Wednesday, April 28, 2010

Want to help me plan dinner?

Scroll down for this week's meal plan.

Would you like to
share a favorite recipe or two?

I love trying new recipes, and this blog has certainly given me the opportunity to try a new dish here and there. I've tried to stick mostly to our family favorites, though, in order to deliver reliable meal plans each week. Unfortunately, I'm starting to run low on my tried-and-true recipes! I have more tricks up my sleeve (and I doubt anyone would blame me for rotating through over 50 recipes), but if variety is the spice of life, I don't want bland meal plans!

So, without further ado, I'd like to invite you (yes, YOU!) to share a favorite recipe. Please, would you?

Don't be shy! Even if your favorite recipe is less than healthy or if it contains some expensive ingredients, share it! It's all about moderation, folks. Well, and planning, too. :)

I can't wait to see your comments!

I want to give credit where credit is due, so please share your name (first names are fine) or where you got each recipe.


Kimberly said...

Rachelle - I have a recipe blog if you want to look through it and see if you can find something on there

our fav lately has been the boneless buffalo wings i posted on it

Shannon said...

I got this recipe from The Sister's Cafe. It is amazing and everyone I've shared it with has made it a regular of their own too.

Honey Lime Enchiladas

1/4c. honey
4-6 T. lime juice (depending on how tangy you like it)
1 T. chili powder
1/2 t. garlic powder

2-4 chkn. breasts cooked and shredded
1 15 oz. can green enchilada sauce
2 c. shredded colby jack (or whatever kind you have) cheese
1 c. heavy cream (I've used whole milk before too and it's fine)
8-10 flour tortillas

Mix up the marinade and toss with shredded chicken. Let it sit for at least 30 minutes. I toss mine together in a gallon ziploc and let it sit in the fridge all day.

Pour about 1/2 c. enchilada sauce in the bottom of a 9x13 baking dish. Fill tortillas with chicken and a little cheese. Mix the remaining enchilada sauce with the cream and any leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until browned and crispy on top.

This next one is one of my go to cheap, fast, easy dinners. And my kids love it!

Tuna Biscuit Casserole

1 can of refrigerated biscuits
1 can cream of celery soup
1 can tuna drained
1 c. milk
1 t. parsley
1 c. grated cheese

Mix the soup, milk, tuna, and parsley. Line the bottom of a greased 9x13 baking dish with the biscuits spaced about an inch apart. Pour the soup and tuna mixture over the biscuits. Top with cheese. Bake at 375 degrees for 30 minutes.

Thanks for your blog. I have been checking it and stealing a recipe just about every week. It's great inspiration!

Rachelle said...

Thanks, Kimberly and Shannon. I can't wait to try these recipes! My husband is obsessed with buffalo wings, so he'll be a happy guy. And I've been planning to post an enchilada recipe in the next week or two, so I'm excited to try this one!

You're always welcome to share your ideas and recipes. I'd love to hear from you both again.

Alison said...

I really love sweet & sour-type sauces, and this is one of my favorite meals of my mom's. We used to argue to get more meatballs than everyone else :) I also have used pork and chicken with this same sauce, which take time than these meatballs.

1 1/2 lb hamburger
1/2 c. oatmeal
1/4 c. milk
2 T chopped onion
1 tsp salt
1 egg
1/2 tsp Worchestershire sauce

Mix all. Form into meatballs. Cook in skillet. Remove from skillet and drain fat.

1/2 c. brown sugar
1 big can pineapple tidbits (not as good with crushed)
1 T soy sauce
1 T cornstarch
1/3 c. vinegar
1 small green pepper (I like to use an onion instead because I'm not a huge fan of cooked green peppers, but that's just my personal preference.)

Mix brown sugar, cornstarch, pineapple (and syrup), vinegar, and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs. Cover, simmer, stirring occasionally, 10 minutes. Stir in green pepper (and/or onion). Cover, simmer until crisp-tender, 5 minutes. Sometimes it turns out a little thick, but if you just stir in water, it turns out delicious :) I hope you like it!

Alison said...
This comment has been removed by the author.
Alison said...

At the top of my post:
**I left out the key word - Pork and chicken take *less* time than meatballs :) I thought you'd probably be able to figure that out, but just in case :)

Also, this can be served over rice or noodles but is much tastier served over rice.

Rachelle said...

Alison, thanks for the sweet and sour meatballs! We love sweet and sour, so we will have fun trying this recipe! I love your comments, so keep them coming. And of course, if you have any other favorite recipes you want to see posted, don't be shy!