Skip to main content

Menu Check up- How have I done

Monday we had the crockpot pork loin. I just put it in the crockpot all day with salt and pepper. I did add about a cup of water because I like extra juice to use for gravy or to add some with meat to freeze. I served it with carrots and mashed potatoes. I packaged two sandwich bags packed full for BBQ sandwiches and the pork enchiladas and put in the freezer.

Last night we had nachos for dinner. Just nachos, melted cheese, taco seasoned ground beef (from the freezer) and tomatoes.

Tonight we'll be eating at church.

So that brings me to the rest of the week. I really want to make the enchiladas tomorrow. I have a very full day though and am not sure it will work out for sure yet. So if not, it will be made on Friday. If I don't have time tomorrow we'll probably do beans and cornbread with sliced tomatoes.

So far, I over planned. Which is okay because everything I planned was from my freezer or fridge. I didn't go buy anything special to cook anything. We're down to very little grocery money for the month. So I am planning on really trying to only get milk and bread. I would like to catch some chicken if I can on sale. I haven't seen what's on sale for the week at our smaller grocery stores around here. They usually are the ones to run the best deals on meats.

I also fixed some egg salad to have for my lunch the other day. I had never actually made egg salad before. I'm not even sure I made it the right way but it was pretty good. I just boiled 6 eggs, mashed well with a fork. Then I added mayo, dill relish, salt and pepper and a handful of shredded cheese. I grilled sourdough bread and put the egg salad on it and topped with two slices of bacon and yellow tomato. I really liked it and I ate it for two days. Then Princess finished it off before she went to school this morning. She loves stuff like that. I would love to see your egg salad recipes! I am definitely going to be making this again and would love to try other variations.

Hope you all are having a great week!

God bless,
Amanda

Comments

Hi, I just stumbled across your blog...great ideas, tempting recipes....I know I will be back!!!
Hugs from a fellow Tennessean!!!
Hi Amanda!

I found you through Mommy's Kitchen Community! I love Jesus and want to draw close to Him too!!!
Thanks you both for stopping by! :)
God bless,
Amanda

Popular posts from this blog

A Civil War Recipe..... Oatmeal Pie

Princess came home with an assignment to to a Civil War project. There were several options but she and I always gravitate to the ones that involve cooking. So we chose to make a recipe from the Civil War time to share with her class. Can I just say how grateful I am for the internet when it comes to these school projects? We looked online and found many different recipes. I wanted one that used ingredients I already had on hand and hopefully one that would be a bit tasty.

I finally found a forum where people were sharing Civil War recipes and someone had shared one for Oatmeal Pie from Charleston, South Carolina. Apparently, during the Civil War, pecans were in short supply. So oatmeal was subbed for pecans to make a sort of mock pecan pie.

This recipe is very tasty and really easy. It does remind me of a pecan pie, but at the same time a little reminiscent of an apple crisp because of the oatmeal and the cinnamon. Very delicious! I'm hoping her class really enjoys it. She said t…

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can!

Lemon Chicken Artichoke Soup

Ingredients:
½ stick of butter
1 tbsp oilive oil
5 cloves of garlic, minced
2 yellow onions, diced
2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced)
2-3 lemons
2-3 cups of cooked chicken breasts, diced
1 tsp of dried oregano
8 cups of reduced sodium chicken broth
2 cups of half & half
Salt and pepper to taste

In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to a boil,…

Salt-Free Ranch Dressing Mix

I don't know about you but I really enjoy ranch dressing. The stuff in the bottle is okay, but if you look at the ingredients it contains some not so good stuff like MSG and added sugar. It also has a lot of added sodium. I'm trying to watch my sodium so I decided to make a salt-free ranch mix, then I can control the salt whenever I make the dressing or add it to a recipe. It's super easy to make your own ranch mix. If you make a batch of this up, you can have it already on hand to make ranch dressing or add it into other recipes. Let's get started!

Salt-free Ranch Dressing Mix

Ingredients:
4 Tbsp of dried parsley
4 tsp of dried dill
4 tsp of onion powder
4 tsp of minced dried onion
2 tsp of garlic powder
1 tsp of ground black pepper

Combine the spices in a bowl and from here you can process them for a bit in a mini food processor to mix well and make some of the parsley smaller or you can use a coffee grinder as a spice grinder. Then place in a container and …