February Monthly Menu

I’ve been planing a monthly menu for about a year now.  One advantage that I have found is we spend a lot less on groceries.  We don’t go hungry and we eat the same types of meals we always have but somehow we spend about half of what we used to when we weekly shopped.

February 2010 Menu

Sloppy Joe Stuffed Potatoes and corn

Ham and Cheese Sandwiches, chips and dip

Takeout Pizza

Beef Stew, rolls

TostadasX 3 Those are one of my dad’s favorite meals.

Beef Enchilada Bake X2

Tacos X 3 My dad’s all time favorite meal.

Chili

Lasagna X 2

Stuffed Pizza Bites X2

Fauxtisserie Chicken

Chicken and Gnocchi Soup

Puff Pancake my apple puff pancake recipe without the apple topping

Pork chops and gravy, potatoes and biscuits

Taco Soup

Kielbasa Casserole

Chicken Planks

Cabbage Rolls

French Dip Sandwiches

Baked French Toast

White Bean Soup

Egg Rolls and veggie stir fry

This post is link to  Menu Plan Monthly at Mommy’s Kitchen

 

I need cream puff help!

You see friends, next week’s My Girl Paula recipe is a dessert of your choice. I’ve been planning to make cream puffs for ages so when I found a recipe for Chocolate Stuffed Eclairs I was beyond thrilled. I decided since I was babysitting today I would make them to share with the Nephew.

I’m sure I’ve mentioned this before but I am currently without an actual oven. Any baking I do has to be done in a roaster oven. The fact I’ve heard that pate a choux can be finicky  made me a teeny bit nervous. Roaster ovens were not designed to replace a traditional oven and I was afraid there wasn’t going to be enough circulation to get the shells baked correctly. Happily, I can report they turned out fine.

However, I cannot say the same for the filling. The first time around I made Paula’s recipe and it was awful. I did it exactly by her instructions and it turned out grainy and tastes horrible. I think I may not have tempered the eggs well enough and they curdled.

By this point I am bound and determined to have chocolate filled cream puffs so I decide to try another approach. After using four eggs in the dough and three in the chocolate scrambled eggs filling I only had one left.  I used my usual chocolate pudding/pie filling adding in some extra cornstarch to make up for the lack of eggs. I must not have added enough cornstarch because even after chilling for a few hours it hasn’t thickened enough to use without oozing everywhere. Looks like we’ll be having pudding for dessert tonight.

Do you my wonderful readers have a never fail cream puff filling recipe? At this point I don’t even care if it is chocolate flavored or not.

 

Apple Puff Pancake

This is one of my favorite breakfast for dinner dishes. Everyone leaves my house at different times of the morning so breakfast is just whatever you decide to grab. Because of that I try to make breakfast for dinner at least twice a month if not once a week.

One of the reasons I love this recipe so dearly is it is one large pancake baked in the oven. I am not chained to the stove making a dozen or so individual pancakes. It is mixed together rather quickly with just a few ingredients and bakes for about 30 minutes which is weeknight perfect for most people.

Ingredients:

• 1 cup all purpose flour
• 4 eggs
• 1 cup half-and-half
• 1/4 teaspoon salt
• 2 tablespoons of butter
• 1 can of apple pie filling
• Powdered sugar for garnish (optional)

Directions:

Preheat oven to 400 degrees.In a medium bowl mix together the flour, salt, eggs, and cream until smooth. Place butter in a 9X13 baking dish and put in the oven until the butter is melted which should take about four or five minutes. Pour melted butter into the batter and stir to combine. Pour batter into baking dish, return to oven and bake for 20-30 minutes or until lightly browned.

If you are afraid of your baking dish shattering from pouring cool batter into a hot dish remove the dish before you start mixing the batter. It should cool enough by the time the batter is ready to lessen the chances of shattering or you can melt the butter separately. You’ll have to butter or spray the dish before hand that way though.

Meanwhile place apple pie filling in a small saucepan on stove and heat until warmed through. Cut pancake into eighths and place two pieces on each plate. Top with pie filling and dust with powdered sugar for garnish if so desired.

The recipe serves four but can easily be cut in half. Just cook in an 8X8 pan instead of a 9×13.

This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam

 

February 1st Menu Plan

I finally have a working computer again so I will be posting regularly once more. There will be another menu post from me later on in the week after I get our monthly menu finished but here is what we’ll be eating this week.

• White bean soup and cabbage.
• Sloppy Joe Stuffed Potatoes
• Baked French Toast, sausage
• Beef Stew, Jordan Rolls
• Tostadas
• Barbecue chicken baked sandwich
• Leftovers of some sort. Probably a freezer meal.

For more menu ideas visit I’m an Organizing Junkie

 

An update…

I have not fallen off the face of the planet. My computer has been out of comission since the day before Thanksgiving and probably will not be fixed before the middle of February. I am still formulating new recipes and cooking so I will have a ton of new posts when my computer is up and running again.

See y’all soon!

~Micha

 

Menu for the Week of December 20 2009

Wow I cannot believe it’s only five days until Christmas. This year has flown by and doesn’t seem to be slowing down anytime soon. I hate not being around here. My computer quit on me again the day before Thanksgiving and I don’t have it back yet.  It should be back in the next couple of weeks and I will be posting up a storm before too long.

• Sunday: Enchiladas if my sister gets back from last minute Christmas shopping in time. If not it’ll be a fend for yourself night.:)
• Monday: Enchiladas or Chicken and Rice Casserole
• Tuesday:Barbecue Baked Sandwich
• Wednesday: Potato Soup
• Thursday: Christmas Eve. Snackitizers- Sausage Balls, rotel dip and chips, Lil Smokies in BBQ sauce and Pillow Dogs
• Friday: Christmas Day. Paula Deen’s Standing Rib Roast We don’t use that cut of meat but that is the method and it always turns out great. Salad, twice baked potatoes and rolls. For dessert Peanut Butterscotch Pie, Lemon Surprise
• Saturday: Leftovers

 

Refrigerator Rolls

I am always on the look out for a new roll recipe. We are huge fans of homemade yeast rolls at my house and I try to make rolls or bread at least once a week. When I saw this recipe on Alicia’s Recipes I knew I had to try it. It got thumbs up from everyone. They were soft, fluffy and slightly sweet. A good thing about them is you don’t have to make them that day. You can whip up the dough and make them a couple of days later.

Refrigerator Rolls adapted from Alicia’s Recipes

Ingredients:

• 1 pkg. dry yeast (2 1/4 teaspoons if using bulk yeast)
  
• 1/2 c. lukewarm water
• 2/3 c. margarine
• 1 c. mashed potatoes I used one very large potato and got a little over a cup of mashed potato.
• Flour to make soft dough (approx. 5
• to 6 c.)
• 1/2 c. plus 2 teaspoons sugar
• 3/4 tsp. salt
• 2 eggs
• 1 c. milk

Directions:

Peel and cube the potato. Cook in water, drain and mash. Measure out one cup and discard the rest or save for another use if you have it. Cool slightly. Scald milk and let cool.  Place milk, potato, and 1/2 cup sugar in a blender or bowl of a stand mixer. Blend or beat until smooth. If using a blender pour into a mixing bowl, then add margarine, eggs, one cup of flour and salt. Mix well.

In another bowl mix water, 2 teaspoons sugar and yeast. Set aside for about five minutes or until mixture is foamy. Add to the mixing bowl and work in enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. If not using right away place in a greased bowl, cover and place in refrigerator. You may have to punch dough down a couple of times in the refrigerator. When ready to use  turn onto a floured surface, knead a couple of times, and shape as desired. Place on greased cookie sheets and let rise until doubled. Bake in a 375 degree oven until lightly browned.

If using right away place in a greased bowl, cover and let rise until doubled. Punch dough down, shape as desired. Place dough on greased cookie sheets and let rise until doubled. Bake at 375 until lightly browned.

 

Thanksgiving Round up

It is just a week until Thanksgiving so I am sharing some of the recipes that grace our table this time of year. I am also going to share some recipes I’ve found from other sites that would be great for the holiday spread.

Breads:

• Whole Wheat French Bread Rolls from Lynn’s Kitchen Adventures via The Happy Housewife
• Fabulous French Bread from Cents to Get Debt Free
• Hoe Cake from Southern Plate

Side Dishes:

• Broccoli Casserole
• Squash Casserole
• Squash Dressing
• MeMe’s Mashed Potatoes from Southern Plate

Desserts:

• Pumpkin Nut Cake
• Lemon Surprise
• Pumpkin Spice Trifle
• Old Fashioned Chocolate Pie from Mommy’s Kitchen
• Slab Apple Pie from Life as Mom
• Layered Chocolate Pie Dessert from The Finer Things in Life

For a little more inspiration visit the Ultimate Recipe Swap on Life as Mom, Thanksgiving Menu Idea Bonanza on Southern Plate and the Thanksgiving Post on Mommy’s Kitchen

 

Cheesy Vegetable Soup

This is one of my go to fall and winter recipes.

Ingredients:

• 3 medium potatoes, peeled and chopped (3 cups)
• 1 12 ounce package or chopped broccoli or broccoli cuts- I had the cuts
• 1 16 ounce package frozen whole kernel corn
• 1 large onion chopped
• 2 c water
• 1 10 3/4 ounce can of cream of chicken soup
• 1 teaspoon Italian seasoning, crushed
• 1/4 teaspoon black pepper
• 8 ounces processed cheese, cubed

Directions:

In a 3.5 to 4 qt. slow cooker combine potatoes, broccoli, corn and onion. Stir in water, soup and seasonings.
Cover and cook on low heat for 8-9 hours or on high for 4-4 1/2 hours.
Stir cheese into hot soup until melted.Enjoy

This post is linked to Crock Pot Wednesday and Slow Cooker Thursday

 

Enchilada Stuffed Shells

As I’ve mentioned before we are big fans of Mexican food at my house. Enchiladas are one of my favorite Mexican dishes and when I found this twist I knew I had to try it. It became an instant favorite especially of my mom. It’s pretty easy to make, uses common ingredients and isn’t terribly expensive because the bulk of the ingredients can be purchased on sale or be made from scratch. Another good point is it can be made ahead and frozen.

Ingredients:

• 1 box jumbo pasta shells
• 1 to 1  -1/2 lbs ground beef, turkey or chicken
• 1 onion, diced
• 1 or 2 garlic cloves, diced
• salt, pepper, and garlic powder if not using fresh garlic
• 2 cups refried beans
• 2 10 ounce cans of red enchilada sauce, whatever spice level you desire
• 2 or 3 cups shredded cheese

Directions:

Cook pasta shells in boiling water until just tender. Drain, rinse and set aside. In a skillet over medium heat brown beef, onions, garlic and seasonings until meat is cooked thoroughly. Drain fat if needed. Add refried beans and cook until heated.

Stuff pasta shells with the meat and bean mixture. How many you end up with depends on how much filling you use per shell and how many shells don’t break. I got about 30 when I made them the last time. Divide between two baking dishes. Pour one can of enchilada sauce over each dish of shells and top with cheese using a cup to cup and a half per dish. Bake at 350° for 25-30 minutes.

Freezing instructions:

You can either freeze the dish after topping with sauce and cheese or freeze the plain shells then add the sauce and cheese before baking. Thaw in refrigerator overnight or bake from frozen. Thawed cook time is 30-35 minutes, frozen shells 45-65 minutes.

Linked to the Ultimate Recipe Swap Make Ahead Meals Edition at Life as Mom