Menu? What Menu??

Okay, so I don’t know where my brain is but this week kinda snuck up me and I don’t have a thing planned! Fortunately for us I have a few things leftover from last week. I guess, though, it’s not always about having things planned and sometimes it’s about being flexible, right? Yeah, that’s it.

So, for this week, we’ll use the things we have left, add a few other tried and true ones and ride the wave. Breakfast will include goodies like oatmeal, cereal, eggs and bacon, and biscuits and gravy. Lunch: Sandwiches, Homemade Chicken Noodle Soup, Breakfast Burritos, Pot Pies and leftovers. Supper: Chipotle Burritos, Tuna Helper & Salad, Cheesy Chicken Enchiladas, Rice and Beans and Cornbread, and Chili Cheese Burgers.

And now a recipe that I definitely recommend: Kraft Smarter Fettuccine Alfredo! I made it while my parents and brother were here and they all ate it and liked it. It took a little more work, but it was very tasty. Yum!

Menu Plan Monday is, as always, hosted by the Org Junkie!

This last weekend we tried a great new recipe – and we loved it! As a family that needs better eating habits, I’ve been on the prowl for healthier, but tasty and palatable to my oh-so-picky family, lower fat and lower carb recipes. This Chili Lime Chicken (modified) was an instant keeper! It was oh-so-good! Saturday I served it on top of rice with a side of spicy ranch beans. That may seem like an odd combination but it was very delish. Sunday I wrapped it in a large tortilla with rice, black beans, cheese, onions, and salsa. The result – YUM! I can see so many options for this. And since it is kinda hard to get Big Daddy to eat chicken, any chicken recipe that goes down without a fight gets two thumbs up.

For the record, I modified this recipe a little. I left out the flouring part and just grilled it on an electric grill. First, I quartered a lime and squeezed every single last drop of juice and pulp into a bowl. I added a half teaspoon of chili powder and a dash of salt. I tossed two thinly sliced chicken breasts in the lime mix and let it sit for about 10 minutes before I put it on the hot grill. Before closing the lid on the electric grill, I liberally sprinkled chopped cilantro on top. Cook through, turning only once if necessary. Half way through I drizzled the remaining lime juice from the bowl on top of the chicken (make sure you do this at the halfway point to the juice can cook for several minutes since the raw chicken was in it.) When the chicken is done, (careful not to overcook!) it will be the juiciest, tangiest, limiest, absolutely yummy flavor! Have fun with it!

For this week’s healthy(er!) menu, check my sidebar! I have links for a lot of these recipes, so if you want one: just ask! =)

One last thing: if you like to cook, you might watch the food network (like I do.) If you watch the food network, you might have caught a few episodes of the Next Food Network Star (like I did,) and you might have been cheering for Amy (like I have.) You might even have voted (like I did.) Now, I know Rory is from Texas and all, but there is just something about Amy that I really enjoy and I’d really like to see her on Food Network in the future. If you do, too, then go here. I hope she gets a show and I can get some new recipes.

Don’t forget to check out Menu Plan Monday at I’m an Organizing Junkie!

My kids love cherry limeades. But I don’t like to drive six miles into town or spend the money at Sonic to get one. Instead, we make them at home. The kids have fun making them, and they really enjoy drinking them!

To one glass of ice, add two lime quarters (squeezed), 3 or four maraschino cherries, two teaspoons of the maraschino syrup, and fill with Sprite (or Diet Sprite) -YUM!!

We’re having cherry limeades this week and the kids don’t know it yet. I can’t wait to see the looks on their faces.

Works For Me Wednesday is hosted by Rocks In My Dryer.

Simple Shepherd’s Pie

For those who dislike most vegetables and anything overtly healthy.

Need:

1 lb. ground beef

1 cup hot gravy

2 cups hot mashed potatoes

1 cup shredded cheddar cheese (or mix of cheddar and something else)

Directions:

Preheat oven to 350 degrees. Brown the ground beef with seasonings of your choice (onion powder, salt, pepper.) Combine with gravy and layer in bottom of oven-safe dish. Smooth the mashed potatoes on top of the beef and gravy. Layer the cheese on top. Bake until the cheese is melted and enjoy!

Basically a rice meatloaf molded into meatballs rather than a loaf, for faster cook time and easier serving. It’s a great hit with the kids, too. It gets its name from the rice which protrudes out on all sides, like a rolled up prickly porcupine. ( I dunno, maybe it’s a Southern thing.)

My mom used to make these a lot when I was a kid and we loved them. However, I’ve modified the recipe to include mexican rice mix instead of plain white rice. She also used to cook them in a pressure cooker if I remember correctly…

Sorry mom, I prefer the oven method.

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Needed:

1 lb. ground beef

1/3 can Hunts Meatloaf sauce (reserve the rest for the last step)

1 egg

1 pkg Lipton Fiesta Sides Mexican Rice mix

1/2 c plain dry bread crumbs

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Step 1: Preheat the oven to 400. Mix all the ingredients together in a bowl, reserving the rest of the meatloaf sauce for later.

Step 2: Lightly spray or grease an 8X8 or 9X9 baking dish. Form meat into 9 meatballs, approximately 2 – 2 1/2 inches in diameter and arrange them into the dish. (They cook best if they are evenly sized.)

Step 3: Spoon a tablespoon or so of sauce on top of each and then using the spoon, distribute the sauce evenly over the tops and down the sides of each meatball.

Step 4: Bake at 400 until the rice is done (should take between 30 and 45 minutes). In my experience, once the rice is cooked, the meat is done inside also, but I always check to make sure.

Step 5: Once the rice is done, top with the remaining sauce and bake for an additional five minutes.

Best served hot with mashed potatoes and your favorite vegetable, alongside a slice of oven toasted french bread. Enjoy!

The Family Casserole recipe has been requested and of course I’m happy to oblige. It’s not a secret (at least I don’t think it is…)

Apparently this is something that my mother-in-law made one day when my husband was young after digging through a half-empty pantry. I don’t think she imagined her grandkids would be eating it. But her children loved it and my husband still loves it.

“It” is just a ground beef, potato, and green bean casserole (though I don’t think it technically meets the definition of ‘casserole.’) “It” hasn’t even had a name except for “the casserole” until I started Menu Plan Monday and needed to call it something. “It” is one of the easiest things to make. Really.

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NEED:

1 lb. ground beef

approx. 2 c. diced potatoes

1 can green beans (not drained)

Lawry’s seasoned salt, onion powder, garlic powder, pepper

***

PREPARE:

1.) Brown the ground beef with some seasoned salt, onion powder, garlic powder and pepper. You know your family’s taste so have at it how you will. Drain well.

2.) In the skillet, mix the beef, the potatoes, and the entire can of green beans and liquid. Add a dash or two of seasoned salt and pepper, cover with a lid, and cook on medium-high until the potatoes are almost cooked through. Stir occasionally.
3.) When the potatoes are almost done, finish cooking without the lid so the rest of the liquid (if any) will evaporate. Once the potatoes are cooked through, serve hot with some bread, cornbread, or saltine crackers. (If you are like my husband, add more seasoned salt here.)

Enjoy!