Meals to Bring a New Mom: A Recipe Swap

Today at Ultimate Recipe Swap FishMama is sharing some meals to bring to a new mom. When I had my babies, I didn't happen to get any meals delivered to me once I came home (I really wish I had!). So I know how much of a blessing it would be to bring over some meals to families experiencing life in "survival mode" and bringing home a new baby.
Here are some of my favorites to share, not just in celebration of a new baby, but in the case of someone having surgery, going through a rough time, or just helping out someone in need! We even made meals, froze them, and gave them as gifts! Who wouldn't love the gift of a prepared meal??!!

These meals are meals-in-a-bag (Think Skillet Sensations, etc.), though much tastier and healthier! (without all that sodium!!)

Creamy Italian Pasta with Chicken (meal in a bag)
Rigatoni with Sausage and Peppers (meal in a bag)
Cheeseburger Pasta (meal in a bag)

Diners, Drive-In's, and Dives Inspired "Italian Stew"

A few weeks ago my fridge went. I mean, just up and stopped working. My 9 year old, full-of-food fridge and freezer. I monitored the temperature with my thermometer my mother bought for all of us sisters, since the same thing happened to her "still under warranty" fridge. It didn't pay for us to invest almost $600 in repairs to our almost decade-old model, so I got a great deal on a new one. (Paid for in cash!) But by the time it would be delivered, it would be day three of no power to my fridge. So I had to act fast and save what I could. Who wouldn't get creative and use up all that food?!
I made a run to my sisters and stocked what I could fit in her extra fridge in her garage, and stored what I could in my deep freezer. I had to use-or-lose the rest.
So looking at my options, I vaguely remembered a dish I saw prepared on Diners, Drive-In's, and Dives. Not sure if it was close, but this is what I came up with. And boy, was it delicious:

Chicken Pisano
Sausage, Potatoes, Chicken, and Brown Gravy
(like an Italian stew)

3 Sweet Italian Sausage Links cut in thick slices
2 boneless, skinless chicken breasts cut in bite-sized pieces
red and green pepper strips
4 T. Butter
Flour
Oregano
Pepper
Can of whole potatoes or cut-up chunks of raw potatoes
AuJus or Beef Stock

Melt some butter in a pan. Pop in some thick cut slices of sausage (sweet italian). Add in cut up pieces of chicken breast and let grill up. Add in some oregano and pepper. There will be some oil in the pan from the butter and the sausage, so add some flour to make a roux. Add in some AuJus or Beef stock (what I used) to make a gravy. Add in some chunks of potatoes, or cut can of whole white potatoes in quarters and add in. Turn down heat and let simmer and cook. Brown gravy will become thick. Cook until potatoes are tender and meat is cooked through.

Getting creative in a pinch Works for Me!!

As an added note: I have since found the actual recipe and episode. The dish is called Chicken Pisano. My memory didn't fail me much...my rendition was close!!

Halloween Monster Munch

Here is a quick snack I surprised my kids with before our football game the other day. I even made some extra to send off in a care package to Minnesota to one of our players who is in his freshman year out there playing football.
All of their favorites: pretzels, M&M's, Halloween Oreos, and candy corn all wrapped in white chocolate! Yum!

Ingredients:
Package of white chocolate melting chips or lb. of white chocolate almond bark
Crumbled oreos
Crumbled pretzels
M&M's
Candy corn
Halloween Sprinkles

Directions:
1. Melt white chocolate in microwave according to package directions. While chocolate is melting, line baking sheet with parchment or waxed paper or no stick foil.
2. Pour layer of chocolate on lined cookie sheet, then quickly toss snack mixture into the chocolate. Sprinkle sprinkles over top. (You'll need to work quickly as for the chocolate to not harden.)
3. Allow to harden (or refrigerate to harden)
4. Break apart into pieces.

*(You could toss your snack mixture on the lined cookie sheet first, then pour the white chocolate over top, but I had so many pieces that were so thick with chocolate since it is difficult to spread, the above directions worked best for me!)

Inspired by: Your Home Based Mom
Linked to: Tempt My Tummy Tuesday

Here is another version of "Monster Munch" that includes popcorn.

Crescent Rolls on Steroids

These rolls are absolutely delish!! I call them "crescent rolls on steroids" because they are huge! They make a great addition to go along with any gifting meals, too. They can be easily frozen, then taken out as needed!

Butterhorns (Also a freezer recipe)
Recipe from: Money-Saving Mom
(makes 32 rolls)

2T. dry yeast, heaping
1/3C. warm water
9C. flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2C. warm milk
1C. butter, melted
1C. sugar
6 eggs
2t. salt

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth. (I do this in my KitchenAid)
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled in size(1-3 hours). (Quick tip: preheat oven to 200° for 5mins. Turn off oven. Let dough rise in warmed oven. Takes about 45mins.)

Punch dough down and divide into two equal parts. Roll each part into a circle. Cut each circle into 16 pie-shaped slices. (Like a pizza. I use a pizza cutter.)

Roll up each wedge wide edge to tip. (like you form canned crescent rolls).

Place on greased cooking sheet. Cover with a clean kitchen towel and allow to rise until doubled in size. (Remember my quick tip above)

Bake at 375° until lightly browned. (About 15 mins or so)

To freeze and use later:
After rolling, place on baking sheets and freeze (do not allow rolls to rise.) When frozen, place in freezer bags and keep frozen until needed.
To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375° until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Some meal ideas:

Wrap hotdogs in these rolls for wonderful pigs in a blanket!
Idea from: Amy

Chocolate Butterhorns for Breakfast:
Idea from Life As Mom

After cutting each circle, drop some chocolate chips on each slice, and roll as usual. Then continue to prepare/freeze as above. After baking, remove them and brush with melted butter and sprinkle with cinnamon sugar before serving. SOooooo good!!

Recipe Swap: Anything Goes

Around here, especially during this busy time of end-of-school activities, superstar week for Football, class picnics, and weekend visits to the coast, there are many nights I'll declare as an "anything goes" type of meal. It certainly helps when we fill our grill with marinated chicken breasts, steak, and burgers over the weekend so we can enjoy quick meals during the week.

Here's one of our favorite recipes to use our leftover grilled chicken:

Penne Rustica

Ingredients:

12 oz. grilled chicken breast (marinate in italian dressing)

crisp, cooked bacon

prepared penne

1 cup grated parmesan cheese

Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1C. light cream

Directions:

Saute garlic in butter in large pan. Add marsala wine, mustard, salt, and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, parmesan cheese and mix thoroughly. Spread in baking dish. Top with mozzarella cheese.

Bake @ 475 for 10 minutes.

(I often make two pans of this and freeze one)

If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Some other favorite ways to use up our grilled chicken: Pasta Alfredo and Penne Vodka.

Linked to: Ultimate Recipe Swap at LifeasMom

St. Patrick's Day Treats

Here are the cupcakes I made for my daughter's 1st grade class today. They came out just adorable!! I didn't snap a picture, since we were in such a hurry this morning after I frosted them (they came out exactly like the picture), and I put a gold chocolate coin on each frosting "cloud". They loved them. (I'll add an actual picture later, since I have to make another batch for my son's preschool class tomorrow. It is his day, after all, since his middle name is Francis-Patrick!!) Good Irish Boy!


Beware: Although they're cute...they take forever to make (like almost 2 hours!!)!! Imagine layering and spreading each of the 6 colors perfectly in each little cupcake cup, so the colors don't mix. Things we do for our kids!! (My batch of batter only produced 17 cupcakes)

Ingredients:
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional) (I used whipped frosting)
Chocolate Coins

Instructions:
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls.

Following the chart below, dye each bowl of batter a rainbow color.
Purple: 9 red and 6 blue drops
Blue: 12 drops
Green: 12 drops
Yellow: 12 drops
Orange: 12 yellow and 4 red drops
Red: 18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Mickey Mouse Waffles

I made 1 dozen Mickey Mouse waffles (frozen in 2ct. individual bags for easy school mornings).



Ingredients:
Nonstick Spray
1 1/4 C. all-purpose flour (I mix 3/4 C. whole wheat pastry flour...so half is all-purpose and half is WW. pastry)
1 egg
1 1/4 C. buttermilk
1/4 C. sugar
1 heaping t. baking powder
1 t. baking soda
3/4T. wheat germ
1/4 cup cooking oil
pinch of salt

Directions:
Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
With a mixer, combine all of the remaining ingredients until smooth.
Pour the batter by spoonfuls into the hot pan (or waffle iron), forming 5-inch circles for pancakes
When the edges appear to harden, flip the pancakes...or waffles. They should be light brown. Cook on the other side for same amount of time, until light brown.

Makes 8 to 10 pancakes or about 5-6 waffles.

Individually wrap and freeze in freezer bags.

Creamy Italian Pasta with Chicken- OAMC (Meal in a Bag)

I love the convenience of those skillet meals-in-a-bag (think Skillet Sensations or Bertolli meals) but hate the sodium content...and the price!! Well, make your own! Easy, simple, and all set for a quick, homemade meal!


Ingredients:
1 box whole grain linguini
2 boneless, skinless chicken breasts, boiled and cubed.
red, green, yellow peppers (already sliced and frozen)
1C. tomato sauce
1/2 C. ricotta cheese
1/4 C. half and half


Directions:
Prepare pasta according to package directions. Toss with a little EVOO. Set aside to cool.
Mix tomato sauce, ricotta cheese and half and half in pot and bring to boil. Set aside to cool.
Place cooked, cubed chicken in freezer bag and freeze.
When Sauce mixture is cooled, pour into ice cube tray and freeze.

When pasta is cooled, gather a forkfull of noodles and twirl them into little "nests" on a cookie sheet lined with parchment or wax paper. Place in freezer. (these don't take too long to freeze).

When noodles and sauce are frozen, place all contents into freezer bag. (Pasta nests, sauce cubes, frozen cubed chicken, and frozen pepper slices.)

Preparation:
When you are ready to cook, pour the contents of bag into a skillet over medium heat. Cover and cook for 3 minutes. Stir and continue cooking, stirring occasionally, until sauce is melted and everything is heated through. About 5-10mins.

These also make wonderful gifts for giving to a new mom, homebound seniors, or anyone just needing a break from cooking!!

Rigatoni with Sausage and Peppers- OAMC (Meal in a Bag)

I love the convenience of those skillet meals-in-a-bag (think Skillet Sensations or Bertolli meals) but hate the sodium content...and the price!! Well, make your own! Easy, simple, and all set for a quick, homemade meal!

Ingredients:

1/2 box Rigatoni Pasta (or shape of your choice)

2 Sweet (or spicy) Italian Sausage links

1/2C. Ricotta Cheese

1C. tomato sauce

Red, green, yellow pepper slices (amount to your liking)

Directions:

Prepare the pasta shapes according to box directions. Drain, cool. When cool, scatter over a large cookie sheet covered in wax paper; freeze. (I coat mine with a little EVOO before freezing to help with sticking.)

Slice sausage into bite sized chunks. (Helps if the sausage is a little frozen...keeps it firm while slicing!) Brown in skillet. Allow to cool, then freeze.

Mix ricotta cheese and tomato sauce together. Pour into ice cube trays and freeze. (may take a while!)


Slice peppers thinly and place on cookie sheet lined with parchment or wax paper. Freeze.

When everything is frozen, place together in freezer bag.

Preparation:
When you are ready to cook, dump the contents of bag into a skillet over medium heat. Cover for 1-2 minutes, then stir. Continue to cook, stirring, until sauce cubes are completely melted and everything is heated through.

These also make wonderful gifts for giving to a new mom, homebound seniors, or anyone just needing a break from cooking!!

Cheeseburger Pasta- OAMC (Skillet Meal in a Bag)

I love the convenience of those skillet meals-in-a-bag (think Skillet Sensations or Bertolli meals) but hate the sodium content...and the price!! Well, make your own! Easy, simple, and all set for a quick, homemade meal!

Ingredients:

1/2 box pasta of choice (Chunkier works best: rotini, penne, rigatoni...I used rigatoni)

1/2 lb ground beef

14.5 oz can diced tomatoes, lightly drained

1T. butter

1 T. flour

1 C. milk

1 C. shredded cheddar cheese

Directions:

In a skillet, brown the ground beef. Drain and cool. When cool, scatter all over a large plate covered in wax paper and set in the freezer.

Pour tomatoes into ice cube trays and freeze (I added a little bit of sauce to mine, too!)

Prepare the pasta shapes according to box directions. Drain, cool. When cool, scatter over a large cookie sheet covered in wax paper; freeze. (I coat mine with a little EVOO before freezing to help with sticking)

In a skillet, melt the butter. Stir in the flour and cook, stirring, until thickened and bubbly. Gradually whisk in the milk. Cook, stirring, until thick and bubbly. Remove from heat and stir in the cheese; add salt and pepper to taste.

Spoon one or two tablespoonfuls of sauce into ice cube trays (you want the ice cubes to be about half full at most). Cover with plastic wrap and freeze for several hours, until completely firm.When everything is well-frozen (the cheese sauce will take the longest to completely freeze), place contents together into freezer bags.

Preparation:

When you are ready to cook, dump the contents of bag into a skillet over medium heat. Cover for 1-2 minutes, then stir. Cover again, and continue to cook, stirring, until sauce cubes are completely melted and everything is heated through.

These also make wonderful gifts for giving to a new mom, homebound seniors, or anyone just needing a break from cooking!!

Chicken, Rice, and Gravy

Ingredients:

2C. white rice, cooked

1lb. chicken breast, cooked and cubed

chicken gravy, prepared (amount to your liking)

Directions:

Line bottom of pan with small amount of chicken gravy (if desired.)

Top with rice.

Top with cubed chicken, then top with gravy.

Prepare for freezer.

Defrost overnight in refrigerator. Cover with foil and bake at 375° for about 45mins-1hr. Mix dish well. Top with more gravy if desired (we definitely do!)

Note: you can top with canned biscuits for the last 20mins of baking to make this into a biscuit- topped casserole dish.

Beef, Rice, and Gravy

Ingredients:

2lbs. ground beef, seasoned and browned

2C. white rice

2C. brown rice

beef or brown gravy...enough for two trays (amount to your liking)

Directions:

Prepare rice to package ingredients. (I like to mix brown and white together to give it a little different flavor, and brown rice is so much better for you!) Allow to cool. Line bottom of trays with rice.

Sprinkle each tray with 1lb. of ground beef each.

Top with gravy. (We like quite a bit, so I make one big batch of low sodium beef gravy...if needed after thawing and baking, you can always add more.)

Label and prepare to freeze.

Thaw and bake at 375° for about 20-30mins, until cooked through.

Note: after thawing you can top with canned biscuits to make this into a biscuit topped casserole .

Baked Ziti

The essentials:


1box ziti macaroni

1 lg. container ricotta

1lb. mozz., shredded (I shred my own)

4C. tomato sauce

1 egg

Directions:

Prepare ziti to package directions. Drain and let cool.

Mix remaining ingredients together in bowl. (save some mozzarella for top>)

Pour into cooled macaroni. Mix well.

Pour into pan coated with a small amount of tomato sauce.

Top with mozzarella cheese.

Prepare to freeze: I wrap my tin pan with foil, then apply tin top. Label and freeze.

Thaw, top with foil, and bake at 400° for 1hr and until bubbly. (I usually take the foil off the last 15mins. to allow top to brown)

Low Fat Tomato "Chili"

This recipe is called a "Chili", hence the chili powder. Since Coach is "Plain Jim" when it comes to spices, I made this into more of a chunkier stew, or "stoup".

Ingredients:

1 1/2 lbs lean cut boneless beef (I used leftover skirt steak already grilled)

2 1/2 cups fresh tomatoes, diced

14 oz can kidney beans (DO NOT DRAIN!)

1 large onion, chopped (I sub. 1t. onion powder since my husband despises onions...PS- he never suspects the onion powder!!)

1 tbsp chili powder (I omit)

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp oregano (I used 1t. since he loves oregano!)

1 tsp sugar

Directions:

In frypan with non stick cooking oil, brown beef. (If your meat is already cooked, you can skip this step. I pulled my steak right out of the fridge, and sliced thinly...this makes it so easy when it's firm.

Then I diced into bite sized pieces.

In large bowl combine remaining ingredients, stirring well. Bring to a boil, then reduce heat, add meat and simmer for about 45mins.

Allow to cool.

Pour into freezer container or bags, cover and freeze.

Makes 6C.

To serve, thaw overnight in refrigerator. If not in a casserole sized baking dish already, transfer it to one. Cover. Bake in 325 ° oven for 2 to 2 1/2 hours or until beef is cooked through and tender. Stir and serve

The Lunch Bunch

Today's topic over at FishMama's Ultimate Recipe Swap is lunch. I must admit, I'm not too into lunch. I pick. I'm embarassed to say I enjoy several cups of coffee throughout the morning and by the time lunch rolls around I'm knee-deep in either cleaning, picking up from preschool, doing puzzles or playing games, or fixing lunch for others. I know, I know...same 'ol line. Mom's last on the pecking order. Well, that's just the way it is for me. But when I do pick, it's mostly leftovers (Which my husband loves, BTW! He's the envy of the teacher's room at lunchtime!) My picky eater that's home all day, my 4 year old, (he's not quite there yet to appreciate Mama's good home cookin' just yet!) prefers homemade "cracker stackers": crackers and cheese and fruit, or grilled cheese. But I often have the following for lunches:

Maine Diner's Mac and Cheese (my version)

Quiche

Shepherd's Pie

Even though I'm not a huge lunch fan at home, I just LOVE lunch on the road. Deli sandwiches, or wraps, like this one, wrapped in butcher's paper. Everything tastes better on the road wrapped in butcher's paper!! (Okay, yes, that's strange!)

Roast Beef, Bacon, & Bleu Cheese Wrap

And during the summer since everyone is home and there's usually no set schedule to adhere to (except for when to swim...) I always set a good example and sit down to lunch. (I always seem to eat more in the summer...why is that??) Here are a few of my favorites:

Oriental Chicken Salad

Cherry Chicken Salad Crossiant Sandwiches

Grilled Pizza

No Es Mexicana "Enchilada"

Our family...we're pretty much a "meat-and-potatoes" type of clan. I don't think I've ever served up a taco, made a pot of "Five Alarm Chili", or wrapped a burrito (aside from swaddling my newborn babies!!). We're just not spicy. Our personalities are, but our taste buds, not so much.

After all week of being locked indoors with sick children, I took some time to watch one of my Tivo'd shows...imagine that!! Diners, Drive-ins, and Dives. Warning: Do NOT watch while famished, stressed, depressed, sleep deprived, or any other time when your resistance is low. It will make you so hungry, you could literally, eat a horse!! (Okay...not that I know from experience or anything ;) !!)

Well, Guy (the host of Triple-D) visitied with many restaurant-goers while they were delving into cheesy, delicious looking enchiladas. I had never had an enchilada. After they showed how they were made and what ingredients were used we (my family and I) would probably not eat the conventional, regulation made enchilada. However, I had to have one...at that very minute!! They looked so good!! I do love soft tortillas, seasoned ground beef, and cheese... so how could I make this delicious looking creation work?

Here's what I came up with:

The Not-so-Mexican, "No Es Mexicana ", "Enchilada"

6 soft tortillas (I had flour ones on hand, but next time will be using whole grain)

3/4 lb. cooked ground beef, seasoned with Mortons or Lawry's Seasoning Salt

1 1/2 C. tomato sauce

1C. Shredded Cheddar (I've been in with sick kids all week and haven't been to the store, so we were out, but I did have Campbell's Cheddar Cheese Cooking Soup, so I cooked that up and used that instead)

1. Line bottom of baking dish with a thin coating of tomato sauce.

2. Place a good amount of meat inside middle of tortilla.

3. Fold in the sides and then roll/wrap the tortilla and place in baking dish seam side down.

4. Top burritos with remaining tomato sauce to prevent drying out in the oven.

5. Cover with shredded cheese (or in this case, cheese sauce).

Cover dish with foil and bake at 375° for 15 mins. Carefully remove the foil...watch the steam!!

These are SO delicious...SO creamy...SO filling...SO budget-friendly...and just SO GOOD!! (I could only eat one!!) It's like having a cheesy Sloppy Joe without the huge roll to go along with it!! This is my new go-to recipe for when I need to prepare a meal for my husbands football or basketball teams!!

I guess you could serve these with Spanish Rice (if you like) or beef flavored Rice-A-Roni, and a vegetable.

Cost Breakdown: (for 6)

Flour Tortillas: .60

Ground Beef: $1.26

1/2 Can of Cheddar soup: .50

Tomato Sauce: .25

$2.61

Grilled Chicken with Bacon & Cheese- Under $5

(The picture does not do this meal any justice)

Grilled Chicken with Bacon & Cheese

1lb. grilled boneless chicken breast (I use a little less...I slightly freeze the breasts, then thinly slice them, then pound them thin...I got 6 pieces.)

6 slices crisp bacon

4 slices american cheese (or any other cheese you choose)

2T. BBQ sauce

First grill your chicken, either in a pan or on your grill. (I grill the whole 1.75lb. package, and use the other half for another nights dish)

Brush lightly with BBQ sauce for flavor, top with crisp bacon and cheese (I slice the cheese to fit the chicken breasts as not to waste). My husband does not like BBQ sauce...but loves this dish. I won't tell if you don't!!

Either continue grilling on low on your grill, in your pan, or you can put under broiler on low for about a minute. You decide.

Cost breakdown:

Chicken breasts: $1.85

bacon: $.54

cheese: $.64

BBQ sauce: free (couponing)

Total: $3.03

Hear ye! Hear ye! I'm "The Biggest Loser"

Okay...all bets are off people. I am a "Pantry Eating Challenge" loser. A dropout. I could not do it. Truth be told, I never started. I just could not get my act together after the holidays to sit down and focus on a month's challenge of meals...with the little we had in the house/pantry/freezer and no good deals on the horizon. (Unless, of course, we were going to eat from cans for the month since every store is now having "Can-Can Sales"). Chef Boyardee anyone?? No thanks. So, I've been restocking for the month, and I think I'm now ready to start the challenge...just about a month late.

Here are some of the great deals I've found this month to help stock up. Needless to say I stocked my fridge, freezer, and pantry to the max with these sales! I'm able to feed our family, and frequent dinner guests since it's that time of year and my husband is having his Seniors over every now and then for College planning.

Ground beef: $1.68/lb.
Boneless chicken breast: $1.99/lb.
Frozen organic veggies: 12 bags free with coupons
5lb. organic potatoes: $.78
Organic tomato sauce/pasta sauces: $.65
Whole grain pastas: $.78 box
2lbs. white and brown rice: $.77
bacon: $1.88/lb.

Another great and frugal find (don't know why I didn't look for these sooner...since I'm a loyal shopper there!!) at Sam's Club: Can't beat these deals with a stick!!
Bulk Yeast: 2 lbs: $4.16!!
25lbs All-Purpose Unbleached Flour: $7.83
So...I'll be baking up all of our rolls, breads, and pizza dough (when I make sicilian...we still have shells from Sam's which are still our fave for regular pizza!!)

I have all of the ingredients on hand to prepare the following meals. Here's what will be on my menu plan this month (and longer):
Many of these meals are Under $5!
Meatloaf
Bowties alfredo with grilled chicken
Penne Vodka w/ grilled chicken
Cheeseburger Pie
Shepherds Pie
Burgers on the grill (homemade rolls)
Lasagna
Stuffed Shells
Chicken Potato Pancakes
Chicken & Wild Rice Pancakes
Ziti
Stuffed French Toast
Penne/Cavatelli & Broccoli
Creamy Chicken
Potroast
Quiche
London Broil
Chicken, rice, gravy
Porcupine Balls/Mashed Potatoes
Teryaki Chicken, Vegetables & Rice
Spaghetti & Meatballs
Chicken Fried Chicken
Chicken Parmesan
Chicken Soup
Potato Soup w/ bacon & cheese
Beefaroni
Sloppy Joes (homemade rolls)
Grilled chicken, bacon & Cheese
Popcorn Chicken
Crispy beef & Broccoli (recipe to come)
Crispy beef & fried rice (recipe to come)
Chicken fried rice (recipe to come)
"No Es Mexicana" "Enchilada"
Ravioli
Chicken Alfredo Pizza
Pizza
Sicilian Pizza (recipe coming soon!!)

Side dishes of: veggies, rice, mashed potatoes, baked potatoes, roasted potatoes.

I figure my weekly shopping lists will consist of: (Budgeting for $20 wk.)
cheese
milk
yogurt
fruit
veggies

An "Eating from the Pantry" challenge is a great idea...any month of the year! And doing it when I'm prepared, stocked, and ready Works for Me!!
Linked to: Works for Me Wednesday

Creamy Turkey and Wild Rice Soup

A most delicious soup...one bowl is a huge meal! Filling, absolutely delicious, and warms your whole body, especially during these windstorm laden, 14° days we've been having!



Creamy Turkey & Wild Rice Soup

1/2c. diced onion
1c. chopped carrot
8T. flour
1/2t. chicken seasoning
6T. butter
1 1/4C. half and half
4C. turkey broth (I make my own)
1C. water
3C. diced cooked turkey
1.5C. wild rice
Salt, pepper, herbs to taste
Crisp, cooked bacon

Cut carrots to 1/4" pieces.
Add olive oil to stock pot and saute the veggies.
Add broth, water, turkey, and rice. Bring to a boil, then simmer about 40mins.

In a saucepan, melt the butter over med-high heat. Add the flour and chicken seasoning and whisk it well, it will combine easily. Keep whisking and add 1 1/4 cups half and half. Whisking still, let this come to a boil and thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat. (If too thick, add some milk)
After soup simmers for about 40mins, or when rice plumps up and becomes tender, add cream mixture to simmering soup and stir to combine.
Sprinkle crisp bacon on top.

Your soup is ready to serve or cool before going into the freezer.

What to do with those Frozen Cookies??!!

Since going through our freezers to start our January Challenge, many of us might find an overabundance of cookies...I know I did. I made extras, received many as gifts, and had leftovers from our parties.
What to do with them? How can you refresh them to, well, fresh??

Stored cookies (say, stored in a bag or container) can be “refreshed” to just-baked chewiness. Simply place them on a microwave-safe plate and microwave at full power for 30 seconds or bake them at 425° for four to five minutes. Make sure to let the cookies cool on the baking sheet for a couple of minutes before removing them, and consume them while they're warm.

For frozen cookies, a little heat, either four or five minutes in a 350° oven or microwaved on full power for 30 seconds, brings back a fresh-baked taste. Once cooled to room temperature, they're nearly as good as fresh. Your secret is safe with me!!

Linked to: Kitchen Tip Tuesday