Turkey Bean Sloppy Joe's

After practically eating the entire pot of sloppy joe's, I realized I can't make my mom's traditional recipe any more.  It's just too good and once I start I can't stop!  It needs to be under lock and key!

Compared to two pounds of hamburger, turkey and beans is a little healthier.  You could even swap out the turkey for ground chicken or beef, or two more cans of beans.  For three days straight this was my dinner and it was the best meal of my life.  

Recently dinner at our house has been a "fend-for-yourself" meal. Between work, gymnastics, basketball, games, etc. everyone is home at different times on different days.  Friday's are really the only days we're all together.  Last Friday we decided to all watch a movie together.  If you haven't seen When the Game Stands Tall, I recommend renting it. Here's Amazons summary...

Inspired by the true story, Jim Caviezel plays high school football coach Bob Ladouceur during the season that changed everything. As coach of the Spartans Football Team, Bob always tells his players that winning doesn't matter. Yet somehow, with the aid of assistant coach Terry Eidson, he’s led the team to a record-breaking 151 straight victories. When his wife Bev urges him to refocus on his family, Bob is blinded by the pressure to keep the streak alive. Now, in the midst of a season of crisis and tragedy when the Spartans stand to lose everything, a remarkable young player helps Bob rediscover that teamwork outshines personal glory When The Game Stands Tall.

Turkey-Bean Sloppy Joe's

by Simple and Sweet Creations

6071031

Ingredients

• 1 pound ground turkey
• 1 can pinto beans, drained
• 1 can red kidney beans, drained
• 10.75 ounces condensed tomato soup
• 10 ounces ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• Salt and pepper, to taste

Instructions

Brown turkey in a large pot until fully cooked.

Stir in remaining ingredients.

Cook on low until heated through.

Freezes well.

Powered by Recipage

Potato Soup

Every year, usually sometime in October, my great (literally great) grandma comes up for a visit.  It works out perfectly as my mom could use an extra hand peeling and canning potatoes.  We always seem to plant way too many!  A couple years ago we had over 500 pounds!!  Yes, 500 pounds of potatoes for four people!  Of course we shared with family, friends, and neighbors.

But seriously, what do you do with that many potatoes?  No matter what you do -mashed, boiled, baked, fried- they become old after a while.  My mom tried canning them.  Everyone else loved them, but they weren't my favorite.  They were a little soft for my liking.  She also froze several batches of potato soup.  Let me tell you, nothing is better than going in the freezer on a cold day and pulling out a container of potato soup.  Just heat it up and lunch/dinner is served. My kind of cooking!

Since we had so many potatoes my mom offered to send home soup with my grandma.  Of course she accepted!  Who would turn down potato soup!?  My grandma has a one-of-a-kind sense of humor. One morning, my mom went out to feed the horses and left her in the kitchen peeling potatoes.  When she came back in, my grandma was holding a sign that read "Will Work For Food."  

To this day we still laugh and tell her she'll have to help if she wants her share of the garden.  Every year she keeps coming back, so the labor must be worth the reward!

Potato Soup

:Ingredients:

6 cups potatoes, peeled and cubed

5 cups chicken broth

2 cups onions, chopped

1/2 cup celery, chopped

1/4 cup butter or margarine

2 teaspoons salt

1/2 teaspoon pepper

12 ounces evaporated milk

:Directions:

Combine first seven ingredients in a large pot.  Cover and cook until vegetables are tender, stirring often.  

Reduce heat to a simmer and add evaporated milk.  

Cover and cook 30 minutes, stirring frequently, not allowing the soup to boil.

Allow to cool slightly before pureeing in a food processor or blender. 

Copyright © 2014, Grace George. Simple and Sweet Creations. All Rights Reserved.

Click for printable recipe.

Chicken Parmesan

I am way too organized.  It's actually becoming a problem.  What!? How's that a problem?!  Let me explain... I organize my closet in rainbow order by style/season.  Papers and worksheets are all in chronological order.  I make lists for nearly everything...weeks in advance.  Going on a trip? Weeks before I'll make a list of things I want to pack.  Yes, even down to the number of socks and underwear. Things to Do, Weekly Menu, Grocery Lists, Dinner Options...I could make a list of all the lists I make but I think you get the point.  

Last week I was looking at my Dinner Options list trying to come up with a menu for the week.  What haven't we had in a while?  You'd think with a list of over forty choices we'd rarely eat the same thing. WRONG!  Most of the time it's the same ten or so things.  

This week I challenged myself to do all things we hadn't had in the past two weeks.  We had fish one night and stew beef another.  But the best was Friday's meal.  Chicken Parmesan!

I can't tell you the last time I made Chicken Parm.  Way too long!! Traditionally, the dish has a bad rep, but this version is waistline friendly!  Just what we'll be needing with Thanksgiving right around the corner!

Chicken Parmesan

Ingredients

• 4 thin chicken breasts
• 1/2 cup italian breadcrumbs
• 1/4 cup parmesan cheese
• 2 egg whites
• 1/2 cup mozzarella cheese, shredded
• 1 jar spaghetti sauce
• Spaghetti or spaghetti squash (optional)

Instructions

In a shallow dish combine breadcrumbs and parmesan cheese. Place egg whites in a separate dish.

Dip chicken in egg then breadcrumb mixture. Repeat for a thicker breading.

Place in a lightly greased baking dish. Lightly spray tops of chicken with cooking spray.

Bake at 450º F for 20 minutes. Flip and bake an additional 5 minutes or until chicken is no longer pink.

Top with sauce and sprinkle with mozzarella cheese. Broil until cheese is bubbly.

Powered by Recipage

Stew Beef

Would you believe it was 65º here yesterday?  Yes, 65º F in Ohio in November!  But don't get too jealous...it's supposed to be 35º and snowing Thursday.  Please tell me how that is possible.  

We just started our wood burning stove in the basement.  I think I'm going to move to the basement!  If you've never experienced the warmth that comes from a fire....heaven.  That's the only word that gives it justice.  It's just amazing.  

I usually take my laptop down and write papers or work on other homework while standing by the fire.  Yes, I have to stand by it.  If I sat down I'd probably fall asleep!  (Sorry...analysis essays usually don't have the most thrilling topics)

The past couple of nights we've even eaten dinner downstairs.  A warm meal by the warm fire...nothing is better than that! Especially when its a bowl of Stew Beef and noodles/mashed potatoes.  

In the morning just throw all the ingredients in a crock pot and, by dinnertime, its ready to go!  Our family of four usually has leftovers too.  My dad loves to take the extra beef with a little sauce and make a sandwich for lunch.  Never tried it myself, but he claims it's delicious.

Crock Pot Stew Beef

by Simple and Sweet Creations

6071028

Ingredients

• 1-2 pounds stew beef
• 2 cans cream of mushroom soup
• Mashed Potatoes or Noodles

Instructions

Combine stew beef and soup in crock pot.

Cook on low all day.

Serve over mashed potatoes or noodles.

Powered by Recipage

Unique Halloween Costumes

What to be for Halloween?  A cat, a ghost, a witch, a princess, a cheerleader? Been there done that!  I like to be something unique!! But every year it seems like we wait until the the last minute to do our Halloween costumes.  Most of the time we don't even know what we're doing until the night before!  

This year may have been my best idea ever.  What you may ask could be the ultimate Halloween costume?  Well let me start by saying I don't like anything too scary, bloody, difficult, etc.  Family and kid friendly is the way to go.  :)  

So what was I this year? (drumroll please.....) A CHRISTMAS TREE!!  And you know what?!  It was so easy!  

Here was my Pinspiration.  Not too bad (for the night before) if you ask me! All I did was take a green crew neck sweatshirt and pin on garland and Christmas ornaments.  With leggings and boots you're good to go!

Now if you want to go all out, you can add ribbon and bows to your boots.  (Presents under the tree)  And wear yellow gloves.  (A star)  

You'll have to stand with your hands above your head to get the full effect.  Now when you're our trick-or-treating use a gift bag to carry your candy.

Our English class also had some great costume ideas.  Yes, it's a class of all girls...and it's the most amazing class ever!  But anyways back to the point.  One girl was even a leaf blower! Definitely going to keep the flower and energizer bunny on tabs for next year!

Cut Out Sugar Cookies

These are my aunt's favorite cookies!  When we make them for Thanksgiving and Christmas dinner she swears she could eat them all.  Sometimes she even makes us hide them from her!  Yes, they're that delicious.

I made these for my bake sale last week (red, white, and blue stars for Veterans) and they were a hit.  An elementary teacher came over and bought (not lying) at least a dozen.  By Saturday night she said they were all gone.  So much for freezing them for the holidays...

I'm pretty picky when it comes to cookies.  Nothing too crunchy, too sweet, too dry, too soft.  Let's just say I'm pretty hard to please.  (You can blame my mother for that one!  I've been spoiled since day one with delicious homemade cooking!)

These may be the only sugar cookies I'll eat.  They're firm, but not too hard.  Soft, but not fall apart in your hand.  Sweet, but not that you can't finish the whole cookie.  (You could will easily eat more than one!)  

Oh...and don't forget to sample the dough!  You can always tell if a cookie is going to be good by tasting the dough. :)

Cut Out Sugar Cookies

by Simple and Sweet Creations

6071080

Ingredients

Cookie

• 1 cup margarine
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 3 1/2 cups flour
• 2 teaspoons cream of tarter
• 1 teaspoon baking soda

Frosting

• 3 cups confectionery sugar
• 1/4 cup margarine
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions

Combine all ingredients in the bowl of a standing mixer.

Cover and chill several hours before rolling.

Preheat oven to 350° F.

Roll and cut out on a generously floured surface.

Bake 10 to 12 minutes.

Allow to cool before frosting.

Powered by Recipage

Christmas Wreath

Nothing says football like a Christmas Wreath.  No, not a wreath like you hang on the door in December.  A chicken Christmas Wreath!  This is my dad's absolute favorite game day appetizer. He waits all year for it...no lie.

I was in the kitchen this weekend baking for my bake sale and decided to whip this up for dinner.  A good football game was about to start, my dad had been asking for it for weeks, and the oven was already on.  It was the perfect time!

It's super simple, I really don't know why we don't make it more often.  Just crescent rolls, chicken, soup, cheese, and veggies. The hardest part is waiting for it to bake!

Start by laying the crescent rolls in a circle on a baking stone.  You want the point to be facing in, like so. And made sure you overlap the edges slightly.  

Mix the remaining ingredients and spoon around the outer edge.  

Now here's the tricky part.  One at a time, pull the tips of the crescent rolls over the mixture and off to the side.  Lightly press to the edge so it stays.  Bake bake at 325º for 30 to 45 minutes.

Christmas Wreath

Ingredients

• 2 cans crescent rolls
• 1 cup chicken, cooked and chopped
• 1 cup colby jack cheese, shredded
• 1/2 cup broccoli, chopped
• 1/4 cup water chestnuts, cooked and chopped
• 1/4 cup red pepper, chopped
• 1/2 can cream of chicken soup

Instructions

Preheat oven to 325° F.
In a medium bowl, mix all ingredients except crescent rolls.
Lay crescent rolls around baking stone with points in the center.
Spoon mixture evenly around edges.
Pull points to the outside to form a wreath.
Bake 30 to 45 minutes or until golden brown.

Powered by Recipage

Microwave Egg Sandwich

I could eat eggs everyday.  Scrambled, omelet, in a sandwich, the possibilities are endless.  This morning I was feeling an egg sandwich.  It was cold and I needed something hardy to keep me full until lunch.  

Like my microwave scrambled eggs, it took a long time to prefect an egg sandwich.  My first attempts were in a frying pan...  I'm just not going to tell you about those ones...

I'd pour them in my little mold really slow but no matter what I did they just never cooked in the right shape :(  One day I looked at my cereal bowl full of eggs and thought Why can't it just stay like that... 

Then it hit me!  Duh!  Cook it in the cereal bowl!!  

I have to laugh at myself sometimes...  Does anyone else do stupid things like that too?  I sure hope so.

So after I perfected the cooking I started experimenting with the add-ins.  When we have it, I like to mix in broccoli and mushrooms.  Recently I tried cauliflower.  Wasn't bad!  I actually really liked it!!  Oh..and you always have to add cheese!  Mixing in shredded or topping with a piece of american.  They're both good. Don't be afraid to try mixing in something crazy :)

Start by cracking your eggs into a regular cereal bowl and add any mix-ins or shredded cheese.  (We didn't have any broccoli, cauliflower, or mushrooms!) :(

Cover and microwave 40 seconds or until egg(s) are mostly set.  You may need to go longer if you have more eggs or a less powerful microwave.  Just experiment!

Flip egg over and microwave another 12 seconds or until cooked to your liking.

Place on a toasted Sandwich Thin, english muffin, bagel, or piece of toast!  And don't forget to add the slice of cheese if you didn't use shredded!!

Look how delicious :)

S&P Chicken

Would you believe it was 75 and sunny today? September... Ohio... 75... sunny... Something definitely isn't right.  I guess mother nature is just getting ready to shock us with winter. With our luck we'll get 10 feet of snow before Thanksgiving.

Now I probably just jinxed myself saying that...shoot.  Oh well, what are you going to do.  We Ohioans are used to 40 degree changes everyday.  It's why I keep my shorts and jeans in the closet all year round.  Who knows, I could be wearing flip flops for Christmas!

Since today was such a beautiful day, I didn't feel like starting the oven to cook dinner.  Why heat up the house when it's already hot outside?  And it just sounded like a good day for a salad.  Dinner Solution: Chicken Salads

When I plan on making salads for dinner, I usually make Italian Chicken.  But today...today just wasn't an Italian Chicken day. Wasn't feeling it.  So instead I whipped up some S&P Chicken. (yes...nothing like good old salt and pepper)

Cook it on the stove in a frying pan, in the oven in a glass dish, or even on the grill.  I've done them all!  Chop into bite size pieces and throw on a salad or sandwich...wallah!  Bon appetit!

Start by sprinkling your chicken breasts with salt and pepper on both sides. Since mine were a little bigger and I wanted them to cook fast, I cut them into smaller pieces.

Here's the many ways you could cook it...

Frying Pan: Place in a lightly greased frying pan and cook on medium heat until no longer pink.  

Oven: Place in a lightly greased glass baking dish and bake in a pre-heated 350* F oven for 30 minutes or until no longer pink.  Baking times will vary depending on your oven!

Grill: Grill until no longer pink.

Chop up for a salad or leave whole for a sandwich.

S & P Chicken

6071025

Ingredients

• Chicken breasts
• Salt
• Pepper

Instructions

Season chicken breasts with salt and pepper on both sides.

Choose your cooking method...

Chop into bite size pieces for a salad or leave whole for a sandwich.

Oven:

     Place in a lightly greased glass baking dish and bake at 350* F for 30 

     minutes or until no longer pink.

Frying Pan:

     Place in a lightly greased frying pan and cook over medium heat until no 

     longer pink.

Grill:

     Grill until no longer pink.

Powered by Recipage

Peach Smoothie

Every time I go to the mall and walk through the food court, I'm temped to stop at Frullati for one of their delicious smoothies. Unfortunately, I can't rationalize spending $4 or $5 on a drink.  I guess I'm just cheap.  

One day at Walmart I came across a small blender on the sale rack.  For $10 (two smoothies!!) I picked up one of the best kitchen appliances. Now I can make my own frosty drinks whenever I want!! It's a dream come true :)

It took several bad smoothies (un-drinkable may be more accurate) to finally find the right combination but I'm proud to say this one is a winner!

Peaches weren't the best this year so I have to be careful how many times I whip up this delicious treat!  With peaches, yogurt, milk, and cinnamon, this is the perfect thirst quencher on a hot summer day...or if you're like me you'll still be making these in the middle of December!!  

Start by combining all ingredients in a blender.  I find it best to put liquids on the bottom.

Blend until smooth...

Yum!!! 

Peach Smoothie

by Simple and Sweet Creations

6071151

Ingredients

• 3/4 cup almond milk
• 3/4 cup greek yogurt
• 2/3 cup sliced peaches
• 1 teaspoon cinnamon
• 1 teaspoon sweetener

Instructions

Place all ingredients in a blender.

Blend until smooth.

Pour into glass and enjoy!

Powered by Recipage

Baked Apple

It's official...I'll be able to survive in college!  Last night I perfected the most important microwave meal of the day...DESSERT!  Here's what my diet will consist of: Microwave Eggs for breakfast (and lunch, and dinner) and then this baked apple for dessert. :)  What college kid would complain about that?

Unfortunately, I won't be able to enjoy my mothers apple pies, crisps, and dumplings in a college dorm.  They'd get stolen before I had a chance to take a bite!  Mmmmm...I can taste 'em right now! 

I love how simple this little treat is to make.  Literally in 3 minutes it's all done.  And it only makes a single serving!  I had it for dessert last night, but it could make a great pre-workout or after-school snack, or even a mid-day treat.  Pair it with some greek yogurt, scrambled eggs, or milk for a breakfast too.

Cut your apple in half and scoop out the core.

Place cut side down in a microwave bowl with some water.

Microwave 1 1/2 minutes, flipping the apple over halfway through.  Be careful!  The apple and water may be hot!

Place apple on plate and stuff the centers with oats and brown sugar.  You can use honey or another sweetener instead of brown sugar.  I'd drizzle about a 1/2 tablespoon of honey over each core.  Sprinkle with cinnamon and microwave another 30 seconds.  Look how delicious :) But be careful...mine was pretty warm...

Baked Apple

by Simple and Sweet Creations

6071075

Ingredients

• 1 small apple
• 1/3 cup water
• 1 tablespoon instant oats
• 1 teaspoon brown sugar (or other sweetener)
• cinnamon

Instructions

Cut apple in half and remove core.

Place cut side down in a microwave bowl with water.

Microwave 1 1/2 minutes, flipping halfway through.

Place apple on plate and fill centers with oats and brown sugar.

Sprinkle with cinnamon and microwave 30 seconds.

Powered by Recipage

Chicken Alfredo

Every weekend I try to plan out our dinners for the upcoming week and make a grocery list.  I've found we throw out less food, spend less at Walmart, and eat less of the same things.  I even made up a "master list" of all our favorite main dishes, side dishes, and vegetables.  It really helps when your trying to plan a week ahead!

This week we strayed a little from our plan.  Oh well...I write in pencil for a reason.  We were supposed to have Ham on Tuesday, Lasagna Rolls on Wednesday, leftovers Thursday, and Chicken Alfredo on Friday.  But lasagna got bumped up to Tuesday and we needed another quick meal tonight so Chicken Alfredo it was!

This whole dish can come together in 30 minutes if you know what you're doing. It's one of the main reasons we make it so often. Anything quick, easy, and delicious is a crowd-pleaser at my house! The recipe is written for a single batch, but it can easily be doubled. We like to double the sauce (soup, parmesan cheese, pepper, and milk) and the more broccoli the better!

Start by melting the butter in a pan.  Add the chicken and cook until no it's longer pink.

Meanwhile, cook the pasta and broccoli according to package directions.  You can use linguine, rotini, or just about any other type of pasta.

When the chicken is fully cooked, stir in condensed soup, milk, parmesan cheese, and pepper.  Cook until heated through.

In a large bowl, combine the pasta, broccoli, and chicken mixture.  That's it!

In under 30 minutes you can make a delicious meal and even have leftovers for lunch...

Chicken Alfredo

Ingredients

• 8 ounces linguine or other pasta
• 1 bag frozen broccoli florets
• 2 tablespoons butter
• 1 pound boneless chicken breasts, cubed
• 1 can cream of mushroom soup
• ½ cup milk
• ½ cup parmesan cheese, grated
• ¼ teaspoon pepper

Instructions

Heat butter in skillet. Add chicken and cook until no longer pink, stirring often.

Cook pasta and broccoli according to package directions. Drain and set aside.

When chicken is fully cooked, add soup, milk, cheese and pepper and heat through.

Combine pasta, broccoli, and chicken mixture in a large bowl.

Powered by Recipage