Meal Planning {9 June-15 June}

Meal Planning {9 June-15 June}

We have a busy week, so I will try to get pictures of our meals to add to this post.  I get so much "in the moment" that I forget to snap a picture.  Or these teens of mine, swear they're starving, and they know they can't eat til we pray and I finish "hashtagging" as they call it! LOL

Saturday: Pizza!

Sunday: (We had dinner at a friends house)

Monday: Teriyaki Chicken, Rice and Broccoli. 

Tuesday: Pulled BBQ Chicken, Potato Pierogies and Mixed Veggies

Wednesday: Herbed Chicken Breast, Black Beans and Rice, and Green Beans

Thursday: Pork Chops, Sweet Potatoes, peas and biscuits

Friday: Shepards Pie and Corn

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!

Carolina GOLD!

When it comes to BBQ I love having different sauces, and rubs on hand.  Recently I have been experimenting with new ones, like a Memphis rub, and a Carolina Gold sauce.  This isn't the typical Carolina pork I normally make, this is different.

Roast your Pork loin chops with a fresh ground butcher block pepper, and course sea salt on 400 Degrees for 14 minutes.  Flip and glaze the pork chops with sauce and caramelize in the oven for about 20 minutes. 

Make your sauce:

1 cup yellow mustard
2 Tablespoons ketchup
1/2 cup brown sugar (packed)
2 Tablespoons Apple Cider Vinegar
1 tsp garlic powder

Make it:
Place all ingredients in a saucepan, over medium heat.  Whisk together until mixed and cook for 15 minutes.

Cube Steak in Gravy {Instapot}

This is my go-to comfort food!  I love a super tender Cube Steak! <3 font="" nbsp="">

Ingredients:

• 1-2 pounds cube steak
• 1 10 oz can french onion soup
• 1 packet of Au Jus Gravy Mix
• 10 oz water
• 1 tbs steak sauce optional
• 2 tbs corn starch

Make it:

1. Place steak in your InstaPot. Pour gravy mix over the steaks.
2. Pour in your can of onion soup and fill the same can with water and pour in.
3. Place your InstaPot on Manual High Pressure for 4 minutes.
4. Do a natural release for 5 minutes then quick release and pull out the steaks, and place on a plate for serving.  Place your instant pot on saute.
5.  Bring to a boil and whisk in cornstarch if your gravy is not thick enough. 
6.  Serve and enjoy!

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! 

Yellow Rice and Chicken

One of our family favorite meals is Yellow Rice and Chicken, and taste even better, reheated the next day! So here is our recipe for it!  

Yellow Rice and Chicken

Ingredients:

2 chicken breast, boiled and shredded

2 Tbsp butter

2 cloves garlic, minced  

1 tsp turmeric 

1/4 tsp cumin  

1/8 tsp cinnamon 

2 cups uncooked long grain jasmine rice

3 cups chicken broth 

1 bay leaf, optional 

Make it:

1. Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1- 2 minutes, or just until the garlic has softened. 

2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts. 

3. Add the shredded chicken, chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes. 

4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve. 

Add salt and pepper to taste!

Instapot Beef Stroganoff

Beef Stroganoff

Makes 4-6 Servings

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot(R).

Ingredients:

• 2 tablespoons canola oil
• 1/2 onion, diced
• 1 teaspoon salt
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Worchestershire sauce

3 cups chopped mushrooms

• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Ketchup
• 1 (16 ounce) package wide egg noodles
• 3/4 cup sour cream, or to taste

Make It:

1. 1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
2. 2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
3. 3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in beef broth. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
4. 4. Release pressure carefully using the quick-release method. Open pressure cooker; mix in ketchup, then add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
5. 5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
6. Serve and Enjoy! 

Pasta Rosa

The Family Favorite known as 

Pasta Rosa

Looking for a super easy, super quick recipe, that your family will love?

Ingredients: 

1 23.5 oz Jar of Marinara (We love Prego Tomato and Basil for this picture we used Prego Italian Sausage and Garlic)

1 15 oz jar of Alfredo (We love Classico Asiago Romano Alfredo)

1 1 pound box of whole wheat pasta (we used Great Value brand Whole Wheat Rotini)

Make it:

1. Cook Pasta according to box directions.

2. drain the pasta, and return to pot.  Add both sauces, and stir.  Heat over low heat until warmed throughout. 

3. Serve! We like to top with a sprinkle of fresh, shaved Parmesan cheese.