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

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

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

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
salsa

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

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

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

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

Etsy Shop!!!

I have officially entered the world of Etsy!
Or actually it may be a not-s0-veiled attempt at justifying
my purchases of vintage dishes!

I am not sure - and please don't tell Brian.
He thinks I have a newly found interest in business!
Ha, ha, silly boy.

So far every investment I have purchased I want to keep!
This could be bad for my bottom line.
Just like that box of Ding Dongs I ate.

Go to TheWifeandDaughter to see my shop!

Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

Love Me

3/6/11 Menu

Spring is just around the corner . . . ahhhh.

But just when life should be slowing down, my work schedule is getting more complicated.

I would bring out my crock pot to help . . . but it didn't fair so well after it fell from the tower of clean dishes in the dish strainer.

It looks like I am in the market for a new crock pot, but who has time to shop?

Monday - chicken and gnocchi soup, spaghetti and meatballs

Tuesday - brown sugar BBQ chicken, mashed potatoes, green bean casserole

Wednesday - dilly egg salad and chips, fruit

Thursday - Chicken fettucini Florentine, salad

Friday - steak and onions, lentils with mushrooms and bacon, dinner rolls, green beans

Saturday - deli meat sandwiches, chips and cottage cheese

Recipes I will highlight this week: chicken and gnocchi soup, lentils with mushrooms and onions

Love Me

Applesauce Brownies

Baby Scooby dreaming of applesauce brownies!

These brownies are so good for you they almost can be considered health food!

1/2 cup margarine

2 squares baking chocolate (or powdered equivalent)

1 cup sugar

2 eggs, well beaten

1/2 cup applesauce

1 tsp. vanilla

1 cup flour

1/2 tsp. soda

1/4 tsp. salt

1/2 cup nuts

Melt on low heat margarine and chocolate. Blend sugar, eggs, applesauce, and vanilla into chocolate mixture.

Sift together flour, soda and salt. Add to chocolate mixture; stir in nuts. Spread in greased and floured 9 x 9 square pan.

Bake at 350 degrees for 35-40 minutes.

Love Me

2/28/11 Menu

I got a good deal on a big package of cubed steaks! The boys can look forward to meaty meals this week!

Monday - chili with Fritos

Tuesday - country fried steak, mashed potatoes, peas

Wednesday - meatball subs. chips, fruit, applesauce brownies

Thursday - round steak supreme, sweet potatoes, salad

Friday - chicken fettucini florentine, garlic bread

Saturday - Basketball State Finals!!!

Recipes I will highlight this week: chicken fettucini florentine, and applesauce brownies

Love Me

Jadite Alice pattern

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

Love Me

Why are they SOOOO good?

Seriously, they should be illegal.

Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

Love Me

Low sugar peach-oatmeal bars

Diane and a rather plump Me

It is hard to stay away from candy and chocolates this time of year.

Christmas candy is still on the shelf when stores bring out the Valentine's Day chocolates . . . and the chocolate hearts are still on the shelf when the Cadberry eggs are put on display!

What's a girl to do?

This recipe is a low sugar, sweet-tooth satisfying dessert which even has a healthy amount of whole grains thrown in!

1 1/4 cups flour

1 1/4 cups uncooked quick oats

1/2 cup sugar (or Splenda equivalent)

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted

2 tsp. vanilla extract

12 ounces no sugar added or sugar free peach preserves

Combine flour, oats, sugar, soda and salt in large bowl; blend well. Add butter and vanilla; mix until crumbly.

Reserve 1 cup of the mixture.

Press remaining crumb mixture into greased 13 x 9 pan. Spread peach preserves on crust within 1/4 inch from edge of pan. Sprinkle with remaining crumb mixture.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool and cut into bars.

Love Me

2/21/11 Menu

Daddy and Me on Uncle Gene's horse, Kansas.

One of two times I have ever been on a horse!

Monday - Fish fillets, macaroni and cheese

Tuesday - Fried chicken strips, gravy, dinner rolls, broccoli florets

Wednesday - BBQ beef sandwiches, scalloped potatoes, peas

Thursday - eat out on way to away game

Friday - chili with Fritos

Saturday - Eggs Benedict (low cal version), low sugar peach-oatmeal bars

Recipes I will highlight this week: low sugar peach-oatmeal bars and low cal eggs benedict

Love Me

Sweet and Sour Meat Loaf

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

Love Me

2/14/11 Menu

Monday - salsbury steak, mashed potatoes, green beans, fresh baked bread

Tuesday - salsbury steak, buttered bread, cottage cheese

Wednesday - Hot Pockets before church

Thursday - salsbury steak, biscuits, applesauce

Friday - salsbury steak, bread sticks, corn

I think we are in a rut.

Recipes I will highlight this week: salsbury steak . . . I am kidding!

Love Me

Jelly Roll

Me c. 1973

"What do you mean the jelly roll is all gone?"

For some reason I have a specific memory of Mother making this jelly roll while wearing her pretty pink housecoat. I think it was on a Sunday morning.

Yes, only my mother would or could manage to make Sunday dinner (usually roast, potatoes, and carrots), bake a jelly roll from scratch, and get two little girls ready for church on Sunday morning. But she did - every Sunday.

Well, maybe not the jelly roll part.

*Note: The following has nothing to do with cooking, but is worthy of posting.

One of the things for which I am most grateful to my parents is their faithfulness to the Lord - faithfulness in church attendance and church service. Never did we have to ask if we were going to church on Sunday. It was a given. We were there.

Although we may not be as industrious as them (I have NEVER baked a jelly roll on Sunday morning), our parents' pattern of faithfulness has been passed down to me, my sister, and my brother. Praise God for godly parents!

Now back to the jelly roll!

This is a recipe that is in the cookbook Mother made for me, my sister, and my sister-in-law. Under the comment section she added that she would often make this jelly roll using her grandmother's homemade jelly.

Maybe that is why it was always so good!

This is a very simple recipe that is SOOO much tastier than the store bought versions!

1 cup Softasilk flour

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

powdered sugar

jelly of choice

Beat eggs until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed.

Slowly mix in dry ingredients, just until smooth. Pour into jelly roll pan which has been greased and floured (jelly roll pan=15"x10" pan with 1" sides).

Bake 12-15 minutes at 350 degrees. Turn baked jelly roll onto clean dish towel that has been sprinkled with powdered sugar. Trim edges. Roll cake and towel into roll. Allow to cool.

Unroll and spread with jelly. Roll cake again. Sprinkle with powdered sugar. Slice into 1" slices when ready to serve.

Love Me