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Arizona Chicken Casserole

8 Feb
Arizona Chicken Casserole

This is one of my other favorite chicken dinners!

This recipe is from 2002. I know that because my parents got the recipe while on vacation in Arizona when my daughter Elizabeth was just 12 weeks old. I remember that trip distinctly because Elizabeth ended up being in the hospital for four days while they were on that trip, and every time I make this meal, that’s what I remember! I’m sure having been on the actual trip, my parents probably have better memories than that, whenever they have this meal!

This meal has very easy prep, but a long baking time, so take that into account when you’re planning. You have to start much earlier then you plan to actually eat.

It can be served over rice or as you see it here, egg noodles, or whatever your prefer. My kids all like some part of this meal, whether it’s the chicken, the noodles, the artichoke hearts, the mushrooms or all of the above. That makes it a good one for our family.

The only unique ingredients in the recipe are the sherry and the artichoke hearts. The sherry I almost always have on hand (Holland House Cooking Sherry) and the artichoke hearts I usually don’t, so I have to plan ahead and be sure to pick them up if I know I’m going to be making this.

Nothing in this recipe is expensive so it keeps to our budget-friendly meal planning.

INGREDIENTS

One pan, one dish, I love it!

3 lbs Chicken Breasts (I use boneless, skinless chicken tenders, 3 per person.)
salt, pepper, paprika (we don’t use the paprkia.)
6 T. butter or margarine
1 cup whole mushrooms (we slice them in half)
1 can (15 oz) artichoke hearts
3 T. flour
2 cups chicken boullion
1/3 cup sherry

Sauce for Arizona Chicken casserole

You make the sauce in the same pan you cooked the chicken in. Makes for easy clean up.

DIRECTIONS

Sprinkle chicken with desired amount of salt, pepper and pakrika.

Place 4 tablespoons of butter or margarine in large skillet. Brown chicken.

When all chicken is browned, place in 9×13 baking dish.

Add mushrooms. Drain artichoke heats and add to chicken and mushrooms in casserole.
Add remaining 2 tablespoons of butter to skillet and melt over medium heat.
Stir in flour until all flour is absorbed.

Gradually add boullion and continue stirring until thickened. Stir in sherry.

Pour sauce over chkcken, cover and bake at 375 for 45 minutes.
Remove cover and bake additional 30 minutes.

Enjoy!

Finished and ready to serve!

Finished and ready to serve!

New after school snack recipe: Peanut Butter Yogurt Dip

7 Feb

I’m a couponer now, I told you last week. In my new life as a couponer, I have discovered something in the coupon fliers: Recipes! Last week I found one that looked like it would be a great after school snack that all my of kids and I would like. It only had two ingredients (even better!) and both were things I almost always have on hand. I decided to try it this past week and my kids inhaled it.

The thing I like about dips with veggies and/or fruit is that I find that my kids will consume much more fruit or veggies with a dip than they would if they came home and I directed them to the fridge for a piece of fruit. So, I like to find new and different dips for them and I love to surprise them with something new when they come home. They show up ravenous, so I like to have their snack on the table when they get in, before anyone has a low-blood sugar meltdown. Sometimes I’ve only just gotten in myself, so my after school snacks need to be quick and easy, just like all my other recipes and meals.

So, here’s our newest addition to the recipe files. I’ve already made it twice in one week, it was so good. Please note that if you have a peanut allergy in your house, this would not be a good one for your family, my apologies.

You only need two ingredients for this recipe! Love it!

PEANUT BUTTER YOGURT DIP

1/2 cup creamy peanut butter

1 cup non-fat vanilla yogurt

Dipping suggestions: bananas, apples, graham crackers

Mix the yogurt and peanut butter together until completely mixed. Try to refrain from licking the spoon over and over before the kids come home. 🙂

When I first made this I only had single-serve yogurt cups, 4oz each but they worked out great, I just used two. When I made a stop at the store later on in the week I picked up a bigger container and more peanut butter. The second time I made it, it was a weekend, and Alex mixed the whole thing herself, so even kids can make this dip pretty easily.

PB Yogurt Dip

My kids love to come home to a new after school snack.

That’s it! That’s all there is to it. The first batch I made had a little left over, the second time I made it, the entire thing went. Give it a try and see what you think!

Recipe of the day: Brown Sugar Brownies

3 Feb
Brown Sugar Brownies

These brownies melt in your mouth!

I found this recipe on the back of a package of Domino Light Brown Sugar a while back. The title alone made me want to try them. I love brown sugar. You can always tell if a recipe is going to be good by how the batter tastes, and this batter is delicious.

The recipe is quick and easy, and it will make a great dessert for the Superbowl game, or really any time you want a delicious dessert!

INGREDIENTS

1 cup packed light brown sugar

1/2 cup (one stick) butter or margarine, softened

2 eggs

2 oz. unsweetened chocolate, melted

1/2 cup all-purpose flour

1 cup coarsely chopped walnuts (we don’t like nuts so I never put those in.)

DIRECTIONS

Preheat oven to 325 degrees.

Grease 8×8 baking dish.

In large bowl beat sugar and butter until fluffy.

Beat in eggs one at a time.

Beat in chocolate, then flour.

Kids can help with this recipe, which technically doesn't even need a stand up mixer.

Stir in nuts if using them.

Pour into pan.

Bake 25 minutes or until a knife inserted into the center comes out clean.

Cool in pan and cut into bars.

Makes 2 dozen bars.

Recipe of the Day: Beef Burgundy

1 Feb
Beef Burgandy on a bed of rice with green beans

I like Beef Burgundy so much, I have to be careful not to make it too often or we'd be eating it every single week.

I love Beef Burgundy. I could get into a Beef Burgundy rut if I am not careful, I’d make it all the time. My family likes it and it’s relatively easy to make.

Here’s the original recipe with my modifications

INGREDIENTS:

2 1/2 pounds beef round steak (or in my house, a pack of stew meat)
oil to saute meat
2 or 3 Tbl. flour (I don’t measure, I sprinkle all over meat)
2 tsp salt (I don’t measure again, I sprinkle)
1/4 tsp marjoram (I’ve never used this, we never have it)
1/4 tsp thyme
1/8 tsp pepper
2 Beef Boullion cubes
12 small whole onions, or 5 medium onions sliced (I do one medium onion sliced)
1 1/4 c. Burgundy wine
3/4 c. water
1/2 pound mushrooms sliced (I do a whole package and slice them)

Kids can help with slicing mushrooms.

Mushroom slicing is an easy way to get bigger kids to help out with this recipe.

DIRECTIONS:
Thoroughly chill or partially freeze steak for easy slicing. (I freeze my meat on shopping day and thaw that day.)

Cut steak into strips 1/4″ wide and into 2 to 3 inch pieces (stew meat is cubed)

In large skillet over medium heat, brown steak in hot cooking oil.

Pour off drippings.

Sprinkle steak with flour, salt, marjoram (if you have it!) thyme and pepper.

Add boullion cubes, onions, wine and water (I measure out wine into a 2 c. measuring cup, add the water to it and throw in the boullion cubes while I’m prepping everything and then just dump the whole measuring cup in together.)

Cover and simmer 45 minutes.

Because of our issues with space, I love anything that is cooked in just one pan.

Stir in mushrooms; cover and cook 15 minutes longer or until steak and mushrooms are tender.

We serve this over white rice, with steamed broccoli or some veggie like that. It’s great with french bread baguette if you have it.

Enjoy!

Recipes and Resolutions: Easy Chicken and Wine

31 Jan
Easy Chicken and Wine

The "Easy Chicken and Wine" recipe really IS easy!

Since today is the last day of January, this is technically the last recipe in my January theme, Recipes and Resolutions. The message behind that theme for January was that you don’t need to give up on quality, even gourmet, meals just because you shop on a budget. However, I wanted to just state for the record that just because January is over and just because I won’t be calling the recipes “Recipes and Resolutions” recipes anymore, doesn’t mean we’re going off the deep end here with our budgets. Really anything I post is budget-friendly, or we wouldn’t be eating it. That’s a promise.

On to today’s recipe…Easy Chicken and Wine.

This is another one of my favorite meals from growing up. According to my mom, she’s been making this before it was published in their “Newcomers Cookbook” in 1979. The recipe was from her life-long friend Nancy Roy, whose mother, Helen Thurston, passed it along to her. You don’t need a ton of ingredients and you mix them up in one 2c. measuring cup and then pour them over the chicken before baking, so it’s super easy. All of my kids like it, so it’s a winner all around.  It does take a little while to bake, but while it does, I can do something useful; like helping kids with homework.

INGREDIENTS

4-6 breast quarters (I use split breasts which I got at Aldi’s. Each pkg. had 2 breasts in it for about $2.00. I cooked four breasts total and we had an entire one left over, which I will eat for lunch this week.) Also, as a note, I know that skin on chicken is not as healthy as skinless, and so often we do use skinless chicken. But, this recipe is just soooo good with the skin on, so it’s a treat for us. However, you can do as you please with yours. It’s yummy though, just saying.

1 cup burgandy wine (I use whatever red wine we have on hand or the Holland House red cooking wine)

1/4 cup soy sauce

1/4 cup vegetable or canola oil

1/4 tsp. crushed oregano

2 tablespoons water

1 garlic clove sliced in quarters (tonight I used minced garlic)

1 tablespoon brown sugar

This recipe makes a neat "teachable moment" for science, seeing the oil go to the top, the wine settling to the bottom.

DIRECTIONS

Wash and drain chicken quarters.

Place in shallow baking dish.

Combine all other ingredients and pour over chicken.

Cover with foil.

Refrigerate if there is time to do ahead. If so, spoon sauce over chicken several times before baking.

If not, bake chicken covered for one hour at 375 degrees.

Uncover and cook 10-15 minutes longer and cook 10-15 minutes longer and baste with wine sauce for further browning. This is really yummy with baked potatoes (which I put in the oven for the same baking time as the chicken) or over rice. We put the sauce into a gravy separator and use it over the chicken at the table as well.

Easy Chicken and Wine, asparagus, baked potato

Another meal brought to you by an Aldi's grocery trip! We *love* their asparagus too.

The Best Things in Life

29 Jan

Today we took our kids out to breakfast. We had a coupon AND a gift card, so we were good to go. We were so careful with our selections that we will be able to go out again with what’s left on the gift card on a night when they have “kids eat free.”

While we were there, we sat and planned out our meals for the next two weeks, since it’s a pay week,  making our grocery list, and then headed for the store. At Price Rite we spent exactly $200 on the two weeks’ of groceries and we got 85 items; ingredients to make two lasagnas, a roasted chicken, BBQ ribs and more, more, more.

But, despite all that we did and all that we got, the best thing of all was free….the cardboard box from Price Rite. It wasn’t even from today’s trip, it was from a different trip, but they spent the whole morning playing with it.

Here’s a sneak peek at this week’s menu:

SUNDAY: BBQ ribs and chicken with homemade corn bread

MONDAY: Poached salmon over rice with steamed broccoli hollandaise

 

TUESDAY: Sausage and Peppers

WEDNESDAY: Cranberry Chicken

THURSDAY: Spaghetti with Tuna sauce

FRIDAY: Daddy Does Dinner…surprise!

SATURDAY: Make two, freeze one Lasagna

Superbowl Week: Easy Apps

26 Jan

Apps as in appetizers, not as in for your iPhone or iPad. I thought today I’d share two easy appetizers that you can serve on Superbowl Sunday or any time you need an appetizer idea. One of them we make often when we are asked to bring an appetizer with us and the other one, Don makes all the time for dinner on Friday nights, which is usually his night to cook while I take the girls to dance and Girl Scouts. It’s a late night and they look forward to that night’s dinner as it’s more laid back than our other nights’ meals.

The first is Kielbasa Roll-Ups, something we’ve been making for years and years. Don has pretty much taken over making these as the years have gone by and he’s really, really good at them!

Kielbasa and Crescent Rolls

These only need two ingredients: the kielbasa and the crescent rolls.

You need just two ingredients: two tubes of crescent rolls and one package of kielbasa.

First, open up your package of kielbasa and cut the pieces into bite-sized pieces, about the size of your thumb. Cook them in a frying pan in a little bit of oil. Try not to eat lots of the little pieces while you cook them.

A few easy steps and this appetizer is done.

Next, open up your crescent roll dough and cut each triangle in half. Roll the cooked kielbasa right up in the crescent roll dough and place on a cookie sheet.

Bake in the oven at the temperature on the crescent roll container until they are golden brown, about 10 minutes or so, according to the container. The kielbasa is cooked all the way through so you’re just cooking the crescents around it. Serve warm or cold and with a side of mustard if desired. You may have more pieces of kielbasa then you do crescents to wrap them in, so those you can eat while you wait for the appetizers to cook!

Next up: Loaded Nachos…this is the one the kids crave on Friday nights. When we come home and they see that Don’s made them for dinner, they literally cheer. He often makes them along with another dish like a pizza or calzones, but I could eat a whole plate of just nachos alone.

Loaded nachos

The good thing about this appetizer is you can use whatever ingredients you'd like!

The only definite ingredient you need to make a Loaded Nacho appetizer is the chips. After that you can decide what else you want to add to them on top of the chips: meat (chicken or beef), veggies (lettuce, tomatoes, olives, chili peppers), cheese, guacamole, sour cream etc. You decide.

Layer your chips first, and then the cooked meat of your choice on top. Bake for a few minutes until chips are crispy and then sprinkle your cheese on top. Cook until melted. You can even broil them a little bit to crisp them up, as long as you watch them carefully so that they don’t burn.

Add cold ingredients to the top once your baking is finished.

Enjoy!

Seeing the forest through the trees

23 Jan

Sometimes clarity is hard to find when you're in the middle of a situation.

Two weeks ago I had an absolute meltdown while on Facebook. It was a weekday morning and I had one kid home sick (I know, shocker)  and I’d spent the entire morning rushing the others through their morning routines. No one seemed to have themselves together that morning and there were missing hats, gloves, water bottles, and despite all of the hunting and gathering, still a homework folder was left on the table as the bus pulled away, again. My normally low blood pressure was probably through the roof as I sat down on the couch and updated my status as to the fact that I was about to lose my mind. Again.

After I ranted and raved a bit, I felt much better. My heart stopped racing. I sipped my coffee.

And then…the responses started to come in. Other mothers, friends of mine, commenting that it’s the same for them, that they knew how I felt, they could feel my pain. I instantly felt even better.

Through all of those responses though, several stood out. One friend stated that she now avoided those types of morning problems by doing all of the hunting and gathering the night before and laying it all out, ready to go. Another friend stated that she’d had a laminated check list for her oldest daughter a few years back, and that had worked well. My sister in law in Virginia agreed, stating that she’d used a similar one in the past, hooked to her daughter’s back pack where she could see it.

I was stunned. Why hadn’t I thought of these things?? I am a former teacher! I am an organized person! I have a check list for setting the table, one for cleaning up the basement, in the past we’ve even had one for the steps to take for calming oneself down (I could’ve used that one.) You would think doing these things the night before and setting up a check list would have hit me on my own, that I wouldn’t have needed to be told to try these things. I was incredibly thankful for the suggestions and yet feeling somewhat sheepish that I was so behind the eight ball, so down on my game.

But then it hit me. Sometimes, when you’re in the middle of a situation, something that should be clear to you, just isn’t. And sometimes you need to be told something so basic, just because you can’t see it on your own. And sometimes it’s okay to ask for help. I didn’t even realize I was asking for help, I was just ranting, raving, venting. And I didn’t even realize I needed a solution, a different plan. But as soon as I heard it, it was as if a light went off over my head. Well of course….a check list….doing it all the night before. Of course.

So that afternoon I made up two check lists on two pretty pieces of card stock and put out star stickers so they could mark them off as they went along each NIGHT, packing up their things. When they got home I explained to them how things would hopefully work out the next morning. They were excited (and maybe even relieved that I wouldn’t be yelling so much in the morning).

When I signed onto Facebook again that night, I was so touched. There were words of encouragement from my friends, wishing me a better morning the next day. That morning (which went off pretty much without a hitch) I had yet more words of encouragement from my friends, telling me to update them and let them know how it went. Again, I was so touched. Any disappointment that I’d had in myself was now gone, replaced by a huge sense of thankfulness and relief to have such an amazing network of friends and family around me.

We all support each other. With the internet the way it is today, as far apart as we are, we’re all right there for each other when we need support. I can’t thank each and every one of you enough, if not for that day’s support, then for another day’s words of support, encouragement or celebration. It really does make a difference. Here’s to a good week for us all.

"Night before" check lists

After two weeks I replaced my hand-written check lists with a typed one that I can just print out every two weeks.

Resolutions and Recipes: Basic Pancakes

22 Jan
Basic Pancakes

It's good to have a variety of different syrups on hand for pancakes. We often have maple, blueberry, strawberry or boysenberry.

Last weekend I posted my recipe for Hot Blueberry Compote, and I showed it over homemade waffles. However, it’s also delicious over pancakes. We always make our pancakes from scratch and the recipe is super easy. You can put anything in them or on top of them and we vary them with toppings and fillings such as: blueberries, strawberries, bananas, chocolate chips (of course) and craisins. My absolute favorite combination is a “pancake sandwich” of two banana pancakes stacked with a chocolate chip pancake in between them. Butter, syrup…mmmmm…..

Here is our recipe for Basic Pancakes, which uses very basic ingredients that you probably already have on hand. As usual it’s the recipe I grew up with. We keep it taped into the front cover of our recipe tin so that all we have to do is lift the cover, and there it is (Don’s idea.)

BASIC PANCAKES

INGREDIENTS

2 eggs

2 cups Buttermilk (2 TBL white vinegar and enough milk to make 2 c.)

1/4 c. canola oil (or vegetable oil)

2 cups flour

2 TBL sugar or honey

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

DIRECTIONS

Combine all ingredients in mixing bowl. Pour onto hot frying pan or griddle.  Add desired fillings and/or toppings.

Fun for Family “Movie” Night: Whirley-Pop Three Minute Popcorn Maker

20 Jan

Tonight was the first night of American Idol, a show our family enjoys watching. We especially enjoy the audition nights, because of the umm…array of talent…that’s out there. We record the show so that the kids watch the first hour and then, since it’s a school night, they have to go to bed and we watch the second hour at another time. Since it was a somewhat special night, being the first night of the show, we decided to christen another one of our Christmas gifts, this one was from my aunt and uncle:

Whirly Pop Three minute popcorn maker

This was one of our popcorn themed-gifts this Christmas and we tried it out tonight.

My aunt and uncle also gave us some popcorn accessories to go with it:

Popcorn accessories

These are the other accessories that were given to us to go with the popcorn maker.

Since we’ve never had a popcorn popper before, we were very curious as to how it would work and we thought tonight would be a fun night to try it out.

Here’s what it looks like out of the box:

Whirly Pop Popcorn maker

It's a pretty cool piece of equipment.

Once out of the box, the popcorn maker has to be seasoned with oil. After that, we followed the directions, putting oil in the bottom of the pot and a half cup of popcorn. As it heats up, you turn the handle until the popcorn is done. It cooked up very quickly and the entire pot was full. We decided to try the Kettle Corn flavoring. Well, more honestly, I decided that we were trying the Kettle Corn flavoring. They wanted Nacho Chip flavor, but somehow I won them over and we tried Kettle Corn. It was a combination of sweet and salty.

Popcorn into the big popcorn bowl

Last year we got the coolest popcorn bowl at our dollar store...for one dollar, perfect for tonight's treat.

Finally, to top it all off, the gift came with one-time use individual popcorn cups as well, so everyone got their own. It was an especially fun way to start off the season of American Idol this year. We found the Whirley-Pop popcorn maker very easy to use and we can’t wait to try out the other flavors of popcorn.

Here's to another season of American Idol!