9 boneless, skinless chicken breasts
2.5 lbs ground beef
1/2 lb. breakfast sausage
1 lb. smoked sausage
1 3/4 c. Minute Rice
Sticky Rice
2 c. wheat bulger
1 tsp. cajun spice
onion powder
garlic powder
minced onions
seasoning salt
Taco Soup Seasoning (from Homemade Gourmet)
Rosemary
Dry Mustard
Basil
Apple Cider Vinegar
1 cup brown sugar
1 15 oz. can Ranch Style beans
1 10 oz. can Rotel
1 15 oz & 1 8 oz. can Tomato Sauce
1 14.5 oz can stewed or chopped tomatoes
5 oz. can evaporated milk
1 can cream mushroom soup
1 can cream chicken soup
8 oz. sour cream
4 oz. plain yogurt
2 lbs. cheddar cheese
1 green bell pepper
1 medium onion
Ritz Crackers
Saturday, January 24, 2009
Getting Started
Welcome! We're glad you're here!
If you are like me, the worst part about dinner is figuring out what to make. I hope this blog will help inspire you to get a little more organized and prepared for dinner so you don't feel stressed when 4:45 rolls around and everyone begins to ask "What's for dinner?".
Each week there will be a short grocery list for that week's dinner entrees. Since we are just beginning this blog together, I'm not going to overwhelm you and have side dish and dessert ideas. I'll leave that up to you. It's easy to grab a few cans of green beans and pears and call it good! Once we evolve as a group more, we'll add side dishes, desserts, etc.
To begin, grab your calendar. If you are religious about using a handwritten calendar, use that. If you prefer your phone, do it! If you're more like me, use your computer's calendar. I use the Windows calendar that came with my computer. The first thing you need to do is set reminders. There is nothing worse than figuring out what you're going to have for dinner and then forgetting to thaw it or worse; pick it up at the store! I set up a reminder for the night before to put the meat in the refrigerator to thaw. I put the food front and center in the fridge so I will remember to check it when I reach in the fridge at lunch time. If it needs to thaw more, I'll either set it in my sink or give myself a little extra time to pop it in the microwave before I begin making dinner.
Secondly, check your shopping list. Make sure you have everything you'll need upfront. This will save you from calling your hubby on his way home from work to stop and get something for you or having to make an extra trip to the store yourself!
Third - get creative. You don't have to stick directly to this list. Perhaps you only want to cook 3 times a week as opposed to 5-6. Or you don't like what is on the menu this week. Or maybe you are vegetarian (sorry there's not going to be much help for you on this blog, we LOVE meat). This blog is meant to be a help, not an overwhelming obstacle!
Fourth - Pitch in! Send me your family's favorite dinner ideas. Just email me at acjacobs@digis.net with the recipe and how your family best likes it served. If you have a "family" recipe that comes with a story, SHARE IT! I think it will be fun to share your stories with my kiddos while we're enjoying the wonderful food together!
Fifth- Make comments. Let us know if you liked a certain recipe/dinner idea. Did you think of a shortcut for something? Do you know of a killer deal on some of our ingredients at one of the local stores? Let all of us know in the comment forum!
Lastly - HAVE FUN! These are supposed to be the best days of our lives right? Studies have shown over and over that kids who come from homes that have regular family meals together are less likely to end up pregnant, on drugs, or dropped out of school! All of that besides the obvious benefits to our pocket books & waistlines from not eating out as much! Family dinner ROCKS! Or at least it can, if we are a little more prepared and less stressed out about it!
If you are like me, the worst part about dinner is figuring out what to make. I hope this blog will help inspire you to get a little more organized and prepared for dinner so you don't feel stressed when 4:45 rolls around and everyone begins to ask "What's for dinner?".
Each week there will be a short grocery list for that week's dinner entrees. Since we are just beginning this blog together, I'm not going to overwhelm you and have side dish and dessert ideas. I'll leave that up to you. It's easy to grab a few cans of green beans and pears and call it good! Once we evolve as a group more, we'll add side dishes, desserts, etc.
To begin, grab your calendar. If you are religious about using a handwritten calendar, use that. If you prefer your phone, do it! If you're more like me, use your computer's calendar. I use the Windows calendar that came with my computer. The first thing you need to do is set reminders. There is nothing worse than figuring out what you're going to have for dinner and then forgetting to thaw it or worse; pick it up at the store! I set up a reminder for the night before to put the meat in the refrigerator to thaw. I put the food front and center in the fridge so I will remember to check it when I reach in the fridge at lunch time. If it needs to thaw more, I'll either set it in my sink or give myself a little extra time to pop it in the microwave before I begin making dinner.
Secondly, check your shopping list. Make sure you have everything you'll need upfront. This will save you from calling your hubby on his way home from work to stop and get something for you or having to make an extra trip to the store yourself!
Third - get creative. You don't have to stick directly to this list. Perhaps you only want to cook 3 times a week as opposed to 5-6. Or you don't like what is on the menu this week. Or maybe you are vegetarian (sorry there's not going to be much help for you on this blog, we LOVE meat). This blog is meant to be a help, not an overwhelming obstacle!
Fourth - Pitch in! Send me your family's favorite dinner ideas. Just email me at acjacobs@digis.net with the recipe and how your family best likes it served. If you have a "family" recipe that comes with a story, SHARE IT! I think it will be fun to share your stories with my kiddos while we're enjoying the wonderful food together!
Fifth- Make comments. Let us know if you liked a certain recipe/dinner idea. Did you think of a shortcut for something? Do you know of a killer deal on some of our ingredients at one of the local stores? Let all of us know in the comment forum!
Lastly - HAVE FUN! These are supposed to be the best days of our lives right? Studies have shown over and over that kids who come from homes that have regular family meals together are less likely to end up pregnant, on drugs, or dropped out of school! All of that besides the obvious benefits to our pocket books & waistlines from not eating out as much! Family dinner ROCKS! Or at least it can, if we are a little more prepared and less stressed out about it!
Week of Jan 25 - Recipes
I don't typically cook much of a meal on Saturdays, so get creative, or order in! I always have kid foods on hand (ie: hotdogs, chicken nuggets, pizzas, etc) that are great for Saturday dinners.
Friday 1/30 - Chicken Enchiladas (white sauce)
3-5 chx. breasts - cut into bite size pieces and then cook all the way through (no pink) in little bit of oil w/ seasonings (onion powder, garlic powder, seasoning salt)
Sauce - Mix all together in bowl
1 can cr. mushroom soup
1 can cr. chx soup
1 c. sour cream
1 can diced green chilis
1 pound cheddar cheese - shredded
In flour tortilla spread some sauce, throw in a few pieces of chicken, sprinkle some cheese and then roll and place in greased 13x9 pan. Once pan is full, spread remaining sauce and cheese over top. Bake at 350 for 1/2 hour.
Thursday 1/29 - Sweet N Sour Meatballs (from Jackie Christensen)
Jackie brought this meal to my family just after I got home from the hospital with Delaney. We fell in love. This is one of our favorite dinners!
Meatballs
1 1/2 lb. hamburger
1/2 lb. Breakfast sausage
lil bit minced onions
1 egg
5 oz. can evapoated milk
Mix all together, roll into balls and brown.
Sauce
15 oz. can tomato sauce
1 c. brown sugar
1/3 c. apple cider vinegar
1 t. rosemary (crush it)
1 t. dry mustard
1 t. basil
1/4 t. garlic powder
Mix all together and pour over meatballs in a casserole dish. Cook covered at 350 for 50 minutes. Take off lid and skim off grease. Cook uncovered 10 more minutes until sauce thickens.
Don't cover after baking.
Serve over sticky rice (Boton or CallaRose are the brands my family prefers)
Wednesday 1/28 - Fiesta Chicken
6 T Taco Soup Seasoning (Comes from Homemade Gourmet)
1 c. cracker crumbs (I like Ritz)
1/2 c. plain yogurt
4 boneless, skinless chicken breasts
1 c. shredded cheese
Preheat oven to 350. Put seasoning and cracker crumbs in one bowl and pour yogurt in another. Coat chicken breasts with yogurt and then dredge them in seasoned crumb mixture. Place coated chx breasts in greased 13x9 baking dish and bake, uncovered, until chicken is fork tender and golden brown, about 45 - 60 minutes. Sprinkle with cheese and serve.
Tuesday 1/27 - Western Meal
1 lb cooked Taco Soup Seasoned Beef (taco soup seasoning comes from Homemade Gourmet...you can easily substitute any taco seasoning)
1 10 oz. can Rotel (diced tomatoes & green chilis) - undrained
1 15 oz. can Ranch Style beans - undrained
8 oz. Tomato Sauce
3/4 c. Minute Rice, uncooked
1 1/2 c. shredded cheddar cheese, divided
Preheat oven to 350. In large casserole dish, combine all ingredients except 1/2 cup cheese and bake for 45 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serves 8
We like to eat this meal with nacho chips or tortillas.
Monday 1/26 - Sausage Jumbalaya
1 c. uncooked rice
2 c. wheat bulgur
1 m. onion
1 lb. smoked sausage
1 14.5 oz can stewed or whole tomatoes
1 tsp. cajun spice
1/2 c. sliced green peppers
Cook rice according to package directions. Brown sausage, peppers and onion. Cook until tender. Add rice, wheat bulger & tomatoes. Cook on low heat, stirring frequently. Add cajun spice, cook until hot.
Sunday 1/25 - Roast w/ potatoes & carrots
Friday 1/30 - Chicken Enchiladas (white sauce)3-5 chx. breasts - cut into bite size pieces and then cook all the way through (no pink) in little bit of oil w/ seasonings (onion powder, garlic powder, seasoning salt)
Sauce - Mix all together in bowl
1 can cr. mushroom soup
1 can cr. chx soup
1 c. sour cream
1 can diced green chilis
1 pound cheddar cheese - shredded
In flour tortilla spread some sauce, throw in a few pieces of chicken, sprinkle some cheese and then roll and place in greased 13x9 pan. Once pan is full, spread remaining sauce and cheese over top. Bake at 350 for 1/2 hour.
Thursday 1/29 - Sweet N Sour Meatballs (from Jackie Christensen)
Jackie brought this meal to my family just after I got home from the hospital with Delaney. We fell in love. This is one of our favorite dinners!
Meatballs
1 1/2 lb. hamburger
1/2 lb. Breakfast sausage
lil bit minced onions
1 egg
5 oz. can evapoated milk
Mix all together, roll into balls and brown.
Sauce
15 oz. can tomato sauce
1 c. brown sugar
1/3 c. apple cider vinegar
1 t. rosemary (crush it)
1 t. dry mustard
1 t. basil
1/4 t. garlic powder
Mix all together and pour over meatballs in a casserole dish. Cook covered at 350 for 50 minutes. Take off lid and skim off grease. Cook uncovered 10 more minutes until sauce thickens.
Don't cover after baking.
Serve over sticky rice (Boton or CallaRose are the brands my family prefers)
Wednesday 1/28 - Fiesta Chicken
6 T Taco Soup Seasoning (Comes from Homemade Gourmet)
1 c. cracker crumbs (I like Ritz)
1/2 c. plain yogurt
4 boneless, skinless chicken breasts
1 c. shredded cheese
Preheat oven to 350. Put seasoning and cracker crumbs in one bowl and pour yogurt in another. Coat chicken breasts with yogurt and then dredge them in seasoned crumb mixture. Place coated chx breasts in greased 13x9 baking dish and bake, uncovered, until chicken is fork tender and golden brown, about 45 - 60 minutes. Sprinkle with cheese and serve.
Tuesday 1/27 - Western Meal
1 lb cooked Taco Soup Seasoned Beef (taco soup seasoning comes from Homemade Gourmet...you can easily substitute any taco seasoning)
1 10 oz. can Rotel (diced tomatoes & green chilis) - undrained
1 15 oz. can Ranch Style beans - undrained
8 oz. Tomato Sauce
3/4 c. Minute Rice, uncooked
1 1/2 c. shredded cheddar cheese, divided
Preheat oven to 350. In large casserole dish, combine all ingredients except 1/2 cup cheese and bake for 45 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serves 8
We like to eat this meal with nacho chips or tortillas.
Monday 1/26 - Sausage Jumbalaya1 c. uncooked rice
2 c. wheat bulgur
1 m. onion
1 lb. smoked sausage
1 14.5 oz can stewed or whole tomatoes
1 tsp. cajun spice
1/2 c. sliced green peppers
Cook rice according to package directions. Brown sausage, peppers and onion. Cook until tender. Add rice, wheat bulger & tomatoes. Cook on low heat, stirring frequently. Add cajun spice, cook until hot.
Sunday 1/25 - Roast w/ potatoes & carrots
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