Hi my name is Emileigh and I am married to my wonderful husband Nate. We have two children, Nataleigh (5) and Adam (3). I'm a stay-at-home-mom. I have a degree in applied science with my major focusing on Radiography.
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!!
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.
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.
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.
1 cupshredded 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.
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
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
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.
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.
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
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.
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.
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.
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.
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 cupscherry 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
