Everyday Mom's Meals

Monday, September 22, 2014

303 Simple & Satisfying Recipes Day 2 {A Review with Gooseberry Patch}

If you didn't stop by on Friday, you missed the debut of Gooseberry Patch's newest book, and believe me it's one you don't want to miss! 

If you missed the first recipe I featured, Crock Pot Cream of Potato Soup is something you'll want to make again and again with the cold months approaching. So, click here if you didn't catch it the first time.

The reason I chose this to be the second recipe I featured is simple. It's a great way to stretch a dollar when it comes to the cost of boneless chicken breasts, and I'm always on the lookout for those kind of meals. Chicken is expensive, but if you can find it on sale, or you can figure out how to make only one package feed the whole family, it is a little easier on the weekly food budget. 

The flavor of this is so unique, and delicious, it's sure to become one of those dishes your family will ask for over and over. I love that it's pasta, which we love, but also high protein with the chicken. Plus it's got veggies in there too. Oh, and you can start it in the morning, and easily finish when you get home, dog tired and dinner can be on the table in almost no time. It's really a win win recipe for you and your family.

Oh, and Gooseberry Patch is giving a copy of this fantastic cookbook to one lucky EMM fan, so be sure to click here to find out how to enter!

Slow Cooker Provincial Chicken
Submitted by Shari Upchurch, Dearing, GA Found on pg. 139
4 boneless chicken breasts
2 (15 oz.) cans diced tomatoes, with juice
2 zucchini, diced
1 (10 3/4 oz.) can cream of chicken soup
2 TBS balsamic vinegar
1 TBS dried onion
2 TBS dried parsley
1 tsp. dried basil
1 c. shredded cheddar cheese
1/2 c. sour cream
Cooked bowtie pasta

In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on LOW for 6-8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream. Cover and cook for 15 minutes. To serve, spoon over cooked pasta. *NOTE* I seasoned the chicken with salt and pepper. I used an Italian blend cheese and served over penne pasta instead. I also garnished with extra parsley too.

Saturday, September 20, 2014

Soul Food Saturday

Sometimes no matter what you do, you have a huge craving for something that you just can’t get rid of until you have that first bite; okay sometimes you really need the whole plate full. Am I right? This happened to be one of those days. And wouldn’t you know it; the first ingredient was still on my shopping list. So in comes another Internet search. Yep, you guessed it. I loved it enough to make a mountain of pancakes and then share the recipe with you. This baking mix is a good as the boxed stuff, maybe even better dare I say? I’ll let you decide! Grab a fork and your favorite pancake toppers, because this plate is nearly ready!
Homemade Baking Mix
 9 c.all purpose flour
1 c. dry buttermilk
5 tbs. baking powder
¼ c. sugar
1 tbs. salt
1 c. shortening

In a large bowl add flour, buttermilk, baking powder, sugar and salt. Stir to thoroughly combine. Add half of shortening add a time, and use pastry blender (or 2 forks) to cut into the dry ingredients. Add second half of shortening and continue until the mixture resembles corn meal. Store mix in air tight container, for up to 3 months.
  2 c. mix
1 c. water
 2 eggs

All your family favorite toppings- syrup, fruit, jellies, butter, or all the above!
In a medium bowl add mix, water, and eggs. Whisk to combine, and continue until smooth. Add ¼ c. amount to a greased pan or griddle. Flip when edges are dry. Cook until golden. Repeat with remaining batter.
Whether you love them topped with just butter, pieces of fruit on the side, or doused with your favorite syrup; these will definitely be a winner at your table as well. Enjoy!

Meal Plan September 21-26

*New Recipe
Links to Recipes on Blog

Crock Pot Chicken Pot Pie Soup*
Sliced Peaches

Pork Chops

Crescent Dogs
Sweet Potato Fries
Jello Parfait Salad

Beef Roast
Pan Roasted Baby Potatoes

Cheesy Baked Shells and Broccoli*
Garlic Bread

We're heading out of town on a little family get away :)

Friday, September 19, 2014

303 Simple & Satisfying Recipes Day 1 {A Review of Gooseberry Patch}

It's that time again! Another new Gooseberry Patch cookbook is here and you're going to love it! 

3 books in one! This super-sized collection of recipes has everything you need to create breakfasts to remember, dinners they'll devour and desserts you'll love to share. 303 Simple & Satisfying Recipes includes 3 sections with every recipe from our previously published cookbooks, 101 Easy, Everyday Recipes, 101 Slow-Cooker Recipes and 101 Cupcake, Cookie & Brownie Recipes. With this book at your fingertips, kitchen creativity is just a page-turn away. ~From Gooseberry Patch

Cover to cover, this book is filled with recipes that will quickly become classics and go-tos in your kitchen. I've already got a bunch marked to try, but as soon as I saw this one, I knew it would be first. 

Fall, soups and my Crock Pot are three peas in a pod. While I use my slow cooker all year long, autumn is definitely when it gets utilized the most. And I love nothing more than a big pot of soup, cooking all day long, ready to eat when we are, after along, cold day.

This one is so simple, and tastes like a warm blanket feels. Smooth, creamy, flavorful, everything you want in a good potato soup. 

Oh, and that fabulous new cookbook? The fine folks at Gooseberry Patch have one for a lucky EMM reader too. Just scroll down underneath the recipe and find how to enter to win! 

Crock Pot Cream of Potato Soup
Submitted by Roberta Simpkins Mentor-on-the-Lake, OH Found on pg. 166
6 potatoes, peeled and cubed
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 TBS dried parsley
5 c. water
1/4 tsp. pepper
1 TBS salt
1/3 c. butter, melted
1 (12 oz.) can evaporated milk
Chives for garnish

Combine all ingredients except milk in a slow cooker. Cover and cook on LOW for 10-12 hours or on HIGH for 3-4 hours. Stir in milk during last hour of cooking. Garnish with chives, if desired. *NOTE* I always salt and pepper to taste, and probably added more here. I also used a potato masher right before I added the milk to thicken it a bit. Then I removed some of the liquid, added 1 TBS cornstarch and whisked the mixture and evaporated milk back into the soup. I cooked for another 30 minutes until it had thickened. 

Shared on The Country Cook Sept. 19, 2014


To Enter: Leave a comment telling me your favorite slow cooker soup!

Bonus Entry #1: Become a fan of Gooseberry Patch on Facebook.

Bonus Entry #2: Follow Gooseberry Patch on Twitter.

Be sure to leave an email address so I can find you!

Contest Ends: October 1, 2014

Wednesday, September 17, 2014

Fall Means Tailgating, Football and Bonfires

The days are cooler, the sun is going down before 9pm and the nights are bonfire worthy. Yep, autumn is here in all it's glory! I don't know what that means to your family, but for ours, it means too many things to list. But a few that pop into my head are tailgating, football watching, and fall inspired parties.

But one thing it also means is a super busy schedule. With school back in session, Taekwondo in the evenings 5 nights per week, and then tournaments on the weekends, we are here, there and every where. So I am always on the lookout for easy to make, delicious to eat, meals that can fit into our hectic lives.

They don't have to be new recipes necessarily. I also like to find ways to take something I've been making for years, switch it up a little and have it be even more simple than it might already be. With that, I present taco meat from the slow cooker!

This recipe is great for dinner, any night of the week. It can stay warm for hours, so everyone can eat at different times, and it's still perfect. You could also use it for your next autumn party or even a kids birthday party. Oh, and if you're tailgating, you will be the rock star with this one. Plus, it's a great way to stretch a buck when boneless chicken breasts go on sale! A package of three will feed a crowd!

If you are a lover of all things fall, I'm sure you are happy as can be the new season is upon us. If you love certain things about fall, like me, maybe this recipe can fit into one of those! 

Slow Cooker Shredded Chicken Tacos
3 boneless chicken breasts
1 packet taco seasoning
2 cups favorite salsa
Salt and Pepper to taste
Splash of water
Soft Flour Tortillas
Favorite Taco Toppings

Preheat slow cooker to HIGH. Spray with nonstick spray. Lay chicken breasts in bottom. Sprinkle with salt, pepper and taco seasoning. Pour salsa over top. Add water to jar and shake. Pour over chicken. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3-4 hours until chicken cooked through. Remove chicken and shred using two forks or stand mixer. Return to slow cooker. Stir well. Reduce heat to WARM until ready to serve. Serve with tortillas and favorite toppings.

Shared on The Country Cook Sept. 19, 2014