Tag Archives: eating on a budget

What’s For Dinner Wednesday: Chicken and Veggies with Rice

30 May

This may not have been on Alex’s Like List, but it sure was on mine!

If you’re a regular reader, you know I’ve been going through my friend Karen’s cookbook from college almost page by page, making all my old favorites again. Last week I made one that was a big hit with everyone, except Alex, who took one look and said, “THIS is NOT on the Like List.”

But for the rest of us it was. Don even had it leftover a day or so later for dinner and said it was just as good leftover as the first day.

Like List or not, I’d make it again. According to Karen, she still makes this at her house too, and she sometimes adds shrimp, which does happen to be on Alex’s Like List, so maybe next time I’d throw some in. It’s the kind of thing you can put in whatever you want, as you’ll see from the recipe.

Super easy, super delicious, super good.

CHICKEN AND VEGGIES WITH RICE

I put all my fresh cut veggies into one bowl and threw the whole thing in at once when it was time. Saves on cleanup.

INGREDIENTS

1 lb. chicken (I used tenders)

2 cups fresh veggies, cubed (she suggested broccoli, carrots, mushrooms, peppers, squash etc. I used broccoli, peppers, mushrooms and carrots. I almost did onion too, but quit while I was ahead.)

1pkg. rice pilaf (I might double it next time, I felt like we needed more rice for all the other stuff we had in there.)

1/4 cup parm. cheese

Italian Dressing

DIRECTIONS

Marinate chicken in the dressing.

Cube and cook in large skillet on stove.

Remove.

Prepare rice according to stove top directions in the same skillet.

Halfway through the cooking, add veggies. Cover and cook until rice is done. (This steams the veggies right in the rice.)

Add chicken and parm cheese, toss and simmer 5 more minutes and serve.

Quick, easy and delicious!

Top 10 Worst Foods for Kids to Eat

29 May

Do we cut them out altogether or just keep eating them once in a while?

It’s been a while since I’ve seen one of these lists and shared it with you, but since we’re just coming off a holiday weekend, I thought it’d be a good time to post this.

The list came from the Livestrong website. I see several foods we eat on this list. Do you?

I wonder to myself: do I stop feeding my kids these foods or do I continue to do so in moderation?

What do you think? No more hot dogs and mac & cheese???

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TOP TEN WORST FOODS FOR KIDS TO EAT

Hot Dogs

Soda

Sticky Candy

Doughnuts

Prepacked lunch kits

Sugary breakfast cereals

Microwavable prepackaged dinners

Juice Drinks

French Fries

Toaster Pastries

The dessert that almost wasn’t: Brownie Dessert Pizza

25 May

The final product was well-worth the journey, although at the time I was questioning it!

Ever have one of those days where nothing seems to go quite right? Well Sunday was one of those days and we almost didn’t have dessert for our dinner company because of it.

It started out that I was supposed to hit the store on my way home from our troop’s car wash at 1:00 that afternoon to pick up the stuff I needed to make the dessert: brownie mix, strawberries and cream cheese.

I forgot. I hate that.

I got all the way home and I realized I hadn’t gone to the store.

I went back out to Aldi’s at 2pm.

Strawberries: check. Brownie mix: check. Cream cheese: check.

Go home, start the recipe, which I’ve had before as a Pampered Chef recipe, but came across my desk in an email from the 24/7 Moms blog that I follow, which listed five outrageous dessert pizzas. (Of course I had to check them out!) The email directed us to Simply Healthy Cooking with Pam to get the recipe, which I did. Apparently she changed it slightly to make it healthier. (Me throwing chocolate chips into the brownie mix probably canceled out whatever she did to make it healthy.)

The recipe said to use a 15″ round pizza stone and parchment paper so that the mix won’t run off the stone and into the oven. I didn’t have a round pizza stone but I had a large rectangular stone, so I used that.

Parchment Paper: check.

Big mess in the oven: check.

Using the stone didn’t quite go as I’d planned.

About five minutes into the bake time, I smell something burning. Sure enough it’s dessert. I peek in and the brownie is literally dripping down in big, huge, chunky drips, into the oven. I quickly pull out the stone, throw the whole thing into the sink next to me and proceed to wash the brownie mix down the drain.

“Hmmm…technical difficulties with dessert,” I post on my status update on on Facebook as I decide what to do.

Don volunteers to run back out and get me another brownie mix. I take him up on that (he’s such a good guy) and off he goes.

He comes back around 3:30, and in the meantime I’ve decided to use the large bar pan that Pampered Chef sells. It’s long like my pizza stone but has low edges, which apparently I needed to keep the  batter IN the pan.

So I try again. All goes well with the baking, the brownie pizza comes out looking just fine.

Brownie Pizza, Take II

I begin making my cream cheese topping with my block of cream cheese. But now, I’m looking at my topping and looking at my very long brownie pizza and I’m thinking, “I don’t have enough topping.”

My next thought: “I have to go back to the store for more cream cheese.”

I won’t write what my next thought was after that, but it’s at this point where I decide that I should’ve just put a bag of Oreo’s on the table for dessert and called it a day.

It’s now 5:40 pm as I sneak out the door while Don showers, and our company was due in 20 minutes.

This time I ran to Price Rite and got my second block of cream cheese and came home.

The good news is, it all worked out and everyone liked the dessert except Elizabeth who picked off the cream cheese layer and put the strawberries back on top.  Whatever…

I’d definitely make it again and you can too, in fact, I highly recommend that you try it. It was incredibly delicious.

The recipe and directions are below, and now that you know my story, none of these trials and tribulations will happen to you.

See? So beautiful! Sooooo delicious and so just not my day that day!

BROWNIE DESSERT PIZZA

INGREDIENTS

1 box Ghiradelli Brownie Mix (I wonder if this was my first problem. I just bought any mix and I wonder if it yields more batter than Ghiradelli does. )

Parchment Paper

1 lg. rd. 15″ pizza stone or a round pizza sheet (you now know, I used the large bar pan.)

8 ounces cream cheese, softened (I’d grab two, just to be sure you have enough.)

1/4 cup powdered sugar (double for two blocks of cream cheese)

Handfuls of fresh strawberries, sliced or any fruit you like with chocolate  ( I also served a bowl of extra strawberries on the side so people could add more if they wanted to.)

Melted Semi-sweet Ghiradelli Chocolate Chips (I used Hershey’s syrup instead)
DIRECTIONS

Prepare the brownie mix as per the instructions on the box.

Cut the parchment paper to the shape of the pizza stone (I didn’t use parchment in the bar pan, I sprayed it with cooking spray.)

Spread the brownie mixture on the parchment paper within 1 ” of the edges. It’s important to use the parchment paper because it will help prevent the brownie mixture from seeping over the stone while in the oven cooking (we all now know how that worked out.)

Cook the brownies until the center comes out clean with a knife or toothpick (15-20 minutes).

Cool completely. Flip brownie crust over onto a cooling stone and carefully remove the parchment paper then flip the round brown crust back onto the stone or a nice plate for serving. (I did none of this and served it right in the bar pan.)

Mix the softened cream cheese with the powdered sugar well and spread on the brownie pizza base within one inch of the edge.

Layer cut strawberries around the crust and then drizzle with melted chocolate (or in my case, with Hershey’s syrup.)

Enjoy!

What’s for Dinner Wednesday: A new-to-me chicken recipe and an oldie but goodie

23 May

This meal was new to us, and we all gave it thumbs up. I’d definitely have it again.

For the past few months, my local paper has been featuring my blog’s recipes on their Facebook Page each Wednesday in a feature called “What’s for Dinner Wednesday,” so I have been trying to coordinate my blogging schedule to coincide with that feature by showing a dinner recipe each Wednesday.

Today, you’ll get a bonus, two recipes in one post.

The recipe in the photo to the left is one that was new to us, but I was inspired by an old recipe I used to make, one that was given to me by the math coach I used to work with in New Jersey when I taught there. It was a one-dish chicken and rice recipe. It called for cream of mushroom soup and rice. We used to make it a lot.

I wanted to make something similar to that, but not a baked casserole, so I searched for recipes using Cream of Mushroom Soup and Chicken until I found one here that was sauteed, and that’s the one we used and the one that is shown in the photo here. I wanted to be able to use brown rice with it, and be able to serve the rice “on the side” if someone didn’t want it all together, even though in this particular instance I do actually let my foods touch by putting the chicken on the rice.

I know, that’s big for me.

What I’ve decided to do is feature both recipes here and you can choose to make the one you’d like to make.

Enjoy!

ONE DISH CHICKEN AND RICE CASSEROLE

INGREDIENTS

3/4 cup rice (not minute rice)

1 can cream of mushroom soup

1 cup water

boneless chicken breasts

DIRECTIONS

Combine soup, water and uncooked rice in layers with the boneless chicken on top, in a casserole dish.

Sprinkle with paprika and pepper.

Bake at 375 degrees for 45 minutes.

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This recipe is a great new addition to our family’s menu.

BIG OVEN CREAM OF MUSHROOM CHICKEN

INGREDIENTS

1 tablespoon Olive Oil

1 cup mushrooms (we had none so I skipped this part)

4 medium skinless/boneless breasts (I used tenders)

1 ten ounce can cream of mushroom soup

2 dashes salt

2 dashes pepper

cooked rice (I used Aldi’s Instant Brown Rice)

DIRECTIONS

Heat oil in a medium skillet.

Add chicken and brown both sides for 5 minutes over medium heat.

Add mushrooms and cook for 2 more minutes.

Add salt and pepper to taste.

Add can of cream of mushroom soup (Do not add water).

Stir until chicken and mushrooms are well coated.

Cover and simmer for 10 minutes (or until chicken is no longer pink), stirring once or twice.

This dish is best served over rice.

Grandma Grello’s Green Bean Marinade

22 May

Marinated green beans are great for cookouts and great to bring to a party. This is one of our favorite summer “regulars.”

Grandma Grello’s birthday is this week. There’s a story surrounding her birthday where she was born on one day but it didn’t get recorded for a few days, making the date on her birth certificate different than the date that she was actually born. This makes her birthday date a little sketchy, but we always celebrate it some time this week. In honor of that, I thought I’d share her Green Bean Marinade recipe with you today. Summer is here and we’ve already made this once, one time of many over the upcoming months.

One thing we’ve discovered, is that if you want to, when you’re done marinating the green beans, you can re-use the marinade to marinate broccoli, which is also very good.

Last time I made this, Caroline picked the beans, minced the garlic and pretty much did the entire recipe herself with my supervision, so it’s a good recipe for kids who like to help in the kitchen, as mine do, and I love the idea of passing along family recipes to my kids at a young age, so that when they’re old enough to do their own cooking, they’ll have all their favorite recipes on hand and they will have made them, too.

GRAM GRELLO’S GREEN BEAN MARINADE

Caroline made most of this recipe by herself last time around. Her garlic was so perfectly minced, I thought Grandpa Grello had come back and done it himself, as he was always known for the most perfectly cut ingredients when he cooked.

INGREDIENTS

1 pound clean, snapped fresh green beans, the ends picked

1/3 cup blend of olive oil and vegetable (or canola) oil

1/4 cup white vinegar or cider vinegar (we use white mostly)

salt

pepper

parsley

garlic

Caroline has the marinade ready and awaiting the cooked beans.

DIRECTIONS

Bring salted water to a boil in 2 qt. sauce pan.

Drop in beans.

Bring to a boil and cook for 10-15 minutes uncovered.

Remove with a slotted spoon (apparently this step is the most important. Spoon must be slotted.)

Don’t drain or rinse and place beans into the bowl that has the marinade.

Marinate in the fridge for several hours.

Remove garlic and serve. (We never remove the garlic.)

Wings, roasted potatoes and marinated green beans; a simple summertime meal.

Thinking outside the birthday party box

21 May

Birthday parties for kids can have a tendency to take on a life of their own.

Our family is full of rules.

We more often say no than yes, it seems, and we have a rule for everything.

We can’t help it, that’s just how we are and it works for us, at least for now. That being said, we have birthday party rules at our house. I know I’ve talked about it before, but I’ll tell again just so I can get on with my story for today.

Our rules are as follows: You can’t have a “friend party” until you are five and when you do, you can have it at the house with five kids. At six, seven, eight and nine, you can have your birthday party out of the house, with more people (within reason, and we never invite the entire class or grade, or even “all the girls”).

At ten you’re back to having it at the house with just a few people. We like the “Almost Sleepover” or “Mock Sleepover” (come in pj’s stay late, go home to bed) at ten because many people (ourselves included) do not allow their kids to sleep at someone else’s house and our kids tend to turn ten before other people’s kids are ten. At 11 and beyond they can have a sleepover if they want, with a few kids (our house is not huge and there are already five of us in it at all times, so space constraints are an issue) or we can discuss another inexpensive, small outing option if desired.

Now that you have the back story on our birthday party rules, here’s where I was going with all of that.

We have to give Alex all the credit for thinking out of the box for this party.

Our youngest daughter turned seven at the end of the month a couple of months ago. We opted to hold off on the friend party until after the Easter holidays and after school vacation, which led us to the end of April. However, way back in October, she already knew what kind of party she wanted: a cooking party and she wanted it to be at home. She planned the entire thing out herself. It would be a Hello Kitty theme. They would make homemade pizza (we do that a lot here) and decorate cupcakes (which turned into decorating donuts when we got the Babycakes Donut Maker as a Christmas gift) and decorate aprons.

We were thrilled. Birthday parties out of the house tend to be expensive: $10 per kid on the low end and as much as $17 per kid or more on the higher end, with some having a minimum of paying for ten kids whether they are there or not. Some include food, some do not. Some include invitations, some do not. However, “everyone does it” so we have tried to keep up while establishing what we feel are fair rules and reasonable budgets for our parties, and having had to say no to some party options our kids have thrown out at us as suggestions in the past.

But I can’t lie: we were jumping for joy in our heads when she explained what she wanted for her party.

The day of the party came, and she had invited seven kids to come. They all were able to come except one, so there were seven little girls plus my two older daughters who served as the helpers.

First activity: making a variety of homemade pizzas.

We bought enough dough that every pair could make one pizza (and Elizabeth helped out when the seventh friend didn’t arrive). We had two cheese and sauce pizzas, one mushroom, olive and cheese pizza, and one cheese and pepperoni pizza.

That week, I found a “20% off your whole purchase” coupon for Michael’s Crafts, so I went and got 8 aprons. I already had fabric markers here, but I bought a set just in case mine were dried out, but I didn’t need them so I returned them along with an extra apron.

I made the donuts from scratch with Caroline ahead of time, along with the chocolate frosting with Elizabeth while the kids were making their aprons, and each child was able to decorate and eat four donuts. I had purchased one Hello Kitty cake decorating kit which contained sprinkles, cupcake wrappers, candies and tooth pick decorations, and I split it for use between the family party and the friend party. I bought all my paper goods at the dollar store in time for the family party and used what was left for the friend party.

And no, I didn’t care that the paper goods weren’t Hello Kitty. Apparently no one else cared either.

Second activity: decorating aprons.

The kids had a blast.

Alex had a blast.

The moms that stayed, loved it.

We had fun, and it was an easy party. I was relaxed at the end, not exhausted and not broke. It was as much fun (maybe more so) than any party we’ve had out of the house, and best of all, she was happy.

The entire party cost us $32.

We didn’t figure that part out until the end, as we weren’t trying to keep it that low on purpose, but when the party was over and we sat back and realized all we’d been able to do at such a low price, we were amazed.

It just goes to show that even though we sometimes live in a “top this” kind of world and there’s lots of keeping up to be done, that it doesn’t always have to be that way. You can think out of the box, as Alex did back in October, and do something different and still have fun.

It may not always be this way. She may want to have her next party somewhere else, and we’re more than willing to oblige, as long as it stays within the parameters we’ve set, but for now, we’re celebrating the success of this year’s party and remembering more often than not, that it can be done.

PRICELESS.

Speaking of hot fudge…

18 May

Homemade hot fudge. I like it hot, or cold, believe it or not.

I’m sure someone was, somewhere, right?

No seriously, I actually was speaking of hot fudge. Remember? On Monday?

No? Okay look here. Now do you remember?

So yes, when I was typing Monday’s post and talking all about ice cream and hot fudge, it reminded me that I bought the evaporated milk that I needed for my homemade hot fudge recipe the last time I was at the store, and that I did not in fact, buy any more hot fudge for the fridge because I intended to make some.

That post was just enough to inspire me (again) to get right on that and make the hot fudge. So the other night I had a meeting but while I was gone the kids were going to get to have ice cream as a special treat. The fudge is quick and easy to make so I made up a batch before I left for my meeting. The funny thing was though, when I went to actually make the fudge, we were completely out of chocolate chips.

I kid you not.

And it wasn’t me. I didn’t eat them. Well, at least I didn’t eat ALL of them.

The guilty part(ies) jumped into the car though and ran to TWO stores (the first one was out, how does that happen??) and finally came back with not one, but two bags of chocolate chips, just to be safe.

Crisis averted.

The cool thing (no pun intended here) about this hot fudge is that you can use it on ice cream or on fruit, or as a dip, or however you’d like to. But my all-time favorite thing to do with this fudge is to have it cold, one spoonful a day after my lunch. It’s just enough to give me that little bit of chocolate I crave. Every day.

Mmmm….a hot fudge sundae on a Monday night. Perfect for any night of the week!

When I came home the night of the meeting Don told me that the fudge had gotten thumbs up from everyone, so that was good. And the kids took pictures of their sundaes in my absence as well, also good so that we have some photos for this post. But the best news of all: there was plenty of fudge left for me. I had some right then and there with a banana (no ice cream, thanks) and then each day after my lunch, well, you know.

Even though I haven’t made this hot fudge in years and years, I’ve been making this same recipe since I was a kid living at home with my parents and I still have it on the exact same little square of paper from the Carnation Evaporated Milk can that it came off of that day. I wish it had a date on it, but it does not. It’s just old, that’s all I can tell you.

This recipe has been stuck to many a kitchen cabinet over the years. I believe all kitchen cabinets should be cork boards. I stick all kinds of things in them.

Well, enough talk about the recipe. Here IS the recipe:

CARNATION CHOCOLATE FUDGE SAUCE
INGREDIENTS

1 1/2 cups (12 ounce can) undiluted Carnation Evaporated Milk

2 cups (12 ounce package) semisweet chocolate chips

2 teaspoons vanilla extract

dash salt

DIRECTIONS

In a medium saucepan, bring evaporated milk to just a boil.

Add chocolate chips, return to a boil over medium heat stirring constantly until chocolate is melted, slightly thickened and smooth.

Remove from heat; stir in vanilla and salt.

Serve warm as dipping sauce for fresh fruit or spoon over cake or ice cream.

On the side please

17 May

There’s something for everyone in this easy side dish.

Time for dinner: chicken. With rice. And a side.

Ugh. What to make “on the side” this time?

There’s green beans, asparagus, green beans, asparagus, corn, green beans…..

Okay our sides are not *quite* that routine, but almost. Throw in some cauliflower or broccoli on that list and that makes up our usual list of “on the side” veggies to go on our plates at dinnertime. Not everyone likes corn, not everyone likes peas or spinach so we only rarely have those, but they’re on the list every once in a while too.

Ugh.

I get tired of the same old thing.

On occasion though, I throw this one into the mix: carrrots/apples/craisins sauteed with honey, brown sugar, and butter. Sometimes I even put a squirt of maple syrup in there. Why not?

Now you know why it’s only on occasion. It’s a veggie and look: it’s dessert! Sort of.

It’s not something you can have every night obviously, and even if it didn’t have all those yummy ingredients in with the fruits and veggies, even this would get boring after a while too.

The thing I like about this one (other than the brown sugar and butter and honey) is that some people LOVE the carrots, and others LOVE the apples and craisins. There’s a lot of “I’ll eat your craisins” and “Can I have your apples?” going on at the table when I serve this on the side.

Although this is not a recipe, per se, it is a recommendation for a side dish which I’m passing along to you today. Give it a try and see how your family likes it!

My occasional side dish shown here with rice pilaf and marinated pork tenderloin.

Alfredo Sauce for a dinner of your choice

16 May

Remember Karen’s Cookbook?

Remember a while back when I mentioned that my college roommate, Karen, had given me a handmade cookbook when we graduated? Well, if you don’t remember that post, you can read it again here with a recipe and again with another recipe from it here as well.

Since pulling out that cookbook again a few months ago, I have been reminded of all the recipes that are in it, and I’ve been making them again, one at a time. Last week was one of those times, and this time around, I made her Alfredo Sauce recipe.

I know I’ve mentioned it before, but I love recipes where my family members can eat what they like from the meal or leave what they don’t like, and a recipe with sauce provides that same opportunity. They can have their meal either with the sauce or without. They can have it “on top of” or “on the side.”

It works out perfectly for us.

This Alfredo Sauce recipe was one that I remember making a long time ago and using over pasta, but it’s also good over chicken and over cauliflower or broccoli. Last week when I made it, we had pan fried chicken with rice pilaf and cauliflower, and I have to say, all five of us liked the sauce!! My kids started out putting it “on the side,” but ended up dipping everything into it as they realized how much they liked it. I was so pleased.

Karen’s recipe is simple and delicious, and I’m sharing it with you today. I apologize that I forgot to take a photo before we ate it! Sometimes, I just eat and forget to play paparazzi with my meal and this was one of those times.

ALFREDO SAUCE

INGREDIENTS

1/2 cup butter

1 1/2 tsp. flour

1/2 tsp. pepper (I would skip this, personally, next time, or use less. I don’t love pepper.)

1/2 cup half and half

1/2 cup shredded parm. cheese (I used regular grated parm.)

1 tbl. parsley (I skipped it. Green Stuff throws my kids right off sometimes, and they won’t try something just because of that.)

DIRECTIONS

Melt butter.

Stir in flour and pepper.

Gradually add half and half.

Stir frequently.

Add cheese and stir until melted.

Serve with pasta and broccoli (or chicken or whatever you want!)

Happy Mother’s Week Day 5: Mom’s Black Bottom Squares

11 May

My mom’s Black Bottom Squares were just as I’d remembered them.

You may remember back in March, when I posted about Bakerella’s Black Bottom Cupcakes. I talked about how they reminded me of my mom’s Black Bottom brownies that I remembered having a long time ago, and remembered loving. When my mom saw the Bakerella recipe she too, thought it was similar to her Black Bottom squares recipe and she passed that recipe along to me. It took me a while to have a chance to make them, but last weekend I did get that chance.

I had never made these squares before, but they were just as I remembered them, dark chocolate and delicious. I prefer them served cold because of the cream cheese. This recipe also made me want to bake some Cream Cheese Swirl or Peanut Butter Swirl Brownies too, so that’s on my list of things to do next. I kept wanting to swirl these as well, but the recipe didn’t say to, so I didn’t do it!

Here is the recipe, which my mom put a note on: “from North Kingstown Newcomers Cookbook 1979,” so when I said it reminded me of something I’d had a long time ago, that explains it. These have been around for a while in our family. The recipe is credited to Jean Bolles in the cookbook itself.

Today’s recipe will complete my gifts to you for Mother’s Week, just in time for Mother’s Day on Sunday. If you are a mom enjoy, enjoy, enjoy your day on Sunday and if you are lucky enough to be able to spend the day with your mom, be sure to enjoy every minute!

Thanks for today’s recipe Mom!

BLACK BOTTOMS

This recipe is completed in two steps: the chocolate layer and the cream cheese layer.

INGREDIENTS

For the chocolate:

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

1 1/2 cup flour

1 cup sugar

1/4 cups cocoa

1 tsp. baking soda

1/2 tsp. salt

For the cream cheese:

1 egg

1 eight ounce package of cream cheese

1/3 sugar

1/8 tsp. salt

1 six ounce pkg. chocolate chips

Before they bake…this is where I realllllly wanted to swirl that cream cheese, but I did not. Next time though, I might just do it!

DIRECTIONS

Combine water, cocoa, oil, vinegar, vanilla, flour, 1 cup sugar, baking soda, and 1/2 tsp. salt.

Pour into a well-greased 9×13 inch pan and sprinkle with a six ounce package of chocolate chips.

Beat together egg, cream cheese, 1/3 cup sugar and 1/8 tsp. salt.

Spoon over chocolate chips and bake at 350 degrees for 30-35 minutes.