Several weeks ago, my husband bout a sailboat. It has been his dream since forever. It is a Freedom 28 Cat Ketch. It sleeps the family nicely without us tripping over each other too much. But it is also not a big monstrosity. It is our goldilocks boat.
Anyway, I thought I'd share what we've been eating on the weekends, mainly to get ideas down the road when I just can't think.
The boat has a two burner stove and a refrigerated icebox. I try and do as much prep work at home before we go, so I will just need to warm something in a pan on the stove and cut some veggies or salad.
We also have begun eating cereal on the boat. I usually make a big batch of granola. We are not big cereal people, much to the boys disappointment. I like to spend most of my grocery money on foods that will nourish our bodies and not leave us hungry thirty minutes later. I've found we need about a gallon of milk for two mornings worth of cereal.
I always hard boil a dozen eggs to take. Extra protein for a snack or with breakfast.
I try to always have carrots and salad fixings.
Most lunches are either tuna sandwich, BLT, or PB&J's, chips, and fruit.
Dinners, like I said are simple things I can just reheat on the stove.
Taco salad
Chili
Hot dogs
Chicken and rice
Pulled pork
Usually, either Luke or I will make a batch of cookies or pan of coffee cake, something a little sweet for a treat to have as well.
That's all for now.
Leat
Monday, May 20, 2013
Tuesday, February 14, 2012
Chicken Tortilla Soup
This recipe is from The Pioneer Woman's web site. I changed a few things.
Chicken Tortilla Soup
2 whole boneless skinless chicken breasts (I used leftover roasted chicken, cut up)
1 Tbl olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbl olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies (I used 1 can diced tomatoes and added a good sprinkle of cayenne)
32 oz chicken stock (4cups homemade)
3 Tbl tomato paste
4 cups hot water
2 cans black beans, drained
3 Tbl cornmeal
5 whole corn tortillas, cut into uniform strips around 2-3 inches
Preheat oven to 375
Mix cumin,chili pepper, garlic powder, and salt
Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.
Place chicken breasts on baking sheet. Bake 20-25minutes, or until chicken is done. Use 2 forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, bell peppers, and garlic. Stir and begin cooking, than add the rest of the spice mix. Stir to combine, then add shredded chicken and a stir.
Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then simmer 45 minutes, uncovered.
Mix cornmeal with a little water. Pour into soup, simmer for an additional 30 minutes. check seasonings, add more if needed. Turn off heat and let sit 15-20 minutes. Five minutes before serving, gently stir in tortilla strips.
Chicken Tortilla Soup
2 whole boneless skinless chicken breasts (I used leftover roasted chicken, cut up)
1 Tbl olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbl olive oil
1 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies (I used 1 can diced tomatoes and added a good sprinkle of cayenne)
32 oz chicken stock (4cups homemade)
3 Tbl tomato paste
4 cups hot water
2 cans black beans, drained
3 Tbl cornmeal
5 whole corn tortillas, cut into uniform strips around 2-3 inches
Preheat oven to 375
Mix cumin,chili pepper, garlic powder, and salt
Drizzle 1 tablespoon of olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.
Place chicken breasts on baking sheet. Bake 20-25minutes, or until chicken is done. Use 2 forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, bell peppers, and garlic. Stir and begin cooking, than add the rest of the spice mix. Stir to combine, then add shredded chicken and a stir.
Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then simmer 45 minutes, uncovered.
Mix cornmeal with a little water. Pour into soup, simmer for an additional 30 minutes. check seasonings, add more if needed. Turn off heat and let sit 15-20 minutes. Five minutes before serving, gently stir in tortilla strips.
Wednesday, January 25, 2012
Turkey shepherd's Pie, 40 Minute Rolls
So much for posting everyday huh. We do eat everyday. With 4 boys that is a given! I just got distracted for a while.
Another thing I didn't think through is how often I repeat dinners. I'm sure any readers don't need to know how to roast a whole chicken every two weeks.
So now I am changing things up again. I'll post what we are having as I have time. When I have a new, winning recipe, like today, I'll include the recipe.
This past grocery trip I didn't have my full menu planned out. Now I am paying for it. Yesterday I pulled a lb of ground turkey out of the freezer with no set plan for it. I have pretty much run turkey burgers into the ground. Bri is wanting more beef again. We have also had enough Mexican for awhile. What's left? So I googled recipes and found shepherd's pie. Unsure what the family would think, I used an old trick of having the kids help make it. That way, since they had a hand in the preparation, they would be more excited to try something new. That and dessert to bribe with. ;-) So here it is.
Turkey Shepherd's Pie
2 Tbl oil
1 onion, chopped
1-2 stalks celery, sliced thin
2 lbs ground turkey (I just used 1 lb)
1/4 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp thyme
3 cups chicken broth
2 carrots, sliced into thin coins
1/2 cup frozen peas
3-4 cups prepared mashed potatoes, slightly thinned with milk if necessary
1 cup grated cheddar cheese
* preheat oven to 400
* prepare mashed potatoes
* Cook onion and celery in oil with meat until meat is no longer pink
* sprinkle flour over meat mixture along with salt, pepper, and thyme
* stir in broth, bring to boil
* stir in vegetables, cook 5 minutes
* Pour into a 9x13
* spoon potatoes over mixture, spread evenly
* sprinkle with cheese
* bake 25-30 minutes
40 Minute Hamburger Buns
Makes 12 buns or use smaller balls to make rolls
2 Tbl active dry yeast
1 cup plus 2 Tbl warm water (110-115*)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (I used 1/2 cup rye)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Another thing I didn't think through is how often I repeat dinners. I'm sure any readers don't need to know how to roast a whole chicken every two weeks.
So now I am changing things up again. I'll post what we are having as I have time. When I have a new, winning recipe, like today, I'll include the recipe.
This past grocery trip I didn't have my full menu planned out. Now I am paying for it. Yesterday I pulled a lb of ground turkey out of the freezer with no set plan for it. I have pretty much run turkey burgers into the ground. Bri is wanting more beef again. We have also had enough Mexican for awhile. What's left? So I googled recipes and found shepherd's pie. Unsure what the family would think, I used an old trick of having the kids help make it. That way, since they had a hand in the preparation, they would be more excited to try something new. That and dessert to bribe with. ;-) So here it is.
Turkey Shepherd's Pie
2 Tbl oil
1 onion, chopped
1-2 stalks celery, sliced thin
2 lbs ground turkey (I just used 1 lb)
1/4 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp thyme
3 cups chicken broth
2 carrots, sliced into thin coins
1/2 cup frozen peas
3-4 cups prepared mashed potatoes, slightly thinned with milk if necessary
1 cup grated cheddar cheese
* preheat oven to 400
* prepare mashed potatoes
* Cook onion and celery in oil with meat until meat is no longer pink
* sprinkle flour over meat mixture along with salt, pepper, and thyme
* stir in broth, bring to boil
* stir in vegetables, cook 5 minutes
* Pour into a 9x13
* spoon potatoes over mixture, spread evenly
* sprinkle with cheese
* bake 25-30 minutes
40 Minute Hamburger Buns
Makes 12 buns or use smaller balls to make rolls
2 Tbl active dry yeast
1 cup plus 2 Tbl warm water (110-115*)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (I used 1/2 cup rye)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
Friday, January 13, 2012
White Bean Chicken Chili, Favorite Cornbread
The chili recipe is from Paula Deen. Another great way to use up leftover roast chicken. The original recipe also calls for soaking dried navy beans, but I just use 2 cans of cannelloni beans, rinsed and drained. the green chilies and ground red pepper give it a little kick, but that's where fresh hot corn bread slathered in butter comes in. ;-)
White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes
*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.
Favorite Cornbread
This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil
Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.
White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes
*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.
Favorite Cornbread
This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil
Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.
Thursday, January 12, 2012
Homemade Chinese
Shrimp Egg Fu Young
4 T oil
1/4 cup chopped onion
2 cups shredded cabbage
6 eggs
1 T soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup sliced bamboo shoots (Opt)
1/2 cup shrimp, cooked, cut into small pieces
* heat 2 T oil in wok, cook onion and cabbage until tender
* In mixing bowl, whisk eggs, stir in soy sauce, spices, onions and cabbage, and bamboo shoots
* Using a 1/4 cup measure, cook like pancakes on a medium hot griddle. Flipping once.
Fried Rice
4 cups cooked rice
1 egg, lightly beaten
soy sauce
1 carrot shredded
1/3 package frozen peas
1 cup cooked meat (opt) Chicken, shrimp, pork, whatever you have on hand.
*In wok, heat a Tbl oil, add egg, scramble and move to side.
* Add rice, a few dashes of soy sauce, carrots, peas, and meat. Gently stir to heat through.
4 T oil
1/4 cup chopped onion
2 cups shredded cabbage
6 eggs
1 T soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup sliced bamboo shoots (Opt)
1/2 cup shrimp, cooked, cut into small pieces
* heat 2 T oil in wok, cook onion and cabbage until tender
* In mixing bowl, whisk eggs, stir in soy sauce, spices, onions and cabbage, and bamboo shoots
* Using a 1/4 cup measure, cook like pancakes on a medium hot griddle. Flipping once.
Fried Rice
4 cups cooked rice
1 egg, lightly beaten
soy sauce
1 carrot shredded
1/3 package frozen peas
1 cup cooked meat (opt) Chicken, shrimp, pork, whatever you have on hand.
*In wok, heat a Tbl oil, add egg, scramble and move to side.
* Add rice, a few dashes of soy sauce, carrots, peas, and meat. Gently stir to heat through.
Tuesday, January 10, 2012
Broccoli Shrimp Alfredo
This is an old Taste of Home Quick Cooking Magazine Recipe.
It is an easy, filling, tasty, and quick meal to make. Great for a Tuesday night.
Broccoli Shrimp Alfredo
1 pkg fettucine pasta (or any long pasta)
1 lb medium raw shrimp, peeled
3 cloves garlic, minced
1/2 cup (1 stick) butter, cubed
1 pkg (8oz) cream cheese, cubed
1 cup milk
1/2 cup grated parmesan cheese
1 head broccoli, cut into bite size pieces
1/2 tsp salt
pepper to taste
* Bring water to boil for pasta according to package directions. When water is boiling, add salt, pasta and broccoli.
* In large skillet, melt butter.
* Add minced garlic, cook until fragrant, about 20 seconds
* Gently stir in peeled shrimp, cook until pink. Remove to bowl, set aside.
* In same skillet, place cubed cream cheese, milk, and parmesan cheese. Stir until smooth. Add pepper to taste and stir shrimp back in.
* Drain pasta and broccoli. Add to sauce and gently toss to coat.
Serve with tossed salad and french bread.
It is an easy, filling, tasty, and quick meal to make. Great for a Tuesday night.
Broccoli Shrimp Alfredo
1 pkg fettucine pasta (or any long pasta)
1 lb medium raw shrimp, peeled
3 cloves garlic, minced
1/2 cup (1 stick) butter, cubed
1 pkg (8oz) cream cheese, cubed
1 cup milk
1/2 cup grated parmesan cheese
1 head broccoli, cut into bite size pieces
1/2 tsp salt
pepper to taste
* Bring water to boil for pasta according to package directions. When water is boiling, add salt, pasta and broccoli.
* In large skillet, melt butter.
* Add minced garlic, cook until fragrant, about 20 seconds
* Gently stir in peeled shrimp, cook until pink. Remove to bowl, set aside.
* In same skillet, place cubed cream cheese, milk, and parmesan cheese. Stir until smooth. Add pepper to taste and stir shrimp back in.
* Drain pasta and broccoli. Add to sauce and gently toss to coat.
Serve with tossed salad and french bread.
Friday, January 6, 2012
Turkey Burgers, Oven Fries
Like I've said before, we've gone to ground turkey in place of beef. But with all the seasonings and toppings, they still taste great.
Turkey Burgers
1 lb ground turkey, thawed
1 tsp garlic salt
1/4 tsp pepper
1 tsp worcestshire sauce
2 Tbl dijon mustard
Combine all in a large bowl. Mound into a big ball. With side of your hand, divide into fourths. Divide each fourth in half. You should have 8 small balls of meat. Gently toss each ball back and forth a few times from hand to hand to lightly pack. Then press between palms to flatten to desired thickness. Cook 3-4 at a time in a nonstick skillet. Turning once.
Ground turkey is not really stable enough to grill. If you combined it with ground beef, it would grill fine. My parents have a George Foreman grill that cooks the straight turkey burgers beautifully.
Top with traditional condiments. Ketchup, mustard, lettuce, tomato, pickle, onion.
Oven Fries
I use the method from America's Test Kitchen for these crispy delicious fries.
4 large russet potatoes, scrubbed and cut into evenly sized wedges
Large bowl filled half way with hot water
5-6 Tbl vegetable oil
garlic salt
pepper
cayenne (opt)
*Preheat oven to 475.
*Scrub and cut potatoes into desired sized wedges
*Place strips into hot water. (This removes the outer layer of starch resulting in fries that are crispy on the outside and fluffy on the inside.)
*Let soak about 10 minutes.
*Pour off water and place potatoes on a clean dish cloth; pat dry
*On a rimmed baking sheet spread the oil and dashes of seasonings. Spread the potatoes on and gently toss to coat.
*Bake for 20 minutes, then turn with a spatula. Bake 15 minutes more or until golden.
Turkey Burgers
1 lb ground turkey, thawed
1 tsp garlic salt
1/4 tsp pepper
1 tsp worcestshire sauce
2 Tbl dijon mustard
Combine all in a large bowl. Mound into a big ball. With side of your hand, divide into fourths. Divide each fourth in half. You should have 8 small balls of meat. Gently toss each ball back and forth a few times from hand to hand to lightly pack. Then press between palms to flatten to desired thickness. Cook 3-4 at a time in a nonstick skillet. Turning once.
Ground turkey is not really stable enough to grill. If you combined it with ground beef, it would grill fine. My parents have a George Foreman grill that cooks the straight turkey burgers beautifully.
Top with traditional condiments. Ketchup, mustard, lettuce, tomato, pickle, onion.
Oven Fries
I use the method from America's Test Kitchen for these crispy delicious fries.
4 large russet potatoes, scrubbed and cut into evenly sized wedges
Large bowl filled half way with hot water
5-6 Tbl vegetable oil
garlic salt
pepper
cayenne (opt)
*Preheat oven to 475.
*Scrub and cut potatoes into desired sized wedges
*Place strips into hot water. (This removes the outer layer of starch resulting in fries that are crispy on the outside and fluffy on the inside.)
*Let soak about 10 minutes.
*Pour off water and place potatoes on a clean dish cloth; pat dry
*On a rimmed baking sheet spread the oil and dashes of seasonings. Spread the potatoes on and gently toss to coat.
*Bake for 20 minutes, then turn with a spatula. Bake 15 minutes more or until golden.
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