***GIVE-AWAY INFO AT THE END***
Our 2008 started out with a very mellow day at home. It is exactly what we all needed. The first half of every year is filled with various celebrations, so it always feels like we don't even sit down until the end of May when we're able to enjoy a relaxed but fun summer. This year will be no different. I came to the realization that my baby will be starting kindergarten this year, and that's rattled me a bit. While I have absolutely loved watching her grow, I've truly cherished having her home with me for the bulk of the day. I do realize this is an important step for her, but it will be a big step for me too!
Every year I start out well. I do very well with menu planning, I do well watching what I eat, I do well with hitting the gym, etc, but every year I fall off the wagon. I try to jump back on, but rarely do I accomplish all I set out to do in any given year. So this year I'll try again, but I'll allow myself to slip without looking at it as a failure.
One of the key aspects of menu planning for me is a weekly calendar. For years I have used this one, and I absolutely love it. This year, I'm giving Paula Deen's a try. It helps to see what our week looks like: Army has a meeting one day, so there's no point in planning an elaborate meal, or Linus has a dentist appointment (she HATES the dentist), so I know we'll eat out that evening and let her pick the restaurant, etc. I'm a calendar person anyway. I have a dry erase one on the fridge, a small magnetic one on the fridge, the school calendar for Linus (yes that makes three!), my weekly planner, and yet another calendar. Each serves its purpose, but my weekly planner serves as my master calendar for the year. I could not make it without one. Plain and simple.
So, to start the year off right, and to help me get ideas for menu planning, I've got a little give-away for you. To participate, all you need to do is give your favorite recipe in the comments section. Linus will pick the winner. You have from now until 11:59 pm January 6th. I will announce the winner January 7th. The prize is one of Paula Deen's 2008 weekly calendars. It's filled with yummy recipes (appropriate, huh?) and pictures. Please be kind and share the contest with others. The more people enter, the more recipes available for everybody! :) See, you can't lose!
I'll have several give-aways throughout the year, and even if you win one, you're still eligible for the others. :)
GOOD LUCK!!!
Speaking of give-aways, LEEANN over at Is It Morning Already? has one up now too!
HAPPY NEW YEAR! May it be your best year yet!!!
9 comments:
So it's not a menu necessarily, but it's a recipe and it's really good. And wintery. And I already had it typed up, but it would've been the recipe I would've used anyway...
Pumpkin Spice Cake
Ingredients:
-One small can of pumpkin puree (NOT pumpkin pie filling)
-One spice cake mix
-Cream cheese frosting/Cool Whip (absolutely optional)
Directions:
-Put cake mix and pumpkin into bowl. Mix. Pour (it will be thick, so it'll be more like scoop) the batter into a greased 9x13" pan. Bake according to cake mix directions. You can't undercook this, there are no eggs in it, so it's okay if it's soft, it's much more dense than a regular cake.
-When cool, frost with cream cheese frosting. Or put a dollup of cool whip on it. Or nothing, because it's pretty good alone too.
Ta-da!
Menu planning? I thought everyone stood there staring into the refrigerator at 5 p.m. waiting for something in there to do a little dance and yell out, "Cook me for dinner!"
You are so sweet to mention my contest! I will post yours over on my site as well. You really are just the sweetest. And I'm not sucking up either. lol
Okay, here is a favorite recipe. We just had this for dinner tonight. I served it with rice, green beans and peaches. You can use the juice from the can of peaches to make your sauce. It is Y.U.M.M.Y and my kids love it.
I use boneless chicken thighs when I make it.
I got the recipe from Hillbillyhousewife.com.
Here it is:
Skillet Chicken Teriyaki
*
2 tablespoons oil (I use olive)
* 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
* 3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances
* 1/3 cup soy sauce
* 2 tablespoons brown sugar
* 2 tablespoons vinegar
* 1/4 to 1/2 teaspoon dry ginger (I use 3/8 teaspoon)
* 1 tablespoon minced garlic, or 1/2 teaspoon garlic powder
Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then remove the lid and simmer for a few minutes, or until it thickens up. (I usually add 1 tsp of corn starch.) Serve over rice. Makes 6 servings.
This is super quick and easy.
Chicken Pot Pie
2 cans of Cream of Potato soup
1 can *Del Monte mixed veggies, drained
2 cups diced chicken or turkey
1/2 cup milk
1/2 tsp. thyme
1/4 - 1/2 tsp. black pepper
Two 9 inch pie crusts (I use frozen premade)
Combine first six ingredients and pour into pie crust. Cover with top crust, seal the edges, and make 4-6 cuts in top crust. Place on cookie sheet and bake in preheated over at 375 degrees for 45 minutes. Cool ten minutes.
* Different brands have different veggie ratios, my family prefers Del Monte, but check out other brands to see what is most appealing to your family.
Well, this isn't a main dish recipe, so I'm not sure how much it will help in menu planning, but it really is my favorite recipe. Plus, every menu should have dessert - right? :-) This is simply the best cake ever - especially when you eat it warm. I'm going to make one today, so check out my blog later on for a picture of the finished product. Enjoy!
P.S. If your kids are like mine, you just don't tell them it has something "weird" in it like sour cream, which of course you can't taste. It just makes the cake super moist. Trust me - it's my family's favorite, and I have very picky boys. :)
Chocolate Chip Pound Cake
Ingredients
1 yellow cake mix
1 small box instant chocolate pudding
½ cup sugar
¾ cup oil
¾ cup water
4 eggs
8 oz sour cream
1 package chocolate chips
Directions
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
Bake for 40 to 50 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
This is one of my absolute favorite comfort recipes...not all that healthy but absolutely delicious (and easy to make!)
Old Fashioned Baked Macaroni & Cheese
8 oz elbow macaroni
3 oz thinly sliced prosciutto
3 oz bacon, cut into strips
1 1/2 cups creme fraiche
2 cups heavy whipping cream
salt and black pepper
2 tablespoons freshly grated parmesean ches
1 cup grated gruyere cheese
Preheat oven to 425 degrees. Butter a shallow ovenproof glass or
earthenware 9 by 13 inch casserole dish.
Fry the bacon utnil crisp in a large skillet over medium heat, about
10 minutes, turning frequently. Drain on paper towels.
Cook the macaroni in plenty of salted boiling water until still quite
firm. Drain. Return to pot and mix in proscuitto, bacon, creme
fraiche and cream. Add salt and pepper to taste. Transfer to the
casserole dish. Sprinkle with cheese.
Bake for 35 minutes until cheese is browned on top and liquid is
absorbed. Let sit for 5 minutes before serving.
One of my favorites is a recipe my husband came up with. It's a sweet spaghetti sauce...
Sweet Meat Sauce
16 oz tomato sauce
½-1 lb ground beef (depending on how much meat you want)
salt and pepper to taste
1 T garlic powder
1 T dried oregano flakes
3 T honey
1 lb pasta (farfalle, penne, spaghetti)
1. Boil water and cook pasta according to package directions.
2. Brown the meat in a large saucepan. Drain the excess fat off the meat. Stir the tomato sauce into the meat. Stir the spices (garlic, oregano, salt and pepper) into sauce. Stir in honey.
3. Let simmer covered for ten minutes. Add sauce to pasta and serve hot.
04January08
HAPPY BIRTHDAY, LANNY'S MOM!!!
Your daughter and granddaughter help to make my world a good place! And the son-in-law seems pretty darn great, too!
Have a wonderful birthday. Let there be CAKE! :)
Hey, I tagged you for a Meme, hop over whenever you have a chance!
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