Everyday Mom's Meals

Wednesday, January 28, 2015

Just A Little Extra Effort

Welcome to day two of what appears to be Super Bowl week on EMM. I didn't plan it that way, but after I shared the Mini Enchilada Cups Monday, it only seemed natural to share the side dish I served with them, and then I realized both would be perfect for any Super Bowl party, so a theme was created.

If you serve refried beans at home, let me ask you this. Do you enhance them in any way, or do you simple take out of the can and heat up? Don't feel bad if you fall into the second category. That's where I usually hang out too. You can buy so many varieties that come pre-seasoned, why not! Well, this recipe is why not!

A friend gave me this a while back, and I'm so happy she did! Seriously, these take maybe an extra 10 minutes of prep time and taste oh so yummy!! Truly like something you find at your favorite Mexican restaurant.

If you saw the recipe on Monday, and are planning on making them, I just gave you a great side dish. Or, if you are looking for something else for your game day menu, grab a bag of tortilla chips, put them next to this, and watch them disappear! See, what you we can do with just a little extra effort? 

Baked Refried Beans
1 (16 oz.) can refried beans
4 oz. cream cheese
1/4 c. finely chopped white onion
3 garlic cloves, minced
2 TBS butter
1/2 c. shredded Colby jack cheese
Chopped green onions for garnish

Preheat oven to 350. In a medium sauce pan, melt better over medium heat. Saute onions and garlic until translucent, about 5-7 minutes. Add beans. Stir well to combine and cook until heated through. Remove from heat. Add cream cheese and stir until melted. Spread into 9 inch pie plate. Top with cheese. Bake for 20 minutes until hot and bubbly. *NOTE* If you like spice, get the spicy variety!

Tuesday, January 27, 2015

Golden Girl Granola {A Feature and Giveaway}

Do you love granola as much as I do? Seriously, I can't get enough. And when I have it, I want delicious, unique flavors that make my taste buds sing; but I can still feel good about. Thanks to my new friends at Golden Girl Granola, I get just that! 


This family created granola is made out of love. They began by making small batches in their kitchen and selling it at farmer's markets in their hometown in Massachusetts. Today they still use the finest ingredients and hand stir each small batch to create a lightly crunchy, whole grain treat. It's excellent as a cereal (my favorite way to eat it), a topping for yogurt, ice cream and desserts, or a snack right out of the bag! 



I can tell you first hand just how delicious this granola is. I was lucky enough to try Bluesberry, Forest Maple, Creative Cranberry and Home Sweet Honey. One being even more delicious than the next. If you want to see all the flavors available or even order some for yourself, click here

And now you have a chance to win some for yourself! Golden Girl is generously giving (1) lucky EMM winner 4 bags of granola to enjoy in your home! 

To Enter: 

Like Golden Girl Granola on Facebook. Leave a comment when you have.

Follow Golden Girl Granola on Twitter. Leave a comment when you have. 

(1) Winner will receive:
(4) bags of Golden Girl Granola in their choice of flavors.



US Residents Only Please

Contest Ends: Jan. 30, 2015

Monday, January 26, 2015

Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups
12 small flour tortillas
1 lb. ground beef
1 packet enchilada seasoning
2/3 c. picante sauce
3/4 c. shredded Colby jack cheese
Salt and Pepper taste
Shredded Lettuce
Diced Tomatoes
Diced Green Onions
Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 


Saturday, January 24, 2015

Meal Plan Jan. 25-30

*New Recipe
Link to Recipes on Blog
^ Recipes being re-blogged

Sunday
Mom's Coleslaw^

Monday
Pork Chops
Applesauce

Tuesday
Slow Cooker Barley Veggie Soup*
Crackers
Artichoke Dip*

Wednesday
Sliced Pears
Garlic Bread

Thursday
Eggs 
Sausage
Toast

Friday
Fish Sticks
Mac n Cheese
Broccoli


Friday, January 23, 2015

Winter Time Salad

During the winter months, when the snow is falling, the temps are frigid and the days are almost as dark as the night, not only do I miss the warmth of summer, but the foods of summer. The fresh fruits and veggies we get from our garden or fro a roadside stand. The bright colors and perfect flavor they get from the sunny days and rainy nights. My taste buds begin to long for a nice fresh salad, but all the things I love to put into one aren't always readily available in middle of January. So, what's a girl to do?

Well, what about if we take a few veggies that we can find, even in the winter months here in Indiana, and add some extra nutrients, extra flavor and extra texture by incorporating a whole grain! I love the "bite" a perfectly cooked grain can add to a salad. It really gives your teeth something to sink into to, making the mixture even more hearty and filling.

Plus, if you are trying to eat better in 2015, adding whole grains to your diet is a simple and economical way to do it! Let's face it, sometimes eating healthier, isn't very easy on the wallet, but with only a cup of barley, this recipe makes a ton and can feed you for days!

I chose the veggies listed for one simple reason, I had them on hand. But add what you love. I really wish I would have had some cucumber in the crisper drawer that day, because it would have been perfect with this.

Make it for a side dish with a sandwich supper. Pack it in your lunch for work. Any way you serve it up, it's easy, yummy and absolutely doable in these cold winter months when fresh isn't at our fingertips. 

Veggie Barley Salad
1 1/4 c. chicken broth
3/4 c. water
1 c. quick cooking barley
1/2 c. olive oil and vinegar salad dressing
2 tsp. dried chopped chives
1 TBS dried parsley
1 yellow pepper, finely chopped
1 c. chopped cauliflower
1/4 c. sliced black olives
15 cherry tomatoes, quartered
1/3 c. sliced almonds, reserve a few for garnish
Salt and Pepper to taste





Shared on The Country Cook Jan. 23. 2015