Mother of Seven + 2

3 (15 oz) cans black beans, rinsed and drained 1 can of corn, drained 1 orange, red, or yellow pepper, chopped 1 cup quartered cherry tomatoes 1 cup chopped red onion 1/2 c. finally chopped fresh cilantro 1 medium jalapeno, finally chopped 1/2 t. lime zest juice from one lime or 2 T. 1/4 c. olive oil 1/4 c. white wine vinegar 1/2 t. chili powder 1/2 t. Cumin 1/2 t. salt Garnish:  1 avocado sliced In a large bowl, combine all of the ingredients and toss to combine.  Place sliced avocado on top right before serving.  Serve with tortilla chips.

Ingredients 1 2/3 c steel cut oats 4 c water 1/4 t salt Additional ingredients (your choice) milk (I use almond) cinnamon nutmeg cardamom raisins apples (chopped) other dried fruit nuts or seeds unsweetened applesauce honey 5 pint sized jars 1.  Place the oats, water, and salt in a medium-sized saucepan and bring to a boil over medium-high heat.  Reduce heat and simmer for about 3 minutes, stirring a few times to prevent sticking.  Turn off the heat. 2.  Using a ladle, evenly distribute oats and water mixture into pint jars.  Cover jars tightly with caps and rings, and leave on the counter overnight. 3.  The next morning the oats will be soft and ready to eat.  You can add spices, nuts, and dried fruit to each of your jars according to your taste.  Replace the lids and put the jars in the refrigerator. 4.  When you're ready to eat your oatmeal, remove the lid and ring and microwave right in the jar for 2-3 minutes...

I have always used canned spaghetti sauce as pizza sauce for my homemade pizza.  However, it often has unnecessary additives in it unless I want to fork out more dollars.  I like to save as much as possible on groceries, so I looked for a recipe for pizza sauce that would be inexpensive to make.  I found this one that is yummy, and I only modified it slightly.  The original recipe was  Kittencal's Pizza Sauce . Pizza Sauce 3-4 Tablespoons olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 Tablespoon dried Italian seasoning 2 teaspoons oregano 1/4 c. tomato paste 1 (28 oz) can crushed tomatoes 1/2 to 1 teaspoon salt (I thought 1 teaspoon was too much, but my husband liked it) 1 Tablespoon of sugar In a saucepan, heat the olive oil; saute the onions, Italian seasoning, and oregano for 2-3 minutes. Add in garlic and saute for another 2 minutes. Add in the remaining ingredients; cook and simmer on low heat for 30-45 minutes. stirrin...

4 lb pork roast or chuck roast 1 bottle of your favorite BBQ sauce 2 pkg hamburger buns 1. Place roast in crock pot and cook on low for 8 hours. 2.  Remove roast from crock pot when tender and falls apart.  Shred it removing any fat and discarding extra liquid. 3.  Return to crock pot.  Stir in BBQ sauce and let it cook another hour on low just to heat it back up.

1 (3 lb) bag frozen chicken breasts 2 cans Rotel 1 envelope taco seasoning tortilla shells or taco shells or tortilla chips 1.  Place first 3 ingredients in the crock pot and cook on low for 6-8 hours.  2.  Shred chicken breasts and return to crock pot. 3.  Serve in tortilla shells, taco shells, or on top of tortilla chips for taco salad.  My favorite is as taco salad because I love to use the yummy juices this makes.  Just add your favorite taco salad toppings.  If you are using it for tacos, you will want to use a slotted spoon to drain off excess juice when serving. Serves 6.  I have to double this recipe for our family.

2 lb bag of northern beans or pinto beans a ham hock (or the bone left from your Christmas or Thanksgiving ham) water 1 onion 1 T. cumin 1 t. salt 1. Rinse beans and sort out any bad ones.  Place beans in bottom of the crock pot. 2.  Cover with 2 or 3 inches of water. 3.  Add chopped onion, ham bone, cumin, and salt.  Stir. 4.  Cook on high 6-8 hours.  You may need to check it throughout the day and add water.  (If you will be gone, put extra water in the pot.  You don't want to run out of liquid as the beans soak it up.  There is nothing worse then the smell of burnt beans.)  5.  Remove any bone or fat from the ham bone leaving the meat in the bean soup. 6.  Serve with hot cornbread.

I am using my crock pot a lot these days.  Actually I should say crock pots.  It often takes two crock pots to feed our big family.  With older children having activities to attend and little ones who can make the time frame needed to fix supper much longer, I had to make meal planning a simpler process.  I thought I'd share some of our new favorite recipes with you. Crock Pot Pork Tacos 1 4 lb pork roast 1 (1 1/4 oz.) envelope of your favorite taco seasoning 1 (15 oz.) can refried beans 2 cups shredded cheese (any type you prefer) 2 pkg. tortilla shells (soft taco shells) 1. Place pork in crock pot.  Sprinkle 1/2 the taco seasoning on meat. 2.  Smear refried beans on pork.  Then sprinkle on rest of the taco seasoning. 3.  Cook on low for 8 hours. 4.  When done, shred roast.  Stir in cheese and serve mixture wrapped in soft taco shells. Serves 10-12. This is simple and tastes delicious.  I've actually stretched the...

Here is our new favorite fresh salad recipe.  Our family finishes off a huge bowl of this in one meal. Dressing: 1/2 c. white sugar 1/2 c. lemon juice 2 t. diced onion 1 t. Dijon-style prepared mustard 1/2 t. salt 1/2 c. vegetable oil 1 T. poppy seeds In a blender or food processor, combine, sugar, lemon juice, onion, mustard, and salt. Process until well blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds, and process a few seconds more to mix. Salad: 1 head romaine lettuce or 1 bag with three romaine hearts in it 4 oz. shredded Italian blend cheese 1 c. sliced almonds (or slivered or whole) 1/4 c. dried cranberries 2 apples, chopped in bite size pieces. In large serving bowl, toss together the romaine lettuce, shredded cheese, almonds, dried cranberries, and chopped apples.  Pour dressing over salad just before serving and toss to coat.  Makes about 12 servings. Do ...

This past month I've been on a quest to incorporate more healthful foods into our family's diet.  I thought I would begin sharing some of the changes we've been making.  My first priority has been to serve more vegetables.  I have tended to get stuck in the rut of serving green beans, corn, and every once in awhile peas. Here is one of our family's favorite ways to eat more fresh vegetables. We wrap them up. First, we take a flour tortilla and spread it with a thin layer of low fat cream cheese.  I like to use the whole wheat or whole grain tortilla shells.  However, in these pictures you will see the white tortilla. Second, we put a thin slice of deli meat on the tortilla. Third, we add our favorite fresh vegy's.  These can include cucumber, bell pepper (any color), fresh spinach leaves, lettuce leaves, thinly sliced tomato, etc. Fourth, we add some fun extras like black olives and dill pickle slices.  If you are watching...

If you are in the mood for pizza but want to try something that's just a little different, this is the recipe for you.  This is a favorite at our house.  The good part--it is packed with healthful vegetables.   2 cans refrigerated pizza crusts or make your own dough cooking spray 2 T grated parmesan ½ t garlic salt 4 T ranch dressing 12 oz cooked, cubed chicken breast meat 2/3 c red bell pepper, chopped 2/3 c red onion, chopped 1 c torn baby spinach 2 c Italian blend cheese 2 t pizza seasoning Place pizza dough on pizza pans. Lightly spray dough with cooking spray. Spread/divide parmesan and garlic salt over each crust. Bake 10 minutes at 400. Spread ranch dressing on each crust. Spread each crust with chicken, bell pepper, onion, spinach, cheese, and pizza seasoning.     It is a beautiful pizza!     With yummy cheese on top.  Bake 8 more minutes. Serves 6.

Supper Menu #5   A – Crockpot Mongolian Beef B – Tuna Noodle Casserole C – Easy Ham Bake D – French Dip Sandwiches E – Egyptian Rice F - Primavera Pizza Grocery List #5 Dairy B – milk (1 c) B, C – cheddar cheese (1 lb) B, C – butter (4 T) D – mozzarella (8 oz) E – sour cream (8 oz) F – grated Parmesan (2 T) F – Italian blend cheese (2 c) Bread B – bread crumbs (2 T) D – 1 loaf French bread F – 2 cans refrigerated pizza dough Fresh Meat A - 1 ½ pounds beef steak C – 8-12 oz ham D – 1 ½ pound boneless round steak or a beef roast E – 1 pound hamburger F – 12 oz chicken breast Fresh Produce A – garlic (2 cloves) A – carrots (shredded ½ c) A – 3 green onions C – 6 med potatoes C, D, E – 3 onions C – 4-6 apples F - red bell pepper (1) F – red onion (1) F – baby spinach (1 sm bag) Canned/Boxed/Packaged A, E – rice, 2 lb bag B – 2 cans cr of mush soup B – 2 cans tuna B – 1 pkg egg nood...

What you need: 3 lbs ground beef 12 oz can evaporated milk 1 cup oatmeal 1 cup saltine cracker crumbs 2 eggs 1/2 c chopped onion 1/2 t garlic powder 2 t salt 1/2 t pepper 2 t chili powder What to Do: To make meatballs,combine all ingredients and mix well.  Shape into walnut-size balls.  Place meatballs in a single layer on wax paper-lined cookie sheet; freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.  Makes about 80 meatballs.  (For my family of nine I use this entire recipe for one meal.  There are usually a few left as leftovers.) BBQ Sauce What you need: 2 c ketchup 1 c brown sugar 1/2 t liquid smoke 1/2 t garlic powder 1/4 c chopped onion What to Do: Chop onion and then mix together all ingredients until brown sugar is dissolved.  More or less liquid smoke can be used depending on your preference. To Bake: Place desired number of meatballs in baking dish and top with the desired amount of ...

Mexican Chicken What you need: 1 cooked chicken 1 small onion, chopped 8 oz Velveeta 12 oz bag crushed tortilla chips 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel tomatoes or I substitute 1 cup of salsa What to do: I always cook my chicken in a crockpot overnight. In the morning I remove the bones and tear into bite size pieces. Chicken breast meat can be substituted. You'll need about 4 cups of cooked chicken. Layer in 9x13 pan: cooked chicken, chopped onion, sliced Velveeta cheese, and crushed tortilla chips. Pour mixture of the following over the layered ingredients: cream of mushroom soup, cream of chicken soup, and Rotel tomatoes. Bake at 350 for 30-35 minutes or until bubbly. Serves 8. Mexican chicken served with salad and bread with homemade apple butter.

Here is a good meal option if you are looking for a meatless meal.  My family all enjoys this for a different twist on taco salad.  However, my husband always comments, "It would be perfect if it just had some hamburger in it."   So to satisfy those men, it might be good to serve a little taco meat as well.  Every woman likes a happy husband.  :)   What You Need: 1 Tbsp. oil 3 c. shredded cabbage 1/4 c. sliced onion 1 c. chopped red pepper 1 tsp. sugar 1 can black beans, rinsed 1 c. mild salsa 1 small can chopped green chilies 1 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. cumin shredded cheese tortilla chips What To Do: 1.  In a large skillet, saute cabbage, onion, and red pepper in oil for five minutes. 2.  Sprinkle with sugar. 3.  Stir in beans, salsa, chilies, chili powder, garlic powder, and cumin. 4.  Bring to a boil (sort of-it's not a liquid though), reduce heat, cover and simmer...

 What You Need: 2 small yellow squash 2 small zucchini squash 1 large red bell pepper 6 mushrooms 1 onion 2 T. olive oil 1 t. poultry seasoning salt to taste What to Do: 1.  Chop all vegetables into bite size pieces. 2.  Heat oil in large skillet. 3.  Add chopped vegetables. 4.  Add seasonings. 5.  Saute in oil until desired tenderness. 6. Serve.

This is the season for cucumbers.  Here is a refreshing cucumber salad that my family loves.  This came from my mother-in-law.  I'm not sure I make it just like she does, but it's close. What You Need: 3 cucumbers 1 small onion 1/2 c. miracle whip 1/4 c. sugar What To Do: 1.  Peel cucumbers and slice into thin slices. 2.  Chop onion into small pieces. 3.  Mix together miracle whip and sugar. 4.  Pour dressing over cucumbers and onions and gently stir together. 5.  Chill for one hour before serving.

My garden is producing peppers, onions, and zucchini and yellow squash right now.  I ran across this recipe, and the kids thought it was great.  They liked it much better then the way I had fixed the zucchini previously in a similar recipe with diced tomatoes instead of spaghetti sauce. What You Need: 1 lb ground chuck 2 lb zucchini or yellow squash, chopped in bite size pieces 1 green or red bell pepper, chopped 1 large onion, chopped 2 garlic cloves, minced 1 26 ounce jar of your favorite spaghetti sauce 1 teaspoon garlic powder 1 teaspoon dried basil leaves 1/2 teaspoon black pepper salt to taste What To Do: 1.  Brown ground chuck with onion and bell pepper in a large skillet.  Drain grease. 2.  Add garlic and seasonings.  Stir. 3.  Add zucchini and stir.  Cover with lid and cook over medium heat for approximately 15 minutes until zucchini is crisp tender.  Stir about every 5 minutes. 4....

What You Need 2 lbs boneless skinless chicken breasts, cut in thin strips 1/2 cup Miracle Whip 1 onion, chopped 1 pkg taco seasoning mix lettuce, chopped tortilla chips 1 c. sharp cheddar cheese, shredded 1 small can black olives, sliced 2 tomatoes, chopped Directions Cook chicken in 1/4 c. of Miracle Whip on medium high heat for 5 to 7 minutes.  Reduce heat to medium.  Then add remaining Miracle Whip, chopped onion, and taco seasoning mix.  Cook and stir until chicken is cooked through. Layer on plates. Tortilla chips Lettuce Sharp Cheddar Cheese Chicken Mixture Black Olives You also top the salad with fresh chopped tomatoes.  I didn't today because my tomatoes in my garden aren't turning just yet.  I do not like tomatoes from the store (taste like cardboard), so I just leave them out when garden tomatoes are not available. Serves 6.

This week I'll just be posting some recipes that you might find useful for lighter summer eating and cooking.  I don't like to use my oven as much in the summer because it heats up the house too much.  Also, in the summer there are lots of wonderful fresh vegetables and fruit available.  So I try to save money by not using the oven and using what the garden supplies or what I find at the farmer's market. Today's Recipe:   Pesto Chicken Wraps 3 chicken breasts 1 pkg flour tortillas 1 jar of garlic basil pesto 8 oz shredded mozzarella Slice chicken breasts into thin strips.  Saute until just done. On tortillas spread thin layer of pesto. Add some cooked chicken. Add mozzarella cheese. Fold in half and lightly brown on both sides in a skillet or on a griddle. Recipe serves 6.  Makes a light and easy lunch served with a piece of fresh fruit on the side.

If you are a chocolate lover, you will want to try this recipe.  I clipped it out of a Taste of Home magazine years ago.  It is rich and lusciously delicious, and totally unhealthy.   Just remember God gives us all good things, and enjoy it in moderation.  A little goes a long ways with this recipe.  Brownie Pudding Cake Topped with ice cream and pudding sauce drizzled over it. Sauce: 1/2 c packed brown sugar 1/4 c baking cocoa 1 1/2 c boiling water Cake: 1 c. all purpose flour 1/2 c sugar 1/4 c baking cocoa 1 1/2 t baking powder 1/4 t salt 1 egg, beaten 2 T butter or margarine, melted 1 t vanilla extract 1/2 c semisweet chocolate chips vanilla ice cream In a saucepan, combine sauce ingredients and keep warm.  In a mixing bowl, combine flour, sugar, baking powder, and salt.  In a small bowl, combine egg, milk, butter, and vanilla; add to dry ingredients and stir until moistened.  Fold in chocolate chips.  Pour into a...