Stuffing Chicken

I am attempting to find what works best for our family, as far as planning our meals go.  Craig and I really want to minimize the amount of eating out we do in 2014.  In fact, we challenged ourselves to not eat out in January, and we are still going strong.  (With the exception that we had money that we had to use by January 31st at the country club, and I had a birthday celebration with friends that I couldnt miss out on!)

We also want to reduce the amount of food that we waste at our house.  So, although I still love freezer cooking and plan to still do it some.  I am attempting the plan a menu for once a week and shop once a week. I figure if we buy less, we will use what we buy and therefore waste less.  We will see.

So far it is going great. I feel organized.  I am planning meals based on what I already have in the pantry/freezer and what is on sale (mainly at Sprouts and Uptown Market in Edmond).

This recipe I had pinned on Pinterest.  I liked that it had 4 ingredients, most of which I already had.  I did subsitute chicken thighs for the chicken breasts because that is what was on sale at Sprouts this week. And I baked the chicken instead of doing it in the crock pot.  Just worked out better for our schedule.

Anyway, its really yummy.  Craig loved it and suggested next time doing it with turkey breasts.. he said "then it would be his favorite meal ever.."  So there you go.

Stuffing Chicken

What you Need:

3-4 thawed chicken breasts (or thighs)
6 oz package of stove top stuffing mix (we had the sage variety in our pantry)
1/2 cup sour cream
1 can cream of chicken soup

What You Do:
Put in the crockpot on low for 4 hours or bake at 350 for 45 minutes or until chicken is done.

YUM!

Egg Pie or Mom's Quiche

I LOVE having breakfast foods for dinner, this is one of our family's favorites.  Jackson calls it Egg Pie...  So you can choose what you like best!

What you Need:

Pie Shell
1/2 cup mayo
2 TBSP flour
2 beaten eggs
1/2 cup milk
6 oz shredded swiss cheese
1/3 cup finely chopped onions (we like green onions!)
1 TBSP parsley
1/2 tsp paprika
1/8 tsp red pepper

Then choose your main ingredient.. anything you want.  It can be a cup of different meats or veggies.  Whatever you have in your fridge.

Stir everything together well, and put in the pie shell.

Bake at 350 degrees for 30 minutes or until the eggs are cooked through!

YUM!

Pioneer Woman Sunday Stew

I havent made many Pioneer Woman recipes in a while.. mainly because we have been trying to eat more healthy at our house these days.  But these 2 recipes arent too bad.. and we think both the kids will at least attempt to eat them.  And we know we will enjoy them.

Funny story about this recipe:  it calls for turnips.  I have never bought turnips before.. I dont know if thats a sad reality or not. But regardless, its the truth.  I didnt even know what I was looking for.  I knew it was a root veggie.  But thankfully there were pics at the grocery store.  :)

Pioneer Woman's Sunday Stew

What You Need:

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
•  Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
•  Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley

What You Do:

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

She serves hers with mashed potatoes.  

I froze this in 2 freezer bags.  

Enjoy!

Pioneer Woman Sloppy Joes

This past weekend, I did some major freezer cooking.  My husband has recently accepted a new position with a company.  While overall, the schedule is much better for our family (he is home on the weekends now with us.. WAHOO!), it has taken a bit to adjust.  I was so used to him being home a couple of days during the week.. he would help around the house tremendously... so we have had a bit of a lag at our house the past few weeks.  We are adjusting to the new schedule.

I needed to get organized.  One thing that has helped me in the past, is doing some bulk cooking on a weekend, and have my freezer stocked up.  It takes SO much work out of the equation during the busy week days.  It is ALOT of work the weekend when you are doing the bulk of the cooking.. but in my opinion.. it is worth it. So so so so so worth it.

The next few recipes are the ones that I knocked out this past weekend.  ALL are from Pinterest.. so none are original recipes.. although I have adapted some of them to work best for us.

Pioneer Woman Sloppy Joes

What You Need:

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
•  Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
•  Tabasco Sauce (optional; To Taste)
•  Salt To Taste
•  Freshly Ground Black Pepper, To Taste

What You Do:

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

I split this recipe into 2 freezer bags before freezing.  

Enjoy!  :)

Carmelitas

Go to the store.  Buy these ingredients.  And make these today.  SO GOOD.  I normally make a double batch and take to an event, when I do make these.  Everyone loves them. 

Carmelitas

What You Need:
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

What You Do:
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts.

YUM!
 

Garlic Parmesan Pull Apart Rolls

We made these for a family dinner, and they were gone.  It calls for you to use Grand Biscuits, which I am sure is fantastic.  But we used the frozen Rhodes rolls.. and it turned out perfectly.

Garlic Parmesan Pull Apart Rolls

What You Need:
16 frozen Rhodes Rolls
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese


What You Do:

1.Grease a bundt pan.
2. Pour a stick of melted butter in the bottom on the pan.  Along with the 3 cloves of minced garlic and 1/2 cup Parm cheese.
3.  Wrap tightly and allow the rolls to rise.
4.  Bake according to package directions. 
5.  Invert onto serving platter. 

YUM!

Taco Corn Bread Casserole

As I have mentioned before, my family loves anything mexican.  Jackson loves it especially, when there is shredded lettuce on top, because then it officially makes it a salad to him.  And the kid adores salad. 

Try this recipe- you will love it. :)

Taco Corn Bread Casserole

What You Need:
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked seasoned taco meat.
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives 

What You Do:
In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.  

YUM!