Jan 27, 2013 |
I write this with a downcast keyboard.
I have failed my January Meal Plan. I cheated. I strayed. And I failed.
But not completely. And, looking at making lemonade out of these lemons… now I have that much more in my freezer to get us through the month of February. So, you know… there’s that.
Fresh!
In a nutshell, my Meal Plan was waylaid by a broken furnace, leftovers at Mom’s, and a funeral. With all of these happenings I had little need to keep up with my Meal Plan.
Twice more I found myself at a local drive-thru, but I made better choices than I used to. For instance, instead of a full meal, I ordered the cheaper cheeseburger and instead of a soda I took an iced tea or smoothie. I needed something warm to offset the chill in the air.
I did make my Slow Cooker Turkey Chili on the 16th and that’s held us for a few days. There’s even some left, still, for February’s freezer selection.
Bowl of Chili
In the midst of a colder house and little motivation, we opted for the ease of one of our “extra” meals. My favorite stand-by, La Choy Chow Mein.
January Extras
And a few days later on the 22nd, I brought home a treat: a DiGiorno’s self-rising frozen pizza. Hey. It was the last episode of my beloved FLASHPOINT. I needed something special for the occasion. I also came home that evening to a very sick Dot.
What with the cold house (again) and the inclement weather and the back-and-forth of staying intermittently at Mom’s house… my poor Dot ended up with a virus. The good news is that while she was down for the count, it was a short count. 24 hours later she was ready for the world again.
A new furnace has been ordered, which conversely adds to my stress level because… well, did you know furnace units are expensive? Like I wasn’t having enough problems with the budget… At least I’ll be warm in my worries. But because in SoCal, furnace units either go on the roof or on the side of the house it can’t be installed until the current round of winter rains stop. Which should be in another 2 or 3 days.
In the meantime, have I mentioned how I love living so close to my Mom? Yup. We’ve invaded her home, her kitchen, her life.
She has the most amazing tea shelf. Today’s all about the chamomile.
Cozy Chamomile
So if you’ll excuse me now… I have some popcorn to eat and a movie to watch. Oh, and some new recipes to write.
Possible 2nd Edition Additions
Happy Eating!
And Frankly, My Dear… that’s all she wrote!
Help me to reach my funding goal before February 1st!
Just click on the photo below and click “BACK THIS PROJECT” to pre-order YOUR copy of The Unemployment Cookbook, Second Edition!
Jan 16, 2013 |
Slow Cooker Turkey Chili
I love chili. I especially love chili when I can just put it in the Slow Cooker and come home to a wonderfully aromatic kitchen. Sometimes, I prefer overnight cooking. Talk about your sweet dreams! Let’s face it, a Cooking Girl’s favorite perfume is onion, right?
My Slow Cooker Turkey Chili is an extremely easy, inexpensive combination of meat, canned goods and a chopped onion. It’s also one of my favorite recipes, and the reason I included it in The Unemployment Cookbook.
For less than $10, this fills my 4-quart Slow Cooker and offers up bowlful after bowlful of hearty, hot, and healthy eating.
Bowlful of Goodness
INGREDIENTS:
- 2 lbs. ground turkey
- 1 can whole kernel corn, drained
- 1 can white or Great Northern beans, drained
- 1 can black beans, drained
- 1 can kidney or chili beans, with liquid
- 1 can tomato paste
- 1 can crushed or diced tomatoes, with puree
- 1 medium onion, chopped
- Seasonings (1/2 TBS chili powder, 2 tsp oregano, 1 tsp paprika, salt and pepper to taste)
DIRECTIONS:
- Put 2 lbs of ground turkey in the bottom of the Slow Cooker. Break apart.
- Separately, mix together the canned goods and chopped onion.
- Separately, mix together the seasonings.
- Add 1/2 seasonings mix to the canned goods mixture.
- Top ground beef with canned goods mixture.
- Top with remaining seasonings.
- Cook on low for 6 – 8 hours, or on high for 3 hours.
The best part is that you can change this recipe anyway your taste buds want. For a meatier dish, change the kidney beans to a can of chili with beans and meat. Or add diced tomatoes seasoned with garlic and onion. Through in a packet of taco seasoning mix. Omit the corn or replace with a can of mixed veggies.
However you like your chili, let the Slow Cooker do the cooking for you. You’ll have more time with your family, your favorite book, or just your favorite chair.
As always… Happy Eating!
Bowl of Chili
And Frankly, My Dear… that’s all she wrote!
Help me to reach my funding goal before February 1st!
Just click on the photo below and click “BACK THIS PROJECT” to pre-order YOUR copy of The Unemployment Cookbook, Second Edition!
Nov 10, 2011 |
It’s that time of year. Time when you need to feed your family but don’t have time to cook. Time when you have so many parties to attend, and you need to bring a hearty food that will leave people talking for weeks (in a good way, of course!). Time when your money is better spent on the Big Meals and Family Gatherings.
Here’s a great get-through-the-holidays (and any other time) recipe. I call it a “dump” recipe, because that’s basically what it is. Made mostly with inexpensive canned goods, you open, drain, dump, mix. Okay, there’s a little more to it than that… but not much.
Set aside:
2 lbs. ground turkey, raw
Mix Together:
1 can (15 oz) kernel corn, drained
1 can (15 oz) Great Northern ( or white) beans, drained
1 can (28 oz) black beans, drained
1 can (28 oz) chili beans, DO NOT DRAIN
1 can (12 oz) tomato paste
1 can (15 oz) crushed tomatoes with added puree
1 medium onion, chopped
Mix Together:
1/2 (or more, to taste) TBSP chili powder
2 tsp Oregano
1 tsp paprika
(*If you don’t have these spices, or you’re looking for a little extra kick to your chili, you can substitute one envelope of taco seasoning mix.)
Reserve 1/4 of spice mixture. Add remaining spices to canned mixture; mix well.
Put ground turkey in bottom of slow cooker, breaking apart.
Cover with bean mixture. Sprinkle with remaining spice mixture.
Cook on low 6-8 hours. Mix well.
Serve with shredded cheese or sour cream. Can also be used as a topping for turkey hotdogs.
*For hot & spicy chili, add chili peppers to taste.
This recipe has been entered in the 2011 Holiday Recipe Exchange – Soups, Stews and Chilis – giveaway. “Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.“
Sep 29, 2011 |
by Molly Jo Realy @MollyJoRealy
Since October is nearly upon us with its crisp cool weather and fun holiday gatherings about to start, I thought I’d share my own cider recipe. It’s been a hit at family gatherings for years, and stores nicely in the fridge for up to a week … if it lasts that long!
I love the versatility of this great party drink. You can serve it hot or cold, by itself or mixed with a citrus soda or even light champagne. Even cider-haters like this beverage, right, Matt? ;)
INGREDIENTS:
1 orange, zested, sliced
1 gallon apple cider (non-sparkling)
6 cinnamon sticks, broken.
Zest the orange, set aside. Slice orange, cut slices into halves.
In slow cooker, combine cider, orange zest, cinnamon sticks, and orange slices.
Heat on low for two hours, stirring occasionally.
Serve according to taste.
Sep 22, 2011
by Molly Jo Realy @MollyJoRealy
This is a great recipe that takes only three ingredients. How’s that for a budget! It’s perfect for autumn. Goes great by itself or served with a salad.
INGREDIENTS:
2 cans condensed Cream of Mushroom soup (undiluted)
6 boneless pork chops
1 large can (30 oz.) sauerkraut
In slow cooker, spread 1/2 can soup. Then layer 1/3 of saurkraut, two porkchops, 1/2 can of soup. Repeat layers three times. Add salt, pepper to taste.
Cook on low for 8 hours.
*You can add more layers if serving more than 4 – 6.
*You can drain and/or rinse the saurkraut, depending on how full or subtle your taste is.
