Farmer's Daughter

Although 20+ years removed from the farm, farmer's daughter is still a title I enjoy.
Growing up on a farm taught me many invaluable lessons, two of those being frugality and creativity.
Now as a wife and a mom, I love to put into practice what I learned growing up as a
Farmer's Daughter.

Thursday, November 17, 2011

Southwestern Chicken and Bean Stew

The diet Levi and Brian are on - which is essentially a sugar busters diet - means I have been making a lot of soups.

Beans - a staple in a lot of soups - are a good source of protein and fiber.

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup salsa
1 (14 oz.) can chicken broth (low sodium)
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
2 tbsp. chopped fresh cilantro (optional)

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

Cook chicken; cool. Remove meat from bones.

Drain beans, discard water. Place beans, cooked chicken and all remaining ingredients (except cilantro) into crock pot. Mix well.

Cover, cook on low setting for 5-6 hours.

Add cilantro; mix well.

Love Me

Thursday, November 10, 2011

Southwestern Beef 'n Rice Stuffed Peppers

Brian has always asked me to make stuffed peppers.

I am not sure if he is asking for them because he has had them somewhere and liked them or because he just wants to try them.

Anyway, I have never had a stuffed pepper recipe that I thought looked good . . . until now.

1 lb. lean ground beef
1/4 cup chopped onion
1 (1.25 oz.) pkg. taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 medium green bell peppers
1/2 cup salsa
1/2 cup water
1/4 cup sour cream
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees. In large bowl, combine ground beef, onion, taco mix and egg; mix well. Add rice; mix well.

Cut bell peppers in half lengthwise; remove seeds and membrane. Put cut side up in ungreased 13x9 baking dish. Spoon beef mixture into peppers, mounding as needed. Top each with 1 tbsp. of salsa. Pour water into dish around peppers.

Bake at 375 degrees for 35-40 minutes or until beef is thoroughly cooked and peppers are crisp tender. Top each with about 1/2 tbsp. sour cream and 1 tbsp. cheese.

Love Me

Tuesday, November 8, 2011

Chicago Style Deep-Dish Pizza

Sometimes homemade pizza just sounds good.

Brian and I have fond memories of being newlyweds and making Chef Boyardee pizzas together after work. We would each make our own - trying to out-create each other.

After the kids were born, we perfected bread sticks - touting that they were better than Little Caesar's bread sticks!!

This deep-dish style homemade pizza is good for a change of pace.

1 lb. lean ground beef
1/2 roll of sausage
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
2(12 oz.) cans refrigerator biscuits
1 (2.5 oz.) jar sliced mushrooms
1 medium tomato, sliced
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray 13 x 9 inch pan with cooking spray. In large skilled, cook ground beef and sausage with onion until meat is thoroughly cooked. Drain.

Stir in tomato paste, oregano, pepper and 1 tbsp. Parmesan cheese. Keep warm this warm while preparing crust.

Separate dough into biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust.

Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tbsp. of Parmesan cheese.

Bake at 350 degrees for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.

Love Me

Monday, October 31, 2011

Beef and Spinach Enchiladas

(I wish I had some bright, cheery Fiestaware plates to serve these yummy enchiladas on!!)

Sneaking spinach into these yummy enchiladas is a great way to add a little nutritional umph to your supper!

1 lb. lean ground beef
2 garlic cloves, minced
1 1/2 cups frozen spinach
4 oz. cream cheese, cut into cubes
1/2 tsp. cumin
1 (4.5 oz. can) chopped green chiles
8 oz. (2 cups) shredded Monterey jack cheese
8 flour tortillas
1 (8 oz.) can tomato sauce

Heat oven to 350 degrees. Spray 9 x 13 baking dish.

In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked. Drain.

Add spinach; cook 3-5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium; stir in cream cheese, cumin, chiles, and 1 1/2 cups of the cheese until combined.

Spoon about 1/3 cup of beef mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish.

In medium bowl, combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.

Bake at 350 degrees for 20-25 minutes or until thoroughly heated.

Love Me

Tuesday, April 26, 2011

Salisbury Steaks

I don't know what makes Golden Mushroom soup so much different than its paler cousin Cream of Mushroom soup . . . but in my book, the difference is huge!

Cream of Mushroom soup - gross!

Golden Mushroom soup - good!

This salisbury steak recipe which uses Golden Mushroom soup has got to be one of the easiest and tastiest ground beef recipes around.

NOTE: Do not substitute cream of mushroom soup for GOLDEN MUSHROOM soup. If you do I will paddle your bottom.

Sorry, that was the mom in me coming out.

2 pounds of ground chuck
1 egg
1 sleeve of saltine crackers, crushed
1/4 cup and 2 Tbsp. catsup, divided
salt and pepper
1 can Golden Mushroom soup

In a large bowl mix ground chuck, egg, crushed saltines, catsup, and salt and pepper (to taste). Mix well then form into 8 large patties.

In sprayed skillet, cook patties over med-high heat until well browned on both sides, but not completely cooked through.

Remove patties from skillet. Drain all grease. Return patties to skillet.

In small bowl combine soup with 1/2 can of water and 2 tbsp. catsup. Mix well.

Pour soup mixture over patties in skillet. Cover and simmer over low heat for 1/2 hour or until patties are completely cooked.

Love Me

Monday, April 25, 2011

4/25/11 Menu

Wow! Classes are over . . . yay!!!!

Unfortunately, when I went back to work and back in my scrubs it was obvious by the bulges that I had indulged in a few too many free bagels and muffins while in class.

Oh well, such is life . . .

After taking a vow of healthy eating, I am ready to get back to menu planning and cooking!

Monday - Salisbury steaks, mashed potatoes, green beans
Tuesday - Mushrooms and Eggs, Biscuits and Gravy
Wednesday - Taco Salad
Thursday - Swiss steaks, buttered potatoes, spinach and strawberry salad
Friday - Deep dish pizza

Recipes I will highlight this week: Salisbury steaks, mushrooms and eggs and deep dish pizza

Love Me

Friday, April 15, 2011

Spinach Melt Sandwich

I have been in classes for work for the last two weeks which accounts a little for my blogging absence. Commuting downtown when I am used to a 5 minute drive, sitting for 8 hours when I am used to being on my feet, and having to wear real clothes when I am used to wearing scrubs is putting a toll on my mind and body.

The one up-side of my classes is that my sweet, older instructor loves to eat . . . more than just eat, she loves to eat and socialize. This means lunches out at fancy restaurants or catered lunches!

There is a quaint little deli just a few blocks from IU Health/Methodist (where my classes are being held) called the Side Street Deli. I have totally fallen in love with their spinach melt! I love it, love it, love it!

Spinach, tomatoes, provolone cheese on wheat bread - melted and grilled to perfection!

Commuting, sitting, and wearing real clothes might not be so bad after all!

Love Me