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Tuesday, August 30, 2011

Nacho Chicken Dip

Please excuse the picture, we started gobbling it up before I got a chance to take one!

I really would like to try some new recipes out of my Goosberry Patch cookbooks. I love them and they look so nice on my kitchen shelf. This was something I made for us for lunch last week because it seemed simple and I had everything on hand. We all thought this was very tasty and would be perfect for a game day appetizer. I have a few parties coming up that this would be great for. You could easily substitute cooked shredded chicken instead of the can (it's cheaper that way too).



Nacho Chicken Dip
Gooseberry Patch Almost Homemade Cookbook

1 12oz can chicken
1 can refried beans
1 jar chunky salsa
2 cups shredded cheddar cheese



In a greased 9 inch baking pan, spread refried beans. Add layers of chicken (not pictured), salsa, and shredded cheese on top.






Bake at 350 for 20 minutes or until cheese is completely melted. Serve with tortillas.




 
 

Monday, August 29, 2011

Honey Bun Cake


This cake was fantastic. I had a little over a day to plan and make some sort of dessert to bring to an impromptu family function. I really only have two days of the week that I can get out and go grocery shopping so I needed a recipe that used only things I had on hand. This is why I love bookmarking recipes on the net! I settled on this Honey Bun Cake recipe I had seen a while ago and everyone loved it!
adapted from The Country Cook
1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 cup oil
1 cup brown sugar
2 teaspoons cinnamon
2 cups powdered sugar
6 tablespoons milk

Prepare batter by combining cake mix, eggs, sour cream, and oil in a bowl. Batter will be slightly lumpy. In a separate bowl, mix together the brown sugar and cinnamon. Pour half of the cake batter into a greased 9x13 pan. Sprinkle brown sugar mixture evenly over batter. Spoon rest of batter over brown sugar layer, covering as much of the brown sugar as possible. Bake at 350 for 40 minutes (test to make sure cake is done in center). Once cake is out of the oven, whisk together powdered sugar and milk in a small bowl until smooth. Pour glaze over warm cake making sure the top of the cake is completely covered. Cool completely and serve.




 
 

Menu Plan Monday 8/29


I figured out last week that because of Paul's work and school schedule now, I only need to plan 4 dinners for the week and 1 or 2 breakfasts. The other days that I'm home alone with the boys, me and Silas will have sandwiches or leftovers to use them up. It will also allow me to stock up on whatever coupon deals are good that week. Here's the plan this week:
 
Monday: Leftovers from last week
Thursday: Swiss Stuffed Chicken (from Gooseberry Patch Almost Homemade cookbook)
Friday: Leftovers
Sunday: Leftovers/frozen meal/sandwiches
 
 
 
Linking up to Menu Plan Monday.
 
 
 

Friday, August 26, 2011

Friday Favorite Finds 8/26


Well it's been a busy week around here! I feel proud of myself that even though I was exhausted and sleep deprived, we didn't eat out once and I managed to pull together dinner every night because of my meal plan. I can't tell you enough how much I love meal planning! I also love adding new recipes to my plan so that it doesn't get too boring. Here are some of my picks from this week:
 
Framed Cooks
 
This recipe makes me wish it was fall right now. I'm ready!
 
Fantastical Sharing of Recipes
 
Such a great alternative to the high calorie originals.
 
Taste and See God's Goodness
 
My husband would LOVE the alfredo sauce base flavor in this dish.
 
Slow Cooker: Homemade Applesauce
Once a Month Mom
 
I LOVE that not only is this so much cheaper to prepare than the jars in the supermarket, I know exactly what my kids are eating. I bet it makes the house smell wonderful!
 
Ladybird Ln
 
This is such a great idea to prepare muffins ahead of time and have them freshly made when you need them.
 
 
 
 

Wednesday, August 24, 2011

Taco Mac Casserole


This casserole is something I've been making since we were first married. It makes a lot, it's filling, and it's cheap. Not to mention that every time I make it, Paul announces it's his favorite meal! I believe one of my relatives/friends gave this recipe to me at my bridal shower. Either way, this one's definitely a keeper for us.


Taco Mac Casserole


1lb ground beef
1 packet taco seasoning
2/3 cup water
1 box macaroni and cheese
4 tablespoons butter or margarine
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa


Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.


Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.


Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.





 
 

Tuesday, August 23, 2011

Chicken with Pineapple Sauce


This is one my personal favorite dinners to make at home. I love that it tastes a lot like Chinese take out, but at a fraction of the cost. Also, most Chinese restaurants would deep fry the chicken, so this version is definitely a lot healthier. You could certainly add steamed broccoli to make the dish go even farther.


Chicken with Pineapple Sauce


2-3 boneless skinless chicken breasts, cut into chunks
1 tablespoon EVOO
2 tablespoons packed brown sugar
6 oz crushed pineapple in juice
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger

1 tablespoon cornstarch
steamed white rice


In a deep skillet, heat olive oil over medium high heat. Cook chicken in olive oil until cooked through, remove from pan and set aside. Combine brown sugar, pineapple in juice, soy sauce, garlic salt, and ginger in skillet on low heat. Stir in cornstarch and simmer about 5 minutes until starting to thicken.


Add chicken back to skillet and cook an additional 10 minutes until sauce thickens more and chicken is heated through. Serve over white rice.




 
 
 

Monday, August 22, 2011

Menu Plan Monday 8/22

So my husband's work schedule is changing which means that there are a few days he is gone from 11am - 9pm. The monkey wrench is that he works in a restaraunt and eats there for free while he's working (lucky duck). I'm not sure what that's going to mean for dinners, but I decided to just make a menu plan of 5 dinners and 2 breakfasts and see if we end up with an enormous amount of leftovers or not. Here's the plan:

Tuesday: Taco Mac Casserole (carry over from last week, recipe coming)

Wednesday: Tangy Meatloaf with carrots

Thursday: Pizza Pasta Bake w/Italian sausage

Friday: Leftovers

Saturday: Out

Sunday: Chicken Ziti Bake (from freezer)


Linking up to: Menu Plan Monday.



 
 
 

Friday, August 19, 2011

Friday Favorite Finds 8/19

Phew, I did A LOT of bookmarking this week! Now that I know I'll be staying home for a few more weeks before going back to work, I can focus on trying out some of these awesome recipes. Here are some of my favorites from the week:
Angel Foods Kitchen
 I think I'm addicted to french toast recipes, and of course I had to bookmark this one. Yum!
Easy To Be Gluten Free
 I'm on the hunt for more meatless dinner ideas since the prices of meat lately have been outrageous! Can't wait to try this.

Edesia's Notebook
I'm not a real big fan of traditional hot wings (unless pregnant!) much to my husband's dismay. I'm always on the lookout for new ways to prepare wings since they're easy and cheap. These look great!
Mom On Timeout
 This is obviously along the same lines as my Freezer Breakfast Sandwiches, but I love that this recipe uses tortillas. I just so happened to get them for less than $.50 a package this week at Giant and I think this is an awesome way to use them up!

Flour Me With Love
I LOVE raisins and these cookie bars look awesome!


  

Italian Pierogies


This was a throw together dinner using ingredients I had on hand. It turned out fantastic! We're really loving the different pierogi flavors they have out now. This was a really filling, tasty dinner that you can easily whip up on a busy weeknight.


Italian Pierogies
 
1lb ground beef (or Italian sausage)
1 jar pasta sauce
1 box potato, spinach, & feta pierogies
Italian seasoning to taste
garlic powder to taste


Cook pierogies in boiling water according to package directions. Meanwhile, brown ground beef in large skillet and drain. Return beef to skillet and add pasta sauce and seasonings. Drain pierogies and add to meat sauce. Cover and simmer about 10 minutes. Top with shredded mozzarella cheese and serve immediately.




 
 

Wednesday, August 17, 2011

Banana Pudding

This recipe is really simple and easy, but absolutely delicious.  I’ve had several versions of banana pudding in the past and I’m so glad I bookmarked this one to try. My guys loved it and it will definitely be one of my regular go-to dessert recipes!

Banana Pudding

3 bananas
large pkg instant vanilla pudding
cool whip, thawed
vanilla wafers

Layer the bottom of a 2 quart baking dish with vanilla wafers and top with slices of banana. Continue layers until it fills the baking dish 3/4 of the way. Prepare vanilla pudding according to package. Before the pudding sets, pour over vanilla wafers and bananas in baking dish. Top with a generous layer of cool whip. Refrigerate overnight to let the vanilla wafers soften. Yum!


Linking up to: It's a Keeper Thursday, What's Cooking Thursday, House of Hepworth's, Sweet Treats Thursday, Fireflies and Jellybeans, and Full Plate Thursday.

BBQ Meatball Subs


I've been seeing a few different versions of this recipe around blogland and I thought I'd try it out. To save time, I decided to use frozen meatballs even though I'm kind of a meatball snob! Growing up, we NEVER had frozen store-bought meatballs. My mom and grandmother always made them from scratch and I do have to say, frozen meatballs do not taste the same to me. This sauce is so good that it definitely makes up for the meatballs, you have to try it!


BBQ Meatball Subs
 
1 box frozen meatballs
1 and 1/4 cup ketchup
3/4 cup BBQ sauce
3 tablespoons brown sugar
garlic powder to taste


In a deep skillet, combine ketchup, BBQ sauce, brown sugar, and garlic powder. Cook meatballs according to package. Once hot, add meatballs to sauce in skillet turning to coat meatballs well.


Cover skillet and simmer for 15 minutes or until sauce thickens a bit. Serve immediately. **I served these with sweet potato fries and they were awesome when dipped in some extra sauce!



 
 
 

Monday, August 15, 2011

Menu Plan Monday 8/15


So I have a renewed drive to keep up with menu planning and stick with it: my hours have been cut at work and I'll be receiving a much smaller salary than I was used to once I go back from maternity leave. That being said, we need to cut out eating out as much as possible which is why I love menu planning so much. I remember when we were first married leaving the grocery store having spent about $100 every week and being so annoyed because it really was just stuff I decided to pick up while there. With a plan and list ready before I even go into the store, I can easily stick to a budget and have enough ingredients to put together 6 meals for my family. So here's our plan this week:
 
 
Tuesday- Taco Mac Casserole (recipe coming)
 
 
Thursday- Pizza Pasta Bake (with sausage instead of ground beef)
 
 
Friday- Leftovers
 
Saturday- Tangy Meatloaf
 
Sunday- Chicken Ziti Bake (from freezer)
 
Linking up to: Menu Plan Monday.
 
 


Saturday, August 13, 2011

Freezer Breakfast Sandwiches


This is one of our favorite go to breakfasts for when school starts. They are incredibly versatile and each family member can customize their sandwiches according to their tastes. I will usually bake up a double batch on a Saturday and they last us about 3 weeks.

Freezer Breakfast Sandwiches

1 can Pillsbury Grands rolls
4 eggs
1/2 cup milk
shredded cheddar cheese
optional fillings: bacon, sausage patties, salsa, etc.


Bake Grands rolls according to package directions. While the rolls are baking, whisk the eggs and milk and scramble. Split rolls in half and add some scrambled eggs, top with some shredded cheese and other half of roll (add optional toppings if desired).


Once sandwiches are completely cool, wrap individually in foil and place in ziploc bags. When ready to serve, remove frozen sandwich from foil and microwave for 1 minute or until hot.


These are so simple to put together, but are really tasty and so much cheaper than drive thru!



 
 

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