Sunday, September 30, 2012

Weekly Meal Plan #45

 Hubby went fishing... so Grouper

Chili (ground beef on sale)

 *new* Chicken Portobello Lasagna

 *new* Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti

Pan Roasted Chicken with Lemon Garlic Green Beans

Pizza Night (pizza dough BOGO)

COLLEGE GAME DAY!... so no idea :)

Last weeks recap

Chicken Boursin Bundles


Salmon with Honey Mustard Glaze

Sauteed Mushrooms & Cheese Ravioli with Italian Sausage

Friday, September 28, 2012

{Pinned there, Done that} Cheesy Mushroom Bread

Another pin  has been moved to the Completed Pin's Board on Pinterest... what what!

Actually, truth be told, I found this pin for Cheesy Mushroom Pull Apart bread from Bean Town Baker a few months back... and have made it like 4 times so far. It was AMAZING! I am only NOW posting about it :)

First, I made it for an evening playdate at my house when hubby was off playing army and I had some moms and kids over. HUGE hit! Then I shared it with my mom who made it for her neighborhoods monthly cocktail party (PS how cool is that?! When I retire I want to live somewhere that all the neighbors get together and throw monthly cocktails parties). Even my dad, ye of few words regarding food, commented on how good it was. So then I decided to make it for my brother and future sister-in-laws "Day at the Lake" bridal shower... again, HUGE hit! Then I brought it to one of our Junior League Salad Suppers (which is a party we have for some girls in the community that are interested in joining the Junior League) and they liked it so much I brought it to another Salad Supper.

It goes without saying that I am a fan of this recipe... and so is everyone who I have shared it with!

Here you go... in case the original post goes missing:

Compliments of Bean Town Baker
Cheesey Mushroom Pull Apart Bread
Ingredients (serves 4-6)
For the Mushrooms
  • 12 oz sliced mushrooms
  • 1 Tbsp butter
  • 1 Tbsp chopped fresh thyme
For the Bread
  • 1 unsliced loaf sourdough bread
  • 12 ounces Provolone cheese, thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion
  • 2 teaspoons poppy seeds
For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.


Tuesday, September 25, 2012

{Pinned there, Done That} Homemade Fruit Snacks

The other day I was putzing around on pinterest (go figure!) and I came across this recipe for homemade jello fruit snacks from Six Sisters' Stuff, so I pinned it.
Then a couple days later while hubby was watching baseball and I was patiently waiting for the game to be over so we could watching something I decided to give this a shot; plus I had all the ingredients.

Not gonna lie, the girls loved them; but they love fruit snacks and gummy bears and anything of that texture so I wasn't overly concerned. Also, it was fun to make.

However, the thing that crossed my mind was the cost. I mean, to be honest the price of gelatine and jello has gone up lately. Gelatine is like $1.50 per box (that contains 4 packets of jello), and one box of jello is $1.39 or something (not to mention the cost of your time, if you want to factor that in). Maybe my molds were too big, but it didn't seem quite cost effective. I think I got like 20, maybe. You can get prepackaged fruit snacks at the grocery 2 boxes for $4 and get like 10 packs of 8(ish) fruit snacks. Next time I will try not filling my molds so full and that may make a difference.

Clearly, I haven't really done research on how many fruit snacks you can buy versus how much this recipe makes yada yada... but this was just my initial opinion.

PS - I just opened a packet of Sunkist fruit snacks and it had 8 pieces in it.

In case the original post goes missing... here is the recipe, courtesy of Six Sisters' Stuff:
Homemade Jello Fruit Snacks Recipe:
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water

Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved.  Pour into molds and allow to set at least 20 minutes.

Sunday, September 23, 2012

Weekly Meal Plan #44

Ok, I never got around to posting last weeks... my bad! So I'll just do a long recap :)

Chicken Boursin Bundles

Salmon (sale) with Honey Mustard Glaze

Meatloaf with Broccoli

*new* Sauteed Mushrooms & Cheese Ravioli with Italian Sausage



*new* Bacon Wrapped Pork Tenderloin with Creamy Cheese Grits and Spinach


Shrimp Pesto Pasta
Mediterranean flat bread (publix apron meal)
Shrimp & Sausage with pasta
Encrusted Tilapia
Pecan Encrusted Tilapia

Andoulli Sausage Red beans and rice

Thursday, September 20, 2012

Hello 3rd Trimester!

Wow, I've hit 28 weeks and my 3rd trimester! Woo hoo!

I'm not gonna lie, this pregnancy is FLYING by.
Although I'm sure the fact that I am chasing around 2 other rugrats, school just started, I'm trying desperately to close on a house (that we have had an offer on since January...but that's another post entirely), I'm planning my daughters 2nd birthday party for this weekend, and the Holidays are approaching is helping this 3rd pregnancy fly by.

So I had to look it up on, but by this week, baby girl #3 weighs the same as a chinese cabbage (2 1/4 lbs) and 14.8 inches from head to heels.

I had my oh-so-yummy (mmm sarcasm)glucose test at this weeks appointment and lets keep our fingers crossed for no gestational diabetes. I'm not overly concerned since I didn't have trouble with the past 2 pregnancies, BUT you never know!

Also, for the past 2 monthly appointments I gained more than I should have (um, like 5 lbs each month - but right before those appointments I was in New Orleans, Hello Beignet's, and my brothers wedding) and my doctor brought it up a few times that I need to be careful what I'm eating. Apparently, for this appointment I need "to get an award" for my weight gain. I'm better off than most now (I didn't gain any weight in the last 3 weeks).  Oh well. I will keep my eye on it!

Here's hoping for an uneventful next 12 weeks!
Phew, 12 weeks! Saying it that way sounds like it's super far off! However, my calendar for the rest of the year frightens me:
Jillie's 2nd birthday party
My 30th birthday & Clemson football trip weekend
Eric's birthday
BABY #3 due
Christmas in Georgia
New Years
.... Oh and sometime, moving in to a new house!

Friday, September 14, 2012

{Pinned there, Done that} Funfetti Cake Dip

Every so often, us moms get together for evening playdates with the kiddos (without the hubbys) for dinner. Typically the host's husband is out of town and just wants some company, so the rest of us head on over there for a fun evening.

This week I decided to choose one of my dessert pins to bring over and let everyone be my guinnea pig on. The winner was...
Eat Yourself Skinny's Funfetti Cake Dip

This was a HUGE hit and super easy. To be honest, I actually mixed it all together in my car.


Totally not weird, honest. Ok, maybe a little bit.

It was one of those days where I was ALL OVER THE PLACE. This recipe says to mix it and let it chill for 4 hours, so by the time I got the ingredients I had to do it right away, but I also had to go get my daughter from preschool then head to the car dealership to fix something that was supposedly fixed 2 days ago... anyway. So I brought my cooler bag and some ice packs and prepared it in the grocery store parking lot and let it set for the next few hours.

Turned out GREAT!

In case the recipe gets lost in cyberspace...

Funfetti Cake Dip
Src - East Yourself Skinny
1 (18.9 oz) box Funfetti cake mix
2 cups fat-free plain yogurt
1 cup lite Cool Whip
Fat-free animal crackers

In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps.  Cover with plastic wrap and allow to chill for about 4 hours.  Garnish with additional sprinkles if desired and serve with animal crackers, enjoy!   

Tuesday, September 11, 2012

Weekly Meal Plan #43

Woo, I am late... again... oh well :)

SUNDAY was...
Chinese takeout - we has just gotten back from our Disney trip (woo hoo) and were not in the mood for cooking

MONDAY was...
Mediterranean flat bread (publix apron meal) 

Dad's Spicy Garlic Shrimp 

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Pecan crusted Tilapia

Pretzel Crusted Chicken

Football!! So... not a clue. Bar food maybe?

Last weeks recap:

Spaghetti with Grilled Italian Sausage
Chef Salad
Florentine Chicken Soup


Wednesday, September 5, 2012

{Pinned there, Done That} Pizza Night #16

Pizza Night #16 was thanks to Mrs Happy Homemaker . I had pinned this recipe for Eye Round of Roast (which was awesome by the way), see...

Anyway, we had LOTS left over... so scrolling to the bottom of her recipe, she says:
*Got leftovers?? Turn them into a mouthwatering Philly Cheesesteak Pizza!"

So that's what we did!

It was fabulous!

However, I must say that she said "Using a food processor or blender, shred up the leftover roast into small bits" ... not gonna lie... it turned mine into crumbs! No joke! I tried both my food processor (which wouldn't work and kept jamming) and the blender. It still tasted great and was probably easier for the kiddos to eat anyway.

Here's the recipe in case the original is MIA:

Philly Cheesesteak Pizza
Mrs. Happy Homemaker - Phlly Cheesesteak Pizza

 •leftover eye of round roast, or any other beef roast
 •sauteed onions & garlic - you can add bell peppers and mushrooms too if you want
 •jarred alfredo sauce
 •pre-baked pizza crust

Saute whatever veggies you want & set aside.
Using a food processor or blender, shred (or puree in my case!) up the leftover roast into small bits.
Spoon a little alfredo sauce onto an prepared pizza crust uncooked pizza dough.  Top with the roast, sauteed veggies, & cheese.  This go round, I used green peppers, onions and garlic for the veggies - and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.
Bake at 400 degrees for 10-12 minutes. as long as the dough requires... ours was closer to 18/20 minutes


Monday, September 3, 2012

Weekly Meal Plan #42

Howdy!! First of all, YAY for College Football Season (especially Clemson, woo hoo!).

How is everyone doing? Happy Labor Day! I hope everyone is having a great Labor Day weekend; we spent some time in the pool and cleaning the cars this weekend (one of the girls favorite things to do; lets hope it stays like that until they are older and can wash the car themselves).

It's another half-week of menu planning for me... my brother, sister in law, niece, and mom are coming down and we are heading to Disney for a few days! Poor hubby can't join us.

SUNDAY was...
Spaghetti with Italian Sausage

Florentine Chicken Soup

Shrimp with cherry tomatoes, and pesto over pasta

Chef Salad


Last weeks recap
Italian Mac n Cheese

Hamburger, veggies, mashed potatoes

Chicken Boursin Bundles

Link within

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