Meal Planning {Week of 19 May- 25 May}

Meal Planning 

{Week of 19 May- 25 May}

Saturday was Hotdogs, Mac n Cheese, Tator Tots, and peas

Sunday is Porkchops, Black beans and rice, Corn on the cob and Salad

Taco Tuesday on Monday! Why not? 

 Tuesday: Old Fashioned Goulash, Steamed Broccoli, and Rolls

Wednesday: Asian Chicken with Rice and Salad {not pictured}

Thursday: Chicken and Dumplings, Italian Bread, salad and Watermelon {mommy's favorites}

Easy Friday dinner: Italian Sausage and Pasta, mixed veggies and croissants

Bubba's Favorite Jumbalaya

We love southern cuisine, and Jumbalaya is one of our go-to's!

Makes 10-12 servings

Ingredients:

½ cup vegetable oil

1 chicken cut into small pieces

1 pound of andoiulle sausage, sliced 1/4” thick

1 red bell pepper, diced

1 green bell pepper, diced

1 large white onion, diced

3 small celery stalks

3 garlic cloves, finely chopped

1 can (28 ounce) diced tomatoes

1 (6 onnce) can tomato paste

1 Tablespoon chopped parsley

5 cups uncooked rice

8 cups chicken broth (I like to mix it half and half with chicken broth and vegetable broth)

Cajun seasoning

Salt and pepper

Directions:

1.  In a large pot, heat the oil over medium-high heat.  Add the chicken and sausage and cook until the chicken is browned.
2. Add bell peppers, garlic, celery, and onion. Sautee with meat until onions start to become opaque.   Add canned tomatoes, tomato paste and parsley.  Bring to a simmer, turn down to medium heat, cover, and cook for 30-45 minutes. 
3. Add rice, chicken stock, Cajun seasoning, salt and pepper to taste.  Cover the pot and lower heat to medium-low.  Stir the jumbalya rolling the bottom rice to the top every 4-5 minutes.  Continue to do this to keep the rice from sticking for 30 minutes.  Keep covered while not stirring,.
4. Remove from heat, keep covered and let stand for 15 minutes before serving.  Fluff with spoon, and serve! 

Add diced jalapenos for more heat!

Spicy Sausage Pizza Pie

Ingredients:
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)

Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough.  Sprinkle a little Bisquick on the counter, and turn dough out.  Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge.  Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides.  Top with bell pepper rings.  Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted

Blueberry Cream Cheese Ring

Oh the things you can do with those little cans of cresent dough!!! 

Ingredients:

2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
3. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown.
4. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

These were a very yummy dessert!!!
Enjoy,
~Mommy of 6 <3

Parker Pasta Salad

A friend of mine asked for this months ago, and I have been a bad friend, and kept forgetting to get it to her...  So hopefully she can forgive me...  :) 

Here is our favorite pasta salad:

Ingredients: 1-16 oz Box of Garden Rotini
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives

Directions:
1. Boil pasta, drain and set aside.  In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like.  These are the ones I use, but feel free to mix it up!  You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well.  Place into refrigerator and chill for three hours!  Serve cold!

Enjoy!!!
~Mommy of 6 <3

Old Fashioned Orange Sherbert

Recipe originally from a 1950's orange juice advertisment, but updated using an ice cream freeser and ot freezer trays!  The best thing about it...  IT ONLY HAS FOUR INGREDIENTS!  Isn't that awesome!

1 can(s) evaporated milk

1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt

Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.

*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts

Enjoy,
~Mommy of 6 <3

Caramel Apple Salad

This is delish!!!!  If you try one unhealthy thing this week, this has gotta be it!!! 

Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced

Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!

~Enjoy,
Mommy of 6 <3

Broccoli Salad

Broccoli Salad


Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Black and Blue Steak Salad

Black and Blue Steak Salad with Asparagus and Red Peppers


Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.

Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 tablespoon olive oil
1 red pepper, seeded and thinly sliced
1 red onion, cut into wedges
1 pound asparagus, trimmed
1 pound steak such as rib eye, flank, etc., room temperature
salt and pepper or your favourite steak spice blend to taste
1 (6 ounce) bag mixed greens
1/4 cup balsamic vinaigrette
1/4 cup blue cheese, crumbled

Directions
1.Brush the grill with the olive oil and heat it up to medium.
2.Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
3.Rub the salt and pepper (or steak spice blend) into the steak on both sides.
4.Grill the steak for no more than 2 minutes per side over medium-high heat.
5.Let the steak rest for 5 minutes and then slice it thinly.
6.Assemble salad and toss in the balsamic vinaigrette.
7.Serve salad topped with the steak and blue cheese
This recipe comes from one of my favorite food blogs, I hope you guys enjoy it as much as I do!  Go check them out at Closet Cooking
Enjoy~
Mommy of 6 <3

Baked Mac and Cheese

Baked Macaroni and Cheese


Ingredients:
8 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 ¼ cups sharp cheddar cheese, shredded, separated {i like to change it up some and add some asiago, parmesan, or mozzerella cheeses to the mix as well}
1/4 cup cauliflower puree
1/4 cup carrott puree
½ tsp chili powder
¼ tsp cayenne pepper
½ tsp paprika
Salt & pepper, to taste

Directions:
1. Preheat oven to 400 degrees.
2. Bring a medium saucepan of water to a boil. Add macaroni and cook to al dente. Drain and set aside.
3. While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute.
4. Reduce heat to medium-low. Whisk milk into flour mixture and slowly bring to a boil, stirring frequently. Reduce heat to low and stir in 2 cups of the cheddar cheese. Cook and stir over low heat until the cheeses have melted and the sauce is smooth.
5. Stir in spices and vegetable purees.
6. Combine macaroni to cheese sauce.
7. Spray 13X9 baking pan with cooking spray. Poor Mac and cheese into pan.
8. Sprinkle additional cheese over the top. Cover with foil.
9. Bake in preheated oven until hot and bubbly (about 35- 40 minutes).

Rosemary-Onion Potatoes

What a yummy Side dish to go with all the yummy grilled food we have been sharing!

Ingredients:
6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)

1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Heat 1 inch water (salted if desired) to boiling in saucepan.
2. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
3. Heat grill to medium heat.
4. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
5. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Grilled Halibut and Tomato-Avocado Salsa

Grilled Halibut

1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons canola or soybean oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Tomato-Avocado Salsa
3 medium tomatoes, chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice

Directions:
1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.

3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

 You may have heard of the Mediterranean “diet,” which includes a high consumption of fish, fruits, raw and cooked vegetables, the use of olive oil and wine in low to moderate amounts. A major study in Italy confirmed that eating a diet rich in these foods lowers the risk of heart disease.


Recipe from Betty Crocker
Enjoy~
Mommy of 6 <3

Grilled Seafood Kabobs

These were raved about last summer, looking forward to making them again!

Recipe and Picture from Betty Crocker

Ingredients:
1/4 cup lemon juice

1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Directions:
1 Heat coals or gas grill for direct heat.

2 Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.

3 Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.

4 Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.


Tips:  The exact heat of the grill or coals, as well as the outside temperature and wind, can affect your grilling time. Keep a close eye on those kabobs--they may be done before you know it!

Leaving a little space between the shrimp, scallops and vegetables will help your kabobs cook more evenly.

Caramelized Chili Shrimp

Picture from BettyCrocker.com

Ingredients:
1/2 cup sugar

1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
zest and juice of 1 lime
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime

1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

2. In resealable 1-gallon food-storage plastic bag, mix: sugar, flour, salt, chili powder, cayenne, garlic, juice and zest of a lime.  Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.

3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp.

4.  Make rice and when done serve out one serving, top with shirmp and squeeze juice from 1/4 lime over shrimp. Serve immediately.

YUM!!!
Enjoy~Mommy of 6 <3

Chocolate and Berry dessert

Picture from BettyCrocker.com

This recipe is such a great summer {or anytime recipe} recipe!  This dessert is light and refreshing, but dark and sinful all at the same time!

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

Directions:
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2 On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3 Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4 In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

5 Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer
 
Recipe and Picture from Betty Crocker
Stay cool during these hot days,
~Mommy of 6 <3

Simmering Chicken Strawberry Kabobs

An awesome grill item that is a must next grilling night out! 

Ingredients:

1 cup lemon juice

2 (8 ounce) cans pineapple chunks, juice reserved

salt and pepper to taste

2 teaspoons ground cinnamon

3 skinless, boneless chicken breast halves, cubed

1 cup butter, melted

2 tablespoons brown sugar

1 teaspoon ground nutmeg

24 large strawberries

Directions:

1. In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

Recipe and Picture from Allrecipes.com
Relax and Enjoy,
Mommy of 6 <3

Darn good Spinach and Strawberry salad

Spinach and Strawberry Salad

1 cup Baby Spinach, washed
1 cup arugula salad, washed
1/4 cup strawberries, washed and quartered
1 tablespoon blue cheese crumbles (optional)
1 tablespoon roasted walnuts, chopped (optional)
and berry balsamic dressing to taste

Directions:
Mix greens in a bowl, toss in sliced strawberries, blue cheese crumbles, and walnuts.

Top with dressing, and enjoy!

Berry balsamic dressing:
1 cup strawberry, washed and chopped
1 cup raspberries, washed and chopped
1 cup blueberries, washed and chopped
1 cup olive oil
1/4 balsamic vinegar
1/2 teaspoon salt

1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon honey

Directions:
1.  Place all ingredients in a food processor and blend until smooth.  Place into a container and refrigerate until you need it. When time to use, pour a little onto salad and toss.

Recipe for dressing makes approximately 24 servings

Chicken with Lime Sauce

OK, so by now, you probably saying, "ENOUGH with the chicken!".  But we eat a lot of chicken, it is one of those things my kids will eat, and its not like it's bad for you!  We will usually only do white meat, so its not bad!  I found this recipe on the Allrecipes.com website!  It was yummy as it was, and I did not have to make any modifications!  I hope you guys can enjoy it too!

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Directions
1.Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

2.Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.

3.Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Photo and Recipe from allrecipes.com
Enjoy, Mommy of 6 <3

Apple Slow Cooked Beef Ribs

This recipe is a low sodium recipe of an old recipe!!!  I LOVE IT!  I hope you guys can enjoy just as much as we did!  I can not wait till this summer, this will be a must at every grill out!!!  We are the types that also do Barbeque inside as well!  I know ludacrist right?

Ingredients:
2 pounds boneless beef ribs

4 McIntosh apples - cored, peeled, and cut into large chunks
2 cups apple juice
2 onions, sliced
2 jalapenos, sliced, and without the seeds (leave the seeds if you want more heat to it)
1/2 cup apple cider vinegar
5 cups water

Directions
1.Cut the ribs apart if necessary.
2. Place the separated ribs, apples, apple juice, onions, peppers, apple cider vinegar, and water into a large soup pot, and bring to a boil.
3. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours

Little Monarch Munchies

You bet these little snacks will be at Nevaeh's "tea" party.  These will go great with the butterfly theme we are doing.  Theses are fun to make, and fun to eat, and healthy for your little tyke.  They are loaded with iron!!!  Serve with some celery and peanut-butter, and you have one yummy snack!

Little Monarch Munchies

Ingredients

8 Pepperidge Farm butterfly crackers

4 tsp. red-pepper or plain hummus

4 tsp. currants

Directions
1. Spread crackers with hummus and arrange currants on top to resemble a butterfly. Serves 2

This is another fun recipe dug up from Parents.com
 
Enjoy
~The Mommy of 6 <3