Everyday Mom's Meals

Saturday, October 3, 2015

Slow Cooker To Go! {A Review and Giveaway}

Ya'll! I am so excited to be typing this post! I can not wait to introduce you to your new best friend for not only in your kitchen, but for on the go as well! 

We all love our slow cookers. Can't get enough recipes for them. Adore the convenience and easy of cooking with them for everything from our every day meals to parties and holidays. But what if I told you our favorite kitchen appliance just got even better??!!! Not possible? Oh, but it is with the Hold & Go Slow Cooker from BeraTek Industries

This 5 quart slow cooker is not only portable but comes with a no-spill locking lid for your on-the-go lifestyle. The single handle makes it your new best friend for tailgating, family gatherings and more! The handle also doubles as a handy place to prop the lid while serving!! (My favorite feature of all!)

I LOVE this slow cooker! I am never going to another "hey bring this dish" party again without it! No more having to worry about spilling in the car, or holding it, burning my legs while Mr. E drives. This thing is the best thing to happen to slow cookers since they went oval! 

And the great news? My friends at BeraTek Industries not only provided me with one of these awesome slow cookers, but they have one for you too! That's right, ONE lucky EMM reader will WIN one for their very own. How? It's easy! 


To Enter: Leave me a comment HERE telling me the first thing you would cook in your new slow cooker. 

Bonus Entry: Like BeraTek Industries on Facebook. Leave me an additional comment HERE when you have.

Leave an email address so I can find you!

Open to US Residents 18 years older ONLY.

Contest Ends: October 10, 2015

Disclaimer: I received a free slow cooker in exchange for this post. All opinions are my own. 

Weekly Menu Oct. 4-9

*New Recipes
Links to Recipes on Blog

Crock Pot Cabbage Roll Soup*
Pumpernickel bread

Turkey Veggie Bagels*
Sliced Tomatoes

Green Beans
Mandarin Oranges

Ham Steaks


Tomato Soup
Grilled Cheese

Friday, October 2, 2015

Cincinnati, Here We Come

Last weekend was a whirlwind of activity in our house...kind of like the rest of September was. We had yet another Tae Kwon Do tournament, and since this one was in Cincinnati, we decided to make a weekend getaway out of it!!

So, Friday around noon I retrieved little man from school, Mr. E got off work early, we loaded up the car and we started making our way south about 3 hours. I love road trips. I love family time. I love getting away and making memories. What I don't love? All the work that happens when you return!!

We had an amazing couple days finding fun things to do, yummy places to eat, winning trophies (Yep, my little ninja warrior brought home a 1st and 2nd place trophy!) and just being together.

But when I awoke Sunday morning, after getting home at 1:45 a.m., I truly felt like I had been run over by a semi! I was exhausted, with a capital E. The boys were the same way; and when we all looked around at the bags to unpack, the mess to clean up, the laundry to do, the dishes, etc, we really considered moving and starting from scratch, just to avoid it!!

Okay, not really, but when I looked at all that, and remembered I was still on the hook for supper, I was so glad I had planned ahead and new it would be the perfect day for a crock pot full of soup that I barely had to put any energy into.

Talk about the best way to warm up on a chilly fall day, or some of those bitter cold winter ones that aren't too far off. Creamy potato soup with bites of ham...it is sure to make you smile and fill you up at the same time.

I am so thankful we have the opportunities we do to have family time and make memories to last a lifetime. And when those are over, I'm also thankful for simple recipes for when I'm dog tired and starving! 

Crock Pot Ham and Potato Soup
1 (30 oz.) bag frozen shredded hash browns
1 lb. diced ham
1 medium white onion, chopped
1 (32 oz.) box chicken broth
1 (5 oz.) can evaporated milk
4 oz. cream cheese
Salt and Pepper to taste
Chopped Chives

Allow frozen potatoes and ham to come to room temp for about an hour, so they are partially thawed. Combine potatoes, ham, chicken broth and onion in Crock Pot. Season with salt and pepper. Stir well. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 4-5 hours more. Mash potatoes to desired thickness. Add milk and cream cheese. Cook 30 minutes extra. Garnish with chives (I like dried). 

Wednesday, September 30, 2015

"Mommy Why Don't People Like Spinach?"

That was the question my 11 year old asked me one day a few weeks ago. I can't even tell you what we were eating at the time, but of course it contained spinach, one of our favorite veggies. Yes, that's right. Our entire family, including the boy, love the stuff!

I realize many of you are now racking your brains trying to figure out how the heck I can get my kid to eat spinach and not bat an eye; and the answer is I am just lucky. He loves food. He loves trying new things. He has a varied palate and has from a young age. Maybe it's because pickiness has never been tolerated, or maybe because it's the fact we have always made him try new things, or maybe it really is just luck and I was blessed with one of the few children on the face of the earth that simply enjoy all kinds of food. But whatever the reason is, I'll take it!

With the way he eats food, including things other people, even adults, turn their noses up at, you can understand why he posed this question to me while he gobbled down whatever it was we were eating. To which he followed said question with a request. "Mommy, could you make a new pasta dish with spinach in it?" I told you, I'm lucky.

As always, his wish is my command, so this is what I came up with, and oh how happy he was. This amazingly flavored, super cheesy and creamy pasta supper might just be the sure fire way to get your kids to eat things like spinach, zucchini and mushrooms! They might not even care they are buried under all the pasta and cheese!

Kids ask so many questions about the world, and when my son does, I try really hard to answer them the best I can. Or I distract him with yummy food until he forgets.

Creamy Veggie Rigatoni Bake
1 lb. rigatoni
2 tsp. olive oil
1 TBS butter
 1 (8 oz.) bag fresh spinach
1 lb. baby bella mushrooms, sliced
2 medium zucchini, sliced
3 garlic cloves, minced
2 TBS flour
2 c. chicken broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley, plus extra for top
8 oz. cream cheese
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
Salt and Pepper, to taste

Preheat oven to 375. Cook pasta according to package directions. In a large skillet heat oil and butter over medium high heat. Add zucchini, mushrooms and garlic. Saute for about 5 minutes until mushrooms browned and zucchini crisp tender. Add flour. Cook and stir 1 minute. Add broth and bring to a boil. Reduce heat and cook about 10 minutes until slightly thickened. Add seasonings and spinach, in batches, until wilted. Stir in Parmesan cheese and 1 cup mozzarella. Drain pasta well. Add to sauce mixture and combine well. Transfer to a greased 9 x 13 baking dish. Top with remaining mozzarella and sprinkle with parsley. Bake for 10 minutes until browned and cheese melted. Let stand 5 minutes before serving.

Monday, September 28, 2015

First Official Day Of Fall

In case you missed it, the first official day of autumn has come and gone. Sure, most of us have been in a fall mindset since September 1st, but it was official last Wednesday, the 23rd. Now, as much as I love a good holiday, and decorate for everything from Halloween to Valentine's Day, the Autumnal Equinox isn't one of them. However, this year I decided we would welcome the new season in a most delicious way.

This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.

Is there anything better on a chilly, sometimes rainy, fall day than soup? Nope. The End. While I love soup year round, chilly fall and bitter cold winter days are the absolute perfect time for them, and this one is a classic.

Big bites of tender beef, lots of veggies and a rich broth come together with almost no work on your part and turn into something magical. Serve some hard dinner rolls, or maybe even a grilled cheese on the side, and dinner is done!

It's fall ya'll, that means soups, hoodies, bonfires, corn mazes, pumpkin patches and oh so much more! Be sure to get out there and enjoy them all!

Crock Pot Vegetable Beef Soup
2 lbs. round steak, cubed
2 medium potatoes, peeled and cubes
12 oz. bag frozen mixed veggies
3 celery ribs, diced
2 large carrots, diced
1 medium white onion, diced
1 (14 oz.) can diced tomatoes, with juice
5 1/2 c. beef broth 
Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 2 hours and LOW for 4.