Friday, April 18, 2014

Weekly Line Up - 4/18-4/24

Happy Easter!! It's a 5 day weekend for my kiddos and I'm hoping that the weather shapes up so that we can enjoy it... Doing a lot of easy cooking this week so that we enjoy our time together!

Friday - *Walnut Crusted Salmon
Saturday - Red Velvet Cake - (Dad's Birthday dinner - I get to bring dessert!)
Sunday - *Weekend Brunch Casserole (Breakfast)/Easter Dinner (Lunch)/Pick Your Own Night (Supper)
Monday - *Garlicky Chicken Pizza
Tuesday - Mac-N-Cheese/Corn Dogs
Wednesday - *Easy Asian Chicken Slaw
Thursday - Fruit Salad (Cub Scouts Potluck)

Extras: *Resurrection Rolls

* = New Recipe

Thursday, April 17, 2014

Skinny 3 Cheese Penne

Pasta is always a favorite around here, but I hate that the calories add up super quick in order to get a filling meal out of it. That's when these "skinny" pasta meals come in super handy! This dish was pretty easy to throw together and was hearty enough, with a salad and some bread, to satisfy our family!

Skinny 3 Cheese Penne
(recipe found on

1/2 cup diced onion
1 clove garlic, minced
1 (23.25 ounces) jar pasta sauce
1 (12 ounces) penne pasta
1/2 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
2 cups shredded mozzarella cheese
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley

Preheat oven to 375 degrees. Cook penne according to the package instructions for al dente, about 10 minutes. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes. Turn down heat to medium low. Add pasta sauce to the onion and garlic, stir. Drain pasta and add to pasta sauce. In a medium size bowl combine cottage cheese, ricotta, 1 1/2 cups of mozzarella and spices. In a 9x13 pan, add 1/2 pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella. Bake in the oven for 30 minutes.

Wednesday, April 16, 2014

Simply Sinful Dip

This recipe that I found on pinterest was called Simply Sinful and oh it was... It was so tasty and yummy, warm or cold! This was my contribution to the super bowl party that we went to and there wasn't a bit left to bring home. I guess the score of the game made us all huddle around the food a little more then usual! :) I served mine in the bread, with a couple kinds of crackers on the side to go with it. I also doubled the recipe and it still all fit in the bread bowl that I made. It went fast, so I would definitely recommend doubling it!

Simply Sinful Dip
(recipe found on pinterest via

1 (8 ounces) sour cream
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/3 cup ham, diced
1 green onion, chopped
1 teaspoon worcestershire sauce
Hot sauce, to taste
Salt and pepper, to taste
french bread

Preheat oven to 350. In a medium mixing bowl, combine all ingredients, except french bread; stir until well blended. Cut a thin slice from the top of the bread, then scoop out the rest of the inner bread, leaving about 1/2 inch of bread around the inside of the bowl. Fill the bread loaf with the dip. Wrap with foil, set on a baking sheet and bake for about 1 hour. Serve with the reserved bread from the middle, crackers, chips, fritos or on cocktail rye.

Tuesday, April 15, 2014

Banana Cake

My birthday this year fell on a Tuesday. This meant that I got to celebrate my day by working all day and then heading to ECFE that night. At least I didn't have to make my own supper - they were serving hot dogs for supper that night! :) Anyhow, so of course I felt that I needed a cake for my birthday, so I whipped up this cake that I thought looked super good. Wow, it WAS!! The frosting put it over the top of course and I like a thicker layer of frosting so I doubled the recipe for the frosting... Hey, it's my birthday! :) This cake was super moist and since I always have bananas in the freezer, it was an easy cake to throw together!

Banana Cake
(recipe found on

3 over ripe bananas, peeled and sliced
4 large eggs
4 tablespoons butter, melted
1 package yellow cake mix
1 cup milk

4 tablespoon butter
1/4 cup light brown sugar, packed
2 tablespoons milk
1 cup powdered sugar

Preheat oven to 350. Spray 9X13 pan with cooking spray. Beat together bananas and eggs with mixer on medium til bananas are mashed, about 1 minute. On low speed pour in melted butter, add in cake mix and milk, beat on medium for 2 minutes Pour into pan. Bake for 30-40 minutes until cake is firm in middle. Let cool in pan. For the frosting: in small saucepan combine the sugar, milk and butter. Cook on medium high until a full boil, stirring constantly. Remove from heat and add powdered sugar, whisk until no trace of sugar remains. Pour over cooled cake and spread. Let cool. This makes a thin layer of frosting - DOUBLE frosting recipe if you like to have more!!!

Monday, April 14, 2014

Slow Cooker Pepperoni Chicken

Chicken and pepperonis are something that is always on hand at our house.. The kids love the taste of both of them and of course the chicken is always a healthy meal to serve up. I love that this recipe combines both of them AND throws it all into a crock pot to boot! Awesome! The family really liked this recipe and there wasn't any left over to send with the hubs the next day...

Slow Cooker Pepperoni Chicken
(recipe found on pinterest via

2 pounds boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 3/4 ounces turkey pepperoni (about 40 slices), sliced in half
1/4 cup black olives, sliced
3/4 cup chicken broth
1 tablespoon tomato paste
1 teaspoon italian seasoning
3/4 cup shredded, mozzarella cheese

Place chicken in a slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl, whisk together chicken broth, tomato paste and Italian seasoning. Pour mixture in cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Five minutes before you serve, sprinkle cheese on top of chicken. Cover with lid and allow cheese to melt.
Using a slotted spoon, transfer chicken, pepperoni and olives to plates. Discard cooking liquid.

Friday, April 11, 2014

Weekly Line Up - 4/11-4/17

Party night tonight! I'm attempting a Wii Remote Cake for my son and his friends... hopefully it turns out! :) Then we are off to go roller skating at the local roller rink. I'm hoping that my 3rd grader isn't the only one that has ever skated before or it might be a long night... A few old favorites on the menu this week along with a few new recipes. I made a bunch of refrigerator oatmeal last week and the kids LOVED it! So, I need to make a few more batches this week, maybe try a few new flavors along with some that they really enjoyed. Don't worry, recipes will be coming soon!

Friday - *Wii Remote Cake using vanilla cream cheese frosting/personal pizzas for supper!
Saturday - omelots
Sunday - birthday supper out with dad
Monday - *Crockpot Pear, Apple and Pork
Tuesday - Mexican Ranch Burgers
Wednesday - *Southwest Chicken Wraps
Thursday - Chili Rubbed Pork Chops

Extras: *Refrigerator Oatmeal - blueberry banana, apple cinnamon, banana cocoa and chunky monkey

* = new recipes

Thursday, April 10, 2014

Cheesy Vegetable Chowder

Seriously, we have soup about once a week here, whether it is hot or cold. I love soup for supper, it is comfort food to me. The kids are not super excited about this tradition, but they get to pick their own meals a few times a week, so they have to put up with the other night! :) I liked the fact that this soup was low in calories and was a meatless meal for once. I don't do a lot of them since Josh is not a big fan, but I like to throw them in here and there to lower the grocery bill a bit! I doubled this recipe, thinking that everyone was going to love it and that was not such a great idea. Although I loved it a lot and they tolerated it... it meant that all the leftovers were mine to eat. That does not work so well! I would definitely make it again, but not double it the next time.

Cheesy Vegetable Chowder
(recipe found on pinterest via

2 tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped
1 tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.