Archive for February, 2010

Menu Feb. 28-March 6

Sunday: Out
Monday: Chicken spaghetti
Tuesday: Bacon cheeseburger calzones w/mac and cheese
Wednesday: Green goddess chicken w/ mashed potatoes
Thursday: Mexican pasta
Friday: Homemade pizza
Saturday: Taco dip

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Menu Feb. 21-26

Sunday: Stromboli
Monday: Italian beef sandwiches
Tuesday: Stuffed shells
Wednesday: Leftover Italian beef sandwiches
Thursday: Stir fry
Friday: Pizza

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Mexican Chili

Adapted from

It’s wintertime, and that means snow snow snow. We seem to have gotten a lot more snow so far than I remember ever getting in recent years. (Can spring please hurry up and get here??!) When we’re snowed in, I always get cravings for a nice bowl of chili. It just sounds so cozy to me to have a big pot of chili simmering in the crockpot all day. So this dish definitely hit the spot during a recent Saturday snowstorm.

I decided to call this dish Mexican Chili because it has a lot of Mexican ingredients, but as it turns out, the flavors of the dish are not overly Mexican. This tastes like a traditional chili, but the combination of ingredients are great. It’s not too spicy, but there is a little bit of kick. If you like your chili spicier, you can control the heat by using medium or hot salsa and taco sauce. There are so many ways you can change this dish up a bit, you should definitely give it a try!

Mexican Chili:

1 lb. ground beef
1 cup chopped onionĀ 
3 tbsp. chili powder
2 tsp. minced garlic
1 bay leaf
1 14.5 oz. can tomatoes with green chilies, undrained
1 15 oz. can Great Northern beans, drained
1 cup spaghetti sauceĀ 
1 cup salsa
1/4 cup taco sauce

Brown ground beef. Set aside to cool for a minute, then place in the bottom of your crockpot. Add the rest of the ingredients, and stir to combine. Cover and cook on low for 8 hours. Enjoy!

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Menu Feb. 14-19

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Creamy chicken noodle soup

Adapted from

I love chicken noodle soup, but I had never tried making my own before. I wanted to find a “go to” recipe for chicken noodle soup that was easy to make and delicious — and I found it! This soup is so good. However, it is really, really thick, as you can probably tell from the picture. I liked it that way, but next time, I’ll probably add another can of broth to thin it out a bit.


1 lb. chicken breast
2 cans chicken broth
1 can cream of chicken soup
2 stalks of celery, chopped
half of a large onion, chopped
1 cup carrots, chopped
Rosemary and parsley, to taste (or whatever seasonings you like)
8 oz. egg noodles

Place everything in the crockpot except the egg noodles. Cook on low for 7-8 hours. At end of cook time, shred the chicken. Add egg noodles; cover and cook on high for about 30 minutes.

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Menu Feb. 1-6

Sunday: Baked potatoes
Monday: Baked spaghetti
Tuesday: Green goddess chicken w/mashed potatoes
Wednesday: Italian sausage on buns w/creamy parmesan orzo
Thursday: Italian sausage baked ziti
Friday: Chicken swiss dip
Saturday: Sloppy joe pizza

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