Busy Days and Nights Call for Make-Ahead Meals

Hotdog stew collage

 

It’s been a long time since I’ve made hotdog stew.  And while it may not sound very appetizing, it’s really quite tasty.  Matt, my soon-to-be 13 year old loves the stuff.  So tonight, after dinner, I made a big pot of Hotdog Stew.  For tomorrow night’s dinner.

We’ve had a lot going on the past few weeks.  Seems that end of the school year time is ultra-hectic.

Make-ahead dinners are a very good thing.

Tomato-based recipes are ALWAYS better the next day anyhow.  Can you say pasta casseroles and chili?

To help you with a possible crazy week, I’m sharing the recipe with you.

 Hotdog Stew

  • 1 46oz. can of vegetable juice (like V8)
  • 1 cup sliced mushrooms (optional)
  • 2 tablespoons Onion flakes (or a small-medium onion, diced)
  • 1 green pepper (diced).  I cheated and used about 3/4 cup of frozen, chopped peppers
  • 1-1/2 to 2 tablespoons beef bullion (or 2 cubes)*
  • 1/2 – 3/4 cup diced or sliced (like coins) carrots
  • 2 teaspoons dried Oregano
  • 1/4 teaspoon of Garlic Powder
  • 1/4 teaspoon of Salt (optional)
  • 1/4 teaspoon of Black Pepper
  • 1/4 teaspoon of Parsley Flakes
  • 1/4 teaspoon of Celery Seed
  • 1 pkg hot dogs (cut into coins)
  • 1 cup frozen (or canned) peas

Pour vegetable juice into large stock pot or Dutch oven.

Over medium-high heat, add all other ingredients (EXCEPT FOR THE PEAS) and bring to a light boil, stirring frequently to keep the juice from scorching.

When the carrots are almost done, add the peas.  Simmer until peas are cooked.

You can enjoy the stew while it’s hot.  However, this recipe is MUCH better the next day.  Allow the stew to cool slightly, place in a covered container and refrigerate.

Re-heat and enjoy!

Let me know what you think.

*I use Watkins Beef Soup and Gravy Base.  It is way better than the other brand.  My wife and I are Watkins Associates.  Drop me a line and I’ll send you a free catalog.

 

 

 

Mother’s Day — Some Food for Thought and Thoughts on Food!

 

Sunday is Mother’s Day.

 

Today is Saturday.  Doing the math, that only gives you a few hours to get something nice for your mom.

 

And for the dads out there:  You need to move quickly if you’re going to find a gift (and a greeting card) so your kids can give your wife something sweet for her special day.

 

As a side note:  Moms are special people.  It’s a shame that only one day is set aside as “her” day.

 

Being the professional procrastinator that I am, I have been in this tight spot many times.  And every year I swear I’m not going to wait until the last minute to find a gift for my wife.  And some super-nice cards.  You see, it’s not just that I want to get her something, but my boys depend on me for ideas.  And for picking out the cards. And the gift(s).

 

Oh, the pressure mounts.

 

Last weekend, my wife and I went flower shopping.  It’s an annual tradition where she and I (mostly she) pick out all the flowers and spikes and vines that will make up her beautiful array of flower pots.  Those flower pots are HER’S.

Stay away from them.  She waters them.  She pinches off the dead blooms.  She fertilizes them.  They are her babies.  Please — stay away.

 

So, what are you going to give Mom on Sunday?

 

According to a survey* of over 2,000 U.S. mothers with kids under the age of 18, 14.6% of moms prefer handmade gives, followed very-closely by 13.6% who prefer a day off.

 

Mom needs a break.  And what better way to give her what she needs than by treating her to a delicious (and nutritious) homemade breakfast in bed?

 

Produce for Kids is an organization that encourages healthy eating among families.  They provide simple, healthy meal solutions and resources for parents while raising funds for local children’s non-profit organizations.

 

So come on Dads, you and the kids will not only enjoy making these recipes, but they are meals that mom can feel good about eating.  That’s a win-win in my book!

Check out these options:

Scrambled Waffle-wich

Scrambled Waffle-wich

Serves 4
Preparation Time: 20 Minutes
Ingredients:
  • 4 eggs
  • 2 Tbsp. olive oil
  • 1 cup cauliflower and broccoli, chopped
  • ½ cup cherry tomatoes, diced
  • ¼ cup feta cheese
  • 4 premade whole wheat waffles
Directions:

1. Crack eggs in mixing bowl, scramble with fork.
2. Heat oil in skillet on medium-high heat, add broccoli, cauliflower and cherry tomatoes, cook 2 minutes.
3. Add eggs, stir and cook 2-3 minutes or until firm and not clear.  Mix in cheese.
4. Toast waffles, top with egg/vegetable mixture. Fold waffle in half to make sandwich

 

Rise ‘n Shine Oatmeal

Rise 'n Shine Oatmeal

 

Serves 4
Preparation Time: 20 Minutes
Ingredients:
  • 1 cup rolled oats
  • ½ tsp. ground cinnamon
  • ⅔ cup strawberries, sliced
  • ⅔ cup mango, peeled, pitted, sliced
  • ⅔ cup apple, cored, chopped
  • 4 Tbsp. pistachios
  • Honey, to taste
  • 4 eggs
Directions:

1. In small saucepan, bring 2 cups water and oats to boil, add cinnamon.  Reduce heat and simmer 10 minutes or until thickened and tender.
2. Top oatmeal with strawberries, mango, apple, pistachios and honey, if desired.

Hard Cooked Eggs

1. Place eggs in saucepan, cover with cold water. Heat to a boil, cover and simmer for 10 minutes.
2. Once eggs are cooked, chill in cold water.

 

Florentine Egg Muffins

 

Florentine Egg Muffins

Serves 4
Preparation Time: 30 Minutes
Ingredients:
  • 1 Tbsp. unsalted butter
  • 1 cup mushrooms, sliced
  • ½ cup tomatoes, diced
  • 2 cups spinach, loosely packed
  • 1 cup red bell peppers, seeded, diced
  • 6 large eggs
  • 1½ cups grated potatoes, cooked
  • ½ cup shredded mozzarella cheese
Directions:

1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
4. Line large muffin tin with 8 greased foil cups. Portion ½ cup mixture into each cup.
5. Bake in oven for 10-20 minutes, or until eggs puff and are firm.

So rather than a quick trip to the store for a box of chocolate, or some foo-foo hand cream, perhaps it’s time to whip up a good breakfast.  One that Mom will remember for a long time.

Now THAT is the perfect gift!

Happy Mother’s Day!

*Survey was conducted by the research firm NPD Group for Child’s Play Communications.

Photos courtesy of Produce for Kids ©2012

Low Carb Recipe – Chicken Salad

Here’s a quick and easy recipe to use up left-over chicken breasts.  Whether you cooked extra on purpose, or you have a few left over, here’s a great way to make something tasty.

 

making chicken salad rt 1

 

Super Easy Chicken Salad

In a large bowl, combine the following:

  • 4 cooked skinless-boneless chicken breasts (cubed)
  • 1 cup diced celery
  • 2 hard-boiled eggs (diced)
  • 3/4* to 1 cup mayonnaise
  • 1/4 cup diced sweet onion
  • 2 T. dill relish (OR sweet relish)
  • 1 t. celery seed
  • salt and pepper (to taste)

*Start with just 3/4 cup of mayonnaise and add more if you need to.  You want a nice creamy salad.

Mix well and taste-test.

 

Here’s what you should end up with:

 

making chicken salad 2 rt

 

Let me know what you think. We LOVE this stuff.

All by itself with a sprinkle of paprika.

On toast.  Really good with a slice or two of home-grown tomato.

In a salad.

Hey, it’s a multi-purpose recipe.

Enjoy!

 

Easy Crockpot Chicken & Stuffing Mix Casserole

a new recipe box

My family is always on the lookout for new (and easy) recipes to try.  We get tired of eating the same old things every week.

A recent web-surfing session landed on a on site that (for the life of me I can’t remember).  Ever have that happen to you?  Ha!  I’m sure you have.

As soon as I figure out where I got this, I will give proper credit.  I promise.

But for now, add this to your arsenal of food planning tools.  It’s easy, and really, really good.

We added sweet corn and a make-it-yourself salad as side dishes tonight.  The boys both said they liked it — a lot.  That is a HUGE compliment to the creator of this tasty dish. :-)

Try it and let me know what you think!

Here are the details:

Easy Crockpot Chicken & Stuffing Casserole

Easy Crockpot Chicken & Stuffing Casserole Recipe
Dinner, American, Chicken, Stuffing mix, Cream of chicken soup, Sour cream
Cooks in    Serves 4 +
Ingredients
  • 4 thawed skinless, boneless chicken breasts
  • 6 oz package of Stove Top Stuffing mix
  • 1/2 cup sour cream
  • 1 can Cream of Chicken soup
  • 1/4 cup water
Directions
  • Place chicken breasts in slow cooker.
  • Pour the packet of stuffing mix over the chicken.
  • In a small bowl, mix the sour cream, soup and 1/4 cup water.
  • Pour soup mixture evenly over the stuffing.
  • Cook on LOW for 4 hours.
  • Fluff stuffing and shred chicken.
  • Enjoy!

Oriental Salad (with Ramen Noodles) is Our Current Favorite Food

We’re not big fans of fancy food.  You know, the foods that seem to take hours to prepare and only about fifteen minutes to eat?  We’re just not into that.

Simple foods.  That’s our mantra.  And we found something that fits perfectly.

There are a ton of Oriental Salad recipes floating around the web.   I typed “Oriental Salad” into Google and I got this:

Yep:  9.7 million hits.

I decided to check out the number one result over at Cooks.com.  With a bit of tweaking, it is a keeper.

There seems to be a bit of confusion in the recipe.  It calls for 2 packages of cole slaw mix (one pound total).  Actually…one bag of coleslaw at my local supermarket is one pound.  So, in case you see the recipe and wonder, that’s the deal.

The recipe calls for two (2) packages of Ramen Noodle soup in either the Oriental or beef flavor.  We used beef flavor last week.  And (ahem) this weekend we used CHICKEN flavor.  The beef flavor does give the salad a richer, darker flavor.  But if you prefer a lighter version, go with the chicken flavor.  It is excellent.

Last week’s version included the chopped green onions.  This week: we left out the onions but added some sweet red pepper.  (Which I got a fantastic deal on.  Our local supermarket had the biggest, reddest sweet peppers on sale for TWO for a DOLLAR.  Un-real.  I bought four of them and should have bought the whole lot.)

Now…here’s the secret ingredient that is NOT included in the recipe:  Soy sauce.  Oh. My. Gosh.  That is the ultimate topper for this already great-tasting salad.  Not everyone is going to like the super-saltiness of the soy, so…add a few shots of it to individual bowls of salad.  Don’t over-power the the salad by adding soy sauce to the entire recipe, okay?

Here’s the recipe.  Seriously:  you gotta try this.

Oriental Salad (w/ Ramen Noodles)

Oriental Salad (w/ Ramen Noodles) Recipe
Chinese, Side, Soy sauce, Cole slaw, Ramen noodles, Salty
Cooks in    Serves 4-8
Ingredients
  • One package (16 oz) cole slaw mix with carrots
  • Two packages of Ramen Noodle soup (Oriental, Beef or Chicken Flavor)
  • Chopped green onions (optional)
  • Chopped sweet red pepper (optional)
  • Seasoning packets from Ramen Noodle soup
  • 1/3 c. cider vinegar
  • 1/2 c. salad (vegetable) oil (scant)
  • 1/2 c. sugar (scant)
Directions
  • Make the salad dressing:
  • Whisk oil, vinegar, sugar and seasoning packet contents in a small bowl.
  • Make the salad:
  • In a large bowl, add the cole slaw mix, green onions and/or sweet red peppers.
  • Break up the Ramen noodles into bite-sized chuncks over the cole slaw.
  • Slowly pour the salad dressing over the salad. Using a rubber spatula or spoon, thoroughly mix the dressing into the salad.
  • You can enjoy the salad immediately, or place salad in air-tight container and refrigerate.

Leave a comment, or send me an email and let me know how you like this.

Breakfast and Then On With the Day!

Microwave Egg CreationMicrowave Egg Creation

It might look a bit funky, but let me assure you:  it is a great (easy + fast) breakfast.

You can prepare this several different ways:

  • Just eggs (2 or 3)
  • Eggs and vegetables (like I did this morning:  eggs + chopped green pepper)
  • Eggs and (pre-cooked) bacon or (pre-cooked ham)

I use a four-cup, glass measuring cup to make my microwave eggs.

Here’s the recipe:

  • 2 or 3 large eggs, broken
  • a splash of half-and-half (or milk)
  • a pinch of black pepper
  • a pinch or seasoned salt or (better yet) Trader Joe’s 21 Seasoning Salute
  • 1/4 cup pre-cooked chopped ham or pre-cooked bacon
  • 1/2 an onion, chopped
  • 1/2 a green pepper, chopped
  • a teaspoon of butter or margarine
  • waxed paper
  1. Break the eggs into the measuring cup
  2. Add the half-and-half, pepper and seasoned salt.
  3. Whip the eggs with a fork
  4. Add the ham or bacon, onion and green pepper
  5. Stir the mixture so all the ingredients are well-mixed
  6. Add a teaspoon of butter or margarine to the mixture (no need to mix)
  7. Cover the measuring cup with waxed paper
  8. Cook in the microwave (on high)  for about 3-1/2 minutes (or until eggs are done)

Check to be sure the eggs are done.  If not, microwave for 45 seconds more and check them again.

Note:  ham contains a large amount of water and may increase the cooking time by 1-3 minutes.  Just keep checking to make sure the eggs are done.

I’ve also added fresh spinach to my eggs for an extra dose of vitamins and minerals.

Try this recipe and let me know how you like it.  It’s super easy and really, really good!

 

 

 

 

 

 

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