My post is going to be short today. I've got the stomach flu. :( Lots of  new recipes this week, so pictures will be posted soon. I'll write more later, but here's the menu. For more menu ideas, go to orgjunkie.com.

Sunday -Feta and Bacon Stuffed Chicken Breasts, Green Beans, Onion Roasted Potatoes
Monday - Chicken Enchiladas, Salad, Peaches
Tuesday - Chicken, Black Bean, and Salsa Soup, Salad, Sinfully Sweet Cornbread
Wednesday - Tator Tot Surprise, Peaches, Salad
Thursday - Eat at book club
Friday -Homemade Pizza, Salad
Saturday - Steak, Brussels Sprouts, Baked Potatoes, Salad

The next time I make this soup, I will be doubling the recipe. Yum! (The picture is horrible - I forgot to take a picture when I first made the soup, and had to take a picture of leftovers that I heated too long in the microwave.)

Ingredients:
12 slices Oscar Meyer Center Cut Bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
2 oz. reduced fat shredded cheddar cheese
1/2 t. black pepper
Sour cream and green onions for garnish, optional
Directions:
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain bacon grease from the pot. Cook the onions in the pot for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese and the reserved bacon to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and sour cream (optional - not included in nutritional information.

Recipe adapted from - Cooking During Stolen Moments

This is the best cornbread I've ever made. Even Eric loves it, and he doesn't eat cornbread!

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions:
Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

Recipe Source - Mom Advice

This is a very tasty soup, and it's super easy to make!

Ingredients
3 chicken breasts, diced
1 Tbsp canola or vegetable oil
2 Tbsp homemade taco seasoning
2 cups cooked black beans
2 cups cooked red beans
2 cups homemade chicken broth
2-3 cups water…depending on how thick you like your soup
2 cups frozen corn
1 cup store bought salsa
Salt and pepper to taste

Directions
In a large saucepan or Dutch oven, saute the diced chicken breast in the oil with the taco seasoning mixed in. (If you have cooked and shredded chicken, that will work too!)

Once the chicken has cooked through, add the cooked black beans, the cooked red beans, the broth and water.  Stir in the frozen corn, no need to thaw, as well as the salsa.  Bring to a boil, then reduce heat to medium low and let simmer for 15-20 minutes. Season with salt and pepper to taste.

This is so much better than the packaged stuff - no salt!

Ingredients

1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 – 1/2 part crushed red pepper

Directions

Mix all the spices together and store in an airtight container.


Recipe Source - $5 Dinners

This is a very hearty soup that is super easy to make.

Ingredients:
1 pound lean beef stew meat, cubed
1/4 of an onion, chopped
2 garlic cloves, crushed
1 15 oz can mushrooms, drained
2 cups homemade beef broth
2 1/2 cups water (Use however much you need to get the “soup-i-ness” that you want)
1/2 cup pearled barley
Salt and pepper to taste
Fresh parsley to garnish (optional)

Directions
1.Brown the sides of the beef cubes in a large saucepan with onion and crushed garlic. Once all sides have browned, add the beef broth and water.
2.Bring to a boil, then add the pearled barley. Let cook at a rolling boil for 20 minutes.
3.Season with salt and pepper to taste.




Recipe adapted from $5 Dollar Dinners

Our family had a great weekend! I'm finally getting over my stupid cold and feel like a human again. Corey traveled with the cross country team to state contest and had a great time. The team got 9th place. Eric and I actually got to spend some nice time together while he was gone. We went for a "romance run" together on Friday evening and decorated the house for Christmas (yes, I'm one of those annoying people who decorates early - it makes me happy). Just look at this tree and tell me it doesn't make you smile. :)

This morning we participated in the Bass Pro Outdoor Festival. Eric ran his first official half marathon and finished in 1:56. Corey and I ran the 5K. Corey got 2nd place in his age division and and 10th place overall. I finished the race, which is great for me considering I haven't run since July when I injured my leg. :) I may not be speedy, but at least I'm out there.


This week is a busy one for activities, so the evening meals are definitely on the simple side. Our football team is in playoffs, which means the band has to play. Corey has district band auditions, I have computer workshop, we have the cross country banquet, and we have another 5K on Friday night. We definitely can't complain about being bored. On weeks like this, my menu relies on things I can cook ahead or pull out of the freezer. (On a side note, I didn't get to last week's Chicken with Cider and Bacon Sauce. I still wasn't feeling well and resorted to take-out Chinese.) Here's this week's menu. For more menu ideas, go to orgjunkie.com. I'm looking forward to Thanksgiving break so I can cook more! Enjoy and have a great week!

Sunday - Roast, Mashed Potatoes and Gravy, Green Beans
Monday -Red Beans and Rice (Just Zatarans out of the box with sausage added in), Salad, Peaches
Tuesday -Leftovers
Wednesday - Chili, Peanut Butter Sandwiches
Thursday -Eat at banquet
Friday - Chicken Spaghetti (gotta carb up for the race), Broccoli, Fruit
Saturday -Soup (to be decided), Chick-be-Quicks (having company over to watch BOA finals)