Cooking Day

Ham & Cheese Casserole Recipe

by Katie on December 2, 2014

This Ham & Cheese Casserole is a super easy (and delicious) way to use up leftover ham from Thanksgiving.  The recipe has been a favorite of our family’s for years, Thanksgiving time or not!

Ham & Cheese Casserole

1 bag egg noodles
2 cups cooked ham, cubed
1 can cream of chicken soup
1 cup sour cream
8 oz. shredded mozzarella or swiss cheese

Cook pasta according to package directions; drain.  Combine cream of chicken soup and sour cream in a small bowl.  Grease the bottom of a 9×13 pan.  Layer half of the noodles into the pan.  Top with half of the ham, followed by half the cheese.  Top with half of the sour cream mixture.  Repeat layers with remaining ingredients.

Bake uncovered at 350 degrees for 30-35 minutes.

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Our Weekly Menu Plan

by Katie on December 2, 2014

With an overabundance of Thanksgiving leftovers, you’ll likely see several turkey and ham remakes in this week’s listing!  Here’s our menu plan for this week:

Mondayham and cheese casserole, rolls, spinach salad

Tuesday - turkey noodle soup, spinach salad, apple slices

Wednesdayspaghetti, bread, spinach salad

Thursday - white bean chicken chili, rolls, fresh green beans

Fridayleftovers

Saturday - rock salt roast chicken, steamed broccoli, fresh fruit

Sunday - chicken enchiladas, rice with cilantro, fresh fruit

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Chicken Bake Recipe

by Katie on November 17, 2014

I had a few readers ask me about my chicken bake recipe when I posted it as part of our menu plan for last week.  My sister originally made this dish for our family when our youngest son was born, and it’s been a family hit ever since.

The recipe is not only easy to make, but it’s inexpensive as well.  Plus, it’s a hearty meal for a cold evening (tomorrow night?!).


Chicken Bake

16 oz. spaghetti
3 tablespoons butter
4 boneless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
8 oz. shredded mozzarella cheese

Bake chicken for 45 minutes or until cooked through.  Cut or shred into small pieces.  While chicken is cooking, make spaghetti according to package directions; drain.

Put cooked spaghetti in a 9×13 pan.  Mix in butter until melted.  Top with chicken.  In a small bowl, combine cream of chicken soup and chicken broth.  Pour mixture evenly over chicken.  Top with mozzarella cheese.

Bake at 350 degrees for 30 minutes or until cheese is melted and sauce is bubbly.  If the cheese starts to brown, tent foil over the top of the pan.

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Our Weekly Menu Plan

by Katie on November 10, 2014

I’m happy to report that I’ve actually started the process of revamping my organizational system for my cookbooks and recipes.  I went through all of my loose recipes this weekend, and I pitched about half of them.  The ones I got rid of, I’ve either never made after years of holding onto the recipe or have made the recipe and very few of us actually liked it.

This week, I plan to sort through my cookbooks and get rid of any that I don’t use on a routine basis.  Anyhow, here’s what I have planned for this week’s meals:

Monday - grilled sirloin burgers, steamed vegetables, apple slices

Tuesdayginger grilled ribs, spinach salad, brown rice

Wednesday - chicken bake, spinach salad, fresh fruit

Thursday - homemade chicken noodle soup, bread, fresh fruit

Friday - chicken parmesan, spinach salad, fresh fruit

Saturday - leftovers

Sunday - fish tacos, brown rice, fresh fruit

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Over the Stove Cookies Recipe

by Katie on November 10, 2014

I realized this weekend that I never posted the recipe for our family’s Over the Stove Cookies.  As I mentioned last week, these cookies never last long at a family gathering, and by the end of an event, you’d be hard pressed to find one left over!

For my cookies this year, I doubled the following recipe:

Combine:

2 cups granulated sugar
3 tablespoons cocoa
1 stick butter
1/2 cup milk

Bring to a boil.  Boil for one minute. Remove from heat and add:

1 teaspoon vanilla
3 tablespoons peanut butter

Mix together and add:

6 cups rolled oats

Mix well.  Drop by tablespoons onto waxed paper.

Allow to cool before eating.

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Our Weekly Menu Plan

by Katie on November 4, 2014

With cooler temps coming later this week, we’re starting to transition to more of our fall and winter meals.  Here’s what we have planned for this week:

Mondaybreakfast for dinner, fresh fruit

Tuesdaychicken fajitas, brown rice, fresh fruit

Wednesday - white chicken chili, steamed broccoli, apple slices

Thursday - grilled teriyaki pork chops, spinach salad, fresh fruit

Friday - leftovers

Saturdaychicken noodle soup, bread, fresh fruit

Sundaylemon garlic tilapia, brown rice, steamed broccoli

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Our Weekly Menu Plan

by Katie on October 27, 2014

Thanks to some amazing friends and family members, I have not needed to cook for the past three weeks.  From dinners and desserts to snacks and lunches, they have truly spoiled me since my surgery.

Now that I’m up and running again, it’s my goal to finally reorganize my recipes and streamline my menu planning process.  For this week, however, I’m just pleased to have a menu plan put together (it’s the little things in life, right?!).

Here’s what we have planned for this week:

Mondaybuffalo chicken, raw veggies & hummus, apple slices

Tuesday - white chicken chili, spinach salad, fresh fruit

Wednesday - spaghetti, spinach salad, fresh bread

Thursday - leftovers

Friday - Boorito night at Chipotle

Saturday - grilled mesquite pork chops, steamed veggies, fresh fruit

Sunday - fish tacos, brown rice, fresh fruit

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Our Weekly Menu Plan

by Katie on August 19, 2014

Now that we’re back from vacation and school is officially back in session for our older sons, I’m attempting to get back into my school year routine (somewhat unsuccessfully!).  As a part of this routine, I’m planning to put together a comprehensive listing of the dinner meals our family most likes, along with the necessary ingredients for each to make it easier for planning and grocery shopping purposes.

My goal is to have all these recipes put together in a binder so I can simply pull out what I need each week instead of searching through piles of clipped recipes or scouring the internet for my favorite meals (even though this ever-so-effective method works well…especially during the craziness of late afternoon at our house!).

I plan to have this project completed by the end of the month, so I’ll be sure to post an update once I have it finished.  As for this week, here’s what’s our on family’s menu plan:

Monday – Gold Star Chili (prize from the kids’ summer reading program)

Tuesday – avocado chicken wraps, fresh fruit

Wednesday – grilled sirloin burgers, snap beans, fresh fruit

Thursday – teriyaki pork chops, spinach salad, strawberries

Friday – fish tacos, rice with cilantro, fresh fruit

Saturday – healthy buffalo chicken, raw veggies and hummus, fresh fruit

Sunday – beef barbecue, spinach salad, fresh fruit

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Our Weekly Menu Plan

by Katie on July 21, 2014

Since we have quite a few busy days on tap this week, I’m opting for several easy meals in our menu plan.  We also received a gift certificate from a nearby restaurant which we plan to use this week as well.

Here’s what we have planned:

Monday - sweet mustard chicken, steamed broccoli, peaches

Tuesdayturkey chili, raw veggies and hummus, fresh fruit

Wednesday - pizza from Papa John’s

Thursday - healthy buffalo chicken, grilled veggies, fresh fruit

Fridaydinner out

Saturday - inside out tacos, brown rice, fresh fruit

Sunday - crockpot chicken, spinach salad, fresh fruit

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Our Weekly Menu Plan

by Katie on July 14, 2014

Even though we don’t eat out very often, we took advantage of Papa John’s half price deal and ordered pizza this evening.  By sticking with two basic large pizzas, we were able to feed the crew for just over $12 – not too shabby for eating out!  To be honest, I opted for a peanut butter sandwich (trying to stick to my diet!), but everyone else really enjoyed the pizza.

Anyhow, here’s what we have planned for this week:

Monday – pizza out

Tuesday - grilled sirloin burgers, grilled marinated veggies, fresh fruit

Wednesday - dinner with extended family (bringing fruit)

Thursday - sandwiches, fresh fruit, raw veggies (picnic in Kings Island parking lot!)

Friday - grilled teriyaki chicken, grilled veggies, brown rice, fresh fruit

Saturday - fish tacos, spinach salad, fresh fruit

Sunday - barbecue pulled chicken, steamed broccoli, fresh fruit

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