Everyday Mom's Meals

Saturday, October 25, 2014

Soul Food Saturday



Now that the kids are busy in school and our work schedules seem to run together with our daily activities; we are on the look out for ways to let our grocery store help us out. Not to mention the holiday rush is around the corner! Yep, I said it out loud. Take the help folks! Those bags of precut bagged salads and roasted meats save time! I know what you’re all thinking though, Mrs. Soul Food that is so boring! Fear not, this idea is fun, fresh, and flavorful! And even better than that it’s really quick! Grab a fork, this one is good enough to eat out of the pot.
 
 
Rotisserie Chicken 
and 
Garden Veggie Stir Fry
 1 tbs. olive oil
8 oz. sliced baby Bella mushrooms
2 medium tomatoes, diced
1 c. leek, green part, chopped
1 whole rotisserie chicken, skin and bones removed, chopped
1 bag broccoli slaw salad mix (no dressing)
2 Anaheim chilies, chopped finely
3 garlic cloves, minced
Salt to taste
 
In a heated large skillet add oil, leeks, mushrooms, chilies, garlic, and salt to taste. Sauté, until veggies have softened, stirring often. Add slaw mix, tomatoes, and additional sprinkle of salt to taste. Stir to combine. Allow veggies to wilt slightly and warm through.
Add chicken and check for seasoning. Add additional salt if desired. Stir to combine, allow chicken to warm through, check once more for seasoning and add any additions if necessary.
Can be served with rice, warm tortillas or alone as a one pot wonder. Enjoy!




Meal Plan Oct. 26-31

*New Recipe
Links to Recipes on Blog

Sunday
We are going to a fall festival at Mr. E's work. 

Monday
Cream of Broccoli Soup*
Cran-Apple Chicken Salad Sandwiches*

Tuesday
Crock Pot Orange Beef*
Fried Rice

Wednesday
Southwest Casserole*
Garlic Toast

Thursday

Friday
Happy Halloween!!
Steak Fries
Jello Parfait Salad





Friday, October 24, 2014

It Doesn't Have To Be Fancy

A couple weeks ago my mom and I were browsing one of our favorite little grocery stores when we stumbled upon a brand new display. We were elated to find they are now carrying an entire line of products from our favorite Amish store. One stop shopping! Which is great, because we never get to the Amish store as much as we would like! 

Well, the first thing my eyes traveled to were the homemade Amish noodles. Yep, there I stood, in  the middle of the store, drooling. I love noodles. Plain noodles, noodles with sauce, noodles in soup...it doesn't matter to me as long as it includes noodles. 

I was looking at all the varieties, and I found a bag of the thinnest egg noodles I had ever seen. They were beautiful. (Yes, I love noodles so much I find beauty in them!) My brain immediately goes into food blogger mode and I start brainstorming what I could do with them. And that's when mom comes into the story. 

I was staring at them, the gears in my brain turning, and she asked what I was doing. "I'm trying to think of something special I could do with these. A new recipe for the blog." Here comes mom's infinite wisdom..."Why? Do something simple. It doesn't have to be fancy. They would be perfect in chicken noodle soup." Talk about a huge "Duh!!" moment! For it was in that instant I realized I had never blogged my classic, go-to chicken noodle soup recipe! Sure, I had shared my Lemon Chicken Noodle Soup forever ago, but never my "ordinary, every day" one! Sometimes you just need a little perspective; and in my life, that usually comes from mom! 

So, here it is. The chicken noodle soup recipe I've been making since we were first married. It's a classic in our house, but you might notice a couple nontraditional things about it. First of all, I don't boil the chicken with the veggies. Sure, this leads to a delicious broth, but for me, I think it also leads to chicken lacking in flavor. Instead, I roast mine, locking in all the juice and flavor. Secondly, I start my veggies by sauteing them. Why? Two reasons really. One, it helps to get them cooking, so this can be ready as soon as possible. And two, it's about flavor again. To me, veggies cooked in butter taste a whole lot better than just boiling them. Sure, it's an extra step, but one that can be done while the chicken cooks, so the soup is moving forward while you wait! 

This is a classic soup recipe for a cold day, or perfect to take to someone who is under the weather. It's one of those soups that eats like a meal. It's simple, but delicious. Easy, but filling. 

See, it doesn't have to be fancy. It just has to be yummy!

Roasted Chicken and Noodle Soup
3 boneless chicken breasts
Olive Oil
2 (32 oz.) boxes chicken broth
2 chicken bouillon cubes
1 lb. fine egg noodles
3 TBS. butter
2 c. water
5 carrots, diced
3 celery stalks, diced
1 medium white onion, diced
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1 TBS dried parsley
Salt and Pepper to taste

Preheat oven to 375. Line a baking sheet with foil. Drizzle chicken with olive oil. Season with salt and pepper. Roast for 30-45 minutes until juices run clear. Allow to slightly cool and shred. Set aside. In a large stock pot over medium heat melt butter. Add onions, carrots, and celery. Saute' until veggies are beginning to soften. Add chicken to mixture. Season with garlic powder and thyme. Saute' for 2 more minutes. Add broth, water and bouillon cubes. Stir to combine. Cover and bring to a boil. Reduce heat and simmer for 20 minutes to allow flavors to develop and veggies to cook through. Bring heat back up to a hard simmer. Add noodles and cook about 5 until tender. Add parsley. Stir and serve.

Wednesday, October 22, 2014

Yep, Another Tater

If you're a long time reader of EMM, you've heard me refer to our family as "tater lovin' people" too many times to count. Yep, we've got a reputation. What can I say? It's one we accept and even celebrate like a badge of honor.

And in that spirit, I have yet another potato side dish recipe to share today. These are so easy to make, but so packed with flavor. You might not guess it from the simplicity of the ingredients, but they will make your taste buds sit up and take notice!

I think this would be a great one to keep around come the holiday rush too. Maybe not for the actual holiday meal, but for all of those "extra" holiday parties that come up between Thanksgiving and New Year's. Especially if there are ones you have to travel with a dish for. These would take a car ride beautifully!

If you enjoy other herb/spice combinations, you could easily adapt these to fit those, no problem. However you make them, they are going to be easy and yummy...two things I love almost as a good tater! 

Zesty Red Potatoes
6 large red potatoes, thinly sliced, about 1/4"
1 stick butter, melted
1 small onion, thinly sliced
1/2 tsp. red pepper flakes
1 tsp. dried parsley
Salt and Pepper to taste
Chives, for garnish

Preheat oven to 400. Spray a 9 inch square baking dish with nonstick spray. Layer potatoes and onions, seasoning each layer with salt and pepper. End with potatoes on top. Mix butter with red pepper flakes and parsley. Pour over potatoes. Cover with foil. Bake 25 minutes. Remove foil and bake an additional 20-25 minutes until browned and potatoes are tender. Sprinkle with chives. 





Shared on The Country Cook Oct. 24, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

Monday, October 20, 2014

2 for 1 Special

Yep, that's right. If you are a bargain hunter like me, you're going to be so happy you dropped by today. Why? Because I'm running a 2 for 1 special on EMM today. You will walk away with two recipes for the price of 1. (That's just a saying. Don't worry, I'm not charging you for either.) 

I guess to be accurate, one part isn't really a recipe, but more of an idea that you can take and run with...customizing them to fit your family tastes. But they are definitely a great idea for a simple supper, when life is too busy to chew, let alone cook. Or for a kid's birthday party...both to eat, and for an activity to keep them busy! 

But the second part is definitely a recipe, that I think could easily become a go-to for you like it is for me. I don't know about you, but the variety of canned/jarred pizza sauce in the stores is kind of underwhelming to me. I've tried several, and each one seems to be missing a little something, and doesn't quite taste "right." So, I decided it was time to attempt to make my own, but in true EMM style, it couldn't be complicated or fussy! Easy is the name of the game, and if I'm making something fun for dinner, I don't need any part of it ruining it by being too time consuming.

So here is the answer. A simple, ready in about 5 minutes, homemade pizza sauce that has the exact flavor I've been looking for; which can then be used to make some adorable mini pizzas the kids (And who are we kidding? The adults too!) will love. Toss a salad together, and dinner is done! Heck, take a few minutes in the morning and mix together the sauce, put it in the fridge, and that's one less step you have when you come home.

I'm happy to give you easy recipes, but I get really excited when I can double up and give you more "bang for your buck!" Since it's Monday, and I know you were swearing at the alarm clock this morning, why not treat yourself to knowing supper could be as easy as this! 

English Muffin Pizzas
English muffins, halved
Pepperoni
Canned Mushrooms
Mozzarella Cheese
 Pizza Sauce

Sauce:
1 (15 oz.) can tomato sauce
1 ( 6 oz.) can tomato paste
1 TBS dried oregano
1 1/2 tsp. garlic powder
1 tsp. paprika

For sauce, combine all ingredients and stir well, until smooth. Preheat oven to 375. Lay opened English muffins on large baking sheet. Spread with sauce. Sprinkle with cheese and top with pepperoni and mushrooms. Bake for 15 minutes until cheese melts and edges are crispy. *NOTE* This was enough sauce to make 12 halves, and freeze the rest. 





Shared on The Country Cook Oct. 24, 2014