peelosophy

I’m still being treated for strep from last weekend, but now I have a secondary respiratory infection with the cough, runny nose, etc.  Lovely.

I constantly have a cup of hot tea with honey in my hand and today I realized I had all the ingredients for chicken noodle soup – score.

I got this recipe from Penzeys years and years ago.  I think they actually called it Turkey Noodle Soup because it was in the issue after Thanksgiving.  So use chicken or turkey, regardless, it’s my favorite on a cold day or on a super hot day in the middle of the summer when you have a cold.

The boys love it too.  It’s funny because JJ likes just the broth and Henry likes no broth but all the noodles and veges.  Kinda like Jack Sprat, they end up “licking the platter clean”.

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So far so good with getting back into cooking on a regular basis last week.  I really do love it and it is so much easier when I plan my menus – this post is my accountability, which I am thankful!

I’ve really been trying to stick to a grocery budget, so my meal options have been dictated by sales ads and what’s in my pantry already.  I felt like an 80-year old, when I actually got a rain check for chicken drumsticks that were on sale last week and Shop and Save was out of them.  I used it this week- I can’t believe I remembered it- and saved almost $4 on my chicken.  Is it sad this is something I get excited about?!?! I also get joy from reading my total savings that Shop and Save prints on the bottom of my receipts and then excitedly retell it to John when I get home.  He does not find the same excitement in this ritual as I.  Anyways, happy dinners this week to you!

Make sure to check out orgjunkie.com for more menu ideas!

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For a background on our smoothie adventures you can click here, or search the site for “smoothies”.

I mentioned on my first smoothie post that I embarked our smoothie endeavors because I was given the Montel Healthmaster.

That is the reason for the name of this drink.  I had my most fearless smoothie/ juice testers with me, Henry and George.  They have seemed to be my best testers, I guess because they are younger and more trusting…

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It has been a while since I’ve done this post!  We have been SO blessed by SO many meals since we had Emma.  It has been really great.  Hopefully it won’t be too traumatic to start menu planning and cooking again.  So here’s what’s for dinner this week…

Check our orgjunkie.com for more menu ideas!

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For a background on our smoothie adventures you can click here, or search the site for “smoothies”.

I don’t think I would call this one a smoothie, but a smooth drink maybe.  I tweeked the recipe a little so I included the original recipe as well as my revisions.

The kids loved it and said I needed to “keep bananas and peanut butter around all the time so we can always make this one”.

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I didn’t post last week, but I did plan my menus.  The only thing new I tried, that I would pass on would be the Cheesy Beef and Rice Casserole which we used in burritos.

This week,  I’m starting and ending the week with new recipes, so I’ll let you know how those turn out.  I did finally find a pizza sauce recipe that John and I both like, although it’s a bit spicy.  So you can check that out on Friday too.

For more menu ideas, go to orgjunkie.com!

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I know I’m totally late posting this – I’m surprised it didn’t happen sooner!

Let’s see, last week menus were yummy, although I did remember why we haven’t done Steve’s Mac and Cheese for a while, something wasn’t quite quite–sorry Steve!  I also shouldn’t freeze the Chicken Tetrazzini again, it didn’t turn out great.  We had the Oliver’s over for dinner Thursday night and did my regular Spaghetti and Meatballs but doubled everything but the noodles and it was an improvement.

Here’s what’s for dinner this week and you can check out other menu ideas at www.orgjunkie.com.

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I have been baking bread for about 10 weeks now and I am totally in love.  I borrowed The Tassajara Bread Book from the library and gave it a go.  I had to renew the book twice and just got my own copy last week.   The Tassajara Bread Book is not with my other cookbooks in the kitchen, but sits on my end table because I just love to peruse it that frequently.  I just love it, read the description on Amazon, I  love it when recipes have a story and almost all of these have a story.

I have been making 2 loaves approximately every 1-1/2 weeks.  I have alternated between the Tassajara Yeasted Wheat Bread and the White Egg Bread, but also have made a half and half variation of my own design.

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Critiquing last weeks menu…I wouldn’t do the meatloaf recipe again.  I felt like it took double the time to cook and the inside was still a little mushy.  We like a firmer loaf around here with crispy edges.  It was the second time I did the Manicotti, although John and I love it, it was hard selling the boys on it each time.  I am going tot make it for some new parents in a couple weeks because it was yummy, a little different and easy to freeze.

There’s nothing new on the menu this week, except we haven’t done Steve’s Mac and Cheese for a long time so I don’t really remember it.

For more recipes, check out: orgjunkie.com

MONDAY:  Chicken Tetrazzini

TUESDAY: Chili and Cornbread

WEDNESDAY: Steve’s Mac and Cheese

1 – 16 oz package of elbow macaroni

1/4 cup butter or margarine

1 cup Velveeta cheese

1 cup cheddar cheese

1 egg

2 – 1/2 cups of 2 percent milk

Paprika for sprinkling on top

1.  Cook the elbow macaroni as directed.  Cut up butter into small pieces and place in the bottom of a 13×9 inch baking pan.

2.  Drain macaroni.  Place half of the macaroni over butter in baking dish; sprinkle half the Velveeta and shredded cheddar cheese on top of pasta.  Beat egg and milk with a whisk until well blended.  Pour half of egg mixture over ingredients in baking dish.  Repeat layers of Macaroni, cheeses and egg mixture.  Sprinkle with paprika.

3. Bake at 350 degrees for 15 minutes.  Remove from oven, stir until well blended.  Bake an additional 15 minutes or until golden brown.  Makes 16 (1/2 cup) servings.

THURSDAY: Chicken Paprikash; I am part Hungarian and this was a staple of my family growing up.  Just don’t tell my Mamama that I do it all in the microwave.

FRIDAY: Picnic at Jazz Band Concert at Early Years Center; probably PBJ, string cheese, fruit and some sort of yummy dessert.

SATURDAY:  Rachel and Steve’s Couples Shower

SUNDAY: Egg Noodle Lasagna

This week is all about making what we have and stretching our food budget until the 15th.  Luckily,  I have a few menus that I split from the previous weeks and froze for just such an occasion.

The new recipes I tried from last week were big hits, which were the Beer Brined Chicken and Katy’s Chicken Enchiladas.  So yummy!

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