Roast Beef Sandwich Roll

This was another super yummy freezer meal that I pulled our for supper! It was easy to make, especially with premade bread dough, but the Italian seasoning gave it a different taste to me. It didn't feel like the right seasoning to go with roast beef. When I make this again I will leave out the Italian seasoning and try something else...



Roast Beef Sandwich Roll

1 pound frozen bread dough loaf, thawed
1/4-1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 teaspoon garlic salt
1 teaspoon italian seasoning
1 pound cooked, shredded roast beef
6-8 ounces shredded cheddar cheese
1 egg white
1 tablespoon water

Let dough rise to doubled in a warm spot. Roll dough into a rectangle. Sprinkle ingredients over dough, keeping 1/2" edge clean. Roll up jelly roll style starting with the long edge. Pinch seams to seal. Wrap to freeze, if desired.

To serve: let thaw completely, this will take all day. Brush egg white and water over dough and cut slit in top of dough with knife. Bake at 400 for 30-35 minutes or until golden brown. Let stand for 10 minutes before slicing.

Stuffed Pork Roast

Once again this is a recipe I pulled out of my freezer from my Nourishing Hearts class. It was very yummy and fed our family well, with some additional sides added! :) I haven't ever stuffed a pork roast before and there wasn't a lot of dressing in the roast itself but it still tasted good and was a cinch to throw together!!

Stuffed Pork Roast

1 (1 1/2 pound) pork sirloin roast
seasoned stuffing, prepared according to package directions
onion
celery
chicken boullion or broth

Make stuffing according to directions, adding onion, clelery and chicken boullion or broth if desired. Make a pocket in the roast. Season with salt and pepper. Spoon the stuffing loosely into the pork with approximately 1/3 cup of the prepared stuffing. Tie the roast seam closed with cooking string if necessary. Wrap and freeze if desired.

To serve: let thaw completely. Bake the roast @ 350 for 1-1 1/2 hours or until internal temperature reaches 165 degrees. Let rest before slicing.

Soda Pop Chops with Smashed Potatoes

Wow, this recipe was so super good! Josh and I made it together and it turned out wonderfully... He forgot to reduce the sauce down, but we thought that it was great the way it was - in fact he put it in a jar and saved it so that we could use it at another time. The recipe says that you could also use the sauce with chicken, which Josh didn't realize but was talking about while we were eating! He's such a chef! :)



Soda Pop Chops with Smashed Potatoes
(recipe found in Taste of Home - Simple and Delicious)

1 1/2 pounds small red potatoes, halved
1 cup root beer
1 cup ketchup
2 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons all purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 bone in pork loin chops
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon garlic powder

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, worcestershire sauce and garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time and shake to coat.

In a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender; turning once. Remove pork and keep warm.

Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Weekly Line Up - 4/23-4/29

Another week of using up my freezer meals from my Nourishing Hearts class. I have them piled up to use during my maternity leave and now is as good of a time as any! They sound super good and can't wait to try them!

Saturday - *Beef Stew
Sunday - Easter (I have no responsibilities!!)
Monday - *Stuffed Pork Roast
Tuesday - *Roast Beef Sandwich Roll
Wednesday - *Turkey Tacos
Thursday - Brody's Birthday (We are taking him and a few of his friends bowling and for pizza!)
Friday - Spaghetti and Meatballs

* New Recipes

Chicken Bacon Sub Sandwiches

Oh my gosh, these were so delicious!! Yet another freezer ready meal that I made at my Nourishing Hearts class and it turned out so yummy!! I wanted more as soon as I was done... Definitely a redo at my house!

Chicken Bacon Sub Sandwiches

1 large italian or french loaf, sliced lengthwise
1/2 cup garlic butter (recipe included)
2 cups hsredded chicken
1/4 cup chopped bacon, cooked crisp
6 ounces shredded cheese

Place loaf of bread on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil. Freeze. To serve: keep wrapped in foil. bake at 350-375 for 60-70 minutes if frozen or until heated through. If thawed, bake for 30 minutes or until heated through.

Garlic Butter:
1/2 cup butter, softened
2 cloves of garlic, minced
1/2 teaspoon dried parsley flakes

combine ingredients. Spread on bread.

No Knead Whole Wheat Honey Sandwich Bread

This was the quickest bread that I think I have ever made!! I love that you can just throw it in the mixer, add some ingredients, throw it in the pan and boom you have bread!! It is super yummy when it is warm out of the oven...



No Knead Whole Wheat Honey Sandwich Bread
(recipe found at www.bakingbites.com)

2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110 F)
5 teaspoons active dry yeast (2 packets/.5 ounces)
2 tablespoons honey
1/4 cup vegetable oil
1 1/2 teaspoon salt

In a large, microwave safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.

If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute. (My dough was still pretty sticky after this, so I ended up placing a little bit of flour on the counter and kneading my dough into it just a few times to make it a little less sticky.)

If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.

Lightly grease a 9x5" loaf pan. turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1" above the sides of the pan. Preheat oven to 400. Once bread has risen, remove plastic wrap and place loaf pan in the oven. Bake for 30-35 minutes, until bread is dark golden brown. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Wild Rice Hotdish

This was another freezer meal from my Nourishing Hearts class that went over well with my family. It sounds super easy to throw together and you know that it was easy enough to take out of the freezer, thaw and throw into the oven!! Love meals like that...



Wild Rice Hotdish

1 pound cooked hamburger
3 cups cooked wild rice
1 can cream of mushroom
1 can cream of chicken
1/4 cup water
1/2 medium onion, chopped
1/2 cup chopped celery
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
optional: 1 can sliced water chestnuts and/or mushrooms

Combine all ingredients. Mix well. Freeze at this point for later use or continue on to next step. Bake at 350. If frozen, keep covered and bake for 2 hours or until cooked allt he way through. If thawed, bake for 1 hour, covered or uncovered, or utnil cooked all the way through.

Rueben Hot Pockets

We had these for supper the other night and they were a big hit with Josh and I. Beau decided that he didn't like sauerkraut that night, even though we have had it before... His eating habits are a bit of a mystery to all of us! Everyone else enjoyed these hot pockets a lot though. The dough was easy to mix up, but since I haven't made a lot of doughs it was nice to be making it with other people who had a lot of dough experience. Just remember to add the flour at the end a little at a time so that you don't make it too dry.

Rueben Hot Pockets

3 1/2 cups flour
1 tabplespoon sugar
1 teaspoon salt
1 tablespoon yeast
1 cup warm water
1 tablespoon butter
1/2 cup thousand island salad dressing
6 ounces thinly slicked corned beef
1/2 ppound sliced swiss cheese
1 cup sauerkraut (well drained)
1 egg white, beaten

Mix warm water and yeast until yeast is dissolved. Add butter and stir until mostly melted. Add sugar, salt and flour and mix together until the dough becomes sticky. Add more flour until dough comes together . Knead dough for about 4 minutes. Divide the dough into four parts. Roll the dough out for each part. Spreadthe dressing all over the dough, then layer on the corned beef, cheese and sauerkraut. Seal the ends and then bring the sides up until they meet. Pinch together.

At this point the hot pockets can be frozen. If frozen, when serving let them thaw completely and rise slightly. Brush the top with an egg white. Bake on a greased oookie sheet, seam side down at 350 for 25-30 minutes or until lightly browned on top. Serve with additional thousand island dressing or spicy mustard on the side.

Mushroom Cheese Ravioli

We were all big fans of this recipe! It turned out delish and it was super easy to throw together.... I love starting out with a base like ravioli that is already made for you but oh so yummy! It makes the cooking process much quicker on those nights that you are trying to get out of the house!

Mushroom Cheese Ravioli
(recipe found in Taste of Home Healthy Cooking)

2 cups refrigerated cheese ravioli
1/2 cup sliced fresh mushrooms
1 tablespoon chopped onion
1 tablespoon pine nuts
1 tablespoon chopped sweet yellow pepper
1 tablespoon chopped sweet red pepper
1 teaspoon olive oil
2 teaspoon cornstarch
1/2 cup reduced sodium chicken or vegetable broth
1/4 cup fat free half and half
18 teaspoon salt
1/8 teaspoon pepper
grated parmesan cheese, optional

Cook ravioli according to package directions. Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender. Combine the cornstarch, broth, half and half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

Pork Chops with Orange Sauce

This was way more delicious then I ever thought that it was going to be. The sauce had just a hint of orange and it was so yummy to dip the pork chops into... I love that the weather is getting so beautiful and the hubs doesn't have to grill in the snow anymore!! Bring on summer!!



Pork Chops with Orange Sauce
(recipe found in Taste of Home Healthy Cooking)

1 cup orange juice
1/2 cup unsweetened pineapple juice
1/4 cup reduced sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon grated orange peel
1/4 teaspoon pepper
4 bone-in pork loin chops
1 tablespoon cornstarch

In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce. If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 160.

Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

Weekly Line Up - 4/16-4/22

I've got a lot of freezer meals stored up and this is my week to use them! :) So excited for a yummy week of meals that don't take much prep except to pull them out of the freezer!!

Saturday - Pancake Supper (Fundraiser for our fire department)
Sunday - *Rueben Hot Pockets
Monday - *Wild Rice Hotdish
Tuesday - *Chicken and Bacon Sub Sandwich
Wednesday - *Hame and Cheese Ziti
Thursday - *Soda Pop Chops with Smashed Potatoes

* New Recipes

Tex Mex Chili with a Cincinnati Twist

This was a delicious way to top our spaghetti! Josh thought that it was a little spicy and had too much cumin, but his mom and I thought it was great!! The kids ate it wonderfully and didn't say a word about how spicy it was - I think that I will let them be the judges of that, since they are the ones that usually think it is too spicy... It was nice to have a homemade sauce that was ready in the crockpot when it was time to eat!!



Tex Mex Chili with a Cincinnati Twist
(recipe found in Taste of Home Simple and Delicious)

1 pound ground beef
1 cup chopped sweet onion
1/4 cup chili powder
2 tablespoons ground cumin
2 teaspoons baking cocoa 1 1/2 teaspoons ground cinnamon
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 medium tomato, chopped
1 jalapeno pepper, seeded and chopped
hot cooked spaghetti
optional toppings: oyster crackers, hot pepper sauce, chopped sweet onion and shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt. Transfer to a 4-5 quarter slow cooker. Stir in the chili beans, kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno. Cover and cook on low for 6-8 hours or until heated through. Serve over spaghetti. Garnish with toppings of your choice.

M&M Caramel Bars

M&M Caramel Bars

1 1/2 cups plus 4 tablespoons softened butter
1 1/2 cups brown sugar
2 cups flour
2 cups quick oatmeal
1/2 teaspoon slt
2 teaspoons soda
4 tablespoons milk
40 caramels
m&m's

Mix together 1 1/2 cups butter, brown sugar, flour, oatemal, salt and soda. Spread half of the mixture into a jelly roll pan. Bake for 10 minutes at 350. Melt togehter milk, rest of butter and caramels. Spread over first half. Sprinkle 1 cup or more of m&m's over caramel layer. Put the remaining half of the mixture over the top. Bake 10 minutes at 350.

Chicken Cheese Strata

Here was a scrumptious supper that was a hit with my family. My mother in law said that it tasted like Thanksgiving to her! :) It was easy to throw together and it finished off in the oven so I had time to do homework with the kids... Just don't forget to use a pot holder when grabbing the handle after it has been out of the oven! Josh was still feeling the after effects of that mistake while we were eating! :( I don't know if any of you out there have heard of cream of onion soup, but I haven't and I couldn't find it. So, I substituted cream of mushroom and it worked out well.

Chicken Cheese Strata
(recipe found in Taste of Home Simple and Delicious)

1 loaf (1 pound) french bread
3/4 pound boneless skinless chicken breasts, cut into 1/2" cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 eggs
3/4 cup milk
2/3 cup condensed cream of onion soup, undiluted (I used cream of mushroom)
1 cup shredded colby monterey jack cheese

Split bread in half lengthwise; cube top half of bread and set aside. Use bottom half for whatever else you might want to. In a 10" ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.

In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Soft Chocolate Chip Cookies

So, earlier in my blog I posted my favorite go to recipe for chocolate chip cookies. I didn't think that I would ever even try another recipe, but when this one started with "soft" it caught my eye... I am a soft cookie type of girl. Not a bit fan of the hard cookie crunch, so I thought I would give it a whirl. They are super yummy and definitely SOFT!!! We will have to see what Josh says about them since he was the one begging for chocolate chips, but this recipe might be a keeper! The only downfall is that this recipe doesn't make as much as my other one, so they will be gone much, much quicker! :)

This batch will definitely not be soft and chewy... This is what happens when I try to multi task on the last batch of cookies and give my 2 week old his first bath while finishing up cookies... WHOOPS!!


But, as you can tell, it's hard to concentrate when this cutie is around! :)


These batches turned out much, much better!



Soft Chocolate Chip Cookies

2 sticks unsalted butter, softened
2 eggs
¾ cup brown sugar
¼ cup white sugar
1 small package instant vanilla pudding
1 teaspoon vanilla
1 teaspoon baking soda
2 ¼ cups flour
2 cups chocolate chips

Cream butter and sugars. Add package of pudding. Mix in eggs and vanilla. Add baking soda and flour and mix well. Last, pour in chocolate chips and mix until combined. Drop by rounded spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

Sweet Potato Chili Bake

Sweet Potato Chili Bake
(recipe found in Taste of Home Simple and Delicious)

2 cups cubed peeled sweet potato
1 medium sweet red pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
4 1/2 teaspoon brown sugar
3 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 package (6 1/2 ounces) corn bread/muffin mix
1/2 cup shredded cheddar cheese
optional toppings - sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper

In an ovenproof dutch oven, saute sweet potato and red pepper in oil until crisp tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Meanwhile, prepare the corn bread batter according to package directions; stir in cheese. Drop by tablespoonsfuls over chili. Cover and bake at 400 for 18-20 minutes or until toothpick inserted near the center comes out clean. Serve with toppings of your choice.

Three Chili Turkey Tacos

Usually when we have tacos at home, I just bust out the taco seasoning packet and add it to the hamburger and that's that. I found this recipe and I thought that I would try it out... This may be my new go to recipe for tacos!! It was so delicious and had a great sweet and spicy taste to it. Definitely a redo!!



Three Chili Turkey Tacos
(recipe found in Taste of Home Simple and Delicious)

1 pound ground turkey
1 small onion, chopped
1/3 cup chopped sweet red pepper
1/3 cup beer or nonalcoholic beer
1/3 cup chili sauce
1 can (4 ounces) chopped green chilies
3 1/4 teaspoon chili powder
1 1/2 teaspoon worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
10 taco shells, warmed
1 1/4 cups shredded lettuce
2/3 cup shredded cheddar cheese

In a large skillet, cook the turkey (or beef like I used), onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the beer, chili sauce, chilies, chili powder, worcestershire sauce, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through. Spoon turkey mixture into taco shells; top with lettuce and cheese.

Weekly Line Up - 4/9-4/15

Now that the baby is here I need to try and eat a little healthier... Not that we don't eat pretty healthy most of the time, but after 4 kiddos, it's time to try and get my body back - at least a little bit! :) So, here is my first week - not "dieting" but at least paying attention a little bit more to what is being put into my mouth!

Saturday - Tropical Citrus Shrimp/M&M Caramel Bars - my contribution to the fundraiser that we are having...
Sunday - *Pork Chops with Orange Sauce
Monday - Weeknight Chicken and Pasta
Tuesday - ECFE
Wednesday - Tacos
Thursday - *Mushroom Cheese Ravioli
Friday - Makeover Sweet Potato Sausage Skillet

* New Recipes

Shrimp Risotto

You know me and shrimp - I love it!! I thought this sounded like a quick and easy recipe to throw together and it definitely was. My family thought that it was delicious and everyone had seconds!! Not a hit with my mother in law though, who I found out on this night doesn't like rice or shrimp... Whoops - not a great meal to cook up for her I guess! :)



Shrimp Risotto
(recipe found in Taste of Home Simple and Delicious)

1 small onion, chopped
2 tablespoons butter
1 3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated parmesan cheese
2 tablespoons milk

In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most of the liquid is absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. Stir in the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

Chicken Pasta Skillet

Oh, this was a yummy one!! It was pretty quick and easy and tasted wonderful! The kids gobbled it up and my mother in law is anxious to eat the leftovers tomorrow... That makes it a good meal to me! :)



Chicken Pasta Skillet
(recipe found in Taste of Home Healthy Cooking)

3 cups uncooked whole wheat spiral pasta
2 cups fresh broccoli florets
2 tablespoons butter
2 tablespoons plus 1 teaspoon all purpose flour
1 1/4 cups reduced sodium chicken broth
1/2 cup fat free half and half
4 ounces reduced fat process cheese (velveeta), cubed
1 teaspoon garlic herb seasoning blend
1/4 teaspoon salt
2 1/2 cups cubed cooked chicken breast
1/2 up shredded cheddar cheese

In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 2 minues of cooking; drain. In a large skillet, melt butter. Combine flour and broth until smooth; stir into pan. Add half and half. Bring to a boil; cook and stir for 1 minute or until thickened. Add the process cheese, seasoning blend and salt; stir until smooth. Stir in pasta mixture and chicken; heat through. Remove from the heat; sprinkle with cheddar cheese. Cover and let stand for 5-10 minutes or until the cheese is melted.

Golden Chicken and Noodles

Okay, so maybe I am not as back to normal as I thought! :) This was supposed to be served over noodles and I completly forgot that part... It still had a wonderful taste on its own, but it would have been a "fuller" meal deal if I would have remembered the noodles! :) Guess that the baby brain isn't quite gone. My chicken was a little dry, so I will definitely cut the time down on the crock pot the next time that I make this.



Golden Chicken and Noodles
(recipe found in Fix It and Forget It)

6 boneless, skinless chicken breast halves
2 10 3/4 ounces cans broccoli cheese soup
2 cups milk
1 small onion, chopped
1/2 teaspon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper

Place chicken pieces in slow cooker. Combine remaining ingredients. Pour over chicken. Cover and cook 1 hour on high. Reduce heat to low and cook 5-6 hours. Serve over noodles.

Grands Chuckwagon Bake

This dish was a super comfort food for me!! It reminded me of the one and only meal that my dad would fix EVERY time that he had to cook for us... His was just hamburger fried up and baked beans added to it, so this kicked it up a notch and was super delish! Easy to fix, even when I am walking around gimpy! :)



Grands Chuckwagon Bake
(recipe found at www.pillsbury.com)

1 pound lean ground beef
1/2 cup barbecue sauce
1 teaspoon yellow mustard
1 can (28 ounces) baked beans, undrained
2 cups red kidney beans, drained, rinsed
1 cup shredded cheddar cheese
1 can (16.3 ounces) refrigerated buttermilk biscuits
2 tablespoons cornmeal, if desired

Brown beef in 12" skillet; drain. Stir in remaining ingredients except biscuits and cornmeal. Heat to boiling. Pour into sprayed 9x13" glass baking dish. Cut each biscuit into four pieces. Roll in cornmeal. Arrange over beef mixture. Bake at 350 30-35 minutes or until biscuits are deep golden brown.

Weekly Line Up - 4/2-4/8

Yay - I am up and running! Still feeling the after effects of having a baby a little bit, but not enough to stop me from getting back into the kitchen!! While I was down and out I got three new cooking magazines and I am anxious to try a bunch of recipes in them... Unfortunately for my hubs, that means more "weird" food instead of hamburgers, hot dogs and cereal like he likes! :) My mother in law is in town for a while longer also so we will see how she likes all the crazy cooking going on...

Thursday - *Chicken Pasta Skillet
Friday - *Shrimp Risotto
Saturday - *Three Chili Turkey Tacos
Sunday - Breakfast for Supper
Monday - *Tex-Mex Chili, Cincinnati Style
Tuesday - ECFE
Wednesday - Tacos
Thursday - *Sweet Potato Chili Bake
Friday - *Chicken Cheese Strata

*New Recipes