05:00

A tasty Asian-style marinade that's great for stir fry or for grilling. This is a freezer stock-up meal.

Ingredients:
1/4 cup soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T olive oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t red pepper sauce
1 6 oz. can orange juice concentrate
8 boneless skinless chicken breasts

Directions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Seal and freeze.

On serving day, thaw chicken breasts. Grill over medium heat until cooked through and juice run clear.

Cranberry Catalina Chicken

2011-08-03T13:49:00.003-05:00

This is a tasty freezer meal your family will love.

Ingredients:
8 oz. Lite Catalina Dressing
1 pkg. dry onion soup mix
1 14 oz can whole-berry cranberry sauce
4 boned chicken breasts (I use boneless skinless)

Directions:
Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer bag. Seal and freeze.

On serving day, thaw completely. Place chicken with cranberry sauce in greased baking dish, and bake uncovered at 350 degrees for 1-1 1/2 hours (will be much less if you use boneless, skinless chicken).

Chicken with White Wine and Mushrooms

2011-08-03T13:44:00.002-05:00

This is a crock pot dish and a freezer stock-up meal! :)

Ingredients:
1/2 cup white wine
1 10 oz can reduced fat cream of mushroom soup
1/2 cup mushrooms, sliced
1/4 cup flour
1 cup fat free sour cream
6 boned chicken breasts (I still use boneless skinless, because that's what I always have on hand)

Directions:
Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Seal and freeze.

On serving day, place check and sauce in crock pot. Sprinkle with pepper and paprika. Cover and cook on low for 6-8 hours.

Serve with pasta or potatoes if desired.

Tequila-Lime Chicken

2011-08-03T12:51:00.001-05:00

This yummy chicken is great on its own or on a taco salad. It would even be good for chicken fajitas. It is a freezer stock-up recipe.

Ingredients:
12 boneless skinless chicken breasts
3/4 cup soy sauce
1/2 cup sweet and sour mix
3 T tequila
3 T lime juice
1 T dry mustard
3 t minced garlic
3 one-gallon freezer bags

Directions:
Place 4 chicken breasts in each bag. Whisk together the other ingredients and divide the marinade evenly over the chicken. Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium and cook chicken until internal temperature reaches 170 degrees F. Discard marinade.

Honey Baked Pork Chops

2011-08-03T12:40:00.002-05:00

Another yummy marinade for my freezer stock-up cooking.

Ingredients:
6 lean boneless pork loin chops
1/2 cup honey
1/4 cup cider vinegar
1/4 t. ground ginger
1 clove garlic, minced
2 T soy sauce
dash of pepper

Directions:
Whisk together all ingredients except the pork chops. Place pork chops and marinade in a freezer bag. Seal and freeze.

On serving day, thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking.

Pork chops may also be grilled.

Honey Mustard Oregano Pork Chops

2011-08-03T12:28:00.002-05:00

A tasty marinade for pork. This is a freezer stock-up recipe.

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Directions:
Divide chops evenly among the freezer bags. Whisk together the remaining ingredients and divide the marinade evenly over the chops. Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium and cook chops until the internal temperature reaches 160 degrees F. Discard marinade.

Teriyaki Steak

2011-08-03T12:19:00.001-05:00

This is a wonderfully fragrant marinade with an Asian flair. It would be great in a stir fry if you didn't want to grill it. This is a freezer stock-up recipe.

Ingredients:
2 one and one-half pound flank steaks (I used round steak)
1/2 cup teriyaki sauce
1/4 cup toasted sesame oil
1/4 cup orange juice
2 T lower sodium soy sauce
1 cup chopped onion
1 T dried rosemary
2 t minced garlic
1/2 t crushed red pepper flakes
2 one-gallon freezer bags

Directions:

Put one steak in each freezer bag.

Whisk together the other ingredients and divide the marinade evenly over the steaks.

Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium heat and cook steak to desired doneness. Discard marinade.

Makes 2 entrees of 6 servings each.

Pub House Steak

2011-08-03T12:12:00.002-05:00

I hate beer, but it is a good marinade. This is another freezer stock-up meal.

Ingredients:
2 one and one-half pound flank steaks (I used round steak)
1 1/2 cups dark beer (1 bottle)
1/2 cup ketchup
1/4 cup dark brown sugar
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 t minced garlic (about 6 cloves)
1/2 t black pepper
2 one-gallon freezer bags

Directions:

Put one steak in each bag.

Whisk together beer, ketchup, brown sugar, vinegar, mustard, garlic, and pepper. Divide marinade evenly over the steaks.

Seal and freeze.

On serving day, completely that one entree in the refrigerator. Heat grill to medium and cook steak to desired doneness. Discard remaining marinade.

Makes 2 entrees of 6 servings each

Beef Fajitas

2011-08-03T09:02:00.001-05:00

This is another good stock-the-freezer recipe.

Ingredients:
1 1/2 lbs round steak or milanesa cut sirloin
1/2 cup fresh lime juice
1/4 cup tequila
3-4 cloves garlic, finely minced
1/2 t. ground pepper

Directions:
Cut beef into 4 pieces (milanesa will already be sliced). Place meat in freezer bag with lime juice, tequila, garlic, salt, and pepper. Close bag securely. Freeze.

On serving day, thaw beef and marinade completely. Drain marinade and discard. Grill beef over medium high heat. Carve beef into thin slices. Serve with your favorite fajita toppings.

Lemon Herb Steak

2011-08-03T08:56:00.002-05:00

Our family loves to grill, and not just in the summertime. It's a year-round cooking method for us. I like to have meats marinated and ready to throw on the grill as soon as we get home from work. This a great recipe to use if you are stocking your freezer.

Ingredients:
1 1/2 lbs Beef flank steak or sirloin steak
1 t. grated lemon peel
1/3 cup lemon juice
2 T sugar
2 T soy sauce
1/2 t. oregano
1/8 t. pepper

Directions:
Score meat in 1-inch intervals across steak. Place meat in freezer bag.

Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper. Pour marinade over meat and close bag. Freeze.

On serving day, thaw and remove steak. Place on grill and cook on medium heat. Turn once during cooking and brush with marinade (always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak).

To serve, meat can be thinly sliced across the grain or served in larger pieces.

Makes 6 servings

What's for Dinner Menu Plan

2011-08-01T09:09:00.001-05:00

This week is our vacation week, but I guess I should call it a "staycation" as we are not traveling this year. My hubby did take the week off of work so we can spend time together as a family before we go back to school. My sister-in-law and nephew are visiting for a couple of days, and my brother and his family are going floating with us later in the week, so we do have some fun things planned.

This is also the week that I'm doing my back-to-school freezer stock-up. I started yesterday with breads and breakfasts and will continue cooking throughout the week. I will share more about this process in a later post in case you want to stock your freezer as well. :)

The menu this week is pretty simple. We'll be eating out more because of our "vacation", and otherwise we are going to be grilling a lot. We are in a major heat wave right now, with temperatures over 100. Yuck!

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at Silver Dollar City (fun day with Michele and Ryan)
Monday - Eat at Lamberts (Ryan will love the "throwed rolls")
Tuesday - Steak, Green Beans, Salad, Peaches
Wednesday - Sundried Tomato Grilled Chicken, Corn on the Cob, Green Beans, Salad (Kevin's family coming for dinner)
Thursday - Spaghetti, Broccoli, Salad, Peaches (Kevin's family with us)
Friday - Grilled Pork Tenderloin, Green Beans, Salad, Strawberries
Saturday - Leftovers

For more menu ideas, visit orgjunkie.com.

Peanut Butter Rice Krispy Pralines

2011-07-31T15:38:00.000-05:00

These have a hint of peanut brittle taste to them. Very yummy and sweet, so you'll want to eat them with a glass of milk. :)

Ingredients:
1 1/2 cups white sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1/3 cup peanut butter
1 1/2 cups Rice Krispies

Directions:
Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.
Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over medium-high heat. When it comes to a boil, stir constantly for 3 minutes while the mixture is bubbling. In the last 20 seconds, stir in peanut butter.
Remove from heat and stir constantly until the mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.

Recipe Source - Kevin & Amanda

Easy Breakfast Burritos

2011-07-31T10:58:00.001-05:00

I make these and freeze them to use for quick breakfasts on school days.

Ingredients:
12 eggs
1/2 pound Honeysuckle White Turkey Breakfast Sausage
16 Mission Carb Balance Flour Tortillas (small size)

Directions:
Brown the sausage over medium heat in a nonstick skillet. Drain. Set aside

Whisk the eggs in a large bowl, and then scramble in a large nonstick skillet sprayed with no-stick spray.

Once the eggs are starting to set, mix in the cooked sausage. Cook until eggs are done.

Put a scoop of egg mixture in the center of a tortilla and roll burrito-style.

Wrap in plastic wrap and put wrapped burritos in a freezer bag if freezing for later use.

To reheat, remove plastic wrap in heat in microwave 2 minutes or until warmed through.

Serving Size: Makes 16 burritos

What's for Dinner Menu Plan

2011-07-24T20:41:00.000-05:00

I'm back in St. Louis again this week to finish my Intel train-the-trainer workshop, so the menu is still on the simple side. This week the hubby is going to have to eat Stouffer's Chicken Alfredo while I'm gone, and then simple stuff for me and Corey when I get back. I've got book club on Thursday, so look for pictures and my luncheon menu later in the week. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Chicken Alfredo, Broccoli, Rolls, Salad (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Chicken Alfredo, Broccoli, Rolls, Salad
Tuesday - Chicken Alfredo, Broccoli, Rolls, Salad
Wednesday - Homemade Pizza, Salad, Apple Slices
Thursday - Beer Brats (new), Green Beans, Salad, Applesauce
Friday - Southwest Won Tons (new), Salad, Strawberries
Saturday - Grilled Bruschetta Chicken, Broccoli, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

Peach Tea

2011-07-22T15:47:00.000-05:00

One of my favorite things about summertime is peach season. I love going to the local orchard and getting a box of peaches. My sweet husband knows how much I hate peach fuzz (it makes my teeth tingle!), and always peels them for me. I love to chow down on a bowl of freshly cut peaches, and even better is to pair them with vanilla ice cream. Yum! One of the local tea rooms is famous for its peach tea. I figured I needed to give it a try, so I went with a friend last week to check it out. It was wonderful! It just screamed summer. (I bet you didn't know tea could scream.) I thought I would try to replicate their recipe, and this recipe comes pretty close. I'm pretty sure they use straight up sugar and lots of it in their tea, but I substituted Splenda to make it low calorie. It's a nice, refreshing treat on these 100 degree days.

Ingredients:
8 large sweet peaches
4 cups water
1 cup Splenda
3 family sized tea bags
3 quarts water

Directions:
1. Place washed and sliced peaches (skins left on) in a large saucepan with four cups of water. Bring to a boil. Reduce heat to simmer and cook for one hour.
2. Turn off heat and allow fruit mixture to rest for about an hour.
3. Set a sieve lined with a coffee filter over a collecting container. Pour the cooled fruit mixture through the sieve. This should yield around 4 cups of liquid.
4. Add 1 cup Splenda to the flavored water and mix until dissolved. Set aside.
5. Boil 1 quart of water in a tea kettle. Put the tea bags in a gallon-sized pitcher, and pour the boiling water over the bags. Let the tea steep for about 10 minutes. Remove the tea bags.
5. Add the sweetened peach-flavored water to the tea. Add 1 more quart of water to make one gallon. Mix well and refrigerate to cool.
6. Serve over ice. I like to add a couple of frozen peaches to the glass as well.

Makes 1 gallon

Lambert's Throwed Rolls

2011-07-22T11:06:00.001-05:00

One the most popular restaurants in our town is Lambert's Cafe. They are famous for their "throwed rolls". Yes, this is a restaurant where they actually throw the rolls at you! There is always a huge line to get into the restaurant, and they feed you huge portions of food. I saw a recipe for Just Like Lambert's Throwed Rolls and had to give them a try. Though not exactly like the ones at the restaurant, they were pretty close, and they definitely tasted great. :) If you want to really be like Lambert's, you'll toss them to your family when you serve them and top the rolls with sorghum molasses.

Makes 12 rolls

Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)

1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour

Directions:

1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (you can turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan (I use no-stick spray). With greased hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)

Toss hot rolls and serve with butter, honey, and/or sorghum molasses! (toppings add additional calories)

Recipe source - Tammy's Recipes

Brisket with Burgundy Sauce

2011-07-22T10:39:00.001-05:00

This is a very easy way to make a brisket, and it is perfect for summer cooking when you don't want to turn on the oven. :) The burgundy sauce is wonderful, so be sure to put some on top of your beef.

Ingredients:
1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce

Directions:

Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.

Remove meat from crock pot and let it rest before slicing in thin slices against the grain.

Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.

Makes 12 servings

What's for Dinner Menu Plan

2011-07-17T20:48:00.002-05:00

This is going to be a short post this week. I'm in St. Louis for three days for an Intel train-the-trainer workshop, so my menu is pretty simple. I have a lasagna for my husband to eat while I'm gone, and then I've got some pretty simple meals planned for me and Corey when I get back. I do have some new recipes I will need to post, so look for them later in the week.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna, Salad, Crescent Rolls (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Lasagna, Salad, Crescent Rolls
Tuesday - Lasagna, Salad, Crescent Rolls
Wednesday - Brisket with Burgundy Sauce (182 cal), Green Beans, Lambert's Throwed Rolls, Salad
Thursday - Brisket sandwiches, Salad, Strawberries
Friday -White Chicken Pizza (new), Salad, Peaches
Saturday - Pork Tenderloin with Peach Honey Mustard (new), Oven Roasted Potatoes, Broccoli, Salad

For more menu ideas, visit orgjunkie.com.

What's for Dinner Menu Plan

2011-07-11T07:58:00.002-05:00

It is HOT in southwest Missouri! It has been over 100 degrees the last two days, and it looks like that's what we will have to deal with all week. These temperatures make it very hard to stay motivated to cook, exercise, etc. But, I've been hanging in there. :) My son has cross country practice early every morning, so I've been getting up and running as well. If you can beat the sun up, it's actually tolerable outside (for example, it was 80 degrees at 5:30 a.m. today). Running at night isn't an option. Last night it was 98 degrees at 10:00. Yuck!

This week I'm back to work. Yes, I know everyone thinks teachers have the summer off, but that is a huge fallacy. My only day off this week is Friday, which is perfect because that's when the last Harry Potter movie comes out. :) You know what this library lady will be doing on her day off.

My menu this week is another week of cleaning out the freezer. This will use up the last of my "stash" so I can start restocking next week. You'll notice a lot of chicken recipes this week. Bet you can guess what I have left in the freezer. :) I have three new recipes this week, so be sure to check back later for nutrition info and pictures.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Steak, Baked Potatoes, Green Beans, Salad
Monday - Easy Chicken Enchiladas (305 cal), Salad, Strawberries
Tuesday - Chicken Parmesan Roll-Ups (new), Broccoli, Salad, Strawberries
Wednesday - Turkey and Gravy (from freezer), Rice, Green Beans, Applesauce
Thursday - Buttermilk Herb Chicken Breasts (new), Grilled Cheesy Potato Packets, Salad, Peaches
Friday - Grilled Pizza, Salad, Fruit Salad
Saturday - Won Ton Soup (new) (273 cal), Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

Won Ton Soup

2011-07-10T19:58:00.000-05:00

Ingredients:
1 pkg Nasoya Won Ton Wraps
1 bunch green onions
1 lb turkey sausage
1 T sesame oil
1 T soy sauce
1 egg
1/4 t salt
1/2 t ground black pepper
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined
1 medium head bok choy, torn into 2-inch pieces

Directions:
Dice green onions and set aside. Finely chop 1 T of the green onions and place in a bowl with the sausage, sesame oil, soy sauce, egg, salt, and pepper. Mix the filling well. Spoon 1 T filling into center of wrap. Lightly moisten the edges of wrap with water. Fold in half; brush edges with water; press to seal. Bring corners together and overlap corner. Brush with water and press to seal.

Bring broth to boil in large saucepan over medium heat. Drop won tons into the broth; cook for 3 to 5 minutes, until they float to surface. Reduce heat to simmer and stir in the shrimp and bok choy. Simmer 2 minutes; until the shrimp turn pink.

Makes 8 servings

Recipe source - Nasoya Won Ton Wraps package

Buttermilk Herb Chicken Breasts

2011-07-10T19:49:00.002-05:00

Ingredients:
1 cup buttermilk (To make your own, combine 1 tablespoon lemon juice in 1 cup milk and let sit for
about five minutes, then incorporate)
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breasts

Directions:
Put chicken in a gallon-sized freezer bag (I divide mine in two bags with four chicken breasts per bag). Whisk together the remaining ingredients in a mixing bowl, and pour over chicken in the bag (divide evenly if splitting into two bags). Seal and freeze.

On serving day, thaw chicken and discard marinade. Grill over medium heat until chicken is tender and juices run clear.

Makes 8 servings

Recipe Source - Don't Panic - Dinner's in the Freezer cookbook

Chicken Parmesan Roll-Ups

2011-07-10T19:25:00.001-05:00

The boys loved these!

Ingredients:
8 oz cooked shredded chicken breast
1 cup Ragu Light Basil and Tomato Pasta Sauce
8 egg roll wrappers
1 cup baby spinach leaves
2 oz shredded part skim mozzarella cheese
1/4 cup parmesan cheese

Directions:
Mix the shredded chicken and the pasta sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, spray each roll with olive oil spray, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed pasta sauce for dipping.

Recipe adapted from Can You Stay for Dinner?

Ricotta Stuffed Meatballs

2011-07-05T16:47:00.002-05:00

It's funny how the shape of food can make it appetizing or not. If you ask if I want meat "loaf" for dinner, I will almost always tell you no. But if you ask if I want meat "balls", that changes everything. And how silly is that? They both basically have the same ingredients. :) Well, these cheese-stuffed meatballs are wonderful. The gooey cheese and yummy sauce make these a wonderful alternative to the dreaded meatloaf.

Ingredients:
1 lb lean ground beef (93/7)
1/2 cup bread crumbs
1/4 cup skim milk
1 egg
1/4 cup reduced fat Parmesan topping
1/2 t garlic powder
1/4 t oregano

1 1/2 cups Ragu Light Tomato and Basil Pasta Sauce

1/2 cup part skim ricotta cheese
1/4 cup reduced fat Parmesan topping
1/4 t pepper
1/2 t parsley

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl, combine the ground beef, bread crumbs, milk, egg, 1/4 cup Parmesan topping, garlic powder, and oregano. Divide the meat into 4 equal portions and roll into 4 large meatballs.

Spray a glass baking dish with no stick spray. Place the meatballs in the pan. Pour pasta sauce over the meatballs and bake 45 minutes.

While the meatballs are baking, make the filling. Mix the ricotta cheese, 1/4 cup Parmesan, pepper and parsley together in a mixing bowl. Set aside.

When meatballs are done baking, remove from oven. Remove the meatballs from the pan, transfer to a cutting board and let sit for about 5 minutes. Using an apple corer or small paring knife, cut a 1/2 inch hole in the bottom of each meatball. Place filling in a large zip top bag and cut off a bottom corner to make a "pastry bag". Fill each hole with the cheese mixture. Return the meatballs to the baking dish and cook an additional 10 minutes or until cheese is heated through. Serve with sauce.

Recipe adapted from Martha Stewart

What's for Dinner Menu Plan

2011-07-03T19:40:00.002-05:00

Well, our holiday weekend didn't turn out quite as planned. We picked up Corey from Scholars Academy on Saturday, and decided to go on to my mom's house to swim for a while and watch the fireworks that night (it seems not many towns around here are actually doing fireworks on the 4th - bummer). My husband, being the big kid that he is, was playing in the pool with our nephews and ended up dislocating his shoulder. So, instead of watching fireworks, we spent the evening in the ER. He is ok now, but will be out of commission for a while. It stinks when your mind forgets that your body is 41 years old. :(

On a happier note, my book club luncheon last week was great. Be sure to check out the pictures and recipes.

This week my menu is based on cleaning out my freezer. I'm getting ready to do my annual summer freezer stock up, and I needed to get rid of a few items still left from previous stock-up sessions. I'll be posting more about my freezer prep for my fellow school teachers who might want to do a similar activity before school starts. It's such a time saver for me later in the year. I do have a couple of new recipes on tap for this week, so check back later for the pictures and details.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Open-Faced Chipotle BLTs, Strawberries
Monday - Turkey Brats on the grill, Salad, Green Beans, Blackberries
Tuesday - Ricotta Stuffed Meatballs (360 cal), Broccoli, Salad, Peaches
Wednesday - Turkey and Gravy (from freezer), Rice, Green Beans, Salad
Thursday - BBQ Chicken Won Ton Dippers (chicken from freezer - recipe soon), Corn, Salad, Strawberries
Friday - Tex Mex Chicken and Rice Bake (376 cal), Salad, Peaches
Saturday - Bacon and Cheese Stuffed Burgers, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

Mark Twain Book Club Luncheon - Mini Munchies Theme

2011-07-03T19:06:00.000-05:00

Last Thursday I hosted 11 teachers for my first summer Mark Twain Award Book Club luncheon. Each summer I invite my 3rd and 4th grade teachers to read all 12 of the nominated books for the coming year, and we get together twice over the summer to discuss the books. My theme for this luncheon was "Mini Munchies". I have some very cute mini dishes I got a Pier 1, and it was fun to make several different recipes for my friends to try. I decorated with some pretty white flowers and lots of candles, and I even folded the napkins to look like a white rose. :) Here is a photo slide show of the event.

Here is my menu:

Feta Cheese Spread with Crackers

Mini Caprese Salad on a Stick (just alternate grape tomatoes, basil leaves, and fresh mozzarella, and drizzle with balsamic vinegar)

Mini Olive Kabobs (alternate black olives, green olives, and mozzarella)

Tomato Basil Couscous Salad

Sushi Teriyaki Clouds

Won Ton Lasagnas

Seafood Crab Bisque (not going to post recipe - I didn't like the texture - it used bread to thicken the soup - yuck)

Gooey White Chocolate Fluffernutter Cake Bars

Quick and Simple Chocolate Mousse

Mini Chocolate Peanut Butter Parfaits

Sushi Teriyaki Clouds

2011-07-03T18:32:00.001-05:00

These fun little appetizers are a different take on Sushi. Serve them in little mini bowls for individual portions.

Ingredients:
2 boneless, skinless chicken breasts, grilled and cubed (or you could use 1 lb of smoked salmon)
teriyaki sauce
1 cup white rice, cooked according to package directions
2 T sugar
green onions, finely chopped

Directions:
Prepare the rice as directed on the package but add the sugar to the water before adding the rice. Cook until all water is absorbed. Let stand for 15 minutes until cool.

Drizzle the cubed, cooked chicken with teriyaki sauce.

In the small mini bowls, place a heaping spoonful of rice in the bowl. Make a small divot in the cneter. Fill the center with a couple of pieces of chicken. Drizzle a little teriyaki sauce. Sprinkle with a few pieces of chopped green onion.

Makes 12 portions

Recipe Source - Just Tasting Cookbook

Open-Faced Chipotle BLTs

2011-07-03T18:11:00.001-05:00

I've been enjoying different twists on BLTs this summer. I had some extra French bread and some extra chipotle chiles I needed to use up, so this was the perfect way to use those extra ingredients. My boys really liked these mildly spicy sandwiches.

Ingredients:
10 slices French Bread (1 inch thick)
Olive Oil Spray
Cumin
Chile Powder
10 slices center cut bacon
1/3 c low fat mayo
1/4 c salsa
1chipotle chili in adobo sauce
5 slices Reduced Fat Sargento Pepper Jack Cheese
Chopped romaine lettuce
1 Tomato, chopped

Directions:
Preheat oven to 350 degrees.

Place French bread slices on a baking sheet sprayed with olive oil spray. Spray the top of the bread slices with olive oil. Sprinkle each slice with chili powder and cumin.

In a blender, mix the mayonnaise, salsa and chipotle pepper until well combined. Spread the sauce on top of each of the bread slices.

Cut the cheese slices in half, and place half a slice on each piece of bread. Toast in the oven about 5 minutes or until the cheese is melted.

While the bread is in the oven, place the bacon slices in a glass baking dish lined with paper towels, and microwave 3-4 minutes or until bacon is cooked to desired doneness. Cut the slices in halves.

Remove bread from oven and top each slice with two bacon halves, chopped lettuce, and chopped tomatoes.

Makes 5 servings of two slices each.

4th of July Dinner

2011-07-03T09:39:00.000-05:00

The 4th of July holiday makes us think of family, outdoor activities, and picnics. My family often heads over to my mom's house to hang out for the day, go swimming in her pool, watch the local fireworks display at night, and eat lots of food. Here are some of my favorite recipes for a summer family get-together. If you don't already have your 4th of July meal planned, maybe this will give you some ideas. :)

Ultimate Barbequed Chicken

Grilled Country Style Ribs

Mashed Potato Salad

Broccoli and Cauliflower Salad

June Bugs

Gooey White Chocolate Fluffernutter Cake Bars

German Sweet Chocolate Freezer Pie

Feta Cheese Spread

2011-07-01T14:59:00.000-05:00

This is a great spread to prepare when you don't have a lot of time, but you need to serve an appetizer. Serve it on crackers or cocktail bread.

Ingredients:

8 oz. crumbled reduced fat feta cheese
8 oz. fat free cream cheese
1 green onion, finely chopped
2 T dried parsley flakes

Directions:
Mix all ingredients together until well-combined. Serve on crackers.

Recipe source - Just Tasting cookbook

Gooey White Chocolate Fluffernutter Cake Bars

2011-07-01T14:24:00.002-05:00

Sinfully sweet and gooey, these bars will have your family begging for more. The gooey peanut butter topping makes these fabulous. If white chocolate is not your thing, then go for regular chocolate. I promise you'll still love them.

Ingredients:
1 box Yellow Cake Mix
1 large egg
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 ounce can fat free sweetened condensed milk
12 ounce bag white chocolate chips

Directions:
1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.
1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. (I used my mixer.) Press dough into prepared baking pan.
2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes (I cooked mine 30 minutes), until cooked through. Center will seem somewhat jiggly, but will set up while cools.
3. Let cool completely, cut into squares and serve.
Makes 24 bars

Recipe Source - Picky Palate

Won Ton Lasagnas

2011-07-01T13:43:00.002-05:00

I love finding new uses for won ton wrappers. These personal-sized lasagnas were just the right thing for my "Mini Munchies" themed book club luncheon. I assembled them the night before and just covered the pan and put it in the refrigerator until it was time to cook them.

Ingredients:
8 oz lean ground beef
8 oz turkey Italian sausage (removed from casings)
1 jar (26 oz) Ragu No Sugar Added Tomato and Basil Pasta Sauce
1 tsp dried oregano
½ tsp dried basil
15 oz container part skim ricotta cheese
24 small square won ton wrappers
2 oz shredded part skim mozzarella cheese

Directions:

Preheat oven to 375ºF. Heat a large skillet over medium heat. Brown the ground beef and sausage. Drain off any fat. Add the pasta sauce to the pan. Bring the sauce to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, the teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups (I used a small cookie scoop). Next, spoon about 1 T meat sauce evenly over each of the ricotta filled cups. Sprinkle with half of the mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining meat sauce, and finally the rest of the shredded mozzarella. (Note: You will have a lot of sauce left over. I suggest freezing it to use later.)

Bake for 10-20 minutes, or until the cheese has melted and won tons are light brown.

Let the cups cool, remove them from the pan, and serve.

Makes 12 mini lasagnas.

Note: Nutrition information accounts for only using 1/2 of the amount of sauce in the recipe.

Recipe adapted from Can you stay for dinner?

Quick and Simple Chocolate Mousse

2011-07-01T13:04:00.002-05:00

This is a "quick and simple" mousse that's great for serving in mini dishes.

Serve in 12 Mini Shot Glasses or Mini Cordials
Ingredients:
8-oz package fat free cream cheese, softened
¼ tsp vanilla
1 tbsp skim milk
4 oz baking chocolate or chocolate chips (can be dark, semi-sweet or sweet)
1 8-oz container fat free Cool Whip whipped topping

Directions:
In a large mixing bowl, beat softened cream cheese and vanilla until fluffy.

In smaller microwavable mixing bowl, melt together milk and chocolate until melted and creamy. Add chocolate to cream cheese mixture, mix thoroughly. Gently fold in whipped topping.

Fill each glass to the top with the chocolate mousse. You can garnish with a dollop of whipped topping, if desired.

Recipe adapted from Just Mini Desserts cookbook

Mini Chocolate Peanut Butter Parfaits

2011-07-01T12:38:00.002-05:00

This is a creamy, rich dessert that is perfect for serving in mini dishes. The next time I make it, I'm going to layer it differently. I will put half of the peanut butter mixture on the bottom, then put the crunchy layer, and top it with the rest of the peanut butter layer.

Serve in 12 shot glasses
Ingredients:
24 chocolate Teddy Grahams, finely crushed (makes about 12 teaspoons crumbs)
3 T chocolate chips (6 chips per glass)
6 t finely chopped peanuts (1 serving in can, chopped)
4 T chocolate syrup (divided)
4 oz (1/2 package) fat free cream cheese, softened
¼ cup peanut butter
½ cup powdered sugar
1 tbsp milk
½ tsp vanilla
4 oz ( ½ container) fat free Cool Whip (thawed)

Directions:

Fill each glass with one teaspoon of crushed chocolate Teddy Grahams. Add 6 chocolate chips and ½ t chopped peanuts on top of the cookie crumbs. Drizzle with the chocolate syrup.

In a bowl, combine cream cheese and peanut butter until smooth. Add powdered sugar, milk and vanilla, mix together until well-blended. Gently fold in whipped topping or whipped cream. Carefully spoon mixture into glasses.

Add another drizzle of chocolate syrup. Refrigerate a couple of hours until set.

Makes 12 shot glass size parfaits.

Recipe adapted from Just Mini Desserts cookbook

"Best" Chocolate Chip Cookies

2011-06-28T20:12:00.001-05:00

I have a chocolate chip cookie recipe that I absolutely love, and I'm pretty much famous in my family for my chocolate chip cookies. That being said, I'm always on the lookout for something that might be better. When I saw this recipe on a blog this week, I thought I would give them a try. I'm not sure that I would say this is the "best" chocolate chip cookie recipe, but they are definitely yummy. The combination of using butter and shortening gives them a very nice texture. I think I still like my usual recipe a bit better because it only uses brown sugar instead of both brown and white, and mine are a bit chewier, which I tend to prefer. Whichever recipe you choose, you are going to get a great batch of cookies.

Ingredients:
1/2 cup unsalted butter, softened (that means sitting it out on the counter for about 20 minutes before you bake)
1/2 cup butter flavored shortening
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 (3.4 ounce) package instant vanilla pudding mix
1 package semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F.

In a mixer bowl outfitted with paddle attachment, beat together the butter, shortening, brown sugar, and sugar on low until bound together, then on medium-high until smooth and fluffy. Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy.

In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Turn mixer to low and gradually mix the dry ingredients into the sugar mixture until well blended.

Use a spoon or sturdy rubber spatula to stir in chocolate chips.

Drop by teaspoonfuls (I use a cookie scoop) 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 8-11 minutes, until light golden brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing them to wire racks to cool completely. Makes 4 dozen cookies.

Recipe Source - Amanda's Cookin'

What's for Dinner Menu Plan

2011-06-27T05:19:00.002-05:00

Last week was a week of new recipes for me. Because my son is at camp, I've been able to make some things that have ingredients he wouldn't eat (i.e. fish, mushrooms). Everything I made last week turned out great! I ended up skipping the Pineapple Pork Chops and the Chicken Packets because of a couple of unexpected changes in our evening schedule. I'll give them a try another time. I think my favorite meal last week was the Grilled Shrimp Skewers with Creamy Cilantro Sauce. Maybe I liked it so much because I don't usually cook fish. :)

This week I have a few new items as well. I will have the recipes posted soon, so be sure to check back. I've had a busy week finishing up computer trainings at school, helping my mom, and visiting my son at Scholars Academy, so my meal planning is a bit behind. I promise to have everything caught up in the next day or so. We did have a great day visiting our son, and we finally got a chance to take a short 15 mile bike ride with him on our favorite part of the KATY trail.

Later this week I will be hosting my summer book club meeting at my house. I'm doing a fun new theme for lunch - Mini Munchies. I have some cute "tasting" dishes that I got at Pier 1, and I have a bunch of fun, new recipes I will be sharing for this get-together. Be sure to check back later in the week to see pictures and get the recipes.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - eat out (parent visiting day at Scholars Academy)
Monday - Steak, Asparagus, Salad, Peaches
Tuesday - BLT Pizzas (531 cal), Peaches
Wednesday - In-N-Out Burgers , Oven Baked Fries (157 cal), Green Beans, Chocolate Shakes
Thursday - Fish Tacos, Salad, Strawberries
Friday - Tex Mex Chicken and Rice Bake, Salad, Peaches
Saturday - Spaghetti with Meat Sauce, Broccoli, Salad, Strawberries

For more menu ideas, visit orgjunkie.com.

Tex Mex Chicken and Rice Bake

2011-06-27T05:02:00.003-05:00

This tool longer than 45 minutes to cook. I had to cook it for about an hour and 15 minutes to make sure the rice was done. It was a very good casserole.

Ingredients:
1 can (10 3/4 ounces) Campbell's Healthy Request Cream of Chicken Soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
3oz reduced fat shredded Cheddar cheese

Directions:
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Recipe Source - Campbells

In-N-Out Burgers

2011-06-27T05:01:00.008-05:00

Our family's favorite show is not a television show, but rather an audio podcast. I know, we're weird. But, weird is good. :) We started listening to Two Gomers Run a Half Marathon (now called Two Gomers Run a Marathon) a couple of years ago. The podcast is basically these two regular guys who talk about their journey of trying to run a marathon. They are absolutely hysterical, and often talk about pop culture and their favorite fast food restaurants. One of the places they mention several times as being a favorite is In-N-Out Burgers. Now, being from the Midwest, I had never heard of this restaurant. It is a west coast burger chain that is apparently very popular. When we traveled to California for vacation last year, we decided to take the Gomers' advice and check it out. Well, they were right! The burgers are a huge, greasy, saucy, wonderful mess. :) The key to the burger is the special sauce. Since we aren't going on vacation this summer, I thought I would reminisce this week and make some In-N-Out Burgers at home. If you really want to be true to the experience, be sure to have a chocolate shake with your burger. :)

Special Sauce:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
2 teaspoons finely minced white onion
dash of salt
dash of pepper

Mix all these ingredients in a bowl, cover, let sit in the fridge for a couple hours to let the flavors bind together.

Burger Ingredients:

Hamburger buns
Grilled hamburger patties
Slices American cheese
Tomato slices
Iceberg lettuce leaves
Special Sauce (see above)

Grill your burgers to your desired level of doneness, and top with the cheese to melt. (In-N-Out actually fries theirs, but grilling is simply better.)

You do have assemble the burger in the correct order to really have a true In-N-Out burger:
1. Spread the special sauce on the bottom half of the bun.
2. Add the tomato slices.
3. Top with iceberg lettuce (don't use shredded or other types of lettuce).
4. Add the grilled, cheese-covered patty.
5. Top with the other half of the bun.

Eat and enjoy!

Recipe adapted from Full Bellies, Happy Kids

BLT Pizzas

2011-06-27T05:01:00.007-05:00

One of my favorite summertime treats is a BLT sandwich, especially when I have fresh tomatoes from the garden. This recipe is a fun twist on the traditional BLT. It combines the yummy combination of the traditional sandwich toppings, but puts in in pizza form. How fun is that! I made mine in the oven, but you could easily do these on grill if you don't want to heat up your house in the summer.

Ingredients:
1 package (contains 2 flatbreads) Stonefire brand Whole Grain Naan Flatbread
4 T Miracle Whip Light
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
2 oz. Reduced Fat Shredded Cheddar Cheese
8 slices Oscar Mayer Center Cut Bacon, cooked and crumbled
2 Roma Tomatoes, sliced
Chopped Romain Lettuce

Directions:

Preheat oven to 400. Place flatbreads on a baking sheet. In a small bowl, combine the Miracle Whip, basil, garlic powder, and onion powder. Divide mixture in half and spread half on one bread and half on the other. Top each pizza with 1 oz of cheddar cheese. Reserve a couple slices worth of the chopped bacon. Sprinkle the rest evenly on both pizzas. Bake in the oven about 5 minutes until cheese is melted. Remove from oven and top each pizza with lettuce, tomatoes, and reserved bacon crumbles.

Serving Size: Makes 2 individual pizzas

Recipe adapted from Taste of Home

What's for Dinner Menu Plan - New Blog URL!

2011-06-19T22:34:00.000-05:00

A while back, I purchased a new domain name for my blog. I decided "thematzats.blogspot.com" wasn't really descriptive the the content, and it's simply hard remember unless you are a member of my family. Of course, any combination of "what's for dinner" has been snagged up long ago, so I went with "myfamilymealplan.com". Hopefully it will be an easier one for my readers to remember. :)

Anyway, I spent some time the other day getting the new URL all set up, so the blog is good to go again. It was offline for a short time, which panicked some of my readers. Sorry to cause you stress when you were trying to meal plan, my friends. At least I know the site is being used. :) Be sure to update your feed readers to use the new address - http://www.myfamilymealplan.com.

Corey is still gone to "smart kid camp", so I took advantage of the added flexibility in my meal planning. You'll see some seafood items again this week, and even a recipe that has grilled portabello mushrooms as the main dish! Yum! Don't get me wrong - I definitely miss my kid and wish he was here, but it's fun to get to try some different meal options this week. I promise to add the pictures and nutrition information as I go.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Grilled Shrimp Skewers with Creamy Cilantro Sauce, Grilled New Potato Packet, Salad, Strawberries
Monday - Steakhouse Cheeseburgers, Green Beans, Salad, Peaches
Tuesday - Sweet and Spicy Chicken Packets, Brussels Sprouts, Salad, Strawberries
Wednesday - Eat out with Eric (his band has practice after work, so no time for him to make it home for dinner)
Thursday -Grilled Italian Sausage Stuffed Portabello Mushrooms, Green Beans, Salad, Grilled Pineapple
Friday - Chicken Saltimbocca, Rice, Broccoli, Salad
Saturday - Pineapple Pork Chops, Cheddar Potato Strips, Green Beans Almondine, Salad

For more menu ideas, visit orgjunkie.com.

Pineapple Pork Chops

2011-06-19T22:11:00.000-05:00

Ingredients:

4 4 oz boneless pork loin chops
1/4 cup reduced-sodium soy sauce
1 Tbsp brown sugar
1 tsp minced ginger
1/2 tsp crushed red pepper flakes
1 8-oz can crushed pineapple

Directions:

Preheat oven to 400 degrees. Spray baking dish with nonstick cooking spray. Place pork in single layer. In a bowl, combine soy sauce with brown sugar, ginger, crushed pepper and pineapple. Pour over pork chops. Bake uncovered for 25 minutes, basting frequently.

Chicken Saltimbocca

2011-06-19T22:09:00.004-05:00

I loved the wine sauce on this dish. I used red because it was what I had in the fridge (therefore the dark color). Next time I make it, I will leave out the fresh sage leaves in the middle.

Ingredients:
1 med onion, chopped
2 cups uncooked Minute brown rice
1 3/4 cups low fat, low sodium chicken broth
4 boneless chicken breast halves
4 slices Hormel Deli Honey Ham
4 fresh sage leaves(optional - I'm going to leave them out from now on)
1/4 tsp pepper
1/2 c white wine (I used red wine in the dish in the photo as it's what I had in the fridge)
1/4 c fat free sour cream
1/2 tsp sugar
1 tsp minced fresh sage (I used dried)

Directions:

In a large saucepan, saute onions until tender. Add rice and stir to coat Stir in broth and bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Remove from heat and let sit for 5 more minutes. Fluff with fork.

Meanwhile, cut a slit lengthwise through the thickest part of the chicken. Fill with ham and sage leaves. Sprinkle with pepper.

In a large skillet sprayed with olive oil spray over medium heat, brown chicken for 1-2 minutes on each side. Reduce heat to low. Cover and cook for 8-10 minutes or until juices run clear. Remove and keep warm.

Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage. Serve chicken with rice.

Recipe shared from Tanya Bergantz

Grilled Italian Sausage Stuffed Portabello Mushrooms

2011-06-19T22:04:00.001-05:00

Melt-in-your-mouth goodness is how I would describe these stuffed mushrooms. They were simply amazing. The hint of wine combined with the sweet, spiciness of the sausage was delectable. And anything topped with cheese has to be good, right? :)

Ingredients:
4 large portabello mushrooms
8 oz. Sweet Italian Turkey Sausage (4 links)

1 small onion, finely chopped
1 tsp. minced fresh garlic
1/2 cup red wine
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil
2 T chopped fresh parsley
2 oz grated part skim mozzarella
1 T olive oil
1 oz grated part skim mozzarella

Directions:

Preheat grill to high heat.

In a nonstick skillet, crumble Italian sausage into pan and cook about 5 minutes, breaking apart with spatula as it cooks. When sausage is well-browned, remove to bowl.

In the same skillet, saute onions until they begin to soften. Add garlic and continue cooking until onions are starting to brown. Add Italian sausage back into pan, then add red pepper flakes and wine and simmer 2-3 minutes while you chop the spinach.

Add chopped spinach and let it wilt and cook down, stirring so it's evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, chopped basil and parsley.

Remove stems from mushrooms caps, being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.

Remove mushrooms from the grill. Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with the reserved 1 oz grated mozzarella.

Carefully put mushrooms back on grill, stuffing facing up. Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.

Makes 4 servings

Recipe adapted from Bobby Flay and Kayln's Kitchen