Life....One blog post at a time

It still hurts so much

2013-07-17T07:30:00.000-05:00

Destiny and I a year ago

When will it not hurt so much anymore? When will the tears stop flowing when I’m wide awake late at night? When will I be able to come home and not feel the extreme hurt when she’s not there to greet me, with the other dogs?

She was so much more than a dog. She was a major part of our family. I remember the day we got her, just as vividly as I remember the births of my human babies.

I also remember the feel of that tumor, the sounds she made when breathing, the way she had such a hard time moving around….

I remember everything. I still hear the noises she made, from time to time.

It’s hard to feel this much sadness, all the time. Often trying to hide just how sad I feel. Saying goodbye to her was one of the hardest goodbyes I’ve ever been through, and I’m still trying to get through it. I’m just not doing a very good job of it yet I guess.

Shredded Italian Chicken Recipe

2013-07-11T09:00:00.000-05:00

This is a recipe that is so good, works for many things, and once cooked - it freezes extremely well too! You have to plan in advance for this one, and possibly wake up early to get it started – depending on how early your day starts regularly. The day this is made, we always have it on buns as sandwiches. Leftovers get used in various ways – including more sandwiches! And of course, freeze some of those leftovers for another day down the road, since it does make soooo much!

Shredded Italian Chicken

· 3c chicken broth

· 1t salt

· 1t ground black pepper

· 1t dried oregano

· 1t dried basil

· 1t onion salt

· 1t dried parsley

· 1t garlic powder

· 1 bay leaf

· 1 (.7oz) pkg Dry Italian-style salad dressing mix (or use homemade version)

· 5lbs boneless skinless chicken breasts

Combine chicken broth with all the seasonings (including dressing mix) in a saucepan. Stir well, and bring to a boil.

Place chicken in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on low for 10-12hrs.

When meat is cooked through, remove bay leaf. Shred meat with forks or mixer (I prefer using my hand mixer over using forks! Much quicker!)

Pesto Ranch Chicken Recipe

2013-07-08T09:00:00.000-05:00

Time for another freezer meal recipe! This one is so simple and good!

Pesto Ranch Chicken

· 8 boneless skinless chicken thighs

· 6oz pesto (homemade, jarred, whatever you want)

· 1pkg ranch dressing mix (or homemade!)

· 1/2c chicken broth

Put all ingredients in a labeled gallon size freezer bag, lay flat to freeze. Store upright.

Pull out of freezer the night before you want to cook it, to allow it to thaw.

Cook in slow cooker on high for 3-4 hrs or low for 6-8hrs. Goes well with mashed potatoes and a salad.

Jobs jobs jobs!

2013-07-05T09:00:00.000-05:00

Sorry I haven’t been able to post as regularly as I was! I had gotten a job and that completely threw me off. I’ve since left that job. However I’ve started a new one! One that I know well, since I’ve worked for this company before doing the exact job I was just hired to do.

As to why I quit the other one? It was a horrible fit for me. I don’t “fit” well with fast food. Some do, and that’s awesome. But me? Nope! That incredible fast pace is too fast for me. And since I was working lunch rush almost every day – it was very little down time.

With my new job, I’m able to work at a pace that is more comfortable for me. This is a job I know I can stick with long term. The only reason I didn’t stick with them before was because there was that opportunity that made it so I could stay home with my kids when we moved a year ago. Now my stay at home mom days are done, but that’s okay! I’m willing to do what it takes to help make sure we survive. If that means I work, then that’s what I’ll do!

More posts will be coming, with recipes and other stuff! Be on the look out!

Saying goodbye

2013-07-02T09:00:00.000-05:00

This past Saturday we had to do something that was incredibly hard. We had to say goodbye to Destiny, our Black Lab/Irish Setter mix. She was such a good girl! We finally decided a week ago it was time. So we called the vet and set the appointment for Saturday. Giving us time to say goodbye.

She was battling cancer, and the cancer was winning. She had a large inoperable tumor on her throat.

Now she’s gone, but never ever forgotten.

Chicken Alfredo "Muffins" Recipe

2013-06-26T12:00:00.000-05:00

These are such a hit at my house! It’s what my 11 year old requests almost any time I ask what we should have for dinner! We don’t make them as often as she’d like, but that makes them all the better! Perfect for leftover chicken, and I know they taste great with steak as well since we tried that once too!

Chicken Alfredo Muffins

1pkg Wonton wrappers
1 jar Alfredo sauce (we use garlic flavored)
2c cooked and cubed or shredded chicken
1-1/2c shredded Italian cheese blend

Using 2 greased cupcake/muffin tins put 1 wrapper in each spot. Yes, they likely won’t fit perfect, that’s okay! Then put a little chicken in each. Top that with a small spoonful of alfredo sauce. Repeat the layers, putting the next wonton wrapper opposite of how you had the first. So if you had the first one so it looked square, put the second so it looks more like a diamond. Top with shredded cheese. Bake at 350 for 18-20 minutes. Let set for a few minutes then remove from the pan.

You can add mushrooms like the post I linked, but we can’t do that due to an allergy. I think chopped up steamed broccoli would be amazing in this though!

Serve with a salad and garlic bread/toast/sticks.

Chicken Crescent Bundles Recipe

2013-06-24T12:00:00.000-05:00

I love those little refrigerated crescent roll dough tubes! They’re awesome for so many different recipes. Though I’d prefer a croissant for plain eating :) Recipe originally found at The Virtuous Wife

Chicken Crescent Bundles

1 (8oz) package cream cheese, softened
1c shredded cheddar cheese
4T butter, melted and divided
2T green onions
2T milk
1/2t salt
1/4t pepper
4c cubed cooked chicken
2 tubes crescent rolls
1c crushed chicken stuffing

In a large bowl combine cream cheese, 2T butter, green onions, milk, salt, and pepper. Stir in chicken and shredded cheese.

Open and unroll crescent rolls. Do not separate. Pinch the diagonals closed, and separate so you have 8 total rectangles.

Spoon 1/8 of the filling onto each of the rectangles. Take opposite corners, twisting together at center. Take the other set of opposite corners and twist to fully enclose. You may need to pinch together some on the sides too. You want them sealed up.

Put bundles on baking sheets, brush with remaining melted butter, top with a bit of crushed stuffing – pressing down to secure.

Bake at 350 for 20-25min or until cooked completely.

You can also freeze these before baking them. Instead of putting them on a plain baking sheet, line the sheet with parchment paper. Once assembled put into the freezer until they are frozen. Then transfer to labeled freezer bags.

Hearty Ham Casserole Recipe

2013-06-22T12:00:00.000-05:00

This recipe is moderately freezer friendly. The only issue with freezing it is the potatoes turn pretty mushy and it’s more like mashed potatoes. It still tastes good though!

Hearty Ham Casserole

2c potatoes, cubed
2c ham, cubed
1 (15.25 oz) can whole kernel corn, drained
1/4c finely minced fresh parsley
1/4c butter
1T chopped onions
1/3c all-purpose flour
1 3/4c milk
1/8t ground black pepper
4oz American processed cheese, shredded

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, roughly 15 minutes. Drain and cool potatoes.

Combine potatoes, ham, corn, and parsley and set aside. In a saucepan sauté onion in butter for 2 minutes, stir in flour until well blended. Gradually add milk and pepper. Bring to a boil, cooking and stirring for 2 minutes. Remove from heat and pour over ham and potatoes mixture. Stir to mix well.

If you plan on freezing this to make for another day, cool it off before putting into a prepped (with foil and plastic) 11×7 baking dish. Do not top with cheese yet!

If making it now pour the mixture into a greased 11×7 baking dish. Cover and bake at 350F for 25 minutes. Uncover and sprinkle with cheese and bake 5 – 10 minutes longer until the cheese is melted.

If you froze this, grease your pan you used for freezing then completely un-wrap the meal and put into the pan. Let it thaw then follow the same cooking directions as above. If it’s cold it will take longer to cook, so allow for more time for that. Mine was frozen, then thawed but still cold so it took about 40 minutes to get all the way hot.

Such a yummy comfort food! Serve with a salad.

New Job

2013-06-18T09:36:00.000-05:00

I officially started a new job yesterday! I actually had orientation last week, but yesterday was my first actual shift. I had been a SAHM for a year and our situation prompted me to look for work.

I'm hoping to spend some of my time off coming up to get more posts written up and scheduled to go live. Please be patient with me though as this is already proving to be a huge transition in mine and my family's lives. There will be more recipes posted soon though - I promise!

Corndog Casserole Recipe

2013-06-15T10:30:00.000-05:00

This recipe I’m about to share is a huge hit with the kids, and I like it bunches too! It’s nowhere near what the corndogs at the fair taste like, but it works when the craving hits. I know most have seen the corndog muffin recipes all over the place with just corn muffin mix, the ingredients called for on the box, and hotdogs. This is so much better! Make it in a 9×13 cake pan and cut, or make them as muffins. Just be sure you check on them regularly if you’re making muffins, don’t want them burnt!

Corndog Casserole
Yield: 12 servings

2c thinly sliced celery
2Tbs butter
1+1/2c sliced green onions
1+1/2lbs hotdogs
2 eggs
1+1/2c milk
2tsp rubbed sage
1/4tsp black pepper
2 packages corn bread/muffin mix (Jiffy)
2c (8oz) shredded sharp cheddar cheese, divided

In a skillet saute celery in butter for 5 minutes. Add onions, saute another 5 minutes. Place onions and celery into a large bowl and set aside. Cut up the hotdogs (I do rounds, and then cut those in half). Saute those for 5 minutes or until lightly browned, add hotdogs to the bowl with the onions and celery, mix it up a bit. Set aside 1 cup worth of the veggie/hotdog mix.

In a separate bowl, combine eggs, milk, sage and pepper. Add remaining hotdog mixture. Stir in the corn bread mixes. Add in 1+1/2c of the cheese.

Spread into a greased cake pan (9×13). Top with reserved hotdog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

Chop Chop Veggie Salad Recipe

2013-06-13T08:00:00.000-05:00

This is super yummy, easy, and healthy. Perfect for those summer BBQs!

Chop Chop Veggie Salad

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, chopped
1 large tomato, chopped
1/2 c sliced green olives
1-2 handfuls shredded cheddar
Your favorite ranch dressing

Combine everything in a large bowl, store in fridge until ready to serve.

I prepped it at lunch time, and by dinner time it tasted even better since all the flavors had a chance to blend together some.

Wordless Wednesday: Disappointment at the Range

2013-06-12T10:31:00.002-05:00

Creamy Mac-N-Cheese for a Crowd

2013-06-11T08:00:00.000-05:00

This side dish could easily be turned into a main dish if you’d like. Otherwise it’s most definitely enough for a crowd! My 7qt slow cooker was very full! I froze some of the leftovers to see how it holds up to freezing then reheating, so far I haven't tried it yet though.

Slow Cooker Mac-n-Cheese

2lbs elbow noodles
4c half and half
1 can cheddar cheese soup
1/2c butter, melted
4c shredded cheddar
1 container ricotta cheese

Cook noodles according to package directions (leaving them a little firm), drain. Combine all ingredients and place in slow cooker. Cook on low for 2 -2.5hrs until heated through.

Garlic Bacon Ranch Chicken Recipe

2013-06-09T08:00:00.000-05:00

It doesn't get much easier than this! It’s by far one of the easiest to prep freezer meals, and has versatility! You can grill it, bake it, and slow cook it, whatever you want!

Garlic Bacon Ranch Chicken

Enough boneless skinless chicken breasts for your family
Up to 1 bottle of your favorite ranch dressing
3T bottled minced garlic (more or less depending on your garlic preference)
Real bacon pieces (from the salad dressing isle)

Combine everything in a labeled gallon size freezer bag. Remove as much air as possible. Lay flat to freeze, upright to store.

Thaw before cooking. For on the grill or to bake it, pull the meat out and discard the dressing and cook as you normally would. For slow cooker, dump all the chicken and as much of the sauce as you want into the slow cooker and cook on low for 6hrs or high for 4, until done.

You don’t have to freeze this of course, but I do recommend you let the chicken and sauce marinate together for awhile in the fridge.

Serve with pasta, rice, or potatoes as well as a veggie of your choice and salad.

Chicken Teriyaki Recipe

2013-06-07T08:00:00.000-05:00

Teriyaki is one of those things I didn't realize had pineapple in it, and once I realized it would have to be “off limits” I admit I was sad – teriyaki jerky is a favorite of mine! So, this is another alternative that I’ve found works well!

Chicken Teriyaki

1lb boneless skinless chicken, cut into strips, cubes, or slices (whatever you like)
1c chicken broth
1/2c soy sauce
1/3c brown sugar
3 garlic cloves, minced

To have as a freezer meal option, put everything in a labeled gallon size freezer bag. Lay flat to freeze, upright to store. Night before, put it in the fridge to thaw.

To cook this, cook on low 6-8hrs. Serve with rice, veggie of choice, and a salad.

Of course the sauce could be used for any type of meat you want to marinate and give that teriyaki flavor to as well! Perfect!

Hearty Ham Casserole Recipe

2013-06-03T08:00:00.000-05:00

2c potatoes, cubed
2c ham, cubed
1 (15.25 oz) can whole kernel corn, drained
1/4c finely minced fresh parsley
1/4c butter
1T chopped onions
1/3c all-purpose flour
1 3/4c milk
1/8t ground black pepper
4oz American processed cheese, shredded

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, roughly 15 minutes. Drain and cool potatoes.

Combine potatoes, ham, corn, and parsley and set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until well blended. Gradually add milk and pepper. Bring to a boil, cooking and stirring for 2 minutes. Remove from heat and pour over ham and potatoes mixture. Stir to mix well.

If you plan on freezing this to make for another day, cool it off before putting into a prepped (with foil and plastic) 11×7 baking dish. Do not top with cheese yet!

If making it now pour the mixture into a greased 11×7 baking dish. Cover and bake at 350F for 25 minutes. Uncover and sprinkle with cheese and bake 5 – 10 minutes longer until the cheese is melted.

If you froze this, grease your pan you used for freezing then completely un-wrap the meal and put into the pan. Let it thaw then follow the same cooking directions as above. If it’s cold it will take longer to cook, so allow for more time for that. Mine was frozen, then thawed but still cold so it took about 40 minutes to get all the way hot.

Such a yummy comfort food! Serve with a salad.

Sweet and Sour Meatballs Recipe

2013-06-01T08:00:00.000-05:00

I love so much about this recipe! As I've written before, 2 of us are allergic to pineapple. But I LOVE sweet and sour sauce. Most have pineapple in them though so I wasn't able to eat it anymore. But now I found something that works in its place, and tastes close enough to the “real thing” that I no longer feel like I am missing out.

Sweet and Sour Meatballs

1 medium sized bag of home-style meatballs (or make your own, the bags have about 66 small meatballs in them)
1 small jar grape jelly
1 small bottle chili sauce

Mix it all up in a labeled gallon freezer bag, lay flat to freeze. Place upright to store.
Cook on low for 3 hours if completely thawed, about 4 hrs if frozen still. Serve on toothpicks for an appetizer or over rice for a meal.

Now how does this make me feel like I’m not missing out? I can mix up just the sauce and have it for other items too that I want sweet and sour sauce for! I can enjoy things like egg rolls and crab ragoons! Those are 2 of my most favorite things to dunk in sweet and sour sauce. Now I can again!
I say it’s “close enough” to the real thing, and most will probably disagree. But when you've been missing out on something “small” like this for years, the little things like finding a suitable replacement is huge!

Mediterranean Pork Chops Recipe

2013-05-31T08:00:00.000-05:00

I haven’t made these in awhile, but they are so good! I just had to share the recipe. Recipe makes enough for two meals, make one right away, and freeze the other. Or, freeze them both!

Mediterranean Pork Chops

1/4c olive oil
2c chicken broth
4 cloves of garlic
2T paprika
2T poultry seasoning
2t dried oregano
2t dried basil
6-8 thick cut pork chops

Label 2 gallon sized bags, and split the ingredients between them. Remove air, lay flat to freeze. Put upright to store.

Cook on low for 8hrs. Serve with salad and rice. The sauce is really good with rice!

To save money on the pork chops, what I had on hand for these were thick cut chops I cut myself – from a whole boneless loin. I buy a few whole loins when they are on sale and do various things with them. I always cut some roasts, chops, and I cube up some too. Then prep for meals and freeze.

Wordless Wednesday : At the range

2013-05-29T12:00:00.000-05:00

Cafe Rio Chicken Recipe

2013-05-27T08:00:00.000-05:00

This chicken is so good! You can use it for many different things. We usually use it for tacos or taco salads – but really it’d be good any time you need shredded chicken!

The name indicates it is a recipe from a restaurant, but it’s floating all over on many blogs. Though sometimes there’s variation to it. I prep this as a freezer meal for us to have at least twice a month, but easy enough to throw together in the morning too of course.

Cafe Rio Chicken

2lbs boneless skinless chicken breasts
1/2 a small bottle of zesty Italian dressing
1T minced garlic
1pkt ranch dressing mix
1/2T chili powder
1/2T ground cumin

If you’re doing this as a freezer meal, put all ingredients in a (labeled of course) gallon size freezer bag, lay flat to freeze. This one doesn't stand upright as well because there’s not much liquid, but if you get it laid just right it’ll hold it all together.

If you used fresh chicken breasts, add 1/2c water when putting into slow cooker. If you used frozen, you don’t need to use the water – the ice from the chicken will be plenty.

Cook on high 5-6hrs or low for 8hrs. Remove the chicken from the juices. Shred, using some of the liquid if needed but not all of it, just enough to shred and add extra moisture if you’d like, and serve.

Leftovers of this freeze really well if you’d like. More shredded chicken for whatever you’d like!

Tip: Use your mixer (hand or stand whatever you have) to shred the chicken. So much easier than using forks!

I miss you!

2013-05-26T13:25:00.000-05:00

Corey in "his" tree

I miss you today. I missed you yesterday. I’ll miss you tomorrow. Fact is I haven’t stopped missing you in nearly 15 years since you died – and I never will stop.

You were the one I could go to with anything. You were always there for me. You kept me safe. You helped me through so many things. I wish you were here to help me through more. I wish my kids could know you. Not just what they’ve been told, but YOU.

You were more than just a cousin. You were my best friend. My big brother. And then, you were gone. It didn’t seem fair then, and it still doesn’t seem fair now. It isn’t fair. You were too young. You could have lived for so many more years. A tragedy took you too soon. You’d escaped death before; I wish you could have escaped it again. But I know there must have been a reason that you couldn’t stay with us.

It doesn't change how much I miss you though…

He was a Marine before his death

Homemade Ranch and Italian Dressing mixes

2013-05-25T08:00:00.001-05:00

Some of my recipes have “packet of ranch dressing seasoning” or “packet of Italian dressing mix” but I don’t use those store bought options! I make my own. They taste better and are much better for you! And they are cheaper in the long run too!

Ranch Dressing seasoning packet mix

1/2c dry buttermilk (found in the baking isle near other dry powdered milk)
1T dried parsley, crushed
1t dried dill weed
1t onion powder
1t dried onion flakes
1t salt
1/2t garlic powder
1/4t ground pepper

Combine all ingredients in a blender or food processor, blend/process at high speed until smooth.

Store in fridge (buttermilk powder must be refrigerated once opened).

To make as a salad dressing: combine 1T mix, 1c mayo, and 1c milk.

For any recipe calling for an envelope of ranch dressing mix, use 3T of your homemade mix.

Italian Dressing seasoning packet mix

1T garlic salt
1T onion powder
1T sugar
2T dried oregano
1t pepper
1/4t dried thyme
1t dried basil
1T dried parsley
1/4t celery salt

Combine everything and store in a tightly sealed container.

To make as a salad dressing: whisk together 1/4c white vinegar, 2/3c oil, 2T water, and 2T mix

To use in place of an envelope of store bought mix, use 3T of the homemade version

Chicken Spaghetti Recipe

2013-05-23T08:00:00.000-05:00

This is a recipe I use in the slow cooker, but I prep (not cook) and freeze it first. This one is a huge hit around here! I found the recipe over at http://www.crockingirls.com/recipes/chicken-spaghetti/

Chicken Spaghetti

1 ½ – 2 lbs boneless, skinless chicken, cubed
1 bell pepper, chopped
1lb American processed cheese
1 1/2c sour cream
2 cans cream soup (I usually just use 1 large can of cream of chicken – or you can use your favorite alternative)
1/2c milk
3 cloves of garlic (chopped or minced – I use ready minced from the produce dept)
Salt and pepper to taste
Spaghetti noodles (though we prefer linguine here)

Dump everything but pasta into a LABELED gallon freezer bag. Mix it up and remove all air. Seal the bag. I double bag this one because the bags are FULL. So, you can label either the inside or the outside bag, but make sure whatever you do, the label is visible. Lay flat to freeze and stand upright to store.

Night before serving, put in fridge to thaw – lowest shelf you can.

To cook it, cook low 6-8hrs in slow cooker. Before dinner time prep the pasta and mix it into the sauce.

Serve with garlic bread/toast/sticks and salad.

Wordless Wednesday : Sunset over the Gulf of Mexico

2013-05-22T12:00:00.000-05:00

Our Food Allergy Experience

2013-05-21T08:00:00.001-05:00

Up until my youngest started school, I didn't realize just how hard things could be for a food allergic child and the rest of us. Because no longer was I 100% in control over what she ate or what she had access to.

When I was pregnant with her, I became allergic to pineapple. After she was able to start solids, we discovered she was allergic as well. Also to pineapple. Our situation is a bit different I think from other situations. Maybe a parent is allergic to peanuts, and a child is allergic to shellfish. Or maybe there’s no allergy at all in the child or parent. But the exact same allergy is not something I hear about often.

My first reaction was bad, everywhere the pineapple touched, I felt like I was burned. I ended up very ill and terrified. My tongue started to swell. Probably our combined reaction since I was pregnant with her. Her first reaction was sores all around her mouth. My reaction was after fresh pineapple; her reaction was after canned pineapple. We knew from then on we had to watch for pineapple in everything she would possibly eat or drink.

Fast forward to her starting school. Pineapple is common on the school lunch menu. But they ensured they’d make sure she’d never have pineapple – they would have an alternate item for her any time there was pineapple. Some say “Just pack her a lunch every day.” That’s not something we could financially do all the time. And even if we just did it the days the menu outright says “pineapple” there are other things to worry about.

Like that one time the school made a major mistake. A mistake that could have taken her life. They soaked the apple slices in pineapple juice, and whoever prepped them didn’t tell the ones serving them. A major miscommunication that changed our lives. We are forever grateful to her teacher who was sitting down to eat her own lunch and noticed that the apples had pineapple juice on them. She wasn’t in the lunch room with her, she called her assistant teacher in the lunch room telling her to get the apples away from our daughter – they were soaked in pineapple juice.

It was too late; she’d already eaten all of her apples. They are her favorite food. The nurse called my husband. She didn't know what signs to look for. Her second ever pineapple exposure included her tongue swelling. If it wasn't for her teacher’s fast response, even after the apples were already eaten, her tongue could have swollen way more than it did. But we were able to get to her in time with medicine. That prompted us getting her an epi-pen. Hindsight, we should have gotten one sooner.

Her doctor here was reluctant at first to prescribe the epi-pen. But really with 2 exposures and the second one being so much worse than the first – he ended up agreeing.

The school takes her allergy much more seriously now, but the mistake never should have happened in the first place. Her allergy is just as serious as a peanut allergy – which they are always on the lookout for.