Another week.

Monday:

Chicago Dogs with shoe strings.  I'm from Chicago so I hope I pass. When I make a Chicago dog I fry my hod dog with celery salt until done. Then I load it with onions, dill pickles, ketchup and light mustard. I don't like tomatoes, but if you do you should add some.

My picky eater will eat this, but with just ketchup.

Tuesday:

Taco's! . I get the Taco Bell home made mix. Just follow the directions. With lettuce, Cheddar cheese, and sour cream.

For my picky eater she eats it with out the meat.

Wednesday:

Macaroni and Cheese ham pie. I just found this, so this will be our first having it. My picky eater LOVES mac and cheese so she'll probably like it. Here it is from Betty Crocker

Macaroni and Cheese Ham Pie

 

Serve your family this savory baked pie made using ham, cheese, macaroni and Original Bisquick® mix – a delicious Italian dinner.

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(51 Ratings)

• PREP TIME 15 Min
• TOTAL TIME 1 Hr 10 Min
• SERVINGS 6

 

3 cups shredded Cheddar cheese (12 oz)

1 cup cubed cooked ham

1 cup uncooked elbow macaroni (3 1/2 oz)

 

2 1/4 cups milk

2 eggs

1/2 cup Original Bisquick® mix

1/4 teaspoon salt

Chopped fresh parsley, if desired

Chopped fresh parsley, if desired

• 1 Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
• 2 In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
• 3 In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
• 4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Thursday:

Porcupine meatballs. This a family recipe, but normally when my mom says something is from the family I find it on the back of a Lipton box or something so not really sure if it is or not. Here is how we make 'em.

Ingredients:
1 lbs of Ground Beef
1 tbs Onion flakes
1/2 cup of rice
1 tsp garlic powder
1 tsp of pepper
1 can of tomato soup

1. In a bowel mix  raw ground beef (meaning don't brown it), onion flakes, rice, garlic powder, pepper, and 1 tbs of tomato soup together
2. Put the rest of the tomato soup in a frying pan and a half a cup of water. Put stove on high
3. Roll meat mix into balls.
4. Once soup starts to boil bring the stove down to medium. Cover and boil for 20 minutes or until all balls are brown.

I love to eat my meatballs with mash potatoes and veggies.

Friday:
Pizza (of course)

Saturday:
Mash potato Soup stew. Just make some instant mash potatoes and dump a can of soup (drain) on top.

Sunday:
Chicken Viola (it's on sale again). I am sure it could easily made with some mix veggies, and some grilled chicken, but it's cheaper just to buy this bag (hey better then McDonalds right).

My Bad week.

So once in awhile I have a bad week and can not for the life of me think of what to eat. Even though I find millions of recipes I just can't decide on anything. I was going to skip this week meals, but then I thought what if there is some like me who just needs a break from cooking. So here is what we been having this week.

Monday
Nachos: I just got some chips, cheese, and salsa. The kids ate it up. I also made strawberry/banana smoothies. I just throw in some frozen fruit, a little bit of milk, some yogurt, and some fat free cool whip and you have a smoothie.

Tuesday
I call this Soup Stew. I saw it on a commercial awhile ago and my kids love it. I just get a can of chicken noodle soup. Drain it and pour it on top of mash potatoes. Sounds nasty, but is good. I make instant mash potatos. We had it with dinner rolls (store bought).

Wednesday
Pasta. Just boil up some noodles and throw on some sauce. I also bought some garlic bread already made just need to stick in the oven.

Thursday
Chicken and rice with a side of broccoli. I owe my kids some good chicken and rice since I messed up with the crock pot one the other week. So this is how I make my chicken and rice.

What you need:
Chicken (left over works great)
Knorr Chicken Rice.

1. Pre heat oven to 350.
2. Cook chicken for 20 minutes.
3. Make Knorr Chicken Rice (just $.89)


They get done almost at the same time. So I then cut up chicken and mix it all together. Kids love it! Two bag of Knorr would probably be best for a family of 4. 

Friday
Out to Pizza Hut.

Saturday
Stuff Chicken with mash potatoes.
All this is frozen from the store and I can not remember what the brand is, but it is so yummy. However while I was looking I did find a recipe to make home made and it looks really yummy and might try it next time I want stuff chicken! Here it is.
From Skinnytaste.com
I can't get it to copy and paste here, but click on the link and it will take you there.

Sunday:
I really don't know yet. Maybe some grill cheese and soup.


So that is my confession. Nothing home made :) I don't think my kids will die. Do you? My groceries this week was only $61!

This weeks dinner menu.

Last week life got in it's way and I didn't make everything I was going to make. I didn't have time for the Chicken Roll ups or the Garlic Chicken Viola. I will be making the Chicken Roll ups tonight. My van ended up going in the shop and spending a grand on repairs. Ugh so we had to eat out one night and then i just mixed everything up. Hopefully things will be on track this week. So here is what we are having.

Monday
Hamburger Soup.- It seems so easy and looks so yummy! It's a simple meal for our busy Mondays! I just posted down below how to make it, but I'll post it again here to keep organized ;)

Hamburger Soup

1 Tbls Olive Oil

1/2 a med sized onion, chopped

2 Tbls minced garlic

1 lb ground beef

1 can condensed tomato soup, plus 1 can water

2-14 oz. cans beef broth

1 small can of corn

1 cup cooked macaroni, wagon wheel, or small shell pasta

(or any small pasta you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and pepper and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat to medium and add the ground beef and corn. Add the pasta and cook to al dente.
Tuesday
Crock Pot Chicken Tacos - Another simple meal to have. I hope my kids like it. I'm afraid it might be to spicy for my picky eater, but I'll give it a try.

Crockpot Chicken TacosRecipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Wednesday
My version of lasagna that I hope my picky eater will eat.

Ingredients

• 1/2 pound ground beef
• Pasta sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon of garlic powder
• 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna ready to bake noodles
• 3 cups (12 ounces) shredded mozzarella cheese

 Directions.

1. Preheat oven at 375
2. Brown Meat and drain.
3. Mix Seasoning, salt, pepper, cottage cheese, ricotta cheese, pasta sauce, and Parmesan cheese together making a nice paste.
4. Make a layer of noodles and spread "paste" over layer.
5. Sprinkle mozzarella cheese over.
6. Repeat steps until you have a nice layered lasagna.
7. Bake for 40 minutes.

Thursday
Foil Packet Chicken

Foil Packet Chicken

By Anne Coleman

Foil packet grilling is simple and delicious. This chicken version is something we all like and is versatile as well.
Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4 servings
Ingredients

4 squares of heavy-duty aluminum foil 12 inches by 12 inches 4 chicken breasts, pounded or cut evenly thick 8 Tablespoons salad dressing -- I used Italian 4 medium potatoes, sliced thinly 20 black olives such as ripe, Nicoise or Kalamata, pitted and halved 2 cups long cut frozen green beans, thawed

Directions

1. Place one tablespoon of dressing on a foil square and top with a chicken breast.
2. Top chicken breast with another tablespoon of dressing.
3. Arrange potatoes around chicken and top with 10 olive halves and green beans.
4. Fold foil over and seal well.
5. Place over a medium-hot grill and cover.
6. Cook for 20-25 minutes until chicken is no longer pink and potatoes are tender.

See more recipes from Anne Coleman (aka Short Order Mom).

Friday

Pizza Hut

Saturday

My husband should be home so him and I are going out to eat for a V-Day date. So you are on your own ;)

Sunday

Probably the Garlic Chicken Viola we were suppose to have, but haven't had yet. Could also be a leftover night. Or Mac-n-cheese night with some veggies.

Not much help for the weekend. Sorry about that.

My tips to shopping is I try to do meals that can work together. Like the Chicken tacos I am going to use just 3 boneless chicken and for the chicken pockets I am going to use 3 chickens. For the Hamburger soup I am going to use a half a pound of ground beef and use the other half for the lasagna. I can get away with that though since it is just the kids and I, but you can do the same. I'm sure you already know this, but just incase you didn't!

Happy Eating :)

Another yummy idea...

Another idea for this week!From A Simply Klassic Home She says her picky eaters eat it up. So we will see if it passes my picky eater ;)

 

Hamburger Soup

1 Tbls Olive Oil

1/2 a med sized onion, chopped

2 Tbls minced garlic

1 lb ground beef

1 can condensed tomato soup, plus 1 can water

2-14 oz. cans beef broth

1 small can of corn

1 cup cooked macaroni, wagon wheel, or small shell pasta

(or any small pasta you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and pepper and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat to medium and add the ground beef and corn. Add the pasta and cook to al dente.

Some ideas

I have been looking around the Web for some ideas for next week. An awesome friend recommend this site Foodgaker. It will make you drool. So I am going to pick something from that. I am really thinking of these.

 

 

Yum!
 And...

 

 

Yum! Simple Chicken tacos!

 

I have also been thinking about making a lasagna. I am normally really bad and pick one up in the frozen section. To be honest that stuff is good and in my price range, but how healthy could it be? I am trying to stay away from processed food. So I been thinking of making a lasagna that would fit for my picky eaters. So I am mixing up recipes and coming up with this.

 

Ingredients

• 1/2 pound ground beef
• Pasta sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna ready to bake noodles
• 3 cups (12 ounces) shredded mozzarella cheese

 Directions.

1. Preheat oven at 350
2. Brown Meat and drain.
3. Mix Seasoning, salt, pepper, cottage cheese, ricotta cheese, pasta sauce, and Parmesan cheese together making a nice paste.
4. Make a layer of noodles and spread "paste" over layer.
5. Sprinkle mozzarella cheese over.
6. Repeat steps until you have a nice layered lasagna.
7. Bake for 20 minutes.

I came up with this thinking of my picky eaters who don't like much spices. I have no yet tried it, but I will next week. I am just blotting down some ideas.

Here is what we will be having.

Like I mentioned before I am no expert and I probably don't make the healthiest food, but it's just the kids and I so sometimes making a HUGE healthy meal is kind of pointless. Especially since my daughter is so pick so half the time it's just my son and I eating dinner while my daughter picks at it. I think I forgot to mention I am a SAHM and my husband is a truck driver. He is out all the time. He is home Maybe if we are lucky once a month for a weekend. Enough of that. Here is what we are having.

Mondays and Tuesdays are hard because we have after school activities so it needs to be quick. So...

Monday
Ham and Cheese Sandwiches with a Cheff Salad.
Simple and Easy. My grocery has prepped Salad ready to be eaten so I picked that up.

Tuesday  - Edit to Add this was NOT good at all!I'm sorry I hope nobody tried it!
 Easy Slow cooker Chicken and Rice.
http://allrecipes.com/recipe/easy-slow-cooker-chicken/

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup white rice

Directions

1. Cut chicken breasts into large chunks.
2. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Wednesday
For Wednesdays I always make some type of pasta. Whatever I have on hand. I try to keep stock on Sauces and Noodles. So this week will be Baked Pasta. I just made it up one day and the kids love it.

Ingredients:

• Macaroni noodles (or any type of shell like noodles)
• Spaghetti sauce
• Mozzarella cheese

Steps:

1. Boil water and cook noodles.
2. In a casserole dish put cooked noodles and whatever kind of sauce you have on hand in dish and stir it up.
3. Sprinkle some mozzarella cheese and stir.
4. Spread out noodles flat and sprinkle more mozzarella cheese on top making a nice cheesey layer.
5. Bake at 350 for about 5 to 10 minutes until cheese looks melted.

You could probably add some meat to it or some veggies, but my picky eaters would not like that.

Thursday
ETA:

The chicken cheesey roll ups I made tonight where yummy! However it did not pass the picky eater test. Bummer. One said it was to spicey (I don't think it was) and the other just wasn't eating it. She said it's good, but not eating it. Which she does to almost every dinner meal so nothing really different. I thought she would like it since it was cheesey. For me it was really good!

Chicken Roll ups. The ones I just suggested over the weekend.

Chicken Crescent Roll Casserole
adapted from Recipezaar.com

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Friday

Movie and a Pizza night. We do this every Friday. We order from Pizza Hut with Any way you want $10 pizza. With the three of us we only need one pizza!

Saturday

Pigs in a blanket. Yes again. My kids love them (and I secertly do too)and they are super easy to make.

Sunday

Birds Eye Voila Garlic Chicken. I only buy these when they are BOGO free. They might not be the healthiest (being premade food), but it's another my kids will eat. Minus pickey eater. I have to pick out noodles and carrots (the only veggie she will eat) for her.

So there you have it a weeks worth of groceries. I spent $92 for the whole week. I bought other items as well. Such as breakfasts, Bread, garbage bags, zip lock bags, and so on. So not too bad for $92. It still hurts to see that much at check out though!

Hope this helped some one. I know it would help me if I found some one doing this so, there you go :)

Maybe something to have this week.

Chicken Roll Ups. Looks Delish! My pickey eater might even eat it!
http://www.plainchicken.com/2009/08/chicken-rollups-2.html
 

Chicken Crescent Roll Casserole
adapted from Recipezaar.com

(Printable Recipe)

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.