Everyday Mom's Meals

Monday, January 26, 2015

Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups
12 small flour tortillas
1 lb. ground beef
1 packet enchilada seasoning
2/3 c. picante sauce
3/4 c. shredded Colby jack cheese
Salt and Pepper taste
Shredded Lettuce
Diced Tomatoes
Diced Green Onions
Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 

Saturday, January 24, 2015

Meal Plan Jan. 25-30

*New Recipe
Link to Recipes on Blog
^ Recipes being re-blogged

Mom's Coleslaw^

Pork Chops

Slow Cooker Barley Veggie Soup*
Artichoke Dip*

Sliced Pears
Garlic Bread


Fish Sticks
Mac n Cheese

Friday, January 23, 2015

Winter Time Salad

During the winter months, when the snow is falling, the temps are frigid and the days are almost as dark as the night, not only do I miss the warmth of summer, but the foods of summer. The fresh fruits and veggies we get from our garden or fro a roadside stand. The bright colors and perfect flavor they get from the sunny days and rainy nights. My taste buds begin to long for a nice fresh salad, but all the things I love to put into one aren't always readily available in middle of January. So, what's a girl to do?

Well, what about if we take a few veggies that we can find, even in the winter months here in Indiana, and add some extra nutrients, extra flavor and extra texture by incorporating a whole grain! I love the "bite" a perfectly cooked grain can add to a salad. It really gives your teeth something to sink into to, making the mixture even more hearty and filling.

Plus, if you are trying to eat better in 2015, adding whole grains to your diet is a simple and economical way to do it! Let's face it, sometimes eating healthier, isn't very easy on the wallet, but with only a cup of barley, this recipe makes a ton and can feed you for days!

I chose the veggies listed for one simple reason, I had them on hand. But add what you love. I really wish I would have had some cucumber in the crisper drawer that day, because it would have been perfect with this.

Make it for a side dish with a sandwich supper. Pack it in your lunch for work. Any way you serve it up, it's easy, yummy and absolutely doable in these cold winter months when fresh isn't at our fingertips. 

Veggie Barley Salad
1 1/4 c. chicken broth
3/4 c. water
1 c. quick cooking barley
1/2 c. olive oil and vinegar salad dressing
2 tsp. dried chopped chives
1 TBS dried parsley
1 yellow pepper, finely chopped
1 c. chopped cauliflower
1/4 c. sliced black olives
15 cherry tomatoes, quartered
1/3 c. sliced almonds, reserve a few for garnish
Salt and Pepper to taste

Shared on The Country Cook Jan. 23. 2015

Wednesday, January 21, 2015

Game Time Food

The teams are set. The fans are gearing up. Super Bowl Sunday is less than two weeks ago. In our house, Mr. E. and I bleed black and gold (GO STEELERS!!!); but little man is a huge Seattle Seahawks fan, so he is especially excited this year! His team is headed back to the "big dance" for the 2nd year in a row, and he can't wait.

I think for most Americans, even if you don't have a team in the game, the Super Bowl is just a great excuse to get together with family and friends, have some laughs at the commercials, and pig out on delicious food all afternoon and evening.

In fact, the hubby and I both said without our favorite team in the game, it's a little less nerve racking. We can actually just sit back, relax, eat and know at the end of it, we don't have to worry about being disappointed.

When you plan your big day menu is it mainly a lot of appetizers you turn into a meal? Or do you try to have some main dishes in the mix too, for a more filling option? Either way, I think this recipe will work for you.

When you see the word casserole, don't be fooled. This is not your traditional oven baked, in a 9 x 13 pan, dish. See, this is going into your slow cooker, so the consistency is going to be a tad different. But, on the other hand, this is going in your slow cooker, so that means you can keep it warm, all game long, and have your guests going back again and again.

To serve this, I put out a mini nacho bar of sorts. We had chips, diced onion, cheese, salsa, etc. Sure, it's more filling than just a dip (after all, there is rice in there) but the flavors are the perfect mix of chili and nacho, everyone's favorite toppings just seemed natural. 

Even if you aren't a football fan, I think you can get behind the Super Bowl. It's a fun time to make memories and eat something yummy....maybe this??

Slow Cooker Chili Casserole
1 lb. ground beef, browned and drained
2 c. water
1 (15.5 oz.) can chili beans, mild or hot
1 (14.5 oz.) can diced tomatoes, undrained
3/4 c. brown rice, NOT instant
1/4 c. chopped white onion
1 TBS chili powder
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 tsp. yellow mustard
Salt and pepper to taste
1 c. Monterrey Jack shredded cheese, plus extra for top
Finely diced white onion for top

Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired. 

Shared on The Country Cook Jan. 23. 2015

Monday, January 19, 2015

Snow Days

Winter time in Indiana means many things. Snow on the ground, bitterly cold temps, sunset at 5 pm...you get the picture. And two of those add up to one other guaranteed thing about wintertime in the Hoosier state...School Cancellations!

I know for many parents snow delays/cancellations cause a major headache with work schedules and daycare arrangements, and I respect that. But for me, since I have the complete blessing of being a SAHM, they mean I get extra days at home with my little man. When they announce our school system as being CLOSED, I don't know who gets more excited, me or Alex.

Two weeks ago, it wasn't so much the snow on the ground that called schools all over Indiana to close, but the -30 wind chills. Yep, with so many kids walking and/or waiting at bus stops, that is just too darn cold for school, so for two days straight, my little man was at home with me, all nice and warm.

One of the activities we love to do the most on snow days is get into the kitchen and bake together. It's never anything major, but it's always something yummy and usually I even get to throw in a math lesson in there somewhere too. After all, there have been times when these snow days go on for 3-5 days at a time, and we have to have some sort of learning!

This recipe came to be because we love cinnamon raisin bread. It's a treat for us, and I usually head to our local bread outlet to buy it on the cheap. Well, when it is snowy, bitter cold and yucky, I don't head anywhere, so we haven't had any in about a month. So my craving got the best of me, I discovered I had everything in the house to make these, (After all, I wasn't going anywhere!), and we got to baking!

If you get the joy of living in an area where the winter weather can get you down, take some comfort in the fact you might get a snow day with your kids. Get into the kitchen and have some fun with them. Enjoy these times, for they will pass way too quickly!

Cinnamon Raisin Muffins
1 c. sifted flour (sift flour first, and then measure out 1 cup)
1/4 c. sugar 
3 tsp. baking powder
1/2 tsp. salt
1 c. old fashion oats
1/2 c. raisins
3 TBS vegetable oil
1 egg, beaten
1 c. milk
1/4 tsp. cinnamon

2 TBS brown sugar
2 tsp. flour
1 TBS cinnamon
1 TBS butter, melted

In a small bowl, combine ingredients for topping. Mix well with a fork until crumbly. Set aside. Preheat oven to 425. Line muffin tin with papers or grease well. Sift together flour, sugar, baking powder, salt and cinnamon into a large bowl. Stir in oats and raisins. In a small bowl combine egg, milk and oil. Pour into dry mix. Stir until just combined. Fill muffin cups 2/3 full. Sprinkle with topping. Bake for 15 minutes until a toothpick comes out clean. Cool on wire racks.