Sunday, February 28, 2010
3 cans (14.5oz) chicken broth
1 lb ground venison (you can use ground turkey or ground beef)
1 large carrot, shredded
2/3 cup uncooked white rice
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
Place chicken broth into a 6-qt saucepan, and bring to a gentle boil. Meanwhile, combine ground venison, carrot, rice, garlic powder, salt & pepper in a large bowl, using fingers to mix gently & thoroughly, then forming into meatballs. Using a large spoon, gently place meatballs into boiling chicken broth. Add enough water to ensure meatballs are covered. Reduce heat to medium-low, cover pan, and gently boil for 30 minutes. Serve meatballs as a soup, or reserve the soup for lunch the next day.
I have to admit, the meatballs had a fairly "gamey" taste to them, but that's more than likely due to using ground venison. There wasn't a whole lot of seasonings to cover the wild taste. It'd be interesting to see how the flavor changes using a different ground meat. I did enjoy the rice soup for lunch today, though. :)
So this will, I will re-evaluate my goals yet again, and try to come up with a game plan on when and how I will accomplish the tasks, projects, goals, etc., that I have in mind for this year. As long as our weeks stay relatively quiet (haha, that's a good one! Weeks like this are rare), we'll see how it goes. :)
Here's the plan for this week. Recipes will continue to be posted throughout the week.
Monday--Pork Roast w/Plum Sauce, Mixed Vegetables, Oranges
Mondays are our weekly "Family Home Evening" or FHE night. Each member of the family has a special responsibility as we gather together to have a special spiritual lesson and fun activity. A couple week ago, I had intended on doing gardening stuff by planting some seeds to put in our new greenhouse on our deck, but hubs and the kids ganged up on me and we played board games instead. Then last week was the kids' school dinner auction. However, hubs agreed that we need to get crackin' if we're to get our garden ready, so we will definitely go through our seed inventory and start planting some that we'll let grow in the greenhouse & then transplant once the risk of frost is gone.
Tuesday--Grilled Brats, Cantaloupe, Green Beans
I have a meeting at church this evening, for the Young Women's (adolescent teenage girls' program) Mutual night. I am one of the leaders in the organization. Hubs has taken on the responsibility of preparing Tuesday dinner each week, so this was about as simple a meal as I could expect from him. We have a chance of snow/rain mix this evening, so there's a high possibility that hubs will change his mind and make something else for dinner.
Wednesday--Taco Soup, Sweet Corn Bread
I've pushed this meal back over & over for various reasons. We're supposed to have a really chilly night, so soup should be perfect. And it won't be much longer that we'll be having sauna-like weather, so I better take the opportunity now to make soup while I can before it gets too warm and my hubbie complains at the thought of having soup for supper!
Thursday--Trout Au Gratin, Sugar Snap Peas, Carrots
Friday--Rustic Stuffed Potatoes, Corn
We were supposed to have this last week, but got pushed back because I went scrapbooking.
Saturday--Kraut Bierocks, Carrot & Raisin Salad
Breakfast: Chocolate Buttermilk Muffins
Dinner: Chicken Angel Hair Pasta, Zucchini Squash
Hundreds of menu plan options are available at OrgJunkie.com--click here to see!
Friday, February 26, 2010
Valerie posts about her efforts to eat healthy, lose weight, and some of her projects along the way. In her own words:
Just call me a sheeple - a follower. The time has come that I am joining the
blog/internet world in posting my goings on in the kitchen and the bathroom
scale. The idea of this website is to give me a place to unload my meal planning
and weight loss journey. Probably some of my hobbies will make their way in to
this arena also. So, a little bit of this and a little bit of that and you end
up with a junk drawer :)
Those of you on Weight Watchers will also appreciate that Val includes WW points with her recipes!
Click here to give Val a little love and encourage her in her brand new blogging effort. :)
Thursday, February 25, 2010
Creamed Chicken & Biscuits
1/2 Tbsp olive oil
4 cups chopped cooked chicken
1 can (10.75oz) cream of chicken soup
1 can corn
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded Cheddar cheese
canned refrigerator biscuits
Preheat oven to 350 degrees. Grease the bottom and sides of a 13x9-inch baking dish with nonstick cooking spray. Chop the onion. Heat olive oil in a nonstick skillet and saute' onion in heated oil until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
If freezing: Cook onion, then combine with chicken, soup, sour cream, milk and pimiento. Place mixed ingredients into a gallon-size freezer bag, seal up, lay flat and freeze. Thaw 24-48 hours in the refrigerator. Place in prepared baking dish and bake according to directions above.
Wednesday, February 24, 2010
These muffins are so good, that you'll need to make a double batch just to please everyone in your family! lol
This recipe came straight from my husband's grandmother, who, legend has it, makes the most awesomest muffins. That is, until I started making these. My hubs, absolute love of my life, says that these are HANDS DOWN the BEST muffins in the world! He goes hog-wild eating them, so I can only assume that he is telling the truth.
The recipe below is for one batch, or enough batter to make about 12 muffins. I usually double the recipe because I know that these muffins will go quickly, especially because hubs and the kids just love them. That gives them all some extra muffins to eat the next day.
Banana Muffins (this version is slightly different that hubs' grandma's. I add more banana than she does. Maybe that's the secret ingredient?)
3/4 cup sugar
1/4 cup shortening
2 Tbsp sour cream
2 very ripe bananas
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
cinnamon & sugar
Bake in a 350 degree oven for 17-20 minutes. I usually turn the muffin pan around halfway through baking to ensure the muffins bake evenly.
Tuesday, February 23, 2010
Since we first started participating, we've gotten several items for free. To name a few--a rice cooker (which I absolutely LOVE and use all the time), coupons for free movie and game rentals, free digital prints of all sizes, including 8x10, and more goodies.
The program is as simple as this: purchase Coca-Cola products, look for special 12- or 15-digit codes, and earn points as you enter the codes. Points range in value from 3 points for a 16- or 20-oz bottle, to 10 points for a 12-pk. Find points on products such as Sprite, Coke, Fanta, Dasani, and more!
So have I piqued your interest? Click here to register for My Coke Rewards or find out more information about the program and start earning those rewards. :)
Monday, February 22, 2010
Now, on to the list! (A very short one this week!)
- √Re-declutter & re-cleanup the house to get ready for company for dinner Thursday night. I'm going through some serious deja vu here. I just did this when my aunt came to visit less than 2 weeks ago! But when Mommy's at work all day, the kids & even the hubs tend to turn everything upside down. It doesn't help that I abhor (literally, I loathe) having to clean up after someone else. Are ya' with me on that? Seriously, pick up after yourselves! Not you, readers, I'm talking about other members of this household who shall remain nameless at this time but they know who they are! ;)
- √Go on a girls' night out and scrapbook 'til I drop, or at least until Midnight, Friday night. I just found out about this one today, so that means hubs & the kids will be on their own for dinner.
- √Date night with hubs Saturday night!
Sunday, February 21, 2010
Here's the menu plan for this week. I'll post recipes throughout the week, so check back frequently! :)
Monday--Preschool & Kindergarten Dinner Auction, so no meal planned for this evening
This is our weekly "Family Home Evening" or FHE night, and we'll use the dinner auction as our activity.
Tuesday--Chicken Sandwiches, Garlic Oven Fries, Pears
Both hubs and I have a meeting at church this evening. His parents will more than likely keep the kids. Hubs has taken over cooking & serving Tuesday dinner because I am guaranteed to have a meeting or activity at church as long as I continue to serve in the Young Women's Presidency (YW is a program for the teenage girls in our congregation). Because of the time YW starts, I won't have time to prepare dinner before needing to leave. Hubs asked specifically to make this meal, especially the homemade fries. He loves them! While not my preferred side dish since we just had these, I decided it wasn't worth getting uppity about.
Wednesday--Chicken Breasts Dijon, Cucumber slices, California Blend vegetables
Thursday--Creamed Chicken & Biscuits, Potluck sides
Friends of ours will be coming over for dinner. I'm making the main course and they're bringing the rest.
Friday--Albondigas (Porcupines), Lima Beans, Oranges
Saturday--Rustic Stuffed Potatoes, Corn
Breakfast: Apple Date Yogurt & Homemade Granola
Dinner: Ground Venison and Bean Tostadas
We're feeding the missionaries of our church this evening. One of them is a vegetarian. I wonder if he'll eat deer meat? If not, I suppose he can load up on beans and veggie toppings for his tostadas. :)
Want more menu planning ideas & recipes? Visit OrgJunkie.com for hundreds of options!
Saturday, February 20, 2010
I made one slight change to my February menu, removing one of the chicken dishes. We have friends coming over for dinner this week, so I decided to double up one of the dishes and needed the chicken in order to do that. But that's ok, no loss in my book. I think we'll still have plenty, plenty of food in the house to get us through until the next monthly cooking day.
One thing that I find which makes a big difference on how my freezer meal cooking goes is to pull out as many of the nonperishable items I will use in my cooking the night before my freezer meal cooking day. It saves so much time to have everything right there next to the counter, my work service.
I went to IGA to get some hot dogs for my hubs' lunches, and found these deals. Pinto and light red kidney beans were $0.50 each, and this huge bottle of dried parsley leaves was only $1!! (this was actually the last bottle of parsley in the $1 section of the store, so I think I lucked out :)
White seedless grapes are only $0.88/lb! What a great buy for this time of year. This sale will continue through Tuesday, 2/23.
Select varietys of Libby's canned vegetables are also on sale for $0.39/lb (limit 12) through Tuesday. The stre I went to was completely sold out (it didn't look like they were carrying very many cans to begin with because the space for Libby's was very narrow). But, I decided to check with Customer Service to see if they would do a rain check, and sure enough they gave me one!
Upside-Down Deep Dish Pizza
1 lb ground beef, browned in a skillet & grease drained
1 jar (16oz) spaghetti sauce
1 pkg (10oz) frozen chopped spinach, thawed & squeezed dry
1 1/2 - 2 cups shredded mozzarella cheese
1 refrigerator pie crust, or 1 refrigerated pizza crust dough
Preheat oven to 375 degrees. Mix cooked ground beef with spaghetti sauce and pour into a pie plate. Evenly top with spinach, then sprinkle with cheese. Cover with pie or pizza crust, and press dough down on edges of pie plate to seal, removing excess dough. Bake for about 30 minutes or until lightly browned.
Friday, February 19, 2010
For hubs, after hours of climbing up & down a step stool, measuring, stressing, cutting, and trying toget the "perfect" cut to put up crown molding, some epsom salts to soak the aching feet and a food massage by his Snugglebunny (me! :)
- Wok's For Dinner: Albondigas (Porcupines)
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- ▼ February (49)