Pasta Bake

A quick, delicious meal that can be thrown together in a matter of minutes. This also makes a great back-up meal... when you just don't feel like cooking, don't have time, ect. It just may save you from having to rush to the drive-thru. Your wallet will thank you! ;)

Pasta Bake:

1 lb pasta

1 15 oz can Diced Tomatoes

1 8 oz can Tomato Sauce

1 pkg spaghetti sauce mix

Parmesan cheese

Cook pasta according to package directions. While cooking, mix together tomatoes, tomato sauce, and seasoning mix. Add the cooked pasta to tomato mix, and place in a 9x13 baking dish. Cover with aluminum foil, and bake at 350 for 20 minutes. Remove foil and top with parmesan cheese. Bake an additional 5 minutes or until cheese is melted. (For added nutrition, you can add grated zucchini to the sauce as well! A great way to sneak in a vegetable that your kids may not otherwise eat).

Monday Menu Plan: 9/24/2012

Life will continue to be busy this next week (when won't it be though, right?!). The crock pot helped me so much last week that I think I will utilize it again this week. In fact, I think I am going to start using it at least once a week. Some weeks definitely more than that. It is so easy to put a crock pot meal together, and such a time saver! Love it. So on with the menu for this week!

Monday 24: LEFTOVERS (Don't waste that food!) We still have some food leftover in the fridge from last week, and since I don't want to flush our hard earned money down the toilet we will be starting out the week using it up!

Tuesday 25: Easy Crock pot Chicken Drumsticks, green salad and fruit.

Wednesday 26: Use leftover chicken to make a chicken pot pie.

Thursday 27: Pasta e Fagioli (I came across this recipe on pinterest, and it looks so yummy!), green salad,  and dinner rolls.

Friday 28: Crock Pot BBQ Chicken, veggies, rice

Saturday 29: LEFTOVERS (Don't waste that food!)

Sunday 30: Spaghetti, green salad, garlic bread and fruit cocktail

Other items to make or bake: 
Peach cobbler
Apple Pie Breakfast
Breakfast Burritos to freeze for quick/easy/healthy breakfasts
We have a lot of frozen strawberries in the freezer that need to be used, so I thought it would be fun for the kids to try some Strawberry Smoothies.

What are you feeding your family this week?

Linked up here. Take a look for other menu planning ideas!

You can also join me on Pinterest!

Chicken Pot Pie

This meal is so easy to throw together and uses ingredients most of us already keep on hand. It is also nice because it can easily be altered to taste, or by using up some leftovers. I don't have an exact recipe, but this is generally what I do:

Chicken Pot Pie:

Cooked chicken or turkey meat, cubed (I often use leftover meat from a previous meal)

1 can cream of chicken soup (can use homemade)

about 1/3 cup milk

1 16 oz bag frozen vegetables (I usually use a mix of peas/carrots/corn, but use whatever you have in the freezer, or what your family likes. You could also use fresh or canned veggies.)

seasonings to taste. salt, pepper, oregeno, ect.

pie crust (let's be honest, I head straight to the freezer aisle to get this, but you could also make your own)

Mix the chicken, soup, milk, veggies, and seasonings together in a large bowl. Pour into a 8 x 8 baking dish. Break a frozen  pie crust into pieces and place the pieces on top of the mixture until the top is pretty much covered. Then bake according to the pie crust directions. I think I do about 20-25 minutes in a 350 degree oven. Serve warm, and enjoy!

Instant Oatmeal

My kids have recently found that they love oatmeal, and they eat it most mornings for breakfast. To save money I make my own dry oatmeal mixes, then all we have to do is add water or milk when it comes time to eat. We were fresh out, so today I whipped up a large batch of cinnamon and sugar, and a cream variety. Making up a large batch a head of time will save you both time and money. That makes it worth it for me.

This is what I did:

Mix these ingredients together in a large bowl:

*2 cups powdered oats (just throw them into a blender until smooth. I have also made it without this, but the powder helps the oatmeal to thicken up a little bit when you make it)

8 cups quick cooking oats

1 1/2 Tbsp salt

If you want cinnamon add:

*2 Tbsp cinnamon

*1 C sugar

* 1/2 C dried apples (optional)

cream:

* 1/2 C sugar

*8 Tbs creamer (powdered coffee creamer)

Store in an air tight container.

To serve: Combine 1/4 cup of oatmeal mix to about 3/4 cup hot water (depending on how thick you like it). For the cream variety: serve with fresh/canned fruit of your choice (strawberries, peaches, blueberries, ect.)

{it doesn't get any easier than this} Banana Muffins

I had some over ripe bananas that I didn't want to go to waste. I wanted to use them, but didn't want to spend the time it takes to make banana bread. I came across a recipe online using only a few ingredients (which I happened to have on hand). It was the perfect solution! I was also craving something sweet, so I decided to throw a few chocolate chips into the mix also, and it was so yummy. If you need a quick treat, give the easy muffins a try.

Banana Muffins:

1 White or Yellow Cake Mix
3-4 Over-ripe bananas Mashed
2 eggs
1/2 c. chopped nuts (optional)

Combine everything in a bowl. Mix well. Pour into greased muffin tins and bake at 350F for 20-24 minutes, or until golden brown.

**I substituted the nuts for chocolate chips, and it made for a easy, sweet treat. Delicious!

My kids also loved them. I am sure I will be making these again!

Recipe Taken from: GroceryBudget101.com

Monday Menu Plan: 9/17/2012

It is finally starting to feel like fall. I'm not complaining one bit!!  I love being able to open the windows in the evening and feel a cool breeze through the house. I am done with the heat!

This is going to be a busy week at my house. I seem to have every evening scheduled with appointments or soccer, but that won't get in the way of my family being served a homemade, delicious meal. I will be taking full advantage of the crock pot this week.

Monday 17: Sweet Barbacoa Salad (like Cafe Rio)

Tuesday 18: Use left over meat, rice, and beans from Monday to make a burrito smothered with green enchilada sauce and topped with cheese, sour cream, lettuce and tomatoes.

Wednesday19: Chili, cornbread

Thursday 20: use leftover chili to make Navajo Tacos. (use rhodes roll dough, fry it, and top with chili, cheese, tomatoes and sour cream)

Friday 21: homemade pizza (using this dough recipe), green salad

Saturday 22: LEFTOVERS (Don't waste that food!)

Sunday 23: Brown Sugar Chicken... (I have been wanting to try this recipe for months!), served with rice and a side of veggies

Other items to make or bake: 

Large batch of pancake mix to freeze for easy breakfasts

Cinnamon crescent roll dessert

Large batch of dry Oatmeal for easy breakfasts

What are you feeding your family this week?

I am linking up here. Take a look for other menu planning ideas!

Pizza Crust

Here is a simple pizza dough recipe. And it tastes great!

1 c. warm water

½ t. garlic powder

1 T. sugar or honey

2 T. butter

1 T. yeast

1 t. Italian Seasoning

3 c. flour

Stir yeast into water, add sweetener and let stand 5 minutes. Add the rest of the ingredients, and knead. (If making in a mixer, let it do the kneading for you!)  Cover the dough, and let rise. Roll out and top with toppings of choice. Bake at 450 for 10-15 minutes.

Chili

I love this recipe because it is so easy to make, and it is one that pleases the whole family. Can't complain about that! Throw it together early in the day, let it cook on low, and dinner is ready whenever you are ready to eat. It doesn't get any better than that!

Chili: 1 pound beef

1-2 medium onions, chopped

1/2 bell pepper, diced

1 can diced tomatoes

6 oz. can tomato paste

1 cup water

1 Beef Boullian cube

2 cloves garlic minced

1 tsp. salt

2 tsp. oregano

1 Tbsp. Chili powder

4 16 oz. can beans (I like to use a mix of black and kidney beans. Use whatever your family likes!)

Brown the hamburger and onions, and drain. Put in slow cooker, adding all of the other ingredients. Cover and simmer 2-3 hours on low/med (or longer on low).

Pumpkin Chip Cookies

Last night we decided to make a treat together as a family. We wanted something yummy of course, but also something quick and simple to make. We decided to go with pumpkin cookies. We especially love this recipe because it only calls for 3 ingredients, and can be mixed together and baking within a few short minutes. This is not a new recipe, and many of you may have tried this before, but it has become a favorite in our home, and we try to keep the ingredients on hand so we can make it any time.

------------------------------

Pumpkin Chocolate Chip Cookies

1 15 oz can pumpkin

1 spice cake mix

chocolate chips

Mix canned pumpkin and spice cake mix together well, then add the chocolate chips. Place heaping spoonfuls on a cookie sheet, and bake at 375 for about 9 minutes.

------------------------------

It's as easy as that!!

If you can't find the 15 oz cans of pumpkin I have also used the larger cans, and used 2 cake mixes to go with it (it is basically just doubling the recipe).

If you have never tried this recipe (or even if you have), you should make some this fall. I love pumpkin desserts in the fall, and you can't go wrong with this easy recipe!

Monday Meal Plan: 9/10/2012

The beginning of another week already. These days the weeks just seem to be flying by for me. School is back in full swing, and our older kids are both involved with soccer... which keep this momma busy.

Fall is my favorite time of year, and I love all the yummy food that goes along with it. I cannot wait to start making soups and stews and all things comfort food. I still have a lot of summer produce from the garden, and am featuring recipes this week that will help us take advantage of that! 

Next week though... it is time to enjoy fall food!

Monday 10: Baked Tilapia fish with Green Salad (using vegetables from our own garden!)

Tuesday 11: Crock Pot BBQ Chicken, served with steamed veggies from the garden

Wednesday 12: Garden Vegetable Stir-fry (we will be using peas, carrots, bell peppers, and zucchini), with rice.

Thursday 13: LEFTOVERS (Don't waste that food!)

Friday 14: Homemade pizza. We like using this crust for a quick, but yummy pizza dough (the "Fast and Easy Pizza Dough" found about halfway down the page).

Saturday 15: LEFTOVERS (Don't waste that food!)

Sunday 16: Spaghetti (using our homemade sauce), breadsticks, green salad, and fruit

What are you feeding your family this week?

Linking up HERE! Take a look!

Homemade Stir Fry Sauce

Mix before adding to pan: 

½ c. cold water
2 T. soy sauce
2 t. cornstarch
1 t. sugar
⅛ t. ground ginger
⅛ t. pepper

Cook sauce until bubbly and then coat stir fry veggies. Add meat of choice, and stir fry until warm and veggies are tender.

Chocolate Zucchini Cake

I love Sundays. My hubby doesn't have to work Sundays, and so it is the one guaranteed day during the week that the whole family will be home together. Family time is important. Often times on Sundays I get the hankering for something sweet. I pull out the recipes and find something yummy to make, and I usually get plenty of help from the kids. Not everyone enjoys cooking with their kids (let's be honest, it makes the whole process longer and messier), but when I have the time I love to have the kids help out in the kitchen. Cooking is an important skill to learn! 

We still have a lot of zucchini growing in the garden, so we decided to put some of that fresh produce to good use by making a delicious treat. Maybe not the healthiest way to incorporate veggies into your families diet, but still better than no veggies at all, right?!

A few years back a friend of mine had made this cake, and I was lucky enough to try it. Oh my goodness! I couldn't believe it was a zucchini cake. It was so moist, and chocolaty, and YUMMY, and I had to have the recipe! Now each year as we get a pile of zucchinis from the garden I can't help but make this cake at least once. 

Chocolate Zucchini Cake:

1/2 cup shortening or butter

1/2 cup vegetable oil

1 1/2 cups sugar

2 eggs

1/2 cup buttermilk (or add 1/2 tsp of lemon juice to milk and let sit for about 10 minutes to curdle)

2 cups packed grated zucchini

1 tsp vanilla

1/2 tsp Cinnamon

1 1/2 cups flour

4 Tbsp Cocoa

1 tsp baking soda

1 tsp baking powder

1/2 tsp cloves

dash of nutmeg

1/2 tsp salt

topping:

1/2 cup brown sugar

1/2 cup dark chocolate chips

In a medium bowl, combine all of the dry ingredients. Cream sugar, oil, and shortening together. Add the eggs and vanilla. Alternate adding the buttermilk and the dry ingredient mixture.

Pour into a greased and floured 9 x 13 size baking pan. 

Sprinkle topping mixture over the top.

Bake in the oven at 350 degrees for 40 minutes. Check with a toothpick to make sure the center is cooked through. If not, bake a few more minutes and check again. When cooked through, remove from oven and allow to cool. 

This is delicious served alone, or with a scoop of vanilla ice cream.

Enjoy!

Homemade Spaghetti Sauce

It is canning season, and we have already canned green beans, peaches, salsa, and applesauce this year. We have several tomato plants, and we finally have enough ripe ones to make a big batch of our most favorite thing to can: spaghetti sauce. I will be whipping up a big batch today! I wish I knew where this recipe comes from. All I know is that I grew up on this recipe, my mom always made it, and it has always been my favorite spaghetti sauce. So now I make it for my family. We love to make a lot of this sauce to last us throughout the year. We eat a lot of spaghetti in this house! I have only bottled this sauce, but I am sure you could also store frozen if preferred.

--------------------------------------------------

Spaghetti Sauce:

10 quarts mashed peeled tomatoes (measure whole, first)

1 quart chopped celery (1 stalk)

1 quart chopped onions (about 4 big onions)

2 cups or more green peppers chopped

1/4 cup sugar

3 Tbsp uniodized salt

Cook in large pan for an hour to release some of the extra juice, and combine flavors.

Pressure for 35 minutes, or according to your pressure canners instructions.

This will make about 12 pints (I put mine up in quart size jars).

When it comes time to use the sauce, I just add cooked hamburger meat a long with a packet of spaghetti seasoning mix to the jar of sauce, simmer together, then serve over spaghetti noodles.

--------------------------------------------------

I usually make my sauce following this recipe, but it is also one that is easy to customize. I have also used red peppers, and thrown in some diced zucchini. It would also be delicious with mushrooms, and some garlic. Add whatever your family likes. It is an easy sauce to make, and so worth the effort and time put in... it will please the whole family!

NOTE: If you are not into canning, this sauce could also be frozen into quart sized bags. Just pull a bag out of the freezer when you need it, warm it up, add cooked hamburger if desired, and serve. Simple homemade sauce ready to eat when you are. :)

Monday Menu Plan: 9/3/2012

Our meals for the week. :)

Monday 3: Chicken Cordon Bleu Casserole, with veggies from the garden

Tuesday 4: Sloppy joes, with veggies from the garden

Wednesday 5: Macaroni and Cheese

Thursday 6: Chicken Salad Sandwiches on croissant, with a green salad

Friday 7: Coconut Chicken Curry with rice

Saturday 8: LEFTOVERS

Sunday 9: Parmesan Chicken with a garden salad

What are you feeding your family this week?