Kitchen Boycott: Pork and Potatoes with Mustard Sauce

Today was a foggy and cloud day in Minnesota. Days like this puts me in a lazy mood and all motivation for housework goes out the window. So today was the absolute PERFECT day for a crock pot meal!

 Pork chops seem to be a staple in our rotation of meats, so I wanted to try something new with it.

What you need:

6 pork loin chops - trimmed
1 can fat free cream of mushroom soup (10 3/4 oz)
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes - thinly sliced
1 onion, sliced

Step 1: In skillet, brown pork chops in 1 tbsp oil. 

Step 2: In crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.

 Step 3:Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

Step 4: Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.

Kitchen Boycott: Cheeseburger Pie

Last night I made another family classic from my childhood. With the weather getting cooler, bring on the comfort food! This recipe is super easy and quick..plus the whole family loved it (especially my picky little Sophie)!

 If you like the flavors of a cheeseburger, I guarantee you'll love this family classic :)

What you need:

1 lb lean ground beef

1 c. chopped onion

1/2 tsp salt

1 c shredded cheddar cheese

1/2 c. Bisquick mix

1 c. milk

2 eggs

Pie dish or round casserole dish

Step 1: Heat oven to 400 degrees. Coat pie dish with non-stick cooking spray.

Step 2: Brown meat with onion. drain. Place meat mixture on bottom of pie plate. Top with shredded cheddar cheese.

Step 3: In a bowl, whisk together the Bisquick mix, mix and eggs. Pour over top of filled pie plate. Bake for 25 minutes or until knife inserted in center comes out clean.

Top with ketcup and enjoy!

Kitchen Boycott: Polish Cabbage Rolls

As the weather started getting cooler, I was in the mood for a warm crock-pot friendly meal. So, I decided to make a tribute to my Polish roots and make stuffed cabbage rolls. These rolls are delicious !

What you need:

1 cabbage head

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Step 1: Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

Step 2: In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

     Step 3: In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.  Cover, and cook on Low 8 to 9 hours.

     

     

Kitchen Boycott: Spaghetti Pie

     Wondering what to do with your leftover spaghetti noodles and meat sauce? Why make another meal of course!

     Spaghetti Pie was a family favorite growing up. Not only because its easy and has all the yummy flavors of regular spaghetti, but it freezer friendly! Just prep, freeze, and then bake when your ready for a meal with little effort!

What you need:

Pie plate
7 oz cooked spaghetti noodles

 2 Tbs butter

1/3 c. shredded Parmesan cheese

2 beaten eggs

1 c. cottage cheese

1 c. shredded mozzarella cheese

1/2 lb browned hamburger (I usually add oregano)

1/4 c chopped onion or  sprinkle of onion flakes

1 small jar spaghetti sauce of your choice

Step 1: In a bowl, mix together noodles, melted butter, Parmesan cheese and eggs. Place on bottom of pie plate like a "crust".

Step 2: Next add the next layer: cottage cheese and 1/2 c mozzarella cheese.

Step 3: In a skillet, brown hamburger with onion (i added oregano). Drain. Add meat layer to your pie plate.

Step 4: Pour a layer of sauce on top.

Step 5: Bake uncovered for 350 degrees for 30 minutes. Add more mozzarella cheese. Bake 5 more minutes until cheese starts to be golden. Remove from oven and let stand 5 minutes before cutting.

Pair with a fresh salad and a glass of wine! Enjoy!

Kitchen Boycott: Hearty Lentil Soup

    I am new to the ideals of lentils. I had never tried them or attempted to cook with them. I found this recipe (and tweaked it to my liking) on OAMM and thought I'd give it a try! I am starting my journey to slowly lose the baby weight from my last pregnancy, so I thought this hearty and healthy soup would make great lunches and keep me fuller longer. Yay for fiber!

This soup also freezes well. Put in individual size containers before freezing for easy lunches :)

What you need:

2 cups dried lentils, rinsed

4 cups water

4 cups broth (beef, chicken or vegetable works fine)

3/4 cup chopped onion

1/2 cup chopped celery

1 cup chopped carrots

1.4 cups chopped fresh parsley

4 teaspoons minced garlic (i used a lot more. LOVE garlic!)

2 teaspoons salt

1/4 teaspoons pepper

1/2 teaspoons dried oregano

15 ounces canned diced tomatoes, undrained

2 Tablespoons red wine vinegar

 

Step 1: Place lentils in slow cooker and cover with water.  

Step 2: Add onion, celery, carrots, parsley, garlic, salt, pepper and oregano.  

Step 3: Cover and cook on low for 8 hours.  Add tomatoes and red wine vinegar.  Heat through for 15 minutes.  

I served mine with a few slices of french bread. Enjoy!

Kitchen Boycott: Twice-Baked Potatoes

 Growing up my mom would make twice baked potatoes here and there, and they were always my favorite. Nothing is better than having potatoes topped with cheese and broccoli! Yum! These are great to have in the freezer for a quick side dish :)

Tonight I paired these with garlic and herb chicken. Turned out great!

What you need:

4 medium sized potatoes

1 c. broccoli- steamed

2 c. shredded cheddar cheese (save some to top potatoes)

1/2 c. sour cream

1/3 c. ranch dressing

1/2 tsp. garlic powder

Salt and Pepper

Step 1:  Wash potatoes and poke holes using a fork. Cover each potato with foil and bake for 1 hour at 400 degrees.

  Remove from oven and foil. Lets potatoes cool and slice in half length-wise. Hold potato in hand and scoop out inside, leaving 1/2- 1/4 inch in the skin (use towel or napkin to protect hands). Place insides in a medium bowl.

Step 2: Mash potato with fork or masher (leave somewhat lumpy). Stir in broccoli, cheese, sour cream, ranch, and garlic powder. Mix well.

Step 3: Spoon mixture into the potato skins. Top with more cheese. Season with salt and pepper. (If freezing, continue to freezing instructions).

Step 4: Bake 15-20 minutes more at 400 degrees.

To Freeze: After assembling (do not bake second time) wrap each potato in plastic wrap and place them in a large freezer bag (label bag with heating instructions). To serve: Take out of plastic wrap. Bake at 400 degrees for 30 minutes or until heated through.

Enjoy!

Kitchen Boycott: Healthy Breakfast Muffins

      Oh, how I love quick and healthy toddler friendly breakfast ideas for Sophie. She just ate them right up and even asked for more "nummies".  Best of all, these muffins freeze great and thaw nicely!

Here is what you need:

Muffin Pan (I used regular but mini works too!

Cooking spray

6 Tbs butter, melted

1/4 c. brown sugar

1-2 bananas, mashed

1/2 c. applesauce

1 c. shredded summer squash (could use zucchini or carrots as well)

2 eggs

1 c. flour

1/2 c. oats

1 tsp baking soda

1/2 tsp of each: nutmeg (heck yes!), cinnamon, and salt

Step 1: Preheat oven to 375 degrees F and grease muffin pan.

Step 2: Cream together butter and sugar. Stir in bananas, squash and eggs.

Step 3: Stir in flour, baking soda, oats and spices. Just stir until combined.

Step 4: Bake in a 375 degree oven for 15 minutes.

What did I do with my extra time away from the kitchen?: Got to put on make up and do my hair before school.(Yay for not looking like a sleepy mom of 2!)

Kitchen Boycott: Pancake Muffins

I saw this recipe on OAMM and decided to give it a try. I'm always looking for quick and easy breakfast ideas for Sophie (especially those busy early school mornings). These were great! She ate them right up! Plus, these would be wonderful for breakfast on the go. 

Kid Friendly- Banana Pancake Muffins

(Recipe adapted from OAMM)

Ingredients:

1 c. Pancake Mix

2/3 c. water.

1/2 c. syrup

1 banana, cut into small pieces

Step 1: Preheat oven to 350 degrees

Step 2: In a bowl mix together all ingredients. 

Step 3: Pour into greased muffin tins (can use mini muffins too).

Step 4: bake 15 minutes or until slightly browned.

To Freeze: Cool completely. Flash freeze and place in large Ziploc freezer bag.

To serve: Thaw on counter or heat in microwave on defrost setting.

Kitchen Boycott: Chicken Tortilla Soup

This recipe was super quick to prepare and delicious! Will definitely make again and again! Plus had tons left over for lunches :)

Ingredients:

Adapted from The Six Sisters' Stuff

2 chicken  breasts- boneless/ skinless
2 cans Ro-Tel  (I used one can and then added diced fresh tomatoes)

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or 1 c frozen corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
tortilla chips (for topping)
sour cream (for topping)
shredded cheddar cheese (for topping)

Step 1: Place beans, corn, chopped onion, rotel, chicken broth, water and spices in Crock-Pot.

Step 2: Place chicken on top (make sure they are covered by some liquid)

Step 3: Cook on Low 8-9 hours or on High 6-7 hours. Take chicken out and shred, then mix back into soup.

Step 4: To serve, top with tortilla chips, sour cream and cheddar cheese. Enjoy!

What did I do with my time away from the kitchen?: Hung out with my friend Priscilla :)

Kitchen Boycott: Fresh Spaghetti Sauce

 

       Tomatoes were everywhere in my kitchen...fridge, counter, table... I needed to do something to take back my kitchen. So what's a girl to do? I made fresh tomato sauce :) Of course I did it on a large scale (I wasn't kidding when I said they were EVERYWHERE) and plan to freeze most of it for future recipes, but you can make enough for one meal if you like. This recipe was perfect. Just place all ingredients in the crock-pot and let it simmer all day. No work of babysitting a pot on the stove or heating up the house.

I eye-balled the amounts I put in the crockpot (since I did a very large batch). So here are some suggested ingredients amounts (6 servings):

8 lbs tomatoes, skin removed and diced
1/4 c. fresh basil, chopped

1 onion, minced

1 green pepper, chopped

3 cloves garlic, minced

1/8 c/ olive oil
Splash of red wine (and a glass for yourself !)

tomato paste

salt and pepper to taste

Step 1: Prep tomatoes by removing skin (see freezing tomatoes tutorial) and dice into smaller chunks. Add to crock-pot.

Step 2: In small pan, saute pepper, garlic, and onion until tender. Add to crock-pot with remaining ingredients.

Step 3: Simmer on low for 6-8 hours. Stir every 3 hours.

Step 4: Pour over your favorite pasta. Top with parmesan cheese.

 Enjoy!

What did I do with my time away?: Sophie and I played with play-doh :)

Kitchen Boycott: Meal Planning

Meal Planning. Meal Planning. Meal Planning....

      Oh what can I say about meal planning?.. BEST DECISION EVER!!!! Before I started meal planning, I was going to the store on average 3-4 times a week just for groceries. No joke! This doesn't include last minute diaper and ice cream runs (my husband has a sweet tooth). I didn't think about dinner until about the girls' nap time and would spend 20 minutes digging through the cupboards to see what I had. Well, no more!  
     Since I've started on my mission to spend less time in the kitchen ("kitchen boycott"), I have noticed that we have saved money in the process. We use up less gas from cutting out extra trips to the store.  We now tend to buy less unnecessary items (yes my husband still wants candy and ice cream here and there). We stay somewhat on budget and we now use up what we have on hand. Yay for less half used boxes of noodles and random canned goods.

    Meal planning has so far saved me sssoooo much time. Not only in the kitchen, but also in the store. Planning ahead forces me to make clear lists, which helps me to get through the store faster. At home there is no guessing what to eat, because I now have a list on the fridge of what our menu for the week is.

    I only do meal planning a week at a time. My goal is to get it up to two weeks, but baby steps. I've read about other women who plan out a whole month at a time (this just blows my mind) and they do most of their prep work in ONE day and use their freezer to accomplish it. They call it "Once A Month Cooking" or OAMC. I hope to do this on a smaller scale and work my way up.


How I do my meal planning:
      -  I first ask requests from my husband
      -  I look to see what ingredients we have on hand.
      -  Next I pick out my recipes (I tend to search pinterest for inspiration and ads to see sales)
      -  I also look for similar ingredients (especially with perishable items).
      - Write out what you need for each meal and how much needed.
      - Write out list for store ( Lists lists lists..I know I'm a list person. Keeps me organized)
      - Lastly, I pick which meals are for what night and post them where both Jeff and I can see :)

I hope this inspires you to meal plan and spend less time in your kitchen :)

Kitchen Boycott: Mini Corn Dogs

     The Minnesota State Fair is right around the corner! So excited! Jeff and I go every year (we're going on Friday!!).  Just thinking about the state fair today put in the mood for corn dogs. I know freezer ones can't even come close to how good the ones at the fair are, but I wanted them anyways. So I was at the store doing my weekly shopping trip when I came upon the freezer section. I was in shock..around $7.00 for a box of frozen corn dogs. Why would hot dogs wrapped in corn meal batter cost so much? I refused to pay that much for something I could make at home cheaper.  So I got my pack of hot dogs and corn bread mix and headed home.

      I decided to make mini corn dogs. These are the perfect size to make a big batch and stick them in your freezer. That way you can take them out for a quick kid-friendly meal.

Mini Corn Dogs
Yields: 12 corn dogs ( used muffin pan. Would get more if you use a mini muffin pan)

1 box cornbread muffin mix ( I used Jiffy)
2 hot dogs (3 hot dogs if using mini muffin pan)
1 egg
1/3 cup milk
A squeeze of honey

Step 1: Preheat oven to 400 degrees F.

Step 2: Cut each hot dog into 6 pieces. Place each piece in a greased muffin pan.

Step 3: Prepare corn bread mix according to package. Mix in a little honey to sweeten.

Step 4: With a spoon add a portion of the cornbread batter around the hot dogs in each cup. (about 2/3 covering the hot dog).

Step 5: Place in a 400 degree oven for 12-15 minutes (less time if using mini muffin pan) until golden. Serve with ketcup and enjoy!

To Freeze (quick lunch later) allow to fully cool. Place mini corn dogs in a Ziploc freezer bag. When ready to eat, heat in oven on 350 degrees for 15 minutes or heat in microwave. 

Sophie Approved!

What did I do with my time away from the Kitchen?: Ok you got me, this requires time in the kitchen the first day. But, now I have some in the freezer ready to go. So I will enjoy time away another day :)

    Today I got an extra surpise! I glanced in the Goodwill today (right next to my grocery store) and found a new pair of shoes for $1.49! Never know what fun hidden treasures are in there :)

Kitchen Boycott: Crock-Pot Shepards Pie

  So I found myself this morning thinking "What am I going to make?" I still needed to make my upcoming weekly meal plan and shopping. But with two little ones and too much on the to-do list today, going to the store was not an option. So I thought about what I had that was quick on hand. ...Potatoes, frozen veggies, and hamburger... hmmm.. Shepards Pie! 
     I know Shepards Pie in the Crock-Pot sounds wierd, but I'm going to try it. What is great about this meal is that all these ingredients are stuff I always usually have on hand. So it makes for a great 'go-to' meal.
           

Crock-Pot Shepards Pie

Adapted from Stephanie O'dea

Ingredients:

-3 cups leftover mashed potatoes
-1 lb ground turkey or beef (I used beef)
-2 cloves garlic, chopped
-2 cups frozen vegetables (I used corn and green beans)

-1 medium onion, chopped finely, or 1 T onion flakes
-1/2 tsp seasoned salt
-1/2 tsp onion powder
-1/4 tsp black pepper
-1/4 tsp paprika
-1 cup water
-2 cups shredded cheese

Step 1: Brown your meat**  on the stove with the onion. Toss with spices and garlic. (Due to my abundant graden supply, I added once again some chopped green peppers while frying).
Step 2: Spray inside of your Crock-Pot with cooking spray.
Step 3: Place the meat in the bottom of the pot. Stir in your veggies and add a cup of water.
Step 4: Add the cheese. Then press down the mash potatoes on tops and sprinkle with paprika.
Step 5: Cover and cook on LOW for 6 hours or HIGH for 3 hours. The remove the lid and cook for additional 30 minutes. This allows the potatoes to get crusty and a bit brown, like it would in the oven (yay for not heating up the house in the summer!).
This was the perfect one pot meal! Sophie (my picky eater) actially ate it!
** Time saving tip: Have a couple of pre-portioned Ziplock bags of cooked ground beef in your freezer. Makes for less time in the kitchen on days you need to assemble meals quick. (taco salad, casseroles, etc)


Time preparing this meal: 10 minutes (while Sophie ate breakfast)

What did I do with my extra time away from the kitchen?: Took a long needed nap! :) Newborns are fun, but not so fun in the sleep department..

Photo from www.lwhancock.com
My basic camera didn't do this delicious meal justice!

Kitchen Boycott: Crock-Pot Teriyaki Chicken

   There are so many days I find myself spending half my day (or so it feels) in my kitchen making meals. Between rummaging through my cupboards and fridge, preparing ingredients, and cooking meals; There is little time left for what I want to do.  So today is my first day on my journey to get out of the kitchen (or spend as little time as I can) and spend more time with my family.
    To accomplish this goal today, I dusted off my trusty Crock-Pot and tried a new recipe! Today I made Teriyaki Chicken over Rice. SUPER EASY! The best thing about this recipe too is that you can prep it before hand and freeze it all in a Ziploc freezer bag (my new best friend). Thaw and then dump it all into your slow cooker! Dinner is ready when you come home and only one bag to throw away! Easy clean up.

Crock-Pot Teriyaki Chicken

Makes two meals with 4 servings each.
(I made one today in the crock-pot and saved the other in the freezer for an easy meal later this month!)

What you need:
- Ziploc freezer bag (to store second meal)
- White rice
- 1 large can pineapple (undrained)
- 1 large onion (cut into large chunks)
- 1 medium bag of carrots
- 4 cloves garlic
- 1 green pepper- chopped in large chunks (optional: I have tons in the garden to use up)
- 4 chicken breasts- cut in half (I used tenderloins instead)
- 1 cup teriyaki sauce
- Ginger powder to taste

Step 1: Cut up all veggies
Step 2: Label extra bag with directions and content.
           -Add 1/4 cup teriyaki sauce
           -Cook on High-4 hours/ Low 8 hours
           -Serve over rice
Step 3: Add meat to bag and crock-pot
Step 4: Divide veggies and all other ingredients between the bag and cock-pot.
Step 5: Start crock pot for desired time. Press air of our bag, seal and freeze for a later meal (lay flat to freeze)

Step 6: Serve over hot rice when done.

This meal took me 10 minutes to prep. I now have a meal ready with barely any work and PLUS a meal with no prep later this month :)
 **When ready to use the frozen meal. Move to refrigerator to thaw (enough to slide out of bag), place contents of the bag in crock pot, turn on, and dinner will be ready when you get home!

What I did with my extra time away from the kitchen?:  Took girls for a walk and spent extra time reading Sophie books :)

Crock-Pot Love

    With the fall semester starting up in less than two weeks, I had a realization that my busy life is going to get even busier (hard to believe, I know).  I'll have early mornings, packing lunches, rush to and from daycare, classes, taking care of two little girls, homework, and housework. After all that in a day, the last thing on my mind will be the important age old question... What's for dinner?... There is nothing worse then running around all day, come home, and then have to rummage through the fridge and slave over a hot stove. Growing up my mom (having four busy, hungry girls of her own) worked full time and always managed to have dinner ready when she got home. How did she do it? The Crock-Pot (or slow cooker)
    I've had a Crock-Pot for years. I'd bring it out and use it here and there for making pot roasts or for appetizer meatballs when entertaining. With busy days ahead and no time to cook, I think I shall make my Crock-Pot my new best friend :)
   My mission is to find new and exciting ways to make meals with little work. Less time in the kitchen means more time with my family and I'm all for that. So I'm now on the hunt for good crock-pot recipes and make ahead freezer meals. Of course, when I find good recipes I'll share them :)

I think I may just boycott my kitchen :)