Menu Plan Monday

Quite proud of myself this week again, I've had the MP done since last Tuesday!! GOOOO ME!! Except somehow I didn't get this posted Sunday night like I usually do... so here we are Monday afternoon...


Recipes are below!!

Sunday: Beef over Noodles (carryover)

Monday: Chicken & Dressing Casserole

Tuesday: White Cheddar Mac & Cheese

Wednesday: Beef Biscuit Cups

Thursday: Spaghetti Pizza

Friday: Orange Roast

Saturday: Chicken & Potato Bake

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Chicken & Dressing Casserole from Eat at Home

White Cheddar Mac & Cheese from Finding Joy in my Kitchen

Chicken & Potato Bake from Kraft


Beef Biscuit Cups
1 lb. ground beef
1 jar spaghetti sauce
2 tubes of refridgerated biscuits
1 c. shredded cheddar

Brown beef and drain, stir in the spaghetti sauce and cook til heated through. Press biscuits into muffin cups, making a well- pushing the biscuits down and up the sides. Fill the well with about 2 tablespoons of the beef mixture. Bake in a 375 degree oven for 15-17 minutes, add the shredded cheddar on top and bake for an additional 3 minutes.

Spaghetti Pizza
2 eggs
1 cup milk
1 package (16 ounces) cooked spaghetti
1 pound ground beef, cooked and drained
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
Garlic salt to taste
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

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Menu Plan Monday

I'm so stoked. I actually had my menu plan done 4 days ago!! Can you believe that one?!?!


Recipes are below!!

Sunday: Crockpot Chicken Parm & Noodles (carryover)

Monday: Grilled Steaks with Garlic Potatoes

Tuesday: Rouladen with homemade Spaetzle

Wednesday: Cranberry Turkey

Thursday: Biscuits & Gravy, Eggs

Friday: Crockpot Brisket

Saturday: Avocado Chicken

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Chicken Parm with noodles:
2 lbs. chicken breast
1 can tomato paste
1 can italian style tomato sauce
shredded italian cheese blend

Place chicken, tomato paste and tomato sauce in crockpot. Cook on low for 6-8 hours. Top with shredded cheese for the last hour, serve over egg noodles.

Rouladen with Spaetzle:
Rouladen:
1 lb. Sliced Rouladen Beef (thin slice from top or bottom round)
Dijon Mustard
Chopped Dill Pickles
Chopped Onion
Slices of Bacon
Butter

Season each side of the meat and then spread with dijon mustard, top with bacon slices, chopped pickles and onion. Roll in a jelly roll style and then skewer to keep tight, or tie with cooking string. Brown all sides in a pan with butter. Place into a pot and cover with water, let simmer for 1 hour. Thicken the broth to make a gravy.

Spaetzle:
This recipe is in the fabulous Taste of Home magazine that I won from orgjunkie.com, but I can't seem to find it. As soon as I find it, I'll update with the recipe.

Cranberry Turkey:
3 lbs. turkey breast
1 can jellied cranberry sauce
1 packet onion soup mix
Salt, pepper, garlic salt blend

Coat the turkey breast with seasonings and place into the crockpot. Mix together the cranberry sauce and onion soup mix, pour over the turkey and cook on low for 8 hours.

Biscuits and Gravy:
Courtesy of Household 6 Diva, her awesome step-by-step is droolworthy!

Crockpot Brisket:
As referenced from The Pioneer Woman/Tasty Kitchen

Avocado Chicken:
2 lbs. chicken breast
Avocado
Cheese of choice

I brown the chicken breast, once cooked through, I top with sliced avocado and grated or sliced cheese of choice- I like pepperjack!, and broil for a few minutes just to warm the avocado and melt the cheese!

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Menu Plan Monday

I'm vowing this year to be more organized, and one of the very few things that I take some sort of "pride" in is my organization of my MPM... it takes time, and I need to get back into clipping my coupons, but I'm proud that I've stuck with it for as long as I have!!

Recipes are below!!

Sunday: Pesto pasta

Monday: Baked Potato Soup

Tuesday: Cheesey Chicken Bake

Wednesday: Meatball Tortellini Soup

Thursday: Crockpot Philly Cheesesteaks

Friday: White Cheddar Mac & Cheese

Saturday: Pizza Stuffed Pretzels

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:: I know I usually type them all out for you, but I'm so exhausted tonight, you can click through to the recipe on the site name where I got it from.

Baked Potato Soup (from The Floyds)

Cheesey Chicken Bake (from Mom's Plans)

Meatball Tortellini Soup (from Finding Joy in My Kitchen) also White Cheddar Mac & Cheese (here) and Stuffed Pretzels (here)
I'm going to try the meatball tortellini one in the crockpot, but leave out the meatball probably.

Crockpot Philly Cheese Steaks (from Finding Joy in My Kitchen)
1 lb. beef
1/2 sliced onion
1 green pepper, sliced
1/2 red pepper, sliced
1 C beef broth
1/8 C soy sauce
garlic, salt and pepper if desired

Place beef in the bottom of the crockpot. Pour broth and soy sauce over the beef. Layer the onion and peppers over the beef and sprinkle with seasonings, if desired. Cook on low for 8-9 hours, or on high for 4-6 hours. Top with choice of cheese (we'll be using provolone!)

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Menu Plan Monday

New year, new recipes, new friends, new experiences, new everything... I'm keeping my chin up to stay on track this year. I'm keeping my chin up to lose at least 20 pounds this year, unlike last year where I hoped to have the motivation to take 40 off, and Lord knows that didn't happen!!


Recipes are below!!

Sunday: Pesto Chicken with Sweet Potatoes (carryover)

Monday: Completely unknown... hopefully the hub can bring some fixin's home from work until I bring groceries home when I get out of work!!

Tuesday: Chicken Parm with noodles

Wednesday: Crockpot Tortellini

Thursday: Crockpot Turkey with Wild Rice & Cranberries

Friday: Ham with Apples & Sweet Potatoes

Saturday: Veggie & Dill Biscuit Casserole

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Pesto Chicken & Sweet Potatoes as referenced from A Year of Slow Cooking

Chicken Parm with noodles:
2 lbs. chicken breast
1 can tomato paste
1 can italian style tomato sauce
shredded italian cheese blend

Place chicken, tomato paste and tomato sauce in crockpot. Cook on low for 6-8 hours. Top with shredded cheese for the last hour, serve over egg noodles.

Crockpot Tortellini:
1 jar marinara sauce
1 c. sliced mushrooms
1 can italian style diced tomatoes
1 package cheese tortellini (9 oz or so)
1 c. shredded mozzarella cheese

You can add beef or sausage to this as well, just brown first. I do this like the crockpot ravioli recipe (see here).

Crockpot Turkey with Wild Rice & Cranberries: (from Betty Crocker)

Ham, Apples & Sweet Potatoes:
1 lb. center slice ham
3 peeled and sliced about 1/4 inch thick sweet potatoes
2 tbsp. light brown sugar
4 apples, cut into wedges
3/4 c. hot water

Brown ham and place into baking dish, spread apples and sweet potatoes on top and sprinkle with brown sugar. Cover and bake at 350 degrees for about one hour.

Veggie & Dill Biscuit Casserole: (from Betty Crocker)

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Menu Plan Monday

Here we are approaching the next year coming!! 2009 flew by and with all that went on this year, I'm ready to embrace everything that 2010 has to offer!! Menu planning was one of the things that kept my budget on track this year and for that I am ever so grateful!!


Recipes are below!!

Sunday: Ordering a pizza

Monday: Pesto Pasta

Tuesday: Chicken Carbonara

Wednesday: Crockpot Baked Ziti

Thursday: Grilled Cheese & Soup

Friday: Crockpot Beef Stew

Saturday: Pesto Chicken with Sweet Potatoes

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Chicken Carbonara
1/2 lb. spaghetti
8 slices, chopped bacon
1 onion, finely chopped
1 garlic clove, finely chopped
2 cups chicken, already cooked and cut up
1/2 c. grated parm cheese
1/2 c. heavy whipping cream

Cook and drain spaghetti, cook bacon and then drain, save 1 tb. bacon grease. Cook onion and garlic in the reserved grease. Stir in spaghetti, chicken, cheese and cream, stirring well, and occasionally until heated through.

Crockpot Beef Stew
2 lbs. stew beef
pepper to taste
splash worcestershire sauce
3 potatoes, cut into chunks
4 celery stalks, cut into chunks
4 carrots, cut into chunks
salt to taste
1.5 c. beef broth
2 tbsp. minced garlic
1 large onion, cut into chunks
1/4 c. flour

Place meat into crockpot, mix together flour, salt, pepper and mix in with the meat. Stir to make sure meat is coated. Add in remaining ingredients and mix well. Cover and cook on low for 10 hours. Stir and serve!

Pesto Chicken & Sweet Potatoes as referenced from A Year of Slow Cooking

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Menu Plan Monday

Last week wasn't as busy as usual, which is nice, since this week is going to be insane!! Here we go... I have to pick up my grandparents from the airport Monday night from their month long vacation, my uncle and his family come into town on Tuesday from Texas, Tuesday night we have a holiday get together with the family and friends that come up from the city. Wednesday is a half day for Boug at school, and then Thursday, Christmas Eve, I'm hosting the get together at my house. Thankfully I'm keeping it small. Then Friday being Christmas, Saturday being another party and then my family going back to Texas on Sunday. Then Monday, hopefully things will start back to normal!!


Recipes are below!!

Sunday: Grilled Cheese & Soup

Monday: Pesto Pasta (if we make it home for dinner)

Tuesday: Out at mom's, bringing 2 crockpots of lasagna

Wednesday: Cheese Quesadillas

Thursday: Christmas Eve smorgasbord! I told everyone I wasn't cooking an actual meal and that we could do appetizers and fingerfoods, my kitchen is just far too small for real entertaining!
-brie, procuitto, crackers
-ultimate party meatballs
-mexican fondue w/crusty bread
-honey bbq wings
-beef biscuit cups
-ranch ham roll ups
-spinach cheese swirls
(and no, crap- I haven't come up with anything good for dessert yet, and no, no one has offered to be the dessert bringer as of yet... give me some easy easy easy dessert recipes!!)

Friday: Christmas at moms

Saturday: Out- party at a friends house

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Crockpot Lasagna recipes:
Crockpot Veggie Lasagne
12 lasagna noodles, uncooked
1 zuchhini sliced
4 carrots grated
2 cups baby spinach
1 onion sliced
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into veggies and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings.

Crockpot Lasagna (from A Welcoming Heart)
12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings.

Recipes for Christmas Eve smorgasbord:::

Ultimate Party Meatballs

Honey BBQ Chicken Wings (From MomAdvice)

3 lbs chicken wings
1 cup honey
1/2 cup soy sauce
1/4 cup BBQ sauce
1/8 cup vegetable oil
1 clove garlic, minced

Season wings with salt & pepper. Place frozen wings on broiler pan and broil for 12-15 minutes on each side. Transfer wings to the slow cooker. Combine ingredients and pour over wings. Cook on high two hours or low for four hours.

Mexican Fondue with Crusty Bread
Amish Country Bread: (from One More Moore)
4 tablespoons sugar
2 tablespoons melted butter
3 teaspoons salt
1.5 c. hot water
2 tablespoons rapid rise yeast
5 c. flour

Put all ingredients into a mixer except flour and let sit to activate the yeast. Add the flour in small batches until mixed. Place into a greased bowl and let sit for about 30 minutes or until doubled in size. Punch down and divide in half, place onto a cookie sheet and cut decorative slits on top. Allow to rise again. Add an egg white wash on top and sprinkle with kosher salt. Bake at 400 degrees for about 20 minutes.

Mexican Fondue:
1 can cream corn
1 can diced tomatoes
3 tablespoons chopped green chilies
1 teaspoon chili powder
1 packaged (16 oz.) velveeta cheese cubed

Spray slowcooker with cooking spray and combine corn, tomatoes, green chilies and chili powder. Stir in the cheese. Cover & cook on high for 1.5 hours, stirring every 30 minutes or so until cheese is melted. Serve with the crusty bread cubed!

Beef Biscuit Cups
1 lb. ground beef
1 jar spaghetti sauce
2 tubes of refridgerated biscuits
1 c. shredded cheddar

Brown beef and drain, stir in the spaghetti sauce and cook til heated through. Press biscuits into muffin cups, making a well- pushing the biscuits down and up the sides. Fill the well with about 2 tablespoons of the beef mixture. Bake in a 375 degree oven for 15-17 minutes, add the shredded cheddar on top and bake for an additional 3 minutes.

Ranch Ham Roll Ups
2 8oz packages cream cheese softened
1 packet ranch dressing mix
3 chopped green onions
11 flour tortillas
22 slices deli ham

Combine cream cheese and salad dressing mix til smooth, add in the green onions. Lay out the torts and spread cream cheese on. Top with your ham, and then roll up. Wrap in plastic and refridgerate until firm. Cut 1" thick pieces and serve!

Spinach Cheese Swirls
1 tube pizza crust
1 package frozen chopped thawed spinach
2 c. shredded mozzarella
1 c. fine chop onion
1 minced garlic clove

Lay out your pizza crust. In a bowl combine all other ingredients, spread overtop of the pizza crust and roll up like a jelly roll. Bake seam side down in a 400 degree oven for 27ish minutes or until golden.

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Menu Plan Monday

Another week gone by, not much new to update with this week... attempting to get the rest of the Holiday Gift Guide posts up, and get my own Christmas shopping done at the same time... an impossible task...


Recipes are below!!

Sunday: Beef over noodles

Monday: Hot Dogs, Mac & Cheese, & Veggies

Tuesday: Sweet & Spicy Bacon Wrapped Chicken

Wednesday: Crockpot Swiss Steak

Thursday: Chili Cheeseburger Skillet

Friday: Crockpot Ravioli

Saturday: Lo-Mein Veggies

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!


Recipes:::

Beef over Noodles:
This recipe is supposed to be made with sirloin tips, but to save I pretty much will use whichever cut of beef is thawed out.
1 lb. beef, cut into chunks
1 can cream of mushroom soup
1 small can of sliced mushrooms

Place all into the crockpot and cook on low for 6-8 hours, serve over egg noodles, I sometimes top with a dollop of sour cream if I have it in the fridge!!

Sweet & Spicy Bacon Chicken (from Full Bellies)
4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Crockpot Swiss Steak (from Finding Joy in my Kitchen)
1 1/2 lbs. boneless beef steak of your choosing
3 T flour
1 tsp. ground mustard
1/2 tsp. salt
2 T olive oil
1 can stewed tomatoes
2 garlic cloves, minced
1 large onion, sliced
1 large green bell pepper, sliced


Cut beef into 6 serving pieces. In a small bowl, combine flour, mustard and salt. Coat the beef in the flour mix. In a 10-inch skillet, heat oil over medium heat. Cook beef in oil for about 15 minutes, turning once, until brown. Place beef in a 3.5-6 quart slow cooker. Top with onion and bell pepper. Mix tomatoes with garlic and pour over the beef and veggies (alternatively, you can used a can of diced tomatoes with onion and garlic). Cover and cook on low for 7-9 hours.

Chili Cheeseburger Skillet
1 lb. ground beef
2 c. water
1 pk. mac & cheese
1 tsp. chili powder
3 c. broccoli
1/4 c. ketchup

Brown meat and drain, stir in water, macaroni and chili powder, bring to a boil, cover and simmer 5 minutes. Add broccoli and simmer another 5 minutes, stir in ketchup and macaroni cheese sauce.

Crockpot Ravioli
1 bag ravioli
1 jar pasta sauce
1 c. water
Italian seasoning
Shredded mozzarella cheese

Layer pasta sauce, ravioli, pasta sauce, Italian seasoning, water in crockpot. Top off with shredded mozzarella cheese and cook on low for 4-5 hours.

Veggie Lo Mein:
Vegetable oil
1 lb. pk. Stir fry veggies
8 oz. spaghetti (cook normally)
Minced garlic
1 sliced onion
3 tbsp. soy sauce
1 tbsp. sesame oil (I dont use this)

Toss the cooked spaghetti with 1 tbsp of veg. oil until it is evenly coated. Next heat 2 or 3 tablespoons of oil in a large skillet or a wok. Add the onion and garlic. Sautè until the onion is tender. Add the frozen stir-fry vegetables. Cook over high heat until thawed. Add the cooked spaghetti. Stir everything all up and let it fry (about 5 minutes.) Try and let the past brown a little. Top off and toss with the sesame oil and soy sauce.

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Menu Plan Monday

Did you enter into the giveaway attached to last weeks MPM? I'm having a great time with my new Knock Knock pad to help me plan out my menu for the week- be sure to enter to get your hands on one!! The giveaway ends 12/14 at 11:59 pm!!
Of course it was another hectic week, between working REAL shifts, and then heading to the Family Dollar roundtable event in NYC. I can't wait to tell everyone all about it and I'm working on my info to get up on the site. You've gotta keep your eyes peeled for all the great info I'm going to give you!!

You may notice that I'm now rolling from Sunday through Saturday, instead of Monday through Sunday on my MPM. The Knock Knock pad starts on Sunday, so I figured I'd adjust my plan to work better with this pad!! I'm also doing a whole lot of cooking from my freezer this week, nothing too exciting here... :(

Recipes are below!!

Sunday: Corn and Spinach Enchiladas

Monday: Hot Dogs & Veggies

Tuesday: Crockpot Veggie Lasagne

Wednesday: Grilled Cheese & Soup

Thursday: Crockpot sausages with cabbage & potatoes

Friday: Beef over noodles (I don't have a good name for this recipe!)

Saturday: Veggie Burritos

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Corn & Spinach Enchiladas (A Year of Slow Cooking)
1 c. creamed corn
1 c. shredded pre-cooked meat
1 c. baby spinach leaves
1/4 c. fine chopped fresh cilantro
2 tbsp. chopped jalepenos
1.5 c. shredded cheese of choice
1 can green enchilada sauce (28 oz. size)
2/3 c. sour cream
corn tortillas
extra shredded cheese

Combine meat, corn, spinach, cilantro, jalepenos and shredded cheese. Mix together to create your enchilada filling. Combine your enchilada sauce with the sour cream in a separate bowl. Fill corn tortillas with enchilada filling and place into crockpot seam side down. Stack to fit as many as need be. After all filling is put into the torts, and they are stacked, pour your sauce over top, top with shredded cheese. Cook on low for 5-7 hours.

Crockpot Veggie Lasagne
12 lasagna noodles, uncooked
1 zuchhini sliced
4 carrots grated
2 cups baby spinach
1 onion sliced
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into veggies and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings. Serve with salad and garlic bread.

Crockpot Smoked Sausage w/ Cabbage & Potatoes
2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1 medium onion, halved, sliced
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Beef over Noodles:
This recipe is supposed to be made with sirloin tips, but to save I pretty much will use whichever cut of beef is thawed out.
1 lb. beef, cut into chunks
1 can cream of mushroom soup
1 small can of sliced mushrooms

Place all into the crockpot and cook on low for 6-8 hours, serve over egg noodles, I sometimes top with a dollop of sour cream if I have it in the fridge!!

Veggie Burritos
1 can corn
1 can tomatoes (I use canned diced tomatoes just for ease.)
1 can black beans
grated cheddar or jack cheese
Flour tortillas

Pour the corn, tomatoes and beans into a pan. Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins), add your favorite spices to taste. Warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Wrap the tortilla around the filling "burrito-style."

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Menu Plan Monday- with a giveaway!!

After another busy and hectic week, going back to work, adding a holiday in there, the baby being sick, only two days of school... I'm ready for some sort of normalcy. Although I'm not quite sure anymore what normalcy is!!This MPM is a special one, because I'm adding in a super cool giveaway along with it, so make sure you follow the entry instructions and get your name in there!!

When Knock-Knock made an opportunity available to review one of their recipe/meal-planning products I knew how perfect it would be to hold the review and giveaway during Menu Plan Monday. I mean, honestly, the "What To Eat" illustrates the point of MPM perfectly! With spaces Sunday through Saturday to write in what's for dinner, as well as a whole column dedicated to "not dinner" with the categories, breakfasts, lunches and grab bag. It makes menu planning an easy task.

I'm loving that I can use the magnetic backing to just pop it on the fridge, instead of all the little scrap pieces of paper that I usually have lying around with the menu plan on it. And it makes it super easy for those just starting to menu plan, my own mother is always saying how great it is to be disciplined enough to menu plan, but even she hasn't started it. This would be such a great gift for even her!!

Knock-Knock doesn't offer only menu planning pads, they have so many others that are everything from silly to witty, from ingenious to practical. They carry sticky notes, books, kits, pads, calendars, and even bundles. I also adore the "blah blah blah" sticky notes, and also the "note to self" pad!!

Want to win a "What to Eat" meal planner pad from Knock-Knock?? Browse their site and leave a comment here with another one of their items you like!

Extra Entries??

• Follow or Subscribe to A Couch With A View
• Follow CaseyDeuce on twitter and tweet this giveaway.
• Post my button on your blog.
• Add my text link to your blogroll: http://acouchwithaview.blogspot.com/
• Post about this giveaway on your blog!
• If you don't have a blog, you can gain extra entries by emailing a friend about this giveaway! Just CC me in your email! caseyscouch@yahoo.com

Recipes are below!!

Monday: Grilled Cheese & Soup

Tuesday: Bacon Wrapped BBQ Apple Chicken (carryover from last week)

Wednesday: Beef Roast (carryover from last week)

Thursday: Crockpot Philly Cheesesteaks

Friday: Pasta with Pesto

Saturday: Hot Ham Sandwiches

Sunday: Corn & Spinach Crockpot Enchiladas

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::

Bacon Wrapped BBQ Apple Chicken (all you magazine??)
1/2 c barbecue sauce
2 apples, such as Granny Smith, peeled, cored and grated
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

In a small bowl, combine bbq sauce, grated apple and lemon juice. Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
Set slow cooker to low and cook for 8 hours.

Beef Roast
I'll just combine a beef roast in the crockpot with dry brown gravy mix, 1/2 cup water, ranch dressing mix and italian dressing mix. I'll toss some veggies in like potatoes, carrots, maybe celery and onion. Not my usual way of making a roast, but figured I'd try it out!!

Crockpot Philly Cheese Steaks (from Finding Joy in My Kitchen)
1 lb. beef
1/2 sliced onion
1 green pepper, sliced
1/2 red pepper, sliced
1 C beef broth
1/8 C soy sauce
garlic, salt and pepper if desired

Place beef in the bottom of the crockpot. Pour broth and soy sauce over the beef. Layer the onion and peppers over the beef and sprinkle with seasonings, if desired. Cook on low for 8-9 hours, or on high for 4-6 hours. Top with choice of cheese (we'll be using provolone!)

Hot Ham Sandwiches
3 lbs. thin sliced deli ham
2 c. apple juice
2/3 c. packed brown sugar
1/2 c. sweet pickle relish
2 tsp. mustard
1 tsp. paprika

Separate ham and put into crockpot, combine apple juice, brown sugar, relish, mustard & paprika in a bowl to pour over ham. Cover, cook on low for 4-5 hours. Serve on hard rolls or preferred bread.

Corn & Spinach Enchiladas (A Year of Slow Cooking)
1 c. creamed corn
1 c. shredded pre-cooked meat
1 c. baby spinach leaves
1/4 c. fine chopped fresh cilantro
2 tbsp. chopped jalepenos
1.5 c. shredded cheese of choice
1 can green enchilada sauce (28 oz. size)
2/3 c. sour cream
corn tortillas
extra shredded cheese

Combine meat, corn, spinach, cilantro, jalepenos and shredded cheese. Mix together to create your enchilada filling. Combine your enchilada sauce with the sour cream in a separate bowl. Fill corn tortillas with enchilada filling and place into crockpot seam side down. Stack to fit as many as need be. After all filling is put into the torts, and they are stacked, pour your sauce over top, top with shredded cheese. Cook on low for 5-7 hours.

**This giveaway will accept entries until 11:59 pm on December 14th. Winner will be drawn with random.org and emailed. Winner must reply within 48 hours to winning email or a new winner will be drawn. Please make sure that your email is accessible, whether in the comment or a blogger profile, cause if I cant contact you, how can you win??


Opinions are my own, I was provided items free of charge to review (by Knock-Knock), which in no way changed the way I feel about the product!

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Menu Plan Monday

Finally, I started my job last week, I worked Wednesday and Friday in training. Although I went back to the same company I used to work for, I went back in a differently location after 3 years, and although I was an expert trainer in my old store, I must re-train... how frustrating. I'm sucking it up though and dealing with it. I just can't wait to be through with it and be making my own money again!!

Its hunting season again, and although my husband doesn't hunt, he's a butcher with butcher friends and we recently got 2 lbs. of ground venison... anyone have any recipes that ground venison would be a good subsitution in? I can only make so many venison burgers before we get bored with them....

Make sure you check out the giveaways listed here on the left hand sidebar, lots of great goodies to be won... and I do have something special coming up for the MPM'ers, be sure to keep checking back for that giveaway!!
Recipes are below!!

Monday: Won't be home, both of us working, kids at a friends house

Tuesday: Family Size Burrito

Wednesday: Crockpot Chicken Thighs

Thursday: Turkey Day, at a friends house

Friday: Beef Roast

Saturday: Won't be home, headed to a concert in NYC! Date night!

Sunday: Bacon Wrapped BBQ Apple Chicken

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::

Family Size Burrito (from Balancing Act Basics)
*She calls for cooked chicken, I'm going to try it with shredded beef, I'll put a piece of steak in the crockpot with the taco seasoning, and maybe salsa the day before so its ready to go*

2 small tomatoes, thinly sliced

3 cups cooked chicken, shredded*

1 tsp onion powder

1 Tbsp lime juice

1 Tbsp chicken taco seasoning mix

1 Tbsp garlic powder

3 Tbsp salsa

1 shredded cheddar cheese

4 burrito-size flour tortillas

1/2 can (9oz) bean dip

Toppings: shredded lettuce, sliced olives, sour cream

Preheat oven to 425 F. Mix chicken with onion powder, lime juice, seasoning mix, garlic powder and salsa. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally.

Arrange tortillas in an overlapping circular pattern on a large pizza stone (you could use a cookie sheet as well), covering entire surface of baking stone. Tortillas will extend off edge by a few inches. Starting in the center, spread bean dip over tortillas. Spoon chicken mixture over bean dip and cover with 3/4 cup of cheese. Fold edges of tortillas up over chicken mixture in an envelope pattern. Arrange sliced tomatoes in rows over top of burrito. Sprinkle remaining cheese over top. Bake about 18 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings and enjoy!

Crockpot Chicken Thighs (from Tasty Kitchen)
6-8 pieces, bone in chicken thighs
1.5 cup apple juice or cider
1 cup BBQ sauce
1 tbsp. dried mustard
1 pinch spices to taste

Lay the chicken on the bottom of the crockpot, skin side up. Pour enough apple juice to come just below covering the chicken. Add the bbq sauce, dried mustard, and whatever spices you want depending on your taste preference. Rosemary, thyme and oregano all work well. Some of the blended spices are nice also. Experiment. Cook on low for 6-8 hours. Remove the chicken with a slotted spoon and be certain to pull out the bones and skin. The meat will fall apart as it’s removed. Serve over rice or on rolls for ‘pulled chicken’ sandwiches.

Beef Roast
I'll just combine a beef roast in the crockpot with dry brown gravy mix, 1/2 cup water, ranch dressing mix and italian dressing mix. I'll toss some veggies in like potatoes, carrots, maybe celery and onion. Not my usual way of making a roast, but figured I'd try it out!!

Bacon Wrapped BBQ Apple Chicken (all you magazine??)
1/2 c barbecue sauce
2 apples, such as Granny Smith, peeled, cored and grated
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

In a small bowl, combine bbq sauce, grated apple and lemon juice. Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
Set slow cooker to low and cook for 8 hours.

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Menu Plan Monday

We've crossed the line of "just a little broke" to "how are we paying our bills" broke, I didn't start my job last week so I'm really keeping my fingers crossed to start tomorrow hopefully. My availability isn't the greatest, but I need to get it rolling or else! Have you been checking out the reviews and giveaways in my Holiday Gift Guide?? Check the left hand sidebar for all open giveaways!!

Recipes are below!!

Monday: Beef Stew

Tuesday: Eggplant Parm

Wednesday: Crockpot Pizza (carry over from last week)

Thursday: Pasta with Sausage

Friday: Hot Dogs

Saturday: Cheeseburger Pasta

Sunday: Steak Quesadillas

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::
Crockpot Beef Stew
2 lbs. stew beef
pepper to taste
splash worcestershire sauce
3 potatoes, cut into chunks
4 celery stalks, cut into chunks
4 carrots, cut into chunks
salt to taste
1.5 c. beef broth
2 tbsp. minced garlic
1 large onion, cut into chunks
1/4 c. flour

Place meat into crockpot, mix together flour, salt, pepper and mix in with the meat. Stir to make sure meat is coated. Add in remaining ingredients and mix well. Cover and cook on low for 10 hours. Stir and serve!

Pasta with Sausage
4 c. rigatoni
1 lb. italian sausage, either in casing- cut up, or loose
1 sliced red onion
1/4 c. tomato paste
1/4 c. sun dried tomato salad dressing
1/4 c. chopped parsley
1/4 grated parmesean cheese

Cook pasta, brown sausage and drain, add in onions and tomato paste- cover and cook 15 min. Stir in dressing, serve on top of the pasta, top with parsley and cheese.

Crockpot Pizza
crust:
1.5 c. biscuit mix (like bisquick)
1.5 c. water

16 oz. jar pizza sauce
1.5 c. mozzarella cheese
pizza toppings of your choice

Spray the inside of the crock pot with non-stick spray. Put about 1/4 of the sauce on the bottom of the crock pot. Mix the crust together and spread it out over the sauce, almost touching the sides. Top with the rest of the sauce, cheese and whichever toppings you choose. Cook on high for about 2 hours.

Cheeseburger Pasta:
1 lb. ground beef
1 can cheddar cheese soup
1 can tomato soup
1.5 c. hot water
4 oz. shell, rotini or elbow macaroni

Cook the beef over medium-high heat until it's well browned, stirring often to separate meat. Drain any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

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Menu Plan Monday

I'm keeping my fingers crossed that I start back to work this week, we'll see... hopefully I'll know tomorrow when I'll be starting back to work. Broke as a joke in this house... so... easy and cheap meals this week for us!! Especially easy cause if I'm at work, the hub's going to have to prepare some of these!! Did you check out my video last week when I made the Potato & Bacon soup??
You can check that video out here: Look At My Teeny-Tiny Kitchen
Recipes are below!!

Monday: Saucy Pork

Tuesday: Ham, Swiss & Spinach Quiche

Wednesday: Curried Chicken Salad

Thursday: Crockpot Beef & Broccoli

Friday: Crockpot Pizza

Saturday: Breakfast for dinner

Sunday: Grilled Cheese & Soup


Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::

You can find the Curried Chicken Salad recipe here at the Ninja Master Prep recipe site.

Saucy Pork (from Kraft)
2 tsp. oil
1 pork tenderloin, cut into 3/4 inch slices
3 c. frozen peas
1 can turkey gravy
1/4 c. italian dressing
1 pk. stuffing mix for chicken

Heat oil in skillet and add pork, cook about 5 minutes or until browned on each side. Stir in peas, gravy and dressing, bring to a boil. Prepare stuffing separately. Put stuffing over the meat mixture around the edge of the skillet, cover and simmer (med-lo) for about 10 minutes.

Crockpot Beef & Broccoli (from Joy in my Kitchen)
1 lb. beef, chopped into cubes and trimmed of fat
1/2 C beef broth, low sodium
1/4 C soy sauce
1 T dried, minced onion
1 T brown sugar
2 large garlic cloves, minced
8 oz. mushrooms, canned or fresh (if desired)
1 (16oz) bag of frozen broccoli, thawed
2 T water
1 T cornstarch

Combine broth and soy sauce in a crockpot, add onion, brown sugar and garlic. Stir in beef cubes. Cover and cook on low for 8-10 hours (or on high for 4-6 hours). About an hour before serving, combine water and cornstarch and blend well. Stir cornstarch mixture into the crockpot. Add broccoli to the crockpot and cook on low for an additional 30-60 minutes until broccoli is crisp-tender, or done to your liking.

Crockpot Pizza
crust:
1.5 c. biscuit mix (like bisquick)
1.5 c. water

16 oz. jar pizza sauce
1.5 c. mozzarella cheese
pizza toppings of your choice

Spray the inside of the crock pot with non-stick spray. Put about 1/4 of the sauce on the bottom of the crock pot. Mix the crust together and spread it out over the sauce, almost touching the sides. Top with the rest of the sauce, cheese and whichever toppings you choose. Cook on high for about 2 hours.

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Menu Plan Monday

I've decided I must start doing more with all the steaks that the hub has been bringing home from work. For some reason, I'm in a steak rut with them and I haven't quite figured out any new, easy, inexpensive recipes... my MPM goal for this week? Find some new steak recipes!!Recipes are below!!

Monday: Steak Quesadillas


Tuesday: Pecan Crusted Chicken Fingers

Wednesday: Crockpot Lasagna

Thursday: Potato & Bacon Soup with Grilled Cheese


Friday: Hot Dogs

Saturday: Crockpot Cornbread Taco


Sunday: Saucy Pork


Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::
The pecan chicken fingers & the potato bacon soup are both in All You magazine, I can't seem to find them online, and I can't find my magazine, but I know its around here somewhere. I'll update with those 2 recipes once I find it!!

Crockpot Lasagna (from A Welcoming Heart)
12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings. Serve with salad and garlic bread.

Crockpot Cornbread Taco Casserole: (from the savings ninja)
1 lb. ground beef
1 pk. taco seasoning (and specified amt. of water)
2 c. diced tomatoes
1 diced green bell pepper
Cornbread muffin mix (6 muffin package, along with ingredients specified to make)
1/2 c. cheddar cheese

Prepare ground beef with taco seasoning as stated on package. Mix together in a greased crockpot ground beef, diced tomatoes, diced bell pepper. Prepare corn muffin mix and spoon over top. Cook on low for 6 hours. Top with cheese and serve.

Saucy Pork (from Kraft)
2 tsp. oil
1 pork tenderloin, cut into 3/4 inch slices
3 c. frozen peas
1 can turkey gravy
1/4 c. italian dressing
1 pk. stuffing mix for chicken

Heat oil in skillet and add pork, cook about 5 minutes or until browned on each side. Stir in peas, gravy and dressing, bring to a boil. Prepare stuffing separately. Put stuffing over the meat mixture around the edge of the skillet, cover and simmer (med-lo) for about 10 minutes.

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Menu Plan Monday

Another hectic week, though with good news this time... hub got a promotion at work, which means his hours will change, which will allow me to head back to work a few nights a week!! I love when we can work opposite each others schedules and there's no need to pay a babysitter to watch the kids, because at the amount that babysitters and daycares want nowadays, whats the point of even going to work? Recipes are below!!

Monday: Pasta with Meat Sauce (carryover from last week)

Tuesday: Sweet & Sour Chicken with Rice


Wednesday: Homemade Butternut Squash Ravioli


Thursday: Pesto Stuffed Steaks


Friday: Hot Dogs


Saturday: Halloween- Pizza at my grandparents & trick or treat!


Sunday: Chili Mole


Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::


Pasta with Meat Sauce:
To be honest I will throw whatever cut of beef that I have in the freezer in the crockpot with a jar of sauce, I let it go about 6-7 hours and by the time I prepare dinner, the beef is all shredded and I just put it on top of some pasta!

Sweet & Sour Chicken (from My Kitchen Cafe)
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Butternut Squash Ravioli: (I think I got this from a magazine??)
Filling:
2 c. mashed butternut squash
1 tbsp. milk
1/2 c. parmesean cheese
pinch of nutmeg

Pasta:
2 c. flour
1/2 tsp. salt
3 eggs

Cook your squash and allow it to cool. I usually do mine at 400 degrees (cut in half, face down) for about 20-25 minutes. I let it sit to cool and scoop out the squash with a melon baller. When cooled, mash your squash together with the milk, nutmeg and parmesean cheese.

For the pasta, make a flour mountain and make a well in the center, beat together the salt and the eggs and pour into the well in the flour. Mix together little by little with a fork until all together, then knead with your hands to make a ball. Half the ball and let the pasta dough rest for about a half hour or so. Roll out each half thinly and cut your circles.

Put about a spoonful of filling on each circle, depending on size, and wet the edge of the circle with some water, place another circle on top and crimp the edges with a fork. Boil all ravioli for about 15-20 minutes to desired tenderness!

I serve this with a thyme butter sauce, simply melting about a half a stick of butter with some thyme in a small saucepan and simmering until fragrant.

Pesto Stuffed Steaks:
This one you'll have to do to family size, we use 3 decent sized steaks and just butterfly them and jam the insides with pesto and grill!
Recipe calls for ribeyes, good steaks, but you can definitely use your preference, we like ribeyes, but we'll be using shell's for this.

Chili Mole: (From Betty Crocker)
1 lb. ground beef
1 chopped onion
1 pk. chili seasoning mix
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes
1 can spicy chili beans, undrained (I'll use red kidneys)
1 oz. unsweetened baking chocolate, coarse chopped

Brown beef with onion in a skillet and drain. Mix beef, onion and remaining ingredients in crockpot and cook on low for 4-6 hours.

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Menu Plan Monday

Seriously, I'm happy for last week to be over and for a new one to begin. Hopefully this week the baby will kick his cold, I'll get more unpacked, more organized and less frazzled.... Two carryovers for dinners this week, I wound up realizing that I HAD TO cook a butternut squash one night before it went bad, and then Saturday night we had a family get together, which bumped another dinner into this week. This week is a "ridiculously broke" week, 80% of the dinner shopping is being done from my freezer... we'll see how this goes... I haven't been this broke in a longggg time!!

Recipes are below!!

Don't forget to enter into my Progresso Prize Pack giveaway!!

Monday: Pasta with Sausage

Tuesday: Crockpot Beef Stew


Wednesday: Tuna Patty Burgers


Thursday: Grilled Cheese & Soup


Friday: Crockpot Rotisserie Chicken

Saturday: Breakfast for Dinner

Sunday: Pasta with Meat Sauce

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes:::

Pasta with Sausage
4 c. rigatoni
1 lb. italian sausage, either in casing- cut up, or loose
1 sliced red onion
1/4 c. tomato paste
1/4 c. sun dried tomato salad dressing
1/4 c. chopped parsley
1/4 grated parmesean cheese

Cook pasta, brown sausage and drain, add in onions and tomato paste- cover and cook 15 min. Stir in dressing, serve on top of the pasta, top with parsley and cheese.

Crockpot Beef Stew
2 lbs. stew beef
pepper to taste
splash worcestershire sauce
3 potatoes, cut into chunks
4 celery stalks, cut into chunks
4 carrots, cut into chunks
salt to taste
1.5 c. beef broth
2 tbsp. minced garlic
1 large onion, cut into chunks
1/4 c. flour

Place meat into crockpot, mix together flour, salt, pepper and mix in with the meat. Stir to make sure meat is coated. Add in remaining ingredients and mix well. Cover and cook on low for 10 hours. Stir and serve!

Tuna Patty Burgers
1 package stuffing mix
2 cans tuna fish, drained
2 eggs
1/3 c. mayo

Mix all ingredients, form into burger patties and fry in oil. Place onto burger buns and enjoy!

Crockpot Rotisserie Chicken
Rinse chicken and sprinkle with your favorite seasoning. I use season salt. Place fryer chicken on top of 4-5 foil balls in the crock pot. Cook on high for 6 hours

Pasta with Meat Sauce:
To be honest I will throw whatever cut of beef that I have in the freezer in the crockpot with a jar of sauce, I let it go about 6-7 hours and by the time I prepare dinner, the beef is all shredded and I just put it on top of some pasta!

Read more...

Menu Plan Monday

Here we are again, MPM... I would have hoped that my kitchen would be in some sort of an order in the new house by this point, but that hasn't happened... I can't get organized here. I'm losing my mind with the lack of storage space and I'm out of ideas and money to come up with new storage options... This is a light week on the meals difficulty cause I can't get into my groove...Recipes are below!!

Monday: Honey BBQ Wings

Tuesday: Crockpot Philly Cheesesteaks

Wednesday: Cheeseburger Joes

Thursday: Sweet & Spicy Bacon Chicken

Friday: Pasta with Sausage

Saturday: Grilled Cheese & Soup

Sunday: Veggie Burritos

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Honey BBQ Chicken Wings (From MomAdvice)

3 lbs chicken wings
1 cup honey
1/2 cup soy sauce
1/4 cup BBQ sauce
1/8 cup vegetable oil
1 clove garlic, minced

Season wings with salt & pepper. Place frozen wings on broiler pan and broil for 12-15 minutes on each side. Transfer wings to the slow cooker. Combine ingredients and pour over wings. Cook on high two hours or low for four hours.

Crockpot Philly Cheese Steaks (from Finding Joy in My Kitchen)
1 lb. beef
1/2 sliced onion
1 green pepper, sliced
1/2 red pepper, sliced
1 C beef broth
1/8 C soy sauce
garlic, salt and pepper if desired

Place beef in the bottom of the crockpot. Pour broth and soy sauce over the beef. Layer the onion and peppers over the beef and sprinkle with seasonings, if desired. Cook on low for 8-9 hours, or on high for 4-6 hours. Top with choice of cheese (we'll be using provolone!)

*Note- I add mushrooms to mine and I'll be using a bit larger ribeye roast for my beef.

Cheeseburger Joes (from Kraft)

1 lb. lean ground beef

1/2 cup Barbecue Sauce

1/4 cup ketchup

hamburger buns

4 KRAFT Singles (although I use sliced cheddar)

Brown meat in a skillet and drain, mix in BBQ sauce and ketchup, cook for 5 minutes stirring occasionally, spoon onto burger buns and top with cheese.

Sweet & Spicy Bacon Chicken (from Full Bellies)
4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Pasta with Sausage
4 c. rigatoni
1 lb. italian sausage, either in casing- cut up, or loose
1 sliced red onion
1/4 c. tomato paste
1/4 c. sun dried tomato salad dressing
1/4 c. chopped parsley
1/4 grated parmesean cheese

Cook pasta, brown sausage and drain, add in onions and tomato paste- cover and cook 15 min. Stir in dressing, serve on top of the pasta, top with parsley and cheese.

Veggie Burritos
1 can corn
1 can tomatoes (I use canned diced tomatoes just for ease.)
1 can black beans
grated cheddar or jack cheese
Flour tortillas

Pour the corn, tomatoes and beans into a pan. Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins), add your favorite spices to taste. Warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Wrap the tortilla around the filling "burrito-style."

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Menu Plan Monday

Could this week BE any more HECTIC?? We're getting ready to move, Wednesday and Thursday. I pick up our moving truck Tuesday night, of course the place closes at 7, the hub gets off work at 7, so we're going to have to figure this out somehow. I'll have the truck til like 6:30 on Wednesday, but I have to be at Boug's school by 7:00 Wednesday night for open house, can't miss that for the world. The hub was only able to get off Wednesday and Thursday from work, so we've gotta make this happen in a HURRY!! So therefore... this weeks menu plan is fairly easy peasey!!

Recipes are below!!

Monday: Grilled Cheese & Soup

Tuesday: Navajo Tacos

Wednesday: Who knows? Open house at school... maybe order a pizza??

Thursday: Breakfast for dinner

Friday: Crockpot Chicken Cordon Bleu

Saturday: Sweet & Sour Chicken with Rice

Sunday: Crockpot Beef & Brocolli

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Navajo Tacos (from Recipes of a Cheapskate):
2 c. flour
1 tbsp. baking powder
1 tsp. salt
1 c. milk
Oil/Shortening for frying
Taco toppings

Stir together the flour, baking powder and salt. Add the milk and mix until the dough comes together. add flour if needed. Knead for about 5 minutes, until the dough is smooth, then let it rest for 5 minutes. Heat about 1/2 inch to 1 inch oil in a large skillet. Break off pieces of the dough and either roll out flat, or use your hands. Make a thinner spot in the middle. Fry until brown on each side. Let drain on paper towels. Top with taco toppings. Makes about 5-6.

Crockpot Chicken Cordon Bleu (from Joy in my Kitchen)
4 Chicken breasts
1/2 bottle honey dijon dressing
4 slices honey ham
4 slices swiss cheese
1 c. bread crumbs or stuffing

Spray the crockpot with cooking spray. Layer the chicken breasts in the bottom of the crockpot. Drizzle Honey Dijon dressing over the chicken, to taste (around 1/4 C). Layer ham and cheese over the top of the chicken. Top with stuffing, and drizzle about 1/4 C more dressing over the top. Cover and cook on low for 4-6 hours, or until chicken is 180 degrees and tender.

Sweet & Sour Chicken (from My Kitchen Cafe)
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Crockpot Beef & Broccoli (from Joy in my Kitchen)
1 lb. beef, chopped into cubes and trimmed of fat
1/2 C beef broth, low sodium
1/4 C soy sauce
1 T dried, minced onion
1 T brown sugar
2 large garlic cloves, minced
8 oz. mushrooms, canned or fresh (if desired)
1 (16oz) bag of frozen broccoli, thawed
2 T water
1 T cornstarch

Combine broth and soy sauce in a crockpot, add onion, brown sugar and garlic. Stir in beef cubes. Cover and cook on low for 8-10 hours (or on high for 4-6 hours). About an hour before serving, combine water and cornstarch and blend well. Stir cornstarch mixture into the crockpot. Add broccoli to the crockpot and cook on low for an additional 30-60 minutes until broccoli is crisp-tender, or done to your liking.

Read more...

Ninja's Make Things Yummalicious!

Stay tuned, cause I can't wait to tell you about the Ninja Master Prep... but drool over these while I collect my thoughts!!

Tortilla Crusted Salmon

Curried Chicken Salad

Read more...

Menu Plan Monday

First I'll say, I'm having a hell of a time getting it together this week. It seems like I'm repeating myself every other week or so and I'm so tired of it. I love love love MPM, it keeps me organized, it keeps me from spending too much and I get new recipes from the other participants, but what's driving me absolutely batty is the people who don't link or share recipes in the list. I'm not saying share a grilled cheese sandwich recipe. I'm saying share a recipe if the meal's name sounds like something someone can't figure out on their own! I feel like I'm missing out on lots of great meals here!!

Couple of carryovers this week, we went out to dinner with my parents one night and then I forgot that I had plans with friends last night... I can't complain though, carryovers make this weeks menu plan that much easier!!Recipes are below!!

Monday: Bacon Veggie Skillet


Tuesday: Turkey Club Pie


Wednesday: Honey BBQ Chicken Wings


Thursday: Hot Dogs & Macaroni Salad


Friday: Pasta with meat sauce


Saturday: Crockpot Honey Mustard Chicken


Sunday: Pesto Pasta

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Bacon and Veggie Skillet: (from Kraft)
4 slices cooked chopped bacon
1 med. onion
1 can chicken broth
2 c. elbow macaroni
4 c. mixed veggies
4 oz. cream cheese
2 tbsp. parm cheese

Cook bacon, then cook the onion in the bacon grease. Add 1 c. water, chicken broth and macaroni to skillet. Bring to a boil and then simmer for 10 minutes. Add in veggies and cream cheese. Cook til melted and heated through. Top with bacon and parm cheese.

Turkey Club Pie:
1.5 c. cut up cooked turkey
8 slices crispy, crumbled, cooked bacon
1 c. cheddar cheese
1/2 c. bisquick
1 c. milk
2 eggs

Preheat oven to 400. Combine turkey, bacon and cheese in a pie plate. Combine bisquick, milk and eggs, pour on top of other ingredients already in pie plate. Bake 30-35 minutes, I like to top mine with sliced tomato and sliced red onion for the last 15 minutes of the bake time.

Honey BBQ Chicken Wings (From MomAdvice)

3 lbs chicken wings (purchased in the frozen section of Aldi)
1 cup honey
1/2 cup soy sauce
1/4 cup BBQ sauce
1/8 cup vegetable oil
1 clove garlic, minced

Season wings with salt & pepper. Place frozen wings on broiler pan and broil for 12-15 minutes on each side. Transfer wings to the slow cooker. Combine ingredients and pour over wings. Cook on high two hours or low for four hours.

Pasta with Meat Sauce:
To be honest I will throw whatever cut of beef that I have in the freezer in the crockpot with a jar of sauce, I let it go about 6-7 hours and by the time I prepare dinner, the beef is all shredded and I just put it on top of some pasta!

Crockpot Honey Mustard Chicken: (from Eat At Home)
1/2 C. Honey
1/4 C. dijon mustard
2-3 lbs chicken (your choice)
salt & pepper to taste

Mix the honey, mustard, salt and pepper together in a small bowl. Put the chicken in the crockpot and pour the mixture over the top. Cook on high for 6-8 hours.

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