Everyday Mom's Meals
_____

Sunday, December 8, 2019

Soup Season

When I shared this picture on my personal Facebook page, I got so many comments of "Do your boys actually eat the spinach?" Um...while I know this answer is going to make many of you hate me, yes, yes they do. And not only do they eat it, they love it! Yep, even the toddler.

What can I say? I was blessed with little foodies, just like their parents. I truly believe God knows our limits...and He knew having picky eaters in the house wasn't something this mama could handle, so he took one less thing off my plate, so to speak. And to those who do struggle with whining and complaining at every meal, my heart goes out to you.

With soup season being upon us, I have so many recipes I'm pretty sure we could eat soup every single night of the week and I wouldn't run out. But here I am, always thinking of new ways to get a warm bowl of comfort and deliciousness on our table.

If you are looking for more meat free options when it comes to your menu planning, this one is for you. (If you want it truly meatless, be sure to swap out the chicken broth for veggie!) However, if you live in a meat loving house like me, don't fret. There is so much flavor, and hearty ingredients nobody will ever miss the meat.

I love the way this looks too, because it's just one of those dishes that you know is going to be as good for you as it is to look at.

Don't worry if the soup section of your recipe box is jammed full. There is always room for one more. And if your kids turn their noses up at the green stuff? Tell them it's Christmas themed and Santa will be sad if they don't eat it. Ha! Just kidding.....sort of...

Crock Pot Italian Bean Soup
2 (32 oz.) boxes chicken broth
2 large carrots, finely chopped
1 small white onion, chopped
2 (15 oz.) cans cannellini beans, drained
1 (8 oz.) bag spinach
2 c. water
1 tsp. dried sage
1 tsp. garlic powder
6 TBS basil pesto
1/2 tsp. dried red pepper
Juice of 2 lemons
Zest of 1 lemon
Salt and Pepper
Dried Parsley
Parmesan Cheese

Combine broth, carrots, onions, water, pesto and seasonings in Crock Pot. Cook on LOW 5-6 hours. 30 minutes before serving, add spinach, beans, lemon juice and zest. Stir well. Garnish with parsley and serve with Parmesan. 


Sunday, December 1, 2019

Post Turkey

So, how many days are you planning on eating those turkey leftovers before you say "NO more!" I will be honest, I love leftovers, and will usually make sandwiches with them for a few days, and then plan one night where we eat all the leftovers and have another mini holiday meal. But after that? I'm done.

Sure, there are a ton of ways to re purpose them too. You can substitute that tasty roasted bird in almost any recipe that calls for cooked chicken, like my Chicken, Broccoli Rice Casserole and Roasted Chicken Noodle Soup.

But after all that turkey, if you're taste buds are calling out for something completely different, these burrito bowls will be such a welcome change. Plus, they will come in handy when you've still got company hanging out for a while. (Or the ones that are coming back in just a few weeks!)

Keep the meat and rice warm, and put out a huge toppings bar! Your guests will love it! And of course, they are perfect for a busy weeknight meal too!

We look forward to that huge holiday meal all year long; and that includes leftovers too. But after that love affair is over, and you want something that doesn't include the words turkey or dressing, reach for your Crock Pot and have a Mexican night at home! 

Crock Pot Smothered Burrito Bowls
2 lbs. ground beef
1/4 c. dried minced onion
1 (10 oz.) can Rotel
2 (15 oz.) cans mild chili beans*
1 tsp. cumin 
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 packet burrito seasoning*
1/2 c. water
 Hot White Rice
Shredded Mexican cheese
Diced Onion
Diced Tomatoes
Pickled Jalapenos
Sour Cream
Salsa
Salt and Pepper 

In a large skillet brown ground beef until no longer pink. Drain if necessary. Spray a Crock Pot with nonstick spray. Add ground beef, dried onions, chili beans, tomatoes,  seasonings, water, seasoning packet, salt and pepper. Stir well. Cook on LOW 5 hours. Serve over white rice with suggested toppings. *NOTE* Use hot chili beans for more spice. Burrito seasoning packets can usually be found with the other packets, but taco works well too. 


Sunday, November 24, 2019

Happy Thanksgiving From EMM

Only 3 more days until the biggest foodie day of the year. I can smell the aromas now, and my keyboard might be a little wet from drool just thinking about all the yummy things that are about to hit tables across the country.

Each year I try to give you a little inspiration for your holiday meal. That last one dish that completes your menu. When I am hosting I fill our table with classics, family favorites, and always one or two new dishes to keep it interesting too.

This simple, delicious fruit salad is begging to be a part of your Turkey Day celebration. Filled with fresh autumn flavors and pretty as can be, your guests will love it.

One of the reasons I chose this to be my 2019 Thanksgiving post is many of the ingredients, you might already be buying for other favorite holiday dishes, so now they can do double duty. Oh, and I think it would taste terrific with some turkey sandwiches too, so even if your big menu is full, whip up a batch for the day and weekend after!

I hope your Thanksgiving is filled with bountiful blessings, amazing food, and most of all the love of all those who matter most to you in this world. From our family to yours,

Happy Thanksgiving!!!

Autumn Apple Fruit Salad
4 large gala apples, chopped
2 cups red grapes, halved
3/4 c. chopped pecans
1/2 c.dried cranberries
1 (15 oz.) can mandarin oranges, drained well
1 c. vanilla Greek yogurt
3 TBS mayonnaise
2 tsp. lemon juice
1/2 c. brown sugar, packed
1 tsp. cinnamon

In a large bowl combine apple and lemon juice. Toss to coat well. (This will prevent browning.) Add grapes, oranges, pecans and cranberries. Carefully toss to combine. In a medium bowl whisk together yogurt, mayo, brown sugar and cinnamon. Pour over fruit. Gently stir. Chill until serving. 



Inspired by The Country Cook

Sunday, November 17, 2019

Downsized Holiday

I have talked many times about growing up with Thanksgivings spent in Pennsylvania, at my Grammy's house, with her massive holiday table filled to the brim with every holiday dish you could possibly want. From the beautiful turkey, variety of sides and of course the desserts that made her famous, those meals were truly legendary and what all others will be compared to for me.

But when I got older, and school, work and life got busier, my parents made the decision
we couldn't make the trip every year. We needed to stay home, and start our own traditions. I won't lie. Going from those big family gatherings, to just the three of us sitting down at the table was a little depressing. We of course loved being together, and mom and dad always made sure our meal was delicious, but it just wasn't the same.

Plus, when you are just cooking for a few, the huge spread isn't practical, so you have to find ways enjoy the holiday flavors you love, on a smaller scale. That is where this chicken comes in!

This is something my mom would do for us in place of a large turkey; and if you are only cooking for a small group this Thanksgiving, it would be perfect for you as well. Tender, juicy, bursting with flavor, and perfectly complimented by cranberry sauce, and your favorite mashed taters, it is absolutely holiday worthy.

But the truly great thing? It's simple enough for any day of the week too! Sunday supper maybe?

However you plan to celebrate Thanksgiving, how many you plan on celebrating with, or how big the meal is, the important thing is to make sure we all take a minute to remember how truly blessed we are and have so much to be thankful for!

Oven Roasted Chicken
4-5 lb. whole chicken, patted dry
2 TBS butter, melted
1 TBS kosher salt
2 tsp. pepper
1/2 TBS garlic powder
1/2 TBS garlic salt
1 TBS onion powder
1 TBS paprika
1 tsp. dried thyme
2 c. chicken broth, divided use
Dried Parsley

Preheat oven to 300. Tie chicken's legs and wings. In a small bowl combine all seasonings, except dried parsley. Mix well. Baste chicken with butter. Sprinkle with seasoning mix, rubbing into the chicken. In a large roasting pan with a rack, pour 1 cup broth into the bottom. Place chicken on rack. Roast for 2.5 hours, basting with other cup of broth 2-3 times. Increase heat to 400 for last 30 minutes. When chicken reaches internal temperature of 165, remove from oven to allow to rest. Baste with broth once more, and sprinkle with parsley. 



Shared at Weekend Potluck
Shared at Meal Plan Monday

Sunday, November 10, 2019

Full Holiday House

Last week I gave you a recipe to help you get supper on the table for those holiday house guests that are about to descend! This week? I've got a delicious breakfast or brunch dish to do the same thing!

This is one of those side dishes I make morning, noon or night! It's great for a big holiday breakfast or brunch, but just as delicious for dinner too. We love it with everything from eggs to ham! In fact, I started making it after going to my husband's aunt's holiday party every year...where a huge ham and this were the main attractions!

Sure the big holiday meals are what everyone looks forward to, but you've got to eat other times too! Your full house will love waking up to this, or even coming home to it after that 4am shopping run on Black Friday.

And if you happen to be a planner, this would be amazing on Christmas morning too!

One of the best things about the holidays is having a house full of those people we love most in the world; but it can be one of the most stressful too. It's okay. It doesn't mean we love them any less, it just means we have to be creative when it comes to meal times...and make sure we've got some yummy, simple dishes in our back pocket, just like this!

Hashbrown Casserole
32 oz. bag frozen diced potatoes
2 c. shredded sharp cheddar cheese
1 can cream of chicken soup
1 c. sour cream
1 tsp. onion salt
Salt and Pepper
Dried Chives

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl mix frozen potatoes, soup, sour cream, 1 cup cheese, onion salt, salt and pepper. Transfer to baking dish. Bake 40 minutes. Sprinkle with remaining cheese and dried chives. Bake 5-7 minutes more until cheese is melted. Allow to sit for 5 minutes before serving. *NOTE* No need to thaw the potatoes. Just break up any large chunks before mixing. 






Shared at Weekend Potluck