Morning Everyone
Well it is shopping Saturday and there is some good deals on food today. I wanted to mention to you as well that I love looking at all kinds of flyers and do window shopping if there is something that you are looking for in particular just send me a note and I will try and find out where the best deal is.....
Like I said yesterday it is Appy night. There is lots to watch on the TV tonight if you are a sports Fan .. You should have left over pizza from last night , I always like cold pizza but you can always reheat it as well. If you ate both pizzas last night Safeway this week has the PIAZZAS pizzas on Buy 1 get Free so that is a great deal and good to freeze one for when you have another appy night or Fast Food Friday..Thriftys also have there Pizza's on 2 for $12.00 so both are a good deal. Walmart has 18 pack of chicken wings for $9.97 as well as Frozen Pinty assorted products for $5.00. P preferr to make my own chicken wings , I have a great recipe and I will get to that in a couple of weeks.
Here is the list of sales at the Grocery Stores
Safeway
Standing Rib Roast $5.00 a pound
Tomatoes 5lbs for $5.00
Pork Back Ribs $5.00
Knorr Sidekicks 4 for $5.00
Classico Pasta Sauce $3.99
Homemade soups $4.99 need those for supper tomorrow night.
Just wanted to let you know that every first Tuesday of the month they have 10% off of your bill . So if shopping Tuesdays of the week work better for you that gives you a better deal again.
WALMART
Chicken breast and thighs $10.00
Asparagus $2.97 a pound (Going to give you a recipe to cook this)
Beef Steakettes 3 for $5.00 (recipe this week)
Pork and Beef roasts $7.00 (recipe this week)
Uncle Bens Bistro Express $2.00 each
Cereals $3.97
THRIFTYS
Extra Lean Ground Beef buy 1 get 1 free
Armstrong white cheddar cheese $8.99
Broccoli $.99 per lb
Sweet Bell Peppers 2lb bag $3.99
Olivieri Fresh Pasta Buy 1 get 1 free
Knorr Broth 2 for $4.00
Tortilla Wraps 2 for $6.00 (recipe this week)
Catelli Pasta 2 for $5.00
Tomato Sauce 3 for $4.00
Country Grocers
Taquitos $6.97
McCain sweet Potato Fries $2.97
Cheemo :Perogies 2 for $5.00
Baby Nugget White Potatoes $1.47 per lb
Well off to Vancouver for the weekend so will touch base with you all on Monday Morning with you Weekly Menu Monday. You all have a good time Trick or Treating and I know there will be no Sit Down Sunday so what I suggest is for you to have one of the Safeway soups that you bought today and Grilled Cheese Sandwiches ,quick and easy before you head out to get your treats. Remember to take a nice warm cup of hot chocolate in your coffee cup and stay SAFE...
Cheers
Granny
Saturday, October 30, 2010
Friday, October 29, 2010
FAST FOOD FRIDAY
MORNING EVERYONE
Hope this weather gets better for the Trick or Treaters. When my kids were little we used to give candy to the trick or treaters and had a campstove in the driveway with weiners and made hotdogs and hot coffee for the parents. Once the parents got home from work there was never time to cook dinner cause the kids were so excited about getting out to get the candy. How times of changed now they all go to the malls and firehalls. It is a shame cause those of us who have now got grown up kids and grandkids still like to see the little one come to our doors in their costumes saying those famous words TRICK OR TREAT..
Tonights dinner is real easy and is fast food but with some added flair..
Last week shopping there was a good deal on frozen pizza so I had suggested that you pick one or two up and have them in the freezer for nights like tonight. If you did not buy one just pick a couple up on your way home so you can cook two tonight and that way you can eat one tonight and have the other one cold tomorrow for part of your appy night.
You will also need some grated cheese , small package of hamburger and some Italian sausage , it is with regular sausages or some pepperoni. Once you get home turn on the oven to the temperature on the box. While the oven is heating up you are going to cook the small package of hamburger and take the Italian sausage out of the casing and fry it with the hamburger.
Cover both pizzas with the meat mixture and cheese to turn a store bought pizza into your very own home delivery pizza. Bake one of them while you relax a bit from work or helping the kids with their homework. When the beeper goes off remove the cooked pizza let it sit for a couple of minutes then slice and arrange on a large plate and serve at the table with little plates. You can always make a full meal out of this pizza by serving with a salad.
Just before you sit down put the other pizza in the oven to bake for Saturdays appy night..
A little bit of a tip : if you use too much Cheddar Cheese rather then a white cheese (we like Havarti Jalepeno Cheese ) you will find that the pizza might be too greasy. Cheddar cheese is very oily.
Cheers
Granny
Thursday, October 28, 2010
THRIFTY THURSDAY
Morning
Well this is the first Thrifty Thursday . So the first thing should be about saving money$$
Save Your Pocket Change
If you empty your pockets or purse of change every day and set it aside, you might average about $2.00 a day or $730.00 per year. Try and make a habit of doing this and look at the money that you will have by the time Christmas rolls around. The change goes into a bowl on the top of the refrigerator. Out of sight and out of mind you will never miss it.
Well this is the first Thrifty Thursday . So the first thing should be about saving money$$
Save Your Pocket Change
If you empty your pockets or purse of change every day and set it aside, you might average about $2.00 a day or $730.00 per year. Try and make a habit of doing this and look at the money that you will have by the time Christmas rolls around. The change goes into a bowl on the top of the refrigerator. Out of sight and out of mind you will never miss it.
We are getting closer to the weekend and Halloween. Tonights dinner is nice and easy and very economical to make. The first thing you have to do is make rice or broad no yolk noodles is also very good. When you make pasta just remember you first boil enough water that will cover the noodles and cook for 8 minutes. Make sure you do not add the noodles til the water has boiled. Do not over cook pasta and cook the whole bag and freeze whatever you do not use. If you had some left over from Chicken Tettrazini it should already be in the freezer so just put it in a strainer or colander and pour boiling water overtop and you are ready to put the Beef and Broccoli on top. Now how easy was that.
Easy Beef and Broccoli
Ingredients:
1 head broccoli - about 12 oz / 350g
8oz / 250g mushrooms, sliced
8oz / 250g lean beef - fillet, rump or another steak cut
1 bell pepper, finely sliced
4 tablespoons soy sauce
2 tablespoons oil for shallow frying
Method:
1.Cut the meat into slivers. *
2.Steam or lightly boil the whole broccoli head in a little water until it is just cooked. It should still be quite crisp and perfectly green. Don't overcook it otherwise you land up with bitter yellowy broccoli. Once cooked put it in a bowl of cold water to stop it from cooking and to keep it green.
3.Break into florets.
4.Fry the bell pepper until it is just soft.
5.Add the mushrooms and fry for two minutes. Do this at a high heat so that they cook quickly and don't lose their shape.
6.Add the meat and fry until it is just cooked. You may like it slightly pink in the middle, or you can cook it a little longer so that it is well-done.
7.Add the soy sauce and the broccoli florets. Cook for a minute.
8.Serve with rice.
As an option, you could sprinkle toasted cashew nuts or sunflower seeds over the top
*NOTE.
Look at the way that the lines are running in the steak and if you slice this steak in the same direction as those lines, you'll have to chew through the fibers. Whereas if you cut across the lines, the knife will have already done that work. When you see in a recipe and it says slice cross the grain that is what it means. Think of it similarly to slicing a stalk of celery. The strings are less likely to get caught in your teeth if you cut those strings into smaller lengths.
Enjoy
Granny
PS..If you bought a frozen pizza that is what your are having to eat on Fast Food Friday. What I would recommend you do is buy some sliced pepperoni at the deli and have some grated cheese on hand cause you will add that to your bought pizza.
Easy Beef and Broccoli
Ingredients:
1 head broccoli - about 12 oz / 350g
8oz / 250g mushrooms, sliced
8oz / 250g lean beef - fillet, rump or another steak cut
1 bell pepper, finely sliced
4 tablespoons soy sauce
2 tablespoons oil for shallow frying
Method:
1.Cut the meat into slivers. *
2.Steam or lightly boil the whole broccoli head in a little water until it is just cooked. It should still be quite crisp and perfectly green. Don't overcook it otherwise you land up with bitter yellowy broccoli. Once cooked put it in a bowl of cold water to stop it from cooking and to keep it green.
3.Break into florets.
4.Fry the bell pepper until it is just soft.
5.Add the mushrooms and fry for two minutes. Do this at a high heat so that they cook quickly and don't lose their shape.
6.Add the meat and fry until it is just cooked. You may like it slightly pink in the middle, or you can cook it a little longer so that it is well-done.
7.Add the soy sauce and the broccoli florets. Cook for a minute.
8.Serve with rice.
As an option, you could sprinkle toasted cashew nuts or sunflower seeds over the top
*NOTE.
Look at the way that the lines are running in the steak and if you slice this steak in the same direction as those lines, you'll have to chew through the fibers. Whereas if you cut across the lines, the knife will have already done that work. When you see in a recipe and it says slice cross the grain that is what it means. Think of it similarly to slicing a stalk of celery. The strings are less likely to get caught in your teeth if you cut those strings into smaller lengths.
Enjoy
Granny
PS..If you bought a frozen pizza that is what your are having to eat on Fast Food Friday. What I would recommend you do is buy some sliced pepperoni at the deli and have some grated cheese on hand cause you will add that to your bought pizza.
Wednesday, October 27, 2010
SLOW COOKER WEDNESDAY
Morning Everyone.
Well you should either be at work with the slow cooker turned on this morning or you are at home putting it on.
I know sometimes that a slow cooker recipe will say to cook on low for 8 hours but if it is longer then that till you get home it will still taste good.
Since I posted the recipe yesterday there will not be a mealtime recipe posted on todays sight..
If you are wanting to slow cook this morning just check out yesterdays blog and get started..
Here is a quick snack for football Sunday
Ingredients
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers(Goldfish are good)
2 cups of mixed peanuts(Bulk Food Dept.)
3 tablespoons butter or margarine, melted
1 (1 ounce) package ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
Directions
In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container
I just realized that we were going to do Beef and Broccoli in the Slowcooker , but since we did Beef Stew we are going to do Easy Beef and Broccoli in the skillet over Rice. Just growing pains will get the hang of this hopefully sooner then later.
If there is any particular thing that you would like a recipe for just email me and I will post it on the blog cause I am sure if you are thinking it so is someone else.
Cheers
Judy
Well you should either be at work with the slow cooker turned on this morning or you are at home putting it on.
I know sometimes that a slow cooker recipe will say to cook on low for 8 hours but if it is longer then that till you get home it will still taste good.
Since I posted the recipe yesterday there will not be a mealtime recipe posted on todays sight..
If you are wanting to slow cook this morning just check out yesterdays blog and get started..
Here is a quick snack for football Sunday
Ingredients
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers(Goldfish are good)
2 cups of mixed peanuts(Bulk Food Dept.)
3 tablespoons butter or margarine, melted
1 (1 ounce) package ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
Directions
In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container
I just realized that we were going to do Beef and Broccoli in the Slowcooker , but since we did Beef Stew we are going to do Easy Beef and Broccoli in the skillet over Rice. Just growing pains will get the hang of this hopefully sooner then later.
If there is any particular thing that you would like a recipe for just email me and I will post it on the blog cause I am sure if you are thinking it so is someone else.
Cheers
Judy
Tuesday, October 26, 2010
HOMEWORK FOR TONIGHT
Okay here is the homework.
First make sure that you have all the ingredients that you need. You might have to take a trip to Walmart or Canadian tire to pick up a cheap slow cooker , you can get them for around $25.00 one of the best kitchen utensils you will have . If that does not work for you put it on your Christmas List..
So here we go...I have included the recipe as well. What I need you to do tonight is to cut up your vegetables and follow the directions for preparation and then put it all in the slower cooker pot (hoping you have a removeable pot) in the fridge. Then first thing in the morning before you head for work put the Slower Cooker on and set on low and when you get home from work and open the door it will smell like you were home again smelling your moms home cooking. Great idea call your mom today and invite her over for dinner tonight......My girlfriend Pat would love that
Beef and Potato Stew
INGREDIENTS
2 lbs. stew beef ( or buy a large round steak and cut it in chunks yourself ,cheaper)
1/4 c. flour
1 tsp. paprika
4 lg. carrots (can use baby carrots as well)
3 lg. potatoes (cut in quarters)
1 c. condensed beef broth
1/2 tsp. pepper
1/4 c. soy sauce( this is all the salt content that you will need
1 lg. onion
1 can tomato sauce (8 oz.)
Barbacue Sauce
DIRECTIONS
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES: Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy. Instead of chopped onions, I use 3 or 4 small yellow onions whole (Not all of my family are onions fan but still like the taste they give the stew. ) I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don't usually buy the "regular" flavor of any brand, but instead have hickory, brown sugar or garlic and onion flavors. The BBQ sauce adds an extra "kick" to the meat and gravy. For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
Another easier option is to buy the SLOW COOKER SPICE PACKAGE the same idea as those of you that buy the gravy mixture . Clubhouse makes some pretty good spice combinations that we will use in a few of our recipes but just use the same ingredients like your meat and vegetables along with the spice package.
Now about Slow Cookers....
You should only fill the cooker no more then 2 thirds full as you need the last third to create the steam to cook. Everytime you take that lid off the cooker it takes 20 minutes off of the cooking time. So be patient. If you wish and you have a large crockpot (slowcooker) you can double this recipe and freeze half of it for another night or have some for lunch the next day.
Cheers
Granny
First make sure that you have all the ingredients that you need. You might have to take a trip to Walmart or Canadian tire to pick up a cheap slow cooker , you can get them for around $25.00 one of the best kitchen utensils you will have . If that does not work for you put it on your Christmas List..
So here we go...I have included the recipe as well. What I need you to do tonight is to cut up your vegetables and follow the directions for preparation and then put it all in the slower cooker pot (hoping you have a removeable pot) in the fridge. Then first thing in the morning before you head for work put the Slower Cooker on and set on low and when you get home from work and open the door it will smell like you were home again smelling your moms home cooking. Great idea call your mom today and invite her over for dinner tonight......My girlfriend Pat would love that
Beef and Potato Stew
INGREDIENTS
2 lbs. stew beef ( or buy a large round steak and cut it in chunks yourself ,cheaper)
1/4 c. flour
1 tsp. paprika
4 lg. carrots (can use baby carrots as well)
3 lg. potatoes (cut in quarters)
1 c. condensed beef broth
1/2 tsp. pepper
1/4 c. soy sauce( this is all the salt content that you will need
1 lg. onion
1 can tomato sauce (8 oz.)
Barbacue Sauce
DIRECTIONS
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES: Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy. Instead of chopped onions, I use 3 or 4 small yellow onions whole (Not all of my family are onions fan but still like the taste they give the stew. ) I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don't usually buy the "regular" flavor of any brand, but instead have hickory, brown sugar or garlic and onion flavors. The BBQ sauce adds an extra "kick" to the meat and gravy. For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
Another easier option is to buy the SLOW COOKER SPICE PACKAGE the same idea as those of you that buy the gravy mixture . Clubhouse makes some pretty good spice combinations that we will use in a few of our recipes but just use the same ingredients like your meat and vegetables along with the spice package.
Now about Slow Cookers....
You should only fill the cooker no more then 2 thirds full as you need the last third to create the steam to cook. Everytime you take that lid off the cooker it takes 20 minutes off of the cooking time. So be patient. If you wish and you have a large crockpot (slowcooker) you can double this recipe and freeze half of it for another night or have some for lunch the next day.
Cheers
Granny
Tipsy Tuesday
Morning. Every Tuesday I am going to give you a tip of some sort. This tip is one of my favorites. Tonight you will be making pasta so I want you to cook the whole box or bag of pasta even though you will not use it all for tonight. What you do not use you are going to put in a freezer bag for the next time. I do not oil my pasta when I cook it cause I find that the sauce does not stick to the pasta as well but I do put a bit of salt in it for cooking. Now when it is time to use the frozen pasta you are going to boil your kettle and then put the pasta in a colander or strainer in the sink and pour your boiled water overtop and Voila you have a cooked pasta . Remember to always read the recipe in full first cause at the end I might give you a quick and easier way for you to prepare the meal.
Recipe for tonight is
Chicken Tetrazzini
INGREDIENTS
3.5 oz uncooked spaghetti, broken into thirds
1 cup Green Giant frozen peas (from 1-lb bag)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth (from carton or chicken broth soup)
1/2 cup whipping cream
1 tablespoon water
1 cup cubed up chicken that you cooked last night. If need be you can use a deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or pan fry or bake a couple of chicken breasts then once cooked cut in cubes
1 can drained canned sliced mushrooms or sliced fresh mushrooms
1/4 cup grated Parmesan cheese
3.5 oz uncooked spaghetti, broken into thirds
1 cup Green Giant frozen peas (from 1-lb bag)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth (from carton or chicken broth soup)
1/2 cup whipping cream
1 tablespoon water
1 cup cubed up chicken that you cooked last night. If need be you can use a deli rotisserie chicken (from 2- to 2 1/2-lb chicken) or pan fry or bake a couple of chicken breasts then once cooked cut in cubes
1 can drained canned sliced mushrooms or sliced fresh mushrooms
1/4 cup grated Parmesan cheese
DIRECTIONS
1 Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.
2 Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3 Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. then add spaghetti and peas, chicken and mushrooms.
4 Into ungreased 8-inch square baking dish, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
Now if you do not want to make your own sauce you can always buy one of the prepared cream sauce or a jar of Alfredo sauce. I do like to make my own but what ever is easier for you. If this is what you want to do you eliminate step 2 and the first part of stop 3 and just add the other ingredients to the sauce that you buy. I just want you to enjoy cooking first, then as you realize that it is easy to cook then you can make your own sauce.
1 Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.
2 Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3 Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. then add spaghetti and peas, chicken and mushrooms.
4 Into ungreased 8-inch square baking dish, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
Now if you do not want to make your own sauce you can always buy one of the prepared cream sauce or a jar of Alfredo sauce. I do like to make my own but what ever is easier for you. If this is what you want to do you eliminate step 2 and the first part of stop 3 and just add the other ingredients to the sauce that you buy. I just want you to enjoy cooking first, then as you realize that it is easy to cook then you can make your own sauce.
Tomorrow is Slow Cooker Wednesday so I will give you your homework that you have to do tonight. You will have to prep what you are going to put in the crockpot in the morning....Give me a couple of hours to get it ready and then check back to see what you are cooking and what you will need....
Cheers
Granny
Monday, October 25, 2010
WEEKLY MENU MONDAY
Happy Birthday to my daughter Andrea. See you at noon......
Here is the first of many WEEKLY MENU MONDAYS
Not every recipe will be posted today only the one for Monday You will see that I have listed each day of the week and that is the recipe that you will be cooking that day. This is the first week and I am open to suggestions for different recipes. If you have one that you would like me to include in one of the Weekly Menu Mondays recipes please send me an email and I will try and get it into the schedule. I need to know before Shopping Saturday so that I can make sure that everyone has the items in their pantry or freezer.
Monday:
Easy Chicken and Garden Veggies Skillet
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Ingredients
4 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
1/4 cup water
8 oz fresh green beans, trimmed (leave whole)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2 cup Italian dressing
DIRECTIONS
1. In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Do not eat all this chicken cause we want to use two of them for tomorrows dinner.
Tuesday:
Chicken Tetrazzini
Wednesday:
Slow Cooker Easy Beef and Broccoli
Thursday:
Leftovers from Easy Beef and Broccoli to make a Phili Sandwich
Friday:
Pizza
Saturday:
Appetizer or Date Night
Sunday: Halloween Night
Grilled Cheese and Soup
I have posted in Saturdays blog that I really want you to make a list for shopping , but if you find it easy to just go and shop that day for your ingredients, go for it just make sure you only buy what is on your list for the day......
Here is the first of many WEEKLY MENU MONDAYS
Not every recipe will be posted today only the one for Monday You will see that I have listed each day of the week and that is the recipe that you will be cooking that day. This is the first week and I am open to suggestions for different recipes. If you have one that you would like me to include in one of the Weekly Menu Mondays recipes please send me an email and I will try and get it into the schedule. I need to know before Shopping Saturday so that I can make sure that everyone has the items in their pantry or freezer.
Monday:
Easy Chicken and Garden Veggies Skillet
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Ingredients
4 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
1/4 cup water
8 oz fresh green beans, trimmed (leave whole)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2 cup Italian dressing
DIRECTIONS
1. In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Do not eat all this chicken cause we want to use two of them for tomorrows dinner.
Tuesday:
Chicken Tetrazzini
Wednesday:
Slow Cooker Easy Beef and Broccoli
Thursday:
Leftovers from Easy Beef and Broccoli to make a Phili Sandwich
Friday:
Pizza
Saturday:
Appetizer or Date Night
Sunday: Halloween Night
Grilled Cheese and Soup
I have posted in Saturdays blog that I really want you to make a list for shopping , but if you find it easy to just go and shop that day for your ingredients, go for it just make sure you only buy what is on your list for the day......
See you tomorrow
Sunday, October 24, 2010
SIT DOWN SUNDAY
Well this to me is the most important day for dinner.
As much as I like to have dinner at my kitchen or dining room table for every meal , I know that is not always possible with everyones busy schedules . If you just make a concious effort to have a nice roast beef, turkey,roasted chicken or ham for Sunday dinner it makes the whole week of work worth it all.
Included is a recipe for roast beef dinner and yorkshires. Do we not all remember our parents having Sunday dinner , if not, then it is your turn to start the traditon in your kitchen.
Roast Beef Recipe
Ingredients
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat therometer
Gravy you will need beef stock and corn starch
1 Roast should be at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast in a roast pan with a rack . The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices. Place small baby potatoes coated in Olive Oil around the roast . Cut carrots on an angle or use baby carrots with some chunks of onions and celery to add flavour when you make the gravy.
3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.
Turn your oven up to 450 degrees to get ready for the yorkshire pudding.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. . Add some beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Cover pot and keep warm on stove...
Recipe for Yorkshire Pudding (Grumpy's moms recipe)
3 eggs
1/2 cup milk
3/4 cups of flour
Cook at 450 degrees for 10 minutes in muffin tins . Then lower to 350 and bake for 35 minutes or more. Make sure you start in cold greased pans. NEVER OPEN OVEN TIL DONE.....
This makes enough for two or three people . All you have to do is double the recipe to make enough for a family.
You now have some roast beef left over for cold roast beef sandwiches for lunches.
As much as I like to have dinner at my kitchen or dining room table for every meal , I know that is not always possible with everyones busy schedules . If you just make a concious effort to have a nice roast beef, turkey,roasted chicken or ham for Sunday dinner it makes the whole week of work worth it all.
Included is a recipe for roast beef dinner and yorkshires. Do we not all remember our parents having Sunday dinner , if not, then it is your turn to start the traditon in your kitchen.
Roast Beef Recipe
Ingredients
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat therometer
Gravy you will need beef stock and corn starch
1 Roast should be at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast in a roast pan with a rack . The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices. Place small baby potatoes coated in Olive Oil around the roast . Cut carrots on an angle or use baby carrots with some chunks of onions and celery to add flavour when you make the gravy.
3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.
Turn your oven up to 450 degrees to get ready for the yorkshire pudding.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. . Add some beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Cover pot and keep warm on stove...
Recipe for Yorkshire Pudding (Grumpy's moms recipe)
3 eggs
1/2 cup milk
3/4 cups of flour
Cook at 450 degrees for 10 minutes in muffin tins . Then lower to 350 and bake for 35 minutes or more. Make sure you start in cold greased pans. NEVER OPEN OVEN TIL DONE.....
This makes enough for two or three people . All you have to do is double the recipe to make enough for a family.
You now have some roast beef left over for cold roast beef sandwiches for lunches.
Saturday, October 23, 2010
SHOPPING SATURDAY
Hello the weekend is upon us.
Yesterday all the food flyers came to our home and I went through them to give you the sales for each of the stores. Sometimes when they are a real good deal I will let you know and you might need to stock up your Perfect Pantry and freezer. In order for this meal planning to work, organization is an important part. Granny likes to cook from scratch and before you know it you will be doing that as well. But for now I just want you all to get in the kitchen cooking and enjoying it at the same time. It is not really rocket science, all the food in the Pantry and Fridge are saying is "Cook Me"..
When you shop in the produce section now a days alot of the stuff is already cut up for you , like you carrots , onions , and mushrooms. Feel free to pick those up cause it will make it quicker and easier and no mess, for now anyway ...
Here are the stores with the good sales this week and where you should stock up. Some of the stuff you will need for Menu Monday is there as well.
My favorite store to shop for groceries is Walmart. They have flyers at the front entrance to the food and they always compare with other stores to make sure that they have the best deals. So if you go there first with your grocery list you might find that some of the prices are the same or cheaper then the ones that I list.
Now for buying meat I like Thriftys cause they mark down their meat a lot. I find that Wednesday night or Thursday is the best time. All I do is pick it up come home and put it in the freezer. There is nothing wrong with the meat it is just that they have regulations as to how long they can have it on the shelf ...
Boneless, skinless chicken breast are $2.99 a pound (Freezer separate into freezer bags individually
Peanut Butter (buy one get one free) (Pantry)
Oreo Cookies (buy one get one free)(Pantry)
Tex Mex Cheese $6.99 (get a mozerella and chedder)(Fridge)
Green Giant Frozen Vegetables (3 for $9.00)(Freezer)
Catellina Pasta Sauce (2 for $6.00)(Pantry)
Purex Laundry Soap (buy 1 get 1 free)(Laundry Room)
Check out their Signature homemade broth base soups they are very good. Even if they are discounted that is even better. I use them cause they have all the spices in them then I make a stew from it , you will see how that works at a later date(Freezer)
Garlic Sausage (buy one get one free)( Fridge)
Cambells Chunky Soups 3 for $5.00 (Pantry)
Cambells Broth in Cartons 2 for $4.00(Pantry unless opened then fridge)
Pam $4.97
Hunts Thick and Rich Pasta Sauce 4 for $5.00(Pantry)
Canned Mushrooms 3 for $2.00(Pantry)
Ragu Pasta Sauce (buy one get one free)
Texas Toast Bread (buy one get one free) (Freezer)One plain one parmasen
Astro yougort $3.99(Fridge)
Organic green grapes $2.49 pound (Fridge)
Bananas $.89 per pound(Fridge)
Cauliflower $1.99 each (Fridge)
Quaker Cookie Mix 2 for $8.00(Pantry)
Bag of premade salad
Panko Bread Crumbs(in the Asian Isle)
Grated real Parmasean Cheese(not the stuff in the green container)
Roast
Baby potatoes
Bacon(Fridge)
Whipping Cream(Fridge)
Fresh Green Beans(Fridge)
Yellow Peppers(Fridge)
Onion
Fresh Grated Parmasean Cheese
Sesame Seeds
Italian Salad Dressing
Hamburger(Freezer)
Steaks 3 pack $10.00(freezer)
Garlic butter stick (in green foil wrapper) (fridge)
McCain Pizza $3.98 (Freezer)
Cucumber $.77
Package of Carrots $1.00
Fresh Mushrooms $1.00
Pork Loin Centers $5.00
Ground Turkey or Chicken $5.00
Rotissere Chicken $7.oo
Lipton Sidekicks $1.25(Pantry)
Quaker Oatmeal bars $2.00(Pantry)
If they have there seasoned beef roasts or pork roasts around $8.00 to $14.00 pick them up. They are really good and great for Slowcooker Wednesday...
Now these items are just guide lines of what is good to have in the house. When you shop only shop off your list and try and shop the outside of the store. That is where all the fresh and nutrious stuff is , you will have to go inside the outside isles to get canned goods or spice for the pantry .
The reason for the Rotissere Chicken is cause you are going to have that for supper tonight with a salad and a couple slices of Parmasen Texas Toast topped with Chedder Cheese or Mozarella under broiler . Once you are finished with the bread you will put the rest in the freezer for down the road.
Grumpy and I both love to shop and so we do that on the Saturday and then Saturday night supper is always appy night for us. Nice and easy turn on the Saturday Night Hockey game and relax.....Lots of times we have friends over and they always want to bring an appetizer so it fits right in.
Every once in a while I will put together a couple of appy recipes nice and easy so that maybe a Saturday night appy night might work for you as well.
Now get out your Grocery List and start marking off what you are going to buy at the Grocery Stores. Remember you have to check your pantry and your fridge to see if you have any of these items that are on your list and decide if you want to use what you have or get some more so that you have it on hand.
Here is the Grocery Store list http://www.grocerylists.org/ultimatest/. I believe you can put on your I phones as well. Whatever works best for you just make sure you have a list.
Yesterday all the food flyers came to our home and I went through them to give you the sales for each of the stores. Sometimes when they are a real good deal I will let you know and you might need to stock up your Perfect Pantry and freezer. In order for this meal planning to work, organization is an important part. Granny likes to cook from scratch and before you know it you will be doing that as well. But for now I just want you all to get in the kitchen cooking and enjoying it at the same time. It is not really rocket science, all the food in the Pantry and Fridge are saying is "Cook Me"..
When you shop in the produce section now a days alot of the stuff is already cut up for you , like you carrots , onions , and mushrooms. Feel free to pick those up cause it will make it quicker and easier and no mess, for now anyway ...
Here are the stores with the good sales this week and where you should stock up. Some of the stuff you will need for Menu Monday is there as well.
My favorite store to shop for groceries is Walmart. They have flyers at the front entrance to the food and they always compare with other stores to make sure that they have the best deals. So if you go there first with your grocery list you might find that some of the prices are the same or cheaper then the ones that I list.
Now for buying meat I like Thriftys cause they mark down their meat a lot. I find that Wednesday night or Thursday is the best time. All I do is pick it up come home and put it in the freezer. There is nothing wrong with the meat it is just that they have regulations as to how long they can have it on the shelf ...
Safeway
Boneless, skinless chicken breast are $2.99 a pound (Freezer separate into freezer bags individually
Peanut Butter (buy one get one free) (Pantry)
Oreo Cookies (buy one get one free)(Pantry)
Tex Mex Cheese $6.99 (get a mozerella and chedder)(Fridge)
Green Giant Frozen Vegetables (3 for $9.00)(Freezer)
Catellina Pasta Sauce (2 for $6.00)(Pantry)
Purex Laundry Soap (buy 1 get 1 free)(Laundry Room)
Check out their Signature homemade broth base soups they are very good. Even if they are discounted that is even better. I use them cause they have all the spices in them then I make a stew from it , you will see how that works at a later date(Freezer)
Country Grocer
Garlic Sausage (buy one get one free)( Fridge)
Cambells Chunky Soups 3 for $5.00 (Pantry)
Cambells Broth in Cartons 2 for $4.00(Pantry unless opened then fridge)
Pam $4.97
Hunts Thick and Rich Pasta Sauce 4 for $5.00(Pantry)
Canned Mushrooms 3 for $2.00(Pantry)
Thrifty's
Ragu Pasta Sauce (buy one get one free)
Texas Toast Bread (buy one get one free) (Freezer)One plain one parmasen
Astro yougort $3.99(Fridge)
Organic green grapes $2.49 pound (Fridge)
Bananas $.89 per pound(Fridge)
Cauliflower $1.99 each (Fridge)
Quaker Cookie Mix 2 for $8.00(Pantry)
Bag of premade salad
Panko Bread Crumbs(in the Asian Isle)
Grated real Parmasean Cheese(not the stuff in the green container)
Walmart
Roast
Baby potatoes
Bacon(Fridge)
Whipping Cream(Fridge)
Fresh Green Beans(Fridge)
Yellow Peppers(Fridge)
Onion
Fresh Grated Parmasean Cheese
Sesame Seeds
Italian Salad Dressing
Hamburger(Freezer)
Steaks 3 pack $10.00(freezer)
Garlic butter stick (in green foil wrapper) (fridge)
McCain Pizza $3.98 (Freezer)
Cucumber $.77
Package of Carrots $1.00
Fresh Mushrooms $1.00
Pork Loin Centers $5.00
Ground Turkey or Chicken $5.00
Rotissere Chicken $7.oo
Lipton Sidekicks $1.25(Pantry)
Quaker Oatmeal bars $2.00(Pantry)
If they have there seasoned beef roasts or pork roasts around $8.00 to $14.00 pick them up. They are really good and great for Slowcooker Wednesday...
Now these items are just guide lines of what is good to have in the house. When you shop only shop off your list and try and shop the outside of the store. That is where all the fresh and nutrious stuff is , you will have to go inside the outside isles to get canned goods or spice for the pantry .
The reason for the Rotissere Chicken is cause you are going to have that for supper tonight with a salad and a couple slices of Parmasen Texas Toast topped with Chedder Cheese or Mozarella under broiler . Once you are finished with the bread you will put the rest in the freezer for down the road.
Grumpy and I both love to shop and so we do that on the Saturday and then Saturday night supper is always appy night for us. Nice and easy turn on the Saturday Night Hockey game and relax.....Lots of times we have friends over and they always want to bring an appetizer so it fits right in.
Every once in a while I will put together a couple of appy recipes nice and easy so that maybe a Saturday night appy night might work for you as well.
Now get out your Grocery List and start marking off what you are going to buy at the Grocery Stores. Remember you have to check your pantry and your fridge to see if you have any of these items that are on your list and decide if you want to use what you have or get some more so that you have it on hand.
Here is the Grocery Store list http://www.grocerylists.org/ultimatest/. I believe you can put on your I phones as well. Whatever works best for you just make sure you have a list.
Friday, October 22, 2010
The Perfect Pantry
What every pantry should have on hand are flavors and ingredients that keep well . What you need to do is take an inventory of what you have in your kitchen pantry. Because Saturday is shopping day you should try and stock up your fridge and cupboards to make your perfect pantry. On Saturday I will give you a shopping list of what you will need to have or buy for your Weekly Monday Menu . Along with a copy and paste shopping list I will give you an app address for those of you with Blackberrys and I-phones. Remember to always check out what you have in your pantry and your fridge so that you do not over buy for the menu when you already have it on hand.
The Bare Minimum
These are the essential ten staples to always have on hand.
Salt
Pepper
Olive oil
Vegetable oil
All-purpose flour
Granulated Sugar
Pepper
Olive oil
Vegetable oil
All-purpose flour
Granulated Sugar
Brown Sugar
Cooking Spray
Cornstarch
Honey
Canned Goods
Chicken stock or broth
Beef stock or broth
Canned tomatoes
Tomato sauce
Tomato paste
Chicken stock or broth
Beef stock or broth
Canned tomatoes
Tomato sauce
Tomato paste
Cream of Mushroom Soup
Starches and Dry Goods
Plain or Whole Wheat Pasta
Starches and Dry Goods
Plain or Whole Wheat Pasta
Egg noodles
Long-grain white rice
Jasmine or basmati rice
Lentils
Dried bread crumbs
Long-grain white rice
Jasmine or basmati rice
Lentils
Dried bread crumbs
The Root Cellar
Onions and potatoes should be stored in a cool, dark, well-ventilated area--don't keep them in plastic bags or in the refrigerator. Do not put your onions near your potatoes they are what makes your potatoes grow eyes....
Potatoes
Onions
Garlic
Potatoes
Onions
Garlic
Condiments
Vinegars (balsamic, cider, white, and red wine vinegars)
Soy sauce
Worcestershire sauce
Hot sauce
Vinegars (balsamic, cider, white, and red wine vinegars)
Soy sauce
Worcestershire sauce
Hot sauce
The Spice Rack
Dried basil
Bay leaves
Cayenne or Crushed red pepper flakes
Curry powder
Chili powder
Cumin
Cinnamon
Garlic powder
Oregano
Paprika
Dried parsley
Dried basil
Bay leaves
Cayenne or Crushed red pepper flakes
Curry powder
Chili powder
Cumin
Cinnamon
Garlic powder
Oregano
Paprika
Dried parsley
Allspice
Cloves
Nutmeg
Dill
Italian Seasoning
Rosemary
Sage
Thyme
Steak Seasoning
Lawreys Seasoning Salt
Cloves
Nutmeg
Dill
Italian Seasoning
Rosemary
Sage
Thyme
Steak Seasoning
Lawreys Seasoning Salt
The Almost-Bare Fridge
Eggs
Milk
Butter or margarine
Ketchup
Mustard (yellow, Dijon, whole grain)
Mayonnaise
Parmesan cheese
Other cheeses
Eggs
Milk
Butter or margarine
Ketchup
Mustard (yellow, Dijon, whole grain)
Mayonnaise
Parmesan cheese
Other cheeses
The Freezer
Frozen corn
Frozen spinach
Frozen peas
Ground beef
Chicken breasts
Frozen corn
Frozen spinach
Frozen peas
Ground beef
Chicken breasts
Wednesday, October 20, 2010
Hello Everyone:
Well I am finally up and running.
I want to thank my step-daughter Krysta for helping me get this ready . Between the two of us I am really pleased with how the blog design turned out. Please bear with me as I go through the growing pains .
Friday will be the start of my daily posts to help you with meal planning, recipes, tips, and shopping. The post this Friday is to get you organized in your kitchen by having a stocked pantry , fridge and freezer with the essentials that every kitchen needs. Then each day from then on will be a theme of:
Shopping Saturdays
Sit Down Sundays
Weekly Menu Mondays
Tipsy Tuesdays
Slow Cooker Wednesday
Thrifty Thursday
Fast Food Friday
If you see what you like become a follower and if there is anything that I can help with just send me an email or comment and I will try my best to help you out.
Well I am finally up and running.
I want to thank my step-daughter Krysta for helping me get this ready . Between the two of us I am really pleased with how the blog design turned out. Please bear with me as I go through the growing pains .
Friday will be the start of my daily posts to help you with meal planning, recipes, tips, and shopping. The post this Friday is to get you organized in your kitchen by having a stocked pantry , fridge and freezer with the essentials that every kitchen needs. Then each day from then on will be a theme of:
Shopping Saturdays
Sit Down Sundays
Weekly Menu Mondays
Tipsy Tuesdays
Slow Cooker Wednesday
Thrifty Thursday
Fast Food Friday
If you see what you like become a follower and if there is anything that I can help with just send me an email or comment and I will try my best to help you out.
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