I know I said I would be back to post meal plans once things had settled down, but nobody bothers commenting any more, so I really don't see the point in trying to keep up with the blog.
Maybe when I can get some more things listed in my Etsy shop, but there's only so many hours in the day and so many things that need to be addressed, that really, a blog isn't high priority.
Originally, I started this as a way to try and get my crafts out to more people, but then that fell by the wayside - raising 2 children, 1 with autism, took a lot of my time. Now that I'm back to crafting, I have 2 teenagers that are struggling with expectations and obligations, 1 who is old enough to be driving, but has yet to get his license, and the other who absolutely HATES her online classes (yet begged to be pulled from the public school after the incident with a male teacher and the increase in bullying that she was dealing with and nothing being done about it)….so, I guess I"m going on yet another indefinite break.
Which will take some stress off me, and hopefully allow me to spend more time turning out new items for sale, going to local craft fairs/shows, and figuring out what I want to be when I grow up.
Thanks to those who actually read my ramblings
Sunday, August 26, 2018
Sunday, August 5, 2018
Catching up with meals...
I'm behind schedule...and now we've added a new kitten to the chaos, so while he's hiding in my son's room and the other animals aren't freaking out, I'm catching up on meals/recipes (plus I need to make more meal plans, so this will help with that as well since I can see the comments from the family as well).
7/15 Hay and Straw (Dinner on a Dime)
1 16oz package linguine 2 cups fully cooked julienned ham
1 tablespoon butter 3 cups frozen peas
1.5 cups shredded Parmesan cheese 1/3 cup heavy whipping cream
1. Cook linguine according to package directions. Meanwhile in large skillet, saute ham in butter for 3 minutes, add peas and heat through. Drain linguine and toss with ham mixture, Parmesan cheese, and cream; serve immediately
*tastes great, but family said it could definitely use more ham and less peas....maybe more cream to make the cheese sauce a little less thick....it didn't really get over all the pasta.
7/16 Beefy Mini Pies ($7 meals)
1 10oz refrigerated flaky dinner rolls 1/2 lb ground beef
1 small onion, chopped 2 cloves garlic, minced
1 cup shredded Colby cheese 2 eggs
1/3 cup light cream 1/2 teaspoon dried dill weed
1. Heat oven to 350*, remove rolls from package and divide each roll into 3 rounds. Place each round into a 3-inch muffin cup and press firmly to bottom and up sides.
2. In a heavy skillet, cook ground beef with onion and garlic until beef is done. Drain well and place 1 tablespoon beef mixture into each dough-lined cup. Sprinkle cheese over beef mixture. In small bowl, beat together eggs, light cream, and dill weed. Spoon this mixture over the beef and cheese in the muffin cups making sure not to overfill.
3. Bake at 350* for 10-13 minutes or until filling is puffed and set. Serve immediately or flash freeze in a single layer on a baking sheet.
**These are meant to be appetizers, however, we've decided they are good enough for dinner and we only used the cream/dill/egg sauce once - then opted to go without. For dinner, we use 2 packaged of flaky biscuits and flatten 1 round into each muffin well - so we have 20 total, then continue as directed, ending with the shredded cheese.
7/17 Turkey Spaghetti
using ground turkey instead of ground beef, chunky garden-style pasta sauce, and whatever pasta we have on hand at the time, usually thin spaghetti
7/18 Bacon Fried Rice (found in the back of a People Magazine!)
8 bacon slices, cut into 1" pieces 3 tbsp. canola oil, divided
1 medium yellow onion, chopped 1 cup frozen peas
2 cloves garlic, minced 4 cups cooked, chilled rice
4 scallions, thinly sliced, divided 2 large eggs, lightly beaten
1 Tbsp. fish sauce 1 Tbsp. fresh lime juice
1 Tbsp. soy sauce
1. Heat large nonstick skillet over medium heat, add bacon and cook stirring occasionally until crisp. Remove bacon from skillet and drain on paper towel. Transfer bacon to large bowl; discard drippings and wipe skillet clean.
2. Add 1 Tbsp. canola oil to skillet and return to medium heat. Add onion and cook, stirring often until tender and browned - about 10 minutes. Add peas and cook, stirring occasionally until warmed through - about 3 minutes. Transfer mixture to bacon in bowl.
3. Add remaining 2 Tbsp. canola oil to skillet and heat over medium heat. Add garlic and cook stirring constantly until fragrant - about 15 seconds. Add cooked rice and 3 scallions tossing to coat. Cook stirring occasionally until rice is golden - about 4 minutes.
4. Create a well in center of rice mixture; add eggs to skillet in well and cook stirring occasionally until eggs are set; add bacon mixture and toss to combine. Stir in fish sauce, lime juice, and soy sauce and sprinkle with 1 scallion.
*We all loved this! Did NOT have fish sauce and wasn't going to waste money on something that I probably won't use before it expires. Agreed that instead of wiping drippings, I should have just used them to cook everything else. Other than that, this was excellent.
7/19 Ground Beef and Biscuits
*to be continued as I have to get things dealt with for the family before I come back to post more......
7/15 Hay and Straw (Dinner on a Dime)
1 16oz package linguine 2 cups fully cooked julienned ham
1 tablespoon butter 3 cups frozen peas
1.5 cups shredded Parmesan cheese 1/3 cup heavy whipping cream
1. Cook linguine according to package directions. Meanwhile in large skillet, saute ham in butter for 3 minutes, add peas and heat through. Drain linguine and toss with ham mixture, Parmesan cheese, and cream; serve immediately
*tastes great, but family said it could definitely use more ham and less peas....maybe more cream to make the cheese sauce a little less thick....it didn't really get over all the pasta.
7/16 Beefy Mini Pies ($7 meals)
1 10oz refrigerated flaky dinner rolls 1/2 lb ground beef
1 small onion, chopped 2 cloves garlic, minced
1 cup shredded Colby cheese 2 eggs
1/3 cup light cream 1/2 teaspoon dried dill weed
1. Heat oven to 350*, remove rolls from package and divide each roll into 3 rounds. Place each round into a 3-inch muffin cup and press firmly to bottom and up sides.
2. In a heavy skillet, cook ground beef with onion and garlic until beef is done. Drain well and place 1 tablespoon beef mixture into each dough-lined cup. Sprinkle cheese over beef mixture. In small bowl, beat together eggs, light cream, and dill weed. Spoon this mixture over the beef and cheese in the muffin cups making sure not to overfill.
3. Bake at 350* for 10-13 minutes or until filling is puffed and set. Serve immediately or flash freeze in a single layer on a baking sheet.
**These are meant to be appetizers, however, we've decided they are good enough for dinner and we only used the cream/dill/egg sauce once - then opted to go without. For dinner, we use 2 packaged of flaky biscuits and flatten 1 round into each muffin well - so we have 20 total, then continue as directed, ending with the shredded cheese.
7/17 Turkey Spaghetti
using ground turkey instead of ground beef, chunky garden-style pasta sauce, and whatever pasta we have on hand at the time, usually thin spaghetti
7/18 Bacon Fried Rice (found in the back of a People Magazine!)
8 bacon slices, cut into 1" pieces 3 tbsp. canola oil, divided
1 medium yellow onion, chopped 1 cup frozen peas
2 cloves garlic, minced 4 cups cooked, chilled rice
4 scallions, thinly sliced, divided 2 large eggs, lightly beaten
1 Tbsp. fish sauce 1 Tbsp. fresh lime juice
1 Tbsp. soy sauce
1. Heat large nonstick skillet over medium heat, add bacon and cook stirring occasionally until crisp. Remove bacon from skillet and drain on paper towel. Transfer bacon to large bowl; discard drippings and wipe skillet clean.
2. Add 1 Tbsp. canola oil to skillet and return to medium heat. Add onion and cook, stirring often until tender and browned - about 10 minutes. Add peas and cook, stirring occasionally until warmed through - about 3 minutes. Transfer mixture to bacon in bowl.
3. Add remaining 2 Tbsp. canola oil to skillet and heat over medium heat. Add garlic and cook stirring constantly until fragrant - about 15 seconds. Add cooked rice and 3 scallions tossing to coat. Cook stirring occasionally until rice is golden - about 4 minutes.
4. Create a well in center of rice mixture; add eggs to skillet in well and cook stirring occasionally until eggs are set; add bacon mixture and toss to combine. Stir in fish sauce, lime juice, and soy sauce and sprinkle with 1 scallion.
*We all loved this! Did NOT have fish sauce and wasn't going to waste money on something that I probably won't use before it expires. Agreed that instead of wiping drippings, I should have just used them to cook everything else. Other than that, this was excellent.
7/19 Ground Beef and Biscuits
*to be continued as I have to get things dealt with for the family before I come back to post more......
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