These Are NOT Mine!

I tackled a vacation at the Kalahari Resort on Thanksgiving. It houses the biggest indoor waterpark in the country. It was a blast but it was also delicious. They have this wonderful little Sweet Hut and look at what I bought there:

How cute are those?? Happy Tackle It Tuesday with 5 Minutes for Mom !

Nothing was on Sale?

I am doing more menu planning with I'm an Organizing Junkie:

$5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastest money saving around! This week, NOTHING was on sale! I guess even the Pick N Save people need the holiday off:-) So, no new recipe today. Just my yummy menu:-)

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Queen for a Day!!

I hope everyone had a GREAT Thanksgivng! I know that we did. In fact, we had such a great time, the universe has made me Queen for a Day! Ok...not the universe...Mamarazzi at Dandeloin Wishes!



Go check me out:-)

Chicken Enchilada with Pumpkin Cream Sauce

"A simple, earthy take on traditional enchiladas" is Chicken Enchilada with Pumpkin Cream Sauce and is my featured recipe today because:

I am doing more menu planning with I'm an Organizing Junkie:



$5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastest money saving around! This week, they have chicken on sale for $1.99/lb. (normally $4.79/ lb.)! I bought a bunch to make the featured recipe because, when I saw it on Cheeky Kitchen.com, I knew I had to try it! Check it out:-)

Chicken Enchilada with Pumpkin Cream Sauce
Ingredients:
1 sweet onion, thinly sliced
2 Tbs butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cumin
dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions

Directions:
1. In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (6.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 261.67
Calories From Fat (44%) 114.86
% Daily Value
Total Fat 13.08g 20%
Saturated Fat 7.44g 37%
Cholesterol 71.8mg 24%
Sodium 164.61mg 7%
Potassium 301.43mg 9%
Total Carbohydrates 19.86g 7%
Fiber 2.63g 11%
Sugar 0.06g
Protein 16.84g 34%

Recipe Type
Chicken, Main Course, Mexican

Source
Source: Cheeky Kitchen.com
Web Page: http://www.cheekykitchen.com/2010/10/chicken-enchiladas-with-pumpkin-cream.html

Recipe Cost: $5.97
Serving Cost: $1.00



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allrecipes.com Detour!

allrecipes.com took a detour into Milwaukee for an Iron Cupcake: Milwaukee Challange this summer and I was there. They posted the video today so, check me out:-)

Thanksgiving Tablescapes

I was working on this year's Thanksgiving tablescape design and as such, I was looking back to see what I have done in the past. It is amazing what you can do with the same set of china and flatware and a little imagination.

I added some green touches in 2006:

It was burgundy and gold in 2007:

I revisited the green with a different centerpiece in 2008:

Gold and orange adorned my table last year:

This year, I am thinking about brown...

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Thanksgiving Schedule

I am tackling a Thanksgiving Schedule for Tackle It Tuesday with 5 Minutes for Mom . This is my plan and you can print it for your reference if you like. Keep in mind that my dinner is this Saturday instead of next Thursday. Your dates would move back and forth according to when you are hosting your dinner party:-)


Happy Planning:-)

Thanksgiving Planning

I am head-deep into Thanksgiving planning so, no new recipe today however, check out my new blog update. The slider is there for your reading enjoyment. Each month, I will highlight my material which will be most revelant to you at that time. I hope you enjoy the new feature:-)

Also, to help with Meal Planning, I have posted my calendar on my home page too. It's called, "What's for Dinner this Week?"AND, if you click on something that sounds good, it will take you to the recipe. If the recipe sounds good, I got it print friendly for you too! Cool, right?

Thanksgiving Herbs

I started them late but I think I will have enough sage and thyme for my Thanksgiving dinner:-) Whew!

True Beauty

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

I was really trying not to post pictures of my girls but how can I not when they are this beautiful?

Tackle Me:-(

It's time for Tackle It Tuesday with 5 Minutes for Mom . Cold tackled me:-( I am going back to bed. Oh wait, I can't. I forgot, my life is crazy. Pray for me:-)

Grilled Chicken Cutlet Parmigiana

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Things are crazy again! I have a doctor's appointment, Girl Scout service area meeting, a PTO meeting and a district meeting!

Thank goodness Pick N Save is helping me out with my menu planning! They have chicken on sale for $1.99/lb. (normally $4.79/ lb.)! I bought a bunch to make Rachael Ray's Grilled Chicken Cutlet Parmigiana. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Grilled Chicken Cutlet Parmigiana (Doctor Appointment/Girl Scout Service Area Meeting) (See Recipe Below)

Wednesday: Bean Night (PTO Meeting)

Thursday: Eat Out (District Meeting)

Friday: Leftovers

Grilled Chicken Cutlet Parmigiana
Ingredients:
2 lbs thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 tsp crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 lb smoked mozzarella, thinly sliced

Directions:
1. Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

2. Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

3. Preheat the broiler to high.

4. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (18.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 607.16
Calories From Fat (23%) 142.21
% Daily Value
Total Fat 16.15g 25%
Saturated Fat 8.77g 44%
Cholesterol 178.83mg 60%
Sodium 957.34mg 40%
Potassium 1369.08mg 39%
Total Carbohydrates 37.98g 13%
Fiber 3.92g 16%
Sugar 7.94g
Protein 77.63g 155%

Recipe Type
Chicken, Italian, Main Course

Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/grilled-chicken-cutlet-parmigiana-recipe/index.html

Cost: $15.80 ($10.28 with sale!!!)
Serving Cost: $3.97 ($2.57with sale!!!)

New Gardens

Look at what my husband built for me:


Two new gardens to fill with black gold and and yummies in the spring. I CAN'T wait!!

Baking Away

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Tackling Baking

It's time for Tackle It Tuesday with 5 Minutes for Mom . This weekend, like most of us, I tackled Halloween. And now, moving forward, I have all kinds of baking to tackle for the holidays coming up. Here we go kids...it is going to be a bumpy ride until New Year's:-)

Slow Cooker Mexican Rice

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

This week isn't as bad. I have a bake sale, a doctor's appointment, and eye appointment, a half day of school and I would like to get some baking done.

Thank goodness Pick N Save is helping me out with my menu planning! They have ground beef on sale for $1.99/lb. (normally $2.93/ lb.)AGAIN! I bought a bunch to make Slow Cooker Mexican Rice. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Pork Chops and Roasted Potatoes (Bake Sale) (See Recipe Below)

Wednesday: Leftovers (Doctor Appointment/Eye Appointment)

Thursday: Slow Cooker Mexican Rice(Bake)

Friday: Eat Out (Half-day School)

Slow Cooker Mexican Rice
Ingredients:
1 lb lean ground beef
1 med onion - chopped
1 lg green pepper - chopped
16oz kidney beans, rinsed, and drained
14.5oz can diced tomatoes, undrained
8 oz tomato sauce
1/4 cup water
1 pkg taco seasoning
1T chili powder
1 cup instant rice, uncooked
1 cup shredded cheddar cheese

Directions:
1. Brown ground beef and onions in non stick skillet(this can be done the night before). Combine all ingredients in slow cooker except rice and cheese. Cook on low 8 hrs (after 5-6 hours it was bubbling good and rice could have been added - watch yours to see if it is done before 8 hrs)

2. Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (30.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 598.45
Calories From Fat (36%) 216.12
% Daily Value
Total Fat 23.75g 37%
Saturated Fat 10.55g 53%
Cholesterol 76.48mg 25%
Sodium 3856.93mg 161%
Potassium 2453.72mg 70%
Total Carbohydrates 70.36g 23%
Fiber 15.44g 62%
Sugar 26.68g
Protein 31.71g 63%

Recipe Type
Beef, Main Course, Mexican, Slow Cooker

Source
Author: Michelle Raynier
Source: Whispering Willows Service Area

Cost: $11.90 ($10/96 with sale!!!)
Serving Cost: $1.98 ($1.83 with sale!!!)