Sunday, October 19, 2014

Ready Set GO!!!!

I’m ready for the week!  (Not to EVER be confused with “ready for the weekend to end”.  This is going to be a BUSY week for the Dub Family. 

Monday

Chicken Parmesan is on the menu.  I’ve got everything ready and will do the prep work in the morning after the Bigs leave for school. Monday night is senior night at the high school and we are playing one of the two tough opponents for us this season.  It’s going to be a really neat night – so excited that Pootie is a part of it this year.  I promise to tell that story at some point in weeks to come..

Tuesday

Pork Chile Verde.  I’m using some of that left over BBQ that I purchased for the athletic boosters fundraiser.  I’ve got some corn tortillas, a crunchy slaw and some avocado to go along with (or on) them! 

Wednesday

Smothered steak with rice.  I woke up super early this morning and came downstairs all by myself..snuggled up on the sofa with a blanket, my laptop AND the TV remote and spent some time checking out crock pot recipes.  This one looked easy and good.  There is an away game so I need to be armed and ready when we all get home. 

Smothered-Steak-2

I liked the website name - “Mom’s Who Think”.  There were a bunch of neat recipes that I tagged for use in the months to come!

Ingredients:

1 1/2 pounds round steak, cut in strips
1/2 teaspoon pepper
2 green peppers, sliced
1 (16 ounce) can tomatoes
3 Tablespoons soy sauce
1/3 cups flour
2 teaspoons salt
1 large onion, sliced
1 (4 oz.) can mushrooms, drained
1 (10 oz.) package frozen green beans

Directions:

1. Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak. 2. Add remaining ingredients, coating top of steak evenly. 3. Cover and cook on low 7 to 8 hours (high for 4 hours). Serve with rice.

Thursday

Definitely going to be a left over night!!!! 

Friday Night!

So excited about Friday night – we are going to Wingate University for the Athletic Department Clam Bake.  And since we are Wingate Recruiting Class 2015 Parents – they said we should come and start hanging out with the other parents on the soccer team.  CANNOT WAIT.  Yep – already have my outfit all picked out.

Other things ahead for the week

  • Bubba is getting the first in his series of casts on Tuesday.  He had Botox 2 weeks ago…he handled it like a champ.  He is such a funny kid.  He is loving TK. It was the best decision that I’ve made.  He is 5 days 9-1 and his teachers freaking ROCK! 
  • Big things are happening at work and it’s very exciting.    More to come on that as well…..we did just hire another gal to work in the office with us and I think it’s a great situation.  We can be a bit overwhelming at first but it is fun…even when it’s crazy.
  • Women will appreciate this…I bought a new pair of shoes on Friday.  They rock.  I love shoes.  They make me happy….they are going to be my new everyday fall/winter shoes. 
  • Oh the Shrimp and Grits recipe from the other day.  OH MY GOSH DELICIOUS and SUPER EASY.  I could eat a pot of those grits right now. 

Sunday, October 12, 2014

So excited about this week’s menu!

I am – seriously!  I’m trying a couple of new items and they look so yummy!!!  In my search this week I found a new recipe blogging website and marked SEVERAL that I will be trying over the course of the next couple of weeks.

But for now.  Let me just tackle this week!

Sunday (tonight)

We are having the Providence Athletic Department BBQ, with a hot pan of BBQ beans, cole slaw, and crock pot apples. 

NOTE for you PHS BBQ buying fools.  I’ll be freezing mine and using it in a couple of upcoming recipes~ so excited!!!  Like this one!  Pork Chile Verde!  HOW delicious does that look?  And the BBQ this year was PERFECT for using in other recipes!!! 

 

Monday

The Big boys have an away high school soccer game (go Panthers) so I’m making something that can OF COURSE go in the crock pot!!  Beef Burgundy.  I found it on Bacon Butter Garlic and Cheese, the new recipe blog site and it just looked amazing!

 

It has little pearl onions in it..and just love me some pearl onions!

 

Tuesday

Yet another new find, this one courtesy of my Aunt Artie.  I have NO idea how she came across it, but she asked someone to make it….so I’m in.  her directing me to the site is how I found the new Bacon Butter Cheese and Garlic blog!  Thank you Aunt Artie!

This dish has one of my favorite things in it!  SPINACH  (insert Hubby making a face right now…) It’s a chicken spinach and mushroom dish – and the blogger also listed a ranch fried smashed potatoes.  So I’m going to make that as well.

 

Wednesday

Super simple and can be in the crock pot because we have a high school game.  Spaghetti…..with meat and pepperoni sauce.  And a loaf of french bread.  Nope, no fabulous pictures to post of that one!

Thursday

Shrimp and Grits   Yep – Bacon Butter Cheese and Garlic Strikes AGAIN!  How yummy is this!  I THINK I’m going to make a small thing of collards.  I’ll probably be the only one who eats them.  But it just goes!

 

 

Friday will be a hodge podge – hubby is reffing and I’m guessing the BIGS will be out and about. 

 

Breakfast and Lunch Needs

I’ve got a crustless ham, onion and mushroom quiche in the over right now for breakfast diversity this week.  I purchased a couple of cans of pop and cook biscuits so they feel that I’ve “cooked” in the morning. :-) hahaha…

Think I might do waffles one morning just to mix things up.

Lunch – I’ve got 3 ponds of thinly sliced oven roasted turkey and some nice rolls to make sandwiches.  The boys want some fresh spinach on theirs….Sassy just the meat.

Bon appetite and enjoy the week!

Monday, October 6, 2014

Easy Week in Menu Planning

This week’s menu will host several of the family favorites that are EASY for me to prepare.

Monday

Spiral-sliced Ham with hashbrown casserole (Lola’s favorite) and greenbeans.  I’m also going to “whip up” an apple dessert in the crock pot.  (Two cans of apple pie filling, a good layer of oatmeal, brown sugar and pecans and top with several pts of butter.  Put the lid on it and cook it for a couple of hours.  Serve with vanilla ice cream)

Tuesday

We have promised the kids we will go to BOMBAY for Indian food…so I”m not cooking :-)

Wednesday

Big ol’ pot of chili and some baked potatoes.  They can top with sour cream and shredded cheddar cheese. 

Thursday

Leftovers

Friday

Swedish Meatballs with Noodles and broccoli.  (This was another Lola request.) 

 

OH – And early this morning a friend of mine posted a breakfast casserole recipe on facebook and it looked delicious!  So I decided to use the ham from Monday and try it out!  Doesn’t it look yummy?

 

Here is the recipe!!!!

Biscuit Breakfast Bake
10 eggs
1/2 cup milk
1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count croissant rolls and 2, 8 count grands country biscuits ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
2 cups shredded extra sharp cheddar cheese


If you’re into the meats – cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked and chopped ... 1 cup diced cooked ham)
Large baking casserole dish, sprayed with cooking spray (Note: I think a 9×13 works best, but it might need to bake a little longer)


1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. *when I use croissants I just roll as per regular instructions and don't cut them.
2. Cut up your green onions/scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Add only half the cheese, use rest for the top.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny