tag:blogger.com,1999:blog-39905062398743792082024-03-05T02:51:01.373-05:00Stephanie's Mommy Brain in the KitchenServing up monthly menu plans, weekly menu plans, recipes and other food related thoughts.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3990506239874379208.post-51256438282003809602009-11-04T16:03:00.002-05:002009-11-04T16:10:56.495-05:00Chicken and Rice Casserole<span style="font-style: italic;">*** Original recipe <a href="http://www.campbellkitchen.com/RecipeDetail.aspx?ab=A&recipeSource=search&recipeID=24702&page=0&index=0&SearchText=chicken%20and%20rice&advSearchParams=&LastIndex=false&baynote_bnrank=1&baynote_irrank=-1">Campbell's One Dish Chicken & Rice Bake</a>.</span><br /><br />1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup <br />1 cup water*<br />3/4 cup uncooked white rice<br />1/4 teaspoon paprika<br />1/4 teaspoon ground black pepper<br />4 skinless, boneless chicken breast halves (about 1 pound)<br /><br />Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.<br /><br />Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.<br /><br />*For creamier rice, increase the water to 1 1/3 cups.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-23374262939353511322009-11-03T19:59:00.003-05:002009-11-03T20:34:42.483-05:00Chicken Pot Pie<span style="font-style: italic;">*** Recipe from my friend, </span><a style="font-style: italic;" href="http://newnewenglanders.blogspot.com/">Melissa</a><span style="font-style: italic;">.</span><br /><br />2 cups of cooked chicken, shredded or cut into small chunks<br />1 can cream of chicken soup<br />1 can of cream of potato<br />1 can of Veg. All, drained<br />1/2 C of milk<br />1/2 tsp. of pepper<br />2 9in. pie crust<br /><br />Mix all together in a bowl, put in pie crust.<br /><br />Bake at 375 degrees for about 40 mins.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">* I omitted the Veg All and used about 2 med. cubed raw potatoes and a handful of baby carrots, chopped. I also made the pie crust from scratch.<br /><br />** In the future I might substitute a 2nd can of cream of chicken for the potato soup. Also, add a small can of green beans.</span></span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1tag:blogger.com,1999:blog-3990506239874379208.post-27729518515093235642009-11-03T16:51:00.003-05:002009-11-03T17:03:24.452-05:00Creamy Chicken Enchilada<span style="font-size:85%;"><span style="font-style: italic;">*** Originally found in the Annual </span><a style="font-style: italic;" href="http://www.oxmoorhouse.com/product/cooking/southern+living+annual+recipes/southern+living+1997+annual+recipes+cookbook.do">Southern Living Cookbook 1997</a><span style="font-style: italic;"> but I might have adapted it a bit. </span></span><br /><br />1 Tablespoon butter or margarine<br />1 Medium onion, chopped<br />1 (4.5 oz) can chopped green chiles, drained<br />1 (8 oz) pkg. cream cheese, cut up and softened<br />3.5 cups chopped cooked chicken<br />(8 inch) flour tortillas<br />2 (8 oz) pkg. Monterey Jack cheese, shredded<br />2 cups whipping cream<br /><br />Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream. <br /><br />Bake at 350 for 45 minutes.<br /><br />Servings: 4-5.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-7922185267742620122009-01-22T21:26:00.003-05:002009-01-22T21:45:05.925-05:00Focaccia Bread<span style="font-size:85%;">*** Recipe found on page 104 of <a href="http://astore.amazon.com/stesmombra-20/detail/1579907784">Bake It Up! Desserts, Breads, Entire Meals & More by Rose Dunnington</a></span>.<br /><br />1 1/4 cup warm water<br />1 packet (2 1/4 tsp.) active dry yeast<br />3 cups bread flour<br />1/2 tsp. salt<br />1/2 tsp. garlic powder<br />1 tsp. Italian herbs<br />1/4 cup olive oil, plus more for drizzling<br />1/4 cup shredded Parmesan Cheese<br />toppings of your choice (sliced yellow squash, purple onion, red bell pepper, sliced black olives)<br /><br />Combine water, yeast, and half of the flour. Let rest for 5 minutes until it looks swampy. Add remaining flour, salt, garlic powder, herbs, and olive oil. Stir until you have shaggy dough.<br /><br />Knead until smooth. Return to bowl. Cover with clean kitchen towel and let rise until doubled, about an hour.<br /><br />Preheat oven to 400. Drizzle about 1 tblsp. of olive oil onto baking sheet and spread it around with your hands. Punch down the dough and put it on the baking sheet. Drizzle a little more oil on top, and use your greasy hands to rub the dough into and even thickness.<br /><br />Dimple the surface of the dough by poking it with your finger all over. Sprinkle the Parmesan and toppings on the dough. Bake 20-25 minutes, or until the bread turns golden brown. Let cool slightly before slicing.<br /><br />Makes 8-10 servings.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com2tag:blogger.com,1999:blog-3990506239874379208.post-87576585232254951302009-01-10T02:23:00.001-05:002009-01-10T02:25:58.686-05:00January 2009 Monthly Menu Plan with Recipe Links<a title="View January 09 Monthly Menu on Scribd" href="http://www.scribd.com/doc/10028973/January-09-Monthly-Menu" style="margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block; text-decoration: underline;">January 09 Monthly Menu</a> <object codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" id="doc_333590503084781" name="doc_333590503084781" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" align="middle" height="500" width="100%"> <param name="movie" value="http://d.scribd.com/ScribdViewer.swf?document_id=10028973&access_key=key-99ufhb77uohrgja985e&page=1&version=1&viewMode="> <param name="quality" value="high"> <param name="play" value="true"> <param name="loop" value="true"> <param name="scale" value="showall"> <param name="wmode" value="opaque"> <param name="devicefont" value="false"> <param name="bgcolor" value="#ffffff"> <param name="menu" value="true"> <param name="allowFullScreen" value="true"> <param name="allowScriptAccess" value="always"> <param name="salign" value=""> <embed src="http://d.scribd.com/ScribdViewer.swf?document_id=10028973&access_key=key-99ufhb77uohrgja985e&page=1&version=1&viewMode=" quality="high" pluginspage="http://www.macromedia.com/go/getflashplayer" play="true" loop="true" scale="showall" wmode="opaque" devicefont="false" bgcolor="#ffffff" name="doc_333590503084781_object" menu="true" allowfullscreen="true" allowscriptaccess="always" salign="" type="application/x-shockwave-flash" align="middle" height="500" width="100%"></embed> </object> <div style="margin: 6px auto 3px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 12px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"> <a href="http://www.scribd.com/upload" style="text-decoration: underline;">Publish at Scribd</a> or <a href="http://www.scribd.com/browse" style="text-decoration: underline;">explore</a> others: <a href="http://www.scribd.com/browse?c=97-health" style="text-decoration: underline;">Health</a> <a href="http://www.scribd.com/tag/recipes" style="text-decoration: underline;">recipes</a> <a href="http://www.scribd.com/tag/menu" style="text-decoration: underline;">menu</a> </div>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com7tag:blogger.com,1999:blog-3990506239874379208.post-83237403976651874482008-11-15T21:58:00.003-05:002008-11-15T22:09:25.879-05:00Menu Plan for 11.16- 11.22.08: The Potluck Continues.Our friends have greatly blessed us over the past two weeks with many delicious meals. As a result, my freezer is still full of what I bought before Samuel was born (October 21, 2008) and now it is stuffed with leftovers. <br /><br />It was like having a church potluck in my own house. And I didn't have to share!<br /><br />So we will be eating the following this week (in no particular order).<br />*Beef stew (I'll add biscuits).<br />*Pasta and sauce (we ended up with 3 variations so I've got some with sausage, some with hamburger, and some homemade meatballs/sauce from an Italian family secret recipe).<br />*Chili.<br />*Chicken and Rice (2 different versions).<br />*Chicken Pot Pie.<br /><br />On Friday we will order some pizzas for a party with our friends who are visiting from out of state.<br /><br />This will be my 5th week without really having to cook. It's a good gig when you can get it!!Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1tag:blogger.com,1999:blog-3990506239874379208.post-41238022852725082032008-10-15T22:46:00.003-04:002008-10-15T22:53:07.556-04:00Menu Plan for after Samuel is born.<span style="font-size:85%;"><span style="font-style: italic;">*** October 21 I will have a c-section to deliver my 4th child. My husband and mom (who lives in Arkansas) will be caring for my children. I have made the following list in an attempt for them to prepare meals the children like and aren't frozen (or from McDonald's!). If you are interested in the recipes all of the chicken and most of the ground beef recipes can be found by using the label to the right.</span><br /></span><br /><span style="font-weight: bold;">Chicken</span><br />Mexican Chicken Cornbread Stuff (can also use ground beef), Corn, Sour Cream, Pineapples.<br />Chicken and Cornbread Dressing, Green Beans, Corn.<br />Curry Chicken Salad, Flour Tortilla, Apple.<br />Tortilla Stack (with or without Chicken), Sour Cream, Pineapples.<br />Chicken Curry, Rice, Carrots, Pineapple Chunks.<br />Easy Breaded Chicken, Steamed Broccoli and Carrots, Rice or Mashed Potatoes.<br />Balsamic Marinated Chicken (my version), Broccoli, Carrots, Onions, Rice.<br /><br /><span style="font-weight: bold;">Hamburger</span><br />Sloppy Tom, Corn, Green Beans, Slice of Bread.<br />Extra Easy Lasagna, Green Beans, Corn, Cheddar Bread.<br />Meatloaf the Stephanie Way, Green Beans, Corn, Cheddar Bread.<br />Ground Beef Stroganoff, Pasta, Green Beans, Corn.<br />Tater Tot Casserole.<br />Hamburger Gravy, Fried Potatoes, Biscuits.<br /><br />Chili, Cheddar Cheese, Crackers/Corn bread/Cheddar Bread.<br />Nachos: Taco Meat, Cheddar, Tortilla Chips, Sour Cream.<br /><br /><span style="font-weight: bold;">Other</span><br />Whole Wheat Pizza Crust (See ...In the Kitchen for recipe), Pepperoni, Pineapples.<br />Scrambled Eggs, Biscuits/Toast/Bagels/English Muffins, Fried Potatoes.<br />French Toast, Syrup, Scrambled Eggs.<br />Roast, Potatoes, Carrots, Biscuits, Gravy.<br />Chicken Noodle Soup (from a can), Crackers.<br /><br /><span style="font-weight: bold;">Lunch</span><br />Hot dog (2 for boys, 1 for Ellie) – no bread, slice of cheese, apple, crackers (4 – boys, 2 – Ellie).<br />PB and Honey/Jelly (1 slice bread for Ellie, 2 for boys), Apple.<br />Ham & Cheese Sandwich (ask boys mustard or mayo; 1 slice bread for Ellie, 2 for boys), Apple.<br />Tuna Sandwich (1 slice bread for everyone), Apple.<br />Leftovers.<br />Raisins at any time for Will, limit amount for Ellie & Ben.<br /><br /><span style="font-weight: bold;">Snacks</span><br />Fruit<br />Cheese and Crackers (2 for Ellie, 4 for Boys)<br />Popcorn (air popper is in basement on white yaffa blocks next to black metal shelves), butter, salt.<br />Peanut butter and Crackers<br />Raisins<br /><br /><span style="font-weight: bold;">Drinks</span><br />Milk for breakfast and supper (if they don't finish a cup put it in fridge and serve at next meal/snack.)<br />Water for lunch and snacks.<br />Lemonade for supper as a treat.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-2913043042858533772008-09-07T20:13:00.002-04:002008-09-07T21:10:55.171-04:00Lazy Linda's Refrigerator Rolls<span style="font-size:85%;">*** This recipe came from my mom. When I was growing up she would prepare this dough almost every Saturday night or Sunday morning, put it in the fridge and we'd bake yeast rolls for lunch after church. YUM!!!</span><br /><br />5-6 cups flour, all-purpose<br />2 pkgs. dry yeast<br />1 <span style="font-size:85%;">3/4</span> cup milk, very hot<br />1/2 cup soft margarine<br />1/2 cup sugar<br />1 <span style="font-size:85%;">1/2</span> tsp. salt<br />2 eggs<br /><br />In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.<br /><br />Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.<br /><br />(Mixer with dough hooks maybe used instead of kneading.)<br /><br />Can substitute 2 cups whole wheat flour in place of all purpose flour.<br /><br /><span style="font-style: italic;">*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-64676811285513987602008-09-07T19:40:00.003-04:002008-09-07T20:12:43.052-04:00Tater Tot Casserole or Hashbrown Casserole<span style="font-size:85%;">*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.</span> <br /><br />1 bag of tater tots or 2 lb. box of hashbrowns<br />3/4 cup melted margarine, divided<br />1 tsp. salt (I omit this)<br />1/2 tsp. pepper<br />1 can cream of chicken soup (cream of mushroom soup works well)<br />12 oz. sour cream<br />2 cups shredded cheddar cheese<br />2 cups crushed cornflakes<br /><br />Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.<br /><br />Bake at 350 for 45 minutes.<br /><br /><span style="font-style: italic;">*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com2tag:blogger.com,1999:blog-3990506239874379208.post-81524580912122286742008-09-07T19:34:00.002-04:002008-09-07T19:40:18.100-04:00Sloppy Tom or Joe<span style="font-style: italic;">*** This recipe found at <a href="http://www.menuplanningcentral.com/arecipes.pdf">www.menuplanningcentral.com/arecipes.pdf</a></span><br /><br />1 cup onions chopped<br />1/2 cup green bell peppers chopped<br />2 tablespoons butter or margarine<br />1 pound ground turkey<br />1 8-ounce can tomato sauce<br />1 1/2 teaspoons poultry seasoning<br />1 teaspoon Worcestershire sauce<br />1/2 teaspoon salt<br />1/2 teaspoon lemon juice<br />1/4 teaspoon black pepper<br />1/8 teaspoon garlic powder<br />4 hamburger buns<br />Butter or margarine<br /><br />In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.<br /><br />Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.<br /><br />When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.<br /><br />Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.<br /><br /><span style="font-style: italic;">*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-54839138754453197492008-09-07T19:29:00.002-04:002008-09-07T19:40:47.611-04:00Lemon Garlic Pasta<span style="font-size:85%;">*** This recipe found at <a href="http://www.recipezaar.com/26440">www.recipezaar.com/26440</a></span><br /><br />3 tablespoons minced garlic (the garlic in the jar)<br />1/2 cup extra virgin olive oil<br />6 tablespoons lemon juice<br />4 teaspoons chicken flavor instant bouillon<br />1/2 teaspoon pepper (fresh ground is best)<br />1 lb spaghetti or angel hair pasta, cooked to package directions<br />1/2 cup freshly shredded parmesan cheese<br />1/4 cup parsley<br /><br />In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.<br /><br /><span style="font-style: italic;">My Notes: I'll add bite sized cooked chicken to make this a main dish.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-18246158847165704302008-09-07T19:19:00.003-04:002008-09-07T19:40:47.613-04:00Easy Chicken Parmesan<span style="font-size:85%;">*** This recipe found at <a href="http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm">southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm</a></span><br /><br />4 boneless chicken breasts, pounded to 1/2 inch thickness<br />1 egg<br />1/2 cup milk<br />seasoned bread crumbs<br />2 to 3 tablespoons olive oil<br />8 slices mozzarella cheese, or more<br />1 jar (16 oz) spaghetti sauce<br />Parmesan cheese<br /><br />Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.<br /><br />Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.<br /><br /><span style="font-style: italic;">*** My Notes: I'll serve this with some type of pasta.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-76184694184614826792008-09-07T19:08:00.002-04:002008-09-07T19:18:54.392-04:00Romano's Macaroni Grille Penne Rustica<span style="font-size:85%;">*** Recipe found at <a href="http://www.recipezaar.com/145119">www.recipezaar.com/145119</a></span><br /><br />SAUCE<br /><br /> * 3 tablespoons butter<br /> * 2 tablespoons minced garlic<br /> * 3 tablespoons marsala wine<br /> * 2 cups heavy cream<br /> * 1 cup grated parmesan cheese<br /> * 1/2 cup milk<br /> * 1/2 cup chicken broth<br /> * 1 tablespoon cornstarch<br /> * 1 tablespoon Grey Poupon Dijon Mustard<br /> * 2 teaspoons minced fresh rosemary<br /> * 1/2 teaspoon salt<br /> * 1/2 teaspoon minced fresh thyme<br /> * 1/4 teaspoon ground cayenne pepper<br /> * 1 lb penne rigate, cooked<br /> * 12 medium shrimp, peeled and deveined<br /> * 2 skinless chicken breasts<br /> * 1/2 cup about 2 ounces thick-sliced prosciutto, chopped<br /><br />TOPPING<br /><br /> * 3 tablespoons grated parmesan cheese<br /> * 1 1/2 teaspoons paprika<br /><br />GARNISH<br /><br /> * 12 sliced pimientos<br /> * 4 sprigs rosemary<br /><br />Directions<br /><br /> 1. Preheat bbq grill to high.<br /> <br />2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.<br /><br /> 3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.<br /> <br />4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.<br /> <br />5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.<br /> <br />6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.<br /><br />Serves: 4<br /><br /><span style="font-style: italic;">*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1tag:blogger.com,1999:blog-3990506239874379208.post-91030987567052353612008-09-07T17:44:00.004-04:002008-09-14T20:44:31.432-04:00Extra Easy Lasagna<span style="font-size:85%;">*** This recipe found at <a href="http://www.menuplanningcentral.com/arecipes.pdf">www.menuplanningcentral.com/arecipes.pdf</a></span><br /><br />3/4 pound lean ground beef<br />3 cups Prego Traditional spaghetti sauce<br />1 (15-ounce) container ricotta cheese<br />2 cups shredded mozzarella cheese (8 oz)<br />6 uncooked lasagna noodles<br />1/4 cup water<br /><br />1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring<br />to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring<br />occasionally.<br /><br />2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3<br />uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella<br />cheese. Repeat layers. Top with remaining meat mixture.<br /><br />3. Slowly pour water around inside edges of baking dish. Cover tightly with<br />foil.<br /><br />4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let<br />stand 10 minutes before serving.<br /><br />Serves: 8<br /><br /><span style="font-style: italic;">My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-34518222979061792992008-09-07T17:10:00.006-04:002008-09-07T17:35:48.799-04:00September 2008 Basic Monthly Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIzEWvMxEQl6WvKVXcQ546I2A86PwC4dEJd3BDGCvwo1rHXNJ2GVC0N_g9wuuUVDWWR3GybZFsnTlNuzcZl3wFdtiyjxlXPgbRojrz9TblIu5zn45kyWWu8mrIxGqsNPzcWOExozdCu8/s1600-h/Sept+08+Scan+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIzEWvMxEQl6WvKVXcQ546I2A86PwC4dEJd3BDGCvwo1rHXNJ2GVC0N_g9wuuUVDWWR3GybZFsnTlNuzcZl3wFdtiyjxlXPgbRojrz9TblIu5zn45kyWWu8mrIxGqsNPzcWOExozdCu8/s400/Sept+08+Scan+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5243391620158650450" border="0" /></a>I'm experimenting with a new way of posting my menu this month. If you can't read the text, click on the chart and it will enlarge. You can find recipes for the highlighted items by searching my labels.<br /><br />Also, inspired by my friend, Amy, I changed the way I planned my menu this month. Instead of trying to alternate different types of main courses (not having chicken 3 nights in a row!), I planned a theme for each day of the week and used recipes that fit that theme.<br /><br />Sunday - Easy or Leftovers<br />Monday - Italian<br />Tuesday - Breakfast for Supper<br />Wednesday - TexMex<br />Thursday - Asian<br />Friday - Homemade Pizza<br />Saturday - Easy or Leftovers<br /><br />If you use any of my ideas or recipes I'd love to hear in the comments or by email how they turn out!<br /><br />For more menu ideas visit Menu Plan Monday at <a href="http://orgjunkie.com/">I'm an Organizing Junkie</a>.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1tag:blogger.com,1999:blog-3990506239874379208.post-31250468125806427782008-08-28T16:19:00.003-04:002008-08-28T16:32:06.404-04:00Biscuits2 cups all purpose flour<br />2 1/2 tsp. baking powder<br />1 tsp. salt<br />1/4 tsp. baking soda<br />1/3 cup shortening<br />3/4 cup buttermilk (or 2% milk)<br /><br />Mix dry ingredients, cut in shortening and mix. Add milk. Flour surface and knead dough, adding flour if dough is too sticky. Roll out dough to about 1/2-3/4 inch thick. Cut out with biscuit cutter or small cup. Place on baking sheet. Bake at 400 for 20 minutes until lightly browned.<br /><br />Yield: 8 biscuits (depending on how thin you roll them out).<br /><br />Best served warm with butter and jelly or honey. OR topped with gravy! Yummmmm!!Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com2tag:blogger.com,1999:blog-3990506239874379208.post-16173552893276468922008-08-28T16:02:00.002-04:002008-08-28T16:17:40.709-04:00Mexican Chicken Cornbread Stuff2 chicken breasts, browned and chopped into small pieces<br />taco seasoning (I use about 2 Tbsp. each of ground chili powder, ground garlic powder and 1 Tbsp of ground cumin)<br />1 medium onion, chopped and browned<br />1 box Jiffy cornbread mix (plus egg and milk to make cornbread)<br />black olives, sliced (optional)<br />grated cheddar cheese<br />salsa (optional, good alternative to onions and taco seasoning or as a garnish)<br />sour cream (optional garnish)<br /><br />Options for this dish are endless! Use as much of the various ingredients as your family will enjoy.<br /><br />Mix all desired ingredients, except cornbread, in medium bowl. Mix cornbread separately in small bowl.<br /><br />Option 1: Spoon meat into muffin tins. Top with cornbread batter and bake.<br />Option 2: Spoon meat into small casserole dish. Top with cornbread batter and bake.<br /><br />Cheese can be added to the meat, or as a layer on top of the meat, or mixed into the cornbread.<br /><br />Bake at 350 until cornbread is browned, about 30-40 minutes.<br /><br />Serves: 4-5 generous portions.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-18465512345182407192008-08-27T11:47:00.003-04:002008-08-27T11:58:28.623-04:00Cheddar Bread<span style="font-size:85%;">*** Original recipe came from my friend, Amy, and was titled "Savory Cheddar Bread."<span style="font-size:100%;"><br /><br />2 cups flour<br />4 tsp. baking powder<br />1 Tbsp. sugar<br />1/2 tsp. onion salt<br />1/2 tsp. oregano<br />1/4 tsp. ground mustard<br />1 1/4 cup shredded cheddar<br />1 egg (beaten)<br />1 cup milk<br />1 Tbsp. butter, melted<br /><br />Combine dry ingredients; set aside. Combine egg, milk, and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in greased loaf pan.<br /><br />Bake at 350 for 45 minutes.<br /><br />Yield: 1 loaf.<br /><br /><span style="font-style: italic;">*** My notes: According to personal taste, I leave out the oregano and increase the ground mustard to 3/4 tsp. Also, I use 1/4 tsp. salt and 1/4 tsp. onion powder because I don't usually buy onion salt. I usually put in more shredded cheese (we like a lot of cheese around here!). I have dropped the dough onto a sheet pan for biscuits rather than loaf bread. This is a very flexible quick bread and will allow for a lot of play in the recipe.</span><br /></span></span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-80462517539578597222008-08-27T11:22:00.003-04:002008-08-27T11:44:18.770-04:00Chicken and Cornbread Dressing2 boneless, skinless chicken breasts<br />1 box Jiffy cornbread mix (plus milk and egg for cornbread)<br />1 can cream of mushroom soup<br />salt and pepper to taste<br />1 Tblsp. poultry seasoning (amount is to taste)<br />1 egg<br />milk<br />fresh chopped and sauted mushrooms (optional)<br />fresh chopped and sauted onion (optional)<br /><br />Brown chicken breasts. Cut into bite-sized pieces. Set aside. Bake cornbread according to directions. Saute onion and mushrooms. Allow everything to cool enough to handle.<br /><br />In a small bowl combine mushroom soup, salt, pepper, poultry seasoning, egg, mushrooms, onion, and cut up chicken. In a large bowl break up cornbread into crumb size pieces. Pour soup mixture into cornbread crumbs and combine well. Add enough milk to make mixture moist but not wet.<br /><br />Spoon into baking pan or casserole dish. Cover and bake at 350 for 30-45 minutes. For brown top remove aluminum foil or casserole cover during last 15 minutes.<br /><br />Feeds: 4-6 generous portions.<br /><br /><span style="font-style: italic;">*** This started out as an "official" recipe my sister-in-law made for Thanksgiving on year. It has evolved to what you see above. The amounts are guesstimates based on what my family likes. You might add more or less chicken, use left over cornbread, use canned mushrooms, or onion powder.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-27767777788147243712008-08-08T15:34:00.002-04:002008-08-08T15:43:45.956-04:00Mix - and - Match Quick Bread<span style="font-size:85%;">*** I found this recipe at <a href="http://dawnathome.typepad.com/by_sun_and_candlelight/2008/08/a-little-taste.html">By Sun and Candlelight</a> blog.</span><br /><br />Mix-and-Match Quick Bread (<a href="http://www.amazon.com/exec/obidos/ASIN/1891400614/bysunandcandl-20">Frozen Assets</a>)<br /><br />3 cups flour (whole wheat and white make a nice blend)<br />1 teaspoon salt<br />3 teaspoons cinnamon <br />1/2 teaspoon baking powder<br />1 teaspoon baking soda<br />2 eggs<br />1 cup oil<br />2 cups sugar (you can this down and see very little difference)<br />2 cups Mix-N-Match (see list below)<br />3 teaspoons vanilla (use pure vanilla not imitation)<br />1 cup chopped nuts or seeds<br /><br />Sift together dry ingredients. In separate bowl, beat eggs; add oil and sugar; cream together. Stir in Mix-N-Match and vanilla. Add dry ingredients; mix well. Stir in nuts. Spoon into two well-greased loaf pans. Bake at 325 degrees F. for 1 hour. When cool, wrap bread in foil; label and freeze. Makes 2 loaves.<br /><br />Mix-N-Match (one of more of the following to equal 2 cups)<br /><br />Apples, grated or chopped<br />Applesauce<br />Apricots<br />Bananas, mashed or chopped<br />Berries<br />Carrots, cooked and mashed or grated<br />Cherries<br />Coconut<br />Cranberries, dry or raw, chopped<br />Dates or figs, pitted and finely chopped<br />Lemon, 1/2 cup juice<br />Marmalade (omit one cup sugar)<br />Mincemeat<br />Oranges, chopped<br />Orange juice, 1/2 cup juice<br />Peaches, fresh or canned, chopped (peach butter)<br />Pears, fresh or canned, chopped (pearsauce)<br />Pineapple<br />Prunes, chopped<br />Pumpkin, canned (fresh, cooked and mashed too)<br />Raisins<br />Rhubarb, finely chopped (add 1/2 cup more sugar)<br />Strawberries, well drained (dice them)<br />Sweet potato or yams, cooked and mashed or grated<br />Zucchini, grated and well drainedStephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1tag:blogger.com,1999:blog-3990506239874379208.post-74054947973701563372008-08-04T22:00:00.000-04:002008-08-04T22:11:53.612-04:00Basic Menu Plan for August 08I'm working really hard this month to stay within our grocery/food budget -$300. I'll keep you posted on whether or not I make it. As part of my efforts I have designed a "basic" menu for this month which includes a lot of ingredients all ready in my pantry. By basic I mean few ingredients, kid-friendly (for the most part), and easy to make. I'm sure what is basic for one person is NOT for another.<br /><br />You'll notice we have grilled steak every week and lots of chicken. That's because my local supermarket had a great sale recently and I stocked up! <br /><br />Since I'm always looking for ideas, what are some of your basic recipes or meal plans? By the way, if you use any of "my" recipes I'd love to hear how it turns out!<br /><br /><span style="font-weight: bold;">Week One</span><br />Chicken & Cornbread Dressing, Salad<br />Library Night: Chicken Nuggets, French Fries, Fruit<br />Roast Beef, Potatoes, Carrots, Gravy, Yeast Rolls<br />Grilled Chicken w/ Peanut Sauce, Steamed Broccoli, Steamed Carrots, Rice<br />Spaghetti, Salad, Cheddar Bread, Fruit<br />Mexican Chicken Cornbread Stuff, Sour Cream, Black Olives, Fruit<br /><br /><span style="font-weight: bold;">Week Two</span><br />Lunch @ Mall? Leftovers?<br />BBQ Chicken, Baked Potato, Corn, Cheddar Bread<br />Grilled Steak, Baked Potato, Fruit<br />Zoo Member Night: PB & J, Apples, Zoo Ice Cream<br /><a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/07/curry-chicken-salad.html">Curry Chicken Salad</a>, Apple, Flour Tortilla<br />Homemade Pizza, Pineapple Slices<br />Bacon, Fried Potatoes, Scrambled Eggs, Homemade Biscuits<br /><br /><span style="font-weight: bold;">Week Three</span><br />Taco Salad, Fruit, Ice Cream<br /><a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/01/easy-breaded-chicken.html">Easy Breaded Chicken</a>, Steamed Broccoli, Steamed Carrots, Rice<br /><a href="http://www.menuplanningcentral.com/arecipes.pdf">Extra Easy Lasagna</a>, Salad, Cheddar Bread, Fruit<br />Grilled Steak, Baked Potato, Fruit<br />Leftovers? Eat out? Something Easy!<br />Drive to NY<br />Jess & Andy Wedding in NY<br /><br /><span style="font-weight: bold;">Week Four</span><br /><a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/02/tortilla-stack.html">Tortilla Stack</a>, Sour Cream, Corn, Fruit<br /><a href="http://www.menuplanningcentral.com/arecipes.pdf">Sloppy Toms/Joes</a>, Buns, Cheese, Raw Carrots, Fruit<br />Grilled Ham & Cheese Sandwich, Raw Carrots, Fruit<br /><a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/01/zesty-baked-salmon.html">Zesty Baked Chicken</a>, Steamed Broccoli, Steamed Carrots, Rice<br />Grilled Steak, Baked Potato, Fruit<br />Ellie turns 2!! Homemade Pizza, Pineapple Slices, Birthday Cake<br />Grilled Hamburgers, Buns, Cheese, FruitStephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com3tag:blogger.com,1999:blog-3990506239874379208.post-18224085688935965552008-07-20T14:32:00.003-04:002008-07-20T14:41:05.836-04:00July 21-29 Menu, RevisedI have <a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/07/experiment-in-basic-grocery-shopping.html">more month left than grocery money</a> so I have revised my menu for the next week or so. We are eating out of the pantry and freezer. Though I will confess that the supermarket has steak on sale for $1.99 lb and boneless chicken breasts for $1.69 lb so I'll be stocking up on those this week but not using them until next month. I'll have to pay for them out of next month's grocery budget money.<br /><br />Monday<br />Grilled Chicken w/ <a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/01/honey-and-mustard-pork-loin.html">Honey Mustard Sauce</a>, Salad, Nectarines<br /><br />Tuesday<br />Pizza, Pineapple slices<br /><br />Wednesday<br />Pasta Salad: Grilled Chicken, Italian Dressing, Pasta, Black Olives, Carrots, Broccoli, Parmesan Cheese; Fruit<br /><br />Thursday<br />Sloppy Joes, Buns, Cheddar, Corn on the Cob, Fruit<br /><br />Friday<br />BBQ Chicken, Mashed Potatoes, Corn on the Cob, Fruit<br /><br />Saturday<br />Mystic Aquarium<br /><br />Sunday<br />French Toast, Syrup, Milk<br /><br />Monday<br />Ultrasound 4:45<br />Grilled Ham & Cheese Sandwiches, Carrots, Fruit<br /><br />Tuesday<br />Library 7 pm<br /><a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/07/curry-chicken-salad.html">Curry Chicken Salad</a>, Monterey Jack, Flour TortillaStephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-47082104629087991452008-07-15T22:27:00.006-04:002008-07-15T23:16:17.203-04:00An experiment in basic grocery shopping.Are you feeling the pinch of rising grocery prices? I sure am. I don't remember the last month I stayed within budget on groceries. Though I should confess that this is one budget item I always tend to overspend. <br /><br />I made a grocery store run today. You know the drill. Out of milk. Almost out of bread, cereal, and fruit. I also updated my budget last night to see how much money I had to spend. Yikes! It wasn't pretty. <br /><br />I have a budget of $300 to feed five people for a month. That's strictly food; no paper products, toiletry items or cleaning supplies included. Last night I saw I already spent 2/3 of my budget and still have half a month to go!! <br /><br />With that realization, I carefully examined my menu for the month and my pantry. Then I made out a bare bones list and went shopping this morning.<br /><br />So what did I buy?<br /><br />4 gallons of milk @ $2.79 each (NOT organic)<br />2 8z. packages of shredded cheese for pizza @ $1.89 each<br />2 boxes Cereal @ $1.69 each<br />1 box Cereal @ $1.49<br />2 loaves wheat bread @ $1.69 each<br />5 lb. sugar @ $1.89<br />dozen eggs @ $1.29<br />5.35 lbs bananas (that's 14 bananas) $2.90<br />2.33 lbs. granny smith apples (that's 7 apples) $3.24<br />2.23 lbs. red delicious apples (that's 7 apples) $3.10<br />1.30 lbs. broccoli $1.29<br />1 lb. strawberries $2.19<br />2.17 lbs. grapes $2.80<br />1.45 lbs. nectarines (that's 5 nectarines) $1.15<br /><br />For a total of $43.04<br /><br />These are items I buy every week without fail. Although the last three fruits are subject to change depending on what the weekly sale/season is. I usually also have a 3 pound package of sliced American cheese on the list but I stocked up a few weeks ago.<br /><br />It appears my weekly basics are costing me roughly $50. That's 2/3 of my grocery bill before I ever buy meat or ingredients for various recipes. No wonder I've been overspending. Those occasional bags of chips, cookies and sodas are really budget busters. Not to mention doing nothing for us nutritionally.<br /><br />I'm going to try really hard <span style="font-weight: bold;">not</span> to increase my food budget. Any money I shift to food is coming out of our savings for a 3-6 month emergency fund. I'd really prefer to get that funded so I can move on to other goals. I guess going without soda for a few months isn't that big of a sacrifice. <br /><br />So what do you buy every week and what are you paying for it? Any suggestions on how I can cut costs?Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com4tag:blogger.com,1999:blog-3990506239874379208.post-10479966608306081782008-07-07T22:24:00.003-04:002008-07-07T22:32:46.784-04:00Taco Salad ExperimentWhen I made my menu for the month I was in an experimenting mood. Mainly I wanted easy, light, and non-kitchen heating recipes. There's only so much grilling a girl can do in a month (and our propane tank emptied over the weekend so I'll be doing NO grilling till Joel buys me a refill). I did a few recipe searches and came across the <a href="http://stephaniesmommybraininthekitchen.blogspot.com/2008/07/july-2-24-2008-menu-plan.html">taco salad recipe</a>. <br /><br />I've eaten something similar down South so I thought I'd give it a try. I enjoy experimenting with new recipes. This was an experiment not worth repeating. The salad didn't taste terrible but it wasn't a hit either. <br /><br />All that to say you won't see that particular recipe in one of my menus again. But I'll leave it on the blog. Who knows? You may like it.Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com0tag:blogger.com,1999:blog-3990506239874379208.post-70446940781188401912008-07-01T16:45:00.003-04:002008-07-01T16:57:50.664-04:00Curry Chicken Salad<span style="font-size:85%;">*** Original Recipe found at allrecipes.com called <a href="http://allrecipes.com/Recipe/Fruited-Curry-Chicken-Salad/Detail.aspx">Fruited Curry Chicken Salad</a>.<br /></span><br /> * 4 skinless, boneless chicken breast halves - cooked and diced<br /> * 1 stalk celery, chopped<br /> * 1/2 onion, chopped<br /> * 1 small apple - peeled, cored and chopped<br /> * 1/3 cup golden raisins<br /> * 1/3 cup seedless green grapes, halved<br /> * 1/2 cup chopped toasted pecans<br /> * 1/8 teaspoon ground black pepper<br /> * 1/2 teaspoon curry powder<br /> * 3/4 cup mayonnaise<br /><br />In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!<br /><br /><span style="font-style: italic;">My Notes: I omit celery, raisins, and pecans because I'm not a big fan of those. I leave out the onions because my kids aren't big fans. If I don't have the grapes it's not a big deal. I serve this salad wrapped in a flour tortilla lined with leaf lettuce. I also increase the curry powder to taste.</span>Stephanie Kayhttp://www.blogger.com/profile/02976709475515458563noreply@blogger.com1