RECIPE BOX | pizza casserole

Brandon's grandma gave me this recipe at my wedding shower. I love grandma recipes because they are usually simple, easy, and delicious.  I was A-M-A-Z-E-D when Anna gobbled it up (meat and all) so I knew it was something I had to take out and make immediately (and often)!  I especially love this because you can throw leftover ingredients into it.  I usually dethaw leftover noodles from previous meals. Add a little green pepper if you are feeling spicy or a can of crushed tomatoes!

 

PIZZA CASSEROLE

1lb. hamburger (or ground turkey)
1/2 chopped small onion
2 cups cooked macaroni
1 jar spaghetti sauce
1 pkg. shredded cheese
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 cup puree carrot, cauliflower, squash (for the kid that doesn't eat vegetables)

Brown meat and onion in skillet.  Season with last five ingredients. Combine meat, macaroni and sauce.  Put half of mixture in a baking dish, then add half of cheese, repeat with sauce.  Bake at 350 for 30 minutes or until cheese looks melted.

 

{recipe of the week} Pumpkin Pancakes

My mom made me these while we were home visiting one weekend a few weekends back.  I am still thinking about them!  I have so many recipes so when I copy down a new one I have to be sure its worth while.  This one is.  With so many house guests arriving this time of year make some of these ahead of time and pull them out of your freezer!  Now use up the rest of your pumpkin and get to baking.

Pumpkin Pancakes

the goods
2 c flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 tsp salt
1 3/4c milk
3 eggs lightly beaten
3/4 c pumpkin
1/4 c cooking oil
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

let's get to baking
In a large bowl combine flour and other dry ingredients.  In a second bowl combine eggs and remaining ingredients.  Stir milk mixture into flour mixture until slightly lumpy.  Heat a lightly greased griddle on a medium heat for each pancake.  Pour 1/4 c batter.  Cook until golden and turn.

make's 16 pancakes
 

read of the month { the berlin kitchen }

Read of the week has officially become read of the month (or maybe of the season, ha!) because I don't have any time anymore to read.  Ok, scratch that, I do have some time to read.  However, I have also committed to the Bible in a year (I'm currently 55% done, go me!).  So if I do have a few minutes its usually reading on my YouVersion App. 

I did (finally) get this little gem read.  And believe me, it was worth it.  If you loved Eat, Pray, Love and Julie & Julia then you'll love this book.  And if you are a cook like me there area few recipes in here that are worth writing down!  Some of my favorite quotes from the book:

Distance means nothing when your kitchen smells like home.

I guess, dear reader, I want to tell you that even when you have found your person in this world, the person who you know, deep down in your mitochondrial DNA, is meant to be by your side in this life, it is no guarantee that this person will not also drive you completely batshit insane at some moments along the way.  It is unfair to expect your sweetheart to be a perfect person or to consider yourself above reproach just because you love each other.  Even if you have found your one true love, you will still have exact ideas about how to clean a floor, whether your family is nuts or simply lovable, and just what, exactly, are the requirements for being a good driver.  But I knew we were on the right path when we managed to agree on potato salad.

That's the funny thing about good friends.  You can never remember what life was like before they came along.

My Berlin Kitchen: A Love Story (With Recipes)

in a nutshell (from Amazon)
It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time.

Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home—until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin.

Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.

**I'm also updating my Shelfari bookshelf (bottom of blog) after many months of neglect.  Apologies!

recipe of the week {balsamic vinegar chicken}

my recipe of the week has really fallen through the cracks as of lately.  i think the one thing i've learned (or am trying to learn) as a new mom is patience and organization.  planning out our meals each week is becoming an increasingly "must" thing in the shanks household.  if i don't plan out we are scrambling for dinner (sometimes literally scrambling.. eggs that is!) or i'm making something quick and easy that usually ends up not being the healthiest of choices.

i actually have no idea how we lived before pinterest.  i have quite a few friends that say they pin all sorts of things but never do any of it.  however, i actually do use my boards.  and quite often at that! (follow me!)  so thank you again pinterest for saving the day ... or dinner to say the least!

balsamic vinegar chicken with fresh tomatoes and mozzarella

{the goods}
4 skinless, boneless chicken breasts
4 – 5 garlic cloves (i realized mine weren't "fresh" and had to be thrown out. so i used minced!
1 cup fresh basil (or dried)
1 tablespoon olive oil (or a good dollop... i'm not the best at measuring!)
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms (optional, i didn't use any)
1 package of cherry or grape tomatoes (i used blush from costco and they were so delicious)
1/2 red onion sliced
mozzarella (i also added a little cheddar)

{cooking}
Preheat to 350deg. Add a little of the olive oil to the bottom of your pan. Then place in chicken breasts.  Add everything on top so chicken is coated evenly.  Bake for 30-40 minutes.  YUM!

recipe of the week {the green smoothie}

One of my New Year's Resolutions was to drink one smoothie a day.  When I went in for my yearly healthy physical the nurse looked over my information and said I'm not eating nearly enough green leafy vegetables or whole grains.  (Does anyone? yuck!) So, here I am trying to awful looking green smoothie.  It can't be good my mind tells me.  Its like eating green ketchup.  You know its supposed to be good but it looks awful.

My good friend Emily recommended this recipe to me from Skinny Taste.  And ladies and gents, its absolutely delicious.  No seriously, it is!  And I felt good about myself because today I got in a full dosage of green leafy vegetables.  I might even give myself a little pat on the back.

*Cheers* to New Year's Resolutions

The Skinny Green Monster

{the goods}
1 small frozen ripe banana, peeled and sliced
2 cups baby spinach
1 Tbl Peanut Butter
3/4 cup unsweetened vanilla almond milk (I used 1%)
1/2 cup plain fat-free Green yogurt (I used plain vanilla yogurt)


Dump and blend.  Too thick?  Add some ice or a little orange juice.

recipe of the week: my mom's meatloaf

Now that I have a (soon to be) 4 month old I feel like our lives are crazier than ever.  I'm anxious to get back into the kitchen but I honestly don't have more than 10 minutes at one time to do anything once I get in there.  I'm starting to love make ahead meals.  I love anything that is delicious and a breeze to make.  I pulled out this family gem yesterday.  Meatloaf.  I don't make it often but when I do I'm amazed at how easy it is.  Everyone usually loves it too.  So I'm sharing my mom's delicious meatloaf recipe with you.  I hope your family enjoys it as much as we do.

 Mom's Meatloaf

{the goods}
1 lb ground beef (i used regular but you could use extra lean or turkey for a healthier meal)
4 bread slices, cubed (pull out that dry old bread you have at the back of your refrigerator)
1/4 c milk
1/4 c minced onion (or 1/4 pk onion soup mix)
1 egg
1/2 tsp salt
1/4 tsp pepper
ketchup
1 bay leaf

Preheat oven to 350 deg.  In large bowl, mix all ingredients, (using hands).  Put mixture in small baking pan.  Form into loaf.  top with ketchup and one bay leaf.  Bake for 1 1/2 hours. Remove to serving plate, draining grease.

My suggestion is to double the recipe.  Make one freeze one.  :)

recipe of the week: banana chocolate cake

FINALLY back in the kitchen again!  It is so nice my 3 1/2 month old can entertain herself on the floor for a few minutes at least.  Her fingers are her best friend and favorite toy.  I'm trying to savor every minute of this time.  I can't even imagine how busy we will be once she is on the move.

I've literally had this recipe hanging up inside my cupboard to try for months.  I finally decided its now or never.  Boy am I glad I tried it.  This recipe is amazing.   Its one of those "I can sit down and eat the entire thing" sort of recipes.  I had literally no self control this week.  Next week.. gym.

Banana Chocolate Cake
Total Time: 1 hr 15 min
{the goods}
2 c mashed ripe banana (2-3 bananas)
2 tsp lemon juice
2 1/2 c flour
1/2 c cocoa
1 1/2 tsp baking soda
1/4 tsp salt
1/2 c veg oil
2 c lightly packed brown sugar
3 eggs
1 Tbl. vanilla
1 1/2 c buttermilk
1/2 c semi-sweet chocolate chips

Glaze:
1/4 c semi-sweet chocolate chips
3 Tbl. milk

Preheat oven to 375.  Grease and flour a 10" bundt pan.  In small bowl, mix banana and lemon juice.  Set aside.  In a medium bowl mix together flour, cocoa, baking soda and salt.  Set aside.  In large bowl beat oil and brown sugar until light and fluffy.  Beat in eggs one at a time and add vanilla.  Blend in half the flour mixture and half the buttermilk.  Then mix in remaining flour and buttermilk.  Fold in bananas and 1/2 cup chocolate chips.  Spread into prepared pan.

Bake until a skewer inserted into the thickest part of the cake comes out with only a few moist crumbs (about 55 min).  Cool in pan, set on cooling rack for 30 min before turning out onto a cake plate.

Glaze.  Melt remaining 1/4 c. chocolate chips with milk in a small bowl for 1 minute.  Wisk together until smooth. Drizzle over cake.  Serve warm or at room temperature (with ice cream!)

Serving:
1 slice
220 calories
4 g protein
8 g total fat (2 g sat fat)
25 mg cholesterol
33 g carbohydrates
2 g fibre
20 g sugars
130 mg sodium

recipe of the week: tomato rosemary focaccia

Tomato Rosemary Focaccia

{the goods}
1 tube refrigerated pizza crust **I used Pillsbury pizza dough
2 Tbl olive oil
2 garlic cloves, minced **I used garlic powder
1/4 tsp salt
1 Tbl minced fresh rosemary or 1 tsp dried rosemary crushed, divided
2-3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

{let's get to bakin}
Unroll pizza crust onto a greased baking sheet.  Combine the oil, garlic, salt, and half of the rosemary;  spread over crust.  Top with tomatoes and onion;  sprinkle with remaining rosemary.  Bake at 425 deg. for 12-15 minutes or until golden.  Cut into rectangles.

I served this with the prosciutto and orange salad last week.  It turned out really delicious!

{Taste of Home Appetizer}

recipe of the week: prosciutto and orange salad

Summer is a time for fresh food.  This light salad will be sure to fill up your appetite and its super easy.  Its a great recipe to serve as a main dish or along side a fish or grilled chicken.  You can also impress your friends by making this incredibly simple dressing.

Prosciutto and Orange Salad with Honey Balsamic Vinaigrette

{the goods}
Honey Balsamic Vinaigrette
1/2 c olive oil
1/4 c white balsamic vinegar
1 Tbl honey
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
Salad
5 oz mixed baby greens
2 med avocados, pitted, peeled, and sliced
2 med navel oranges, peeled and sectioned
1/4 lb prosciutto, torn into small pieces
1/2 c chopped walnuts

{let's get to cookin}
Whisk together the vinaigrette ingredients in a small bowl.  Place the mixed greens in a large bowl.  Add the avocados, oranges, prosciutto and walnuts, and toss with desired amount of the dressing.  Serve immediately.

I wish I had taken a picture of this!  My silly pregnant brain forgets to do these things sometimes.

From one of my favorite cookbooks, Peace Meals.

recipe of the week: lemon coconut cookies

I had a new friend over for lunch yesterday.  Through this pregnancy I have had quite the sweet tooth but have gotten tired of chocolate.  These little guys are just right for summer!  Light and sweet and just the right amount of coconut.  They have been moving fast through the shanks household.

Lemon Coconut Cookies
{the goods}
2/3 c shortening
1 1/2 c sugar
zest of 1 lemon
1 egg beaten
1/4 c milk
2 Tbl lemon extract
2 c flour
2 tsp baking powder
1/4 tsp salt
1 c sweetened shredded coconut
powdered sugar for dusting **i didn't add any

{lets get to bakin}
Preheat oven to 375 deg.  Cream the shortening, sugar and lemon zest in a large bowl;  mix in the egg.  Add the milk and lemon extract, stirring to combine.  In another bowl, sift together the dry ingredients and slowly stir into the sugar mixture.  Mix in the coconut and drop by tablespoonfuls onto an ungreased cookie sheet.  Bake for 10 to 12 minutes.  Allow the cookies to cool on a rack.  Once cooled, dust with powdered sugar or drizzle with powdered sugar glaze.  For chewier cookies, remove them from the oven when the edges just begin to turn golden.

{powdered sugar glaze}  for those with a sweet tooth
2 c powdered sugar
3 Tbl milk or water
1/2 tsp pure vanilla extract
Combine the ingredients and mix until smooth.

From the wonderful cookbook, Peace Meals.  This one has become one of my favorites.

recipe of the week: chicken & spinach stuffed canneloni

 

Note:  I made two pans.  One for tonight and one for the freezer.  I've updated the ingredients accordingly if you'd like to do the same.

chicken and spinach canneloni

{the goods} 
1 1/2 (8-ounce) package cannelloni or manicotti shells 
4 cups finely chopped cooked chicken 
2 (8-ounce) containers chive-and-onion cream cheese 
1 (10-ounce) package frozen chopped spinach, thawed and well drained 
1 1/2 cup (8 ounces) shredded mozzarella cheese $ 
1/2 cup Italian-seasoned breadcrumbs 
3/4 teaspoon garlic salt 
1 teaspoon seasoned pepper 
2 jars of spaghetti sauce  
Garnish: chopped fresh basil or parsley  ***I used italian seasoning mixed blend


{let's get to cookin}
Cook pasta according to package directions; drain.  Stir together chicken and next 6 ingredients. Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour spaghetti sauce evenly over shells.  Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Freeze after baking.

{myrecipes.com}

recipe of the week: mini quiche to go

If you enjoyed the three mini dinners I made two weeks ago then you'll also love these.   They are simple to make so I went ahead and made them together.

Mini Chicken Pot Pies
Mini Breakfast Frittatas

{Grocery List}
Vegetable Oil
1 lb shredded/small chunks of chicken
1/2 package of frozen vegetables
2 c shredded cheese
10 eggs
pancake mix
milk
4 pieces of bacon

Mixture
Mix together 4 eggs, 1 c of milk, 1 c of pancake mix.  Set aside.  Spray muffin pans.  Spoon 1 Tbl of pancake mixture into the bottom of each cup.

For Mini Chicken Pot Pies
Cook chicken with vegetable oil in skillet.  Add one spoonful of chicken to each muffin cup.  Next add two spoonfuls of mixed frozen vegetables (I dethawed them a little)  and a small chunk of shredded cheese to each cup.  Season to taste with pepper, salt (I also added cilantro).  Spoon one spoonful of pancake mixture on top.  Bake at 350 deg. for 25 min or until slightly golden brown on top.

For Mini Breakfast Frittatas
Cook bacon and cut into chunks.  Sprinkle into each cup.  Pour one egg into each cup.  Add a small chunk of shredded cheese to each cup and season to taste.  Spoon one spoonful of pancake mixture on top.  bake at 350 deg. for 25 min or until slightly golden brown on top.

To Freeze
Cool each quiche.  Wrap in saran wrap and then aluminum foil.  I wrote on the top of each quiche what it was.  Then I plopped them all in a gallon freezer bag and labeled with date.

recipe of the week: chicken ravioli

Not sure why this is called chicken ravioli... there is no ravioli to it.  However, its my grandma's recipe and its simply delicious.  Its easy and a great comfort food for a busy weeknight.



{the goods}
1/2 c celery chopped
1/2 c green pepper (optional)
1/4 c onion (optional)
1 can mushroom soup (or cream of chicken soup)
2 c cooked diced chicken  ***i used diced turkey leftover from our turkey dinner a month back (Summertime Turkey)
2 c hot chicken broth
6 oz package egg noodles
salt & pepper to taste
1/2 c grated cheddar cheese

{let get to cookin}
Saute celery, peppers and onions.  Add soup.  Cook noodles till tender in a separate pot.  Drain noodles.  Add vegetables to noodles.  Add soup and broth.  Season to taste.  Place in large casserole.  Sprinkle with cheese.  Bake 30-40 minutes at 350 deg.

The picture above isn't great.  Its what it looks like before you pop it in the oven.  I didn't get a finished picture.  I'll blame it on pregnancy brain.

recipe of the week: fix and freeze "to go" dinners

My husband has recently started working the swing shift (10-8).  Which means now instead of packing him breakfast and lunch, I'm not packing him lunch and dinner.  This is a bit of a challenge.  I'm also trying to prepare my pantry and freezer for when baby gets here (8 weeks!).  I found this awesome recipe off Pinterest (what would we do without pinterest?).  They are mini "quiche" that you can bake ahead, pop individually into the freezer and then pull them out as you need them.  I made them in my giant muffin pans (the 6 muffin jumbo tin kind). I've found they are hearty enough you only need one at a time.  So far, they've been a success with the husband.

I made three different kinds thanks to Betty Crocker.

{Recipe}
Mini Thai Chicken Pies
Mini Cheeseburger Pies
Mini Chicken n Broccoli Pies

{Grocery List}
Vegetable Oil
2lb boneless skinless chicken breasts
1lb lean ground beef
3 medium onion (i just used dry minced onion)
sliced green onions (i didn't use any)
Cilantro
Thai red curry paste (small jar)
Lime Juice
Worcestershire sauce
garlic salt
mini dill pickles
ketchup
dijon mustard
Frozen chopped, broccoli, thawed and drained (i used fresh)
salt
pepper
Shredded cheese (at least 3 cups)
Pancake mix
Milk
6 Eggs

Mini Thai Chicken Pies
Mixture
1 Tbl vegetable oil
1 lb. bonless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (i used dry minced onion)
1/4 c sliced green onion (optional)
1/4 c chopped fresh cilantro
1/2 tsp thai red curry paste (i used a tablespoon I think)
1 Tbl lime juice
1 c shredded cheese
Step Two
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

Mini Cheeseburger Pies
Mixture
1lb lean ground beef
1 medium onion (i used dry minced onion)
1 Tbl worcestershire sauce
1 tsp garlic salt
1 c shredded cheese
4-6 mini dill pickles
splash of ketchup
splash of dijon mustard
Step Two
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt, cheese.  ***After you add Step Three swirl a little ketchup and mustard on top.


Mini Chicken n Broccoli Pies
Mixture
1 Tbl vegetable oil
1lb bonless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (i used dry minced onion)
1 cup frozen chopped broccoli, thawed and drained (i used fresh)
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheese
Step Two
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

{Let's Start Baking}
Step One
 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

Step Two
Follow specific directions underneath each recipe above.

Step Three
 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.


Step Four
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.  

To Freeze: wrap in saran wrap and aluminum foil.  Label.  Store as many as possible in a gallon size freezer bag.

recipe of the week: 5 crockpot dishes in 5 hours

5 hours later ... I've successfully made 9 crockpot dinners.  I'm freezing them all so we can have some hearty homemade meals after baby comes.  Its an exhausting task so if you get together with a friend it might be a little bit more fun.  I've adapted all recipes from Melissa Fallis and Kalyn's Kitchen

{on the menu}
Vegetable Beef Soup
Teriyaki Chicken
Balsamic & Onion Pot Roast
Healthy BBQ Chicken Beef Stew

{the grocery list} ***all items in red I bought at Costco in bulk.
Fresh Produce:
(3) Green Peppers
(1) Red Pepper
(1) Zucchini
(1) Red Onion
(1) Bag of Onions ***recipe calls for 8-10 but my husband hates onions so I bought 3 extra large ones instead
(1) Bag Potatoes (I bought Red) (You will need approx 14-16)
(1) Large Bag of Whole Carrots ***I used baby carrots because I already had a massive bag on hand.
(1) Bunch of Celery

 Meat:
4.5-5Ibs of Chicken Breast 

3-4Ibs of Beef Stew Meat
3Ib Chuck Roast
1-1.5Ibs of Ground Beef

 Other Groceries:
(2) 20oz cans of Chunk Pineapple
(2) 15 Oz Cans Tomato Sauce
(2) 6oz Cans Tomato Paste
(1) 28oz Can Diced Tomatoes
(1) pack of v8 low sodium juice ***I bought a bottle
(1) small box Tapioca
(2) Boxes Beef Broth ***I used bouillon cubes.  I just added the cube and a cup of water to the bag
Steak Rub
Paprika
Basil
Parsley
Thyme
Black Pepper & Salt
Worcestershire sauce
Terikyaki sauce
Sugar
Brown Sugar
Mustard
Garlic
 )1) bag egg noodles
(1) Bag Frozen Cut Green Beans (you will need 2 cups)
(1) box of gallon size freezer bags

{Part One}
Label all of your gallon size freezer bags with permanent marker.  I labeled date, name of recipe, and what other preparations are needed for day of cooking.  Its also good to label if any extra ingredients are needed on day of cooking (ie.  sour cream, noodles, rice, etc.)
Teriyaki Chicken (2 Bags)
Savory Vegetable Beef Soup (2 Bags)
Healthy BBQ Chicken (2 Bags)
Beef Stew (2 Bags)
Balsamic and Onion Pot Roast (1 Bag)

{Part Two}
Chop, Chop, CHOP!  Chop all your veggies.  So create an assembly line of veggies and bags.  Get your bags ready and opened.  Get out two large cutting boards and a good chopping knife.  I cut up one veggie at a time and then dispersed them in each bag as called at by recipe.

Take a break.  Eat lunch.  Sit down for a minute.

{Part Three}
The only meat that needs cooked is the ground beef.  So put the ground beef in a skillet with onion and garlic.  **I ran out of onion by this point so I only put garlic in with my ground beef.  Again, my husband hates onions so I don't use too many when I cook.  Drain.  Let meat cool.

Wash and trim chicken.  Cut each breast in half.  Trim fat from any other meat or trim into smaller pieces if you feel this is needed.

Add the rest of the ingredients, spices, juices, etc.

{Part Four}
Clean out your freezer!  This is a great time to wipe down those shelves.  Then close all bags tightly and remove any extra air.  I double bagged my freezer bags so they don't spill in all the shuffling I do in my freezer.  DONE!

Teriyaki Chicken (2 Bags)
Split a large bag of Baby Carrots between the 2 bags
Cut Red Onion into Large Chunks and split between the 2 bags
(1) 20oz can pineapple in each bag (undrained)
(2) Garlic Cloves chopped per bag
(2) Chicken Breasts in each bag
1/2 cup teriyaki sauce in each bag
*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

 Savory Vegetable Beef Soup (2 Bags)
Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
(2) whole carrots chopped per bag
(2) celery stalks chopped per bag
(3) Red Potatoes chopped per bag
(1) can v8 split between bags
(1) 28oz can diced tomatoes SPLIT between bags
(1) cup frozen green beans in each bag
(1/2)TBSP Worcestershire per bag
(1/2) cup Beef Broth per bag
(1) TBSP Parsley per bag
(1) tsp Basil per bag
1/2 tsp Thyme per bag
(1/2) tsp salt per bag
(1/2) tsp pepper per bag
(1) TBSP Sugar per bag
*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.
 Healthy BBQ Chicken (2 Bags)
(2) Green Peppers Cut into Slices split between 2 bags
(1) Red Pepper Cut into Slices-split between bags
(1) Zucchini Chopped and split between bags
(3) Onions Chopped and split between bags
(6) Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)
(4) Garlic Cloves Chopped & Split Between bags
(4) Chicken Breasts Split between bags (I cut each breast in half again)
(1/2) TBSP Quick Cooking Tapioca per bag
(1) 15 oz can of Tomato Sauce Split Between bags
(1) TBSP of Brown Sugar per bag
(1) TBSP Worcestershire per bag
(1) TBSP Mustard per Bag
 (1/4) tsp Salt per bag
Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.

Beef Stew (2 Bags)
(1) Green Pepper Chopped split between bags
(1) Chopped Onion per bag
(2) Carrots Chopped per bag
(2) Chopped Garlic Cloves per bag
(3) Ibs Beef Stew Meat Split Between Bags
(1) 6oz can Tomato Paste per bag
(2) tsp Paprika per bag
(1/4) tsp Black Pepper per bag
*Cook for 4 hours on HIGH or 8 hours on LOW in a slow cooker. Add (1/2) Cup of Sour Cream about 10 minutes prior to serving. Serve over Egg Noodles.

Balsamic and Onion Pot Roast (1 Bag)
 (3) pound boneless chuck roast
(2) T steak rub (I used Szeged Steak Rub.)
black pepper to taste
(2) T olive oil (depends on your pan)
(1/4) cup water to deglaze pan
(2) large onions, peeled and thickly sliced
(1) cup beef stock, reduced to 1/2 cup
(1/2) cup balsamic vinegar
(1/2) cup tomato sauce **i used spaghetti sauce
*Cook for 6-8 hours on LO in a slow cooker.  Turn meat once or twice if you are home and able to do it.

recipe of the week: my mom's overnight french toast

So my husband's work hours have switched from 6-6 to 10-8.  Which means we can now eat breakfast together!  First recipe --  my mom's amazingly easy french toast.

{the goods}
1/2 c. margarine
3/4 c. brown sugar
1 tsp. cinnamon
12 slices white bread
    **I only use 9 and a smaller pan.
5 eggs, beaten
1 1/2 c. milk
Maple syrup for topping

Melt butter and put in bottom of 9x13.  (I think mine was a 10x8?)  Stir in brown sugar and cinnamon.  Place bread slices in double layer over sugar mixture.  Beat eggs and milk together (you can just do this with a whisk or spoon.)  Pour over bread slices.  Cover and let stand in refrigerator overnight.

The next morning, bake at 350 deg. for 45 minutes.  Cut in squares and invert on plate to serve.  Pour maple syrup on top.

Quick.  Easy.  Painless.  And almost no dishes/clean up in the morning.  This was so good I forgot to get an after picture.  Woops!

recipe of the week: oatmeal raisin cookies

My husband told me earlier this week that we don't have any food in the house.  I thought maybe it was time to bake something... spice up our life a little.  I realized I had a whole tub of raisins and a box of rolled oats.  These need to be eaten!

Oatmeal Raisin Cookies

{the goods}
**I doubled these ingredients
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
**I used 1 tsp cinnamon and 1 tsp of nutmeg.  I love nutmeg.
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)


{let the baking being}
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.  While dough chills preheat oven to 350 deg.

The cookies should be two inches apart on a parchment-lined baking sheet. (**I hate parchment paper so I just sprayed the sheets with a little cooking spray) Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

--smitten kitchen

recipe of the week: my mom's homemade lasagna

I wish I had a picture for this yummy recipe but we gobbled it up so fast I forgot!  This is a Dougherty family favorite.  Its easy to make (but a bit time consuming) and you can freeze it.

{the goods}
1 lb. italian sausage
    ***I usually use italian sausage because I like the flavor but this time all I had was ground beef.
1 medium chopped onion
    ***I usually use half an onion since my husband hates onions.  I chop it really fine.
1 garlic glove, crushed
2 Tbl. parsley flakes
1 tsp. sugar
1/2 tsp. salt
1 16oz. can chopped tomatoes
1 15oz. can tomato sauce
12 uncooked lasagne noodles
    ***I ended up only using 9 noodles.  My pan just wasn't deep enough.
16 oz. cottage or ricotta cheese
    ***Our family usually uses cottage cheese because it is more moist.  Ricotta tends to dry out the lasagne some.
1/2 c. Parmesan cheese
1 T. parsley flakes
1 1/2 tsp. oregano
2 c. shredded mozzarella cheese (8oz. bag)

{let's get to cookin'}
Cook and stir sausage, onion and garlic.  While sausage is cooking bring kettle of water to boil for noodles.  Drain sausage when cooked.  Stir in parsley, sugar, basil, salt, tomatoes and sauce.  Bring to a boil, reduce heat and simmer 45 minutes.   Cook noodles in now boiling water.  While noodles boil, mix ricotta, 1/4 c. Parmesan, parsley, and oregano.  Spread 1 c. sauce in 9x13 pan.  Top with 4 noodles.  Spread 1c. cheese mixture over noodles.  Spread 1c. sauce.  Sprinkle with 2/3c. mozzarella.  Repeat all steps until finished.  You should end with mozzarella and Parmesan on top.  Bake at 350 deg. for 45 min.  Let set and cool for 10-15 min before serving.

*** I have found that lasagne noodles are a bit tricky to boil.  I usually end up burning a finger or two for some reason because of splashing water.  I try and break the noodles in half when I cook them.  This also helps when you lay them into the pan.  You already have a cut section of lasagne to serve.

*** The cottage cheese mixture for layering is purely on preference.  If you like more mozzarella by all means use more mozzarella.  If you don't like all the cottage cheese just put on a very thin layer.  The best thing about lasagne is that you can make it to your own preference!

*** I timed this,  it takes me about 1 1/2 hours from start to finished product.  I started it at 6pm and we were eating at 7:45pm.  Enjoy!

Recipe of the week: Summertime Turkey

Last week we had a bunch of friends over for dinner.  Brandon's company gave us a 13+lb turkey for Christmas.  If you've had a turkey in your refrigerator's freezer you know how much you can't wait to get it out and get rid of it.  Its huge. Its obnoxious.  Its got to go!  But, I'm like most everyone else -- how do you bake a turkey?  Its something my grandma does for Thanksgiving.  It sounds time consuming and overwhelming.  I was stressed just thinking about it.  However, the task needed to be accomplished.

So I found a delicious brine off the Food Network.  Thank you Emeril.. you've done it yet again.  The turkey came out juicy, flavorful and all around "tasty" as my friend's two year old kept telling us.  I adapted Emeril's turkey wing brine for this massive bird.

{the goods}
***the original recipe was for turkey wings.  Below is the adaptions for a 13 pound turkey
12 cups water
2/3 cup (x3) fresh orange juice
1 cup fresh lemon juice
6 tablespoons fresh lime juice
1 1/2 cup kosher salt
1 1/2 cup packed light brown sugar
6 tablespoons Emeril's Southwest Essence or other Southwest seasoning
3 teaspoon crushed red pepper
1 cup chopped yellow onions
1 lime, sliced thinly
3/4 cup chopped fresh cilantro leaves
6 teaspoons minced garlic
13 pound turkey

{let's cook}

 In a large, nonreactive container combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest Essence, and crushed red pepper and stir until the salt and sugar are completely dissolved.

Add the onions, lime slices, cilantro, garlic, and beer and stir gently to combine.  Keep a small bowl of brine off to the side.  Place bird in large trash bag.  Pour the rest of the brine over top.  Tie off top and place in refrigerate for at least 8 hours and up to 12 hours. Remove the turkey from the refrigerator and discard the brining solution.  Place turkey in roasting pan breast side up on roasting rack.  Pour the remainder of brine over top of turkey.  (These extra juices at the bottom of the pan will help keep the bird juicy while it cooks).  Preheat oven to 325 deg. "Tent" bird with aluminium foil loosely.  Place bird in oven for 20 min/pound.  ***Check the bird halfway through to make sure wings and legs aren't burning.  If they are, cover those areas with extra foil.  Bird is done when thermometer insterted into thickest part of thigh registers 170 deg.  Leave foil tent off for the last hour of baking.
** My bird baked for about 4 hours.
When turkey is done take foil off and transfer to warm plate.  Wait 10-20 minutes and carve.

recipe of the week: jalapeno cream cheese poppers

I looked at these on Pinterest and thought "why don't you just buy those in the frozen food section?  It has to be easier".   But then I realized I already have two cans of biscuits and a tub of cream cheese in the fridge.  Its just cheaper to buy 3 jalapenos and bacon.  Yes, four ingredients.  Its fast... easy... and delicious.  We had friends over this weekend.  These little guys left the plate in less than 10 minutes.  And I doubled the recipe!

{the goods}
1 can of crescent rolls    ***I used biscuits
1-2 jalapenos
cream cheese
3 strips of bacon

{let's cook}
Preheat oven to 350 deg.  Open the can of crescent rolls and spread them out on a cookie sheet.  I cut all crescent rolls in half so they were smaller.  If you like bigger ones then by all means leave them as they are.  ***If you use biscuits i would definitely cut each slice in half.  Then flattened them out a little bit... like mini pizzas.
Cut raw bacon into smaller chunks.  If you use kitchen shears its much easier.  Then fry in skillet.  Spread a little cream cheese on each crescent while bacon is frying.  Cut jalapenos into small slices.  Now add 1-2 slices of jalapenos and 1-3 chunks of bacon to each crescent.  You'll want to make sure each crescent is full, but don't over load them because then its hard to wrap.

Wrap up each crescent and pinch edges to make a seam.

 
Pop them in the oven for 10-15 minutes.
***If you use biscuits it will take longer... more on the 15 minute side.