Monday, July 1, 2013

Fabulous new meals

Hello! I'm back for a quick post. The last few months have brought a lot of food changes to our home. With PTA meetings, cub scouts, girl scouts, friends, etc, it's getting harder to be home for meal prep. Plus, I'm not experimenting as much, so we're making old favorites over and over again.

A few years ago, I did a workshop for the ladies in my church on meal planning.  I even blogged about it. Fast forward to this month, where I'm doing this same workshop in my new area.  As I'm looking over my materials and sprucing them up, I was reminded of my old neighbor who used to plan meals 6 weeks in advance. I was also reminded that I had sat down and done that as well.  When it came to execution though, I don't think it lasted long. 

However... I think my family is at the point now that we need this. It would be more stable and easier to plan.

(This one is more like our house!)

This looong story (sorry!) lead me to look at the new recipes we've made and loved the last few months. I have them all on a Pinterest board, but would like to share them here as well so they are all in the same spot.

Here they are- all pictures belong to the original blog.  Have fun!

Quick and Easy Orange Beef from Our Best Bites

by Our Best Bites

 My 10yr old son has been asking for orange chicken. I found this recipe and had beef so we made it.  Let me just say, I really, really dislike Chinese food. But this dish? LOVED it!

Sina's Georgia-Style Boiled Peanuts Recipe 

My husband served his mission in South Carolina. This is a popular street food there. He was in heaven! 

 Crock Pot Santa Fe Chicken


I LOVE this dish.  It's so simple, but full of flavor. It makes a TON, so make sure you have lots of people to eat it! I serve it on rice, or even just plain. I like to add some crushed tortilla chips for some texture.

Super healthy and quick Asian lettuce wraps from Our Best Bites!

by Our Best Bites

Another WOW from Our Best Bites. I really enjoy this dish. 4 out of 5 family members loved it as well. The 1 who didn't is my 7yr old daughter who doesn't like anything. Quick, easy, HEALTHY, and yum! 


This recipe is called The Best Pot Roast... Ever!  and it really is!

Make sure you make potatoes or rice with it so you have something to sop up the amazing gravy!

 Meatloaf made with stove top stuffing. Gets rave reviews and SUPER easy. 1 Pound Ground Meat (Beef or Turkey) 1 Egg 1 Box Stuffing Mix 1 Cup Water Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes.

 This is a simple, yet delicious meatloaf recipe. 
1 lb ground beef or turkey
1 egg
1 box stuffing mix
1 cup water

Mix everything together and press into a loaf pan.  Bake at 350 for 45 minutes. Yum! 

And finally...


So. Very. Good. 
It is mandatory to broil the meat after cooking it. I cooked it in the crockpot, and it was really good. However, after broiling it- Amazing!

I think that's good for today.  There are some more great meals on my Pinterest board, and I'm always adding more.

Tuesday, March 19, 2013

Meaty Spaghetti Sauce


Ahhh... home cooked meals. Traditional goodness passed down from generation to generation. This was the spaghetti sauce I ate growing up. It's thick and chunky, and full of amazing flavor. After trying this, you'll never go back to canned sauce again!

You'll notice that the recipe allows for a few hours of simmering time. This is to get the best taste out of the herbs. Your house will also smell amazing! However, this spaghetti sauce is amazing after a short cooking time as well. Brown the beef, drain, and cook everything together for 30 minutes or so. Serve over hot noodles with warm bread and a salad!

Meaty Spaghetti Sauce
The Double Dipped Life

1 lb Ground Beef
1 chopped onion
1/2 cup chopped celery
sliced mushrooms (optional)
1 teas salt
1/4 teas pepper
1 TB Basil
1/4 teas minced garlic
2 TB chopped (or dried) parsley
1 bay leaf
2 cans diced tomatoes
1 can tomato paste
1 can tomato sauce
spaghetti noodles
Parmesan or mozzarella cheese

Brown meat, drain fat. In the same pan, add in onion, celery, and mushrooms. Cook until soft.
Add browned meat and remaining ingredients and simmer 2-3 hours until sauce thickens. Stir occasionally. Add water if too thick.

Serve over hot noodles! Sprinkle with Parmesan cheese and/or mozzarella cheese.

Monday, December 10, 2012

Thai food at it's finest

Yes, I know. I quit. But... the very next day I made this dish. And oh, how delightful. 

Crock Pot Thai Peanut Chicken- I made this on the stovetop and it was amazing. Lots of flavor, and I could taste all of the flavors individually. We loved it!
Picture from

I can't tell you how good this dish it.  The flavors of peanuts, limes, ginger,  curry, cilantro all stand out, yet manage to blend together to make an amazing bite. 

The original recipe is from  Love at Home, and is a crock pot dish. However, I just couldn't manage to get it going in the crock pot, so I made it on the stove top. And you know what? I really think that method is better. I think that's why the individual flavors stood out so much. 

Thai Peanut Chicken
Adapted from Love at Home

2 medium onions, cut into thin wedges
1 1/2 cups sliced carrots (3 medium)
1/2 to 1 red sweet pepper, cut into bite sized pieces
2 lbs skinless, boneless chicken breasts, cut into 1-inch pieces
3/4 cup chicken broth
3 Tb peanut butter (I used crunchy, smooth is fine as well) 
1/2 teas finely shredded lime peel (Mine were rather large, but I actually sought them out- so good!)
2 Tb lime juice
2 Tb soy sauce
**If you are slow cooking, include 2 Tb quick-cooking tapioca. I did not use this for the stove top method.
1 Tb grated ginger (Ginger freezes well, so you don't waste the rest!)
2-3 teas red curry paste
4 garlic cloves, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas (I omitted)
Hot cooked rice
Chopped Peanuts (Optional, but so good! Adds texture and salt to the dish)
Chopped Fresh Cilantro (Optional, but come on, you need it!)
**Stove top directions (Prefered):  
Heat a few Tb oil in a large sauce pan.  Saute' onions, carrots, and sweet pepper until soft. I was working with frozen chicken, so I boiled that in water while the veggies were cooking. If your chicken is ready to go, add it to the veggies, set the stove top to medium low, and cover.  Cook until chicken is done.

In another pan combine broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic; stir until combined. Bring to a simmer.  One comment- at this point, the dish does not look very appetizing.  Stick with it, you'll be so glad you did! 

Add in the coconut milk and the peas if using. Cook until heated through, but do not boil. Add in the chicken and veggie mixture.  

Serve the chicken and sauce over hot cooked rice. Top with peanuts and cilantro. 


 **Crockpot directions: Place onions, carrrots, and sweet pepper in the crock pot. Add chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic, until smooth. Pour over the chicken.  Cover and cook on low for 5-6 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.