Faith, Home, & Family
Saturday – pizza night – Homemade Pizza, , carrot sticks,
Sunday – soup & sandwich day – Turkey Soup, challah bread
Monday – chicken – Sloppy Chicken Joes, salad
Tuesday – beef – Spaghetti with meat sauce, green beans, salad
Wednesday – super simple – leftovers
Thursday – chicken – Homemade Chicken nuggets, corn, carrots
Friday – Friday Night Fire/Beef – Steak, broccoli, challah bread
For more Menu Plan Monday ideas, visit I’m an Organizing Junkie.
Because I have to make a lot, and I don’t have a skillet that large, I take the veggies out, then cook the rest of the ingredients.
8 cups left over rice – How does one have 8 cups of left over rice?! I plan ahead, and make extra rice when we’re having rice for supper. I also like to keep cooked rice in the freezer.
3 cups of cooked chicken – what ever meat you have left-over, use less or more, whatever you have
1 tablespoon of oil
I heat the rice and meat in oil until warm.
When they are warm, I push the rice and meat to one side. then I scrambled 3 eggs. If your using less rice, use less eggs. You can leave the eggs out, but they make a nice filler, especially if you don’t have a lot of leftover meat.
Once the eggs are cooked, mix the eggs into the rice. Add Soy Sauce to taste. I used about 1/3 of a cup tonight, as that’s all I had.
If your making a smaller amount, your vegetables will be mixed in with the rice. I have to mix the veggies and the rice mixture in a large bowl.
We love stir-fry, and it’s a great way to use leftovers. What’s great about stir-fry, is the family doesn’t even recognize the left-overs. It’s a new dish to them. And I can feed lots of people for very little.
For more tips and recipes, visit:
The Ultimate Recipe Swap at Life as Mom
Frugal Food Thursday
Friday Food
Saturday – pizza night – Homemade Pizza, , carrot sticks,
Sunday – soup & sandwich day – Turkey Sandwiches, left over pizza for supper
Monday – chicken – Roast Chicken, rice, beet, salad
Tuesday – beef – Spaghetti with meat sauce, green beans, salad
Wednesday – super simple – leftovers
Thursday – chicken – Stir fry – planned leftover meat, rice, frozen stir fry veggies
Friday – Friday Night Fire/Beef – Roast in crockpot with potatoes & carrots, challah bread
For more Menu Plan Monday ideas, visit I’m an Organizing Junkie.
I’ve looked at quite a few recipes, and this is the one the recipe that I have come up with after reading all those, and trying a couple.
Homemade Ranch Dressing
1 cup sour cream
1 cup mayonnaise
1/2 to 1 cup milk (can use buttermilk)
3/4 teaspoon garlic powder (or you can use fresh garlic, finely minced)
3/4 teaspoon onion powder (or you can use fresh onion finely minced)
1 1/2 teaspoons dill
3/4 teaspoon salt
3/4 teaspoon pepper
Mix all ingredients together and chill. You can eat it right away, but I prefer to let it sit in the fridge for a couple of hours for the flavors to blend before using.
If your using fresh garlic and onion, you’ll probably want to reduce the amount. Half would be a good starting point, taste, and then add more if you desire.
You can adjust the amount of milk you use. If you want a dip, use less milk, if you want a thinner dressing, use the full cup.
I think this is so much better than store bought ranch dressing. However, there are a couple of ranch eater kids in my house that prefer store bought over the home made dressing. Kids!
For more tips and recipes, visit:
The Ultimate Recipe Swap at Life as Mom
Frugal Food Thursday
Friday Food
I have successfully used the no boil method of making lasagna. Layer your lasagna like normal, using dry noodles. Add 3/4 to 1 cup of water mixed in with your sauce. When you bake the lasagna, cover for the first 45-50 minutes, then uncover for the rest of the cooking time, so the top will brown. No need to buy special no-boil lasagna noodles, this works with your regular noodles. I have used this method a lot when making 5 or 6 pans of lasagna at a time for the freezer.
This method gives you more consistently cooked noodles than using dry noodles. Which can sometimes have hard, uncooked spots.
No more trying to separate hot sticky noodles. And very quickly, you will be eating a beautiful lasagna. 🙂
Saturday – pizza night – Homemade Pizza, , carrot sticks,
Sunday – soup & sandwich day – French toast, left over pizza
Monday – chicken – Turkey, mashed potatoes, green beans
Tuesday – beef – Beef stir fry with veggies and rice
Wednesday – super simple – leftovers
Thursday – chicken – Chicken sloppy joes, carrots, beets
Friday – Friday Night Fire/Beef – Steak, broccoli, challah bread
For more Menu Plan Monday ideas, visit I’m an Organizing Junkie.
This recipe was on the back of the package when I bought my new bundt cake pan. Abby (12) was nice enough to make this cake for the family. And for me to post, of course. lol
I wasn’t sure how this cake would come out, but was hoping for the best. I did think that the chocolate batter would stay in place, though, so when you turned the cake out of the pan you would have a chocolate crown. Like the name suggests. Instead, the cake marbled itself. Fine by me. I’m just not sure where they got the name Chocolate Crown Cake from. lol
This cake was so delicious! Moist and flavorful. There were no leftovers! I can’t say I was really expecting there to be any, though. We did serve this with Homemade Chocolate Sauce drizzled on top. Whipped cream would have been nice, too. But extra toppings are really unnecessary. It’s delicious without any. Extra special with. 🙂 This recipe is definitely a keeper.
1 cup sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups flour
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup chocolate syrup
1/4 teaspoon baking soda
Preheat oven to 325*. Grease and flour a 6 cup Bundt pan.
In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except chocolate syrup and baking soda, mix well.
Spoon 1/4 of the batter into small bowl. Stir in chocolate syrup and baking soda, mix well. Pour chocolate batter into prepared pan.
Spoon white batter over chocolate batter. Bake at 325* for 35-40 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan., cool completely. Serves 8.
