For many, many moons, I was a Camp Tecumseh camper. Then, I was a staffer. Oh, what fun those summers were! You always knew it was going to be an extra awesome day at camp when baked oatmeal was served at breakfast. Yum yum yum. You can be creative and add diced, peeled apples, or blueberries before baking. I like to eat mine warm out of the oven with a little milk poured over it and some raisins.
2 1/2 C oatmeal
1/2 C oat bran
1/4 C white sugar
1/4 C brown sugar
2 tsp baking powder
1/4 tsp salt
1/4 C applesauce
1/4 C oil
1 egg
1 C skim milk
Mix together and bake 30 min at 350*.
Showing posts with label meal planning. Show all posts
Showing posts with label meal planning. Show all posts
Apr 27, 2012
Sandy's Meatloaf
I've made this recipe over and over again, and always gotten rave reviews. It was actually given to me by a friends mom, when she made a newlywed cookbook for a bridal shower of mine. I guess it was tried and true ;) I've altered it just a bit over the years...
1 lb hamburger (I've been using ground turkey, which is just as good!)
2 eggs
3/4 C bread crumbs or dry oats (Italian bread crumbs are extra delish)
1/2 C ketchup (overflowing)
1/4 C warm water
1 package dry Lipton onion soup mix
Mix all the above ingredients. Form into a loaf shape. Bake in a loaf pan one hour at 350*. Or, you can bake it in a larger pan and add sliced peeled potatoes and carrots around the uncooked meatloaf. Bake both for the same amount of time.
This recipe can be doubled.
1 lb hamburger (I've been using ground turkey, which is just as good!)
2 eggs
3/4 C bread crumbs or dry oats (Italian bread crumbs are extra delish)
1/2 C ketchup (overflowing)
1/4 C warm water
1 package dry Lipton onion soup mix
Mix all the above ingredients. Form into a loaf shape. Bake in a loaf pan one hour at 350*. Or, you can bake it in a larger pan and add sliced peeled potatoes and carrots around the uncooked meatloaf. Bake both for the same amount of time.
This recipe can be doubled.
Feb 8, 2012
Mediterranean Beef Soup
This was so G.O.O.D., courtesy of our friends at Cooking Light in the Slow Cooker Cookbook, circa 2004. I wasn't sure about the cinnamon, but it made the dish!
2 medium zucchini (about 1.25 lbs), cut into bite-sized pieces -- I used yellow squash
1 large onion, cut into 6 wedges
1 (2-inch) cinnamon stick
3/4 lb. beef stew meat, cut into 1/2-inch cubes
2 (14.5- ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1/2 tsp black pepper
3.5 cups hot cooked orzo (about 1.75 cups uncooked rice-shaped pasta)
Place first 6 ingredients in a 3.5 qt. electric slow cooker coated with cooking spray; stir well. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 9 hours. (Mine only had to cook 4-hours on low, after the first hour on high.) Discard cinnamon stick. Serve over orzo. Yield: 7 servings (serving size: 1 cup soup and 1/2 cup pasta)
**I did not serve ours over orzo. We just ate it like stew, and it was still delicious!
2 medium zucchini (about 1.25 lbs), cut into bite-sized pieces -- I used yellow squash
1 large onion, cut into 6 wedges
1 (2-inch) cinnamon stick
3/4 lb. beef stew meat, cut into 1/2-inch cubes
2 (14.5- ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1/2 tsp black pepper
3.5 cups hot cooked orzo (about 1.75 cups uncooked rice-shaped pasta)
Place first 6 ingredients in a 3.5 qt. electric slow cooker coated with cooking spray; stir well. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 9 hours. (Mine only had to cook 4-hours on low, after the first hour on high.) Discard cinnamon stick. Serve over orzo. Yield: 7 servings (serving size: 1 cup soup and 1/2 cup pasta)
**I did not serve ours over orzo. We just ate it like stew, and it was still delicious!
Greek Bruchetta
I made this for a Super Bowl party, and then again for small group on Tuesday night. It did not disappoint either time. You gotta love 6 ingredients, too!
Olive oil
3-4 Roma or Plum Tomatoes
Scallions (green onions)
1 lb. of Feta
Greek seasoning (approx. 3 tsp)
1 loaf French bread, baguette
a large platter (the kind that you registered for when you got married, and have only used once)
Pour enough olive oil to cover the bottom of the platter. Dice the tomatoes and chop the onion and toss them into the oil. Crumble the feta and toss it into the oil, too. Sprinkle the Greek seasoning over top. Gently stir it all together. Slice the bread and serve with the dip.
If these directions are too vague, get the official recipe where I did... here.
Jan 23, 2012
Crockpot Hawaiian BBQ Chicken
Two things about this one that I love: 3 ingredients, crock pot. 'Nuff said...
4-6 boneless chicken breasts (mine were partially frozen still...)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can pineapple chunks, drained
Spray the inside of your crock pot with cooking spray for easy clean up. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on high 2-3 hours, or low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with the sauce. (I actually did this in the last hour of cooking.) Serve over rice.
A chopped green pepper and chopped onion would be a nice addition, too!
4-6 boneless chicken breasts (mine were partially frozen still...)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can pineapple chunks, drained
Spray the inside of your crock pot with cooking spray for easy clean up. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on high 2-3 hours, or low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with the sauce. (I actually did this in the last hour of cooking.) Serve over rice.
A chopped green pepper and chopped onion would be a nice addition, too!
Chicken Enchiladas with Green Chili Sour Cream Sauce
Another Pinterest winner! Our Roommate has a chicken allergy, so we substituted black beans for the chicken.
10 soft taco shells
2 C cooked, shredded chicken (**or 1 can black beans, drained and rinsed)
2 C shredded Monterrey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 C chicken broth
1 C sour cream
1 (4 oz) can diced green chilies
1. Preheat oven to 350*. Grease a 9 x 13 pan.
2. Mix chicken (**or black beans if substituting) and 1 C cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil- just heat through.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 min to brown the cheese.
10 soft taco shells
2 C cooked, shredded chicken (**or 1 can black beans, drained and rinsed)
2 C shredded Monterrey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 C chicken broth
1 C sour cream
1 (4 oz) can diced green chilies
1. Preheat oven to 350*. Grease a 9 x 13 pan.
2. Mix chicken (**or black beans if substituting) and 1 C cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil- just heat through.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 min to brown the cheese.
Jan 13, 2012
Deceptively Delicious Oatmeal
We LOVE breakfast. The problem is, if we eat cold cereal-- though it's quick and easy-- we're usually hungry again in just a few hours. Oatmeal is great and fills our tummies, but it can get boring day after day. So, if you agree, try this:
1 C nonfat (skim) milk
1/4 C firmly packed light or dark brown sugar
1/4 C canned pumpkin or sweet potato puree
1 tsp pure vanilla extract (optional)
1/4 tsp cinnamon or pumpkin pie spice
1 C old fashioned oats
2 tsp natural peanut butter (option, but give it a try!)
dried fruits and nuts (optional)
In a small saucepan, combine the milk, sugar, pumpkin, vanilla- if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Sir in the peanut butter, if using. Spoon the oatmeal into bowls, sprinkle with dried fruits and nuts, if you like, and serve with warm maple syrup. (We've never had it with the syrup... it's always plenty sweet without!)
Enjoy!
Jan 7, 2012
Dill Pot Roast
The best part... it's really two meals in one. I use the leftover juice (and meat, if there is any!) as a base for vegetable soup! Dump in whatever veggies you can find in your freezer or pantry and voila... meal #2.
3-5 lb rump roast
1 can mushroom gravy
1 large can whole, peeled tomatoes
3 clove garlic
4 Tbsp A-1 steak sauce
1 onion cut up
2 tsp worcestershire sauce
salt & pepper
2 Tbsp dill weed
Mix together all ingredients and pour over roast. Bake in 350* oven at least 3 hours. (Use a meat thermometer.) Baste during cooking.
Hamburger Stroganoff
This is a nice change to a classic meal. I almost always have all of the ingrediants on hand, too.
1 lb. ground beef
3 slices diced bacon (I use about 3 Tbsp of bacon bits instead)
1/2 C chopped onion
1/2 tsp salt
1/4 tsp paprika
1 can cream of mushroom soup
1 C sour cream
Brown beef with bacon. Add onion. Drain fat. Add salt, paprika, dash of pepper. Stir in soup. Cook slowly 20 minutes. Stir in sour cream. Heat, do not boil.
Serve over a bed of brown rice, with a side of fresh or frozen green beans.
Yum!
Serves 4-6.
1 lb. ground beef
3 slices diced bacon (I use about 3 Tbsp of bacon bits instead)
1/2 C chopped onion
1/2 tsp salt
1/4 tsp paprika
1 can cream of mushroom soup
1 C sour cream
Brown beef with bacon. Add onion. Drain fat. Add salt, paprika, dash of pepper. Stir in soup. Cook slowly 20 minutes. Stir in sour cream. Heat, do not boil.
Serve over a bed of brown rice, with a side of fresh or frozen green beans.
Yum!
Serves 4-6.
Dec 1, 2011
Baked Oatmeal
I made this for our MOPS brunch this morning. It's a family favorite for many reasons:
1) Prepping it dirties one, single dish.
2) I almost always have all of the ingredients on hand.
3) It's quick. Prepare it while the oven is heating, and it bakes in 30 min!
4) It's super filling. This is especially helpful when anticipating a late lunch ;)
You need:
2 1/2 C oatmeal
1/2 C oat bran
1/4 C white sugar
1/4 C brown sugar
2 tsp baking powder
1/4 tsp salt
1/4 C applesauce
1/4 C oil
1 egg
1 C skim milk
Mix together and bake in 9x9 or 8x8 pan for 30 min. at 350.
We enjoy it warm out of the oven with raisons, brown sugar and some milk!
1) Prepping it dirties one, single dish.
2) I almost always have all of the ingredients on hand.
3) It's quick. Prepare it while the oven is heating, and it bakes in 30 min!
4) It's super filling. This is especially helpful when anticipating a late lunch ;)
You need:
2 1/2 C oatmeal
1/2 C oat bran
1/4 C white sugar
1/4 C brown sugar
2 tsp baking powder
1/4 tsp salt
1/4 C applesauce
1/4 C oil
1 egg
1 C skim milk
Mix together and bake in 9x9 or 8x8 pan for 30 min. at 350.
We enjoy it warm out of the oven with raisons, brown sugar and some milk!
Amy's Chicken Pot Pie
Do you have a recipe from a friend that you just love? I mean, not only does it taste good, but it just reminds you of them? This recipe came from one of my very best girlfriends, and college roommate, Amy. Not only is it so good and so straightforward (just like Aim), but it's freezable! (Amy is not a fan of being frozen, but she has taken up snowboarding... I see no connection there, but just go with it...)
You Need:
4 C cubed cooked chicken
3 C veggies of your choice (you can use canned or frozen, I prefer a bag of frozen mixed veggies)
1 can cream of chicken soup
1 can cream of potato soup
1/2 C milk
1 refrigerated pie crust
Meal idea:
Serve with mashed potatoes and warm bread. Yum yum!
You Need:
4 C cubed cooked chicken
3 C veggies of your choice (you can use canned or frozen, I prefer a bag of frozen mixed veggies)
1 can cream of chicken soup
1 can cream of potato soup
1/2 C milk
1 refrigerated pie crust
Boil or brown the chicken until cooked through. Combine cooked chicken with vegetables, soup, and milk in a large mixing bowl. Divide the mixture between two 9” pie plates. Unroll pie crusts on top of mixture and trim, seal, and flute the edges. Cut four slits into the top of the crusts. Bake, uncovered, at 350 for 25-30 minutes, or until crust is golden. You may have to cover the edges with foil during the last 10 min or so to prevent from burning.
You can serve both, or cover and freeze one for up to 3 months. To reheat the frozen pie, let thaw 24 hours in the fridge. Bake at 400 for the first 10 minutes, then bake at 350 for around 35 minutes or until golden.
Meal idea:
Serve with mashed potatoes and warm bread. Yum yum!
Crock Pot Beef Stew
I LOVE my crockpot! I mean, seriously, I use it for 2-4 meals a week.. and I'm not at all ashamed ;) It's my best friend in the kitchen, and a major assistant in the time management department. Here's the first of many crockpot ideas.
PS- I saw them for $16 at our Sam's Club. Now THAT'S the gift that keeps on giving!
You Need:
2 lbs beef stew meat, cubed
1/4 C flour
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp Worcestershire sauce
1.5 C water
1 envelope onion soup mix (dried)
1 onion, chopped
4-6 potatoes, peeled and cubed
1 bag baby carrots
1. Place meat in crock pot.
2. Combine flour, salt and pepper and pour over meat. Toss meat to coat.
3. Combine the next four ingredients and pour over meat.
4. Top with onions, potatoes and carrots.
5. Cook on high 4-6 hours.
Meal idea-
Serve with 1 can refrigerated biscuits.
PS- I saw them for $16 at our Sam's Club. Now THAT'S the gift that keeps on giving!
You Need:
2 lbs beef stew meat, cubed
1/4 C flour
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp Worcestershire sauce
1.5 C water
1 envelope onion soup mix (dried)
1 onion, chopped
4-6 potatoes, peeled and cubed
1 bag baby carrots
1. Place meat in crock pot.
2. Combine flour, salt and pepper and pour over meat. Toss meat to coat.
3. Combine the next four ingredients and pour over meat.
4. Top with onions, potatoes and carrots.
5. Cook on high 4-6 hours.
Meal idea-
Serve with 1 can refrigerated biscuits.
Nov 15, 2011
Old Faithful
Confession: I'm a girl that needs a plan.
I like to think that I'm flexible. I think I go with the flow fairly well. But, I like to at least START with a game plan... a road map... an agenda.
This is especially true in my kitchen.
I am completely, 100% INCAPABLE of grocery shopping without a list. I take that back. I am completely, 100% INCAPABLE of grocery shopping and staying on any sort of a budget without a list. Does that mean "extras" never make their way into my cart? I wish! But it means that all the must-haves DO make it into my cart... which means less "quick trips" to the grocery throughout the week... and therefore less "extras" conintuing to make it into my cart. (Can you see the vicious cycle?)
My old faithful in the kitchen? The weekly meal plan. Without it I'm a wreck... a disaster. I might as well be curled up in the corner crying come dinner-making time. Unlike my mother, and so many other great meal-makers I know, I'm incapable of "throwing together" a meal.
So, here's what I do. It's what works for me. (Coincidentally, I rarely, if ever, get asked "what's for dinner?" The Hubby knows where Old Faithful is kept, and can sneak a peek anytime he wishes. I think it's how he decides how much to each for lunch!)
The first thing I do is get out the calendar. Not only do I need to know what's going on throughout the week for the purposes of how much time I have to cook (ie. how complicated of a meal to make) but I also need to know how many means to plan for (ie. how long until my next trip to the grocery!) Sometimes I plan/buy for two weeks, othertimes it's just 3-4 days. (It depends on how much money I have left in the "grocery" envelope!)
The second thing I do is print off the weekly plan from mealtimemakeover.com (A friend of mine directed me to this Dave Ramsey endorsed site, and I LOVE IT!) I don't make every meal, every week, but it's certainly a good starting point!
Next I grab some scrap paper and start planning! It usually ends up looking like this: day of the week, what we have going on (in parenthesis), what the meal will be, and where I go for the recipe (in italics). (It's as basic as it can be!) I try and consider what I have going on that day, and how much time I have for preparing the meal... or if it needs to be a crockpot night. (I have no shame in using my crockpot 3-4 times/week!)
The Girl is also at an age where she loves to "help" in the kitchen, so I try and get a meal or two that she can help prepare, or at least a snack (ie. Pumpkin Chip Muffins.)
*Disclaimer- I am NOT a couponer. Do I clip them? You bet! But, mainly I just glance at what's on sale (via the Sunday ads) and plan our meals around that. MealtimeMakeover.com takes into consideration what's on sale at the store I've selected for them to make our meal list from. BONUS!*
So, this week looks like this:
M- Pan Pizza, Garlic Bread, Corn on the cob; MM
Tu- (Small Group) Baked French Toast; white binder
W- (AWANA- Stuffing challenge) Hamburger Skillet Supper; white binder
R- (Thanksgiving Feast at school- fruit) Honey Pecan Crusted Chicken, Chicken Rice, Glazed Carrots; MM
F- Ravioli Florentine, Italian Salad, Garlic Bread; MM
Sa- Southwest Batter Bake, Parmesean Zuccini; MM
Su- (Friends over after church) Crockpot Beef Stew, Biscuts and Honey; MM
M- Tired-of-Cooking Chicken Soup, Celery N' Peanut Butter; MM
Snacks for The Girl to assist with: Pumpkin Chip Muffins, No-Bake Energy Bites
As I've made the plan, I put post-it notes or some sort of marker in my cookbooks so there's no hunting! Once all of the meals are laid out, I make my grocery list. I start at Monday, comb through the recipe, double check what I already have in my pantry, and list away! Quick tip: Organize your grocery list by "areas" of the store. I try and group dairy, produce, canned stuff, baking aisle, etc. This makes grocery shopping SO much faster!
In a nutshell, my meal planning isn't as complicated as I feel like this blog post might make it seem! This whole process usually takes about 30 minutes of my Sunday night, and saves many, many painstaking moments of "It's 6pm!!! WHAT'S FOR DINNER?!?" throughout the week.
I like to think that I'm flexible. I think I go with the flow fairly well. But, I like to at least START with a game plan... a road map... an agenda.
This is especially true in my kitchen.
I am completely, 100% INCAPABLE of grocery shopping without a list. I take that back. I am completely, 100% INCAPABLE of grocery shopping and staying on any sort of a budget without a list. Does that mean "extras" never make their way into my cart? I wish! But it means that all the must-haves DO make it into my cart... which means less "quick trips" to the grocery throughout the week... and therefore less "extras" conintuing to make it into my cart. (Can you see the vicious cycle?)
My old faithful in the kitchen? The weekly meal plan. Without it I'm a wreck... a disaster. I might as well be curled up in the corner crying come dinner-making time. Unlike my mother, and so many other great meal-makers I know, I'm incapable of "throwing together" a meal.
So, here's what I do. It's what works for me. (Coincidentally, I rarely, if ever, get asked "what's for dinner?" The Hubby knows where Old Faithful is kept, and can sneak a peek anytime he wishes. I think it's how he decides how much to each for lunch!)
The first thing I do is get out the calendar. Not only do I need to know what's going on throughout the week for the purposes of how much time I have to cook (ie. how complicated of a meal to make) but I also need to know how many means to plan for (ie. how long until my next trip to the grocery!) Sometimes I plan/buy for two weeks, othertimes it's just 3-4 days. (It depends on how much money I have left in the "grocery" envelope!)
The second thing I do is print off the weekly plan from mealtimemakeover.com (A friend of mine directed me to this Dave Ramsey endorsed site, and I LOVE IT!) I don't make every meal, every week, but it's certainly a good starting point!
Next I grab some scrap paper and start planning! It usually ends up looking like this: day of the week, what we have going on (in parenthesis), what the meal will be, and where I go for the recipe (in italics). (It's as basic as it can be!) I try and consider what I have going on that day, and how much time I have for preparing the meal... or if it needs to be a crockpot night. (I have no shame in using my crockpot 3-4 times/week!)
The Girl is also at an age where she loves to "help" in the kitchen, so I try and get a meal or two that she can help prepare, or at least a snack (ie. Pumpkin Chip Muffins.)
*Disclaimer- I am NOT a couponer. Do I clip them? You bet! But, mainly I just glance at what's on sale (via the Sunday ads) and plan our meals around that. MealtimeMakeover.com takes into consideration what's on sale at the store I've selected for them to make our meal list from. BONUS!*
So, this week looks like this:
M- Pan Pizza, Garlic Bread, Corn on the cob; MM
Tu- (Small Group) Baked French Toast; white binder
W- (AWANA- Stuffing challenge) Hamburger Skillet Supper; white binder
R- (Thanksgiving Feast at school- fruit) Honey Pecan Crusted Chicken, Chicken Rice, Glazed Carrots; MM
F- Ravioli Florentine, Italian Salad, Garlic Bread; MM
Sa- Southwest Batter Bake, Parmesean Zuccini; MM
Su- (Friends over after church) Crockpot Beef Stew, Biscuts and Honey; MM
M- Tired-of-Cooking Chicken Soup, Celery N' Peanut Butter; MM
Snacks for The Girl to assist with: Pumpkin Chip Muffins, No-Bake Energy Bites
As I've made the plan, I put post-it notes or some sort of marker in my cookbooks so there's no hunting! Once all of the meals are laid out, I make my grocery list. I start at Monday, comb through the recipe, double check what I already have in my pantry, and list away! Quick tip: Organize your grocery list by "areas" of the store. I try and group dairy, produce, canned stuff, baking aisle, etc. This makes grocery shopping SO much faster!
In a nutshell, my meal planning isn't as complicated as I feel like this blog post might make it seem! This whole process usually takes about 30 minutes of my Sunday night, and saves many, many painstaking moments of "It's 6pm!!! WHAT'S FOR DINNER?!?" throughout the week.
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