2/28/15 Turkey Vegetable Saute

Turkey Vegetable Saute’ is the recipe of the day! This is like turkey potpie with out the pie!

Turkey Vegetable Saute

3 slices bacon, cut in 1 inch pieces

1 lb fresh turkey breast tenderloin

2 tbsp flour

1/2 tsp salt

1/2 tsp thyme

1 cup water

1/2 cup chicken broth

16 oz broccoli cauliflower mix

2 tbsp flour

2 tbsp water


In a large skillet saute bacon until crisp. Remove and drain on paper towel. Cut turkey breast into 4 serving size pieces. In a shallow bowl combine 2 tbsp flour and salt. Dip turkey in flour then brown on all sides in bacon drippings. Stir in thyme, water and broth. Cover and simmer 15 minutes. Add frozen vegetables; stir well. Cover and simmer an additional 15 minutes or until turkey is no longer pink. Place turkey and vegetables on a platter; keep warm. In a small bowl combine remaining flour and water until smooth, gradually stir into hot pan drippings stirring until thickened. Ladle sauce over turkey and vegetables, top with bacon and serve.


Clean Assignments:

  • Change & wash sheets
  • Pay bills
  • Clean out purse


Print Weekly checklist for next week – attached

Weekly checklist

2/27/15 Cast Iron Chicken Enchilada’s

Cast Iron Chicken Enchilada’s with homemade sauce is the recipe of the day! We usually just have chips and salsa with these.

Cast Iron Chicken Enchilada’s with homemade sauce

2 cups chicken or vegetable broth

1 can tomato paste (12 oz.)

2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder or 1 Tbsp minced onion

about 1 tsp salt and pepper each

3 cups cooked and shredded chicken

12 corn tortillas

about 1 – 1 1/2 cups shredded jalapeno jack or pepper jack or Mexican blend cheese

Fresh veggies side dish (we had corn and black beans)


Preheat oven to 350.

 In a medium saucepan, whisk together the broth, tomato paste, ground cumin, garlic powder, onion powder or minced onion and salt and pepper. Bring to bubbling, then remove from heat.

 Spoon about 1/3 of the sauce into the base of a cast iron skillet or 9×13-inch baking dish.

 In a mixing bowl, combine the cooked and shredded chicken with about 1/3 of the sauce. Spoon the chicken mixture evenly into 12 corn tortillas. Roll and place seam side down in. the sauce in the skillet. Repeat until the chicken mixture is used up or the skillet is full.

 Spoon the remaining sauce over top of the enchiladas. Top with shredded cheese.

 Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.


Clean Assignments:

  • Grocery shop and run errands
  • Clean out car


2/26/15 Biscuit BBQ Cups

Biscuit BBQ Cups is the recipe of the day! We usually just have fresh veggies and dip with these.

Biscuit BBQ Cups

1/2 lb ground beef

1 small onion, chopped

1 tbsp brown sugar

1/3 cup ketchup

1 tbsp mustard

1 can Grands Flaky Layers refrigerated biscuits

1/4 cup cheddar cheese, shredded

 Preheat oven to 375 degrees. Grease 4 custard cups or large muffin cups. In 10-inch nonstick skillet, mix cooked beef and onion. Heat over medium-high heat, stirring constantly, until hot. Add in brown sugar, ketchup and mustard. Simmer 5 minutes or until very hot, stirring occasionally.

 Place each biscuit into each of greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.

 Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.


Clean Assignments:

  • Clean out refrigerator – throw away leftovers, etc.


Meal Planning:

  • Check ads and make grocery list


2/25/15 ~ Orichette with Sausage

Orichette with sausage is the recipe of the day!

Orichette with Sausage

1 tablespoon olive oil

2 cloves garlic, finely chopped

8 ounces hot or sweet Italian sausage, removed from casings

1 can diced tomatoes (15 oz.) with juice


1 pound orecchiette or pasta shells

4 cups small broccoli florets (from one head)

1/2 cup Parmesan Cheese, grated


  1. Warm oil in a medium skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  2. While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.


Clean Assignments:

  • Water plants


Meal Planning:

  • Make ingredient list for checking grocery list


2/24/15 ~ Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole is the recipe of the day! This makes a meal by itself the most you will need is a light salad to go along!

Loaded Potato & Chicken Casserole

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 medium potatoes, cut into 1/2-inch cubes (I leave the skin on) (8 to 10)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion


Preheat oven to 500F (This is NOT a typo, 500F is correct!) .

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Roast the potatoes for 30-40 minutes, stirring every 10-15 minutes, add the marinated chicken after 20 minutes  then continue cooking until potatoes are cooked through and nice and crispy on the outside and chicken is no longer pink in the center.

 Reduce temperature to 400 degrees. In a large bowl mix all the topping ingredients together. Pour over cooked chicken and potatoes.

Bake 15 minutes or until the topping is melted and bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.


Clean Assignments:

  • Mop rooms that require mopping
  • Clean mirrors
  • Do laundry– if you are a once a week laundry person


Meal Planning:

  • Choose meals for next week

Beef – Country Short Ribs, steak fries and green beans

Chicken – Light Chicken Parmesan, pasta and broccoli

Pork – Braised Pork Chops

Soup – Cheddar Cheese Soup and Bacon

Ethnic – Cast Iron Chicken Enchilada’s with homemade enchilada sauce, chips & salsa

Other – Turkey Vegetable Saute

Other – Deli Beef Fajita’s, Chips and Salsa



2/23/15 ~ Creamy Cheddar Broccoli Soup

Creamy Broccoli Cheddar Soup is the recipe of the day! We usually just have sandwiches with this filling soup.

Creamy Broccoli Cheddar Soup

1 medium sweet onion, diced

1 carrot, peeled and diced

4 Tbsp butter or light butter

olive oil

salt and black pepper

3 clove garlic, minced

32 oz low sodium chicken stock

4 cup broccoli florets, chopped into bite size pieces

3 ounces onion and chive cream cheese

3 cup shredded extra sharp cheddar cheese

2 cup half & half or light cream

1/4 cup cornstarch


In large soup pot or dutch oven, cook the onion and carrot in the butter and a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened and beginning to brown. Season with salt and black pepper to taste. Add the minced garlic and cook for 1 minute more.

 Add the chicken stock and broccoli florets to the pot. Sprinkle with additional salt and black pepper. Bring to a simmer and cook uncovered until the broccoli is fork tender about 5-7 minutes.

 Add the cream cheese and stir until dissolved. Add the shredded cheddar cheese. I used an extra sharp white cheddar, your favorite cheddar will work. Stir over medium-low heat until combined.

 Dissolve 1/4 cup cornstarch in 2 cups of cold half & half until completely dissolved. Increase the heat then mix into the soup. Bring to a bubbling boil over medium-high stirring constantly to prevent sticking. Cook just until thickened. If you prefer a thinner soup add more stock or half & half until the desired consistency is reached. Adjust the salt and pepper before serving.


Clean Assignments:

  • Vacuum entire house
  • Dust large surface area’s


2/22/15 Seafood Lasagna

Seafood Lasagna is the recipe of the day! This is a great Sunday dinner meal since I can build it on Saturday and then set it in the oven to bake while I’m at church.

Seafood Lasagna

1 green onion, finely chopper

2 tablespoons oil

10 tbsp butter

1/2 cup chicken broth

8 ounces clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

9 ounces imitation crabmeat,  chopped

1/4 teaspoon pepper

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 teaspoon salt

1 cup heavy whipping cream

1/2 cup shredded Parmesan cheese

9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13×9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.




2/21/15 Asian Turkey Meatballs

Asian Turkey Meatball is the recipe of the day!  The original recipe called for plum sauce but the only grocery store I found it in was ridiculously expensive in my opinion so I substituted duck sauce which I get at Aldi cheap!  You could also use premade plain meatballs but making meatballs is pretty easy!

Asian Turkey Meatballs

1 pound ground turkey

1/2 cup panko

1/4 cup finely chopped cilantro

1 tablespoon finely chopped fresh ginger

3 scallions, chopped

2 cloves garlic, minced

1 large egg

3 tablespoons low-sodium soy sauce

1/4 cup hoisin sauce

1/4 cup plum sauce or duck sauce

1 tablespoon rice vinegar

Rice or rice noodles, optional


Combine turkey, panko, cilantro, ginger, scallions, garlic, egg and 1 Tbsp. soy sauce. Mix gently with your hands (do not overmix), then form into 16 balls. Place in slow cooker.2. Combine remaining 2 Tbsp. soy sauce, hoisin sauce, plum sauce and rice vinegar. Pour over meatballs. Cover and cook on low until meatballs are cooked through, 2 1/2 to 3 hours. Serve over rice or with noodles, if desired.

 I sauted a couple of green onions in butter and then tossed the rice noodles in to heat through. This sauce from the meatballs was great over the noodles.


Clean Assignments:

  • Change & wash sheets
  • Pay bills
  • Clean out purse


Print Weekly checklist for next week – attached


2/20/15 Country Gravy & Biscuit Breakfast Casserole

Country Gravy & Biscuit Breakfast Casserole is the recipe of the day! This is a meal by itself.

Country Gravy & Biscuit Breakfast Casserole

1 can Grands Biscuits 16.3 Oz Package

1 lb Sausage or Ground Pork

1 1/2 cup Cheddar Cheese

6 Large Eggs

1/2 cups Milk

Salt And Pepper, to taste

1 package Sausage Gravy Mix **, 2.75 Ounce Package


Preheat oven to 350 F. Take a 9×13 pan and spray it with non-stick spray. Then take the biscuits and cut them into 1? pieces and line bottom of pan with them. Brown sausage in a skillet over medium heat. When it’s done drain the grease and scatter sausage over biscuits. Sprinkle with cheese. In a medium sized bowl whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make gravy mix** per package directions and pour over the top. Bake in the oven for about 30-45 minutes.

 **I used the sausage drippings to make my own gravy instead of using packet.   to the drippings add enough butter or olive oil to equal about 4 tbsps total. Stir in 4 tbsps flour and cook stirring for about 1 minute. Carefully stir in 4 cups of milk and or cream. Cook – stirring until thicken to consistency of choice.


Clean Assignments:

  • Grocery shop and run errands
  • Clean out car



2/19/15 Shrimp Scampi Pizza

Shrimp Scampi Pizza is the recipe of the day! Throw a salad together and you have a great meal with this pizza!

Shrimp Scampi Pizza

Cooking spray

1 package refrigerated pizza dough (13.8 ounce)

1 tablespoon cornmeal

1/2 cup fat-free ricotta cheese

1 pound cooked and peeled shrimp, sliced lengthwise

6 cloves roasted* garlic

2 cups shredded part-skim, low-moisture mozzarella cheese

1 tablespoon crushed dried basil


*If you don’t have time to slow-roast garlic in a 325-degree oven for an hour, microwave on high for about 30 seconds to soften cloves, then slice them.

 Preheat oven to 400 degrees. Lightly spray 10-1/2-by-15-1/2-inch baking pan with cooking spray. Sprinkle cornmeal evenly over pan. Stretch refrigerated pizza dough across pan. Bake dough for eight minutes.

 Mix garlic into ricotta and spread over pizza base. Add a layer of shrimp. Cover pizza with mozzarella and sprinkle with basil. Bake on the bottom rack of an oven heated to 400 degrees for about 12 minutes, until cheese is bubbling. Cut into 12 pieces and serve immediately.


Clean Assignments:

  • Clean out refrigerator – throw away leftovers, etc.


Meal Planning:

  • Check ads and make grocery list