Just call me a slacker...

I know, I know...I didn't post this week's menu (because I didn't have one) and I haven't been posting recipes (because I haven't been cooking).

I feel like such a slacker!!

Truth be told, I haven't cooked in over a week! My kids have been eating pita pizzas and corn dogs like they're going out of style! And me? Don't ask what I've been eating because I couldn't tell you. Post-partum memory is an awful thing! Hell, half the time I can't even remember my children's names! HAHAHA!!

This week is kind of a bust in the cooking department. My mother and I plan on making egg rolls this weekend with the left over turkey and ham from Thanksgiving dinner. I'll be sure to post pictures and give you a super easy recipe for egg roll filler! It's time consuming, but well worth the time and effort!

Next week I plan on testing clam chowder recipes. I think I've found a great alternative to the heavy cream base recipes that I've been seeing online. I'll keep you posted on that one too!!

Til then...I hope you all have a wonderful Thanksgiving!!

Blessed be!

• 
• 
• 
• 
• 

HOT DAMN!!

I've perfected the base for the broccoli cauliflower soup!! OMG! It's FABULOUS!!!

Ok...carry on...

• 
• 
• 
• 
• 

Menu Plan Monday - Week of November 17

Oh my...where did the time go. I MUST confess...this past weekend was a mess for me and I didn't get a chance to cook for the week like I usually do. There are fires burning all over Southern California and the air quality is HORRIBLE. I can't even THINK about cooking without opening my windows...and I can't open my windows because of the smoke in the air.

Here's my menu though...

Meatsauce Lasagna w/ garlic bread
Chicken & Sausage Gumbo (from the freezer)
Lemon Pepper Baked Chicken
Greens (mixed...mustard & collard)
Cornbread
Chili Fries (at the request of my sons - AGAIN)
Broccoli/Cauliflower Cheese soup (I've perfected the recipe and adjusted the original one)
Personal Pita Pizzas
Green Salad served with every meal

Enjoy!

• 
• 
• 
• 
• 

Kid Friendly Personal Pizzas

When I was growing up, my mom used to let me and my friends make pizza whenever I had a sleep over. In fact, she still does it except now it's with MY children.

Pizza making has changed over the years. First we tried the Pillsbury crust (you unroll it and it tastes kinda weird). Then we tried some off-brand pizza crust that was cool for a while until we discovered the Boboli pizza crust - which was by far the closest thing to delivered pizza that we could find.

Well what happens when you've got a bunch of kids and nobody can agree on the toppings? My kids are funny eaters. My 8 year old (who claims to not like vegetables) always wants mushrooms. My 4 year old (who eats vegetables like they're going out of style) ONLY wants "poni" on his pizza (that's pepperoni for those with little experience with short people).

So how do you solve the problem?? Let them make personal pizzas...I use PITA BREAD!! It's the perfect size, it comes in white or wheat (for those health conscious moms), it's inexpensive and kids can top them how ever they want!

Ingredients:

Pita Bread
Jar pasta sauce
Mozzarella Cheese
Your choice of toppings

-------------------------------------------------------------

Directions:

I usually heat the over to 375 and warm the pita bread for about 5 minutes before adding the other stuff. Remove from the oven and pour about 3 tablespoons of sauce over the pita bread. Top with cheese and the other toppings. Bake for 7 minutes or until the cheese is melted and the tops has begun to slightly brown.

PIZZA MADE EASY!

Your kids will love it...and they make perfect sized lunches. For dinner add a salad!

More a more GROWN UP version, you can skip the pasta sauce and brush the pita with olive oil and top it with whatever you'd like.

Enjoy!

• 
• 
• 
• 
• 

Chicken, Mushrooms & Artichokes in a white cream sauce

This recipe is very similar to the Chicken Carbonara recipe that I previously posted with a few minor alterations.

My mother actually made this for my baby shower and served it over pasta. I damn near had to beat her down for this VERY SIMPLE recipe. I swear it wasn't that serious, but you know how funny folks can get about sharing some of their better recipes.

Ingredients:

1 lb. chicken breast (or chicken tenders)
1 pack of fresh CHOPPED mushrooms (or 2 small cans of mushrooms)
1 jar Alfredo sauce
3/4 jar of water (yes, the same jar from the Alfredo sauce)
1/4 cup marinated artichoke hearts (chopped)
2 teaspoons of capers (optional)
Salt and pepper to taste


*3 tablespoons of fresh chopped parsley OPTIONAL

-----------------------------------------------------

DIRECTIONS:

I hate to chop, so I use my kitchen shears to cut the chicken into small pieces BEFORE I cook it. Saute chicken in about 3 tablespoons of olive oil until cooked - set aside. Saute mushrooms. In a separate pot, warm the Alfredo sauce and add the water, artichoke, capers and mushrooms. Add salt and pepper to taste.

I serve this over a bed of rice pilaf with a salad and garlic bread. It's SUPER easy and everyone loves it...even my picky kids!

Enjoy!

• 
• 
• 
• 
• 

Menu Plan Monday - Week of November 10

Ok, you guys are gonna TOTALLY hate me for being so extremely organized. This post is dated November 10th, but for me it's November 5th. I bragged about how I was feeding my family for $26.51 for the ENTIRE WEEK...well, today I spent $165 to feed my family for NEXT week (which is actually the week of November 10). Have I confused you yet? Hehehehe...sorry...

Today is really 11/5 and I have enough food in my fridge/freezer to get us through 11/15. I am officially THE SHIT!! *wink* (That's ghetto slang for FABULOUS!) Heheheh...

Anyhoo...here's this week's menu:

Chicken, Mushrooms & Artichokes in a white cream sauce
Rice Pilaf
Chili & Citrus Marinated Baked Chicken
Buttered Squash Medley
Chili (a family favorite paired with Rice, Fries, Fritos or Cornbread)
Albacore Tuna Melts
Baked Sweet Potato Fries
Taco Salad

Enjoy!

• 
• 
• 
• 
• 

Vegetarian Enchilada Bake

I absolutely LOVE that I've inspired people to actually come here and TRY some of my personal recipes. My dear friend and loyal blog reader Alyson took my Enchilada Bake recipe and created a vegetarian version of it for her family...and they LOVED it!!

Now...Tam LOVES meat, but I might have to give this one some serious consideration! Thanks Aly!!

Ingredients:

1 tablespoon extra virgin olive oil
1 chopped onion
1/8 teaspoon Mexican chili powder
1lb meat substitute (she used Quorn Meatless and Soy Free Grounds)
1 - 16 oz jar green salsa
1/2 cup vegetable broth
1 small can mild green chiles
1 - 16 oz jar asada verde sauce
1 - 12 pack corn tortilla
12 oz shredded cheese (the Mexican blend)
4 minced green onion
1 bunch of cilantro
1 small can of sliced black olives

-------------------------------------------------------

Directions:

Since the vegetarian meat is already cooked the onions need to be sauteed first in the TBSP of olive oil. Heat dutch oven or heavy bottom skillet on medium-high heat. Add TBSP olive oil. Once hot, add onion and saute until translucent. Add 1/8 tsp of Mexican chili power and stir for about 1 minute.

Next add meat substitute to sauteed onions. Stir until well mixed. Then add green salsa and veggie broth, stirring constantly. Last, add small can of mild green chiles and continue to stir meat mixture. Once mixture is heat through and well mixed, about 15 minutes, remove from heat and let mixture sit.

Pour asade verde into a large shallow bowl. Remove tortillas from pack and dip one at a time into asade verde mix. Be sure to coat well on both sides. I actually submerged each tortilla into the mix. Spoon about 1/4 cup asada verde mix onto bottom of baking dish. Layer 6 dipped tortillas on baking dish. Then spoon about 1/2 meat mixtures over tortillas.

Sprinkle half of cheese over meat mixture, then sprinkle green onions, cilantro and finish layer with black olives. Repeat layers until complete. If there is any remaining asada verde sauce pour it over the next layer of meat mixture and then follow with other ingredients. Finish layers.

**NOTE: I didn't post pictures because it looks identical to my original version, it's just made without REAL MEAT!

Enjoy!

• 
• 
• 
• 
• 

The EASIEST Cornbread

Ok, raise your hands if you've ever had DRY.ASS.CORNBREAD!

My poor grandmother's cornbread would be the standard joke at the dinner table anytime she ever made it. It tasted good, but it was like eating sand paper...hell, forget the paper...it was like eating SAND! It was dry and it crumbled when you tried to cut it with a knife.

The woman I got this from would NOT release this recipe to me for YEARS - like it was some kinda military secret or something. She also kept it from her own family members who raved about it. Her son brought this to work for our annual Thanksgiving Pot Luck at my old job and it became an instant hit. When he turned in his resignation, I begged him to BEG his mother (on my behalf) for this recipe...so I could keep up our cornbread tradition for the pot luck!

I almost choked on my morning coffee when he came back to work with it...GOD BLESS JIFFY and William Lee's mom!! HAHAHAH!!!

Ingredients:

2 boxes of Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1/2 cup butter (or margarine)
1/2 cup sugar
1 can of cream style corn

-----------------------------------------------------

Directions:

Heat oven to 400. In a large mixing bowl combine the Jiffy, eggs, milk and cream corn. Melt the butter and fold into the mixture. Spray a 9 x 13 baking dish with cooking spray (I like the butter flavored one for baking). Pour the mixture into the prepared baking dish and let sit for about 5 minutes to allow the batter to peak.

Bake for approximately 25-27 minutes until the top is slightly browned.

Not only is this giving you a moist and cake-like quality, it tastes GREAT!! Add a little honey butter on the side and you've got a fantastic meal partner! Enjoy!

• 
• 
• 
• 
• 

Broccoli Cheese Soup

Ok, I know this should be a part of Menu Plan Monday, but I had a taste for this yesterday and decided to throw it together - of course that was after having to hunt down a recipe that didn't require me to run out and purchase anything. I had everything in my kitchen already!

YAY FOR ME!!

Ingredients:

1/4 cup butter (I used margarine)
1 onion (diced, but you can omit if you want to)
1 teaspoons garlic SALT (NOT POWDER)
1/2 teaspoon ground white pepper (I used black pepper - does it matter?)
1 (16 ounce) package frozen chopped broccoli (or fresh if you have it)
4 cups of chicken broth (I used 4 tsp Knorr Chicken Bullion/4 cups of water)
1/3 cup all-purpose flour
1 3/4 cups milk
1 cup of shredded sharp cheddar cheese (I used the leftover Mexican blend that I had)

----------------------------------------------------

Directions:

Melt butter or margarine over medium heat in a stockpot. Cook onion in butter until softened. Add garlic powder and pepper. Cook for 1 minute then stir in broccoli and stir in chicken broth. Bring to a boil and simmer until broccoli is tender (about 10 -15 minutes). Whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat and stir in the cheese until melted. Season with salt to taste.

I didn't have time to do it last night, but since I have so much left over I'm going to make some cornbread to go with it!! I'm not sharing! This was so good that I ended up having TWO bowls!

Enjoy!

------------------------------------------------------

UPDATE! UPDATE! UPDATE! UPDATE!

Ok, the very next week after I originally posted this recipe I decided to make a double batch (because I ended up having to SHARE my soup with the family). This time I used a frozen "California Blend" which is broccoli, cauliflower and carrots. I followed the recipe TO THE LETTER (except the original recipe called for 2 teaspoons of garlic POWDER - and since I was doubling the batch I used 3 teaspoons because I thought 4 would be too much). The garlic powder WAS too much. I was better off using garlic salt as I had when I first made it.

So...I've got a damn near full jar of garlic powder...does anyone want it? HAHAHA!! Using garlic SALT gave it just the right amount of salt (without actually USING salt) and the right amount of garlic flavor.

Also, the California Blend wasn't a great idea either. I love carrots, but they didn't go well in this soup to me. So I'm going to try again (3rd time has GOT to be a charm) and just use Broccoli and Cauliflower. I'll post the results after I make it!!

• 
• 
• 
• 
• 

How I fed my family for $26.51...

So rent was due on Saturday...money has been tight because I'm still waiting for my disability checks to kick in (that's a long story for another time and my OTHER blog). There are some weeks that I'll stretch the food we have for an extra week during RENT TIME so we won't be strapped (or bounce our rent check)!

Today I went grocery shopping and spent $26.51 for the week...and what I got will feed my family for a week!

Stop gasping and staring at your monitor in disbelief! I'm dead serious! HAHAHA!

I had a $6 off coupon for my new favorite store Fresh & Easy for purchases over $30. On Friday a girlfriend of mine gave me a $30 gift card to Target. She wasn't able to make it to my baby shower and had been carrying the card with her for the past few months. She finally got around to giving it to me.

I loaded the kids up in the truck and we headed out. I love Fresh & Easy because they have special parking for people with kids...right up in front like Handicap parking. Isn't that fantastic? I had a very specific list of things I wanted to get from there...unfortunately, I like to shop. By the time I rang everything up, it came to something like $41. I gave them my coupon and $9 (from the $10 my friend gave me on Friday paying me back for a Halloween ticket I got her son) and swiped $26.51 on the debit card.

Why is the breakdown so important? It's because the debit card tracks my bad spending habits! AHAHAHAHa...my husband checks the bank account upon the return from ANY of my shopping adventures.

Then I headed down the street to the new Target. Even though it's new, it looks JUST LIKE THE ONE down the street from my house. Although I think MY Target is nicer because we have underground parking! I'm so spoiled!

Anyway, I went to Target and grabbed the rest of my weekly essentials...my bill came up just shy of the $30 limit on my card. I have .35 cents left on it! I'm still waiting for my husband to ask where all the food came from and how come I got away with spending so little...of course this will come back to bite me NEXT week when I go back to spending $175 for the week like I normally do!

Oh well!! Such is life...

Have a great week!

• 
• 
• 
• 
• 

Menu Plan Monday - Week of November 3

Last week my husband ended up not working OT...nor is he working OT THIS week, so I don't need to cook as much food like I HAVE been. There were a couple of things from LAST WEEK'S menu that I never served. They went straight to the freezer!

So here goes...

Simple Meatloaf (2lbs. of ground beef, 1 box of stove top, 1 1/2 cups of water and 2 eggs) **from the freezer
Rice & Gravy
Tacos/Burritos (which ever the kids decide)
Jambalaya **I never actually cooked this last week, but I did yesterday! OOPS!
Baked Teriyaki Chicken
Stir Fry Mixed Veggies
Steamed Rice (the same rice that also goes with the meatloaf)
Chicken Vegetable & Barley Soup **from the freezer
Green Salad (served with every meal)

Enjoy!

• 
• 
• 
• 
•