Menu Plan for August 2012

This month I am needing to finish up school planning for our new school year so I decided to try one of the online menu plans.  I found this one:

you can download this menu plan here.

This Weeks Menu is:

Monday – Sausage, Rice and Zucchini.

Tuesday – TRISCUIT Pull Apart Pizza

Wednesday – Crock Pot Beanie Weenies

Thursday – Brown Butter Peas and Bacon Tortellini

Friday – Chicken & Dumplings

Saturday – We will be picking up Aaron from his 24/7 program – recipe below for bacon Cheeseburger Frittata – Sounds and looks really Yummy. 

TRISCUIT Pull-Apart "Pizza"

What You Need

24 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers

1/3 cup PHILADELPHIA Savory Garlic Cooking Creme

1 cup chopped cooked broccoli

1 plum tomato, chopped

1/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2-1/2 oz. Italian sausage, crumbled, cooked

1 Tbsp. KRAFT Grated Parmesan Cheese

2 Fresh basil leaves, finely chopped

1 Tbsp. olive oil

Make It

HEAT oven 400ºF.

ARRANGE crackers in single layer on baking sheet to form solid rectangle; spread with cooking crème. Top with broccoli.

COVER half the rectangle with tomatoes and mozzarella; cover remaining half with sausage and Parmesan.

BAKE 10 min. or until mozzarella is melted. Sprinkle basil over tomato-covered half; drizzle oil over remaining half. Serve warm.

Recipe from: http://www.kraftrecipes.com/recipes/triscuit-pull-apart-pizza-129862.aspx

 Crock Pot Beanie Weenies

Ingredients:

• 2 (28 ounce) cans pork and beans
• 1 (16 ounce) can pork and beans
• 1 (1 lb) package hot dog, halved lengthwise and cut into 1-inch pieces
• 1 large onion, chopped
• 1/2 cup packed brown sugar
• 3 tablespoons prepared mustard
• 4 slices bacon, cooked and crumbled

Directions:

1. In a crock pot, combine all ingredients; mix well.

2. Cover and cook on low for 7-8 hours.

 

 Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Recipe from: http://allrecipes.com/recipe/slow-cooker-chicken-and-dumplings/

Bacon Cheese Burger Frittata

Ingredients:

• 1 lb extra lean ground beef
• 1 small chopped onion
• 4 slices crisp-cooked bacon, chopped in bits
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup half-and-half cream
• 8 ounces shredded cheddar cheese
• 1 garlic clove, minced

Directions:

1. Preheat oven to 350°F

2. Brown hamburger in skillet with onion. Drain well of any excess grease.

3. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix and press into the bottom of a deep-dish pie pan.

4. Set aside.

5. Combine remaining ingredients in mixer bowl and whip well.

6. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set".

7. Cool and enjoy!

Recipe from: http://www.food.com/recipe/bacon-cheese-burger-frittata-284089

Enjoy~

Pin It

Celebrating Birthdays

Celebrating Bithdays are a special way to not only create special memories but it gives us an opportunity to pour into our family members and to let them know how special they are.  My family had that opportunity this week and I was the recipient of their love and grace.

 This week I turned 53.  My day started with breakfast in bed, made and served by my 3 youngest daughters.  Not only did they make me breakfast but they made cards and gave me special gifts they had made.  My golden girl gave me a quilt she had been making since Christmas.  In fact the kit she made the quilt from was her Christmas gift.  I was so moved that she choose to sacrifice this gift for me. 













My oldest son took me out to lunch and we enjoyed good food and wonderful fellowship.
















 I came home to homemade signs and posters.

For dinner my family went and got my favorite food - chinese. We enjoyed a meal together - felt like I ate all day - but it was fun!!!

Then my hubby took me out to get me a new camera. I can home and took lots of pics with it.

It was a good day~ Pin It

Menu Plan – 7/16-7/22

Here is our menu plan for this week.  Thursday is my B-day so I think my honey is getting Chinese food from our favorite Chinese restaurant.

16 Cowboy Stew

17 Tuna Pot Pie

18 Spaghetti Cheese Bread

19 Kathey BD Kathey Pick

20 Pizza

21 BBQ – Chicken

22 Spinach Salad Chicken Sandwiches

 

Monday – Cowboy Stew

Tuesday – Tuna Pot Pie

Wednesday – Spaghetti & Cheese Bread

Thursday – Chinese Take Out

Friday – Pizza

Saturday – BBQ Chicken – Salad

Sunday – Spinach Salad & Chicken Sandwiches

 Tuna Pot Pie

This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

Ingredients:

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
• 1/4 teaspoon paprika
• dash dried thyme, crumbled
• 2 cups milk
• 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
• 2 cups frozen mixed vegetables, thawed
• 2 teaspoons Worcestershire sauce
• 1 cup shredded Cheddar cheese
• pastry for single 9-inch pie

Preparation:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.

Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

Pin It

Quiet Moments

Moments to Remember was developed as a simple way to look back on our week as homeschoolers and find photos that encompass the memories we want to remember. The week may have been tough, there may have been more bumps than smiles, but in the end these are the moments that keep us going. These are the moments to remember.

This week while all the older children were at youth group, my little one, my special son and I had some quiet moments together.  We put this DVD in...

and did a little drawing while we watched the DVD and listened to the peaceful music.  We bought a whole series of these DVD’s at the Dollar Tree last year. I think we could do this activity with all of the DVD’s.  They range from flowers to beach scenes to the ocean.  It was so relaxing and fun.

Here are our pictures:
  I saw that Shekinah had dedicated her picture to me, so I thought I would do the same.  She is so giving!!!

Pin It

Philadelphia Savory Lemon & Herb Recipes – 5 on Friday

I love these Philadelphia Cooking Creams.  I find them often at my local Grocery Outlet for 2 for $1.  At this price I can afford to try some fun new recipes.

 

Creamy Chicken Piccata & Asparagus

Ingredients

4 small boneless skinless chicken breast halves (1 lb.)

3/4 cup PHILADELPHIA Savory Lemon & Herb Cooking Creme

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. capers

1 lb. fresh asparagus spears, trimmed

1 Tbsp. water

Directions

1. Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth and capers; pour over chicken. Cover; simmer on low heat 5 to 6 min. or until chicken is done (165ºF).
2. Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
3. Serve chicken with asparagus and sauce.

Lemon Chicken with Snow Peas & Peppers

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

1 cup snow peas, trimmed

1 cup orange pepper strips

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

2 Tbsp. milk

2 cups hot cooked long-grain white rice

Directions

1. Cook chicken in large nonstick skillet on medium-high heat 5 min., stirring frequently.
2. Add vegetables; cook and stir 3 to 5 min. or until chicken is done and vegetables are crisp-tender. Add cooking creme and milk; cook and stir 2 min. or until heated through.
3. Serve over rice.

Shrimp & Broccoli Fettuccine

What You Need

¼ lb. fettuccine, uncooked

1 cup broccoli florets

3/4 lb. frozen cooked cleaned medium shrimp, thawed

1 clove garlic, minced

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

¼ cup milk

¼ cup chopped tomatoes

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

COOK and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.

ADD pasta to shrimp mixture; mix lightly. Top with tomatoes.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation

Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.

Creamy Mediterranean Pasta Salad

Ingredients

3 cups medium pasta shells, uncooked

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

1/4 cup milk

1 pkg. (6 oz.) baby spinach leaves, chopped

2 cups grape tomatoes, halved

1/2 cup chopped red onions

1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Directions

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
3. Refrigerate several hours or until chilled. Stir in feta before serving.

Kraft Kitchen Tips

• Substitute Prepare using ATHENOS Crumbled Reduced Fat Feta Cheese.
• Substitute Prepare using PHILADELPHIA Creamy Pesto Cooking Creme.

Tilapia Florentine

Ingredients

10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup)

4 tilapia fillets (1 lb.)

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme, divided

2 Tbsp. milk

1 pkg. (6 oz.) baby spinach leaves

Directions

1. Heat oven to 400°F.
2. Place fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs.
3. Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently.
4. Serve fish over spinach.

Kraft Kitchen Tips

• Special ExtraGarnish with fresh lemon wedges.
• Serving SuggestionServe with a mixed green salad tossed with your favorite KRAFT Light Dressing.

5 on Friday

Enjoy~

Pin It

Menu Plan–Week of 7/9–7/15

Menu Plan – 7/9 – 7/15

9 Pork Taquitos Rice

10 7 Layer Taco Dip Cups

11 Lemon Chicken  Pasta Bread

12 Santa Fe Chicken Rice

13 Left Overs

14 BBQ - Hamburgers

15 Cole Slaw BBQ Pork Sandwiches

This weeks  menu plan recipes:

Monday – Shredded Pork Taquitos
Tuesday – 7 Layer Taco Dip Cups – see recipe below
Wednesday -  Lemon Chicken Pasta – I will be making a post with recipes using Philadelphia Savory Lemon & Herb Cooking Cream this week
Thursday - Santa Fe Chicken
Friday – Leftovers
Saturday – BBQ Hamburgers
Sunday – Cole Slaw BBQ Pork Sandwiches – see recipe below

Seven-Layer Dips Cups
Makes about 8 individual dips

1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic tumblers
tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa, and 2 Tablespoons of cheese. Make sure you drain your salsa to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Recipe from: http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html
For this weeks menu plan I will be cooking a large Pork Roast in the Crockpot tonight for Monday and Sundays meal – Here is the recipe for the Pork Roast:

  Crock Pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar. Recipe from : Skinnytaste.com

Ingredients:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
  Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla.
  
 Shredded Pork:

• 2 tsp. olive oil
• 1 1/2 – 2 lbs. pork roast (I used 3 –4 for pounds of meat – since I am using it for two meals)
• 1 - 7 oz. can of whole or diced green chiles
• 5-6 cloves of garlic, chopped finely – or minced garlic from jar
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth

Add all ingredients into the crockpot and cook on low for or high for.  After the meat is cooked, let it cool and shed the meat using two forks. 

I will store one container in the fridge for tomorrows meal and the second container in the freezer for Sundays Sandwiches.

 Grandmas Cole Slaw

Pour a 1-pound bag of coleslaw vegetables into a bowl. Or shred a pound of cabbage and carrots (or your favorite coleslaw vegetables) into a bowl.
Top with the dressing.

1/4 cup granulated sugar
1 teaspoon celery salt
1 teaspoon dry mustard
3/4 cup mayonnaise
2 1/2 tablespoons white vinegar

Toss to combine. Refrigerate until ready to serve.

 BBQ Pork Coleslaw Sandwiches

2 lbs. of shredded Pork
1 jar of your favorite  BBQ Sauce
Toss together and serve on buns.  Top with store bought or homemade coleslaw.

You can serve with homemade potato chips (or store bought)

These are great!!!

Enjoy this weeks meals~
Pin It

Moments to Remember

Moments to Remember was developed as a simple way to look back on our week as homeschoolers and find photos that encompass the memories we want to remember. The week may have been tough, there may have been more bumps than smiles, but in the end these are the moments that keep us going. These are the moments to remember.

So my unique son is spending his summer at a missions training camp (YWAM).  I call him my unique son because he is not afraid to be his own person.  He has a boldness, yet a sweetness and precious moments kind of face – that will get him places that most people will not be able to go.  I know that God is going to use this in amazing ways in his life. 




I am so grateful he has this summer to serve the Lord he loves and to experience  His presence and love for him in a deeper way. I have told people that the YWAM program pours into them just as much as they work them. This past week they have been ministering in our states capital city. 




I miss him so much but I would not trade this opportunity for him for the world – for these truly are moments to remember in his life!!!

Aaron and Mum when we went to the base for a visit. (Hubby and I spend our anniversary weekend there - so quiet and peaceful)

Take time to celebrate and enjoy those moments~

Pin It

Homemade Potato Chips

I am wanting to get back on track with healthy lunches.  I have been having the kids just make their own lunch, which is nice that I do not need to make them, but at the same time their choices are not always the best or they use things I had planned to use in my dinner meal plan.  I like to plate to have a little fruit, veggies and a fun sandwich of some sort.  I will blog about some of our sandwich choices later.  The kids like to have some kind of chip to add a little fun to their meal.  So, I was thinking how fun it would be to try to make our own chips – so they would be healthier.  (Not that I would do this all the time – but it is nice to know I can.)  I found this recipe and directions.  At the bottom is an easier microwave recipe in making these.

 Homemade Potato Chips
Recipe by Our Best Bites

Russet baking potatoes (estimate 2-3 servings from one medium-large potato)
oil for frying
seasonings of choice

Heat oil to 375 degrees. Slice potatoes (no need to peel first) using a mandoline or food processor. Place potato slices in a bowl of very cold water for about 10 minutes, stirring gently. Rinse slices a couple of times in cold water and then lay flat on a bed of paper towels. Blot with more paper towels to absorb excess water.

Working in batches, fry potatoes in oil for 1-3 minutes, until golden brown. Remove and place on paper towels to absorb excess oil. Season immediately with salt and other seasonings of choice. Serve warm or at room temperature. Best eaten same day, but if stored overnight place in a container with the lid vented to prevent sogginess.

For a microwavable recipes that does not use oil, check out this recipe with directions:

http://www.instructables.com/id/How-to-Make-Delicious-Healthy-Homemade-Potato-Chi/

Enjoy~

Pin It

Mama’s Mission of the Month–July

I can’t believe it is July already – June went so fast.  Time to set new goals.

First I want to see how I did in June~

June 2012 Goals

Personal:
Get up at 7am in the morning
Walk 2 x week
Morning Devotions

Marriage:
Saturday morning coffee date with David
Praying Daily for David - (Use Prayer Calendar - if needed)
Make Anniversary Gift (did a blog post)
Anniversary Weekend Away

Parenting:
Girls establish habit of Morning Devotions
Pray Daily Children - (Use Prayer Calendar - if needed)

Homeschooling:
Summer Schedule establish  Still in Progress
Read Wizard of Oz – Unit Study
School Plan for 2012/13 Year
Paperwork for 2011/12 School Year Completed and Filed

Homemaking:
Monthly Cleaning Weekend
Clean out Freezer – Eating all food in it then will de-frost)
Complete June De-clutter List (I lost my list I have it posted on Notebook on my computer and all of it got erased - I need to make a new one)

Ministry/Friendships/Extended Family:
Gift for Secret Sister

Financial:
Registration on one vehicle (transmission went out right after we did this )
Paperwork for Loan
Motorcycle fixed

Blogging/Online Activity:
Limit Blog time to 3x week
Limit Computer Time to 1 hour day

73%  of my goals 

on 27% of Julys Goals.

Goals for July 2012 Goals

Personal:
Get up at 7am in the morning
Walk 2 x week
Morning Devotions

Marriage:
Saturday morning coffee date with David
Praying Daily for David - (Use Prayer Calendar - if needed) 
Get some Goals for Family 

Parenting:
Girls establish habit of Morning Devotions
Pray Daily Children - (Use Prayer Calendar - if needed)

Homeschooling:
Continue with Summer Schedule
Finish Reading  Wizard of Oz – Unit Study
Finish School Plan for 2012/13 Year
Paperwork for 2011/12 School Year Completed and Filed

Homemaking:
Monthly Cleaning Weekend
Defrost & Clean out Freezer
Complete July De-clutter List – especially the Garage

Ministry/Friendships/Extended Family:
Gift for Secret Sister

Financial:
Registration replacement vehicle  
Motorcycle fixed

Blogging/Online Activity:
Limit Blog time to 3x week
Limit Computer Time to 2 hour day

Each month I am accomplishing more… Leads me to believe that having these goals in writing is helping me stayed focused. Jenn over at MamaJenn.com has created a printable Mama’s Mission of the Month form, so you can write out your goals.  Check it out!!!

http://www.mamajennblogs.com/2012/06/mamas-mission-of-month-checklist.html

 

Enjoying the summer and also enjoying accomplishing some goals!!!

Pin It

Monthly Menu Plan–July 2012

  With Summer upon us, I have decided to switch Sundays meals from soup and sandwiches to salad and sandwiches.  We will be trying some new combinations.  I also am using the crock pot and other meals of cooking besides the oven as to not heat the house up so much.

I will be doing a post later on in the week featuring Salads and Sandwiches with the recipes for the ones we will be trying this month.

Hope you enjoy this summer weather and summer meals.

Pin It