Monday, November 24, 2014

Meal Planning Monday #64 Thanksgiving Week Edition!

It's Thanksgiving Week!

Eeks!

Are you excited?

Stressed?

Busy?

Crazy?

All of the above????

This week, my kiddos are home and I'm baking and cooking for the big day pretty much all week.  Plus...next week is going to be HUGE.  Like GIGANTIC. MIND BLOWING actually.  Sheaffer and I have so many fun things up our sleeves for that first week of December that you're going to flip.

So, this week, we need to keep things in the kitchen simple.  No one wants to cook up big meals before they cook up Thanksgiving, so these are all easy slow cooker meals that are waiting on you and your family each evening during this joyous (and slightly crazy) week.

Pasta Fagioli is such a yummy comforting supper to have on a busy week.



Brown Sugar Brisket is so good on it's on or you can wrap it up in a tortilla with some cheese and salsa for a taco, put it on a burger bun with BBQ sauce like a sandwich or top a baked potato with it.  This is really good when feeding a crowd (hello, out of town guests!).


My Chicken and Noodles is just a bowl of comfort on a cold fall night.


A little Mexican Beef over Cornbread is a far departure from Turkey and Dressing...a nice change up after you've been eating leftovers several days in a row.

And if you're still looking for Thanksgiving Day dessert recipes...


Click here to see all of my favorite Thanksgiving Treats.



And click here for just my favorite Thanksgiving Pies.


Happy Monday!!

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Sunday, November 23, 2014

Bar 66: Pecan Pie Neiman Marcus


Nuts of any kind are typically a controversial topic among my taste testers (and don't even get them started on coconut...that can incite a riot)...so, I'm always hesitant when I offer them a dish where nuts are involved.  

That being said, they devoured these Pecan Pie Neiman Marcus Bars.  Devoured them.  Even people who typically don't eat my nutty treats were eating these babies.  This Thanksgiving, you could bring a Pecan Pie...or a Pecan Pie Bar...both equally delicious and simple to make.



Shopping List
1 box of yellow cake mix
4 eggs
1 stick melted butter
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened
2 cups of pecan pieces


Preheat oven to 350 degrees.  Grease (I use Pam) one 9x13 inch pan.

In a mixing bowl, combine cake mix, 2 eggs and melted butter.  Spread in bottom of pan as your "crust".

In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, and cream cheese. Stir in your pecan pieces.  Spread mixture on top of crust mixture.

Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).

Cool on counter 30 minutes, then refrigerate 2 hours or up to 2 days.


This tastes like a pecan cheesecake...delicious, right?




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Friday, November 21, 2014

Dinner Tonight: Chicken Florentine Enchiladas


We love making enchiladas at our house.  They always look a little fancy, but they're a really simple weeknight supper.  Honestly, this yummy meal can be on your table in less than 30 minutes (and 20 of that is just them baking in the oven!).  

From my table to yours, enjoy!


Shopping List
1 pound of cooked and shredded chicken (click here to see how I get my shredded chicken)
1 box of frozen spinach, thawed and all of the excess water squeezed out
1 red bell pepper, chopped
1 red onion, chopped
1 can of cream of chicken soup
2 teaspoons Cumin (use Chili Powder if you don't have Cumin)
salt and pepper
1 cup Montery Jack cheese, shredded
8 tortillas (either flour or whole wheat)
1 (10 oz) can of enchilada sauce


This recipe makes 8 enchiladas which should serve 4 adults.


Preheat oven to 400 degrees.

Lightly spray an 8x8 baking dish with cooking spray.  Set aside.

In a large mixing bowl, combine the shredded chicken with the spinach, bell pepper, half of the onion, cream of chicken soup, Cumin, a pinch of salt and pepper, and Montery Jack cheese,

Once combined, take each tortilla and spread a little bit down the center.  Roll and place in the prepared baking dish.  Once all 8 enchiladas are tucked inside the baking dish, pour your enchilada sauce down on top of them.  

Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling.  Remove from oven and sprinkle the remaining red onion over the top.

That's it!  Dinner is done!


So simple, so quick to make and I love that a little spinach is tucked away inside.

Happy supper to you!

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Thursday, November 20, 2014

Easy Thanksgiving Pies!



I don't know about your family...but in our family, Thanksgiving is pie season.  Our Thanksgiving feast can easily include three or four pies.  If you're looking for simple and yummy pies this Turkey Day, try one of mine!  From pumpkin varieties to fruit and of course, pecan, I have you covered!

Enjoy!

Easy Pecan Pie
Mini Coconut Cream Pies
Creamy Peanut Butter Pie
Lemonade Pie
Lemon Blueberry Cream Pie
Pumpkin Butterscotch No Bake Pie
Streusel Topped Sweet Potato Pie
Pumpkin Marshmallow Frozen Pie
Cherry Pecan Pie
Mini Chocolate Cream Pies
Chocolate Chip Pie










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