Sunday, November 20, 2011

It's a Short Work Week!

Two and a half days stand between me and some major family time!  The Thanksgiving break always flies by, but it is so worth the short week at work, the food, the SHOPPING, and most of all, the family time.  Even with all the awesome food that will be devoured this week, I still plan on making some of my own dishes during the week to have a homemade meal on the table.  Here's the plan:

Sunday:  We are spending an early Thanksgiving with my parents beofre they head to San Diego to see my sis and brother-in-law.
Monday:  We very well could be consuming leftovers from yesterday's meal, but I plan on making my Aunt Cathy's Deep Dish Taco Squares.
Tuesday:  Slow cooker Beef stew
Wednesday:  Crispy Rosemary Chicken and Fries
Thursday:  Thanksgiving at the in-laws!
Friday:  Leftovers-of course!
Saturday:  Probably something easy, but I want to make homemade Macaroni and Cheese.

-I came across this recipe in a cookbook my mom put together for me.  It comes from my Aunt Cathy's kitchen.
Recipe for Deep Dish Taco Squares
2 c. Bisquick mix
1/2 cup cold water
1 lb. ground beef
1 green pepper, chopped
2 tbsp chopped onion
1 8 oz. can tomato sauce
1 8 oz. container sour cream
1 c. shredded cheddar cheese
1/3 c. mayonaise

Combine Bisquick mix and water stirring with fork until blended.  Press in bottom of lightly greased 12 by 8 by 2 in. baking pan.  Bake at 375 degrees for 9 minutes.  Cook ground beef, green pepper, and onion in a large skillet until meat is browned stirring to crumble meat; drain well.  Stir in tomato sauce.  Spoon over crust.
Combine sour cream, cheese and mayonnaise in a medium bowl.  Spoon over meat mixture.  Sprinkle top evenly with paprika.  Bake in 375 degrees oven uncovered for 25 minutes until casserole is lightly browned; cut into squares, cool.

To be honest, I am not the biggest fan of beef stew, but it's a good hearty winter meal and anything with Worcestshire sauce in it HAS to be good.

French's Slow Cooker Beef Stew
2 lbs. cubed beef stew meat
1 cup chopped onion
1 tbsp. minced garlic
2 jars beef gravy
1/4 to 1/3 cup Worcestshire sauce
1 lb. small potatos, halved
1 1/2 cups baby carrots
2 cups frozen peas, thawed

Season meat with salt and pepper to taste.  Brown meat in 2 tbsp. hot oil in skillet; transfer to slow cooker.  Stir remaining ingredients except peas into slow cooker.  Cover; cook on high 4 1/2 hours or on low 9 hours.  Add peas during last 10 minutes.  Serve with crusty bread.

This next meal is a one-dish meal!  Love these!
Crispy Rosemary Chicken and fries from


  • 5-1/4 chicken thighs
  • 4 small red potatoes, quartered
  • 1/3 cup extra-virgin olive oil, or as needed
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
  3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Servings Per Recipe: 4
Amount Per Serving
Calories: 497
  • Total Fat: 31.9g
  • Cholesterol: 78mg
  • Sodium: 145mg
  • Total Carbs: 27.6g
  •     Dietary Fiber: 3g
  • Protein: 24.4g

I refuse to make mac and cheese for my family from a box.  We try to avoid processed foods as much as we can.  I love this Southern living version of macaroni and cheese.  It's a lot like the box recipe, but homemade!

Macaroni and Cheese
1 (8oz.) package uncooked elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 teaspoon salt
2 cups shredded sharp cheddar cheese or American cheese

Cook macaroni according to package directions, omitting salt.  Drain and set aside.  Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Add slat and cheese, stirring until cheese melts.  Stir macaroni into cheese sauce. cook over medium-low heat 5 minutes; let stand 5 minutes before serving.  Sprinkle with paprika, if desired.

Nutrition info:  415 calories, 16.9 g protein, 35.5 g carbs, 1.4 g fiber, 66 mg cholesterol, 1.9 mg iron, 896 mg sodium, 352 mg calcium

Happy eating!  I will post later with some Thanksgiving recipes. 

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