Thursday, July 30, 2015
Blessings abound...
Monday, July 15, 2013
Action Packed Weekend...
Monday, May 13, 2013
Menu Monday...
- 2 cups all-purpose flour
- 1 Tbsp baking powder (yes, 1 FULL tablespoon)
- 1/2 tsp salt
- 1 egg
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 heaping tsp ground cinnamon, plus more for sprinkling on top
- 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- 1 and 1/4 cups sour cream (I used light sour cream – regular or nonfat would work too)
- 2 cups peeled & chopped fresh peaches (thawed, frozen peaches would work too)
- 4 Tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 2 Tbsp milk or cream
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
Posted by Meagan at 11:25 AM 0 comments
Labels: menu plans, Recipes
Wednesday, April 3, 2013
Pizza Night!
Posted by Meagan at 5:30 AM 0 comments
Labels: Ava Grace, Family, Lily, menu plans, Recipes
Monday, March 25, 2013
Menu Monday
Posted by Meagan at 2:10 PM 0 comments
Labels: menu plans, Recipes
Wednesday, February 27, 2013
Recipes
Posted by Meagan at 8:23 AM 0 comments
Labels: menu plans, Recipes
Monday, July 9, 2012
Menu Monday
Last night we had stuffed peppers that were really good. I liked them most because they were NOT a "southwest" stuffed pepper like most recipes and not stuffed full of rice. Chris liked them a lot too, so I know it's a keeper! I can't remember where I got the recipe from, but it was very quick and easy to prep.
Preheat to 350 degrees,
Brown 2 pounds of ground beef
Combine beef with 1 cup bread crumbs, 1 cup cooked rice, 1 Tbs parsley, 1/4 cup milk, 2 Tbs sauce mix (below) and 1 Tbs Cajun seasoning. Season with salt and pepper as well to taste.
Sauce: Mix 1 can tomato soup, 1/2 cup ketchup, 1/3 cup water, 1/4 tsp onion powder, 1/4 tsp each of salt and pepper.
Cut 4 bell peppers lengthwise and take out the stems, ribs, and seeds. Stuff. Place in a 9x13 dish. Cover with sauce,cover with foil, and bake for 1 hour.
This recipe made enough for Chris and I to have dinner and then I froze two sets of peppers for meals in the future. I also made a big batch of twice baked potatoes to freeze for future use.
I have lots more recipes to share, but I'll save them for another Monday! Hopefully you'll get a chance to try some of these out - I know you'll love them!
Posted by Meagan at 8:36 AM 1 comments
Labels: menu plans, Recipes
Monday, April 30, 2012
Menu Monday... and a recipe
1 medium zucchini
1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook's Tip)
1 oz (30 g) Parmesan cheese, divided
1 egg white
Directions:
1.Preheat oven to 450°F (230°C). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef's Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.
2.Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.
Posted by Meagan at 9:26 AM 0 comments
Labels: menu plans, Pampered Chef, Recipes
Monday, April 2, 2012
What's for dinner?
2 1/4 cups (550 mL) chicken broth
1 cup (250 mL) heavy whipping cream
4 garlic cloves, pressed
1 tbsp (15 mL) Lemon Pepper Rub
2 medium carrots, peeled
1 medium red bell pepper
2 oz (60 g) cream cheese, softened
2 oz (60 g) Parmesan cheese, grated (about ½ cup/125 mL), divided
2 cups (500 mL) fresh small broccoli florets
1 cup (250 mL) sugar snap peas, trimmed
2 tbsp (30 mL) chopped fresh parsley
- Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and rub in Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in. (2.5-cm) pieces.
Carefully remove baker from microwave using Oven Mitts. Add cream cheese and 1/4 cup (50 mL) of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.
The Deep Covered Baker is my #1 MUST for EVERY kitchen. If you don't have one, you must get one! It will revolutionize your kitchen and save you so much time and money!
Menu Plan for this week...
Monday:
Fajitas
Tuesday:
Grilled Pork Chops with Rice and Veggies
Wednesday:
Chicken Alfredo
Thursday:
Leftovers
Friday:
Breakfast for Dinner
Saturday:
Dinner at a friend's house
Sunday:
Easter dinner at my aunt's house!
Posted by Meagan at 6:54 PM 0 comments
Labels: Pampered Chef, Recipes
Tuesday, November 8, 2011
Menus and Recipes and Virus Outbreak, OH MY!
Posted by Meagan at 9:16 AM 3 comments
Labels: menu plans, Recipes
Wednesday, November 2, 2011
Are you a pampered chef?
Posted by Meagan at 11:55 AM 1 comments
Labels: Pampered Chef, Recipes
Thursday, October 27, 2011
Recipe/Menu update
Posted by Meagan at 8:25 AM 0 comments
Labels: Recipes
Tuesday, October 25, 2011
Pineapple and Olives and A Menu Plan
Posted by Meagan at 7:26 AM 1 comments
Labels: menu plans, Recipes

























