I Need A Break

As much as I love cooking and preparing meals for my family, even I need a night off. And I'm not talking about a night off from cooking, b/c I do get those more than a lot of other women out there--at least once a week, sometimes two. No, what I mean is a night off from having to think about it. LOL No "ok, how long does this have to cook", or "if I put this in now, will it be done when the rest of the stuff is". The whole brain overload that comes w/ making a meal sometimes is what I need a break from--a mental health day if you will. So tonight we are going simple. Salad. Yep. That's it. Not just any salad though. Greek Salads. Mmmmmm. There is a restaurant here in Fort Wayne, Triangle Park, that simply has the best Greek Salad I have ever had, so years ago I started to replicate it, and I think I've come pretty close. It's more of an arranged salad, and great to entertain with! But the time of the year when we love it the most, is in the summer b/c it's light even for the heat, but filling enough to satisfy. So if your brain needs a break tonight too, try this one---it won't disappoint!

Greek Salad


Iceberg lettuce, chopped
1 green pepper diced
1 can picked beets- drained and finely chopped
1 can pineapple chunks, drained
1 can kalamata or medium pitted black olives, drained
1 tin anchovies (optional--Adam likes them, I don't)
Small container crumbed feta cheese
Greek salad dressing ( I buy whichever is on sale)

Arrange lettuce in center of dinner plate. Place pineapple, pepper, beets and olives around edge. Top w/ cheese and anchovies, if desired.  (These amounts makes 2 dinner sized salads) Top w/ dressing. Serve w/ crusty rustic bread on the side.

This one is mine--so NO anchovies :)

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Meal Plan September 26- Oct 2

Sunday
Chili

Monday
Greek Salad
Crescent Rolls

Tuesday
Beef Roast
Loaded Mashed Red Potatoes
Winter Squash

Wednesday
Buffalo Chicken Sandwiches
French Fries
Green Beans

Thursday
Steak
Wild Rice
Peas

Friday
We are going to a football game and Alex is eating supper at Maa Ma's house:)


Saturday
We are going to the Apple Festival in Kendalville:)


Alex's Lunch Plan

Monday
Lunchable Sub Sandwich
Handi Snack
Carrots
Cinnamon "Goldfish"
Regular Milk

Tuesday
Turkey Sandwich
Ants on Logs
PB&J crackers
Dananino Yogurt
Capri Sun

Wednesday
PB&J Dinosaur Sandwiches
Pretzel "Goldfish"
Mandarin Oranges
Animal Crackers
Strawberry Milk

Thursday
Ham Sandwich
PB&J Crackers
Grapes
Fruit Snacks
Capri Sun

Friday
Cheese Sandwich
Saltine Strawberry Snacks
Granola Bar
Vanilla Milk

Welcome Baby Samuel!

Today's post is dedicated to my dear friend Erin, her husband Paul, and big sister Mia Jo b/c Friday they welcomed Samuel Allen into their family. A beautiful bouncing baby boy who is just precious. Mommy and baby are resting well and the whole family is happy as can be. This recipe is for them, b/c Erin originally gave me the base recipe. For years I was looking for a good chili recipe and could never find one we enjoyed. Then about 2 1/2 years ago, Erin made this for us and we knew we had found the one we wanted to eat every time from then on! The only change I made was I substituted ground buffalo for ground beef. Why? B/c we love buffalo and have tons of it in our freezer :-) For those who have never tried buffalo, it's much leaner than beef and has a great flavor. It makes great burgers and can be switched out in any recipe that calls for ground beef. We get ours from a local buffalo farm, but most good butcher shops have it as well. So thank Erin for the awesome recipe and congratulations once again on your amazing son! We are so happy for all of you:)

Buffalo Chili

1 lb ground buffalo ( I prefer this b/c it's leaner and we love the flavor. Ground beef works just as well.)

1 lb mild pork sausage

1 onion chopped fine - extra for garnish

1 large can Brooks Mild Chili Beans (Can be bought at Kroger, Meijer, Walmart)

1-2 large cans tomato juice

garlic powder to taste

chili powder to taste

salt/pepper to taste

In a large skillet, cook buffalo, sausage and onion until brown. Drain fat. Put in crock pot. Add beans, spices and tomato juice. Stir until well combined. Cook on high for 2 hours and then low for 4-5. All day really is best. Serve w/ finely chopped onion, cheese, crackers, taco chips, etc.

Shared on Gooseberry Patch Sept. 21, 2011
Shared on Everyday Sisters Oct. 9, 2011
Shared on The Country Cook Oct. 21, 2011

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Quick Dip??

According to my thermometer, it's 93º outside today, and ironically it is the first day of fall. So, I'm assuming if you are reading this sweating, you think I mean "dip in the pool". Well, as great as that sounds right now while I'm wilting in the shade, it isn't what I'm talking about. I am of course, talking about food! This is a great dip recipe I found on mywoodenspoon.com that I am definitely making for our next party. So quick, so easy and it sounds scrumptious--3 of my requirements. I would serve it w/ corn chips, nacho chips, or potato chips:)

5-Minute Tex Mex Dip
3 packages cream cheese, softened
1 can Rotel Tomatoes and Green Chiles (mild or hot)- undrained
2 cups corn

Mix all ingredients until creamy. Use the whole can of tomatoes plus juice!

DO NOT EAT THIS

Yes, I know how strange to read that on a recipe blog. No, it's not a recipe gone wrong, or some speech about foods that aren't good for you. It is a recipe but for something just a little different. Last spring when my mother in law was in New Smyrna Beach, FL, one of the restaurants offered a hand scrub in their restroom and she just raved about it. She said her hands were so soft and ever since she has been looking for a good one to purchase or a recipe to make one of her own. After looking at different ones on the Internet, I found this one on ehow.com and it sounds like it would be pretty similar, especially with the coconut b/c she said hers had a definite coconut aroma. So we're hoping this helps to heal those dry winter hands we all know are coming!

Sea Salt Hand Scrub
1/2 cup sea salt
1/2 cup olive oil
2 TBS coconut oil
1 TBS rosemary oil

Mix together until smooth. Use on hands w/ warm water.

Meal Plan September 19-24

Sunday
Walking Tacos (we did not have these a couple weeks ago when they were listed)

Monday
Pork Roast
Stuffing
Applesauce
Sauteed Corn

Tuesday
Angel Hair Pasta w/ Herbs
Breadsticks

Wednesday
My mom is taking Alex to the mall for shopping/supper. I'm not sure what Adam and I will be doing:)

Thursday
Chicken Tenders in Panko
Mashed Potatoes
Noodles

Friday
Pork Egg Rolls
Fried Rice
Sugar Snap Peas


Alex's Lunch Plan

Monday
PB&J
Grapes
PB/Cheese Crackers
Yogurt
Capri Sun

Tuesday
Ham Sandwich
Sesame Crackers
Yogurt Covered Pretzels
Carrots
Strawberry Milk

Wednesday
Turkey Sandwich
Saltine/Strawberry Snacks
String Cheese
Fruit Roll Up
Capri Sun

Thursday
Cheese Sandwich
Pretzel "Goldfish"
Granola Bar
Applesauce
Vanilla Milk

Friday
PB Dinosaur Sandwiches
Club Crackers
Mario Fruit Snacks
Yogurt
Capri Sun

Happy Birthday Alex!!!!!!

Yep, my monkey turns 6 today. It's so hard to believe I just said that. I am pretty sure I was just pregnant, we just brought him home from the hospital, and we just celebrated his 1st birthday! He is growing so fast and I'm trying to hold onto each and every second! Last week he came to me and said "Mommy, can you find a recipe for peach cobbler? It can be easy. I know you like easy". Does my boy know me or what??? So, for my little man, here is what I found on Cooks.com for such an easy cobbler, Alex could probably make it himself. I will be making this next week just for him!

Peach Cobbler
1 box butter recipe yellow cake mix
2 16 oz. cans sliced peaches in heavy syrup
2 sticks butter

Pour peaches and syrup into a 9x13 baking pan. Cover peaches completely w/ dry cake mix. DO NOT MIX. Cover mix w/ pats of butter. Bake @ 350º until golden brown approx. 25 minutes.

Shared on Simply Delish July 15, 2011
Shared on Gooseberry Patch Sept. 28, 2011

Peach

Meal Plan September 12- 17

Sunday
We actually ate leftovers from Alex's birthday party the day before:)

Monday
Linguine w/ Caper and Green Olives

Tuesday
Breakfast
Eggs
Sausage Links
Toast

Wednesday
Roasted Whole Chicken
Steamed Asparagus
Cranberry Sauce
French Bread

Thursday
Alex's Birthday!!! He has requested to go to Chuckie Cheese:)

Friday
BBQ Pulled Pork Sandwiches
French Fries
Green Beans


Alex's Lunch Plan

Monday
Lunchable Mini Sub
Ants on Logs
Grapes
Cinnamon "Goldfish"
Strawberry Milk

Tuesday
PB&J
Granola Bar
Handi Snack (cheese and cracker sticks)
Danonino Yogurt
Capri Sun

Wednesday
Cheese Sandwich
Pretzel "Goldfish"
Banana
Yogurt Raisins
Regular Milk

Thursday
Ham Sandwich
PB/Cheese Crackers
Danonino Yogurt
Animal Crackers
Capri Sun

Friday
PB Dino Sandwiches
Applesauce
Club Crackers
Fruit Roll Up
Vanilla Milk

In My Other Life

Just a couple weeks ago I was telling my sister in law that I must have been Italian in my previous life, b/c there are not many things I could eat every single day and tire of, but pasta is the one. I love it. It makes me feel so good when I eat it. I have no idea why, I know it isn't the best thing for me, but I could seriously find a different one to make each night and be totally content. This is one I found on the internet when searching for "pantry" items to use. I like to find recipes that include ingredients I most always have on hand, and this definitely fit the bill.

Linguine with Olives and Capers

1 TBS olive oil
2 cloves garlic minced
1 26 oz jar marinara sauce (or homemade)
1 6.75 oz jar green olives, drained and chopped
1 3/5 oz jar capers, drained and chopped
1 # box linguine

Heat olive oil and garlic in large sauce pan over medium heat 2 minutes. Add marinara, olives and capers. Reduce heat to low and simmer 15 minutes.

Cook pasta and drain. Add 1/2 sauce and mix. Serve in portions w/ rest of sauce on top.

Oink Oink

We love meat. There I said it. We love beef, pork, chicken, fish, all of it. I've said before how my husband tires of chicken, so I try not to cook at as much as I would like, but pork is one thing we can both agree on. We love pork chops, pork roast, pulled pork, if it comes from a pig, we'll eat it. This recipe was one I found online, and I apologize I can't remember the site, when I had bone in pork chops I needed to use. Most of the time we use boneless sirloin pork chops, but these looked really good at the butcher shop one day, so we got them. I am not a big fan of breaded pork chops baked in the oven, so when I can upon this technique instead I was excited to try it. They are amazing. Moist, flavorful and absolutely easy as can be.

Baked Pork Chops

4 bone in pork chops

4 TBS yellow mustard (can use more to taste)

Italian Seasoning

Put chops on a baking sheet. Spread 1 TBS (or more) mustard on each. Sprinkle w/ seasoning. Bake in a preheated oven @ 350º for 1 hour.

Sorry For The Delay

I apologize for not having this week's meal plan posted on Sunday. Not only was it a holiday weekend, but Adam's family reunion was Saturday and Sunday topped off w/ his youngest brother getting married lakeside on Sunday. Needless to say, we were super busy. But I haven't forgotten, and am back on track. A special note though, there are a couple meals that will be repeats from the last 2 weeks. No, I'm not feeding my family the same thing again, that soon, both are actually just now being used b/c my husband was kind enough to bring supper home those nights so I didn't have to cook (woo hoo). Hope everyone had a great Labor Day, and has a fabulous week!

Meal Plan

Sunday

We actually were at the wedding, so no meal needed:)

Monday

Hot Dogs

Ranch Pasta Salad

Sliced Cucumbers and Tomatoes

Tuesday

Steak

Baked Sweet Potatoes

Baby Butter Beans

Wednesday (Alex's Meal)

Fish Sticks

Macaroni and Cheese

Broccoli

Thursday

Vegetable Soup

Friday

Pork Chops

Red Potatoes

Parsnips

Alex's Lunch Plan

Monday

No School

Tuesday

Lunchable

Yogurt Raisins

Fruit Roll Up

Capri Sun

Wednesday

1/2 Bologna Sandwich

Raspberries

Peanut Butter/Cheese Crackers

Granola Bar

Vanilla Milk

Thursday

Peanut Butter Dinosaur Sandwiches

Pretzel "Goldfish"

Danonino Yogurt

Grapes

Capri Sun

Friday

Cheese Sandwich

Carrots

Applesauce

Animal Crackers

Regular Milk

Sweet As Candy

When I was younger, I hated cooked carrots. The only time I would eat them is if my dad would take the time to "candy" them. But that was saved for special occasions, so it was a special treat. Well, I have passed that preference on to my husband, who had never had them until I came along, and to my son, b/c let's face it, a kid will eat any veggie that includes butter and sugar! Depending on the type of carrot you are using, you can do this a couple different ways, but in the end it doesn't matter b/c they are delicious!

Candied Carrots

2 cans sliced carrots

2 TBS butter, diced

3 TBS brown sugar (may need a little more)

Preheat oven to 350. Drain carrots and put in casserole dish. Dot w/ butter and sprinkle w/ sugar. Bake for 30 minutes. (You can also microwave for 5-7 minutes if in a hurry)

*NOTE* You can also use fresh or frozen carrots. For fresh, it's best to boil for a few minutes before baking. If frozen, just put in colander in the sink all day and allow to thaw.

Shared on Everyday Sisters Oct. 30, 2011

September Brings Soup

So I didn't know what recipe to post today, so I wasn't going to. Then I looked at the weather and saw that it's only supposed to be 65º here in Fort Wayne on Saturday and that made me think of fall. Then I was going through my recipes trying to find suppers for next week and I came across one of my favorite soups and I thought, "Well, I guess it would be okay to make soup since it's cooling down". So I wrote it down and started to get excited. Then I saw the extended forecast that showed me by Monday it's going to be back up to 80º. Oh well. I planned it. I wrote it down. We're eating it. LOL Besides, it is cooked in the crock pot, so at least it won't heat up the house:)

Crock Pot Vegetable Beef Soup
1 lb. round steak, diced into small chunks

1 14.5 oz can diced tomatoes, undrained

2 medium potatoes, peeled and cubed

3 celery ribs, chopped

2 carrots, chopped

1 large onion, diced

6 beef bouillon cubes (extra may be needed)

Salt and pepper to taste

3 cups water

1 1/2 cups frozen mixed veggies

Place all ingredients in crock pot. Cover and cook on high for 6 hours. Then low for 2 additional hours.

Shared on Gooseberry Patch Feb. 22, 2012

Soups at Very Good Recipes
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