Monday, December 30, 2013

What's for dinner, week of December 30th

Monday:  Turkey Smoked Sausage, Yellow Rice, Italian Green Beans, White Corn

Tuesday:  Chili Dawgs and Chips

Wednesday:  Ham, Beans, Sauteed Cabbage and Onions, Cornbread

Thursday:  Out

Friday:  Spaghetti Casserole (make one for the freezer), Spinach Salad

Saturday:  Wild Rice and Chicken Soup, Bread

Sunday:  Something in the Crock Pot (haven't decided yet!)

That's my plan.  Go to for other menu plans.  Thanks for stopping by.


Monday, December 23, 2013

Menu plan for week of December 23rd

Monday:  (freezer meal)  Magnificent Casserole, Green Veggie

Gotta do some last minute shopping so an already made meal to pop in the oven is just the trick for me today!

Tuesday:  Spending the day at my parents.  Not sure what is on the menu but I am taking them Sausage and Cheese Balls and a Watergate Salad.

Wednesday:  Christmas Day!  Hubby is working so daughter and I are on our own.

Thursday:  Celebrating Christmas at my MIL's.  I'm taking Green Bean Casserole, Broccoli and Cheese Casserole, Iced Tea and Wassail.

Friday:  Good ole lovely leftovers!

Saturday:  Italian Crock Pot Chicken (a Pinterest recipe), and Italian Green Beans

Sunday:  Out

That's my plan.  How about you?  Go to for inspiration.

Thanks for stopping by.


Sunday, December 22, 2013

It's beginning to look a lot like Christmas!

Well, maybe somewhere in this world, but not here in Tennessee.  We were in the 70's yesterday!  Today it is gray and dreary. But, I don't mind it, really. So it's time for a little Christmas cooking.  Sharing a recipe for the crock pot today.  You can let this cook while you are making your Christmas cookies, candies and cakes!  I've had this recipe a long time and not sure where I found it but it sounds a little like a Gooseberry Patch recipe.  Their cookbooks are my favorites.  So join me today and let's make our homes smell like wonderful and yummy Christmas favorites!

Slow Cooker Christmas Chili

1 lb lean ground beef (I used ground turkey)
1 lb mild country sausage
1 onion, chopped
2, 15 oz cans diced tomatoes (seasoned for chili ones work nicely)
1, 8 oz can tomato sauce
2 tsp ground cumin
3 TBSP chili powder
1, 15 oz cans white beans, undrained
1, 15 oz cans pinto beans, undrained
sour cream
shredded cheddar cheese
sliced green onions

Cook ground beef, sausage and onion, breaking up the meat. Drain. Place into a slow cooker with all remaining ingredients except sour cream, cheese, and green onions. Cover and cook on low heat for 8 to 10 hours. Serve hot with sour cream, cheese, and green onions.

Monday, December 16, 2013

Menu for week of December 16th

Monday:  Chicken Parmesan Meatloaf (Pinterest recipe) gonna bake one and freeze one, Scalloped Potatoes and Glazed Carrots

Tuesday:  Kielbasa Bean Slow Cooker Soup, Cornbread Muffins

Wednesday:  Mr. Food's Chicken Kiev (extra meal for freezer), Yellow Rice, Green Veggie

Thursday:  Down Home Chicken and Noodles, Broccoli Cornbread (it's really good, I swear!)

Friday:  Lovely Leftovers

Saturday:  Slow Cooker Christmas Chili with all the toppings, sour cream, cheese, maybe Fritos!

Sunday:  Pam's Chicken Dish for the Crock Pot, Mashed Potatoes, Corn

That's my week.  How about you?   Go to for tons of menu plans and add yours too!

Thank you for stopping by.  Come back again!


Saturday, December 14, 2013

Crock Pot Corn Chowder

Crockpot Corn Chowder


6-8 potatoes (peeled and diced)
1 Can cream corn
1 Can whole kernel corn
2 Cups chicken broth
8 Ounces diced ham
1 Cups diced onions
1/4 Cups butter
2 Cups half and half

Step One - Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker.
Step Two - Cook on low for 7-8 hours.
Step Three - Mash the mixture to your desired consistency and then add the butter and half and half.
Step Four - Cook for an additional 30 minutes on high, and you are set!
I found this recipe on

Made this for my family today.  So delicious.  I substituted low fat milk for the half and half and it was still yummy!  Had to share!


Monday, December 9, 2013

Menu for week of December 9th

Monday:  It's a Thanksgiving meal in December!  Since we ate Cracker Barrel while out of town Thanksgiving, I have an itch to fix a feast of my own.  Turkey, Mashed Potatoes and Gravy, Stuffing, Green Bean Casserole and Cranberry Crunch!

Tuesday:  Oh yes, it's leftovers baby!

Wednesday:  Hey, how about some Turkey Sammies!  Oh yeah!

Thursday:  Chicken Stroganoff (Crock Pot), Noodles, and a Green Veggie

Friday:  Crock Pot Ham, Scalloped Potatoes, Glazed Baby Carrots

Saturday:  Crock Pot Corn Chowder, Bread

Sunday:  Chops in the Crock Pot, Macaroni and Cheese, Green Veggie

Cranberry Crunch

1 cup rolled oats
1 cup brown sugar
½ cup flour
½ cup margarine
1 can whole cranberry sauce

Mix first four ingredients; spread half on bottom of greased 8 x 8 inch pan. Next spread the cranberry sauce. Cover with remaining oat mixture. Bake 350 degrees 45 minutes.  (This is a very old but tried and true recipe.  Used to be the only way I would eat cranberries, but I've come to love them now.)

Wow, the ole Crock Pot is getting quite the workout this week.  It's my favorite kitchen helper!  Go to get many ideas for your menu plan.

Thanks for stopping by!


Monday, December 2, 2013

Menu for week of December 2nd

We were out of town all of last week.  Actually, we were out of state.  It feels good to be back home.  Here is my plan for feeding my family dinner this week:

Monday:  Lasagna Roll Ups (freeze a pan), Tossed Salad

Tuesday:  Taco Soup

Wednesday:  Chicken Burgers, Fries

Thursday:  Alfredo with Chicken, Salad

Friday:  Soup and Grilled Cheese Sandwiches

Saturday:  Bachelor Bean Bake (recipe below), Salad

Sunday:  Brown Sugar and Balsamic Glazed Pork Loin (Pinterest), Brussels's Sprouts and Mashed Taters

Bachelor Bean Bake
(Telephone Pioneers of America)

½ c. onion, chopped
2 T butter
2, 16 oz. cans pork and beans
½ pound wieners, cut int ½ inch pieces
1/3 c. ketchup
1 t Worcestershire sauce
½ t. dry mustard

In ½ quart saucepan, over low heat, cook the onions in butter until tender. Stir in remaining ingredients, pour in 1 ½ quart baking dish. Bake 400 degrees 30 minutes or until hot. Stir thoroughly before serving. 4-5 servings.

That's my week.  How about you?  Go to for lots of inspiration.  Thanks for stopping by.


Monday, November 18, 2013

Menu for week of November 18th

Monday:  Magnificent Casserole (make one, freeze one), Tossed Salad

Tuesday:  Cheesy Chicken Tater Tot Casserole (Pinterest Crock Pot Casserole), more Tossed Salad :)

Wednesday:  Soup and Grilled Cheese

Thursday:  Favorite Chinese Take Out

Friday:  Lovely Leftovers

Saturday:  On the Road!

Sunday:  Wild West Baked Chili Mac, Veggies and Dip

This is my plan this week.  A few things from last week made it over to this one.  Go to for many other menu plans.  Thanks for stopping by.


Monday, November 11, 2013

Menu for week of November 11th

Monday:  Porcupine Meatballs, Green Veggie, Salad?

Tuesday:  Chicken Cordon Bleu (feed the freezer too!), Rosemary Roasted Potatoes, Green Veggie

Wednesday:  Sweet and Sour Pork (Crock Pot recipe from Pinterest), Rice, Veggies

Thursday:  Magnificent Casserole (freeze one pan), Salad, Bread

Friday:  Lovely Leftovers!

Saturday:  Cajun Beans and Sausage, maybe Cornbread!

Sunday:  Cheesy Chicken Tater Tot Casserole (Crock Pot recipe from Pinterest), Green Beans, Salad

That's my plan.  Go to for  many more recipe plans.  Thanks for stopping by.


Monday, November 4, 2013

Menu for week of November 4th

Monday:  Crock Pot Ham, Layered Salad, Macaroni and Cheese

Tuesday:  Fast Chicken Pot Pie, leftover Layered Salad, Pumpkin Bread

Wednesday:  Ham and Ziti Casserole (freeze a pan), Green Veggie

Thursday:  Mr. Food's Chicken Kiev (a favorite freezer meal), Rice Pilaf, Green Veggie

Friday:  Taco Filled Shells (freeze a pan), Salad

Saturday:  Ham and Cheese Quiche, Tater Rounds, Fruit, Crescent Rolls

Sunday:  Chili Cheese Dog Casserole, Salad

That's my week.  How about you.  I'm linking up at every Monday with my menu. Thanks for stopping by.


Monday, October 28, 2013

Menu for week of October 28th

Monday:  Lasagna Roll-ups (freezing a meal), Salad

Tuesday:  Crock Pot Roasted Turkey Breast, Mashed Potatoes and Gravy, Stuffing, Green Beans

Wednesday:  Turkey Jambalaya (freeze a meal), Salad  (recipe below)

Thursday:  Halloween Mummy Dawgs, Tater Tots

Friday:  Leftover or Pizza!

Saturday:  (freezer meal)  White Chicken Chili, Cornbread

Sunday:  Chicken Burgers and Fries

Turkey Jambalaya

1 tablespoon oil
1 cup onion -- minced
3/4 can celery -- chopped
1/2 cup green pepper -- chopped
2 garlic cloves -- minced
2 cups diced tomatoes -- canned
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon mild hot pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon pepper
4 cups turkey stock
2 cups rice, uncooked
1 pound smoked sausage -- cut in 1/4" slices
2 cups cooked turkey -- chopped

Saute onion, celery, pepper and garlic in oil. Add tomatoes and seasonings; cook on low for 15 minutes. Add all other ingredients, bring to a boil. Reduce heat; simmer and cook until rice is tender, about 30 minutes.

"This is also good with chopped ham and/or shrimp. If it seems too dry, add a can of tomato sauce (8 ounces) and/or a little water. If you want it to be really spicy add some cayenne pepper or Tabasco sauce.

I have frozen this with fairly good success. If making to freeze, under cook slightly and add water or tomato juice on reheating.

That's my week.  How about you?  Go to for other menu plans every Monday.  Thanks for stopping by.


Tuesday, October 22, 2013

Menu plan week of October 21st

Monday:  Was spent driving back from South Carolina.  We ate at Cracker Barrel.  Yum!

Tuesday:  Spicy Chicken with Beans (a chili of sorts)

Wednesday:  My favorite Potato Soup (and hubby's too!)

Thursday:  Hot Dogs and Fries

Friday:  Ritzy Chicken Casserole, Peas and Corn

Saturday:  Fish and Chips

Sunday:  Chicken and Dumplins, Pat Summitt's Jalapeno Corn Casserole, Green Beans

That's my week.  It's a pretty easy one with some easy meals thrown in between some of our favorite recipes.  How about you?  Go to for ton's of menus and recipes every week!

Thanks for stopping by.


Monday, October 14, 2013

Menu for week of October 14th

It's a short week for my menu. We are going to go out of town during daughter's fall break.  I will take a couple of my freezer meals with me too.  Here is my plan for this week:

Monday:  Glazed Kielbasa (crock pot), Rice, Green Veggie

Tuesday:  (freezer meal) Pizza Spaghetti, Salad

Wednesday:  (freezer meal that I didn't get to last week) Chicken Supreme Casserole, Green Veggie

Go to for many more menu plans.  Thanks for stopping by.  Please come back again!


Monday, October 7, 2013

Menu for week of October 7th

Here is my menu this week:

Monday:  Spasagna (didn't get to this last week-too many leftovers!), Spinach and Strawberry Salad

Tuesday:  Lil' Cheddar Meatloaves (freeze half), Corn Casserole, Green Veggie

Wednesday:  (freezer meal) Chicken Supreme Casserole, Salad

Thursday:  Fish and Chicken Strips, Fries

Friday:  (freezer meal) Chuckwagon Casserole, Salad

Saturday:  (freezer meal) Spaghetti Casserole, Green Veggie

Sunday:  Out for Lunch?  Dinner:  Taco Soup, yummo!

That's my plan.  Go to  for many more plans.  Thanks for stopping by.


Tuesday, October 1, 2013



1 (24 oz) Jar of your favorite Spaghetti Sauce
1 (24 oz.) Jar Garlic Alfredo Sauce
1 lb. spaghetti noodles
1 pound of ground beef
2 cups shredded mozzarella
1/2 cup milk (2% or higher)
1 tsp. dried oregano
1 tsp. dried parsley

Cook spaghetti noodles according to package directions. Rinse cooked noodles under cold water and drain very well.

Preheat oven to 350 degrees (F) Spray 9x13 baking dish with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley.
Stir well to combine. Add cooked spaghetti noodles and toss to coat them completely. Place entire mixture into baking dish Cover with aluminum foil and bake for about 30 minutes.

While it cooks, start browning your ground beef in a medium sauce pan.
Once beef is brown and crumbled, drain well to remove excess grease.
Over low heat add spaghetti sauce and mix. Put cover over sauce pan and allow the mixture to keep warm until pasta is ready.

After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes.

Unless you are completely impatient like me. Then you just cut out a slice and pour spaghetti sauce mixture on top, sprinkle with a bit of Parmesan cheese ,if you like, and then dig in.

How many of you have heard of the restaurant, Cheddar's?  That is where I first heard of Spasagna.  It took me a couple of times before I could pronounce it.  You can get it with meat or without on their menu.  I make mine with ground chicken or ground turkey instead of beef.  Try it if you are a pasta lover like me!

Thank you for stopping by.


Monday, September 30, 2013

Menu for week of September 30th

Monday:  Hubby's celebratory dinner at Red Lobster

Tuesday:  Chicken Fried Pork Chops (crock pot), Roasted Asparagus, Macaroni and Cheese

Wednesday:  Turkey Smoked Sausage with Green Peppers and Onions, Yellow Rice, Green Veggie or Salad

Thursday:  Enchiladas, Salad

Friday:  Spasagna (yep, I spelled that right.  It's a copy of Cheddar's Restaurant's dish which is a combination of spaghetti and lasagna!), Salad, Garlic Bread

Saturday:  Crock Pot BBQ Chicken on Buns, Fries

Sunday:  Crock Pot of Ham, Potatoes, and Green Beans, Corn on the Cob, Rolls

Love using my crock pot!  How about you?  Go to for other menu plans and post yours too!  Thanks for stopping by!


Monday, September 23, 2013

Menu for week of September 23rd

Monday:  (freezer meal)  Taco Casserole, Tossed Salad

Tuesday:  Crock Pot Chicken Fried Chops, Buttered Noodles, Carrots, Slaw

Wednesday:  Chicken Burgers and Fries

Thursday:  (freezer meal) Pizza Spaghetti Casserole, Tossed Salad

Friday:  Chicken Shepherd's Pie, Rolls

Saturday:  (freezer meal) Chuck Wagon Casserole, Tossed Salad

Sunday:  Crock Pot Cajun Chicken, Rice, Green Veggie

Once again I'm taking advantage of my already made freezer meals and my trusty crock pot.  This should be a pretty easy week.

What are you feeding your family?  Go to for many other menu plans.

Thanks for stopping by!


Thursday, September 19, 2013

My favorite tried and true pumpkin recipes!

Here are my favorite pumpkin recipes.  I love pumpkin!

Better than Pie

1 can pumpkin
3 eggs
1 ½ cup milk
4 t. pumpkin pie spice
1 t. lemon extract
½ t. salt
1 cup sugar
1 yellow cake mix
¾ cup margarine, melted
chopped nuts

Mix first 7 ingredients. Pour into greased 9 x 13 inch pan. Sprinkle dry cake mix over then drizzle margarine (or butter) over evenly. Bake 350 degrees for 1 hour. Chopped nuts may be added after cake mix. Top with Cool Whip.

Magic Pumpkin Pie

1 unbaked 9 inch pie shell
16 oz. pumpkin
1 can sweetened condensed milk
1 egg
½ t. salt
½ t. nutmeg
½ t. ginger
¾ t. cinnamon

In large size bowl, blend together all ingredients. Turn into shell. Bake 375 degrees 50-55 minutes. Cool. Refrigerate 1 hour.

Pumpkin Chocolate Chip Muffins

4 eggs
2 c. sugar
3 c. flour
16 oz. pumpkin
1 ½ c. oil
2 t. soda
2 t. b. powder
1 t. cinnamon
1 t. salt
12 oz. mini chocolate chips

Beat eggs, sugar, pumpkin and oil. Add flour and spices. Mix well. Stir in chocolate chips. Pour into 24 greased muffin tins. Bake 400 degrees 15-20 minutes. Cool 10 minutes before removing from tins.

Butterscotch Pumpkin Cake

1 c. butterscotch flavored morsels
2 c. all purpose flour
1 ¾ c. granulated sugar
1 T b. powder
1 ½ t. ground cinnamon
1 t. salt
½ t. ground nutmeg
1 c. pumpkin
½ c. vegetable oil
3 large eggs
1 t. vanilla extract
powdered sugar (opt)

Preheat oven to 350 degrees. Grease 12 cup bundt pan. Microwave morsels in small bowl on medium-high for 1 minute, stir. Microwave at 10-20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, sugar, b. powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan. Bake 40-50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar. Makes 24 servings.

...and this is something I make all the year round and doesn't really have a recipe.  Here goes...

I box cake mix (sugar free, or regular, yellow, spice, or pumpkin, about any flavor will do. )
Dump cake mix in mixing bowl.  Add one can of pumpkin.  I also like to add about 1/2 cup of water for easier mixing, but you don't have to do this step.  

Mix it all up and bake in muffin tins.  My family gobbles these up. This week I made them with sugar free devil's food cake and even froze some.  They are semi-healthy and very low in calories.  



Monday, September 16, 2013

Re-sharing a recipe!

It's that time of year when a lot of us moms like to have freezer meals for those crazy busy days.  Here is a favorite of my family's.  You can find it HERE.  How about you?  Do you have any favorite freezer meal recipes?  I have several in my recipe section here to your right.  Feel free to browse.

Menu for week of September 16th

Monday:  (freezer meal) Chicken Supreme, Tossed Salad

Tuesday:  Japanese Grilled Chicken, Asian Noodles, and Asian Veggies (didn't fix this last week)

Wednesday:  Ham, Broccoli Salad, Homemade Macaroni and Cheese

Thursday:  (freezer meal) Chicken Italiano, Pasta, leftover Broccoli Salad

Friday:  Out or Chicken Helper Fried Rice and Veggie

Saturday:  Crock Pot Chicken Fried Chops, Buttery Cooked Carrots, Rice Pilaf

Sunday:  (freezer meal)  Taco Casserole, Salad

There are several freezer meals and crock pot meals on my menu this week. This makes dinner and cleanup so much easier.  Go to for many more menu plans.

Thanks for stopping by.  If you want a recipe, just ask, I'll be glad to post it.


Tuesday, September 10, 2013


My favorite time of the year is just around the corner.  I love Autumn.  I can't get enough of the cooler crisper air, the smell of fallen leaves, and smoke from neighboring fireplaces. I love fall decor and those awesome smelling cinnamon brooms for sale, that hit you with their aroma just as you walk into the grocery store.  I love apple cider, hot or cold.  I love Dollywood in the fall.  I love Tennessee football.   I just love it all.  How about you?  Are you as crazy about Autumn as I am?  It will be here before we know it.

Monday, September 9, 2013

Menu for week of September 9th

Monday:  Chili Mac, Corn on the Cob, Tossed Salad

Tuesday:  (freezer meal) Slow Cooker Black Beans, Corn, and Salsa Chicken, Tortillias

Wednesday:  (didn't make this last week) Turkey Meatloaf, Green Bean Casserole, Mashed Potatoes

Thursday:  Japanese Grilled Chicken, Asian Noodles, Green Veggie

Friday:  Fish and Chicken Strips, Oven Fries

Saturday:  Hamburger with Baked Beans (I use ground chicken or turkey), Cheezy Potatoes, Tossed Salad

Sunday:  Smoked Sausage with Peppers and Onions, Brown Rice, Sauteed Zucchini and Yellow Squash

That's my week.  Go to for many more menu planning ideas.

Thanks for stopping by.


Sunday, September 8, 2013

Plans for the week of September 9th

In an attempt to get more things done around my house and to hold myself accountable, I am going to list the things that I would like to get to this week:

l.  Call Vet regarding our cat, Peyton
2.  Shop for groceries
3.  Clean out Fridge (way past due as usual)
4.  Clean Den, rearrange furniture
5.  Catch up laundry
6.  Take bed ensemble to dry cleaners
7.  Work on boxing up excess to take to storage and/or charity
8.  Actually take boxed items to storage and favorite charity at the end of the week
9.  Clean deck

Okay.  That is all I am going to aim for this week.  If I get to all of this I will be happy.

Monday, September 2, 2013

Menu for week of September 2nd

Monday:  Lunch will be at my mother-in-love's and we are having Calhoun's BBQ, a local favorite. For dinner,  I plan on making the Pork Chops Italiano and Pasta, which I didn't get to last week and we will finish that off with a nice salad.

Tuesday:  (freezer meal) Taco Casserole and Salad

Wednesday:  Red Beans and Sausage (recipe below) and Cornbread

Thursday:  Turkey Meatloaf, Green Bean Casserole and Mashed Potatoes

Friday:  We might go out this night.

Saturday:  Stouffer's Rigatoni Chicken and Pesto, Salad or Green Veggie

Sunday:  Creamy Ranch Chicken, Noodles, California Vegetables

That's my week.  How about you?  What are you feeding your family?  Go to to get some ideas.

Thanks for stopping by,



Serves: 4

2 garlic cloves, minced
1 med. diced green pepper
1 med. chopped onion
1 T. oil
2 cans kidney beans, rinse & drained
1 lb.. smoked sausage (turkey), sliced
3/4 c. water
1 t. cajun seasoning
1/8 t. hot pepper sauce
hot cooked rice

In a saucepan, sauté garlic, green pepper & onion in oil until tender, about 5 min.
Add the next five ing., bring to a boil
Reduce heat; cook for 5 - 7 min. or until the sausage is heated through
Serve over rice if desired

Sunday, September 1, 2013

It's the first day of September

Yep, it's the start of another new month.  I like fresh new beginnings.  Unlike some, I like Mondays too because it's a chance to start over and begin anew!  I know, I'm weird like that.

I've been struggling to get sleep.  I know that's not new to those that know me but I have just about decided to accept it and that it's not gonna change, at least for a while.  I take melatonin nearly every night in an attempt to fall asleep.  Sometimes I will fall asleep but will only sleep a short while and then I am awake again.  I am awake off and on all night long.  It's frustrating.  Now that Robyn is back in school I have to get up to get her ready for school and drive her to school most days. Hubby does this on his days off.  Several days this week, I drove her to school which is only 10 minutes away, returned home, and hopped back into bed for more zzz's.  You gotta do what ya gotta do.

I was able to do some freezer cooking this week and stocked my freezer with two Chicken Supreme Casseroles. two Pizza Spaghetti Casseroles, two Chuck Wagon Casseroles, Creamy Ranch Chicken, Slow Cooker Black Beans, Corn, and Salsa Chicken.  I still want to make Taco Filled PastaShells and Spasagna this week.  I love having home cooked meals in my freezer to pull out on those days when I just don't feel up to cooking.  They come in so handy.  I also buy Stouffer's family size entrees when they are on sale because they are good and delicious and I don't have to dirty up my kitchen to feed my freezer those.  :D

Robyn is doing great being back at her old school and is making new friends and seeing old ones. She is very happy to be back there.  She is full of self confidence, which I was afraid she might be lacking, having been home through her middle school years being homeschooled.  It makes me very happy to see her smile at the end of the school day.  She now attends the high school class at the Hub on Sunday mornings and is enjoying that as well.  My little girl is growing up!

We went and visited my mom and dad yesterday and had a very nice visit.  I got to see Pepper's siblings and mother and I have to say that Pepper is still bigger than any of them, well, except her mom.  We celebrated my Mom's belated birthday.  She is 82! and very young at heart.  So glad that God has seen to heal her from cancer twice and that she is still with us.  I am so thankful that my little girl has gotten to experience the love of grandparents.  I never did. I wish I had known them.  And she has some fantastic ones!

Hubby is doing well at work and when he is off spends a lot of time studying.  He has orals coming up soon and he has to be studying as much as he can and probably will continue to do so afterwards as it is a continuous learning and refreshing process.  We give God all the glory for this terrific job he has given him.  We are very blessed.

Tomorrow, we are going to my mother-in-love's and going to enjoy some barbecue and relaxing fellowship together.  Then Tuesday it's back to the grindstone again.

Thank you for stopping by.  Please come back again.


Monday, August 26, 2013

Menu for week of August 26th

Monday:  Chicken and Stuffing Casserole, Green Bean/Bacon Bundles

Tuesday:  Potato Soup, Cornbread

Wednesday:  Pork Chops Italiano, Pasta, Salad

Thursday:  Asian Chicken Helper, Green Veggies

Friday:  ?

Saturday:  Baked Beans, Cheezy Potatoes, Salad

Sunday:  Creamy Ranch Chicken (freezer meal), Noodles, California Veggies

That's my week.  How about you?  Do you know what you are feeding your family this week.  Go to   to see lots of menu plans for inspiration.

Thanks for stopping by.


Monday, August 19, 2013

Menu for week of August 19th

Monday:  Spaghetti and Meatballs (using my frozen chicken meatballs I made a few weeks ago), Broccoli Salad

Tuesday:  (freezer meal) Mexican Chicken Rolls, leftover Broccoli Salad, Rice

Wednesday:  Sausage Casserole, Corn on the Cob, Green Beans

Thursday:  Stouffer's Freezer Meal, Salad, any leftover sides

Friday:  Fish and Chips

Saturday:  BLT's, Watermelon

Sunday:  Chicken Burgers and Fries

It's a pretty simple week for me.  What about you?  Go to for more menu plans.

Thanks for stopping by.  Please come back again.


Tuesday, August 13, 2013

Menu for week of August 12th

Monday: Out to eat after finishing back to school shopping

Tuesday:  Out to eat to celebrate the first day of school!

Wednesday:  Chicken Burgers and Fries

Thursday:  Chicken Fried Chops, Mashed Potatoes, Corn on the Cob, Cucumbers and Onions

Friday:  Turkey Dawgs with Chili, Veggies and Spinach and Artichoke Dip

Saturday:  Asian Chicken Helper, Green Veggies

Sunday:  Crock Pot Cajun Chicken, Rice, Green Veggie and/or Salad

Monday, August 5, 2013

Menu for week of August 5th

Monday:   Beans and Franks (didn't fix this last week), Salad

Tuesday:  Chicken and Dumplings

Wednesday:  Chicken Burgers and Fries

Thursday:  Chili Mac (using ground chicken), Salad

Friday:  Down Home Chicken and Noodles, Zucchini Chips (our new favorite-recipe below)

Saturday:  Hoping for a date night

Sunday:  Chicken Fried Chops, Mashed Potatoes, Corn on the Cob, Green Veggie or Salad

Go to for the recipe for delicious zucchini chips, our new family favorite.

Also, for more menu plans go to 

Thanks for stopping by.  Please come back again.  


Thursday, August 1, 2013

Welcome August!

Yep, the summer is winding down.  It's August and time for back to school activities.  We aren't homeschooling high school so my darling daughter starts back to her old school in a couple of weeks.  Yep, she's going to high school.  The past 3 years of homeschooling her have been a blessing.  We enjoyed it so much but we are ready for her to go back to her school and see her old friends and get into a normal schedule.  Our homeschooling schedule was very lax and laid back.  We both enjoyed that.  Maybe a little too much. :D  We are looking forward to a more structured schedule, although I must admit, getting up early to take her to school will be difficult for me.  Please pray that both of us get our sleep schedules adjusted as we begin tonight with going to bed at a decent hour in preparation for the start of school.  Also, I am very glad not to be teaching any more algebra :D

I've purchased all of her school clothes with a few exceptions.  We don't get her school supply list until attending the open house so we don't know her schedule, teachers, and special items needed to buy as of yet.  Still to do is a haircut.  It grows so fast.  A shorter cut will also be easier for her to care for.

Speaking of haircuts, did I tell you I donated my hair!  I did.  Just a few weeks ago.

The shorter cut feels so much better and it is so easy to just wash and go!

We've had so much rain this summer that my garden has not done well.  I have only gotten a couple of zucchini from it.  The tomatoes are rotting before they ripen.  I also got a couple of green peppers.  I love fresh veggies and am disappointed that this garden is not fairing as I would have liked.

We are adjusting to hubby's work schedule.  Twelve hour days with an additional two hours for commuting make for a very tired hubby.  I have to check my planner to see what shift he is on as it fluctuates and is very hard to keep up with. It is for me, anyway.  But, we are so thankful for this job that The Lord has given him.  He gets a nice eight day break every month or so which makes the long hours worthwhile.

Hubby bought another Lexus this past month.  That makes us a two Lexus family.  Neither one is a new one but they are very good and reliable cars.  My Mazda is going to my nephew.  It has been a very good car too.

We are now a four cat family with the addition of Pepper.  She brings so much joy to our lives.

She's a very sweet cat and her older brother, Peyton, just adores her.  They play together and enjoy one another's company.  The other two cats are mainly outdoor cats, especially this time of year.  Yep, we're a crazy cat family!

My folks are in good health and doing well.  Robert's mother is experiencing some back problems so I'm thinking some homemade chicken and dumplings are in her future :)

Well, enough chatting for now.  Just wanted to update you all on the changes going on at Chaos Cottage.  Please come by and visit again.


Monday, July 29, 2013

Menu for week of July 29th

Monday:  Chicken Burgers and Fries

Tuesday:  Taco Casserole (make one for freezer), Salad

Wednesday:  Smoked Sausage with Peppers and Onions, Brown Rice

Thursday:  Skillet Lasagna, Salad

Friday:  Beans and Franks, Baked Potato, Salad

Saturday:  Fish and Chips

Sunday:  BLT's

That's my plan for this week.  How about you?  Go to  for inspiration.  Thanks for stopping by.


Monday, July 22, 2013

Menu for week of July 22nd

Monday:  Japanese Grilled Chicken, Asian Rice, Green Veggie

Tuesday:  Sausage Casserole, Green Veggie

Wednesday:  Chili Mac, Cornbread

Thursday:  Crock Pot Chicken Fried Chops, Green Bean Casserole, Salad

Friday:  Smoked Sausage, Baked Beans, Corn on the Cob

Saturday:  Chicken Burgers

Sunday:  Breakfast for Dinner

That's my plan.  Go to to see lots more!  Thanks for stopping by!


Monday, July 15, 2013

Menu for week of July 15th

Monday:  (freezer meal) Mexican Chicken Rolls, Refried Beans, Mexican Rice (didn't get to this freezer meal last week)

Tuesday:  Turkey Meatloaf (recipe below), Green Bean Casserole, Cheesy Potatoes

Wednesday:  Spaghetti Sauce (feed the freezer), Pasta, Salad

Thursday:  Our favorite Chinese Take-Out

Friday:  Beans and Franks, Fried Green Tomatoes, Cornbread

Saturday:  Down Home Chicken and Noodles, Salad

Sunday:  Lovely Leftovers :)

Go to for other menus every Monday.

Turkey Meat Loaf

Serves 6
This lighter version of meat loaf will have you coming back for seconds (or thirds). 

2 pounds ground turkey
1/2 cup quick-cooking oats
1/2 cup dried bread crumbs
1 egg, lightly beaten
1/2 cup ketchup
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 tablespoon dried oregano
3 tablespoon worcestershire sauce
2 tablespoon soy sauce
2 teaspoon dried basil
1 teaspoon garlic powder
1/2 cup ketchup

Preheat oven to 400 degrees.
Combine all ingredients through garlic powder.
Form mixture into loaf shape on greased baking pan or pan lined with baking mat.
Top with remaining ketchup.
Bake at 400 degrees for 1 hour and 15 minutes or until done.
Let stand 10 minutes before slicing.

You can also bake in a 9"x5" loaf pan coated with cooking spray, but we prefer it baked on a baking sheet as it provides more surface area for a crunchier ketchup coated top.

Thanks for stopping by.  Come and visit again,


Monday, July 8, 2013

Menu for week of July 8th

Monday:  Chicken Tetrazzini, Roasted Green Beans, Cucumber Salad (recipe below)

Tuesday:  Japanese Grilled Chicken, Asian Rice, Green Veggie

Wednesday:  Crock Pot Ham, Pasta Salad, Brussels Sprouts, Deviled Eggs

Thursday:  (freezer meal) Chicken Tater Tot Casserole, Salad

Friday:  Crock Pot Chops, Cheesy Potatoes, Green Veggie

Saturday:  (freezer meal) Mexican Chicken Rolls, Corn on the Cob, Salad

Sunday:  Chicken Cacciatore (recipe below), Pasta, Garlic Bread

That's my plan.  How about you?  Go to for 100's of menu plans every week.
Cucumber Salad
1 c. water
½ c. white vinegar
¼ c. sugar
2 large cucumbers, peeled and thinly sliced
1 medium onion, thinly sliced
Combine water, vinegar and sugar in a small bowl, stirring until sugar dissolves. Combine vinegar mixture and cucumber and onion in shallow 2 quart container, stir gently. Cover and chill at least 2 hours, stirring occasionally. Serve salad with a slotted spoon. 6-8 servings. 

Chicken Cacciatore
1 lb. chopped chicken breast
2 T. olive oil
1 bag frozen peppers & onions
1 14 oz. can diced tomatoes (undrained)
2 fresh tomatoes chopped
1 package sliced mushrooms
1 T Italian seasoning
1/2 t. salt
2 cloves garlic minced
Add all ingredients to freezer bag and freeze. When ready to cook, thaw slightly and add to crockpot. Cook on low for 4-6 hours. Serve with hot pasta and top with parmesan cheese.


Monday, July 1, 2013

Menu for week of July 1st

Monday:  Pasta with Spaghetti Sauce, Roasted Asparagus, Salad

Tuesday:  Crock Pot Ham, Broccoli Salad, Corn on the Cob

Wednesday:  Crock Pot Cajun Chicken, Rice Pilaf, Peas

Thursday:  4th celebration at Mama's! (taking iced tea, pasta salad, and banana pudding!)

Friday:  Chicken Tetrazzini, Salad

Saturday:  Crock Pot Chops, Cheesy Potatoes, Brussels Sprouts

Sunday:  Spicy Chicken with Beans

That's my plan.  How about you?  Go to for 100's of menu plans.


Monday, June 24, 2013

Menu for week of June 24th

It seems I keep repeating items on my menus.  It's because I don't make something when I plan it but I have the ingredients to make it so I add it to my menu again.  Sometimes we end up with leftovers, other times I just don't have a hankering for what I've planned, and sometimes we just want pizza :/ .  How about you?  Do you stick to your menu as planned?  Sometimes I do, but it's rare.  Here is my plan for this week:

Today:  Pork Chops in the Crock Pot, Mashed Potatoes, Strawberry and Spinach Salad

Tuesday:  Chicken Tetrazzini, Green Veggie or Salad

Wednesday:  Ham, Pasta Salad, Brussels Sprouts

Thursday:  Spicy Chicken with Beans (it's a sort of chili), Cornbread

Friday:  Chicken Shepherd's Pie, Salad, Crescent Rolls

Saturday:  C's Sausage Casserole, Roasted Asparagus (a hubby fav)

Sunday:  Lovely Leftovers and ?  maybe something new!

That's my week.  How about you?  Go to  for 100's of menu plans.  Thanks for stopping by.


Monday, June 17, 2013

Menu for week of June 17th

It's been a weird week with my hubby now working shifts.  Sometimes overnights, sometimes days, sometimes training, etc.  I forget what day of the week it is :/

Yesterday, my daughter and I went to visit my parents and to wish my dad a happy father's day.  We had a nice visit and ate some good barbecue!

Here is my menu for this week:

Today:  We're eating out today in honor of father's day and since my hubby had to work yesterday.

Tuesday:  Fish and Chips

Wednesday:  Chicken Shepherd's Pie, Salad, Crescent Rolls

Thursday:  Spicy Chicken with Beans, Cornbread

Friday:  Sausage Casserole, Salad

Saturday:  Tacos

Sunday:  Crockpot of Ham and Veggies, Corn, Rolls

That's my week.  How about you?  Go to to see many more menu plans.  Thanks for stopping by,


Monday, June 10, 2013

Menu for week of June 10th


Tuesday:  Spicy Chicken with Beans (recipe below), Cornbread

Wednesday:  Pork Chops with Potatoes (recipe below), Green Bean Casserole, Layered Salad

Thursday:  Smoked Turkey Sausage, Baked Beans, leftover Layered Salad, Fresh Pineapple

Friday:  Chicken and Tater Casserole, Roasted Asparagus

Saturday:  Breakfast-Ham Quiche, Fruit, Crescent Rolls  Dinner-Chicken Tetrazzini, Spinach and Strawberry Salad

Sunday:  Crock Pot Chicken Fajitas, Tortillas, 

Pork Chops with Potatoes

4 – 5 medium potatoes, peeled and sliced
1 can cream of mushroom soup
1 medium onion, sliced
4 pork chops, browned

Place first 3 ingredients in a slightly greased baking dish. Arrange pork chops on top. Cover and bake at 325 degrees for 1 ½ - 2 hours. 4 servings.

Spicy Chicken with Beans

1 pound ground chicken
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 T oil
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
28 oz. can tomatoes, cut up
15 oz. can tomato sauce
4 pickled jalapeno peppers, seeded and chopped (optional)
15 oz. can black beans, rinsed and drained (can substitute red kidney beans)
15 oz. can great northern beans, rinsed and drained

 In large sauce pan cook chicken, onion, and garlic in hot oil over medium heat for 8-10 minutes or till chicken is no longer pink and onion is tender.  Drain off fat.  

Add cumin, salt and pepper; cook and stir for 1 minute more.  Stir in undrained tomatoes, tomato sauce, and if desired, jalapeno peppers.  Bring to boiling.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Add beans; heat through.  Serve topped with sour cream, cheddar cheese and if desired, sliced green onion.  4-6 servings

Thank you for stopping by.  Go to for many more yummy menu plans. 


Monday, June 3, 2013

Menu for week of June 3rd

Hello June!  What??? I know, I know, this year is flying by.  Summer is right around the corner.  Here is my menu for this week.  Some of this is from previous weeks that was planned but never fixed.

Monday:  Spaghetti with Turkey Meatballs, Salad, Bread

Tuesday:  (freezer meal-already made, just need to bake it), Mexican Rolls, Green Bean Bundles, Layered Salad, Cantaloupe

Wednesday:  Smoked Sausage, Baked Beans, Corn on the Cob, leftover Layered Salad, Fresh Pineapple

Thursday:  Pork Chops with Potatoes, Roasted Asparagus

Friday:  (freezer meal) Stouffer's Chicken Alfredo, Green Veggie, Bread, Grapes

Saturday:  Chicken Tater Bake, Salad

Sunday:  Crock Pot Chicken Fajitas, Tortillas, Black Beans, Rice

That's my plan and by golly, I'm stickin' to it this week :D  Go to I'm an Organizing Junkie to see lots more menu plans!