Everyday Mom's Meals: October 2010

Friday, October 29, 2010

Perfect Everytime

Like most good things in life, I learned how to make meatloaf from my mom. She does after all, makes the best there is. I love meatloaf, and will eat it other places as well, but if I want my favorite, I always have to go home. It's what I request for special meals, birthday suppers and have even passed my love of it onto Alex. When Maa Ma asks what he wants for his birthday meal every year, he picks meatloaf-every time. So you can understand my disgust when I tried to make it the first time and it was awful. And I mean horrid! In fact, it wasn't until just about a year ago, that I mastered mom's meatloaf; and there really isn't a specific reason why it started working. I think I just did it enough that practice made perfect. The only difference between mom's and mine is that I beat my eggs before I add them to the meat mixture. That's it. Why? B/c I saw Ina Garten do it and thought it made sense. So was it the eggs that made the difference? Who knows. But what I do know is that it turns out perfect every time!

Mom's Meatloaf


2 lbs. hamburger
2 eggs, beaten
1 small onion finely chopped
Salt and pepper
Bread crumbs (add a little at a time until meat binds together and some moisture is gone)

Mix all ingredients together well using hands. Work it kind of like "dough" mixing and binding. Form into loaf and bake in roasting pan @ 350º for about 2- 2.5 hours.  If desired put a little ketchup on top.

*Always use 1 egg for each pound of meat*


Shared on Comfy Cuisine Aug. 11, 2011
Shared on Gooseberry Patch Aug. 31, 2011
Shared on Recipes for my Boys Aug. 31, 2011

Monday, October 25, 2010

This Is A Joke, Right??!!

A couple weeks ago I came to the conclusion that Mother Nature was mocking me, laughing at me in fact. Why? Because it was soup night at our house, as it is a lot in the fall, and 80º outside. Well, now I'm convinced she is just out to get me. Once again, I've planned soup for tonight's meal and it is supposed to be unseasonably warm. Oh well. I found this in the back of my recipe box, haven't made it for years and darn it, I'm doing it. At least there is a chance of showers, so maybe that will be my reprieve!

Butter Bean Soup
1 1/2 cup chopped celery
1 cup chopped carrots
1/4 cup chopped onion (small)
3 TBS vegetable oil
3 TBS flour
2 cups water
2 16 oz. cans butter beans-drained
1 small zucchini diced
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
2 cups chicken broth

In large stock pot, cook celery, carrots, onion and zucchini in oil until soft. Add flour and cook and stir for 1 minute. Gradually add water and broth stirring until smooth. Add rest of ingredients. Bring to a boil. Reduce heat and simmer 20-25 minutes or until slightly thick.

Sunday, October 24, 2010

Alex's Lunch Plan

Monday
Lunchable (the new wheat wrap one)
Ants on Logs
Fruit Roll Up
White Grape Juice

Tuesday
PB Dinosaurs
Mini Club Crackers
Grapes
Zebra Cake
Apple Juice

Wednesday
Turkey Sand
PBJ crackers
Carrots
Cinnamon Goldfish
Capri Sun

Thursday
PBJ
Goldfish
Yogurt Pretzels
Fruit Snacks
White Grape Juice

Friday
Turkey Sand
Applesauce
Handisnack
Yogurt Raisins
Vanilla Milk

Meal Plan October 24-29

Sunday
Tuna Noodle Casserole

Monday
Butter Bean Soup
French Bread

Tuesday
Pork Roast
Applesauce
Stuffing
Winter Squash

Wednesday
Baked Mostaccoli

Thursday
Beef Roast
Butter/Herb Rice
Parsnips

Friday
Pot Pies
Fruit Cocktail

Thursday, October 21, 2010

The Perfect Spud

Readers of this blog will know we Marshalls are potato people. We loves us some 'taters. Not many meals go by without us having them one way or another. So not only do I search for new ways to prepare them, but also updated versions of what I'm already doing. This was the case last night. We were having baked potatoes, but I wanted to do them differently than just throwing them in the microwave. In the warm months, I will par-cook them in the microwave and then wrap them in foil and finish them on the grill; and this gives them a great crispy outside w/ a fluffy inside. This new technique I found gives me the same result, but is done in the oven; and these turned out to be one of the best baked potatoes I have ever had!

Oven Baked Potatoes
4 Large baking potatoes
olive oil
Kosher salt

Preheat oven to 350º. Scrub potatoes well and dry off. Rub each potato w/ olive oil and sprinkle w/ Kosher salt. Place on cookie sheet and bake for 1- 1.5 hours depending on how large potatoes are. When fork goes through w/ no resistance, potatoes are done.

Potato on FoodistaPotato

Tuesday, October 19, 2010

KFC Has Nothing On Me

I find myself buying things at the grocery store b/c they are on sale and then deciding later what I'll do w/ them. This past week I bought chicken drumsticks. I knew I wanted a chicken meal w/ mashed potatoes and asparagus, but didn't know what kind of chicken. This morning I woke up w/ an uncontrollable urge for fried chicken. Now yes, I know how to fry chicken, but I still "Googled" it for ideas. I found a method I liked, added some stuff to it and came up w/ a pretty good recipe. It was delicious! So, try it and let me know what you think!

Old Fashioned Fried Chicken
Chicken pieces
4 eggs
1/2 cup milk
3 cups flour
Seasoning to taste (I salt and peppered the chicken itself. Then I added a good amount of Lawry's seasoning salt to the flour)
Vegetable or Canola oil

Mix eggs w/ milk. Add seasonings to flour. Dip chicken in egg and then flour. Repeat. This will give you a double dipped extra crispy batter. Heat 3/4 inch oil in electric skillet to 350º. If using a stove top skillet, use medium heat. Fry chicken on all sides for 6-8 minutes each, or until internal temp reaches 165º. It should be golden-brown and crispy. Drain on paper towels.

Thursday, October 14, 2010

Another Fall Treat

Since I enjoy blogging about recipes and cooking, I also enjoy following other blogs about the same. One of them that I read daily is Real Mom Kitchen and this week she is posting all fall snacks. The first one she shared was a dip that I think Alex will really enjoy, not to mention Mommy! I think it would be a great treat in his lunch or an after school snack. She originally got it from The Other Side of Fifty and I think it's just wonderful how one post, turns into another post, and then another and so on and so on. This internet thing isn't such a bad idea!!! LOL



Caramel Peanut Butter Apple Dip
3/4 cup caramel sauce (She used the caramel dip from the produce section, which is probably what I will use too)
1/4 cup smooth peanut butter
1/2 cup marshmallow fluff
1 TBS chopped peanuts as garnish (optional)

Combine the caramel sauce and peanut butter until smooth. Fold in the marshmallow fluff. Spoon into a serving bowl and top w/ chopped peanuts, if desired. Serve w/ sliced apple.

Monday, October 11, 2010

Meal Plan October 10-15

Sunday
Ham and Beans
Corn Bread

Monday
Sloppy Joes
French Fries
Candied Carrots

Tuesday
Spaghetti

Wednesday
Pancakes
Bacon

Thursday
Meatloaf
Baked Potatoes
Broccoli/Cauliflower

Friday
We are going to my mom's for homemade Beef N Noodles and Mashed Potatoes---Thanks Mom!


Alex's Lunch Plan

Monday
Lunchable
Applesauce
Yogurt Pretzels
Apple Juice Box

Tuesday
Bologna/Cheese Sand.
Cheese Rice Crisps
Raspberries
M&M Cookie
Capri Sun

Wednesday
PB/Honey Sand.
Handisnack
Carrots
Animal Crackers
Apple Juice Box

Thursday
Cheese Sand.
Mini Club Crackers
Pears
Granola Bar
Capri Sun

Friday
PB&J
Goldfish Crackers
Yogurt Raisins
Zebra Cake
Apple Juice Box

Sunday, October 10, 2010

10-10-10

So, it's the second week of October and somewhere, Mother Nature is laughing at me. She's mocking me. Why? Because once again I'm planning fall meals, and the temperature is supposed to climb to almost 90º  today!! Seriously, this warm weather is welcome, b/c let's face it, we all know what is coming and what we are in store for, but for the past week it seems to happen just as I pull out the crock pot or soup pot! Oh well, I guess I can look at it like this, at least the crock pot isn't heating up the house! This recipe is one I found online, but I can't remember the site. I was looking for a ham and beans recipe in the crock pot b/c Adam loves ham and beans; but he wants them thick and creamy. I've tried other recipes before and they haven't been what he wanted; but they were all cooked stove top. So, I'm keeping my fingers crossed this one will yield what he enjoys so much!

Crock Pot Ham and Beans
1 lb. dried great northern beans
1 medium sweet onion, finely chopped
2 ribs celery finely chopped
2 medium carrots, finely chopped
1/2 tsp kosher salt
1/2 tsp pepper
1 lb. ham cut into bite sized chunks
5 cups water
3 TBS flour

Sort beans and soak in enough water to cover overnight. Rinse, drain, and place in crock pot. In a food processor, add onion, celery and carrots. Pulse until finely chopped. Add onion mixture to beans. Mix in ham. Pour water on top, season w/ salt and pepper. Stir well.  Cover and cook on high for 1 hour. Lower heat to low and cook for 6 hours, stirring occasionally. Using a ladle, spoon some of the liquid out and mix w/ flour. Pour back into soup and return to high heat. Cook for 1 hour more (8 hours total) until thickened.
*NOTE* If you forget to soak the beans overnight, put them in a large stock pot. Cover with water until it's 2 inches above beans. Bring to a boil. Remove from heat. Leave covered and soak for 1 hour. Place in crock pot and proceed with recipe.




Soup at Very Good Recipes

Thursday, October 7, 2010

Just My Luck

Oh sure, just when I start to bust out all the fall soup recipes, Mother Nature laughs in my face and sends warm temps back our way. Well, sorry, the ingredients have been bought and I'm not changing my plans! So it's supposed to be 80º tomorrow--too bad. My family is having soup for supper; and just any soup--one of our favorites. I got it out of a Taste of Home magazine years ago, and to this day we still enjoy it just as much as that very first time!

Lemon Chicken Noodle Soup
1 small onion chopped
4 TBS olive oil (extra if needed)
2 TBS butter (extra if needed)
2 garlic cloves minced
6 cans chicken broth (plus some water) I use 2 boxes and add some water and bouillon if necessary
3 medium carrots diced
2 ribs celery diced
3/4 cup frozen peas
1 tsp. dried basil
1 lb. package medium
1 lemon juiced
1 package chicken tenders cut into bite sized pieces
salt/pepper to taste

In stock pot saute onion, carrot and celery in 2 TBS oil and 1 TBS butter. Add remaining butter and oil, extra if needed, and add chicken and garlic. Cook and stir until chicken lightly browned. Stir in broth, peas, basil and s/p. Bring to a boil. Reduce heat. Cover and simmer 5 minutes. Add noodles, cover and simmer 8-10 minutes or until noodles are tender. Stir in lemon juice just before serving.


*NOTE* If made ahead, or leftovers, make sure to have extra broth b/c the noodles will absorb lots!

Wednesday, October 6, 2010

One Skillet Meal

I love recipes that only involve me washing one pan when I'm done! I know there is a lot to be said for one of those "down home, old fashioned" meals that uses every pot and pan in the kitchen, but let's face it, that isn't very convenient for most of us these days. So the less work for me, the better. This recipe came to me from another blog I follow Real Mom's Kitchen. I receive her recipes daily through Facebook right in my inbox--it's great! I fixed this for supper tonight and the "boys" loved it and I was very pleased w/ the way it turned out also. The only thing I will do differently next time is instead of using a skillet stove top, I'm going to use my large electric skillet so the ingredients have a little more room.

Skillet Ground Beef Stew
1 lb. lean ground beef
1/2 tsp salt
1/2 tsp pepper
2 TBS flour (I actually used 1 TBS cornstarch)
8 oz fresh mushrooms sliced
1 1/2 cups beef broth
1/3 cup heavy whipping cream
4 tsp Dijon mustard
3 medium Yukon Gold or red potatoes, unpeeled, cut into 1/2 inch cubes (I used red)
2 medium carrots, thinly sliced
2 TBS fresh parsley chopped (I omitted this)

Cook beef over medium high heat 5-7 minutes stirring occasionally, until cooked; drain. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.

In small bowl, mix broth, whipping cream & mustard w/ wire whisk. Add to beef mixture. Stir in potatoes and carrots. Reduce heat to medium low. Cover; cook 15 minutes until vegetables are tender and sauce is slightly thickened. If the sauce is too thin, increase high to medium high, uncover and cook another few minutes. Sprinkle w/ parsley.

Tuesday, October 5, 2010

More Leaves Falling

Yep, it's definitely autumn. I don't think there is any escaping it now. Oh well, time to embrace to the cooler temperatures and everything that comes w/ them. Apple picking, hay rides, pumpkin carving, warm meals and desserts that use "fall" ingredients. This one comes from my cousin Tricia and I can't wait to make it. When she sent it to me, I immediately thought of the "Fried Apples" at Cracker Barrel--one of my favorites! *Note, while the recipe calls for tart apples, Tricia nor I enjoy the flavor of Granny Smith, so we are probably going to use Cortland or Gala*

Baked Applesauce
3 large tart apples peeled and sliced
3 TBS sugar
1/4 tsp cinnamon
1/4 tsp vanilla

Place apples in baking dish. Combine sugar, cinnamon and vanilla. Sprinkle over apples. Cover and bake @ 350º for 40-45 minutes. Uncover and mash with a fork. Serve warm. *I don't know if I will mash them or not. I think if I leave them in slice form, I will get a closer result to Cracker Barrel's.*

Sunday, October 3, 2010

Tonight's Dessert

Fall is in the air, that means let the pumpkin desserts begin! I love pumpkin pie, but I also enjoy finding other ways to use canned pumpkin. Smelling pumpkin spices just screams autumn to me. This recipe comes from my friend Emily, whom I refer to as the "Weight Watchers Queen". She has been following the program for about 10 months and has lost an enormous amount of weight--it truly is inspiring. So feel free to follow the recipe as is, or like me, not pay as much attention to the fat and sugar free...lol. For those that want to know though, the WW count will be included!

Pumpkin Fluff


1 small can pumpkin
1 small box sugar free vanilla instant pudding mix DO NOT MAKE PUDDING
1 cup fat free Cool Whip
1/2 tsp pumpkin pie spice (my pumpkin has spices in it, so I'm not adding this)

Mix all together. Makes 4 servings. Serve w/ extra Cool Whip on top. WW= 1 point


Shared on Gooseberry Patch Sept. 14, 2011
Shared on Everyday Sisters Oct. 2, 2011
Shared on Naptime Creations Oct. 4, 2011
Shared on A Healthy Jalapeno Oct. 19, 2011
Shared on Bacon Time Oct. 26, 2011
Shared on Newlyweds Blog Oct. 27, 2011



Nap-Time Creations
Pin It

Meal Plan Ocotber 3- 8

Sunday
Ravioli
Garlic Bread

Monday
Steak
Wild Rice
Peas

Tuesday
Pork Chops
Applesauce
Scalloped Potatoes
Creamed Corn
Wednesday
Skillet Stew (this is a new recipe that will be featured this week)
Rolls


Thursday
Sausage Quiche
Potato Cakes
Sliced Peaches


Friday
Lemon Chicken Noodle Soup (this will also be featured this week)
Rolls



Alex's Lunch Plan

Monday
Lunchable
Mandarin Oranges
Cinnamon "Goldfish"
Capri Sun

Tuesday
PB&J Sandwich
Mini Club Crackers
Sliced Strawberries
Fruit Roll Up
Regular Milk

Wednesday
Bologna/Cheese Sandwich
Pretzel "Goldfish"
Dananino Yogurt
Animal Crackers
Capri Sun

Thursday
PB Dino Sandwiches
Cheese Square
Yogurt Raisins
Granola Bar
Regular Milk

Friday
Cheese Sandwich
Yogurt Pretzels
Carrots
Fruit Snacks
Capri Sun