We are finally out of school! Well, kind of... I actually go right back to work Tuesday to do two weeks of eMINTS training, and Corey starts running summer cross country practice and is finishing his online C++ programming class. Oh well, so much for teachers having the summer off. :) I don't sit still well anyway.

This week's menu is going to be pretty basic. I'm trying to stretch our budget a bit this month since we will be going on vacation to Yosemite in a couple of weeks! I'm scrounging the last few things I have in the freezer and I'm hoping I can make decent meals out of them. Here's the menu. For more menu ideas, go to orgjunkie.com. Have a great week!

Sunday - Bacon and Cheese Stuffed Burgers, Sun Chips, Strawberries, Jello
Monday - Filets, Cheddar Potato Strips, Basil Green Beans
Tuesday - Chicken Alfredo, Broccoli, Peaches
Wednesday - Grilled Salmon, Rice, Grilled Green Beans
Thursday - Beef Kabobs, Day Before Mashed Potatoes (from freezer), Salad
Friday - Spaghetti, Garlic Muffins, Salad
Saturday - Leftovers

We had a great weekend camping, but now I'm wiped out! :) I didn't get a chance to do my weekend grocery shopping and meal planning like usual, so this week we are going to have to scrounge our dinners based on what I have in the freezer and in the pantry. That being said, I'll just get right to the point and give you my "scroungy" menu for the week. For more menu ideas go to orgjunkie.com. Have a great week!

Sunday - Leftover Chili and hot dogs
Monday - Bourbon Chicken (from freezer), Rice, Green Beans
Tuesday - Gumbo with Sausage (no recipe - just making a package of gumbo soup mix and adding in turkey smoked sausage), Peaches
Wednesday - Grilled Chicken, Grilled Cheesy Potato Packets, Green Beans
Thursday - Chicken Fajitas (fajita meat already in freezer)
Friday - Homemade Pizza
Saturday - Leftovers

Last week's new recipes had some failures and some successes. The Tangy Chicken and Cheesy Potato Bites weren't so great. The chicken was overcooked, so if I decide to try it again, I would drastically reduce the cooking time. The potato bites looked cool, but the texture was kind of funky. I think I'll just stick with regular cheesy mashed potatoes from now on. On the other hand, the Chicken and Artichokes with Wine Sauce was awesome. It was quick to make and was pretty impressive looking. Plus, it tasted fantastic. The Creamy Mexican Skillet was also fast, easy, and tasty.

This week we're back to some standard favorites on the menu. Our camping trip last week got rained out, so we are going to attempt it again this weekend. I'll also be hosting my last book club meeting of the year, so I thought I'd do a fondue party. I'll post my fondue recipes later in the week once I decide for sure which ones I'm going to use this time. Here's the menu. For more menu ideas, go to orgjunkie.com. Enjoy!

Sunday - Beer Braised Beef, Noodles, Green Beans, Strawberries
Monday - Santa Fe Chicken, Rice, Peaches, Salad
Tuesday - Feta and Bacon Stuffed Chicken Breasts, Green Beans, Strawberries, Salad
Wednesday - Santa Fe Chicken Frito Pie 
Thursday - Fondue Party
Friday - camping (chili dogs)
Saturday - camping (steaks and fried potatoes)

Believe it or not, I finally have some new recipes again in the menu this week! We have three weeks of school left, and this week we actually have some nights at home, which means I will have a bit more time to cook. I had a really nice Mothers Day weekend with the boys. Yesterday, they surprised me with tickets to go see Michael Feldman's Whad'ya Know? live in Springfield. This is the second time I have attending the live show, and it was wonderful as always. Then they took me to the tree farm to pick out ten new trees to plant in the yard. Today we went to my mom's house for lunch and got to visit with family. It was a very nice weekend. :)

Here is this week's menu. Because many of the recipes are new for me, they won't have photos until after we eat that meal. For more menu ideas, go to orgjunkie.com. Have a fabulous week! Enjoy!

Sunday - Ate at my mom's house, but brought Ooey Gooey Butter Cake to share
Monday - Chicken and Artichokes with Wine Sauce, Basil Green Beans, Day Before Mashed Potatoes, Salad
Tuesday - Track banquet - eat out
Wednesday - Tangy Chicken, Cheesy Potato Bites, Broccoli, Salad
Thursday - Easy Creamy Mexican Skillet, Corn, Salad, Strawberries
Friday - Camping
Saturday - Camping


1/4 cup flour
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves
2 tablespoons canola oil
2 cups sliced fresh mushrooms
1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
1 tablespoon butter
1/3 cup dry white wine
1/3 cup chicken broth
1/8 teaspoon salt
2 tablespoons grated Parmesan or Romano cheese
2 tablespoons snipped fresh parsley

1. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture. Coat chicken in remaining flour mixture.

2. In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.

3. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.

4. In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken. Sprinkle with parsley and cheese.

Serves: 4

Recipe Source - Better Homes and Gardens, found on Proceed with Caution

1 1/2 lb. potatoes, peeled and quartered
4 T. butter or margarine
1 c. shredded cheddar cheese
1/2 c. flour
1 egg, beaten
1 t. salt
1/2 t. garlic powder
1/2 t. black pepper
1 c. breadcrumbs

1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot. Let sit for 2-3 minutes, just to absorb any liquid still left on the potatoes.
2. Add the butter or margarine to the pot and mash with the potatoes. Transfer the mashed potatoes to a large mixing bowl.
3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.
4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into the breadcrumbs until covered completely and place on a baking sheet. Repeat until done.
5. Drizzle the potato bites with some melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.

This recipe should make about 3 dozen potato bites, depending on the size.
To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

Recipe Source - Cooking During Stolen Moments

1 cup mayonnaise (I use fat free)
1/2 cup grated parmesan cheese
1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon honey dijon mustard


Combine mayonnaise, mustard, cheese, and all the spices until well blended. Spread over cleaned dried chicken breast, bottom first, then the tops. Cover with platic wrap and refrigerate for 2 hours. Remove plastic wrap and bake on 375 degree for 45 minutes or until chicken is cooked through.

Recipe Source - Colie's Kitchen

1 lb. ground beef
1 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
1/2 t. salt
4  oz. reduced fat cream cheese
1/2 c. fat free sour cream
1 c. salsa
1/2 – 1 lb. no yolks egg noodles, cooked and drained

1. Brown ground beef with seasonings in a large skillet. Drain. Stir in cream cheese, sour cream and salsa until cream cheese is completely melted.
2. Add cooked egg noodles to the skillet and toss to coat. Serve and enjoy!

Recipe Source - Cooking During Stolen Moments


1 regular package of yellow cake mix
1 egg
8 tablespoons butter (1 stick), melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box, powdered suger (3 cups)


Preheat oven to 350 degrees F.

Combine the cake mix, 1 egg, and butter; mix well with an electric mixer.  Press the mixture into the bottom of a lightly greased 13x9 inch baking dish.

Prepare filling.
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla and butter; beat together.
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40-50 minutes.  Make sure NOT to over bake as center should be a little gooey.

Garnish top, if desired with powdered sugar.

Recipe Source - Design to Shine

Boy, did I have a great weekend! My awesome nephew Andrew and his parents stayed with us Friday night, we got to watch Corey perform his horn solo at state contest on Saturday, Eric's parents took us out for dinner that night, and today was the best of all! After five years of begging, Eric built me a fire pit! My parents came over for lunch and helped us put it together. It's awesome! Here are some pics so you can enjoy vicariously. :)

This week is packed full of evening activities, so we kind of have the survival menu going again. Sorry that it might not be too helpful for you. For more menu ideas, go to orgjunkie.com. Have a great week!

Sunday - Filets, Cheddar Potato Strips, Brussels Sprouts, Strawberries
Monday - Everyone on their own (Eric at work, Corey with Grandpa, and I'm at a party)
Tuesday -Red Beans and Rice (Zatarans with smoked sausage), Salad, Peaches
Wednesday - Country Ham and Macaroni Casserole, Green Beans
Thursday - Eat at band banquet (we are bringing cream cheese corn)
Friday - Leftovers
Saturday - Out to eat for mothers day (a little early)