Mom, What’s For Dinner? – Week of February 29, 2016

Can you believe its already March?  Okay technically tomorrow is March but it’s close enough.

Last week, I spoke about how I didn’t know how my meal planning would go since I had been sick and had to go to the doctor’s.  Well, Monday’s dinner burnt so I made something else.  Tuesday’s dinner went as planned.  Hubby got us Chick Fil-A since I was stuck on our couch all day Wednesday.  Thursday’s dinner was changed because I still felt like crud in the morning when I would have to put the dinner in the slow cooker. Friday I went back to work but didn’t feel 100% so we had Hot Head Burrito for supper.

When I went to the doctor’s office, I was told I had a touch of bronchitis and would be stuck with my cough for a while.  Boo hiss.  I also had a sinus infection and blocked ear tubes (basically an ear infection).  I was put on medication to help fight all these issues.

Ohio’s weather had been a roller coaster – literally.  On the 13th, we had a high in the teens.  Then there was a gradual warm up.  By the 20th, it was in the 60’s almost to 70.  My poor sinus cavity could not handle all that change in air pressure.

My husband knew I was feeling a little bit better on Thursday when I decided to bake something in the kitchen.  However, I almost forgot to put flour which an essential ingredient in sugar cookie bars.  Oops. Once I made them, the boys raved over them.

Saturday I cleaned out my cookbook collection. Actually I basically looked at what I had and pulled out a few to help with inspiration for dinner.

Without further ado, here is our menu for the week.

Monday

Apricot chicken (new recipe – trying once again) over rice, mixed veggies

Tuesday

Quick and easy Parmesan chicken and pasta (my aunt’s recipe), salad, garlic bread

Wednesday

Lenten Soup Dinner

Thursday

BLT Soup (new recipe), Salad, Buttermilk Cornbread

Friday

Cashew Chicken, Fried rice with left over mixed veggies

For other great menus, please visit Menu Plan Monday at I’m An Organizing Junkie.

What’s on your menu?

Happy Eating,
Traci

Baked Pancake

Sometimes we want pancakes but I don’t feel like flipping the pancakes.  I like this alternative so does my family.  You can add different toppings to the batter.  We topped half of the pancake batter with chocolate chips.  The other half we left plain.

The Imaginative One said the only real difference between baked pancakes and normal pancakes is the thickness.  Baked pancakes are thicker.

My whole family enjoyed these baked pancakes.

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Baked Pancakes

adapted from Fabulessly Frugal

Stars of the recipe:

  • 2 Tbsp. sugar
  • 2 c. all-purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 to 2 tsp. cinnamon
  • 1/4 c. (4 Tbsp.) butter, melted
  • 1 & 1/2 c. milk
  • 2 eggs
  • 1 to 2 tsp. vanilla extract
  • 1/4 c. chocolate chips, optional

Steps:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9 by 13 pan with cooking spray.  Set aside.
  3. Melt the butter in a microwavable bowl.  (About a minute to a minute and a half.)  Allow to cool down.
  4. In a medium bowl, mix together the sugar, flour, baking powder, salt, and cinnamon.
  5. In a larger bowl, mix together the butter, milk, eggs, and vanilla extract.  (Poke the egg yolks with a fork.)
  6. Gradually add the dry ingredients.  Mix together until combined.
  7. Pour into the 9 by 13 pan.
  8. If using, add the chocolate chips.
  9. Bake at 350 degrees for 25 to 30 minutes or until a toothpick in the center comes clean.
  10. Enjoy with syrup, butter, or powdered sugar.

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Happy eating,
Traci

 

Lawnmower Tacos

The Wee One loves tacos so when I saw this recipe, I decided we needed to try this recipe.  Hubby loved it which is a great thing because he typically only likes Fritos and I used tortilla chips.

It’s called lawnmower tacos because it basically looks like a lawnmower ran over the meal.  It might not look pretty but it tastes delicious.

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Lawnmower Taco

adapted from Life as Mom

Stars of the recipe:

  • 1 pound of ground beef
  • 2 Tbsp.Taco Seasoning Mix
  • 1/4 c. flour
  • 1.5 c. beef or chicken broth
  • 1 to 2 c. crushed tortilla chips
  • 2 c. cheddar cheese
  • taco toppings:  lettuce, tomato, sour cream, avocado, salsa, etc. . .

Steps:

  1. Preheat oven to 350 degrees.
  2. Brown the ground beef over medium high heat.
  3. Sprinkle taco seasoning over the browned ground beef.  Stir until combined.
  4. Sprinkle flour over the ground beef.  Stir until combined.
  5. Add the beef or chicken broth.  Turn heat to high.  Allow to boil.
  6. Turn heat down to medium.  Simmer until sauce is thickened.
  7. Grease a 9 by 13 baking dish.
  8. Layer in this order:  (I did 3 layers.)
    1. Crushed Tortilla chips
    2. Ground beef mixture
    3. Cheese
  9. Bake for 20 minutes or until bubbly.
  10. Enjoy with your favorite taco toppings.

Happy eating,
Traci

Fruity Chicken Salad

I’ve had this recipe in my files but hadn’t shared it with you.  If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.

When I made this chicken salad, I shared some with my mother-in-law.  She also loved this chicken salad.  She especially loved the addition of the dried cherries.

It’s good as on a bun or eaten with crackers.  It would also be good just eaten with a fork.

Fruity Chicken Salad

Fruity Chicken Salad

Adapted from Add a Pinch

Stars of the recipe:

  • 1 pound or 2 c. cooked chicken chopped or shredded
  • 1 c. chopped celery
  • 1 c. red grapes, halved or quartered depending on the size of the grapes
  • 1/2 c. dried cherries or cranberries
  • 1/2 c. chopped pecan pieces
  • 1 c. mayo (I use an olive oil based mayo.)
  • salt and pepper, to taste

Steps:

  1. Add all the ingredients to a large bowl.
  2. Mix to combine.
  3. Enjoy with crackers or on a bun!.

Happy eating,
Traci

 

Pressure Cooker BBQ Chicken Wings

During January, I was sick for half of the month.  During the time I was sick, I was not hungry for any food.  Towards the end of my sickness, I ended up craving BBQ chicken wings.  I sent Hubby out to get me some frozen chicken wings so I could cook them up in the pressure cooker.  They were delicious!  I ended up eating a whole bunch of the chicken.

We still had a few of the frozen chicken wings leftover so I cooked up some more last Saturday when our boys were with their grandma.  Hubby gave me some tips to make them even better.  I’m sharing the improved recipe.

Continue reading Pressure Cooker BBQ Chicken Wings

Balsamic Chicken and Potatoes (Sheet Pan Meal)

This sheet pan was so yummy!  The leftovers were even better the next day.

These past few weeks have been off and on with great meals.  I’ve been so busy writing Individualized Educational Plans (IEPs), teaching, and being sick that I’ve cooked meals that haven’t been stellar.

Last Wednesday, I left work on time and got home in time to make a more involved meal.  Actually this was very involved.  The rolls I made were more involved then this dish.

This meal is easy to put together.  I think it took me 10 minutes tops to get it into the oven once I got home.  It takes 30 – 40 minutes to bake.

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Balsamic Chicken and Potatoes (Sheet Pan Meal)

Stars of the recipe:

  • 1 pound of chicken breasts or tenders (The chicken I used was a huge breast.  I cut it into smaller pieces.)
  • 1 pound of potatoes, cubed (I peeled mine)
  • 1 to 2 Tbsp. balsamic vinegar
  • salt and pepper to taste
  • 2 tsp. Italian seasoning (Add if desired.)
  • 2 Tbsp. Extra Virgin Olive Oil (EVOO)

Steps:

  1. Preheat the oven to 425 degrees.  Spray a cookie sheet with cooking spray or line it with parchment paper.
  2. In a mixing bowl, place the cubed potatoes.  Pour EVOO over the potatoes.  Sprinkle with Italian seasoning.  Mix until all the potatoes are coated.  Place the potatoes on half of the cookie sheet.
  3. On the other half of the cookie sheet, place the chicken.  Season with salt and pepper.  Pour the balsamic vinegar over the chicken.  Turn to coat both sides of the chicken.
  4. Cook at 425 for 15 minutes.  Flip the chicken and potatoes.
  5. Cook for an additional 15 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender.
  6. Remove from oven and allow the chicken to rest for 5 to 10 minutes.
  7. Enjoy!

Happy eating,
Traci

Ten Quick and Easy Meals for Busy Families

As a busy family, I often have a difficult time trying to figure out what to feed the family.  So I came up with a list of possible meals that are easy to put together.

On days the Wee One or the Imaginative One asks me what’s for supper, I can show them this list.  Then then can chose a meal from the list.

Continue reading Ten Quick and Easy Meals for Busy Families

7 up Pork Chops

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I originally posted this recipe in September of 2010.  However, I did not have a picture of the pork chops.  Since we had them for dinner tonight, I made sure to take a picture of the chops.

Last night I baked these pork chops.  Hubby ended up being called into work early so he came back to get the food during his break.  The manager where he works saw his dinner and asked if there were any pork chops left over.  It so happened that the Wee One did not want his chop because it was too big.  Hubby made a detour to our house and got his manager the remaining chop.  The manager loved the chop!  Score!

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7-up pork chops

Stars of the recipe:

  • 4 to 6 pork chops
  • 12 oz. can 7 up, Sprite, or lemon lime soda
  • 1 envelope onion soup mix

Steps:

  1. Place chops in baking dish.
  2. Pour soda over chops and sprinkle with dry soup mix.
  3. Bake at 350 degrees for 1 hour.

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Happy eating,
Traci