Menu Plan Monday- double dippin!

School started today and that makes me want to drag out my crock pot. Who cares if its 96 degrees and my kids are wearing tank tops. My fall decorations are rolling out Sept 1 and my crock pot is getting plugged in. ( I will just crank up the air, right?!?) To show that I am totally not all impractical, I will be double dipping meats in order to save time and money. Happy Eating y'all!

Monday: Beef Roast, garlic mashed potatoes, green beans, crescent rolls

Tuesday: Grilled chicken breasts, roasted carrots, broccoli, french rolls

Wednesday: Easy beef enchiladas (recipe below), re fried beans

Thursday: Leftover night...If you can find it, you can eat it but mama has the night off !!

Friday: Pizza Night!

Saturday: Basil, tomato, chicken pasta with fresh mozzarella, salad, garlic bread

Sunday: EASY Crock pot pork (Recipe tomorrow), peas, scalloped potatoes

Shredded Beef Enchiladas

3 c. shredded Cheddar cheese

10 flour tortillas

1 can enchilada sauce

1 can refried beans

1 1/2 lbs. shredded beef

1/2 c. chopped scallions or onions (optional)

1/2 c. sour cream (optional)

1/2 c. black olives (optional)

Dip flour tortillas in enchilada sauce, coating both sides (one at a time).

Fill with beef, beans and onions, putting filling to one side and rolling into enchilada. Secure with toothpick if necessary.

Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 degrees about 45 minutes.

Top with sour cream, olives, etc.

Momisms - Happy Friday!

Get while the gettin is good-

As in leave wherever you are while your children are still acting normal or pleasant.

As in leave the location before they get too tired, hot, cold, hungry, bored or overstimulated.

A fine line to walk especially with moms that don't know you and/or whose children is acting like angels.

Often heard being muttered as in " Should have left while the gettin was good" by tired stressed out moms who have lost all pride as they drag their tear ridden screaming child to the car.

Freezer friendly recipe- Chicken Roccoco

This is the last freezer friendly recipe I will post this week I promise!!! It's more ingredients than I usually tolerate but its sounds so delicious that I have to try it. Happy eating!!

Chicken Roccoco

8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.

Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.
If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.

If you want to make this early in the day, fill the chicken bundles, roll in bread crumbs, and chill. Do NOT brown the chicken; never partially cook meat and refrigerate it to finish later. Make the rice mixture and sauce as directed; pour into casserole and chill. When you want to eat, saute the chicken bundles, place them on the rice, and bake as directed, adding 10 minutes to the baking time. 6-8 servings

Works for me Wednesday: School survival kit and craft in one!

I have noticed that the more activities that my #1 does that revolves around going back to school, the more excited and prepared he gets. We had a back to school party the other day with some friends and made some "school survival" bags.

The kids had a blast and it actually has a fundamental purpose!

I got quart size zip lock bags. I had the kids write their name in the white label part with permanent marker. (Good practice in writing skill, too!!)

Then I let them go crazy with school school themed stickers I picked up from the dollar store.

They stuffed them with fun themed band aids, antibacterial and packs of buzz light year tissues.

They keep them in their book bags so they are always there when runny noses, crying jags, dirty playground equipment or skinned knees occur!

And that totally works for this mama!!!

For other great WFMW ideas be sure to visit We are That Family!!

Recipe Tuesday: Santa Fe Chicken- freezer friendly!

I will be back next week with healthy diabetic friendly recipes but this week I am focusing on freezer friendly meals. The fact that I can double the recipe and put it in the freezer for another day is very appealing to this tired mama! Hope this is as yummy as it sounds!

Santa Fe Chicken

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6

Menu Plan Monday: Hunker down and freeze!

My #1 starts school at the end of this week. Cue T-ball and dance lessons the week after. It makes this mama a little nervous. As in how to feed my family good food...fast! So I am officially dubbing this week freezer meal week. I found some great freezer friendly recipes that I plan on doubling and freezing. That will make 3 freezer meals.....can I get a woohoo?! Happy eating y'all!!

Monday: Goulash (Recipe below), garlic bread, salad

Tuesday: Santa Fe Chicken (Recipe Thursday), Mixed veggies

Wednesday: Leftover Buffet- if its not movin, you can eat it...but mama is not cookin!

Thursday: Egg salad croissant sandwiches, spinach salad

Friday: Pizza Night!

Saturday: Chicken Rococco (Recipe Friday), Green beans, roasted carrots

Sunday: BBQ pork chops, corn on the cob, broccoli

Goulash

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil

1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes

1 (16 ounce) can water or tomato juice
8 ounces elbow macaroni, raw
salt
pepper
Parmesan cheese

Saute onions and garlic in olive oil until translucent.

Brown ground beef and drain.

Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.

Cook for 15 to 20 minutes or until macaroni is tender.

If desired, top with Parmesan cheese.

Serve with crusty bread and a salad.