Wednesday, December 17, 2008
Sunday, December 14, 2008
How's everyone doing with their shopping? I tried to get done early because I hate shopping during the madness. So I only have a couple things to pick up, and I can grab them when I do my regular errands this week. Yay!! I'm not usually this far along. I've been a lot more organized this year around.
For more great organizing with Menu Plan Monday, go to I'm an Organized Junkie.
Monday - Impossible Cheeseburger Pie
Tuesday - Mango Chicken Stir-Fry
Wednesday - Quiche Lorraine (recipe follows)
Thursday - Creamy Chicken Lasagna
Friday - Slow Cooker Sweet & Sour Pork
· 1 (9−inch) pastry shell
· 1/4 lb. sliced bacon, cut into 1−inch pieces
· 2 C. cream or milk
· 3 eggs, well beaten
· Salt and freshly−ground pepper, to taste
· A grating of fresh nutmeg
· 1/2 C. diced or shredded Gruyere or Swiss cheese
Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling
up during cooking. (I'm going to pre-bake the crust for about 8 min.)
Fry the bacon in a large skillet over high heat until much of the fat is rendered out,
but do not fry it until it is crisp. Drain the bacon on paper towels.
Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place
the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg
mixture into the shell and bake in a preheated 375°F oven for 30 to 40 minutes,
until the top is golden brown and a wooden pick inserted in the center comes out
Allow to cool and serve lukewarm. Serves 6 to 8.
Sunday, December 7, 2008
Monday - Frozen chili
Tuesday - Mango Chicken Stir-Fry *
Wednesday - Farmer's Casserole
Thursday - Creamy Chicken Lasagna *
Friday - Crockpot Taco Soup *
For more great Menu Planning Monday Madness, see I'm an Organized Junkie.
Sunday, November 30, 2008
My goal is to have all Christmas shopping done by the middle of next week. Good luck me!
Monday - Quick Chicken Curry, brown rice, and steamed green beans
Tuesday - Country Breakfast Quiche and fresh fruit
Wednesday - Thick 'n' Hearty Chicken Cheese Soup
Thursday - Mac & Cheese Lasagna & sweet peas
Friday - Slow Cooker Potato & Double Corn Chowder & homemade bread
Breakfasts - I made a huge batch of whole wheat waffles this past weekend and froze them. So we'll be having waffles, bagels and oatmeal.
Lunches - Sandwiches, soup and leftovers
Snacks - Granola and yogurt, fresh fruit (my kids have been gobbling up those mandarin oranges), crackers and cheese, whole grain pretzels dipped in almond butter
Extras to make this week- Santa's Maple Pumpkin Pie Granola, sugar cookie dough and frosting for my daughter's Brownie meeting next week, and I might make a cheesecake for my birthday or then again I'll probably just buy one. ;-)
For more great menu planning fun, go to I'm an Organized Junkie.
Saturday, November 29, 2008
Sunday, November 23, 2008
I love this time of year! Here's another week of meal planning. I didn't have to plan too much because there were a couple of meals I didn't get around to making last week. So I put them on this week's menu.
Monday - Dinner @ Brownie meeting
Tuesday - Cheesy Chicken & Salsa Skillet
Wednesday - Country Breakfast Quiche
Thursday - Thanksgiving dinner with family
Friday - Quick Chicken Curry with brown basmati rice
For more menu planning fun, go to I'm an Organized Junkie.
Sunday, November 16, 2008
Well, here we are again. I'm getting my Menu Planning done early this week. I got caught up on a lot of cleaning last week. I was also able to stick with my menu's which was nice.
This week I'm going to try to go through all of the kids and my clothing. I want to get all the cooler weather clothing out and get rid of everything that we won't be using/fitting next year. I'd also like to take the kids to see Madagascar 2. My daughter is on break from school so it's a good time to do these things.
Monday - Zesty Spaghetti Frittata
Tuesday - Speedy Mix & Match Stir Fry (the Garlic Rainbow Chicken one)
Wednesday - Tri Tip Tortilla Soup with Avocado
Thursday - Quick Chicken Curry
Friday - Cheesy Chicken & Salsa Skillet
For more great menu ideas, check out I'm an Organized Junkie's Menu Plan Monday.
And I leave you with this song that I love and can't stop singing because someone else had this posted today and it's stuck in my head now.
Monday, November 10, 2008
It's definitely fall! I love it!! I can use my oven without worrying about it overheating the kitchen. I pulled out my slow cooker last week and made some awesome Chicken Taco Soup. It was delicious and so easy. It was great since we were all still sick last week. I had leftovers for lunch a couple days after. I passed the recipe on to a friend, and it was a total hit with her family. I don't think I posted my menu last week so if anyone wants the recipe here it is.
I want to try to slow cook at least once a week. I love the smell of a slow cooked dinner in the house.
Monday - Frozen chili or something
Tuesday - Homemade Baked Mac & Cheese & green beans
Wednesday - Slow-Cooker Tex-Mex Chicken & brown rice
Thursday - Spaghetti w/ Italian sausage, salad, & garlic bread
Friday - Baked Chicken, side rice or pasta, & green beans
For more getting organized with some great menu ideas go on over to I'm an Organized Junkie.
Monday, October 27, 2008
Monday - Tex Mex Mac and Cheese
My daughter has a Brownie meeting tonight, so we needed to have an easy meal.
Tuesday - Mix & Match Stir-Fry
Wednesday - Fajitas
Thursday - Mexican Spaghetti
Friday - Crock Pot Chicken Taco Soup
For more great menu plans go to I'm an Organized Junkie.
Monday, October 20, 2008
Well, here's my Menu Plan again. I had a menu plan last week, but I forgot to post it. We had just come home from vacation the day before. This week every recipe that sounded good to me was Mexican. But I restrained myself and put a couple non-Mexican style recipes on my plan.
Monday - Cheesy Chicken & Red Bell Pepper Quesadillas and rice and beans
Tuesday - Huevos Rancheros Tostadas (recipe below)
Wednesday - Going out to a family dinner for my sister-in-law's 21st birthday @ Buca di Beppo
Thursday - 20 min Vegetable Beef & Rice Skillet
Friday - Baked Chicken with side pasta & green beans
Saturday - Tex Mex Beefy Mac & Cheese (maybe)
For more Menu Plan ideas, go on over to I'm an Organized Junkie.
You can make your own tostada shells by frying 5-inch corn tortillas until crisp with just a little corn oil or canola oil.
2 tablespoons milk
1 small jalapeño chile, seeded, deveined,
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
3 tablespoons chopped cilantro, divided
4 (5-inch) tostada shells
6 tablespoons shredded Monterey Jack cheese
1/2 cup refrigerated salsa
1 small avocado, diced
1. Heat broiler. Whisk eggs, milk, chile, salt and pepper in small bowl. Melt butter in medium skillet over medium heat. Cook eggs 2 minutes or until softly scrambled, stirring frequently. Stir in 2 tablespoons of the cilantro.
2. Place tostada shells on small baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 30 to 60 seconds or just until cheese is melted and bubbly.
3. Sprinkle tostadas with remaining 1 tablespoon cilantro; serve with salsa and avocado.
PER SERVING: 515 calories, 36 g total fat (13 g saturated fat), 23 g protein, 28 g carbohydrate, 460 mg cholesterol, 1180 mg sodium, 7.5 g fiber
Tuesday, September 30, 2008
Monday, September 29, 2008
Monday - Chili Mac & veggies or fresh fruit
Tuesday - Orange Chicken Rice Bowl
Wednesday - Tuna Tortellini & peas
Thursday - Chili & corn bread
Friday - Amish Chicken and Rice & green beans
For more great menu plans and recipes, head over to I'm an Organized Junkie.
Monday, September 22, 2008
Breakfasts- Oatmeal, homemade granola, eggs w/ toast, & whole-grain waffles
Lunches- Frozen leftovers, Roast beef & blue cheese wraps, soups, & sandwiches
Monday- Tuna Casserole
Tuesday- Cheesy Chicken & Salsa
Wednesday- Spicy Green Bean Stir Fry with Brown Rice (Family Fun October 2008)
Thursday- * Fajitas * (This is our family favorite.)
Friday- Turkey Chili and Corn Bread
For the fajitas I use Trader Joe's-Pollo Asado. I have a fajita grill that I use, but you can use a grill pan or a regular grill. I grill the chicken for about 4-5 min on each side. Then I remove the chicken and start grilling one red bell pepper cut into strips and 1/2 to 1 whole onion sliced into half circles. Slice the chicken into strips while the peppers and onion are cooking. Remove peppers and onions after they are done and serve.
To serve: We warm the small fajita or soft taco tortillas. Then we pile the chicken, peppers, onions, cheese, sour cream and guacamole on the tortilla.
For more menu ideas and Family Favorites this week fo to Laura's blog.
Sunday, September 14, 2008
Wow, last week went by so fast. There was only 1 meal from my Menu Plan last week that I didn't make. I think I might make it tonight, not sure yet. Well, here's my menu for this week. My daughter helped me plan this afternoon while my son was napping.
Breakfasts- Whole-wheat bagels w/ nut butter or cream cheese, cereal (oatmeal, cream of wheat, and cold), scrambled eggs w/chives from our herb garden.
Lunches- soup, sandwiches, salad, leftovers and veggie chili baked potatoes
Snacks- Smoothies and crackers, popcorn, or pretzels
Monday- Fettuccine Alfredo with Chicken & salad
Tuesday- Potato Ole Omelet & fresh fruit
Wednesday- Cheesy Chicken & Salsa Skillet
Thursday- Tater-topped Casserole
Friday- Capellini Caprese & Italian chicken
For more great menu plans, head on over to Laura's blog.
Sunday, September 7, 2008
Well, it's Menu Plan Monday already. Head on over to Laura's blog for more great Menu planning ideas.
Monday - Chicken Ravioli Carbonara & salad
Tuesday - BLT's and fresh fruit
Wednesday - Stuffed Chicken Breasts with Enchilada Sauce, Mexican Rice & refried beans
Thursday - Pepperoni Pasta & Salad
Friday - Chicken Chow Mein
Monday, September 1, 2008
Well, I haven't posted in a long time. My laptop was broken. We just got it fixed over the weekend. So I'm back to Menu Plan Monday.
Breakfast- Smoothies and cereal
Dinner- Farmer's Casserole & fresh fruit
Breakfast- Waffles & fresh fruit
Lunch- Sandwiches & carrot sticks
Dinner- Shepherd's Pie (using my own mashed potatoes)
Breakfast- Oatmeal & fresh fruit
Dinner- Chicken Stir Fry & Jasmine brown rice
Breakfast- Bagels & fresh fruit
Dinner- Livia's Hot Dog Broccoli Bake (with turkey dogs) from Yum-o cookbook by Rachael Ray
Breakfast- Cream of Wheat & fresh fruit
Dinner- Chicken and Ravioli Carbonara & salad
Thursday, May 8, 2008
Approximate cycle time: 2-1/2-3hrs.
|1-1/2 lb. Loaf|
|2/3 c. beer|
|1/3 c. water|
|2 Tbsp. oil or butter|
|1-1/2 tsp. salt|
|2 Tbsp. sugar|
|3 c. bread flour|
|2-1/4 tsp. yeast|
|3/4 c. beer|
|1/2 c. water|
|3 Tbsp. oil or butter|
|2 tsp. salt|
|4 c. bread flour|
|1 Tbsp. yeast|
1) Be sure that all ingredients are at room temperature before you place them in your bread pan in order listed.
3) Open the lid after the machine has kneaded for about 5 min. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you’re satisfied that a soft, sticky ball has formed.
4) After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it’s cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.For more great bread machine recipes head on over to The Natural Mommy.
Wednesday, April 2, 2008
| Slow Cooker Potato and Double-Corn Chowder|
From: Betty Crocker
1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Mix all ingredients in 3 1/2- to 6-quart slow cooker. (You might want to double
the recipe if using a 6- quart or lessen the cooking time)
Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to
4 hours) to develop flavors.
My notes: The first time I made this I added the cooked bacon in the beginning
like the recipe says. I didn't like the texture of the bacon. It was too mushy. So
now I add the bacon to the chowder right before serving or on top of everyone's
individual bowl. We also add shredded cheese to our bowls.
Head on over to The Natural Mommy for more Crockpot Lifesaver Recipes.
Monday, March 31, 2008
My week has started out very busy. So I'm getting this done rather late today.
Monday- Dinner at my in-laws house
Tuesday- Frozen pizza from Trader Joe's & salad
Wednesday- Sloppy Joe's & green beans
Thursday- Chicken Enchiladas Verde, Spanish rice & refried beans
Friday- Spaghetti & salad
Saturday- Breakfast for dinner
Thursday, March 27, 2008
I almost completely forgot to do the Recipe Swap again. I forgot the last 2 weeks. :( This whole meal is from the Everyday Italian Cookbook. I've made this meal a couple times when we've had company. I haven't tried making the dessert, but I thought I'd add it here because it sounds delicious. The kids eat a separate dinner; since it is to spicy for them.
A couple notes: I've substituted boneless, skinless chicken breasts and it turned out great. I've also bought Trader Joe's Chili Oil which is wonderful. It's a nice little shortcut. This meal may seem like a lot of work, but if you do some prep work early it's very simple.
4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Fiery Angel Hair Pasta
1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
Wicked Hot Chocolate Mousse
4 large eggs, separated
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
For more Fancy Schmancy Dinner recipes go to The Natural Mommy.
Monday, March 24, 2008
I've decided to try out some recipes this week from Deceptively Delicious by Jessica Seinfeld. I checked it out from my local library. I'm pretty sure I'm going to go ahead and buy it. I already cooked and pureed a few vegetables last week.
Breakfasts- muffins, waffles, cold cereal, oatmeal, and banana bread
Lunches- sandwiches and salads
Snacks- carrot sticks and ranch, fruit, banana bread, and crackers with peanut butter
Monday- Freezer meal or something simple like grilled cheese
Tuesday- Macaroni and Cheese (from Deceptively Delicious)
Wednesday- Sloppy Joe's (from Deceptively Delicious) and green beans
Thursday- Chicken Enchilada Casserole
Friday- Saucy Stir-Fried Pork
Saturday- Spaghetti Pie (from Deceptively Delicious)
For more delicious menu ideas go to Orgjunkie.
Monday, March 17, 2008
I'm a little late posting this. I was so busy today. I have lots of Mexican type meals planned this week. My family's favorite!! I have a lot of tortillas to use up.
Monday- Leftovers (We have a Brownie meeting tonight, so there's no time for a special
St. Patrick's Day meal. :( Oh well)
Tuesday- Homemade Pizza w/ whole wheat dough made with bread machine
Wednesday- Tex Mex Chicken Soup and tortillas (it's supposed to rain this day so I thought soup would be nice)
Thursday- Chicken Enchilada Casserole (so yummy!!)
Saturday- Mexican Lasagna (already made from freezer)
Sunday- Not sure yet since it's Easter Sunday!
Sunday, March 9, 2008
Well, another week has come and gone. I wasn't able to do 2 of the meals that I had planned last week. I found out on Friday that I had a sinus infection. Needless to say I was pretty miserable with that and my asthma all week. My new doc put me on some strong antibiotics. So I'm starting to feel better. At least my ear isn't hurting anymore.
I hope to stick to this week's menu plan a little better. Here it is.
Monday- One of my frozen meals- Chicken Vermicelli and salad
Tuesday- Tater Tot Casserole- this meal is using up a few ingredients I have in my freezer and pantry (I think my kids may like it)
Wednesday- I'm having a jewelry party @ my house. So the kids and I are going to have a light meal before everyone comes over, and then continue munching on the snacks I'll have for everyone. My husband has a class this night, so he usually eats fast food on the drive to class.
Thursday- Bow Ties with Turkey, Pesto and Roasted Red Peppers- from Betty Crocker 4 Ingredient Dinners (I picked this up @ the library)
Friday- Chicken Burritos
Saturday- I have a bridal shower to go to. So we'll figure this dinner out later. Maybe my husband will BBQ.
Sunday- Mexican Lasagna
For more menu plans this week see the Organized Junkie.
Thursday, March 6, 2008
This was one of my favorite snacks as a kid. My mom made it for us once in awhile. I haven't made it in quite some time; I really don't know why. Maybe I've been trying to be healthy. ;-) This cake is very easy and delicious.
Mix-in-the-pan Chocolate Snack Cake
1 & 2/3 cup flour
1 cup packed brown sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
1/2 cup chocolate chips
Heat oven to 350. Mix flour, brown sugar, cocoa, baking soda, and salt with fork in an ungreased square 8 x 8 x 2 in. pan. Mix in the remaining 4 liquid ingredients and sprinkle the chocolate chips on top. Bake until toothpick inserted in the middle of cake comes out clean, about 35 -40 minutes.
For more delicious recipes see The Natural Mommy.
Sunday, March 2, 2008
Well last week, my family had the flu bug. So needless to say I did not completely stick to our menu. We didn't have hearty appetites anyhow. So this week my goal is to get back on track.
My daughter and I went to the library today. I checked out a few cookbooks. So a couple of the recipes here are from the Dream Dinners cookbook. I'm curious how those will turn out. The recipes each have ingredient lists to make 1 or 3 dish(es). So I'm going to make 3 of each. One to eat the night I make it and two to freeze. So hopefully I plan it all out correctly because I'm planning on only going grocery shopping once this week. :-)
Monday- Caesar Chicken Casserole (This is from my freezer meals; it's already thawing in my fridge.) & salad
Tuesday- Chicken Enchiladas w/ green sauce and Mexican rice
Wednesday- Baked Pasta and Lemon Chicken or Shrimp (from the Dream Dinners cookbook) & salad
Friday- Chicken Parmesan (also from the Dream Dinners cookbook)
Saturday- Chicken Fried Rice
Sunday- Chili (homemade from my freezer meals) and homemade cornbread
If I feel quite ambitious, I may make some Lemon Buttermilk Sherbet this week. I have a lot of buttermilk and a ton of lemons from my grandparents-in-law's tree. I got this recipe from The Perfect Scoop. (Love that library!) :-)
For more menu plans this week see to Organized Junkie.
Thursday, February 28, 2008
This recipe is easy. If you like the pita chips that you buy in the store, you'll love these. I buy the pita bread at a local bread outlet or Trader Joe's. The Pita Crisps end up costing a lot less than buying a bag of pita chips. You can vary the seasonings to suit your family's preferences.
Preheat oven to 350 F
3 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Pinch of salt
Pinch of freshly ground pepper
3 whole wheat pitas, each cut onto 8 wedges, then separated at "seam" to make 16 triangles
1. In a small bowl, combine oil, garlic, basil, oregano, salt and pepper. Brush mixture lightly over "inside" surface of each triangle and place, brushed-side up, on an ungreased baking sheet. Bake in preheated oven for 12 minutes or until crisp and golden brown.
2. Remove from oven to wire rack. Allow to cool before storing in airtight container. Enjoy plain or with a healthy dip.
If you decide to make a big batch of these, they hold up very well in the freezer. You can crisp them up by putting them in the oven on a baking sheet and baking or broiling for a few minutes. Just make sure you watch them! :-)
For a couple perfect hummus recipes to dip these Pita Crisps in visit Beans & Rice or Changing Seasons.
For more healthy snack options, visit the Natural Mommy.
Sunday, February 24, 2008
Here goes my first post for Menu Plan Monday. I'm new to this group. I've been planning Menus for our dinners for a couple months now. I love it.
Monday- Cross Rib Roasts were on sale @ Raley's. Buy 1 get 3 items for free: one bag of salad mix, one 5 lb. bag of potatoes, and one loaf of french bread.
Since I do laundry and cleaning house on Monday's, I try to make something simple or a freezer meal. So I'm making Country Pot Roast.
Tuesday- Tuna Casserole
Wednesday- Wacky Mac Pasta w/ four cheese Alfredo sauce and chicken breasts cut up and sauteed & some type of veggie (my daughter picked this dinner)
Thursday- Kickin' Chicken Chili
This recipe is from Better Homes and Gardens Dinnertime Easy Slow Cooker Recipes.
Friday- Confetti Beef Skillet
Saturday- Pizza Pasta Casserole
I'm probably going to split this recipe into 3 casserole dishes. Bake 1 and freeze the other 2.
Sunday- I'm going to make one of my freezer meals. I'm not sure which one. Depends on what sounds good.
Saturday, February 23, 2008
We accomplished a lot. Threw out a ton of junk. Anything else we don't need or want, we're giving away or taking to charity. So we have that stuff set aside for family and friends to pick up or for us to drop off. Yeah!! :-)
I wish I could hear the rain, but all I can hear is the fish tank. I'm relaxing on the couch now. My back aches. Massage time! I can actually get to my massage table in the garage very easily now. Time for that trade Momma.
Now my very near future projects are as follows:
1) organize my pantry(I'm down to 1 pantry cabinet in the garage instead of 2)
2) organize my kitchen(this won't be a big project since I recently organized it)
3) to clean out 2 closets in the house
4) organize my sewing supplies
5) start some sewing projects(one at a time preferably)
I really want to do #5 first, but I'm trying to prioritize. I know if I started sewing I would not accomplish the other projects anytime soon. :-(