Monday, September 27, 2010

What's Cookin' this week?

     I know a lot of you reading my blog shop at Aldi. Just a warning for you, my debit/pin number was stolen a couple of weeks ago from there. Come to find out there is a big fraud investigation underway, not just here in Indiana, but nationwide. From now on, use cash at Aldi.

     I have found that many of the recipes we use each week have already been posted on my blog, so I'm trying to make something new each week if time/babies allow. I thought I would start posting my weekly menu plan, so you can see what we are having...and it's a good way to repost some great recipes that have been lost in the archive too!

Our breakfast menu is pretty much the same each week...
cereal, breakfast sandwich, egg roll up, pancakes, oatmeal

On the dinner(leftovers for lunch) menu this week we will have:
Monday- vigo rice  Tacos $3.50 homemade taco seasoning
Tuesday- Chicken Basil Pesto Penne $3.00
Wednesday- Beer Batter Dough Pizza $3.00?
Thursday- Ham ($1.29/lb @Aldi), Rolls, Broccoli $3.50
Friday- Meatloaf, corn on the cobb, mashed potatoes $3.50
Saturday- Fajitas $5.00

Yes, I bought eight pounds of ham this week so stay tuned for more recipes using ham. I will cook the ham all day on Thursday and freeze what we don't eat for later recipes.

Also, I finally found canned pumpkin. I'll be stocking up this year since there seemed to be a pumpkin shortage until now. I plan to make muffins sometime this week. I'll post the recipe. **update: muffin recipe here**

This is linked up to
Menu Plan Monday at

Friday, September 24, 2010

Skillet Enchiladas

In our house, we love Mexican-style foods....though this is no substitute for the authentic Mexican restaurant down the street. We eat tacos pretty regularly, but this week I thought I would change it up a bit and try enchiladas. I had some leftover corn tortillas that needed to be used anyhow. Why do corn tortillas come with so many in a package. I usually just need 12!

The verdict...These were delicious, although next time I will try to think of an easier/quicker way to make them. The softening of the shells and reheat time seemed to take forever (Maybe it was just me). I wonder if microwave softening and baking for the last part would be better...though I guess we couldn't call them "skillet enchiladas."
Recipe from "Taste of Home Ground Beef Recipe Cards"

1-lb ground turkey(or beef)
1 med onion, chopped
1 can cream of mushroom soup
1 can (10oz) enchilada sauce
1/3 c milk
1-2 Tbl canned green chilies
Canola oil
8 corn torillas
2-1/2 c shredded cheddar, divided
1/2 c chopped black olives (I left out)
  • In a large skillet, cook meat and onion over medium heat. Drain. 
  • Stir in soup, enchilada sauce, milk, and chilies. Bring to boil. Reduce heat; cover and simmer 20 minutes. Stir occasionally.
  • In another skillet, heat 1/4 inch oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels. 
  • Top each tortilla with 1/4 c cheese and 1 Tbl olives (I used 1 Tbl of meat sauce). Roll up and place over beef mixture, spooning some of mixture over the enchiladas.
  • Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. 
Enchiladas on FoodistaEnchiladas

    Friday, September 17, 2010

    Any noodle lasagna

         I love lasagna, but it is very hard to find whole wheat lasagna noodles. I figure if you are going to eat something hearty, it should be a little bit healthy. To solve this problem, I tried my friend's lasagna recipe using whole wheat spirals. It turned out great. No flavor change, though this is probably no big surprise for you.
         One mistake I made is that I forgot to layer in the mozzarella cheese. I realized this as I got to the top layer, so I dumped everything into a big bowl and mixed it all together. The mixture of sauce and ricotta created an unappetizing color, but the flavor was evenly distributed, and in the end it tasted delicious. Mixing everything in one bowl is definitely the easier way to go since you don't have to try to spread the ricotta onto the sauce, but it doesn't look as pretty. Do it whichever way you like. It still tastes great either way.

    Begin 2-1/2 hours early!
    1-lb sausage, hamburger, or shredded chicken (chicken is my favorite!)
    1 medium onion, chopped
    1 clove garlic, pressed
    16oz diced tomatoes, undrained
    15 oz tomato sauce
    2 Tbl dried parsley
    1 tsp sugar
    1 tsp dried basil
    1/2 tsp salt
    9 lasagna noodles (or 1 box noodles of choice-I like rotini)
    16 oz ricotta cheese
    1/4 c grated parmesan cheese
    1 Tbl dried parsley
    1-1/2 tsp salt
    1-1/2 tsp dried oregano
    2 c shredded mozzarella
    1/4 c grated parmesan
    • Cook and stir meat, onion, and garlic in skillet until cooked through. Drain.
    • Add tomatoes, tomato sauce, sugar, 2 Tbl parsley, basil, and 1/2 tsp salt.
    • Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for about an hour or until it's the consistency of thick spaghetti sauce.
    • Cook noodles as directed. 
    • Reserve 1/2 cup of the sauce mixture.
    • Mix ricotta cheese, 1/4 c parmesan cheese, 1 Tbl parsley, 1-1/2 tsp salt and 1-1/2 tsp oregano.
    • Layer 1/3 each of noodles, sauce, mozzarella, and ricotta mixture in an ungreased 13x9in pan. Repeat two times.
    • Spoon reserved sauce on top. Sprinkle with 1/4 c Parmesan cheese. 
    • Cook, uncovered, in 350* oven for 45 minutes. 
    • Let stand 15 minutes before cutting.

    Friday, September 3, 2010

    Oatmeal Waffles

    I love waffles. My husband would probably rather have pancakes, but since I'm the one usually making breakfast...
    I love oatmeal....with brown sugar and cinnamon. Not plain. I don't know how those health food people eat it plain.
         When I saw this recipe for oatmeal waffles, I knew I had to try them. The recipe includes brown sugar and cinnamon, so how could it be bad. Plus, oatmeal is so healthy...and I'm sure there is not enough sugar, butter, and syrup for you to convince me otherwise.
         The verdict? I thought they were great. Next time, I might add a little more milk to make up for the wheat flour added in. If you use all white flour, you probably wouldn't need that. J thought they were better than our regular waffles. We will make them again.

    As a side note, sorry about the quality of photo. Camera issues-so frustrating! This one was taken with our mini-camcorder which is really difficult to hold steady.

    1-1/2 c flour (half wheat, half white)
    1 c quick oats (I used old-fashioned and they turned out fine)
    1 Tbl baking powder
    1-1/2 tsp cinnamon
    1/4 tsp salt
    2 eggs
    1-1/2 c milk
    6 Tbl melted butter
    2 Tbl brown sugar
    • In large bowl, combine dry ingredients. Set aside.
    • In small bowl, whisk together eggs, milk, butter, and brown sugar. Add to flour mixture. Stir till combined.
    • Coat waffle iron with oil if necessary. Pour batter onto hot waffle iron. Close lid and remove with fork when done.

    Wednesday, September 1, 2010

    BBQ Chicken Pizza

    I'm in love with the Beer Batter Pizza Dough I posted a couple of weeks ago.  It makes a lot of dough...enough to make 4 pizzas, so I have been using my freezer stash. It's so nice to just thaw the dough and have it ready, than to make it each time you want pizza. Saves so much time!

    Instead of regular pizza topping, I decided to try BBQ Chicken. I do like BBQ Chicken pizza...and I guess it is kind of "regular" in some areas. We just don't usually make it...or order it for that matter.  I really want to replicate this Chicken Alfredo pizza I had one time, but I haven't been that brave....yet. Anyhow, it turned out amazing...and it was even better the next day for leftovers.

    Beer Batter Pizza Dough
    chicken (I used 5 chicken tenderloins)
    chili powder
    onion or onion powder in case of texture issues:)
    1 c BBQ sauce (Sweet Baby Ray's is all we use)
    shredded cheddar cheese
    • Thaw the dough...or make a fresh batch.
    • Bake dough 5-7 minutes @ 425*
    • Spray skillet with oil. Place chicken sprinkled with chili powder and onion powder in skillet and cook. Shred chicken.
    • Spread BBQ sauce on dough. Top with shredded chicken and cheese.
    • Bake 10-15 more minutes until edges brown and cheese is melted. 
    Posted on

    Molasses Soft Cookies

         I know what you are thinking...Cookies, Muffins, Brownies....What is this girl doing to her waistline?
         I assure you that I did not make all these things in the last week, or even the last two weeks. I also did not eat the whole batch of any of these things. I usually make them when someone is coming over or we are going to visit someone else. A couple of these have been in my pile of things to post on here, and then I get busy or whatever.
         That being said, did you know that molasses are a great source of anti-oxidants? I actually didn't know this. Every year we go to the great Indiana State Fair to try a bite of delicacies such as the doughnut burger and fried butter which made national news this year. We also go to visit this farmer, who we call "Mr. Molasses",  who sells molasses. I love this guy because he is really intense about his molasses, and he is the one who told us about the anti-oxidants. Our conversation, every year, goes something like this...

         "We bought some of your molasses last year and made your cookie recipe"
         "Oh, cookies are good. You can also use molasses in green beans, peanut butter..." This is where he lists off about 50 things that you can use molasses in. It makes me think of Bubba Gump listing off the ways you can make shrimp. Then he says, "Who is this little lady?" "Eden" "Well, isn't that a different name."

         We buy some every year. I love that guy!
    This recipe for cookies using molasses, and is amazing! I love that you can eat a couple, and not feel completely gross because you just ate a sugar bomb (yes, they do have sugar---it just doesn't seem as bad). I took these when I visited a friend a couple of weeks ago, and left the extras there...She ate them for breakfast with a cup of tea the next morning.

    2 c flour
    1/2 c sugar
    1/2 c shortening
    1/2 c molasses
    1 egg
    2 tsp baking soda
    1 tsp ginger
    1 tsp cinnamon
    1/4 tsp salt
    1/3 cup cold water
    • Mix above and drop onto greased, lightly floured cookie sheets.
    • Bake @ 400* for 8 minutes or until top springs back when touched.

    Strawberry Muffins

         As you know, we love muffins here at our house. I make them all the time, and have posted a few of the recipes on this blog.
    (Blueberry Muffins Blueberry Muffins 2 Monkey Muffins , Apple Pie Muffins,  and Corn Muffins)
         They are a great snack, side, or dessert...and a great easy breakfast if you make them the night before. I'll be the first to admit: The less stuff I have to do in the morning, the better. Mom, you are not allowed to comment on this. 

         I know it's past time for strawberries, but I love them. They are probably my favorite fruit, so anything made with them is my kind of thing. I got this recipe from allrecipes .com and made a few adjustments based on the comments made by people who made the recipe. I used frozen strawberries this time, but when it's strawberry season, they are amazing with fresh strawberries, too!

    1/4 c oil (or 1/8c oil + 1/8 c applesauce)
    1/2 c milk
    1 egg
    1/2 tsp vanilla
    1/2 tsp salt
    2 tsp baking powder
    1/2 sugar
    1-3/4 c flour (I used half wheat, half white)
    1/2 tsp cinnamon
    1/4 c brown sugar
    1 c strawberries, chopped
    • Preheat oven to 375* and line or grease muffin pans
    • Combine oil, milk, and egg. Beat lightly.
    • Mix flour, salt, powder, sugar, cinnamon, and brown sugar. Toss in strawberries.
    • Pour in milk mixture and stir. 
    • Fill muffin cups
    • Bake 25 minutes or until tops bounce back.
    • cool 10 minutes and remove from pan.


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