Today is payday so I had a list a mile long of errand to run...But someone decided to throw up last night and I got to stay up with her and sleep on the sofa. So I am laying low at the house today.
But I discovered that if you belong to Sam's Club they have a feature known as "Click and Pull" for there customers. What this is is you can do all your shopping including Grocery shopping on line. Once you put in your order for pick up they will have it all pulled for you & have it waiting in a cart. Then all you have to do is pay for it and take it home. So yesterday I did all my shopping for two weeks and it is altogether and just waiting at the store for me to pick it up and pay for it. This means now I don't have to drag all my kids to the store. I do it all from home! I loved Sam's Club before but know....I am totally in love with the store.
When it comes to the recipes...I didn't like the Cowboy Beans. It tasted like a watered down chili. So we are not doing that again. Last night I made Chicken Pot Pie and the family loved it. We had a spinach salad and homemade bread to go with it.
I have spent most of the week cooking for the family. I have made yogurt and granola this week along w/ 6 loaves of bread and 1 batch of cornbread & 2 batches of brownies. So I told Forrest tonight he is taking me out...Logan's Roadhouse here we come. The kids get Pizza tonight from Pizza Hut. They have a great deal going right now any size any topping for 10 bucks. Can't beat that. Well I have lots to do today I've gotta go....Jodi
Friday, January 8, 2010
Wednesday, January 6, 2010
Exercise Baby....
A few weeks ago, a dear friend of mine was nice enough to think of me and give me all of her Jillian Micheal's video. So I wanted to look at them before I started the program to know what I need to get out of my exercise accessory archive in my closet. When we ever watching the videos the girls started to exercise....These photos are the result of it. Just thought I would share I thought they were totally adorable especially how Caroline is trying to keep up w/ the older girls!Cowboy Beans!
Last night dinner was a hit even with the picky eater. You see he hates Mexican food! But he really like the red sauce that I made. The additions I made to the sauce was Fresh cilantro and 1 can of tomato paste and 2 chicken bouillon cubes. Then when the sauce has been cooking for a few hours I took an emulsion blender and made it into one smooth sauce. You can also achieve this by putting it in the blender(be careful so you don't burn yourself).
Tonight is Cowboy Beans and Mexican Corn Bread:
Cowboy Beans--Serves 8-10
The Ingredients:
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
The Directions:
Sort pinto beans, and soak overnight in lots of fresh water. If you live in a climate where the house gets terribly hot overnight, put the beans in the refrigerator to soak to keep icky bacteria from accumulating.In the morning, drain your beans, and pick out any that have split open, or look discolored and shrively.Pour into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar. Top with sliced jalapenos, if desired.
So we will see if the troops like this one. Stay tuned for the verdict on this one!
Tonight is Cowboy Beans and Mexican Corn Bread:
Cowboy Beans--Serves 8-10
The Ingredients:
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
The Directions:
Sort pinto beans, and soak overnight in lots of fresh water. If you live in a climate where the house gets terribly hot overnight, put the beans in the refrigerator to soak to keep icky bacteria from accumulating.In the morning, drain your beans, and pick out any that have split open, or look discolored and shrively.Pour into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar. Top with sliced jalapenos, if desired.
So we will see if the troops like this one. Stay tuned for the verdict on this one!
Tuesday, January 5, 2010
Experiments,Guinea Pigs and New recipes
So the recipe of Chicken and Sweet Potatoe Stew was a hit! Everyone loved it including my picky eater.....The stew had a spicy but sweet consistency to it. The one thing I did differently was when it came to spices I add Italian seasoning instead of just the oregano. When it came to the chili powder I didn't have any so I add in Cajun seasoning but I only used 1/2 of teaspoon instead of a full teaspoon. I also used canned chicken instead of fresh and it was really good.
Forrest gave me a challenge today for dinner. He want enchiladas w/ red sauce....Since payday and shopping are on Friday I am making my own sauce for this adventure! After going to different sites and looking for different recipes here is the one I have decided on. This recipe is from allrecipes.com but I add in one of the comments from the site that gave more directions on making the sauce. So I will post if it was a success or not! See ya tomorrow.....
Red Sauce for Enchiladas
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
Directions
1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes
EDIT: I have used 1 can of tomato juice and omitted paste/water. If you do it this way, I'd suggest a long simmer. Also my choice is CALVIN AND CLEOS™ salsa. Tried Pace™/Old El Paso™, even my own home made, but commercially, there’s tasted best in at least this recipe.
Make enchilada filling from 2lb hamburger, 1 medium onion, 1lb Velveeta cubed, or shredded, and about 1/2 cup of this sauce, roll your filling up, Pour about a cup on the bottom of a 9x13 pan, Place rolled enchiladas in cake pan, pour the rest of this sauce over it all, and top with shredded cheddar, bake for 30 min @ 350. YUMMMM
Forrest gave me a challenge today for dinner. He want enchiladas w/ red sauce....Since payday and shopping are on Friday I am making my own sauce for this adventure! After going to different sites and looking for different recipes here is the one I have decided on. This recipe is from allrecipes.com but I add in one of the comments from the site that gave more directions on making the sauce. So I will post if it was a success or not! See ya tomorrow.....
Red Sauce for Enchiladas
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
Directions
1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes
EDIT: I have used 1 can of tomato juice and omitted paste/water. If you do it this way, I'd suggest a long simmer. Also my choice is CALVIN AND CLEOS™ salsa. Tried Pace™/Old El Paso™, even my own home made, but commercially, there’s tasted best in at least this recipe.
Make enchilada filling from 2lb hamburger, 1 medium onion, 1lb Velveeta cubed, or shredded, and about 1/2 cup of this sauce, roll your filling up, Pour about a cup on the bottom of a 9x13 pan, Place rolled enchiladas in cake pan, pour the rest of this sauce over it all, and top with shredded cheddar, bake for 30 min @ 350. YUMMMM
Monday, January 4, 2010
New Recipe
Trying a new recipe tonight:
Spicy Chicken and Sweet Potato Stew
Ingredients
1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
The reason I choose this recipe is what I have on hand at home. So I will let you know what the verdict is tomorrow!
Spicy Chicken and Sweet Potato Stew
Ingredients
1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
The reason I choose this recipe is what I have on hand at home. So I will let you know what the verdict is tomorrow!
Friday, January 1, 2010
Wednesday, December 30, 2009
Christmas Party 2009
Grant got to sit on Santa's lap and didn't break it.
Along w/ Mathew,too!
Anna didn't even want to see Santa then at the end she finally went up and talked to him.
Caroline hated the whole experience!
Ella absolutely loved every minute of it!
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