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Weekly Menu Plan May 7th – Grilled Pork Chops, Angel Chicken, Sloppy Joes, Stuffed Peppers!

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This week I have to take a little break from chicken 🙂 I had it all weekend! If you want to send over some recipes or leave them in the comments of meals and dishes that your family like I would really appreciate it. Also, if you have any suggestions as to what kinds of meals you are looking for leave a comment as well.

** Also, 3 of the recipes call for Worcestershire sauce this week so make sure you have some!

Monday – Grilled Pork Loin Chops – Get your pork loin chops at Randalls/Safeway this week, they are on sale for $1.49 a pound. I am not heating up the grill but using my Grill Pan HERE that I love! We will have a salad and probably apple sauce for the sides. Plus there are a lot of coupons that came out this weekend for the ingredients!

Tuesday – Sloppy Joes or Manwiches – I prefer to make my own Sloppy Joes!

Wednesday – Angel Chicken – I couldn’t totally skip chicken this week!  I have wanted to try this recipe forever and so I can’t wait! All you need is some brown rice and maybe a salad!

Thursday – Stuffed Bell Peppers –  If you think your kids won’t like this, just serve them the filling inside the peppers. I have not met a kid that doesn’t like hamburger and rice! Serve with mashed potatoes as a side or salad.

Friday – Homemade Pizza or try Pita Pizza.

Sloppy Joe Recipe from my Grandma Davis

  • 1 lb ground beef
  • 2 -3 stalks celery , chopped
  • 1 small onion , chopped
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1 tablespoon firmly packed brown sugar
  • 1 teaspoon yellow mustard
  • salt and pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vinegar

Directions:

  1. In a large skillet, brown ground beef, celery and onion.
  2. Drain the fat.
  3. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
  4. If Joes appear too’loose’, leave cover off and let moisture evaporate.
  5. Cook until it’s the consistency you like for serving on toasted buns, with french fries and cole slaw.

Printable Shopping List 

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Mother’s Day Oreo Truffles w/ Philadelphia Indulgence Cream Cheese.

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There is a new $0.55 off PHILADELPHIA INDULGENCE Cream Cheese coupon that you can print! I need to switch from eating Nutella out of the can to eating this, and save myself a TON of calories!

This is also a great product to replace Nutella, or other high calorie items in a recipe. OR make EASY Oreo Cookie Truffles! I made these with the White Chocolate Philadelphia Indulgence cream cheese. THEY WERE WAS AMAZING!!! This is an awesome gift for Mother’s Day, I make them for my kids teachers! 


Oreo chocolate truffles

1 Package Oreos
1/3 to 1/2 cup chocolate cream cheese spread (coupon HERE)
8 ounces dipping chocolate

You start with a package of Oreos, do NOT use double stuff. Next, blend the entire package of cookies in a food processor until crumbs, combine with cream cheese spread into a doughy consistency. Next, take the “dough” from the food processor and roll into balls and place on a cookie sheet. I like to use a small melon baller or little cookies scoop so all my truffles are the same size. Melt  (8oz.) packages of Bakers baking chocolate in a double boiler (if you have one, I don’t) and dip the truffles in the melted chocolate and put them on a new tray. I use the smallest sauce pan I have, with a fork and spoon I roll the truffle in the chocolate, lift it out with the fork and shake the extra chocolate off. Occasionally I have to put the truffles back in the freezer to set up a little more before covering in chocolate. Place on a parchment lined baking sheet that fits in your refrigerator. Repeat with remaining balls chocolate. Cool in refrigerator until chocolate coating is set.

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Betty Crocker Cookie Mix Printable Coupon + Thumbprint Cookie Recipe

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There is a new $0.50 off Betty Crocker Cookie Mix coupon that you can print today! The cookie mix is cheapest at Walmart, however when it doubles to $1 at Randalls/Safeway it can make for a sweet deal! Thanks Dollar Store Deals!

At Dollar General Betty Crocker Cookie Mix $1.00
Use  $0.50 off Betty Crocker Cookie Mix
Total: $.50!

Have you made thumbprint cookies? 

These are a favorite around here, and so I was happy to see a coupon for the cookies again!  This is the easiest recipe and they are SOOOOO good!

Thumb Print Cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix ( coupon HERE)
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup jam
1 cup white vanilla baking chips
Red or green sugar, if desired

  • 1Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • 2Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • 3Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • 4In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

Deep Dish Pizza Recipe

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This is the BEST deep dish pizza recipe! If you have not tried making deep dish pizza before you are missing out! The difference between deep dish and regular pizza is that deep dish has the sauce on the top and the cheese on the bottom.

For Christmas Paul bought me this deep dish pan, I love it! But you can use a pie dish if you don’t have one. I used a pie pan for a long time, but finally got the cast iron and there is a difference. I had to season the pan first, and we are breaking it in good. My 14 year old son refuses to eat pizza anywhere else but at home!

I made this Sunday and was totally taking some pictures of my awesome pizza when I went to change the baby and came back to EVERY piece eaten…. all I had was the empty pan!

The instructions are below. HOWEVER, I have made this and NOT let the dough rise for more than 20 minutes, pressed it into the pan, assembled and baked. It turns out great, without the double rise.

Deep Dish Pizza Crust

Yield: One 9-inch deep dish pizza (3-4 servings)

1 1/2 cups + 2 tablespoons all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon instant yeast
1/2 cup + 2 tablespoons water, at room temperature
1 1/2 tablespoon unsalted butter, melted

1 teaspoon olive oil
2 tablespoons unsalted butter, softened

Instructions:
Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended.  Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes.  Scrape the sides and bottom of the bowl as needed.  Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.

Coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.

Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle.  To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter.  Pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes.

Preheat oven to 425?F.  Coat a 9-inch round cake pan with olive oil.  Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.  Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides.  If the dough resists stretching, wait 5 minutes before trying again.

Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese.  Top with Parmesan and bake for 20 to 25 minutes, until crust is golden brown.  Let rest for 10 minutes before slicing.

From Pennies On A Platter

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Chex Cereal Recipes – What to do with all that Chex cereal!

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So you bought all that Chex cereal from HEB. Now what do you do with it?? We will have it for breakfast at our house, but there are sooooo many things you can make with it other than cold cereal! Our favorite is Ranch Chicken.

Ranch Chicken

INGREDIENTS

  • 7 cups Chex Cereal
  • I package dry Ranch dressing
  • 1 egg
  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds chicken pieces, (without or with skin) rinsed and dried
  • 3 tablespoons margarine or butter, melted

DIRECTIONS

1. Place Chex cereal in shallow dish or pan and crush until fine.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with dry ranch dressing ( I put mine in a baggie and shake the chicken in it) Then coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.

Or you can go a little sweeter!

Photo Credit

I saw this one on Pintrest and my heart stopped beating for a second! NUTELLA Puppy Chow? OH. MY. WORD! Where have you been all my life?!

NUTELLA PUPPY CHOW

recipe from: Healthy Tasty Chow
  • 1/2 cup butter
  • 1 cup Nutella (coupon HERE)
  • 3/4 cup chocolate chips (use semi-sweet or dark, milk would be far too sweet and you’d lose the chocolate flavor)
  • 3/4 cup white chocolate chips
  • 2/3 cup hazelnuts
  • 13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring
  • 3 cups powdered sugar
In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes
Allow to cool and remove as much of the skin as you can with a towel
Grind up hazelnuts finely in a food processor
Put the cereal in a large bowl and set aside.
In a pan over medium-low heat, melt butter, chocolate, and white chocolate, stirring constantly.
When all is melted, remove from heat and add Nutella and stir until mixed in, then add hazelnuts and stir well.
Slowly pour over cereal.
Stir with your hands! (make sure they are clean first!) It is MUCH easier than with a spoon.  It may take some time since the the batter is thick.
Dump into a gallon size zip-lock bag and pour in powdered sugar. Start out with a little and add more as needed.  You don’t want them TOO coated with powdered sugar because they will end up tasting to sweet. Zip up the back and shake it until they are coated.

 

Ultimate Chocolate Chip Cookie Recipe

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This is the recipe for The Ultimate Chocolate Chip Cookie Recipe! For the past few years I have just stuck with the same two recipes for chocolate chip cookies. Either the Nestle Toll House one on the bag, or the Neiman Marcus recipe if I have to make a LOT of cookies.

I thought I would try something new. I picked this one because I thought the combo of shortening and oil was a little different, since I only use real butter for cookies. They turned out really nice I think, they don’t spread out, they stay chunky and have a shortbread consistency. The kids and Paul gave two thumbs up!!

Ultimate Chocolate Chip Cookie Recipe

Ingredients:
1 Cup brown sugar
1 cup white sugar
1 cup shortening
1 cup vegetable oil
2 eggs
2 t. vanilla
4 cups all-purpose flour
4 t. cream of tartar
2 t. baking soda
1 t. salt
2 cups semisweet chocolate chips (I used 1 cup Ghirardelli’s + 2 cups semi-sweet chips and 1 cup chopped pecans)
Directions:
Preheat oven to 350 degrees. I an a medium bowl , beat together white sugar, brown sugar, oil and shortening until smooth. Stir in eggs, and vanilla beating well after each addition. Combine the flour, cream of tartar, baking soda, and salt, stir into sugar mixture. Finally, fold in the chocolate chips and nuts. Drop by big spoonfuls onto cookies sheet. Bake for 8 to 10 min. cool on sheet and remove.

Does anyone have any favorite Chocolate Chip cookies recipes you can post to share that I can try???

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Save $.75/1 Egg Beaters Florentine + Florentine Frittata Recipe

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$0.75 off one carton of Egg Beaters Florentine

Save $0.75 off one carton of Egg Beaters Florentine.  Eggs Beaters has been around but the Florentine “flavored” ones is fairly new I think.  This is a much higher value coupon than what they had last month, double the value!

The regular and Southwestern varieties run about $2.78 so I would imagine this one will too.  Here’s the set up if it does.

Egg Beaters Florentine: $2.78
Use $0.75 off one carton of Egg Beaters Florentine
Total: $2.03

Florentine Frittata

INGREDIENTS

  • 1 carton (15 oz each) Egg Beaters® Florentine
  • 3 tablespoons grated Parmesan cheese
  • PAM® Original No-Stick Cooking Spray
  • 1 cup refrigerated shredded hash brown potatoes
  • 1/4 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/8 teaspoon ground black pepper

NUTRITION INFORMATION

134 CALORIES
3g TOTAL FAT
12g PROTEIN
Serving Size: 4 servings (1 wedge each)

DIRECTIONS

  1. Combine Egg Beaters and cheese in small bowl; set aside.
  2. Spray 10-inch nonstick saute pan with cooking spray; heat over medium heat. Add potatoes; cook 3 to 4 minutes or until hot. Add onion, bell pepper and black pepper; cook until vegetables are tender, stirring occasionally.
  3. Spread potato mixture evenly in skillet. Pour egg mixture over potatoes; cover skillet and reduce heat to medium-low. Cook 10 to 15 minutes or until set.

7UP Biscuit Recipe – Try These TONIGHT!

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7up Biscuit Recipe to die for! STOP. Whatever you are planning on making for dinner, if you have these 4 ingredients you HAVE to make these biscuits tonight!! I made these the other night and I am still a ROCK STAR with my family! They were AWESOME!! If you have a Popeye’s in your area, these taste just like the biscuits from that drive-through!

I could seriously eat an entire pan with butter and jelly. PLUS, you probably do NOT even to buy a single thing to make these, I bet most of you already have it all in your pantry!

7 UP (or Sierra Mist) Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Cut biscuits into squares about 3×3. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.

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Lemon BBQ Meatloaf Recipe

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Is anyone tired of Ham yet? This is my Grandmothers recipe for Lemon BBQ Meatloaf. It is a really special recipe to me, just because she made it all the time for me when I was living with her as a teenager.  My Grandma Davis clipped it out of the local paper during World War II and has been making it since. She still has the original clipping that she reads the recipe off of, it is stained and yellowed, but it is precious to me.

This recipe was intended for you to make it as small individual meatloaves.  If I was making this for adults I would make them about the size of a large baking potato. But I double the recipe and make them about the size of a regular orange for my kids. Sometimes my husband and bigger kids have 2 each!

When I make these meatballs I cover a cookie sheet that has sides with foil to make clean up easier. I also set a wired cooling rack over the cookie sheet and put the meatballs on it so that the grease drips onto that and they don’t sit in it. It also makes clean up really easy!

When you try these the first time, DO NOT omit anything from the sauce recipe. That is what makes them so good! My husband made these one time and left out the spices because he doesn’t like them. Then he complained that it didn’t taste as good! He was surprised to know that I always put the spices in that he thought he didn’t like! 🙂

 

Lemon Barbeque Meatloaf

INGREDIENTS

1 1/2 pounds ground beef
1/4 cup lemon juice
1/2 cup water
1 egg, beaten
4 slices day-old bread, torn into small pieces
1/4 cup chopped onion
2 teaspoons seasoning salt
1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon mustard powder
1/4 dash ground allspice
1/4 teaspoon ground cloves
6 slices lemon

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish or a dish of similar size.

In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves – I like to make large balls. Place them in the prepared baking dish.

Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.

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5 EASY ways to use leftover ham! – Weekly Menu Plan 4/9

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Sadly we didn’t have ham for Easter. Although I am tempted to buy one today because I LOVE leftover ham dishes! This week I am giving you 5 different ways to use leftover ham. Now I would not expect that anyone would use this as their meals all week…. your family might revolt! But you can use a few of them!

 MONDAY – Ham and Cheese Rolls from The Country Cook  – These are a lot like the Ham and Cheese sliders that I make. But I love the raspberry preserves that she adds, it makes them like a Monte Cristo sandwich. Just slice your leftover ham thin and these will be AWESOME!

 

 TUESDAY – Split Pea Soup from SkinnyTaste – This is a really good Weight Watchers recipe {only 3 points} and calls for a ham hock. If you do not have one, just cut up and add a bunch of diced ham! This can be done on the stove or do it in a crock pot!

 

 WEDNESDAY – Ham Salad from Simply Recipes – This recipe is a good one because it also calls for chopped hard boiled eggs… you have some of those right?! If you have not had ham salad, do not be afraid! It is a lot like chicken, or egg salad. My kids eat it on crackers or break without complaint!

 

 THURSDAY – Slow Cooker Ham and Potato Scallop – The combo of ham and potatoes on this one is a winner! It is also easy with the cheddar soup, I am not a fan of condensed cheddar soup so I “make” my own. I will add it to the recipe below.

 

 FRIDAY – Baked Omelets from Whats Cooking? – Just as easy as it sounds. A lot like breakfast casserole, but without the bread. This is a high protein easy dinner to  make!

 

 

Ham and Scalloped Potatoes Slow Cooker Recipe!

Ingredients

6cups cubed (1-inch) peeled baking potatoes
1 1/2cups cubed cooked ham
1can (15.25 oz) Green Giant® whole kernel sweet corn, drained
1/4cup chopped green bell pepper
2teaspoons instant minced onion
1can (10 3/4 oz) condensed Cheddar cheese soup
1/2cup milk
2tablespoons all-purpose flour

Directions

  1. In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
  2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
  3. Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.
Alternative to condensed cheddar soup:

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
salt, to taste

Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.

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