I'm happy to report I went to two grocery stores last week - Meijer and Trader Joe's - and have enough food in the house for a couple of weeks! Not to shabby.
Yesterday we made pancakes and chicken apple sausages for breakfast and had the mexican crockpot chicken on taco salads for dinner.
Lot's of cooking lined up but only one new recipe - the pasta carbonara I never made from a few weeks ago.
Can't wait for grilling weather, even though it snowed today. :-(
Monday, April 18, 2011
Tuesday, March 22, 2011
Recipe #6, Week ... Well, who's counting, really -...
Tonight we made Roasted Turkey with Cheddar-Stuffed Potatoes from the March issue of Real Simple magazine. Super delicious. We don't usually eat roasted turkey outside of Thanksgiving, so it was nice to smell it cooking in the house, especially on this wintery mix storm night.
I must admit, I couldn't find a boneless skinless turkey breast half at the grocery store that wasn't already in a ready-to-cook oven bag. All the other choices either had skin or flavors or both. So, we went with the Jennie-O Oven Ready Boneless Skinless Turkey Breast. Which means we didn't use the recipe for this part but it was delicious.
The real star of this one is the Cheddar-Stuffed Potatoes. YUM! I've never made twice-baked potatoes. These were simple and delicious. I added paprika and garlic. So good.
Of course, this cooking adventure was not without Laura-drama. The husband started the turkey while I was at work and we had 53 minutes to go when I got home. Luckily I started reviewing the recipe and realized the potatoes needed to be ready for the last 20-25 minutes in the oven with the turkey, so it was a scramble to get them prepped and in on time. In the end, the Jennie-O turkey has to sit for 10 minutes after it comes out, so the potatoes had plenty of time to finish.
A successful dinner night and pretty impressive for me for a Tuesday, even if we cheated and the husband helped.
Next up: pasta carbonara with spicey sausage from the same magazine. This issue also contains several slow cooker recipes that look delicious too.
Always an adventure!
I must admit, I couldn't find a boneless skinless turkey breast half at the grocery store that wasn't already in a ready-to-cook oven bag. All the other choices either had skin or flavors or both. So, we went with the Jennie-O Oven Ready Boneless Skinless Turkey Breast. Which means we didn't use the recipe for this part but it was delicious.
The real star of this one is the Cheddar-Stuffed Potatoes. YUM! I've never made twice-baked potatoes. These were simple and delicious. I added paprika and garlic. So good.
Of course, this cooking adventure was not without Laura-drama. The husband started the turkey while I was at work and we had 53 minutes to go when I got home. Luckily I started reviewing the recipe and realized the potatoes needed to be ready for the last 20-25 minutes in the oven with the turkey, so it was a scramble to get them prepped and in on time. In the end, the Jennie-O turkey has to sit for 10 minutes after it comes out, so the potatoes had plenty of time to finish.
A successful dinner night and pretty impressive for me for a Tuesday, even if we cheated and the husband helped.
Next up: pasta carbonara with spicey sausage from the same magazine. This issue also contains several slow cooker recipes that look delicious too.
Always an adventure!
Sunday, March 13, 2011
Two New Recipes and Other Groceries
Went to the grocery store today and got supplies for the week. In the line up are two new recipes from Real Simple magazine: roasted turkey with Cheddar-stuffed potatoes and pasta carbonara with spicy sausage.
I also have supplies in the house for three other dinners that are in the usual rotation. Hoping having a plan for food and daylight savings time will lead to a easier, brighter, more active week.
I also have supplies in the house for three other dinners that are in the usual rotation. Hoping having a plan for food and daylight savings time will lead to a easier, brighter, more active week.
Actually Cooking Tonight
After a bad case of the winter blues, I'm back to my kitchen adventures.
Tonight I am actually cooking, although nothing new or complex. We are having ...
Original Ranch Broiled Chicken
1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix
2 Tbsp. olive oil
1 Tbsp. red wine vineager
1 pound boneless/skinless chicken breasts or thighs
Combine dressing mix, oil and vineager in a plastic bag.
Add chicken; shake, working mixture into meat.
Marianate 1 hour.
Broil chicken approx. 10-14 minutes total, turning once.
Makes 4 servings.
Paired with green beans and au gratin potatoes. Yes from a box. Sometimes I just crave them.
Tonight I am actually cooking, although nothing new or complex. We are having ...
Original Ranch Broiled Chicken
1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix
2 Tbsp. olive oil
1 Tbsp. red wine vineager
1 pound boneless/skinless chicken breasts or thighs
Combine dressing mix, oil and vineager in a plastic bag.
Add chicken; shake, working mixture into meat.
Marianate 1 hour.
Broil chicken approx. 10-14 minutes total, turning once.
Makes 4 servings.
Paired with green beans and au gratin potatoes. Yes from a box. Sometimes I just crave them.
Tuesday, February 22, 2011
Where Have I Been?
While I can't honestly say I've made a new recipe lately, I can say I have been making easy meals and old recipes at home more than we have been eating out. Again, this is a huge plus for me and I must consider it a success in itself.
Also, another success is that I had a completely stress free, although hurried, trip to the grocery store on Sunday that resulted lunches for the week and fixings for four dinners.
I think I'm starting to get the hang of this and need to get back to the 1 new recipe per week challenge!
I may start with a recipe just sent to me by a friend. Sounds easy and yummy, by Better Homes and Garden - Hummus-Crusted Chicken.
Also, another success is that I had a completely stress free, although hurried, trip to the grocery store on Sunday that resulted lunches for the week and fixings for four dinners.
I think I'm starting to get the hang of this and need to get back to the 1 new recipe per week challenge!
I may start with a recipe just sent to me by a friend. Sounds easy and yummy, by Better Homes and Garden - Hummus-Crusted Chicken.
Sunday, February 6, 2011
King's Hawaiian Cinnamon Nutmeg French Toast
This stuff is the bomb! Milk, eggs, cinnamon, nutmeg, vanilla extract, and King's Hawaiian sweet bread. Chill the bread in the fridge overnight so it doesn't break apart when you slice it. YUM!!!
- Posted using BlogPress from my iPhone
- Posted using BlogPress from my iPhone
Wednesday, February 2, 2011
Snow Day Super-Simple Beef Stew
Threw this in the crockpot this morning. Gotta love a work-at-home snow day that will end in Super-Simple Beef Stew!
12 ounces small red potatoes, quartered (about 2 cups)
4 medium carrots, cut into 1/2 inch pieces (2 cups)
1 small red onion, cut into wedges (1/2 cup)
1 pound beef stew meat
1 10 3/4-ounce can condensed cream of mushroom or cream of celery soup
1 cup beef broth
1/2 teaspoon dried marjoram or thyme, crushed
1 9-ounce package frozen cut green beans, thawed
12 ounces small red potatoes, quartered (about 2 cups)
4 medium carrots, cut into 1/2 inch pieces (2 cups)
1 small red onion, cut into wedges (1/2 cup)
1 pound beef stew meat
1 10 3/4-ounce can condensed cream of mushroom or cream of celery soup
1 cup beef broth
1/2 teaspoon dried marjoram or thyme, crushed
1 9-ounce package frozen cut green beans, thawed
- In a 3 1/2 to 4 quart slow cooker, place potatoes, carrots, onion, meat, condensed soup, broth, and marjoram or thyme. Stir to combine.
- Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 10 to 15 minutes more.
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