Happy Birthday to You!

Today was my husband’s 36th birthday.  He’s OLD now!  haha!

For dinner I made a BLT pasta salad with grilled chicken.  It also has green onion and ranch dressing in it.  It was REALLY good!!

Then, after dinner we had a cake that I baked today.  My husband picked it out, and he wanted plain white cake with whipped white frosting.  It turned out perfect, and was OH SO good!!

Make a wish!!

I hope he had a great, relaxing birthday, and hopefully this year is a good one for him!  🙂  I love you honey!!

Menu March 4th – 10th

This week is super busy for us.  My husband is working 50 hours at his job, plus he has a college orientation class on Monday night, we also have our weekly foster care training class on Thursdays and Greyson has youth group on Wednesday nights, so we are sticking to easy meals this week.

Sunday
Grilled Cheese Sandwiches
Soup

Monday
Macaroni and Cheese
(mixed with tuna and peas)

Tuesday
Spaghetti
Seasoned Green Beans

Wednesday
Leftovers
(youth group)

Thursday
Leftovers
(foster care class)

Friday
Cheeseburgers
Tater Tots

Saturday
Chicken Noodle Soup
(pressure cooker)

Cheesy Enchiladas

This is another recipe that my husband came up with.  We love it.  You may say that they are more like burritos, but since we bake them we call them enchiladas.

Cheesy Enchiladas
2lb hamburger
1 cup chopped onion
1 (4oz) can green chilies
1 (10oz) can mild green enchilada sauce
1 (19oz) can mild red enchilada sauce
1 cup shredded sharp cheddar cheese*
1 cup shredded cheddar jack*
¼ cup picante sauce
~8 medium tortilla shells
4 cloves garlic

Cook  (preheat oven to 350°F)
1. Chop onion and garlic
2. Brown hamburger, season to taste
3. Add onions, cook until translucent
4. Add garlic and chilis, cook for 1-2 more minutes
5. Turn burner down to low
6. Add picante sauce, ½ can green sauce and ¼ can red sauce
7. Add ½ cup sharp cheddar and 1 cup cheddar jack, stir until melted
8. Set aside off heat

Bake
1. Coat bottom of 13×9 baking dish with red sauce (~¼ cup)
2. Spoon about ¼ lb of meat mixture onto a tortilla shell, ~8 times and place into baking dish.
3. If any meat remains, sprinkle over top
4. Cover with remaining red sauce, use spatula to coat so no tortillas are bare
5. Use all remaining cheese to cover top
6. Cover in foil
7. Bake for 20 minutes
8. Remove foil and cook for an additional 10 minutes until cheese is slightly browned
9. Let cool at least 10-15 minutes before serving
10. Enjoy!

*You could also substitute sharp cheddar and cheddar jack for a mexican blend cheese, which is what we usually use.

Penne Pasta with Sausage

This recipe is a huge hit for my family.  My husband came up with this meal, and it is delicious!

Penne ~6oz dry
5 mild Italian sausages
1 can beef broth
½ tsp each oregano and basil
1 jar roasted garlic and herb pasta sauce

Put large pot on to boil for pasta
Heat ~1tbsp vegetable oil in pan on medium heat
Add sausage, cover and cook for 4 min on medium-high
Flip and cook another 4 min
Add can of beef broth and sprinkle herbs evenly around, cook 10 min
Remove sausages to plate, drain fluid from pan and rinse pan
Add sauce to pan and simmer on lowest heat while cutting sausages
Cut sausages into ¼” slices, return to pan
Simmer on medium-low for 10 min before starting pasta
Cook pasta while continuing to simmer sausage
When pasta is done, drain
Turn off heat to sausage
Add pasta to sausage until desired consistency
Serve with Italian blend shredded cheese.
Enjoy!

Cheesy Chicken Bake

(I apologize ahead of time, I forgot to take pictures of this.  Oops!)

Cheesy Chicken Bake
Prep: 5min    •     Bake: 35-45min

1 can cream of chicken soup (regular or fat-free)
1 1/3 cups water
1 tsp Worcestershire Sauce
3/4 cup UNCOOKED regular long-grain white rice
2 cups cubed cooked chicken
1/2 cup shredded cheddar cheese
1 can (or enough to cover) french fried onions

1. Stir the soup, water, Worcestershire, rice, chicken, and cheese in a 2qt casserole.  Cover.
2. Bake at 350°F for 35-45min or until hot.  Stir.
3. Sprinkle with onions.  Bake for 5min more or until golden.
4. Let sit for 10min
5. Enjoy!

Added notes:
a. I seasoned my chicken with fresh ground garlic and sea salt and seasoning salt.
b. I added a shake of onion powder, and quite a bit of garlic sea salt and seasoning salt to the soup mixture to taste.  My family prefers well seasoned food, though.
c. The recipe called to cook it for 35min, but it was still watery at that point so I cooked it for 10 more minutes.  It was a TAD on the dry side, so I might try 5 more minutes next time.  Just play with the cooking time according to your particular oven.  The next day I just added a tiny bit of water to it before I microwaved it, and it was perfect.

Menu February 12th – 18th

Man, it has been forever since I posted our menu.  The last one was back in September!!  I’ve been seriously neglecting my blog, but I hope to pick it back up again and keep up with it. Anyway…on to our menu.

Sunday
Macaroni and Cheese
mixed with tuna and peas

Monday
Sausages
Fried Potatoes

Tuesday
Chili Dogs
Fresh Cauliflower w/ ranch dressing

Wednesday
Leftovers
(Greyson has youth group)

Thursday
Leftovers
(We have foster care training)

Friday
Cheesy chicken and rice casserole

Saturday
TBD

Menu September 30th – October 15th

We haven’t done a menu in a LOOOOONNGG time. We finally have things sorted out, so we can do them again. This menu is a long one. It is for a little bit over two weeks.

Friday
Cube steak sandwiches
Stroganoff pasta
Seasoned green beans

Saturday
Hot dogs
Fried potatoes

Sunday
Taco pie
Corn

Monday
Grilled cheese sandwiches
Bean and bacon soup

Tuesday
Homemade Cheeseburger Macaroni
Corn

Wednesday
Mac & cheese, tuna, and peas
Tater tot casserole

Thursday
Chicken broccoli alfredo

Friday
Rotini w/meat sauce
Seasoned green beans

Saturday
Homemade pancakes
Homemade sausage patties

Sunday
Biscuits and gravy

Monday
Sausage and penne w/tomato sauce
Broccoli and cauliflower

Tuesday
Cube steak sandwiches
Fried potatoes

Wednesday
Pork chops
Pasta

Thursday
Grilled cheese sandwiches
Bean and bacon soup

Friday
Homemade cheeseburger macaroni
Corn

Saturday
Rotini w/meat sauce

Our best butcher yet

I think we finally have this butchering thing down.

We butchered our last rooster this morning.  He was our biggest one.  We have our process down, and have learned how to pluck easily.  Getting a pot of water up to at least 150 degrees, then submerging the chicken and swishing it around until the feathers on the legs can be easily rubbed off with a stick. Today we didn’t have to put any effort into removing the feathers, they just came right off when we ran our hand across them.  Much easier than the last birds we did.

He ended up being really fat.  lol  He was a pig and ate a lot of food.  In the end he dressed out as a 4lb roaster.  Not bad!!

Our first roaster

We butchered two of the boys yesterday evening (we ran out of daylight, so we couldn’t do all three at once).  It was the first time we dunked them in hot water to loosen the feathers for plucking.  That worked great!  We were able to dress a whole chicken for roasting for the first time!  It turned out really nice.  I can’t wait to roast it. It will be on our menu plan for next week.