Sunday, November 4, 2012

Eggrolls; Repost

Homemade eggrolls

I have been making homemade eggrolls for a long time and I don't really have a recipe anymore. They are pretty easy; just time consuming because it takes a while to fry them all.
I use browned ground turkey, cole slaw mix and lots of different spices and sauces for my filling.

I place the browned turkey meat in a large bowl with the bagged cole slaw mix and added any of the following spices and sauces to taste.
  • Lite soy sauce
  • Ginger
  • Sriracha
  • Hoisin sauce
  • Any type of stir fry sauce (I like House of Tsang Szechauan Spicy Stir Fry Sauce)
  • Ponzu sauce
I find that after frying the eggrolls the flavor seem to blanch out a little so don't worry if you taste your mixture and think it seems a little spicy.
I use the eggroll wrappers that you can find in the produce section. I find that less is more when filling the wrappers because if you try to add too much and make them "fat" that the wrapper tends to tear and then the filling leaks out when fried.

I roll the eggrolls on a floured surface like a cutting board or baking sheet so they won't stick. Place a small amount of the mixture on the wrapper and fold up the bottom point and then tuck each end in and roll up and toward the opposite side. I keep a small bowl of water by the floured pan to moisten the flap as I seal the eggroll; making sure to have a good seal so none of the filling comes out in the fryer.

Fry the eggrolls in vegetable oil until golden brown and crispy. Serve with duck sauce and hot mustard. Here are some pics of the finished product.

Friday, September 28, 2012

This weeks menu

This week's menu was a combination of easy meals for busy nights with after school activities and "use up what is in the fridge and freezer" cooking.

Sunday:Sausage, spicy mac and cheese and okra
  Recipe for Spicy Macaroni and cheese posted here:

Monday:Fish, FF and oriental slaw

Tuesday:Grilled Chicken salad and crescent rolls

Wednesday: Spaghetti with italian sausage,creamed spinach and cheesy bread

Thursday:Breakfast for dinner
                                        Biscuits with sausage gravy, scrambled eggs, sliced cheese and raspberries


Saturday:"Bite night"/Appetizers  for College football

Sunday, September 23, 2012

Spicy Macaroni and Cheese

Last week my family and I were channel surfing and ended up watching an episode of The best food I ever made; on the Food Network. The episode we saw had several yummy dishes we wanted to try so last night we made Spicy Macaroni and Cheese; recipe courtesy of Sunny Anderson.
It was so yummy but beware it is filling so you can eat just a little bit. It makes enough to fill a 2-quart baking dish so it would be great to take along on a pot luck dinner.

Spicy Macaroni and Cheese

Recipe courtesy Sunny Anderson
Prep Time:
15 min
Inactive Prep Time:
Cook Time:
55 min
6 to 8 servings


  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey pepper jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon freshly ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1/4 cup finely grated onions
  • 4 slices bread
  • 1 tablespoon butter
  • Special equipment: 2-quart baking dish


Preheat the oven to 350 degrees F.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Friday, September 14, 2012

Chickadilla Soup or Chicken Tortilla Soup

I had no idea what to throw together for dinner tonight and didn't want to go to the store AGAIN so I remembered a recipe I recently saved from a magazine.
It is a slow cooker soup and I had almost all the ingredients on hand in my pantry or fridge. I did make one substitution so we'll see how it turns out. I used Rotel zesty tomato and green chili sauce instead of the mild enchilada sauce the recipe had in its ingredient list.

The recipe was in a Kashi ad so I checked out their website and they have a great recipe section!

Chicken Tortilla Soup

Created by Kashi
Put a south-of-the-border twist on chicken soup with tomatoes, beans, enchilada sauce, green chilies, cumin, chili powder and cilantro. This bold-flavored soup is slow cooked in a crockery cooker.
Preparation Time: 10 Minutes
Total Time: 205 Minutes
Servings: 12


  • 4 cups reduced-sodium chicken broth
  • 2 cans (15 oz. each) organic black beans or pinto beans, rinsed and drained
  • 2 cans ( 14 1/2 oz. each) diced organic tomatoes
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 can (10 oz.) mild red enchilada sauce
  • 1 package (10 oz.) frozen organic whole kernel corn
  • 1 can (4 oz.) diced organic green chilies
  • 1/2 medium organic onion, chopped
  • 1 tablespoon chopped fresh organic cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • Bottled hot pepper sauce, sour cream, organic lime wedges, chopped organic avocado, shredded cheddar cheese or chopped fresh organic cilantro (optional)


  1. In 6-quart crockery cooker combine broth, beans, undrained tomatoes, chicken, enchilada sauce, corn, chilies, onion, 1 tablespoon cilantro, cumin, chili powder and pepper. Cover and cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  2. Remove chicken from crockery cooker. Cover cooker. Shred chicken. Return chicken to mixture in crockery cooker. Cover and cook on high heat setting for 15 minutes more.
  3. Ladle into serving bowls. Serve with KASHI Pita Crisps Original 7 Grain with Sea Salt and/or other serving options.

Nutrition Facts

Serving Size: 1 1/2 cups, Calories 140, Total Fat 1.5g, Total Carbohydrate 20g, Dietary Fiber 5g, Sugars 4g, Protein 13g

Thursday, September 13, 2012

Fiber One® Nutty Clusters & Almonds

Everyone is trying to get healthy and get more fiber these days. Fiber One cereal just came out with a new flavor of their cereal; Fiber One® Nutty Clusters & Almonds.  

This cereal has lots of crunch and sweetness and helps you get lots of fiber and whole grain to start your day.

  • Contains 11 grams of fiber (43% of the Daily Value), 23 grams of whole grain (at least 48 recommended daily), and 180 calories per serving
  • Chock full of delicious crunchy nut clusters, real sliced almonds and whole grain flakes

  • General Mills and have provided me with a coupon to share with you so go to to download a printable coupon for $1.25 off one box of Fiber One Nutty Clusters & Almonds cereal today!

    Progresso's New Light soups and coupon

    Who is ready for FALL and COOLER weather? I am!! I love cooking and eating soups in the fall and winter. 
    Progresso has two new Light versions of their great soups out to try. 
    I like Progresso soups and enjoy the Chicken Pot pie flavor so am interested in trying the lighter version of this flavor and the Creamy Baked Potato with Bacon and cheese.

    Want to try these lighter versions? and has provided a coupon you can download to try them out.

    Then grab your soup soon and download a printable coupon for $1.25 off the purchase of 4 cans of Progresso® soup today!

    Sunday, September 9, 2012

    Garlic Cheesy Bread with Dinner

    Friday, we had Spaghetti with Turkey Meatballs and salad.  I thought the meal was a little boring and wanted to jazz it up a bit. I had a roll of Pillsbury refrigerated pizza dough in the fridge and came up with an idea.

    I rolled the dough out on a greased cookie sheet and spread some butter and garlic on it before baking. I baked it for about 8 minutes, then took it out of the oven and let one of my boys put mozzarella cheese all over the bread and some additional garlic butter. I baked the bread for an additional 6 minutes until the cheese was melted and the bread was slightly brown.

    I cut the bread lengthwise to make cheesy bread sticks and they turned out yummy!

    Friday, September 7, 2012

    Publix Grape Magazine

    I know it is still HOT here in Florida, but fall is just around the corner. I am looking forward to cooking soups, stews and chili soon.
    I received my Publix Grape magazine in the mail recently and it had several yummy chili themed recipes that I can not wait to try out on my family.  It is a free publication about wine and food.

    If you don't get the Publix Grape magazine, here is the link to sign up to have it mailed to your home.

    Thursday, September 6, 2012

    I have been told that my blog posts have been missed...

    I have been told lately that there are a few people out there missing my blog posts and wondering what we have been having for dinner lately. I got out of the habit of blogging I think, because I got a little bored with meal planning and felt like we were having the same meals all the time. Also, I have been stretching our food dollar and using what we have on hand instead of going to the store and making extravagant meals all the time. So here is my first post in a long time and an example of using what you have on hand to make a yummy side dish.

    Tonight we are having "Breakfast for dinner" which there are endless possibilities to do with that theme, but we are having omelets (with whatever veggies and deli meat and cheese we have on hand), turkey sausage and deconstructed baked potatoes (see below).

    Deconstructed Baked Potatoes

    This dish was made using lots of bits and pieces so I do not have exact measurements.

    A handful of new potatoes or a couple of medium baking potatoes
    Any of the following toppings:
    bacon pieces, jalapenos, scallions, cream cheese, sour cream, cheddar cheese, butter, salt and pepper

    Cook your potatoes in the microwave and then dice up in a small casserole dish and then combine with any of the above toppings and mix up to make a sort of hash. It is so yummy and goes great as a easy side dish.

    Friday, March 30, 2012

    Tortellini and White Bean Soup

    Tortellini and White Bean Soup


    • Preparation1 tablespoon olive oil
    • ribs celery, sliced 
    • 15-oz. can diced tomatoes, drained 
    • 1/2 teaspoon dried oregano
    • cloves garlic, minced
    • 6 cups low-sodium chicken broth 
    • 8-oz. package fresh cheese or meat tortellini
    • 15-oz. can white beans, drained and rinsed
    • Salt, optional
    • 1/4 cup grated Parmesan
    1. 1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.
    2. 2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.
    This was so easy to prepare and I already had most of the ingredients on hand. You could always add a little sausage or ham to the soup for flavor and added protein. I served it with garlic bread and a salad.

    Monday, March 26, 2012

    Pulled Buffalo Chicken Sliders (Super Easy Crock pot recipe)

    Pulled Buffalo Chicken Sliders 

    Source: Family Circle Magazine April 2012


    • 4 boneless, skinless chicken breasts, about 1 1/2 pounds
    • 1/4 cup hot wing sauce (such as franks), plus more for serving(optional)
    • 16 dinner-size potato rolls, 1 1/4 ounces each
    • 1 cup reduced-fat blue cheese dressing
    • celery and carrot sticks (optional)


    1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
    2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
    3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.

    This recipe is super easy and yummy. My family really enjoyed it. I did not have blue cheese dressing but had blue cheese crumbles that mixed in with some ranch dressing and that worked fine. I served the sliders with celery and carrot sticks, baked beans and strawberries. 

    Thursday, March 15, 2012

    FREE Fries at Burger King this weekend; March 17 and 18

    If you are out and about this weekend head to Burger King for some FREE fries

    Grab a FREE value size fries at Burger King on st. Paddy’s Day with Heinz green paddy sauce

    Kashi is giving away free food!

    Check out this Kashi Facebook Food Giveaway!

    We’re giving away boxes full of our yummy snacks and cereals (and some other goodies, too)!
    Here's how you could win:
    1)   Like us on Facebook.
    2)   Watch your news feed.
    3)   When you see a craving hit, enter for
    a chance to win.
    That's it! Every time a new craving hits, we'll give
    away 10 prize packs full of our yummy foods.
    Good luck! Your friends from Kashi

    Saturday, February 18, 2012

    Calling all Moms!!

    Calling all moms!
    Flu season may leave your child feeling feverish, so as the season heats up, don't get caught empty-handed and having to make that midnight run to the pharmacy.
    Children's Advil® is there to offer the relief you and your child can depend on! Children's Advil® provides up to 8-hours of fever relief in just one dose, relieving fever faster and keeping it down longer to help kids get back to feeling like kids again.

    Dye-free Infants' Advil® is available for children ages 6-23 months and Children's Advil® is available for ages 2-11 in four great liquid suspension flavors including Grape, Blue Raspberry, Fruit and Dye-Free White Grape, as well as convenient Grape Chewables.
    For more information, visit us at

    Click this link for a Children´s Advil coupon

    This coupon and information was provided to me by MyBlogSpark

    This information 
    and coupon were provided by Children's Advil through MyBlogSpark.

    Thursday, February 2, 2012

    Easy Chicken Teriyaki Recipe

    I haven't been blogging much lately, but I have a few extra minutes tonight after dinner so I thought I would share this recipe I found on another blog.
    It is for Chicken Teriyaki and is so yummy. You should have all the ingredients on hand to put this marinade together.
    Check out the link below for for this and other recipes.

    I served it with steamed rice, broccoli and oranges. YUMMY!  My kids loved it!

    Tuesday, January 3, 2012

    Shopping my pantry/fridge

    Some of my new year's resolutions for my household are to get organized and save money. So some of the ways I plan to do achieve those goals are to continue to plan my weekly meals and "shop" my pantry, fridge and freezer BEFORE shopping the store. (and of course when I shop the store I will continue to pair my coupons with sales for added savings)

    That said, this weeks' meals were planned by adding fresh ingredients to items already on hand.

    • Monday: Zatarain's red beans and rice and cornbread in the pantry and spinach from the freezer that I added fresh garlic and spices to make it a little more tasty. 
    • Tuesday: French toast with bread we had on hand after buying too much BOGO free bread last week.
    • Wednesday: All the ingredients on hand for tacos or nachos; just had to buy some ground turkey.
    • Thursday: Frozen pizza and salad; (frozen pizza in deep freezer and needed an easy meal due to appointments during day leaving little time for meal prep)
    • Friday: Another Zatarain's meal (BOGO free) with some veggies added from freezer
    • Saturday: Potstickers in freezer and cold noodles with some added fresh veggies