Kyle's Kitchen

Heading in a new direction!!

2011-06-03T14:19:00.000-06:00

I can't keep up!! I LOVE blogging but I just can't keep up with multiple blogs. Instead I am expanding my main family blog and it will now house a recipe section. Slowly I plan to move all these recipes over to my other blog. This other blog also has stories about my kids and family so you get more of me! Please come on over!

The Hertzler Family Blog

Thanks for visiting this site but please come try out my 'real' blog!!

Spicy Tex-Mex Pizza

2010-11-09T16:32:00.002-07:00

We had this pizza last week and have been enjoying the leftovers too. We love pizza and it's great to have a mexican style pizza.

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I do not use these)

Preheat oven to 425 degrees F. Place crust on an ungreased pizza pan or cookie sheet. Sprinkle with half of the cheese, all of the beans, corn and jalapeno peppers, if desired. Top with remaining cheese. Bake for 20 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve. Makes 6 servings.

** We added salsa to the top when served. Also could add sliced/diced/shredded chicken. **

Red and White Pasta Bake

2010-11-09T16:29:00.001-07:00

This is such an easy and delicious recipe. Since I've changed the layout of this blog I wanted to repost this recipe in individual recipe form rather than within a weeks plans.

Red and White Pasta Bake

4 cups penne noodles

1 (15oz) jar Alfredo sauce (I used Ragu)

1 (24oz) jar Marinara sauce (I used Ragu)

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan cheese

Refrigerated Bread Sticks

1. Preheat oven to 350 degrees.

2. Cook and drain pasta according to package directions.

3. Mix the two sauces together in a large mixing bowl.

4. Add mozzarella cheese and combine. Add drained pasta.

5. Pour into a 9x13 casserole dish and bake about 20-25 minutes until hot and bubbly.

6. Sprinkle Parmesan cheese on top and bake another 5 minutes. (I also added some basil to mine before serving.)

Tomato Spiral Toss

2010-10-03T11:44:00.002-06:00

While in college I subscribed to Quick Cooking magazine. I loved this magazine as it always had great ideas for meals. One recipe I found years ago was for Tomato Spiral Toss. I made this pasta frequently but had forgotten all about it in the past few years. When I was searching the Taste of Home website a few weeks ago I saw this recipe and was super excited! We had this for dinner last Friday night. One of the best parts is the apple cider vinegar you add to the pasta which gives it a flavor that you do not normally find in a pasta dish but it works so well. Yum!!

6 Servings
Prep/Total Time: 20 min.

Ingredients

8 ounces uncooked spiral pasta
2-1/2 cups diced fresh tomatoes
1 tablespoon dried basil
1/4 to 1/2 cup canola oil
2 tablespoons cider vinegar
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, combine tomatoes and basil in a serving bowl; set aside.
In a small bowl, combine the oil, vinegar, garlic, salt and pepper. Drain pasta; add to tomato mixture. Drizzle with oil mixture; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

Chili Spaghetti

2010-09-27T18:52:00.003-06:00

Another wonderful recipe we found last week from Taste of Home was for Chili Spaghetti. The entire family liked this one including our two year old. Next time I would even consider adding canned tomatoes or canned corn. I did use a little extra tomato juice as I used thin spaghetti rather than regular spaghetti.

Chili Spaghetti

6 Servings
Prep: 15 min. Bake: 65 min. + standing

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken into 3-inch pieces
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. Yield: 6 servings.

Turkey Fettuccine Skillet

2010-09-22T16:18:00.003-06:00

Taste of Home again tonight helped me get a delicious dinner on the table. I substituted chicken for the turkey as I used the other half of my rotissurie chicken from the night before. I would also suggest adding a little more seasoning. I added more salt, pepper, garlic salt, and a little lemon pepper to the dish. Otherwise very good!!

6 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 teaspoon salt-free seasoning blend
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.
Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.

Broccoli Chicken Casserole

2010-09-20T18:28:00.002-06:00

I searched Taste of Homes website recently and found some great recipes we are going to try all this week. Broccoli Chicken Casserole was the choice recipe of the night. Tonight's recipe scored a 9.5/10 from my husband. He said if it would fit he would eat the entire casserole.

I used a rotissurie chicken for tonight's recipe which I reheated in the microwave. I cut up about half of the chicken and will save the other half for another recipe we are trying this week.

6 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1-1/2 cups water
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

Directions

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Linguine with Shrimp Scampi

2010-09-14T21:05:00.003-06:00

Another Food Network recipe, this time from Ina Garten. This was very good. I could have saved myself lots of time if I would have been more careful when picking out my bag of shrimp. I had to peel and devain all the shrimp. Not so bad to do just time consuming. Next time I'll read the bag more carefully and find uncooked shrimp that are already peeled and devained.

Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Hurry Up Chicken Pot Pie

2010-09-14T21:01:00.002-06:00

This recipe I found on the Food Network website. It's a delicious recipe from Paula Deen. I didn't use the eggs as she calls for in this recipe. My sister has also made this recipe several times and has used potatoes instead of eggs.

Ingredients

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Chicken Tamale Casserole

2010-09-12T13:15:00.001-06:00

This recipe I found on the food.com website. We found it to be really good and what made it easier to make was the fact I used a rotisserie chicken from grocery store. I used half for this recipe and the other half for quesadillas.

Chicken Tamale Casserole

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) cans cream-style corn
1 (8 1/2 ounce) boxes corn muffin mix (such as Martha White)
1 (4 ounce) cans chopped green chilies, drained
cooking spray
1 (10 ounce) cans red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breasts
1/2 cup nonfat sour cream

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1Preheat oven to 400°F.
2Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9?inch baking dish sprayed with cooking spray.
3Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

New Title and Design

2010-09-09T17:19:00.002-06:00

I admit it! I can't keep up with the weekly meals. Although I plan the weekly meals for my family I just can't seem to find the time needed to type up the recipes and plans each week and get them out in a timely manner. SO....I'm changing the site. My new plan is to share the recipes we use here in my kitchen that we think are worth sharing. I usually try one or two new meals a week and depending on their success I'll share them with you.

As a mom of a 2 and 1/2 year old and one coming in a few months I am still focusing on quick meals that I can cook and get on the table in 30 minutes or less. There may be a few that take a little longer which I will warn you before you venture out to make them for your family. I have been blessed enough to take a one year leave from my teaching position. With that said, I am more than ever concerned about what we are spending at the grocery store.

My hope is that you find this site a great resource when you need a dinner idea! Enjoy!

Meals for the week of...August 23, 2010

2010-08-22T09:26:00.002-06:00

Monday: Pizza

Tuesday: Tater Tot Casserole

from Momswhothink.com

Wednesday: Meatballs with Sweet and Sour BBQ Sauce, Rice, and Corn

adapted from a Heinz recipe

Thursday: Tuna Casserole

from Momswhothink.com

Friday: Corn Chowder

Pizza

Pre-made Pizza Crust such as Boboli

Pizza Sauce (mine came with the crust)

Desired toppings

Assemble pizzas and cook in oven according to package directions on pizza crust

Tater Tot Casserole

½ pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 ¾ fluid ounces skim milk (use the soup can - use less as this is too much liquid)
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
½ (32 ounce) package tater tots

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet over high heat, brown the ground beef and drain fat.
3. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans.
4. Pour the mixture into a medium-sized casserole dish and layer with the tater tots.
5. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

This recipe was a hit with my husband and son but I did add some extra seasoning to the casserole before topping with tater tots. Use less milk as it seems too watery (I had to add cheese and french fried onions to help soak up some of the extra milk - these tasted great in the casserole)

Meatballs with Sweet and Sour BBQ Sauce, Rice, and Corn

I adapted this recipe from a Heinz recipe I found in the coupon section of the paper one day. We liked the flavor but decided it needed some extra zip which we now get from the BBQ sauce.

These meatballs are served over rice and with a side of canned corn

1 package frozen turkey meatballs (any flavor)

1 jar chili sauce (the fancy ketchup kind)

1 can jellied cranberry sauce

BBQ sauce for flavor - approximately 1/2 to 3/4 cup

Mix chili sauce, cranberry sauce, and BBQ sauce in a large saucepan and heat on medium until sauce is smooth. Add meatballs and cook for about 15 minutes longer.

You can also cook this in a slow cooker. Put meatballs in the slow cooker. Mix sauces and add to meatballs. Cook on high for 4 hours.

Tuna Casserole

2 cups macaroni

1 can Campbell's Cream of Celery Soup

1 can tuna

1 small package cream cheese

½ teaspoon garlic

½ teaspoon dry mustard

¼ cup milk (add a little more as it was slightly dry when cooked)

1 small onion, chopped (I used 1/2 an onion)

¼ cup grape nuts

2 Tablespoons butter

1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.

Corn Chowder

1/2 a small onion, diced

1/4 cup butter

1 can whole kernal corn

1 can creamed corn

1/2 cup half and half (we use the fat free kind)

pepper for flavor

Saute the onions with the butter in a large saucepan until softened. Add the remaining ingredients and heat through. If serving more than 2 people you will need to double this recipe. Between my husband and I we can finish this recipe.

Meals for the week of...August 9, 2010

2010-08-08T16:33:00.002-06:00

I found a new favorite recipe this week in the Black Bean Tortilla Bake! Delicious!! The BBQ pork was one of the best I ever made, I think it was the fact I cooked it in apple juice. Really made a big difference. The Pretty Potatoes is a favorite recipe from when I was in middle school and started cooking lots with my cousin. It is delicious!!

Monday: BBQ Pork Sandwiches and Corn on the Cob

Tuesday: Pretty Potatoes (I found this recipe when I was in middle school and have loved it ever since.)

Wednesday: Black Bean Tortilla Bake from Women of Great Taste Cookbook

Thursday: Goulash (very simple version)

Friday: Leftovers (we had a company party to attend)

BBQ Pork Sandwiches and Corn on the Cob

1 pork roast

2 cups apple juice

salt, pepper, onion powder, garlic

hamburger buns

BBQ sauce

Corn on the cob

In slow cooker place thawed pork roast and add apple juice and seasoning. Cook on low about 8 hours or until done. When finished shred pork, top hamburger buns with pork and BBQ sauce. Boil corn on the cob until finished.

Pretty Potatoes

4 baked potatoes

1 1/2 cups carrots, sliced and cooked

4 T butter

1/4 cup sour cream

1/2 tsp salt

1/2 cup cheddar cheese, shredded

1/2 cup peas cooked for 2 minutes

1 T pimientos

1 cup buttered bread crumbs

3 slices bacon fried and crumbled

(To save some time I bought pre-cooked bacon and reheated it in the microwave before crumbling. I also toasted two pieces of bread and buttered them. When cooled I cut the buttered toast into small pieces.)

Cut baked potatoes lengthwise - scoop out insides, saving skins. Mash potatoes and carrots along with butter, sour cream, and salt (I added extra butter and sour cream and even a little milk as my potatoes were larger than what I think this recipe calls for.). Fold in cheese, peas, and pimientos. Heap mixture into skins. Top with buttered bread crumbs and bacon. Return to oven and bake for 15 mins at 350 degrees.

Black Bean Tortilla Bake

2 cups diced onion

1 1/2 cups diced green bell pepper

1 can (14 1/2 oz.) diced tomatoes, with liquid

3/4 cup picante sauce

2 cloves garlic, minced

2 tsp ground cumin

2 cans (15 oz each) black beans, rinsed and drained

12 corn or flour tortillas (6-inch) - I used white corn tortillas

3 cups grated Monterey Jack cheese

2-3 dashes hot pepper sauce (optional)

2 tomatoes, diced

4 green onions, thinly sliced (I diced these)

1 can (3.8 oz) sliced black olives, drained

Preheat oven to 350 degrees. Grease a 13x9-inch casserole-dish. In a large saucepan combine onion, bell pepper, tomatoes with juice, picante sauce, garlic, cumin, and hot pepper sauce. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans. Spread 1/3 of mixture in prepared casserole dish. Place 6 tortillas, overlapping as necessary, on top of beans and sprinkle with 1 cup cheese. Repeat layers and top with remaining bean mixture. Cover and bake until thoroughly heated, 30-35 mins. Remove from oven, sprinkle with remaining cheese and let stand for 10 mins. Top with tomatoes, green onions and black olives.

We also topped ours with some sour cream and additional salsa.

Goulash

My mom used to make this when we were kids. It's simple and nothing like real goulash (as my husband points out) but it is cheap and makes lots.

1 package elbow noodles, cooked

1 lb ground beef, browned

3 cans of tomato sauce

1 can corn drained

Cook noodles and brown ground beef draining both. To the noodles add the ground beef, tomato sauce, and canned corn. Stir and serve. My husband likes to add additional seasoning to this meal as it can be kind of bland for him. He usually adds hot sauce or seasoning to make it more italian flavored (oregano, basil, garlic, etc).

Meals for the week of...August 2, 2010

2010-07-28T09:37:00.004-06:00

Monday: Pepper Jack, Chicken, and Peach Quesadillas with Chips and Salsa

from Cooking Light Magazine August 2010

Tuesday: Turkey Cranberry Sandwiches with Glazed Carrots

Wednesday: Spicy Tex-Mex Pizza and Salad

Thursday: Spaghetti

Friday: Sweet Potato with Black Bean Salsa

Pepper Jack, Chicken, and Peach Quesadilla

1 tsp honey

1/2 tsp fresh lime juice

1/2 cup reduced-fat sour cream

4 (8-inch) flour tortillas

3/4 cup (3 oz) shredded Monterey Jack cheese with jalapeno peppers (I used more)

1 cup chopped, skinless, boneless rotisserie chicken breast

1 cup thinly sliced peeled firm ripe peaches

4 tsp chopped fresh cilantro

cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle with 3 tablespoons (I used more) over half of each tortilla; top each tortilla with 1/4 cup chicken; 1/4 cup peaches; and 1 tsp cilantro. Fold tortillas in half.

I changed this step slightly. I placed the tortilla into the pan (coated with cooking spray) and then added the cheese to the entire tortilla, chicken to half, peaches to half, and cilantro to half. I let the cheese start to melt and then folded the quesadilla in half and continued cooking on both sides until the cheese was melted.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 and 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

I served this with some chips and salsa.

Salsa recipe: 2 cans drained diced tomatoes, 1 can rotel, and a handful of fresh cilantro. Blend in a blender or food processor.

Turkey Cranberry Open Faced Sandwiches and Glazed Carrots

1 package thinly sliced deli turkey

Sliced pepper-jack cheese

Jellied Cranberry Sauce

1 small jar Apricot or Peach Jam/Jelly (or something similar)

Hoagie Buns

Preheat the oven or toaster oven to 350 degrees. Mix 1/2 jelly jar and 1/2 can cranberry sauce together in a bowl. Cut the hoagie buns in half lengthwise. On each half, layer with cranberry sauce mixture, sliced turkey, and top with pepper-jack cheese. Place all open faced sandwiches on a cookie sheet lined with aluminum foil in the oven to warm and melt the cheese - approximately 10 minutes.

Glazed Carrots

Steam a bag of baby carrots. Drain water and

Spicy Tex-Mex Pizza

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I did not use these)

** We added salsa to the top when served. It was the salsa I used earlier in the week with the quesadillas. Also could add sliced chicken. **

Spaghetti

1 jar spaghetti sauce

1 package spaghetti noodles

Cook both according to package directions and serve.

Sweet Potato with Warm Black Bean Salad

4 medium sweet potatoes

1 15-ounce can black beans, rinsed

2 medium tomatoes, diced (we used a can of rotel instead plus some extra canned tomatoes)

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12-15 minutes. (Alternatively, place in a baking dish at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2-3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Meals for the week of...July 26, 2010

2010-07-26T13:15:00.004-06:00

I'm finally back into the swing of things around here and am ready to start meal planning on the blog again. Most of these recipes come from previous posts but sounded really good around here. Enjoy!

Monday: Chili with Corn Bread

Tuesday: Honey-Mustard Ham Steak with Rice and Fruit Salad

Wednesday: Chicken Tender Salad with Asian Dressing and Egg Rolls

Thursday: Chili Dogs and Fries

Friday: Cabbage Roll Casserole

Chili with Corn Bread

Use your favorite Chili recipe, search the internet, or use my recipe to guide your cooking.

1 large steak (can be cheap meat as it will become tender while cooking)

1 yellow onion, diced

4 cans of tomatoes - 2 can tomatoes with sauce and 2 can tomatoes in juice (do not drain)

1 extra large can chili beans

2 can kidney beans

diced chilies (we had some smoked frozen Hatch chilies to use)

salt

pepper

garlic powder

1 tbsp Worcestershire Sauce

1 tsp white sugar

Cut up steak into cubes and brown with diced onion and a little oil in a large pot. Add canned tomatoes, chili beans, kidney beans, chilies, and remaining ingredients. Cook over medium heat until heated through or ready to eat.

I made my corn bread by following the recipe on the back on the corn meal box.

Honey-Mustard Ham Steaks with Rice and Fruit Salad

1/4 cup water

2 T honey

1 T dijon mustard

1 pound fully cooked smoked ham sliced (about 1ch thick), cut into 4 serving pieces

1/2 cup sour cream

1 green onion, sliced

1. Mix water, honey and mustard in a 10-inch skillet. Add ham. Cover and heat to boiling; reduce heat to low. Simmer about 15 minutes, turning once, until ham is heated through. Remove ham from skillet; keep warm.

2. Stir sour cream into mixture in skillet; heat 1 minute. Pour over ham. Sprinkle with onion.

Rice - package of steamable rice

Fruit Salad - any fruit cut up

Chicken Tenders Salad with Asian Dressing and Egg Rolls

1 package frozen egg rolls

Frozen chicken tenders (I used popcorn chicken this time - it was what was in the freezer)

Lettuce

Vegetables

Chow mein noodles in place of croutons

Cook chicken and egg rolls according to package directions. Slice up veggies and add to lettuce. Top lettuce with chicken tenders and asian dressing (or a favorite of your own).

Chili Dogs and Fries

Leftover chili

1 package hot dogs

1 package hot dog buns

1 package frozen french fries

Reheat chili from earlier this week. Cook hotdogs and french fries according to package directions.

Cabbage Roll Casserole

2 lbs hamburger (I used only 1 lb)

Chopped onion

Chopped cabbage (about 2 cups - although I used more)

Salt and pepper to taste

2 tubes crescent rolls

2 cups grated cheddar cheese

Brown onion and hamburger. Add cabbage and a little water. Cook for about 15 minutes until cabbage turns white. Put mixture into a 9x13 inch casserole dish that you have put 1 tube of crescent rolls on bottom. Then cover meat mixture with 2 cups cheddar cheese. Add 2nd tube of crescent rolls to top. Cook at 350-375 for about 15 minutes until crescent rolls are brown.

I'm back!! Or will be soon!!

2010-06-22T08:25:00.002-06:00

I'm so sorry for my absence. I haven't been cooking like I was for awhile as I am expecting our second baby. The first trimester was horrible as far as nausea and exhaustion so I didn't cook much around here. Once I started feeling better I caught a horrible stomach flu that knocked me down for another week.

My intention is to start meals again in a few weeks after we return from vacation at the beginning of July!! I may try to do something with a different look or style but I'll be back!!

Hope you are all enjoying your summer!

Meals for the week of...April 26, 2010

2010-04-25T17:07:00.004-06:00

Monday: Fish sticks and veggies

Tuesday: Turkey Cranberry Sandwiches and Corn

Wednesday: Chicken Piccata

Thursday: Tilapia with Green Beans from the Food Network

Friday: Chicken Noodle Soup

Fish Sticks and Veggies

Frozen Fish Sticks

Steamable Veggies

Cook both according to package directions.

Turkey Cranberry Open Faced Sandwiches and Corn

1 package thinly sliced deli turkey

Sliced pepper-jack cheese

Jellied Cranberry Sauce

1 small jar Apricot or Peach Jam/Jelly (or something similar)

Hoagie Buns

Chicken Piccata

This is an awesome recipe from my sister-in-law. Problem is she and I cook more on a dump and taste method rather than measuring so I'm going to be estimating the amounts I used. It's an easy recipe and does not require precise measurements. If the sauce it too lemony add more wine or vice verse if it doesn't have enough lemon flavor.

4 Chicken breasts or 9-10 tenderloins

1 to and 1 and 1/2 cups flour

1/2 t salt

1/4. t pepper

3 T vegetable oil

3 T butter

2 lemons

1 Jar of Capers

1/2 cup white wine or cooking wine (may need more)

Angel Hair Pasta (about 1 package)

Salad and toppings

Heat butter and vegetable oil in a skillet (I like to use my electric skillet for this recipe). Mix flour, salt, and pepper in a shallow bowl or on a plate. Pound chicken thinly and coat chicken in flour mixture. When oil/butter mixture is hot add chicken. Cook chicken thoroughly flipping only a few times during cooking. Remove chicken and keep warm once it's thoroughly cooked. Add white wine and juice of 1 and 1/2 to 2 lemons to skillet. Cook until warmed. Add capers and continue to heat. If you think you may need more sauce add any additional ingredients (butter, lemon juice, and/or white wine). Add chicken back to skillet and coat with sauce. Sauce with thicken while chicken is reheating. Serve chicken on top of pasta with lemon slices on top (for extra fanciness).

While making the chicken cook angel hair pasta according to package directions. Drain and add olive oil to keep noodles from sticking together

Tilapia with Green Beans

Chicken Noodle Soup

2 containers pre-cooked Chicken Noodle Soup from the deli section of the grocery store.

Prepare according to package directions.

Where are the meals?

2010-04-21T20:19:00.003-06:00

I'm sorry for not having the new meals up this week but I do have something special to share. My little boy turned 2 last week and we had his birthday party this past weekend. I spent many hours decorating and preparing for the party. I wanted to share with you the cupcakes I made for the party. The theme was Sesame Street so I made Elmo, Cookie Monster, and Oscar cupcakes.

Meals for the week of...April 12, 2010

2010-04-10T21:05:00.006-06:00

Monday: Grilled Cheese and Tomato Soup

Tuesday: Herb and Lemon Scented Tilapia and Rice

from Taste of Home Favorite Brand Name Recipes 2009

Wednesday: BBQ Beef Sandwiches and Corn

Thursday: Linguini with Herbs, Tomatoes and Capers

from Taste of Home Favorite Brand Name Recipes 2009

Friday: Dinner Out!

Grilled Cheese and Tomato Soup

Whole wheat bread

Butter

Sliced cheddar cheese

1-2 can Tomato Soup

Butter one side of each piece of bread. In a heated skillet, place bread butter side down and layer with sliced cheese and top with another piece of bread, butter side up. Cook until browned and flip to brown other side. While cooking sandwiches, heat soup according to directions.

Herb and Lemon Scented Tilapia and Rice

1 cup minced fresh Italian parsley

1/2 cup minced fresh chives

3/4 tsp salt, divided

1/2 tsp pepper, divided

1 large lemon

1 pound tilapia fillets (large fillets if available)

butter or olive-oil-flavored nonstick cooking spray

4 tbsp butter, divded

1. Combine parsley, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper on a platter. Grate peel from lemon over herbs. Toss to combine. Reserve lemon.

2. Spray tilapia fillets with nonstick cooking spray. Press fillets into herb mixture to coat both sides.

3. Melt 2 tablespoons butter in large skillet over medium heat. Add tilapia. Cook 3 to 4 minutes per side or until fish flakes easily when tested with fork. Transfer to serving platter. Keep warm.

4. Add remaining 2 tablespoons butter to skillet; melt over low heat. Cut lemon in half; squeeze juice from one half into skillet. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into lemon-butter mixture. Pour over fish. Slice remaining lemon half for garnish. Serve immediately.

BBQ Beef Sandwiches and Corn

1/2 cup red onion, diced
pork roast (the size doesn't really matter - depends on how much you want for leftovers but plan on using leftovers for Thursdays dinner)
1 bottle BBQ sauce (or more depending on the size of the pork or the size of the BBQ sauce bottle)
Hamburger buns
Canned Corn

Put onion in the bottom of the crock pot or slow cooker. Add pork and bottle of BBQ sauce. Depending on how much BBQ sauce you like you may want to add a little more so the pork has enough moisture and flavor. Cook on low 6-8 hours until pork is done. When cooked through shred the pork and serve on hamburger buns as sandwiches.

Linguini with Herbs, Tomatoes, and Capers

1 package (9 ounces) refrigerated fresh linguine

2 tablespoons olive oil

2 cups chopped tomoatoes

2 garlic cloves, minced

1/4 cup finely chopped green onions

3 tablespoons capers

2 tablespoons finely chopped fresh basil

1/4 salt

1/8 teaspoon

1/2 cup grated Parmesan cheese (optional)

1. Cook linguine according to package directions; drain well.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes begin to break down and soften, basil. Season with salt and pepper.

3. Add linguine to skillet; toss with tomato mixture. Sprinkle with cheese, if desired.

Dinner Out!

Enjoy!

Meals for the week of...April 5, 2010

2010-04-03T22:15:00.003-06:00

Okay, it's Saturday night and I'm finally getting around to putting up this weeks meals. I'm sorry about the delay. We've had family in town almost all week working on finishing our basement remodel and they just left this morning. I'm just catching up on the necessary chores around the house and am finally getting this to post the meals. Since I had family in town my meals were a little different this week but still some great ones. We went out on Thursday so I am sticking in a recipe that is a good one I've made for years.

Monday: Flank Steak Lettuce Wraps

Thanks Katie for this great one!

Tuesday: Spaghetti with Meat Sauce

Wednesday: Tacos

Thursday: Pan-Glazed Chicken with Basil and Au Gratin Potatoes

from Cooking Light 5 ingredient/15 minute cookbook

Friday: Frozen Lasagna and Salad

Flank Steak Lettuce Wraps

This recipe can be made with chicken as well.

Flank Steak

Iceberg Lettuce

Shredded Carrots

Cucumbers - diced

Bean Sprouts

Hoisin Sauce

Sweet Chili Sauce

Grill flank steak until desired level of doneness. Once cooked slice into bite-size pieces. Peel lettuce pieces off head of lettuce so you have a little cups to hold the meat and veggies. Mix hoisin sauce and sweet chili sauce (both found in the Asian foods aisle in the grocery store) 1/2 and 1/2 in a bowl.

Take lettuce and layer with meat, veggies, and sauce. Enjoy!

Spaghetti with Meat Sauce

1 lb ground hamburger

Spaghetti noodles

Spaghetti sauce

Brown hamburger. Cook noodles and heat sauce as directed on package.

Tacos

1 lb ground hamburger

1 package Taco Seasoning

Onion - diced

Lettuce - shredded

Tomato - diced

Cheese - shredded

Salsa

Taco shells

Brown hamburger and saute with diced onions. Add taco seasoning according to package directions. Serve taco shells and meat with desired toppings.

Pan Glazed Chicken with Basil and Au Gratin Potatoes

4 chicken breasts

1/2 tsp salt

1/4 tsp pepper

2 tsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

2 tbsp chopped fresh basil

Sprinkle both sides with salt and pepper. Heat oil in a large nonstick skillet over med/high heat. Add chicken and cook thoroughly. Stir in vinegar, honey, and basil, cook 1 additional minute.

Frozen Lasagna and Salad

Cook frozen lasagna according to package directions. Use any leftover vegetables to top salad. I had shredded carrots, snap peas, and broccoli I topped our salads with this week.

Meals for the week of...March 29, 2010

2010-03-28T09:07:00.005-06:00

I tried several new recipes this week and we were happy with how they turned out. My hubby liked all 3 new recipes I tried. We even had my parents over when we had the cabbage rolls and they really them too! A successful week of recipes! Yum!! To simplify this week I bought a Rotisserie chicken this week and cup it up to use in the enchilada soup and on the thai chicken pizzas. Also, Pillsbury now makes crescent rolls sheets so you can just by this instead of the actual crescent rolls. Enjoy!!

Monday: Runner's Beans

from my friend Kate

Tuesday: Cheesy Chicken Enchilada Soup

from Pillsbury Annual Recipes Cookbook 2008

Wednesday: Thai Chicken Pizzas

from 2009 Healthy Cooking Annual Recipes

Thursday: Cabbage Roll Casserole

Friday: Corn Dogs and Sweet Potato Fries

Runner's Beans

1 lb ground turkey (or ground beef)

1/2 cup red onion, diced

1 15 oz can kidney beans, drained

1 15 oz can great northern or butter beans, drained

1 28 oz can vegetarian baked beans (I like the Bush's brand)

1/2 cup BBQ sauce (I usually add about 1 cup as we like BBQ sauce)

3/4 cup brown sugar

2 T apple cider vinegar

Heat oven to 325 degrees. Brown turkey and onion in a large skillet until meat is thoroughly cooked. (Since the turkey is already cooked this time I am going to brown the onion and then add the turkey after the onions are browned to heat through.) Add remaining ingredients to the skillet and mix well. Transfer meat and bean mixture to a 9 x 13 baking dish and bake at 325 for 40-45 minutes. (Thank you Kate for sharing this with me.)

Cheesy Chicken Enchilada Soup

2 cans condensed 98% fat-free cream of chicken soup with 30% less sodium

1 can (10 oz) enchilada sauce

2 cups milk

1 cup shredded reduced-fat cheddar cheese

1 package (9 0z) frozen cooked southwestern-flavored chicken strips, thawed, chopped (about 2 cups) - I used 2 cups of Rotisserie Chicken instead and it worked great

3/4 cup crushed tortilla chips

1) In 3-quart saucepan, mix all ingredients except tortilla chips.

2) Cook over medium heat, stirring occasionally, until thoroughly heated and serve with tortilla chips.

Thai Chicken Pizza

4 whole wheat tortillas (8 inch)

1/4 cup reduced-fat creamy peanut butter

2 T. reduced-sodium soy sauce

4 1/2 tsp. honey

2 1/4 tsp. rice wine vinegar (I used apple cider vinegar)

2 cups shredded cooked chicken breast

2 small carrots, shredded (I bought pre-shredded carrots)

1/2 cup minced fresh cilantro

1 cup (4 oz) shredded part-skim mozzarella cheese

1. Coat both sides of tortillas with cooking spray; place on ungreased baking sheets. In a small bowl, combine the peanut butter, soy sauce, honey, and vinegar. Stir in chicken until blended. Spread over tortillas. Top with carrots, cilantro, and cheese.

2. Bake at 400 degrees F for 10-12 minutes or until cheese is melted.

Cabbage Roll Casserole

2 lbs hamburger (I used only 1 lb)

Chopped onion

Chopped cabbage (about 2 cups - although I used more)

Salt and pepper to taste

2 tubes crescent rolls

2 cups grated cheddar cheese

Corn Dogs and Sweet Potato Fries

Frozen corn dogs

Frozen sweet potato fries

Cook both according to package directions.

Meals for the week of...March 22, 2010

2010-03-19T18:38:00.006-06:00

This week I think I went a little lazy as some of these meals are super simple! Gotta have one of those weeks every once in awhile. The new recipe I tried this week is the Spicy Tex-Mex Pizza and it was delicious!! We will be having this one again soon! Yum!

I tried to reuse several ingredients this week to save on costs and to use up left overs. The extra hot dog buns become garlic bread later in the week, while the pizza sauce that usually comes with the family size Boboli Pizza Crust packages I froze and used with the Pita Pizzas on Friday since the Tex-Mex Pizza doesn't use sauce.

If you ever try one of the recipes from my site I would love to know what you think of it or if you have any suggestions! Happy cooking this week!

Monday: Hot Dogs and Macaroni and Cheese

Tuesday: Spicy Tex-Mex Pizza

from a good friend Natalie - yummy pizza!

Wednesday: Subway Sandwiches and Chips

Thursday: Spaghetti and Hot Dog Garlic Bread

Friday: Pita Pizzas

Hot Dogs and Macaroni and Cheese

1 package hotdogs

Hotdog buns

1 box Macaroni and Cheese

Spicy Tex-Mex Pizza

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I did not use these)

** We added salsa to the top when served. Also could add sliced chicken. **

Subway Sandwiches

Pick up Subway sandwiches

Chips - from home

Spaghetti with Hotdog Bun Garlic Bread

Make you favorite spaghetti with jarred sauce of choice and use the leftover hot dog buns to make garlic bread.

Garlic Bread:

Hot dog buns

butter

Garlic Garlic from Tastefully Simple or your favorite garlic (powder, salt, minced)

Parmesan Cheese (optional for topping)

Butter buns and add garlic topping and cheese. Bake in oven or toaster oven until butter and bread is slightly browned.

I've bought Garlic Garlic from Tastefully Simple and LOVE it as a topper to garlic bread. My sister-in-law sells Tastefully Simple products if you want to get some so leave me a comment and I'll give you her information. You can also look at the product on the Tastefully Simple website.

Pita Pizzas

1 package pita bread

1 package Mozzarella Cheese, shredded
1 jar pizza sauce or Boboli sauce packets that come with the crust from earlier this week (I freeze these packets as I make lots of pizzas without the sauce, like the Spicy Tex-Mex Pizzafrom earlier this week, and then pull them out and thaw them in warm water
Toppings for your pizza that your family will enjoy

Heat oven to 350 degrees F. Make individual pizzas on pita bread as desired and cook in the oven until cheese is fully melted.

Meals for the week of...March 15, 2010

2010-03-08T17:43:00.010-07:00

Monday: Corn Chowder and Crescent Rolls - from my friend Natalie. YUM!!

Tuesday: Breakfast - Eggs, Toast, and Hashbrowns

Wednesday: Red and White Pasta Bake, Steamed Veggies, and French Bread

I gave this recipe out about a month ago. I made it again for some friends we had over. Even the kids loved it! I originally found this on Real Mom Kitchen

Thursday: Freezer Meal - Use anything you can find from your freezer. Pizza, lasagna, chinese meals...the possibilities are endless!

Friday: Left over Red and White Pasta Bake

Corn Chowder and Crescent Rolls

**You will need to double this recipe if you are making it for more than 2 people.**

1/2 c sliced (I diced) onions

1/2 c (I used only 1/4 c) butter

1 10 oz can cream style corn (I think mine we 15 oz)

1 10 oz can kernal corn (I think mine was 15 oz)

1/2 c half and half (fat free works well)

1 c chopped ham

1/8 t pepper

Saute onions in butter and add rest. Cook on low heat. Need to double recipe if you making for more than 2 people. Serve with croutons or oyster crackers on top.

Cook crescent rolls according to package directions.

Breakfast for dinner! Eggs, Toast, and Hash Browns

1 bag frozen hash browns

Cook according to package directions

Eggs

Cook as desired. We made ours over easy and then chopped up the buttered toast and mixed the runny eggs into the bits of toast. YUM! Just how my dad used to make.

Toast, buttered

Red and White Pasta Bake

4 cups penne noodles

1 (15oz) jar Alfredo sauce (I used Ragu)

1 (24oz) jar Marinara sauce (I used Ragu)

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan cheese

Refrigerated Bread Sticks

1. Preheat oven to 350 degrees.

2. Cook and drain pasta according to package directions.

3. Mix the two sauces together in a large mixing bowl.

4. Add mozzarella cheese and combine. Add drained pasta.

5. Pour into a 9x13 casserole dish and bake about 20-25 minutes until hot and bubbly.

6. Sprinkle Parmesan cheese on top and bake another 5 minutes. (I also added some basil to mine before serving.)

French Bread - slice and butter one side of each piece. Wrap loaf in foil and bake in oven for the last few minutes with the pasta.

Freezer Meal

I think you get this one!

Leftover Red and White Pasta Bake

Reheat and enjoy!!

Meals for the week of...March 8, 2010

2010-03-05T20:26:00.008-07:00

This week I tried a few new recipes. We loved Monday's dish the only down side is it takes a little more preparation time than I usually like to give. Still very do-able in about 20 minutes and then add in the cook time. The fish was pretty simple yet good. I don't cook fish as much in the winter as it seems more of a spring/summer meal item but this was a nice treat. Please feel free to leave your comments about any of the meals you try! Happy cooking!

Monday: Black Bean Croquettes with Fresh Salsa and Brown Rice

recipe from: Food Network

Tuesday: Sloppy Joes and Sweet Potato Fries

Wednesday: Bobby's Baked Tilapia

recipe from: Food Network

Thursday: Hoisin Veggies and Rice

Friday: Spaghetti with Vodka Sauce

Black Bean Croquettes with Fresh Salsa and Brown Rice

2 15-ounce can black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed (I used canned corn instead)

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

Mash black beans and cumin with a fork (I had to use a masher as the fork was challenging) in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 tsp chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 tsp chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls (I used an ice cream scoop.) Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Brown Rice: cook according to package directions

Manwich and Sweet Potato Fries

1 can Manwich

1 lb ground beef

1 package hamburger buns

Sweet Potato fries, frozen

Cook sloppy joes according to Manwich can directions. Cook fries according to package directions.

Bobby's Baked Tilapia with Rice and Salad

4 (6 to 8-ounce) tilapia fillets

salt and freshly cracked black pepper

1 lime, finely grated zest and juice

2 tablespoons butter

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.

Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8-12 minutes.

Sides:

Rice - cook according to package directions. We used long grain rice.

Salad - lettuce and preferred toppings

Hoisin Veggie and Rice

1 or 2 packages frozen vegetables (stir-fry style)

1 jar Hoisin sauce (asian sauce)

brown rice

Cook rice and vegetables according to package directions. Add hoisin sauce to veggies and rice and enjoy. You could always add chicken to this meal.

Spaghetti with Vodka Sauce

1 package spaghetti

1 jar Vodka sauce

Cook noodles and sauce according to package directions and enjoy!

Meals for the week of...March 1, 2010

2010-02-27T19:34:00.003-07:00

BIG NEWS!!

First, I'm sure you noticed the new look. I redecorated last night instead of posting the recipes (sorry they are a little later than normal this week) but I do like the new look. What do you think?

Second, I've started a side blog to this one that is about the life of my family and my own thoughts. If you want to visit you will see a link at the top right on this page. It's called My View From Here.

Third, the meals this week are really REALLY good! I picked some new recipes this week and my husband and I were really happy with how they all turned out!! One of these my husband has requested to have stocked and ready to go for lunches every week. Which one?? It's the vegetarian Sweet Potato dish!! The leftover turkey from Monday is used on Thursday to make the Turkey Cranberry Quesadillas.

Monday: Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans

turkey recipe from allrecipes.com

Tuesday: Sophisticated Grilled Cheese and Tomato Soup

grilled cheese recipe from Real Mom Kitchen

Wednesday: Sweet Potatoes with Warm Black Bean Salad

recipe from Food Network

Thursday: Turkey Cranberry Quesadillas

recipe from Real Mom Kitchen

Friday: Chipotle or Qdoba (time to eat out and give this mommy a break)

Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans

1 (6 lb) bone-in turkey breast

1 (1 oz) envelope dry onion soup mix

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in slow cooker. Cover, and cook on high for 1 hour, then set to ow, and cook for 7 hours.

This was one of the moistest turkeys I have ever had!!! We were prepared to add water during the cooking process but it was not needed! Our turkey was almost 7 lbs and we cooked ours on high for 1 hour but then low only 6 hours.

The mashed potatoes I had frozen from our New Year's Eve dinner so this was easy for me. But I made them with Red Potatoes, butter, sour cream, milk, salt, pepper, garlic powder, onion powder, and lemon pepper. I boil diced potatoes (with skins) and then add the butter, sour cream, and milk until the consistency is right and then flavor with the seasonings.

Sophisticated Grilled Cheese and Tomato Soup

8 slices multigrain bread

1/4 cup apricot preserves (I used peach as this is what I had in the fridge)

8 ounces sliced deli ham

1 round (8 oz) Brie cheese, rind removed and cut into four slices

3 tablespoons butter, softened

Tomato soup (prepared according to can directions)

Spread four bread sliced with half of preserves (or enough to coat the bread). Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.

In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.

My husband got this meal for us and I was working late and he said the Brie was hard to cut. He cut it into small pieces and at first I didn't think they were melting

very well but after the sandwich is removed from the burner it melted nicely.

Sweet Potato with Warm Black Bean Salad

4 medium sweet potatoes

1 15-ounce can black beans, rinsed

2 medium tomatoes, diced (we used a can of rotel instead plus some extra canned tomatoes)

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

Turkey Cranberry Quesadillas

2 T melted butter (I used tub butter)

6 flour tortillas (I used wheat tortillas)

shredded swiss cheese (2 cups made 5 medium sized quesadillas)

diced green onion

leftover turkey (used from slow cooker turkey breast this week), diced or shredded

cranberry sauce (I used jellied canned cranberry sauce)

Brush one side of the tortilla with melted butter. Place butter side down in a frying pan. Sprinkle half of the tortilla with a layer or swiss cheese and leftover turkey then sprinkle on some green onion. Spread cranberry sauce on the other half of the tortilla. Cook over medium heat until under side is browned and crisp and cheese is melted. Fold tortilla in half and remove from pan, then cut in half so you have two triangles.