tag:blogger.com,1999:blog-38437082793549765302024-02-19T09:03:34.324-08:00The Pink Petal in the KitchenTrudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3843708279354976530.post-69979506070865065812012-08-02T16:57:00.000-07:002012-08-02T16:57:01.849-07:00Recipe ReviewsSo the menu planning is going meh. I have been winging it so I do need to focus more on a "plan". I have been trying the freezer meals though and I think this is going to be very beneficial especially on the nights I just don't want to cook. <br />
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I enjoy trying new recipes & I really need to write a review on these meals so I can reference them in the future. I'll start with Tuesday's dinner. I made tuna casserole, I've never made tuna casserole before so this was trial. I made this recipe <a href="http://allrecipes.com/recipe/best-tuna-casserole/detail.aspx">http://allrecipes.com/recipe/best-tuna-casserole/detail.aspx</a> and I ended up freezing half the batch so there will be no tossing out the leftovers that we've forgotten about. My hubby liked it, I think it was a smidge dry and I think I got a little too much crust on the top. All in all it was pretty good and a nice budget meal.<br />
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Last night I made dorito chicken. Not the most healthy meal but oh my it was delicious. Hubby thought it had rice in it, I guess the doritos gave it a ricey texture. I thought it tasted a bit like the Schwans lime chicken dinner minus the lime so I think if I added lime it'd be pretty close. Hubby suggested making it into enchiladas sometime & add some rice to it. I agree it'd be worth a try. I also split this recipe, it was small to begin with (8x8) pan so I ended up freezing half of it. The portions for the 2 dishes were probably 2-3 servings (about the size of the frozen meals we get from Schwans). Here's the link to that recipe <a href="http://www.jamhands.net/2008/12/mexican-chicken-casserole.html">http://www.jamhands.net/2008/12/mexican-chicken-casserole.html</a><br />
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Tonight I threw in 2 pork chops and some baby ray's bbq sauce. It was really soupy so I broke apart the pork to make shredded pork, it soaked it up nice and I think it's going to be tasty. It sure does smell delicious in the house. I also made up some roasted red potatoes which I tossed in some oil, Wildtree garlic, pepper & parmesan cheese. I think those are going to be rather tasty too. And lastly I made up some homemade biscuits <a href="http://allrecipes.com/recipe/moms-baking-powder-biscuits/detail.aspx">http://allrecipes.com/recipe/moms-baking-powder-biscuits/detail.aspx</a> the revisions I made to this recipe was 3 tsp of baking powder & I used butter instead of shortening. <br />
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Oh I want to note a meal I made last week too, Ranch House crock pot pork chops. This was good but a bit salty. I used a packet of ranch I had in the cupboard but I think if I use the Wildtree ranch mix it might not be quite as salty so I will try this one again some time. I served it with mashed potatoes. Here's the recipe for the pork <a href="http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/">http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/</a><br />
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I have no plan for the rest of the week and the only thing left in the freezer is Schwans baked cod & some frozen blue gill besides the 2 frozen meals from this week. So I definitely need to get a plan for the coming week.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-20226883468964702052012-07-25T22:02:00.000-07:002012-07-25T22:02:18.035-07:00Meal Planning ConfessionsI need to confess my meal planning shortfalls. I fail at it, I fail miserably which leads us to frequent McD's, Pizza Hut, Culvers, BK, Taco Johns, Arby's...well you get the idea. Worst thing is this happens way too often. I honestly think having kids would make it easier to plan but when it's the two of us with crazy days that are different from one day to the next with really no set routine it's just so easy to go to the fast food plan especially when I think my hubby is going to do dinner and he thinks I'm going to dinner & we realize neither of us really has a plan or ambition to cook and the heat we've been having lately really doesn't help either.<br />
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Hubby and I got married in our 30's so we also had quite a few years of bachelor/bachelorette habits. I recently decided I need to get a handle on this whole planning thing....AGAIN (I go through spurts but it doesn't ever stick). Recently I have gone from a 40+ hour a week job to working at home and my husband has gone from unemployed to starting his own business plus a job that requires him to be on call 24 hrs 3 days a week along with managing our 2 duplexes. This is going to be a HUGE adjustment for me and I've decided I don't want my hubby eating junk food from gas stations on the road while he's working (I'm not sure why it's ok for us to eat fast food all the time though lol). So somehow I need to plan meals (breakfast, lunch & dinner) around wacky scheduling & on the go snacks for my hubby that he will eat and all on a budget. See this is all overwhelming to me but I'm determined to get it figured out. And somehow I need to do this without spending a day a week at it because in the past that's what I've done. I will surf the internet for recipes I'd like to try because I like trying new things, then I get lost in cyber world lol. Then I compile my grocery list which leads me to searching the grocery store ads (which I should've started out with first) then I search coupon sites thinking I'm going to find a coupon for every thing on my list...not reality. At this point I hit the store(s) and let me tell you, I despise grocery shopping which is probably one of the reasons I fail miserably at this whole planning thing.<br />
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So there it is, my confessions in a nutshell. Now, I'm hoping to blog this journey in hopes that it'll help me stay on track.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-48968179746068351542012-07-15T13:13:00.001-07:002012-07-15T13:13:09.860-07:00Dill Potato Salad<div style="text-align: justify;">
I have one word for this recipe YUM! I have never made potato salad before, I guess I always had this perception of it taking a long time to make & that it was difficult. Besides I'm not a HUGE fan of potato salad since there are so many varieties out there and some just aren't good. But this one I had to try. I was in Door County in May and had lunch at The Cookery and they serve a potato salad on the side with their sandwiches and it is so delish! I had to hunt down the recipe when I got home and this is what I found. I'm not sure if it's the exact recipe they use, it says it's theirs but I think their's was better. This recipe was super easy with not a lot of ingredients, I challenge you to give it a try especially if you like dill.</div>
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<div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px; margin-bottom: 9px; padding: 0px; text-align: center;">
<b>The Cookery's Dill Potato Salad</b></div>
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3 pounds new red potatoes</div>
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1/2 cup tangy Italian dressing of your choice</div>
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3/4 cup mayonnaise</div>
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1/2 cup finely chopped green onions</div>
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2 teaspoons dried dill weed</div>
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1 teaspoon Dijon mustard</div>
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1 teaspoon lemon juice</div>
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1/8 teaspoon black pepper</div>
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Thinly sliced green onions and/or freshly chopped parsley (optional garnish) Boil the potatoes until tender. In a large bowl, combine remaining ingredients except the garnish.While the potatoes are warm, cut them into small chunks and toss them in the dressing. Top with thinly sliced green onions or freshly chopped parsley.</div>
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<br />Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-15235845748358448072010-12-15T17:32:00.000-08:002010-12-15T18:35:11.784-08:00Couponing/This Week's Savings<div>I have recently decided to see what I can do with saving more with our grocery bills. Today was double coupon days at Copp's, so I browsed their flyer and compared what I had in coupons. I was able to double up to 5 coupons with my bill totaling $25 (before discounts). I initially planned to take advantage of their Kellogg's/Keebler 1.68 deal with some Rice Crispies and Mini Wheats coupons which would've made my cereal .68 a box. Apparently everyone else in town had the same plan because there wasn't anymore of those left in the store. Since I had to buy 8 boxes to get the 1.68 deal I wasn't going to do that without being able to use any coupons. So, here's what I ended up with. I'm still new to this whole couponing thing but my bill was over 50% off so that's not bad.</div><div><br /></div>Roundy's Chocolate Syrup<div>Reg. 1.69</div><div>Sale 1.50</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings .19</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.50</div><div>Creamette Lasagna</div><div>Reg. 2.15</div><div>Sale 1.50</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings .65</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.50</div><div>Nestle's PB/Chocolate Morsals</div><div>Reg. 4.98 (for 2)</div><div>Sale 4.00 (for 2)</div><div>Coupon Doubled 1.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 1.98 (on 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 3.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.50 ea.</div><div>Nestle's Semisweet Chocolate Morsals</div><div>Reg. 4.98 (for 2)</div><div>Sale 4.00 (for 2)</div><div>Coupon Doubled 1.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 1.98 (on 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 3.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.50 ea.</div><div>Progresso Chicken Broth</div><div>Reg. 2.89</div><div>Sale 1.69</div><div>Coupon Doubled 2.00</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 3.20</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid -.31 Yes that's a negative, I got paid to purchase this item</div><div>Carnation Evaporated Milk</div><div>Reg 2.58 (for 2)</div><div>Sale 2.00 (for 2)</div><div>Coupon Doubled 1.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 1.58 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.00 (for 2)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .50 ea.</div><div>Campbell's Cream of Chicken Soup & Cream of Mushroom Soup</div><div>Reg. 5.45 (for 5)</div><div>Sale 4.00 (for 5)</div><div>Coupon Doubled 2.00 (for 4)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 3.45 (for 5)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 2.00 (for 5)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .40 ea.</div><div>Buddig Deli Beef</div><div>Reg. 2.55 (for 3)</div><div>Sale 1.77 (for 3)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings .78 (for 3)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 1.77</div><div>Sweet Potatoes</div><div>Reg. 1.49 (1.25 #)</div><div>Sale .99 (1.25 #)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings .50</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .99</div><div>Russett Potatoes (I screwed up and must've grabbed the wrong bag)</div><div>Reg. 2.29 (5 #)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid 2.29</div><div>Roundy Whipping Cream</div><div>Reg. 1.25</div><div>Sale .99</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings .26</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .99</div><div>Roundy Large Eggs</div><div>Reg. 1.65</div><div>Coupon 1.50</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 1.50</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .15</div><div>Morning Glory Milk</div><div>Reg. 3.39</div><div>Coupon 3.25</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Savings 3.25</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Total Paid .14</div><div>Total Bill Regular Price</div><div>37.34</div><div>What I Paid</div><div>18.41</div><div><br /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com1tag:blogger.com,1999:blog-3843708279354976530.post-75678439595084247012010-09-26T20:27:00.000-07:002010-09-26T20:36:18.548-07:00Menu week 9/10/10Well I'm going to give this a go again :) Whenever summer hits my menu planning just goes down the drain but once fall hits I get into the cooking & baking mood again.<div><br /></div><div>So here's what my menu plan was for this last week with the recipes.</div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); line-height: 16px; "><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong><span class="Apple-style-span" style="font-size: medium;">-Mexican Potatoes</span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;">This one's easy just use a baked potato instead of a taco shell. They're yummy & very filling</span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong><span class="Apple-style-span" style="font-size: medium;">-Honey Balsamic Chicken </span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><a href="http://www.tasteofhome.com/Recipes/Honey-Balsamic-Chicken" rel="nofollow" target="_blank" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; "><span class="Apple-style-span" style="font-size: medium;">http://www.tasteofhome.com/Recipes/Honey-Balsamic-Chicken</span></a></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;"> served with either some seasoned potatoes or pasta</span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong><span class="Apple-style-span" style="font-size: medium;">-Applesauce Bbq Chicken</span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><a href="http://www.tasteofhome.com/Recipes/Applesauce-Barbecue-Chicken" rel="nofollow" target="_blank" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; "><span class="Apple-style-span" style="font-size: medium;">http://www.tasteofhome.com/Recipes/Applesauce-Barbecue-Chicken</span></a></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;"> served with </span><strong><span class="Apple-style-span" style="font-size: medium;">Maple Baked Beans</span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;"> </span><a href="http://www.tasteofhome.com/Recipes/Maple-Baked-Beans-4" rel="nofollow" target="_blank" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; "><span class="Apple-style-span" style="font-size: medium;">http://www.tasteofhome.com/Recipes/Maple-Baked-Beans-4</span></a><span class="Apple-style-span" style="font-size: medium;"><strong></strong></span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong><span class="Apple-style-span" style="font-size: medium;">-Ravioli</span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;">just adding spaghetti sauce to it with maybe some sausage, served with a tossed salad & garlic bread</span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong><span class="Apple-style-span" style="font-size: medium;">-Apple Glazed Pork Chops</span></strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;">I don't have the recipe yet for this on</span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;">Since this week is over, I'm going to update what I actually cooked :) and my reviews. We did have the Mexican Potatoes and they were good as always. My husband decided to cook some steaks on the grill one night and I was all for him cooking :) We did eat out a couple nights, I made homemade pizza one of the nights too which I thought was pretty yummy. </span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span class="Apple-style-span" style="font-size: medium;">And then this evening we had the Applesauce bbq chicken with some maple baked beans and mashed potatoes. The chicken was pretty good, it had just a smidge of sweetness and some bite from the bbq sauce and the baked beans were a nice little touch from the plain canned beans. This meal is a must make again and will stay in my favorite recipes book. I whipped this entire meal up in probably 20 mins! I love quick meals. It was helpful that I had some canned chunky applesauce from last year that I used in it, not sure I'd make it using anything different.</span></p></span></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-42707233923835381842010-03-15T20:05:00.000-07:002010-03-15T20:13:27.381-07:00Weekly Meals 3/14/10 - 3/20/10Well I've been slacking on my weekly meal plan and I really need to get back on track with it.<div><br /></div><div>Here's what we've had so far this week</div><div><br /></div><div>Sunday</div><div>Lasagna (the frozen kind! lol)</div><div><br /></div><div>Monday </div><div><a href="http://www.kraftrecipes.com/recipes/chicken-nacho-bake-108694.aspx">Chicken Nacho Bake</a></div><div>Spanish Rice</div><div><br /></div><div><br /></div><div><br /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-24007976732238248542010-03-02T14:23:00.000-08:002010-03-02T14:28:08.801-08:00Week 2/28/10-3/6/10 Recipes<div style="text-align: center;">I realized that I have two classes this week so my hubby will be in charge for two evenings this week then his bday is saturday and Im sure we'll be going out to eat friday or saturday then.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Sunday</b></div><div style="text-align: center;">Totinos pizza & sundaes</div><div style="text-align: center;"><b>Monday</b></div><div style="text-align: center;">Chicken Fajitas</div><div style="text-align: center;"><b>Tuesday</b></div><div style="text-align: center;">Pasta with Tuna & Capers in White Wine Sauce</div><div style="text-align: center;">Garlic Bread</div><div style="text-align: center;">Steamed Carrots</div><div style="text-align: center;"><b>Wednesday</b></div><div style="text-align: center;">Class so whatever hubby surprises me with :)</div><div style="text-align: center;"><b>Thursday</b></div><div style="text-align: center;">Class so whatever hubby surprises me with :)</div><div style="text-align: center;"><b>Friday</b></div><div style="text-align: center;">Out to eat (?)</div><div style="text-align: center;"><b>Saturday</b></div><div style="text-align: center;">A Chicken Pasta of some sort I think</div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-59256016776608737902010-02-24T17:45:00.000-08:002010-02-24T18:34:23.910-08:00Week 2/21/10 Menu<div style="text-align: center;">With my hubby's recent job loss I have decided that I really need to clamp down on our meal planning to help with our food budget. So, I am hoping to post my weekly meal plan to share and have something to look back on too. I've found we've had plenty of leftovers for the next day's lunch which is a bonus! Right now Im just tackling dinners but occasionally I'll post snacks, breakfasts & lunches too.<br /><br /><span style="font-weight: bold;">Sunday</span><br />Chicken Burgers with <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/">light briche burger buns</a><br /><span style="font-weight: bold;">Monday</span><br />Hamburger Stroganoff with egg noodles<br /><span style="font-weight: bold;">Tuesday</span><br />Schwan's Penne Gratin Pasta<br /><span style="font-weight: bold;">Wednesday</span><br />Tater Tot Casserole<br /><span style="font-weight: bold;">Thursday</span><br />Salmon Patties with side salad, french fries (for hubby), sweet potato fries (for me)<br /><span style="font-weight: bold;">Friday</span><br />Totinos Pizza<br /><span style="font-weight: bold;">Saturday</span><br />Chicken Fajitas and chips & salsa<br /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-28838193252558392362009-12-14T11:11:00.000-08:002009-12-14T11:13:07.412-08:00Cheesy Lasagna SoupI just made this one last night and I don't know why it took my so long to try it, it's really yummy and was pretty easy too. I got the recipe from Betty Crocker's website<br /><br />1 pound lean ground beef<br />1 medium onion, sliced<br />2 large green bell peppers, cut into 1-inch pieces<br />2 garlic cloves, finely chopped<br />2 cups water<br />1 can (28 oz) Progresso® diced tomatoes with Italian herbs, undrained<br />1 can (6 ounces) tomato paste<br />2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)<br />1 tablespoon packed brown sugar<br />1 1/2 teaspoons Italian seasoning, crumbled<br />1/4 teaspoon pepper<br />1 1/2 cups Italian-style croutons<br />1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)<br /> <br />1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.<br />2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.<br />3. Set oven control to broil.<br />4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.<br /><br />MY NOTES:<br />I didn't add the green pepper or croutons (didn't have any). I cooked my pasta separately. Instead of the 2 cups of water I used 2 cups of chicken broth or you could use tomato juice. I added a little too much pasta so by the next day this wasn't soup, it was way too thick so I ended up adding tomato juice to it and some more seasoning. This was awesome as leftovers, the flavors have soaked in by the next day. The amt of mozzarella is stingy for us Wisconsinites <img src="http://wisconsinscrappers.com/public_html/images/smilies/icon_e_smile.gif" alt=":)" title="Smile" /> I probably had 1/2 cup for each bowl <img src="http://wisconsinscrappers.com/public_html/images/smilies/icon_e_smile.gif" alt=":)" title="Smile" /> Also it was an Italian cheese blend not just mozz. Then I added some Parmesan cheese to the top when I took it outta the oven.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-31119231335954647042009-10-23T19:05:00.000-07:002009-10-23T19:11:23.608-07:00Another Chicken & Wild Rice Soup4 Tbsp butter<br />2 garlic cloves<br />1 medium onion<br />2 cans cream of mushroom soup<br />3 chicken breasts<br />1 bag Schwan's wild rice/prepared<br />1/4 cup flour<br />2 cups chicken broth<br />2 cups milk<br /><br />Melt 1 T. butter and saute onions and garlic with diced up chicken. In a small skillet melt 3 T. butter and add flour to make a roux. Add roux to the pot, add broth and cream of mushroom soup then add the rice and milk.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-7221816138164029402009-10-12T18:27:00.000-07:002009-10-12T19:07:13.701-07:00Yummy Chicken Tortilla SoupI whipped up a chicken tortilla soup tonight and thought I'd get it written down so I can make it again and of course so I can share it with everyone.<br /><br />3 chicken breasts<br />olive oil<br />1 mediumish onion<br />garlic<br />1 jalepeno pepper<br />chili powder<br />cumin<br />package of spanish/mexican rice<br />salsa (chunky)<br />chicken broth<br />Tortilla chips<br />Monteray jack cheese<br /><br />I put some olive oil in the bottom of my stock pot, diced up the chicken and started cooking it while I chopped up the onion. Add the chopped onion and garlic to the chicken and add the chili powder and cumin. I didn't measure this I usually just put it in to my preference it's probably 2 tsps. of each. While the chicken is cooking cook the rice according to package instructions. <br /><br />Once the chicken is cooked I kind of chopped it up some I realized this soup would probably be better if it was shredded instead of chunks. Add the chicken broth, I used a box (I think it was like 34oz) then added what was left in the jar of salsa that was in the fridge :) it was a pint jar with about 1/4 gone but I would probably add a whole jar next time. The salsa was what I had canned this year, Id probably buy some next time because I don't want to use up all the canned stuff :) Once the rice is done add that to the soup. Put the tortilla chips in the bottom of the bowl and pour in your soup, top with mont jack cheese. We didn't have mont jack so I used mozz which was fine Id like to try Havarti with it sometime. <br /><br />We didn't have any corn in the house otherwise I would have added some of that too. This soup was somewhat thick so if you like you can add more chicken broth to thin it some.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com1tag:blogger.com,1999:blog-3843708279354976530.post-38450175529045479322007-11-28T11:54:00.000-08:002007-11-28T11:56:09.739-08:00Haystacks2 cups semisweet chocolate chips<br />2 cups butterscotch chips<br />1 12-ounce can of cocktail peanuts<br />5 ounces chow mein noodles<br /><br />Melt chocolate and butterscotch chips in the top of a double <a id="amzn_cl_link_0" href="http://amazon.com/gp/product/B00093IAQ4?ie=UTF8&tag=thevegetablepatc&link_code=em1&camp=212341&creative=384049&creativeASIN=B00093IAQ4&adid=46eb20a5-8e68-4c08-a93e-44b976183d32">boiler</a> over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-69711212349751490402007-11-28T11:45:00.000-08:002007-11-28T11:51:06.831-08:00Fresh Mushroom SoupI think I forgot to post a soup recipe yesterday so I'll do 2 today.<br /><br />1/2 pound fresh mushrooms, chopped<br />1/2 medium onion, chopped<br />3 tablespoons butter or margarine<br />3 tablespoons flour<br />1 can chicken broth (or at least 1 1/2 cups)<br />1 1/2 cup milk<br />Salt and pepper to taste<br /><br />In a 2 quart saucepan, sauté chopped onions in butter. Add the chopped mushrooms, stir and cook quickly. Add flour, stirring to coat each piece of mushrooms, stirring constantly. Simmer without boiling for 15 minutes. Serve hot.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-42810986239799760092007-11-28T11:27:00.000-08:002007-11-28T11:31:52.357-08:00Rachel Ray's Turkey Corn Chili<div>1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil </div><div>1 medium onion, chopped </div><div>1 large bell pepper, red or green, chopped </div><div>1 jalapeno pepper, seeded and chopped </div><div>1 bay leaf, fresh or dried </div><div>1 1/2 pounds light and dark meat cooked turkey meat, diced </div><div>1 1/2 to 2 tablespoons (a palm full) chili powder </div><div>1 1/2 to 2 tablespoons (a palm full) ground cumin </div><div>1 teaspoon to </div><div>2 teaspoons (several drops) cayenne pepper sauce </div><div>Coarse salt </div><div>2 cups frozen corn kernels or leftover prepared corn </div><div>1 (32-ounce) can chunky style crushed tomatoes </div><div>2 cups prepared chicken stock or broth, paper container or canned </div><div>2 scallions, white and greens, chopped </div><br /><div></div><div>Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 158px; TEXT-ALIGN: center" height="216" alt="" src="http://www.bakespace.com/photos/5d426fffcfc3f3b61e3ce547e87c8579detail.jpeg" border="0" /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-77495869103900117232007-11-27T09:13:00.000-08:002007-11-27T09:15:47.709-08:00Spritz Cookies<div>These are always an easy favorite. I think I'll make some tonight!</div><div></div><br /><div>1 cup butter, softened<br />3 egg yolks<br />2 1/2 cups all-purpose flour<br />2/3 cup white sugar<br />1 teaspoon vanilla extract </div><div></div><div><br />Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.<br />Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.<br />Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes. </div><div> </div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 162px; CURSOR: hand; HEIGHT: 163px; TEXT-ALIGN: center" height="320" alt="" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/5423.jpg" border="0" />Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-35069472690169482692007-11-26T09:43:00.000-08:002007-11-26T09:46:14.438-08:00Chicken Noodle SoupI don't think I posted just a plain chicken noodle soup recipe so here's one. Mmmm it sounds good with this cold weather we've been having.<br /><br />3 skinless, boneless chicken breast halves<br />8 cups water<br />10 carrots, peeled and sliced<br />6 stalks celery, thinly sliced<br />1 onion, diced<br />8 cubes chicken bouillon<br />1 (12 ounce) package uncooked egg noodles<br /><br />In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.<br />Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before servingTrudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-78316403119407729922007-11-26T09:21:00.000-08:002007-11-26T09:39:32.988-08:00Rosettes<div>My grandma used to make these. I got her iron but have never tried making them myself. Maybe I'll have to try give them a try this year, I think there is an art to making these.</div><div><br />2 eggs<br />1 tablespoon white sugar<br />1 cup sifted all-purpose flour<br />1 cup milk<br />1 teaspoon vanilla extract<br />1/4 teaspoon salt </div><div></div><br /><div>Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. </div><div><br />Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. </div><div><br />Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).</div><div><br />Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels. </div><div><br />Reheat iron 1 minute; make next rosette.<br /></div><div>Sprinkle rosettes with confectioners' sugar. </div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 163px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" height="320" alt="" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/27087.jpg" border="0" /><br /><div></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-6175053119009333092007-11-25T19:47:00.000-08:002007-11-25T20:01:59.040-08:00Andes Chocolate Mint Cookies<div>This recipe was posted by Dannelle at <a href="http://www.wisconsinscrappers.com/">http://www.wisconsinscrappers.com/</a> they sound yummy, I love mint.</div><div></div><div> </div><div>3/4 cup butter (not margarine) </div><div>1 1/2 cups packed brown sugar </div><div>2 tablespoons water </div><div>12 ounces semi-sweet chocolate chips </div><div>2 large eggs </div><div>2 1/2 cups flour </div><div>1/2 teaspoon salt </div><div>1 1/4 teaspoons baking soda </div><div>Andes mints candies, broken in half </div><div></div><br /><div>Heat oven to 350°F. </div><div>Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. </div><br /><div></div><div>Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. </div><br /><div></div><div>Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. </div><div></div><br /><div>Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 170px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" height="320" alt="" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/38369.jpg" border="0" /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-58258983630960894942007-11-25T19:26:00.000-08:002007-11-25T19:46:14.780-08:00Peanut Butter Kiss CookiesThese are my favorite!<br /><br />1 3/4 c Flour <br />1 ts Baking soda <br />1/2 ts Salt <br />1/2 c Margarine <br />1/2 c Peanut butter <br />1/2 c Sugar <br />1/2 c Brown sugar <br />1 Egg <br />1 ts Vanilla <br />Sugar <br />Hershey kisses<br /><br />Preheat oven to 375. Mix flour, baking soda and salt. Soften butter and mix with peanut butter. Add sugars gradually until creamy and well-blended. Beat in egg and vanilla. Stir in flour mix. Roll into one-inch balls, and cover in sugar. Bake on ungreased cookie sheets for 12 minutes. Press an unwrapped kiss into the top of each warm cookie.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-20660914210349987892007-11-25T19:17:00.000-08:002007-11-25T19:24:21.508-08:00Easy TurtlesI've made these for Christmas and they are so easy and mmm good.<br /><br />1 1/2 cups pecan halves<br />1 bag vanilla caramels (14 ounces)<br />5 milk chocolate candy bars (1 1/2 ounces each), broken into sections<br /><br />On a greased baking sheet, arrange pecans in clusters of 3 halves about 2 inches apart. Top each cluster of pecans with a slightly flattened caramel. Bake at 300 for 6 to 8 minutes, or until caramels soften. Remove to waxed paper. Flatten caramels with a <a class="kLink" oncontextmenu="return false;" id="KonaLink0" onmouseover="adlinkMouseOver(event,this,0);" style="POSITION: static; TEXT-DECORATION: underline! important" onclick="adlinkMouseClick(event,this,0);" onmouseout="adlinkMouseOut(event,this,0);" href="http://www.dianaskitchen.com/page/recipes03/a31024s.htm#" target="_top">spatula</a>. While caramels are still warm, top each with a section of chocolate. Spread chocolate a bit when it melts. Refrigerate turtles for a few minutes to harden candies.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-55108294961892928172007-11-25T19:13:00.000-08:002007-11-25T19:17:20.146-08:00Delicious Ham & Potato Soup<div>3 1/2 cups peeled and diced potatoes<br />1/3 cup diced celery<br />1/3 cup finely chopped onion<br />3/4 cup diced cooked ham<br />3 1/4 cups water<br />2 tablespoons chicken bouillon granules<br />1/2 teaspoon salt, or to taste<br />1 teaspoon ground white or black pepper, or to taste<br />5 tablespoons butter<br />5 tablespoons all-purpose flour<br />2 cups milk </div><div></div><div><br />Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. </div><div><br />In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. </div><br /><div>Continue stirring over medium-low heat until thick, 4 to 5 minutes.<br />Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. </div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 209px; CURSOR: hand; HEIGHT: 181px; TEXT-ALIGN: center" height="320" alt="" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/1754.jpg" border="0" /><br /><div> </div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-63844736347007742062007-11-25T19:03:00.000-08:002007-11-25T19:11:22.522-08:00Creamy Turkey & Wild Rice Soup<div>I've really been slacking this Thanksgiving vacation on my recipes. I think I need to post 2 soups and 3 cookies to get caught up :)</div><div></div><div> </div><div>This is another turkey soup recipe, it sounds yummy.</div><div></div><div> </div><div>4 cups COLLEGE INN® Turkey Broth<br />2 cups water<br />3 cups shredded cooked turkey<br />1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet<br />1/2 teaspoon salt<br />1/2 teaspoon ground black pepper<br />3/4 cup all-purpose flour<br />1/2 cup butter<br />2 cups heavy cream<br />1 cup Del Monte® canned peas </div><div><br />In a large pot over medium heat, combine broth, water and turkey. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. </div><br /><div>In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. </div><br /><div>Stir cream mixture into broth and rice; add peas. Cook over medium heat until heated through, 10 to 15 minutes. <img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 211px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" height="234" alt="" src="http://images.allrecipes.com/global/recipes/small/153535.jpg" border="0" /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-87551413756024939612007-11-23T09:31:00.000-08:002007-11-23T09:33:14.149-08:00Left Over Turkey Noodle SoupI thought this was appropriate for the day after thanksgiving.<br /><br />1 1/2 c. sliced carrots<br />1 1/2 c. sliced celery<br />1 1/2 c. cubed potatoes<br />1 med. onion, diced<br />1 chicken bouillon cube for every c. of water<br />Pinch of summer savory (optional)<br />2 c. egg noodles<br />2 c. cooked, diced turkey<br /><br />Put carrots, celery, potatoes, and onions in a large pan. Cover with water, add bouillon cubes, summer savory. Cook on medium heat until vegetables are almost tender, about 20 minutes. Then add egg noodles. Cook for 10-12 minutes more, then add turkey and serve.Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-74685725529683308542007-11-22T21:45:00.000-08:002007-11-22T21:46:49.420-08:00Happy ThanksgivingIm not posting any recipes today because of Thanksgiving. I'll have 2 new recipes posted tomorrow. Have a great day!Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0tag:blogger.com,1999:blog-3843708279354976530.post-1068261353245135912007-11-21T11:28:00.000-08:002007-11-21T11:30:57.177-08:00Gingerbread Cookies<div>3 cups flour </div><div>2 teaspoons McCormick® Ground Ginger </div><div>1 teaspoon McCormick® Ground Cinnamon </div><div>1 teaspoon baking soda </div><div>1/4 teaspoon McCormick® Ground Nutmeg </div><div>1/4 teaspoon salt </div><div>3/4 cup (1 1/2 sticks) butter, softened </div><div>3/4 cup firmly packed brown sugar </div><div>1/2 cup molasses </div><div>1 egg </div><br /><div></div><div>1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight. </div><div> </div><div>2. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. </div><div> </div><div>3. Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired. <img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://www.bakespace.com/photos/90d312296b35837915ec0f496861e183detail.jpeg" border="0" /></div>Trudihttp://www.blogger.com/profile/04033066435415605679noreply@blogger.com0