Friday, October 8, 2010

Cheese Stuffed Pasta and Sauce

Mmmmmm...YUM! LOVED this one! WAY EASY and oh so tasty!
This recipe also comes from my "Kid Approved Meals" notebook that I bought when I was at a Mothering conference. For more meals by Christine Steendahl and Jenn Caligado, you can go to her website,

1 pkg. manicotti or lasagna noodles, cooked drained and cooling in water
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 egg
1 tsp. Italian seasoning
1 cup spaghetti sauce

If you are using lasagna noodles, get those cooking first. (My opinion: I think you should either use half of the box of lasagna noodles, or you should double the cheese mixture if you are using a whole box. I had quite a bit of noodles left over when my cheese mixture was all used up)Once they are cooked, use tongs to take them out of the boiling water and put them in a bowl of ice water so they can chill enough to touch them.
Preheat oven to 350 degrees. Mix together cheeses with egg and Italian seasoning. Stuff manicotti or lasagna noodles rolled up. Place stuffed pasta in large baking dish. Top with spaghetti sauce and bake for 30-35 minutes.Serve with veges. These are delightful, btw!!!!!!!!

Thursday, October 7, 2010

Salad dressing-marinated meat

This post is a reminder to use up the end of salad dressings by marinating meat with it. I had two Bountiful dressings in our fridge that would be past their due dates this week. I decided to use up the rest of the dressing by marinating meat. There is no magic recipe for this concept, because really this simple process can be used on almost any meat, using almost any dressing. Here's what I did...

One big fat piece of pork
1/2 cup ish of the Wish Bone Bountifuls Tuscan Romano Basil dressing
1 cup ish of the Wish Bone Bountifuls Hearty Italian dressing
1. Plop your meat in your crockpot, and cut little slits in the meat so the marinade can really get into your meat.
2. Pour your dressing over your meat, and cover the top of the meat.
3. Cook until meat is thoroughly cooked through. I did about 7 hours on low.

Wednesday, October 6, 2010

Creamy Beef Enchiladas!! GREAT RECIPE! Freezer meal!

My super, fantastic friend, Michelle, came over one day and brought us enchiladas (A LONG TIME AGO) and I LOVED them! I asked for the recipe and tried to make them myself. They were good, but not as good as hers, because I tried combining chicken with beef. For that reason, I never posted the recipe. Well, I just found these pics and I felt the need to share. The recipe is a dynamite one, when done correctly. Here it is:


2 lbs. lean ground beef (I had one pound ground beef and one pound chicken that I decided to grind in our food processor. I do NOT suggest this. It definitely tastes better when you stick to just the ground beef. I am only mentioning this so you will understand what is going on in my pictures)
1 cup chopped onion
1 can (10 ¾ oz) condensed cream of mushroom soup
1 cup sour cream
1 can (4 oz) chopped green chilies
3 cups shredded cheddar cheese, divided
30 oz enchilada sauce, divided
12 flour tortillas (8 in.) warmed
In a Dutch onion, cook beef (I have chicken in this picture...don't do that) and onion over med heat until meat is no longer pink. Add the soup, sour cream, chilies, 1 cup cheese and ½ cup enchilada sauce, heat through. Place ½ cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dish.

Spread small amount of enchilada sauce into bottom of baking dish. Pour additional sauce over top; sprinkle w/ remaining cheese. Bake uncovered at 350 for 20-25 minutes or until heated through.

Makes 12 - 2 pans (Eat one, freeze one)
Works well to freeze the enchiladas individually, without the sauce and cheese so you can easily pop them out and add the sauce and cheese when you are ready to make the recipe for the second time.

Tuesday, October 5, 2010

Soup and Garlic Bites

Soup from a can. :)
1 tube refrigerated biscuit dough
2 Tbs. Butter
1 clove garlic
1 tsp. Italian Seasoning
1/2 cup Parmesan Cheese

Directions for the Garlic Bites:
Melt butter. Add Italian seasoning, garlic, and Parmesan cheese. Cut biscuits into triangles. Stir the biscuit triangles into the mix until the biscuits have soaked up the butter mixture. Cook until the biscuit triangles are browned.Serve with soup. Tastes delightful with Mexican soup, but we used the chicken noodle soup we already had here at home.

Monday, October 4, 2010

Italian Grilled Cheese Sandwiches

This recipe comes from my "Kid Approved Meals" notebook that I bought when I was at a Mothering conference. For more meals by Christine Steendahl and Jenn Caligado, you can go to her website,
(did I mention that I was using my camera that I did not like, because it takes REALLY bad pictures? I was.)
4 slices of Italian bread, 1 inch thick (I used 1/2 inch thick because it cost half as much at my store)
4 slices of mozzarella cheese (I just used the shredded cheese that we already had on hand)
3 large eggs
1/2 cup milk
3/4 tsp. Italian seasoning
1 tsp. minced garlic
2/3 cup Italian seasoned bread crumbs (or you can make your own bread crumbs and add in about 1/2 tsp. Italian seasoning)

Cut a 3-4 inch pocket in each slice of bread and stuff pocket with cheese. (See picture below to see my make-shift version of this recipe, using what was cheap and what was on hand)(I hate this camera. I promise our bread was not blue.)

In a bowl, beat together eggs, milk, Italian seasoning and garlic. Soak bread in egg mixture for 1-2 minutes on each side. Dip bread into bread crumbs to coat on both sides. Grill sandwiches in hot skillet or griddle until golden brown on each side and cheese is melted.
(We served ours with spaghetti sauce to dip them in)

Sunday, October 3, 2010

Here's what is coming up this week on Meal Planning Mommies

I do not feel like getting into all the ways that these past couple of weeks have been ironically disappointing for me, but I DO want to mention that my camera broke. The one that I LOVED! So, these recipes are old ones that I took a long time ago with my old camera and forgot about, and some new ones that I made and took pictures of with my old (not very cool) camera. I promise the recipes are good, even if the pictures look like a 2nd grader took them in a dark alley. :0) Oh yeah, and a tree fell on our house right smack in the middle of the most pleasant day of the year. No joke. Here's a picture of it before my hubster rolled it off of our roof with our neighbor's help.

Here's what is coming your way this week:

MONDAY> Italian Grilled Cheese
TUESDAY> Soup and Garlic Bites
WEDNESDAY> Creamy Beef Enchiladas (Great freezer meal)
THURSDAY> Salad-dressing Marinated Meat
FRIDAY> Cheese Stuffed Pasta and Sauce