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Archive for March, 2011

1 lb ground beef, brown and drain

1 onion chopped and browned

(I brown onion and beef right in the pot I’m going to make the soup in)

1 (28 oz) diced tomatoes, undrained

1 or 2 (1.25 oz)  packages taco seasoning mix (I use 1/4 cup cause I buy in bulk)

1 (1 oz) package ranch dressing mix

1/2 cup picante sauce

2 (17 oz) cans whole kernel corn, undrained

3 (15 oz) cans pinto beans – undrained

2 cups water (though I add SIX so the soup goes further)

salt and pepper to taste

Directions:

Combine all ingredients and simmer one hour.

Top with crushed tortilla chips and cheddar cheese!

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Experiments

Hey guys.  Some of you had posted some kid-friendly recipes a while back, and I’m always up for new ideas on healthy foods for my kids to eat.  A while back I had pureed a bunch of vegetables and froze them in 1/2 cup portions.  Lately, I’ve been experimenting with them and putting them in my kids’ lunches and I thought I’d share because some of them turned out really good (i.e. the kids gobbled them up).  In lieu of taking the time to puree a bunch of food, you could also use a jar of baby food.

One thing that went over really well was a squash quesadilla.  I mixed butternut squash puree with shredded cheddar cheese and used that for the quesadilla filling.  The kids loved it – I tried it too and thought it was better than a plain cheese one!

The other thing I tried was a variation on cream of mushroom soup and pasta.  I got some of those Morning Star breakfast sausages and cut them up and boiled them with some bowtie pasta.  Once the pasta/sausage was drained I put it back in the pan and added a can of cream of mushroom soup, a little velveeta cheese (maybe 1/4 c.), about 2 T. sour cream, a little garlic powder and 1/2 c. pureed navy beans.  I usually just throw in peas, carrots, etc. but Caden specifically said he didn’t want any and I still wanted him to get some nutrition out of the meal so I used the beans.  I bet pureed carrots would be good as well.

Anyway, thought I’d share.  See you in a few weeks.

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  • 1/2 c. white wine
  • 1 – 10 oz. can cream of mushroom soup
  • 1/2 c. mushrooms, sliced
  • 1/4 c. flour
  • 1 c. sour cream
  • 6 boned chicken breasts

Serving Day: Salt & pepper, paprika.  Yields 6 servings.

Mix wine, soup, and mushrooms together.  Stir flour into sour cream and add to soup mixture.  Place mixture together with chicken in freezer bag.  Freeze.

Serving day instructions: Defrost in fridge overnight.  Place chicken & sauce in Crock Pot.  Sprinkle salt, pepper and paprika over top.  Cover and cook on low for 6-8 hours.  Serve with pasta or potatoes.

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Italian Stuffed Shells with Beef (doubled version)

5dollardinners.com

Ingredients

2 boxes of jumbo pasta shells

2 26 oz. cans spaghetti sauce

1 box frozen spinach

1.5 lb. ground beef

1 medium onion

2 tsp garlic powder

1 tsp each salt and pepper

2 eggs

2 cups shredded cheese (can be omitted for dairy free)

Directions
1. In large pot, cook pasta according to package instructions. Drain and set aside.

2. Spread 1/2 – 1 cup spaghetti sauce into base of each baking dish.

3. Cook frozen spinach as directed on package. Drain excess liquid after cooking.

4. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet.  Add the rest of the spaghetti sauce, garlic powder, salt and pepper.  Stir in the spinach.

5. Stir in eggs.

6. To meat sauce with dairy, stir in 1 cup shredded sharp cheddar cheese.

7. Spoon meat into pasta shells and place into baking dishes.  (If making dairy free and ones with dairy, use separate baking dishes!)

8. Sprinkle cheese over the top of the shells.

9. Bake at 350 for 20-30 minutes.

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Serves: 8 Prep: 15min Cook: 32min Total: 47min

  • 16 ounces lo mein noodles or thin spaghetti
  • 1/4 cups sesame or olive oil
  • 2 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 onion, chopped
  • 2 large red bell pepper, chopped
  • 4 large cloves garlic, minced
  • 2 cups snow peas
  • 1 cup chicken broth
  • 1/3 cups and 1/4 tablespoons rice wine vinegar
  • 1/3 cups and 1/4 tablespoons soy sauce
  • 2 tablespoons freshly grated ginger

  1. Prepare noodles according to package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink. Remove to a plate and keep warm.
  3. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp. Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes. Add the chicken and noodles and heat through.

From Frozen:

  1. Defrost both bags. Cook noodles according to package directions.
  2. Saute chicken mixture until chicken is cooked and veggies tender-crisp: ~6 minutes
  3. Add bag of sauce, saute for 2 minutes.
  4. Add cooked noodles and heat through.

Recipe from Prevention.

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Previous months’ menus:

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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