Everyday Mom's Meals

Saturday, November 1, 2014

Meal Plan Nov. 2-7

Sunday
Crock Pot Spicy Beef Queso Nachos*
Mexican Rice

Monday
Biscuits n Gravy
Hashbrown Cakes

Tuesday
BLTs
Seasoned Potato Wedges
Pear and Apple Salad*

Wednesday
Pork Chops
Stuffing
Baked Sweet Potatoes
Applesauce

Thursday
Skillet Italian Chicken*
Buttered Egg Noodles

Friday
Fish Sticks
Mac n Cheese
Green Beans


Friday, October 31, 2014

Early, Upon Request

If you follow me on Facebook, Twitter or Instagram, you know I'm notorious for posting "preview" pics or ones with new recipes I'm trying with the caption of "coming soon." It's just a little something I give my audience to keep ya'll coming back for more.  Like the really good previews at the movies. You know they suck you in. You just spend an arm and a leg to see this movie, and you start planning your next trip before the popcorn is even half gone! But I know many of you see something you like and have a hard time waiting, so this time I'm offering up the goods early!

So many of you commented on the preview I shared of this recipe I felt like I just had to adjust my normal schedule to accommodate. I can't say I blame you either. It's a great one. A mouth watering, filling, but still super simple meal your family will come running for.

Oh, and if you are feeding a crowd, this would easily do that too. Plus, it's so easy to adjust for even more people if need be. Remember, the holiday season is quickly approaching, and all of us are looking for ways to feed those out of town guests in an easy and budget friendly way!

This is what I like to call a pasta plus dish. Sure, it's a pasta, but it's so much more too. Plus, the flavor isn't the typical Italian flare you think of when you think of pasta. It's like what would happen if spaghetti and chili got together for a one night stand and had a baby...two favorites rolled into one.

I can't always share recipes as quick as fans would like me to. I have a schedule I like to keep. But rules have to bent every now again, especially for something this delicious. So, by request, here it is early. You're welcome!

Cowboy Spaghetti Casserole 
12 oz. spaghetti, cooked to al dente
1 lb. ground beef
1 green bell pepper, chopped
1 medium white onion, chopped
1 TBS brown sugar
1/4 tsp. garlic salt
1 tsp. chili powder
1 (15 oz.) can diced tomatoes, with juice
1 ( 8 oz.) can tomato sauce
3/4 c. colby jack cheese
Salt and Pepper to taste
Chives for top

Preheat oven to 350. While pasta is cooking, brown ground beef, green pepper and onion in a large skillet until no longer pink. Season with garlic salt, salt and pepper. Add tomatoes, tomato sauce, brown sugar and chili powder. Stir to combine. Bring to a boil, and then reduce heat to simmer, stirring often until slightly thickened. When pasta is cooked, drain well. Add to ground beef mixture. Mix well. Transfer to a greased 9x13 pan. Cover with foil. Bake for 30 minutes. Remove foil. Add cheese. Bake for an additional 5 minutes until melted. Garnish with chives.







Shared on The Country Cook Oct. 31, 2014

Spaghetti at Very Good Recipes

And from our family to yours.....




Wednesday, October 29, 2014

I Can't Help Myself

No matter how hard I try, I can't stay away from the potatoes. They call out to me in the produce section. Even if I have something else planned on the menu, the taters sense me walking by and entice me with their wicked ways.

Okay, I can't lie. That scenario only takes place in my mind. (In case you hadn't figured that out for yourself!) And honestly, I don't really try that hard to stay away from them. In fact, I don't try at all. They are a staple in the Marshall diet, and we can't get enough!

I think one of the reasons I gravitate towards them so much, besides the delicious factor, is no matter when it is, I can almost always find them on sale at one store or another, especially red potatoes. From the regular size to the "baby B's", they are budget friendly year round.

This recipe came about after I had once again purchased some red potatoes out of the bulk bin that were on sale for $.99/lb. I had them. I had supper to make. It was time to figure out what to do; and this is what happened. A little of this. A little of that and wah-lah a new potato recipe is born.

One of my favorite things about this preparation, is you can easily split the work into two stages. Precook the potatoes in the morning before work, or even the night before. Then you have a great head start at the end of the day. Plus, you can easily add whatever herbs and spices you feel like at the moment. Just be sure not to move them around too much in the beginning. This will give you the brown "crusty" edges you see in my picture, which is most definitely the best part!

If you have an addiction to potatoes like me, don't make apologies. Embrace it! Love it! Enjoy every single bite! 

Skillet Red Potatoes
7 medium-large red potatoes, cooked and cut into 3/4 inch cubes
4 TBS canola oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
Salt and Pepper to taste
Dried Parsley, for garnish 

Heat oil in large skillet over medium-high heat. Add potatoes in single layer. Do not move. Allow to cook/brown for 3-4 minutes. Stir. Season with salt, pepper, garlic powder, onion powder, and paprika. Continue to fry and stir for 15 minutes until browned on all sides. Remove to serving platter, and sprinkle with parsley *NOTE* To precook my potatoes I microwaved them for 10 minutes, until just fork tender. 

Monday, October 27, 2014

Easy Dinners with McCormick {A Sponsored Post}

What if I told you dinner could be on the table in about 15 minutes? Think I'm crazy? Are you saying "NO way." Well, I wouldn't lie to you! It's a reality, thanks to my good friends from McCormick and their new line of Skillet Sauces



That's right, a trusted name in our kitchens for years, has recently launched their new Skillet Sauces, now available at your local Walmart.

And in case you are wondering where in your store to find them, start in the baking aisle. I found mine next to the other sauce and gravy mixes.



With 7 varieties to choose from, the possibilities are endless. Plus, each one comes with its own unique and tasty recipe, right on the package. From Sloppy Joe, to Tacos, to Chicken Fajitas, there are so many delicious options to choose from!

So, you might be wondering which one I chose to try. Well, the minute I saw the Smoky Applewood BBQ Chicken I knew it would be coming home with me. But imagine how excited I was when I read the directions, and discovered this one came with slow cooker directions too! Talk about a match made in heaven! Sure, a meal that is ready in 15 minutes in the skillet is hard to beat, but one that can cook in my crock pot while I am busy doing other things is even better in my book! Many of the sauces come with this slow cooker option, so just be sure to read the directions carefully! 


These are a terrific weeknight meal when time is of the essence, or would also be fabulous to feed a crowd! I'm thinking tailgating while you cheer on your favorite team. Or...remember, that holiday rush is just around the corner, and we are all in need of simple meals when family comes to town!

If your dinner plans must include the words "quick, easy and scrumptious", then you need look no further than McCormick's Skillet Sauces for your answer. And be sure to stay up on all the great products they offer by connecting with them on Facebook, Instagram, Pinterest and Twitter

Slow Cooker 
Pulled BBQ Chicken Sandwiches
3 large boneless chicken breasts
1  ( 7 oz.) pouch McCormick BBQ Chicken Skillet Sauce
1 white onions, cut into wedges
Garlic Powder
Salt and Pepper
Pretzel Buns
Sweet n Spicy Pickles

Spray slow cooker with nonstick spray. Season chicken liberally with garlic powder, salt and pepper. Place in slow cooker. Add onions. Cook for 8 hours on LOW or 4 hours on HIGH. An hour before finished, remove and shred using two forks, or a stand mixer. Place back in slow cooker and stir to combine with sauce and cooked onions. Reduce heat to warm setting until serving. Serve on pretzel buns with pickles. *NOTE* My chicken was done in about 5 hours on LOW.






Shared on The Country Cook Oct. 31, 2014

Disclaimer: I was compensated for this post by McCormick. All thoughts and opinions are my own.

Saturday, October 25, 2014

Soul Food Saturday



Now that the kids are busy in school and our work schedules seem to run together with our daily activities; we are on the look out for ways to let our grocery store help us out. Not to mention the holiday rush is around the corner! Yep, I said it out loud. Take the help folks! Those bags of precut bagged salads and roasted meats save time! I know what you’re all thinking though, Mrs. Soul Food that is so boring! Fear not, this idea is fun, fresh, and flavorful! And even better than that it’s really quick! Grab a fork, this one is good enough to eat out of the pot.
 
 
Rotisserie Chicken 
and 
Garden Veggie Stir Fry
 1 tbs. olive oil
8 oz. sliced baby Bella mushrooms
2 medium tomatoes, diced
1 c. leek, green part, chopped
1 whole rotisserie chicken, skin and bones removed, chopped
1 bag broccoli slaw salad mix (no dressing)
2 Anaheim chilies, chopped finely
3 garlic cloves, minced
Salt to taste
 
In a heated large skillet add oil, leeks, mushrooms, chilies, garlic, and salt to taste. Sauté, until veggies have softened, stirring often. Add slaw mix, tomatoes, and additional sprinkle of salt to taste. Stir to combine. Allow veggies to wilt slightly and warm through.
Add chicken and check for seasoning. Add additional salt if desired. Stir to combine, allow chicken to warm through, check once more for seasoning and add any additions if necessary.
Can be served with rice, warm tortillas or alone as a one pot wonder. Enjoy!