Snowy Day Dinner!!

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Oh today has been a hectic day!!  The big winter storm of the year has impacted us in the heartland.  This week I am on my frugal living way and I decided to make a turkey on Sunday.  Today was the last day to use up the leftover meet or freeze it and low and behold I had a breast left.  This yielded enough meat to make this wonderful soup that makes approximately 4 servings.  Just enough to feed my hungry and cold family.  My husband told me this was exactly what he needed after snowblowing our drive this evening.  So, if you need a warm up, try this great soup.  It would also be wonderful with chicken. 

Turkey Wild Rice Soup

  • 1 tablespoon(s) extra-virgin olive oil
  • 2 cup(s) sliced mushrooms, about 4 ounces
  • 3/4 cup(s) chopped celery
  • 3/4 cup(s) chopped carrots
  • 1/4 cup(s) chopped shallots
  • 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 4 cup(s) reduced-sodium chicken broth
  • 1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
  • 3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
  • 1/2 cup(s) reduced-fat sour cream
  • 2 tablespoon(s) chopped fresh parsley

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.


Weekly Menu 2/2/2014

Well, I think I am going to attempt blogging again.  For me, blogging is a hobby and not something I am required to do for income.  I have taken the past year off because I have begun a different life than what I had been used to.  I finished up my nursing degree and began working full time outside of the house.  I had previously only worked 3 days a week prior to that for the past 10 years.  This is the first time since having children that I was working full time outside the house.  Well, since stopping the blog and working outside the house I have fallen into the convenience trap.  I still cook at home, but have sacrificed my healthy home made meals for convenience frozen food.  In the end, I have noticed my grocery bill inching upwards at a rate I don't like.  Therefore, I am going to really try to become more consistent with the frugal living ways I learned while living on less.  Here is the menu plan for this week.

Week of 2/2/2014


Roast Turkey, mashed potatoes, green bean casserole, and snicker apple salad


Turkey Pot Pie

Turkey Leftover Recipes: Healthy Cream of Turkey soup  Made recipe, then threw in crockpot on low until dinner time.  Easy!
Turkey and Rice Soup


Grandma�s Goulash



Slow-Cooker Old-Fashioned Beef Stew

Slow Cooker Beef Stew


Menu Plan Week of Sept. 2 2013

This week marks the first week of September.  Where or where did summer go???  As I reflect upon the summer I now move into fall.  I absolutely love fall and can not wait for apple orchard and pumpkin patch time with my kids.  The crisp nights and mornings are a break to the hot days of summer and allow me to bask in the wonderful seasons we live in.  Although we have had a heat wave of 100 plus degrees over the past week.  Here is my menu full of grill worthy foods to celebrate the last week of summer.

Now onto the menu for the week:

Monday: Sirloin roast beef on the rotisserie. 

Tuesday: Stroganoff using the roast beef from Monday night.

Wednesday: Chicken tacos

Thursday: Grilled honey  Pork roast with Fajita pasta salad

Friday: Hamburgers

Saturday: Fried Chicken Drumsticks with buffalo sauce (Great for watching HUSKER football)

Sunday: Country club chicken

Watch for some of the recipes to come later this week ! 


Creamy Potato Salad

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This is my version of this Potato Salad Recipe.  I served this along with Blt's and corn on the cob this evening for dinner.  My family enjoyed this recipe and asked if I would make it again.  I would like to thank Mommy Hates Cooking for this great recipe.  I substituted mayonnaise for the Philadelphia cooking cream and it turned out wonderful. 
   Creamy Potato Salad 
  • 2 Lbs Red Potatoes, Boiled
  • 4 Green Onions, Thinly Sliced
  • 1/4 Cup Chopped Celery
  • 1/4 Cup Chopped Fresh Dill
  • 2 Tbsp Sweet Relish
  • 2 Tbsp Dijon Mustard
  • 1/2 Cup Mayonnaise
  • Salt/Pepper Optional to Taste
Once the potatoes have been boiled, cut them into small cubes for the salad.
Place them in a large bowl, then add in all remaining ingredients. Stir up the ingredients coating the potatoes.
Cover the bowl and let it chill in the fridge for 2-3 hours then serve.


Menu for the Week of August 4th 2013

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Here is my wonderful menu for the week!! I am trying to get back on a schedule for the school year since school starts a week from this coming Thursday.

Sunday:  Bacon lettuce and tomato sandwiches (Using tomatoes from my garden)
               Corn on the Cob 
                Potato Salad
                Peach Cobbler

Monday: Meatloaf
                Mashed Potatoes
                Green Beans

Tuesday: Chicken Ceasar Pasta Salad
                 Parmesan Knots

Wednesday: Crockpot Chicken Fajitas

Thursday: Grilled Pork Chops
                  Roasted Garlic Pasta Salad

Friday: Hamburgers
             Corn on the cob

Saturday: Tuscan Pasta with Tomato Basil Cream sauce with chicken