Thursday, January 5, 2017

Broccoli Sweet Potato Chicken Skillet


I tried a new and rather different meal than we're used to over here yesterday and have to say, it turned out amazing! The original recipe can be found HERE but I altered it a bit when I found out the asparagus I bought the day prior was already bad. Also, of note, the recipe only serves 4 so if you're a bigger family you might want to increase it. It fed Andrew, Myself, and Ty with enough left over for almost a full lunch. But it was tasty as all get out, so well worth it!

Ingredients:
1 lb boneless skinless chicken breasts
1 tbsp olive oil
3 garlic cloves, minced (I was out of minced so I used powder)
1 medium sweet potato
1/2 cup chicken broth (or water)
1/2 lb broccoli (steamed or thawed)
optional: red chili flakes, salt, pepper

Directions:
1. Cut your chicken into pieces, season with salt and pepper if desired.
2. In a skillet on medium heat, add olive oil, garlic, and chicken. Saute the chicken 7-10 minutes or until cooked. Set chicken aside.
3. In the same skillet, add sweet potato and chicken broth.
4. Cook for about 7-10 minutes or until the sweet potato is cooked.
5. Add the broccoli and cook for about 4-5 minutes.
6. Season with salt, pepper, and red chili flakes.

Notes: 
- Cut down prep time by freezing your chicken in pieces. They also thaw quickly that way.
- Keep the sodium down by using a broth with no sodium (meijer has it).
- I used a steam bag of broccoli for this recipe and steamed it. I only needed half for the recipe so I have the other half to go with dinner the next night.

Monday, September 19, 2016

Chinese Green Beans with Ground Turkey



So, in my hunt for a little flare to go with my large amount of ground turkey I found this recipe on pinterest. It's super quick and probably different than your typical weeknight dinners. Supper Yummy too. You can get the original here at WearyChef. You can also check out their really pretty picture there. Mine didn't turn out as pretty. lol.

Ingredients:
1 tbsp sesame oil
1/2 cup diced onion (or green onion)
2 cloves garlic
1 pound ground turkey
2 tbsp sweet chili sauce
2 tbsp hoisin sauce
1 tsp ground ginger
1 pound beans (I used frozen)
1 tbsp soy sauce
1 tbsp seasoned rice vinegar (I used regular and I'm not sure this is necessary anyway)
1 bag steam-able wild rice

Instructions:
Heat large skillet over high, add sesame oil, and saute onions and garlic for about 2 minutes.
Stir in ground turkey and saute 3-5 minutes, until meat is mostly cooked
Stir in chili sauce, hoisin sauce, and ginger. Add green beans and soy sauce and stir to coat.
Continue cooking on high for 7-9 minutes, stirring frequently, until beans are slightly tender.
Stir in rice vinegar and cook one minute longer.
Serve over rice

This meal went SUPER quick. You need time to brown the meat and get the beans tender and your good to go. I opted for the microwavable steam bagged rice so that I could put that in and forget about it vs having to make rice on the stove which could easily be done. As a note, this was a bit spicy but far within the mild category for level of spicy. Our 18 month old ate the beans without batting an eye so it couldn't have been too bad.

Wednesday, August 3, 2016

Zaycon Chicken & Ground Turkey

I don't have a recipe for you today but wanted to share my experience so far with getting meat through Zaycon Fresh. I recently started sourcing much of my meat through them and have fallen in love. I wanted better quality meat without trying to track down a butcher that had decent prices and deal with a whole cow or pig or what not.

My first order was 48 lbs of ground turkey. We LOVE ground beef but turkey? not so much! However, when I looked at what they were offering I noticed I  had just missed the cut off for the beef so on a whim (and with a coupon) we decided to try the ground turkey. Generally you order through their website by the case and then on the day it's available, you drive to the pick up location and they load it into your vehicle. Easy peasy. Our nearest location is only 10 minutes from the house which is fantastic. We tried the ground turkey and my hubby who is pretty particular about ground meat, thought it was REALLY good! I've been able to use it in almost all my ground beef dishes and they still taste great. And, at $2.08/lb thats a big discount from $6 beef prices at Meijer.

After having such good results with the ground turkey we decided to go ahead and buy a case of chicken breasts. Be forewarned, these are HUGE! You pick them up in a huge box (they load it into your car but you do have to bring it into your house.



For those a little nervous about processing all the chicken and freezing it, it went pretty easy and I was on my own with two littles running around. I set up my work space before hand with lots of wipes :) You never know when you have to run after a kiddo.


This is how they look pulled straight out of the box. I cut them in half and trimmed off a little of the fat. There are some recipes out there I guess using the trimmings to make gravy. I'm not that fancy and ended up throwing mine out before I had a chance to do anything with it. 


Once trimmed there are a few different things you can do with them.
#1 - you can make dump chicken bags. You put all the ingredients for a meal in a gallon freezer bag and throw the chicken in. This makes it super easy to have quick meals ready to throw in the oven or crock pot.
#2 - throw a few in the crockpot and shred the meat then store in gallon freezer bags. You can season it as well so you have chicken taco meat ready to go. 
#3 - Freeze them as is. This is the option I opted for because meal prep by myself while watching the kids was not going to happen. So, I wrapped each one individually and threw them all in gallon zip lock bags. This has made it easy to grab as many pieces as I need for a meal. Some of them must have sweat a little because they aren't the easiest to pull apart but freezing them individually before putting them in a ziplock bag together would fix that I would think. 



We've had quite a few meals using this chicken now and have really enjoyed the quality.We liked it so much, I just placed an order for another case that arrives in October. I think the prep of one case took me a few hours start to finish but it wasn't all that bad and now I have a ton of chicken ready to go. 

Zaycon has a lot of other meat options too. Right now (at least by me) they have steaks, chicken breasts, pork loin, salmon, hot dogs, chuck roasts, shrimp, ground turkey, kielbasa, lobster and turkey breast roast. The ones that I've read up on seem to be fairly natural without many additives and from what we've tasted, it's superior to what I've been getting in the grocery store. I encourage you to go on over and take a look at what they have and see if any of it works for your family. If you haven't signed up yet you can do so here. There is no cost to you unless you buy a case.

Feel free to comment with any questions you might have for me. Happy Cooking!

Monday, August 1, 2016

August Meal Plan - Part 1



So, first up, I can't even apologize anymore about the lack of updates. Since I've started working form home the balance act of getting my meals up here, entertainment, and work along with my first job of being wife and mom.... well lets just say multitasking can only go so far. BUT, I do have some new stuff ready to go and hope to make a few posts this week and try to catch up with some of them. Of note, I'll have a post about my recent decision to start getting meat from Zaycon Fresh as well as some freezer meals I've done recently.

But, for now, here is our meal plan for the next week or two. I'm pretty sure it will be closer to 2 weeks. I don't always know what we're having which days but having a list of meals I have the ingredients for is very helpful when trying to get meals on the table in a timely manner.

Dinners:
Tacos (Ground Beef)
Brats (Never Any Pork Sausage Links)
Ranch Chicken (Chicken) - recipe
Roadside Chicken (Chicken) - recipe
Chicken Cordon Blue Casserole (Chicken) - recipe
Hamburgers
Biscuits & Gravy

Lunch Options:
Sandwich Wraps - tomato wraps, ham, lettuce, tomato, ranch dressing
PB & J or Ham Sandwiches (kids)
Leftovers

Breakfast:
Sausage & Egg Scramble - Eggs, ground sausage. Debating adding onion/green pepper
Breakfast Bagel Sandwiches - Egg, ham, cheese
Cereal

I also have lots of fruits and some veggies to go with everything.

Sunday, October 18, 2015

Cheesy Ham & Taters

So, I apparently am really bad at updating this while pregnant lol. I finally managed to make a new recipe and have time to write about it over a year later. This dish turned out fantastic tonight.


Ingredients:
1 bag, diced frozen potatoes
1 package of diced ham
1 bag of frozen California blend vegetables (cauliflower, broccoli, carrots)
1 can Cream of Chicken
3/4 cup milk
1/2 cup mayo
Minced Onion
Shredded Cheddar Cheese

Directions:
Spray a 9x13 pan with non-stick spray and preheat the oven to 350.
Layer the frozen diced potatoes on the bottom.
Add the vegetables over top of that.
Add the ham on top of those.
Sprinkle minced onion over the top to your taste.
Grab a bowl and mix the cream of chicken soup, milk, and mayo together.
Pour mixture over everything in the pan.
Bake at 350 for 20 minutes.
Sprinkle cheddar cheese over the top
Bake for another 20-25 minutes until bubbly.

Here is how it looks done. You can also easily substitute chicken for the ham and possibly even kielbasa. You could also play around with different cheeses, types of potatoes and vegetable combinations.


Saturday, August 30, 2014

Taco Salad

This taco salad recipe has been in my kitchen quite a few times but I've never highlighted it on here yet so here we go



Salad Ingredients:
1 lb ground beef
1 can kidney beans
1 packet of taco seasoning (check recipe for it here)
1 can diced tomatoes

Dressing:
8 oz Thousand Island Dressing
2 tbsp sugar
1 tbsp taco seasoning (reserved)

Other Ingredients:
1 Head of lettuce (chopped)
Doritos or Tortilla Chips
Shredded cheese (cheddar, sharp, taco, etc)

Directions:
Brown the meat and drain fat
Add taco seasoning (reserving 1 tbsp for dressing)
Add beans & tomatoes
Mix the dressing ingredients together then add to meat and stir

Optional Step: 
Mix the lettuce and cheese into the meat mixture. We don't do this step because it makes leftovers funky when the lettuce gets all soggy. We store it separately and mix it together on our plates. You can crush chips overtop or dip chips.

Summary:
This is definitely a favorite of ours. There are lots of ways to adjust the recipe too. To save calories just don't add in the cheese and chips.

Thursday, July 24, 2014

Frugal Meal Options Vol1

I was recently tasked with coming up with a bunch of frugal meal options. I haven't been doing many new recipes lately but I figured I'd share what meals I do have that can help save money. Some will be healthy/natural, others will have some canned/processed foods in them.

The person that requested some meal ideas was looking to keep it under $10 per meal so here is what I came up with. FYI, pricing listed is without it being on sale unless I mark it with an * Prices marked are based on my knowledge and not guaranteed especially if you reside anywhere other than west michigan. Many of these meals make leftovers as well so keep that in mind when looking at the pricing.
 You could also substitute ground chicken/turkey/pork to save from buying beef. My beef price is also for grass fed lean beef. I know you can find 85% lean in a frozen tube at aldi for under $3 which would save you another $2 on the beef meals.

Dinners:
Caribbean Jerk Grilled Chicken
Chicken cost: $5.17 for 10 ish pieces, extras add $2.20 or less.
Bag of Chicken ($4.50*), 1/3 bottle of Lawry's Caribbean Jerk Marinade ($.67). Serve with steamed veggie ($1) and Pineapple ($1.20)
Notes: you can also use bbq sauce or italian dressing for less than a marinade.

Tacos
$7.70 without extras
Ground Beef ($5), Taco Seasoning (maybe $.25, see below), tortilla shells ($1), Cheese ($1), Salsa ($.45)
Optional Items: Sour Cream, Lettuce, etc.

Greek Skillet Dinner *Link*
$10.11 for large pot (lots of leftovers)
Penne Pasta ($.99), Beef ($5), onion minced, oregano,  cinnamon, garlic powder, beef broth ($.20 when made with cube), diced tomatoes ($.79), tomato paste ($.75), frozen spinach ($.99), Shredded Cheese ($1.39)
Side options: bread & butter (staple),  garlic bread ($.99)

Tater Tot Casserole *LINK*
$8.48 for 9x13 casserole
Cream of Mushroom ($.59), Tater Tots ($.189), Ground Beef ($5.00), Mixed Veggies ($1.00), 1/4 can (use soup can) of milk (staple), Worcestershire Sauce (staple)
Side Options: apples (or another fruit) ($.25-.35/person)

Texas Beef Stew *LINK*
$9.44 for 5qt (lots of leftovers)
Beef tips ($6), tomatoes ($.79), Beef broth ($.20), Salsa ($9), Frozen Corn ($.95), Baby Carrots 2/3 bag ($.50). Staples used are Minced Onion, Garlic Powder, Cumin, Water, Flour
Note: I get the meijer organics salsa when it's 10 for $10 + 11th free

"Spicy" Sausage Supper *LINK*
$5.75 for pot (could easily double the pasta amount too, to make it go further)
Kielbasa ($2.50), minced onion, minced garlic, water, rotel ($.75), 1/2 cup cream or milk, 8oz pasta ($.50), 2 cups cheese ($2)

Chicken Tacos *LINK*
$7.68 (fills a 5 qt slow cooker)
Bag of chicken ($4.50*), 1 jar salsa ($.90), 1/2 bag frozen corn ($.50), 1 can black beans ($.79), Tortilla Shells ($.99)
Sides: Tortilla Chips ($.99-2.50 extra), side salad ($1)
Optional: Can also serve with sour cream, lettuce, cheese, etc.

Beef Burritos *LINK*
Ground Beef ($5.00), minced onion, garlic powder, chili powder, cumin, taco sauce ($.50 see below for recipe link), refried beans ($.75), tortilla shells ($1).
Serve with sour cream, salsa and cheese on the side
Side Options: tortilla chips ($1-2.50), side salad ($.75 + dressing)
Note: these freeze well for lunches too.

Corn Chowder *LINK*
$7.70 for 5 qt croc pot
6-8 potatoes ($2), cream corn ($.50), regular corn ($.50), chicken brown ($.20), diced ham $2.50), minced onion, butter, half & half ($2)

Homemade Chili Mac *LINK*
$7.80 for large skillet
Ground Beef ($5), Elbow Macaroni ($.75), water, milk, rotel ($.75), Kidney Beans ($.80), 1/2 c cheese ($.50). Corn Starch, Chili Powder, Onion Powder, Garlic Salt, Sugar.

Corn Bread Taco Pizza *LINK*
$8.10 up to $10.60 with optional items
Corn muffin mix ($.50), 1 egg ($.10*), ground beef ($5), taco seasoning (see below), 2 c cheese ($2), lettuce ($.75 & opt), diced tomatoes ($.75 & opt), Taco Sauce ($.50 see below), Sour Cream ($1 & opt)

Breakfast:
Egg Free Pancakes *LINK*
$2-$6 with sides
2 c Flour, 1/3 c Sugar, Baking Soda, 2 c Milk, Butter, white vinegar, vanilla Extract ($9.99 for large bottle at GFS on sale*).
These are all staples in my kitchen so I'm not entirely sure how much each cost.
Sides: breakfast sausage ($2.99), Syrup, Diced/hash brown potatoes ($1.79).. Scrambled eggs (for those without allergies) $1.19* Diced Ham ($2.50) adds to the potatoes or eggs well.

Egg "McMuffins" *LINK*
$7.41 for 12 ($.62 each)
Dozen Eggs ($1.19*), Sliced Ham ($2.99 nitrate free), English Muffins ($2), Sliced Cheese (1.23 for 12)
Sides: Yogurt ($.39 each), fresh fruit $.25-.35 each)

Broccoli Quiche *LINK*
$3.18 not counting staples, makes 9" pie
2 can mushrooms ($1.18), minced onion, 1/2 bag frozen broccoli ($.50), 5 eggs ($.50*), 1/3 c miracle whip, 1/3 cup milk, 1 cup shredded cheese ($1), 1 c flour, salt, veg shortening, water.

From Scratch Kitchen
Taco Sauce *LINK*
$.50 up to a $1 once you add staples
Tomato Sauce ($.50), Cumin, Garlic Powder, Onion Powder, oregano, worcestershire sauce.

Taco Seasoning *LINK*
1 part each of chili powder, ground cumin, garlic powder, and onion powder. A packet would be 1/2 tbsp of each (totalling 2 tbsp).
Aldi has large jars of each of these spices for $.99

Inexpensive Side Options
Yogurt - $.39 each
Peach/Plum/etc - $.35 each
Apples - $.25 each
Oranges - $20 each (mandarin)
Bread & Butter $.05/slice of bread + cost of butter
Garlic Bread $1/loaf
Frozen Steamable Vegetables ($1/bag)
Baked Potatoes w/ butter ($.15 each)

Tuesday, June 24, 2014

Tater Tot Casserole

Well, I'm going back to the basics here. I got in a bit of a habit of always doing mexican style meals with ground beef (or sloppy joes) so I figured I'd go back other things made with ground beef. Which actually took me a while to figure out what they were again. But here it is the FAMOUS (ok not really) tater tot casserole. 




Ingredients:
1 can cream mushroom

1 bag tater tots
1 lb ground beef
1 bag frozen mixed vegetables
1/4 can milk (use the soup can)

Worcestershire Sauce

Directions:
Brown meat over the stove, drain fat off
Drizzle worcestershire sauce over the cooked meat (to add flavor)
Mix in bag of vegetables & cream of mushroom soup
If you want a creamier mixture, add a little milk. I ended up using about a 1/4 of a can. 
Pour mixture into a 9x13 pan
Layer tater tots over top
Bake at 425 for 25 minutes

See, wasn't that easy?
As for how it tastes, its yummy food like mamma used to make :) I used to make it without the worcestershire sauce but I will say the sauce adds a nice flavor to the meat mixture. Austin liked the tater tots and picked those off but he's been pretty picky lately. 

Tips & Suggestions:

  • Sprinkle cheese over the top 5 minutes before you pull it out of the oven. I have done that in the past and it's yummy but when cutting back on calories, the cheese didn't make the cut this time. :)
  • Add onion in with the ground beef. This would add a little more flavor but I'm not a huge fan of onion so I don't use it often.
  • Change up the vegetables. You don't have to use mixed, just use whatever you have on hand.

Nutrition Info: (8 servings)
Calories: 406
Fat: 20
Carbs: 37
Protein: 18
Sodium: 866
Sugar: 3

Cost Analysis: 
Ground Beef/Pork/Chicken/Turkey - $2 to $5
Tater Tots - $1.89
Cream of Mushroom - $.59
Mixed Vegetables - $1.05
Vit D Milk - staple
Worcestershire Sauce - staple
Total for Meal: $3.53 + Meat ($5.53 to $8.53)
Per Serving: Between $.69 and 1.07
*These are estimates and are not guaranteed* 

Thursday, April 10, 2014

Greek Skillet Dinner

We've been in the process of moving for quite a while now and we're finally settled so I thought I'd share a new family favorite dinner! A friend of ours came over one night last year to make dinner for us and it was so good I made sure to grab the recipe from her.


Ingredients:
1 box of penne/bowtie pasta
1 lb ground beef
1/2 cup chopped onion
2 tsp oregano
1 tsp ground cinnamon
1/2 tsp garlic powder
1 can beef broth
1 can diced tomatoes, undrained
2 tbsp tomato paste
1 box frozen spinach, thawed
Shredded Cheese (mexican blend or cheddar)

Directions:
Cook ground beef and onion in large skillet (or pot to save dishes)
Add Spices
Stir in broth, tomatoes, and tomato paste.
Bring to a boil and add pasta.
Reduce heat to medium, cover and cook for 10 minutes or until pasta is nearly tender
Stir in thawed spinach and some cheese.
Cover and cook for 5 minutes.
Sprinkle more cheese on top.

Notes:
I tend to use minced onion instead of real onion because I generally don't have onion on hand. It could also be omitted if needed.
My large skillet doesn't have a cover so I use one of my larger pots to do this meal and keep it all in there.

Summary:
Everyone here loves this recipe including Austin. He'll pick out the spinach and eat just that!


Thursday, January 23, 2014

Texas Beef Stew

Whoot, two new recipes in the same week! I'm on a roll. This one has been a long time in the making but I finally got around to doing it... aka, beef stew meat was on sale. I'm not sure why this was considered a frugal meal other than it makes a ton I'd lump it in with an average costing meal. I found this recipe originally here but have adapted it some.





Ingredients:
1-2 lbs of beef tips (I think I used 1.5 lbs)
1 can (14oz) tomatoes (I use petite b/c we don't like big tomatoes)
1 can (10.5oz) beef broth
8-16oz salsa (I used about 12oz I figure)
1 bag whole kernel corn
2/3 bag of baby carrots
*the next two ingredients were not measured, the small picture above shows roughly how much I used**
Minced Onion (you could use a whole onion)
Garlic Powder (calls for 2 cloves)
1/2 tsp cumin
1/2 cup water
1/4 cup flour

Directions:
Combine all ingredients except water and flour into your croc pot.
I cut the baby carrots in quarters to make them smaller for Austin
Set croc pot on high for 3-4 hours until meat is tender
Mix water and flour together then add to stew
Cover again and cook for another hour until stew has thickened

We loved this recipe and it was super easy to make and made a lot. The original recipe called for mexican stewed tomatoes which probably would have added a little more spice but I didn't have those and I'm not a super big fan of anything two spicy but is an option for those that do enjoy it that way.

Tuesday, January 21, 2014

Taco Sauce

It's been a while but I'm still around. Super busy trying to get the house sold though so I'm low on time. I did however try my hand at making taco sauce! I was making the amazing burritos I posted previously and realized I didn't have any so I went out searching and found a recipe at Terri's Kitchen blog. and it was awesome.



Please feel free to ignore the mess around and enjoy this great recipe that is super easy to make and WAY cheaper than buying it in a bottle. Especially if you consider that (at least for me) 1/2 the bottle ends up going bad in the refrigerator.

Ingredients:
1 can tomato sauce
1 tsp cumin
1/4 tsp garlic powder
2 tsp  onion powder
1/2 tsp dried oregano
1/2 tsp worcestershire sauce

Directions:
Combine everything! SUPER easy right?
Original instructions say to wait 30 minutes to let the flavors marinate together but I just used it and it was great.

So, as for cost, you've got like $.35 in the can of tomato sauce (I think), cumin, onion powder, and garlic powder are all $.99 per large jar at aldi. Oregano and the worcestershire sauce are probably the big expenses but I already have them in the house generally.  Still FAR less than spending $2-3 on a bottle of the stuff.

Friday, September 13, 2013

Spicy Sausage Supper

Picture taken from original recipe page
http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#_a5y_p=668423&_a5y_p=976718

So we made this awesome casserole last night. Its called Spicy Sausage Supper and I honestly didn't think it would be too bad. I mean take a look at the ingredients, none of them are all that spicy. I didn't change a couple things but not too much. You can find the original by clicking the above link.

Here is my sad looking picture. Its just leftovers at this point because
I didn't have the camera around last night.


Ingredients:

1 tbsp oil
1 lb smoked sausage
Handful of diced onion
1/2 a spoon of minced garlic
2 cups water
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
2 cups Colby Jack cheese, shredded

Directions:

1. Add olive oil to a skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Add cheese on top of the skillet. Leave on heat until cheese is melted.


Synopsis: 

This dish was really yummy and full of flavor. It was a bit spicy for me but not too bad. Andrew loved it and said it was perfect taste/spice wise.

Saturday, August 3, 2013

White Bread

I did it! After quite a few attempts at bread I finally had a loaf of bread turn out. The whole rising thing was really getting to me but I finally had a batch that turned out and it is delicious. I got the recipe here from Delia Creates.



So, here is how you do it.

Ingredients and directions:
If you want step by step pictures please view on the site I found the recipe on. 
Step 1: Whisk together in a large bowl; 2.5 cups HOT water, 1/3 cup oil, 1/3 cup sugar or honey, 1 tbsp salt
Step 2: Add 3/4 cup flour, whisk for 30 seconds
Step 3: Add 1.5 tbsp , whisk for 30 seconds
Step 4: Add 5-7 cups of flour and kneed until dough is soft and no longer sticky (if you are doing it by hand and not a mixer, please refer to the linked recipe for instructions on adding flour). It should be at least 5 minutes.
Step 5: Let rise in clean greased covered bowl for 30 minutes. Set your oven for 450 degrees for a minute or less then turn it off before placing the oven safe bowl inside.
Step 6: Remove dough from oven and preheat to 175
Step 7: Grease your bread pans and counter and divide the dough. I did 3 medium loaves using a loaf pan and putting the other 2 in a 9x13
Step 8: Roll the dough into an oblong shape getting all the air bubbles out.
Step 9: Roll the dough in a cylinder form and tuck the ends under.
Step 10: Place dough in 175 degree oven for 30 minutes until the dough rises and fills the pan
Step 11: Turn oven up to 350 degrees and bake for 30 minutes. Bread is done when it sounds hollow.

So, I used honey for my sweetener because I had some lying around that wasn't getting used and I think its a little healthier than sugar. The bread turned out amazing. Its a little dense but tastes amazing. Austin even had a jelly sandwich with it today for lunch. The two loaves I sat in the 9x13 pan came out a little flat as they spread out more than up when rising but the one I did in the loaf pan (middle loaf) turned out nicely. The loaves are taller than they look I just took the photo at an odd angle apparently.

Also, for the yeast I ended up using a rapid rise yeast. The 1.5 tbsp is 1.5 packets  if that helps as well. I hand whisked everything and once ready to mix with flour I put it in my mixer and used my dough hook.

Don't forget to let me know if you try this recipe or any of my other ones. I'll be making cake this weekend and probably another dessert as well so stay tuned for some more great recipes.

Tuesday, June 18, 2013

Chicken Tacos (Croc Pot Recipe)

I tried a new chicken taco recipe late last week and we totally loved it and it was super easy.

Ok, I don't have a picture of this. I thought the recipe would be online but its not the same as what they (Taste of Home) has in their cookbook. It's from their kids pleasers cookbook if you wanted to know.

Ingredients:
2.5 lbs chicken breast (ish)
1 jar of salsa (I use meijer)
1 can of corn (or frozen) drained
1 can of black beans drained

Directions:
Mix the corn and black beans together
Layer 2/3 of the above mixture, 1/2 the salsa, chicken, then remaining 1/3 mixture and 1/2 jar of salsa in your slow cooker.
Cook on high for 3-4 hours.
Shred the chicken and cook for another hour or just keep it warm.
Serve with: tortilla shells, sour cream, lettuce, shredded cheese, and whatever other taco toppings you prefer.

As for the 2.5 lbs of chicken, I used 2 think large chicken breasts, cut them in half, and it made 1 layer of chicken in the crock pot.

This was a HUGE hit here that everyone loved it made a TON too. We had leftovers for quite a while and that was eating it all the time. :)

Found a picture that it kind of looks like but keep in mind, this is NOT top notch photography! :P

Thursday, June 6, 2013

Egg Free Pancakes!

Okay, so you all may not be as excited as I am but I tried a new recipe tonight for pancakes without egg. And, for those of you who are not aware, my son can not have egg therefore I've been trying to figure out breakfast foods he can have. So, here we have it....

Egg-free pancakes
Photography by Ben Dearnley via taste.com - image is linked to original recipe

Ingredients: 
slightly adapted for us conversions and my taste
2 cup all purpose flour
1/3 cup sugar
1 tsp baking soda
2 cups milk
3 tbsp butter (melted)
4 tsp white vinegar
2 tsp vanilla extract

Directions:
Combine flour, sugar, and baking soda.
Create well and pour milk, butter, vinegar, and vanilla in.
Mix together (I left a couple clumps)
Pour into pan, flip when they bubble and then serve.

The original recipe was 1/2 of this and called for 1/4 cup of sugar. Some of the reviews stated that the pancakes were a bit on the sweet side so when I doubled it I went with 1/3 instead of 1/2 cup. They came out plenty sweet.

As soon as Andrew tasted these he said he loved them. I have to say (along with many of the reviews at taste.come/au) that these taste better than a lot of the pancake recipes I've tried with egg so they are definitely going to become the pancake of choice here.

Wednesday, May 22, 2013

Taco Pizza

I have a whole bunch of newer recipes to share with you today. Hopefully I'll get each done. I'll post separately so you can link to or pin just the ones you like.  First up is...

Kid-Pleasing Taco Pizza

Kid-Pleasing Taco Pizza Recipe
Photo  from Taste of HomeRecipe is adapted from Taste of Home


















Ingredients:

1 Pizza Crust
1 lb ground pork (you can use beef or turkey as well)
Taco Seasoning (or 1/2 tbsp of garlic powder, cumin, chili powder, and onion powder)
1 can refried beans
1.5-2 cups shredded taco/mexican blend cheese
1 can petite diced tomatoes
1 bag of shredded lettuce
Optional Extras: Sour Cream, Taco Sauce, and Salsa

Directions

Preheat the oven to 425
Bake the crust until its slightly brown on the edges. Even if its a premade crust this will make it a little crispier.
Meanwhile, brown the ground meat until no longer pink. If your meat isn't real fatty go ahead and put the following seasoning in while you brown. If you will need to drain the meat, you'll want to wait to add seasoning after you drain it
Add taco seasoning OR the garlic powder, cumin, chili powder, and onion powder)
Mix in the can of refried beans
Spread mixture over the pizza crust (mine was really think on a smaller premade crust)
Sprinkle cheese over the meat mixture
Bake at 425 for 5-7 minutes until cheese is melted
Top with lettuce and tomato.

Note: You can also serve it as is, providing all the lettuce, tomato, salsa, taco sauce, etc as toppings so you can fix it however you like.

Summary

This recipe was awesome! Due to the crust size (standard pre made crust) the meat mixture was really thick, it still tasted great. If you used refrigerated dough you could probably spread it out a lot more.

I made mine with tomatoes and lettuce (just about a full salad on top of my piece) and loved it. Andrew did salsa and taco sauce  the first time and bbq sauce the second and really liked it. We'll definitely be keeping this one on the list for a long time!




Sunday, April 7, 2013

Mock Chicken Parmesean



Ok, I saw the post (linked above) on SixSister's today and thought I would give it a try tonight with a few changes. I already had everything in the house anyway. They actually turned out pretty well. Not a gourmet meal by any means but quick, easy, and cheap!

Here is what you need:
8 chicken nuggets
1 can of crescent rolls
Spaghetti Sauce
Shredded mozzarella cheese
Butter
Garlic Powder
Italian Seasoning

How to do it:
Unroll all 8 crescent rolls from the can.
Place 1 chicken nugget in each of the rolls (on the large side)
I used a regular teaspoon to scoop some sauce on top of each nugget (not a measuring spoon)
Add some cheese to the top of that (I used as much as I could get to stay on top)
Roll up the crescent rolls
Bake @ 350 for about 15 minutes. You'll want to take them out when they start to brown.

How it turned out:
They were pretty good. Not restaurant quality by any means. I used basic chicken nuggets and they were a little soggy instead of crispy. If I had more time I may try and bake those first. They could have used more sauce but wasn't much room in the roll for that so we just dipped them in the extra sauce.  Everyone, including Austin, enjoyed them so we'll definitely do them again.


Oh, and I added new reaction buttons below if you don't want to comment but want to leave feedback. If you have ideas for additional buttons let me know!

Monday, March 11, 2013

Enchilada Casserole & Apple Enchiladas

Well, thanks to the time change this weekend (and not having switching my son's schedule yet) I have "free" time this morning to catch up on a few things. Our kitchen has been out of commission for a little bit as we gave it a little bit of a face lift in order to get the house ready to be put on the market.

But, we had small group yesterday which means (generally) that I tried out a couple new recipes. The main dish was Cheesy Enchilada Casserole courtesy of Six Sisters. Even though I messed up the layers, no one seemed to notice! I made a double batch so some of the measurements may not be "easy" to duplicate (1/2 can of something, etc).

Photo came from Six Sisters

Ingredients:

1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion (I used minced)
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained  (I did 1 can of each)
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning
       Note: make your own with equal parts cumin, onion powder, garlic powder, and chili powder
                   For this recipe it would take 1/2 tbsp of each ingredient. You can also add red pepper flakes.
1/4 teaspoon ground cumin  (I omitted and just did a little extra dash in the taco seasoning)
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn
1/2 cup sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce 
1 medium tomato, chopped (I used close to 1/2 can of diced tomato)
1/4 cup minced fresh cilantro (I only sprinkled this on)

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
I used a 9x13 pan so I folded 3 tortillas in half and layered across the pan
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
I ended with what should have been Meat, Cheese, Tortilla; Meat, Cheese, Tortilla; Meat, Cheese. However I doubled one of my meat layers so the top layer ended up tortilla cheese which didn't have the same effect I don't think. The top layer could have had a little bit more cheese for my taste but probably had enough for most people.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Summary:

This recipe was amazingly good! I served with chips and salsa but enjoyed dipping the chips in the casserole instead! Andrew gave it an 8 out of 10 but a 10 out of 10 for Mexican. Austin wasn't a huge fan but he doesn't generally go for beans. And I, of course, loved it! This will definitely make it to our table again.





For dessert I tried apple enchiladas. I found the recipe (through pinterest) on Cornfed Momma's website.

Photo from Cornfed Momma's website

Ingredients:

Apple Pie Filling
Cinnamon
6 8" flour tortillas
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Directions:

Scoop 1 heaping 1/4 cup of pie filling into the center of each tortilla
Sprinkle with cinnamon, roll up like burrito, place seem side down in 9x13 pan (4 down, 2 on the side)
In medium sauce pan over medium heat, combine butter, white sugar, brown sugar, and water.
Bring to a boil, stirring constantly; reduce heat, simmer 3 minutes.
Pour sauce over enchiladas.
Bake in preheated oven for 20 minutes - recipe didn't say what temp but I used 350
Serve with vanilla ice cream.

Summary:

These were pretty good but not blow me away awesome. Seemed to be a bit to buttery. They were good, I just think the recipe might need a little tweaking to meet my taste. I didn't get a chance to get Andrew's opinion so if I do later, I'll come back and add it. 


Reminder: Don't forget to ask if you have any questions and if you end up trying the recipe I'd love to hear from you as to how it went!


Friday, January 25, 2013

Fluffy Pancakes

Contributor photo from allrecipes

One more for you today. I made these pancakes a few days ago and I think I finally got the recipe "right."  The original recipe is, once again, on allrecipes. I highly suggest making a double batch. Worst case scenario, you have some for the following morning.

Ingredients:

3/4 cup of milk
2 tbsp white vinegar
1 cup flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg (I used egg substitute)
2 tbsp butter melted (or more)
Cooking Spray (optional)


Directions:

Mix milk and vinegar, set aside for 5 minutes
Combine flour, sugar, baking powder, baking soda and salt
Whisk egg and melted butter into soured milk
Pour flour mixture into liquid mixer and whisk until all lumps are gone
Heat large skillet on stove.
Pour 1/4 cup portions of batter into pan
Flip pancake once it starts to bubble on top

Tips:

1. My batter was REALLY thick so I spread it out with a spoon after I poured to make the pancake a little wider. They still came out thick and fluffy. Very similar to the photo above.
2. Andrew mentioned they could use a little more butter to draw out that flavor a little more.
3. KEY TIP - Add vanilla to the liquid mixture. I put a few drops twice (double batch). It gave the pancakes just a little more flavor.

Summary:

Recipe was well liked by all and probably the most by Austin who has been eating them for breakfast. I think with a slightly stronger buttery flavor with the vanilla they would be perfect.

Traditional Beef Burritos

Traditional Beef Burritos Recipe
Photo from AllRecipes

I had a pound of ground  beef the other night and a bunch of left over taco ingredients but not all of them so burritos were the answer. I found a recipe on allrecipes and it was a huge hit. So here we go...

Ingredients:

1 lb ground beef
1 cup chopped onion (I sprinkled a decent amount of minced onion)
2 large garlic cloves (I sprinkled garlic powder)
2 tsp chili powder
1 tsp ground cumin
1/2 cup taco sauce (I ran out just shy of the amount)
       **edit: found a recipe to make my own, you can find it here**
1 can refried beans (I didn't use a whole can)
6 tortilla shells, 10" (give or take a couple depending on how big you make them)
3/4 cup sour cream (I think I used more)
1.5 cups shredded cheddar (probably used more of this too)

Directions:

Brown the ground beef, drain.
Add onion, garlic, chili powder, cumin and taco sauce.
Stir together and cook for 5 minutes. Or until heated thoroughly. If you used real veggies, cook until they are tender.
-- The following directions are how I did it, not necessarily what the original recipe said --
Warm tortillas if they are brittle.
Scoop approximately 1/3 cup refried beans onto the middle of the tortilla shell
Scoop approximately 1/3 cup ground beef mixture onto the middle of the tortilla
Dallop the sour cream over the top
Put handful of cheese on top of that
Folding the Burrito: Fold in 1/2, fold in the sides, roll. If that is as clear as mud, this is the website I used to show me how :) http://www.chefbenwa.com/2008/08/how-to-roll-a-burrito/ 
-- Back to Original Directions --
Heat oven to 375
Spray all sides of burrito with cooking spray (I omitted this step, seems unnecessary)
Place burritos on a baking sheet, seemed side down
Bake for 12-14 minutes, until thoroughly heated and starting to brown, flipping them once.
I don't think mine were browning nor did I flip them. I tend to like a slightly softer burrito.

Summary:

Overall we loved these. Definitely a 5 out of 5 from both Andrew and I. Austin also loved them, though we had to feed it to him to prevent a catastrophic mess! Andrew dipped his in some salsa we had as well.  These came out soft enough for me but still crunchy enough for Andrew. We will absolutely be making this again and I'm sure it will probably be within a months time frame. Maybe I'll even attempt to make them a wet burrito. :)