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What’s for Dinner: Weekly Menu

Monday– Dirty Rice & Ground Beef with Green Beans

Tuesday– Baked Potato Soup

Wednesday– Leftovers

Thursday– Baked Chicken & Cheese Risotto, Steamed Asparagus

Friday– Pizza Night

Saturday– Orange Apricot Pork Chops, White Rice, Sweet Peas

Sunday– FFY (Fend For Yourself)

Baked Chicken & Cheese Risotto

2 cups chopped, cooked chicken
1 can cream of mushroom soup
1 1/4 cups water
1/4 cup shredded mozzarella cheese
1 1/2 cups frozen mixed vegetables
3/4 cup uncooked white rice

Mix all ingredients in baking dish and cover. Bake at 400 for 35 minutes. Stir. Bake another 10 minutes until rice is done. Let stand 5 minutes.


Orange Apricot Pork Chops

8-10 boneless pork chops
1 cup apricot jam
3 T brown sugar
1 t salt
1/2 t pepper
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1 can (11oz) mandarin oranges, undrained

Place pork chops in bottom of crockpot. Mix jam, brown sugar and spices together and pour over pork chops. Pour can of mandarin oranges over top. Cook on low 6-7 hours and serve over rice.

Shared with Menu Plan Monday.



Pesto Ranch Chicken Pasta Recipe

This dinner is one of my favorite go-to’s whenever I am short on time. I keep all the ingredients on hand to throw together in a hurry! If you only have 20 minutes to get dinner on the table, this is the dinner to make! The kids love it and I love that it’s a one-dish dinner so I don’t have to worry about making additional sides or veggies.

Pesto Ranch Chicken Pasta

Ingredients:

  • 2 cups cooked, chopped chicken
  • 1 box penne noodles, cooked
  • 3/4 cup ranch dressing
  • 1/2 cup prepared pesto sauce
  • 1 can asparagus tips
  • 2 cups shredded Mozzarella cheese

1. In greased baking dish, combine together ranch dressing, pesto sauce and asparagus tips.
2. Add chopped chicken and cooked penne noodles; gently mix together.
3. Top with mozzarella cheese.
4. Broil on High for 2-4 minutes until cheese melts and starts to brown.

See, how easy is that? Plus the flavors are out of this world amazing! You can adjust the amounts of ranch dressing and pesto sauce according to your family’s tastes. 


5 Simple & Spooky Halloween Party Recipes

I love Halloween. When I was a kid my parents threw the best Halloween parties ever. They made our basement into this amazing and spooky Haunted House. I was the most popular kid in school for the month of October as everyone wanted an invite. Now that I have my own kids I have tried to carry on the tradition of the spooky Halloween party. We use the same 5 spooky recipes each year as our core party food and then add a couple extras if we have time. All of these are easy enough to have the kids involved in making them which makes it super fun!

Vampire Fangs in Blood

8 Large Red Delicious Apples
1/4 cup lemon juice
1 T sugar
1 jar (10oz) Strawberry sauce

Wash, peel and core the apples, then cut each into 8 slices. Dip the cut apples into the lemon juice to prevent them from turning brown. To prepare the fangs, cut the apple slices into long narrow triangles, making pointy toothlike shapes. Redip them in the lemon juice, and then lightly sprinkle them with sugar. Arrange the fangs on a serving platter with the strawberry dipping sauce in the middle. Make sure you splatter some of the “blood” over the fangs.


Witches Brooms

Thin Pretzel Sticks
Roll of Fruit by the Foot

For each broom, cut a 2-inch length from a roll of Fruit by the Foot. With the shorter ends on the side, fringe the bottom of the strip (leaving a 1/4-inch border uncut along the top) to create thin broom bristles. Then moisten the upper edge of the fruit with a drop of water and tightly wrap it around one end of a thin pretzel-stick broom handle.


Hairy Daddy Long Legs Cupcakes

Chocolate cupcakes
Container of Chocolate Frosting
Chocolate Sprinkles
Bag of M&M’s
Pkg of Red Licorice

Frost the cupcakes and cover with sprinkles. Press the eyes (M&M’s) into place. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake.


Monster Toes

1 pkg cocktail weiners
6 -inch tortillas
Ketchup
Toothpicks

Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds. Roll each wiener in a tortilla strip and secure with a toothpick. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.



Creepy Eyeball Cookies

1 box vanilla wafers
1 container white frosting
1 pkg lifesavers
Chocolate Chips
Red Gel Icing

Spread frosting on vanilla wafers. Put one life saver on each wafer. Place a chocolate chip in the middle of the LifeSaver”. With the red gel icing, draw bloodshot lines on the frosting.




All Recipes found and adapted from Family Fun!



5 Fabulous Weeknight Crockpot Recipes

I don’t know about you guys but I don’t have the time or the energy to slave over a hot stove cooking a 5 course meal for my family every day….or ever. I use my crockpot year round to help me save time and still be sure my family is getting a nutritious, hot dinner at the end of the day. I’ve compiled a huge collection of crockpot recipes over the years that I love to share. Today I’m sharing 5 of my easy weeknight recipes that require minimal prep work but give maximum results! 

Apricot Chicken

4 frozen chicken breasts
1 jar (11oz) apricot preserves
1 T Dijon mustard
1 T soy sauce
1/4 t ginger
Put frozen chicken in bottom of crockpot. Mix other ingredients in small bowl and pour over chicken. Cook on low for 6 hours. Shred chicken before serving. Serve over rice.

Baked Ziti

1 box ziti noodles
1 lb fully cooked turkey sausage, sliced
1 jar spaghetti sauce
1 can sliced mushrooms
1 carton (15oz) ricotta cheese
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Mix ziti noodles and spaghetti sauce in bottom of crockpot. Add about 1/4 cup water to jar, shake and pour over ziti noodles. Add sausage, mushrooms, ricotta and 1 cup of mozzarella cheese. Stir together until mixed well. Top with remaining mozzarella cheese and parmesan cheese. Cook on low for 6 hours.

Sloppy Joes

2 lbs ground beef
1/2 cup chopped green bell pepper
1 t garlic powder
2 t yellow mustard
1/2 cup ketchup
6 t brown sugar
1 t black pepper
buns

In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper. Serve on buns.

Baked Potato Soup

1 bag (30oz) frozen shredded hashbrowns
3 cans chicken broth
1 can cream of chicken soup
1/4 t pepper
1 pkg cream cheese (full-fat)
Shredded cheese, bacon bits, sour cream for garnish
In crockpot, combine everything except the cream cheese. Cook on low for 6 hours. An hour before serving, mix in the softened cream cheese. Serve topped with sour cream, bacon bits and shredded cheddar cheese. 

Cowboy Chicken
4 frozen chicken breasts
1 T brown sugar
1 T Dijon mustard
2 cups salsa
1 cup sour cream
1 can whole kernal corn
Place chicken in bottom of crockpot. Mix brown sugar, mustard and salsa and pour over chicken. Add water to cover chicken with sauce. Cook on low for 6 hours. Half an hour before serving, shred chicken and return to crockpot and add sour cream and corn. Serve over rice.



What’s for Dinner: Weekly Menu

Monday– Red Beans, Rice & Sausage Skillet, Broccoli

Tuesday– Mozzarella Chicken, Green Beans

Wednesday– Leftovers

Thursday– Bubble Up Enchiladas, Corn

Friday– Pizza Night

Saturday– Grilled Cheese Sandwiches, Tomato Soup

Sunday– FFY (Fend For Yourself)

Red Beans, Rice & Sausage Skillet

1-2 lbs fully cooked turkey sausage
1 can (16oz) kidney beans, drained and rinsed
1 can diced tomatoes
2 T chili powder
2 cups Minute Rice, uncooked
8 oz shredded cheddar cheese

Combine sliced sausage, tomatoes, beans and chili powder in large skillet; mix well. Stir in 2 cups of water. Bring to boil. Stir in rice and shredded cheese; cover. Reduce heat to low and simmer 5-7 minutes. Stir until cheese is melted.

Mozzarella Chicken

2 cups chopped chicken
1 can condensed tomato soup
1/2 t Italian seasoning
1/2 t garlic powder
1/2 cup shredded mozzarella cheese

Place chicken in shallow baking dish. Stir soup, italian seasoning and garlic powder together and spoon mixture over chicken. Bake at 400 for 30 minutes. Sprinkle cheese over top of chicken and let stand 5 minutes or until cheese melts.

Shared with Menu Plan Monday.