Everything looks so good! Thanks for all the great ideas and recipes. I will contribute more when the craziness of going back to school and work dies down.

Meanwhile, thanks for saving me at dinnertime. I'm going to try several of your yummy recipes.
Kim

End of August meals

I couldn't get to the store until yesterday, so I made a huge batch of pancakes one night. If you make tons, then you just pop the leftovers into the toaster the next day and have pancakes for breakfast too! Then we had macaroni and cheese one night and ramen another night. This is what we are trying to avoid by making this website! If you have a plan it is so easy and simple to make something that is just as fast and easy and even yummier.

So here is the plan for the next week.

1. Friday

I was GOING to make corned beef and cabbage (enough for 2 nights) but my stupid grocery store only carries corned beef in March. For the best corned beef sauce mix equal thirds sour cream, prepared horseradish sauce, and mayonnaise. Just put a pile of that on your plate and dip everything in it!

2. Friday (again)

I will probably go dig up some potatoes from my garden and make cheese fries!

Wash and slice some potatoes. Grease a cookie tray or cake pan. Sprinkle season salt (or regular salt) over the fries. Bake at 350 for 35-55 minutes depending on how deep you piled them and how many you have. I have to make 5 pounds at a time for us. Take them out, sprinkle cheese over them, put them back in and make some fry sauce (mayonnaise and ketchup). Take the fries out and eat them!

PULL OUT SOME CHICKEN FROM THE FREEZER TO DEFROST

3. Saturday

This is the day I will be sorting my crock pot contents. See my last post for any details. I will also start a batch of beans (white this time) in my small crockpot using some of the beef broth. For dinner Saturday I will make chicken alfredo with noodles and cauliflower (or broccoli). I have some cooked chicken (turkey actually) in my freezer left over from roast turkey meals which I do every other month or so. I buy 5-6 turkeys when they go on sale and have a pretty steady supply of fresh turkey and then cooked turkey to put in whatever I want for the next month. So, to make my chicken (turkey) alfredo, you have to cook your chicken, open a jar of alfredo sauce or mix up a couple alfredo packets, boil some noodles, and cook a vegetable. Then toss it all together or separate them on you plate and pour sauce over it all.

PUT THE COOKED BEANS IN THE FRIDGE SATURDAY NIGHT

4. Sunday

We WOULD have the leftover corned beef on this day, but since I didn't make corned beef because my stupid grocery store doesn't carry it unless it is MARCH........I will probably make some half white half wheat tortillas and spread some beans and cheese over them to make quesadillas. Season the beans first of course and warm them up. I would add salt, garlic powder, and onion powder. Or I would just fry up some onions and garlic, then add my beans and a some salt. To make quesadillas (however you spell that) you spread some beans on one tortilla, sprinkle some cheese over that, put another tortilla over the top, then put the whole thing in a frying pan until the cheese is melted. Take it out, put another in, and cut the first one into triangles. Dip it in sour cream if you have it. Simple for Sunday. Pop some popcorn later if people get hungry again.

5. Monday

Tamales!

I get out my shredded crockpot meat and add salsa. (I do that a lot). You could use any kind of shredded meat. All I have in my fridge right now is beef, deer, and chicken. This time I'll be using beef. I soak corn husks all day Monday, make some masa dough, and pat it onto the corn husks with plastic baggies over my hands so they won't stick. Then I put a pile of meat in the middle and fold them up. Steam them for an hour. Wait 10 minutes before you eat them so they can "set". Masa flour is usually by the mexican stuff or next to the corn meal at the grocery store and the instructions for masa dough are on the bag. Add some salt though.

6. Tuesday

Chili

I have some ground deer meat in the freezer. Fry some meat, add any beans and broth you have left from the quessadillas, and follow the instructions on the back of a chili envelope. My friend Erin had the brilliant idea to serve in with cheese sprinkled on top, a dollop of sour cream in the center, and fritos arranged around the edges. We will never go back to just plain chili. Another way is to serve it over cornbread. Or with bread and butter. Or as a dip with tortilla chips. Or over hot dogs if you have some left over.

7. Wednesday

Baked potatoes. We have to keep eating the garden potatoes until they are gone. They won't keep in the ground forever. This is one of our all time favorite things to eat. Fresh, little, thin skinned potatoes. Butter melting over the top with lots of salt and pepper, and as much sour cream as I want! No stern father standing over me saying AHEM.....I think you had better put some of that back.....(same with ice cream):P.

8. Thursday we will just eat up anything that is left. If we HAD any corned beef left over we would eat that too. >(. The dessert of choice this week is brownies with little mint chips sprinkled on top.

Melissa

Here are the next 2 meals I will be making. (We're also going to try Patrea's chicken fingers - they sound amazing!)

1. Tilapia filets with flavored rice

This is one of my favorite seafood dishes (since I hate seafood). It's really easy and quick to put together. I take 3 tilapia filets (I can get a good deal on these at Walmart - about $3.25 a pound. But I have been known to buy them at $5.50 a pound before). I put them in an 8x8 baking dish, and sprinkle them with a citrus seasoning blend. Then I put a few pats of butter on top, and cover it with tinfoil. I bake it at 350 for 25-30 minutes, sometimes longer to get crispy edges. At the same time I will make some flavored rice - my favorite is the Rice Sides brand Butter & Herb flavor. Make some asparagus or broccoli to go with it.

2. Mushroom mashed potatoes

This is going to be an experiment. When Levi took me to our anniversary dinner in Thailand, we went to this super expensive restaurant on the roof of a 64 story 5 star hotel. (It was $100 a plate). Anyways, Levi's dish came with some mashed potatoes that tasted AMAZING. We were trying to figure out what could possibly be in them since they didn't have a strong flavor, and we finally agreed that they tasted like they had mushrooms in them. So I am going to try to make some, by sauteeing a package of mushrooms in butter, then puree them and mix them into some mashed potatoes. Any suggestions for a main dish to go with them?

best ever ice cream bars

1 oz chocolate instant pudding mix
1/4 t mint extract
1 3/4 c half and half
10 oreos


blend all together in blender and freeze in popsicle molds. yummy!

Aug 21

Here's this weeks meals!

1.Tuna Sandwiches-
Mix tuna with mayo and spread on bread

2.Pinapple Bacon Burgers-

beef patties
1/2 t salt
1/4 t ground black pepper
bbq sauce
4 slices pineapple
hamburger buns
cooked bacon


season patties with salt and pepper. grill patties on bbq. while grilling brush once on each side with bbq sauce.
During final minutes of cooking, lay pineapple slices and buns flat side- down until heated through. when done, place burgers on buns and then top each burger with a slice of pinapple and 2 slices of bacon. drizzle bbq sauce over and serve

3.Angela's pork and potato dinner

2 pork chops
1 T flour
1 T vegatable oil
2t and 1 1/2 tsp grated Parmesan cheese -divided
1/8 t pepper
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 t beef bouillon granules
1/2 c boiling water
1 1/2 t lemon juice
coat pork chops with flour, in a skillet over medium- high heat, brown chops in oil on both sides. Combine 1 T parmesan cheese and pepper. Sprinkle over chops. Arange potato and onion slices over chops. sprinkle with 1 T parmesan. dissolve bouillon in boiling water. stir in lemon juice. Pour over chops. Sprinkle with remaining parmesan cheese. Cover and simmer for 18-22 min or until meat juices run clear.


4.Flavorful pot roast

1 Boneless Beef Chuck roast
1 env Italian Salad dressing mix
1 env Ranch salad dressing mix
1 env brown gravy mix
1 c water

Place chuck roast in slow cooker. in a small bowl, combine salad dressing and gravy mixes; stir in water. pour over meat and cook on low for 7-8 hours. gravy in good over mashed potatoes.

5. Coconut chicken fingers (my VERY favorite food!)

1 c sweetened coconut flakes
1 c panko bread crumbs (or cracker crumbs)
1 1/2 t garlic powder
3/4 t salt
1/4 t onion powder
1/8 cayenne pepper
1/2 c flour
2 eggs
12 chicken tenders

Preheat oven to 450 degrees. Spray a foil lined baking sheet with cooking spray
Chop coconut so it's roughly the same size as the bread crumbs.
Combine the coconut, bread crumbs, and spices in a shallow dish.
Place the flour in a shallow dish and the eggs in another shallow dish, Whisk the eggs.
Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, roll in the bread crumb/ coconut mixture. place on the baking sheet. Bake for 20 min or until juices run clear.

Sauce!!!-
whisk together 1 c apricot-pineapple preserves, 2 t soy sauce, 1/2 t dijon mustard and 1/8 t curry. SO YUMMY!!!

Meals for the middle of August

I am currently in the middle of the meals I planned.

I started last Thursday night (one week ago, not 2 days ago) by getting 2 large beef bones out of the freezer. Any large piece of meat will work, pork, deer, beef etc. I put it in my slow cooker, poured in a slug of lemon juice (to get more minerals out of the bone and into the broth), and filled it to within an inch of the top with water. I left it on low all night Thursday and all day Friday and Friday night. Also on Friday night I put 2 cups of dry beans in a bowl with water to soak. My low setting on my slow cooker is VERY low. I turned it off Saturday morning and by noon it was cool enough to separate the meat from the gristle and bones. Bones and inedibles went to the pigs and chickens (chickens love bones) and the nice meat I picked out was shredded and put in the fridge. I strained the broth through a colander and then a kitchen towel, poured half of it into a pitcher, and put that in the fridge. The other half I put in my small slow cooker, rinsed and drained the beans that had been soaking, and put them in too NO salt yet! Saturday night, when the fat had solidified on top of the broth, I lifted it off and put it back in the fridge to make bread (I use it instead of oil or shortening, if I have it).

Also on Saturday I took some chicken breasts out of the fridge to thaw in the fridge.

1. Thursday night

Put beef in the slow cooker

2. Friday night

Put beans in water to soak

3. Saturday morning

Turn off the slow cooker

4. Saturday noon

Fish out the good meat, toss out the bones and gristle, strain the broth, put the beans in my small slow cooker with half the broth. Refrigerate the rest.

5. Saturday night

Lift fat off the gelatin broth. Turn off the beans and put them in the fridge.

6. Sunday

I only cook one easy meal on Sunday afternoon and people can have bread and butter if they are hungry later.

Beef chimichangas

I mix some salsa, a scoop or two of beans, and some leftover rice if I have it in with half my shredded beef.

I make some corn tortillas and fill them with the beef salsa stuff and fry them in a quarter inch of hot lard until the tortillas are crispy.

If I have sour cream I put that on top.

7. Monday

Mushroom and swiss chicken with a vegetable

I coat have the defrosted chicken with egg and then some kind of crumb; bread crumbs, crushed ritz or saltines, just flour with salt and pepper, cornmeal etc. Then I fry them in the same pan with lard I used yesterday adding more lard if I need it (mine is cast iron and benefits from sitting unwashed in grease all night). In a smaller pan I fry up some sliced mushrooms. I also slice some swiss cheese. When all the chicken is fried I put them on a cookie tray, top with mushrooms and cheese and bake for 5 or so minutes to melt the cheese. Meanwhile I cook a frozen vegetable, add butter and salt and then we eat!

8. Tuesday

Beans and Cornbread

I reheat the beans from the fridge and now I add some salt, garlic powder, onions, and other seasonings that sound yummy. I might add some tomato paste or I might not. I make a batch of cornbread and might cook a frozen vegetable.

9. Wednesday

Baked potatoes from my garden with green peas

Bake potatoes, put yummy stuff on them, cook some peas and put butter and salt on them. Reserve 4 potatoes for tomorrow.

10. Thursday

Chicken Curry

This is my second most requested meal. First is the chimichangas we had on Sunday, and third is island franks, modified, of course.

I bake the rest of the chicken from the fridge in the oven in tinfoil for 40 minutes. In a little butter fry a diced onion and a diced sweet pepper. Add 3 cans of coconut milk. Add some curry powder or curry paste. Add 2 bay leaves, chopped leftover potatoes, chopped cooked chicken, 3 bouillon cubes, and some cashews.

Cook some rice, cook a vegetable, pour curry over the top.

On Thursday I get some pork steaks, deer steaks, or beef steaks out of the freezer.

11. Friday

Split Pea Soup

Make it your favorite way and be sure to add some carrots and ham or sausage. I make it using the rest of the beef broth from the fridge and adding more water if I need it. I am also sure to have fresh bread and soft butter ready at dinner time.

12. Saturday (today)

Chimichangas (again)

Like I said, it is the most often requested. I use the rest of the beef and any beans that weren't finished when we had cornbread. If i have leftover rice from the curry I use that too. Otherwise, just beef and salsa in my tortillas.

13. Sunday

A simple meal.

Minute steaks and salad

Fry the deer steaks. Make a salad.

On the Thursday that I was making the curry, I got out a new chunk of meat and bones from the freezer to make fresh broth and shredded meat. On Friday I soaked more beans, and today I am cooking them in some of the beef broth. I might make fajitas with the shredded beef this time, or I might make barbecue sandwiches. Maybe I will make chili with the rest of the broth and beans this time. Or maybe I will use up the broth in some rice or something.

Secrets about BEANS!

Secret #1 . You can substitute northern white bean flour in place of normal flour when you are baking and it tastes the SAME! (and it's much healthier!) The ratio you want to use for flour is 1/3 bean flour and 2/3 regular flour or else you'll end up with rock hard things.

Secret #2. You can substitute white bean puree in place of butter or oil when you are cooking, too! (tastes the same!!!) I cook the beans in my crock pot (cover with water) and cook on high for 4 hrs. Then I put them in my blender with some water and put the puree in baggies (1/2 cup of beans in each) and freeze them. The ratio for bean puree is 1/2 puree and 1/2 oil or butter.

Melissa

1. Turkey Cranberry Wraps

• Tortillas with either a smear of cream cheese or a slice of provolone, deli sliced turkey, whole berry cranberry sauce, alfalfa sprouts, and garlic mustard.

2. Hawaiin Haystacks

3. Spanish Rice

• Angela's recipe
• Sautee 1 minced onion, and 1 red bell pepper in butter. Stir in 28 oz undrained diced tomatoes (I like to use a couple cans of Hunt's fire roasted tomatoes), 1 cup of uncooked rice (I use 1/2 white 1/2 brown), 1 tsp sugar, 1 tsp chili powder, a dash of red pepper, some black pepper, 1 tsp salt, and 1 cup of water. Bring to boiling and reduce the heat to a simmer. Cover and simmer for 25 minutes. Stir it up and serve with shredded cheese.

4. Honey Baked Chicken & Corn Bread

• Mom's recipe - The last time I made this it turned out really dry and almost burned, so I'm going to use my tried & true method for cooking tender, juicy chicken.
• Chicken: 1-3 chicken breasts depending on how many people are eating, and how much they like to eat. Mix up a sauce of equal parts honey and soy sauce (I do 1/2 C. of each), a dash of ginger, a handful of minced shallots or green onions. Pour it all into a tinfoil lined baking pan, then fold up the tinfoil around the chicken. Bake @ 350 for 30-35 min.
• Corn Bread: Mix 1 C. flour, 1 C. cornmeal, 1 Tbsp. baking powder, 1/2 tsp. salt, 1/4 C. sugar in a medium sized bowl. In another bowl whisk 2 eggs, 1 C. milk, and 1/4 C. oil. Add to dry ingredients, and stir until moist - do not overbeat. Pour into greased 8x8 square pan, bake @ 425 for 20-25 min. (Sometimes it is still gooey in the middle when the toothpick comes out clean, so bake as long as you can making sure the top is a little browned).

5. Ham Chowder

• Also mom's recipe! We love this classic.
• Combine 1 minced onion, 2-3 sliced carrots, 2-3 sliced celery stalks, 3-4 diced potatoes, broccoli or other vegetables you want in a big pot. Pour in enough water to barely cover the vegetables, and cook on med. until tender. Add 2 C. diced ham, and 8 oz. cubed velveeta cheese; stir until melted. Remove from heat and stir in 1 C. sour cream. Delicious!