Bacon and Veggies

While strolling through Sam's club there was one lady handing out samples.  It smelled so yummy, and tasted good too!  She told me I could find the recipe on their website, so I went home and looked it up.  Here is the original recipe Asparagus, brussel sprouts, red onion.  It is made with asparagus, brussel sprouts, red onion, and bacon, and it is very yummy.

The way I made it:

4 slices bacon
1/2 cup diced red onion
1/2 cup of chopped asparagus
2 cups of brussel sprouts, quartered
salt and pepper

Cook bacon and set aside.  In the same pan, saute onions in bacon grease until translucent.   Add asparagus and brussel sprouts and salt and pepper to taste.  Cook until asparagus is tender, stir frequently.

Buffalo Chicken Meatloaf

This recipe was given to me by a friend and it is quickly becoming a favorite in our house, as we love spicy foods.  (I hope Charlotte learns to like spicy foods too.)

Buffalo Chicken Meatloaf

Ingredients:

2/3 cup old fashioned oats (not instant)
1/3 cup milk
1/3 cup hot sauce/buffalo sauce (I use 1/2 cup because I like the extra zing)
1 lb ground chicken
1 egg
1/2 cup blue cheese




Combine oats, milk, and sauce in bowl and let sit for a few minutes until oats are softened.
Add egg and mix in chicken.
Pour into a loaf pan and bake at 350 for 45 minutes.  Top with additional hot sauce (if desired) and let sit for 10 minutes (to avoid crumbling).

I don't care for blue cheese so I put half the mix into the pan then add blue cheese to the remainder and add it to the pan.  I also do not own a loaf pan so I use the smallest "brownie pan" that I own.  I like it better this way because it cooks faster.

Menu 10/13-10-19

Sunday-We drove home from the beach and ended up grabbing taco bell
Monday- Store bought rotisserie chicken and rosemary potatoes
Tuesday- Buffalo chicken meatloaf and corn (corn was Owen's request)
Wednesday- Chicken pot pie casserole
Thursday- Bourbon spiced Pork chops and brussel sprouts
Friday- Un-stuffed peppers (told you this is a favorite) and rice
Saturday- Sloppy joes and rice

Mushroom pork chops

Mushroom Pork Chops

Ingredients

1 small onion

4 pork chops

1 apple, peeled, sliced, and cored

1 can cream of mushroom soup

1/2 cup brown sugar

1 tbsp steak sauce

2 cloves of garlic, sliced

4 oz button mushrooms, sliced

Slice onions and add to crock pot. Add pork chops and apples.  In a bowl mix cream of mushroom soup, brown sugar, steak sauce, garlic, mushrooms. Add to crock pot.  Cook on low for 8 hours.  

Chicken Ranch Casserole

One of my all-time favorite casseroles is Chicken Ranch Casserole.  I started making this several years ago and everyone that tries it loves it!  There are two different ways to make it, stove top or in the oven.  I typically cook it on the stove top because it dirties fewer dishes, it is faster, and I think it is easier.  However, cooking it in the oven is great if you want to prepare it ahead of time and then just pop it into the oven later. 

Chicken Ranch Casserole

Ingredients:

2 cups milk

1 8oz block of cream cheese

8oz of noodles (I use either rotini or shells, but any will work.)

1 packet of Ranch mix

1 10 oz can of diced tomatoes (do not drain) (I like to use the diced tomatoes with peppers for a little spice)

1 13oz can of chicken (can be substituted for cooked shredded chicken)

½ cup of shredded cheddar cheese

Stove top instructions:

            Mix milk, cream cheese, noodles, and ranch mix in a pan.  Bring to a boil reduce heat to medium until noodles are tender.  Add can of diced tomatoes (do not drain juice), add chicken.  Mix well.  Top with shredded cheese, let sit for 5 minutes.  Sauce will thicken as it stands. 

Oven Directions:

            Boil noodles until el dente.   In a casserole dish mix milk, cream cheese, ranch mix, diced tomatoes, chicken.  Add noodles.  Cover with foil and bake at 350 for 20 minutes.  Add cheese and bake uncovered for 5-10 minutes or until cheese bubbles. 

**Note:  You do not have to boil the noodles first; you can simply just mix everything into the casserole dish and bake for 50-60 minutes.  

Menu 9/29-10/05

Martin is in town this week but has to leave Friday morning and will get back late Sunday night. So, the weekend is my favorite meals.  ;)

Sunday- Mushroom pork chops and brussel sprouts
Monday- Philly cheese-steak hamburger helper
Tuesday- Meatloaf and peas
Wednesday- Spaghetti and salad
Thursday- Ribs
Friday- Unstuffed peppers
Saturday- chicken fajitas
Sunday- Wings


Lunches consist of peanut butter and jelly sandwiches, grilled cheese and tomato soup, and left overs.

Un-stuffed peppers

I LOVE stuffed peppers, but sometimes I do not like how long it takes to bake.  I have found a faster way to do it, although it is a little more hands on.  This is one of those recipes that I would eat 2-3 times a week if I could.


Ingredients:
1 lb ground beef
1 green pepper
1 can diced tomatoes (I use tomatoes with chilies)
1 cup of spaghetti sauce
1 pouch instant rice
1 cup of shredded mozzarella cheese

Boil rice for ten minutes.  Meanwhile, brown the ground beef.  Cut green peppers into bite size pieces and add to pan.  (I like mine a little crunchy so I add them after I brown the beef, but you can switch the order if you want the peppers fully cooked.)  Cover and cook on medium for three minutes.  Add tomatoes and sauce, cover and cook for three more minutes.  Stir often.  Remove from heat and top with cheese.  Serve over   a bed of rice.  Enjoy.

Menu 9/22-9/28

Most weeks hubby is out of town and so I tend to not eat full meals for dinner.  (I am trying to change this, but cooking for one adult + a toddler is difficult for me)  I am going to attempt to have an entire month without repeating meals (although we have our favorites that I could eat over and over, like the un-stuffed peppers).


Sunday-chicken strips and cream spinach
Monday- Un-stuffed peppers and rice
Tuesday- Wings, french fries
Wednesday- Chicken ranch casserole
Thursday- Chicken stir fry
Friday- Pizza
Saturday- Mongolian beef, broccoli, and rice

Menus

I have "googled" and follow many different blogs and most of them are to find recipes and menu plans.  I often find myself in a rut, asking what to make for dinner hours before it should be made.  I repeat meals frequently and I am just tired of eating the same things over and over.  I have come across a few yummy meals and feel I should share them, as well as how I have modified them.  I hope that sharing my menus will help me stick with them and not repeat meals.  I am going to strive to have one month where no meals are repeated.  It is very doable, there are tons of different types of meals to make. However, I have a picky husband and child, so it makes cooking a little difficult.

Every week I am going to post the menu I have planned for that week.  I will also share some of the recipes I am using.

Cooking

I have debated back and forth on whether or not I want to use this blog to share my menu and recipes.  I plan weekly meals only when hubby is in town.  When he is out of town I usually make one big meal on Monday and eat the left overs for two days until it is gone.  Then I make another meal and eat that for two days.  So to post my menu would probably be pretty boring.   However, I do have a friend who has a blog and she shares her menu.  You can find her blog here.   On weeks that hubby is home, I tend to copy her menu.  ;)   A couple weeks ago she posted about having country fried steak for dinner.  My dad made this for me growing up and I have not had any in probably 6 years.  I waited for her review but alas she did not make it yet.  So, I made it tonight.  

Overall is was good.  My husband who has never had it before says he likes it and wants it again.  However, I will be making adjustments.  I think it could use some crushed garlic and maybe some onion powder, as well as way more pepper.  I could not taste any pepper at all.  The gravy was the perfect consistency, however it too was a bit bland and needs more seasoning.  More pepper and more salt for sure.   Next time I make it I will try to remember to post a new recipe for it.


***NOTE:  As always, when cooking with oil, use caution.  I plopped the steaks into the oil a bit too quickly and now have a blister on my cheek not even half inch from my eye.  Ouch!