2 c. cooked chicken, cubed
2 c. elbow macaroni, uncooked
2 c. milk
2 10- 3/4 oz cans cream of mushroom soup
2 onions diced
8 oz package cheese, shredded
Mix all ingredients together; spoon into an ungreased 13"x9" baking pan. Refrigerator overnight; bake at 350 degree for one hour. Serves 6-8
This is a good overnight meal- throw it together and toss it in the fridge and then pop it in the oven an hour before dinner and you are good to go. My kiddos liked this one too...and you can bet Mama liked how EASY it was. I omitted the onion but added garlic powder and onion powder and I threw it together at about noon and put it in the oven at 5:15 and it cooked up nicely.
Tuesday, April 28, 2009
Thursday, April 23, 2009
And the winner is...
Congrats Rose Family!
I'll be bringing you some cookies in the next couple of days.
The total was $33.63. Making everything less than $1 per item.
And, I have $12 towards my next purchase that should pay for my produce next week!
I'll be bringing you some cookies in the next couple of days.
The total was $33.63. Making everything less than $1 per item.
And, I have $12 towards my next purchase that should pay for my produce next week!
Tuesday, April 21, 2009
Menu for this week
On the menu at our house this week...
Breakfast-Hard boiled eggs, oatmeal, waffles, yogurt, bagels, fruit, muffins and cereal
Lunch-Hot dogs, Mac and Cheese, frozen dinners, chicken wraps, baked potatoes, sandwiches, top ramen
Snacks-Fruit, carrots, granola bars, banana bread, cheese and crackers, popcorn, and anything in the breakfast list :)
Dinners-BBQ chicken and corn, Spaghetti and salad, Teriyaki chicken with rice and veggies, Tater-tot casserole and green beans, Noodles and eggs, Malibu chicken
Sweets-Strawberry shortcake and ice cream sandwiches
What's on your menu?
As many of you know, I've been getting into couponing. The past couple of weeks, I've really stocked my cupboards knowing Trent would be out of town and not wanting to have to grocery stop with four kids while he is out of town. I believe that I've done enough to not have to shop, except for parishables, for the next two weeks and on top of that, I've been under my grocery budget. Yeah! So, a little game for those who are interested. Guess how much I spent this week. The one closest to my total, will win a plate of cookies made by me.
Game over at 12am Thursday morning. All items were bought at Safeway. Hee is what I bought in case you can't see in the picture well: 1 Kashi frozen dinner, 5 Healthy choice frozen dinners, 2 packs of all beef Ball Park franks, 2 bags of Sun Chips, 1 box of orange Capri Suns, 8 boxes of Mac and Cheese, 1 box of butter, 1 box of yo-plus yogurt, 2 packs of gatorade, 1 bottle of teriyaki marinade, 2 packages of mission tortillas plus, 1 package of deli ham, 1 large container of cool whip, 2 packages of bertolli spaghetti sauce, 2 Ronzoni past asides, 1 All laundry detergent, 1 package of brocolli and cheese, watermelon, bananas and grapes
Breakfast-Hard boiled eggs, oatmeal, waffles, yogurt, bagels, fruit, muffins and cereal
Lunch-Hot dogs, Mac and Cheese, frozen dinners, chicken wraps, baked potatoes, sandwiches, top ramen
Snacks-Fruit, carrots, granola bars, banana bread, cheese and crackers, popcorn, and anything in the breakfast list :)
Dinners-BBQ chicken and corn, Spaghetti and salad, Teriyaki chicken with rice and veggies, Tater-tot casserole and green beans, Noodles and eggs, Malibu chicken
Sweets-Strawberry shortcake and ice cream sandwiches
What's on your menu?
As many of you know, I've been getting into couponing. The past couple of weeks, I've really stocked my cupboards knowing Trent would be out of town and not wanting to have to grocery stop with four kids while he is out of town. I believe that I've done enough to not have to shop, except for parishables, for the next two weeks and on top of that, I've been under my grocery budget. Yeah! So, a little game for those who are interested. Guess how much I spent this week. The one closest to my total, will win a plate of cookies made by me.
Game over at 12am Thursday morning. All items were bought at Safeway. Hee is what I bought in case you can't see in the picture well: 1 Kashi frozen dinner, 5 Healthy choice frozen dinners, 2 packs of all beef Ball Park franks, 2 bags of Sun Chips, 1 box of orange Capri Suns, 8 boxes of Mac and Cheese, 1 box of butter, 1 box of yo-plus yogurt, 2 packs of gatorade, 1 bottle of teriyaki marinade, 2 packages of mission tortillas plus, 1 package of deli ham, 1 large container of cool whip, 2 packages of bertolli spaghetti sauce, 2 Ronzoni past asides, 1 All laundry detergent, 1 package of brocolli and cheese, watermelon, bananas and grapes
Wednesday, April 15, 2009
Spinach-Artichoke Stuffed Shells
I saw Rachael Ray make this on her show today and it sounds stinking amazing! I plan to make it sometime soon!
Ingredients:
Salt
20 large pasta shells
1 can whole plum tomatoes (28 ounces), preferably San Marzano
3 tablespoons butter, melted
7-8 leaves basil, torn
Ground black pepper
2 tablespoons extra virgin olive oil (EVOO)
3 cloves garlic, finely chopped or grated
1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped
A few grates fresh nutmeg
1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
2 cups ricotta cheese
1/2 cup grated Parmigiano Reggiano cheese
Zest of 1 lemon
1 tablespoon thyme leaves, chopped
1 egg yolk, lightly beaten
1/4 cup chopped flat leaf parsley
Preparation:
Pre-heat oven to 375ºF.
Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it well, drop the shells in and cook them to al dente according to package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve.
While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir in the butter, basil, some salt and pepper into the dish, and set aside.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic and light golden brown, about 1 minute. Add the spinach, and nutmeg to the pan, and cook to heat through.
Transfer the spinach to a large bowl and stir in the artichokes, ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, parsley, some salt and pepper. Fill the reserved pasta shells with the mixture, arranging them on top of the sauce in the casserole dish as you complete them.
Cover the casserole with aluminum foil and transfer to the oven. Bake covered for 20 minutes, then remove the foil and turn the oven up to 425˚F. Continue cooking until the filling is golden brown and bubbly, about 15 minutes more.
Serve 4 shells to each person topped with some of the sauce
Ingredients:
Salt
20 large pasta shells
1 can whole plum tomatoes (28 ounces), preferably San Marzano
3 tablespoons butter, melted
7-8 leaves basil, torn
Ground black pepper
2 tablespoons extra virgin olive oil (EVOO)
3 cloves garlic, finely chopped or grated
1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped
A few grates fresh nutmeg
1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
2 cups ricotta cheese
1/2 cup grated Parmigiano Reggiano cheese
Zest of 1 lemon
1 tablespoon thyme leaves, chopped
1 egg yolk, lightly beaten
1/4 cup chopped flat leaf parsley
Preparation:
Pre-heat oven to 375ºF.
Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it well, drop the shells in and cook them to al dente according to package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve.
While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir in the butter, basil, some salt and pepper into the dish, and set aside.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic and light golden brown, about 1 minute. Add the spinach, and nutmeg to the pan, and cook to heat through.
Transfer the spinach to a large bowl and stir in the artichokes, ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, parsley, some salt and pepper. Fill the reserved pasta shells with the mixture, arranging them on top of the sauce in the casserole dish as you complete them.
Cover the casserole with aluminum foil and transfer to the oven. Bake covered for 20 minutes, then remove the foil and turn the oven up to 425˚F. Continue cooking until the filling is golden brown and bubbly, about 15 minutes more.
Serve 4 shells to each person topped with some of the sauce
Monday, April 13, 2009
Campbelled Eggs
I don't have exact measurements here so you'll have to go with me on this one...but if you have an abundance of hard boiled eggs left over from Easter this is an easy meal!Start by making a white sauce.
about a tablespoon and a half of butter in the pan
Add some flour and some milk. (not too thin, not too thick)
Add a can of chicken & rice campbelles soup
Cut up hard boiled eggs. (for my family of four I do four eggs.)
Heat on low until warm then pour over toast.
Enjoy.
I know Andrea can't wait to try this one out! ;)
Friday, April 10, 2009
Dinner This Week
Okay, here's my menu for next week. What are you having?
Sun-Easter! Ham, potatoes, etc.
Mon-Taco soup
Tues-Firecracker chicken
Wed-Hot wing pizza
Thurs-cornmeal pancakes & bacon
Fri-I'm at Beth Moore, so Seth's on his own.
Sat-bulgogi & rice
Sun-Easter! Ham, potatoes, etc.
Mon-Taco soup
Tues-Firecracker chicken
Wed-Hot wing pizza
Thurs-cornmeal pancakes & bacon
Fri-I'm at Beth Moore, so Seth's on his own.
Sat-bulgogi & rice
Sunday, April 5, 2009
"Perfect Pizza Crust"
I found this recipe in "Taste of Home" and if you have the hour to let it rise it's totally worth it.
Ingredients:
1 Tbsp active dry yeast
1-1/2 cups warm water
2 Tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to for a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.
Punch down dough; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.
Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.
Ingredients:
1 Tbsp active dry yeast
1-1/2 cups warm water
2 Tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to for a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.
Punch down dough; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.
Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.
Saturday, April 4, 2009
Hot Wing Pizza
Here are the alterations I made and it was YUMMY! I made my own crust, used Ranch instead of blue cheese and I used more than 1/2 cup mozzarella cheese. I also didn't have green onion so omitted them.
Ingredients
3 boneless skinless chicken breast halves (5oz each)
1 Tbsp. steak seasoning
1/2 cup tomato sauce
2 Tbsp. butter
2 Tbsp. Louisiana-style hot sauce
1 Tbsp hot pepper sauce
1 pre-baked Italian bread shell crust (14oz)
1/3 cup blue cheese salad dressing
1/2 cup shredded part skim mozzarella
3 green onions, thinly sliced
Directions:
Sprinkle chicken with steak seasoning on both sides; grill, covered, over medium heat for 4-7 minutes or until juices run clear. Cool slightly; cut into strips.
In a small saucepan, bring the tomato sauce, butter, hot sauce, and pepper sauce to a boil. Reduce heat; simmer uncovered, for 10-15 minutes or until slightly thickened. Add chicken; heath through.
Place crust on a 12-in pizza pan; spread with salad dressing. Top with chicken mixture, cheese and onions. Bake at 450 degrees for 8-10minutes or until cheese is melted.
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