What's for Dinner

Monday- Buffalo Chicken Wraps
Tuesday- Chicken Parmesan
Wednesday- Fish sticks
Thursday- Burritos
Friday- Homemade Pizza
Saturday- Six Flags
Sunday- Hamburger Steak, Mashed Potatoes, English Peas

Thanksgiving

Cajun Stuffed Chicken 

Arkansas Green Beans

Sweet Carrots

Rolls

Banana Pudding

Banana Pudding

Ingredients

1/2 cup sugar 

2 tablespoons cornstarch

1/4 teaspoon salt 

2 1/4 cups milk 

4 large eggs, separated

2 tablespoons unsalted butter 

1 teaspoon vanilla extract 

3 1/3 cups vanilla wafers 

4 ripe bananas 

3 tablespoons sugar 

Instructions

1. Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

2. Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.

4. Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Arkansas Green Beans

Ingredients:

5 (15 ounce) cans green beans, drained

7 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Instructions:

Preheat an oven to 350 degrees F. Place the drained green beans in a 9x13 inch baking pan.

Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Sweet Carrots and Rice

Ingredients: 

1 1/2 pounds baby carrots

1 (14-ounce) can chicken broth

1/3 cup apricot preserves

2 tablespoons soy sauce

2 teaspoons grated fresh ginger

Instructions:

Combine 1 1/2 pounds baby carrots and 1 (14-ounce) can chicken broth in a skillet over medium-high heat. Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are crisp- tender and broth is reduced to about 1/4 cup. Stir in 1/3 cup apricot preserves, 2 tablespoons soy sauce, 2 teaspoons grated fresh ginger, and pepper to taste; cook, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over boil-in-bag or microwave-ready rice.

Fruit Turkey Display

I made this turkey for my office's Thanksgiving food day on Friday. It really wasn't very difficult, just a little time consuming. I was very happy with the results. 

Healthy Taco Casserole

We've been trying to eat a little healthier lately, with the holidays coming up and everything. I found this recipe on our company's wellness website.  Everyone in the family loved this recipe.  It's a take on classic Mexican food, in a healthy quick form.  I was planning on Brian and I both taking leftovers to work for lunch the next day, but we only had enough for one person!

Preheat the oven to 350.  Brown one pound of beef in a skillet. 

Drain the meat and add the beans, salsa and water. 

Heat to boiling, stirring occasionally. 

Place the broken chips in the bottom of the casserole dish.  Top with beef mixture.  Sprinkle onions, tomatoes and cheese. 

Baked uncovered for 20-30 minutes or until hot an bubbly.

Ingredients:

1 lb extra-lean 99% fat free ground turkey

1can (15 to 16 oz) reduced-sodium spicy chili beans in sauce, undrained

1/2 c chunky salsa

1/2 c water

1 c broken (not crushed) baked tortilla chips (plain or baked nacho flavored)

1/4 cup chopped onion

2 medium tomatoes, chopped (1 1/2 cups) or 1 can chopped tomatoes drained

1/2 c shredded 2% part skim sharp Cheddar or Monterey Jack cheese

Shredded lettuce as needed

Additional chunky-style salsa as needed

Fat free or light sour cream if desired

Instructions:

1. Heat oven to 350°F. In skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, 1/2 cup salsa and water. Heat to boiling, stirring occasionally.

2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with optional onions, tomatoes and cheese.

3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole after completely cooked. Serve with lettuce and additional salsa if desired.

Pepperoni Pizza Soup

Ingredients:

1 pound of ground beef

2 tablespoons Italian seasoning

a pinch of ground fennel (optional)

1 onion, chopped

1 green bell pepper, chopped

1 (6 oz) can of tomato paste

1 (28 oz) can of crushed tomatoes (I use San Marzano Tomatoes)

2 cups sliced pepperoni

1 1/2 cups Mozzarella cheese, shredded

Basil to garnish

1 can of biscuits (I used Grands)

1 cup of Parmesan cheese, grated

Slow cooker directions: 

First brown up your ground beef and then add the next six ingredients in the slow cooker.  Cook on low 6 to 8 hours or on high 3 to 4 hours.  When you're ready to serve, stir in your pepperoni and then garnish with Mozzarella and basil.  Serve with a biscuit (method below).

Stove top directions:

In a large pot, brown your ground beef over medium-high heat until browned and crumbly.  Stir in your seasonings, onion and bell pepper.  Saute a few minutes.  Stir in tomato paste and crushed

tomatoes.  Reduce heat to low and simmer about 10 minutes.  Break up the crushed tomatoes with a wooden spoon as you occasionally stir.  Add in the pepperoni slices.  

Ladle soup into bowls and serve with Mozzarella cheese on top and garnish with basil.  Top with one or two cheesy biscuits.

To make your biscuits, just follow the baking directions on your can of biscuits but before you place them in the oven, brush the tops with a little butter or olive oil and sprinkle Parmesan cheese on top.  Bake according to package directions and serve.

What's for Dinner

Monday- On Your Own
Tuesday- Pizza
Wednesday- Healthy Taco Casserole
Thursday- Pizza Soup and Cheese Biscuits
Friday- Chicken Strips
Saturday- Ham and Cheese Crackers
Sunday- Leftovers

What's for Dinner

Monday- Roast, potatoes, carrots and rolls
Tuesday- Veteran's Day
Wednesday- Pizza Grilled Cheese Sandwiches
Thursday- Taco Soup
Friday- Chili Dogs
Saturday- Leftovers
Sunday- Meatloaf, twice baked potato casserole, corn and cornbread

Roast

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of onion soup mix (optional)

1 envelope of dry brown gravy mix

2 - 2.5 cups water (needs at least 1/2 inch of water around roast

Instructions:

Measure 2 cups of water, add gravy mix and mix until blended completely.

Add the meat to your cooker. Pour the water mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.  I add several large potatoes cut into quarters, carrots and sliced onion.  Keep vegetables large so that they take longer to cook and don't get mushy.

Pumpkin Pie

Ingredients:

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15oz) pure pumpkin

1 can (12oz) evaporated milk

1 unbaked 9-inch pie shell

Instructions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. 

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes.  Reduce temperate to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Ham and Cheese Loaf

Ingredients:

Dough:

3/4 cup water

1 Tablespoon vegetable oil

2 cups flour

2 teaspoons sugar

1 teaspoon salt

1 1/2 teaspoons yeast

Filling:

3 T. mayonnaise

2 tsp. mustard

8 slice thinly sliced fully cooked ham (about 4 ounces)

1/2 cup shredded Swiss cheese (I use cheddar)

Instructions:

Place dough ingredients in bread pan in order listed.  Select dough cycle.

Grease 9 x 11 dish.  Mix mayonnaise and mustard.  Roll dough into 9 inch square on floured surface.

Spread with mayonnaise mixture.  Arrange ham evenly on dough, overlapping as necessary.  Sprinkle with cheese.  Roll up tightly.

Cut into one inch slices (like cinnamon rolls).  Place rolls in pan and allow to rise in warm place 40 to 45 minutes or until double.

Heat oven to 375 degrees.  Bake 25 to 30 minutes or until golden brown.  Refrigerate any remaining rolls.

Chili Rellenos Casserole

Ingredients:

1 lb ground beef

1/2 onion, chopped

2 cans whole green chilies

1 can green chilies, chopped

2 C (at least) longhorn cheese

4 eggs

1 1/2 cups milk

1/4 cup flour

red pepper

Instructions:

Preheat oven to 375°.

Brown meat and onion.

Add salt and pepper and about 1 T. of red pepper.

In a casserole dish, place whole green chiles on the bottom.

Top with cheese, then meat.

Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.

Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown.

Happy Halloween

We had Brenna this year for Halloween.  She was Elsa at school, but Ariel for trick or treating.  My parents came over to join in all the festivities that night. Brian and I took Brenna trick or treating, while Drew stayed back with Grammie and Papa to pass out candy.  Everyone had a great time.  Brenna kept telling us she was having so much fun.  After each house, she would say let's go to another one.

It looks like Jackson is biting her, but he's just going in for a kiss.

What's for Dinner

Monday- Chile Relleno Casserole
Tuesday- Pretzel Ham & Cheese Sandwiches
Wednesday- Grilled Pizza Sandwiches
Thursday- Ultimate Cheeseburger Pasta
Friday- Pork Chops, Asparagus and Cabbage
Saturday- Taco Soup 
Sunday-