I feel like a dummy. Did anyone else know about oat flour? How easy it is to make? I thought it was some expensive flour you buy at the store. Little did I know you can make it at home!
I am forever stocking up on old-fashioned oats because we use them so often in cookies and muffins and whatnot. I recently read a recipe that included oat flour and almost closed that web page because I didn't have oat flour on hand. BUT, as I read, the author indicated that if you don't have oat flour, you simiply grind up rolled/old-fashioned oats in a food processor or blender (I use my Ninja!) and voila! you have oat flour.
Magnificent! :) I wish I had bookmarked the other recipes I had come across in the past that had oat flour as an ingredient.
Can't wait to try that recipe I read the other day!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, July 1, 2011
Rejoicing in Recipes: Brown Sugar Biscuit Twists
I came across this recipe recently and it is FANTASTIC! It's a great snack, a wonderful breakfast item, or something yummy for those late-night sweet cravings! :)
Originally from MoneySavingMom, I plan to make this recipe again today to have for a potluck at my parents' church on Sunday. They are good right out of the oven or a day or two after being made. They store well for a week in a sealed container. I stored them in a food storage bag last time and they were fine as well.
Click Brown Sugar Biscuit Twists for the recipe. I am too lazy to type it out. :)
Originally from MoneySavingMom, I plan to make this recipe again today to have for a potluck at my parents' church on Sunday. They are good right out of the oven or a day or two after being made. They store well for a week in a sealed container. I stored them in a food storage bag last time and they were fine as well.
Click Brown Sugar Biscuit Twists for the recipe. I am too lazy to type it out. :)
Monday, May 23, 2011
Rejoicing in Recipes: Veggie Lasagna
Today is Meatless Monday! We're having a Veggie Lasagna tonight for dinner. It smells very good right now, so I'm hoping it tastes just as good! This is kind of my own recipe. I found a bunch that used spinach and mushrooms. We don't have any spinach in the house, and we don't like mushrooms. So, I tweaked it to use what we have on hand - zucchini and yellow squash.
Veggie Lasagna
12 no-boil lasagna noodles
2 beaten eggs
2 cups cottage cheese or ricotta cheese
3/4 cup parmesan cheese
12 oz Mozzarella Cheese
2 tsp Italian seasoning
2 TBSP olive oil
1/3 cup chopped onion
1/2 cup chopped green pepper
4 cloves garlic (I used dried minced onion)
1 medium zucchini squash, chopped
1 medium yellow squash, chopped
1 cup shredded carrot
2 TBSP flour
2 cups milk
3/4 tsp pepper
Combine eggs, cottage cheese, 4 oz Mozzarella Cheese, and Italian seasoning in bowl. Set aside. In pan, heat oil and add onion, green pepper and garlic. Cook on medium heat until veggies are tender. Stir in flour, milk and pepper all at once. Heat and stir constantly until mixture bubbles and thickens. Remove from heat and add in carrot squash, and 1/4 cup Parmesan Cheese.
Pour 1/2 cup veggie mixture in bottom of 3 quart baking dish. Place 1/3 of noodles over mixture. Layer 1/3 of cottage cheese mix over noodles then 1/3 of veggie/milk mixture and then 1/3 of remaining Mozzarella. Repeat 2 more times, ending with Mozzarella on top. Sprinkle remaining 1/2 cup of Parmesan on top. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and noodles are cooked through.
We're having this with homemade garlic bread (buttered slices of bread, sprinkled with garlic powder and broiled for just a few minutes until browned). Super yummy! I'm very excited to eat tonight! (of course, that's nothing new - I am always excited to eat!) :)
Veggie Lasagna
12 no-boil lasagna noodles
2 beaten eggs
2 cups cottage cheese or ricotta cheese
3/4 cup parmesan cheese
12 oz Mozzarella Cheese
2 tsp Italian seasoning
2 TBSP olive oil
1/3 cup chopped onion
1/2 cup chopped green pepper
4 cloves garlic (I used dried minced onion)
1 medium zucchini squash, chopped
1 medium yellow squash, chopped
1 cup shredded carrot
2 TBSP flour
2 cups milk
3/4 tsp pepper
Combine eggs, cottage cheese, 4 oz Mozzarella Cheese, and Italian seasoning in bowl. Set aside. In pan, heat oil and add onion, green pepper and garlic. Cook on medium heat until veggies are tender. Stir in flour, milk and pepper all at once. Heat and stir constantly until mixture bubbles and thickens. Remove from heat and add in carrot squash, and 1/4 cup Parmesan Cheese.
Pour 1/2 cup veggie mixture in bottom of 3 quart baking dish. Place 1/3 of noodles over mixture. Layer 1/3 of cottage cheese mix over noodles then 1/3 of veggie/milk mixture and then 1/3 of remaining Mozzarella. Repeat 2 more times, ending with Mozzarella on top. Sprinkle remaining 1/2 cup of Parmesan on top. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and noodles are cooked through.
We're having this with homemade garlic bread (buttered slices of bread, sprinkled with garlic powder and broiled for just a few minutes until browned). Super yummy! I'm very excited to eat tonight! (of course, that's nothing new - I am always excited to eat!) :)
Sunday, May 22, 2011
Rejoicing in Recipes: Country Morning Coffee Cake
This coffee cake is ABSOLUTELY DELICIOUS! Easy to make, relatively short baking time, and it feeds an army! :) You can't go wrong with those 3.
I made this Friday morning for breakfast, and even though I read that it serves 18, I didn't really think about it until I saw HOW MUCH there was left over afterward. We ended up giving some to our neighbor that morning, and had it for breakfast yesterday and again today! So good! Even my husband, who doesn't typically like coffee cake-type breakfasts, ate it...and liked it. :)
Country Morning Coffee Cake
1 c. softened butter or oil
2 c. sugar
4 eggs, beaten
2 c. sour cream or plain yogurt (i used plan yogurt because i have a ton. LOVED the flavor)
4 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
Combine fats, sugar, eggs, and sour cream/yogurt in a large bowl. Stir in remaining ingredients: mix thoroughly. Pour into a greased 15"x10" jelly-roll pan (i used my large bar stoneware pan from Pampered Chef - and it STILL puffed up and over the sides!): sprinkle with the Cinnamon-pecan topping. Bake at 350 for 25 minutes, until a toothpick tests clean. Cut into squares. Serves 18 to 20
Cinnamon-Pecan Topping:
2/3 c. brown sugar, packed
1/2 c sugar
2 tsp. cinnamon
1/2 c. chopped pecans (i skipped; we don't really like pecans)
Use a fork to mix all ingredients together.
I made this Friday morning for breakfast, and even though I read that it serves 18, I didn't really think about it until I saw HOW MUCH there was left over afterward. We ended up giving some to our neighbor that morning, and had it for breakfast yesterday and again today! So good! Even my husband, who doesn't typically like coffee cake-type breakfasts, ate it...and liked it. :)
Country Morning Coffee Cake
1 c. softened butter or oil
2 c. sugar
4 eggs, beaten
2 c. sour cream or plain yogurt (i used plan yogurt because i have a ton. LOVED the flavor)
4 c. flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
Combine fats, sugar, eggs, and sour cream/yogurt in a large bowl. Stir in remaining ingredients: mix thoroughly. Pour into a greased 15"x10" jelly-roll pan (i used my large bar stoneware pan from Pampered Chef - and it STILL puffed up and over the sides!): sprinkle with the Cinnamon-pecan topping. Bake at 350 for 25 minutes, until a toothpick tests clean. Cut into squares. Serves 18 to 20
Cinnamon-Pecan Topping:
2/3 c. brown sugar, packed
1/2 c sugar
2 tsp. cinnamon
1/2 c. chopped pecans (i skipped; we don't really like pecans)
Use a fork to mix all ingredients together.
Wednesday, May 18, 2011
Rejoicing in Recipes: Cheeseburger Meatloaf
I usually don't post recipes before I've tried them, but this one seemed pretty good, with no surprise flavors. We're having it for dinner tonight.
A few changes I made:
I'm using 1.4 lbs of ground beef because that's the size I had frozen. :) I am using BBQ sauce instead of chili sauce because I don't really like chili sauce, and I have several bottles of BBQ sauce on hand.
I am serving this with corn on the cob and zucchini. I am very excited to have the vegetables! I love spring and summer, when great tasting corn and zucchini are available!
Cheeseburger Meatloaf
1 lb. ground beef
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup uncooked regular oats
1/2 cup milk
2 Tbsp. minced onion
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup chili sauce (or bbq sauce)
Preheat oven to 350 degrees. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf, and place in an ungreased 8×4-inch loaf pan.
Bake at 350 degrees for 30 minutes. Pour chili sauce over meat loaf, and bake 15-30 more minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.
A few changes I made:
I'm using 1.4 lbs of ground beef because that's the size I had frozen. :) I am using BBQ sauce instead of chili sauce because I don't really like chili sauce, and I have several bottles of BBQ sauce on hand.
I am serving this with corn on the cob and zucchini. I am very excited to have the vegetables! I love spring and summer, when great tasting corn and zucchini are available!
Cheeseburger Meatloaf
1 lb. ground beef
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup uncooked regular oats
1/2 cup milk
2 Tbsp. minced onion
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup chili sauce (or bbq sauce)
Preheat oven to 350 degrees. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf, and place in an ungreased 8×4-inch loaf pan.
Bake at 350 degrees for 30 minutes. Pour chili sauce over meat loaf, and bake 15-30 more minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.
Tuesday, May 17, 2011
Rejoicing in Recipes: Crockpot Italian Chicken
I came across this "recipe" several weeks ago and am just now getting around to making and posting it. It is soooo simple. I picked up the dressing I needed at Meijer (part of their 10 for $10 sale! yay!), so we can make it tonight!
Crockpot Italian Chicken
5-6 boneless skinless chicken breasts (I'm using the frozen breasts from Meijer, $4.99 for a 40 oz bag...not bad!)
1 bottle Italian dressing
Brown rice
Put the chicken in the crockpot. Pour the dressing over the top. Cook for 4-6 hours. Serve over brown rice.
I used a coupon for FREE Uncle Ben's Ready Rice today at Meijer as well as a $.75 off 1 Ready Rice, so we are using those 2 packages of Chicken Flavored Brown Rice for this meal tonight! See how easy I just made dinner? Chicken in the crockpot, ready rice just has to be microwaved, dinner will be a cinch tonight! I love taking it easy on Tuesday night dinners, especially since I rush around all morning do the grocery shopping!
Crockpot Italian Chicken
5-6 boneless skinless chicken breasts (I'm using the frozen breasts from Meijer, $4.99 for a 40 oz bag...not bad!)
1 bottle Italian dressing
Brown rice
Put the chicken in the crockpot. Pour the dressing over the top. Cook for 4-6 hours. Serve over brown rice.
I used a coupon for FREE Uncle Ben's Ready Rice today at Meijer as well as a $.75 off 1 Ready Rice, so we are using those 2 packages of Chicken Flavored Brown Rice for this meal tonight! See how easy I just made dinner? Chicken in the crockpot, ready rice just has to be microwaved, dinner will be a cinch tonight! I love taking it easy on Tuesday night dinners, especially since I rush around all morning do the grocery shopping!
Monday, May 16, 2011
Rejoicing in Recipes: Green Rice Casserole, Take 2
I know I've already posted the recipe for Green Rice Casserole (courtesy of Money Saving Mom), but we're having it again tonight. Since I don't have a new recipe to post for today, you can click on the links in my previous sentence to see copies of this recipe.
Tonight, though, I have all the ingredients it calls for, so this will be our first taste of the ACTUAL recipe as it's written. The chiles smelled so good when I opened them, and I hope they make the dish taste just as good!
We're having salad as our side. Nothing big, pretty low key tonight. It's a nice break from the normal 4 dish meal. :)
Tonight, though, I have all the ingredients it calls for, so this will be our first taste of the ACTUAL recipe as it's written. The chiles smelled so good when I opened them, and I hope they make the dish taste just as good!
We're having salad as our side. Nothing big, pretty low key tonight. It's a nice break from the normal 4 dish meal. :)
Saturday, May 14, 2011
Rejoicing in Recipes: Garden Salad with Chicken Strips
Last night was a pretty boring dinner night. :) I had thawed some boneless, skinless chicken breasts for dinner, thinking I'd make a casserole. My husband said he wasn't really in the mood for a casserole (of course! lol), so we decided on big salads for everyone with chicken pieces on top. It sounded really delicious.
I just cut the chicken into thin strips and seasoned with Goya's Adobo seasoning and some black pepper. I heated up Extra Light-Tasting Olive Oil in a large pan and cooked the chicken on Med-Low, covered, until they were cooked through.
For the salad, we just chopped up lettuce and did small bowls of toppings, so it was sort of like a build-your-own salad. We had shredded carrot, diced tomato, radish slivers, and shredded cheese. I was hoping to have some cucumber, but the last piece I had was soft and mushy, so I didn't try to slice that up.
We each put whatever we wanted on top; the girls chose to have their chicken on the side and just ate it by itself. I also made some white rice and a white sauce/gravy to go on it. I wasn't sure if the salads would be filling enough for everyone.
It went over well and we had just enough lettuce and sides for me to throw together for Arthur's lunch today. Plenty of rice and sauce for everyone to have a little for lunch today, also.
I like doing salads in the Spring and Summer because they don't require cooking (or very little, if you do chicken on top) and they are so healthy. I wish I'd had some spinach or romaine to throw in with the lettuce, but I didn't exactly have these salads planned out ahead of time, so we worked with what we had. :)
I just cut the chicken into thin strips and seasoned with Goya's Adobo seasoning and some black pepper. I heated up Extra Light-Tasting Olive Oil in a large pan and cooked the chicken on Med-Low, covered, until they were cooked through.
For the salad, we just chopped up lettuce and did small bowls of toppings, so it was sort of like a build-your-own salad. We had shredded carrot, diced tomato, radish slivers, and shredded cheese. I was hoping to have some cucumber, but the last piece I had was soft and mushy, so I didn't try to slice that up.
We each put whatever we wanted on top; the girls chose to have their chicken on the side and just ate it by itself. I also made some white rice and a white sauce/gravy to go on it. I wasn't sure if the salads would be filling enough for everyone.
It went over well and we had just enough lettuce and sides for me to throw together for Arthur's lunch today. Plenty of rice and sauce for everyone to have a little for lunch today, also.
I like doing salads in the Spring and Summer because they don't require cooking (or very little, if you do chicken on top) and they are so healthy. I wish I'd had some spinach or romaine to throw in with the lettuce, but I didn't exactly have these salads planned out ahead of time, so we worked with what we had. :)
Thursday, May 12, 2011
Rejoicing in Recipes: Easy Meatballs
It was too hot to really heat the stove or oven for dinner, so I waited until the last possible moment to make it last night. I ended up going with turkey meatballs, using a recipe I have in a book. So fast and easy. I wish I had made more of them, actually.
Easy Meatballs
1 lb meat (ground beef, ground turkey, whatever)
1/2 cup shredded Parmesan Cheese
Dried Parsley (no measurement here, but the book's measurement is 1/4 cup fresh chopped parsley)
1 egg
2 tsp garlic powder
Heat oven to 375 degrees. Line baking sheet with foil. Mix all ingredients together. Shape into balls (big or small or whatever size you'd like. I ended up with 15 medium sized) and place on foil-lined baking sheet. Bake 15 or 20 minutes, or until meatballs are cooked through.
I served this with a side of Birds Eye Steamfresh rice and veggie mix. (I love the Birds Eye Steamfresh packages, by the way. There are no additives or preservatives. It's just the veggies and rice listed in the "ingredients". And it's super fast to steam them in the microwave!) We also had green beans and a salad. The girls LOVE tomatoes on their salad, so we cut up some plum tomatoes to go on top. :) I love that they'll eat practically anything!
We've also had these meatballs with pasta before, and I made a white sauce to go over the meat and pasta both. That's also tasty. It was just too hot to make the pasta and sauce last night, and a side salad sounded much cooler.
Easy Meatballs
1 lb meat (ground beef, ground turkey, whatever)
1/2 cup shredded Parmesan Cheese
Dried Parsley (no measurement here, but the book's measurement is 1/4 cup fresh chopped parsley)
1 egg
2 tsp garlic powder
Heat oven to 375 degrees. Line baking sheet with foil. Mix all ingredients together. Shape into balls (big or small or whatever size you'd like. I ended up with 15 medium sized) and place on foil-lined baking sheet. Bake 15 or 20 minutes, or until meatballs are cooked through.
I served this with a side of Birds Eye Steamfresh rice and veggie mix. (I love the Birds Eye Steamfresh packages, by the way. There are no additives or preservatives. It's just the veggies and rice listed in the "ingredients". And it's super fast to steam them in the microwave!) We also had green beans and a salad. The girls LOVE tomatoes on their salad, so we cut up some plum tomatoes to go on top. :) I love that they'll eat practically anything!
We've also had these meatballs with pasta before, and I made a white sauce to go over the meat and pasta both. That's also tasty. It was just too hot to make the pasta and sauce last night, and a side salad sounded much cooler.
Tuesday, May 10, 2011
Rejoicing in Recipes: Skillet Rice with Veggies
I have posted on here about Skillet Spanish Rice with Ground Beef, but last night I changed up the recipe a bit for Meatless Monday. Turned out very good!
Skillet Rice with Veggies
3 slices bacon
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp dried garlic
1 cup water
1/2 cup ketchup
1 small zucchini, chopped
1/2 cup chopped carrot
1/2 tsp Worcestershire sauce
1 tsp chili powder
1/2 tsp salt
Pepper, to taste
3/4 cup long grain white rice
1 can (undrained) diced tomatoes - 14.5 oz
Shredded cheese
Cook bacon to crispy. Remove and place on paper towels. Leave bacon grease in pan and cook onion and pepper until almost mushy (I used frozen chopped onion and pepper, so it cooks down to mush, which is good for us.). Add garlic powder and cook for 1 minute more. Add in the rest of the ingredients and stir to combine and cover rice with liquid. Bring to boil, then lower heat, cover and simmer for 25 minutes or until rice is cooked. Let stand, covered, removed from heat for 5 minutes. Crumble bacon pieces and sprinkle over skillet dish. Top with cheese.
The girls and I really like the bbq-esque flavor of this dish. It's slightly spicy, but not too much. We all ate a lot of it. Arthur didn't care for it, but I think it's because he saw the chunks of tomatoes and zucchini....he's very much turned off by texture in his food, so it can be difficult to make things he likes. :)
We had this with green beans. I figured there were a lot of veggies already in the dish, so we didn't do any big sides with it.
Enjoy!
Skillet Rice with Veggies
3 slices bacon
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp dried garlic
1 cup water
1/2 cup ketchup
1 small zucchini, chopped
1/2 cup chopped carrot
1/2 tsp Worcestershire sauce
1 tsp chili powder
1/2 tsp salt
Pepper, to taste
3/4 cup long grain white rice
1 can (undrained) diced tomatoes - 14.5 oz
Shredded cheese
Cook bacon to crispy. Remove and place on paper towels. Leave bacon grease in pan and cook onion and pepper until almost mushy (I used frozen chopped onion and pepper, so it cooks down to mush, which is good for us.). Add garlic powder and cook for 1 minute more. Add in the rest of the ingredients and stir to combine and cover rice with liquid. Bring to boil, then lower heat, cover and simmer for 25 minutes or until rice is cooked. Let stand, covered, removed from heat for 5 minutes. Crumble bacon pieces and sprinkle over skillet dish. Top with cheese.
The girls and I really like the bbq-esque flavor of this dish. It's slightly spicy, but not too much. We all ate a lot of it. Arthur didn't care for it, but I think it's because he saw the chunks of tomatoes and zucchini....he's very much turned off by texture in his food, so it can be difficult to make things he likes. :)
We had this with green beans. I figured there were a lot of veggies already in the dish, so we didn't do any big sides with it.
Enjoy!
Monday, May 9, 2011
Rejoicing in Recipes: Easy Beef Stroganoff
Friday night I had a taste for Beef Stroganoff. I couldn't find my recipe for it, so I googled and found this variation of it. Worked out well for us, since I had all the ingredients on hand. And I ended up browning extra beef to freeze and keep on hand for a quick meal of beef stroganoff after baby arrives (yes, ANOTHER make ahead freezer meal. lol).
Easy Beef Stroganoff
1 lb ground beef ( I used a combo of ground turkey and ground beef)
1 cup water
2 beef bouillon cubes
1 TBSP dried chopped onion
1 TBSP Worcestershire sauce
1 tsp garlic powder
1 can cream of mushroom soup
1/2 cup sour cream
Pepper, to taste
8 oz noodles
Brown meat. Drain. Add water, bouillon, onion, Worcestershire, garlic powder, and soup. Stir to completely combine. Simmer 10 minutes. Add in sour cream and season with pepper. Warm through and serves over noodles (or rice).
I served it over egg noodles. We had sides of corn on the cob (I know, weird combo, but I had a taste for this, too!) and carrot sticks and green beans. Very easy and tasty. If you'll notice, there's no salt listed in the ingredients. Between the soup and the Worcestershire, it was salty enough. I wouldn't recommend seasoning with any...it might taste way too salty.
Easy Beef Stroganoff
1 lb ground beef ( I used a combo of ground turkey and ground beef)
1 cup water
2 beef bouillon cubes
1 TBSP dried chopped onion
1 TBSP Worcestershire sauce
1 tsp garlic powder
1 can cream of mushroom soup
1/2 cup sour cream
Pepper, to taste
8 oz noodles
Brown meat. Drain. Add water, bouillon, onion, Worcestershire, garlic powder, and soup. Stir to completely combine. Simmer 10 minutes. Add in sour cream and season with pepper. Warm through and serves over noodles (or rice).
I served it over egg noodles. We had sides of corn on the cob (I know, weird combo, but I had a taste for this, too!) and carrot sticks and green beans. Very easy and tasty. If you'll notice, there's no salt listed in the ingredients. Between the soup and the Worcestershire, it was salty enough. I wouldn't recommend seasoning with any...it might taste way too salty.
Thursday, May 5, 2011
Rejoicing in Recipes: Chicken Bake
Last night, I decided to double up on a casserole and make one for dinner and freeze the other. You know, the whole "kill 2 birds with 1 stone" thing. :)
I had a recipe for Chicken Bake from America's Cheapest Family that I saved but hadn't tried yet. It's an easy one, with most ingredients being on hand almost all the time here.
Chicken Bake (for just one casserole....double if you want to freeze one)
12 tortillas, each cut into 8 pieces (strips or little triangles)
1 can cream of mushroom soup
1 can cream of chicken soup
1 3/4 cup milk (i used dry/powder milk, since liquid milk has NOT been on sale lately. no difference in taste once it's in the casserole.)
2 cups cooked and chopped chicken
1 onion, finely chopped
1 cup salsa
2 cups shredded Cheddar Cheese ( i used a little Monterey Jack in the mix, too)
Butter 9x13 pan (if you're doubling the recipe, you can do 2-9x13's or 3 - 8x8's). Combine soups and milk. Add in chicken, onion, salsa and 1 1/2 cups of cheese. Layer tortillas in pan/dish then top with a layer or soup mixture. Continue layering, making tortillas top layer (mine made 3 layers - tortilla, mix, tortilla, mix, tortilla, mix, tortillas). Top with remaining cheese. Bake at 350 degrees for 35-45 minutes or until bubbly and top tortillas are just beginning to crisp and brown. Cool for 5 minutes before serving.
To freeze: put layers together, then cover with foil before baking. Label and freeze up to 3 months. Thaw completely and bake for 35-45 minutes.
I served this with sides of steamed corn and steamed broccoli (with melted American cheese on it...mmmm). Delicious! We had enough for today's lunch as well.
I had a recipe for Chicken Bake from America's Cheapest Family that I saved but hadn't tried yet. It's an easy one, with most ingredients being on hand almost all the time here.
Chicken Bake (for just one casserole....double if you want to freeze one)
12 tortillas, each cut into 8 pieces (strips or little triangles)
1 can cream of mushroom soup
1 can cream of chicken soup
1 3/4 cup milk (i used dry/powder milk, since liquid milk has NOT been on sale lately. no difference in taste once it's in the casserole.)
2 cups cooked and chopped chicken
1 onion, finely chopped
1 cup salsa
2 cups shredded Cheddar Cheese ( i used a little Monterey Jack in the mix, too)
Butter 9x13 pan (if you're doubling the recipe, you can do 2-9x13's or 3 - 8x8's). Combine soups and milk. Add in chicken, onion, salsa and 1 1/2 cups of cheese. Layer tortillas in pan/dish then top with a layer or soup mixture. Continue layering, making tortillas top layer (mine made 3 layers - tortilla, mix, tortilla, mix, tortilla, mix, tortillas). Top with remaining cheese. Bake at 350 degrees for 35-45 minutes or until bubbly and top tortillas are just beginning to crisp and brown. Cool for 5 minutes before serving.
To freeze: put layers together, then cover with foil before baking. Label and freeze up to 3 months. Thaw completely and bake for 35-45 minutes.
I served this with sides of steamed corn and steamed broccoli (with melted American cheese on it...mmmm). Delicious! We had enough for today's lunch as well.
Wednesday, May 4, 2011
Pleasantries of Pregnancy: Anxiety?
Last night when we laid down to sleep, I was thinking about grocery shopping (I think I was starting to dream) and pictured myself stuck in a line and couldn't get out. I felt trapped and like I couldn't breathe. I woke up and felt really weird, like I couldn't get a deep breath. Arthur was asleep, and I almost woke him up but decided to just do my lamaze breathing :) and finally felt better. It was so strange. I don't know if it's pregnancy related or if I'm just overwhelming myself too much during the day with getting things done that at night even my dreams are about my stresses. So strange.
I am so ready to have the baby. Physically, I am exhausted - I can't get comfortable at night, my legs are restless from about 6pm on and that has become very annoying. I remember having restless legs with the other pregnancies, but nothing like this. They ache and I can't get comfortable at night while we watch the news - I feel like I want them propped up, then I want them down, then up, etc. In bed, they feel heavy and just not comfy lying still. And I am so limited on what I can do around the house and with the girls. Everything makes me out of breath, bending over squishes my tummy, lifting hurts my tummy muscles. Mentally - I am so frustrated with my physical limitations, that I get grouchy pretty early on each day now. I have so many lists in my head, and they all seem like logical and necessary lists but I just can't do them. And stubborn me just doesn't trust anyone to do it for me. Emotionally - I am ready to cry by noon practically every day now. Yesterday I cried in the car after we shopped at Meijer and ended up spending more than I wanted to. I bought an extra five pound bag of white rice and an two pound bag of brown rice and a few other items to stock up on, so I knew it would be more but for some reason I just started crying in the car. I wanted to call Arthur so bad and just talk to him but I knew he had a busy day. I felt like I had wasted our budgeted grocery money. I still had 2 boxes of diapers to buy (one for baby, one for Addy - with a good Target deal...that ended up not working out anyhow because they were out of one of the sizes. ugh!), and I felt like I was running short on the cash. Plus, I had fresh food at our market here to buy still and a mother's day gift for the 2 Grandmas and a birthday gift for Iris' friend. And the list goes on! I just felt behind and that I'd never get back on top of the money thing.
So, as soon as Saturday comes (36 weeks!), I am ready. :) I'm sure my doctors would like me to wait until at least after my 36 week appt next Monday, just to be sure baby is ready.
I feel like my last few posts have been about my worries and stresses and needing to just BREATH. Perhaps I should start taking that advice. :)
I am so ready to have the baby. Physically, I am exhausted - I can't get comfortable at night, my legs are restless from about 6pm on and that has become very annoying. I remember having restless legs with the other pregnancies, but nothing like this. They ache and I can't get comfortable at night while we watch the news - I feel like I want them propped up, then I want them down, then up, etc. In bed, they feel heavy and just not comfy lying still. And I am so limited on what I can do around the house and with the girls. Everything makes me out of breath, bending over squishes my tummy, lifting hurts my tummy muscles. Mentally - I am so frustrated with my physical limitations, that I get grouchy pretty early on each day now. I have so many lists in my head, and they all seem like logical and necessary lists but I just can't do them. And stubborn me just doesn't trust anyone to do it for me. Emotionally - I am ready to cry by noon practically every day now. Yesterday I cried in the car after we shopped at Meijer and ended up spending more than I wanted to. I bought an extra five pound bag of white rice and an two pound bag of brown rice and a few other items to stock up on, so I knew it would be more but for some reason I just started crying in the car. I wanted to call Arthur so bad and just talk to him but I knew he had a busy day. I felt like I had wasted our budgeted grocery money. I still had 2 boxes of diapers to buy (one for baby, one for Addy - with a good Target deal...that ended up not working out anyhow because they were out of one of the sizes. ugh!), and I felt like I was running short on the cash. Plus, I had fresh food at our market here to buy still and a mother's day gift for the 2 Grandmas and a birthday gift for Iris' friend. And the list goes on! I just felt behind and that I'd never get back on top of the money thing.
So, as soon as Saturday comes (36 weeks!), I am ready. :) I'm sure my doctors would like me to wait until at least after my 36 week appt next Monday, just to be sure baby is ready.
I feel like my last few posts have been about my worries and stresses and needing to just BREATH. Perhaps I should start taking that advice. :)
Rejoicing in Recipes: Pizza Burgers
After a busy and full day of grocery shopping, I was rushing around at 5:00, trying to think of what to make for dinner (yes, that means I did NOT do my menu plan for this week). I remembered my plan to make pizza burgers to freeze for when the baby arrives, so I decided to make some for dinner. Always a great standby for a last minute meal. Very easy, and we almost always have the ingredients on hand.
Pizza Burgers
1 lb ground chuck (we used 1 1/2 lbs last night, so we could have lots of leftovers for lunch!)
8 oz pizza sauce (I used 10 or 12 oz of a 15 oz can for the 1.5 lbs)
8 Hamburger buns (we had 12 with our extra meat)
4 American Cheese slices, cut in half
4 Mozzarella Cheese slices, cut in half (you could just use shredded here, no big deal)
Brown meat. Drain. Add sauce and heat through. Scoop onto bottom half of buns, top with 1/2 slice of each kind of cheese. Cover with top half of bun. If making to freeze, individually wrap in foil and freeze for up to 2 months. If making all together for dinner that night, place on baking sheet and cover whole tray of them with foil. Warm in oven at 350 degrees until cheese is melted and buns and starting to get crispy.
We had this with a mish-mash of sides - chips, applesauce, grapes (all the individual ones that didn't fit into the bowl I had out to put the grapes in. lol), and some instant mashed potatoes. I know, INSTANT mashed tatoes? Well, I had gotten a couple free packages from Idahoan and we had one left. It wasn't going to feed all of us, so I just made them and set them out for whomever wanted them. They weren't bad, but they definitely were no REAL potatoes! :)
Pizza Burgers
1 lb ground chuck (we used 1 1/2 lbs last night, so we could have lots of leftovers for lunch!)
8 oz pizza sauce (I used 10 or 12 oz of a 15 oz can for the 1.5 lbs)
8 Hamburger buns (we had 12 with our extra meat)
4 American Cheese slices, cut in half
4 Mozzarella Cheese slices, cut in half (you could just use shredded here, no big deal)
Brown meat. Drain. Add sauce and heat through. Scoop onto bottom half of buns, top with 1/2 slice of each kind of cheese. Cover with top half of bun. If making to freeze, individually wrap in foil and freeze for up to 2 months. If making all together for dinner that night, place on baking sheet and cover whole tray of them with foil. Warm in oven at 350 degrees until cheese is melted and buns and starting to get crispy.
We had this with a mish-mash of sides - chips, applesauce, grapes (all the individual ones that didn't fit into the bowl I had out to put the grapes in. lol), and some instant mashed potatoes. I know, INSTANT mashed tatoes? Well, I had gotten a couple free packages from Idahoan and we had one left. It wasn't going to feed all of us, so I just made them and set them out for whomever wanted them. They weren't bad, but they definitely were no REAL potatoes! :)
Tuesday, May 3, 2011
Rejoicing in Recipes: Bruschetta Bake
It was Meatless Monday yesterday....and I actually remembered! :) I went with the recipe on the container of Philly Cooking Creme for the Chicken Bruschetta Pasta, except I made it without the chicken. I used canned tomatoes (with garlic and olive oil) instead of fresh grape tomatoes. The seasoning of the canned tomatoes was delicious with the dish. AND, my husband even approved of it...and he despises tomatoes. :)
Bruschetta Pasta
1 box pasta (I used rotini)
1/3 cup chicken broth
1 container Philly Cooking Creme (original flavor)
1 can (14.5 oz) petite diced tomatoes w/garlic and olive oil
Garlic powder, to taste
Black pepper, to taste
Dried basil (no measurement here, just put a little in my hand - maybe 1 tsp - and sprinkled over the dish)
Cook pasta as directed on box. Drain and add remaining ingredients. Cook over medium low until heated through.
We had this dish with a salad and corn. The girls and husband loved it! Definitely a keeper!
Bruschetta Pasta
1 box pasta (I used rotini)
1/3 cup chicken broth
1 container Philly Cooking Creme (original flavor)
1 can (14.5 oz) petite diced tomatoes w/garlic and olive oil
Garlic powder, to taste
Black pepper, to taste
Dried basil (no measurement here, just put a little in my hand - maybe 1 tsp - and sprinkled over the dish)
Cook pasta as directed on box. Drain and add remaining ingredients. Cook over medium low until heated through.
We had this dish with a salad and corn. The girls and husband loved it! Definitely a keeper!
Monday, May 2, 2011
Rejoicing in Recipes: Sopapilla Cheesecake
Yes, I have been posting WAY more recipes lately than updates on our daily activity. I have just come across so many new and yummy recipes from other moms' blogs and my favorite recipe sites.
Saturday when our friends were over, I made a Sopapilla Cheesecake. I was looking for something easy but not the usual cookie or cake. AND, I didn't want to spend forever making it. I had two packages of Pillsbury Crescent Rolls I was going to use this week to make wrapped hot dogs with, but instead I googled "cinnamon sugar crescent rolls" to see if I could find some kind of sugary dessert to make with them. I came across a few recipes for making cinnamon sugar twists, but then I noticed a cheesecake that is made using crescent rolls. Maybe I'm the only one that had never heard of this, but I was very intrigued! :)
So, HERE is the direct link to the recipe I used. I will also post it below. Very easy. Very yummy. Not at all healthy, but very worth the calories and fat! :) I liked it warm, but I'm also enjoying the leftovers cold!
Sopapilla Cheesecake (or Cinnamon Crescent Rolls, as it's called at the link)
Saturday when our friends were over, I made a Sopapilla Cheesecake. I was looking for something easy but not the usual cookie or cake. AND, I didn't want to spend forever making it. I had two packages of Pillsbury Crescent Rolls I was going to use this week to make wrapped hot dogs with, but instead I googled "cinnamon sugar crescent rolls" to see if I could find some kind of sugary dessert to make with them. I came across a few recipes for making cinnamon sugar twists, but then I noticed a cheesecake that is made using crescent rolls. Maybe I'm the only one that had never heard of this, but I was very intrigued! :)
So, HERE is the direct link to the recipe I used. I will also post it below. Very easy. Very yummy. Not at all healthy, but very worth the calories and fat! :) I liked it warm, but I'm also enjoying the leftovers cold!
Sopapilla Cheesecake (or Cinnamon Crescent Rolls, as it's called at the link)
2 cans crescent rolls (16 rolls)
2 (8 oz.) pkgs. cream cheese
1 egg, separated
3/4 c. sugar
1 tsp. vanilla
1/2 c. sugar
Cinnamon to suit your taste (I used 1 tsp with the 1/2 cup sugar)
2 (8 oz.) pkgs. cream cheese
1 egg, separated
3/4 c. sugar
1 tsp. vanilla
1/2 c. sugar
Cinnamon to suit your taste (I used 1 tsp with the 1/2 cup sugar)
Spray a 9"x13" pan with Pam. Spread 1 can of crescent rolls in bottom of pan. Mix cream cheese, egg yolk, 3/4 cup sugar and vanilla. Beat until smooth and spread over rolls. Layer second can of rolls on top. Spread egg white on top of rolls.Mix 1/2 cup sugar and cinnamon. Sprinkle on top and bake at 350 degrees for 30 minutes. 10 servings.
So GOOD!
So GOOD!
Sunday, May 1, 2011
Rejoicing in Recipes: Ground Turkey Casserole
Last night, friends came over for a potluck-type dinner. Our friend, Marty, is Addy's godfather and since we weren't able to get together last weekend, they came over last night with a present for her. Marty's wife and I decided we'd just make what we were going to for our families' dinners and just combine them and pass around. So glad we did! She made yummy sandwiches from Hawaiian bread and a chicken salad mixture inside....with avocado in it! Arthur was in heaven. :) I found and made a casserole using ground turkey that I had in the fridge thawing. I changed several items, and the recipe below is my final rendition of it. We don't like mushrooms here, so they were omitted from our take on the recipe. It was very easy and most everything in the recipe is stuff I had stockpiled, so I was very happy to make it and not worry if I had the ingredients. :) Dinner was delicious, although a bit crowded and loud. :) That's what it is to have 9 people around a table for 6! It was great fellowship with them, though, and the kids had a blast together!
Ground Turkey Casserole
1 lb ground turkey
1 onion, chopped
1/2 cup celery, chopped (i had some frozen)
1/2 yellow bell pepper, chopped (i had some frozen)
1/2 red bell pepper, chopped (i had some frozen)
1 can (14.5 oz) diced tomatoes, undrained
2 cups water
16 oz pasta sauce (or use tomato sauce and add your own seasonings)
12 oz uncooked egg noodles (i had thin ones on hand but the wide would be fine as well)
2 cups shredded Mozzarella Cheese
Brown turkey with onion, celery and peppers until veggies are very tender. (Because my celery and peppers came from the freezer, they ended up almost totally mushy by the time the onion was tender....which is fine for us because Arthur doesn't really like to be able to crunch on veggies. So picky!)
Add in tomatoes, water and sauce and simmer for 10 minutes.
Grease 9x13 baking dish. Place uncooked noodles in dish. Pour meat/sauce mixture over noodles, making sure no noodles stick out above the sauce (they will get burnt or really crunchy if not covered by the sauce). Sprinkle cheese over top. Bake at 375 for 40 minutes and check to make sure cheese is not burning. (original recipe said 45 minutes, but i found the cheese to be getting very dark at 40 minutes, and the noodles had finished cooking, so I stopped at the 40 minute mark)
Enjoy!
Ground Turkey Casserole
1 lb ground turkey
1 onion, chopped
1/2 cup celery, chopped (i had some frozen)
1/2 yellow bell pepper, chopped (i had some frozen)
1/2 red bell pepper, chopped (i had some frozen)
1 can (14.5 oz) diced tomatoes, undrained
2 cups water
16 oz pasta sauce (or use tomato sauce and add your own seasonings)
12 oz uncooked egg noodles (i had thin ones on hand but the wide would be fine as well)
2 cups shredded Mozzarella Cheese
Brown turkey with onion, celery and peppers until veggies are very tender. (Because my celery and peppers came from the freezer, they ended up almost totally mushy by the time the onion was tender....which is fine for us because Arthur doesn't really like to be able to crunch on veggies. So picky!)
Add in tomatoes, water and sauce and simmer for 10 minutes.
Grease 9x13 baking dish. Place uncooked noodles in dish. Pour meat/sauce mixture over noodles, making sure no noodles stick out above the sauce (they will get burnt or really crunchy if not covered by the sauce). Sprinkle cheese over top. Bake at 375 for 40 minutes and check to make sure cheese is not burning. (original recipe said 45 minutes, but i found the cheese to be getting very dark at 40 minutes, and the noodles had finished cooking, so I stopped at the 40 minute mark)
Enjoy!
Friday, April 29, 2011
Rejoicing in Recipes: 40 Minutes Rolls
I have been wanting to try this recipe and finally got around to Wednesday evening. They were great! I was a skeptic, at first, because of the lack of rise time, but they were very good.
Even if you don't like to bake as much as I do, they are really easy to make and super tasty!
This recipe came from www.lynnskitchenadventures.com
Even if you don't like to bake as much as I do, they are really easy to make and super tasty!
This recipe came from www.lynnskitchenadventures.com
40 Minute Whole Wheat Rolls
- 2 tablespoons yeast
- 1 cup plus 2 tablespoons warm
- 1/3 cup oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 – 2 cups all purpose flour
Wednesday, April 27, 2011
Rejoicing in Recipes: Philly Cooking Creme
So, as a member of Vocalpoint and Kraft First Taste, I hear about new products early and even get coupons for them (most of the time). Sometimes those coupons are for an entirely FREE item...which I love. :)
I had coupons for $1.50 off of the new Philadelphia Philly Cooking Creme. It was on sale at Meijer for $2.00 or so last week, so I picked up two with my coupons. One was the Original flavor, and the other was the Santa Fe Blend.
Monday night, I used the Santa Fe Blend and made the Easy Chicken Enchiladas recipe written right on the back of the Creme's container. It turned out awesome, and it is something I will definitely keep in mind when I need a quick casserole for us at dinner. It wasn't overly healthy, but it probably wasn't near as UNhealthy as some casseroles can be. So, here is the recipe:
Easy Chicken Enchiladas (can also be found HERE)
I had coupons for $1.50 off of the new Philadelphia Philly Cooking Creme. It was on sale at Meijer for $2.00 or so last week, so I picked up two with my coupons. One was the Original flavor, and the other was the Santa Fe Blend.
Monday night, I used the Santa Fe Blend and made the Easy Chicken Enchiladas recipe written right on the back of the Creme's container. It turned out awesome, and it is something I will definitely keep in mind when I need a quick casserole for us at dinner. It wasn't overly healthy, but it probably wasn't near as UNhealthy as some casseroles can be. So, here is the recipe:
Easy Chicken Enchiladas (can also be found HERE)
- 1 small onion, chopped
- 2 tsp. oil
- 3 cups shredded cookedchicken breasts
- 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
- 1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 8 flour tortillas (6 inch)
Directions
- Heat oven to 350°F.
- Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
- Bake 15 to 20 min. or until heated through.
Wednesday, April 20, 2011
Rejoicing in Recipes: Nevermind the Meat
I forgot about Meatless Monday on Monday, so I decided to do it last night. I got myself busy with things around the house and phone calls, so I was rushing around at 5:00 (when Arthur got out of work) trying to think of what to make. I decided to use up my last red bell pepper and some of the fresh green beans I got yesterday at Meijer. Mmmmm....we love fresh green beans. And they were only $.87/lb....not the BEST price, but the best since last Fall. I was glad to buy them again!
So, I used one of my many boxes of free pasta (thank you, Jewel-Osco, for your several weeks of sales on Ronzoni pasta - $1 each and there were a ton of $1 off coupons!!) and threw this together:
3/4 box Ronzoni Healthy Harvest Spaghetti (it's multi-grain or whole grain; i forget which)
2 TBSP olive oil (I use extra light-tasting olive oil)
1 clove garlic, chopped (I used dried garlic because I was out of fresh)
salt and pepper to taste
1 small red bell pepper, cut into think strips
Fresh green beans (I didn't measure these, just eyeballed about how many we'd eat)
Cook pasta according to box directions, leaving slightly al dente.
Boil green beans in water for a few minutes, until tender but still crispy.
Heat oil in saute pan and add garlic. Cook until golden. Add red pepper strips and cook until tender but crispy. Add in cooked pasta and green beans. Add salt and pepper to taste. Toss to coat all with oil and make sure all is warmed through. Serve and enjoy! Serves 6, approximately.....it fed all of us but we have 3 little mouths and had just a little bit left over for lunch today.
My husband does NOT like peppers of any kind, so he picked his out. :) The girls had to try the peppers. Iris liked them, Lily did not. Addy just played with it. Overall, it was a well-liked dish. I plan to keep this one in mind for another meatless meal. Very quick and easy to make, as well as healthy.
I served it with a green salad, applesauce and bread with butter. Simple, simple. My painful hip appreciated the minimal running around in the kitchen to make it! :)
So, I used one of my many boxes of free pasta (thank you, Jewel-Osco, for your several weeks of sales on Ronzoni pasta - $1 each and there were a ton of $1 off coupons!!) and threw this together:
3/4 box Ronzoni Healthy Harvest Spaghetti (it's multi-grain or whole grain; i forget which)
2 TBSP olive oil (I use extra light-tasting olive oil)
1 clove garlic, chopped (I used dried garlic because I was out of fresh)
salt and pepper to taste
1 small red bell pepper, cut into think strips
Fresh green beans (I didn't measure these, just eyeballed about how many we'd eat)
Cook pasta according to box directions, leaving slightly al dente.
Boil green beans in water for a few minutes, until tender but still crispy.
Heat oil in saute pan and add garlic. Cook until golden. Add red pepper strips and cook until tender but crispy. Add in cooked pasta and green beans. Add salt and pepper to taste. Toss to coat all with oil and make sure all is warmed through. Serve and enjoy! Serves 6, approximately.....it fed all of us but we have 3 little mouths and had just a little bit left over for lunch today.
My husband does NOT like peppers of any kind, so he picked his out. :) The girls had to try the peppers. Iris liked them, Lily did not. Addy just played with it. Overall, it was a well-liked dish. I plan to keep this one in mind for another meatless meal. Very quick and easy to make, as well as healthy.
I served it with a green salad, applesauce and bread with butter. Simple, simple. My painful hip appreciated the minimal running around in the kitchen to make it! :)
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