Meal Planning {Week of 2 June-8 June}

Meal Planning {Week of 2 June-8 June}

This week had some of my favorite in it! 

Saturday: Chicken and Gravy over Mashed potatoes

Sunday: Bacon encrusted pork tenderloin, baked sweet potatoes, steamed broccoli, and dinner rolls

Monday: Salisbury steak in a french onion gravy, mashed potatoes, steamed peas, and croissants

Tuesday: Chicken and Rice peas and fruit

Wednesday: Spaghetti, Green beans and fruit

Thursday: Hot dogs, Mac N Cheese, TaterTots, and peas

Friday: {Breakfast Dinner, a Parker Favorite}Sausage Gravy and Biscuits, Sausage, Bacon, Hash Browns, Green Beans

Pasta Dinner Anyone?

Following a busy weekend, we needed a yummy Pasta dish that was easy to throw together, because Sundays are not for cooking the day away! This is our go to! 

Roasted Red Pepper and Italian Sausage Pasta

1 pound of Pasta (I usually go for a Fusilli or Penne pasta, but recently I have been loving the Lensi Red Lentil and Yellow Lentil pastas)

2 jars of Classico Roasted Red Pepper Alfredo sauce

1 can of GV brand fire roasted diced tomatoes with seasonings

1 package of Italian Sausage (sweet and hot)

1 stalk chopped celery

a handful chopped onion

How to make it:

1. Put sausage on a baking tray and place in oven on 400 degrees for 15 minutes, or until cooked thoroughly (internal temp of 160), turning the links once.

2. Boil Pasta according the box directions and drain once cooked to Al Dente.

3. Add sauce, tomatoes, celery and onion. 

4. Chop the Italian Sausage into bite size pieces and mix into Pasta.  Cook on low for until the sauce is warmed.

5. Serve topped with fresh shaved Parmesan cheese. 

This makes for a super easy, week night dinner! We have made our own sauce, but we like to keep jarred sauces on hand for busy nights. 

Cinco De Mayo TACO'S!!!!! YUM!

Tacos are Life! 

Did you know that, Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. ... It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16. 

So as we teach our kids the meaning behind Cinco De Mayo, we also EAT TACOS, because why not! We look for any reason to eat tacos! 

Have you ever had homemade taco seasoning? If not, you're missing out!

 What do you need?
2 Teaspoons dried Minced Onion
1 teaspoon course Sea Salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flake
1/4 teaspoon cayenne pepper
1/4 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1 pound ground beef (or turkey)
1/2 cup water (if using Turkey, cut water in half)

How do you make it?
1. Mix seasonings together in a small bowl, and set aside.  Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
2. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Momma Parker's Chicken Soup

Momma Parker's Chicken Soup

Growing up we always had a soup, for lunch or for dinner.  It was cheap and it fed a bunch of us, and there was a bunch of us. To this day it is still a comfort food for me.  

We have added stuff to our soups over the years, so it isn't the plain Jane chicken noodle soup my mom and grandma used to make, but it still gives me the same feels! 

So, out of curiosity, what is a meal that you eat now, that transports you to the simpler life of childhood? 

Note: we start with a homemade chicken stock, or bone broth (whichever we have on hand), but store bought is fine.

6 cups of Broth
2 full chicken breast, cooked and shredded
1/2 cup onion, chopped
1 cup peas
1 cup carrots, chopped
1 stalk of celery, chopped
1/2 pound uncooked pasta (I use red or yellow Lentil Pasta)
1/2 teaspoon sea salt (if using a store bought broth, you don't need to add extra salt)
1/2 teaspoon black pepper
1/2 teaspoon rubbed sage
1 Tablespoon fresh dried parsley
1 Tablespoon fresh dried basil
2-3 whole bay leaves

Add Broth, chicken, vegetables, and seasonings to the pot, and simmer for 20 minutes.
Add pasta and simmer for 8-10 minutes.
Serve warm!

Beef and Broccoli {Instapot}

We have come to love the Swanson's Brand Beef and Broccoli recipe, and have made it for years!  But recently, I wanted to try it in the Instapot, because everything should be made in the Instapot!!!  So here is the recipe I came up with this past week.

Beef and Broccoli

{Picture coming soon}

1 cup of beef stock

2 pounds of thin sliced beef, cut Carne Asada style

2 garlic clove crushed

salt and pepper 

1/2 soy sauce

1/2 teaspoon ginger

1/2 cup beef stock

2 tablespoons of Corn Starch

4 cups raw broccoli

Make it:

1. In the Instapot pan, pour the beef stock, add the thin sliced beef, and garlic clove, salt and pepper.

2. Cook on the meat setting for 25 minutes, and do a quick release when done.

3. In a small bowl, mix together the soy sauce, ginger, remaining 1/2 cup of beef stock, and cornstarch.  Whisk well.  

4.  Pour over beef.  Put the steam rack in the top, and add the broccoli to the rack.  Close the pot back up, seal, and cook on the vegetable setting for 2 minutes, quick release when done! 

5. Pour over cooked rice, and serve! YUM!

What kind of recipes would you like to see?

Chicken and Dumplings

 Here is a southern style chicken and dumplings that you are bound to LOVE! This is my go to comfort food! 

8 cups of chicken stock

2- 15 oz can of cream of chicken soup

2 Chicken breast, boiled and shredded

1/4 cup of PictSweet Farms, recipe helper seasoning blend (found in the frozen veggie isle)

2 cans of Pillsbury Buttermilk biscuits (cut each biscuit in half)

1 roasted garlic clove, chopped finely

salt and pepper

1/2 tablespoon dried basil

Make it:
1. In a 4 qt stock pot, bring the chicken stock to a boil.  Add in cream of chicken soup and stir til smooth. 
2. Add in veggie blend, Shredded chicken, and seasonings.  Bring back up to a boil, and add in biscuit pieces.  Stir gently to cover the biscuits in the soup.
3. Turn temperature down to medium and let slow boil for 8 minutes.  only stirring twice, to cover the biscuits and turn them over.
4. Stir one last time while pushing the dumplings (biscuits) under the soup and serve.

Chicken Parmesan Pasta

A super easy meal, that is quickly put together for a yummy dinner!  It has become a family favorite here. 

Ingredients:

1 large can of Crushed tomatoes, 

1 15 oz can of diced tomatoes

1 pound box of Ziti people

2 chicken breast boiled, and shredded

1/2 teaspoon basil 

salt and pepper to taste

1/4 cup Parmesan cheese

Top off with fresh parmesan

Make it:  Boil pasta according to the box directions.  Drain the water off the pasta, add tomatoes, chicken breast, seasonings, and parmesan cheese.

2. Top with fresh parmesan cheese, and put lid on it.  Let sit on the warm stove for 3-4 minutes.

Super easy and quick, perfect for the busy weekdays! Enjoy! 

Homemade and Better

With all the rage about GMOs and other things that they say is wrong with our food, I decided to go with homemade, meaning everything I can possibly make hoemamde, will be done!  It is one sure way to be sure my kids are getting the healthiest food possible,a nd I know where it comes from!  So in this search on the web for recipes I found a few I wanted to share!

Homemade Yogurt (which can then be turned into cream cheese)..  Mind blown yet?


Homemade Cheezits


Homemade Chocolate Syrup


Homemade Instant Oatmeal


Homemade Mixes (Pancake, muffin, quick mix, brownie, and Corn Bread)


Homemade Cream of Chicken Soup


Homemade Salad Dressing


Homemade Graham Crackers


More to come too! 

Enjoy!
<3 6="" mommy="" of="" p="">

Cheese Burger Soup

I am loving this little Pinterest thing for finding new recipes!  I found this one and, as always, fine-tuned itto fit our family!  I know you are probably thinking I lost my mind when I say you are going to love this thing called Cheese burger soup!  But seriously, it is completely yummy!  You have to try it!

Cheese Burger Soup

Ingredients

1 lb ground turkey

1/2 cup chopped onion

2 carrots, shredded

3-4 stalks of celery, chopped

1-2 garlic cloves, chopped finely

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4-5 potatoes, peeled and diced

1/4  all purpose flour

2 cups shredded cheddar cheese

2 cups 1%  milk

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/4 cup non-flavored greek yogurt

Directions:

 

1. Brown the ground turkey in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 tablespoon butter, chopped onion, shredded carrots, finely chopped garlic cloves, dried basil, dried parsley, and celery. Saute until tender.

3. Add the broth, potatoes and ground turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small sauce pan, melt remaining butter (3 tablespoons) and add the flour. Cook and stir until bubbly, add milk, and stir until thickened.  Add to the soup and bring to a boil. Cook and stir for 2 minutes and reduce heat to low.

5.Stir in the cheese, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in greek yogurt. Top with shredded cheddar if desired.

 

Enjoy!

<3 6="" mommy="" of="" p=""> 

Freezer meals!!

Nothing better than on a crazy-busy day, being able to pull out an already-home-made meal out of the freezer, putting it in the oven for however long it takes, throwing together a quick side, and having dinner...  RIGHT?  I love the idea of taking one day a month, and cooking tons of freezer meals (breakfast, lunch, and dinner) and having them at a arms reach when needed!  I will be posting some of those meals this week.  I hope you can enjoy them as much as I do.
 
if you have any you would like to share, please email them to me!!!  I would love to share them with the rest of our followers! 

~Mommy of 6 &lt;3

A Healthier Version of Cornbread

Cornbread

Less egg, less sugar, and less butter- you can't go wrong.

Ingredients:
1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup 1% fat buttermilk
1 cup whole egg
1/4 cup tub margarine

Directions:
1. Preheat oven to 350 degrees F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to dry ingredients.
5. Add margarine and mix by hand or mixer for 1 minute.
6. Bake for 20 - 25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares
Recipe from Babyfit.com

Organic on a Budget

Organic on a Budget


You can do Organic on a Budget!!!
Organic goods are better for your baby, and better for you, but they can be tough on your budget. Due to increased consumer demand, prices are falling and selection is growing, but you still may not be able to afford to buy all organic, all the time. You can be a smart buyer and make choices about which organic selections are most important to buy. Some foods harbor higher concentrations of pesticides than others.

The following foods contain higher levels of pesticides:
Peaches
Apples
Bell peppers
Celery
Nectarines
Strawberries
Cherries
Kale
Lettuce
Imported grapes
Carrots
Pears

The following "Clean 15" foods contain lower levels of pesticides:
Onions
Avocados
Sweet corn
Pineapple
Mangos
Asparagus
Sweet peas
Kiwis
Cabbage
Eggplant
Papaya
Watermelon
Broccoli
Tomatoes
Sweet potatoes
A great source of seasonal organic produce is your local farmers market. All of the produce may not be "certified" organic (a process that takes 3 years). Just ask the seller how it was grown
Tip from Babyfit.com
~Mommy of 6 <3