We then got all dressed and went to church. Today was Father Flanagan's birthday along with my niece Jalyn. So we sang Father the Happy Birthday song and he blessed all the mothers of the congregation.
Jalyn and her family spent the afternoon at Jumpin' Janes. From what her mom told me, they had a blast. Now I am stoked to go there soon.
After church, we stopped by my grandma's house. As it turns out, Grandma was alone today. (She's going to see most all of her children in the next week, no need for traveling 2 weeks in a row). She made a meatloaf and salad and cake...so she invited us to eat dinner with her. T was a turd as usual. She has rolling chairs and he slipped right off one. Then he was running, tripped over his own feet and went face first into the carpeted floor. I think she was overly grateful we stopped otherwise she would've had to eat the entire meatloaf herself. We helped her put a dent in it anyway. I love love that lady more than words. She's amazing.
We headed home after that. T was is direr need of a nap! All of laid down and took a 2 hour nap. At 3:30 I finally got up, put a roast together and threw it in the oven. While the roast and veggies roasted, I made a crazy amount of meals for freezing. I made 2 Tator Tot Casseroles, Lasagna, Pizza Burgers (like BBQ just tastes like pizza), Chicken and Potatoes Casserole, Chicken and Veggie mix for another meal and started marinating my chicken for tomorrow night. It took the entire 2 hours but it's done! You can find the recipes below.
After supper we took some Mother's day photos. Parden T's beat up face. We're not exactly sure what happen to his forehead but it looks nasty.
He loves his baby sister!
Yucky forehead. Parden my facebooking in the background!
He bites when he kisses but initiated this one so I had to take it!
There we got a good one!
Tomorrow is Not Me! Monday! I have some terrible things I've done this week. Absolutely terribly funny...no, bad mom!
TATER TOT CASSEROLE:
Prep: 15 minutes
Cook: 30 minutes
1 lb Ground Beef
1 can Cream of Mushroom soup
1 can French cut green beans, drained
2 cups Tater tots
Brown and drain ground beef. Add Cream of Mushroom soup and green beans. Pour into a greased square baking dish. Cover top with Tater tots. Bake at 350° for half an hour or until tater tots are golden brown.
LASAGNA:
Prep: 15 minutes
Cook: 1 hour
1 lb Ground beef
32 oz Spaghetti sauce
2 C cottage cheese
2 C cheddar cheese (shredded)
2 C mozzarella cheese (shredded)
2 eggs
12 lasagna noodles
1/4 C. water
Preheat oven to 375°. Brown and drain ground beef, add spaghetti sauce; set aside. Mix cottage cheese, 1.5 cups shredded mozzarella cheese, 1.5 cups shredded cheddar cheese and eggs. In 9x13 inch baking dish, spread 1.5 C. of meat sauce. Place 4 uncooked noodles on top, spread half of cheese mixture. Then, layer 1.5 C meat sauce, 4 uncooked noodles and remainder of cheese mixture. Add 4 more uncooked noodles, remainder of meat sauce and the remaining half cup of mozzarella cheese and half cup of cheddar cheese. Pour 1/4 cup water around edge of pan. Cover with aluminum foil. Bake 45 minutes, remove foil and bake an additional 15 minutes. Let stand for 15 minutes before serving.
PIZZA BURGERS:
Prep: 15 minutes
Cook: 1.5 hours
2 lbs ground beef
1/2 C. onion, chopped
1 can tomato sauce
1 small can tomato paste
1/2 tsp garlic salt
1/2 tsp oregano
salt and pepper to taste
1 C Mozzarella cheese
Brown ground beef with onions, add seasonings. Move into crockpot or electric skillet. Add tomato sauce and tomato paste. Simmer for 1.5 hours. Sprinkle with cheese on top for last 5-10 minutes or until melted. Serve on buns.
CHICKEN AND POTATOES CASSEROLE:
Prep: 15 minutes
Cook: 30 minutes
1 to 2 C. chicken, cooked and cubed
1 can Cream of Chicken soup
1 can corn, drained
1 C cheddar cheese
2 C Tater tots
Cook chicken and cube. Mix with Cream of Chicken soup, corn and 1/2 C of cheddar cheese. Pour into greased square baking dish. Cover with tater tots and remaining cheese. Bake at 350° for 30 minutes or until tater tots are golden brown.
CHICKEN AND VEGETABLES:
Prep: 6 minutes
Cook: 25 minutes
1.5 Tbsp Margarine
1 tsp Garlic powder
1/2 C. onions, chopped
1.4 lbs, Chicken, boneless and skinless
10 oz pkg. Cut green beans, frozen
1/4 tsp Pepper
Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet. Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink; about 12 minutes. Remove chicken, keep warm. Place frozen green beans, pepper and cooked onion in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes. Add chicken to veggie mixture. Continue cooking, stirring occassionally, until heated through - 3 minutes.
**NOTE: I frozen my veggie mixture and chicken. When ready to eat, place veggie mixture ontop of potato cakes (see below) in square baking dish; put chicken breasts on top of veggies. Bake at 350° for 30 minutes or until heated thoroughly.
POTATO CAKES:
Prep: 10 minutes
Cook: 5 minutes
2 C potatoes, cooked, peeled and mashed
1 egg
1 Tbsp flour
1 Tbsp milk
1/4 C vegetable oil
Mix mashed potatoes, egg, flour and milk thoroughly. Shape into flat cakes, about 1/2 inch thick. Heat oil in skillet and add potato cakes. Cook until golden brown and thoroughly heated.
ENJOY!!
No comments:
Post a Comment