Diabetic-Friendly Chocolate Eclair Cake

My husband loves sweets - ice cream, cakes, pies - but he is diabetic, so I am always on the lookout for sugar-free treats!  One of my co-workers made a delicious eclair cake for the teachers on the last day of school.  When I learned the ingredients, I knew I could adapt this one to an almost sugar-free dessert.  I tried it earlier this week, and it was a huge hit at my house!  It makes a 9X13 cake, so there is plenty for the whole family (and any company that may show up) for days!!

Ingredients:
one box honey graham crackers
2-8 oz. tubs of Cool Whip
1 small box sugar free instant chocolate pudding (& skim milk as directed on box)
1 small box sugar free instant vanilla pudding (& skim milk as directed on box)
1 tub sugar free chocolate icing

Directions:
1.  Place a single layer of graham cracker squares on the bottom of a 9X13 cake dish.
2.  Prepare choclate pudding as directed on box.  Fold one tub of Cool Whip into the prepared pudding. (Do not use the mixer.  Folding retains the fluffiness.) Spread pudding mixture over the crackers.

3.  Add another layer of crackers.

4.  Prepare vanilla pudding as directed on box.  Fold the other tub of Cool Whip into the prepared vanilla pudding.  Spread pudding mixture over the crackers.

5.  Add another layer of crackers.

6.  Remove foil from choclate icing.  Heat in microwave for 30 seconds. Stir.  Repeat this process two more times so that icing can be easily spread over the last layer of crackers.  You must move quickly so that the icing doesn't begin to harden until you have a smooth top layer.
ENJOY with a glass of skim milk!  Yum!!

Easy Chicken Pot Pie

This recipe is one that a co-worker of mine shared with me during my first year teaching.  It is so, so easy, and my family loves it!  I've shared with you several "busy mom" options for preparing the chicken for the pie.  Enjoy!

Ingredients:
2-3 boneless, skinless chicken breasts, COOKED
4 deep dish frozen pie shells (Thaw 2 of the shells for approx. 10 minutes.  These will serve as the top of your pies.)
16 oz. bag of frozen mixed vegetables
1 large can cream of chicken soup
Tony Chachere's seasoning, to taste

Four Options:

BOILED CHICKEN:  If you have time, you can just boil the chicken before assembling the pie.  Cut into small pieces.  Mix with vegetables and cream of chicken soup.  Season to taste.  Fill two of the pie shells with the chicken mixture.  Cover with the two thawed shells.  Cut slits in the top and bake at 350 for 30 minutes or until top crust is firm and golden brown.

CROCKPOT CHICKEN:  This is my favorite method.  In the morning, I place the chicken breasts in the crockpot with the can of cream of chicken soup.  Cook on low for 7-8 hours.  The chicken should easily tear apart before assembling the pie.  Add your vegetables and seasoning, and follow the above directions to create the pies.

CROCKPOT/FREEZER CHICKEN:  One of my blog followers suggested the following method for using pre-cooked chicken to create a fast, easy meal.   Cook boneless, skinless chicken breasts in bulk in the crockpot.  I use a can or two of chicken broth to keep them moist.  When they are fully cooked, cut or shred the meat, and separate it into meal-sized portions in freezer bags for later use.  Keep a supply of cooked chicken in the freezer at all times.  Thaw in refrigerator the night before you need the meat.  Assemble the pie  as described above.

DELI ROTISSERIE CHICKEN:  When you don't have time or forget to prepare for the meal in advance, you can run by your local grocery store on the way home from work and pick up a deli rotisserie chicken.  These usually cost between $5-$6.  Remove meat and follow the above directions to create the pies. 

These methods can be applied to any recipe that requires chicken!  It doesn't get any easier than this!

She brings him good, not harm...

I had something of an epiphany over the weekend. It wasn't a sudden "AHA!" moment, but more of a gradual progression of ideas that led to a realization over a 24 hour period.  It all began as I was posting Meal Shortcuts for Baseball Moms Saturday morning.  As I linked recipes to each shortcut method, I began to think, "Whoa!  I sure do cook a lot of pasta!" and "Whoa!  I sure do use a lot of cheese!"  Now, I do believe firmly in my menu planning, shopping, and cooking methods, and I've always known that my meals are better alternatives than fast food, BUT I really started worrying Saturday if I am doing what is BEST for my family with the meals I prepare.

Later that afternoon, my husband began feeling "under the weather."  He was tired, with little energy and no desire to get out of the recliner.  In fact, he ended up napping on and off most of the evening.  These symptoms were certain indicators that his sugar was high.  You see, he was diagnosed with diabetes about three years ago.  He was told at the time of his diagnosis that he could manage the disease with proper diet and exercise.  Well, about a year ago, he began taking pills to control his blood sugar - still no need for insulin but in the direction he's headed, it may be just around the corner. 

Until now, I have stood firm in my belief that it isn't what he eats, but how much he eats that is the problem.  I further justified that it isn't my cooking's fault, instead it is his fault, because he doesn't exercise enough.  However, when he wasn't feeling well Saturday, my guilt began to grow.  Maybe there are things I can do.  I mean, I had already questioned my cooking earlier that day.  What if my meal choices are contributing to his downward spiral?

The slow progression toward my epiphany continued that night.  He was up watching a movie, and I went to bed.  I had trouble falling asleep, so I grabbed my Bible and decided to make my way through the book of Proverbs! (I'm a fast reader, and insomnia is sometimes my greatest enemy, so I made it through the entire book.)  When I got to Chapter 31, I took my time - carefully reading line by line.  I have read the passage of the "noble wife" every morning for years.  This time, I was led back to the first few lines about the "noble wife."

The wife of noble character, who can find?
She is worth far more than rubies.
Her husband has full confidence in her
and lacks nothing of value.
She brings him good, not harm,
all the days of her life.
Proverbs 31:10-12 NIV

That last line weighed heavily on me:  "Am I bringing my husband "good" or "harm" through the meals I prepare?"  As I thought about my good intentions, could I honestly say that our meals do him "good"?  The overwhelming answer to this question was a resounding "NO!"  I fell asleep in prayer, asking God for guidance. 

When I woke Sunday morning, I shared my revelation with my husband.  In his usual style, he had very little to say, but he seemed deep in thought.  What was he thinking?  Did he agree with my realization? That I too had to take some responsibility because of the food I bring into our home and set on our table?  We had several hours before time for church, so I pulled out my copy of "Diabetic Cookbook for Dummies" and began reading voraciously.  Two hours later, I had made it through the first five chapters.  Apparently, there is quite a bit that I can change!

So, here's the next phase in my Busy Mom's Menu for Life!  How can I adapt my meal preparation and, really, help the entire family with a significant lifestyle change under the constraints of our busy life?  Can I create yummy, quick-n-easy meals that will allow my husband's health to improve and keep him off the path to daily insulin shots?  I believe I can, and I will do everything in my power to make this happen, so that he can have full confidence in me - knowing that I bring him GOOD, not HARM every day of his life!

Meal Shortcuts for Baseball Moms

Baseball season presents a struggle for busy moms in the area of menu planning.  With two boys playing Little League, our family may end up at the ballpark four nights a week.  This creates an issue getting a homecooked meal on the table each night.  Over the years, I have developed several methods to avoid fast food on those busy nights.  Try one or a combination of these to find what works best for your busy family.

• SLOW COOKER MEALS - This is my favorite method!  Because of have a monthly menu already prepared, I know I have all of ingredients I need already on hand for the meal.  See Blog Beginnings: Menu Planning to learn more about creating a menu and shopping list.  I do all of the prep work the night before we need the meal.  All ingredients go into the removable pot and are refrigerated.  In the morning, place the pot into the slow cooker base, and turn it on!  A hot meal is ready when you walk in the door from work/school, and you can quickly eat, then head to the ballpark.  If there is no time to eat the meal before the games, pack healthy snacks to take to the ball park.  Put the slow cooker on "Keep Warm" and return home to a yummy meal.

               Try these slow cooker meals:
               Chicken Tortilla Soup
               Broccoli and Cheese Soup
               Chicken Alfredo
               Pork Chops and Gravy
               Chicken Quesidillas
               Meatball Subs
               Roast and Veggies

• 30-MINUTE MEALS - The following meal ideas can be prepared from start to finish in 30 minutes or less.  These work well when you have a late evening game.  There's plenty of time to get in from work, prepare the meal, and eat before heading to a 6:30 or 7:00 game.

          Try these 30-minute meals:
          Quick and Easy Spaghetti
          Quick and Easy Pizza Puffs
          Red Beans and Rice
          Sloppy Roast Beef Po-Boys
          Quick and Easy Chili
          Beef Enchilada Casserole
          Baked Ziti Pasta

• DELI ROTISSERIE CHICKEN - One shortcut to a quick meal is to buy pre-cooked meat.  The cheapest and yummiest way to do this is to buy a deli rotisserie chicken.  They can be found in most grocery store deli's and are relatively inexpensive (usually $5-6).  Almost any recipe that requires boiled, sauteed, or baked chicken can be adapted using this pre-cooked chicken. 

         Try this recipe:
         Chicken Salad
         Adapt these recipes using pre-cooked chicken:
         Spinach Fiesta Casserole
         Baked Chicken Spaghetti
        
        **I will post more ideas soon.  ANY recipe that calls for chicken can be shortened this way.

• FREEZER MEALS:  Many of the above recipes can be prepared in advance in bulk portions, then frozen in disposable aluminum pans (before baking).  Take a pan out of the freezer the night before you need the meal.  Put it in the refrigerator to thaw over night.  That evening, bake the casserole/dish at 350 for 25-30 minutes.  Spinach fiesta casserole, baked chicken spaghetti, baked ziti pasta, and chili are a few that I have tried as frozen meals.  Most casseroles and soups can be frozen.  At one point, I was spending the first weekend of the month cooking and freezing meals.  Use this method in combination with the others to create variety in your menu.

With a little planning and advanced preparation, mealtime (even during baseball season) can be easy!

(For more "baseball mom" tips, visit my post on The Ultimate Baseball Mom's Survival Bag .)

        

Southern Country Cooking...not!

Mississippi girl, I am!  Country girl, I am not!  My husband, however, grew up as a country boy, and my amazing mother-in-law was the ultimate country cook.  My style of cooking is best described as "quick and easy."  Between my full-time teaching career and my busy little athletes' sports schedules, I have no choice but "quick and easy" if I want to feed my kids something other than McDonald's.  And I'm proud of my cooking.  I know lots of shortcuts and tricks to getting a "home-cooked" meal on the table in 30 minutes or less.  Let me add that we do not eat frozen meals or boxed dinners.  If that's your style, great!  But all three of my boys (Dad, Big B, and Little B) like "mama's cooking," not something out of a box.

Where am I going with this?  Well, last night, I got ambitious.  I decided I wanted a country meal.  All day, I craved fried pork chops, mashed potatoes and gravy, and butter beans.  So when the rain cancelled our baseball games, I got busy cooking my southern meal.  Now, I still used a few shortcuts...instant mashed potatoes, gravy mix in a little envelope, and yummy Margaret Holmes canned butter beans.  However, there are no shortcuts to fried pork chops..none at all!  I've only fried pork chops once, ever!  So I don't know what made me think I could do this, but I tried anyway. 

When I called the family to the dinner table, I was the first to take a bite of the pork chops.  I chewed and chewed and chewed.  They were over-cooked and really tough.  I immediately told my boys, "You do not have to eat this.  It won't hurt my feelings if you don't like them."  Of course, my feelings were already hurt because I had set out to try something new and failed.  My guys, however, insisted that the pork chops were just fine, and they ate them with no complaining.  I let out a sigh of relief.  Either they really did like the pork chops, or they were doing an excellent job trying not to damage my self-esteem!   I got hugs and kisses and words of thanks following the meal.  Apparently, my guys love me and appreciate me no matter what.  Even when I feel like a big failure, I know that it's ultimately the effort that I make to nurture and care for them that matters most. 

When my babies are grown, I doubt that they will remember the leather-like pork chops, but I hope they will remember that everything their Busy Mom did for them was done out of love!

The Busy Mom's Weekly Menu #2

When I published The Busy Mom's Weekly Menu #1 a few weeks ago, I had good intentions of posting a new menu each week.  Well, three weeks have gone by, and I'm just now getting around to posting Week #2.  If you are new to my blog, be sure to check out Blog Beginnings: Menu Planning to get the basics about my meal planning ideas.

Sunday:  Spinach Fiesta Casserole

Monday:  Beef Enchilada Casserole

Tuesday:  Meatball Subs

Wednesday:  Chicken Salad Sandwiches

Thursday:  Red Beans and Rice

Friday:  Eat Out


Saturday:  Lasagna

Chicken Salad

This recipe is for my mom's chicken salad.  It is super creamy and perfect for sandwiches.  It can also be served over a bed of lettuce with fruit and crackers.  However, I like a chunky chicken salad filled with grapes, apples, and pecans for eating with crackers.  I think this particular recipe works best as more of a spread on croissants or your other favorite bread. 

Ingredients:
cooked rotisserie chicken (from the grocery store deli)
3 stalks green onions
3 stalks celery
1 1/2 cups mayo
1/2 cup spicy brown mustard (Zatarain's works best!)
1/2 tsp. garlic powder
1/2 tsp. onion powder
Tony Chachere's creole seasoning (to taste)

Directions:
1.  Remove meat from chicken.
2.  Blend chicken in food processor until smooth.  Set aside.
3.  Chop green onions and celery into small pieces.  Process until finely chopped.
4.  In mixing bowl, combine mayo, mustard, and seasonings.
5.  Combine all ingredients and refrigerate one hour before serving.

Meatball Subs

Once again, I have used the slow cooker to create an easy, yet yummy, meal.  It doesn't get any simpler than this.  Turn on the slow cooker when you come in from work and are changing clothes to head to the ballpark, and have a hot meal ready when you get home later that evening.

Ingredients:
1 bag frozen Italian meatballs
1 can Hunt's Zesty and Spicy spaghetti sauce
provolone or swiss cheese
po-boy/sub rolls
condiments and toppings (mayo, banana peppers, sliced black olives)

Directions:
1.  Line your slow cooker with a Reynold's slow cooker liner.
2.  Add meatballs and spaghetti sauce to the slow cooker.
3.  Cook on high 2-3 hours.
4. Serve on rolls with any condiments/topping you like.
Yum!

Easy Lasagna

One of our favorite weekend meals is lasagna.  For years I used my mom's recipe for homemade lasagna, but it takes at least two hours from start to finish to create her masterpiece.  That kind of time commitment to create a meal isn't really my style!  Enter the picture: oven-ready lasagna noodles and Hunt's Four Cheese spaghetti sauce.  The lasagna can be assembled in about 15 minutes.  It bakes for an hour and is super yummy!! (This recipe makes enough to feed a crowd and still have leftovers.) 

Ingredients:
1 12 oz. box oven-ready lasagna noodles
2 lbs. lean ground beef
2 cans Hunt's Four Cheese spaghetti sauce
1 16 oz. carton small curd cottage cheese
4 cups shredded mozzerella cheese
grated parmesan cheese
aluminum foil

Directions:
1.  Preheat oven to 425.
2.  Brown and drain ground meat.
3.  Add spaghetti sauce to meat and heat over medium heat until warm through.
4.  Spread approximately 1/3 of the meat sauce in the bottom of a large lasagna pan.

5.  Layer lasagna noodles on top of the sauce.

6.  Spread 1/2 of the carton of cottage cheese over the lasagna noodles.

7.  Cover cottage cheese with 1/3 of meat sauce.

8.  Spread 2 cups of mozzerella over sauce.
9.  Sprinkle a generous layer of parmesan.

10.  Repeat steps 5-9: noodles, cottage cheese, meat sauce, mozzerella, parmesan.
11.  Cover pan with aluminum foil.  (Seal edges tightly to keep in moisture.)
12.  Bake for 1 hour, covered.
Uncover and enjoy!

Pantry Organization

My pantry is a great source of pride for me! Yes, I know that sounds silly, but I am very particular when it comes to my groceries.  The cashiers at the grocery store often look at me funny when I sort my groceries as I put them on the checkout counter.  You see, it is much easier to put the groceries away in an organized fashion if they are bagged in an organized fashion!  No one else in the family is allowed to help put away the groceries.  Because I try to shop for the month, I have lots of food to store, and I like it done my way!  (I'm not like this about most other things; my family is encouraged to help around the house.  Just don't mess with my groceries!)

Now, my pantry is rather large, especially for an average-sized kitchen in an average-sized house.  But the principles I want to share with you can be applied no matter the size of the pantry.  The key is creating zones and sorting items into those zones.  I'm going to break down each zone for you and share ideas for items that you want to keep on hand at all times if you are working toward creating weekly (or even monthly) menus. 

Zone 1: Baking Supplies

Okay, so I don't bake that often, but the items on this shelf are staples that can be used in many aspects of cooking. Items to keep in stock:

all-purpose flour
white or yellow corn meal
Bisquick
pancake mix
cooking oil
olive oil
shortening
baking powder
sugar/powdered sugar/brown sugar
muffin mix

You'll notice that my coffee and coffee liners also find their home on this shelf. And of course, Cafe' du Monde beignet mix!

Zone 2:  Boxed Breakfast Items

On busy mornings, my kids can fix a quick breakfast without any help from Mom and Dad!  My sweet husband likes to cook breakfast for the kids in the morning.  He's done it for years!  There are times, however, when we need something "in a hurry" and the kids know they can go straight to this shelf.  Items include:  boxed cereal, instant oatmeal, instant grits, chocolate milk mix, and protein shake mix (for when Mom's in a hurry).

Zone 3:  Seasoning Mixes and Staples

This is probably the most "miscelleaneous" shelf in my pantry.  The basket houses envelopes and packets of the following types of items:

taco seasoning
stir fry seasoning
fajita seasoning
country gravy
pork gravy
onion soup
ranch dip/dressing

In addition to the basket full of various seasoning mixes, I also use this shelf to store extras of condiments like mayo and mustard, salsa, salad dressing, and pancake syrup.  There are also containers of bread crumbs and drink mixes.  If it doesn't fit into any other "zone," it goes here!

Zone 4:  Snacks and Crackers

These two shelves house a variety of crackers:  saltines, Ritz, Club, and our favorite - Pretzel Crisps!  These are yummy pretzel crackers that my husband and I eat with hummus or Laughing Cow cheese wedges.  They are a great low-calorie treats!  We also keep other snacks: regular pretzels, chips, microwave popcorn, and Chex Mix.  I love my baskets for keeping these snacks organized.  I took this picture right after a shopping trip, but what I also usually like to do is use snack-size ziploc bags to make baggies of these snacks in kid-sized portions.


Zone 5:  Canned Goods

I keep LOTS of canned vegetables and soups on hand at all times.  Some of my staples are:

cream of chicken soup

cream of mushroom soup

cream of celery soup

diced tomatoes

stewed tomatoes

lots and lots of ROTEL tomatoes

Margaret Holmes seasoned vegetables

Glory seasoned vegetables

alfredo sauce

spaghetti sauce (We like Hunt's Four Cheese or Zesty and Spicy.)

Blue Runner red beans

all kinds of beans (for chili, taco soup, etc.)

I try to keep "like" items together, but I've heard of people who take their canned goods organization to the extreme and alphabetize their vegetables!  I'm NOT that crazy!!!

Zone 6:  Boxed Items

I keep two different groups of boxed goods on this shelf.  To the right, you'll notice all kinds of pasta.  I also keep a supply of instant rice and instant mashed potatoes on hand at all times.  To the left are "supplies":  freezer and storage bags of all sizes, aluminum foil, plastic wrap, waxed paper, and slow cooker liners. (A MUST HAVE for using the slow cooker!)

Zone 7:  Paper/Plastic Products

One of my goals as a busy mom is to have my family sit down for meals together despite our busy schedule.  So I use lots of shortcuts and smart ideas to get meals on the table quickly.  Many times, though, we have to eat and run!  So, we often use paper and plastic plates, bowls, cups, and flatware.  I know not everyone is going to agree with me on this one.  I do own a dishwasher and I do use it, but there are just times that I have to prioritize.  After a late ballgame, washing dishes (or even loading the dishwasher) sometimes takes a back seat to more important things, like making sure uniforms are washed for the next day or reading my 8-year-old a bedtime story.  I pick my battles!

The Busy Mom's Weekly Menu #1

For those of you who are new to my blog, let me share with you my mission:  to chronicle my successes and failures at leading an organized life as a busy mom!  Now, this blog began a few months ago with me sharing menu ideas.  Check out Blog Beginnings: Menu Planning to get the full story!  I will reiterate that these meal ideas are not for the gourmet cook or the woman with two hours to cook every night.  Most of my ideas are 30 minute meals or slow cooker meals.  They are home-cooked alternatives to fast-food!!  So here goes a meal plan for the coming week, followed by a shopping list for the week:

Sunday:  Pork Chops and Gravy

Monday:  Tacos

Tuesday:  Spaghetti

Wednesday:  Club Sandwiches

Thursday:  Roast and Veggies

Friday:  Eat Out

Saturday:  Baked Chicken Spaghetti

Weekly Shopping List #1

Canned/Bottled Goods
1 can chicken broth
1 can cream of chicken soup
2 cans seasoned veggies of choice (to go with pork chops)
1 bottle medium salsa
1 can Hunt's Four Cheese Spaghetti Sauce
2 cans Rotel tomatoes
1 small can sliced black olives (optional for chicken spaghetti)
1 can sliced mushrooms (optional for chicken spaghetti)

Seasonings and Staples
1 pkg. dry pork gravy mix
1 pkg. onion soup mix
1 pkg. taco seasoning mix
2 pkg. McCormick's pot roast seasoning
Italian seasoning
honey mustard
mayonnaise

Meats
4-6 center cut pork chops
2 lbs. lean ground meat (93/7)
1 pkg. bacon
sirloin tip roast
1 lb. boneless, skinless chicken breasts

Boxed Goods
instant rice
12 ct. taco shells
1 pkg. angel hair pasta
1 pkg. spaghetti

Produce
lettuce
tomato
2 bags Dole Ultimate Caesar Salad Mix
3 large potatoes
small bag baby carrots

Dairy
sour cream
shredded cheddar cheese
parmesan cheese
2 - 8oz. Velveeta cheese

Frozen Goods
2 boxes sliced garlic bread
1 small bag frozen seasoning blend (chopped onions, bell peppers, & celery)

Breads
sliced whole wheat bread
chips (to go with club sandwiches)

Deli
(Buy larger quantities of meat and cheese if you want sandwiches for lunches, not just for the club sandwiches on Wednesday evening.)
1/2 lb. sliced cajun turkey
1/2 lb. sliced honey ham
1/4 lb. sliced swiss
1/4 lb. sliced American or cheddar

Roast and Veggies

I prepare this roast in the slow cooker.  It's super easy and absolutely delicious!

Ingredients:
sirloin tip roast
3-4 large potatoes, cut into chunks
small bag of baby carrots
2 pks. McCormick's pot roast seasoning

Directions:
1.  Line a large slow cooker with a Reynold's slow cooker liner.
2.  Add roast, potatoes, and carrots.
3.  Add water to seasoning mix as directed on package.  Pour over roast and veggies.
4.  Cook on low for 7-8 hours.  Serve over rice.

Quick n Easy Spaghetti

Here's an easy way to prepare spaghetti in less than 30 minutes:

Ingredients:

1 lb. lean ground beef
1 can Hunt's Four Cheese Spaghetti Sauce
1 can Rotel tomatoes
2 tsp Italian seasoning
angel hair pasta
Dole Ultimate Caesar salad mix
garlic bread

Directions:
1.  Brown and drain ground meat.
2.  Return meat to pan and add spaghetti sauce, Rotel, and seasoning.  Simmer.
3.  Prepare angel hair pasta as directed on package.
4.  Heat garlic bread and prepare salad.
Enjoy!

Cheesy Potato Soup

I haven't made potato soup in a while.  We've had a very mild winter here in South Mississippi, and I just haven't felt like eating soup...until this past weekend when we actually had temps in the 20's!!  I had a little challenge this time with my potato soup thanks to my 12 year old.  You see, he ate potato soup at his friend's house about two weeks ago, and he was certain that the other mom's soup was better than mine!  I set out to prove him wrong.  After he took the first bite, he said, "Hmm...I still think hers is a little better!" Then, he proceeded to eat THREE full bowls of soup!!  Even though he wouldn't admit it, I think I won hands down!

Ingredients:
4 cups potatoes, cubed
4 cups water
2 cups milk
1/4 cup flour
1/4 cup margarine
2 large onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, sliced
3 cups cheddar cheese
green onion, chopped (optional)
crumbled bacon (optional)
salt and pepper, to taste

Directions:
1.  In large pot, boil potatoes in 4 cups water.  Do not drain.
2.  While potatoes are boiling, combine milk, flour, and margarine over medium heat.  Stir regularly until heated through.
3.  Add milk mixture to boiled potatoes and water.  Add onions, celery, and carrots.  Return to boil.  Reduce heat and simmer 10-15 minutes.
4.  Add cheese and stir until thoroughly melted.  Salt and Pepper, to taste.  Garnish with crumbled bacon and green onions.  Serve hot.

Quick n Easy Pizza Puffs

Looking for an easy meal that kids will love?  Try these!

Here's what you'll need:
Pillsbury Pizza Crust (refrigerated roll)
1 pkg. pepperoni
1 cup mozzarella
1/2 jar pizza sauce

1.  Roll out pizza dough.  Cut into four sections.
2.  Chop pepperonis into small pieces. (I've also simply cut them into quarters or halves, but little pieces work better.)

3.  Mix pepperoni pieces, sauce, and cheese.  Spoon mixture onto dough, and pull dough around the mixture to make a ball.
4.  Bake according to pizza dough directions.  My oven takes a little longer...check regularly and bake until golden brown!

5.  Sprinkle with parmesan cheese and catalina dressing.  Enjoy!

Spinach Fiesta Casserole

   My husband and I created this new recipe together in the kitchen one day last week.  I was browning chicken for stir fry when he came into the kitchen and started digging through the pantry and freezer.  He began adding random ingredients into the skillet with the chicken, and this yummy meal was created in no time at all!  It's a delicious dish that will have your kids begging for seconds.  Another great way to get them to eat spinach.  Hope you enjoy!!

Ingredients:
vegetable oil
1 lb. boneless, skinless chicken breasts, cubed
1 bunch green onions
1 bell pepper
1 onion
(I know I've mentioned this before, but I use Pictsweet frozen chopped bell pepper and onion to save prep time.)
1 16 oz. bag frozen spinach, thawed
1 can Rotel tomatoes
1 can white queso
3 cups cooked rice (Use instant to make this a quick n easy meal.)
1/2 cup shredded monterey jack cheese
1/2 stick butter

Directions:
1.  Preheat oven to 350.
2.  Make 3 cups instant rice.
3.  Lightly coat a large skillet with vegetable oil.
4.  Over medium-high heat, saute chicken, green onions, bell peppers, and onions until chicken is done and onions are clear.
5.  Add thawed spinach, Rotel, queso, cooked rice, monterey jack cheese, and butter.  Stir until butter and cheese are melted.
6.  Pour mixture into a 9X13 casserole dish and bake for 20 minutes at 350.

Breakfast Pizza

Looking for a great recipe for Saturday morning breakfast?  I found this recipe in a family cookbook several years ago.  It was submitted by a friend of my Aunt Nell, and my family just loves it!  It's an easy way to feed your family a great weekend breakfast!

Ingredients:
1 lb. pork sausage
1 can crescent rolls
1 c. hash browns
1 1/2 c. mozzerella cheese
5 eggs
1/3 c. milk
salt and pepper, to taste

Directions:
1.  Brown sausage and crumble, set aside.
2.  Spread crescent roll on bottom of 9X13 casserole dish.
3.  Sprinkle hash browns on roll, add sausage.

4.  In small bowl, beat eggs, milk, salt, and pepper and pour over dough.
5.  Sprinkle top with cheese.

6.  Bake at 350 for 25-30 minutes.  Enjoy!

Italian Green Bean Casserole

Looking for an option to traditional green bean casserole?  This Italian casserole is a perfect side dish for your holiday meal.  In fact, my kids beg me to fix it year-round.  Occasionally, we fix a "mock" Thanksgiving dinner with baked chicken (instead of turkey), this green bean casserole, and yummy homemade macaroni and cheese.  I think you'll find that this dish is one worth serving again and again.

Ingredients:
4 cans cut green beans, drained
1 can quartered artichoke hearts, drained and chopped fine
2 cups (1 16 oz. bottle) Italian dressing
1 cup Italian bread crumbs
1 cup grated parmesan cheese

Directions:
1.  Preheat oven to 350.
2.  Combine all ingredients in a casserole dish.
3.  Bake at 350 for 30 minutes.
Enjoy!

Chicken Tortilla Soup

This recipe is one that a friend of mine gave me several years ago.  I've added a few personal touches to it over the years, adapting it for the slow cooker.  It's the perfect soup for a cold evening.  Enjoy!

Ingredients:
2 large boneless, skinless chicken breasts
2 cans chicken broth
1 can Rotel tomatoes (undrained)
1 can corn (undrained)
1 can Great Northern Beans (drained and rinsed)*
1 tsp. chili powder
1 tsp. ground cumin
4 large flour tortillas
Vegetable oil

Directions: 
1.  Place chicken breasts in the bottom of a large slow cooker.  Combine all ingedients except for tortillas and oil and pour over chicken.  Cook on low for 7-8 hours,
2.  When you arrive home in the evening, preheat oven to 400 degrees.  On baking sheet, brush both sides of 2 tortillas with oil.  Use a pizza cutter to cut into small strips.
3.  Bake for 5 minutes.  Repeat with remaining 2 tortillas.

Serve soup hot, with baked tortilla strips as garnish.  Delicious!

*You can substitute the great northern beans with black beans.  Don't forget to drain and rinse.