Wednesday, May 24, 2017

Wednesday's WIP

I've been knitting along on my sweater for this fall.

Since this photo was taken yesterday morning, I have finished the second sleeve and started on the other front panel.
 
I have just enough of a cold to not want to do much of anything, but I'm not sick enough to be down in bed.
I've spent hours watching my favorite British mysteries and knitting.
 

Monday, May 22, 2017

Monday Monday ....

My husband stayed home today...still not feeling perfect.  I had an errand to run and while I was out I stopped in at Aldi to pick up some sodas.  They had eggs for 89 cents a dozen so I picked up four dozen while I was there.  I also picked up some salsa because I was totally out.  (I had originally decided I would just do without it, but since I was there anyway I went ahead and got some.).  I managed to spend some time in the kitchen today.  I baked two loaves of French bread. The recipe was one I hadn't tried before.  The loaves aren't as pretty as I would have liked, but my family says they taste good so I consider it a win.
 
Of course, the menu changed when I found out my husband would be home.
Kind of funny, since I didn't make it through Monday.
I marinated some pork chops and grilled those.
I served them with fried cabbage, carrot sticks, and cucumber slices.
 

Weeks Flying By and Menu Plan

Two of the three of us have been sick all week.  I'm surprisingly the well one.  I've been slack in my online reading, but I'm hoping to catch up this upcoming week.  School starts back and I am expecting to get on a more even schedule.

I've decided to do a two week self imposed no grocery shopping plan.  I am allowing for eggs, milk, and cheese as needed.  We have plenty of everything else. 

In preparation for school and the upcoming eat from stock plan, I've been working in the ktichen.
I took 10 pounds of extra lean ground beef and made up items.


2 1/2 pounds of taco meat
2 1/2 pounds of meatballs
8 stuffed peppers
2 1/2 pound of meat made into hamburger steak patties

I kept out three tacos worth of taco meat, and I cooked the hamburger steaks in the slow cooker.
(The hamburger steak was for supper on Saturday night, leftovers for Sunday supper, and then some for my husband to take with him for the week.  This is his favorite meal so he wanted extra.)
Everything else went into the freezer.

This added beef to our Zaycon supplied ground turkey, pork and chicken.

Since my daughter will be on a new schedule, I decided to get a jump on breakfasts, too.
I cooked a double batch of waffles -- 20 in all.
I ended up with 15 for the freezer....some will go with my husband and some for my daughter.


Our menu plan for the week for evening meals is:

Beanless chili with quinoa
Stuffed pepper for me and a burger for my daughter
Cajun beans and rice
Mac and cheese
White Lasagna, garlic bread, peach crisp
Pork chop casserole, mashed sweet potato casserole, cauliflower
BBQ meatballs, rice, green peas

I also intend to bake some snacks, but I haven't decided if we are having brownies, cookies, or cupcakes.




   

Sunday, May 21, 2017

Healthier Meatloaf (Recipe Included)

My daughter-in-love sent me a link for this recipe for meatloaf.  I'm never one to leave things alone and much prefer to cook both to taste and based on what I have on hand.
This is my version of this meatloaf.  It was a hit!

Preheat oven to 350F.
Grease a 6 cup muffin tin and set aside.

Grate:
1 med/small carrot
1/2 of a green bell pepper
1 small yellow (crookneck) squash
1/2 of an onion (I used white)

Mix in a bowl:
The grated veggies
1 egg
1/4 cup of ketchup
1/8 tsp. Pepper
1 tsp. Salt 
Basil 
Oregano
1 pound of ground turkey breast

Fill each cup full.


Bake at 350F for approximately 30 minutes.
(I cooked a second dish at the same time and increased my cook time to 36 minutes.)

Wednesday, May 17, 2017

Travel Friendly Cardigan

One of the items on my list of 13 is a cardigan.  I opted for a travel friendly fabric -- one that doesn't seem to wrinkle despite me tossing it in my bag.  I used an old pattern from the 1990s.

The fabric was a new experience for me.
It took me several tries to figure out what stitch length and machine foot were necessary to make this fabric go through the machine without puckering and waving like crazy.  

I think if I had to do it over again I would add some simple ties to the top.
However, it actually hangs well as is and if I want to fasten it, I'll add a brooch.

Tuesday, May 16, 2017

Easy (Portion Controlled) Cheesecake


For an easy Mother's Day dessert we made these simple cheesecake cups.
I found them on Pinterest and changed them to match my allergy allowances.

Preheat oven to 350F.
Put 6 silicone cups in a muffin tin and put 2 vanilla wafers in the bottom of each cup.

In a bowl mix, 
8 ounces of softened cream cheese
1 egg
1/3 cup of powdered sugar
1/4 teaspoon of vanilla
2 teaspoons of lemon juice

Fill the muffin cups and bake for 15 to 20 minutes or until set.

Cool for about 10 minutes in the pan.  Remove from pan and refrigerate.
Serve with (or without) topping of your choice.

Monday, May 15, 2017

Free Food

I'm always a mixture of amused and grateful about the amount of produce that is given to me.  I hear from people something similar to "I know you'll do something with _______."   
When I picked up groceries this week I debated buying carrots.  I told myself that I would use up some of the canned carrots I have and went on my merry way.  
Yesterday I came home to a huge bag of fresh, local carrots.....a gift from my brother, who was given them by an elderly lady in his neighborhood.  There ended up being three that I had to toss, but I have more than enough carrots for the week now.

In fact, I just finished telling my daughter that we would be having carrots in everything.