1 can pork and beans, drained (I don't drain these)
1 can red beans, drained
1 can kidney beans, drained
1 can lima beans, drained
1 can green beans, drained
3/4 c brown sugar (I sometimes use a little less)
1/2 c white vinegar (I use a little less of this as well, if I use less sugar)
1/2 Tb dry mustard
1 c chopped onion
honey bake ham, diced OR cooked bacon, about 8 slices, crumbled OR real bacon bits
Combine ingredients and bake 1 hour at 350 degrees. Serve hot or cold.
Oatmeal Breakfast Bars
4 c dry oats (old fashioned or quick cooking)
1 1/2 c flour
1 c brown sugar
1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
3/4 c to 1 c canola oil (I used 1/4 cup oil and 1/2 c applesauce)
1 1/2 c raisins or other add-ins
Dump all ingredients in large mixing bowl. Sitr, by hand, just until completely moistened and combined. Press into a greased 9 x 13 casserole dish and bake at 350 fr 20 to 25 minutes. Let cool completely before cutting into individual bars.
~ This has been made before with 3/4 cup of oil so you could cut back a little if you wish.
~ These bars freeze wonderfully. I usually wrap the cooled and cut bars individually and then freeze. They can be thawed in about 2 hours, or if you're in a hurry, cook in the microwave on defrost for about 20 to 30 seconds, depending on the size of your bars.
My bars ready for the freezer.
Saturday - Pizza, fruit
Sunday - BBQ Honey Mustard Pork Chops, calico beans, fruit
Monday - Grandpa babysitting...probably sandwiches or leftovers
Tuesday - Enchiladas, corn on the cob, fruit
Wednesday - Salmon Cakes, wild rice
Thursday - Leftovers (clean out fridge because we're camping the next day) or Ham and Cheese Paninis
This makes two loaves so I'll freeze one. It freezes wonderfully and lasts a couple months in the freezer.
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Cheesy Chicken Spaghetti
9 oz uncooked spaghetti
1 c frozen chopped onion
1 Tb bottled minced garlic
2 (14.5 oz) cans stewed tomatoes, undrained and chopped
1 Tb low sodium worcestershire sauce
1 tsp dried Italian seasoning
1/4 tsp salt
2 cups shredded cheddar cheese, divided
3 c chopped, cooked chicken
Preheat oven to 350. Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion and garlic; saute 5 minutes. Add tomatoes, worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3 quart casserole dish. Sprinkle with remaining 1 cup cheese. Bake for 15 minutes. Yields: 6 servings, 1 1/3 cups each.
What I do differently:
--use one can of mild rotel instead of stewed tomatoes
--use fresh onion
--use a little more pasta
--add about a cup or so of spaghetti sauce just for a little more moisture, it seems kind of dry
--this time I added about a cup or cup and a half of pureed broccoli because I'm trying to sneak in veggies for my son. We decided to give up battling him to eat one bite at mealtime and just hide them. You couldn't even tell in this recipe and he even cleaned his plate!
--I also split this into two 8x8 dishes so I could freeze one because a 9x13 is just too much for us. But just reheating it should be fine and the pasta shouldn't be too mushy or runny I don't think.
Ended up with 4 1/2 cups of raspberries and 12 cups of chopped strawberries. What should I do with these?!
(See below for full recipe)
Cook macaroni until done. Place in large bowl and while hot, add cheese.
In seperate bowl, comine remaining ingredients and add to macaroni mixture.
Saturday - Son's birthday party: pizza, salad, fruit kabobs
Sunday - Homemade Mac n Cheese, rolls, corn
Monday - Chicken Spaghetti, green beans, fruit
Tuesday - Hungry Jack Casserole, bacon potatoes, biscuits
Wednesday - BLTs, calico beans, fruit
Thursday - Homemade Fish Sticks, french fries, broccoli
I'll try to remember to take pictures and post some recipes this week. The past couple weeks have been crazy but I'm hoping to start posting more recipes more often and this week I'm only taking one meal from the freezer so I'll actually be cooking. Calico beans is one you'll want to try!
2 pints (approx) strawberries, washed, hulled, and coarsely chopped
4 c sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 c water
washed and rinsed containers to hold 5 cups of jam
Measure exactly 2 cups of chopped berries in a bowl. Stir in sugar.
I got 10 of the smaller jars of jam. Plenty for our family but we're heading back to the farm on Tuesday to pick raspberries and maybe more strawberries so who knows what I'll come up with next!
Zucchini. These things are going crazy!