How embarrasing

I can’t believe it has been so long since I posted here. Life really got in the way. I was a total failure at keeping up with my meal planning and blogging. Oh I cooked some here and there, and I have lots of recipes to post with many successes and a few failures. All in all though, I let my schedule dictate our meal plan and not the other way around. A lot of our fall activities are over, and I am actually getting to go straight home from work these days, so we are able to eat more meals at home.

It is soup weather off and on here in Mississippi – I say off and on because Thanksgiving Day we were in short sleeves and then 2 days later were in winter coats and thermals and then last night parts of the state were under a tornado warning!! For those days that it is cold and soup is what hits the spot, I like to keep these ingredients on hand

Easy Mexican Soup
1 can diced tomatoes
1 can Rotel tomatoes (hotness of your choice)
1 can whole kernel corn
1 can chili with beans
1 can chili without beans
1 can tamales

Cut up the tamales into bite-sized pieces. Dump all the ingredients into your soup pot and warm over medium heat until the contents are hot all the way through. I like to serve with shredded cheese and either Fritos or cornbread muffins. When I am making if for my family, I use 2 cans of diced tomatoes and leave out the Rotel because my kids prefer it without the spice. And for those of you who don’t like beans, just use 2 cans of chili without. This is an easy crowd pleaser and it always hits the spot.


Hamburger Casserole

I made this quick and easy Hamburger Casserole Tuesday night and it was a big hit with the kiddos. I was able to make it with stuff I already had on hand so that was helpful in our never-ending quest to trim that grocery budget.

Hamburger Casserole

1 med bag of egg noodles
1 lb. of ground beef
1 sm. container of sour cream
1 stick butter
1 jar spaghetti sauce of your choice
cheddar cheese

Boil noodles and drain. Brown meat and drain. Mix butter and sour cream with the noodles. Add spaghetti sauce to the meat. In a 9×9 dish, alternate layers of noodles then meat sauce until all is used. Put grated cheese on top and melt in oven.

Notes: I used 3 cheese flavored spaghetti sauce and an 8 1/2 x 11 pan.

Menu Plan Monday- Aug 23

So I am posting this on Aug 24th. Things in my brain were a little hectic yesterday and I am late getting this all together. Here is what we are having this week. My goal is to use only meat that I already have in the freezer at home- saving money and forcing me to clean out the freezer all at the same time. We did shuffle some things around last week but mostly, we stayed on track. Hopefully, this week will be more of the same.

Monday- pizza at Cub Scout swim party
Tuesday- Hamburger Casserole
Wednesday- dinner at church
Thursday- 30-minute paella
Friday- tacos

Tomorrow I hope to recap last week, tell you what worked and what didn’t work and review the recipes that were new. For more menu ideas make sure to visit Laura’s blog each week for Menu Plan Monday

Enchilada Casserole

This casserole comes from one of my all-time favorite cookbooks, the one our church put together. I have great luck with all of the recipes I have made from it. This enchilada casserole was no exception. We had it Sunday night with a side of Mexican rice.

Enchilada Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 can ranch style beans
4 sm. flour tortillas
1 cup shredded cheese
1 can Rotel tomatoes
1 can cream of mushroom soup

Brown ground beef and drain. Add taco seasoning mix. Spread in a 9×13 baking dish. Layer in the following order: beef, beans, tortillas, cheese, tomatoes, and soup. Cover with foil and bake at 350 degrees for one hour.

All four of us voted this a thumbs up. I believe everyone had a second helping. Sorry about the lack of pics but I have lost the charger to my camera battery and will have to order a new one.

Menu Plan Monday-Aug. 16th

I am very excited about this weeks menu plan. All of our activities are in full swing so this week will be a good test of how successful I will be at staying with what I have planned. Scouts, soccer practice, dance and a PTO meeting will all try to throw me off my game, but I am determined to stay the course.

Monday- Mediterranean chicken over angel hair pasta and a side of green beans
Tuesday- Shrimp Tacos and a side of black bean and corn salsa
Wednesday- eat at church
Thursday- pepper steak over rice
Friday- pork scallopini with some sort of vegetable to be determined by what is in the freezer
Saturday- leftover buffet

Need menu ideas? Want to share your menu plan? Visit Laura’s blog.

This weeks menu

Last week I did great sticking to my meal plan with one notable exception. We ended up running out of town Friday afternoon for a shopping trip and were treated by Big Daddy to a dinner at the Olive Garden. This week in Mississippi, the temperatures are supposed to be back in the 100s so I am extending my challenge to cook without using my oven. School is back in full swing here too which means our fall semester activities are in full swing as well. This will be reflected in my meal plan because honestly, it is just easier to grab something quick in town rather than waiting until 8:00 to get home and cook supper.

Monday- spaghetti
Tuesday- chicken picatta pasta toss
Wednesday- supper at church
Thursday- out due to soccer practice and Cub Scout planning meeting
Friday- leftover buffet or breakfast for dinner

Whats your meal plan for the week? Need ideas? Check out Laura’s blog for Menu Plan Monday

Crock Pot Chicken Tortilla

I had posted in my meal plan on Monday that I was looking for a recipe using chicken. I had gotten a great deal on some chicken breasts last week. Big Daddy (my head prep chef) had already boiled, de-boned and skinned about 4 of them and had them chopped and ready for use. It is really a blessing to have a husband that is willing to do my dirty work in the kitchen!!!! I remembered Monday night about a great recipe my friend Beverly had put in our church cookbook. I had a lot of errands to run yesterday (in 100+ degree temps no less) followed by open house at our son’s school so it was a perfect night to use the slow cooker. Plus, it fit into my goal of not using the oven this week to cook.

Crock Pot Chicken Tortilla

4 chicken breasts, cooked and diced
1 (8 oz) salsa
1 (8 oz) sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
8 flour tortilla shells, quartered
1 cup shredded cheddar cheese

Mix salsa, sour cream and soups. In crock pot, layer chicken, sauce, and tortillas, repeating until all ingredients are used. Cook on low for 6 hours or high for 3 hours. Add cheese during last 20 minutes to melt.

This recipe is a big hit with all four of us. I served it with a side of Mexican rice and some black beans. A great, easy Mexican feast!! And something sure to show up in my slow cooker time and time again.