One Pot Spaghetti ~ 3/7/17

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Tonight we had One Pot Spaghetti – the original recipe for this was one mentioned by Stacy at Humourous Homemaking as one of her go to meals. I changed the recipe up a bit for our family aka my preferences. But it is so easy and tastes great!  We had a green salad and homemade bread with it.

One Pot Spaghetti

1 lb ground meat  (I use ground turkey)

1/2 cup celery, chopped

2 tbsp dried minced onion

14 1/2 ounces petite diced tomatoes

16 ounces tomato sauce

3 cups water

1/4 cup sugar (I use Mareno)

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp oregano

1 1/2 tsp Italian seasoning

16 ounces thin spaghetti, broken into pieces

1 tbsp olive oil

Cook meat, celery and minced onion in large pan until meat is no longer pink. Stir in undrained diced tomatoes, tomato sauce, water, sugar, and seasonings. Bring to a boil. Add spaghetti and olive oil stir to combine and make sure as much of the spaghetti is covered with sauce as possible. Reduce hit to simmer and cover. Cook for 12-15 minutes or until pasta is done.

Serve with salad and garlic bread

BLT Quesadilla Wraps ~ 3/6/17

 

Tonight we are having BLT Quesadilla Wraps. I usually make BLT Wraps and had never really thought of making as a quesadilla until I read Stacy at Humourous Homemaking list these as one of her top ten go to meals when she is in a cooking rut. So we are trying them this way tonight. We will have pretzel chips and applesauce with them.

Speaking of Stacy – she is a wonderful blogger that I follow and she has written a Home Management E-Course that is  really great! I consider myself pretty organized but her e-course has some good ideas for keeping on track and on top of the everyday homemaking management area’s. Click here to check it out!

Challenge of the Day:  Choose one kitchen cabinet or drawer and clean it thoroughly!

BLT Quesadilla’s

3 tsp butter

6 flour tortillas

3/4 c cheddar cheese, shredded

12 slices bacon, cooked*

3 tomatoes, sliced

lettuce or spinach to top sandwiches

ranch dressing or mayo, your preference

Heat a large skillet or griddle. Add butter and melt.  Lay tortillas one or tow at a time onto griddle or skillet, top with cheese and bacon on one side. Fold in half and cook for 5-6 minutes flipping halfway through until brown on both sides. Remove from heat and open carefully (use tongs to prevent burning your fingers) Smear ranch dressing or mayo on one side and top with tomato and lettuce or spinach. Close tortilla and ENJOY!

*I bake my bacon in 400 degree oven for 15-20 minutes until desired crispiness

 

Asian Steak Bites ~ 3/3/17

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Hi y’all I have spent all afternoon in my kitchen and this is something that I thoroughly enjoy! Today I made homemade bread, homemade bagels, slow cooker apple cobbler, french toast, breakfast cookies and Asian Steak bites.

The Bread is for sandwiches next week for my lunch. Bagels are for Egg salad bagels for dinner on Wednesday (I’m seriously addicted to these homemade bagels – so fresh and easy to make!). Apple cobbler is for dinner when hubby gets home today. French toast made from leftover bread slices this week *I sliced by hand last Saturday and got it a little too thick for sandwiches so I took the leftovers and made french toast for Ryan’s breakfast next week. I made breakfast cookies for Ryan and Glenn to share for breakfasts next week also.

Tonight for dinner we are having Asian Steak bites made with deer steaks (compliments of my nephew  –  a thank you for allowing him to hunt on our property). One thing my daughter always says is that I can never follow a recipe exactly and that is so true so here is my version of this recipe. I made a few changes from the original recipe I found to accommodate for venison needing to cook a little longer to be tender.

Asian Steak Bites

1 3/4 lb steak – I used venison but recipe suggests flank steak

1/4 cup soy sauce

2 tbsp honey

**1 tbsp chili paste  – I omitted this as we don’t like spicy dishes

1-2 tbsp oil – I use palm shortening

Slice steak into thin slices and then into small bite size pieces. In a medium size bowl combine honey and soy sauce. Add meat and stir to coat. Let marinate for at least 30 minutes or longer. If sitting longer than 30 minutes I would recommend refrigerating.

In a heavy pot or large skillet heat oil until warm. Add 1/3 of meat and brown. Remove this portion and place in pressure cooker. Repeat with remaining portions of meat. Once this is done I placed 3 or 4 small potatoes that I had washed on top of meat whole. Pressure cook on the beef setting. Serve with salad.

 

 

 

Crockpot Lasagna ~ 3/2/17

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Tonight for dinner we had Crockpot Lasagna. I put this in Mrs. Pott before I left for shopping and had Ryan turn it down to keep warm when he got home from college. Top and edge got a little overdone but my crockpot runs really hot so in hindsight I probably should have just cooked it on keep warm all day. As you can see from the picture I kind of massacred it while getting it onto our plates!

Crockpot Lasagna

1 lb ground meat

24-28 ounces jar spaghetti sauce

8 oz. lasagna noodles, uncooked

4 cups mozzarella cheese, shredded

1 1/2 cup ricotta cheese, softened

Spray inside of crockpot with non-stick spray. Cook ground meat until no longer pink. Add spaghetti sauce and stir to combine. Remove from heat. Put 1/4 of the meat in the bottom of the pot. Arrange 1/3 third of the noodles on top. I broke to fit the shape of the pot. Combine cheeses in a bowl and spoon 1/3 of the mixture over noodles. Repeat layers twice. Top with remaining sauce. Cover and cook on low for 4 hours. Let the lasagna stand in the crockpot with lid off for 10 minutes prior to serving.

Serve with salad and fruit!

Home Management ~ 3/2/17

Hi all,

My friend Stacy at HumourousHomemaking.com has written a great resource for all us busy homemakers to help us manage our homes more effectively.

I just wanted to share a link to the course and to encourage you to take a look at it and if you need some help getting it together consider purchasing the program. It’s a self-paced e-course, so you can take your time if you like, or breeze through it like me in a vat of chocolate chips. You can use this link to check it out   home management course

I will post later today with our meal for this evening but am planning on making crockpot lasagna and salad.

Have a blessed day!

Breakfast Skillet ~ 3/1/17

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Tonight we had Breakfast Skillet for dinner. This is my go to meal for when I need something quick and filling. Ryan had a sore throat so this was easy for him to eat as well.

Breakfast Skillet 

2 cups frozen hash browns, I used cubes

4 smoked sausage links, chopped

1 small onion, diced

2 tbsp bacon grease or oil of your choice

12 eggs, beaten

1/2 cup milk

Heat bacon grease in a skillet (large enough to hold all remaining ingredients). Add hash browns, sausage and onions and cook until hash browns are browned and onion is tender.

Meanwhile beat eggs and milk in a large bowl. Add to skillet with potato mixture and let cook until eggs are partial set, stir eggs and continue cooking until they are desired consistency.

Serve with cherry/grape tomatoes, toast and applesauce.

 

 

March Meal Plan ~ 2/28/17


Last Saturday we had “Family Dinner Night” which is a monthly get together that I host inviting both of our families and friends to join us for a themed potluck meal and to spend time catching up on each other’s lives. This month was Pizza Night and I had purchased some ready made pizza to have if needed but we only used one of them so the rest are in the freezer for pizza night over three next few weeks. Tonight we are having cheeseburgers, fresh cut fries and fresh veggies for a quick dinner since it was one of those what’s on the menu didn’t sound good today but that is the joy of menu planning 4-5 weeks at a time I have ingredients for other meals on hand and can switch meals up. So I made tomorrow’s planned pizza today.

As promised here is the remainder of my March meal plan. I will share recipes in posts as I make the meals each day.

March 12 – Ham, Mac & Cheese and Salad

March 13 – Mongolian Beef & Vegetables and Rice

March 14 – Cheesy Taco Pasta

March 15 – Shrimp My Way and Rice

March 16 – Mexican Pizza

March 17 – Salmon Patties and Potato Cakes

March 18 – Cheater Korean Beef and Rice

March 19 – Beef roast, Scalloped potatoes and salad of some sort

March 20 – Asian Beef and Noodle Bowl

March 21 – Chicken Caesar Angel Hair and Salad

March 22 – Buffalo Crack Slaw and Fruit

March 23 – Hands of Hope Benefit Spaghetti Dinner out

March 24 – Pizza Night – either out or homemade

March 25 – Garlicky Lemon Shrimp with Angel Hair pasta and salad or fruit

March 26 – Pork Tenderloin, Mac & Cheese and salad or fruit

March 27 – Beef & Broccoli Stir Fry and fruit

March 28 – Buttermilk Ranch Chicken and French fries

March 29 – Scallops in garlic butter with pasta and salad

March 30 – Pizza Night – either out or homemade

March 31 – Grilled Cheese with Smoked Pulled Beef

I also plan ahead breakfast food for Ryan (my son) to have every week morning. I try to go to bed as soon as I get off work and he is out of bed for school so he is on his own to “make” breakfast before leaving for school. He is also a typical teenage boy and will eat the same thing every morning of the week so here are his meals for this month.  I make these on Friday or Saturday for the week ahead.

Week 1 – Baked pancake

Week 2 – Breakfast Cookies

Week 3 – Breakfast Casserole

Week 4 – Biscuit Bread with Ham, Bacon or Sausage

Week 5 – Egg & Sausage Bagels

 

Chicken Rival Soup ~ 2/27/17


Monday we were supposed to have Teriyaki Chicken but when I woke up Chicken Rival Soup sounded better for a cloudy chilly day so Chicken Rival Soup it was. Just used the chicken thighs were for the teriyaki to make soup instead. I made mine in the pressure cooker but you can prepare in just a regular large pot as well.

Chicken Rival Soup

4 chicken thighs

2 tsp salt, divided

1/2 cup celery, finely diced

1 cup carrots, finely chopped

1 small onion, finely chopped

2 cups water

3 cup Hash Brown cubes, thawed

3 eggs, beaten

3 cups flour

2 cups chicken broth

1 cup milk or heavy cream

Place chicken thighs in pressure cooker and season with 1 tsp salt, top with chopped vegetables and season with remaining salt. Cook on poultry setting for 20 minutes*. Remove chicken from pot and add hash browns. Set pressure cooker to saute and allow to boil while you debone and chop chicken. Add chicken back into the pot and let come to a boil.

Meanwhile, whisk eggs in a large bowl and stir in flour to make small to medium size crumbly texture. Add more flour as needed to reach this consistency. Once pot returns to a boil slowly stir in flour mixture stirring as you go to prevent large clumps from forming. Add additional chicken broth and milk to reach soup consistency that you like. Can be as thick or thin as you like.

*Adjust cooking time if making in a regular large pan to allow for chicken to become fully cooked and tender enough to debone easily. Probably 30-45 minutes.