Menu 6/28 - 7/4

Monday, June 28, 2010


Monday--Enchilada Casserole

Tuesday--Maple Mustard Chicken Pasta (new)

Wednesday--Peanut Butter Banana Scones (new)

Garlic Chicken Pasta with Sun-Dried Tomatoes

Thursday--Chicken Crescents (my kids' most requested meal ever)

Friday--Taco Casserole

Saturday--Buttermilk Pecan Waffles

Buttermilk Syrup

Southwestern BBQ Black Bean and Chicken Burritos

Sunday-Breakfast: Cheddar Bay Biscuits

Grilled Honey-Lime Chicken Sandwiches

Go check Organizing Junkie for lots more Menu Plans!


Enchilada Casserole

Thursday, June 24, 2010

This is Lara's sister, Kristina. I don't often post recipes on here because I have two very picky eaters in my house and I tend to make the same tried and true recipes over and over again. So, this past week I was asked to make a casserole for a church function and discovered a wonderful recipe on for a Mexican casserole and decided to give it a try. I made a few adjustments to the original recipe then made one for church and one for my family. Much to my great surprise both my kids gobbled up the casserole then informed me that they loved it. I was shocked. So, without further ado here is the recipe that received the greatest praise I may have ever received from my children:

Click here for printable recipe.

Enchilada Casserole:

The ingredients:
20 oz. ground turkey
1 pkg. taco seasoning
1/2 cup chopped green onion
1 teaspoon chopped garlic
1 small can (2.25-oz.) sliced black olives
1 small can (4-oz.) diced green chili peppers
1 can (14.5-oz) diced tomatoes
1 can (10-oz.) Ro-tel or salsa
1 (12 oz) jar taco sauce (hot or mild)
2 cans (16-oz. each) refried beans
10 flour tortillas
2-3 cups shredded cheese

In a large pan, brown the ground turkey over medium heat. Drain any excess fat. Add the onion, garlic and taco seasoning and saute for a couple more minutes. Mix in the olives, green chili peppers, tomatoes, rotel, taco sauce and refried beans. Stir mixture thoroughly, reduce heat and simmer for 5-10 minutes.
In a 9 x 13 casserole dish spread a layer of the meat mixture with cheese on top and cover with a layer of tortillas (at least 2 thick). Repeat until all meat mixture and tortillas are used up. The top layer should be the meat mixture with cheese on top.

Bake for 20-25 minutes at 350 degrees in a preheated oven. Cheese should be melted and mixture bubbling. Enjoy!

Alternatives for this recipe:
You can use ground beef rather than ground turkey
You can replace the taco sauce with enchilada sauce
You can use 1 can refried beans and 1 can black beans rather than 2 cans of refried beans
You can spice it up by using hot sauce and adding a few jalapeno peppers


Creamy Lemon Chicken Pasta

Tuesday, June 22, 2010

With the end of the school year finally here in a couple of days my life has been filled with end-of-year parties, award ceremonies, and concerts that have put cooking on the back burner (hehe--I'm so punny tonight). Mostly we've been eating our old favorites, but last night I decided to try this new pasta dish a friend told me about. Quick and easy, this creamy pasta dish had a fresh lemony flavor that everyone loved. Next time I'll probably add in some garlic too for even more flavor.

Click here for printable recipe.

The ingredients:

2-3 chicken breasts, thinly sliced
3 Tbs. butter, divided
1 tsp. salt
1/2 tsp. pepper
1-pkg. (9-oz.) spinach pasta (in refrigerated section)
2 tsp. grated lemon zest
3 Tbs. freshly squeezed lemon juice (1-2 lemons)
2-3 garlic cloves, finely minced
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese

Directions: In a large skillet, saute the sliced chicken breasts in 2 tablespoons butter.

Saute on medium heat until lightly browned and tender (about 5-8 minutes). Remove from heat.

Cook noodles as directed on package. Drain and set aside.

Combine zest, 1 tablespoon butter, and juice in small sauce pan.

Cook one minute, stirring constantly. Season with salt and pepper to taste. Add cream slowly and stir.
Remove from heat (sauce will be still be very liquidy).

In a large pan combine hot noodles, lemon sauce, and cooked chicken.

Immediately add Parmesan cheese and stir well until cheese is melted and sauce is thickened. Serve hot with an additional sprinkle of Parmesan cheese. Serves 6. Enjoy!


Cooking with Kids: Chicken Caesar Wraps (Super Easy)

Thursday, June 17, 2010

 When I know I'm going to have a crazy busy night this super easy and healthy recipe is one of the first things to pop into my mind for dinner.  Not only does it come together 5-10 minutes flat, but it's also a great meal for the kids to prepare which frees up my hands even more.  :)  I let my kids prepare the salad, shred the cooled chicken, and each make their own roll-up.  This a well-loved meal in our house...for lunch or dinner.  

Click here for printable recipe.

The ingredients:
 (shredded cheese not pictured)

1 pkg. Caesar salad mix (or Romaine lettuce, croutons, and Caesar dressing)
1 rotisserie chicken, cooled and shredded (or 2-3 chicken breasts, cooked and shredded)
1 pkg. whole wheat tortillas (warmed)
1 cup shredded cheese (cheddar or pepper jack are good)

Prepare the Caesar salad as directed on package (or combine croutons, Romaine lettuce, and Caesar dressing).  Set aside.

Place your warmed tortilla on a plate.

Sprinkle a small handful of cheese over the tortilla.

Add a layer of prepared Caesar salad (dressing, croutons, and all)

Add a layer of cooked, shredded chicken.

Roll up and enjoy!
Click here to see my other fun Cooking with Kids ideas.


Fresh Strawberry Pie

Tuesday, June 15, 2010

I love this time of year when strawberries are plentiful, cheap, and perfectly sweet!  We snack our way through about a pound a day each May and June.  This recipe for Fresh Strawberry Pie is from my friend Heather and I must say it is DIVINE!  I love that the strawberries are never cooked and keep their firm texture and the sweetness level is just perfect.  You'll want to hurry and make this one quick while the strawberries are still good. 

Click here for printable recipe.  

 The ingredients:
1 prebaked pie crust
3 cups ripe, fresh strawberries, washed, hulled and cut lengthwise into fourths
1-1/2 cups sugar
1/4 cup + 2 teaspoons cornstarch
1-1/2 cups cold water
1/4 cup + 2 teaspoons Strawberry Jello powder (slightly less than a small package of Jello)

Directions:  Arrange the strawberry quarters in the bottom of the baked pie shell.

In a medium saucepan off heat, stir together sugar and cornstarch.   Whisk in cold water.  Cook mixture over medium heat until thick and transparent.

 Add Jello powder and stir until Jello dissolves; about 1 minute.

Cool 2 minutes, then immediately pour over berries in pie shell.

Refrigerate until set (several hours).  Serve with fresh chilled whipped cream.  Enjoy!


Menu 6/14-6/20

Monday, June 14, 2010


Monday--Garlic Chicken Pasta with Spinach

Fresh Strawberry Pie

Tuesday--Taco Salad (easy family favorite)

Wednesday--Chicken Caesar Wraps (new)
Thursday--Chicken Mango Rice Salad (great make ahead meal)


Friday--French Bread Pizza
Saturday--Grilled Honey-Lime Chicken Sandwiches

Sunday--Apple Walnut Pancakes (family favorite breakfast)
Baked Lemon Chicken and Pasta (new)

Go check Organizing Junkie for lots more Menu Plans!


Vegetarian Black Bean Lasagna

Thursday, June 10, 2010

Don't be fooled by the humble appearance of this dish; it was delicious!  My husband and teen son were nervous about it being meatless, but ended up very pleasantly surprised when they actually ate it.  The beans and cheeses gave it a heartiness that  filled us up more than most vegetarian meals and this keeper recipe ended up a success with the whole family--from the youngest to the oldest!   

Click here for printable recipe

The ingredients:

9 lasagna noodles
2 (15-oz) cans black beans, rinsed and drained
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 (15-oz.) cans tomato sauce
1/2 cup chopped cilantro
1 (12-oz) carton cottage cheese
1 (8-oz.) package cream cheese
1/4 cup sour cream
halved tomato slices (optional)
cilantro (optional)

Directions:  Cook noodles according to package directions; drain.  Mash 1 can of beans; set aside.

Heat the olive oil in a large skillet; add onion, green pepper, and garlic.  Cook and stir over medium heat till tender but not brown.

Add mashed beans, unmashed beans, tomato sauce, and chopped cilantro; heat through.

In a large mixing bowl, combine cottage cheese, cream cheese, and sour cream; set aside.

Spray a 9x13-inch baking dish with nonstick spray.  Arrange 3 noodles along the bottom of the dish.

Top with one-third of the bean mixture.

Spread with one-third of the cheese mixture.

Repeat layers twice, ending with bean layer and reserving the remaining cheese mixture.

Bake, covered in a 350-degree oven for 40-45 minutes.

Dollop with reserved cheese mixture.

Let stand for 10 minutes.  Garnish with tomato and cilantro, if desired.  Makes 8 main-dish servings.  Enjoy!


About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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