Blueberry Topped Pancakes

So tonight is our breakfast night on the menu. It's always fun for the family to have breakfast at dinner. Pancakes and Turkey Bacon was what I had planned and then I happen to think I had peaches and blueberries and well as you can see the blueberries won. So I decided to make a compote for the top and Cameron requested whipped cream and I just happen to have some cool whip in the fridge that was still good (I always have one in the freezer just in case I need it and all I have to do is thaw it). As you can see the pancakes turned out yummy and we are all stuffed.

Blueberry Compote

1 bag of frozen blueberries (you can use fresh 1 pint)
1 cup sugar
1/2 cup water
1 tbsp cornstarch

Just put blueberries, sugar and water in a pan on high and bring to a boil. Let boil for a few minutes and then mix your cornstarch with a small amount of water until blended and add to pot while stirring. Put on simmer until ready to serve if you want you let cool and place in fridge.

This works for all types of fruits and makes a quick topping at a moments notice. You may want to keep a pound cake in the freezer along with some fruit or berries for a quick company dessert or a last minute family snack. Hope you enjoy!

Tip on freezing

Well I was all about learning to can my fresh veggies this year but I have stumbled across a much easier and less expensive way to save them. I've always been told that using frozen veggies was just like picking them from your garden so when I read that some people just freeze everything they grow it made sense. I froze corn last year and I was told I had to shuck them and boil it and then dry and bag, same with green beans...so that was why I decide to learn to can. Luckily I figured out the alternative before I purchased all that canning equipment. This year I just invested in gallon freezer bags.

The best thing we added to our appliances was an upright freezer (I remember the digging through my granny's chest freezer and I know I probably won't risk falling in like I did when I was a kid, but upright is easier to see all you have stored up). This allows us to stock up on meat sales, especially helpful when Kevin is laid off through the winter months. So if you have the space and can afford a freezer it will pay off over time.

The two things I've got readily available in my freezer from my garden this year is tomatoes and bell peppers. With the peppers I just cut tops of, seeded them, rinsed and let dry. I put them in a freezer bag and straight in the freezer. My tomatoes rinsed and let dry, then in the freezer bag and in the freezer. If you have trouble getting the air out you can use a straw to suck out all the air and then seal that corner...I'm not lucky enough to own one of those expensive sealers you see on T.V. but this works just fine.

When you take the peppers out they thaw fast so I cut them while froze the size I want them, strips or diced. When you take the tomatoes out, just set out to thaw and the peeling with come right off and they are ready to use any way you want them. One thing I like about this is I can take out just what I plan to use and everything is as fresh as when I put it in. I'm still researching all of this and will keep you posted. Please feel free to comment on your experience and ideas.

Frozen Tomatoes and Bell Peppers

Weekly Menu 8/21-27/11

This week is going to be easy on me. As usual I have some pre-made items that will save me some time. I love making double batches and freezing so that I have quick access with a homemade flavor when I need it. I’m really making life easy for myself this week and my grocery bill just basically will be:

milk
bread
dry or canned red beans
hot dog buns
squash (my garden quit on this item)

I really like to keep my pantry stocked with grab items and so I never run out of stuff like ketchup. I’ll try to come up with a staple pantry and hopefully it will help you. If you do a monthly pantry budget and a weekly budget you will find your grocery budget will go a lot further. I hope you enjoy this week’s menu and it makes your life easier. I’d love to hear from you, feel free to comment below.


Weekly Menu

Sunday 8/21
Hot Dogs
Baked Beans

Monday 8/22
Chili Cheese Fries (left over chili from freezer, made before click on link below)
http://tennesseefamily.blogspot.com/2010/01/spicy-black-bean-chili.html

Tuesday 8/23
Tacos
Spanish Rice

Wednesday 8/24
Red Beans and Rice with Smoked Sausage (made this before, click on link below to my livestrong recipe box)
http://www.livestrong.com/recipes/red-beans-rice-w-cajun-sausage/

Thursday 8/25
Leftovers or Soup and Sandwich

Friday 8/26
Breakfast Sandwiches (remember breakfast for 1 dinner a week will save on your grocery bill)

Saturday 8/27
Chicken Squash Pasta (made this before, click on link below)
http://tennesseefamily.blogspot.com/2011/07/yummy-chicken-squash-pasta.html

Weekly Menu 8/14-20/11

Decide to start posting some helpful things. Perhaps it will inspire you to create your own menu or just use mine as a quick help. I will start posting this on Wednesday for the next week to follow since the grocery sales ads hit on Wednesday and you can plan and adjust the upcomming weeks menu to suit sales or your panty and families need.

This last week was easy shopping for me. Here's what we are eating this week.

Sunday August 14th
Chicago Style Pizza (made a few weeks ago and just had to defrost and bake) see recipe below

Monday August 15th
Quesadilla Burgers & Chips (bought tortillas for 2 meals this week to save) see recipe below

Tuesday August 16th
Chicken Fried Steak & Gravy (purchased already breaded chicken in bulk for time and savings)
Mashed Potatoes
Peas
Biscuits

Wednesday August 17th
Beef Stroganof Helper
Salad

Thursday August 18th
Pancakes (having breakfast once a week can really save on your grocery budget)
Bacon

Friday August 19th
Chicken Fajitas (using tortillas from Monday)

Saturday August 20th
Southwest Chicken - see below for recipe
Roasted Potatoes
Salad (leftover from Wednesday)


RECIPES FOR THIS WEEKS MENU

Chicago Style Pizza
1 can Jumbo Biscuit (8ct)
Pizza Sauce
Cheese
Toppings

Roll out biscuits and lay in pie pan (4 biscuits per pan, cut to adjust and press seams together), add toppings (I use ground turkey, italian sausage and pepperoni), I cook my toppings first except pepperoni of course, top with cheese and then pizza sauce, bake according to biscuit directions. (I make a double batch and freeze 2, bake, freeze them in the pie pan and then pop them out of the pie pan and slip into a ziploc bag and remove all air, when it comes time to warm them up just pull them out of the freezer and place back in pie pan and thaw and bake to warm through-makes for a quick no mess meal on a busy day)


Quesadilla Burgers
Flour Tortillas (small)
Hamburger Patties (I try to keep premade patties in the freezer for quick access and no mess)
Shredded Cheese
Salsa

Cook hamburgers, spray fry pan with non-stick spray, layer in torilla, cheese, salsa, cooked pattie, cheese and top with another tortilla, cook until browned and flip, make sure all is melted and serve, great on the grill...why dirty the kitchen.


Southwest Chicken
Chicken Breast for each person
Pepper Jack Cheese Slices
BBQ Sauce

Grill Chicken Breast until done, spread BBQ sauce on top and lay a slice of Pepper Jack Cheese on top until melted and then ready to serve.

I made homeade pizza sauce...can you believe it!

Well the tomato plants are really doing great this year and I'm getting into something other than my family famous fajitas, southern tomato mayo sandwich and salsa. I decided to try my hand at a tomato sauce and since tonight was pizza night it was the perfect time. I think this would be great with spaghetti or any pasta dish. It would compliment chicken, steak, shrimp...I'm just so pleased at how it turned out and everyone in the family liked it. I will definitely make this often even if I have to used good canned tomatoes in the off season. So without further delay...

2 onions, chopped
1 tbsp minced garlic
olive oil
tomatoes on hand (I had 3 large ones)
Italian Seasoning
1 tbsp sugar
salt and pepper

I put some olive oil in my pan and sauteed my onions with salt and pepper until translucent and then added my garlic and Italian Seasoning. While this was going on I cored my tomatoes and removed about half the skin...most of the tomatoes were so ripe the skin was thin so it really didn't require it and it cooks down so I don't think it is necessary, then I diced them up and added them to my pan and brought to a boil and added my sugar. I let it boil for about 10 minutes and then turned it to medium low to simmer and reduce.

I'm so proud of myself...this was a first. I will never (well never say never) by tomato sauce again. I will try to always make mine and I'm sure it will make me famous. I forgot to take a picture but since it will be a regular recipe I'll get one on here soon. You know what this has to be good for any diet...

Chicken Fajita Casserole

Well we know the story of my crock pot fajitas...this is actually how it turned out.

So I took my crock pot fajitas and put in a glass dish and then mixed up a new cornbread recipe I had found (I'm not sharing because I don't care for it). I decided to dollop the cornbread on the top and then baked at 450 for 20 minutes. I actually soaked up all the extra juice and is pretty tasty. Served with just a bit of sour cream. I definitely will do this again if I have leftover fajitas.

Wednesday Whining.....

Okay so last night I had the bright idea to make my famous (to my family) fajitas in the crock pot. I was concerned at the amount of liquid it might create and so this is what I came up with.

http://www.livestrong.com/recipes/crock-pot-chicken-fajitas/

The only thing I don't do is use chicken broth usually but thought it might need it (maybe I shouldn't have).

Anyway true to my thinking...too much liquid. I also think the veggie are too done for me (for fajitas). So I tasted it and had forgotten that the crock pot holds flavor in and it is very spicy...very tasty also. Not a complete mess. I decided this won't go to waste, so I'm going to stir up some cornbread and make a casserole. I also think it would make a good soup by adding more chicken broth and either cream cheese or sour cream. So tonight will be a trial and I'll have to post what happens and let you know if we have all survived.

Cameron starts homeschooling Monday. So today we went over his schedule and I had him write his first day of lessons in his agenda. I'm not sure that letting him pick his agenda was the best, I had my doubts that is was a good one but thinking about letting him have control of things that might not matter much I let him make the final decision. The problem is he writes too BIG. I think that probably is just a personal preference...I know some people that write so small that you can't read it. Oh well, so not much space to write and no lines (that's another issue in itself, lol).

So I'm whining on a Wednesday...I still have the rest of the week to overcome and well really all this isn't so bad.

One last note without all the details...don't make excuses to your ex about why you can't pick up your daughter (2 different excuses in a matter of hours, neither of which are legit) for visitation and then post on facebook what you have been doing and it contradicts your story. You just told on yourself..of course we knew you were lying because it is typical.

Yellow Squash Bread

I found the recipe online a while back and couldn't wait to try it. I will put it on here just like I found it but I ended up turning the heat up to 400 and baking it 1 hour and 45 minutes. I'm not sure why I had to do this. My oven is very accurate. It caused it to be burn on the edges and the bottom, top was fine since I put foil over it when I turned the heat up. I think next time I'll make muffins and hopefully it will turn out better. The taste of the bread was awesome. I definitely will make it again, especially with all the squash growing in the garden this year.

2 cups sugar
1 cup vegetable oil
3 eggs
1 tsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups unpeeled squash, shredded (it took about 3)
1 cup chopped nuts (I left these out since the kids don't care for them)

Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.

Stir in squash and nuts. Turn into greased and floured (I just used non-stick spray, worked great) 9 x 15 x 3 loaf pan. Bake at 350 for 1 hour and 20 minutes or until done (yeah). Wrap with foil when cool.

Red Beans and Rice with Cajun Sausage

Only 440 calories per serving. Click on my livestrong.com link for the recipe. This was an awesome throw together hit with the family. Enjoy.

http://www.livestrong.com/recipes/red-beans-rice-w-cajun-sausage/

Just a random Sunday...

I'm just sitting here relaxing and thinking about what a great weekend we had. Kevin has been off since Friday (very unusual) and we have packed as much fun and family time as we could. It started with errands and then a quick cleaning of the house on Friday. We threw together a small cookout with some friends of ours from Alabama. Nothing like a little steak, Cajun sausage on the grill. I parboiled some potatoes and then put them in aluminum foil packet with butter and seasonings (whatever you like, its different every time I make them but always good) then they went on the grill with foil wrapped corn on the cob that had butter and salt and pepper. Picked up some pita bread and brushed with olive oil to warm and put grill marks on. Made a white sangria for the adults and a mixed berry juicer for the kids. We all just sat around the pool with some good conversation and much needed relaxation. Of course we had to make s'mores with these huge campfire marshmallow my mother found for the kids (bigger than my fist), always the yummy finish to a summer meal. Kids showered and went to bed while the adults got to relax in the pool (something that never happens in this place). Was a late night for the 8 o'clock bed timer, but loads of fun...we plan to do it very soon and make it a bigger crowd.

Early rising Saturday we headed out for some shopping and then lunch with the folks. Everyone was wiped out from the heat so we came home and napped. A little TV and video games and a quick dip in the pool then it was time to head to our favorite babysitters Sweet 16 Birthday. We had a great time seeing old friends that are really just extended family. I love the way you can just see someone every six months and it is as though you have talked everyday. We came home and the kids swam awhile and then Bre' and I headed to bed while the boys stayed up playing video games.

Today has been great. After everything got rolling (the laundry) the kids cleaned their rooms and they have been swimming and slip n sliding all day. I think we will have a breakfast dinner tonight (a favorite). It seems like a biscuit and gravy, egg and bacon kind of night. yummy!

All in all it has been an awesome weekend with my family. I'm am so blessed. Sad that Monday will see Kevin back to work and Bre' leaving that evening for 7 days, but I know that more weekends are to come...

Yummy Chicken Squash Pasta

Needed to use some of my yellow summer squash from the garden and I've been looking a various recipes. I couldn't find one I wanted to make with pasta and Cameron decided I need to make something with farfalle pasta and Alfredo sauce so this is what I came up with based on his request.

2 boneless chicken breasts, diced
6 slices bacon, chopped
2 medium onions, sliced
1 jar Alfredo sauce
1 box farfalle pasta, cooked
2 cups yellow squash (whatever you have would probably be good), sliced
1 tsp. Italian seasoning
1 tbsp. minced garlic
olive oil
salt and pepper, to taste
crushed red pepper flakes, to taste

Cook bacon in a fry pan, add onions and minced garlic (may have to add a bit of olive oil). Cook until translucent and add Italian seasoning, crushed red pepper flakes (always add salt and pepper as you layer your cooking). Add squash and steam. Drain cooked pasta and add Alfredo sauce until warmed through, top with fry pan contents. Cook diced chicken (I like small pieces), in a small amount of olive oil in same fry pan and then mix with pasta. This was an awesome throw together pasta and the kids loved it. I will definitely make it again.

Italian Sausage Deep Dish Pizza

This was a quick spur of the moment meal. I had everything on hand and it was a huge hit with the whole family.


1 lb. Mild Italian Sausage
2 cups Shredded Cheese
2 cans Refrigerated Biscuits (I used Grands)
1 medium Onion sliced thin
Crushed Red Pepper
2 tsp. Minced Garlic
Olive Oil
Nonstick Spray
Italian Seasoning
Salt and Pepper
Ragu Garden Style Sauce (use whatever you like)

Heat oven to 350 degrees. In a fry pay fry onions until translucent then add Minced Garlic, Crushed Red Pepper, Italian Seasoning and Italian Sausage...fry until brown. I used 3 pie pans, spread biscuits on bottom and sides of pan, then brush with Olive Oil, spread half the cheese on bottom. Once meat mixture is done spread over cheese, then top with Ragu sauce and then the rest of the cheese. Bake in oven for 20 minutes and enjoy.

You could easily make this a special pizza night creation. Make all your toppings and layer in as each person wants...what a pizza party that would be. Everything was on hand in my pantry or freezer from coupon stock up. I don't even think I have $5 in this whole family meal...AWESOME!

General Tso Chicken

My family is a HUGE fan of Chinese food. One of our favorite dishes is General Tso Chicken. I've made it from scratch before and it took time and well I'm into quick dishes. I was in Walmart a while back and looked in the Oriental isle and looked around the sauces. The fact that I lived three years in Japan makes me a bit picky with certain flavors. I just can't help it. I found a sauce packet that I thought I'd like to try.

I of course didn't follow the recipe as it told me to but it really turned out good. Cameron had two helpings. This a definate purchase again for us.

GENERAL TSO CHICKEN

1 pkg Sunbird General Tso Chicken Seasoning Packet

1/4 cup sugar

3 Tbsp Soy Sauce (I used Bull Dog sauce, a Japanese sauce used in Yakisoba)

3/4 cup water

1 bag pre-breaded chicken pieces (makes this a quick and easy dish)

Directions: I put my chicken in the oven to bake following the package directions (use real chicken pieces not nuggets). When chicken was almost finished I mixed all other ingredients together in a sauce pan and brought to boil, stirring frequently (this doesn't take long). In a large bowl with lid I dumped all my chicken in it and poured my sauce over the top. Placed lid on top and shook until all chicken was coated. I served with steamed white rice. This was a real winner and I will definately make again. I had dinner on the table in less than 30 minutes. I love it!

Pork Chop Casserole

(from the Fix It and Forget It Cookbook)

Makes 4-6 Servings

4-6 Pork Chops

3 cups Water

1 cup Rice, uncooked

10 3/4 oz. can Cream of Mushroom Soup

1 tsp. Salt

1 tsp. Dried Parsley

1/4 tsp. Black Pepper

1. Saute Pork Chops in skillet until brown. Transfer to Crock Pot (I just put them in the Crock Pot, no since in messing up another dish).

2. Mix remaining ingredients and pour over chops in cooker.

3. Cover and cook on Low 6-8 hours or High 3-4.

This was a good recipe. I had planned to fix some carrots and peas for dinner but we ate it for a late lunch and decided we didn't need anything else. Cameron has a picky side and really enjoyed it. I only had one complaint...a bit greasy even though my chops were lean. I guess that is just pork for you. I hope you try and enjoy. I'm going to see what else I can find to fix for tomorrow. Maybe a dessert in the Crock Pot.

Just a good day, what can I say?!

Today was a good day! I took the kids to school so Cameron could take his Science Project without breaking his neck on the bus. This was a treat for them, it amazes me how much a child looks forward to riding the bus until they have to ride it, lol. While driving to work, Kevin called me and he got called into work. I love it when God provides extra income. Since our income tax has been delayed due to the bio-mom thinking as usual the rules don't apply to her, my job situation has changed and I've moved to two days a week and hopefully this summer it will be three and Kevin has picked up a few extra hours here and there. Cameron called me while I was at work today to tell me that he only missed two on his spelling test and got and 86. I am so proud of him. There isn't a day that goes by that I'm not amazed. When I got home we took Breanna to get her picture made with the Easter Bunny. Of course Cameron didn't want his taken...he's thinks he is too old. We had a really good evening as a family hanging out together. I will be sad this weekend since Breanna has to go on her visit. I plan on keeping busy with Cameron and doing some Spring Cleaning.

Do you ever have leftover BBQ? When I do I usually freeze it for later. Here is an quick, easy, cheap and yummy recipe the whole family will love.

BBQ Pita Pizzas

Pita Bread

Leftover BBQ

BBQ Sauce

Shredded Cheese

Preheat oven to 350 degrees. Take Pita Bread and brush lightly with BBQ Sauce, add leftover BBQ and top with Shredded Cheese. Bake for 10-15 minutes until Pita is crispy and cheese is melted.

This is a bargain meal. I buy the Pita Bread with the grocery store marks it down (paid $1.19 for a pack of 6) and keep it in the freezer until I get ready to use it. The BBQ was leftover and the BBQ Sauce was already in the fridge, so no extra cost involved there. I bought a pack of Shredded Cheese for $1.79 and didn't even use but half of the package (so some for another day). Basically we ate for less that $3.00 tonight....AWESOME!

Little tired but I survived.

Well it has been a good day. When Kevin woke up we completed Day 3 & 4 of our spring cleaning schedule. I'm so glad to have even more done than I thought we would. I'll be doing more this weekend and in the next two weeks we should be finished with the inside and we can move to the outside. Hopefully just in time for some warm weather. Can't really complain today was really nice. I didn't get to enjoy much of it because I had a lot I wanted to do. But just think of all the relaxing I can get used to for the rest of spring and summer. Anyway, looks like the rain is moving in.

Tonight I made a chicken pot pie and instead of using crust, I made stove top stuffing and spread over the top. Everyone loved it! I had a friend that used to make hers this way and I wanted to try to make a 100% pantry meal and I certainly did. Time to rotate some products off the shelf.

Everyone has just relaxed this evening and we are about to head to church. So thankful to be going to church...NO ONE IS SICK, YEA! I really hate it when I can't go to church, I'm telling you I really miss it when I don't go. So I guess I'll get off here and get the gang in the car.

Brunswick Stew

Brunswick Stew

1 lb Pork Roast, cubed (I bought a 3 lb Pork Roast and cut a 1/3 of it up for this and reserved the other for BBQ to save money)
8 medium Potatoes, diced
1 can Corn, drained
1 can Peas, drained
2 cans Carrots, drained
1/2 cup Worcestershire Sauce
2 cans Tomato Sauce
Dash Pepper
3 Tbsp Minced Onion
1 tsp Salt
1/2 tsp Garlic Powder
4 cups Water (make sure everything is covered)

Brown Pork in pot, add all ingredients and bring to a boil for about 15 minutes and reduce heat to medium and cook for about 45 minutes. Make a wonderfully thick gravy for a satisfying meal.

Serves 10
247 Calories per Serving

I usually make this in the Crock Pot but today I really wanted to speed it up. I also have my meals planned or the weekend and had both Crock Pots busy at the time. This was very yummy and filling.

Panko Oven Fried Drummies

Panko Oven Fried Drummies

Heat oven to 400 degrees. Line baking sheet with foil and spray with non stick spray.

30 Drummies

Dry Mix (put everything in a Ziploc baggie and shake)
1 cup Panko Crumbs
1/2 tsp Salt
Dash Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder

Wet Mix (put everything in bowl and mix)
2 Eggs
1/4 cup Milk

Rinse your Drummies and coat in the Wet Mix then in the Dry Mix and lay out on your baking sheet. Make sure each Drummie is completely covered.

Bake 20 minutes and then turn over an bake an additional 20 minutes.

Makes 8 Servings
Serving Size 4 Drummies
264 Calories

Fried Chicken is a staple in the South and dieting shouldn't have to change that. I came up with this recipe so we could eat what we wanted healthy. I've never been much on frying anything in oil anyway, mostly because of the mess it makes in the kitchen...I hate a big clean up. This was really good and the whole family liked it. I think you could do some easy variations in this by just adding some different spices or hot sauce. ENJOY!

Spicy Black Bean Chili

Spicy Black Bean Chili

1 lb Ground Chicken (could use turkey or beef)
2-15 oz cans Black Beans
1-10 oz can Rotel
1-14.5 oz can Diced Tomatoes
1 pkg Chili Seasoning
1/2 tsp Ground Pepper
1/2 tsp Salt
1/2 tsp Garlic Powder
1 tsp Crushed Red Pepper
1 tsp Onion Powder
1 tbsp Cumin
1 tbsp Minced Onion
4 cups Water (less if you want it to be thicker)

Put Ground Chicken and all spices including Chili Seasoning packet in pot and brown meat. You may have to add a 1/4 cup water to keep Chicken from sticking since there is no oil in this recipe. When meat is brown add Black Beans, Rotel, Diced Tomatoes and Water then bring to a boil. Reduce to Medium heat and allow to continue to boil for 30 minutes. It is ready to serve. If you want it to be thicker let boil with lid off and reduce amount of water you add by at least 1 cup. This is so low in calories that you can top with a little shred of cheese or sour cream, just remember to add those calories in.

Makes 10 Servings
151 Calories per Serving

Breakfast Surprise!

Okay like everyone else I live for the quick meal. Breakfast is no different. I have been eating instant oatmeal (the low sugar kind) forever. Mostly because it was quick and it seemed crazy to make a pot of oatmeal for just me. This morning since I had so much time on my hands I decided to pull out the Quick Oats and make my own. First of all it didn't take any longer to make than the instant oatmeal did. Second...I was able to just make a one serving size portion. I just followed the recipe on the back of the package. Third...the portion that you are allowed to have is so huge I couldn't finish it. Fourth...the best of all is that you get more for your calorie intake. One packet of low-sugar instant oatmeal is about half the serving of the quick oats serving and the same calories...so this is a no brainer. I added a tsp of Splenda and a splash of Skim Milk to mine. I also stirred in a tbsp of Peanut Butter since all diet sites and blogs rave about it. Well it wasn't for me. No PB in my Oatmeal! I am however going to buy me some of that Splenda Brown Sugar Blend. I haven't tried it and think it would be a real treat for some things.