Wednesday, August 24, 2016

Turkey Focaccia Club Sandwich Recipe

Here it is. THE sandwich recipe I look for like a crazy person at least once a year. Now, published here for my reading pleasure. I like it because of the unique mix of flavors (cranberry pecan dressing! bacon!) and that you can make it in advance, so it's handy for get-togethers. It holds up well.

Phew. I feel like I've just saved myself hours in future recipe-searching. Rejoice!

Tuesday, November 17, 2015

Mexican Chicken Soup

Great recipe that everyone enjoyed in our house. I substituted chick peas for black beans based on what I had on hand. I think it was visually more kid-friendly with chick peas too. Delish. I made 1.5x recipe size so we would have leftovers. Keeper!

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning (make your own up -- better!)
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans (I used garbanzos), rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • Optional toppings: 
  • 6 tablespoons reduced-fat cheddar cheese (definitely!)
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons minced fresh cilantro (yum)

  1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
  2. Transfer to a 5-qt. slow cooker (I cooked at low temp on stovetop). Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings. 

Tuesday, December 23, 2014

Sunday, December 14, 2014

Menu Plan, week of 12/14/14

Baby #4's arrival is imminent. In the meantime, we appear to continue to need to eat. Darn. Helps to have a plan, especially one from one blog site—in this case, Here goes!

1-pot spaghetti (Better Homes)

…and for tonight:

Friday, November 21, 2014

Thanksgiving recipes (under construction!)

Because 4,905 5-star reviews can't be all wrong

- thaw 2-3 days before
- brine overnight (Wednesday)
- cook time: 3-4 hours

Because I like the idea of putting a slow-cooker to use in this way, leaving other cooking surfaces available. Just sounds tasty too!

- guessing with all the chopping and sausage frying that it will take about an hour of prep
- cooks 4 hours on low in crock pot


- Classic mashed
- Chard salad (MarStewLiv)
- cranberries
- mini-corn breads (optional)
- Steve/Sus: green bean casserole

veggies & cheese (mom: fruit)

Muhammara (via Aimee McKoy -- pita chip/hummus thing)

- fruit
- rolls
- a dessert
- a side

(10 PEOPLE, 5 of whom are kids)