Recipe Dump- and feeding my family!

A few nights back I stood in our bedroom on the verge of tears
as I stared at the MOUNTAIN of clean laundry I had neglected for way too long.
I swear I will never arrive as a wife until I can conquer the whole
laundry thing- I STINK at it. Before I busted out my podcasts and tackled the
beastly folding task of my now wrinkled clothes I sent
 one of my dear friends a text,
demanding that she teach me her ways in the managing of the
laundry room and all that it entails.

She laughed and replied with,
 "only under the condition
that you teach me how you feed your family."

As women we all have different strengths and that is one of the many
things I love about doing life with my girlfriends. I learn so much from them.
It's not about comparing and trying to outdo one another,
but rather encouraging and seeking
 support in the areas that we may be struggling.

I have been trying to stick to my 2014 resolution to cook more and eat out less.  
  As long as I plan and prepare for the meals ahead of time it seems to work for us. We still splurge on meals out...especially on date nights and Sunday lunches after church!
I have done some meal planning research and sought out lots of advice from
others on successful meal planning.

 I have tried out quite a few helpful tips and below are a few that are working for

me...in this season of my life! 

While I may have dinner ready most nights...
my laundry room is still a major disaster and I am pretty sure mildew
has overtaken Tide's original scent!
 

1.I shop once a week...and only plan for one week's worth of meals and groceries.

 I have found it works better for me if I take it one week at a time, or else I get

too overwhelmed and things seem to go to waste.

2. I sit down, budget and gather my recipes BEFORE I head to the

grocery store. When I create my menu for the week I like to try about 1-2 new recipes,
I include at least one of Jay's favorites, at least one crockpot meal, and I stick to my
staple recipes for the others.  It gets way too expensive to buy an excess of
new ingredients for each meal.

3. I write each main course down on a little chalkboard in my kitchen to keep it fun.
I need the visual reminder of the meals I have planned and bought for.
Jay also helps me stick to my meal plan since he usually looks forward to the
 meals that I have written down ;)

4. I have my staple/go-to meals as I mentioned above.
I try to stay stocked up on the ingredients to create these quick and cost efficient meals...
which saves us from ordering takeout after a long day.

Our typical go-to meal options are...  
breakfast for dinner
crockpot or roasted chicken

burgers
 meatloaf
tacos
they never fail me!
5. I try to keep my grocery shopping to 1-2 stores.

I am forever a Trader Joe's girl-I start there.
 I don't think I can beat their quality/prices...
and I've really tested this theory out on my family.
When I bounce around too much from store to store

I end up going over my budget and wasting time.

 

 Here are a few recipes that have been a big hit as of late...
xo

 

Greek Tacos!
Azra, don't judge!
This is what I must resort to since
Babo's gyro is all the way in Jax ;)

Ingredients

Cucumber Tomato Relish:

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 firm tomatoes, seeded and diced

1 English cucumber, seeded and diced

½ red onion, diced

Freshly ground black pepper

Feta Mint Tzatziki:

1 English cucumber

Salt

1 cup whole-milk plain Greek yogurt

½ cup crumbled feta cheese plus extra ½ cup or so for serving

1 clove garlic, minced or pressed

2 tablespoons minced fresh mint

Lamb or Turkey:

1 tablespoon olive oil

1½ pounds ground lamb or turkey

Kosher salt and freshly ground black pepper

½ red onion, minced

2 teaspoon dried oregano

4 cloves garlic, minced

2 tablespoon tomato paste

4 tablespoons dry red wine or cooking wine or red wine vinegar

For the pitas:

4-6 non-pocket Greek pitas

Cook’s note: This is not necessary for yummy, impressive flavor, BUT if you happen to have a little Za’atar seasoning, add 1-2 teaspoons to the oregano when cooking the meat mixture. It will add just that much more out-of-this-world Greek gyro flavor.

Instructions

At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki:

Prepare the cucumber tomato relish:

Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.

For the tzatziki:

Seed and then finely dice the cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.

The day of the tacos, start about 20 minutes before ready to serve:

For the meat:

In a large skillet, heat the oil over medium-high heat. Add the lamb or turkey, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the meat back in, stir and keep warm.

For the pitas:

In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high. Place pita in pan and heat each side for just about 20 seconds.

Serve buffet style with extra feta, if desired.

recipe/photo>GoodDinnerMom

 

 

Mini Meatloaves!

Ingredients:

1 pound ground beef

2/3 cup ketchup

1/4 cup packed brown sugar

1 1/2 teaspoons prepared mustard

1 egg

    3/4 cup milk

1 cup shredded cheddar cheese

1/2 cup quick cooking oats or bread crumbs

1 teaspoon salt

Directions:

Preheat oven to 350*.

In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish or into regular sized muffin tins.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.

Bake, uncovered, at 350* for 45 minutes. recipe/photo>allrecipes

 

Honey-Dijon Chicken Tenders!



Ingredients:

1 cup panko breadcrumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3 tbsp. butter, melted
heaping 1/4 cup Dijon mustard
1 Tbsp. honey
3 boneless skinless chicken breasts, sliced vertically into strips
Directions:
Preheat oven to 400 degrees F. Prepare a large baking sheet and set aside.
In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, Dijon mustard and honey; whisk until well combined.
Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes.

recipe/photo>ComfortOfCooking

 

Smoked Sausage, Spinach and White Bean Soup!

Ingredients:

1 Tablespoon olive oil
13 oz. smoked sausage (chicken, turkey or beef)
1 yellow onion, diced
2 garlic cloves, minced
4 sprigs fresh thyme
1 teaspoon Italian seasoning
1 (14.5 oz.) can diced tomatoes
2 (15 oz.) cans cannellini beans, drained and rinsed
4 cups (32 oz.) low-sodium chicken broth
10 oz. fresh baby spinach
Salt and pepper, to taste
Grated parmesan cheese, for serving

Directions:

In a large pot over medium-high heat, add olive oil. Once hot, add sausage and cook 5-7 minutes, stirring occasionally, until nicely browned. Add onions and garlic; cook 2-3 minutes, until soft and fragrant.

Stir in thyme leaves, Italian seasoning, diced tomatoes, beans and chicken broth. Cover and bring to a boil. Reduce heat to low and simmer uncovered 25-30 minutes. Stir in spinach during last 5 minutes of cooking. Season with salt and pepper.

Spoon into serving bowls and top with grated parmesan cheese, if desired.

recipe/photo>ComfortOfCooking

 

New Fav Banana Bread..

discovered on a Saturday morning

when we ran out of eggs!

Ingredients:

½ cup of butter or 1/3 cup applesauce

3/4 cup white sugar or natural substitute

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 very ripe, mashed bananas

2 teaspoons pure vanilla

Directions:

Preheat oven to 325*.

Lightly grease 8x4 inch loaf pan.

Cream the butter and sugar. Add vanilla.

Sift in flour, baking soda and salt. Blend in mashed bananas.

Pour batter into prepared pan.

Bake for 60 minutes.

 

 

Enjoy!!