Friday - Pizza Night
Saturday - out (wedding)
Sunday - Beef and Broccoli
Monday - Beef Stew
Tuesday - Broccoli Cheese Soup
Wednesday - Stuffed Shells
Thursday - Sloppy Joes
Friday - Pizza Night (again)
Sunday, October 7, 2012
Tuesday, August 7, 2012
Breakfast for Dinner - Bacon Egg and Cheese Beagles
Since the temperatures have cooled down a little bit - I think the high was 82ish today - I decided I could brave using the oven again. I just hate heating up the house using the oven when it's already hot and I'm super pregnant and miserable (10 more days until my due date - come on baby!!)
With the use of three cookie sheets and one muffin tin, that dinner was completely baked in the oven and done in about 20 minutes.
I bought a package of six beagles.
Ingredients:
6 Eggs
6 Beagles - split in half
6 - 12 pieces of bacon, depending on how much bacon you want per sandwich
6 pieces of sliced cheese
Supplies:
Cooking Spray
Tin Foil
Muffin Tin
2-3 cookie sheets
Paper towel
Instructions:
Pre-heat oven to 350.
Spray the cups of a muffin tin with cooking spray. Break 1 egg into the cup of the muffin tin.
On a cookie sheet lined with tin foil (easy clean up) lay out slices of bacon.
Once the oven is pre-heated bake eggs in the muffin tin for 10 - 15 minutes. After about 10 minutes I checked on the eggs and the yokes were not cooked yet, I poked the yokes with a butter knife and put back in the oven for the remaining 5 minutes.
I also cooked the bacon at the same time. After about 7 minutes, I flipped the bacon over. I like my bacon pretty crispy, so keep an eye on the bacon if you don't like it as "well done"
While the eggs and bacon were cooking I split apart the beagles and put those on another cookie sheet and added them to the oven.
I probably ended up with the beagles in the over for 5ish minutes while the eggs and bacon were in there. Once the eggs and bacon were done, I took them out and turned on the broiler on low for 1 minute, 30 seconds to toast the beagles a little. While the beagles were under the broiler, I transferred the bacon from the cookie sheet to paper towel to get the extra grease off.
After turning the broiler off, I split a piece of sliced cheese between the top and bottom of each beagle and allowed to melt.
Then I assembled the sandwiches. I used a small spatula to get the egg out of the muffin tin and then cut the egg in half so there was enough egg to cover the whole beagle. I like bacon, so I used two pieces of bacon per sandwich.
With the use of three cookie sheets and one muffin tin, that dinner was completely baked in the oven and done in about 20 minutes.
I bought a package of six beagles.
Ingredients:
6 Eggs
6 Beagles - split in half
6 - 12 pieces of bacon, depending on how much bacon you want per sandwich
6 pieces of sliced cheese
Supplies:
Cooking Spray
Tin Foil
Muffin Tin
2-3 cookie sheets
Paper towel
Instructions:
Pre-heat oven to 350.
Spray the cups of a muffin tin with cooking spray. Break 1 egg into the cup of the muffin tin.
On a cookie sheet lined with tin foil (easy clean up) lay out slices of bacon.
Once the oven is pre-heated bake eggs in the muffin tin for 10 - 15 minutes. After about 10 minutes I checked on the eggs and the yokes were not cooked yet, I poked the yokes with a butter knife and put back in the oven for the remaining 5 minutes.
I also cooked the bacon at the same time. After about 7 minutes, I flipped the bacon over. I like my bacon pretty crispy, so keep an eye on the bacon if you don't like it as "well done"
While the eggs and bacon were cooking I split apart the beagles and put those on another cookie sheet and added them to the oven.
I probably ended up with the beagles in the over for 5ish minutes while the eggs and bacon were in there. Once the eggs and bacon were done, I took them out and turned on the broiler on low for 1 minute, 30 seconds to toast the beagles a little. While the beagles were under the broiler, I transferred the bacon from the cookie sheet to paper towel to get the extra grease off.
After turning the broiler off, I split a piece of sliced cheese between the top and bottom of each beagle and allowed to melt.
Then I assembled the sandwiches. I used a small spatula to get the egg out of the muffin tin and then cut the egg in half so there was enough egg to cover the whole beagle. I like bacon, so I used two pieces of bacon per sandwich.
Saturday, February 11, 2012
Menu - Feb 11 - Feb 16
This week - my husband decided to make the weekly menu. This morning when I was on the way home from swimming lessons with Brynn he called me and asked if I have the grocery list done yet because he wanted to go shopping as soon as I got home.
I had a few things in my head, but hadn't written anything down yet, so I told him to think of some ideas and then I would finish the list when I got home.
Well, he had a whole "menu" planned when I got home. Needless to say there's a lot of hamburger type stuff on the list, but we went with it. It's probably easier not to argue about it.
He has mentioned that my grocery bill has been getting pretty high lately - which it has been... between $80 and $100 without buying very much meat - since we have a lot of meat at home in the freezer. We buy a beef product (hamburger, roast, etc) from the grocery store may once or twice a year, if we've run out of meat at home. I had chicken breasts from September until last November - December in the freezer from chickens that we had raised and my husband and a friend butchered. I think we started out with 40 or so chicken, and we split them with the neighbor. However, there are 3 that are still running around our barn - because they were "missed" when the caught the chickens to butcher them this fall. Oh well.
I do still have chicken legs, thighs, and wings in the freezer along with a few whole chickens. They're just not quite as easy to use as the breasts... and I knew the breast would go first anyways, they usually do.
On to the meal plan by Josh...
Saturday
Lunch - frozen pizza
Dinner - Taco cupcakes (found on pinterest and left over from last week)
Sunday
Lunch - Cheeseburger Loaf (my contribution since he didn't have anything written down)
Dinner - Beef Stew (also left over from last week)
Monday
Sloppy Joes and Baked Potatoes
Tuesday
Chili
Wednesday
Green Bean Casserole
Thursday
Canned Soup (although I may change this out to something else.... )
Friday
Brats and hotdogs
I guess he didn't do too bad
I had a few things in my head, but hadn't written anything down yet, so I told him to think of some ideas and then I would finish the list when I got home.
Well, he had a whole "menu" planned when I got home. Needless to say there's a lot of hamburger type stuff on the list, but we went with it. It's probably easier not to argue about it.
He has mentioned that my grocery bill has been getting pretty high lately - which it has been... between $80 and $100 without buying very much meat - since we have a lot of meat at home in the freezer. We buy a beef product (hamburger, roast, etc) from the grocery store may once or twice a year, if we've run out of meat at home. I had chicken breasts from September until last November - December in the freezer from chickens that we had raised and my husband and a friend butchered. I think we started out with 40 or so chicken, and we split them with the neighbor. However, there are 3 that are still running around our barn - because they were "missed" when the caught the chickens to butcher them this fall. Oh well.
I do still have chicken legs, thighs, and wings in the freezer along with a few whole chickens. They're just not quite as easy to use as the breasts... and I knew the breast would go first anyways, they usually do.
On to the meal plan by Josh...
Saturday
Lunch - frozen pizza
Dinner - Taco cupcakes (found on pinterest and left over from last week)
Sunday
Lunch - Cheeseburger Loaf (my contribution since he didn't have anything written down)
Dinner - Beef Stew (also left over from last week)
Monday
Sloppy Joes and Baked Potatoes
Tuesday
Chili
Wednesday
Green Bean Casserole
Thursday
Canned Soup (although I may change this out to something else.... )
Friday
Brats and hotdogs
I guess he didn't do too bad
Saturday, January 14, 2012
Mashed Potato Casserole
When I was growing up, I spent a lot of time with my great grandparents. They watched my brother and I while my parents worked. I have some wonderful childhood memories of cooking with Grandma Dorothy, my great grandma.
I remember eating lunch at her house growing up. Most days, my grandma (Grandma Dorothy's daughter) would stop over to each during her lunch break. Sometimes one of my uncles or my dad would come over for lunch too. There was always someone that stopped over.
Grandma Dorothy passed away in September at the age of 93. She lived a long life filled with family and friends. I miss her very much.
There are some foods that I like to make, but I don't think I can get them to taste exactly like she made them, even though it's the same ingredients. Or I just remember them tasting differently.
This is a simple casserole that can be made ahead of time on the weekend and just pop in the oven on a weeknight quickly.
Ingredients:
1 - 1 1/2 lb ground beef
1/2 a medium onion, chopped
mixed frozen vegetables
1 can tomato soup
1/4 cup Ketchup
5-6 shakes garlic powder
Worcestershire sauce - about 1 1/2 teaspoons
Mashed potatoes (see below)
Salt and Pepper to taste
Cooking spray
You'll need a 9x13 in pan for baking
To make this recipe, I usually start my peeling the potatoes. Once they are in a pot of water boiling I brown the hamburger with the onions while the potatoes are boiling.
Spray your baking pan with the cooking spray. Transfer the browned hamburger and onions to the baking dish. Add the thawed frozen vegetables, tomato soup, Ketchup, Worcestershire sauce, and garlic powder. Mix well.
You'll be adding the mashed potatoes on the top of the hamburger/vegetable/sauce mixture.
Mashed potatoes -
5-6 potatoes peeled and cut into 8ths
About 1/2 cups milk
3-4 tablespoons butter, softened
1 -2 tablespoons sour cream
Boil water, then add the cut up potatoes. Boil the potatoes until they are soft / mash-able. Drain the water and place in a bowl large enough you can use a hand mixer.
First, I use a potato masher to break up the large pieces. Then add the milk, sour cream, and butter. Using a hand mixer, mix until smooth - I usually leave some lumps, but mostly smooth out the mashed potatoes.
Once the potatoes are added to the top of the baking dish, bake at 350 degree for about 20 minutes or until heated through.
I remember eating lunch at her house growing up. Most days, my grandma (Grandma Dorothy's daughter) would stop over to each during her lunch break. Sometimes one of my uncles or my dad would come over for lunch too. There was always someone that stopped over.
Grandma Dorothy passed away in September at the age of 93. She lived a long life filled with family and friends. I miss her very much.
There are some foods that I like to make, but I don't think I can get them to taste exactly like she made them, even though it's the same ingredients. Or I just remember them tasting differently.
This is a simple casserole that can be made ahead of time on the weekend and just pop in the oven on a weeknight quickly.
Ingredients:
1 - 1 1/2 lb ground beef
1/2 a medium onion, chopped
mixed frozen vegetables
1 can tomato soup
1/4 cup Ketchup
5-6 shakes garlic powder
Worcestershire sauce - about 1 1/2 teaspoons
Mashed potatoes (see below)
Salt and Pepper to taste
Cooking spray
You'll need a 9x13 in pan for baking
To make this recipe, I usually start my peeling the potatoes. Once they are in a pot of water boiling I brown the hamburger with the onions while the potatoes are boiling.
Spray your baking pan with the cooking spray. Transfer the browned hamburger and onions to the baking dish. Add the thawed frozen vegetables, tomato soup, Ketchup, Worcestershire sauce, and garlic powder. Mix well.
You'll be adding the mashed potatoes on the top of the hamburger/vegetable/sauce mixture.
Mashed potatoes -
5-6 potatoes peeled and cut into 8ths
About 1/2 cups milk
3-4 tablespoons butter, softened
1 -2 tablespoons sour cream
Boil water, then add the cut up potatoes. Boil the potatoes until they are soft / mash-able. Drain the water and place in a bowl large enough you can use a hand mixer.
First, I use a potato masher to break up the large pieces. Then add the milk, sour cream, and butter. Using a hand mixer, mix until smooth - I usually leave some lumps, but mostly smooth out the mashed potatoes.
Once the potatoes are added to the top of the baking dish, bake at 350 degree for about 20 minutes or until heated through.
Friday, January 13, 2012
Apple Cinnamon Pancakes
I had breakfast for dinner on my meal plan this week, but when I went to make them on Monday night, plain pancakes sounded really blah. My daughter eats quite a bit of fruit, and we had apples. Last weekend, I was on a small cinnamon and sugar toast kick. So, my small craving for cinnamon and sugar toast and having apples in the house inspired me to try apple cinnamon pancakes.
I've never made fruit pancakes, and these ended up turning out really well. They tasted really good and I was looking forward to having leftovers for work on Tuesday, either for breakfast or lunch. But all the pancakes were eaten for dinner.
To dice up the apples, I peeled and quartered them, and cut out the core. I diced them up into small pieces in my small food processor.
Ingredients:
1 cup pancake mix
2/3 cups milk
1 egg
2 Tablespoon vegetable oil
2 apples peeled, cored, and diced
1 Tablespoon cinnamon
Instructions:
To dice up the apples, I peeled and quartered them, and cut out the core. I diced them up into small pieces in my small food processor.
Mix the first 4 ingredients in a bowl. Add in the apples and cinnamon and stir well.
Heat frying pan or griddle and spray with cooking spray. I used a 1/3 cup measuring cup to portion out the pancakes on the heated griddle.
Cook on one side until there are bubbles and the edges began to look dry. Flip the pancakes and cook on the second side.
Once done, I served with maple syrup and bacon.
Wednesday, December 14, 2011
Chicken Bacon Crescent Ring
Initially, I was going to make this for dinner on Monday night, but realized I was missing one very important ingredient towards the end... the crescent rolls!
So, this was the first time that I "pre-prepped" the filling, but hopefully it will work out fine.
Tonight I stopped at the store and picked up the missing ingredient, and had dinner in the oven within five or so minutes.
For future reference, this is something that I can make ahead of time and just pop in the oven to bake.
I've been making this recipe for quite a while, but modified it from its original version to cater to my husband's pickiness. I like my version better than the original.
Source: Taste of Home
Ingredients:
2 tubes (8 oz each) crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked (OR shredded chicken breast)
1 1/2 cups shredded swiss cheese
8 oz cream cheese (softened)
1 heaping Tablespoon sour cream (more if filling seems too dry)
1 red pepper chopped
1/2 medium onion chopped
6 strips cooked bacon crumbled
1 packet ranch dressing mix
Instructions:
Pre-heat oven to 375
Unroll crescent rolls and separate the triangles. You're going to make a circle with the pointy ends of triangles pointing towards the outside of a pizza pan or stone. Overlap the ends and lightly press together.
When you're done, it should look like this:
In a bowl mix the softened cream cheese, chicken, red pepper, onion, cheese, bacon, and ranch dressing mix.
Stir well.
Next, spoon the chicken mixture onto the crescent rolls.
After the filling is on the crescent rolls, pull the pointy ends into the middles (over the top of the chicken mixture).
Bake at 350 for 20-25 minutes, or until the crescent rolls are starting to brown.
I forgot to take a picture of my final product.... so click on the taste of home link above to see what it *should* look like.
After removing from the oven, let stand for about 5 minutes before cutting.
So, this was the first time that I "pre-prepped" the filling, but hopefully it will work out fine.
Tonight I stopped at the store and picked up the missing ingredient, and had dinner in the oven within five or so minutes.
For future reference, this is something that I can make ahead of time and just pop in the oven to bake.
I've been making this recipe for quite a while, but modified it from its original version to cater to my husband's pickiness. I like my version better than the original.
Source: Taste of Home
Ingredients:
2 tubes (8 oz each) crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked (OR shredded chicken breast)
1 1/2 cups shredded swiss cheese
8 oz cream cheese (softened)
1 heaping Tablespoon sour cream (more if filling seems too dry)
1 red pepper chopped
1/2 medium onion chopped
6 strips cooked bacon crumbled
1 packet ranch dressing mix
Instructions:
Pre-heat oven to 375
Unroll crescent rolls and separate the triangles. You're going to make a circle with the pointy ends of triangles pointing towards the outside of a pizza pan or stone. Overlap the ends and lightly press together.
When you're done, it should look like this:
In a bowl mix the softened cream cheese, chicken, red pepper, onion, cheese, bacon, and ranch dressing mix.
Stir well.
Next, spoon the chicken mixture onto the crescent rolls.
After the filling is on the crescent rolls, pull the pointy ends into the middles (over the top of the chicken mixture).
Bake at 350 for 20-25 minutes, or until the crescent rolls are starting to brown.
I forgot to take a picture of my final product.... so click on the taste of home link above to see what it *should* look like.
After removing from the oven, let stand for about 5 minutes before cutting.
Saturday, December 10, 2011
Menu - Dec. 10 - Dec. 16
Saturday:
Lunch - out to my (horse) trainer's barn Christmas party.
Supper- Beef stew in the crock pot
Sunday:
Lunch - probably out. We're going hang out with some of DH's coworkers while they park cars and tailgate for the Packer game
Supper - Spaghetti with garlic bread
Monday: Calzones with turkey, bacon, cheese, broccoli, and cauliflower
Tuesday: Baked chicken legs with roasted vegetables
Wednesday: Tacos
Thursday: Chili
Friday: Chicken Bacon Crescent Ring
Lunch - out to my (horse) trainer's barn Christmas party.
Supper- Beef stew in the crock pot
Sunday:
Lunch - probably out. We're going hang out with some of DH's coworkers while they park cars and tailgate for the Packer game
Supper - Spaghetti with garlic bread
Monday: Calzones with turkey, bacon, cheese, broccoli, and cauliflower
Tuesday: Baked chicken legs with roasted vegetables
Wednesday: Tacos
Thursday: Chili
Friday: Chicken Bacon Crescent Ring
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