1 small brick Velveeta
1 can chili, any variety
This is super easy, just make sure you start it about 1 hour before you are ready to serve to allow sufficient time for the cheese to melt.
Dice Velveeta.
Place Velveeta and chili in a small crockpot.
I normally serve this with Fritos, the corn flavor goes well with the chilli.
Saturday, February 2, 2013
7 Layer Dip
1 can refried beans
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
Mac and Cheese
1 package small shaped pasta
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
Time to Start
Ok, so I've been talking with my mommy and mommy to be friends and have come to a realization that there just isn't enough blogs out there that give full weekly meal planning advice. So I've decided that I will start one here. And of course mix in a little bit of our travels with the boys. My goal is to have a shopping list for each week to make it easy to get supplies!
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
Saturday, July 28, 2012
Olympics
Sitting here this morning after watching the opening ceremonies last night. I love the Olympics! So excited to see all the pomp and circumstance. It's great to see it in London, after having just been there in 2010, it's great to see all the places we had visited. Can't wait til we go back next year! Really makes me think that I want to go to Rio for the 2016 games. I think it would be great to take Liam to the games, he'll still be pretty young and might not get it, but it would be great to get him out there just the same.
I think I'm going to take tomorrow to enjoy the games and do some cooking. I may be turning this into more of a cooking place for my random creations. I need to remember to take lots of photos!
I think I'm going to take tomorrow to enjoy the games and do some cooking. I may be turning this into more of a cooking place for my random creations. I need to remember to take lots of photos!
Saturday, February 11, 2012
How things have changed
Wow, I can't believe how time has flown. I finally decided it was time to dust off the blog and start at it again. Not sure what direction it will take but we'll see. So the IUI was successful and we now have our little monkey. Liam Michael was born at 36weeks 5 days on December 17 at 5:42am. It was kind of a crazy day that hopefully I get put down soon. It's hard for me to believe that he is already two months old.
Saturday, May 7, 2011
It Worked!
Our first IUI was successful! We found last weekend with an HPT. I went for bloodwork on Monday and the results came back with an HCG level of 37. YM estrogen and progesterone were a little low so I started those supplements on Tuesday. I went back on Thursday for a second draw and we were hoping that the HCG would double or triple. I kept hoping for a 90. The results came back at 129! We are so excited. I need to go back every week for blood draws and if everything looks good next week we will get our first ultrasound the following week. Stick little monkey stick!
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