Sunday, November 30, 2008

Chicken Fajitas with Homemade Tortillas

I've had Fajitas on the menu for the past week. The only problem was, the little mouths in this house ate all my tortillas without me realizing it. So I searched the Internet (what did we ever do before Internet?) and found some recipes for flour tortillas. They all required shortening- which I have none of. Then I came across this one that uses only 2 teaspoons of oil, instead. Everbody loved them! We decided we might never buy tortillas again. They are a little puffy- that is how Texas tortillas are.

Texas Flour Tortillas
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat.Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so. Makes eight tortillas.

I sliced onions and green bell peppers and sauteed them 'til they were transparent. Then I cooked my sliced chicken breast and added Lawry's Fajita Mix. Put the veggies back in with the meat and sautee them all together. Serve on tortillas with sour cream and guacamole. YUM-O!!

Wednesday, November 5, 2008

Pulled Pork

We are on a pork kick at my house, if you couldn't tell...
When I dream about Texas Roadhouse's pulled pork dinner, I know I have to find a good recipe.
This one came from Good Things Utah, when they had Rib City on..
It is sooo yummy!

1 small 2lb-4lb pork butt "bone in", or pork collar, or roast bone in or no bone
1 bottle Liquid Smoke
1 blend of Vegetable blend spices (Season Salt,Celery Salt,Pepper, Salt, Montreal BBQ Spices,Garlic powder mixed together)
1 bottle Rib City Sweet BBQ sauce ( I used Bull's Eye, Hickory smoke)
Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
ear off 2 big pieces of foil to cover roast.
Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.
Place in a shallow pan or cooking tray. Slow cook on convection bake or regular oven at 375 for 4 hours and then 275 for 4 more hours.
Unwrap and pull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.
Add BBQ sauce.

This one was a real winner... no one could stop eating it. It was so tender, the foil was the only thing keeping it together.

Tuesday, October 28, 2008

Simple, Sweet Pork...

After having my hubby crave Costa Vida Sunday night, I went hunting for a sweet pork recipe Monday...
I found this one on recipezaar.


  1. Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours.
  2. Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken.
  3. Use meat in burritos, tacos, or salads.
  4. If freezing, keep juice and freeze with meat.
we ate it with fresh salsa, tortillas, and our favorite toppings... have some left to freeze. It was so yummy!

Saturday, October 4, 2008

Black Bean...Salsa?

I'm not quite sure what to even call this. My friend, Nat told me the recipe over the phone, from memory, and I am typing it on the computer, from memory. So forgive me if it is not what it was originally, but I made it just this afternoon, and it was delish! My while family loves this, and we consider it a meal.

2 cans black beans (rinsed)
1 can corn
1 big can diced tomatoes (I like the petite diced)
2 avocados, diced
1 package Good Seasons Zesty Italian dressing (made according to package directions, but use balsamic vinegar)
Green Onions

Serve with Tostitos Hint of Lime tortilla chips

Monday, September 22, 2008

Stuffed Bell Peppers

I made these the other night and they turned out great. I know it's good when my husband has seconds and then eats leftovers the next day. :) It's a very adjustable recipe, just use what you have.

What you need:

Bell peppers
Instant Rice
Mild Italian sausage, cooked
Tomatoes, fresh or canned
Spaghetti sauce

First you need to cut your peppers in half (doesn't matter which way) and clean them out. Then steam them in water for about 5 minutes. I made about 1 1/2 cups instant rice in a large bowl. Then I added the cooked sausage (you could use hamburger and add your own spices). I added a very large fresh tomato, chopped. Some spaghetti sauce for more flavor and then stuff the peppers. Top with a slice of your favorite cheese - I used Pepper Jack. Then bake for 15-20 mins at 375. Just long enough to warm them through and melt the cheese.

Saturday, September 13, 2008

Spinach Quiche

I am getting tired of the same recipes over and over. And last Sunday, we had BBQ ribs. I just about lost it on the table. Lately, meat has totally turned me off. I've never loved meat, but over the past little while, a have developed a complete aversion. I have been hunting down meat-less recipes and have come across a few really good ones. This is not to say I am going vegetarian. More like Flexitarian. If I happen to crave a pot roast or a steak, I'll indulge. But in the mean time, I'll stick to recipes like this:

Spinach Quiche

1 T butter
3 cloves garlic, chopped
1 small onion, chopped
2 cups fresh spinach, chopped
1 cup fresh mushrooms, sliced
6 oz. herb and garlic feta, crumbled
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust (optional)
4 eggs, beaten
1 cup milk
salt and pepper to taste

Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Friday, August 15, 2008

Lemony Orange Dessert

This is usually a hit at family gatherings. It's a fairly flexible recipe, I like to use the lrg box of orange jello and 2 cans of mandarins. You end up with a nice creamy jello dessert. The orange jello mellows out the tang of the lemon pudding.

You will need:

1 large (8 servings) box Lemon Pudding - cook 'n' serve
1 sm (4 servings) or 1 lrg box Orange Jello
1 or 2 cans mandarin oranges - drained
1 tub whipped topping

Mix up the orange jello leaving out half of the cold water. Set aside. Cook the lemon pudding according to directions. Remove from heat and mix in the orange jello with a wisk. Pour into a 13 x 9 in dish. You can mix in the mandarins before you pour it into the dish or drop them in afterward. Chill until set - I like to make it the day before. Top with the whipped topping and serve.

Monday, August 11, 2008

Triple Berry Dessert

This is a recipe that one of the senior missionary sisters gave me in Hawaii. It was a hit at every luau she brought it to. Be aware that it does serve a lot, so it is not something you would fix for a small family, unless you want to eat it for the next few days. It does hold up for several days, if you are sure to thaw the berries before you put it in the whipped cream.

1 can sweeten condensed milk
1 12 oz tub of a dairy whip (or larger if you want)
1 package of thawed triple berries (Costco, Sams)

Allow the berries to thaw for about an hour before you start this.

First mix the condensed milk and the dairy whip together in very large bowl
Then add the thawed berries and carefully blend into the creamy mix

Refrigerate until time to serve. Serves many.

Thursday, July 31, 2008

French Bread Pizza

So easy, virtually no clean-up... except for the dishes ;)

French bread, sliced about 1 inch thick
pizza sauce
pepperoni or any other favorite toppings

Line a cookie sheet with foil and place the French bread slices on it. spoon just enough pizza sauce on each slice to coat. Top with cheese and favorite topping. Bake in a 375 degree oven until the cheese is bubbly and golden.

Thursday, July 24, 2008

Small Things

I decided to be a part of this blog to do small things, but I might be able to get some recipes from my mom.

Here is a meal I hope you ALL know!!!!

Cereal In A Bowl
any kind of cereal


sugar or anything you want to add

Take a bowl and spoon out. Pour the cereal into the bowl and add milk. Then TADA!

Tuesday, July 22, 2008

Key Lime Pie

Key Lime Pie by GourmetSleuth

This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.

I N G R E D I E N T S Crust 16 graham crackers, crushed3 tablespoons sugar1 cube (1/4 lb) margarine or butterI N S T R U C T I O N S Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

I N G R E D I E N T S Pie 4 large or extra large egg yolks1 14 ounce can sweetened condensed milk1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion onlyWhipping cream for garnish (optional)

I N S T R U C T I O N S Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.s e r v i n gIf you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Monday, July 21, 2008

Oreo Ice Cream Dessert

This is a very yummy and easy dessert.

1/2 gallon vanilla or peppermint ice cream
8 ounce carton cool whip
1 package Oreos

Soften ice cream so it can be stirred. Mix with cool whip. Fold in crushed oreos (save 1/2 cup crushed oreos to sprinkle on top). Pour mixture into a 9 x 13 pan. Sprinkle remaining cookies crumbs on top for garnish (you could also sprinkle crushed candy cane on top). Freeze 2 hours. Cut into squares. Serves 15

Cheesy Little Link Snack Wraps

Kids and adults love these!

6 Kraft cheese singles
1 can (8 oz.) refrigerated crescent dinner rolls
24 Little Smokies

Preheat oven to 375 degrees. Cut each cheese single into four strips; cut strips in half.

Separate dough into triangles; cut lengthwise into thirds. Top each dough piece with two cheese singles pieces and one Little Smokie. Roll up. Place on ungreased baking sheet.
Bake 12 minutes or until golden brown.

Toffee (made out of Saltines)

This is very easy and tastes like English Toffee

1 sleeve (about 37) Saltines
1 cup butter
1 cup brown sugar
1 to 1-1/2 cups chocolate chips
¾ cup chopped nuts or almonds (optional)

Foil and lightly grease a sheet pan. Line the pan evenly with saltines. Boil 1 cup butter and 1 cup brown sugar for 5 minutes stirring frequently while boiling. Pour evenly over saltines and bake in 350 degree oven for 5 minutes. Immediately remove from oven, put chocolate chips on top and frost after melted. Sprinkle with chopped nuts if desired. Refrigerate and break into pieces when hard. Tastes best when served cold.

Gluten and Yeast Free Pizza Crust

This is a really good and easy gluten free pizza crust recipe.

½ cup cornstarch
½ cup rice flour
2/3 cup milk or milk substitute
2 eggs
1tsp. salt
1/2 Tbsp. Italian seasoning
Dash of garlic powder or salt

Mix gently, do not over-beat. Pour batter into greased pizza pan or 11-3/4 x 7-1/2 pan for thicker crust. Bake 425 degrees for 20 minutes.

For crispier crust, bush top with oil and bake five additional minutes.

Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown.

Easy Potato Recipes (Gluten-free)

This recpies are very easy and are gluten-free.

Cheesy Potatoes

1 pkg. frozen shredded potatoes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic or onion salt
2 cups shredded cheese
2 cups whipping cream

Grease a 9x13 baking dish. Mix seasonings together. Layer potatoes and seasonings in dish. Sprinkle with cheese and pour cream over all. Bake for 1 hour or until golden at 350 degrees.

Brunch Potatoes

1 bag frozen hash browns
2 cups shredded cheese
½ cup butter, melted
1 (16 oz.) sour cream
1 tbsp. salt
½ tbsp. pepper

Soften potatoes by leaving in fridge overnight. Blend sour cream, melted butter, cheese, salt, and pepper. Fold in potatoes. (Mix in crock pot) Sprinkle with paprika and cook 350 degrees for 45 minutes, then leave on low in crock pot. (Can also cook 2-3 hours on high in crock pot).

Chicken-Rotisserie Style

This is as good as the Rotisserie chicken you buy from the store. The chicken just falls off the bones.


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 onions, quartered
2 (4 pound) whole chickens


1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees
3. Place chickens in a roasting pan. Bake uncovered for 5 hours. Let the chickens stand for 10 minutes before carving.

Sweet and Sour Chicken

This is actually my Mom's recipe, but my family really enjoys it!

1-2 pounds of chicken( I use skinless/boneless)
Cook through and then cut up into bite size pieces.

1 cup ketchup
1 1/2 cups brown sugar
1/4 cup vinegar
1 tsp soy sauce

Mix together 2 tblsp cornstarch to 1 cup of water, and add to sauce. Cook until thick. Add cut up chicken and optional pineapple chunks, and cook until heated through.

Serve over rice, or eat alone.

Poppy Seed Chicken

This is one of our favorite dishes and is very easy to make.

2-3 chicken breasts
2 cans cream of chicken soup
1 cup chicken broth
1 cup sour cream

Topping: (mix together)
1-2 packages Ritz crackers (crushed)
1 stick margarine (melted)
2 tsp. poppy seeds

Cook and cube chicken breasts. Mix together soup, sour cream, chicken broth. Add chicken and mix. Pour in to 9 x 13 pan and top with crumb mixture. Bake 350 degrees for 40-45 minutes. Serve over rice.

Friday, July 18, 2008

Colony Enchiladas

This is a recipe that my hubby got from his friend's mom who use to live in the Mormon Colonies in Mexico. We find it is a quick and easy meal to fix, especially if you have already grated cheese.
For each person have:

Two or three tortillas per person
About 1/2 can chili with beans
1/2 cup grated cheese

First heat the amount of canned chili you will need.

Warm up the tortillas in the microwave between two plates. (About one minute for 6--8 tortillas)

Stack on a plate: tortilla, scoop of beans, sprinkle with cheese. Add as many stacks as you think the person can eat, but at our house it is usually two tortillas for the women and three for the men. Kids can be happy with one tortilla folded over.

Tuesday, July 15, 2008

Chicken Fajitas

This one is so easy and tastes so good. The kids end up just eating tortillas and cheese, but maybe yours aren't as picky as mine. Good luck.

olive oil
Chicken (I use 2 boneless/skinless breasts)
1 red bell pepper
1 green bell pepper
1 onion
McCormick Fajita Seasoning Pack
Sour cream
shredded cheese

Thinly slice chicken and cook in a little oil. Set aside in a dish then slice the onion and bell peppers and saute in a little oil. Add chicken back to the mix and add the seasoning packet and a little water. Mix well. Serve on warm tortillas with sour cream and shredded cheddar or whatever you like. I like the McCormick seasonings because it has a hint of lime.

Monday, July 14, 2008

Grapes with Goo

OK, so the title doesn't' sound too appealing....neither does the picture. But I promise they are yummy! And yes, this is what I ate for dinner tonight. The kids didn't leave me any popcorn chicken or potato wedges, so I ate only this. My friend, Leta, makes it and I don't know what it's called, but it's yummy.

I used:

1 thing of cream cheese (you can use low-fat or fat-free, too)

1 tub sour cream

1 cup sugar

Blend it all together and stir in the grapes (washed and taken off the stem thingies, of course....)

Sprinkle with brown sugar.

So there, you have taken a perfectly healthy snack and made it unhealthy. Isn't it great?!

Hot Chicken Salad

Was talkin' to Christie today, like I do pretty much everyday ;)...
And I was reminded of this gem:

Hot Chicken salad

3-4 chicken breasts boiled or baked, diced into bite-size chunks
1 can cream of chicken soup
mayo (about a cup)
sour cream (same amount)
diced celery
sliced almonds
sliced watercress nuts
Chinese noodles

Mix all ingredients together, except the watercress, and dump into a casserole dish and top with the Chinese noodles. Bake at 375 for about 30 minutes, until it's heated through. We love having this with hard rolls and fortune cookies, but you have to read "in bed" at the end of your fortune ;)

Stuffed Ravioli (my kids love it)

I am posting for the first time, and think this is a great idea to share easy recipes.

Stuffed RavioliOne package frozen stuffed ravioli (I buy Target brand)
Cook according to package directionsOne jar spaghetti sauce. Heated up.
When ravioli is done, pour spaghetti sauce over them and serve with a tossed salad and vegetables or other side dishes your family will enjoy.
They have cheese ravioli if you don't like meat.
My kids really do like this and even eat the ravioli without sauce if they are in a mood about not liking sauce.
Hope this is something someone can use

Friday, July 11, 2008

Cyndi's BBQ Ribs

I have a correction to Cyndi's BBQ Ribs

2 Pounds of boneless pork ribs
1/2 bottle BBQ sauce

That's all! Place in a slow cooker on high and cook for about
4-5 hours. Serve with rice and a vegetable.

Not much work...but you have to think ahead!

Two-Layer Tacos

We had tacos for dinner, but we add a second layer to make it more interesting. Make a taco with a crunchy shell using whatever innards you like. Then, put some refried beans on a tortilla and wrap it around the hard shelled taco. It has become a new favorite at our house.

Wednesday, July 9, 2008

Lemon Basil Chicken and Brown Rice

I made this tonight for my family and a neighbor who is recovering from a heart attack and triple shunts put in her heart. So, short story long, it's a heart healthy meal. I was surprised that all but one of my kids liked it. Here it is:

2 cups uncooked brown rice
4 1/2 cups water
28 oz boneless, skinless chicken breast
15 leaves fresh basil, minced
4 Tbsp olive oil
1 1/2 Tbsp veggie oil (I use canola)
2 tsp salt
1 tsp pepper
3 lemons (I used bottled lemon juice 3 Tbsp equals 1 lemon)

Combine juice of 2 lemons, olive oil, 10 minced basil leaves, salt & pepper to taste. Add chicken and marinate 1 hour. Bake at 375 until juices run clear (I checked after an hour and it was perfect). Shred and add to finished rice.
For the rice: heat veggie oil in pan. Saute rice 2 minutes, add 5 minced basil leaves, and juice of 1 lemon, salt & pepper to taste, stir in water. Bring to a boil. Reduce heat and simmer on low approx 35 minutes or until all water is absorbed. (My rice took 45 mins - consult your rice bag for times and water quantity). Remove from heat and let stand 5 mins. Add shredded chicken and juices from baking dish, mix and serve.

Italian Pasta Bake

We have been eating less meat than we used to... going on a year now... Merrill is the omnivore. This is one meaty dish he requests every time I am planning the menu:
Italian Pasta Bake
Short pasta (I like Penne), make enough for all who intend to chow down
your favorite spaghetti sauce (you can add browned ground beef if you'd like, Mer likes it with)
pepperoni, diced
mozzarella cheese (other cheeses work well too, I like parmesan and asiago myself...)
mushrooms if you'd like...
So you cook the pasta until it's al dente... coat the bottom of 9x13 pan (or whatever size you choose...) with some of the sauce. Layer in cooked pasta, then cheese, pepperoni (I usually mix mine in with the sauce, makes it easier...) mushrooms (if you like 'em), then sauce. Continue layering (I usually get 2 layers) until your pasta is all in the dish. Make sure you end with sauce as your top layer or you'll end up with an unintended crunchy topping.
Bake at 350 for about 30 minutes, you want it heated through. Top with more cheese, and let it melt.
Oooeey Goooeey goodness!

Tuesday, July 8, 2008

I'm Not Hungry Anymore

Dinner was so not worth it tonight. We had cheater taco salad. It's actually a camping recipe. You take a baga of Friotos, add a can of chili and some olives, cheese, and whatever else you want and- PRESTO! You have dinner. Not so smooth today.

Monday, July 7, 2008


I was trying to figure out how to add people as authors.....I guess I need your e-mail address. Go to my profile, click on the "e-mail me" button and send me a note if you want to be an author. The more the merrier!!!!

By the way...we had pasta tonight. Maybe sometime I'll post the recipe....


Wednesday, July 2, 2008

Is Anybody Out There?

I'm still waiting for anybody else to actually step forward with some ideas, but I am a patient person. We might just be eating pasta tomorrow. :) In the meantime, let me share with you what my little family ate for dinner tonight. Yes, it's another Costco dish...what can I say, I love that place!

We ate Carne Asada with fresh-cooked flour tortillas, lettuce and guacamole. The meat is so tender and flavorful. I cooked it on the grill for only a few minutes because it is sliced so thin. And the tortillas were recommended by my SIL. They come uncooked (from Costco) and you simply bake them in a skillet for about a minute- flipping them to brown each side. They are so yummy. Maybe I'll experiment with homemade burritos...then I won't need to go to CostaVida......

Tuesday, July 1, 2008


Chicken Salad Sandwiches.....summer time is the time of year I can get away with making salads and sandwiches for dinner...and since this menu has both in it's title, what could be better? SIL's recipe, that's what!

So I have always struggled with CSS because it tastes too much like tuna fish for my liking. But Randy and Hailey really like them and so I occasionally make them. All that changed last summer....

I was at my brother and SIL's house for my niece's wedding when I tasted the most divine CSS I have ever laid taste buds on. Seriously. When I asked her for the recipe, she was a little know, like your mom's tried and true favorites? But it turns out great every time...but never quite as good as hers....

So here is her recipe (I hope she doesn't mind...):

Chicken...either canned or cooked, or rotisserie
Mayo, or Miracle Whip
Celery- enough for your liking (I actually used cucumbers because that's what I had)
Craisins (or grapes...but grapes are a great side, craisins)
Slivered almonds
Grated cheese (optional)
Salt and pepper to taste
Onion salt
Curry powder

So, I whipped up a batch and packed it in the 'ol cooler with some Costco croissants and we ate it at Hailey's softball game tonight. Delish!!

A New Dish

I am always up for trying a new dinner seems like we have the same dozen or so old standbys that end up on the menu week after week, month after month. So I am always thrilled to find something new that everyone likes. And that something is always that much better when it comes pre-made, from Costco. ...even better when it's cheap....and a bonus when it's somewhat halty for you.

I found such a meal just yesterday. Lettuce Wraps. Yup, my whole family ate 'em. Even Hannah. That speaks volumes! They came packaged in a twin pack complete with all the fixins': Lettuce halves, cooked chicken and mushrooms in some saucy stuff, plenty of rice noodles (yum)and some spicy dipping sauce (the chicken was spicy enough for me, but Hailey and Tyler enjoyed it on theirs.)

I bought two of the twin packs (each costing $5 and something) I figure for $12, if my whole family is full- and all I had to do was open some pouches and stick 'em in the microwave for 5 minutes- then I have a winner!

What's for Dinner?

I don't enjoy cooking. Actually, I think it's the planning and the after-math that I detest. This blog is to (hopefully) combine forces- at least in the 'planning' department. Then maybe, my family won't have to endure pasta three times a week!

So if you feel so inclined, you may join as an author (leave a comment) and post your menu ideas and recipes. Then everyone will be able to come here, and brainstorm. And tada! Our husbands will love us and our kids will thank us!