Everyday Mom's Meals

Wednesday, September 17, 2014

Fall Means Tailgating, Football and Bonfires

The days are cooler, the sun is going down before 9pm and the nights are bonfire worthy. Yep, autumn is here in all it's glory! I don't know what that means to your family, but for ours, it means too many things to list. But a few that pop into my head are tailgating, football watching, and fall inspired parties.

But one thing it also means is a super busy schedule. With school back in session, Taekwondo in the evenings 5 nights per week, and then tournaments on the weekends, we are here, there and every where. So I am always on the lookout for easy to make, delicious to eat, meals that can fit into our hectic lives.

They don't have to be new recipes necessarily. I also like to find ways to take something I've been making for years, switch it up a little and have it be even more simple than it might already be. With that, I present taco meat from the slow cooker!

This recipe is great for dinner, any night of the week. It can stay warm for hours, so everyone can eat at different times, and it's still perfect. You could also use it for your next autumn party or even a kids birthday party. Oh, and if you're tailgating, you will be the rock star with this one. Plus, it's a great way to stretch a buck when boneless chicken breasts go on sale! A package of three will feed a crowd!

If you are a lover of all things fall, I'm sure you are happy as can be the new season is upon us. If you love certain things about fall, like me, maybe this recipe can fit into one of those! 

Slow Cooker Shredded Chicken Tacos
3 boneless chicken breasts
1 packet taco seasoning
2 cups favorite salsa
Salt and Pepper to taste
Splash of water
Soft Flour Tortillas
Favorite Taco Toppings

Preheat slow cooker to HIGH. Spray with nonstick spray. Lay chicken breasts in bottom. Sprinkle with salt, pepper and taco seasoning. Pour salsa over top. Add water to jar and shake. Pour over chicken. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3-4 hours until chicken cooked through. Remove chicken and shred using two forks or stand mixer. Return to slow cooker. Stir well. Reduce heat to WARM until ready to serve. Serve with tortillas and favorite toppings.




Autumn with Red Gold Tomatoes {A Giveaway}


September, slow cookers and soups. Now, there is a group of things that go together like peas in a pod! Autumn is quickly approaching, and that means we are all going to be looking for more recipes to come home to after a long, probably chilly day, to warm us up while they fill us up. And my good friends at Red Gold couldn't agree with me more. "After coming home from work, picking up the kids, taking them to and from practice, and running your daily errands; there's nothing better than the aroma of a great tasting , warm meal waiting for you."  

In the spirit of all things slow cooked, starting today and running through October 8th, Red Gold will be running their "Red Gold 2-a-day Crock-Pot Give-a-way!" on the Red Gold Facebook page. Every day, two loyal Red Gold consumers will get a Red Gold branded Crock-Pot!! That's 44 slow cookers in over 3 weeks! During that period, they will also be sharing their new slow cooker recipes featuring Red Gold ® Tomatoes.

Plus, they are giving one lucky EMM reader the chance to win the prize pack below! 



To Enter: Leave a comment on this post telling me your favorite thing to make in the slow cooker with canned tomatoes. Be sure to include your email address! 

Contest Ends Sept. 24th. 

Monday, September 15, 2014

All Things Pumpkin

The minute I flip the calendar from August to September it means all things pumpkin and apple are fair game. I know many people feel they are too used during this time of year, especially since Pinterest came along and it seems there are 1,000 new recipes featuring each every single day.

Well, no fear. I'm not going to inundate you with so many you feel like I'm running an apple orchard or pumpkin patch. But I would not be true to myself if I didn't feature my two autumn flavors in at least a couple dishes.

If I had to choose one, it would probably be pumpkin. (And not just because my nickname is "Punkin".) I was the kid who wanted pumpkin pie in lieu of a birthday cake. True story. And my child has been known to ask his Maa Ma (my mom) for the same thing. She makes a pretty mean pumpkin pie!

These are a simple dessert perfect any night of the week. They would be perfect for tailgating or a bonfire party too! But they are completely yummy and pretty enough if you wanted to serve them come Thanksgiving you totally could.

Fall means all things pumpkin and apple. They are what I crave this time of year (well, those and soup) and when that craving results in something this delicious, it makes me remember one of the few reasons I do enjoy autumn. 

Pumpkin Pecan Parfaits
1 (15 oz.) can pumpkin puree
1 (3.4 oz.) box instant vanilla pudding, unprepared
1 (12 oz.) tub whipped topping
1/2 c. chopped pecans
1 c. granola cereal (I used one with pecans)
1/2 tsp. cinnamon, plus extra for garnish
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves

In a large bowl combine pumpkin, dry pudding mix, 1 cup whipped topping, and spices. Mix well. Chill for 30 minutes to set. In large parfait glasses, layer pumpkin mix, granola, whipped topping and pecans evenly. Repeat layers, ending with pecans. Sprinkle with cinnamon. Chill until ready to serve. Makes 3 large parfaits or 5-6 small.

Saturday, September 13, 2014

Soul Food Saturday Special Birthday Edition



On this special edition of Soul Food Saturday we are celebrating Monkey's birthday. I can't believe another year has past, and he's grown so much. Most of you know already that Monkey is a big eater, and LOVES Mexican food. Since this year he turns the big 1-0 we need a bunch of food to celebrate in a BIG WAY!!
Thank you again to Mr. and Mrs. Everyday for letting us celebrate right along with you!!! Grab your party hats, its party time! 

HAPPY BIRTHDAY ALEX!!!!!  
May God keep you nearest Him always, remind you daily of His truest love, shower you with His ultimate blessings, guide your every step, and give you decades more birthdays to be blessed with. Love you always, Mrs. Soul food
 
This menu stems from one recipe of Crock pot Chile Verde. Yep, one recipe cooked up and divided to create several meals; for the ultimate celebration!
Plus, we’ll have a fun dessert and a sparkling party drink! 

Crock pot Chile Verde Pork 
3 lbs. boneless pork roast
1 29 oz. can green enchilada sauce
4 jalapenos, diced 
1 large onion, diced 
Granulated garlic, to taste
Salt to taste 

Add onion, and peppers to the bottom of the crock pot. Then add pork roasts on top. Season roasts with salt and garlic. Add sauce over top of roasts and veggies. Cover and cook on high power 6-8 hours or until tender. Shred pork and return it to the sauce. Sauce will thicken as it rests.


Chile Verde Pork Nachos
4 c. corn tortilla chips
2 c. shredded cheddar- jack cheese
2 c. Chili verde pork, shredded with sauce

Add 1 c. chips to the bottom of the plate, top with ½ c. of Chile Verde, and ½ c. of cheese. Microwave; on high power for 45-60 seconds, or until cheese is melted.  Serve hot and top with sour cream or jalapenos if desired.
 


Chile Verde Pozole in a Hurry
 Remaining pork and sauce left from Crock pot recipe (4 c. pork with 5-6 c. sauce)
1 28oz can Mexican style hominy. 
Lemons cut into wedges
Cabbage, shredded
 
Optional toppings:  shredded cabbage, squeeze of lemon
 
For this recipe we are going back to the crock pot. Take remaining shredded meat along with the sauce. Add it all to a soup pot. Add hominy with its liquid. (If you prefer more broth in your pozole add one cup at a time and adjust seasoning as needed)
Bring to a boil and then simmer for about 10 minutes just until hominy has softened and heated through. Serve with all your favorite toppings, like cabbage and a squeeze of lemon. Enjoy!



 
We can’t have a birthday party without a dessert, right? This one is a birthday cake with a twist. We kicked it up with fruit and lots of whipped topping. What would be better than that you think, well how about an individual size? Grab a spoon, because this one is good all the way to the bottom of the glass!
 
Strawberry Cheese Cake Birthday Parfaits
 1 French vanilla cake mix
3 eggs
½ c. vegetable oil
1 tsp cinnamon
 
8oz tub of whipped topping
4 oz cream cheese
2 c. chopped strawberries
 
In a medium bowl add cake mix, eggs, oil and cinnamon. Mix to combine completely. (Approx. 2 min with electric beaters) Spray two 9 inch pie plates with non stick spray and divide batter between both pans and bake as package directs. Bake until done and allow to completely cool before assembling parfaits. (Cut cake into 4 pieces- each parfait will take a quarter of the cake)
In a medium bowl add half of whipped topping container with cream cheese. Mix until completely combined. (We personally liked the sweetness it already had so no additional sugar was needed, if you prefer it sweeter; add 1 tbs. of powdered sugar) Set aside
 
In a glass that holds approx 2 cups. Take a quarter of the cake and break it into pieces. Add cake pieces to bottom of the glass. Then add ¼ c of the cream cheese mixture on top. Add ¼ c. strawberries as the next layer. Repeat with another layer of cake, top with ¼ c. whipped topping and finish with strawberries on top.


 
 
And last but definitely not least, we have come to the yummy party drink. Mrs. Everyday loves to indulge Alex with fun drinks; but keeping the sugar at a moderate level is something important to her as well. So keeping that in mind I decided why not bomb limeade with cherries, and fizz it up with sparking water! Keeping a bit of sweet and a little sour with a whole lot of fun! Cheers to you birthday boy!
 
Cherry Bombed Sparkling Limeade
 1 can limeade concentrate
2 liters Sparkling water
Maraschino cherries 2-3 per glass
 
 In a 2 quart pitcher add limeade concentrate and sparkling water. Mix to combine. Add ice to a pretty glass and top with limeade. Bomb your glass with cherries, and enjoy!


Meal Plan Sept 14-19

*New Recipe
Links to Recipes on Blog

Sunday
I'm throwing a BIG 10th Birthday Party for little man. 
Tomato Soup
Grilled Cheese

Monday
Spaghetti
Garlic Toast

Tuesday
HAPPY BIRTHDAY MONKEY!!
Fish Sticks
Mac n Cheese
Candied Carrots

Wednesday
Baked Honey Mustard Chicken with Apples*
Wild Rice
Broccoli

Thursday
Slow Cooker Lentil and Sausage Stew*
Crescent Rolls

Friday
Pizza Joes
Sweet Potato Fries
Cottage Cheese
Pickles