* Menu Monday (#23) *

Dinner this week:

Sunday: Hamburgers & Hotdogs & Pasta Salad
Monday: No Peek Beef Tips, Mashed Potatoes & Gravy, & Salad
Tuesday: Winger's Chicken Salads
Wednesday: Teriyaki Pork Chops, Fried Rice, & Green Beans
Thursday: Homemade Pizza & Salad
Friday: Crockpot Hawaiian Chicken, Rice, & Salad
Saturday: not sure yet!  (probably breakfast for dinner or quesadillas)

* Menu Monday (#22) *

Here's what we are eating this week!

Sunday: Marinated Steak, French Fries, & Salad
Monday: Baked Sweet and Sour Chicken, Rice, & Green Beans
Tuesday: Homemade Biscuits and Sauage Gravy & Peaches
Wednesday: Crockpot Pork Chops & Roasted Red Potatoes
Thursday: Pork Tacos, Black Beans, & Spanish Rice
Friday: Out to eat...going on a date!
Saturday: Family Reunion

How about you?

* Cream Cheese Chicken Wontons & Sweet and Sour Sauce *

These deep fried nuggets of goodness are my favorite...so unhealthy but so delicious!  We only have them occassionally because they aren't super great for you and I hate deep frying things in our house because it makes it smell gross but these are totally worth the day of oily smelling house! 

This isn't really a recipe--I got the idea after a girl's night when someone brought plain cream cheese wontons.  I starting thinking about how adding meat automatically makes it a meal, right?  And then these were born.

* Cream Cheese Chicken Wontons *

1/3 block of cream cheese
3-4 chicken tenderloins, cooked and shredded (I season mine with garlic salt and onion powder)
1/2 package of wonton wrappers (about 25)
oil for frying

Season, cook, and shred chicken and set aside. Lay out wonton wrappers on counter.  Cut 1/3 block of cream cheese into equal pieces.  Place a piece of cream cheese on the center each wonton wrapper and top with chicken (no exact amount-just whatever looks like it will fit in the wrapper).

Start heating up your oil.  I've read to heat it to 350* but I just drop a drop of water in and if it bubbles, it's ready.

To fold the wonton, brush a little water over all of the edges of the wonton skin.  I then fold the wrapper diagonally into a triangle and press the edges well to seal.  I then take the two furthest ends and fold them in to meet in the middle.  You can fold them however you want...get creative :)  Just make sure the edges are sealed well so the filling doesn't come out.

Drop wontons into the preheated oil 4-5 at a time.  Allow to fry until lightly browned.  Remove with slotted spoon (or whatever you use when you deep fry) and place on a paper towel covered plate to let the excess grease drain off.

I serve these with fried rice (I ususally use this recipe but I didn't in this picture) and a side of the sweet and sour sauce recipe listed below (not pictured).  These would also be yummy appetizers!

* Sweet and Sour Sauce *

3/4 cup white sugar  

1/3 cup white vinegar (I use apple cider vinegar)
2/3 cup water 

1/4 cup soy sauce
1 tablespoon ketchup

2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Recipe found here

* Sugar Cookie BARS *

We love sugar cookies but I hate how long it takes to cut out and bake each batch--not to mention frosting each one!  Then we found this recipe at Six Sister's Stuff...and it was awesome!  A few of the comments on the original recipe post said their cookie bars turned out dry.  Mine were perfect!  First off, I halved the recipe and cooked it in a cake pan.  I did add a little less flour (a half cup or so less) and baked them for 8 minutes instead of 10.  Also, I had to add a lot more powdered sugar than it called for in the frosting recipe.  Give them a try...you'll be glad you did!

* Sugar Cookie Bars *

1 cup unsalted butter, at room temperature (I used margarine)
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.  In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1" pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.  Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

* Frosting *
1/2 cup (1 stick) margarine or butter, softened
1/4 cup milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)
A couple of drops blue food coloring (or any other color) to get desired blue color (optional)

Combine all ingredients until well-blended. Spread on top of bars. Top with sprinkles if you want!

* Menu Monday (#21) *

Wow...it has been a long time since this blog got any attention from me!  We had our third baby boy about a month ago and I'm just starting to feel like I can handle three kids (although now that I've said it, it'll probably be the worst week ever). 

I want to start getting my menus planned again to make dinner time a little easier and save a few bucks in our wallet :)  So here we go...

Sunday: Breakfast Burritos & Yogurt Parfaits (leftover from our baby blessing)
Monday: Taco Soup & Chips
Tuesday: Cream Cheese and Chicken Wontons & Fried Rice
Wednesday: Marinated Grilled Pork Chops & Potatoes
Thursday: Creamy Corn Chowder & Breadsticks
Friday: BBQ Chicken Calzones & Salad
Saturday: Hamburgers/Hotdogs & Pasta Salad

What are you having this week?

* Menu Monday (#20) *

Here is our menu this week.  We are starting to get a lot of zucchini in our garden so I'm pretty sure we'll probably have it with every meal--even if I don't have it written on there :)  I also plan on making zucchini bread and zucchini brownies this week.

Sunday: Grilled Teriyaki Chicken, Baked Potatoes, & Cracker Zucchini
Monday: Broccoli Cheese Soup (in crockpot) & Garlic Bread
Tuesday: Beef Enchiladas & Spanish Rice (we didn't end up having them last week so I put them on the menu for this week)
Wednesday: BBQ Chicken Salads
Thursday: Three Cheese Stuffed Shells & Salad
Friday: Omelets & Fruit Smoothie
Saturday: Chicken Quesadillas

*Menu Monday (#19 ) *

Here's our dinner menu this week!

Sunday: Winger's Chicken, French Fries, & Salad
Monday: Costa Vida Chicken Tacos, Salad
Tuesday: Salisbury Steak, Mashed Potatoes, & Veggies
Wednesday: Beef Enchiladas & Spanish Rice
Thursday: Crockpot Lasagna, Garlic Bread, & Salad
Friday: Whole Wheat Waffles & Fruit Smoothie
Saturday: Grilled Cheese Sandwiches & Tomato Soup

What are you having?

* Cream Cheese Sausage Pinwheels *

As with most of my recent recipes, I found this one on Pinterest and I knew my husband would like it.  We tried it out for dinner the other night with some salad and potatoes and it was a hit with boys and my husband! The recipe is found here.

* Cream Cheese Sausage Pinwheels *

1 Roll Breakfast Sausage

1 Tube Pillsbury Crescent Rolls

1 Pkg Softened Cream Cheese

Brown sausage and drain.  In a large bowl, combine cooked sausage with softened cream cheese. 

Remove crescent roll dough from packaging but do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers (so the cream cheese doesn't oooze out of the cracks). 

Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)  Once rolled up- refrigerate for at least 20 mins (or if you are in a hurry, put it in the freezer til' firm...this will help the dough keep shape while cutting).  Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.

* Menu Monday (#18) *

I am on a roll...posting two weeks in a row!  Here's what we're having for dinner this week:

Sunday: French Dip Sandwiches & Salad
Monday: Chicken Roll-Ups, Mashed Potatoes & Gravy, Veggies
Tuesday: Meat and Veggie Calzones
Wednesday: Shredded Chicken Salad
Thursday: (hubby's birthday-having family over) Hamburgers, Hotdogs, Pasta Salad, Veggies, & Dessert
Friday: Navajo Tacos & Spanish Rice
Saturday: Omelets & Fruit Smoothie

As always, I'd love to hear what you're having!

* Slow Cooker Salsa Chicken *

I found this recipe on Pinterest and it turned out delicious!  I am a huge fan of Mexican food.  It's usually so quick, easy, and tasty so any variation is appreciated by me!  Give it a try.  Oh and bonus...it's made in the crockpot which is perfect for summer!  Recipe found here.

* Slow Cooker Salsa Chicken *

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.