Wednesday, March 30, 2011

Roast Beef and Cream Cheese Wraps

     There are some days during the week, even though we have a great menu planned, that we have to go out to eat. Sometimes it's laziness; sometimes it's craziness, but we always need something for lunch the next day. Otherwise, you are forced to go out again, and that is not budget friendly. This recipe is a great one to make for such an occasion.
You could also serve it as a snack at a party if you cut your wrap into little pinwheels.

whole wheat tortillas
deli sliced roast beef (get the good stuff!)
shredded carrots
veggie flavored cream cheese spread
  • Spread each tortilla with cream cheese.
  • Sprinkle with carrots. 
  • Top with roast beef.
  • Roll up. Wrap in plastic.

Monday, March 28, 2011

Menu Plan March 27-April 1

     As I look at what I have planned, I see a lot of new recipes for this week! We've already had the round steak, and it was fabulous. I'm excited to try out these new things and let you know how they turn out. Have a great week, everyone.

Breakfasts:
Strawberry Muffins
Bagel Sandwiches
Bagels with cream cheese and blueberry jelly
eggs, turkey bacon, and toast
cinnamon chip pancakes

Snacks:
frozen yogurt pops
yogurt and fruit
cheese crackers
raisins

Dinners/Lunches (leftovers)
Crock Pot Round Steak
Chicken, broccoli, and rice bake
Spicy Chicken Stromboli
Garden Pasta with homemade sauce
V-8 Pot Roast (if I find it on sale)

Linked to OrgJunkie's

Friday, March 25, 2011

Caramel Apple Pie

     I think this was the first pie we ever let my daughter eat. She loves apple pie more than others, not that she has had so many different types in her short lifetime. We usually let her eat apple pie muffins instead, and save the good stuff for after she goes to bed.
     This recipe has actually been sitting in my "to post" file for a couple of months. I don't know why I haven't posted it, because this was a very good pie! I found the recipe, after a friend's recommendation at Allrecipes. It has a 5 star rating, with over 3,000 reviewers, so I'm not the only one who thinks it's delicious!
    
double 9-inch pie crust
1/2 c butter
3Tbl flour
1/4 c water
1/2 c sugar
1/2 c brown sugar
8 apples, peeled, cored, sliced
  • Preheat oven to 425*
  • Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Place the bottom crust in your pan. Fill with apples, mounded slightly. 
  • Cut top crust into strips, using a pizza cutter. Lay strips across the pie leaving a gap in between each. Rotate the pie and cover with more strips to form a lattice. Weaving takes too long, so just leave the strips layered. 
  • Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350*. Continue baking for 35 to 45 minutes, until apples are soft. 

Love sweets like I do?

This is linked up to 
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Sweet Tooth FridaySweet Tooth Friday
and
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SweetasSugarCookiesSweets for Saturday

Thursday, March 24, 2011

Queso Chicken

     This is one of the best ways to make chicken indoors. Of course, anything that is cheese covered is going to be delicious!
     I got the idea for this after visiting our local Mexican restaurant. I always order the El Tio Nacho Especial, which is actually not nachos at all. Basically, it is cubed chicken smothered in white queso with rice, tortillas, and guacamole on the side. My version was served as a chicken breast with mixed veggies on the side.

Chicken breasts
Mrs. Dash Southwest seasoning
Monterey Jack Cheese sauce
  • Heat oil in a skillet and add chicken. Sprinkle both sides with Mrs. Dash. 
  • When cooked through, place chicken on place and add warmed cheese sauce.

Monday, March 21, 2011

Menu Plan March 21--25

     The birthday party is over, and it was a success. All the kids had so much fun, and I think the adults did too....as much as you can at a two year old's birthday party, I guess. Since this is a food blog, I will give you a little glimpse of the food we had at the party.

The party menu
Brobee green fruit salad (apples and grapes)
Muno red chocolate dipped pretzel rods
Toodee blue corn chips
Plex yellow Velveeta and Rotel
Foofa pink flower cupcakes
Punch

And, now for the regular menu this week.
Breakfasts:
Burger King
Carmel Apple Babka (new recipe, yum!)
bagels with cream cheese and jelly
bacon, egg, and cheese sandwich

Dinners/Leftovers for lunch
Spaghetti and chopped veggie salad
omelettes and yogurt parfait
Chicken and Rice Taco Toss
Chili 
Spicy Chicken Stromboli
Crock Pot Round Steak

linked to
http://orgjunkie.com/2011/03/menu-plan-monday-march-21st-giveaway.html

Thursday, March 17, 2011

Peanut Butter and Jelly Muffins

     I've mentioned so many times before how much we love muffins. I make them once or twice a week for a quick and easy breakfast. These peanut butter and jelly muffins might be one of my all time favorites! And, they are healthy to boot.
     Other muffin recipes on this blog include:
fudge swirl peanut butter muffins
pumpkin streusel muffins
Amish pumpkin muffins (cupcakes?)
strawberry muffins
blueberry muffins
blueberry muffins 2
apple pie muffins
corn muffins
monkey muffins
banana bread muffins

adapted from deceptively delicious
1/2 c peanut butter
1/2 c carrot puree (I used pumpkin)
1/2 c brown sugar
2 Tbl margarine
1/2 c plain yogurt
1 egg white
1 c flour (minus 2Tbl if using whole wheat)
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 c all fruit spread (I used Polaner strawberry)
  • Preheat oven to 350* Line muffin tin or coat with spray.
  • Beat peanut butter, carrot (or pumpkin), sugar, and margarine with wooden spoon. Stir in yogurt and egg white.
  • Add flour, baking powder, baking soda, and salt. Stir until just combined, but don't overmix. There may be some lumps.
  • Divide batter into muffin cups and drop a spoonful of preserves on top of each.
  • Bake until tops of muffins are lightly browned and toothpick comes out clean (20-25minutes)
Linked up with
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Sweet Tooth FridaySweet Tooth Friday
and
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SweetasSugarCookiesSweets for Saturday
and

 

Hashbrown Casserole, Revisited

     One of my favorite things that my mamaw makes is hashbrown casserole. It's very similar to the one at Cracker Barrel, but I think hers is better. This week was my second time making this dish, and I thought I would add some smoked sausage to make it a main dish casserole.  I guess you could eat cheesy potatoes as your main dish without any meat, but I feel like most things seem more like a main course if they have meat included.

From original post....
This cheesy potato dish is great any time of day. This time, I made it for breakfast when out of town guests stayed for New Year's, but just last week my grandma made it as a side for Christmas dinner. Sorry, there is no picture. I was entertaining said guests. About $6 to make 12 servings.

1 2-lb bag hashbrowns-thawed ($2.38)
1 can cream of chicken soup ($0.59)
1 pt sour cream ($1.34)
1 stick butter-melted (no wonder it's so good!) ($0.15)
1 c chopped onion (or sprinkle dried onion)
2 c grated mild cheddar ($1.45)
1 tsp salt
1-lb smoked sausage, sliced
Topping
2 c cornflakes (or rice chex), crumbled ($0.10)
4 Tbl melted butter($0.07)

  • Mix all ingredients, except topping, together in a large bowl
  • Spread into 9x13 baking dish
  • Add topping
  • bake @350 for 1 hour

Tuesday, March 15, 2011

Creole Black Beans and Rice

     Since I've started making red beans and rice in the crock pot, I have really come to enjoy this meat free, very filling type of food. Recently, I ate at a place called Yats, a local cajun/creole place, and I was inspired to try out some new dishes. So this week, we tried creole black beans and rice. I was pretty impressed with the flavor, and will definitely make it again. I might even amp up some of the spices to make it a little more intense. I had to tone it down a bit this time for my daughter. She loves beans and rice. Hey Mom, no picky eaters allowed at this house! (and I'm still working on my husband)

adapted from Crock Pot Cookbook
3 (15oz) cans black beans, drained
1-1/2 cups onion, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2tsp dried thyme
1-1/2 tsp dried oregano
1-1/2 tsp white pepper
1/4 tsp cayenne pepper (more if you like it spicy)
1 beef bouillon cube
1/2 tsp bay leaves
8oz tomato sauce
1 cup water
  • Combine ingredients in the slow-cooker. 
  • Cover and cook on low for 8 hours or high for 4 hours. 
  • Serve over cooked rice (and garlic bread if desired).

Monday, March 14, 2011

Celebrate Pi Day with Berry Tartlets

Wouldn't these be cute at a dinner party?
     How are you celebrating pi Day? With pie, I hope. "Easy as pie" or so the saying goes. Pie really is an easy dessert to make, especially if you use store bought crusts. I decided to make some pie-lettes for our celebration of pi Day for easier portion control (and to use my new silicone baking cups!)...now the problem is that I want to eat five of them...
     I used a frozen berry combination of raspberry, blueberry, and blackberry for the filling. You could use whatever filling you like. Some other pie fillings I've used include Strawberry, apple (I can't believe I haven't posted that!), and peach.
     

Makes about 16 pie-lettes
1 pkg Refrigerated pie crusts
5-6 cups berries (I thawed some berry medley frozen berries)
2/3 c sugar
1/4 c flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp lemon juice
1 Tbl butter (to dot before baking)
  • Remove pie crusts from package. Use a cup about an inch bigger around than your muffin cup to cut out little pie crust circles. Place each circle into the muffin cups.Make as many as you can, then re-roll the crust to make more circles.
  • Combine the berries and the rest of the ingredients. Toss to mix. 
  • Place about 2 Tablespoons of the filling into each crust. Blot with butter. 
  • Bake at 350* for about 20 minutes or until bubbly and the crusts are barely golden.

Menu Monday Mar 13-Mar19

     Well, the big week has arrived. There are loads of preparations underway for the big birthday party this weekend. This week's menu includes simple foods to make life easier! Here's the plan...

Breakfasts
cereal
strawberry muffins
eggs, toast
yogurt

Dinners/Leftovers for Lunch
Deep Dish Spaghetti
Creole Black Beans and Rice (New Crock-pot recipe!)
Jerk seasoned grilled chicken with veggies
Hashbrown Casserole with smoked sausage
Meatloaf, rolls, veggies


Linked up to Orgjunkie.com's Menu Plan Monday

Friday, March 11, 2011

Banana Bread

     Banana bread is a treat that makes me think of my childhood. My mom probably made it once a week. We always ate it right out of the oven, smothered with butter of course, and so hot it would burn your tongue. We just couldn't wait!
     Well, now I have my mom's recipe. I have made a few changes, and I don't make it every week. I like to switch things up a little bit. Though sometimes, I do use the same recipe with muffin tins instead of a loaf pan. I've tried other banana bread recipes, but I really like this one the best.

2 c flour (1-3/4 c if using whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c butter
3/4 c sugar
1 egg
2-3 bananas (I like to use the over-ripe bananas left at the end of the week)
3 Tbl sour milk
Optional: 1/2c peanut butter chips (pictured), chocolate chips (etc), nuts, 1 Tbl flax seed...
  • Preheat oven to 350* Grease and flour 4x8 loaf pan.
  • Cream butter and add sugar. Beat thoroughly.
  • Add egg. 
  • Peel and mash bananas with a fork.  Add to creamed mixture.
  • Then add milk and dry ingredients alternately. Mix until blended. 
  • Stir in chips/nuts if using. 
  • Pour into pan. 
  • Bake 50-60 minutes at 350*
  • Spread butter on top of loaf when removing from the oven.
Submitted to
Sweet Tooth Friday
Sweets for Saturday

Thursday, March 10, 2011

Peanut Butter Apple Wraps

     I've been planning my daughter's Yo Gabba Gabba themed birthday party. I'm working on making a food in the color of each of the characters and I needed a green snack that isn't sweet. I saw this in the Cooking for Kids Bible that my mom picked up at a discount store one time. I really like this cookbook, because it has a lot of kid friendly, healthy recipes.
     The verdict? I really enjoyed this, but my daughter wanted to pick it apart and eat the individual ingredients which proved to be very messy. This may be better suited for slightly older kids, maybe in a school lunch box for something. Overall, the wrap was light but filling. I would definitely make it again. Here, it is pictured with the fudge peanut butter swirl muffin I posted last week.
     If you were wondering, I decided on a green fruit salad for the green snack. I'm thinking apples, green grapes, and kiwi. I might add some chopped banana in there too.

3/4 c peanut butter
4 whole wheat or spinach tortillas
1 large apple, finely chopped
1/3 c shredded carrot
1/3 c granola without raisins
1 Tbl toasted wheat germ (I used milled flax seed)
  • Spread the peanut butter on one side of each tortilla. 
  • Sprinkle each tortilla with 1/4 apple, carrot, granola, and wheat germ (or flax).
  • Roll up tightly. Cut each wrap in half.
  • Serve immediately or chill until ready to serve.
If you are going to use this for a lunch box, cut each wrap in half and wrap tightly in plastic wrap.

Sunday, March 6, 2011

Lasagna, Two Ways

     I was so excited to find whole wheat lasagna noodles at the store a couple of weeks ago. The inability to find them has, in a large part, led to the decline in appearances on our dinner table. I had forgotten how much I love homemade lasagna! There is just something comforting about this hearty meal. Since one box of noodles allows you to make lasagna two times, we have done it two different ways for variety. Usually, I make chicken lasagna in an effort to recreate this fabulous dish we had at one of our favorite restaurants. The second time around, we had Italian turkey sausage and veggie lasagna, and I think I might have liked it better than the chicken! Both are so good. These will be back in our rotation again!
     I got this recipe from a cookbook my students made for Mother's Day gifts. Each student brought in their favorite recipe their mom makes, and we typed them up and bound them. These books contain some of my favorite recipes!

1-lb sausage or chicken
1 medium onion, chopped
1 clove garlic, minced
16oz can diced tomato
15oz tomato sauce
2 Tbl dried parsley
1 tsp sugar
1 tsp dried basil
1/2 tsp salt
1/4 c shredded carrot (opt)
1/2 c frozen chopped spinach (opt)
9 uncooked lasagna noodles (I used whole wheat)
16oz  ricotta cheese
1/4 c grated Parmesan cheese
1 Tbl dried parsley
1-1/2 tsp salt
1 tsp oregano
1/2 tsp Italian seasoning
2 c shredded mozzarella (I used Italian blend instead)
1/4c grated Parmesan cheese
  • Cook and stir meat, onion, and garlic in a sauce pan. Drain and return to pan.
  • Add tomatoes with liquid, tomato sauce, sugar, parsley, basil, and salt.
  • Heat to boiling, stirring occasionally. 
  • Reduce heat ans simmer until mixture is like thick spaghetti sauce; about an hour.
  • Set aside 1/2 cup of the sauce.
  • Mix ricotta, Parmesan, parsley, salt, oregano, and Italian seasoning.
  • Lay 3 uncooked lasagna noodles in the bottom of baking dish. Spread 1/3 of the ricotta mixture over the noodles. Spoon on 1/3 of the sauce and shredded cheese. 
  • Repeat two more times.
  • Spoon reserved sauce over the top. Sprinkle with Parmesan cheese (and a little more shredded cheese if you like).
  • Cook uncovered @ 350* for 45 minutes. Let stand 15 minutes before serving.
Submitted to
Real Sustenance's Seasonal Sundays

Friday, March 4, 2011

Fudge Swirl Peanut Butter Muffins

     We don't usually do anything big for V-day in our house, besides go out to dinner. I whipped these up, rather last minute, as a special treat after our dinner out. 
     The original recipe I found called this creation a cupcake, but in my opinion a cupcake requires icing and this has none. So, I deem it a muffin. Cupcake or muffin; it's so good. I only made six,  and we gobbled them up wishing I made more...and no, I didn't feel guilty about it.
     I've been on a "healthy" sweets kick lately. I'm really trying to lose this baby weight. Can you say that two years later? My mom says she still tells people that thirty years later, so I guess I can. I love sweets and can't give them up, so if I can find a healthier way to eat something I would cheat with anyhow, I'm going for it. This recipe includes no sugar (agave instead) and uses yogurt instead of oils. Adapted from The Biggest Loser Dessert Cookbook.

makes 12
2/3 c oat flour (I grind my oats in the magic bullet)
1/3c + 2 Tbl whole wheat flour
1 tsp cornstarch
1 tsp baking soda
1 tsp salt
1/3 c Peanut Butter (I used Jif Natural)
1/2 c vanilla yogurt
3/4c + 2 Tbl agave nectar
2 eggs
1 tsp vanilla
8tsp agave nectar
5tsp cocoa
  • Preheat oven to 350* Spray muffin tin with oil.
  • Sift flours, cornstarch, baking soda, and salt.
  • Cream peanut butter, yogurt, and agave. Stir in eggs and vanilla. 
  • Stir in flour. 
  • Divide among the cups.
  • Combine the 8tsp agave and 5tsp cocoa to make the fudge sauce.
  • Drizzle 1tsp of fudge sauce onto the center of each muffin cup. Using a toothpick, swirl the chocolate into the batter. 
  • Bake 15 minutes, or until toothpick comes out clean.
Do you love sweets too? Check out these links for tons more recipes each week!
Sweet Tooth Friday
and
SweetasSugarCookies Sweets for Saturday
 
 

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