I hope everyone had a very Merry Christmas this year. We were so blessed and spoiled it was nuts! I kept feeling like we needed to load it all in the car and go as fast as possible. You know that commercial for IKEA where the wife is leaving the store yelling to her husband "star the car! Start the CAR!" like she robbed the place? That's how it felt. I can't get over the wonderful gifts and love shared to us from family and friends. Thanks!
We are now in recovery mode for a week or so. We have to re-find our house, get the stuff organized that we were given and figure out what we want to bless others with when the Canadian Diabetes association comes by to pick up our donations.
Anyway... if I miss you guys this year before this weekend. Have a FANTASTIC new years! We are very excited to see what it brings for our family and friends.
Wednesday, December 28, 2011
Friday, December 23, 2011
New Food Fridays #104 ~ Broccoli Chicken Potato Parmesan
Made: December 22nd 2011
From: CRC 54
2 Tablespoons vegetable oil
1 pound of small red potatoes, sliced 1/4 inch thick
1 can of condensed broccoli cheese soup
1/2 cup of milk
1/4 teaspoon of garlic powder
2 cups of fresh or frozen broccoli florets
1 package of refrigerated cooked chicken breast strips
1/4 cup of grated Parmesan cheese
1 - Heat the oil in a skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
2 - Stir the soup, milk, garlic powder, broccoli and chicken in the skillet. Add the cheese and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender
Miranda's Mix Ups - I didn't have broccoli CHEESE soup. So I used one can of broccoli soup and one can of cheddar cheese soup. It was so yummy!! I also didn't use vegetable oil, I had EVOO. And I used chicken that I cooked and sliced up into small bits. It was SO yummy!
From: CRC 54
2 Tablespoons vegetable oil
1 pound of small red potatoes, sliced 1/4 inch thick
1 can of condensed broccoli cheese soup
1/2 cup of milk
1/4 teaspoon of garlic powder
2 cups of fresh or frozen broccoli florets
1 package of refrigerated cooked chicken breast strips
1/4 cup of grated Parmesan cheese
1 - Heat the oil in a skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
2 - Stir the soup, milk, garlic powder, broccoli and chicken in the skillet. Add the cheese and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender
Miranda's Mix Ups - I didn't have broccoli CHEESE soup. So I used one can of broccoli soup and one can of cheddar cheese soup. It was so yummy!! I also didn't use vegetable oil, I had EVOO. And I used chicken that I cooked and sliced up into small bits. It was SO yummy!
New Food Fridays #103 ~ Chili & Rice
Made: December 21st 2011
From: CRC pg 96
3/4 pound of ground beef
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon of chili powder
1 can of Condensed Tomato Soup
1/4 cup of water
1 teaspoon vinegar
1 can of kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt
1 - Cook the beef, onion and chili powder in a skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
2 - Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve the beef mixture over the rice.
Top with cheese and sour cream if desired.
From: CRC pg 96
3/4 pound of ground beef
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon of chili powder
1 can of Condensed Tomato Soup
1/4 cup of water
1 teaspoon vinegar
1 can of kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt
1 - Cook the beef, onion and chili powder in a skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
2 - Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve the beef mixture over the rice.
Top with cheese and sour cream if desired.
New Food Fridays #102 ~ Cheeseburger Pasta
Made:December 19th 2011
From: CRC pg 74
1 pound of ground beef
1 can of condensed cheddar cheese soup
1 can of condensed tomato soup
1.5 cups of water
2 cups of uncooked medium shell-shaped pasta
1 - Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Miranda's Mix Ups - nothing!
From: CRC pg 74
1 pound of ground beef
1 can of condensed cheddar cheese soup
1 can of condensed tomato soup
1.5 cups of water
2 cups of uncooked medium shell-shaped pasta
1 - Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Miranda's Mix Ups - nothing!
New Food Fridays #101 ~ Home-style Chicken & Biscuits
Made: December 15th 2011
From: CRC pg 4
1 can of condensed cream of chicken soup
1/4 cup of milk
3/4 cup of shredded cheddar cheese
1/4 teaspoon of ground black pepper
1 bag (16oz) of frozen vegetable combination (broccoli, cauliflower, carrots) thawed
2 cans of Swanson Premium White Chunk Chicken Breasts in Water, drained
1 package of refrigerate biscuits (10 biscuits)
1 - Heat the oven to 400F. Stir the soup, milk, cheese and black pepper in a shallow baking dish. Stir in the vegetables and chicken.
2 - Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
3 - Bake for 15 minutes or until the biscuits are golden brown.
Miranda's Mix Up - I never baked the mixture. I did make the buns in the oven but no baking of the chicken mixture.
From: CRC pg 4
1 can of condensed cream of chicken soup
1/4 cup of milk
3/4 cup of shredded cheddar cheese
1/4 teaspoon of ground black pepper
1 bag (16oz) of frozen vegetable combination (broccoli, cauliflower, carrots) thawed
2 cans of Swanson Premium White Chunk Chicken Breasts in Water, drained
1 package of refrigerate biscuits (10 biscuits)
1 - Heat the oven to 400F. Stir the soup, milk, cheese and black pepper in a shallow baking dish. Stir in the vegetables and chicken.
2 - Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
3 - Bake for 15 minutes or until the biscuits are golden brown.
Miranda's Mix Up - I never baked the mixture. I did make the buns in the oven but no baking of the chicken mixture.
New Food Fridays #100 ~ Easy Skillet Beef and Hash-browns
Made: December 13th 2011
From: CRC pg 57
1 pound of ground beef
1 can of condensed cream of celery soup
1/2 cup of water
1/4 cup of ketchup
1 Tablespoon of Worcestershire sauce
2 cups of frozen hash-brown potatoes
3 slices of process cheese
1 - Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese
Miranda's Mix Ups - I had to melt the cheese in the pan cause Arnold doesn't like it but it's good :)
From: CRC pg 57
1 pound of ground beef
1 can of condensed cream of celery soup
1/2 cup of water
1/4 cup of ketchup
1 Tablespoon of Worcestershire sauce
2 cups of frozen hash-brown potatoes
3 slices of process cheese
1 - Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soup, water, ketchup and Worcestershire in the skillet and heat to a boil. Stir in the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Top with the cheese
Miranda's Mix Ups - I had to melt the cheese in the pan cause Arnold doesn't like it but it's good :)
New Food Fridays #99 ~ King Ranch Casserole
Made: December 12th 2011
From: CRC pg 11
1 can of condensed cream of mushroom soup
3/4 cup of Picante Sauce
3/4 cup of sour cream
1 Tablespoon of chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups of cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup of shredded cheddar cheese (about 4oz)
Sliced green onions
1 - Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
2 - Place half the tortillas in a shallow baking dish. Top with half the chicken mixture. Repeat layers. Sprinkle with the cheese.
3 - Bake at 350F for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onions. Serve with additional picante sauce and sour cream.
Miranda's Mix Ups - I did use cream of chicken soup but it was still REALLY good. And I *finally* found picante sauce! It took a while but it worked! And was yummy and hot. But that worked ok.
From: CRC pg 11
1 can of condensed cream of mushroom soup
3/4 cup of Picante Sauce
3/4 cup of sour cream
1 Tablespoon of chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups of cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup of shredded cheddar cheese (about 4oz)
Sliced green onions
1 - Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
2 - Place half the tortillas in a shallow baking dish. Top with half the chicken mixture. Repeat layers. Sprinkle with the cheese.
3 - Bake at 350F for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onions. Serve with additional picante sauce and sour cream.
Miranda's Mix Ups - I did use cream of chicken soup but it was still REALLY good. And I *finally* found picante sauce! It took a while but it worked! And was yummy and hot. But that worked ok.
New Food Fridays #98 ~ Easy Beef enchiladas
Made: December 9th 2011
From: CRC pg 24
1 pound of ground beef
1 package taco seasoning mix or burrito seasoning mix
1 can of refried beans
1 can of condensed cheddar cheese soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1.5 cups of prepared enchilada sauce
Shredded Cheddar cheese.
1 - Heat the oven to 350F. Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
2 - Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with cheese.
3 - Bake for 20 minutes or until the enchiladas are hot and bubbling.
Miranda's Mix Ups - I couldn't find enchilada sauce so I used taco sauce but I think it worked just the same. It was really yummy. Maybe not something I'd make again cause it was so close to the easy bake enchiladas but it was good.
From: CRC pg 24
1 pound of ground beef
1 package taco seasoning mix or burrito seasoning mix
1 can of refried beans
1 can of condensed cheddar cheese soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1.5 cups of prepared enchilada sauce
Shredded Cheddar cheese.
1 - Heat the oven to 350F. Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
2 - Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with cheese.
3 - Bake for 20 minutes or until the enchiladas are hot and bubbling.
Miranda's Mix Ups - I couldn't find enchilada sauce so I used taco sauce but I think it worked just the same. It was really yummy. Maybe not something I'd make again cause it was so close to the easy bake enchiladas but it was good.
New Food Fridays #97 ~ Tuna Pasta Cheddar Melt
Made: December 8th 2011
From: CRC pg 68
1 can of condensed chicken broth
1 soup can of water
3 cups of uncooked corkscrew-shaped pasta (rotini)
1 can of condensed cream of mushroom soup
1 cup of milk
1 can of tuna, drained and flaked
1 cup of shredded cheddar cheese (about 4 oz)
2 Tablespoons of Italian-seasoned dry bread crumbs
2 teaspoons of butter, melted
1 - Heat the broth and water in a 12 inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
2 - Stir the soup, milk and tuna in a skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the cheese is melted.
Miranda's Mix Ups - No cream of mushroom soup for us, but it was cream of celery instead. I'll be honest, I didn't like this one as much as I was hoping, but the kiddos and I did eat it.
From: CRC pg 68
1 can of condensed chicken broth
1 soup can of water
3 cups of uncooked corkscrew-shaped pasta (rotini)
1 can of condensed cream of mushroom soup
1 cup of milk
1 can of tuna, drained and flaked
1 cup of shredded cheddar cheese (about 4 oz)
2 Tablespoons of Italian-seasoned dry bread crumbs
2 teaspoons of butter, melted
1 - Heat the broth and water in a 12 inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
2 - Stir the soup, milk and tuna in a skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the cheese is melted.
Miranda's Mix Ups - No cream of mushroom soup for us, but it was cream of celery instead. I'll be honest, I didn't like this one as much as I was hoping, but the kiddos and I did eat it.
New Food Fridays #96 ~ Baked Macaroni and Cheese (with Ham)
Made: December 7th 2011
From: CRC pg 7
1 can of condensed cheddar cheese soup
1/2 soup can of milk
1/8 teaspoon of ground black pepper
2 cups of corkscrew-shaped pasta (rotini) or shell-shaped pasta, cooked and drained
1 Tablespoon dry bread crumbs
2 teaspoons of butter, melted
1 - Stir the soup, milk, black pepper and pasta in a 1 quart baking dish.
2 - Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
3 - Bake at 400F for 20 minutes or until the pasta mixture is hot and bubbling.
Miranda's Mix Ups - I added in some cooked diced ham. It was perfect for this. Then I didn't have to add anything to it. I love it when things work out that way. I didn't use the bread crumbs and butter because I honestly forgot! opps!
From: CRC pg 7
1 can of condensed cheddar cheese soup
1/2 soup can of milk
1/8 teaspoon of ground black pepper
2 cups of corkscrew-shaped pasta (rotini) or shell-shaped pasta, cooked and drained
1 Tablespoon dry bread crumbs
2 teaspoons of butter, melted
1 - Stir the soup, milk, black pepper and pasta in a 1 quart baking dish.
2 - Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
3 - Bake at 400F for 20 minutes or until the pasta mixture is hot and bubbling.
Miranda's Mix Ups - I added in some cooked diced ham. It was perfect for this. Then I didn't have to add anything to it. I love it when things work out that way. I didn't use the bread crumbs and butter because I honestly forgot! opps!
Friday, December 16, 2011
New Food Fridays #95 ~ Corny Chicken bake
Made: December 5th 2011
From:FFM pg 30
3 cups of crushed corn bread stuffing
1 can of cream-style corn
1/3 cup of finely chopped onions
1 celery rib, chopped
4 boneless skinless chicken breasts halves
1/4 cup of packed brown sugar
1/4 cup of butter, melted
3 Tablespoons of spicy brown mustard
1 - In a large bowl, combine the stuffing, corn, onion, and celery. Spoon into a greased 11 x 7 inch baking dish. Top with chicken.
2 - In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered at 400F for 25 to 30 minutes or until a meat thermometer reads 170
Miranda's Mix ups - I thought I had enough of the stuffing mix but nope. Arnold said I *HAVE* to make this one again. SO I know I will. IT needs WAY more stuffing mix next time but it was WONDERFUL!
From:FFM pg 30
3 cups of crushed corn bread stuffing
1 can of cream-style corn
1/3 cup of finely chopped onions
1 celery rib, chopped
4 boneless skinless chicken breasts halves
1/4 cup of packed brown sugar
1/4 cup of butter, melted
3 Tablespoons of spicy brown mustard
1 - In a large bowl, combine the stuffing, corn, onion, and celery. Spoon into a greased 11 x 7 inch baking dish. Top with chicken.
2 - In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered at 400F for 25 to 30 minutes or until a meat thermometer reads 170
Miranda's Mix ups - I thought I had enough of the stuffing mix but nope. Arnold said I *HAVE* to make this one again. SO I know I will. IT needs WAY more stuffing mix next time but it was WONDERFUL!
New Food Fridays #94 ~Cheddar Potato Casserole (with ham)
Made: December 1st 2011
From: CRC pg 13
3 cups of prepared mashed potatoes
1 can of condensed cheddar cheese soup
1/4 cup of sour cream OR yogurt
Generous dash of ground black pepper
1 green onion, chopped (about 2 tablespoons)
1 - Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1.5 Quart baking dish.
2 - Bake at 350F for 30 minutes or until the potato mixture is hot.
Miranda's Mix Ups - I added ham so it was a "complete" meal. I added it in when everything else was mixed together. It worked really really well and tasted great!
From: CRC pg 13
3 cups of prepared mashed potatoes
1 can of condensed cheddar cheese soup
1/4 cup of sour cream OR yogurt
Generous dash of ground black pepper
1 green onion, chopped (about 2 tablespoons)
1 - Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1.5 Quart baking dish.
2 - Bake at 350F for 30 minutes or until the potato mixture is hot.
Miranda's Mix Ups - I added ham so it was a "complete" meal. I added it in when everything else was mixed together. It worked really really well and tasted great!
New Food Fridays #93 ~ South of theboarder beef stew
Made: November 30th 2011
From: CRC pg 64
1.5 pounds of ground beef
1 large onion, chopped (about 1 cup)
1/2 teaspoon of garlic powder or 2 cloves of garlic minced
1 can of condensed tomato soup
1 can of condensed beef broth
1 cup of water
2 Tablespoons of chili powder
3 medium potatoes, cut into cubes (about 3 cups)
1 can of whole kernel corn, drained
Shredded Cheddar Cheese
1 - Cook the beef, onion and garlic powder in a 12 inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the corn and cook until the mixture is hot and bubbling. Sprinkle with cheese.
Miranda's Mix ups - nothing! I did it just as it said and it was so good!! I did add some sour cream to the top!
From: CRC pg 64
1.5 pounds of ground beef
1 large onion, chopped (about 1 cup)
1/2 teaspoon of garlic powder or 2 cloves of garlic minced
1 can of condensed tomato soup
1 can of condensed beef broth
1 cup of water
2 Tablespoons of chili powder
3 medium potatoes, cut into cubes (about 3 cups)
1 can of whole kernel corn, drained
Shredded Cheddar Cheese
1 - Cook the beef, onion and garlic powder in a 12 inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the corn and cook until the mixture is hot and bubbling. Sprinkle with cheese.
Miranda's Mix ups - nothing! I did it just as it said and it was so good!! I did add some sour cream to the top!
New Food Fridays #92 ~Beefy Hash Brown Potato Casserole
Made: November 29th 2011
From: CRC pg 19
1 pound of ground beef
1 medium onion, chopped (about 1/2 cup)
1 can of condensed cream of mushroom soup
1 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
3 cups of frozen fried potato nuggets
1 - Cook the beef and onion in a skillet over medium-high heat until the beef is well browned, stirring to separate the meat. Pour off any fat.
2 - Stir the soup, ketchup and Worcestershire in the skillet. Spoon the beef mixture into a 2 quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3 - Bake at 425F for 25 minutes or until the potatoes are golden brown.
Miranda's Mix Ups - I did it just as it said (well aside from the cream of mushroom soup - it was cream of cheddar cheese SOOO good). It was very very yummy!
From: CRC pg 19
1 pound of ground beef
1 medium onion, chopped (about 1/2 cup)
1 can of condensed cream of mushroom soup
1 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
3 cups of frozen fried potato nuggets
1 - Cook the beef and onion in a skillet over medium-high heat until the beef is well browned, stirring to separate the meat. Pour off any fat.
2 - Stir the soup, ketchup and Worcestershire in the skillet. Spoon the beef mixture into a 2 quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3 - Bake at 425F for 25 minutes or until the potatoes are golden brown.
Miranda's Mix Ups - I did it just as it said (well aside from the cream of mushroom soup - it was cream of cheddar cheese SOOO good). It was very very yummy!
New Food Fridays #90 and 91 ~ "Breakfast for supper"
Made: November 28th 2011
From: FFM pg 68 and 60
The boys made supper. They did everything from cutting the bread, to cracking the eggs. I'm so proud of them. Here's what we made:
Breakfast Wraps:
6 eggs
2 tablespoons of milk
1/4 teaspoons of pepper
1 tablespoon of canola oil
1 cup of shredded cheddar cheese
3/4 cup of diced fully cooked ham
4 flour tortillas (8 inches, warmed
1 - In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture, cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.
2 - Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.
3 - To freeze, wrap in plastic wrap and freeze in a resealable plastic bag for up to 1 month.
Miranda's Mix ups - we didn't "serve immediately". Instead I wrapped them up (and we had WAY more than 4) and put them on a cookie sheet in the oven to keep warm
French Toast Sticks (FFM pg 60)
6 slices of day old Texas toast
4 eggs
1 cup of milk
2 tablespoons of sugar
1 teaspoon of vanilla extract
1/4 to 1/2 teaspoons of ground cinnamon
1 cup of crushed cornflakes, optional
confectioners sugar, optional
maple syrup
1 - Cut each piece of bread into thirds, place in an ungreased 13x9 inch dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.
2 - Place in a greased 15x10x1 inch baking pan (sheet). Freeze until firm, about 45 minutes. Transfer to an air tight container or resealable freezer bag and store in the freezer.
3 - Place desired amount on a greased baking sheet. Bake at 425F for 8 minutes. Turn, bake for 10 to 12 minutes longer or until golden brown. Sprinkle with confectioners sugar if desired. Serve with syrup.
Miranda's Mix Ups - We didn't have day old toast so we just used normal toast. We made the mistake of not having a single layer when you soak up the egg mixture onto the bread. This is a big issue. Also don't squish things onto a cookie sheet. It doesn't cook evenly. Otherwise a good meal!
From: FFM pg 68 and 60
The boys made supper. They did everything from cutting the bread, to cracking the eggs. I'm so proud of them. Here's what we made:
Breakfast Wraps:
6 eggs
2 tablespoons of milk
1/4 teaspoons of pepper
1 tablespoon of canola oil
1 cup of shredded cheddar cheese
3/4 cup of diced fully cooked ham
4 flour tortillas (8 inches, warmed
1 - In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture, cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.
2 - Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.
3 - To freeze, wrap in plastic wrap and freeze in a resealable plastic bag for up to 1 month.
Miranda's Mix ups - we didn't "serve immediately". Instead I wrapped them up (and we had WAY more than 4) and put them on a cookie sheet in the oven to keep warm
French Toast Sticks (FFM pg 60)
6 slices of day old Texas toast
4 eggs
1 cup of milk
2 tablespoons of sugar
1 teaspoon of vanilla extract
1/4 to 1/2 teaspoons of ground cinnamon
1 cup of crushed cornflakes, optional
confectioners sugar, optional
maple syrup
1 - Cut each piece of bread into thirds, place in an ungreased 13x9 inch dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.
2 - Place in a greased 15x10x1 inch baking pan (sheet). Freeze until firm, about 45 minutes. Transfer to an air tight container or resealable freezer bag and store in the freezer.
3 - Place desired amount on a greased baking sheet. Bake at 425F for 8 minutes. Turn, bake for 10 to 12 minutes longer or until golden brown. Sprinkle with confectioners sugar if desired. Serve with syrup.
Miranda's Mix Ups - We didn't have day old toast so we just used normal toast. We made the mistake of not having a single layer when you soak up the egg mixture onto the bread. This is a big issue. Also don't squish things onto a cookie sheet. It doesn't cook evenly. Otherwise a good meal!
New Food Fridays #89 ~ Ham and Pasta Skillet
Made: November 25th 2011
From: CRC pg 59
1 can of condensed broccoli cheese soup
1 cup of milk
1 tablespoon of spicy brown mustard
2 cups of broccoli florets OR 1 package of frozen broccoli cuts, thawed
1.5 cups of cooked ham, cut into strips
2 and 1/4 cups of medium shell-shaped pasta, cooked and drained
1 - heat the soup, milk, mustard and broccoli in a 10 inch skillet over medium high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender.
2 - Stir the ham and pasta int he skillet and cook until the mixture is hot and bubbling.
Miranda's Mix Ups - I looked at 3 different stores for "spicy brown mustard" and I couldn't find any. Finally at the last store I found bold and spicy mustard and I'm using that. I think it works just as well!!
From: CRC pg 59
1 can of condensed broccoli cheese soup
1 cup of milk
1 tablespoon of spicy brown mustard
2 cups of broccoli florets OR 1 package of frozen broccoli cuts, thawed
1.5 cups of cooked ham, cut into strips
2 and 1/4 cups of medium shell-shaped pasta, cooked and drained
1 - heat the soup, milk, mustard and broccoli in a 10 inch skillet over medium high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender.
2 - Stir the ham and pasta int he skillet and cook until the mixture is hot and bubbling.
Miranda's Mix Ups - I looked at 3 different stores for "spicy brown mustard" and I couldn't find any. Finally at the last store I found bold and spicy mustard and I'm using that. I think it works just as well!!
New Food Fridays #88 ~ Chicken Risotto
Made: November 24th 2011
From: CRC pg 45
3 skinless, boneless chicken breast halves (about 3/4 pound) cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup of uncooked regular long-grain white rice
1 can of Condensed cream of mushroom soup
1 and 3/4 cups of chicken stock
1/8 teaspoon of ground black pepper
1/2 cup of frozen peas
1 - Cook the chicken in a 10 inch nonstick skillet over medium high heat until well browned, stirring often. Remove the chicken from the skillet
2 - Stir the onion, carrot and rice int he skillet and cook and stir until the rice is browned.
3 - Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes
4 - Stir int he peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and until the rice is tender
Miranda's Mix Ups - I didn't used uncooked rice (see last post) so I used a bit less of the chicken stock. Also no cream of mushroom here, it was cream of chicken. And I used more carrots and peas then they asked for but it was wonderful!
From: CRC pg 45
3 skinless, boneless chicken breast halves (about 3/4 pound) cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup of uncooked regular long-grain white rice
1 can of Condensed cream of mushroom soup
1 and 3/4 cups of chicken stock
1/8 teaspoon of ground black pepper
1/2 cup of frozen peas
1 - Cook the chicken in a 10 inch nonstick skillet over medium high heat until well browned, stirring often. Remove the chicken from the skillet
2 - Stir the onion, carrot and rice int he skillet and cook and stir until the rice is browned.
3 - Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes
4 - Stir int he peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and until the rice is tender
Miranda's Mix Ups - I didn't used uncooked rice (see last post) so I used a bit less of the chicken stock. Also no cream of mushroom here, it was cream of chicken. And I used more carrots and peas then they asked for but it was wonderful!
New Food Fridays #87 ~ Sauce Baked Chicken and Broccoli
Made: November 21st 2011
From: CRC pg 27
1 pound of broccoli, trimmed, cut into 1 inch pieces, cooked and drained
8 skinless, boneless, chicken breast halves (about 2 pounds)
1 can of Condensed cream of mushroom soup
2/3 cup of milk
1/4 teaspoon of ground black pepper
8 cups of hot cooked rice
1 - Place broccoli and chicken in a 3 quart shallow baking dish. Mix soup, milk and black pepper and pour over all.
2 - Bake at 400F for 30 minutes or until done. Stir sauce before serving. Serve with rice.
Miranda's Mix Ups - I used condensed cream of broccoli soup instead of the mushroom soup. I have to say I wish I had made more of the sauce part than not. And remember that is 8 cups of COOKED rice... yeah... I didn't read that part completely and we had rice for like 2 weeks!
From: CRC pg 27
1 pound of broccoli, trimmed, cut into 1 inch pieces, cooked and drained
8 skinless, boneless, chicken breast halves (about 2 pounds)
1 can of Condensed cream of mushroom soup
2/3 cup of milk
1/4 teaspoon of ground black pepper
8 cups of hot cooked rice
1 - Place broccoli and chicken in a 3 quart shallow baking dish. Mix soup, milk and black pepper and pour over all.
2 - Bake at 400F for 30 minutes or until done. Stir sauce before serving. Serve with rice.
Miranda's Mix Ups - I used condensed cream of broccoli soup instead of the mushroom soup. I have to say I wish I had made more of the sauce part than not. And remember that is 8 cups of COOKED rice... yeah... I didn't read that part completely and we had rice for like 2 weeks!
New Food Fridays #86 ~ Baked Ziti
Made: November 17th 2011
From: CRC pg 42
1 jar of Traditional Itailian SAuce or Roasted Garlic and Herb Italian Sauce
1.5 cups of shredded mozzarella cheese
5 cups of tube-shaped pasta (ziti) cooked and drained
1/4 cup of grated parmesan cheese
1 - Stir the Itailian sauce, 1 cup of mozzarella cheese and the ziti in the large bowl. Spoon the mixture into a 2-quart shallow baking dish. SPrinlkle with the remaining mozzarella cheese and parmesan cheese
2 - BAke at 350F for 30 minutes or until the mixture is hot and bubbling.
Miranda's Mix ups - nothing! It was perfect!
From: CRC pg 42
1 jar of Traditional Itailian SAuce or Roasted Garlic and Herb Italian Sauce
1.5 cups of shredded mozzarella cheese
5 cups of tube-shaped pasta (ziti) cooked and drained
1/4 cup of grated parmesan cheese
1 - Stir the Itailian sauce, 1 cup of mozzarella cheese and the ziti in the large bowl. Spoon the mixture into a 2-quart shallow baking dish. SPrinlkle with the remaining mozzarella cheese and parmesan cheese
2 - BAke at 350F for 30 minutes or until the mixture is hot and bubbling.
Miranda's Mix ups - nothing! It was perfect!
New Food Fridays #85 ~ Beef & Cornbread Bake
Made: November 16th 2011
From: Campbell's Recipe Collection 2011 (CRC) pg 23
1 pound of ground beef
1 teaspoon of dried oregano leaves, crushed
3/4 Picante Sauce
1 can of tomato sauce
1 can of whole kernel corn, drained
2 ounces shredded cheddar cheese (About 1/2 cup)
1 package of corn muffin mix
1 - Cook the beef and oregano in a skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish.
3 - Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture.
4 - Bake at 375F for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.
Miranda's Mix Ups - We didn't have any corn muffin mix. And for those of you in Canada I haven't found any in any major store. IT sucks. So I had to buy some corn bread muffins instead :) It didn't work as well but still tasted good. OH and for those wondering, Picante sauce is like a thick salsa. At least that's how I've done it. I finally found some in the store last week and picked up a jar but you could use salsa if you want.
From: Campbell's Recipe Collection 2011 (CRC) pg 23
1 pound of ground beef
1 teaspoon of dried oregano leaves, crushed
3/4 Picante Sauce
1 can of tomato sauce
1 can of whole kernel corn, drained
2 ounces shredded cheddar cheese (About 1/2 cup)
1 package of corn muffin mix
1 - Cook the beef and oregano in a skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
2 - Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish.
3 - Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture.
4 - Bake at 375F for 25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.
Miranda's Mix Ups - We didn't have any corn muffin mix. And for those of you in Canada I haven't found any in any major store. IT sucks. So I had to buy some corn bread muffins instead :) It didn't work as well but still tasted good. OH and for those wondering, Picante sauce is like a thick salsa. At least that's how I've done it. I finally found some in the store last week and picked up a jar but you could use salsa if you want.
New Meal Fridays #84 ~ Kielbasa Chili
Made:November 15th 2011
From: Fall Freezer Meals 2011
1 pound of smoked kielbasa or polish sausage, halved and sliced
2 cans of diced tomatoes, undrained
1 can of chili with beans
1 can of whole kernel corn, drained
1 can of sliced ripe olives, drained
1 - In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir int he remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 4 to 5 minutes or until heated through.
2 - Serve desired amount. Cool the remaining chili, transfer to freezer containers. Cover and freeze.
Miranda's Mix Ups - No olives but again just like it said. Supper yummy!
From: Fall Freezer Meals 2011
1 pound of smoked kielbasa or polish sausage, halved and sliced
2 cans of diced tomatoes, undrained
1 can of chili with beans
1 can of whole kernel corn, drained
1 can of sliced ripe olives, drained
1 - In a Dutch oven coated with cooking spray, saute kielbasa until browned. Stir int he remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 4 to 5 minutes or until heated through.
2 - Serve desired amount. Cool the remaining chili, transfer to freezer containers. Cover and freeze.
Miranda's Mix Ups - No olives but again just like it said. Supper yummy!
New Meal Fridays #83 ~ Hot Taco Pockets
Made: November 10th 2011
From: Fall Freezer Meals 2011
1 pound of ground beef
1 large onion, chopped
2 cups of shredded cheddar cheese
1 cup of salsa
1 can of chopped green chilies
1 teaspoon of garlic powder
1/2 teaspoon of hot pepper sauce
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
3 tubes of refrigerated crescent rolls
Chives, sour cream and pico de gallo for toppings
1 - In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin
2 - Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup of meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
3 - Bake at 350F for 25 to 30 minutes or until golden brown. Serve desired amount with garnishes. Cool remaining. Freeze baked taco pockets for up to 3 months in a heavy-duty resealable plastic bag.
Miranda's Mix-ups - No green chilies for us, or hot pepper sauce. Aside from that it was great! I also didn't cook as long as it didn't seem to need that long. They were SO yummy
From: Fall Freezer Meals 2011
1 pound of ground beef
1 large onion, chopped
2 cups of shredded cheddar cheese
1 cup of salsa
1 can of chopped green chilies
1 teaspoon of garlic powder
1/2 teaspoon of hot pepper sauce
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
3 tubes of refrigerated crescent rolls
Chives, sour cream and pico de gallo for toppings
1 - In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin
2 - Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup of meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
3 - Bake at 350F for 25 to 30 minutes or until golden brown. Serve desired amount with garnishes. Cool remaining. Freeze baked taco pockets for up to 3 months in a heavy-duty resealable plastic bag.
Miranda's Mix-ups - No green chilies for us, or hot pepper sauce. Aside from that it was great! I also didn't cook as long as it didn't seem to need that long. They were SO yummy
Wednesday, December 14, 2011
HOLD THE PRESSES!!!
I have exciting news!! On Friday we will be having an over-load of posts. I'm finally getting caught up on my food posts and guess what!
Last night I made #100 of my new food fridays!! I'm so excited. I have even more coming in the next few weeks. I'm very excited!!
Just had to share!
Last night I made #100 of my new food fridays!! I'm so excited. I have even more coming in the next few weeks. I'm very excited!!
Just had to share!
Tuesday, December 13, 2011
Fly By!
Isn't it just the thing... everything seems to "Fly by". Even my fly by post!
We went to the nutcracker on saturday and it was fantastic. My kids are still talking about it and how they can't wait to go next year. Even hubby wants to go!
Sunday we had church and went to IKEA with my family who was still here. It was great to wander and have fun.
Yesterday I had a few random things to do (help a friend get a change table in her car, bake buns - not enough to bring with me to an event). I even got out a bit early for Aqua Fit and went to the dollar store and finished up my Christmas Shopping!!!
Today I have a meeting at church in hopes of starting up a moms program at church as we are beginning to have a few more moms!! Also tonight I have a date with Kyler. We are going to buy Quinton's Christmas gift and then he is done. I'm loving being finished so soon.
I talked to a friend of mine last night and we both agreed with having the kids in school longer is really screwing with our "holiday spirit". "normally" we would be out on Friday but this year we go right up until the 23rd. It's not fair. Hopefully next year the school board smartens up a bit!
Anyway I'm really just flying by! Hopefully I'll have pictures soon!!
We went to the nutcracker on saturday and it was fantastic. My kids are still talking about it and how they can't wait to go next year. Even hubby wants to go!
Sunday we had church and went to IKEA with my family who was still here. It was great to wander and have fun.
Yesterday I had a few random things to do (help a friend get a change table in her car, bake buns - not enough to bring with me to an event). I even got out a bit early for Aqua Fit and went to the dollar store and finished up my Christmas Shopping!!!
Today I have a meeting at church in hopes of starting up a moms program at church as we are beginning to have a few more moms!! Also tonight I have a date with Kyler. We are going to buy Quinton's Christmas gift and then he is done. I'm loving being finished so soon.
I talked to a friend of mine last night and we both agreed with having the kids in school longer is really screwing with our "holiday spirit". "normally" we would be out on Friday but this year we go right up until the 23rd. It's not fair. Hopefully next year the school board smartens up a bit!
Anyway I'm really just flying by! Hopefully I'll have pictures soon!!
Friday, December 9, 2011
The Count Down is ON!
Things are changing at our house. Not only is it the Christmas season and the kids are buzzing with excitement but we are having a new house guest in January.
We are so excited to have my brother "Uncle Jack" move in for a few months while he finds a job. The kids can't wait to have someone "younger" to play with! AH I can't believe they said that but they did.
Today we worked on cleaning out the closet for the green room so he has a place to put all his incredible suits! I'm very excited to have him close to use while he searches for a job!
Not only that but the official count down is on (and ALMOST in hours....) until the NUTCRACKER!!! Quinton is over the moon excited as it is his first year to go. He wants to bring his nutcracker from home but I told him we should leave it here. We don't want it to get broken.
Today, while we clean, we are listening to the Nutcracker CD that Kyler picked last year. I'm so impressed with him picking it and now are preparing ourselves by listening to it. What wonderful music!
The boys are also having a PJ day today. It's a PA day from school and we are chilling out at home. We did a quick run to the grocery store to get a few things and now are home for the rest of the day. It's snowing (while not staying on the ground) and the boys are excited when their friends "the girls" come over and they can go and play in the back yard. We did pick up some gingerbread families to decorate. My plan, which who knows if this will work, is to send the kids outside to play in the back yard, then inside for hot chocolate and popcorn and a movie, then decorate our gingerbread family and the cat and dog that came with it, and then let the kids play trains again. IT should be fun!!
Here's to a productive day! Hey I already got in a blog post so we must be doing well!!
We are so excited to have my brother "Uncle Jack" move in for a few months while he finds a job. The kids can't wait to have someone "younger" to play with! AH I can't believe they said that but they did.
Today we worked on cleaning out the closet for the green room so he has a place to put all his incredible suits! I'm very excited to have him close to use while he searches for a job!
Not only that but the official count down is on (and ALMOST in hours....) until the NUTCRACKER!!! Quinton is over the moon excited as it is his first year to go. He wants to bring his nutcracker from home but I told him we should leave it here. We don't want it to get broken.
Today, while we clean, we are listening to the Nutcracker CD that Kyler picked last year. I'm so impressed with him picking it and now are preparing ourselves by listening to it. What wonderful music!
The boys are also having a PJ day today. It's a PA day from school and we are chilling out at home. We did a quick run to the grocery store to get a few things and now are home for the rest of the day. It's snowing (while not staying on the ground) and the boys are excited when their friends "the girls" come over and they can go and play in the back yard. We did pick up some gingerbread families to decorate. My plan, which who knows if this will work, is to send the kids outside to play in the back yard, then inside for hot chocolate and popcorn and a movie, then decorate our gingerbread family and the cat and dog that came with it, and then let the kids play trains again. IT should be fun!!
Here's to a productive day! Hey I already got in a blog post so we must be doing well!!
Tuesday, December 6, 2011
New Meal Fridays #82 ~Chicken Cordon Bleu Bake
Made: November 8th 2011
From: Fall Freezer Meals ~ 2011
2 packages of reduced-sodium stuffing mix
1 can of condensed cream of chicken soup
1 cup of milk
8 cups of cubed cooked chicken
1/2 teaspoon pepper
3/4 pound of sliced deli ham, cut into 1- inch strips
1 cup of shredded swiss cheese
3 cups of shredded cheddar cheese
1 - Prepare stuffing mixes according to package directions. Meanwhile in a large bowl, combine soup and milk; set aside.
2 - Divide chicken between 2 greased 13 x 9 inch baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
3 - Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350F for 30 minutes. Uncovered, bake 10 to 15 minutes longer or until cheese is melted.
Miranda's Mix Ups: yummy. It took a while to find the swiss cheese but it was good. And I used the boys deli meat for the deli sliced ham but wow still yummy! Maybe not worth the cost of the swiss cheese next time but good.
From: Fall Freezer Meals ~ 2011
2 packages of reduced-sodium stuffing mix
1 can of condensed cream of chicken soup
1 cup of milk
8 cups of cubed cooked chicken
1/2 teaspoon pepper
3/4 pound of sliced deli ham, cut into 1- inch strips
1 cup of shredded swiss cheese
3 cups of shredded cheddar cheese
1 - Prepare stuffing mixes according to package directions. Meanwhile in a large bowl, combine soup and milk; set aside.
2 - Divide chicken between 2 greased 13 x 9 inch baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
3 - Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350F for 30 minutes. Uncovered, bake 10 to 15 minutes longer or until cheese is melted.
Miranda's Mix Ups: yummy. It took a while to find the swiss cheese but it was good. And I used the boys deli meat for the deli sliced ham but wow still yummy! Maybe not worth the cost of the swiss cheese next time but good.
New Meal Fridays #81 ~ Ham & Cheese Casseroles
Made: November 7th 2011
From: Fall Freezer Meals ~ 2011
1.5 pounds of uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans of condensed cream of chicken soup, undiluted
4 cups of frozen cut green beans, thawed
1 cup of 2% milk
1/4 cup of butter, melted
2 cups of shredded Colby-monterey jack cheese
1 - Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13 inch by 9 inch baking dishes.
2 - Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered at 350F for 25 to 30 minutes or until heated through.
Miranda's Mix Ups: I didn't change anything. It was really yummy!
From: Fall Freezer Meals ~ 2011
1.5 pounds of uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans of condensed cream of chicken soup, undiluted
4 cups of frozen cut green beans, thawed
1 cup of 2% milk
1/4 cup of butter, melted
2 cups of shredded Colby-monterey jack cheese
1 - Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13 inch by 9 inch baking dishes.
2 - Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered at 350F for 25 to 30 minutes or until heated through.
Miranda's Mix Ups: I didn't change anything. It was really yummy!
New Meal Fridays #80 ~ Make-ahead burritos
Made: November 3rd 2011
From: Fall Freezer Meals ~ 2011
3 cups of shredded cooked chicken or beef
1 jar of salsa
1 can of re-fried beans
1 can of chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup of water
16 tortillas warmed
16 oz Monterrey jack cheese, cut into 5inch by 1/2 inch strips
Ranch dressing, optional
1 - In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes or until heated through.
2 - Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
Place the frozen foil packets on a baking sheet. Bake at 350F for 50 minutes. If thawed, bake for 25 to 30 minutes. Serve with ranch dressing if desired.
Miranda's Mix Ups: No chilies but everything else the same. the boys LOVE LOVE LOVE this meal. Q ate more than Kyler (which doesn't happen ever right now!). IT was great. I've made it 2 or 3 more times since then!
From: Fall Freezer Meals ~ 2011
3 cups of shredded cooked chicken or beef
1 jar of salsa
1 can of re-fried beans
1 can of chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup of water
16 tortillas warmed
16 oz Monterrey jack cheese, cut into 5inch by 1/2 inch strips
Ranch dressing, optional
1 - In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes or until heated through.
2 - Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months.
Place the frozen foil packets on a baking sheet. Bake at 350F for 50 minutes. If thawed, bake for 25 to 30 minutes. Serve with ranch dressing if desired.
Miranda's Mix Ups: No chilies but everything else the same. the boys LOVE LOVE LOVE this meal. Q ate more than Kyler (which doesn't happen ever right now!). IT was great. I've made it 2 or 3 more times since then!
New Meal Fridays #79 ~ Chunky Chicken Soup
Made: November 2nd 2011
From: Fall Freezer Meals ~ 2011
3/4 pound of boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup of chopped onion
2 teaspoons olive oil
1.5 teaspoons of minced garlic
2 Tablespoons of all-purpose flour
2 cans of vegetable broth
2 cans great northern beans, rinsed and drained
1.5 cups of frozen mixed vegetables, thawed
1 cup of frozen chopped broccoli, thawed
1 can of chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup of shredded part-skim mozzarella cheese
1 - In a dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2 - Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8 to 10 minutes or until the vegetables are tender. Garnish with cheese.
3 - Serve the desired amount. Cool remaining soup; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use green chilies but everything else was the same. IT was really good!
From: Fall Freezer Meals ~ 2011
3/4 pound of boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup of chopped onion
2 teaspoons olive oil
1.5 teaspoons of minced garlic
2 Tablespoons of all-purpose flour
2 cans of vegetable broth
2 cans great northern beans, rinsed and drained
1.5 cups of frozen mixed vegetables, thawed
1 cup of frozen chopped broccoli, thawed
1 can of chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup of shredded part-skim mozzarella cheese
1 - In a dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2 - Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8 to 10 minutes or until the vegetables are tender. Garnish with cheese.
3 - Serve the desired amount. Cool remaining soup; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use green chilies but everything else was the same. IT was really good!
New Meal Fridays #78 ~ Kielbasa bow tie skillet
Made: November 1st 2011
From: Fall Freezer Meals ~ 2011
8 ounces uncooked bow tie pasta
1 pound of smoked kielbasa or smoked polish sausage, cut into 1/4 inch slices
1 jar of sliced mushrooms, drained
2 Tablespoons of butter
2 teaspoons of minced garlic
1 Tablespoon of cornstarch
1.5 cups of milk
1.5 cups of fresh or frozen snow peas
1 cup of shredded cheddar cheese
1 - Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage and mushrooms in butter. Add the garlic; cook 1 minute longer
2 - Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted.
3 - Server desired amount of pasta dish. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I used polish sausage and no mushrooms (eww). But it was yummy!!
From: Fall Freezer Meals ~ 2011
8 ounces uncooked bow tie pasta
1 pound of smoked kielbasa or smoked polish sausage, cut into 1/4 inch slices
1 jar of sliced mushrooms, drained
2 Tablespoons of butter
2 teaspoons of minced garlic
1 Tablespoon of cornstarch
1.5 cups of milk
1.5 cups of fresh or frozen snow peas
1 cup of shredded cheddar cheese
1 - Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage and mushrooms in butter. Add the garlic; cook 1 minute longer
2 - Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted.
3 - Server desired amount of pasta dish. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I used polish sausage and no mushrooms (eww). But it was yummy!!
New Meal Fridays #77 ~ Southwestern Casserole
Made: October 31st 2011
From: Fall Freezer Meals ~ 2011
1 package of elbow macaroni
2 pounds of ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans of diced tomatoes, undrained
1 can of kidney beans, rinsed and drained
1 can of tomato paste
1 can of chopped green chilies, drained
1.5 teaspoons salt
1 teaspoon of chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups of shredded Monterey Jack Cheese
2 jalapeno peppers, seeded and chopped
1 - Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Drain macaroni; stir in to beef mixture.
2 - Transfer to 2 greased 2qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375F for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Server one casserole. Cool the second casserole; cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use 2 pounds, I only had 1 so that's all we used. I also didn't use the green chilies or the jalapeno peppers. But it was still VERY good. And the kids ate it all. I'm not sure if it was because of the fact they had to eat before going trick or treating or what but it was gone!
From: Fall Freezer Meals ~ 2011
1 package of elbow macaroni
2 pounds of ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans of diced tomatoes, undrained
1 can of kidney beans, rinsed and drained
1 can of tomato paste
1 can of chopped green chilies, drained
1.5 teaspoons salt
1 teaspoon of chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups of shredded Monterey Jack Cheese
2 jalapeno peppers, seeded and chopped
1 - Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Drain macaroni; stir in to beef mixture.
2 - Transfer to 2 greased 2qt baking dishes. Top with cheese and jalapenos. Cover and bake at 375F for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Server one casserole. Cool the second casserole; cover and freeze for up to 3 months.
Miranda's Mix Ups: I didn't use 2 pounds, I only had 1 so that's all we used. I also didn't use the green chilies or the jalapeno peppers. But it was still VERY good. And the kids ate it all. I'm not sure if it was because of the fact they had to eat before going trick or treating or what but it was gone!
New Meal Fridays #76 ~ Turkey Stroganoff Skillet Supper
Made: October 28th 2011
From: Pillsbury Casserole
1 can of chicken broth
1 jar of turkey gravy
2/5 cups of uncooked wide egg noodles
1 cup of sliced fresh carrots
1 cup of frozen sweet peas
1/2 cup sour cream
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups of cubed cooked turkey
1 - In a 10 inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer for 10 minutes
2 - Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.
Miranda's Mix Ups: Nothing changed! It was good!
From: Pillsbury Casserole
1 can of chicken broth
1 jar of turkey gravy
2/5 cups of uncooked wide egg noodles
1 cup of sliced fresh carrots
1 cup of frozen sweet peas
1/2 cup sour cream
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups of cubed cooked turkey
1 - In a 10 inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer for 10 minutes
2 - Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.
Miranda's Mix Ups: Nothing changed! It was good!
New Meal Fridays #75 ~ Chicken Dijon Shepherd's Pie
Made: October 27th 2011
From: Pillsbury Casseroles
1 pound of boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup of coarsely chopped onions (2 mediums)
2 cups of frozen mixed vegetables
1 jar of chicken gravy
1/2 cup of milk
1 Tablespoon of Dijon mustard
1/4 teaspoon dried thyme leaves
Topping:
1.25 cups of water
3/4 cup of milk
1/4 cup of sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)
Paprika
1 - Heat oven to 350F. In 12 inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
2 - Stir in remaining filled ingredients. Spoon into ungreased 8 inch square glass baking dish.
3 - In 2 quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika
4 - Bake uncovered for 25 to 30 minutes or until bubbly.
Miranda's Mix Ups: I didn't have the massed potato mix so I made my own mashed potatoes and just didn't use the water but used everything else.
From: Pillsbury Casseroles
1 pound of boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup of coarsely chopped onions (2 mediums)
2 cups of frozen mixed vegetables
1 jar of chicken gravy
1/2 cup of milk
1 Tablespoon of Dijon mustard
1/4 teaspoon dried thyme leaves
Topping:
1.25 cups of water
3/4 cup of milk
1/4 cup of sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)
Paprika
1 - Heat oven to 350F. In 12 inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
2 - Stir in remaining filled ingredients. Spoon into ungreased 8 inch square glass baking dish.
3 - In 2 quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika
4 - Bake uncovered for 25 to 30 minutes or until bubbly.
Miranda's Mix Ups: I didn't have the massed potato mix so I made my own mashed potatoes and just didn't use the water but used everything else.
New Meal Fridays #74 ~ Cheesy Fish Stick Taco Dogs
Made: October 27th 2011
From: Pillsbury Casseroles
8 frozen battered or breaded fish sticks
1 can of refrigerated crescent dinner rolls
1 Tablespoon of taco seasoning mix
4 slices of american cheese, each cut into 4 strips
3 Tablespoons of salsa
1 - Heat oven to 375F. Spray 15x10 - inch pan with sides with cooking spray. Place fish sticks in single layer in pan. Bake 10 minutes, turning once.
2 - Meanwhile, separate dough into 8 tringles. In a shallow bowl, place taco seasoning mix. Lightly dip one side of each triangle into seasoning mix, coating evenly. Place triangles on work surface, seasoning side down.
3 - Place 1 baked fishe stick on shortest side of triangle. Top each fish stick with 2 strips of cheese and about 1 teaspoon of salsa. Starting with shortest side of each triangle, roll up dough around fish stick; place cheese-side up in same pan.
4 - Return to oven; bake 12 to 15 minutes longer or until golden brown.
Miranda's Mix Ups: I actually did everything the way they said :P
From: Pillsbury Casseroles
8 frozen battered or breaded fish sticks
1 can of refrigerated crescent dinner rolls
1 Tablespoon of taco seasoning mix
4 slices of american cheese, each cut into 4 strips
3 Tablespoons of salsa
1 - Heat oven to 375F. Spray 15x10 - inch pan with sides with cooking spray. Place fish sticks in single layer in pan. Bake 10 minutes, turning once.
2 - Meanwhile, separate dough into 8 tringles. In a shallow bowl, place taco seasoning mix. Lightly dip one side of each triangle into seasoning mix, coating evenly. Place triangles on work surface, seasoning side down.
3 - Place 1 baked fishe stick on shortest side of triangle. Top each fish stick with 2 strips of cheese and about 1 teaspoon of salsa. Starting with shortest side of each triangle, roll up dough around fish stick; place cheese-side up in same pan.
4 - Return to oven; bake 12 to 15 minutes longer or until golden brown.
Miranda's Mix Ups: I actually did everything the way they said :P
New Meal Fridays #73 ~ Turkey Joe Calzones
Made:October 24th 2011
From: Pillsbury Casseroles
1 pound of lean ground turkey
1 package sloppy joe seasoning mix
1 can of tomato sauce
1 can of refrigerated pizza crust
1/4 cup of dill pickles
1 egg beaten
1 - Heat oven to 400F. Grease large cookie sheet with shortening or spray with cooking spray. In 12 inch skillet, cook ground turkey over medium heat, stirring frequently, until turkey is no longer pink; drain. Stir in seasoning mix and otmato sauce. Cook 2 minutes, stirring frequently, until sauce is thickened. Remove from heat; cool for 10 minutes
2 - Meanwhile, unroll the dough; cut in half lengthwise and into thirds crosswise to make 6 pieces. Press each piece into 5.5 inch round. Place dough rounds on cookie sheet. Sprinkle about 2 teaspoons pickles over each round.
3 - Spoon about 1/2 cup of turkey mixture onto center of each. Fold each dough round in half over filling; press edges with fork to seal. Lightly brush tops with beaten egg.
4 - Bake 14 to 18 minutes or until golden brown.
Miranda's Mix Ups: I couldn't find refrigerated pizza crust so I got some from metro. They have their own pizza dough for about 2.50 or so. I could have used the bread maker if I wanted. One thing I would have been a bit more careful about would be poking it to make sure there were no air bubbles. Also no ground turkey, I had slice turkey left over from thanksgiving in the freezer so I cut it up and used that.
From: Pillsbury Casseroles
1 pound of lean ground turkey
1 package sloppy joe seasoning mix
1 can of tomato sauce
1 can of refrigerated pizza crust
1/4 cup of dill pickles
1 egg beaten
1 - Heat oven to 400F. Grease large cookie sheet with shortening or spray with cooking spray. In 12 inch skillet, cook ground turkey over medium heat, stirring frequently, until turkey is no longer pink; drain. Stir in seasoning mix and otmato sauce. Cook 2 minutes, stirring frequently, until sauce is thickened. Remove from heat; cool for 10 minutes
2 - Meanwhile, unroll the dough; cut in half lengthwise and into thirds crosswise to make 6 pieces. Press each piece into 5.5 inch round. Place dough rounds on cookie sheet. Sprinkle about 2 teaspoons pickles over each round.
3 - Spoon about 1/2 cup of turkey mixture onto center of each. Fold each dough round in half over filling; press edges with fork to seal. Lightly brush tops with beaten egg.
4 - Bake 14 to 18 minutes or until golden brown.
Miranda's Mix Ups: I couldn't find refrigerated pizza crust so I got some from metro. They have their own pizza dough for about 2.50 or so. I could have used the bread maker if I wanted. One thing I would have been a bit more careful about would be poking it to make sure there were no air bubbles. Also no ground turkey, I had slice turkey left over from thanksgiving in the freezer so I cut it up and used that.
Monday, December 5, 2011
December Photo Challenge
This month I am trying, again, to do a Photo Challenge. I'm hoping I can do it! This is a fun month!
This month is all about Christmas/Winter and things that remind me of that time of the year. I started on Dec 1st, but here's a "hint" of my post today!
Check out the blog here:
All The Seasons - A Photo Blog
This month is all about Christmas/Winter and things that remind me of that time of the year. I started on Dec 1st, but here's a "hint" of my post today!
Check out the blog here:
All The Seasons - A Photo Blog
Santa At the Zoo!!
On Saturday we went to the Zoo and got to see Santa. The kids love it! Last year we went and had so much fun. I think it might be something we do all the time. It is alot of fun!
Here are some great shots from the time there:
Here are some great shots from the time there:
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