Champagne, Pearls, Sippy Cups and Rubber Ducks

Lemon and Thyme Infused Salmon Bake

2017-05-07T11:44:00.001-07:00

We all know that fish is great for you; you've probably seen the studies that we should be incorporating it into our diets a couple times a week. This in theory seems like something that we should all easily be able to do, but for some reason I often find myself struggling to meet these goals. I thought I would share this recipe because it is a healthy, flavorful one and what I love most about this recipe is that you can completely prep it the day before you cook! I am a HUGE fan of meals that I can prep in advance. Anything that makes life easier.

If available I always try to purchase fish that is wild caught. There are a number of reasons why I am so picky about this. First of all, wild caught fish looks and tastes better than a farm raised fish. Second, many farm raised fish are raised in poor conditions and fed fish food that is high in toxic chemicals, like PCB. Some farm raised fish are bred in more favorable conditions than I have described, but there is no way to tell what you are getting at the store. It it either farm raised or wild caught. I choose wild caught. End rant.

I cut the salmon fillet into 4 pieces. Almost anytime you can purchase a larger cut of meat and portion it yourself it will save you money. Since it is just the two of us I plan to save a couple of the pieces of salmon for another evening. If you are cooking for four than around a 1 lb fillet would be the perfect amount of fish.

I slice a lemon into circular slices...

...and then lay a couple of the slice in the center of a piece of aluminum foil.

I top the lemon slices with one of the salmon fillets and liberally coat with salt and pepper.

Next, I add some fresh thyme to the fish. When using fresh herbs you need to use more than if you were using dry herbs. Most the time you should use about 3x the amount of fresh herbs. For example: If a recipe calls for 1/4 teaspoon dried thyme than you would use about 3/4 teaspoon fresh thyme to get the same flavor.

I top the herbs and spices with olive oil...

...and then roll the foil up around the fish.

I finish creating homemade foil pouches by rolling the edges up around the fillet.

I cook the salmon at 375 for about 20-25 minutes or until it flakes apart when touched with a fork.

I served the salmon with a fresh spinach salad and it was the perfect easy, healthy meal!

Lemon Thyme Infused Salmon Bake

Ingredients:

1 lb salmon filet (cut into 1-1/2 inch thick slices)

1 lemon (slices)

1 tsp thyme

olive oil

salt and pepper to taste

1. Preheat oven to 375.

2. Use aluminum foil squares to make salmon packets as follows: lemon slices (2), salmon, drizzle of oil, 1/4 tsp thyme per packet and a liberal sprinkle of salt and pepper.

3. Wrap packet up tightly around salmon as shown in pictures above.

4. Bake at 375 for approximately 20-25 minutes or until fish flakes apart when touched with a fork.

5. Serve fish in packets with a side of grilled vegetables or green salad and crusty bread for a healthy dinner.

SAHM: The Lessons Learned in the Beginning

2017-05-07T11:32:00.002-07:00

First things first, a stay at home mom is a career. One to be held at a high value.
Since the age of 16 I have had a job, pulled in some sort of income and been a contributing individual to a household. Whether it be my parents, my own as i-n-d-e-p-e-n-d-e-n-t woman, as a spouse and lastly as a mother. This my friends was one of the hardest adjustments for me to deal with when transitioning as a career woman to a SAHM. When those pay checks stopped I started feeling like those dinner and drink dates with girl friends needed to stop. Was it really fair for me to be going out by myself and spending my husbands hard-earned money? Was it ok for me to go to the mall and buy that $150 coat? I mean its marked down from $250 and I need it, right? Or did I need to actually put that $150 towards my credit card? I felt guilty for doing all the things that I did before because it was no longer with any money that I was helping contribute to. It was all money that my husband was earning. Uh, oh! Was I going to have to stop doing all the things that I did before without even thinking twice about? Did I need to ask permission to go to dinner with a friend? To make a personal purchase? I was seriously having these thoughts, people! Was MY personal spending mmaayyybbbeeee a little outta control at points? Sure. Could I get it a little more in check because we had lost my income? Sure. Did I need to stop having dinner dates? Never shop again? Begin to devalue myself and think as myself as an un-contributing member of society. ABSOLUTELY not. By becoming a stay at home mom I am saving my family approximately $28,000/yr daycare expenses. Yep, that's right, folks. $28,000. Have I bore an army? Nope that's just to send 2 kids to daycare a year; 2 kids!?!?! It's insane! That, however, seems to be the going rate these days. By staying at home I also begin to see a significant decrease in the overall amount of money that we were spending on food. Stay with me here for a moment. In my working there was many a day that I didn't get home until 5 or after. The same went for my husband. By this point both of my kids were hungry (you would have thought starving) and cranky. I had worked a long day and the last thing I wanted to listen to were cranky kids. Same went for my husband. So, unless I was really on the ball for the week there were at least 2-3 nights a week that we went to the local Mexican joint or ordered pizza because it was quick and easy. Honestly, I think I am going easy on myself here. If I were being honest it were probably more like 3-4 nights a week that we ended up eating out and 2-3 nights a week that we ate at home. It's a shame. Why is that a shame? Well, for a couple reasons. 1) Eating out is ridiculously expensive. For our family of four it is at least $20 every time we go out. And I am being VERY generous with this dollar figure. Many a times when we went out we would go to our local Mexican restaurant and we would spend more like $40. So, assume we go out 3-4 times a week we are looking at spending anywhere from $60-$120/week just on take-out. You can do that math. That's a S@*% ton of money in a month and way more money over the course of a year. 2.) Eating out is unhealthy. Most things at least, especially with children. I mean how often do children, young children, request to go grab a salad? Let's just be honest here. If you are eating out with young children most of the time they are being fed empty calories. In other words, they are eating a bunch of crap.
Now lets talk grocery bill. In addition to the obnoxious amount of money we were spending out there are the lovely neighborhood grocer bills. Those range anywhere from $400-$700/month. That included all of my household toiletry items and often frivolous items that I would grab at Target that I often didn't need but just got for the heck of it. Anyhow, add that all up and we were looking at spending anywhere from $640- $1180/month on food. I know it may seem nuts to say I am nearly 100% positive that we spent close to that $1180 that I have quoted almost every month. My husband can vouch that when it comes right down to it I am very good at organizing and budgeting and hind site 20/20 I would say often we may have exceeded that amount. Ugh. Often makes me feel sick to think about it. As a SAHM, I am able to nightly prepare meals at home. Yes, that's right, nightly.
I have the time to meal plan. I make the time to meal plan and it saves us a butt load of money. It probably would save us even more money if I would eat leftovers (because I always seem to cook enough money for two entire meals), but I don't often do leftovers. I need to work on freezer pleazer meals or define my art of preparing just the right portion of food to feed the four of us. Stay tuned for a blog on that topic to come.
So, in closure you are saving your family money and making them healthier. Those are both wins in my book.

THE ABSOLUTE MUSTS FOR MOMMY SURVIVAL:
1. Get out of the house and shower.
I know it seems as though I am stating the obvious here, but it needs to be stated. And all the SAHMs said, "Amen." When your kids are wild enough to shoot at sometimes the idea of just hiding out at home sounds nice.......or does it? In the beginning I tried this a couple time and literally think I looked like Nicholson from "The Shining". Please, just take my word for it and don't do it. The best thing we do is get out of the house everyday. It is built into our daily schedule and we try desperately to make sure it happens everyday. This doesn't have to be an elaborate outing in which we spend money daily and make memories that are filling up my iPhone. A couple hours is sufficient enough time frame to break up the day and we do simple, things most days. What types of activities do we do? Do we do? Haha. I made a rhyme. That was super cheesy, I know.
Visit relatives that are retired and also home during the day, check out the local library for story times and activities, join a mommy group in your area (mine is an absolute GOD SEND), walk around the mall and check out the play place there for awhile, take a tour of a local pet shop ("mini zoo"), go to the park, run an errand....need I continue.
Those are just the list of things we do that are free. If you are really feeling like super mom take your kids to an indoor playground that you actually pay for, trampoline park, to the movies or enroll them in a weekly activity like dance or karate! Then you really rock!
Whatever the case, just don't sit in the house constantly. You and your kids will be thankful that you got up, moving, out and about!
Getting out and about also encourages us to get out of our jammies and into real clothing. Is this actually a struggle some days? Yup. There is the occasional day when you are stuck in the house for the day. Like if your kids wakes up puking. Those days are super! When it's 11:30 and you are still in pajama pants with boogers, or flour from homemade pot pies, or sometimes as gross as it may sound a combination....it is time to stop and take a shower.
Once again (only because it is so important), get out of the house (daily if possible) and shower (daily if possible). The simple things in life may save you.

2. Make a schedule with your kids and try (*try*) to stick to it.
Kids are creatures of habit and LOVE a routine. I know some moms are not the "routine" type of people and that's totally ok. I get it. Trust me. There are plenty of times that I am like a chicken with my head cut off, but I absolutely love a routine now that I have gotten my kids on one. I won't bore you with all the specifics of our schedule. I'll save that for another blog and if you are interested you can read it. All I will say is that, every child is different and what works for one won't always work for another.

3. Be your own judge of happiness!
When I began telling people I was going to start staying at home many peoples reaction was an apprehensive grin. I could almost see the wheels turning in their brains. Could I truly handle the life of a SAHM? Yes, I can. You can, too. Just as many other people in career fields vent to one another, support each other and network it is important for SAHMs to do the same. You are not alone in your daily challenges. When your toddler is crying because she can't get her arm through the arm hole of her shirt or because she has spilled her milk for the second, or third time at breakfast, remember all the sacrifices that you are making for the good of your family! I am more exhausted than I ever was as an "employed" woman, but I also feel more fulfilled, grateful and thankful than I ever have in my life. I feel no shame in getting lost in time playing dress-up with my girls. They are my job. I am confident that the degree of reward that I feel from this job will not soon lose it's merit. So, grin and bear it on the hard days. There will be many more good than bad. Days when you will teach them how to spell their name. Days when you will teach them how to read their first sentence. Days when you will teach them how to pedal a bike. It is ALL worth it!

Philadelphia Cheese Steaks

2013-04-01T12:39:00.000-07:00

My husband and I are expecting our second child this July. I am not one of those women that would say I love or hate being pregnant, but I can with certainty say that I crave EVERYTHING I can't have when I am pregnant. Par for course, right? It seems it's just human nature to want what we can't have. I am absolutely dying to have a steak cooked medium rare. The thought of a tuna or rainbow roll makes my mouth water. Oh, and alcoholic beverages...I am not a big drinker, but some days I would give anything for a good glass of red wine. I remember feeling this exact same way the first time I was pregnant. However, all those strong cravings passed once I had Addison, truly proving that I am one of those crazy folks that yearn for what I know I can't have.

All of that being said, I would prefer not to eat a well done steak so I end up giving it up altogether while I am pregnant. No disrespect to anyone that enjoys their steak cooked that way, but I just can't do that! I like my steak to bleed when I cut into it and I love to sop up the juices with a warm roll. This past week I have really, really been craving a good steak, so I decided to spend some time researching different steak recipes that require you to fully cook the meat. I stumbled upon a few different philly cheese steak recipes that caught my eye and decided to whip up some for dinner. These were quite tasty and fairly easy, so I decided to add them to my blog.

I start by slicing one large onion. I cut the onion in half through the root. To save time I use the root to keep everything connected and make thin cuts outward. I have fanned the onion out in the picture below to illustrate the process.

I then cut off the root end and have evenly sliced thin half moon pieces of onion. I repeat the process with the other half of the onion and then set the slices to the side in a bowl.

Now, let's talk meat. I bought a ribeye from the meat counter for my philly cheesesteaks. I love using a ribeye for meals like this because the marbling (fat dispersed throughout the steak) really adds delicious flavor to the dish! Just check out what's fresh in the meat counter when you go to the store. A flank or top round steak would work just as well in this recipe. Anytime I am making sandwiches or burgers I plan for at least 1/4 lb meat per person, so I purchase a .6 lb cut of ribeye. That was plenty for two of us!

There are a couple of tricks when thinly slicing a piece of meat. The first, is semi-freezing the steak. Meat is WAY easier to slice, especially thinly, when it is semi-frozen. I place the steak in the freezer for about two hours or until ice crystal have just started to form.

The second tip is cutting your meat across the grain at an angle. I know it is probably hard to see in this picture, but some cuts of steak have a natural "grain" or fiber that runs through the meat. Cutting against the grain makes your meat more tender. All this means is that you want to make cuts that are perpendicular to the natural fibers that run through the meat. The grain is running right to left in the picture, so I make cuts from top to bottom.

Voila! What a pretty pile of steak!

I heat my skillet to medium and add a pat of butter.

When the butter starts to melt I add the onion and saute until tender. This takes about 7-8 minutes.

Once the onions are tender I remove them from the pan, leaving behind as much of the juices as I can.

I then add another small pat of butter and the steak pieces.

I saute the steak pieces until they are cooked through. This only takes about 2-3 minutes.

Now it's time to put it all together. I lay the hoagie rolls out on a baking sheet...

...evenly divide the onions between each roll

...and then the steak.

I top each sandwich with a few slices of thinly sliced cheddar cheese and then broil them for about 1-2 minutes or until the cheese is melted and bubbly.

We were on a bit of a tight time schedule for dinner, so I skipped out on making a side and settled for some good ol' Lays potato chips. A fair enough side, but next time (and there will be a next time) I will make sure I serve these with some crispy french fries! Either way the sandwiches were awesome and this recipe was most definitely added to the McGlone recipe book of "keepers".

Philadelphia Cheese Steak Sandwiches

Ingredients

1 lb ribeye steak

1 large onion, thinly sliced

2 tablespoons butter

4 french or hoagie rolls

12 slices thinly sliced cheddar cheese

1. Partially freeze steak. Thinly slice steak across the grain into bite sized strips.

2. Heat a skillet over medium heat and melt 1 tablespoon of the butter.

3. Add the onion slices and saute until tender.

4. Remove the onions from the skillet and set aside.

5. Melt the remaining tablespoon of butter in the skillet and add the steak pieces.

6. Cook for 3-4 minutes or until done.

7. Slice the hoagies or french bread and set them open face up on a baking sheet.

8. Divide the onions and then steak evenly among each sandwich.

9. Top each sandwich with 3 slices of cheese.

10. Turn the broiler on high and broil the sandwiches for 1-2 minutes or until the cheese is melted. Enjoy!

Serves: 4

Steakhouse Slowcooker Chili

2013-03-28T10:29:00.000-07:00

It is March, almost April and is still cold, oh wait, freezing in Kentucky. As much as this upsets me I decided to take advantage of the extended winter season and make a large pot of chili. Chili is definitely a seasonal food for me. I don't enjoy chili, or any soup for that matter, near as much when it's warm out.

My husband is typically the "chili maker" in our home. He rarely cooks, so when he volunteers to help out in the kitchen I gladly step aside. I wouldn't dare tread on what he has going on, so I make sure I create something that tastes and is made completely different than his chili. If you have checked out any of my earlier blogs you have probably gathered that I like putting my own twist on things anyhow. Ergo, my steakhouse slow cooker chili! This chili has a little twang, a little heat and is made in the crock pot. What's not to love?

I start by cutting a few slices of thick bacon into bite size pieces. Bacon makes everything better, including chili! Look it up - this is clearly stated in the bible and dictionary.

While I am cutting up the bacon I begin heating a skillet over medium heat. Once I have finished chopping the bacon I add it to the warm skillet. I saute the bacon pieces for about a minute or until the slices start to render fat. This basically means when I see grease floating around in the bottom of the skillet I know it is time to add the ground beef.

I often cook with healthier meats, but chili is one of those meals that I just can't do that with. I do, however, make sure that I buy a high quality ground beef for the steak house chili. No regular ol' chuck or round will do. Spend the extra couple bucks and buy some good quality, low fat beef. It is worth it. I add the beef to the pan and saute until it is cooked through. This takes about 7-8 minutes.

I typically drain off the excess fat/grease when I am cooking with ground beef, but because I purchased a higher quality, lower fat beef I am not going to do that. The bacon grease adds such a wonderful flavor that it would be a shame to let it go to waste, right?

I pour the browned ground beef and bacon directly into my crock pot.

I use a combination of your "basic" chili ingredients and a few extras to make the rest of the chili.

I scoot the meat mixture to one side of the crock pot and add one can of tomato sauce to the other side. To the sauce I add a heaping handful of brown sugar. I have found that if I don't mix the brown sugar into the tomato sauce first it won't get well incorporated and you end up with chunks of sugar in your chili. I can eat sugar straight from the jar, but I don't want a big bite of it when I am eating my chili. It's like getting surprise big bite of jalapeno or garlic in something. Just not what you are expecting, so it's not pleasant.

To the sauce I also add a couple big glugs of Worcestershire sauce and a couple splashes of hot sauce. I actually add about 5 or 6 splashes of hot sauce, but I really enjoy a little heat in my dishes. A couple is plenty if you don't like things very spicy. We have a friend that can barely eat ketchup without breaking into a sweat, so leave it out if the chili powder in chili is typically enough heat for you.

I use a whisk to make sure I have the sauce well mixed and then I begin adding the other ingredients.

To the slow cooker I add two cans of drained and rinsed kidney beans. I like a light and dark mix, so I always add one can of each.

I also add one additional can of tomato sauce and two cans of diced tomatoes.

I give the pot a good mix and then add my fresh ingredients. A couple cloves of garlic...

...a chopped green bell pepper and a couple chopped onions.

I give the pot another good stir! Looks rather tasty already.

Lastly, I add a heaping handful of chili powder and pop the lid on the slow cooker.

After 4-5 hours on high or 8-10 hours on low I have a beautiful pot of flavorful chili. I wish I had smell-o-vision for you folks because.....Mmmmmmm!

Just like I think everything is better with bacon I also think near everything is better with a topping, especially soup! This chili can be topped a number of different ways. I put some jalapenos and sour cream on top of mine. Aaron and Addi ate their chili with cheese on top. You can't go wrong with a topping...cheese, sour cream, any type of onion, jalapenos, bacon bits, or crackers. Heck, if I had all of the previous listed I would probably add each and every topping! Choose your favorites and sprinkle some a top a giant bowl of goodness. Enjoy!

Steakhouse Slow Cooker Chili

Ingredients:
1 lb Prime or Choice ground beef
4 slices thick cut bacon
2 cans kidney beans, drained
2 cans tomato sauce
2 cans diced tomatoes
1/2 cup brown sugar
1/3 cup Worcestershire sauce
1-2 teaspoons hot sauce
1 large onion, diced
1 large green bell pepper, diced
2 cloves garlic, finely minced
5 tablespoons chili powder
Your choice chili toppings: crackers, cheese, sour cream, onions, jalapenos...

1. Begin by heating a skillet over medium high heat.
2. While the pan is heating, chop the bacon into bite size pieces.
3. Add the bacon to the pan and saute for about 1 minute or until the bacon has rendered about 1-2 tablespoons fat.
4. Add the ground beef the the pan and cook until there is longer any pink meat. This takes about 7-8 minutes.
5. Add the meat mixture to a large crock pot. Scoot the meat mixture to one side of the crock pot and add 1 can tomato sauce to the other side.
6. To the sauce add the brown sugar, Worcestershire sauce and hot sauce. Whisk until all ingredients are incorporated.
7. Add the remaining can of sauce, drained kidney beans, diced tomatoes, onion, green pepper and garlic to the pot. Stir to combine.
8. Add the chili powder and give the pot another good stir.
9. Place the lid on the crock pot and cook for 4-5 hours on high or 8-10 hours on low.
10. Top the chili with your favorite steak house toppings! Yummy!

Homemade Spaghetti and Meatballs

2013-03-26T17:08:00.000-07:00

Surprised to finally see another post from me?

I did a great job keeping up with my blog throughout the end of the summer, but as the school year began it got harder and harder for me to find the time to write. Over the past few months many of you have contacted me and mentioned that you enjoyed reading my blog and were duplicating some of the recipes. THANK YOU!! You have no idea how happy that makes me because I truly enjoy writing this blog. I started blogging to help others learn how to create easy, healthy meals at home and it is about time I get back at it. So, here it goes. I'm back in the saddle again.

Daily preparing healthy meals has become a challenging task with a toddler at home! My sweet little Addison is into absolutely everything these days. I honestly never thought I would say it, but leftover night has become one of my favorites at home. Pasta dishes save very well and some would even argue that the leftovers are equally as delicious! That being said, I enjoy cooking large portions of pasta based dishes so that we have leftovers for a couple days.

Homemade meatballs are one food that people seem to fear. Ill' be honest...I've never quite understood why. The time they take to make? They don't know what to put in them? Scared they won't be cooked all the way through? Scared to get your hands a little dirty? Either way, I tackled and mastered the meatball years ago and I thought I would share my fool proof recipe with you. Meatballs are easy and always a table pleaser at my home. You can put in what you like...leave out what you don't like. This time around I am making a batch of my basic meatball. Don't be afraid to add anything else you have that you think would be good in addition or substitution to what I use.

I am using ground turkey for my meatballs because I prefer to avoid the fats found in beef if possible. I'll save that rant for another day. You can absolutely use ground beef in this recipe if you don't like ground turkey. They will be just as delicious (probably a little more delicious....just not as healthy...hate that!).

There aren't many steps involved in the preparation of a meatball. First, I add the ground turkey, chopped onion, bread crumbs, Parmesan cheese, a squirt of Dijon mustard and a couple minced cloves of garlic to the bowl.

I crack one egg over the mixture and then for the fun part....I get my hands dirty mixing. Put your big girl or boy panties on and don't be afraid to get a little messy OR if you have a kid at home let them do it. Kids love the opportunity to help in the kitchen and won't mind a bit if their hands get dirty!

When all the ingredients are thoroughly mixed I start forming meatballs that are about 1 1/2 inches in diameter.

Optional Step: While forming the meatballs I started to heat olive oil in a pan. Once I have formed all the meat mixture into meatballs I began to drop them into the pan.The purpose of cooking them in the oil is to get a nice sear on all sides; not to cook them all the way through. I love the crispiness that is added to the meatballs from being seared in the olive oil, but if you don't want to hassle with pan searing than you can skip this step.

After searing the meatballs for a couple minutes, I flip them to sear the other side. Once again, this step is optional and solely to add the crisp you get from a nice pan sear.

Once I have finished searing the meatballs I place them in a oven safe baking dish. I finish cooking the meatballs in a 375 degree oven for about 25-30 minutes. You can use a meat thermometer to check to see when they are fully cooked, but I'm old school (aka lazy) and just cut one in half to make sure it is cooked through.

While the meatballs are finishing up in the oven I warm up marinara sauce in the pan I just seared the meatballs in. Don't bother cleaning the pan, just pour the sauce on in and use it to deglaze the bottom of the pan. I made a very large batch of homemade marinara a couple months ago, so I decided to use up the rest of that sauce with this batch of meatballs. I let the sauce come to a boil and then turn the burner down to simmer.

When the meatballs are finished I add them all to the pan and let them take a good sauce bath. Once they are good and soaked in the sauce they are ready to be served!

I top whole wheat spaghetti with a few of the meatballs and whip up a quick salad to serve along side. Delicious and nutritious!

Homemade Spaghetti and Meatballs

Ingredients

1 lb ground turkey or ground beef
1/2 cup bread crumbs
1/4 cup Parmesan cheese
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 small onion, finely chopped
Salt/Pepper
1 egg
Olive oil
1 jar store bought spaghetti sauce
1 lb. pasta

1. Preheat oven to 375.
2. Add the ground meat, bread crumbs, cheese, garlic, onion and mustard to a large mixing bowl.
3. Crack the egg over the mixture, liberally add salt and pepper and then mix until all ingredients are well combined.
4. Form the mixture into balls that are about 11/2 inches in diameter. Should yield about 15-20 meatballs.
5. (Optional Step) Heat 2 tablespoons olive oil in a medium sauce pan. When the oil beings to ripple add the meatballs to the pan and sear for about 2 minutes on each side.
6. Place the meatballs in an oven safe dish. If you completed step 5 bake the meatballs for 20-30 minutes. If you skipped step 5 bake for 35-40 minutes.
7. While the meatballs are baking, bring a pot of water to a boil and cook your pasta al dente. Be sure to pay attention the to directions on the pasta box because different types of pasta have different cook times. When pasta is finished, drain and set aside.
8. Meanwhile, bring the sauce to a boil in a pan. When the sauce boils reduce the temperature to simmer.
9. Once the meatballs have finished add them to the sauce. Coat the meatballs with the sauce and allow them to simmer in the sauce for about 5 minutes.
10. Serve the meatballs over the pasta and top with Parmesan cheese if desired.

Extreme Couponing at Target

2012-09-08T19:51:00.000-07:00

If you thought I couldn't get any geekier, than my friends, you were wrong!! I recently stumbled upon a blog called "Saving with Shelly." This blog is amazing and often shows you how to purchase items for great deals. I am not a "crazy coupon queen", but some of these deals are truly too good to pass up. I wanted to shared these deals with you so you can go and get these fabulous deals as well. If you aren't into a good deal then just ignore this blog and check back later this week because I am getting ready to post another fabulous week of meals! If you LOVE this blog entry then you should definitely consider joining Shelly's blog. I will post the link to her blog at the bottom of this entry.

Deal #1
Up and Up Brand Aspirin (Target brand)
I did this deal three times. One bottle for the house, one for the car and one for my desk!
$.99 (use Target on-line coupon $1/1 Up and Up pain reliever coupon)
= Free Aspirin
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNA

Deal #2
Up and Up Brand Scrubby Pads (Target brand)
$.99 (use Target on-line coupon $1/1 Up and Up cleaning product)
= Free scrubby pads
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNAV3

Deal #3
Glade Seasonal Products - candles, room spray and decor scents and refills
The glade products are currently on sale for $2.99 an item. They are also running a promotion that allows you to get a fourth item free if you purchase three items. I was able to get an AWESOME deal on glade products by stacking store and manufacturer coupons.
(use $1/1 glade air care item - Target coupon, $1/2 glade seasonal items - Target coupon, $1/1 decor scents holder or 2 refills coupon - coupons.com)
I know this may look a little confusing, but trust me...it will work. You will use three coupons for the four items that you choose. Just make sure you read the coupon fine print and choose items that fit within the criteria. I was about to sweat when the woman was scanning my coupons thinking that there was no way this would work, but low and behold it did. I was able to get 4 glade products for $5.97.
= $1.49/per item
What an awesome way to stock up on these smell good items. I printed the coupons twice and did the deal two times :)
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNAV3
http://www.coupons- .com/coupons/?pid=14505&nid=10&zid=py13&plid=MSM_BN3012&crid=cj1042_n468x60g&varb=CD581
** If any of you are counting the items in the picture and thinking I am missing one you are: 1. very observent and 2. Correct. I burned one of the Maple Pumpkin decor scents already. It smells heavenly in case you were wondering.

Deal #4
Dr. Scholls for Her Insoles or Inserts
I chose to get the Dr. Scholls for her ball of foot inserts - $5.49. No matter what item you chose this is an awesome deal. My sister made fun of me about my new couponing obsession until she saw me get this great deal.
(use $3/1 Dr. Scholls for her item - Target coupon and $2/1 Dr. Scholls for her item - coupons.com)
= $.49 - That's right!!!! $.49!!!!
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNAV3
http://bricks.coupons.com/Start.asp?bt=vi&tqnm=xabuexf41767879&o=94660&c=BN&p=FgB6b7KU

Deal #5
Coppertone Sunscreen
I know that summer is "over", but why not stock up on sunscreen for next year? This is a deal that was also too good to pass up. The sunscreen is now on clearance at Target, so use a coupon and get a really great deal.
On clearance for $4.48.
(use $1/1 Coppertone product - coupons.com)
= $3.48
I was able to find a bottle of sunscreen with a bonus face sunscreen attached, so I actually got two bottles of sunscreen for $3.48. It was originally $9, so that is an over 60% savings!
http://www.coupons.com/coupons/?pid=14505&nid=10&zid=py13&plid=MSM_BN3012&crid=cj1042_n468x60g&varb=CD581

Deal #6
Kraft Dressing
I am always using dressing (especially Italian is salads and whatnot) and this is a great way to stock up and save on items that you know you will use!
$1.99/bottle
(use $1/2 Kraft dressings - Target coupon and $1/1 Kraft dressing - couponnetwork.com)
= $.99/per bottle
I did this deal twice because it is not often that you can find a deal like that on good salad dressing.
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNAV3
http://iframe.couponnetwork.com/?options[irmp]=14286&utm_campaign=CD581&utm_source=MySavings_Media_Network&utm_medium=Affiliate

Deal #7
Method Cleaning Items
The method cleaning items are currently on sale at Target. These were a bit of a splurge, but they smell so awesome and the bottles are adorable so I decided to purchase them.
(use $1/1 method item)
= $1.99/per item
http://coupons.target.com/#?lnk=Other_HP_C_090212_LEFTNAV3|LEFTNAV3

If you absolutely loved these great deals then you should check out Shelly's blog...you will not be disappointed. I am so excited to get her e-mail everyday. http://www.savingwithshellie.com

Semi-Homemade Pizza

2012-08-23T18:01:00.000-07:00

Sundays have religiously been "pizza night" at our home since my husband and I moved in together. This was something we could easily afford while we were still living it up without a baby, but once our little bundle of joy came along it didn't seem practical to be spending a $100 a month on take-out pizzas. That being said, we were not willing to give up our Sunday night pies so I decided to try making our weekly pizza in-house. I quickly learned that I could save us money and calories by making our pizza at home. It is very easy, quick and just as tasty as ordering out!

I know, I know...I used to frown at the thought of a homemade pizza too. Trust me, my homemade pizzas are like no Tombstone, Red Barons or DiGiorno that I have ever tasted. My pizzas are better!

Making a pizza at home is also a great way to include your kids in the kitchen. It's never too early to start showing your children how to cook. Use recipes like this one to teach your children what food groups the different ingredients come from and talk about healthy food choices! You can easily turn this into a very valuable learning experience! I can't wait until my daughter is big enough to help because kids LOVE helping make a pizza! Mommy (or Daddy) can chop up the ingredients and then let the kiddos decorate the pizza. Chop up some extra veggies and have the kids "hide" them under all that cheese. No questions asked; the kids will eat all those veggies right up!

This recipe is one of mine that I would refer to as a "semi-homemade" meal because it is so very simple and uses ingredients that require no pre-cooking.
First, I lay the crust out on a cutting board. Building my pizza on a cutting board allows me to slide it right in the oven when it is ready to be cooked.

I pour at least a cup of sauce onto the center of the pizza crust. Don't worry about looking for and buying the sauce that says it is specifically made to be used as pizza sauce. Just buy a jar of your favorite spaghetti sauce. It is much cheaper (in most cases) and will taste just as good.
I use the back of a spoon to spread the sauce evenly over the crust. Some people say, "The cheese makes the pizza." Well, my husband would tell you that you are wrong, my friends. My husband swears that the sauce is the most important ingredient when making a pizza. Needless to say, I typically go a little heavy on the sauce. I like to make my honey happy!

After I have a good coating of sauce I sprinkle the cheese evenly over the pizza crust.

I dug around in our fridge before I started putting the pizza together and I found some banana pepper rings and pepperoni. I was feeling a little lazy, so I just grabbed those items and decided that would work for our pizza this evening. When I am really in a "cooking mood" I will chop up green pepper, onion, mushrooms and any other fresh vegetables we have on hand. You probably have more than enough items on hand at any given time that you could use to top a pizza! Don't be scared to try new combinations. You could even try making a taco, buffalo chicken or Thai flavored pizza. The possibilities are endless! MMMmmmmm...

I cover the cheese with tons of toppings...

...and then sprinkle the entire pizza with a little more cheese.

I cook the pizza at 450 degrees for about 10 minutes. I always cook my pizza directly on the rack because I love the crisp that it gives to the crust. Once the cheese is melted and bubbly I remove it from the oven and let it set for about 5 minutes before I cut into slices. Yummy! Looks and tastes delicious. Why order take out when you can just as easily make your own pizza at home?

Semi-Homemade Pizza

Ingredients
1 store bought pizza crust (I typically buy Mama Mary's because you get two crusts in the package for the price of one)
1 cup jarred spaghetti sauce
2 1/2 cups shredded mozzarella cheese
Your choice toppings

1. Preheat the oven to 450 degrees.
2. Lay the crust onto a cutting board and pour one cup sauce into the center of the crust.
3. Use a spatula or back of a spoon to evenly spread the sauce over the crust.
4. Use approximately 2 cups of the cheese to create an even layer of cheese over the sauce.
5. Load the pizza with your choice of toppings. Don't hold back!
6. Bake the pizza directly on the middle rack for 10 minutes or until the cheese is bubbly and melted.
7. Enjoy!

Pesto Herb Chicken with Tomato Cream Penne

2012-08-08T19:07:00.000-07:00

I have always enjoyed Italian meals. For that matter, Italian culture in it's entirety has always been interesting to me. I love that Italians all seem like they have these huge, close-knit families that eat home-cooked meals together every night. I also love that they seem to have the whole, "Mess with my family and I will hurt you" mentality. Too often in life we forget about family and how important it is to keep strong family bonds.

As a school teacher I ask my students each year the following question: How many times a week do you sit at the dinner table and eat a meal with all the members of your immediate family? In my three years of teaching very few students have said that they eat at home with their family every night of the week. Or, even 5 nights a week for that matter. 4 nights? Again, barely anyone takes claim there either. Most of my students claim that they eat at home with their family 3 or less times a week. A couple of them even chuckle at me and ask, "You mean like besides, Christmas, Easter, and Thanksgiving?"

What is the world coming to when we can't take a few nights a week to spend time as a family sharing a meal at home together? Have we forgotten how important it is to keep communication lines open with the ones that we love?

It's IMPORTANT and family time is extremely valuable. Did you know that over 50% of kids engage in less than 34 minutes of meaningful conversation with their parents each week?

Call me old fashioned, but I just don't get it. Come hell or high water my mom cooked dinner at home for us every night while my sister and I were growing up. I appreciate that and truly value the many, many evenings I spent sitting around the table with my family! Love you, mom. Job well done!

Anyhow, back to the cooking...the reason why you are probably reading this blog. I found this recipe on Pinterest a couple months ago. It was a little bland to start with, but I saw some true potential in this dish. I have prepared it about four times now; each time making slight adjustments to the original recipe. It is now what I would refer to as a little bite of heaven and is perfect served up family style, just like the Italians!

The marinade for the chicken is absolutely fabulous. If you take nothing else away from this recipe use this marinade the next time you are baking or grilling chicken. It is SO yummy!

The original recipe called specifically for using Lowery's Garlic and Herb marinade. As you can tell from all of my ingredient pictures, I am not one that is really picky about using name brand products. I don't see the point of wasting the extra couple bucks to buy a very similar product with a name brand glued to the front of the bottle. No offense to you "name brand" shoppers. Don't get me wrong. I am a name brand shopper when it comes to my trash bags and toilet paper, but I love to save a few bucks where I can.

Anyhow, the point of that little rant (man, I am just full of those this blog) is that you can get the off brand garlic and herb marinade for $1 a bottle. The Lowery's costs almost $3 a bottle. They taste EXACTLY the same. Save yourself the couple bucks and buy off brand.

The marinade is very easy to mix up. It is 1/2 a bottle of garlic and herb marinade and two heaping tablespoons of pesto. You can make your own pesto if you like, but basil is so expensive these days that it is almost always cheaper to buy a prepared jar of pesto. A very sad, but true fact.

I let the chicken marinade overnight in the fridge.

When the chicken has soaked in the wonderful marinade for about 24 hours I slice the breasts into two inch pieces. I then add the chicken pieces and the marinade to a skillet over medium heat.

When the chicken is finished cooking I remove it from the pan and set aside in a bowl.

While the chicken is cooking, I bring a sauce pan half full of water to a boil and then cook the pasta. Make sure you do not overcook the pasta. Pasta is meant to be served al dente. What in the world does that Italian term mean, you ask? Al dente means to the tooth. Still have no clue what I am talking about? It basically just means that the pasta should NOT be mushy.

I always use whole grain pasta in my recipes. Some people don't like whole grain, but I love it. I think it adds a fabulous level of flavor and it is much healthier!

Now it is time to start the sauce. I use the same pan that I just finished cooking the chicken in for my sauce. DO NOT wipe down the pan or rinse it out. Your pan at this point will be covered with chicken bits and coated with the marinade. This is a huge layer of flavor that most people would wash right down the drain. Don't make that mistake. Instead, pour about 1/4 a cup of chicken stock into the pan and use a wooden or plastic spoon to deglaze the bottom of your pan. What's with all the cooking terms?

Deglaze means that you are removing and dissolving all of the browned bits that were stuck to the pan and turning them into a pan sauce. When you pour the chicken stock into the hot pan the small amount of liquid will quickly come to a boil. You have to act quickly when this occurs. Use the spoon and scrape all the browned bits off of the bottom of the pan. Keep working the spoon back and forth until all the bits are incorporated into the chicken stock.

The sauce will be a deep reddish-brown color once the pan is deglazed.

I mince three cloves of garlic and add it to the sauce.

When I add the garlic I also add 1 heaping teaspoon of crushed red pepper flakes. If you don't like much heat don't completely omit the red pepper. Just add a little less. You will miss an entire flavor element if you leave the pepper flakes out of the sauce. It won't set you on fire or anything, just a subtle flavor pop!

I cook the garlic and red pepper with the sauce for about two minutes.

Then I add two heaping tablespoons of prepared pesto and give the sauce a good stir.

Next, I add one can of tomato sauce and once again give the sauce a stir.

Getting the hang of this yet? I add 1/2 a cup of chicken stock and allow the sauce to reduce by half. Basically, just let the sauce simmer for about 5 minutes.

Finally, I add 3/4 cup half and half to the pan. I give the sauce one last stir and simmer for an additional 2 minutes.

A couple minutes later the sauce will be a beautiful deep Burgundy color and will taste so delicious you will want to kiss me! Totally kidding, but it will be pretty dang delicious.

I add the pasta directly into the sauce and give it a quick toss. I want to make sure all the pasta is covered with the sauce, so it is important to add the pasta to the pan and toss it around.

I add the cooked chicken to the pan and wedge the pieces down into the pasta. I want to make sure everything gets a good coating of the wonderful sauce.

I serve the pasta up with slices of toasted french bread and a fresh green salad.

My pasta dish is complete! Voila!

Pesto Herb Chicken and Tomato Cream Penne

Ingredients

2 large boneless skinless chicken breasts

1/2 bottle garlic and herb marinade

4 heaping tablespoons prepared pesto

8 oz. whole grain penne pasta, cooked

3 garlic cloves, minced

1 teaspoon crushed red pepper flakes

8 oz. can tomato sauce

3/4 cup chicken stock

3/4 cup half and half

1. Marinate the chicken breasts in the garlic and herb marinade and two heaping tablespoons pesto overnight.

2. Heat a skillet over medium heat. Meanwhile, Remove chicken from the marinade and slice the chicken breasts into two inch pieces. Do not discard the marinade.

3. Add the chicken pieces and the leftover marinade to the searing hot pan and cook the chicken through. The marinade will cook down while the chicken is cooking. When the chicken is fully cooked, remove from pan and set aside.

4. Add 1/4 chicken stock to the same pan and deglaze to incorporate all the browned bits that are stuck to the pan.

5. Add the minced garlic and red pepper flakes to the sauce and simmer for 2 minutes.

6. Add the pesto and tomato sauce and stir to incorporate.

7. Add the remaining 1/2 cup chicken stock and simmer until the sauce has reduced by half.

8. Add the half and half, stir to incorporate and simmer sauce for an additional 2 minutes.

9. Add the cooked pasta and coat with the sauce.

10. Add the chicken pieces to the pasta and sauce. Mix well.

11. Serve with crusty bread and a fresh green salad.

Slow Cooker Chicken Tortilla Soup

2012-08-06T17:26:00.000-07:00

Have I mentioned before just how much I love a slow cooker meal? I am continuously trying my hand at creating a new slow cooker recipe because I truly enjoy coming home to a delicious smelling home where a home cooked meal is waiting for me. This recipe is one of my recent creations. It received the stamp of approval from my husband, so I am happy to share an original "Kayla creation"with you! Hope you enjoy this soup just as much as we do!

I add the chicken breasts, tomatoes, and green chiles to the crock pot. The quicker I can throw a dish together the happier I am, so I empty the entire contents of both cans directly in the pot.

I then add one heaping tablespoon of cumin...

...and one heaping tablespoon of chili powder.

**A fabulous secret revealed - Many people don't know that the two main ingredients in any packaged taco seasoning mix are cumin and chili powder. Save yourself the dollar something that you spend on taco mix each time you make tacos and invest in a couple jars of cumin and chili powder. Add about a tablespoon of each the next time you are making tacos and you will never be able to tell a difference! Heck, you will think it tastes even better because you have saved money!

I give a green pepper and onion a rough chop...

...and then add them to crock pot.

Now a days you can buy pretty much anything chopped, minced or diced and in a ready-to-go jar. However, nothing compares to fresh cracked and minced garlic.

A quick lesson for those that haven't worked with whole garlic before:

Break one clove off the whole garlic.

Lay the clove on a cutting board and place the side of a large knife (a chef's or santoku works best) directly on top of the garlic clove. If you don't have a large knife then you can just use the bottom of a bowl or plate.

Hit the side of the knife with enough force to pop the skin off the garlic.

Peel the skin away from the garlic and dispose.

Using a rocking type motion run the knife over the garlic cloves until it is chopped into very small pieces. The more you chop things, the better you will get at it. I love chopping up garlic because I feel like a food network star when I start chopping quickly. I am such a geek, I know.

I mince one jalapeno and add it to the crock pot as well.

If you can't handle much heat then I would recommend removing and discarding the seeds from the jalapeno. The seeds contain the bulk of the heat in jalapenos, so by removing them you can drastically tone down the heat level.

At our house we love the heat, so I add the whole jalapeno to the pot!

I had some leftover cooked corn in the fridge and decided that I would add it to the mix as well. You can add pretty much anything else you have on hand that you think would add a nice touch of flavor to your soup. Don't be afraid to get creative!

Lastly, I pour an entire box of chicken broth over the mix and pop a lid on it. Now for the hard part, I turn the slow cooker on low and cook the soup 7-8 hours. ;)

About 7 hours later the house is smelling lovely and the chicken is very tender. I barely poke the pieces with a fork and it breaks apart into delicious juicy chunks. The soup is so delicious and flavorful that you would think I stood over a simmering soup pot all day.
Is this the easiest soup recipe or what?

Now for a garnish. You can add a variety of different things to the soup to add an additional layer of flavor...cheese, tortilla strips, sour cream, rice.
I love avocado and it is packed full of vitamins and minerals, so I dice one up and sprinkle a few chunks in my soup.

Fun Avocado facts: Did you know that avocado has 35% more potassium than a banana? True story, folks! It is also a rich source of Vitamin B, E and K. Hmmm...seems like the saying should be "An avocado a day keeps the doctor away".

I always like to add some sort of crunch to my soup, so I sprinkle some tortilla strips on top of the steamy soup and creamy avocado chunks right before I serve it. It can't get much better than this.

This meal is extremely healthy, so I feel no shame when I go back for a second or third bowl! Did I seriously just admit that?!? ;)

Slow Cooker Chicken Tortilla Soup

Ingredients

2 large boneless skinless chicken breasts
1 can fire roasted tomatoes
1 can green chiles
1 red onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 jalapeno, minced
1 heaping tablespoon chili powder
1 heaping tablespoon cumin
1 box chicken broth

1. Combine all ingredients in a crock pot and cook on low for 7-8 hours.
2. Shred chicken with two forks after the mixture has completed cooking.
3. Serve the soup with your choice of toppings....avocado, sour cream, cheese, tortilla strips, a scoop of rice...
4. Enjoy!!

Slow Cooker Open Face Roast Beef Sandwiches with Whipped Potatoes and Homemade Gravy

2012-08-04T18:49:00.001-07:00

Open faced sandwiches are a southern staple. Thank goodness for that because who doesn't love a gigantic plate of bread, meat, potatoes, and gravy? Think these sound amazing already? Well hang on to your chairs, folks. It gets even better. These sandwiches are made in a slow cooker and what busy mother (or father or what the heck anyone at all for that matter) doesn't love a slow cooker recipe? I enjoy a slow cooker recipe because most are simple, simple, simple. This recipe is a little more work than some slow cooker meals, but it certainly isn't one that will disappoint.

Whenever I am making a slow cooker meal I always prep everything the night before. It makes it very easy the next morning because all you have to do is plug in the crock pot and turn it on.

I combine the beef cut, a large pinch of red pepper flakes, thyme, beef stock and Worcestershire sauce in a large crock pot and then let it sit in the fridge overnight.

The next morning I pull the crock pot out of the fridge, plug it in, and cook for about 6-7 hours on low. You can tell it is finished when the beef can easily be pulled apart.

When the beef is finished cooking I use two folks to pick apart the meat. I turn the crock pot off at this point, but leave the shredded meat in the pot so it can soak in the wonderful meat drippings. Mmmmm...I could eat it just like this, but a homemade gravy is almost a necessity when eating roast beef. It would be a shame to let all of those yummy meat drippings go to waste!

I have never understood why people buy the gravy in a jar when it is so very simple and much more delicious to make your own. You can quickly and easily thicken up the juices around the meat by adding a roux to the drippings.

What's a roux (pronounced: rue or roo)? A roux is a thickening agent that is made from equal parts of some form of fat (most of the time oil or butter) and flour.

I start my roux by bringing 1/2 cup vegetable oil to a pan that is over medium high heat. Then I slowly add 1/2 cup flour to the oil. I add mine about an 1/8 of a cup at a time.

A little side note about a roux: different rouxs are made to go in different dishes. The length of time that you allow the roux to cook effects the depth of the flavor the roux will add to the dish. A roux can go through four different color stages. The science behind a roux is actually really exciting and interesting, but I won't bore you anymore with all of that. My guess is I am probably boring you already....

I am going to make a light-medium brown roux to add to the meat drippings. I continue to whisk the flour and fat mixture the entire time it is over heat because the color changes occur quite quickly. As you can see below, the mixture is a light tan type of color at first.

After about two minutes of whisking, the mixture has completely changed color and is a perfect base for my gravy!

I add the roux to the crock pot and mix well.

At this point you may be thinking, "That doesn't look like it made a bit of a difference."

Patience my friends. A good gravy needs to be given a moment to thicken. If you have the time to wait, then you can leave the entire mixture in the crock pot and continue to cook it on low for an additional hour or so. However, I am much too impatient for that, so I pour the entire contents of the crock pot into a sauce pan and place on the stove top over medium heat. I allow the contents to come to a boil and then reduce the heat to simmer. Within fifteen minutes the mixture will be thick, spoon-clinging, and perfect!

Now it's time for the potatoes. Those that know me well, know that I love mashed potatoes. You could go as far as to say that they are my favorite vegetable dish. However, I used to barely ever make them at home because it takes too long to peel, boil, and then mix up the potatoes. Shew, it's exhausting even typing all those steps out. Anyhow, I saw a recipe for mashed potatoes a couple years ago that didn't call for peeling the potatoes before boiling them. What a stellar idea! Why didn't I ever think of this?!? I haven't made potatoes with the skins removed since.

A give five potatoes a rough chop, trying to keep the pieces about the same size so they will have a similar cook time.

I then add the potatoes to a pot of salted water over high heat. I let the potatoes boil until they can easily be punctured with a fork. This typically takes about 10 - 12 minutes.

Then I strain the potatoes...

...and pour the potato pieces into a mixing bowl. After a long days work the last thing I want is a bicep workout from hand mashing, so I just dump everything in our kitchen aid mixer and let it do the work.

I add butter and half and half and turn the mixer on medium speed. I allow my butter to come to room temp before I add it to the potatoes. Does it really matter what temp the butter is? No, but if it is cold butter you need to start the mixer on a low level and slowly work your way up to medium speed. Why you ask? Well, if your butter is cold and you turn the mixer on high speed to start you will have potatoes and butter flying out of the bowl. Just trust me. I speak from experience.

After everything has blended for about a minute I taste test and adjust until I get the flavor that I want.

About a minute later I have beautiful, fluffy potatoes. I add lots of fresh cracked salt and pepper and they are ready to go!

An open face roast beef can't be an open face roast beef without a slice or two of good bread. I picked up a french loaf of multi-grain bread from the bakery to use as a base for my sandwiches. You can use whatever you like best. A big slice of sourdough would probably be tastiest, but I was trying to make at least one component of this meal semi-healthy!

I slice the bread horizontally into two equal pieces...

...then vertically. I place the pieces of bread on a cookie sheet and turn the oven broiler on high. The slices of bread are going to be the base of the sandwich, so toasting them will allow the slices to stand up to the potatoes, roast beef, and gravy that will be piled on top.

I watch the bread closely while it is under the broiler because it will take no time at all to toast!

Now, it's finally time to put this heavenly dish all together. I start by putting bread on a plate as my base.

I add a heaping scoop of potatoes...

....and then top with the roast beef and gravy mixture. Tender, juicy, delicious, and filling! What more could you ask for?

Open Face Roast Beef Sandwiches

Ingredients

1 lb beef chuck roast (or similar cut of meat)

1 can beef broth

1/3 cup Worcestershire sauce

1 teaspoon thyme

1 large pinch crushed red pepper flakes

1/2 cup vegetable oil

1/2 cup flour

5 medium - large russet potatoes

3/4 cup half and half

5 tablespoons butter

Salt and pepper

4 slices bread

1. Place the roast, broth, Worcestershire sauce, thyme and red pepper flakes in a crock pot.

2. Cook the contents of the crock pot for 6-7 hours on low heat or until the roast easily flakes apart when pierced with a fork.

3. When the meat is fully cooked, break the it into chunks by pulling it apart with two forks.

4. Leave the contents in the crock pot and DO NOT drain the meat drippings.

5.Meanwhile, heat the vegetable oil in a skillet over medium high heat. When the oil begins to ripple add the flour to the oil about 1/8 cup at a time. Whisk the mixture continuously while adding the flour.

6. After all flour is added to the oil, continue to whisk the mixture until it turns a medium-dark brown color. This will take about 3-4 minutes. This mixture is call a roux.

7. Add the roux to the crock pot and mix with the meat and drippings.

8. Allow the mixture to continue cooking in the crock pot for an additional hour or until the juices have thickened. (Note : If you would like to shorten this process then you can pour all of the contents into a sauce pan and place over medium heat on the stove. Bring the mixture to a boil and then reduce the burner temperature to simmer. Continue to simmer the mixture about 15 minutes or until the juices have thickened.)

9. Meanwhile, bring a large pot of salted water to a rolling boil and chop the potatoes into bite size chunks.

10. When the water boils, add the potatoes and cook for 10-15 minutes or until tender.

11. Drain the potatoes and then pour the cooked potato pieces into a mixing bowl.

12. Add the butter and half and half to the potatoes and mix very well.

13. Salt and pepper the potatoes to your liking and set aside.

14. When the gravy is almost complete, turn the oven broiler on high and toast the slices of bread for one minute or until they are a light golden brown.

Plating Your Sandwich:

1. Place one or two slices of bread directly onto a plate.

2. Top the bread with a heaping scoop on whipped potatoes.

3. Use the back of a spoon to create a "hole" in the potatoes. Fill the hole with an overflowing amount of roast beef and gravy.

4. Serve with sauteed green beans or oven roasted carrots.

Cod Tacos with Sweet Slaw Topping and Chipotle Sauce

2012-07-31T18:05:00.000-07:00

This meal is very quick and easy to throw together; especially if you make the chipotle sauce and cole slaw topping ahead of time. Each component of the fish tacos is just as simple as the next, so don't be intimidated by the different parts of this recipe. It's easy smeashy, promise!

Chipotle Sauce

The chipotle sauce adds a nice zip to the tacos, but I often used to frown when I saw that a recipe called for chipotle peppers because I would end up throwing away the majority of the can. Chipotle peppers are very flavor packed and most times you only need one or two to get the desired heat level and flavor you are looking for. Well, I decided that I wasn't going to let these extra peppers go to waste again, so check out the nifty storage trick that I posted at the end of the blog. Rachael Ray recently showed this storage tip on her show and it made me so happy that I will no longer have to fear spending $1.34 on a can of peppers and letting a few go to waste. How cheap am I, right?

When I said each part of the recipe was SO simple, I wasn't kidding. The chipotle sauce may just be the easiest component of all and the tacos are not the same without it! All you do for the chipotle sauce is combine all the ingredients in a food processor or blender and push a button!

Mmmmmm....I let the food processor stay on for about a minute to make sure there aren't any large chunks of pepper in the sauce.

Spicy, creamy and full of flavor. I always end up taste testing this sauce a little more than I should. Ya know, just to make sure the flavor is right...or just because I like it so much!

Chipotle Sauce

Ingredients

1/3 cup light mayonnaise

1/4 cup reduced fat sour cream

1-2 chipotle peppers in adobo sauce (depending on how much heat your palate can handle)

1 teaspoon adobo sauce from the can of peppers

Juice from 1 lime

1. Add all ingredients to a food processor or blender.

2. Puree for about 1 minute.

3. Serve immediately or refrigerate for up to 5 days.

Sweet Slaw Topping

The slaw topping adds the perfect amount of crunch to these delightful tacos. And, it is just as simple as the chipotle sauce to whip together.

Start by bringing a pot of water to a boil. When the water begins to boil add the corn to the pot and watch it roll around. Just kidding, don't watch it roll around...or do if you like. It might get kind of boring though; either way, let the corn cook in the boiling water for about 5 minutes.

Remove the kernels by using the base of the corn cob to help you have a steady grip while cutting. Grip the pointy side of the corn with a pair of tongs and cut down the cob towards the cutting board. If you are worried about kernels flying onto the floor then you can do this is a large bowl. My dog, Sam, enjoys when pieces of any type of food hit the floor, so I just let her savor the flying kernels :)

The last thing you do is combine the kernels, cole slaw, and dressing together. You may feel like there is not much dressing being added to the cole slaw and corn when you are mixing it together. Remember, if you are making the chipotle sauce as well then you will already have one creamy component going into the tacos. I more or less love the slaw topping solely for the crunch that it adds. That begin said, if you want more dressing, then add more dressing! I also add a liberal amount of black pepper. Pretty easy, huh?

Sweet Slaw Topping

Ingredients
2 cups cole slaw mix
1/3 cup cole slaw dressing
1-2 cobs of corn
1/4 teaspoon black pepper

1. Bring a pot of water to a boil. Make sure there is enough water in the pot to cover the corn.
2. When the water comes to a boil place the cobs in the pot and let cook for about 5 minutes.
3. Cut the kernels off the cobs and set aside.
4. Meanwhile, combine the cole slaw mix and dressing in a bowl. Add the kernels and mix to incorporate.
5. Sprinkle the mixture with black pepper and toss.
6. Serve immediately or store in the refrigerator for up to 3 days.

Now for the main attraction...

Pan Seared Cod Tacos

I won't get on my soap box about fish, but it is so very great for you and should be eaten at least once each week. Just putting that tidbit out there. Wait a second, that kind of was a soapbox. Anyhow, I mentioned once before that we have been looking for different and new ways to eat fish in our home. Don't get me wrong, I enjoy a good ol' piece of pan seared, grilled, or fried fish, but sometimes that gets a little monotonous.
Fish tacos have become an easy go-to dish for many restaurants. I decided if a fast food restaurant can whip up a fish taco than so can I! These are even better than any fish taco we have ever eaten out. I take the back; Drakes in Lexington makes a pretty mean fish taco, but what the heck...mine are still pretty fabulous! My husband says they are the best he has ever had. He says that about everything I cook, but it still counts for something, right? What a sweet man!

I start by cutting the fillets into 2 inch bite size pieces.

I then toss the fish pieces in a flour, salt, and pepper mixture. This is a just a toss! The fish pieces do not need to be completely coated. It will actually become harder to cook the fish if you go crazy with the flour and heavily coat the pieces.

Meanwhile, I heat about 4 tablespoons of olive oil and the juice of 1 lime in a fry pan over medium heat. When the oil begins to ripple I add the fish to the pan and cook for about 3 minutes on each side or until the fish can easily be flaked apart with a fork.

Fish is one food that I will not eat unless it is piping hot! While the fish is cooking I go ahead and lay out the soft taco shells in a row and smear one heaping tablespoon of the chipotle sauce in the center of each shell. Having the taco shells laid out in an "assembly line" fashion allows me to quickly get them to the table once the fish is finished cooking.

When the fish is cooked through I remove the pan from the heat source and fill each shell with about 5-6 bite size pieces of fish. These look so delicious already and lucky me, I still have the sweet slaw topping to add to these beauties. Yummy!

I finish each taco off with a heaping spoonful of the slaw topping and then serve up with some black beans, salsa, and tortilla chips. You can feel free to add any additional toppings that you like, but we enjoy these just the way they are!

Lime Spiked Fish Tacos

Ingredients

2 cod fillets

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lime

4 tablespoons olive oil

8 taco size soft taco shells

1. Cut the cod fillets into two inch bite size pieces.

2. Meanwhile, combine the flour, salt and pepper in a medium size bowl.

3. Pat the fish with a paper towel to remove any excess water and then toss in the flour mixture.

4. Remove the fish from the flour mixture and set aside.

5. Heat the oil and juice from the lime in a fry pan over medium heat.

6. When the oil begins to ripple add the fish to the pan and cook for about 3 minutes on each side or until the fish flakes when touched with a fork.

7. When the fish is cooked through, turn off the heat and evenly distribute the pieces between the taco shells.

8. Top the fish with the chipotle sauce and sweet slaw topping or any other toppings of your choice.

Extra Tidbit: How to Save Chipotle Peppers

Lay out a piece of Saran wrap and place the chipotle peppers on the wrap. Be sure to leave at least one inch between each pepper.

Fold each side of the Saran wrap over the peppers.

Twist the Saran wrap between each pepper to create a "bubble" for each pepper. Place the chain of peppers in the freezer. When the peppers have frozen you will easily be able to cut off one or two peppers from the chain as you need them in a recipe. The peppers will stay good for about 6 months in the freezer or a year in a deep freeze! No more wasted peppers here. Woot woot!

Back By Popular Demand: Another Week of Meals

2012-07-28T19:30:00.000-07:00

Due to the thousand of requests that poured in I have decided to post yet another week of meals for all of my followers! This post is short and sweet, but stay tuned for the yummy recipes that will be posted later this week.

Menu for a Week:
Day 1: Cod Tacos with Sweet Slaw Topping and Chipotle Sauce
Day 2: Slow Cooker Open Face Roast Beef Sandwiches with Whipped Potatoes and Homemade Gravy
Day 3: Slow Cooker Chicken Tortilla Soup
Day 4: Pesto Herb Chicken with Spicy Tomato Cream Penne
Day 5: Homemade Pizza

Grocery List: I decided to make a slight adjustment and break the menu up by day. My hopes are that this will allow you to buy specifically for the meals you are interested in. I want to take a moment to give a shout out to my new favorite place to shop, Aldi. If you haven't been there you should check it out. Their produce is VERY reasonably priced and has allowed me to cook with a variety of fruits and vegetables on a regular basis. Aldi, I will accept cash, check, or money order. ;)

Day 1:
2 cod fillets
flour
vegetable oil
2 limes
1 pkg. soft taco shells
1 jar chipotle peppers in adobo sauce
mayo
sour cream
tortilla chips
1 cob sweet corn
1 can black beans
1 bag cole slaw mix
1 jar cole slaw dressing
your choice of additional toppings: green pepper, tomato, avocado, cheese...

Day 2:
1 lb. top round beef roast or a similar cut
vegetable oil
beef broth
Worcestershire sauce
thyme
red pepper flakes
baby carrots
flour
6 russet potatoes
butter
half and half
1 loaf of bread (your choice bread: sourdough, wheat multi grain)

Day 3:
2 chicken breasts
cumin
chili powder
6 cups chicken broth
1 can green chiles
1 onion
garlic
1 jalapeno
1 can diced tomatoes
1 green pepper
your choice toppings: avocado, cheese, sour cream, cheese...

Day 4:
2 chicken breasts
1 jar prepared pesto
1 container garlic and herb marinade (Lowery or a generic brand)
garlic
red pepper flakes
1 8 oz. can tomato sauce
half and half
olive oil
whole wheat penne
chicken stock

Day 5:
1 pizza crust (Boboli or Mama Mary's)
1 jar pizza sauce (I always buy pasta sauce because it is cheaper)
garlic
1 bag mozzarella cheese
your choice toppings: pepperoni, banana peppers, thin sliced ham, bacon, green pepper, onion, mushrooms, spinach...
Some of our favorite combos: I call this one a lotta meat with a little heat - pepperoni, ham, bacon, sausage and hot banana peppers
Pesto Bacon and Chicken - grilled chicken breast, spinach, bacon, garlic, pesto and tomato slices

Slow Cooker Red Beans and Rice: Day 5 of My Week of Meals

2012-07-23T19:42:00.000-07:00

I really do enjoy cooking, but when I get home from school it often seems I am worn out, and the last thing I want to do is prepare dinner for my family. I know, shame on me! What woman doesn't want to come home and prepare a feast for her family?!? Well, I find no shame in admitting that many days I just did not feel like it. I am worn out from hanging with my "60 school children" and am ready to spend time playing in the floor with my daughter.

I guess that brings me back to the reason why I started this blog...we were eating out almost every night, the pounds were starting to pile on, and my body was feeling awful! While I have been on summer break it has actually been quite easy for me to find the time to prepare dinner each night, but I try to be a realist and know that once I start back to school those same old feeling will start to creep back in. That is why I am always on the search for a good slow cooker recipe! I recently stumbled upon this recipe while on Pinterest, tested it out, and am in love with it! This one is what we refer to as a "keeper" in our house and a recipe I will frequent this school year. I love coming home to a meal that has basically cooked itself and is ready for me to devour!

This dish is SO SO super easy to prepare that I don't even need to make any notes. You literally just chop all your ingredients and throw them in the crockpot. Ok, I lied...just one note: If you are like my sister and you hate chopping you could make it even easier and buy the pre-chopped vegetables that they sell in most grocery produce sections.

Hope you enjoy this recipe as much as we do. It makes a very large amount of red beans and rice, so invite some friends and family over to share this meal with you. Good food and fellowship is never a bad combination.

Slow Cooker Red Beans and Rice

Ingredients:

1 pound dried red beans

7 cups water (or chicken broth if you want to splurge)

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

1 pound andouille sausage, sliced

3 tablespoons Creole seasoning

Hot cooked rice

Garnish suggestion: sliced green onions

Preperation:

1. Place first 8 ingredients in a slow cooker.

2. Cook, covered, on high for about 7 hours or until beans are tender.

3. Serve with rice and garnish with green onions.

Sloppy Joes and Sweet Potato Fries: Day 4 of My Week of Meals

2012-07-21T19:11:00.001-07:00

Cook-out Style Sloppy Joes

Sloppy joes are so simple because they are made from ingredients that almost everyone keeps on hand at their house. We have them for dinner at least once every other week for that reason. Let's be honest though, most of the time when you hear sloppy joes, you are probably wishing you could just get take-out instead. Well, my sloppy joes have something just a little extra that makes them a meal we look forward to each and every time I make them. Kick the old stereotype and try these sloppy joes for dinner this week!

I start by adding 2 tablespoons of olive oil to a fry pan. I heat the pan over medium-high heat and when the oil ripples I add 1 lb. ground turkey. You can certainly use ground beef if you prefer, but I have been trying to substitute ground turkey into all of my cooking because it is much healthier. If you haven't tried ground turkey then you should give it a shot. You can't even tell the difference, promise!

While browning the turkey I add 1 tablespoon McCormick's steak grill seasoning. I like to add a little kick of flavor whenever I can...

Speaking of kicks, this is where my sloppy joe recipe starts to get a little different then the good ol' traditional ones your mama made while you were growing up. After the turkey is completely browned, I add 1-2 chopped hot dogs to the mix. Why hot dogs you ask? Well, to be quite honest I have absolutely no idea other than the fact that I just love hot dogs. I know, I know...they are the chopped up parts of the pig that can't be made into anything else (or so they say), but I don't care. I love hot dogs, so I add them to my sloppy joes. Delicious in my opinion, but if you are one of those hot dog haters then just skip this step.

I cook the hot dogs with the turkey for about a minute and then add 1 cup ketchup, 1 tablespoon Worcestershire sauce, and 1 teaspoon mustard.

I stir everything well and reduce the heat to low. I continue to let the mixture simmer for about 10-15 minutes to let all those yummy condiments get incorporated.

And that's all she wrote, folks! It's like a cook-out in your mouth (except no grill is required).

Cook-out Style Sloppy Joes

Ingredients:

1 lb ground turkey or ground beef

1-2 chopped hot dogs (all beef are best, but I used turkey hot dogs...trying to be healthy)

1 cup ketchup

2 tablespoons olive oil

1 tablespoon McCormick's steak grill seasoning

1 tablespoon Worcestershire sauce

1 teaspoon mustard

4 hamburger size buns or 8 slider size buns

1. Heat the olive oil in a fry pan over medium heat.

2. When the oil begins to ripple add the ground turkey and seasoning. Cook through or until there is no pink remaining, about 8 minutes.

3. Add the chopped hot dogs to the pan and cook for an additional minute.

4. Add the ketchup, mustard and Worcestershire and reduce heat to low.

5. Simmer for 10-15 minutes.

6. Serve on toasty buns with sweet potato fries!

Sweet Potato Fries

Now for the side...this one isn't for the kiddos!

My husband and I have been trying to cut back on our beer intake. We both could stand to lose a few pounds from our pregnancy, but sometimes a beer makes a wonderful marinade and this is one of those times! I start by soaking the cut sweet potato fries in one can of dark beer. My husband is a Sierra Nevada fan, so that is what we had on hand.

If you aren’t a fan of beer, or don’t drink this recipe is still fantastic without the pre-soak.

After the fries have soaked for about one hour, I toss them with 3 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon rosemary, salt and pepper and then stick them in a 425 degree oven. At this point it's time to find something else to do for a bit, but don't wander too far. It's best to check on the fries about every 15 minutes. Ya know, just give them a flip to make sure they are cooking evenly. These typically take about 45 minutes - 1 hour to cook, but they are worth it. Sometimes I get a little antsy and want to speed along the cook time, so I turn on the broiler and let them cook under it for a few minutes. Just be really careful and watch the fries closely if you decide to do that...they can burn very quickly.

I am often impatient and ended up turning on the broiler after about 30 minutes. I let my fries get a tiny bit too crispy, but they still made a lovely side to the sloppy joes!

Sweet Potato Beer Fries

Ingredients:

(I typically half this recipe because it is only two of us eating and fries don’t really save well.)

3lbs sweet potatoes

1 bottle of brown ale beer

3T olive oil

2 large garlic cloves, finely minced

1 sprig fresh rosemary, finely chopped or 1 tsp dried rosemary

1t salt

black pepper

1. Preheat oven to 425.

2. Scrub potatoes, and cut into 1/4 inch pieces. Leave the skins on.

3. In a large bowl, soak the fries in one bottle of beer.

4. Let soak for about 1 hour, tossing once or twice.

5. Drain the beer and toss with olive oil, garlic, rosemary, salt and pepper until well coated.

6. Spread the fries in an even layer a baking sheet.

7. Bake for 45 minutes - 1 hour depending on how done you want them. Toss them a few times during the cook time to make sure they are baking evenly.

Southern Quesadillas: Day 3 of My Week of Meals

2012-07-18T19:37:00.000-07:00

I think every family has a favorite "Mexican spot." Who doesn't love chips, fresh salsa and a margarita? We do! We do! We absolutely love Mexican night! I talked once before about our favorite Mexican restaurant that is right up the street. We love this place because we can go during happy hour, stuff ourselves, and have a few brewskis all for about 15 buckaroos! What a steal!! However, when the waiters start to know who you are, it might be time to take a break from frequenting the Mexican restaurant two-three times a week. Due to our Mexican food obsession, tonight I am making quesadillas inspired by the meal that my husband orders each and every time we go to our favorite "Mexican spot."

First, I chop up one red onion and one green pepper.

Meanwhile, I heat about 2 tablespoons of vegetable oil in a fry pan over medium heat.

When the oil begins to ripple I add the vegetables to the fry pan. I also add a little salt and pepper and a couple pinches of chili powder and cumin. The chicken I will be adding is already seasoned, but I am a firm believer in seasoning every layer of your dish!

I saute the vegetables for about 6 minutes or until tender.

I then add the shredded chicken to the sauteed vegetables and heat through. The chicken is already cooked, so this only takes about 1 minute.

Note: I made the chicken that I use in the recipe earlier this week. It was SO simple and if you would like to see how it was made then take a look at the blog titled, Picnic in My Kitchen: Day 1 of My Week of Meals. I love when I can use leftovers or make things in bulk. If you can cut down prep time for another meal then why wouldn't you do it? I am all about a shortcut, so I try to create them for myself as often as possible!

I place about 1 cup of the chicken and veggie mixture in the center of a burrito size soft taco shell.

Then I top with cheese..

...and fold in half. For some reason I have noticed that people just want to naturally smash things down when given the opportunity. A good way to get out some vented frustration, maybe? My husband is the king of smashing down his burgers while he is grilling. I always ask, "Why?!?" When you smash things down while you are cooking you are pushing out all of the delicious juices that are supposed to be left in. In other words, you are making a big mistake! Don't press on the quesadillas when you fold them in half; instead, let the melting cheese be your natural adhesive and keep all those yummy chicken juices trapped inside.

I forgot to take a picture while I was cooking the quesadilla, but I added about 1 more tablespoon of oil to the fry pan and cooked for about 1 minute on each side. Just enough time to get the cheese ooey, gooey and to add a crunchy exterior. Doesn't that look beautiful?

I used a pizza slicer to slice the quesadilla into even slices and then topped with homemade guacamole, fresh sliced tomatoes and green onion. You can use anything you have on hand...sour cream, jalapenos, more cheese...cilantro, lettuce, onions...

I served mine up with black beans and tortilla chips. Can you say, "Yes please!"

While making quesadillas we found out that Addison loves black beans! She couldn't get enough of them. She loves feeding herself these days and I am sick of buying overpriced baby food, so the more "big people" foods I can find that she will eat the happier I am. Tonight was a win, win, win in our household!

Happy baby + Happy daddy = Very happy mommy

Southern Quesadillas

Ingredients:
3 cooked and shredded chicken breast (I used the leftover chicken I made on barbecue night)
1 green pepper
1 red onion
6 tablespoons vegetable or canola oil
2 pinches cumin
2 pinches chili powder
1 cup Mexican blend cheese
4 burrito size soft taco shells
Your choice toppings for the quesadillas
1. Chop the green pepper and onion into 1/4 inch strips. Meanwhile, warm up about 2 tablespoons vegetable oil in a fry pan over medium heat.
2. When the oil begins to ripple add the chopped green pepper and onion.
3. Saute until slightly tender, about 6 minutes.
4. Add the pre-cooked chicken, cumin, chili powder and mix to incorporate.
5. Saute for an additional minute or until the chicken is warmed through.
6. Remove the chicken and vegetable mixture from the fry pan and set aside in a bowl.
7. Set the soft taco shells out in a row so you can quickly and evenly fill them with the chicken mixture.
8. Place about 1 cup of the chicken and vegetable mixture in the center of each soft taco.
9. Top the chicken mixture in each shell with about 1/4 cup cheese.
10. Fold the soft taco shells in half.
11. Meanwhile, wipe down the fry pan to remove any remaining pieces of chicken mixture. Add 1 tablespoon vegetable oil to the pan and return the to the burner.
12. When the oil begins to ripple place one of the folded quesadillas in the fry pan. Fry the quesadilla for about 1 minute on each side or until the cheese is completely melted.
13. Remove the quesadilla and place in an 200 degree oven to keep warm while you repeat the process with the remaining quesadillas.
14. When you have finished cooking all the quesadillas use a pizza slicer to easily cut into even pieces. Roll the slicer from the folded side towards the open portion of the shell. You can cut it into as many pieces as you like!
15. Top with additional cheese, sour cream, lettuce, guacamole, tomatoes, ect.
16. Serve with black or refried beans and chips. Enjoy!

Cajun Tilapia: Day 2 of My Week of Meals

2012-07-17T18:37:00.000-07:00

I am always trying to find new ways to cook fish for dinner, but sometimes simple is best! In my opinion, a little olive oil and seasoning can go a long way when cooking any type of seafood.

My family recently went to Destin for vacation and had access to many local fresh fish markets. I was in heaven! I pan seared 4 pounds of fish one of the nights we stayed there and there wasn’t a single flake of it left. It was delicious! A variety of fresh fish is not as easy to find in Lexington, KY, but I was inspired to amp up my use of fish after being in Florida.

If you aren’t a big fan of fish you should at least strive to incorporate it into your diet once a week. Why? Well, fish is low in fat, high in protein, and is proven to reduce the risk of many different types of disorders and diseases.

Ok, enough with the soap box…tonight I made pan seared Cajun tilapia for dinner. I often choose to cook with tilapia because it is a very mildly flavored fish. I am not a fan of a “fishy” fish, if you know what I mean, so I prefer cooking with lighter flavored fish like; tilapia, grouper, or cod.

I start by getting some olive oil heating in a fry pan over medium-high heat. There is very little prep required for this dish, so I want to make sure my oil is searing hot when my fish is ready to go in the pan. I then liberally season one side of the fish with Tony Chachere’s. (Note: This is one of my very favorite seasonings and quite easy to find, but if you don’t have a jar then you could use Old Bay or anything else that says it would be good paired with fish.)

When the oil is hot (you can tell it is hot when it ripples throughout the pan) I place the fish in the pan seasoned side down and then season the other side. I let the fish cook for about 4-5 minutes, flip it and then cook the other side for an additional 4-5 minutes. And that’s it, folks! Your main dish is complete in about 10 minutes.

The side dish was just as easy as the main…

Thanks to my mother and her garden I had fresh picked zucchini that made a perfect side dish to the healthy fish! Squash was on sale this week at Kroger and I always have onion on hand, so I quickly sliced up the trio of vegetables, tossed them with olive oil, salt and pepper and laid them out on a baking sheet. I then roasted the vegetables for about 15 minutes and it was as easy as that!

This meal is healthy, tasty and very filling! Enjoy!

Pan Seared Cajun Tilapia

Ingredients:
4 Tilapia filets

4 tablespoons olive oil

Tony Chachere’s Creole seasoning (or something similar)

1. Heat the oil in a sauce pan over medium-high heat. Meanwhile, liberally season one side of the fish.

2. Place fish in the fry pan seasoned side down. Liberally season the other side and let fish cook for 4-5 minutes.

3. Flip fish over and cook for an additional 4-5 minutes.

Oven Roasted Vegetables

Ingredients:
1 zucchini
1 squash
1 medium sized red onion
2 tablespoons olive oil
Salt
Pepper

1. Preheat the oven to 400˚.

2. Slice zucchini, squash and onion into ¼ inch pieces.

3. Toss the vegetables with olive oil, salt and pepper to your liking.

4. Roast vegetables for about 15 minutes or until tender.

Picnic in My Kitchen: Day 1 of My Week of Meals

2012-07-15T21:22:00.000-07:00

The easier a recipe is, the more I like it! I especially love recipes that can be made in my slow cooker. I know that there are better ways to make barbecue, but the ease of this recipe makes it a favorite of mine.

First I rub down all of my chicken breasts with a homemade spice rub. If you don’t have a huge spice collection like I do, DO NOT run out to store and buy every spice in the rub recipe. Just buy one jar of McCormick’s Mesquite Chicken Seasoning (or something similar), or use what you already have at home and make something up yourself! Don’t be afraid to try new things.
Note: Most rubs have a paprika, garlic, and onion base with some type of added heat, sweetness, or both. You could add things like dry mustard, dark brown sugar or cayenne depending on what you like. I have made a rub that is a good seasoning mixture for a Mexican type meal as well because I will be reserving ½ of the chicken I am making today for the quesadillas I am planning to make later this week!

After the chicken is seasoned, I place it in the slow cooker and then add about a ½ cup of water. Just enough to give a little moisture to the chicken while it is cooking, but not enough to cover the chicken completely.

Then let the magic of a slow cooker occur. Turn it on, put the lid on, and leave! I cook my chicken for about 4 hours on high or 7-8 hours on low. I have learned that every slow cooker is different, so just be sure to check on it a few times during the cooking process. There is nothing worse than overdone, dry, chewy chicken.

When the chicken is cooked I use two forks to shred it into small pieces. I don’t know what it is about it, but I always prefer chicken that is shredded over chicken that is cut into chunks. The chicken is so moist it just falls apart!

At this point, I remove half of the chicken, place it in a small Tupperware container and store it in the fridge. I will use it later this week in my Southern Quesadillas!

The last thing you do is add 1 cup barbecue sauce to the remaining chicken and mix thoroughly. Bam, Yummo, Shizam! Perfect barbecue at your finger tips.

There is a restaurant in Versailles that serves their pulled pork sandwich topped with onion straws and chipotle mayo. I first tried the sandwich because of it name, The Big Cuz (DeMarcus Cousins was my favorite UK basketball player a couple years ago), but this quickly became my families favorite way to eat barbecue sandwiches. It’s delicious! I save time and dress mine up with a store bought chipotle mayo and crispy fried onions.

These are finger licking good…trust me! My husband always asks for second and sometimes third helpings when I make barbecue.

Now, I was planning to make sweet potato beer fries as a side to our yummy sandwiches, but my blog is about my crazy life because it is just that, crazy! My husband and I have been trying to take our 8 month old and dog for a walk every day. Today our walk turned into a little more than we bargained for. We were all set to start walking…Sammy on leash, Addison in her stroller and as I was shutting our front door I asked, “You do have your keys, right?” My husband looked at me with a “you’re kidding” look and at that moment, as the door slammed behind me, he hollered, “NO!” Long story short, 2 very, very long hours later we finally got back into our home. By this point we were both starving and we decided the sweet potato fries were going to have to wait till sloppy joe night!

Pulled Barbecue Chicken Sandwiches

Recipe:

6-8 boneless skinless chicken breasts

½ cup water

1 cup barbecue sauce (I prefer Paula Deans)

1 pack buns of your choice (I prefer the slider size buns. They tend to help me with portion control.)

1 jar chipotle mayo

1 canister crispy fried onions

4 leafs lettuce

Dry Rub:

1/4 cup paprika

1 tablespoons garlic powder

1 tablespoons onion powder

1 tablespoon chili powder

2 teaspoons salt

1 pinch oregano

1. Mix all ingredients in the rub recipe together. Set aside.

2. Pat dry chicken breasts with a paper towel and then rub each side with the homemade

rub mixture.

3. Place the chicken in a slow cooker and pour in approximately ½ cup water.

4. Cook the chicken on high for about 4 hours or low for 7-8 hours.

5. Shred chicken while it is still in crockpot.

6. Pour in 1 cup barbecue sauce and mix thoroughly.

7. Serve on buns with chipotle mayo, crispy fried onions and lettuce.

My Work This Summer

2012-07-13T20:04:00.000-07:00

One of the things I love about being a teacher is that I get to enjoy my summers at home. This is my first summer at home with my baby and my appreciation for the teaching work schedule has grown with each day I get to spend with her! Don’t get me wrong, there are times when I want to pull my hair out and wish I was at school getting a “break” for a moment, but the majority of the time I spend with her are moments filled with laughter, kisses, and snuggling. Oh wait, that was about four days ago…before she starting crawling, pulling up on everything, and pretty much trying to kill herself every two minutes.

Being a working mom, it is hard to prepare home cooked nutritious meals each evening for my family. After the birth of my daughter, my husband and I fell into the same rut that many other American families are stuck in. My husband says I became “addicted to eating out”. I’m not sure if it was that, or if I was just addicted to the convenience of running through a drive-thru or dropping into the quick Mexican joint up the street.

I am constantly preaching to my students that it is just as easy and cheap to prepare, cook, and eat healthy meals at home. So, why wasn’t I doing that? Why?!? Well, because it is a lot easier said than done. Regardless, I had an epiphany (if you will) this summer and decided that a nutrition teacher should not be living this way! I decided that I would spend the summer working on my meal planning skills.

This is my third week preparing all of my families meals at home and I can’t begin to describe the difference it has already made for my family. Not only are we saving tons of money, but our bellies and bodies are feeling better and better!

I would love if someone would meal plan and give me a shopping list on a budget, so my first blog is just that.

Menu For a Week:

Day 1: Pulled Barbecue Chicken Sandwiches with Sweet Potato Fries
Day 2: Pan Seared Cajun Tilapia with Oven Roasted Veggies
Day 3: Southern Quesadillas
Day 4: Sloppy Joes
Day 5: Slow Cooker Red Beans and Rice

Shopping List:

Value Pack of Boneless Skinless Chicken Breasts
2-3 Tilapia fillets
1 lb. ground turkey
1 lb. Andouille sausage
1 lb. dried red kidney beans
2 sweet potatoes
1 jar barbecue sauce ( I prefer Paula Deans, but anything will do)
Tony’s Creole seasoning
1 zucchinni
1 squash
1 bag of red onion
Celery
Soft taco shells
Cheddar cheese
Ketchup
Mustard
Worcestershire Sauce
Buns
2 green peppers
Garlic
1 bag white rice

Follow me this week to see pictures and recipes for the menu! I hope this is helpful or you at least see a thing or two you like! Happy cooking!