Tag: meal planning

Recipes and Cooking

Creating Simplicity in a Working Mom’s Life

Brandi C

Creating Simplicity in a Working Mom's Life

Creating Simplicity in a Working Mom’s Life

In this season of life, I need things to be easy. While most of my children have “flown” from the nest and life is quieter, I’m busier than I have been in a long time—though it’s a different kind of busy. So, I have been Creating Simplicity in a Working Mom’s Life.

A Realization of My Reality

The other night, I was sitting in the living room, multitasking because if I don’t do something now, I’ll forget. I was cooking dinner, listening to H chatter, hearing about my husband’s day, answering emails, working on a grocery list, and planning the menu for the upcoming week.

In the midst of all this, I stopped working, looked at my husband, and said, “I have cooked, almost daily, for you and the children for almost 31 years.” Don’t get me wrong, I love to cook. When my kids were young, I would freezer cook for breakfast, lunch, dinner, and snacks for a month. I baked all the time—breads, cookies, and such.

I loved challenging recipes, shelf-cooking, freezer cooking, and experimenting. But now? I’m tired. T.I.R.E.D. I have no desire to plan, grocery shop, or cook. It is SO hard to go from cooking for 16 people to cooking for just a handful.

Not a fan.

My creative juices are drained by my job, exhaustion, lack of appetite, and zero desire to work harder than I absolutely have to. So, my wheels started turning, and I came up with a plan. We’ll see how long it lasts.

How My Mind Works

When I work on my list, I add to it as soon as I realize I’m out of something or need something. If I wait until a “normal” time to do it all at once, I’ll surely forget. One of the first things I do is call my son. He comes over during his lunch hour occasionally, and I want to make sure I have things that he likes when he’s here.

Next, I figure out who gets to pick the dinner menu for our Saturday meals. Once I know, they create the menu and I ask if anyone else wants something specific. I add that to my list, then order what my grandchildren need or want to make sure they have plenty of snacks and food they like when they are here. Finally, I work on the rest of the menu and order what I need. I’m very good at not wasting food.

Sundays, I don’t cook. Tuesdays, my husband makes me a pizza. Wednesdays, we eat out (most nights). Saturdays, a different person picks the menu each week. That leaves me with Monday, Thursday, and Friday to handle.

Here’s the Plan

I sat down and categorized the foods we like: soup, Mexican, Italian, chicken, miscellaneous things, and side dishes. From there, we all picked about 7 (or more) items in each category. I’ll use that list to rotate meals throughout the month. For each meal, I’ll make an editable grocery list. I’ll mark off what we don’t need and checkmark the items we do need. As I cook, I’ll post the recipes. Some are already posted, and I’ll link them back.

Does that make sense? It does in my mind. All we have to do is pick from this list, and the grocery list is already created. I just add it to the cart, and my husband picks it up. These are simple meals to make, and I’m still working on the chicken part. We love chicken, but I don’t usually write recipes down; I just make it up as I go. Most of these meals can be made by my husband if I’m tapped out, which makes it even better.

A “Mostly” List (with the Exception of Chicken)

Soups:

  • Chicken Noodle
  • Chili
  • White Chicken Chili
  • Potato
  • Lasagna
  • Cheeseburger
  • Broccoli and Cheese
  • Zuppa

Mexican:

  • Tacos
  • Mom’s Tacos
  • Taco Ring
  • Chili Cheese Dog Casserole
  • Fajita Casserole
  • Standing Baked Tacos
  • Sheet Pan Nachos

Italian:

  • Spaghetti
  • Baked Spaghetti
  • Lasagna
  • Cheesy Chicken Lasagna
  • Baked Pasta
  • Chicken Alfredo Lasagna with Ravioli
  • Coal Miner’s Pasta
  • Baked Tortellini

Chicken:

  • Alice’s Chicken
  • Pan Fried Chicken breasts
  • Baked Whole Chicken
  • Baked Thighs
  • Fried Chicken
  • 40 Clove Chicken

Side Dishes:

  • Rice (burnt, fried, plain, broccoli & cheese, Mexican style)
  • Green beans (plain or green bean casserole)
  • Corn (or corn casserole)
  • Rolls (cheesy bread, bread, bread sticks)
  • Potatoes (so many kids)
  • Sweet Potatoes
  • Lima beans
  • Peas
  • Macaroni and Cheese
  • Buttered Noodles

Miscellaneous Foods:

  • Breakfast
  • Philly Cheesesteak Sandwiches
  • Kielbasa, broccoli, onion, mushroom, potato, peppers sheet pan
  • Goulash
  • Steak
  • Hamburgers and hotdogs
  • Ham and Hashbrown Casserole
  • Pizza
  • Breaded Chops
  • Pork Tenderloin
  • Roast

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Recipes and Cooking

Twist on Frito Pie with Spanish Rice

Brandi C

Twist on Frito Pie with Spanish Rice

Twist on Frito Pie with Spanish Rice
Photo by Karolina Grabowska on Pexels.com

Here is a Twist on Frito Pie with Spanish Rice. I had some leftover chili from the week prior. It was not enough to fill four bowls, so I stretched it with some extra ingredients and rice. This was a winner for my family. I hope I can remember everything I did. Honestly, I tend to find joy in reinventing leftovers so we aren’t eating the same thing over and over. The downsize is, I don’t remember how I made it.

Frito Pie

Chili (leftover)

Chili cheese fritos

That’s about it LOL. Have I ever written out my exciting chili recipe? I dunno. Should I add it? I dunno. Chili isn’t hard. You can even buy it in a can, which I never knew until recently. Who buys chili in a can when you can make more, with ingredients you are familiar with, and it is cheaper. Mind boggling.

Spanish Rice

I did this in the instant pot.

2 c. rice

1 can crushed tomatoes

GF Taco Seasoning

Seasoning

Cilantro (gross and didn’t use)

Minced garlic

4 c. water

Chicken bouillon

Cheddar

Green Onions (optional)

Sour cream (optional)

Jalapenos (optional)

Salsa (optional)

Directions for Spanish Rice

I put the instant pot on saute and threw in the rice and garlic (with a bit of butter to keep it from sticking). Whirl that around until the rice is sauteed up and then add in the crushed tomatoes and seasoning. Whirl more. Add in chicken bouillon and water. Turn it off and then put on the lid. The knob needs to be on the sealing function and I hit the rice button. Once it is done, I did a quick release.

Assembling the Frito Pie

Grease a 13×9 dish. On the bottom, add the rice and then the leftover chili. I crushed the bag of fritos and poured that over the top. I baked this at 350 for about 30 minutes. Then, I pulled it out and added some cheddar. I popped it back in the oven for another 15 minutes. Serve with the optional toppings above.

Recipes and Cooking

Hashbrown Chicken Casserole

Brandi C

Hashbrown Chicken Casserole

As I searched through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I’ll share what I plan to do differently next time. This recipe fills a 13×9 dish, ensuring we have leftovers.

Next time, I’ll split the batch—using a smaller glass dish for immediate cooking and an aluminum pan for freezing. By covering it well and storing the extra, I can stock up my freezer. Making a large batch and freezing half allows me to build up meals over time. In my case, I usually do this once a month, giving me enough homemade meals to last an entire month. Cook once, enjoy leftovers, and freeze the rest—you won’t regret it!

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Cheesy Ranch Chicken & Hashbrown Bake

Ingredients:

  • 1 bag frozen hashbrowns
  • 1–2 packets dry ranch seasoning mix
  • 4 tbsp garlic butter (or ghee)
  • 1 lb chicken tenders, chopped
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup Italian bread crumbs (or Panko)
  • Salt, pepper, and any additional seasoning of choice
  • Optional: chopped bell peppers, bacon bits or cooked bacon, chopped spinach

Directions:

  1. Preheat & Prepare – Preheat oven to 400°F. Grease a 13×9 baking dish and spread the hashbrowns evenly in the dish. Sprinkle with seasoning and one packet of ranch mix, then toss to coat. Dot with garlic butter or ghee.

  2. Prepare the Chicken – In a large bowl, mix the chopped chicken with another packet of ranch seasoning, a handful of shredded cheddar, and any additional seasonings. Stir until well combined.

  3. Assemble the Dish – Spoon the chicken mixture over the hashbrowns. Sprinkle with Italian bread crumbs (or Panko) and the remaining cheddar cheese.

  4. Bake – Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

  5. Serve – Enjoy with buttered garlic toast or your favorite side!

Next Time Adjustments:

  • Add larger chunks of chopped bell peppers.
  • Use two packets of ranch seasoning for extra flavor.
  • Try frying bacon instead of using bacon bits and cook the chicken in bacon grease for added depth.
  • Consider adding chopped spinach.
  • The jury is still out on corn—it adds a sweet pop, but the texture is different.

 

 

Recipes and Cooking

Chicken Fajita Casserole

Brandi C

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from the heavy topics and talk about food!

This Chicken Fajita Casserole is not only easy but completely customizable. The recipe fills a 13×9 dish, but you can easily cut it in half if you’re cooking for fewer people. I made a few adjustments along the way, and I’ll share exactly what I used—you can tweak it to fit your preferences!

Now, let’s talk about the real challenge—my husband is not a fan of Mexican food. Well, let me clarify—he’s not a fan when I cook it. Meanwhile, everyone else in my house loves it, so I sneak it in when I can. This week, I focused on shelf-cooking, trying to use up what I already had before restocking. With grocery prices skyrocketing, I’m constantly torn between stocking up and making do with what’s on hand.

Since I already had all the ingredients for this dish, it was the perfect choice. Plus, it comes together quickly! I even made some homemade tortilla chips from leftover tortillas. I simply cut them into triangles, tossed them with oil, chili powder, and sea salt, then baked them at 350°F for about 5 minutes. You could also serve this casserole with store-bought tortilla chips or rice.

Ingredients

Seasoning Blend for Chicken & Veggies

  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes

(Should I admit now that I never measure anything? Ever? I’m spitballing these measurements just for you!)

Chicken Fajita Casserole Ingredients

  • 1 bag frozen chicken fajita strips (thawed & chopped)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 zucchini (sliced)
  • Fresh portobello mushrooms (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 stick butter (or oil)
  • 1 block cream cheese
  • 1/2 cup sour cream
  • Shredded cheddar cheese

Step 1: Marinate the Chicken & Veggies

I cut my pre-cooked chicken fajita strips into bite-sized pieces and tossed them into a large bowl. Then, I added the sliced bell peppers, zucchini, mushrooms, onion, and garlic.

Next, I sprinkled the seasoning blend over the top, put the lid on the bowl, and shook it up until everything was well coated. I let it marinate in the fridge for about 30 minutes—next time, I’ll let it sit for at least an hour to really soak up the flavors.

Step 2: Sauté Everything

I heated a cast iron skillet over medium heat, melted 1/2 stick of butter, and added my chicken and veggie mixture. I let it cook slowly, stirring occasionally.

To help tenderize the veggies, I added another 1/2 stick of butter and covered the pan with a cookie sheet. Since the chicken was already pre-cooked, I just focused on getting that perfect sautéed texture for the veggies.

Step 3: Assemble & Bake

  • Preheat the oven to 350°F.
  • Grease a 13×9 baking dish and spread the cooked chicken and veggies evenly across the bottom.
  • In a separate bowl, mix 1/2 cup sour cream with 1 block of cream cheese. Spread this creamy mixture over the top of the chicken and veggies.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 20 minutes until everything is heated through and the cheese is melted and bubbly.

Let it sit for a couple of minutes before serving—this helps the flavors settle and keeps the juices from running everywhere.

Final Thoughts

This casserole was a hit! Even Bart didn’t complain (too much). It’s packed with flavor, easy to make, and great for using up what’s already in your kitchen.

If you try it, let me know how you tweak it to fit your family’s taste! And if you’re into meal prepping, consider making an extra batch to freeze for later—it reheats beautifully.

Enjoy!

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Recipes and Cooking

Spaghetti Carbonara

Brandi C

Spaghetti Carbonara

Easy Spaghetti Carbonara – A Shelf-Cooking Favorite

Spaghetti Carbonara is a simple, satisfying dish that comes together with just a handful of ingredients. It’s the perfect shelf-cooking pasta recipe, using staples I always keep on hand. To round out the meal, I like to serve it with garlic cheese bread and a Caesar salad—quick, easy, and delicious.

Ingredients

  • 1 lb. pasta (I used linguine)
  • Seasoning mix (your favorite blend)
  • 3 room-temperature eggs
  • Bacon (reserve 3 Tbsp. of bacon grease)
  • Fresh mushrooms (sliced)
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • Parmesan cheese (a generous amount)
  • Reserved pasta water (about 2 ladles)

(Want to mix things up? Try adding sautéed bell peppers or spinach for extra flavor!)

Directions

Cook the Bacon & Veggies

  • Cook the bacon until crispy, then remove and crumble.
  • In the same pan, sauté garlic, mushrooms, and onions in the reserved bacon grease until soft. (Spinach would also be a great addition here!) Remove from heat and set aside.

Prepare the Egg Mixture

  • Crack 3 room-temperature eggs into a bowl and lightly beat them.
  • Ladle about 2 scoops of hot, starchy pasta water into the eggs, whisking constantly. This helps temper the eggs, so they don’t scramble when added to the pasta.

Cook the Pasta

  • Boil linguine (or your pasta of choice) in salted water until al dente.
  • Drain the pasta and return it to the pot while it’s still hot.

Bring It All Together

  • Add 3 Tbsp. of reserved bacon grease and the sautéed vegetables to the pasta.
  • Use tongs to toss everything together, evenly coating the noodles.
  • Slowly pour in the egg mixture, continuously tossing the pasta to create a silky sauce.
  • Add lots of Parmesan cheese, stirring until fully incorporated.
  • Finally, mix in the crumbled bacon and serve immediately!

Final Thoughts

This meal was so freaking good and ridiculously easy to make. My family loved it. If you want a vegetarian option, just skip the bacon (though in my house, that’s not happening). I may experiment with turkey bacon next time for a slightly lighter version.

After 30 years of cooking, I’ll admit—some nights, I am just over it. The inspiration runs dry, and I find myself staring at the fridge with zero motivation. That’s why I’ve started writing down my favorite recipes and tweaking them to fit my family’s tastes.

Originally, I found this dish in a Rachael Ray cookbook back when I was obsessed with collecting cookbooks. Now? They just sit on my shelf collecting dust. Maybe it’s time to dust them off and find some new inspiration!

The beauty of cooking is making a recipe your own—adjusting flavors, swapping ingredients, and creating something that works for your family. So, grab your pantry staples and give this one a try! You won’t regret it. 🍝

Recipes and Cooking

Shelf Cooking At Its Finest

Brandi C

Shelf Cooking At Its FinestNow I have run out of things to organize SO now we are at Shelf Cooking At Its Finest.  The thought of freezer cooking for a month has been flitting through my mind.  Sadly, that can also be expensive.

Being Proactive

One of the first things I do to keep costs down is to shop in my pantry/fridge/freezers. While grading papers, Big Daddy did a sweep of everything I could use to help put together a meal.

I must say that we do buy a cow every year. Our time to get the meat is coming, and I am so thankful. We are running low, but still, we have a good enough supply to get us through at least 2 mths.

Surprise Surprise

I was pleasantly surprised to see the list that he had. As a bonus, I had a freezer meal already cooked up and frozen! It is incredible how much food I buy because I don’t realize that I had it in the first place. To me, that is not being a good steward of what my husband brings home.

I See You

I see these people who have the philosophy that if you need one can of food, buy 3. One can use now and the other 2 for later use. They stockpile groceries. That is a good idea, but what if you don’t have the money? In theory, I would love to do this. I probably could. Maybe, someday, I will have a plethora of canned veggies, frozen veggies, and such. For now, I do what I can when I can.

My Great Find

Upon looking at the list, I came up with 14 meals! That is shelf cooking! Wow. I do have to get a few things at the grocery, but my list is very tiny. I am stoked. When he inventoried the meat situation, we found that we had 7 roasts left. These must be used up before our meat comes in later this month.

I have a Plan

I plan to put the roasts from the freezer in the outside fridge to thaw out. Once that is done, I will cook up all the roasts. We will have roast/potatoes for supper the day I do this. That way, I know that dinner will be made for that night. The rest, however, we will shred up, and I will come up with about 14 more meals to freeze.

My Goal

I aim to cook up the 14 meals I have on hand and freeze those. Then, I will do up 14 more meals from the roasts. Those will be frozen too. Since I have to buy very little, I will go one step further. I have room in my budget to choose some recipes I will have to buy groceries to make. My goal is to double those recipes and freeze the rest.

In Total

I will have 42 frozen meals. How freaking fantastic is that? I believe I will make some fruit bread, pancakes, and omelet cups to freeze for the kids. I would make some yogurt if I were wild, but I’m not that wild.

Challenge

I challenge you to search through your pantry/fridge/freezer. Take a good inventory, and then cook as much as you can within the parameters of what you have on hand. You will have to go to the grocery for some things, but keep your menu doable and straightforward. Quickly, that grocery bill can be cut in 1/2. Last week, I spent $70 on groceries and $30 on misc things (nonfood things). My regular grocery budget is $500 per month. I spent about $300 last month alone. This is a $200 savings that I can add towards the debt train.

Oh, the Things I Will Cook and the Money I will Save.

 

Recipes and Cooking

Roast Recipe

Brandi C

Roast Recipe

Here is a simple Roast Recipe.  The good thing about this recipe is that you can freeze the leftovers if you make 2 roasts.  These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen, and I do not thaw it beforehand.  All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning and Lipton onion soup mix.  Then, I take the can of cream of mushroom soup, and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I checked in to ensure enough water.  I kicked the oven to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I have a lot of kids, BUT they also eat a lot.  That is one reason I make 2 roasts.  The other reason is to refreeze.

I get 2-gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

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Recipes and Cooking

Chicken and Orzo Recipe

Brandi C

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix

Directions

Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!

Substitutions

You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.

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Recipes and Cooking

Cream of Soup Mix

Brandi C

Cream of Soup Mix

Cream of Soup Mix

Adapted from Taste of Home

  • 2 cups dry milk powder
  • ¾ cup organic cornstarch
  • 1 teaspoon onion powder
  • dried thyme, ½ teaspoon
  • basil, ½ teaspoon
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper
  1. Mix all ingredients with a whisk.
  2. Store in an airtight container.
To make into soup:
  1. Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
  2. On medium heat, bring to a boil.
  3. Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condense cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to the soup after it thickens.

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Tidbit

This, for me, is easier because I can control the salt content. Also, it saves well in a glass mason jar. Furthermore, it is freezable. This makes all things a bit better in my life.

Cream of soup mix is such a handy and versatile recipe to keep on hand, especially when you’re looking to control the ingredients in your cooking. I love how easy it is to make and how many variations you can create based on what you need. Whether you’re using it for casseroles, soups, or other comfort foods, this mix is a great substitute for store-bought condensed soups. Plus, since it’s made with simple ingredients, you can easily customize it to meet dietary needs or flavor preferences. You can also use this as a base for other creative sauces or gravies.

The best part is that you can make a large batch of this mix, and it will keep for a long time, saving you time and money. Since I store mine in a glass mason jar, it’s always ready when I need it. And the fact that it’s freezable is a game-changer, making meal prep even easier. I’m always amazed at how something so simple can elevate meals and make life just a little bit easier.