May 31, 2009



Calzones are soooo easy to make. DH loves them. It's a nice twist to pizza. We usually make two large calzones, which leaves us both with plenty of leftover to reheat for lunch. So two large calzones can feed 4 people (just serve a side salad).

I make my own dough following just a basic pizza dough recipe. You could use store bought, but I've had lots of issues with Pillsbury refrigerated dough (as in half the dough missing and it rips way easier than homemade dough). I roll out the dough into two circles or rectangles. I use a cooking spray to spray a large cookie sheet. I put one of the rolled doughs on the cookie sheet. On one half (keeping the edge free of toppings), I put whatever I want inside. Usually different white cheeses, pepperoni or sausage (already cooked), Italian seasoning, etc. Feel free to add mushrooms, chopped spinach (cooked), etc. We put a good amount inside each calzone. Fold over the other half of the dough. Use the tongs of a fork on the edges to keep them together. Cut two or three slits on the top. Repeat with other half of dough. Both should fit on a cookie sheet together. Spray the tops with cooking spray (aids in browning). I bake at 425*F until golden on top. Through the slits you should be able to see the cheese melted and slightly bubbling. Usually 20 minutes, but could easily vary based on the dough used and the size of calzones. Serve with warm maranara sauce on the side for dipping.

Menu: May 30th - June 12th

Saturday, May 30th

Breakfast/Lunch: Hotdogs

Dinner: Invited to event

Sunday, May 31st

Breakfast/Lunch: Egg in a Hole, fruit

Dinner: Chicken kabobs with onions, bell pepper, squash, and zucchini; pasta side

Monday-Friday Meals (1st – 5th)

1. Salads
2. Creamy Chicken, Vegetables, and Noodles
3. Tomato and Spinach Pasta Toss
4. Red Beans and Rice with Smoked Sausage
5. Pizza

Saturday, June 6th

Breakfast/Lunch: Baked Oatmeal

Dinner: Calzones (pizza dough)

Sunday, June 7th

Breakfast/Lunch: Baked Oatmeal leftovers

Dinner: Quiche

Monday-Friday Meals (8th - 12th)

1. salads
2. Spicy chicken stir-fry
3. Out to Eat
4. Chicken and cheese quesadillas
5. Baked tilapia with lemon, steamed rice, veggie

Saturday, June 13th

Breakfast/Lunch: Applesauce Pancakes

May 26, 2009

Honey Chicken and Tuna Casserole Reviews

Baked Asian Style Honey Chicken

This was VERY yummy. After reading reviews, I doubled the sauce. Used it all to marinate. Ended up marinating for two hours, turning after an hour. Baked, tuning as directed. Soooo good. Made excellent leftovers too! Will make this again!

Cheesy Tuna Noodle Casserole

This was surprisingly yummy. It reminded me of a better for you tuna helper. I will make this again. It's easy enough to where I can trust DH to make this himself when my hours go crazy later this summer. The only things I did differently than directed was that I added a good bit of fresh ground pepper, and I mixed everything but the pasta and veggies together while the pasta cooked. :)

Apple Pie

I stuck with my recipe, but I used half white and half brown sugars. I added a bit of vanilla. I also added a tad more flour since I did introduce more liquid with the vanilla. I was too lazy to do a weave on the top. lol. Turned out great though! I used three different types of apples.

Apple Pie, another recipe

Apple Pie
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water (***just less than ¼ cup b/c I added vanilla to the recipe)
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced (***I used 4 Granny Smith and 3 Pink Lady apples instead of all Granny Smith)
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• 1 tsp. vanilla
1. Preheat oven to 425 degrees F (220 degrees C).
2. Peel and slice apples, place in water with lemon juice as you go.
3. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon, nutmeg, vanilla, and bring to a boil. Reduce temperature and let simmer.
4. Place the bottom crust in your pan. Fill with apples (drained from water), mounded slightly. Pour half the filling onto the apples and then cover with a lattice work of crust. Now gently pour the rest of the liquid over the crust. Pour slowly so that it does not run off.
5. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

May 20, 2009

Velveeta Spinach and Pasta Dinner Review

Velveeta Spinach and Pasta Dinner

DH and I tried this tonight. It was good, but I'm going to improve on it some more for next time.

Tonight I did add seasonings to the chicken and cooked the chicken without the garlic and peppers. I didn't want the pepper to be mush, and garlic can't handle that much heat without burning IMO. I cooked the chicken in a bit of extra virgin olive oil. Not a lot. Just enough. I added some season salt and chili pepper to the chicken too. Odd, but it did work quite well. I also used bow tie pasta instead because those bows make me happy. :D Last, I added lots of fresh ground pepper. Mmmmm.

Next time I make this I'm going to add one cut squash to the pot when I throw in the pasta. I'm also going to cook up half a chopped onion with the chicken. Other veggies might go well with this too. I will also use less cheese. It was way too cheesy for us, and we LOVE cheese. So I'm going to start with half the cheese and only add more if really needed.

This recipe was a good starting off point for a better meal though. And it only uses one pot, which makes my dish washer (DH) quite happy. :)

May 19, 2009

Still Tasty

This is a good site to reference how long foods are good for in your pantry, on the counter, in the fridge, and in the freezer. Thought I'd share while I remember about this site.

Apple Pie

This is a basic, plain apple pie. No weird things (don't dare put raisons or nuts in my apple pie!). Just basic goodness. I've tried 4 different recipes over the past two years and this one is by far the easiest that turns out just how a basic apple pie should! Love it!

Apple Pie

2 pie crusts (store bought or make your own - personally I've done homemade and I have zero issues going out and buying them. It's easier. lol.)
6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1. Sprinkle apples with lemon juice. In a large mixing bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices. Gently toss till coated.
2. Transfer apple mixture to a pastry-lined pie plate. Trim pasty to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge.
3. To prevent over browning, cover edge of pie with foil. Bake in 375* oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or till top is golden. Cool on wire rack.

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May 18, 2009

Best Ever Pound Cake

Classic Pound Cake (taken from Better Homes and Garden's May 2009 issue)

6 eggs
1 cup cold unsalted butter (8oz), cut in 1/2-inch pieces
1 8oz package cold cream cheese, cut in 1-inch pieces
2 3/4 cups sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups shifted cake flour (may also use 2 1/2 cups plus 2 tablespoons all-purpose flour, but note that it won't be as fine as a finished product)

1. Let eggs stand at room temperature for 30 minutes. Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. (I'd recommend using the flour and oil spray that you find with Pam). Using a stand mixer with the paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.
2. Add cream cheese. Beat on low speed for 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (About 1 1/2 to 2 minutes.) Add salt. Continue creaming the mixture for 5 minutes, scraping the sides and bottom of bowl once halfway though. Increase speed to medium, continue mixing for 2 more minutes.
3. Add eggs, one at a time, beating 20-30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
4. Gradually add about 2 1/2 cups of cake flour on low speed, mixing until just blended (about 1 to 1 1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.
5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.
6. Place on center rack of a COLD oven. Turn oven setting to 300*F. Bake for 1 hour 15 minutes to 1 1/2 hours without opening the oven door for the first 1 hour 15 minutes. Bake 1 hour 45 minutes for tube pan. Test for doneness with a cake tester in center of cake or by listening for light bubbling sounds that soften and slow and cake approaches doneness.
7. Transfer to cooling rack. Cool 10 minutes before removing from pan(s). Cool completely before serving.

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Menu: May 17th - 29th

Sunday 17th Dinner: sautéed shrimp with old bay seasoning, veggies, pound cake and strawberries

Monday – Friday meals (18th – 22nd):

1. Salads with grilled chicken (cucumber, bell pepper, boiled egg, red onion, tomato, carrots, cheese)

2. Velveeta Spinach & Pasta Dinner ( makes up for the cheese, right? :D)

3. Asian salads (marinated chicken, asian dressing, crunchy noodles, carrots, red onion, cucumber)

4. Sausage, tomatoes, and cream pasta

5. Lettuce wraps

Saturday 23rd Breakfast/Lunch: applesauce pancakes

Saturday 23rd Dinner: honey baked chicken, rice, broccoli, apple pie (will post recipe later!)

Sunday 24th Breakfast/Lunch: leftovers

Sunday 24th Dinner: out to eat

Monday 25th Breakfast/Lunch: bruschetta

Monday 25th Dinner: ribs (fixed with my Corky's obsession) , corn on the cob, leftover bread from bruschetta

Tuesday – Friday Meals:

1. Cheesy Tuna Noodle Casserole

2. chicken parmesan and sauteed zucchini

3. beef noodle bowl

4. baked salmon, steamed rice, sautéed veggies


Simple, easy, and oh so yummy. I went by the local grocery store and picked up the items I needed to fix this Saturday. DH made it home Saturday night in time for a late dinner. :)


12oz beef flank steak
1 tablespoon fajita seasoning
2 tablespoons cooking oil
1 red or green bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 medium tomato, chopped
1 lime
8-inch tortillas

1. Thinly slice beef across the grain into bite size strips. Place meat in a deep bowl. Sprinkle with 2 teaspoons of fajita seasoning. Stir to coat. Cover and chill for 30 minutes.
2. Wrap tortillas tightly in foil. Heat in a 350* oven for 10 minutes. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the remaining teaspoon of fajita seasoning, pepper, and onion. Cook and stir 3 minutes. Remove mixture from skillet.
3. Add one tablespoon oil and meat to the skillet. Cook and stir until desired doneness is almost reached. Drain well. Return onion mixture and beef to skillet. Stir in tomato. Cook and stir until all is hot. Remove from heat; stir in the juice from the lime.

Homemade Fajita Seasoning Mix - kicks these fajitas from basic to amazing!

May 11, 2009

Southwest Chicken Bowl

Southwest Chicken Bowl


2 teaspoons olive oil

1 pound chicken breast, chopped up small

1 large green pepper, chopped

1 Roma tomato

1 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon salt

1 cup of your favorite salsa

1 can pinto beans, rinsed and drained

- fresh spinach, torn up into bite sized pieces

- shredded Parmesan cheese


1) In nonstick skillet, heat olive oil on medium heat for 1 minute. Add chicken, chili powder, ground cumin, and salt. I like the chicken to be coated with the spices before I add the bell pepper and tomato, but you can add those veggies as soon as you get the spices mixed in with the chicken. Cook, stirring occasionally, until chicken looses pink color throughout. Stir in salsa and beans; cook 5 minutes to blend flavors and heat through.

2) Tear up spinach leaves and put into each person's bowl (however much you like). Spoon in chicken mixture and top with shredded Parmesan cheese if you like.

I fixed this yesterday for dinner. There's enough for two hungry adults. Personally, it was enough for 2 dinners and a lunch. The spices and amounts weren't enough for me, so I added more along with some others. I like things spicy though. I'm also not a big fan of most beans, so I used black beans. I will definitely make this again. Do NOT leave out the parmesan cheese because it definitely made a difference. All in all though, good meal. :)

May 07, 2009


DH is gone on TDY now. Below is what I've been eating/going to eat for the rest of this week.

Monday Lunch: leftover cheesy chicken and rice casserole, strawberry yogurt with granola

Monday Dinner: pineapple pork chops, leftover smashed potatoes, and veggies

Tuesday Lunch: pineapple pork chops, leftover smashed potatoes, and baby carrots

Tuesday Dinner: minestrone soup (defrosted, leftovers from a previous dinner)

Wednesday Lunch: minestrone soup

Wednesday Dinner: grilled cheese and an orange

Thursday Lunch: minestrone soup (last of it thankfully!), strawberry yogurt with granola, pineapple, baby carrots

Thursday Dinner: Hamburger, mixed veggies

Friday Lunch: Hamburger, baby carrots, orange

Friday Dinner: KFC (using free coupon)

I desperately need to go to the commissary for food. I meant to go last weekend, but that just didn't happen once I realized that I could technically make it though this week. Cooking for one just doesn't thrill me! No matter what though going to the commissary Saturday is a MUST. I will be out of fruits and veggies by then, so no more making it though. I have a very "exciting" (ha) list of things to fix for next week. No idea on when I'm going to eat what, but it's what I'm buying stuff to make. Along with lots of fruits and veggies to fill in the gaps.

Next week meals:

Apple quesadillas (didn't actually make them from last menu cause DH threw up a fuss about the apples and corn invading his good chicken and cheese lol)

Southwest Chicken and Spinach Bowl (trying new recipe, will post later)


Salads with grilled chicken

Tuna salad sandwich

Kashi frozen meal (have a coupon and they're not that bad)

Commissary again on Saturday, May 16th. By then I should know when DH will be returning from his current TDY (which is up in the air)....and therefore, when I can stop cooking for one/stop eating the same thing over and over and over..........