1 package Seasoned Stuffing mix
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots
1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.
Saturday, February 2, 2013
Beer Chicken
Possibly my husbands favorite crock-pot meal!
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
Banana Bread
So I've lost my favorite banana bread recipe. Until I find it, I will use this and fine tune as needed.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
Chili Con Queso
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.
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.
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.
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