By light, I don't mean low-cal or low-fat. By light, I mean my husband's traveling most of the week, and then we're going out of town to pick up my mom and bring her here for a visit. So, by light I mean un-impressive. :)
Monday: Company Chicken and biscuits
Tuesday: French Toast and scrambled eggs (my 3 yr. old LOVES french toast and I do, too!)
Wednesday: dinner at a friends house (thanks Tina!!)
Thursday: dinner out for a friend's birthday
Friday: homemade pizza
Saturday: out of town
Sunday: out of town
Monday, February 23, 2009
Monday, February 16, 2009
Menu
Tenatively:
Monday: Easy Crockpot Rigatoni
Tuesday: Simple Stir-fry
Wednesday: French toast, scrambled eggs, bacon
Thursday: Chicken popovers*
Friday: leftovers for my husband and kids (I'll be at a women's retreat)
Saturday: Pizza
*recipe to be posted this week
Monday: Easy Crockpot Rigatoni
Tuesday: Simple Stir-fry
Wednesday: French toast, scrambled eggs, bacon
Thursday: Chicken popovers*
Friday: leftovers for my husband and kids (I'll be at a women's retreat)
Saturday: Pizza
*recipe to be posted this week
Saturday, February 14, 2009
Cinnamon Rolls
I believe that this recipe has been making the rounds on the food blogs, but it is simple and scrumptious, so I'll join the masses. My friend, Nancy, passed it on to me this week. I'm always glad for a new breakfasty food to serve to the sweet ladies that come to Bible study here each week. This one is definitely going on the list. It is worth noting that you must begin this recipe the night before.
Cinnamon Rolls (aka Land of Nod Cinnamon Rolls)
Ingredients:
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
½ t cinnamon
½ cup chopped nuts (optional)
3/4 cup raisins (optional)
1/4 - ½ cup melted butter
1. The night before ~ grease 10" bunt pan and add frozen rolls.
2. Sprinkle with brown sugar, pudding mix, cinnamon, (and raisins and nuts if you want them). 3. Pour melted butter over all.
4. Cover with a clean damp cloth. Leave out at room temperature over night.
5. In the morning ~ preheat oven to 350 degrees, and bake 20-25 minutes (until golden brown).
6. Let sit 5 minutes then turn out on a serving plate.
Cinnamon Rolls (aka Land of Nod Cinnamon Rolls)
Ingredients:
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
½ t cinnamon
½ cup chopped nuts (optional)
3/4 cup raisins (optional)
1/4 - ½ cup melted butter
1. The night before ~ grease 10" bunt pan and add frozen rolls.
2. Sprinkle with brown sugar, pudding mix, cinnamon, (and raisins and nuts if you want them). 3. Pour melted butter over all.
4. Cover with a clean damp cloth. Leave out at room temperature over night.
5. In the morning ~ preheat oven to 350 degrees, and bake 20-25 minutes (until golden brown).
6. Let sit 5 minutes then turn out on a serving plate.
Cheesy Chicken Soup
It's been a while since I've made this one, but not because it isn't delicious. In fact, it might be on the menu next week. It's easy and tasty. Even my husband, who isn't fond of soups, likes this one because of the cheese. :) Enjoy!
Cheesy Chicken Soup
Ingredients:
3-4 pounds of chicken 2 cups potatoes, diced
8 cups water 2 cups uncooked quick rice
1 tsp. salt 4 chicken bouillon cubes
1 tsp. pepper 2 cups water
1 small onion, chopped 16 oz. Velveeta cheese, cubed
2 cups celery, diced
2 cups carrots, diced
1. Bring chicken to a boil with salt and pepper, reduce heat and simmer for 1 hour.
2. Remove chicken, reserve the broth. Chop chicken into small pieces and return to the broth.
3. Add remaining ingredients except cheese. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 ½ hours.
4. Add cheese and cook, stirring often until cheese melts. Do not boil.
**Freezes well**
From Debbie Parr/FCS cookbook
Cheesy Chicken Soup
Ingredients:
3-4 pounds of chicken 2 cups potatoes, diced
8 cups water 2 cups uncooked quick rice
1 tsp. salt 4 chicken bouillon cubes
1 tsp. pepper 2 cups water
1 small onion, chopped 16 oz. Velveeta cheese, cubed
2 cups celery, diced
2 cups carrots, diced
1. Bring chicken to a boil with salt and pepper, reduce heat and simmer for 1 hour.
2. Remove chicken, reserve the broth. Chop chicken into small pieces and return to the broth.
3. Add remaining ingredients except cheese. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 ½ hours.
4. Add cheese and cook, stirring often until cheese melts. Do not boil.
**Freezes well**
From Debbie Parr/FCS cookbook
Thursday, February 12, 2009
Simple Stir Fry
My dear friend, Christina, passed this little jewel on to me...sweet and simple, just the way I like it! :)
Simple Stir Fry
Ingredients:
1 1/2 pounds chicken, cut into fairly small pieces
1/2 cup soy sauce
1/2 cup brown sugar
2 tsp. rice vinegar
fresh or frozen veggies that you prefer
rice (again, your preference)
Marinade Ingredients:
2 T soy sauce
2 T brown sugar
1/2 tsp. rice vinegar
Directions:
1. Marinade chicken for several hours (from the morning works best--or overnight)
2. In a wok or a large skillet, cook chicken for several minutes (3-4), then stir and cook for several more minutes until chicken is cooked through.
3. Put water on to boil for the rice.
4. Add the liquid ingredients.
5. Once the liquid ingredients are simmering, add the veggies. Bring to boil agian, then reduce the heat and allow the ingredients to simmer together until the veggies are cooked.
6. Serve over rice.
Simple Stir Fry
Ingredients:
1 1/2 pounds chicken, cut into fairly small pieces
1/2 cup soy sauce
1/2 cup brown sugar
2 tsp. rice vinegar
fresh or frozen veggies that you prefer
rice (again, your preference)
Marinade Ingredients:
2 T soy sauce
2 T brown sugar
1/2 tsp. rice vinegar
Directions:
1. Marinade chicken for several hours (from the morning works best--or overnight)
2. In a wok or a large skillet, cook chicken for several minutes (3-4), then stir and cook for several more minutes until chicken is cooked through.
3. Put water on to boil for the rice.
4. Add the liquid ingredients.
5. Once the liquid ingredients are simmering, add the veggies. Bring to boil agian, then reduce the heat and allow the ingredients to simmer together until the veggies are cooked.
6. Serve over rice.
Monday, February 9, 2009
This week's menu
I haven't tried any great new recipes lately...we were having some battles at dinnertime with the little ones, so I decided to stick to more tried and true recipes. I do have a couple new ones* coming this week though!
Here's our menu:
Monday: Rotisserie Chicken, rice and veggies
Tuesday: BBQ Ribs, baked potatoes, salad and rolls
Wednesday: Chicken Club Ring, corn, strawberries
Thursday: Leftovers
Friday: out for Valentine's Day date
Saturday: Meatloaf, mashed potatoes and green beans
* Simple Stir Fry
*Cheesy Chicken Soup
*Cinnamon Rolls
Here's our menu:
Monday: Rotisserie Chicken, rice and veggies
Tuesday: BBQ Ribs, baked potatoes, salad and rolls
Wednesday: Chicken Club Ring, corn, strawberries
Thursday: Leftovers
Friday: out for Valentine's Day date
Saturday: Meatloaf, mashed potatoes and green beans
* Simple Stir Fry
*Cheesy Chicken Soup
*Cinnamon Rolls
Thursday, February 5, 2009
Red Velvet Cupcakes w/ Cream Cheese Frosting
A friend, Stephanie, posted this recipe on Facebook and it looks yummy and festive. I thought many of you mom's might like to try it for Valentine's Day. Here's her post:
This is a recipe I found in my Runner's World magazine actually. I made them as a practice to see how good they were & had to throw some away because otherwise we would have eaten them ALL. They are delicious!!! The recipe actually came from the owners of a NYC bakery. Also, here are the nutrition facts per cupcake: 290 calories, 35g carbs, 3 g protein, and 16g fat.
Ingredients:
1 1/2 cups granulated sugar
2 1/2 cups cake flour (I used all purpose)
2 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 cup veg. oil (I used Olive)
1 cup buttermilk
2 large eggs
2 Tbsp. red food coloring (I used less)
1 tsp. vanilla extract
1/2 tsp. vinegar
Cream Cheese Frosting:
8 oz. cream cheese (one bar)
1/2 lb. unsalted butter (room temperature)
2 cups confectioners sugar
1 1/2 tsp. vanilla extract
Heart shaped cupcake toppers or colored sugar/sprinkles
Directions:
1. Preheat oven to 325 degrees. Line a 12 cupcake muffin tin with wrappers.
2. Mix dry ingredients.
3. Mix wet ingredients separately.
4. Mix wet and dry ingredients together.
5. Fill tins up 2/3 way with batter.
6. Bake 15-20 minutes. Cool completely.
7. Frosting: mix butter & cream cheese until smooth.
8. Slowly mix in confectioners sugar. Add vanilla.
9. Frost using a piping bag with a star tip or small spatula.
10. Sprinkle with decorations.
Makes 24 cupcakes. Enjoy!
This is a recipe I found in my Runner's World magazine actually. I made them as a practice to see how good they were & had to throw some away because otherwise we would have eaten them ALL. They are delicious!!! The recipe actually came from the owners of a NYC bakery. Also, here are the nutrition facts per cupcake: 290 calories, 35g carbs, 3 g protein, and 16g fat.
Ingredients:
1 1/2 cups granulated sugar
2 1/2 cups cake flour (I used all purpose)
2 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 cup veg. oil (I used Olive)
1 cup buttermilk
2 large eggs
2 Tbsp. red food coloring (I used less)
1 tsp. vanilla extract
1/2 tsp. vinegar
Cream Cheese Frosting:
8 oz. cream cheese (one bar)
1/2 lb. unsalted butter (room temperature)
2 cups confectioners sugar
1 1/2 tsp. vanilla extract
Heart shaped cupcake toppers or colored sugar/sprinkles
Directions:
1. Preheat oven to 325 degrees. Line a 12 cupcake muffin tin with wrappers.
2. Mix dry ingredients.
3. Mix wet ingredients separately.
4. Mix wet and dry ingredients together.
5. Fill tins up 2/3 way with batter.
6. Bake 15-20 minutes. Cool completely.
7. Frosting: mix butter & cream cheese until smooth.
8. Slowly mix in confectioners sugar. Add vanilla.
9. Frost using a piping bag with a star tip or small spatula.
10. Sprinkle with decorations.
Makes 24 cupcakes. Enjoy!
Monday, February 2, 2009
Menu
Almost forgot to post this today...oops!
Monday: Chicken n' Dumplings, Honey Yeast Rolls, green beans
Tuesday: Chili and sweet corn bread
Wednesday: Baked Ziti
Thursday: Raspberry Chicken
Friday: leftovers
Saturday: Pizza
Monday: Chicken n' Dumplings, Honey Yeast Rolls, green beans
Tuesday: Chili and sweet corn bread
Wednesday: Baked Ziti
Thursday: Raspberry Chicken
Friday: leftovers
Saturday: Pizza
Honey Yeast Rolls
I've heard nothing but great things about these rolls from Annie's Eats, so today, I finally tried them. But I adapted the recipe so that I could make them in my bread machine--a little less work for me and more time to work on the chicken and dumplings and chocolate chip cookies. To get the original recipe, click here. Here's my adapted version:
Honey Yeast Rolls
Ingredients:
1 cup warm water (105°-115° F)
¼ cup honey3 tbsp. canola oil1 ¼ tsp. salt1 egg, lightly beaten
4 cups bread flour
2 ¼ tsp. instant yeast
To spread over rolls:
1 T butter, melted
1 T honey
Directions:
1. Put ingredients in the bread machine in the order listed.
2. Select dough cycle on your bread machine (mine’s approx. 1 ½ hours long)
3. Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.
4. Cover and let rise in a warm, draft-free place for 20 minutes.
5. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. 6. Bake at 400° for 13-15 minutes or until lightly browned.
Adapted from Annie’s Eats
Honey Yeast Rolls
Ingredients:
1 cup warm water (105°-115° F)
¼ cup honey3 tbsp. canola oil1 ¼ tsp. salt1 egg, lightly beaten
4 cups bread flour
2 ¼ tsp. instant yeast
To spread over rolls:
1 T butter, melted
1 T honey
Directions:
1. Put ingredients in the bread machine in the order listed.
2. Select dough cycle on your bread machine (mine’s approx. 1 ½ hours long)
3. Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.
4. Cover and let rise in a warm, draft-free place for 20 minutes.
5. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. 6. Bake at 400° for 13-15 minutes or until lightly browned.
Adapted from Annie’s Eats
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