tag:blogger.com,1999:blog-304560302024-02-20T12:57:54.442-08:00Cooking for the KidsNeed something fast and easy? Want to know if a recipe works? Have picky eaters and need ideas? Join me on my quest of finding things my kids will eat, recipes I try, and the lessons I am learning about cooking for my kids.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-30456030.post-83149854508983399002011-11-06T06:34:00.000-08:002011-11-06T06:41:45.572-08:00Crockpot Chicken SoupEasy yumminess! Woo-hoo!<br /><br />For a crockpot recipe, I consider this one more difficult, because you can't just add it all and walk away. But it does smell good when you're home and want some!<br /><br />2 cups chicken broth or bouillion<br />1 chicken, cooked and cut up, or leftovers cut up into small pieces<br />1 quart container of small potatoes, or 5-6 larger potatoes, cut into pieces<br />1/2 head of cabbage, cut up. <br />1 large package of broccoli-cauliflower-carrot mix or other frozen veggie mix. <br />1 can crushed tomato<br />salt and pepper<br /><br />Put the potato and cabbage in the crockpot with the boullion. Cook on low 4 hours. <br />Add chicken, frozen veggies (still frozen) and tomato, and season with salt and pepper. If you cannot see any liquid, add a little water. Cook on low 3 hours or until veggies are done. If you like pasta in your soup, you can add it dry at this point as well. <br /><br />Even the boys ate it.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-61769874302201584322011-11-06T06:30:00.000-08:002011-11-06T06:34:23.415-08:00Crockpot chiliYumminess comes in crockpots!<br /><br />You need: <br /><br />A package of ground turkey, browned and drained. I like to brown it with taco mix. <br />1 can crushed tomato (large can)<br />1 can kidney beans (large can), undrained<br />1 can corn (small can), drained<br />1/4 cup chili powder<br />1/2 tsp salt<br />1/2 tsp oregano<br />1/2 tsp basil<br />pepper to taste<br />dash garlic powder<br />other herbs/seasoning to taste<br /><br />Dump it all in. Mix it up. <br />Cook on LOW for 4-5 hours, stirring occasionally if you happen to be home. <br /><br />If it is not thick enough, sprinkle with about 2 tablespoons of flour before serving.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-33873396514581916772010-04-08T20:17:00.000-07:002010-04-08T20:23:03.781-07:00Chicken Salad YummyThis worked for us today, though the kids were a bit skittish at first. <br /><br />You need: <br /><br />2 chicken breasts, boneless, skinless, seasoned, and cut into strips or chunks. I cheated and used <a href="http://www.schwans.com/products/productDetail.aspx?id=56238&keyword=fajita">Schwan's fajita chicken.</a> <br />1/2 cup grapes, sliced in half longways. <br />1 gala apple, chopped. <br />2 cups wheat pasta, cooked. <br />1 package (12 oz?) cut green beans, cooked. <br />1/2 cup roasted red pepper salad dressing<br />Salt and pepper to taste. <br /><br />Toss it together in a bowl. Seriously. I tossed it, put it in the fridge, and two hours later, we had dinner. I would think any salad dressing would be good for this- if you use something like Italian, or the red pepper stuff we used, make this an hour or two beforehand, and the pasta and chicken marinates a bit. Yummy.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-47492810675467557052010-04-08T20:02:00.001-07:002010-04-08T20:12:12.830-07:00Yummy Black Forest Dessert TorteNeed something cool and yummy for spring and summer? This one is a favorite here. <br /><br />You need: <br /><br />2 packages of instant chocolate pudding<br />3 cups of cold milk<br />1 package of Oreo cookies, regular<br />2 cans of cherry pie filling<br />1 large (at least 16 oz) container of whipped topping or 2 small (8oz), or equivalent sweetened and whipped whipping cream<br /><br />Combine pudding and milk, and whisk for 2 minutes. Put in fridge. You can make this with cooked pudding if you prefer, but make sure it is COLD before you start putting it together. <br /><br />Once the pudding is ready, fold in 8 oz of the whipping cream or topping. <br /><br />Spread half of this into the bottom of a large glass bowl. <br /><br />Spread can of cherry filling over top. <br /><br />Crunch up 12-16 Oreo cookies. Spread over cherries. <br /><br />Spread 4 oz of topping/cream over this. <br /><br />Spread rest of chocolate moussey stuff over cream. <br /><br />Set aside a couple spoonfuls of cherry stuff, then spread the rest on. <br /><br />Set aside a couple spoonfuls of cream, then spread the rest. <br /><br />Crunch up 12-16 more cookies. Eat rest of cookies. Spread crunch cookies over top. <br /><br />Add your couple of spoonful of cream on top, at center. <br /><br />Now put the rest of the cherries in the middle. <br /><br />Lick cans and dairy container, and bowl from pudding. <br /><br />Put the torte into the fridge and let it firm up a bit, at least 30 minutes. <br /><br />Dig in.<br /><br /><br /><br /><br />This dessert works with unleaded replacements (ie, sugar-free/fat-free/etc.).Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-89947631014009107282009-10-09T08:42:00.001-07:002009-10-09T08:44:49.264-07:00Beef CasseroleYummy yummy yummy!<br /><br />1 1/2 pounds ground beef, browned. <br />1 pkg wheat pasta (we used rotini), cooked<br />1 can corn<br />1 can green beans<br />1 can cream of mushroom soup<br />1 can cheddar cheese soup<br />salt and pepper to taste<br />Shredded cheese<br /><br />Mix everything but the shredded cheese in a casserole. Spread cheese over the top. Bake at 325 for 20-25 minutes, uncovered. <br /><br />The boys liked it!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-10104654424441422522009-04-14T12:42:00.000-07:002010-04-08T20:02:03.288-07:00Making Dyed EggsNeed a quick and fun activity for kids in the spring? Dying eggs is easy and fun, and doesn't need to be a complete mess. Here is how you do it!<br /><br />You need: <br /><br />eggs. You have almost unlimited dye, so go for it. I'll load up some hard-boiled egg recipes soon. <br />Food dye. You can get those little sets of 4 colors. They've gotten expensive in the grocery; if you are paying more than 2 bucks, you are overpaying for them.<br />1 tablespoon of vinegar for each color you want. <br />1/2 cup water per color. <br />a cup or mug for each color. I find corningware mugs work perfectly. If you use white, you get a better view of the color. <br />newspaper to cover the work area. You don't want the dye on your kitchen table or floor. <br /><br />For each color you want, put 1/2 cup of water, 1 tablespoon of vinegar, and eight drops of dye in a cup or mug. For purple, use 4 red and 4 blue; for orange, use 4 yellow and 4 red. <br /><br />Put egg in the mug. Leave for at least a few seconds; the longer you leave the egg in, the darker and brighter the hue will be. Purple tends to be the muddiest color, we often leave that one off. <br /><br />Want shiny eggs? Rub them with a little veggie oil. <br /><br />Voila! Beautifully dyed eggs! Now you can add stickers and stuff! <br /><br />Also, you can draw on them with a white crayon before dying them, and make designs! <br /><br />The set-up usually takes longer than the dying, but the kids like it.<br /><br />How to hard-boil an egg: <br />Believe it or not, there are a variety of ways to hard-boil eggs. My favorite method: <br /><br />Buy eggs about a week before. Older eggs peel easier. <br /><br />Take the eggs out of the fridge. If you do this about half an hour before you cook them, you'll have less crackage.<br /><br />Get out a large pot. <br /><br />Place a layer of eggs in the bottom. get out some paper towels and set them on these eggs, and put another layer on top. Don't do more than two layers at a time. The towels prevent cracking. <br /><br />Cover the eggs with cool-to-cold water. Remember, those eggs are still cold, and we don't want crackage. <br /><br />Place on stove and heat to a boil. <br /><br />Once the eggs come to a boil, turn off the heat, cover, and let sit for 20 minutes. <br /><br />Now you can cool your eggs and dye them. Cooling quickly with cold water will prevent green yolk. <br /><br />If you want a fancy, full explanation of hardboiled eggs, I recommend <a href="http://www.howtohardboilanegg.com/">The Egg Gourmet. </a>Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-42006515976977049632009-01-25T17:28:00.000-08:002010-04-14T06:19:40.823-07:00Quick ChiliAh, the joys of new foods... Joey will actually eat this chili, despite the bit of tomato. Ready? <br /><br />You need: <br /><br />1 package ground turkey<br />1 can kidney beans, undrained<br />2 cans tomato sauce (small cans)<br />1/4 cup chili powder<br />dash of garlic powder<br />salt and pepper to taste<br />1 container sour cream<br />1 pkg grated cheese<br />2 pieces of bread or some crunched-up corn chips<br /><br /><br />Preheat oven to 325 degrees. Place bread or corn chip in bottom of casserole dish (whole grain bread works better than chips if you are watching carbs, and works the same). <br /><br />Brown turkey. <br />Add the beans (undrained!), tomato sauce, and seasonings. Stir over medium heat and bring to a bubble. (If you are feeling lazy, you can skip the casserole part and just let this simmer for about 10 minutes. However, the meat will be tenderer if you do the casserole part.)<br /><br />Pour over bread/chips. Carefully spread the sour cream over the chili mixture, then spread cheese over the top. I use most of the package, but some folks like less cheese. <br /><br />Bake uncovered for 20-30 minutes, until it bubbles a little and the cheese is melted. <br /><br />Voila! Yummy chili even Joey will eat. Heck, even Andy will take a couple of bites!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-30765747240091227592008-11-28T14:08:00.000-08:002008-11-28T14:21:17.349-08:00Bacon TurkeyWant something yummy for Thanksgiving? Worried about how to cook a turkey? Well, keep this one in mind for your next event!<br /><br />You need: <br /><br />A turkey. Bigger is better. Once you heat up the oven, why not cook as big a bird as you can find? <br />1 apple<br />1 onion (I use sweet onion, like vidalia)<br />3 pieces of celery<br />1 pound of thin-sliced bacon<br />olive oil<br />salt, pepper<br /><br />Take the giblets and neck out of the thawed or fresh turkey. Place in your roaster pan. Set oven according to the package (usually 325 degrees).<br />Cut up apple, onion, and celery. Place loosely in cavities, both ends. <br />Rub turkey with plenty of olive oil- breasts, legs, and wings. <br />Sprinkle on salt and pepper generously. I sometimes put thyme on my turkey, too. This year I used seasoned salt and seasoned pepper. <br />Place in oven and roast according to the package. A 20-pound bird usually takes about 4 1/2 hours. DO NOT OPEN THE OVEN. DO NOT BASTE. Opening the oven loses all the heat, and then your turkey takes longer to cook and will get dry. <br />45 minutes before your expected end time, open the oven, pull bird close to you. Cover bird with bacon, strip-by-strip. Don't forget the legs. The turkey will look bacon-stripey. Overlap the bacon slices slightly for a good seal. Maneuover around your pop-up thingee if the turkey has one. <br />Close the oven back up. If this took you a while, you may want to add some time to the cooking- about ten minutes. <br /><br />Pull the bird out of the oven, and let it stand 15-20 minutes before slicing. Yummy!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-71505452345250130492008-11-01T09:06:00.001-07:002008-11-01T09:07:13.749-07:00It works! Pumpkin ButterThis was a LOT yummier than I ever dreamed it would be. <br /><br />1 29-oz can of pumpkin (NOT pumpkin pie mix). <br />3/4 cup apple juice<br />1 1/2 cups sugar<br />1 teaspoon ground ginger<br />1/2 teaspoon ground cloves<br />2 teaspoons ground cinnamon<br />1 teaspoon ground nutmeg<br /><br />Combine all ingredients and mix well. Cook in your slow-cooker for 4-6 hours, until you achieve desired thickness. <br /><br />Alternatives: <br />No slow-cooker? No problem! Combine everything in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low or medium-low, and simmer for 30 minutes, stirring constantly. For thicker sauce, simmer longer. <br /><br />If you over-thicken, just add a little extra apple juice to thin it out. <br /><br />Use Splenda instead of sugar. You may need to cook it a little extra time to get the thickening. <br /><br />Play with the spices. Like it spicier? Add some ginger! Some folks prefer allspice or pumpkin spice to this mix. I am a particular fan of nutmeg, so I sometime put in some extra. ;) <br /><br />Want fresh pumpkin? It will taste better! Take 4-5 small pie pumpkins, cut in them into halves (or quarters), and place into the slow cooker for 4 hours, then scoop out the flesh and blend or puree (or mash with a potato masher. Or I use a hand mixer.) You can also bake the fresh pumpkin- place the pumpkins flesh-side-down in a roasting pan with a cup of water. Bake at 350 degrees for about 90 minutes. Scoop and puree. <br /><br /><br />NOTE: Even if you can this, it MUST BE REFRIGERATED. It should last 4-6 months in your fridge if sealed.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-12238405932263775772008-09-11T16:03:00.001-07:002008-09-11T16:12:50.644-07:00Crockpot meatloafThey ate it! I promise!<br /><br />You need: <br /><br />1 package of ground turkey or ground beef (about 1 1/2 pounds)<br />1/2 cup of Lucky Charms, pat peices only (no marshmallows). <br />1 ziplock bag<br />1 small apple, chopped (I left the skin on)<br />Salt and pepper to taste (I used about 1/2 tsp salt and 1/4 seasoned pepper)<br />1 sweet onion, sliced<br />1 can cream of mushroom soup<br />1/2 cup water<br /><br />Put turkey into a large bowl. <br /><br />Put Lucky Charms into the ziplock bag and crush them. This can be done by beating them with a spoon or mallet, or rolling them with a rolling pin. A food processor might work, too (leave off the ziplock bag). (Ritz crackers or bread crumbs can also be used instead of cereal). <br /><br />Put crumbs in bowl with turkey, add apple, salt, and pepper. Mush together with your hands and form into a loaf. <br /><br />Place chopped onions into bottom of crockpot. <br />Place loaf on bed of onion. <br /><br />Mix soup with water. Pour over loaf. <br /><br />Cook on low for 8 hours. <br /><br />Yum!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-70354571278122457312008-09-07T12:35:00.001-07:002008-09-07T12:35:53.545-07:00I want oneThere are just products that should be illegal. <a href="http://www.aldenteblog.com/2008/09/brownie-sliced.html">This is one of them</a>.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-73096715727648785302008-07-11T21:37:00.000-07:002008-07-11T21:41:11.377-07:00Easy Crockpot Whats-in-the-fridgeHere is what you need: <br /><br />Something thawed from the fridge. Say, chicken breasts, or pork chops, even beef. <br />A can of cream-of-something soup. I prefer mushroom, and add an extra can of mushrooms. <br /><br />To add something, try these: <br />Wedged potatoes. <br />Frozen vegetables.<br /><br /><br />Here's what you do: <br /><br />Toss in the thawed whatever from the fridge. Pour the soup over it. IF you want the sauce a little thinner, add some water, maybe 1/4 cup. Add any of the extras (potatoes, veggies). <br /><br />Cook on low for 8 hours. <br /><br />Voila. Dinner.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-25267985461757554762008-04-04T17:24:00.001-07:002008-04-04T18:23:19.712-07:00$50 per weekI have a general food budget of $50 per week. I lot of folks are asking me- especially with money being tight- how I do that. So I thought I'd poke into my cooking blog and write a little about my budgeting and food detail. <br /><br />First of all, the monthly budget is actually more than the $50 per week. (uh oh everybody says). I allow about $300 per month (instead of the $225 that $50 per week for 4 1/2 weeks would be). <br /><br />Second of all, we are lucky to get "breaks from the budget" due to my mom sometimes treating us to grocery items. So we are not living this day in, day out, all year long. However, if the need arises we <span style="font-style:italic;">could</span>, and that is part of the point of the exercise. <br /><br />Our $50 per week is also contingent on local food prices. If you are paying $5 a gallon for milk, that's more than the $3.50-$4.00 we are paying here, and other items in your store may be impacted. You have consider this when budgeting. It is better to first consider what you need, how much it costs, and where it is sold cheapest, and thereby determine what your food budget should be, rather than slapping a $50 limit and hoping you can squeeze what you need into it. <br /><br />Also, there is initial investment. how much you spend on that initial investment depends on your local resources: dent-and-scratch sales or centers (for example, we have Sears Appliance outlet in Richmond), <a href="http://www.freecycle.org/">Freecycle</a>, generous friends and family getting rid of old items, etc. <br /><br />The initial investment: <br />A freezer. The bigger your family, the bigger freezer you should get. Upright freezers are easier for access. Chest freezers tend to hold more food. If you have a choice, get as energy-efficient a freezer as you can. You don't want to save on food, only to have the electric bill skyrocket. <br /><br />Good plastic containers and bags. Tupperware, gladware, whatever. Get lots of different sizes. You will need space to organize them when not in use. These are for leftovers, storing items with less air so they last longer, and freezing recipes like soup or chili for later eating. <br /><br />Plastic wrap. Go to your local wholesale club and get one of the big industrial rolls of saranwrap. This will let you portion out items that are bought in bulk. <br /><br />Freezer bags, gallon size. You can find these on sale if you watch for it. I prefer zipper-top ones. <br /><br />A crockpot. Crockpot cooking is a wonderful thing, and its cheap. Potatoes are cheap, or can be grown in your yard. Look for cheaper cuts of meat, and in bulk. Potatoes, a peice of meat, a can of cream-of-something soup, maybe some frozen veggies, and you have dinner. <br /><br /><br /><br />Next, remember that extra $75 a month? Take $50. Start shopping for meats. You want to look for meat by the pound. Ground beef isn't cheap like it used to be. You want to look for deals, and you may need to spread out this $50 over the month as different specials come and go. Look for that magic $.99 per pound or below. Then go buy it. Divide up these packages into single portions using your plastic wrap. Then put the wrapped portions into your freezer bags, and put them in the freezer. You now know the bulk of what you will be eating in the future. Keep an eye out for these specials, but keep in that $50 per month- partly for budget, partly for rotation. Never buy anything you won't actually eat (if you hate chicken, buying $.99 chicken isn't saving you any money. wait until the beef, or tofu, or whatever you actually eat goes on sale). Also, you may find the "magic number" where you are, or for what you eat, is higher, like $1.99. Just try to get it like the stock market- buy low. $1.99 is great for boneless chicken breasts around here, and $.99 is good for whole chickens; but I do keep my eyes peeled for real bargains. Turkeys at Thanksgiving are a good example- they were $.29 a pound at Turkey Day, and they keep in teh freezer very nicely, thanks. And you can eat off of 'em for four or five days. <br /><br />Next, the $25. This is for buying in bulk things you use that can be stored. For example, we buy cream of mushroom soup, canned mushrooms, and canned green beans by the case, in stead of by the can. It's cheaper. I include school snacks in the weekly calculation below, but these also tend more often to be bought by the case around here. <br /><br />OK, now we come to the $50 per week. First, we determine what food we need each and every week. I do go weekly, so I can get fresh food. Don't forget tax when you are counting up your food basket. I include it in approximating prices. <br /><br />Milk 1/2 gallon, $2.50<br />fruit/veggie budget (fresh) $10.00<br />Potatoes, 5 pounds $2.00<br />sweet onion $1.00<br />Sour cream $1.50<br />Cottage cheese $3.00<br />Cheese for shredding $2.00<br />yogurt $2.00<br />bacon $3.00<br />Frozen veggies, $5.00<br />School snacks $4.00<br />School drinks $2.00<br />Chips $2.00 (I buy Utz chips, so they don't keep so well; hence, they are a weekly item)<br /><br />That's about $40. <br />The other ten dollars is for "occasional items":<br /><br />Toilet paper<br />Paper toweling<br />Trash bags<br />Peanut Butter<br />Ketchup<br />Whipping cream<br />Jello<br />butter<br />eggs<br /><br />These are items I do not need every single week, but I do need over the course of a couple weeks or over the month. <br /><br />Note that we do not buy bread, pasta, rice, cereal, or sweets. If we need these things, they are in my "occasional" budget. We don't do a lot of carbs around here. Joey gets plenty of them at school. <br /><br />So that's how we do it. I suspect over the summer to bring the veggie budget down so it can be used to supplement elsewhere- buying more stuff to freeze for later. Planning your meals ahead of time also helps- perhaps you won't use sour cream this week, so you can use that $1.50 to buy extra cheese, or more milk, or a loaf of bread, or even a treat. Also, don't be afraid t place extra money elsewhere into the food budget to stretch it all later- Got an extra $5, and the frozen veggies are on sale this week? That will save you down the road! <br /><br />Best of luck pinching those pennies, clipping those coupons, and keeping to those budgets!!!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-19810808601270403792008-01-27T09:12:00.001-08:002008-01-27T09:23:32.229-08:00Very Easy Crockpot ChickenCrockpot recipes should be one step. That is the point. When you start getting more than that, just cook. <br /><br />So here we go: <br /><br />1 package of chicken. Boneless thighs will be moister; boneless breasts will be drier. <br />1 can cream of something soup (mushroom, celery, chicken... )<br />1 small box package frozen veggie, NOT THAWED (works best with broccoli, but frozen peas, green beans, limas, etc. have also worked). <br />1/2 cup milk or water. <br /><br />Dump the soup and milk or water into crockpot and stir, add chicken and and frozen veggies. <br /><br />Turn to low for 7 hours. If you must, 3-4 hours on high. <br /><br />Serves well over noodles, rice, toast, or sauted onions.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-48261171381302914042007-07-02T05:18:00.000-07:002007-07-02T05:22:06.182-07:00Steamed on the grillThis is quick way to make some veggies when the grill is going! <br /><br />Chopped veggies: onions, asparagus, peppers, mushrooms, carrots, potatoes, just about anything. <br />Salt, pepper<br />Worchestershire sauce<br />1/2 stick of butter. <br /><br />Use 2 sheets of aluminum foil, about 20 inches long, crossed like an X. <br />Place veggies and sliced butter in center. Sprinkle with worchestershire sauce, salt, and pepper (liberally). <br /><br />Seal packet. Pull up sides and roll ends of inside sheet together to close. Do same with outside sheet. Make sure the sides are sealed as well. <br /><br />Place on grill. Take about 20-30 minutes, so put it on early.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-90797220589188540082007-05-05T19:55:00.000-07:002007-05-05T20:02:47.541-07:00Thought I forgot you, didn't you?I'm back. I haven't had many good recipes for a while, because my little guy decided to eat fewer foods. But here we go!<br /><br />Crockpot Beef Stroganoff!<br /><br />You need: <br /><br />A good-sized grilling steak, like a london broil, cut into strips. <br />1/2 cup flour. <br />2 teaspoons salt or seasoned salt<br />Pinch of pepper<br />1/2 teaspoon dry mustard<br />1 can condensed beef or chicken broth<br />2 tablespoons white wine (use the good stuff!)<br />1 vidalia onion, sliced into rings (then cut the rings in half, so you have strips)<br />3 cans of canned mushrooms, or a package of fresh mushrooms, sliced. <br />1/2 container sour cream (low fat works fine). <br />noodles. <br /><br />Mix the flour, salt, pepper, and dry mustard in a bowl. Toss the beef strips in the flour mixture until they are covered. put the strips into the crockpot. Dump the onions and mushrooms into the crockpot and toss lightly. Pour the can of soup and the wine into the crockpot. Set on low for 8-10 hours, or high for 5 hours. <br /><br />Before serving, cook noodles. Just before serving, mix in the sour cream. Serve over the cooked noodles. Voila! Beef stroganoff. Very yummy!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1156294518695176462006-08-22T17:46:00.000-07:002006-08-22T17:55:18.696-07:00Lemon Herb Foil ChickenThis recipe was adapted from a recipe for kabobs, but I couldn't find the skewers, and life got crazy, and I ended up doing it this way.<br /><br />You need: <br /><br />Boneless chicken, cut into peices. I like thighs or breasts. <br />1 vidalia onion<br />1 large green or red pepper<br />about 16 broccoli florets<br />1 pineapple, cut into chunks (1 can of chunk pineapple OK)<br />3 tablespoons lemon juice<br />2 tablespoons olive oil<br />1 tablespoon basil (I used dried, worked fine)<br />1/2 teaspoon salt<br />pepper to taste<br /><br />Aluminum foil. <br /><br />I have one of those cool racks for grilling veggies, and it works like a bowl. I recommend them; gets the taste of the grill, and easier to clean than the grate. I set two layers of foil in that, so it makes my packet for me pretty much. Into the foiled grill rack I put the chicken, onion, pepper, and broccoli. <br /><br />In a small bowl, mix the juice, oil, and spices. Mix well. Pour over the chicken and veggies. <br /><br />Seal up the packet by pulling the sides of the foil over. Don't make it too tight, or the food won't cook properly. <br /><br />I'm not a great griller. My idea of grilling is to pile a bunch of charcoal inteh middle of my webber and light it, and see what happens. That's what I did with this. When the fire died down and coals were good and hot, I put my little packet in the middle over the coals, put the top on the grill, and went away for about 45 minutes. When I broguth it in, it was cooked and wonderful. I served it over pasta. This is a very mild recipe- no kick at all, so if you have a kid who can't take any kind of spicy food, this recipe is for you!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com1tag:blogger.com,1999:blog-30456030.post-1156293994118180512006-08-22T17:35:00.000-07:002006-08-22T17:46:34.156-07:00Indian ChickenThis worked really, really well. It is taken from a recipe for chicken tikka, and modified for a flavorful chicken experience that is much, much easier to make. <br /><br />You need: <br /><br />1 package of chicken (I like boneless thighs or breasts), cut into small peices. <br />1 small container plain yogurt<br />3 tablespoons lemon juice<br />2 tablespoons of chili powder<br />1 clove of garlic, or a teaspoon of minced garlic. <br />1 teaspoon coriander, whole<br />1/2 teaspoon ginger, ground<br />1/4 teaspoon salt<br />1/4 teaspoon curry powder (or plain turmeric)<br />1/4 teaspoon black pepper<br />1 small package frozen vegetables (corn worked really nicely)<br /><br />Mix the yogurt, juice, and spices together in a bowl. Put chicken, sauce, and vegetables int eh crockpot and mix thoroughly. Cook on high for 3 hours. Goes great over rice, and even Joey tried it, because it smells fabulous and tastes even better!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1153797806241121692006-07-24T20:19:00.000-07:002006-07-24T20:29:48.226-07:00Meatballs Even Joey Will EatYou need: <br /><br />1 package of ground turkey (about 1 1/2 pounds)<br />15 club or Ritz crackers, smashed to crumbs<br />1/2 tsp seasoned salt<br />1/4 tsp pepper<br />Pinch garlic powder (more to taste)<br /><br />cooking spray or oil for cooking<br /><br />Mush together ingredients with your hands until mixture is even and smooth. <br />Roll into 1 inch balls. <br />Brown in pan on medium-high heat. <br />Cover and lower heat to medium; cook for 10 mintues. <br />Stir and cook for another 10 minutes. <br /><br />Serve over spaghetti. Joey hates tomato sauce, but would eat the spaghetti and meatballs when left plain. If you like your meatballs spicier, I recommend adding your favorite poultry seasonings.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1153413523286761252006-07-20T09:30:00.000-07:002006-07-20T09:38:43.300-07:00Crockpot Turkey LeftoversWe just found this great recipe! Here's what I did: <br /><br />You need: <br /><br />Leftover turkey, chopped up. <br />2 1/2 cups water<br />2 cans of cream of mushroom soup<br />1 box of frozen peas and carrots (frozen, not thawed)<br />2 cups rice (or we used that little pasta that looks like rice)<br />Salt, pepper, herbs to taste<br /><br /><br />1. Mix water and soup. Put mixture into your crockpot<br />2. Add rest of ingredients. Mix it up. <br />3. Turn the crockpot on. We did high for three hours; you can also put it on low for 5-6 hours. <br />4. We sprinkled cheese over the top and melted it in the microwave for a minute. <br /><br />The pasta did get a little soft, but that was ok. The original recipe wanted a chopped onion and a teaspoon of poultry seasoning, and no cheese. The cheese really added to it, though; rounded it out. <br /><br />We're always on the lookout for leftover turkey recipes! We'll keep you informed!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1153074737055292142006-07-16T11:22:00.000-07:002008-01-27T10:37:29.108-08:00Cheese SauceIf you don't like canned sauces, here's a simple way to make a non-tomato sauce: <br /><br />You need: <br />1/2 stick butter<br />1/4 cup flour<br />About 1 cup of milk. Have more ready. <br />Salt<br />Pepper<br /><br />A whisk. <br /><br /><br />Have all ingredients ready to hand- you need to stay with this sauce. <br /><br />Melt butter in a sauce pan over medium heat.<br /><br /> When it is completely melted, add the flour, and mix ("roux") until it looks thick and dough-y;<br /><br />Add the milk and mix with a whisk. Turn the heat down to low. <br /><br />Stir until it thickens. If it thickens too much, add more milk. <br /><br />Add the salt and pepper, and remove from the heat. Bingo. You have a cream sauce. <br /><br /><br /><br />OK, now, what do we want to do with this cream base? Here's some ideas: <br /><br />Add a teaspoon of sherry, and you have an excellent cream sauce for noodles or vegetables. Goes great with seafood, too. <br /><br />Add a package of cheese. Instant cheese sauce! Perfect for mac and cheese, or over veggies! If your kid insists on cheese sauce being yellow or orange, just add some food coloring.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1153074106785377062006-07-16T11:02:00.000-07:002006-07-16T11:21:46.810-07:00Taco CasseroleJoey won't eat casseroles like this, but Andy seems to like them very much- if Joey isn't refusing it. This one works very well. <br /><br />You need: <br /><br />1 package of ground turkey or beef (about 1 1/2 pounds). <br />1 can of kidney beans (do not drain!)<br />1 can tomato sauce<br />2 tablespoons salsa<br />2 tablespoons of chili powder<br />1 teaspoon garlic powder<br />2 handfuls of corn chips or 2 heels of wheat bread. <br />1/2 container of sour cream<br />1 tomato, cut into cubes<br />1 package of shredded cheese<br />Lettuce, chopped for salad<br /><br />Preheat oven to 350 degrees. <br /><br />Crumble bread or chips into the bottom of a casserole dish. Wheat bread works better if you are diabetic. <br /><br />Brown the ground meat. I sometimes add some Italian seasoning to make the whole thing a little spicier. <br /><br />Drain the browned meat. <br /><br />Add the kidney beans (undrained), tomato sauce, salsa, chili powder, and garlic powder. Stir carefully until mixed. <br /><br />All mixture to heat until it boils/bubbles. <br /><br />Pour bubbly mixture over the chips or bread. <br /><br />Carefully spread the sour cream over the top of the mixture. <br /><br />Sprinkle the chopped tomato over the sour cream. <br /><br />Spread cheese over the top of the whole. I usually use about half the package. Use less or more to taste. <br /><br />Bake uncovered for 20 minutes. You should see it bubbling, and the cheese should be completely melted when you take it out. <br /><br />Serve over the lettuce. <br /><br /><br />This is a yummy chili-like casserole that freezes very well. It isn't too hot/spicey, so my little one likes it; but the tomato means my austic one isn't very into it. Besides, its a casserole. But we need some casseroles in our lives. I'll be trying some casseroles without tomato soon...Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1152679509605144282006-07-11T21:41:00.000-07:002006-07-11T21:45:09.613-07:00Foil packetsSo I tried a new recipe. It was supposed to be yummy chicken with pineapple and brown sugar. The trouble was that it had to be cooked in a foil packet. <br /><br />Apparently, one must be an expert foil-packet-maker for foil packet cooking to work. It is not something to be attempted by the beginner. I didn't consider myself a beginner. I know perfectly well how to fold foil so it seals. However, you do have to leave space around the food for the air to circulate, because foil cooking works like a convection oven. If you leave too much space, the heat does nto build up, and the food doesn't cook. Leave too little, and the air doesn;t circulate and heat properly, and the food doesn't cook. See the problem? <br /><br />So my recommendation for those looking to cook with foil is to leave enough time to cook the food for a convention amount of time, just in case you don't ge the packets just right. The chicken was fine. Not great.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1151950704672075732006-07-03T11:15:00.000-07:002006-07-03T11:20:47.966-07:00Really yummy Spaghetti Sauce!You need: <br /><br />1 large (16oz) can of whole tomatoes<br />1 large (16oz) can of crushed tomatoes<br />2 cans chopped black olives<br />1 package ground turkey or beef (about a pound and a half)<br />1 tablespoon sugar<br />salt<br />pepper<br />1/4 cup Italian seasoning/spice (some companies call it seasoning, some call it spice, some herbs...)<br />1/4 cup Pizza or Spaghetti seasoning/spice<br />1 tablespoon of flour dissolved in 1/4 cup of water. <br /><br />1. Brown meat. Sprinkle with some of the Italian seasoning while you cook it. <br />2. Dump tomatoes, olives, and browned meat into a pot. Add the seasonings, sugar, and salt and pepper to taste. Mix well. <br />3. Allow to simmeron medium-low heat, covered, for about 30 minutes. Stir occasionally. <br />4. Taste. Add salt and pepper as necessary. <br />5. Add dissolved flour and water, mix well. <br />6. Simmer for 15-20 minutes. <br /><br />Serve over your favorite noodles and sprinkle with cheese!<br /><br /><br />I love this sauce, provided the thickening works. The sugar cuts the acidity of the tomatoes, but it works fine without it. Spaghetti Seasoning is really cool- but if you can't find Pizza or Spaghetti Seasoning, just add more Italian Seasoning and some garlic powder, and it still tastes great. The longer you let it simmer, the spicier it will taste! <br /><br />This works great with frozen ground meat.<br /><br />This recipe also freezes well. I like to divide it into individual containers, but it also freezes well as a whole. <br /><br />My older son won't touch this- it has tomatoes. He prefers plain noodles with butter, or cheese sauce. Stay tuned for my Simple Cheese Sauce!Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0tag:blogger.com,1999:blog-30456030.post-1151618928403534112006-06-29T15:03:00.000-07:002006-06-29T15:08:48.406-07:00Quick CookiesMy little guys love ginger cookies, and I have discovered a really quick way to make them! <br /><br />Betty Crocker makes a Gingerbread Cake mix, and on the back of the box, there is a variation for making cookies! Add a little water, a little flour, and we are off to cookie land! <br /><br />A couple things about the recipe: <br />If you like crisp cookies, like we do, squish them down thin with a glass, an bake them for the full time. Let them sit ont eh cookie sheet for a minte before transferring them to a wire rack. <br />Be sure to roll them in sugar, or they crumble easily, even if you make them the soft way. <br />They are addictive. <br /><br />I have tried this trick with other gingerbread mixes, like Washington, and the cookies aren't as sweet. If you are into sweet ginger cookies, use the Betty Crocker mix. However, using the Washington mix rolled in sugar is a good, cheap alternative- the mix is usually about fifty cents. It only makes about a dozen cookies, though.Joeymomhttp://www.blogger.com/profile/08254601805621175842noreply@blogger.com0