Tuesday, December 29, 2009

A New Year . . . Almost

I'm so excited to begin a new year. Benj and I are going to try to lose some weight this year, so my goal is to create delicious, LOW FAT meals. Our "free" day, where we can eat anything we want, will be on Saturday. We'll be eating salads everyday for lunch, and I want to make sure my family gets 5 servings of fruits and vegetables a day. Next week is when we'll really be getting into it.

MONDAY - Mexican - Chicken Enchiladas
TUESDAY - New - Stuffed Shells
WEDNESDAY - Seafood - Shrimp Stir Fry
THURSDAY - Chili's
FRIDAY - French Dip
SATURDAY - Soups On! - Minestrone
SUNDAY - Traditional - Steak and mashed potatoes

Friday, December 18, 2009

Late Menu

A little late, but this weeks menu:

Monday: Crock Pot Hawaiian Chicken
Tuesday: Chicken Crescents
Wednesday: Breaded Pork Chops and stuffing
Thursday: Beef Tacos
Friday: Potato Chowder in bread bowls
Saturday: Company Party - no cooking!
Sunday: Chicken Broccoli Casserole

Benj and I decided to shoot for $50 a week on groceries. Yeah, wish us luck. That also includes diapers and baby food. I've been inspired by Money Saving Mom. She has 2 kids, so if she can do it, I can do it!

Tuesday, December 15, 2009

Peanut Butter Blossoms

Made these last Sunday and thought I'd share the recipe.

Peanut Butter Blossoms

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup all purpose flour
1/4 cup granulated sugar
Hershey kisses (I like to use the caramel ones)

1. Beat shortening and peanut butter with an electric mixer 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in 350 degree oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

Monday, November 30, 2009

Let it SNOW

Now that Thanksgiving is over, I am ready for some snow to go with all the pretty Christmas lights.
So, I haven't tried any of Giada's recipes, so I'm looking forward to making her chicken carbonara!

MONDAY - Mexican Casserole - Low Fat

TUESDAY - New - Chinese

WEDNESDAY - Seafood - Shrimp Pasta

THURSDAY - Italian - Chicken Carbonara (Giada's)

FRIDAY - Date Night

SATURDAY - Soups On! - Chicken Noodle Classic

SUNDAY - Traditional - Crock Pot Chicken over Rice

Monday, November 23, 2009

Thanksgiving Week

We'll only be cooking 2 days this week since we're going up to my parents for Thanksgiving. They've put me in charge of the desserts and I'm thinking about making this:

Pastry Dough:
1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
4 tablespoon(s) cold butter or margarine, cut into pieces
4 tablespoon(s) shortening
5 tablespoon(s) (or more if needed) ice water

Cheesecake Filling:
1 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) granulated sugar
1/4 cup(s) (packed) brown sugar
1 can(s) (15-ounce) pure pumpkin (not pumpkin pie filling)
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
3 large eggs
1/2 cup(s) heavy or whipping cream
2 tablespoon(s) molasses
1 teaspoon(s) vanilla extract

Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in the butter and shortening until mixture resembles coarse crumbs.
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)

On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Gently ease dough into 9 1/2-inch deep-dish ceramic or glass pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high decorative edge. Refrigerate pie shell until firm, about 30 minutes.

Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.

Meanwhile, prepare Cheesecake Filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled.
And of course of delicious APPLE PIE:

Meradith Viera's Apple Pie

• Apples - any combination, but Granny Smith and Macs are preferred
• Egg whites
• 1/2 cup sugar
• 1 tsp. apple pie spice (or allspice, cinnamon, mace)
• Butter
• Egg yolks
• Prepared pie crust

Prepare pie crust, put in pie plate.
Brush crust with beaten
egg white and set aside.
Peel and cut up apples in chunks and fill up crust. Put
sugar and apple pie spice on top of apples.
Put one pat of
butter, cut into 4 pieces, on top of apples. Put crust on top.
Mix egg yolks with a little bit of milk and brush on top.
Cut slits in crust.
Bake 10 minutes at 400 degrees and 30 minutes at 350.

Oooh, I'm so excited for Thanksgiving!

Monday, November 16, 2009


MONDAY - Mexican - Southwest Turkey Tacos with Spice Corn Salsa (see below)
TUESDAY - New - Pork Chops and Cauliflower with Cheese Sauce (not so new but sounds good)
WEDNESDAY - Seafood - Shrimp Scampi
THURSDAY - Italian - Lasagne and French Bread
FRIDAY - Date Night
SATURDAY - Soups On! - Taco Soup with Tortilla Chips
SUNDAY - Traditional - Sunday Dinner at Mom B's


1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn, pat dry
1/2 cup chopped Roma tomatoes
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 medium fresh serrano pepper, seeded, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons olive oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon salt
1/4 teaspoon cumin seedblack pepper, to taste
1 tablespoon olive oil
3 cups shredded leftover cooked Butterball® Turkey
chipotle pepper powder, to taste
12 (6 to 7-inch ) corn tortillas
shredded lettuce, to taste
sour cream, if desired

Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes or, until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball turkey and saute 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.

Monday, November 9, 2009

Bring on the Heat

When I say heat I mean temperature. It's cold outside!

MONDAY - Mexican - Beef Tacos

TUESDAY - New Night - Beef Stroganoff (still haven't tried it!)

WEDNESDAY - Seafood - Baked Salmon with Broccoli

THURSDAY - Italian - Spaghetti Pie and salad

FRIDAY - Date Night

SATURDAY - Soups On! - Chicken and Wild Rice Soup (See Below)

SUNDAY - Traditional - Baked potatoes with Chili

Chicken and Wild Rice Soup

1 (6-oz) Uncle Ben’s Long Grain & Wild Rice Mix
1 T. Olive Oil
1 ½ c. red onion, chopped
1 c. celery, chopped
1 c. carrot, chopped
2 cloves garlic, minced
1 pkg. mushrooms, quartered
¼ c. flour
½ tsp. tarragon
¼ tsp. thyme
2 c. water
2 T. cooking sherry (or red wine vinegar)
2 (15-oz) cans chicken broth
1 (12-oz) can evaporated milk
3 c. chicken, cooked & shredded

Prepare rice according to package direction; set aside. Sauté onion, celery, carrot, garlic, and mushrooms in olive oil for 6 minutes. Add flour, tarragon, and thyme, cook for 1 minute, stirring constantly. Add water, sherry, broth, and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook until heated through.

Monday, November 2, 2009

Comfort Food

MONDAY - Mexican - Enchiladas and Spanish Rice

TUESDAY - Comfort - Ham and Cheesy Potato Casserole

WEDNESDAY - Sandwich - Rachael Rays Phili Cheese Steak

THURSDAY - Italian - Alfredo with tomato and mushrooms

FRIDAY - Date Night

SATURDAY - Soups On! - Chicken Tortilla Soup

SUNDAY - Traditional - Chicken Roll-ups

Thursday, October 22, 2009

Quick Menu

Monday - Chicken with Broccoli and Fried Rice

Tuesday - Chicken Fetticini Alfredo with French Bread

Wednesday - Leftover Night!

Thursday - Fajita Pizza

Friday - Date Night

Saturday - Spaghetti Pie

Sunday - Crock Pot Stroganoff

Monday, October 12, 2009

Sweet Pumpkin

MONDAY - Mexican - Cafe Rio Anyone? (I know I'm being lazy)

TUESDAY - New - Stuffed Green Peppers

WEDNESDAY - Seafood - Wonton Soup and Shrimp Stirfry

THURSDAY - Italian - Crock Pot Stroganoff
FRIDAY -Chicken Enchiladas (from Mormon Cookbook)

SATURDAY - Soups On! - Cheese Broccoli Soup

SUNDAY - Traditional - Chuck roast with potatoes
1 yellow cake mix (save 1 cup)
1 egg
1/2 cup margarine
Mix and press in 9x13 pan
1 cup pumpkin
2 eggs
2/3 cup canned milk
Mix and pour over crust
1 cup cake mix
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons margarine
Blend and sprinkle on top
Bake at 350 for 1 hour.

Monday, September 14, 2009

Peaches = Heaven

MONDAY - Leftover Fagioli

FHE Dessert: Brigham City Peach Cobbler

Brigham City Peach Cobbler

3/4 c packed brown sugar

1 1/2 tb cornstarch

1/2 cup water

1 tsp almond extract

4 cups peeled and sliced fresh peaches

1 tb lemon juice

1 tb butter

1 cup flour

2 tb sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup butter

1 egg, slightly beaten

1/4 cup milk

For filling, in a large saucepan combine brown sugar and cornstarch. Sir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and 1 tablespoon butter. Heat through and keep warm while preparing topping.

For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl, combine egg and milk. Add all at once to flour mixture, stirring just to moisten. Turn hot filing into a greased 2-quart casserole. Immediately spoon on topping in 6 mounds. Bake at 400 degrees F for appoximately 20 minutes. Makes 6 servings.

Top with ice cream and enjoy!
Recipe courtesy of:The Essential Mormon Cookbook

TUESDAY - Hamburgers

WEDNESDAY - Chicken Chimichangas

THURSDAY - Chicken Alfredo with tomato and mushroom

FRIDAY - Date Night - Tucano's

SATURDAY - Ham 'n Cheese Chowder and homemade rolls

SUNDAY - Birthday Dinner for Bryce

Monday, August 31, 2009

Short Week

My brother Sam is getting hitched on Saturday, so that means I only have to plan meals from Monday - Thursday!

Also of note: my hubby and I are doing a no pop/no sugar goal for the month of September. I hope to also get more fruits and veggies in our diet.

MONDAY - Mexican - Chicken Enchiladas (Low Fat)

TUESDAY - Grill - Hamburgers, baked beans, cantaloupe

WEDNESDAY - Pork Salad with cilantro dressing (cafe rio style)

THURSDAY - Italian - Chicken Alfredo with tomatoes

Monday, August 17, 2009

Week 3

MONDAY - Mexican - Beef Chimichangas

TUESDAY - Chicken and Broccoli Braid

WEDNESDAY - Grilled Steak and Zucchini

THURSDAY - BBQ Pulled Pork Sandwiches and Baked Beans

FRIDAY - Date Night

SATURDAY - Soups On! - Pasta E Fagioli Soup with breadsticks

SUNDAY - Traditional - Hawaiian Chicken with rice

Tuesday, August 11, 2009

Summer Grillin'

I really have loved cooking on our grill. There's nothing better in the summer.

MONDAY - Mexican - Chicken Chimichangas and Mexican Confetti Salad

TUESDAY - Grill - Grilled Veggie Pizza

WEDNESDAY - Seafood - Shrimp Stirfry

THURSDAY - Italian - Lasagne and French Bread

FRIDAY - Utah County Fair - Navajo Taco Please!

SATURDAY - Soups On! - Chicken Noodle Soup and Green Salad

SUNDAY - Traditional - Omelets and fresh fruit

Monday, August 3, 2009

Italian and Rachael Ray

As you can tell from my blog layout, I love Italian food. I also love watching Rachael Ray and want to make everything she makes. It looks so good! So for the first week, I'd thought I'd try a couple of Rachael's 30-minute meals.
MONDAY - Sesame Chicken with Rice and Green Beans
TUESDAY - Breaded Pork Chops and Green Salad
WEDNESDAY - Grilled Salmon with Wild Rice and Grilled Zuchini
THURSDAY - Rachael Ray's Chicken Spinach Artichoke Pizza
FRIDAY - Free Day/Date Night
SATURDAY - Rachael Ray's Endless Summer Minestrone
SUNDAY - Beef Roast and Mashed Pototoes