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Classic Strawberry Cheesecake

Posted on 15 February 2012 by noelskitchen

A creamy cheesecake recipe that’s delicious and easy to pull together!

Classic Strawberry Cheesecake

 

Serves: 16

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter , melted
  • 2 (4-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • zest of half a lemon

Directions:

  1. Heat oven to 325 degrees.

  2. Mix graham crumbs, 3 Tablespoons sugar and butter; press onto bottom of 9-inch springform pan.

  3. Beat cream cheese, sour cream, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add lemon zest and mix. Pour over crust.

  4. Bake 45-50 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with stawberry glaze (recipe below)

Strawberry Glaze:

  • 2 cups fresh strawberries, sliced
  • 3/4 cup water
  • 2 Tablespoons cornstarch
  • 1/2 cup sugar

 Directions:

  1. Add strawberries to medium saucepan. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature.  Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.

Yummy!

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Tags: Easy Weeknight Meals,

Simple Jambalaya

Posted on 14 February 2012 by noelskitchen

 

I made this Simple Jambalaya for dinner last night, and it was yummy. Nothing fancy. But, delicious, nonetheless.

Simple Jambalaya

Serves: 4-6

 

Ingredients:

  • 1/4 cup onion, coarsely chopped
  • 2 garlic cloves, pressed
  • 1 can (14 1/2-ounces) diced tomatoes, undrained
  • 1 cup kielbasa sausage, sliced
  • 1 cup uncooked long-grain white rice
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 can (14 1/2-ounces) chicken broth
  • 1/2 cup frozen corn

Directions:

  1. Preheat oven to 400 degrees.
  2. Coarsely chop onion and add to baking dish. Add pressed garlic, tomatoes, sausage, rice and seasonings; stir.
  3. Pour broth over rice mixture; cover.
  4. Bake 55-60 minutes or until rice is tender and liquid has absorbed. Carefully removed baking dish. Stir in corn; cover. Let stand 8-10 minutes.

 

 

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Tamale Pie

Posted on 13 February 2012 by noelskitchen

This dish was inspired from Traditional Mexican Tamales.

Tamale Pie

Filling:

  • 2 1/2 cups Make-Ahead Ground Beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt 1 jar (16-ouncess) chunky salsa

Corn Bread

  • 1 1/2 cups al-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup Cheddar cheese, shredded

Optional toppings:

  • Sour cream
  • deli sliced jalapenos (optional)
  • sliced tomatoes

Directions:

  1. Preheat oven to 375 degrees. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. For filling, place ground beef in a large skillet. Sprinkle with seasonings. Stir in salsa. Cook over medium-low heat 5 minutes.
  2. For corn bread, combine flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Add milk, eggs and oi; stir just until dry ingredients are moistened. Stir in shredded cheese.
  3. Spread 1 1/2 cups batter evenly on bottom of baking dish. Top with filling and remaining batter, spreading evenly.
  4. Bake 35 minutes or until top is lightly browned. Loosen corn bread from edge with a knife. Slice into wedges. Serve with sour cream if desired.

 

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Week 3 of the Just In Time Family Meal Planning Challenge!

Posted on 13 February 2012 by noelskitchen

Meal planning and make-ahead meals work together to make meal times easier.

Need ideas for your weekly meal plan? This week, for my Just In Time Family Meal Planning Challenge, I’m sharing my investment make-ahead cooking strategy which is guaranteed to save me time in the kitchen and add some excitement to my dinner menus. After a much needed trip to Costco this past weekend, I replenished my pantry and I’m ready to add more meals to my freezer.

My Weekly Meal Plan

First, we had a tasty recipe last night using a make-ahead ground beef mixture, which I then separated into approximately 2 cup portions for 2 other meals this week plus had extra leftover to add to my freezer.

Sunday: Tamale Pie using make-ahead ground beef mixture (recipe posting later)

Monday: Baked Pasta Penne  Simple Jambalaya (recipe posting later), Green Salad (leftovers will serve as lunch later in the week.)

Tuesday: Strawberry Spinach Salad with Grilled Chicken & GorgonzolaNo Bake  Classic Strawberry Cheesecake for dessert (Valentine’s Day)

Wednesday: Shepherd’s Pie

Thursday: Roast Chicken and Garlic (half the roasted chicken will be saved and used for White Lightening Chicken Chili recipe.)

Friday: Zesty Taco Ring Bake

Saturday: White Lightning Chicken Chili

 What’s cooking at your house this week?

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Breakfast Bars

Posted on 13 February 2012 by noelskitchen

This is an easy breakfast bar recipe that can be made ahead of time and our kids really enjoy.

 

Breakfast Bars

Makes: 2 to 3 dozen bars

Ingredients:

  • 1/2 cup butter
  • 1 1/4 cups brown sugar, packed
  • 2 eggs
  • 1/3 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups oatmeal
  • 1/2 cup walnuts, chopped (optional)
  • 1 cup raisins or dried cranberries
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine butter, sugar, eggs and molasses in a large mixing bowl.
  3. Stir together flour, baking soda, salt and cinnamon; adding to first mixture and stir well to mix.
  4. Stir in oatmeal, walnuts (optional), raisins or cranberries and chocolate pieces.
  5. Spoon into a lightly greased 13 x 9-inch baking pan and bake for 12 to 15 minutes or until done.
  6. Cut into bars.

 

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