I have boxes of stuffing that I can never seem to make, so after enjoying meatloaf a friend made with stuffing, I decided to find one online.
I found this easy recipe: Easy Stove Top Stuffing Meatloaf
I only used 1 pound of ground beef, so I didn't use a full box of stuffing, but I kept all the other amounts the same. I found it very tasty and all the kids ate it. That's always a win! My husband felt the stuffing flavor was too strong. Everyone's allowed their opinion.
Let me know if you try it or if you have a variation on this recipe.
Tuesday, May 31, 2016
Sunday, October 4, 2015
Easy Pumpkin Soup
Found this recipe and look forward to trying it. I love making my butternut squash soup, but using canned pumpkin makes the prep for this soup minimal. Will update once I try it!
Easiest Ever Pumpkin Soup
Easiest Ever Pumpkin Soup
My Favorite Macaroni and Cheese
My beautiful friend Lindsey makes this and I found out the recipe is actually supposed to be a homemade version of Panera Bread's Mac-n-cheese. I have adapted the recipe and make this regularly. It is so creamy and my kids love it, even the one who won't eat any other kind of mac-n-cheese.
Panera's Mac & Cheese
Here's my adaptation:
Ingredients:
1 16-oz. pkg. of elbow macaroni
1/4 c. butter (1/2 stick)
1/4 c. all-purpose flour
2 1/2 c. milk
10 oz. extra-sharp white Vermont cheddar (This is the size pkg. at Aldi.)
2 oz. another white cheese (I've used Monterrey Jack, mozzarella, and parmesan.)
1 tsp. kosher salt
1/2 tsp. hot sauce
Instructions:
1. Prepare pasta according to package directions.
2. Melt butter in a large pot (I use my 4qt. dutch oven) over low heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, salt and hot sauce, stirring until cheese melts and you have a smooth sauce.
5. Stir in pasta. Ready to serve!
Note: The first time I made it I used the American cheese slices and it was good, but since I can't find them at Aldi I just pick a different cheese. My family gobbles this up every time I make it.
Panera's Mac & Cheese
Here's my adaptation:
Ingredients:
1 16-oz. pkg. of elbow macaroni
1/4 c. butter (1/2 stick)
1/4 c. all-purpose flour
2 1/2 c. milk
10 oz. extra-sharp white Vermont cheddar (This is the size pkg. at Aldi.)
2 oz. another white cheese (I've used Monterrey Jack, mozzarella, and parmesan.)
1 tsp. kosher salt
1/2 tsp. hot sauce
Instructions:
1. Prepare pasta according to package directions.
2. Melt butter in a large pot (I use my 4qt. dutch oven) over low heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, salt and hot sauce, stirring until cheese melts and you have a smooth sauce.
5. Stir in pasta. Ready to serve!
Note: The first time I made it I used the American cheese slices and it was good, but since I can't find them at Aldi I just pick a different cheese. My family gobbles this up every time I make it.
Super Yummy Alfredo Sauce
I found this recipe for Alfredo sauce and I will never go back to alfredo sauce in a jar. This is as good if not better than what you will get at a restaurant. It does take some patience to thicken the sauce, but it is worth it. I double the recipe for our family of 6 and use 1 lb. of fettucine or linguine with it. You can add chicken, broccoli, mushrooms, etc. to make it your own. I have found it's nice to eat as a side dish with baked tilapia as the main dish.
How to Make Alfredo Sauce
To double the recipe, here is the ingredient list needed:
4 T. butter (1/2 stick)
2 c. whipping cream (16 oz. container)
Salt and freshly ground pepper to taste
1 c. freshly grated Parmesan cheese (4 oz.)
Aldi note: I buy most of my groceries at Aldi and I can buy an 8-oz. slab of parmesan cheese in the cheese section and make this twice.
How to Make Alfredo Sauce
To double the recipe, here is the ingredient list needed:
4 T. butter (1/2 stick)
2 c. whipping cream (16 oz. container)
Salt and freshly ground pepper to taste
1 c. freshly grated Parmesan cheese (4 oz.)
Aldi note: I buy most of my groceries at Aldi and I can buy an 8-oz. slab of parmesan cheese in the cheese section and make this twice.
Easy Chili
It's finally time to eat chili again. I made some on Friday and was instantly reminded of why I like this comfort food. I have made chili like this for many years. It's super easy and you can always add more things to it, like chopped onions and green peppers.
Ingredients:
1 to 1.5 lbs. ground beef
2 15.5-oz. cans light red kidney beans, dark red kidney beans, or chili beans (drained)
2 15-oz. cans tomato sauce
2 14.5-oz. cans diced tomatoes (I usually drain them a little.)
2 pkg. chili seasoning or homemade chili seasoning
Cheddar cheese to shred for topping
Directions:
Brown the ground beef in a large pot. Drain any grease. Add beans, tomato sauce, diced tomatoes and seasoning. The longer you can let the chili simmer, the more the flavor will cook into the beef. Scoop into bowls, top with cheese and serve with tortilla chips, bread or corn bread.
This serves our family of 6. I used to use 2 lbs. of ground beef, but have cut back for health and cost reasons. Still just as good, but it does mean we have less leftovers.
Ingredients:
1 to 1.5 lbs. ground beef
2 15.5-oz. cans light red kidney beans, dark red kidney beans, or chili beans (drained)
2 15-oz. cans tomato sauce
2 14.5-oz. cans diced tomatoes (I usually drain them a little.)
2 pkg. chili seasoning or homemade chili seasoning
Cheddar cheese to shred for topping
Directions:
Brown the ground beef in a large pot. Drain any grease. Add beans, tomato sauce, diced tomatoes and seasoning. The longer you can let the chili simmer, the more the flavor will cook into the beef. Scoop into bowls, top with cheese and serve with tortilla chips, bread or corn bread.
This serves our family of 6. I used to use 2 lbs. of ground beef, but have cut back for health and cost reasons. Still just as good, but it does mean we have less leftovers.
Spaghetti alla Ceci
I found this recipe in Express Lane Meals by Rachael Ray. It's a great pasta recipe that is meat free and dairy free. You can have all the ingredients in stock and fix it when you need a quick meal. My family of 6 all ate it. I will say that it wasn't the prettiest dish. Next time I will probably try to chop the chickpeas (garbanzo beans) up even finer, so the sauce is smoother. I used a very strong blender, but a food processor would be nice for this meal prep.
Ingredients:
1 lb. spaghetti
3 T. extra-virgin olive oil
1/2 tsp. red pepper flakes
3-4 cloves of garlic, finely chopped
1 14 oz. can chickpeas, drained
1/2 tsp. dried thyme
1/2 c. dry white wine or chicken stock (You can also use vegetable stock.)
1 14 oz. can crushed tomatoes
Salt
Pepper
Handful of fresh, flat-leaf parsley, chopped (Didn't have this on hand, so left it out.)
Grated Parmigiano-Reggiano cheese (I grated fresh parmesan to sprinkle on top of each serving.)
Directions:
Bring a large pot of water to boil and then add the spaghetti and cook to al dente.
While you wait for the water to boil, drain the chickpeas and chop them in a food processor or blender until fine.
Then while the spaghetti cooks, heat a large skillet over medium heat. Add the olive oil, red pepper flakes, and garlic. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Sauté them for 3 to 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.
Note: The red pepper flakes did give it a kick and it was hard to taste some of the other flavors. I plan to use less red pepper flakes next time. I loved that the sauce was done at the same time as the spaghetti. It was a fast meal prep.
Ingredients:
1 lb. spaghetti
3 T. extra-virgin olive oil
1/2 tsp. red pepper flakes
3-4 cloves of garlic, finely chopped
1 14 oz. can chickpeas, drained
1/2 tsp. dried thyme
1/2 c. dry white wine or chicken stock (You can also use vegetable stock.)
1 14 oz. can crushed tomatoes
Salt
Pepper
Handful of fresh, flat-leaf parsley, chopped (Didn't have this on hand, so left it out.)
Grated Parmigiano-Reggiano cheese (I grated fresh parmesan to sprinkle on top of each serving.)
Directions:
Bring a large pot of water to boil and then add the spaghetti and cook to al dente.
While you wait for the water to boil, drain the chickpeas and chop them in a food processor or blender until fine.
Then while the spaghetti cooks, heat a large skillet over medium heat. Add the olive oil, red pepper flakes, and garlic. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Sauté them for 3 to 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.
Note: The red pepper flakes did give it a kick and it was hard to taste some of the other flavors. I plan to use less red pepper flakes next time. I loved that the sauce was done at the same time as the spaghetti. It was a fast meal prep.
Tuesday, January 20, 2015
Grocery Bill for January 12-18, 2015
With the start of another year there is a feeling of freshness and a chance to renew old goals or be challenged to try harder in particular areas of life. But, with any goal, accountability makes a big difference. There is a reason groups like Celebrate Recovery and A.A. are helpful. That's one of my reasons for this blog. By having to report my grocery bill each week it keeps me accountable to staying on budget. In order to stay on budget, I have to make a meal plan. The result is that my family can rely on having meals every day and I am less stressed and thinking less about what to serve. It's a win-win for our whole family. Plus, I love having my meal plan and recipes online and accessible wherever I am.
Aldi
3 Pizzas $ 5.97
Crinkle Cut Potatoes $ 1.69
Tilapia Filets $ 5.49
Colby Jack Cheese $ 1.89
Mild Cheddar Cheese $ 1.89
Beef franks $ 2.49
Cheese hot dogs $ 1.99
Celery $ 1.29
Spreadable butter $ 2.29
Large eggs $ 2.09
Stuffing mix (sale- 4 boxes) $ 1.60
Limes $ 1.19
Gala apples $ 2.37
Carrots $ 1.19
Lettuce $ 1.19
Bananas $ 0.70
Baby carrots $ 0.99
Refried beans $ 0.59
Diced tomatoes/green chilies $0.59
Organic diced tomatoes $ 1.49
2 cans of corn $ 0.98
2 cans mandarin oranges $ 1.78
Beets $ 0.65
Paper plates $ 1.99
Holiday fruit snacks (sale) $ 2.99
Whole grain spaghetti $ 0.89
Swiss rolls $ 1.15
Hot cocoa mix $ 1.29
Fudge brownie mix $ 1.19
Muffin mix $ 1.89
Wheat crackers $ 1.79
Onions $ 1.49
Grape jelly $ 1.45
BBQ sauce $ 1.95
12 qt. drink mix $ 1.69
Orange jello $ 0.70
Artisan lettuce $ 1.99
Coconut flakes $ 1.29
10 lb potatoes $ 3.49
3 cans of tuna $ 1.95
Milk chocolate chips $ 1.59
Burrito tortillas (2 pkg) $ 2.98
Hot dog buns (2 pkg) $ 1.78
100% wheat bread (2) $ 2.58
Tortilla chips (2) $ 2.38
Total $83.67
Walmart
2 cans of pinto beans $ 1.36
2 cans of black beans $ 1.36
Green enchilada sauce (2) $ 2.76
Boneless chicken breasts $15.58
Avocado $ 1.88
Mild salsa $ 1.98
Sour cream $ 2.58
Christmas gift card -$10.48
Total $17.02
Week's Grocery Total $100.69
After being gone for 4 weeks it was not easy to stick to $100. It would have been even harder and I would have had to have less meat if it hadn't been for in-laws restocking the fridge before our arrival, with things like milk and yogurt, and for the leftover gift card that wasn't used for fuel on our trip.
How are you sticking to your goals in 2015? Does accountability help and do you have accountability set up?
Aldi
3 Pizzas $ 5.97
Crinkle Cut Potatoes $ 1.69
Tilapia Filets $ 5.49
Colby Jack Cheese $ 1.89
Mild Cheddar Cheese $ 1.89
Beef franks $ 2.49
Cheese hot dogs $ 1.99
Celery $ 1.29
Spreadable butter $ 2.29
Large eggs $ 2.09
Stuffing mix (sale- 4 boxes) $ 1.60
Limes $ 1.19
Gala apples $ 2.37
Carrots $ 1.19
Lettuce $ 1.19
Bananas $ 0.70
Baby carrots $ 0.99
Refried beans $ 0.59
Diced tomatoes/green chilies $0.59
Organic diced tomatoes $ 1.49
2 cans of corn $ 0.98
2 cans mandarin oranges $ 1.78
Beets $ 0.65
Paper plates $ 1.99
Holiday fruit snacks (sale) $ 2.99
Whole grain spaghetti $ 0.89
Swiss rolls $ 1.15
Hot cocoa mix $ 1.29
Fudge brownie mix $ 1.19
Muffin mix $ 1.89
Wheat crackers $ 1.79
Onions $ 1.49
Grape jelly $ 1.45
BBQ sauce $ 1.95
12 qt. drink mix $ 1.69
Orange jello $ 0.70
Artisan lettuce $ 1.99
Coconut flakes $ 1.29
10 lb potatoes $ 3.49
3 cans of tuna $ 1.95
Milk chocolate chips $ 1.59
Burrito tortillas (2 pkg) $ 2.98
Hot dog buns (2 pkg) $ 1.78
100% wheat bread (2) $ 2.58
Tortilla chips (2) $ 2.38
Total $83.67
Walmart
2 cans of pinto beans $ 1.36
2 cans of black beans $ 1.36
Green enchilada sauce (2) $ 2.76
Boneless chicken breasts $15.58
Avocado $ 1.88
Mild salsa $ 1.98
Sour cream $ 2.58
Christmas gift card -$10.48
Total $17.02
Week's Grocery Total $100.69
After being gone for 4 weeks it was not easy to stick to $100. It would have been even harder and I would have had to have less meat if it hadn't been for in-laws restocking the fridge before our arrival, with things like milk and yogurt, and for the leftover gift card that wasn't used for fuel on our trip.
How are you sticking to your goals in 2015? Does accountability help and do you have accountability set up?
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