2 weeks down 69 weeks to go

I can't believe how fast the last 2 weeks have flown by!  Nate is learning leaps and bounds and has even ran a few cases on his own and several with minimal help.  He has been averaging 13 hours at the hospital and then usually studies for 3-4 hours everyday.  During the time he studies, he has to write up short care plans, read through 9-10 chapters for a test each month, write long care plans and then read up on the cases he will be doing the next day.  I am so impressed with how diligent he has been with his time.  He always tries to eat supper with us which is his down time at the moment.  He tries to get everything done Monday through Saturday that way he can take Sunday off to spend quality time with us!  We all have adjusted pretty well to this change. 

I will try and take a picture of him in his scrubs when he comes home one of these days!

Last week the kids and I made a countdown garland and each week one of the kids gets to tear one off representing Nate completing another week!  This is something we all look forward to doing on Friday night or Saturday.  Both of us agree that this season of life will go by quickly.

Just wanted to give a quick update to let family and friends know how things are going.

That's all for now!  Till next time,
Emileigh

A letter to my hubby

Dear Nate,

I wanted to let you know how proud of you I am!  You have worked so hard this last year during the book work portion of CRNA school.  Your grades & persistence of studying day in and day out...has paid off!  The next 16 months are going to be another adventure that I am looking forward to going through by your side.  As you start your clinicals tomorrow, I have confidence that you will overcome many challenges that will come your way this first week.  I know there will be early mornings to get prepared for the cases that day but I am excited to see how you will excel and grow into your new role.  The hours will be different from what we have come to know as normal over the last year.  We will miss our lunches together but that makes us all the more excited to see you when you get home to have supper with us!  I'm not the only one who is proud of your accomplishments over the last year: you have the full support of your parents, my parents and all of our siblings.  The sacrifices we are making now will be worth it in the end.  I love you and again I'm so proud of you!  Good luck on your first day of clinicals tomorrow!

Your loving wife,
Emma

Recipes & Grocery List July 7-14

Here is what is on the menu for this week.  I apologize for being late on it.  We have had quite the week.

Monday- Pork Medallions with Creamy Cilantro Sauce, Potatoes and Steamed Asparagus
http://www.myrecipes.com/recipe/pork-medallions-cilantro-sauce-50400000135651/
Ingredients:
4 pork tenderloin medallions 3/4" thick
salt and pepper
2T unsalted butter
2T vegetable oil
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup heavy cream
1T Dijon mustard
1/4 cup chopped Cilantro
Fresh asparagus
2T unsalted butter
3 medium potatoes(sliced)
1/4 cup onion, finely chopped

Directions:
1. Preheat oven to 325 degrees.  Season both sides with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat.  Working in batches, add pork and  cook until lightly browned, about 1 minute per side.  Place on a rimmed baking sheet and transfer to oven.  cook until internal temperature is 145 degrees, 18-20 minutes.
3. Pour off fat from skillet, increase heat to high and add wine.  Boil rapidly, scraping up browned bits, until reduced to 1T, about 2 minutes.  Add broth and cream.  Bring to a simmer over medium-high heat and cook stirring, until thickened, 10-12 minutes.  Remove from heat and stir in mustard and cilantro.  Taste and season with salt and pepper.  Serve sauce over medallions.
4. In a fry pan, melt 2 T of butter and add onions.  Saucte them until they are tender and see through.  Add sliced potatoes, season with salt and pepper. Fry until they are browned and tender.
5. With 8 minutes remaining on cook time for sauce, bring 1" of water to a boil in a steam pot for asparagus.  Steam asparagus for 4-5 minutes. Season with salt and pepper.


Tuesday- Spinach Stuffed Chicken with Salad and Corn
http://www.myrecipes.com/recipe/spinach-stuffed-chicken-50400000135632/
Ingredients:
3T olive oil
4 cloves garlic, minced
1 16oz bag frozen chopped spinach, thawed, squeezed dry
salt and pepper
4 boneless skinless chicken breast halves
1/4 tsp poultry seasoning
3/4 cup dry white wine
Bag of salad
4 ears of corn on the cob
Butter, salt and pepper

Directions:
1. In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.
2. Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.
3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.
4. In a large pot, bring enough water to cover 4 ears of corn to a boil.  Peel the corn, remove all the silk from the corn and add it to the boiling water. Bring the water back to a boil on high heat (covered or not). Since corn tends to float on top of the water, I cover the pot. This helps the water come back to a boil faster and helps the corn cook. It will take approximately 3 to 4 minutes to bring the water back to a boil. Once water comes back to a boil, immediately remove the corn ears from the water. The corn is now cooked perfectly and NOT overcooked.  Remove and season with salt and butter.
5. Serve with salad.

Wednesday- Tomato Soup with Sandwiches
http://www.myrecipes.com/recipe/tomato-soup-50400000135633/
Ingredients:
2T unsalted butter
1/2 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
salt and pepper
3 28oz cans whole peeled tomatoes, undrained
2 1/2 cups low-sodium chicken broth
1 cup sour cream
1 cup whole milk
Pesto or grated Parmesan, optional
Bread
your choice of condiments, meat and cheese

 Directions:
1. Melt butter in a large pot over medium-low heat. Add onion, carrots and celery, sprinkle with salt and pepper, cover and cook until onions are translucent and veggies are tender, about 10 minutes, stirring once or twice. Add tomatoes with liquid and broth. Raise heat to high; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until tomatoes are breaking up, about 25 minutes. Remove from heat. Let cool slightly.
2. Working in batches, ladle soup into a blender. Cover, making sure to leave a small vent; blend until smooth. Transfer to a large bowl. Repeat with remaining soup.
3. Add soup back to pot, stir in sour cream and milk and warm over medium heat until hot enough to serve, taking care not to boil. Serve topped with pesto or Parmesan, if desired.
4. Make sandwiches to go along with tomato soup.
Thursday- Eat out

Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet.  Unroll dough and spread to the desired shape you want.  Sprinkle garlic salt on dough (along the edge for a garlic crust).  Use 1/3 of the pizza sauce and spread evenly over dough.  Add 2 cups cheese.  Next add toppings: I do half ham & pineapple and the other half pepperoni.  Bake for 15 minutes. Remove and slice.  Serve with salad.


Saturday- Tater-tot Casserole
Ingredients:
1 lb ground beef
1/3 cup chopped onion
1 T chili sauce or Ketchup
frozen mixed veggies
1 can cream of mushroom or chicken soup
1/4 c water
10 oz pkg tater tots

Directions:
Combing ground beef and onion in skillet.  Cook over medium heat, breaking up beef, until meat is browned and veggies are tender.  Add sauce/ketchup, undiluted soup, water, and frozen veggies.  Turn into 9x13 casserole dish.  Cover with tater tots.  Bake uncovered at 375 degrees for 35 minutes or until tots are golden brown.  Makes 4 servings.  Can add cheddar cheese on top also.


Sunday- Breakfast (Waffles, Sausage, Fruit Salad)
Mix waffle mix according to directions on the box and make your delicious waffles!  I'm topping ours with syrup since we are also having fruit salad with it!  Brown sausage and serve with waffles.

 

Monday- Scalloped Potatoes and Ham with Salad

Ingredients:

5T butter, divided

4T flour

3 cups milk

16 oz diced ham

6 medium potatoes, sliced the same thickness and cut in half

1/2 cup onion, finely chopped

1tsp minced garlic
bag of salad

 

Directions:

Peel, slice and cut in half 6 potatoes.   Preheat oven to 350 degrees.  In a large pot, melt  4T butter then remove from heat.  Add flour and mix together.  Gradually stir in 3 cups of milk.  Add 1/2 tsp salt and 1/4 tsp pepper to milk mixture, return to heat cook until thickened stirring constantly.  In another saucepan, melt 1T butter and add onions.  Saute until the onions are see through and soft. Add minced garlic to onions and sauté for 30 seconds to 1 minute.  Add to milk mixture and stir to combine.  Add sliced potatoes and ham then stir well.  Transfer mixture to a greased 9x13 baking dish and cover with foil.  Bake in preheated oven for 1 hour, uncover and bake for another 30 minutes.  Let stand for 10 minutes to cool down before serving.  Serve with salad.  This recipe I have had since I was in 7th grade!  Glad I took Foods Class so I could have this delicious recipe!

 

Groceries:

 

Meat:

4 pork tenderloin medallions (3/4") thick

4 chicken breasts, boneless skinless

breakfast sausage

16oz diced ham

1 lb ground beef

Toppings for pizza

Lunch meat of your choice

 

Canned/Boxed:

32 oz low sodium chicken broth

Dry white cooking wine

3-28oz whole peeled tomatoes

Pesto

Waffle mix

1 can cream of mushroom or chicken soup

Pizza sauce

 

Dairy:

Heavy cream

Sour cream

Milk (whole)

Eggs

Mozzarella cheese

 

Carbs/Breads:
Pizza dough

Bread

 

Produce:

Cilantro

Bag of potatoes

Broccoli

Asparagus

3 Onions

Bag of mini carrots

Celery

4 ears corn on the cob

Salad

Bananas

Strawberries

Blueberries

Kiwi

Peaches

 

Frozen:

16oz chopped spinach

Frozen mixed veggies

10 oz pgk tater tots

 

Staples:

Poultry seasoning

Garlic

Olive oil

Dijon mustard

Vegetable oil

Butter

Salt and pepper

Chili sauce

Ketchup 

Well that is all for now!  Till next time, Emileigh

Under Construction

Hello everyone!  Since we moved to Florida, I've been wanting to switch up what the design of our blog looks like and today I finally sat down for a few minutes to do so.  I really love it however when I was deleting the old design some of the stuff I wanted to keep like old pictures and timeline history got deleted.  So I will be working on it a little bit until I get it how I want.  Let me know what you think of it!

That's all for now!  Till next time,  Emileigh

Recipes & Grocery List July 1-6

Here's what's on the menu for this week:

Tuesday- Tuna Casserole
http://allrecipes.com/recipe/tuna-noodle-casserole-iii-2/detail.aspx
this recipe is the base recipe then I made a couple changes

Ingredients:
1 (8oz) package wide egg noodles
1/4 cup butter, cubed
4 slices American cheese or 1/3 cup sharp cheddar
1/3 cup milk
1/3 cup sour cream
2 (6oz) can tuna, drained
2 (10.75oz)cans of cream of mushroom or cream of chicken soup
1/4 cup bread crumbs
1 cup frozen peas

Directions:
1. Preheat oven to 350 degrees.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8-10 minutes or until al dente; drain.

2. return noodles to pot, add all the ingredients but the bread crumbs and mix well. Pout into a 1 1/2 quart glass casserole dish.  Top with bread crumbs.

3. Bake at 350 degrees for 15-20 minutes


Wednesday- Taco Salad

Ingredients:
1 lb lean ground beef or turkey
1 package taco seasoning
1 head of lettuce
1 large tomato
1 small onion
1 cup shredded cheddar cheese
1 package of taco shell bowls (optional)
Sour cream
Salsa
Refried beans(optional)
1 package Mexican Rice (optional)

Directions:
1. Brown beef or turkey and drain off excess liquid/fat; add taco seasoning to meat and 3/4 cup water (or whatever the package says) mix until meat becomes thickened. Set aside and keep warm.

2. Make Mexican rice according to package and warm up the refried beans.

3. Cut up lettuce, tomato, and onion.

4. Assemble your taco salad: shell, lettuce, tomato, onion, taco meat, shredded cheese, and salsa.  Serve with a side of Mexican rice and refried beans.


Thursday- Asparagus with Ham and Cheese
http://www.myrecipes.com/recipe/asparagus-ham-cheese-50400000135638/

Ingredients:
2 Tbsp olive oil
6 oz thinly sliced Black Forest ham, cut into 1/2 inch-wide strips
1 pound asparagus, trimmed
salt and pepper
1 1/2 tsp unsalted butter
1 1/2 tsp all-purpose flour
3/4 cup whole milk, heated
3/4 cup shredded cheddar cheese

Prep time:9 minutes
Cook time: 15 minutes

Directions:
1. Warm 1 Tbsp oil in a skillet over medium-high heat.  cook ham, stirring, until crisp, about 8 minutes.  Transfer to a plate.  Wipe out skillet; let cool slightly.

2. Preheat broiler.  Line a baking sheet with foil.  On sheet, toss asparagus with remaining 1 Tbsp oil, season with salt and pepper and arrange in a single layer.  Broil until crisp-tender and tips begin to brown, about 4 minutes, shaking pan once or twice.

3. Melt butter in skillet over medium heat.  Add flour; whisk until a paste forms, about 1 minute.  Slowly whisk in hot milk.  Cook, whisking until slightly thickened; about 1 minute.  Remove from heat; whisk in cheese until melted.  Season with salt and pepper.

4. Drizzle asparagus with cheese sauce. Top with ham and serve.


Friday- Penne with roasted eggplant and mozzarella
http://www.myrecipes.com/recipe/penne-roasted-eggplant-mozzarella-50400000135636/
Ingredients:
1 large eggplant, cut into 1-inch cubes
2 pints cherry tomatoes
1 zucchini, cut into 1-inch cubes
6 cloves garlic, peeled
5 Tbsp olive oil
salt and pepper
1/2 cup panko
12 oz penne
1 cup shredded mozzarella
2 Tbsp finely chopped fresh basil
1 lb ground turkey

Directions:
1. Preheat oven to 450ºF. Line 2 rimmed baking sheets with foil. Combine eggplant, tomatoes, zucchini and garlic; divide between sheets. Toss each with 2 Tbsp. oil; season with salt and pepper. Roast until vegetables are tender, rotating pans and stirring halfway through, about 20 minutes. Discard garlic.

2. Brown ground turkey, drain off excess liquid/fat, keep warm.

3. Bring a pot of salted water to a boil. Mix panko and remaining 1 Tbsp. oil in a skillet. Cook over medium heat, stirring, until toasted, 3 to 5 minutes. Season with salt and pepper.

4. Cook pasta in boiling water until tender, 10 minutes or as package label directs. Drain, reserving 1/2 cup liquid. Return pasta to pot. Toss with meat, vegetables and add cooking liquid as needed to moisten. Sprinkle with mozzarella, toasted panko and basil, then serve.


Saturday- Chicken Asparagus Stir-fry

The last time I made this I forgot to put the lid back on the peanut oil and I accidentally knocked it over! It spilled all over my cook book and the counter....it was a huge mess! I apologize for the poor quality!

Sunday- Eat out!!!


Meat
1 lb ground beef or turkey
6oz thinly sliced Black Forest ham
1 lb ground turkey
1 lb boneless skinless chicken breasts

Produce
1 head of lettuce
1 large tomato
1 onion
1.5 lb asparagus
1 large eggplant
2 pints cherry tomatoes
1 zucchini
6 garlic cloves
fresh basil
gingerroot
watercress
scallions

Dairy
milk (3/4 cup whole milk)
sour cream
American cheese (optional)
sharp cheddar cheese (3 cups)
shredded mozzarella (1 cup)

Pre-packaged/Canned
2 (10.75 oz) cream of mushroom or cream of chicken soup
1 (8oz) package of wide egg noodles
2 (6oz) canned tuna
1 package taco seasoning
salsa
refried beans (optional)
Mexican rice (optional)
1 package taco shell bowl  (optional)
panko crumbs
12 oz penne pasta
low sodium chicken broth
sesame seeds

Carbs/Breads
bread crumbs

Frozen
1 cup peas

Staples (items you probably have on hand)
butter
milk
salt and pepper
olive oil
all-purpose flour
low sodium soy sauce
worcestershire sauce
brown sugar
corn starch
sesame oil
peanut oil
red pepper flakes
baking soda


Well that is all for now!!!  Till next time, Emileigh

July 2014 Monthly Menu Plan

Hi everyone!  I hope you are enjoying the meals as much as we have.  Here is the plan for July

1. Tuna Casserole
http://allrecipes.com/recipe/tuna-noodle-casserole-iii-2/detail.aspx
2. Taco Salad
3. Asparagus with ham & cheese
http://www.myrecipes.com/recipe/asparagus-ham-cheese-50400000135638/
4. Penne with roasted eggplant & mozzarella
http://www.myrecipes.com/recipe/penne-roasted-eggplant-mozzarella-50400000135636/
5. Chicken asparagus stir-fry (my family requested that I make this again right away!)
6. Eat out
7. Pork medallions with creamy cilantro sauce and mashed potatoes & salad
http://www.myrecipes.com/recipe/pork-medallions-cilantro-sauce-50400000135651/
8. Spinach stuffed chicken with sweet potatoes and salad
http://www.myrecipes.com/recipe/spinach-stuffed-chicken-50400000135632/
9. Tomato soup with sandwiches
http://www.myrecipes.com/recipe/tomato-soup-50400000135633/
10. Eat out
11. Scalloped potatoes and ham
12. Homemade pizza
13. Breakfast (Waffles, sausage and fruit)
14. Tater-tot casserole
15. Skillet burritos with guacamole
16. Chicken cheese chowder with rolls and salad
17. Easiest chicken tortilla casserole EVER!
18. Beef and broccoli stir-fry
19. Pizza for Nataleigh's birthday party
20. Eat out
21. Sausage Fajitas
22. 3 Bean pot of chili with corn bread
23. Crock pot pork chops with steamed rice, broccoli and honeydew melon
24. Roast beef with veggies (crock pot)
25. Shepard's pie
26.  Sausage & chicken gumbo
27.  Eat out
28. Breakfast (pancakes, bacon & fruit)
29. Chicken Dijon sweet potatoes and salad
30. Molasses pork tenderloin with mashed potatoes & steamed green beans
31. Cobb salad pitas

Well that is all for now. Till next time,  Emileigh

Our visit to Michigan

Yesterday we all packed up for a 5 day trip to visit family in Michigan.  Here are a few pictures from the flight and from our short visit with some family members.

Nate studying a little but before take off

 

Our happy boy

 

Momma with the kiddos

 

We were getting ready to take off but then had to go back to the gate because of a mechanical error with the auto pilot gear. It was a short delay 20-30 minutes for them to reset the gear and finish the paperwork. Then we were off in the air on our way to visit family.  It was a pretty good flight, although I believe our kids went to the bathroom 10 times during the flight.  Adam fell asleep about an hour before landing and Nataleigh was awake the entire plane ride. We arrived in Detroit around 11 pm. My mom picked us up and we were off to her house! 

Friday was a relaxing day for us. We got to meet a very special little man, our nephew Isaac.

 

Uncle Nate & Isaac

 

Aunt Em & Isaac

And of course Nataleigh & Adam couldn't wait to see their cousins Amelia & Colette

 

We had a quick visit with the cousins, Aunt Megan & Meemaw.

Later, we went to Cascades Park and had a lot of fun!

Mom riding between the kids!

 

Nataleigh loves these flowers!

Adam had a blast on this swing!

My little monkey

Both kids enjoy climbing up the wall.

 

Of course you can't go to the park without having a treat!

Saturday, we set-up for my parents annual fish fry.

Taking a short break with Uncle Awesome (aka Nick)

 

Once everything was set-up Dave started the assembly line of preparing and making the fish that he caught that week. 

 

Mommy & Adam (both kids were sleepy by the time the party was to start)

 

Being goofy to cheer him up

 

Nataleigh and Adam's little friend Aiden

 

On Sunday, we spent time with the Nate's side of the family. First we visited his grandparents. Here are a few pics from out visit.

Visiting great grandma and great grandpa Bishop, they really enjoyed playing with the binoculars.

 

Acting silly!

 

Great grandma & Nataleigh

 

Great grandma tickling Adam

Kids with great grandpa

We had a great visit and great grandma made us spaghetti with homemade bread and cupcakes!!! It was so yummy!! We headed back to my parents house and visited with them for a couple hours. Next, we spent a few hours with Megan, Pat, the kids, Oma & Bob and Meemaw & grandpa. We celebrated Nataleigh's 5th birthday early and had supper together. Here are some pictures of our visit with them.

 

Selfie with Isaac

Nataleigh with her birthday cake

Meemaw & Grandpa with most of the grandkids

Oma & Grandpa Bob with the kids

Nate & I (really like this picture of us)

 

The best family picture from my phone

Monday, Nate helped my stepdad return the tables and chairs to the rental place and then went to Vineyard Lake to fish. They caught 20 fish (Nate 4, Dave 16)

While the guys went fishing, my mom the kids & I visited my grandparents. My grandma treated us to pizza and coney dogs. Are you tired of all the pictures??? Only a few more!

 

GG & Adam

The next several pictures are very nostalgic for me because I use to walk the same flower beds when I was a kid!

GG, Great grandpa Good and the kids

The strawberries Nataleigh picked all by herself from GG's garden

 

Love my grandma!!!!!

Later Monday night, Anne & family came over to visit for a couple hours

The yummy blueberry pie she made! It was fabulous!!!

 

Nataleigh & papa

The perfect tree for them to climb! Each of them would climb up and jump down, over and over and over again.

 

The excitement of new sandals.

We thoroughly enjoyed our visit home! Wish we could've spent more time together but each day was packed full with visiting family and having a lot of fun!!

Well that's all for now. Till next time, Emileigh

Recipes & Grocery List for June 22-30

Here's what's on the menu for this week:

Sunday-Breakfast (waffles, bacon & fruit)

Monday- Meximelt Casserole

Ingredients:
1 lb lean ground beef
2 cans Bush's Pinto Beans, drained
1 C cooked rice
1/2 C salsa
1 C shredded cheddar cheese
Salt, Pepper & Garlic
1 Tbsp ground Dalmatian Sage

Directions:
Cook rice, set aside.  Brown ground beef, drain grease.  Add pinto beans.  Season with sage, garlic, salt, and pepper.  Heat beans thru.  In a greased casserole dish, place rice, top with salsa, add meat/bean mix.  Sprinkle cheese on top.  Bake at 350 degrees for 15 minutes or until cheese is melted.

Tuesday-Sausage Eggplant Stew
http://www.myrecipes.com/recipe/sausage-eggplant-stew-50400000127802/

Cook Time: 4 Hours, 18 Minutes
Prep Time: 12 Minutes

Ingredients:

1 tablespoon olive oil 

2 pounds Italian sausages, cut into chunks 

1 large onion, finely chopped 

2 cloves garlic, finely chopped 

2 medium eggplants (about 2 pounds total) and ends trimmed and cut into 1 inch chunks 

salt 

1 15 ounce can diced tomatoes 

1/4 cup chopped fresh basil leaves

Preparation
1. Warm oil in a large skillet over medium-high heat. When oil is hot, brown sausages on all sides, about 6 minutes total. Transfer to slow cooker.
2. Add onion and garlic to skillet and stir until onion has softened, 2 to 3 minutes. If skillet is very dry, add a tablespoon or two of water. Sprinkle eggplants with 1 tsp. salt and add to skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in tomatoes and juice, scraping up brown bits on skillet, and transfer to cooker on top of sausages.
3. Cover and cook on low for 6 hours or on high for 4 hours. Season with salt, stir in basil and serve.

Nutritional Information

• Calories: 453
• Fat: 38g
• Saturated fat: 13g
• Protein: 18g
• Carbohydrate: 12g
• Fiber: 4g
• Cholesterol: 86mg
• Sodium: 1144mg

Wednesday- Spinach Stuffed Shells with Meat Sauce, Garlic Bread and Salad
http://www.myrecipes.com/recipe/spinach-stuffed-shells-50400000134927/

Prep Time: 35 Minutes
Bake: 1 Hour          

Ingredients:

Salt-and-pepper 

12 oz box jumbo shells pasta 

15 oz ricotta cheese 

10 oz box frozen chopped spinach, thawed and squeezed dry 

1/2 cup grated Parmesan cheese

1/4 cup grated Romano cheese 

one large clove garlic, minced 

1 tablespoon chopped parsley 

4 cups shredded mozzarella cheese

One large egg, beaten 

5 cups jarred tomato sauce (about 2-24 oz jars)

1 lb pork sausage or lean ground beef

Directions:
1. Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.
2. In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.
3. Fry up burger or sausage, drain fat and mix tomato sauce with meat.
4. Spread enough of the tomato/meat sauce in a 9-by-13-inch dish to cover the bottom of the dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.

Make a Caesar salad and garlic breadsticks to go with this amazing supper.

***This made 2 8x8 pans with 15 shells in each.  My kids each ate 2 shells and we had leftovers for a couple of days! Bake one pan today and freeze another pan for the future.

Nutritional Information (without meat)

• Calories: 532
• Fat: 22g
• Saturated fat: 13g
• Protein: 34g
• Carbohydrate: 50g
• Fiber: 4g
• Cholesterol: 86mg
• Sodium: 1622mg

Thursday- Chicken Fricassee in the crock pot

Ingredients:

20 small even size pearl onions or shallots 

2 1/2 to 2 pounds chicken cut into pieces

2 tablespoons butter 

2 tablespoons sunflower oil 

3 tablespoons all-purpose flour 

1 cup dry white wine 

2 1/2 cups boiling chicken stock 

one bouquet Garni (parsley stalks, thyme sprig, bay leaf, rosemary) tied with a string or tied in muslin 

1 teaspoon lemon juice 

3 cups white mushrooms 

1/3 cup heavy cream

3 tablespoons chopped fresh parsley salt and pepper 

mashed potatoes 

steamed seasonal vegetables to serve

Directions:

Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet.  Unroll dough and spread to the desired shape you want.  Sprinkle garlic salt on dough (along the edge for a garlic crust).  Use 1/3 of the pizza sauce and spread evenly over dough.  Add 2 cups cheese.  Next add toppings: I do half ham & pineapple and the other half pepperoni.  Bake for 15 minutes. Remove and slice.  Serve with salad.

Saturday- night off go out to eat!

Sunday-Pasta with Beans, Turkey & Cheese
 http://www.myrecipes.com/recipe/pasta-beans-cheese-00420000024204/

Prep Time: 7 Minutes

Bake: 20 Minutes          

Ingredients:

• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can kidney beans, drained and rinsed
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper                               
• 1/4 teaspoon dried thyme
• 8 ounces elbow macaroni  
• 1 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)
• 1 lb lean ground turkey

Directions:

1.Brown the turkey in a large fry pan and drain off any excess liquid. Place tomatoes, kidney beans, 1 3/4 cups water, 2 Tbsp. parsley, garlic powder, pepper and thyme into the pan with the turkey; stir and bring to a boil over high heat. Mix in pasta and return to a boil. Reduce heat to medium-low and simmer until pasta is tender, 13 to 15 minutes, stirring frequently. If mixture looks dry, add 1/4 cup more water.


2. Pour mixture into serving dish and sprinkle with Cheddar. Cover with foil and let sit 2 minutes to allow cheese to melt slightly. Uncover and garnish with remaining parsley. Divide among 4 plates and serve, passing extra Cheddar at the table if desired.

Monday-Tomato-garlic Shrimp over Creamy Corn with Salad
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=9449&mealGroupId=1000#recipeSection0
   

Ingredients
3 ears fresh corn
1 small onion, finely chopped
2 medium tomatoes, coarsely chopped
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese
1 lb jumbo, peeled/deveined shrimp (tails off)
1/2 teaspoon roasted garlic/herb seasoning
2 tablespoons lemon herb finishing butter

Prep
Slice corn from cobs (3 cups).

Chop onion and tomatoes.

 

Directions:
1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
2. Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
3. Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

Nutritional Facts:
CALORIES (per 1/4 recipe) 420kcal
FAT 26g
CHOL 225mg
SODIUM 1190mg
CARB 21g
FIBER 3g
PROTEIN 27g

Grocery List

Meat-
2.5 lbs boneless skinless chicken breasts

Sausage or Bacon
Meat toppings for pizza

1 lb jumbo, peeled/deveined shrimp (tails off)
1 lb lean ground turkey
2 lb pork sausage or lean ground beef

2 pounds Italian sausages, cut into chunks 

Produce-
3 ears fresh corn
1 small onion
1 large onion
2 medium tomatoes

fresh parsley

1 lb potatoes

3 cups white mushrooms 

20 small even size pearl onions or shallots
one bouquet Garni (parsley stalks, thyme sprig, bay leaf, rosemary) tied with a string or tied in muslin
2 medium eggplants

1/4 cup chopped fresh basil leaves
Fruit: mandarin oranges, blueberries, strawberries, grapes

Dairy-

2 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)
6 cups shredded mozzarella cheese1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Milk

 Eggs1 can of refrigerated pizza dough
15 oz ricotta cheese

1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese

1/3 cup heavy cream2 tablespoons lemon herb finishing butter

 Canned/Boxed-
1/2 teaspoon roasted garlic/herb seasoning

8 ounces elbow macaroni  

12 oz box jumbo shells pasta

2 (14.5 ounce) can diced tomatoes

1 (15.5 ounce) can kidney beans

2 cans Bush's Pinto Beans, drained

5 cups jarred tomato sauce (about 2-24 oz jars)

1/2 C salsa

1 C cooked rice
Waffle mix

 

Frozen-

steamed seasonal vegetables

10 oz box frozen chopped spinach

 

Bread/Carbs-

Staples-
lemon juice
garlic, minced
2 tablespoons sunflower oil
all-purpose flour
butter

dry white wine 

chicken stock

olive oil
kosher salt
pepper
garlic powder

dried thyme

sage

pizza sauce from last week

Well that is all for now!  Till next time, Emileigh 

Recipes & Grocery List June 15-21

Here's what's on the menu for this week:

Sunday-Chicken Pot Pie
http://www.progresso.com/recipes/easy-weeknight-chicken-pot-pie/5930cdd8-c66e-4c6a-96f3-db38b28751c5

Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce                                                  
1/2 teaspoon poultry seasoning

1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed and drained

1 1/2 cups chopped deli rotisserie chicken                                                                                                                               

 

Directions

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

2. In medium bowl, stir together cooking sauce, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges.

Monday- Black bean or Turkey burgers with salad and steamed asparagus
(I included both recipes-they are both great...even Nate & the kids will eat both! Ingredients are also included in the grocery list for both burgers)

Italian Bean Burger
 

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 8 servings

Ingredients:

1 (15-oz.) can black beans, drained, rinsed, mashed

2 cups cooked brown rice

¼ cup finely chopped onion

3 Tbsp. all-natural tomato paste

2 tsp. dried basil leaves

1 tsp. dried oregano leaves

¼ cup grated Parmesan cheese

8 whole-grain hamburger buns

8 slices medium tomato

8 romaine lettuce leaves

Directions:

1. Preheat grill or broiler to high.

2. Place beans, rice, onion, tomato paste, basil, oregano, and cheese in food processor; pulse until well blended. Form into eight patties.

3. Grill or broil patties for 4 to 5 minutes on each side, or until cooked through.

4. Place each patty on a bottom bun. Top with tomato, lettuce, and top bun.

Serve with steamed asparagus seasoned with minced garlic or sea salt.

 

RECIPE FOR TURKEY BURGER PATTIES:

Ingredients

1 pound  ground turkey

1/2 cup red onion, chopped

1 tablespoon egg whites, lightly beaten

1/2 cup quinoa flakes or 1/3 cup quick oats

1 clove garlic, minced

3/4 teaspoon sea salt

1/4 teaspoon ground black pepper

2 tablespoons each fresh parsley

2 tablespoons fresh oregano

2 tablespoons fresh basil

Directions

1. In a large bowl, lightly beat egg whites.

2. Add all ingredients except the turkey and mix well with your hands, or a spoon until the quinoa flakes are coated.

3. Add turkey and mash with your hands until combined. Form into 5 to 6 patties and throw them on the outdoor grill indoor grill. Or, you can put them in the oven at 350 degrees for 45 minutes. If you have a meat thermometer, you want to reach an internal temperature of 165 degrees.

Turkey burger (on English muffin) and salad

One turkey burger patty (about 3oz)

2 leaves lettuce, 2 slices tomato, 2 slices of onion(red tastes best)

.25 avocado, mashed

 

Tuesday- Chicken Pasta Sauté with side salad

Ingredients:
1/2 lb pasta, any style
1/2 package of fajita seasoning mix
1/2 red bell pepper, stemmed, seeded, and chopped
1/4 cup chopped or grated carrots
1/2 green bell pepper (optional)
1 cup frozen veggies (optional)
3 Tbsp water
2 cooked boneless, skinless chicken breasts diced
1/4 cup light mayo
2 Tbsp low-fat ranch dressing (I added a little to Nate's plate after I was done cooking the meal because he is the only one who likes ranch)
2 Tbsp Italian dressing, the zestier the better

Directions:
1. Cook pasta in a large pot of salted boiling water until al dente.
2. Combine the seasoning mix, bell pepper, carrots, and water in a medium bowl; add chicken and toss to coat.
3. Sear the chicken mixture in a large pan over high heat for 3 minutes; set aside.
4. Combine the mayo and both dressings (see note above next to ranch dressing) in a serving bowl large enough to hold the pasta.
5. Drain the pasta, reserving 1/2 cup of cooking water.
6. Toss the pasta in the serving bowl with the dressing, seared chicken, and reserved pasta water.  Serve immediately with side salad.

*Variation- for color and taste variations, try tossing the pasta with 1/2 cup chopped green pepper, or add some frozen vegetables to the pasta during the last 3 minutes of cook time.


 

Wednesday-Crock pot fall apart ribs, potato salad, green beans and garlic bread

Ingredients:
2 lbs for ribs
1 bottle BBQ sauce

Directions:
cook ribs in crock pot for 6 hrs on low.  For last hours of cooking time, drain all broth.  Pour BBQ sauce over ribs and cook for remaining hour.

Steam green beans, cook garlic bread according to package and serve with pre-made potato salad or your choice of cold salad.

Thursday- Meatloaf with mashed potatoes and salad

Ingredients:
2 eggs, beaten
8 oz ketchup
1 1/2 c Italian bread crumbs
1/4 c finely chopped onion (optional)
2 Tbsp chopped green pepper (optional)
1 tsp salt
Dash of dried Thyme (crushed) & Marjoram (crushed)
1 1/2 lb lean ground beef

Sauce:
BBQ sauce
Ketchup
Brown Sugar
1/2 cup of each

Directions:
1. Preheat oven to 350 degrees.
2. Combine first 8 ingredients, add ground beef; mix well  Shape mixture into a loaf pan or spread out into an 8x8 baking pan. 
3. Combine ingredients for sauce. Spread over meatloaf.
4. Bake for about 1 1/4 hours.

Make mashed potatoes and salad to go with meatloaf.
 

Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet.  Unroll dough and spread to the desired shape you want.  Sprinkle garlic salt on dough (along the edge for a garlic crust).  Use 1/3 of the pizza sauce and spread evenly over dough.  Add 2 cups cheese.  Next add toppings: I do half ham & pineapple and the other half pepperoni.  Bake for 15 minutes. Remove and slice.  Serve with salad.

Saturday- night off go out to eat!

Grocery List

Meat-

1 1/2 lb lean ground beef
2 lbs boneless pork ribs

Meat toppings for pizza

1 rotisserie chicken (use for Sunday and Tuesday meals)

1 pound  ground turkey

Produce:
1 green pepper (optional)
Green Beans
Potato Salad or your choice of cold salad

2 large Potatoes

• Large bag of salad
• Asparagus

1 red bell pepper, stemmed, seeded, and chopped 2 tablespoons fresh parsley

2 tablespoons fresh oregano
2 tablespoons fresh basil
1 medium tomato
8 romaine lettuce leaves

1 red onion
1 sweet onion

1 small bag of baby carrots

 

Dairy-
2 cups shredded mozzarella cheese
Milk

1 Dozen Eggs

1 can of refrigerated pizza dough
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
¼ cup grated Parmesan cheese

Canned/Boxed-
12 oz ketchup

1 1/2 c Italian bread crumbs
18-20 oz BBQ sauce
1 lb pasta, any style
1 package of fajita seasoning mix
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 (15-oz.) can black beans, drained, rinsed, mashed 
3 Tbsp. all-natural tomato paste
2 cups brown rice
1/2 cup quinoa flakes or 1/3 cup quick oats                                            

Frozen-
1 cup frozen veggies (optional)
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed and drained

Bread/Carbs-

8 whole-grain hamburger buns

 

Staples-

2 tsp. dried basil leaves

1 tsp. dried oregano leaves

1 clove garlic, minced

1/2 teaspoon poultry seasoning

1/4 cup light mayo
2 Tbsp low-fat ranch dressing
2 Tbsp Italian dressing, the zestier the better
salt
Dash of dried Thyme (crushed)
Dash of dried Marjoram (crushed)

pizza sauce from last week

1/2 C Brown Sugar  
 

Well that is all for now!  Till next time, Emileigh

Recipes & Grocery List June 8-14

Here's what is on the menu for this week.

I know the first 2 days I won't be cooking but wanted to give you guys ideas if you choose to follow my meal plans.

Sunday-crock pot BBQ pulled chicken sandwiches, cheesy mashed potatoes & corn on the cob
Put 1.5lbs of boneless skinless chicken breasts in crock pot along with 1/2 bottle of BBQ sauce. Cook on low 4-6 hours. Pull apart with two forks.

Cheesy mashed potatoes-cut 2 large potatoes into 8 pieces, cover potatoes with water in med saucepan boil 10-15 minutes. Drain; add 1/4c milk, 1/8c butter, 1/4c shredded cheddar cheese and salt & pepper to taste. bring to low boil, then mash or mix with a hand mixer.

Boil corn for 5 mins and butter & salt to taste

Monday- caprese pasta salad

http://www.myrecipes.com/m/recipe/caprese-pasta-salad-50400000134936/

Cook Time: 8 Minutes 

Prep Time: 15 Minutes 

Ingredients:

• 1 large shallot, finely chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, halved (about 1 lb.)
• 1/3 cup pitted, chopped kalamata olives
• 1 pound short pasta such as cavatappi or penne
• 1/2 cup torn fresh basil leaves or baby arugula
• 1 pound mozzarella balls, quartered if large or halved if small
• 2 tablespoons finely grated Parmesan
• 1/2 cup cubed salami
• 15 oz great northern beans, rinsed and drained
• Salt and pepper  
• 1 recipe Basic Vinaigrette (recipe below)             

 

 6 tablespoons balsamic vinegar

 4 1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

1/3 cup extra-virgin olive oil

 

 Directions: 

• 1. Bring a pot of salted water to a boil. 
• 2. Whisk vinegar, mustard, salt and pepper in a large bowl. Continue to whisk while adding oil in a slow, steady stream until dressing is emulsified and thickened.
• 3. Whisk in shallot, garlic, tomatoes and olives. Set aside to marinate for 10 minutes.
• 4. Cook pasta in boiling water until al dente, about 10 minutes, or as package label directs. Drain pasta and immediately add to bowl with tomato mixture. Toss gently.
• 5. Add basil, mozzarella, Parmesan, great northern beans and cubed salami to bowl with pasta mixture and lightly toss again. Season salad with salt and pepper and serve right away, or cover and refrigerate to serve cold.
• Nutritional Facts (without beans and salami)
• Calories: 498
• Fat: 24g
• Saturated fat: 7g
• Protein: 20g
• Carbohydrate: 47g
• Fiber: 3g
• Cholesterol: 30mg
• Sodium: 512mg

Tuesday- slow cooker chicken enchiladas

http://www.myrecipes.com/m/recipe/slow-cooker-enchilada-casserole-50400000113493/

Ingredients:
9 6-inch corn tortillas
15 ounces canned enchilada sauce                

1 15-oz. can black beans, rinsed and drained

2 cups frozen corn

2 1/2 cups shredded Cheddar

2 chicken breasts cooked and shredded

 

Cook Time: 3 Hours 

Prep Time: 10 Minutes

 

 Directions:

1. Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.

1. 2. Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Nutritional Facts

• Calories: 534
• Fat: 26g
• Saturated fat: 13g
• Protein: 27g
• Carbohydrate: 58g
• Fiber: 10g
• Cholesterol: 75mg
• Sodium: 1598mg

Wednesday- crock pot mac n' cheese
http://www.food.com/recipe/creamy-crock-pot-mac-n-cheese-253236

Prep Time: 0 mins

Cook Time: 2 1/2 to 4 hrs 

Serving Size: 10

 

Ingredients:

1 (16 ounce) package shell macaroni
1/2 cup of stick margarine, melted
2 eggs, beaten
2 cups fat-free half-and-half
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese (16 ounces)
1 teaspoon dry mustard
16 oz package of diced ham

 

Directions:
1. Cook shell macaroni according to package directions; drain.

2. Place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.

3. In a sauce pan over medium heat, combine soup and 1/2 and 1/2. Stir until smooth. Add eggs and dry mustard and stir until combined. Add cheese and stir until completely melted and smooth.

4. Pour cheese sauce over shells and stir well.

 

5. Open package of ham and drain off excess juice, pour over shells & cheese and stir well

6. Cover and cook on low for 2 1/2 - 4 hours.

 

Nutritional Facts for Creamy Crock Pot Mac 'n' Cheese (without ham)
Serving Size: 1
Calories 417
Total Fat 28.7g
Saturated Fat 13.5 g
Cholesterol 99 mg
Sodium 698 mg
Total Carbohydrate 21.8 g
Dietary Fiber 1.1 g
Sugars 3.2 g
Protein 17.9 g

Thursday- Breakfast (pancakes, sausage & fruit)

My family enjoys Martha White muffin mix as pancakes. I use two packages, 1 1/3 cup milk & 2 eggs. Mix until combined. Makes 18 pancakes. Brown sausage and serve with fruit salad.

Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet.  Unroll dough and spread to the desired shape you want.  Sprinkle garlic salt on dough (along the edge for a garlic crust).  Use 1/3 of the pizza sauce and spread evenly over dough.  Add 2 cups cheese.  Next add toppings: I do half ham & pineapple and the other half pepperoni.  Bake for 15 minutes. Remove and slice.  Serve with salad.

Saturday- night off go out to eat!

Grocery List

Meat-



2.5 lbs boneless skinless chicken breasts

16 oz package of diced ham
Sausage or Bacon
Meat toppings for pizza

Produce-

1/2 cup torn fresh basil leaves or baby arugula

1 large shallot, finely chopped (about 1/4 cup)

• 2 cloves garlic, minced
• 3 cups cherry tomatoes, halved (about 1 lb.)
• 2 large potatoes
• Bag of salad
• 4 ears of corn
• Fruit for fruit salad (blueberries, strawberries, grapes watermelon)
• Veggies to put on pizza

Dairy-
3 cups shredded Cheddar
4 cups shredded sharp cheddar cheese (16 ounces)
2 cups shredded mozzarella cheese
Milk
1/2 cup of stick margarine, melted
Eggs
2 cups fat-free half-and-half (16 oz)1 pound mozzarella balls, quartered if large or halved if small
2 tablespoons finely grated Parmesan 
1 can of refrigerated pizza dough


Canned/Boxed-
1/3 cup pitted, chopped kalamata olives
15 ounces canned enchilada sauce                

1 15-oz. can black beans, rinsed and drained

4 1/2 teaspoons Dijon mustard
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted

6 tablespoons balsamic vinegar

1 pound short pasta such as cavatappi or penne

1 (16 ounce) package shell macaroni

1 bottle bbq sauce
2 packages of Martha White muffin mix (any flavor)

Frozen-
2 cups frozen corn

Bread/Carbs-
9 6-inch corn tortillas

Staples-

Salt and pepper

1 teaspoon dry mustard

 1/3 cup extra-virgin olive oil 

pizza sauce from last week

   

Well that is all for now!  Till next time, Emileigh