Oven Fries-recipe

I know I haven't posted many recipes or menus lately. One reason is that three kids have been keeping me pretty busy and I find less and less time to do "extra" things. The other is that since we are watching what we eat, I have found myself using many of the same recipes over and over and haven't had a lot of time to experiment with recipes. Most of what I make these days needs to be quick and easy and I find myself falling back on certain "go-to" recipes a lot.

Anyhow, that said, I have taken photos of a few recipes that turned out yummy but I still need to find the time to type up the recipes for you. I'll get to them eventually! :)

Lately, we have had oven baked French fries a couple of times a week...usually to go with a veggie burger, hot dog (have you tried these?? We get the first kind listed. They are delicious and only ONE WW point each!), wrap (the Cheeseburger Chomp is yummy!!) or sandwich. The last time I made the fries (using a slightly different technique than usual), Jeremy said they were as good as fast food fries! Maybe I have deprived him of deep fried foods for too long (LOL) or maybe it was the cool fast food looking baskets I served them in. Whatever the case, there's a new little trick I learned to make them crispy on the outside. I hope you try them out for a healthier fry alternative!

Oven French Fries
Potatoes (4-5)
1/4 tsp salt
1/2 tsp sugar
cold water
4 tsp oil (I use olive oil)
1 tsp paprika
extra salt
Directions:
1. Peel and cut potatoes into 1/2 inch thick strips.
2. Soak in a mixture of 1/4 tsp salt, 1/2 tsp sugar and cold water for 15 minutes.
3. Preheat oven to 450 degrees.
4. Drain potatoes and toss with oil and paprika.
5. Spread potatoes on a baking sheet in a single layer. Bake for about 35-45 minutes or until crunchy on the outside and soft inside. Sprinkle with a little extra salt and enjoy! (Cute baskets optional. LOL)

Happy Eating!!!

Rice and Bean Stuffed Peppers

I will have to add a photo after we make these. I haven't made them since the last time we were counting WW points (after Abigail was born) but I remember them being good. :)

Rice and Bean Stuffed Peppers
Ingredients:
6 medium-sized bell pepper
1 TBS olive oil
2 cloves garlic, minced
1 can tomato sauce (15 oz)
1/4 cup dry white wine (I will probably leave this out since I don't have any wine right now. Might use chicken broth instead.)
2 TBSP cider vinegar
1 1/2 tsp ground cinnamon
1 tsp oregano
1/2 cup raisins
3 cups cooked brown rice
1 can black beans, drained and rinsed
1/4 cup sliced almonds
2 TBS grated parmesan cheese

Directions:
Cut off stems of peppers and remove the seeds. If necessary, trim bases so they will stand upright. In a large pot, boil peppers for about 2 minutes and then remove them with tongs, rinse under cold water to cool and set aside to drain.

Heat oil in a large nonstick pan over medium high heat. Add garlic and cook just until soft (about 2 minutes). Add 1 cup of the tomato sauce, wine, vinegar, cinnamon, oregano, and raisins. Cook for about 15 minutes, stirring occasionally. Stir in rice, beans and almonds.

Fill peppers equally with rice mixture. Set upright in a shallow 1 1/2-quart baking pan. pour the remaining tomato sauce into pan around the peppers. Cover and bake in a 375 degree oven for about 30 minutes. Uncover and sprinkle with cheese. Continue to bake uncovered about 15 minutes or until cheese melts and browns a little.

WW: Makes six serving at 5 points a serving.

Whole Wheat Bread

We have made this many times. I got this recipe from Jeremy's aunt Linda-thanks!!

Wheat Bread
1 TBS yeast
3 cups whole wheat flour
1 1/4 cups warm water
2 TBS honey
2 TBS oil (I use olive oil)
1/2 tsp salt

Directions: Disolve yeast in water. Let sit until foamy (about 5-10 minutes). Mix all of the ingredients together and knead about 25 times. (I use my mixer and dough hook to make all of my breads now, but I didn't used to and this is not a hard bread to make by hand.) Cover and let rise in a warm place for about 30 minutes. Punch down, shape and put on a pan to bake. Cover and let rise another 20 minutes or until doubled in size. Make a few slashes in the top of the loaf about 1/2 inch deep. Bake at 350 for about 30 minutes until golden and the bottom sounds hollow when you tap on it. Let sit for at least 15 minutes before slicing.
WW- 10 slices @ about 3 points each.

Potato Soup

A super fast and easy yet diet friendly meal. This recipe is from my friend Jayne.

Potato Soup
1- 30 oz bag of frozen hashbrowns
2 cans chicken broth
1 pkg country gravy mix-dry mix envelope

Directions:
Brown hashbrowns a little in a big pot with non-stick spray. Add broth and prepared gravy. Simmer for about 30 minutes.
WW- about 3 points per cup
*This is great with shredded cheese and bacon but those would be extra points. :)

Pumpkin Crumb Cake

I love pumpkin! If you have a favorite pumpkin recipe, I would love for you to share. :)

Pumpkin crumb cake

This was really tasty!

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar
3 tablespoons butter, softened
1/2 cup chopped nuts (optional)

Directions-

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake in preheated oven for 40 to 45 minutes.

(Note-I made this in an 8 1/2 x 11 pan and cooked it longer since it was thicker.)

Source- http://allrecipes.com/Recipe/Pumpkin-Crumb-Cake/Detail.aspx

Crock Pot Sesame Pork Ribs

CP Sesame Pork Ribs

1 medium onion, sliced (I chopped mine)
¾ cup packed brown sugar
¼ cup soy sauce
½ cup ketchup
¼ cup honey
2 TBS cider (or white) vinegar
3 garlic cloves, minced
1 tsp. ground ginger
¼-1/2 tsp red pepper flakes (I left this out)
Country style pork ribs
Sesame seeds
Chopped green onions

Directions: Combine everything except for the ribs, sesame seeds and green onions in the crock pot. Put ribs in the slow cooker and pour sauce on top. Cover and cook all day on low. Sprinkle with the sesame seeds and green onions for garnish. Serve with rice and a veggie (I threw some baby carrots in to cook in the sauce.)

French Bread

I love to bake bread and I have several yummy recipes. This is one I made for the first time over the weekend and will definitely make over and over. It takes a little more time and effort to make than most of my recipes but it was worth it. Plus, it makes two huge loaves of bread so I have some in the freezer for more meals (I cut the loaves in half and put them into freezer ziplock bags.) This tastes about the same as those loves of French Bread you pick up fresh at the grocery store. I got the recipe from Real Mom Kitchen-thanks!!!

French Bread

2 ¼ cup warm water

2 Tbsp sugar

2 pkg. active dry yeast (I buy the jar kind so it was 4 1/2 tsp yeast)

1 Tbsp salt

2 Tbsp soft shortening or vegetable oil (I used canola)

6 cups flour

Directions:

In large mixer (I just do it in my kitchen aid with the dough hook), combine water and sugar then sprinkle with yeast. Allow to soften.

Add salt, oil, and half flour; mix well. Add remaining flour and mix. Leave mixer in dough.

Allow to rest 10 min. Stir dough down and allow to rest 10 min. Repeat until dough has been stirred dough 5 times. Turn dough on floured surface. Knead 2 or 3 times. Divide dough in 2.

Roll each dough into 9x13 inch rectangle. Roll from long side and pinch edges. Place on baking sheet with pam or cornmeal. Cover and allow to rise 30 min. With sharp knives cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, check at 20 minutes (It took 25 minutes in my oven).

Kielbasa, beans and rice

This is super yummy! We like to use turkey kielbasa to make it a little healthier.

Kielbasa
2 cans black beans-drained and rinsed
1 can diced tomatoes (not drained)
2-3 cloves of garlic, minced
cooked white rice
avocado-optional but really good with it
Directions:
Slice the sausage into bite-sized pieces. Throw it in a skillet and sear. Toss in the garlic, cook another minute or two then add the beans and tomatoes and let it all simmer til you are ready to eat. Serve the bean mixture over rice and garnish with sliced avocado. Serve with cornbread if you’d like.

Crockpot Mexican Chicken Soup

A yummy and healthy soup that's easy to make. This recipe is from my friend Jayne.

Mexican Chicken Soup
1 lb chicken breast
1 can black beans
1 can corn
2 cans Rotel or Mexican stewed tomatoes
1 can 14oz tomato sauce
1 cup salsa
Directions:
~Cook in crock-pot 6-8 hours. Shred chicken and enjoy.
1 cup = 2 WW points
**I generally add some extra spices to suit our taste such as cumin and fajita seasoning.

Rancher's Potatoes

This is a fabulous potato side dish from Dirt Road Scrapper in the ScrapShare cookbook.

Rancher's Potatoes
6 large potatoes, washed & cubed into chunks
1 can chopped green chilies
5 strips bacon, cooked & chopped
8 oz. sour cream
3/4 c. Ranch dressing
1 1/2 c. grated cheddar cheese
Directions:
Place potatoes in a large casserole dish with a dash of water and microwave on high until almost tender. While they're cooking, combine all other ingredients and stir well. Stir into potatoes. Place dish in oven and bake at 350 degrees for 15-20 minutes.

Almond Chicken-Crockpot

I can't remember where I got this recipe or if I made any changes to it...but we are making it this week so if I make any changes, I will update this post to let you know. We have made it (a long time ago!) and liked it, though.

Almond Chicken
1 can chicken broth
2 strips bacon-cooked and crumbled
2 TBSP butter (I might leave this out)
Boneless, skinless chicken breasts (or tenders)
1/4 cup chopped onion
2 TBSP soy sauce
1 1/2 cups diced celery
1 cup slivered almonds

Directions: Combine everything but the almonds in the crockpot. Cover and cook on low for 6-8 hours. Serve over rice and sprinkle with almonds.

Bloody Mary Chicken

This is a super easy, healthy and yummy recipe my friend Christine sent to me.

Bloody Mary Chicken
Chicken breasts (up to four)
1 can cream of something soup (I usually use cream of celery or mushroom)
Fresh or canned mushrooms (if desired)
1 cup V-8 juice (I just use a whole can of V8)
3 cloves garlic
dash celery seeds
2 tablespoons Worcestershire sauce
4 dashes Tabasco
Diced celery

Directions:
Combine ingredients in crockpot.
Add chicken and cook on low all day. Serve over rice.

Sticky Chicken

This is so easy and yummy!! This is a recipe from the Scrapshare cookbook that isn't available to buy anymore. This sauce is so good, sometimes I double the amount!!

Sticky Chicken
1/2 cup apricot preserves
1/4 cup teriyaki sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon cider vinegar
1/4 teaspoon salt
4-6 boneless, skinless chicken breasts

Preheat oven to 425°. In large bowl, whisk all ingredients together. Coat chicken pieces in mix. Place in greased baking dish. Spoon remaining sauce over chicken. Bake 20-25 minutes, basting every 5 minutes. Let cool for 10 minutes before serving.

Chicken and Dumplings

This is sooo yummy!! It's a combination of differnet recipes I have found and tried. We all love this!

Chicken and Dumplings
Ingredients:
6 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2-4 boneless skinless chicken breasts
4 chicken bouillon cubes
½ tsp celery seed
1 ½ tsp poultry seasoning
¼ tsp pepper

Directions:
1. Boil water and add the chicken.
2. Simmer until chicken is cooked through (30-40 minutes).
3. Remove chicken from pot.
4. Add bouillon, veggies and seasonings. Bring to a boil.
5. Cut meat into chunks & add to pot.
6. Simmer about 20-30 minutes or until the veggies are tender. Prepare the dough for your dumplings while it simmers.
7. Taste the broth. Add a little salt if it needs it but it probably won’t since bouillon is salty. Turn heat so the broth is simmering slowly.
8. Scoop out small rounded scoops of the dough with a teaspoon and drop them into the soup on top of everything. Just let them rest on top. Don’t push down on them.
9. Put the lid on the pot and let it slowly simmer for a full 20 minutes. DO NOT LIFT THE LID!

Dumplings (this makes a lot of dumplings…feel free to cut it in half. I don't, but we really like the dumplings!LOL))
¼ cup vegetable oil
1 cup milk
2 ½ cups flour
1 TBS baking powder
1 tsp each salt and sugar

Directions for the dumplings:
1. In a big bowl, mix the oil and milk.
2. Add the flour, baking powder, salt and sugar.
3. Mix it up until it forms a stiff batter. Set aside until you need it.

Green Chicken Chili Casserole-Updated!!

Ok, I know I already posted a recipe for this, but here is an updated version with my changes. I tend to make a lot of changes to things while I am cooking and rarely write down what I do so I can't ever seem to remember! LOL Anyway, I wrote down exactly what I did this time and I think it suits our taste buds better than the original (so funny how everyone is so different!). I also modified it to feed our family-using less chicken (but the same amount of sauce). It was enough to stuff us all and have just enough for lunch for hubby tomorrow.

Green Chili Chicken Casserole

1 cup diced onion
1 clove of garlic, minced
1 can mild green enchilada sauce
1 small can of diced green chilis
1 cup sour cream (I used fat free)
1 can cream of chicken soup (I used the lowfat kind)
Optional-1/4 tsp (or more) cumin
Optional-1/2 tsp dried cilantro (or a couple TBSP of fresh cilantro if you have it!)
salt and pepper to taste
4-5 flour tortillas-cut/torn into large pieces (I used 5 of the soft taco size)
2 cups cooked and diced or shredded chicken
2 cups shredded cheese (I used cheddar, but pepper jack would be good, too!)


Directions:
1. Preheat oven to 350.
2. Saute the onions and garlic in a bit of olive oil or cooking spray over medium heat for a couple of minutes.
3. Add the soup, enchilada sauce, green chilis and sour cream and stir over medium/low heat.
4. Add the cumin and cilantro if you want to use it. I think it adds a nice flavor. Fresh cilantro would be wonderful but I didn't have any so I used dried. And the ONLY place to get dried cilantro, in my opinion, is the Spice House. It is the only one that actually adds a real cilantro flavor when added to food. I have tried several and this is the only one I like! I get all of my spices there, by the way.
5. Taste and add salt and pepper as desired. I used a few grinds of fresh pepper and a couple small pinches of kosher salt.
6. Add the cooked chicken and heat through but don't boil.
7. Spray an 8 1/2 x 11 baking dish with cooking spray. Add about a cup of the sauce mixture (or enough to cover the bottom of the dish). I tried to get mostly sauce and not much chicken for this layer...but I don't think it really matters!
8. Place a layer of tortillas over the sauce. They can overlap a bit. It just makes it a lot easier to serve and eat if the tortillas aren't whole.

9. Add a layer of sauce and chicken.
10. Sprinkle on about half of the cheese.
11. Add another layer of tortillas and cover with the rest of the sauce.
12. Top with the rest of the cheese and bake for about 30 minutes or until bubbly.

Let me know if you try it! I'd love to know what you think!!!

Crock pot Lasagna

Just for you, Kayla!! I don't have a picture of this...maybe I will try to remember to take one this week. :)

This fits in a big crockpot...you could use less and make a smaller amount if you wanted to.

Lasagna-Crock Pot
½ -1 lb ground beef or Italian Sausage
29 oz can spag. Sauce + I can tomato sauce
8oz lasagna noodles, the no-boil kind
3 cups shredded mozzarella
1 1/2 c cottage cheese
Directions:
1. Spray slow cooker.
2. Brown meat in skillet, drain grease
3. Stir in tomato sauce, mix well
4. Spread 1/4 meat sauce on bottom of slow cooker
5. Arrange uncooked noodles over sauce (break to fit)
6. Combine cottage cheese and 2 cups mozzarella in a bowl. Spoon 1/3 of cheeses over noodles
7. Repeat layers twice
8. Top with noodles, remaining sauce (once I ran out of meat/sauce and just opened a can of tomato sauce and added a little oregano and basil...turned out great still) and the rest of the mozzarella.
9. Cover and cook on low 3-4 hours.
Enjoy!!

Menu Planning Monday

I forgot to post my menu last week...but I did have it planned out! :) Here's the plan for this week (sometimes I switch it around or change things but at least I have a plan.)


Monday- Turkey and gravy in the crock pot (leftover frozen turkey breast with a can of turkey gravy, cream of mushroom soup and some poultry seasoning), mashed potatoes, garlic peas
Tuesday- BBQ pork (crock pot) sandwiches, baked homemade fries, salad
Wednesday-Crockpot lasagna, breadsticks
Thursday- Tacos with crock pot taco chicken, Mexican rice (see recipe below)
Friday-Lentil Stew (have had it on the menu for a couple of weeks but I keep changing it!), garlic muffins (I leave out the onion)
Saturday-Crock pot easy roast(soooo easy...a roast or stew meat, can of diced tomatoes and a package of dry onion soup mix cooked all day on low), baked potatoes, cheesy broccoli casserole
Sunday- Green chili chicken casserole (see below) and corn

Recipes:

Green chicken chili casserole - I can't remember where this came from!
1 can mild green enchilada sauce
1-2 cans chopped green chiles
1 cup chopped onion
1 cup fat-free sour cream
salt and pepper to taste
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
4 cups shredded cooked chicken breast (I might use less)
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese
Directions:
Preheat oven to 350º.
Combine everything except tortillas and cheese in a large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly. (I might have sauteed the onions first...I can't remember but I think I will do it next time!)
Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.Repeat layers, ending with the cheese.
Spread remaining soup mixture over cheese.
Bake at 350° for 30 minutes or until bubbly.

Mexican Rice
1 cup long grain white rice
Minced garlic (about 2 cloves)
Chopped onion & bell pepper (however much you like)
2 ½ cups water or chicken broth
½ can diced tomatoes
½ small can tomato sauce
½ tsp sugar
¼ tsp chili powder
1 tsp Cumin
Directions: Brown rice in a little olive oil. Add garlic, onion and bell pepper. Add water, tomatoes, tomato sauce and spices(I don't usually measure those and sometimes I add other things like dried cilantro or fajita seasoning). Bring to a boil, turn down to simmer, cover and cook for 20-30 minutes without stirring or lifting lid.

For more great menu ideas, visit orgjunkie.com!!!

Menu Monday

Here's the plan for the week! (One item is a repeat from last week...we all got sick and I made soup for a couple of nights!)

Monday- Tacos, beans and rice
Tuesday- Breakfast for dinner- eggs, hashbrowns, biscuits, gravy and bacon
Wednesday-Lentil Stew and garlic muffins (I leave out the onion)
Thursday-Cheesy chicken pot pie (a new recipe for me from a Gooseberry Patch cookbook)
Friday- Spinach Artichoke Cheesy Tortellini(see below for recipe)
Saturday- Homemade pizza- my dough recipe here
Sunday- Crockpot White Chicken Chili over rice (recipe below!)



White Chicken Chili
**Sorry! I just realized I pasted in the wrong recipe for this. Here's the right one!
White Chicken Chili- Crock pot
1 can great northern beans-drained
2 chicken breasts
1 small can of diced green chilis
3 cups chicken broth
2 tsp cumin
1/2 tsp oregano
2-4 garlic cloves chopped
1 cup onion chopped
1 can corn (optional) I usually don't add it but I did this time!

Add all ingredients and cook all day on low. Serve with shredded cheese and sour cream. Chopped cilantro and green onions are good on it, too. Serve alone or over rice.

Rachel Rays Spinach artichoke cheesy tortellini (I use regular pasta)
**here are the directions with a couple of my changes...
1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano
Salt and black pepper
1 pound Pasta (Rachel uses cheese tortellini...I use whatever pasta I happen to have that day!)

Directions:
Bring a large pot of water to a boil to cook the pasta.
Microwave the spinach on high for a few minutes to defrost.
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.
Saute the onions and garlic for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil.
Season the sauce with nutmeg(I leave this out) and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce.
Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Salt the boiling water and cook the tortellini (or regular old pasta!) according to the package directions. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

See orgjunkie.com for more great menu ideas!!!

Menu Planning Monday

Ok, it's time for me to start menu planning again!! I haven't been very good at it for a couple of months but I am ready to plan, plan, plan!

Here's what we are having this week-
Monday-BBQ chicken, Ranchers Potatoes(recipe below!! Soooo yummy!) and garlic peas
Tuesday- Tacos, pinto beans
Wednesday-Crockpot pork chops with gravy (new recipe), baked potatoes, green beans
Thursday- Lentil Stew, Garlic Muffins (I leave out the onion) or cornbread muffins.
Friday-Meatballs & Pink Sauce (this was my favorite meal as a kid!!! See the recipe below.), rice and brocolli
Saturday- Chicken Tortilla Soup
Sunday- Crockpot beef roast, mashed potatoes, a veggie (not sure what yet)


Breakfast- cereal, oatmeal, waffles and homemade egg mcmuffins.
Lunch-PB&J sandwiches, quesadillas, grilled cheese, cheese and pimento sandwiches, tuna sandwiches
Snacks-Hummus and veggies, PB toast, cheese and crackers, tortilla roll ups, fruit

Meatballs and Pink Sauce
*This was my favorite meal growing up! I don’t really have exact measurements, I wing it as I go. But here’s a guideline.

Ground beef and meatball fixings (I use egg, milk, bread crumbs, garlic powder, salt, pepper and any other seasonings that happen to sound good that day!)
1 cup (or more) beef broth
Flour/water paste (maybe a couple tsp of flour and water each)
Sliced mushrooms
Lemon Peel- a couple of good size strips
1 Bay leaf
½ cup or so sour cream
3 TBS or more ketchup
Cooked rice

Directions:
Make your meatballs as you normally would.
Brown meatballs in a skillet and drain the grease.
Remove meatballs to a plate.
Mix beef broth with the flour/water paste in the skillet. Whip it to remove any lumps. Bring to a boil. Add the meatballs back into the pan.
Add lemon peel, sliced mushrooms and a bay leaf.
Simmer for about 15 minutes.
Add sour cream and ketchup to taste. Heat to hot (but not boiling).
Serve over white rice.


Rancher's Potatoes
by Dirt Road Scrapper in the ScrapShare cookbook
6 large potatoes, washed & cubed into chunks
1 can chopped green chilies
5 strips bacon, cooked & chopped
8 oz. sour cream
3/4 c. Ranch dressing
1 1/2 c. grated cheddar cheese
Place potatoes in a large casserole dish with a dash of water and microwave on high until almost tender. While they're cooking, combine all other ingredients and stir well. Stir into potatoes. Place dish in oven and bake at 350 degrees for 15-20 minutes.

For more great menu ideas, visit orgjunkie.com!!

Menu planning and train layouts

Playing indoors around here means playing with cars and trains. With the recent cold and snow, we have been building lots of tracks for Joshua's trains to ride. Here are a couple of layouts I made during Feeling Scrappy's Sketchapalooza class about Joshua and his love of trains.

And I know I am a day late, but I did have my menu done yesterday. So here it is...

Monday- Teriyaki pork, rice and green beans

Tuesday- red beans, rice and tortillas

Wednesday- Spicy potato soup (or Mexican potato casserole-I haven't decided!)

Thursday-Fish and chips

Friday- Homemade Pizza

Saturday- Crock pot beef (see recipe below), garlic peas and couscous or rice

Sunday- Comforting chicken noodle soup

Crock pot beef recipe

*So easy and so tasty! This is from my Fix it and forget it book.

beef roast (or stew meat)

1 envelope dry onion soup mix

1 can of diced tomatoes

Directions:

Combine in crock pot and cook on low for 8 hours.

**The leftovers from this are great in beef enchiladas!

For more menu ideas, see orgjunkie.com

Have a great day!!!