February's Monthly Menu

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Last month I experimented with a monthly menu plan rather than my usual weekly menu plan. It actually worked pretty well--better than I was expecting, so I decided to plan a monthly menu for February as well. I know it's already the 9th, but we were gone all last week (more on that in another post), so I'll start with today and have 3 weeks to plan instead of 4.

I try to clean out my freezer regularly so I always keep things fresh, and here's what I plan to use from my freezer this month:

Proteins
Pork Roast
Stew Beef
Salmon Filets

Fruit and Vegetables
Broccoli
Assorted Frozen Fruit

Homemade Precooked Meals 
Spanish Brown Rice
Carnitas
Spaghetti Sauce

In addition, we are getting about 18 eggs a week from our chickens, so I have one meal every week that uses eggs as the main protein. I just purchased some organic chicken breasts, organic ground beef, and bacon at Costco. What I don't use this week, I will put in the freezer for future meals.

Since I like having options, I've been planning 6 meals for the week, and choosing which day gets which meal depending on what I feel like, time, appointments, etc. One night a week I either prepare something simple (sandwiches, frozen pizza, leftovers, etc), or have take out.

February's Monthly Menu:

Week of 2/9-2/15

• Breakfast Burritos, Fresh Fruit
• Chicken Nachos with Black Beans
• Chicken Tacos, Mexican Brown Rice, Black Beans
• Burger Sliders with Spicy Mayo, Baked Fries, Fresh Fruit
• Chili and Cornbread
• Slow Cooker Baked Potatoes, Chili, Bacon, Steamed Broccoli

Week of 2/16-2/22

• French Toast and Fresh Fruit
• Spaghetti, French Bread, Green Salad
• BBQ Pork Sandwiches, Coleslaw, Chips
• BBQ Shredded Pork with Coleslaw over Corncakes
• Beef Stew and Biscuits
• Beef Stew and Biscuits (this is always better the next day!)

Week of 2/23-3/1

• Buffalo Chicken Sandwiches, Chips, Carrot and Celery Sticks
• Buffalo Chicken Pizza, Green Salad
• Baked Herb Salmon, Rice, Steamed Broccoli
• Scrambled Eggs, Biscuits and Gravy, Fruit Smoothies
• Carnitas Burritos, Black Beans
• Greek Chicken Pitas, Green Salad

World's EASIEST Appetizer! Super Bowl Time!

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My sister throws an awesome Super Bowl Party every year. There's always a ridiculous amount of food. Good, good food, not boring food. She's the best hostess. 

I made this appetizer over the weekend, and it will be my contribution to Super Bowl from now on. 

Okay people, might want to get out a pencil to write down all the ingredients. Ready?

*12 oz bag lil' Smokies or Trader Joes Mini Pups

*2 C BBQ Sauce (your favorite variety...I used Trader Joes Sriracha and Roasted Garlic...I recommend it!) 

Ok, did you get all that? You're thinking, "Wait, 2 ingredients? That's it? How can something be amazing with only two ingredients?" Well, trust me. Something amazing happens when you heat the Mini Pups with the Sriracha and Roasted Garlic BBQ Sauce. It creates some kind of chemical reaction of deliciousness. Just doooooo it. 

So, there's a quick way to do this recipe, and a longer way. You can decide. You can either heat the Pups with the BBQ sauce on the stovetop over medium heat until heated through, about 5 minutes, or you can throw everything into your crock pot on low for 3-4 hours until hot. The crock pot is nice because you can keep it on warm and people can help themselves over the course of the game. Either way, there probably won't be leftovers, and people might just start inviting you to every party. With great power (in this case, recipes), comes great responsibility!

13 *Easy* Recipes for Leftover Chicken

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Ever since my life changed when I found my new favorite simple way to cook chicken, I've been thinking of all the ways I can use the chicken to streamline meal prep and spend more time on Pinterest with my kids.

There are so many chicken recipes out there. Like so, so many. But here are our 13 family tested favorites that use leftover chicken.

• Southwestern Egg Rolls
  
• Chicken Enchiladas (take a spoonful of chicken and sprinkle with cheese...roll into tortilla and cover with sauce.)
• BBQ Chicken Pizza
• Buffalo Chicken Pizza
• BBQ Chicken Ranch Salad
• Asian Chicken Salad
  
• Chicken Noodle Soup
• Nachos
• Chicken Tortellini Soup (add 1C cooked chicken to the recipe)
• Chicken Pita Sandwiches
• Chicken Caesar Salad (add 1C cooked chicken to recipe)
  
• Chicken Caesar Salad Wraps
• Chicken and Black Bean Bowls with Rice (Scoop cooked rice into a bowl. Top with black beans and chicken. Sprinkle cheese over the top, and serve with salsa, lettuce, sour cream, and guacamole.)

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Simple Homemade Onion Ring Recipe

I love onion rings. So. So. Much. I don't have a gallbladder, so I shouldn't be eating them, but I really can't help it. Even my husband and Tater (neither of whom will touch an onion in their pure form), inhale these puppies. Sometimes, I even bake them to make them "healthier". These only take about 20 minutes to make, so you could even make them on a weeknight!

Simple Onion Rings
serves 4
15 min prep, 3 min fry or 20 minute baking.
adapted from Allrecipes

• 1 medium onion, cut and separated into rings
• 1 1/4 C All purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 C milk
• 3/4 C dry bread crumbs
• Seasoning Salt
• Oil for frying (optional)

• In a small bowl, stir together the flour, baking powder and salt
• Dip the onion slices into the flour mixture until they are coated; set aside. 
• Mix the egg and milk into the leftover flour mixture using a fork. Scoop batter into a gallon baggie and place coated onion rings inside. Shake until well coated.
• Place the bread crumbs into another gallon baggie, and put battered rings into bag. Shake until all rings are well coated.
• Place battered and breaded rings into a deep pan with 1/2 inch of hot oil and cook about 1-2 minutes on each side until browned and crisp.
• If you would prefer to bake, place rings on a wire rack and bake at 400 degrees for 20 minutes, flipping once. 
• Sprinkle with seasoning salt and serve!
  
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Post Roundup-November 2014

It's hard to believe that another month has passed us by, and that 2014 will be drawing to a close this month. Here are all the posts from Save Money, Live Joyfully in November. The most popular post this month was an open letter I wrote to a woman who was rude to Junior because of his challenges. I also have a free printable Christmas budget worksheet for you, as well as some easy stocking stuffer ideas for men. So, take a look, and don't forget to Pin your favorite posts!

Junior/Special Needs
Dear Lady Who Told My Deaf Son to be Quiet
Junior's Update-November 2014

Christmas
FREE Christmas Budget Printable Worksheet
25 Stocking Stuffer Ideas for Guys


Kids/Homeschool/Learning
Free $10 Credit to Educents
5 Must Have DIY Travel Activities

Recipes
10 Ideas for Best Ever Homemade Cheese Sauce

Saving Money
Why I Stopped Couponing (and How I'm Still Saving Money)

Book Reviews
Discover God's Heart Devotional Bible (Bible)
Inside the Test Kitchen (Cookbook)
365 Moments of Peace For a Woman's Heart (Devotional)
Farewell Four Waters (Fiction)
The Pizza Bible (Cookbook)
Nelson's Illustrated Bible Dictionary (Bible Reference)

10 Ideas for Best Ever Homemade Cheese Sauce

Have you tried my Best Ever Nacho Cheese Sauce recipe yet? If not, you're truly missing out on goodness. Pure, cheesy goodness. My original recipe calls for using pepper jack and jalapenos to give it a nacho-y flair, but this update omits the jalapeno to make the cheese sauce more versatile.

Best Ever Cheese Sauce
Adapted from The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition

-1 3/4 C whole milk (I have used 2% with success, but use a little less than the 1 3/4 C milk stated in the recipe)
-2 TBS cornstarch
-8 oz shredded cheese (I like a combination of cheddar and pepper jack, but you can use any good melting cheese)

1. Bring 1 1/2 C of milk to a high simmer in a large saucepan. Mix the cornstarch and remaining cold milk (1/4 C) together, then stir into the simmering milk on the stove. Continue to cook, whisking often, until thickened, about 2 minutes. (If milk is not warm enough, it will not thicken. But if it's too hot it will scald. Keep an eye on the temp of the milk. Start at medium-high heat and adjust as necessary.)

2. Once thickened, turn off the heat, and stir in the cheese until melted and smooth. Taste and season with salt if desired.

I have been using this recipe for several years, and make if for many, many more things than just nachos. Here are 10 ideas for using this cheese sauce recipe:

• Baked Potato Bar
  

Did you know you can make baked potatoes in the crock pot? You can see my recipe here. Cook up some bacon, steam a little broccoli, and top everything with the the Best Ever Cheese Sauce. Doesn't that look incredible? 

• Macaroni and Cheese
  For a quick and easy comfort food dish, toss Best Ever Cheese Sauce with 8 oz cooked pasta. Serve hot.
• Cheesesteak Topping
  I love a good cheesesteak sandwich. Fill a sandwich roll with thinly sliced cooked steak, sauteed bell peppers, and top with Best Ever Cheese Sauce instead of melted provolone.
• Dipping Sauce for Southwestern Egg Rolls
  I love this Southwestern Egg Roll recipe. It's a great use for leftover chicken. Dip them in the cheese sauce for a decadent finish.
• Hamburger Topping
  Instead of melted cheese on your next burger, top with lettuce, onion, and cheese sauce for a dose of gooey excellence.
• Potluck Chili Dip
  Mix with 1.5 C leftover chili (or one can of your choice), and heat until warm. Use as a dip for tortilla chips.
• Tostada Drizzle
  Tostadas are one of my favorite ways to use leftover meat. (Try with my simple Slow Cooker Carnitas or Slow Cooker Chicken Tacos). Top a tostada shell with Refried Beans (see my slow cooker version here), meat, salsa, and any veggies such as avocado, lettuce, or olives. Drizzle with warm cheese sauce.
• Soft Pretzel Dip
  Who doesn't love cheese sauce with a soft pretzel. This is my favorite recipe for homemade pretzels.
• Sauce for VeggiesGive your dinner a little boost by drizzling your vegetables with Best Ever Cheese Sauce. Broccoli, asparagus, cauliflower, and green beans all love a good drench in cheese!
• Sausage and Pepper SandwichGrill up some Italian sausage, and put into a French roll with some sauteed bell peppers and onions. Pour cheese sauce over the sausage and pepper mixture. 
• Scalloped Potatoes
  Thinly slice russet potatoes and place them in one layer in an 8x8 baking dish. Pour half the cheese sauce over potatoes. Place a second layer of sliced potatoes on top of the first, and pour the other half of the cheese sauce over the top. Bake at 350 for about an hour, until cheese is bubbling and potatoes are soft.

Share this post on Pinterest, then come over to Facebook and tell me your favorite way to use cheese sauce! I'd also love to connect with you on Twitter!

Post Roundup-October 2014

I can't believe it's November already. It seems like October just flew by! It was a busy month here. I turned 30, we took a family road trip, and Junior got a big boy bed! Here are all my posts from the month of October.

About Me

• 30 Life Lessons From My 30 Years
• 10 Things You Probably Didn't Know About Me

Special Needs

• Junior Being Junior is Better Than Being "Normal"
• The Burden of Comparison: A Momma's Struggle

Kids Fun and Activities

• Surprise Ice Cubes Sensory Activities
• Stinker's New Name

 Homeschooling

• Homeschooling When Your Child is Uncooperative

Recipes

• How an $11 Roast Lasted Us 4 Meals

Book Reviews

• The River (Amish Fiction)
• A Star for Jesus (Children's Christmas)
• Tacolicious (Cookbook)
• Feast for Thieves (Fiction)
• Finding God at the Kitchen Sink (Nonfiction Encouragement)
• The Southern Foodies Guide to the Pig (Cookbook)
• Honor  (Fiction)

 Come Visit Me on Facebook, Twitter, and Pinterest!

Post Roundup-September 2014

I thought it would be fun and helpful for my readers if I did a post roundup every month, and divided everything into categories for easy access to all the recipes and articles I put up. What do you think? Is it helpful to post a roundup every month?

Special Needs/Junior

• You Know You're a C.I. Parent If...

Recipes

• 8 Gameday Menus on a Dime 
• Fantastic Fall Apple Crisp
• Leftover Chili Tortilla Pie

Homeschool

• Beating Homeschool Burnout Before it Begins
• Classical Conversations Giant Board Game Review

Saving Money

• Ask Sara: "Where Do You Shop?"

Book Reviews

• Get to Know King David (Children's)
• The Quick Start Guide to the Whole Bible (Bible Reference)
• The Berenstain Bears: Blessed are the Peacemakers (Children's)
• Love Letters from God (Children's)
• Your Family in Pictures (Photography)
• Good News for Weary Women (Women's Encouragment)

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How an $11 Roast Lasted Us 4 Meals...

Over the weekend I made a large pork roast from Costco. It was roughly 4 pounds, and only $11. This meat was going to last us for lunches and dinners the next couple days, without tasting like leftovers. I can't stand eating the same thing everyday, so I had to ensure variety, while maintaining a budget and staying pretty healthy.

Meal 1:
BBQ Pork Sandwiches
Coleslaw
Homemade Baked Beans
After my husband grilled the roast, I chopped 3/4 of the roast and sliced the other 1/4. I used about 1/4 of the chopped meat for the BBQ sandwiches, so we got a bunch of sandwiches out of only a little meat. Coleslaw ingredients and baked bean ingredients are pretty inexpensive as well.

Meal 2:
BBQ Wraps
Fresh Fruit
I added a scoop of leftover pork to a tortilla, along with some baked beans and just enough cheese to keep the tortilla closed (not enough cheese to make a quesadilla), and grilled the tortilla until everything was hot and the cheese was melted. I served with fresh fruit, and BBQ sauce for dipping.

Meal 3:
Cuban Sandwiches
Chips
Fresh Fruit
I picked up a 1/2 lb of quality sliced ham from the deli (less than $5), and some torta rolls from Costco. I layered each roll with some brown mustard, sliced pickles, 2 slices of ham, a slice of cheese, and several slices of pork (this recipe uses the 1/4 of the roast that was sliced instead of chopped). I then grilled the sandwiches until the meat was hot and the cheese was melted. I served with chips and fresh fruit.

Meal 4
Pork Tacos
Cilantro Lime Rice
Simply heat the 1/4 of the roast that remains on the stove, and season with a pinch of chili powder, paprika, salt, and pepper. Serve in warm tortillas with lettuce, tomato, and shredded cheese. Serve with cooked white rice, that has a half a lime's worth of juice and a handful of chopped cilantro stirred in just before serving.

 
All told, I spent about $40 for dinners for the week, since I picked up organic fruit and high quality dairy. The 5th meal was ham and pineapple pizza using the leftover ham from the Cuban Sandwiches.

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Recipe: Fantastic Fall Apple Crisp

Ah, Fall. The changing leaves, the cooler temps, football, and Fall food.

Of course, Fall in San Diego means green leaves and 90 degree weather, but we still have football--and I keep the AC down low enough to serve Fall food no matter how warm it is outside. Our apple trees gave their first big harvest this year--and with good sized apples! Not just the mini apples we got in their first year of production last year. I hauled in about 10 pounds of assorted apples the other day (gala, fuji, granny smith, and golden delicious), and haaaaaad to make my favorite Fall dessert. Apple Crisp.

This recipe is simple, (well, once you're done peeling the apples...if you don't have an apple peeler/corer, it's really nice to have on hand!), and one of the best desserts I've ever had. Yes, Miss If-It-Doesn't-Have-Chocolate-In-It-It's-Not-Dessert just admitted that this Apple Crisp is better than chocolate.

So, what are you waiting for? Throw some orange and red leaves around the house, dance into your kitchen, and turn on the oven. You'll be making this recipe a lot during apple season...each batch lasts us a day or two at the most, and it's the perfect dessert to put on your Thanksgiving table!

Fantastic Fall Apple Crisp
recipe adapted from America's Test Kitchen
Serves 4-6, makes 1 (8x8) dish of crisp
Prep time: 20 minutes  Cooking Time: 40 minutes 

Topping

• 6 TBS all-purpose flour 
• 1/4 C light brown sugar
• 1/4 C granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg (I use fresh nutmeg, and use about 1/8 tsp)
• 1/4 tsp salt
• 5 TBS cold unsalted butter, cut into 1/2 inch pieces
• 3/4 C chopped walnuts

Filling

• 2.5 lbs apples of assorted variety (I like to do half granny smith and half fuji or gala)
• 1/8 tsp cinnamon
• 1/2 tsp grated lemon zest
• 1.5 TBS fresh lemon juice
• 1/4 C granulated sugar

1. Make the topping: Add the flour, sugars, and salt to a food processor and pulse to combine. Add the butter, and pulse until incorporated. Add the nuts and pulse 5 times until mixture looks like wet sand. Do not overmix. Refrigerate at least 15 minutes.

2. Heat oven to 375 degrees F, adjusting oven rack to lower middle position.

3. Peel, core, and cut the apples into 1 inch chunks (there should be about 6 C of apples). Toss the apples with the cinnamon, lemon zest, lemon juice, and sugar in a medium bowl. Pour fruit into prepared 8x8 square baking dish.

4. Top the apples evenly with the topping and bake for 40 minutes at 375 degrees, or until fruit is bubbly and topping is golden brown. Remove from oven and let set for 10 minutes. Serve warm with whipped cream or vanilla ice cream.

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Leftover Chili Tortilla Pie

I made Chili this week, and wanted something different than my other ideas for leftover chili, so I came up with this Leftover Chili Tortilla Pie. It was SO easy, and so good. Both kids loved it, and so did I. (My husband likes everything.)

Okay folks, this is seriously simple. I'm a little embarrassed at how easy it comes together, but that's what makes it beautiful. (And the Frito topping. That makes it beautiful too.)

Leftover Chili Tortilla Pie
Serves 4-6

-4.5 C leftover chili
-4 flour tortillas
-1.5 C shredded cheddar or Mexican cheese
-1 C crushed Fritos (I buy the organic Trader Joes variety because they're less greasy)
-Lime wedges, Avocado slices, and Sour Cream for serving

1. Start by putting 1/2 C leftover chili on the bottom of a greased 8x8 pan (I had to use a 9x9 since my 8x8 was dirty and handwashing is my nemesis.)

2. Add 2 tortillas (I like the double layer so it doesn't get soggy).

3. Add 2 C of chili on top of the tortillas, and top with 1/2 C shredded cheese.

4. Layer again. 2 tortillas, 2 C chili, 1/2 C shredded cheese.

5. Finish by sprinkling 1 C crushed Fritos on the top.

6. Bake in a 375 degree oven for 20 minutes, until hot and bubbly. Let sit for 5 minutes, cut, and serve with lime wedges, avocado slices, and sour cream.

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8 Gameday Menus On A Dime

Football starts this week, and I'm thrilled. I enjoy the games and rooting for my fantasy team, but most of all, I love the food. Gameday food is rich and delicious, and it's the one time I don't feel guilty for indulging.

Whether you're having a crowd over to watch the game or just enjoying it with your family, you don't have to break the bank to have a fantastic Gameday spread.

1.Make-Your-Own Taco Bar with Slow Cooker Refried Beans
-You can make slow cooker chicken, shredded or ground beef, or slow cooker shredded carnitas for your tacos. Set out tortillas or taco shells, along with salsa, grated cheese, guacamole or sliced avocados, shredded lettuce, chopped onions, cilantro, and chopped olives for toppings. Serve with slow cooker refried beans.

2. Nacho Bar with Black Beans and Homemade Cheese Sauce
-Nachos are another fun make-you-own meal where everyone can decide how to customize their meal. Do the same as #1 above, but instead of setting out tortillas or taco shells, set out warmed tortilla chips and Best Ever Nacho Cheese Sauce. Instead of refried beans, serve slow cooker black beans.

3. Meatball Sandwiches with Oven Fries and Salad
-Make a batch of my Freezer Friendly Meatballs and serve on toasted rolls with marinara sauce and melted provolone or mozzarella cheese. As a side, make up some baked french fries, and serve with a side salad to lighten things up a little.

4. Chili and Cornbread
-Chili is one of my favorite gameday meals. It's inexpensive but can serve a bunch of people. Serve with plenty of topping options such as sour cream, green onions, hot sauce, cheese, and corn chips.

5. Stuffed Shells and Caesar Salad
-My favorite Stuffed Shell recipe is delicious, but takes a little time to prep, making this a perfect Sunday night meal. Serve with a homemade Caesar Salad.

6. Sub Sandwiches on Homemade Bread with Chips
-Sub sandwiches are a great gameday food, but take it up a notch by using homemade French Bread. Set out turkey or ham, mustard, mayonnaise, lettuce, tomatoes, cooked bacon, avocado, onions, and spicy peppers and let everyone assemble their own sandwiches.

7. Enchiladas with Slow Cooker Refried Beans
-Enchiladas are surprising easy to assemble. Simply add some meat (recipes above in #1) to a warmed corn or flour tortilla, sprinkle in a little cheese, and roll. Top with Enchilada Sauce, more cheese, green onions, and chopped olives. Bake at 325 degrees for 20-25 minutes until cheese is melted and bubbly. Serve with refried beans (recipe above in #1).

8. Buffalo Chicken Sandwiches with Baked French Fries
These Buffalo Chicken Sandwiches are one of my husband's all-time favorite meals, and a little chicken goes a long way. Serve with baked french fries (recipe above in #3).

You don't need to serve expensive meals when you're having company on gameday, but even with a small budget, everyone will leave full and satisfied with these menu options.

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10 Ideas for Leftover Or Frozen Meatballs-Update

This post, originally written in 2012, has been one of the most popular posts on my site. So I figured it would be fun to update it with a nice, shiny, new Pin-able picture and some updated recipes!

Making a double...or triple...batch of my freezer friendly meatballs doesn't take much more prep work than a single batch, and there are so many options for leftovers. I love having these in the freezer for those "uh oh, what's for dinner?!" weekdays. I make sure to freeze them without sauce, so I'm not bound to use them for Italian food!

1. Meatball Sandwiches
-Obviously.

2. Meatball Pizza
-Slice meatballs into thin pieces. Prepare a pizza crust with sauce and cheese, and sprinkle meatball slices on top of cheese. Add other toppings or vegetables of choice (such as onions, bell peppers, olives, etc), and bake at 450* until bubbly and golden brown, about 10-15 minutes.

3. Chili
-Crumble up meatballs and add to your favorite chili recipe instead of the ground beef, onion, garlic mixture. This is especially easy for rushed mornings, to throw into the crock pot.

4. Meatball Soup
-My friend Kerstin gave me the recipe to this awesome and FAST soup in the crock pot.

1 lb leftover or frozen meatballs (I make mine larger, so about 4-5. I cut them into bite size pieces before serving)
1 can Beef Broth (14oz)
1 Cup Water
1 can of Diced Tomatoes w/Basil, Garlic and Oregano (14.5oz), undrained (or 1 can regular diced tomatoes with some italian seasoning sprinkled in)
1 can of Cannellini Beans or Kidney Beans (14oz), drained
1/2 onion chopped
1 C chopped carrots
1/2 C chopped celery
2 C cooked noodles (optional)
Parmesan Cheese to garnish individual servings

Combine all ingredients in crock pot. Cover and cook on low for 8-10 hours
Garnish individual servings with Parmesan Cheese, add noodles to individual bowls if desired, and serve.

5. Meatball Gyros
-Slice heated meatballs and add to warm pita bread. Top with sliced cucumber, sliced onion, lettuce, tomatoes, and tzatziki sauce.


6. Meatball Calzones
-Mix 2 C ricotta cheese with 1 egg, salt and pepper to taste, 1/2 C mozzarella cheese, and several sprinkles of Italian Seasoning. Fold in chopped pieces of meatball. Cut 1 lb pizza dough into 4 equal portions, and roll into squares. Place 1/4 cheese mixture on each square. Fold diagonally and seal edges with a fork. Brush tops with one egg whisked with 2 TBS water. Bake at 450* until golden brown, about 10-15 minutes.


7. Sweet and Sour Meatballs
-Simmer meatballs with store bought or homemade sweet and sour sauce. Serve over rice and garnish with chopped scallions.

8. Lasagna
-Crumble or slice meatballs, use in place of ground beef, onion, garlic mixture in lasagna.

9. BBQ Meatballs
-Simmer meatballs in your favorite BBQ sauce until heated through. Serve over mashed potatoes with coleslaw on the side.

10. Sloppy Joes
-Crumble meatballs and use with your favorite sloppy joe recipe instead of the ground beef and onion mixture. Our personal favorites: This Rachael Ray recipe on Food Network, and this recipe over on Allrecipes.    

What are your favorite ways to use up leftover or frozen meatballs?


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Family Favorite Recipes: Restaurant Worthy Lentil Soup

This Lentil Soup recipe is one of my family's favorite. It's gluten and dairy free but still manages to be creamy, filling, and satisfying. The bacon adds the heartiness, but since it only calls for 3 slices, it's budget friendly. (Simply freeze the leftover bacon in increments of 3 slices.) We grow thyme in the backyard, and I've decided I absolutely love the taste of it. The soup is slightly smoky, creamy, and has a beautiful balance of flavors.

This soup is better than most soups I've gotten at restaurants and have paid $8 a bowl for. This soup is only $1.25 per serving! Serve with a loaf of crusty french bread, and you have perfection!

Restaurant Worthy Lentil Soup--serves 6
(adapted from America's Test Kitchen)

-3 slices bacon, cut into 1/4 inch pieces
-1/2 large onion, chopped
-2 carrots, peeled and chopped
-3 cloves garlic, minced
-(1) 14.5 oz can diced tomatoes (undrained)
-1 bay leaf
-1 tsp fresh thyme leaves, minced
-1 C green lentils, rinsed and picked over (pick out any stones)
-1 tsp salt
-1/2 C dry white wine
-4 C chicken stock
-1 1/2 C water
-1 1/2 tsp balsamic vinegar
-4 oz. fresh baby spinach
-pepper to taste

1. Fry the bacon in a large stock pot (I use a cast iron dutch oven) over medium high heat, stirring, until fat is rendered and bacon is crisp. About 3-4 minutes.

2. Add the onions and carrots and cook, stirring, until vegetables begin to soften. About 3-5 minutes.

3. Add the garlic and cook for 30 seconds, then stir in the lentils, the 1 tsp of salt, and pepper to taste. Cover, and reduce heat to medium low, and cook until vegetables are soft. About 10 minutes.

4. Uncover, increase the heat to high, add the wine and bring to a simmer. Add the broth and water and bring to a boil. Once it reaches a boil, reduce the heat to low and cover the pot partially. Simmer until lentils are tender but not overcooked, about 30-35 minutes. Discard the bay leaf.

5. Puree 3 cups of the soup in a blender until smooth, then return to the pot. Add the balsamic vinegar (it gives the soup a really nice balance) and stir, heating until hot.

6. Add the fresh spinach, and cook a few minutes until wilted. Serve with crusty french bread or biscuits and enjoy!

Cost Breakdown (vinegar, salt, and pepper are freebies)
Bacon-$5 for a pack of 12 slices. Freezing in increments of 3 slices, each pack of 3 is $1.25
Onion-$0.69. Saving remainder of onion, each half is $0.35
-2 Carrots-$0.50
-3 cloves Garlic- each head of garlic is $0.50. Saving remainder, three cloves amounts to about $0.10
-Can Diced Tomatoes-$0.50
-1 Bay Leaf-$0.05
-Thyme-if grown outdoors, free. If purchased, $0.50
-1 C green lentils-$0.90 (purchase in bulk section of your local health food store)
-1/2 C white wine-I purchase "2 Buck Chuck" and use it for cooking. Each 1/2 C increment equates to about $0.40
-4 C Chicken Stock-$2.00
-4 oz Baby Spinach-$1.00

Total Cost-$7.55, or $1.25 per serving.

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Leftovers Done Right...Chicken Pitas

One of my favorite things about summer is grilling. And one of the best parts of grilling is having delicious leftovers!

This Chicken Pita recipe uses leftover chicken to make a simple and light summer meal. Serve with a pasta salad and some fruit for a full meal!

Leftover Chicken Pitas
makes 6 Pitas

-3 C Leftover Shredded Chicken
-1/2 cucumber sliced
-1/4 red onion sliced
-1/2 head romaine lettuce, washed and torn
-1 tomato sliced or chopped
-1 avocado, sliced
-Tzatziki Sauce storebought or homemade (or thin some plain greek yogurt with water and add some minced garlic and some dried dill)
-Feta Cheese
-6 pieces Pita bread or Flatbread

To assemble sandwich, add 1/2 C shredded chicken to center of each pita or flatbread. Top with cucumber, onion, lettuce, tomato, avocado, and feta. Drizzle with Tzatziki or thinned greek yogurt. Serve and enjoy!

What is your favorite way to use leftover chicken? Share your recipes in the comments!

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Recipe: Fluffy Blueberry Pancakes

Junior celebrated his second birthday this week. It was so exciting that he could hear us singing to him. His "ears" (cochlear implants) have been a huge blessing, and there isn't a day that goes by that we aren't grateful for the miracle of sound. 

So anyway, Junior's birthday. We were asked several times if he was turning 3. The kid's a tank. And he loves pancakes. Here is his favorite recipe...my kids have been known to eat a batch in one sitting!

Fluffy Blueberry Pancakes

(adapted from America's Test Kitchen, New Best Recipe)

-2 C coconut milk or buttermilk (make your own buttermilk if you don't have any on hand)

-2 C all-purpose flour

-3 TBS sugar

-2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

-1 large egg

-3 TBS butter, melted and cooled

-1 tsp vanilla extract

-1 C blueberries (fresh or frozen)

1. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.

2. Mix the egg and melted, cooled butter into the coconut milk or buttermilk until combined (make sure the butter is cooled, or you'll end up with chunks of scrambled egg in your pancakes!)

3. Make a well in the center of the flour mixture and add the milk mixture. Stir until just combined and a few lumps remain. Let batter sit for 5-10 minutes.

4. Heat a large non-stick skillet or griddle (if not using non-stick, add some butter or oil so the batter doesn't stick), and pour 1/3 C to 1/2 C servings of batter onto the skillet/griddle. Sprinkle a few blueberries over the top of each pancake.

5. Once edges start to bubble and firm, flip pancakes and continue to cook until both sides are golden brown. 

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This Week's Menu-May 11-17

It's going to be hot this week. And by hot, I mean late-August hot. It's supposed to hit 105 degrees by the end of the week, so my plan for the kitchen is simple!

Sunday, May 11 (Mother's Day-had my parents up for a BBQ)
-Grilled Mushroom-Swiss Burgers
-Chips
-Watermelon

Monday, May 12
-Pizza Take-Out
(It was just one of those Mondays, so my husband was sweet enough to pick up pizza on his way home.)

Tuesday, May 13
-Pasta with Meatballs
-Green Salad

Wednesday, May 14
-Grilled Cheese Sandwiches
-Fruit Smoothies

Thursday, May 15
-Slow Cooker Baked Potato Bar
-Broccoli and Cheese Sauce

Friday, May 16
-Quick and Easy Tortellini Soup
-Rolls

Saturday, May 17
-Leftovers

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34 Toppings for Nachos (with Recipes!)

Few meals are more satisfying than a plate of hot, gooey nachos with the works. The topping combinations for this crowd favorite are endless, but here are 34 of my favorite! (Hint: It's all about the cheese, so make sure your cheese is the star. Try my Best Ever Nacho Cheese Sauce (#1).)

Cheese
1. Best Ever Nacho Cheese Sauce
2. Shredded cheese, such as cheddar, pepper jack, or Mexican blend

Meat
3. Taco Seasoned Ground Beef
4. Mexican Pulled Beef
5. Slow Cooker Carnitas
6. Easiest Slow Cooker Chicken Tacos
7. Chopped Steak (carne asada)
8. Crumbled Chorizo
9. BBQ Pulled Pork
10. BBQ Chicken
11. Crumbled Bacon
12. Buffalo Chicken

Vegetables
13. Diced Tomatoes
14. Diced onion (red, yellow, green, and/or white)
15. Chopped Jalapenos
16. Shredded Lettuce
17. Chopped Spinach
18. Shredded Cabbage
19. Black Olives
20. Diced Bell Peppers (cooked or raw)
21. Sliced Avocado
22. Cilantro

Beans
23. Slow Cooker Black Beans
24. Slow Cooker Pinto Beans (use recipe for Slow Cooker Black Beans, sub Pinto Beans)
25. Slow Cooker Refried Beans
26. Slow Cooker Refried Black Beans (use recipe for Slow Cooker Refried Beans, sub Black Beans)

Condiments
27. Salsa (homemade or jarred)
28. Sour Cream
29. Guacamole
30. Enchilada Sauce
31. Jalapeno Cheese Dip
32. Leftover Chili
33. Fresh Lime
34. Hot Sauce (like Cholula or Tapatio)

What Is On Your Ideal Nacho Plate? Share Your Ideas and Recipes!




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This Week's Menu Plan-April 14-19

This week, I'm using some of my stockpiled meat from the freezer, so it was pretty inexpensive as far as groceries were concerned. As usual, I did the bulk of my shopping at Trader Joes, with fresh fruit coming from Sprouts, and fresh meat coming from Costco.

Monday, 4/14
Breakfast-Muffins and Fruit
Lunch-Out to Eat to celebrate the last day of Homeschool Classroom Day!
Dinner-Chicken Pot Pie and Biscuits


Tuesday, 4/15
Breakfast-Pancakes and Fruit
Lunch-Smoothies and Muffins
Dinner-Roasted Salmon, Roasted Potatoes, Steamed Broccoli

Wednesday, 4/16
Breakfast-Pancakes and Fruit
Lunch-Pizza and Fruit
Dinner-Slow Cooker Carnitas Tacos, Chips and Guacamole

Thursday, 4/17
Breakfast-French Toast and Fruit
Lunch-Tuna Sandwiches, Carrot Sticks, Fruit
Dinner-Beef Stew and Biscuits

Friday, 4/18
Breakfast-Bagels and Fruit
Lunch-Out to Eat
Dinner-Leftovers (we'll have plenty of Carnitas and Beef Stew leftover)
Decorating Easter Eggs tonight!!

Saturday, 4/19
Breakfast-Waffles and Fruit
Lunch-TBD
Dinner-Leftovers (whatever is left of the Carnitas and Beef Stew!)

Sunday, 4/20
Easter Get-Together with Family
He is Risen!

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Recipe Collection-Slow Cooker Meals

I've posted a number of Slow Cooker Recipes in my Family Favorite Recipe page, but I wanted to put them all together for you. So, here are my 8 favorite, simple, delicious slow cooker meals!

1. Chili
This is our standby chili recipe. Simply perfect. Add more heat if you prefer, with hot sauce when serving, and serve with cheese, sour cream, fritos, and cornbread.

2. Meatball Soup
If you're tired of serving spaghetti with your meatballs, try this simple soup!

3. Black Beans
This recipe has been the most popular page on my site, and for good reason! It's a wonderful recipe that turns out fantastic. Serve as a main dish with rice, or as a side dish.

4. Refried Beans
Based on my black bean recipe, but using pintos, these slow cooker refried beans are a delicious and healthy way to bring Mexican food to the table!

5. Baked Potatoes
Yes! You can make baked potatoes in the slow cooker! Great as a side dish or even a main dish when you add cheese sauce, chili, broccoli, and bacon!

6. Slow Cooker Chicken Tacos
Literally the easiest meal you will ever make. Chicken breasts, a can of tomatoes, a can of diced green chilis, and some taco seasoning. Cilantro if you have it. That's it! And it's delicious and versatile!

7. Carnitas
This refreshing shredded pork is great on tostadas, burritos, tacos, and even nachos!

8. Greek Yogurt
You can make Greek Yogurt in the crock pot! And it's actually very easy, although it takes a little while! Serve with fresh fruit or granola.

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