After a busy week of computer trainings most days after school, I enjoyed having some to catch up on rest this weekend. I spent most of my morning today cooking for the rest of the week since I still have several computer workshops to teach. I always feel good when I can get my cooking for the week done on Sunday morning before heading to church. It's amazing what you can accomplish in two hours. I made two types of soup (Jalapeno Popper Chicken and Chicken and Potato Florentine), made the chicken tetrazzini and Swedish meatballs for the week, and grilled the chicken for the Mexican Chicken recipe. No too shabby for a Sunday morning. :) Several of my recipes are new this week, and since I cooked ahead, I haven't taken photos yet. I will add them as we go.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Grilled Pork Tenderloin, Green Beans, Salad, Strawberries

Monday - Chicken Tetrazzini (new - made ahead), Green Beans, Salad

Tuesday - Mexican Chicken (new) with Salsa Rice, Broccoli, Salad

Wednesday - Swedish Meatballs and mashed potatoes, Green Beans, Salad

Thursday - leftovers

Friday - eat out

Saturday - Adirondacker Burgers, Oven Baked Fries, Salad

For more menu ideas, visit  
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Yields about 2 3/4 tablespoons.
To use: Use about 2 tablespoons of the taco seasoning for every 1 pound of meat. Use more or less depending on your preference. Brown meat and drain the fat. Add your taco seasoning along with about 1/2 cup of water. Simmer and stir until water is absorbed. If you want more of a sauce throw in about 2 tablespoons of flour with the water.


1 pound boneless chicken breasts
1 teaspoon taco seasoning
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped


Sprinkle the chicken on both sides with taco seasoning; grill or sauté (I grill it). Cut the chicken into cubes and place in a greased 8x8" baking dish. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Serve over salsa rice (I add the rest of the can of enchilada sauce and about a cup of salsa to cooked rice and heat through).

Recipe adapted from Linda's Low Carb
This is a yummy spicy soup!


4 boneless skinless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t cumin
1 t oregano
1 28 oz. can crushed tomatoes
1 28 oz. can water
1 1/2 cup fat free reduced sodium chicken broth
1 7 oz. can chopped green chiles
2 cans great northern beans, drained and rinsed
1 cup frozen corn
8 oz. reduced fat cream cheese
1/2 pound center cut bacon, cooked and crumbled for serving
shredded cheddar cheese, for serving


In a large stock pot sprayed with olive oil, add the cubed chicken and sprinkle with the chili powder, cumin, and oregano. Cook on medium heat until chicken is cooked through.

Add the tomatoes, water, chicken broth, green chilies, beans, and corn. Bring to a simmer and cook about 30 minutes. Add an additional teaspoon of chili powder and cumin if desired.

Add cream cheese and stir until completely melted. Remove from heat.

Serve soup topped with cheese and bacon if desired.

Recipe modified from Cinnamon Spice and Everything Nice
This is a copy cat recipe from Olive Garden's version of this soup. My version is very tasty and makes a HUGE pot of soup. Sometimes I leave out the cream cheese and mozzarella for a more traditional broth instead of a creamy one, which is also lower in calories. Either way you make it, it's yummy!


6 boneless skinless chicken breasts
32 oz. fat free low sodium chicken broth
1 t black pepper
1 t oregano
1 t basil
1 t garlic powder
1 T minced onion
2 28 oz. cans crushed tomatoes
2 28 oz. cans water
2 15 oz. cans great northern beans, drained and rinsed
10 oz. shredded carrots
6 medium sliced Yukon Gold potatoes, peeled
1/2 t black pepper
1 t oregano
1 t basil
1 T minced onion
1 t paprika
5 oz. fresh spinach, chopped
8 oz. reduced fat cream cheese
8 oz. part skim mozzarella, grated


In a large stock pot, add the chicken broth, 1 t black pepper, 1 t oregano, 1 t basil, 1 t garlic powder, 1 T minced onion, and the whole chicken breasts. Bring to a boil, and then reduce heat and simmer until the chicken breasts are cooked through.

Remove the chicken breasts and set aside to cool for a couple of minutes. Strain the solids from the broth, and then put the broth back in the stock pot.

Chop the chicken into bite-sized pieces and add back into the pot.

Add the crushed tomatoes, water, drained beans, carrots, potato slices, pepper, oregano, basil, minced onion and paprika to the pot. Simmer for 60 minutes until potatoes are tender.

Add the fresh, chopped spinach and stir until spinach is wilted.

Add the cream cheese and mozzarella to the pot and stir frequently until melted to keep it from sticking to the bottom of the pot. (You can leave the cheeses out of the soup and still tastes fantastic.)

Recipe modified from
This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.

1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz fat free low sodium chicken broth
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese


Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder. 

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese. 

Cover with foil and bake for 1 1/2 hours.

This week is another busy one with computer trainings every night. The next week will be a little lighter. I'm relying on my freezer stash to feed my family this week. I can't stress how important it is to make some extra meals when you have time and put them away in the freezer for times that you are too busy to cook. It keeps you from eating out and still lets your family have nice meals together. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat out (this was our treat for surviving our long run day - we are in training for the Disney half and full marathon)

Monday - Italian Sloppy Joes (from freezer), Salad, Green Beans, Applesauce

Tuesday - Grilled Chicken Taco Salads (grilled chicken from freezer), Grapes

Wednesday - Spaghetti Chili (chili from freezer), Salad, Peaches

Thursday - Salsa Chicken (from freezer), Rice, Salad, Broccoli

Friday - leftovers

Saturday -  Brisket with Burgundy Sauce, Baked Potatoes, Green Beans, Salad

For more menu ideas, visit

1/3 cup water
1 (15 ounce) can pureed pumpkin
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

Preheat oven to 350 degrees.  In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice.  Add in cake mix and baking soda and mix until combined.  Pour batter into a greased 9x13 baking pan.  In a small bowl, mix together brown sugar, flour and melted butter.  Sprinkle over the top of the cake.  Bake for 25-30 minutes or until an inserted toothpick comes out clean.  Serve cake when warm or cooled to room temperature.
Recipe Source - Six Sisters' Stuff
This is going to be a quick post with just links to the recipes. I teach computer courses every night this week and have spent much of my time planning, so I'm a bit behind on my extras this week (which includes blogging). I promise to get pictures of the new items from last week up soon (hopefully next weekend).

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Steak, Loaded Mashed Potatoes, Green Beans, Salad

Monday - Creamy Chicken Breasts (made ahead this weekend), Rice, Green Beans, Salad

Tuesday - Chicken Enchiladas (chicken pre-cooked on Sunday), Salad, Applesauce

Wednesday - Tuna Noodle Casserole, Broccoli, Salad

Thursday - Turkey and Gravy with Mashed Potatoes (from my freezer stash), Green Beans, Salad

Friday -Eat at homecoming game

Saturday - Leftovers

For more menu ideas, visit
I had a GREAT weekend this week. My mom got fabulous news on Thursday that her cancer is gone! Woo hoo! She came over on Saturday and we had a girls day out to celebrate. We went to the farmers market, went shoe shopping and bought way too many cute shoes, had lunch at Hu Hot, and topped it off with a visit to Andy's frozen custard. And you know what? We deserved it! :)

This is one of those weeks where I was pretty good about sticking to the menu plan, but also made some alterations. The pasta dish and Cowboy Stew made lots of leftovers, so the crescents and salmon got bumped off for this week. I made some triple chip blondies for my eMINTS group and teacher buddies this week, so be sure to check out that recipe if you need a quickie dessert. I've got a couple of new recipes on tap this week, so watch for the pics to come soon.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna Roll Ups (new), Broccoli, Salad

Monday - Roast Beef and Swiss Bake (new), Green Beans, Salad, Strawberries

Tuesday - Lemon Thyme Chicken, Rice, Broccoli, Salad, Strawberries

Wednesday - Kickin' Beefy Crescents (new - bumped from last week), Green Beans, Salad, Applesauce

Thursday -Boys make tacos (I have my monthly supper club with some friends)

Friday -leftovers

Saturday - Cheeseburger Egg Rolls (new - recipe & pic coming soon), Salad, Fruit

For more menu ideas, visit
A different take on lasagna - looks nice and fancy.

1 1/2 jars of Ragu No Sugar Added Tomato and Basil Sauce
1 15 oz container Reduced Fat Ricotta Cheese
4 oz shredded mozzarella cheese
1 egg
1 T parsley
1/4 t black pepper
12 lasagna noodles, cooked and drained
2 oz shredded mozzarella cheese

Preheat the oven to 375. Degrees.

Spread about a 1/2 cup of pasta sauce into the bottom of a 9x13 baking dish.

Spread the noodles out on baking sheets (laying them side-by-side so they don't overlap).

Mix together the ricotta cheese, mozzarella, egg, parsley, and pepper in a large bowl.

Spread about 1/4 of the cheese mixture evenly onto each cooked lasagna noodle. Spread 1 heaping tablespoon of pasta sauce along the top of each cheese-covered noodle. Roll noodles up jelly-roll style. Place in the baking dish, seam side down. Cover with remaining sauce, and sprinkle with the 2 oz. mozzarella.

Bake for 35 minutes uncovered.
Easy hearty sandwich that makes a great lunch or dinner.

2 cups Heart Smart Bisquick Baking Mix
1 cup skim milk
1 T mustard
1 egg
1 package (6 oz) thinly sliced roast beef
6 slices Sargento Thin Sliced Swiss Cheese
ground pepper


Heat oven to 450 degrees. Spray an 8 x 8 baking pan with no stick spray.

Mix together the Bisquick, milk, mustard, and egg until blended. Pour half of the batter into the baking dish. Top with half the roast beef and the slices of cheese. Top the cheese with the rest of the roast beef. Spread the remaining batter over the roast beef. Sprinkle with pepper if desired. Bake uncovered for 45 minutes or until golden brown and center is set.

Note: I used a 9 inch baking pan, and only needed to cook it for about 25 minutes.

Recipe Source - Full Bellies, Happy Kids

These are a fast meal, and they freeze well.

1 pound lean ground beef
1 4oz can chopped green chiles
1 8oz pkg reduced fat cream cheese
1/4 teaspoon cumin
1/4 teaspoon chili powder
3 cans reduced fat crescent rolls


Heat oven to 375.

Brown ground beef in a large skillet. Drain. Add the green chiles, cumin, chili powder and cream cheese. Heat through until cheese is melted and ingredients are well-combined.

Separate the crescent dough into 24 triangles. Place 1 tablespoon of beef mixture on the wider end of each triangle, and roll up.

Place on ungreased baking sheets and baked for 11-14 minutes or until golden brown.

Recipe source - Taste of Home

1 cup (2 sticks) unsalted butter
2 cups light brown sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
1/2 t salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup butterscotch chips

Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray. Set aside.

Melt the butter. Combine in a large mixing bowl with the brown sugar. Add the vanilla and the eggs and beat on medium speed until combined. Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and butterscotch chips and mix until combined.

Transfer the batter to the prepared pan and bake for 20-30 minutes or until golden brown on top. Allow to cool completely before cutting into bars.

Recipe adapted from Our Best Bites

8 oz Ronzoni Smart Taste Extra Wide Noodles
1 lb lean ground beef
1 jar Light Ragu No Sugar Added Tomato & Basil spaghetti sauce
1 cup shredded part skim mozzarella cheese
2/3 cup reduced fat ricotta cheese

Cook noodles according to package directions. Drain. Set aside.

In a large skillet, brown ground beef. Drain fat and return meat to skillet. Add spaghetti sauce, mozzarella cheese and ricotta to the meat. Stir to combine. Add noodles and stir to coat thoroughly. Simmer about 10 minutes, stirring occasionally. Top with additional cheese if desired.

Recipe adapted from Plain Chicken
Happy Labor Day! I hope everyone had a restful weekend. Our family had very nice time this holiday weekend. My son's girlfriend's family came to spend to the weekend with us so that the kids could have some time together. I know that might sound strange considering they are seniors in high school, but she lives four hours away from us and they don't get to see each other in person very often. They met last summer at Missouri Scholars Academy, and they are just perfect for each other. :) We love Hannah! She's smart like Corey and can talk calculus with him - can't get much better than that.

Anyway, this Saturday was my annual apple pie making day. Hannah's family arrived just in time to join in the fun. ;) Here's a slideshow of pictures so you can share in the fun as well. (Note - the slideshow is Flash based, so it won't show up if you view it on an iPad or iPhone.)

This week's menu has a few new recipes, so be sure to check back later to see pictures. I will post them after making each dish. I also put Crockpot Cowboy Stew back on for this week. I skipped it last week due to a time crunch on that day (we ate leftovers instead). The Southwestern Egg Rolls got skipped on Saturday because of company, so they are back on the menu this week as well. Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Ultimate BBQ Chicken, Cheesy Hashbrown Casserole, Green Beans, Salad

Monday - Southwestern Egg Rolls with Avocado Ranch Dipping Sauce, Salad, Strawberries

Tuesday - Skillet Lasagna (new), Broccoli, Salad

Wednesday - Cowboy Stew, Sinfully Sweet Cornbread, Salad

Thursday - Kickin' Beefy Crescents (new - recipe and pics soon), Green Beans, Salad

Friday - Leftovers

Saturday - Lemon Oregano Salmon (new - recipe and pics soon), Broccoli, Salad, Strawberries

For more menu ideas, visit