What’s for Dinner?

Spaghetti Pie

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By Kelly on January 12, 2012

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

It’s cold in Kansas City today.

And cold weather brings out my desire to curl-up in a chair, read a book, and eat comfort food.

Speaking of comfort food, I have a confession to make. I own several of the “Better Homes and Gardens All-Time Favorite Recipes” cookbooks from 1977.

I’m not sure why I love these cookbooks so much – it sure isn’t the breadth of recipes or the amazing food photography. I think the reason I love them is because the recipes remind me of my childhood. Nothing too amazing, but simple, honest good food that stuck to your bones and made you feel loved.

And even though my family will only eat three-kinds of casseroles (freaks), I’m sharing one of my favorites – Spaghetti Pie.

Kelly’s Spaghetti Pie

(adapted from Better Homes and Gardens All-Time Favorite Casserole Recipes Cookbook, circa 1977)

Ingredients

1/3 box of spaghetti
2 tablespoons butter
2 eggs, beaten
1/3 cup Parmesan Cheese, grated
1 cup Cottage Cheese (or more for your liking)
1 pound hamburger
1 medium onion, chopped
1 green pepper, chopped
1 can tomato paste, 6 oz
1 can diced tomatoes, 14.5 oz
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees.

2. In a large stockpot, cook spaghetti accordingly, drain (don’t rinse), place back into stockpot and mix with butter, eggs, and Parmesan Cheese. Stir until blended.

2. Grease a 10-inch round pie plate and form spaghetti “crust” on the bottom.

3. Spread cottage cheese on crust and set aside or in refrigerator.

4. Brown hamburger with onion and green pepper. Drain. Add tomato paste, diced tomatoes, sugar, oregano, and garlic salt. Mix well and cook until well heated.

5. Spoon hamburger mixture on top of the spaghetti crust.

6. Bake uncovered for 20 minutes. Then top with mozzarella cheese and bake for an additional 5 – 10 minutes or until cheese is melted and bubbly.

7. Take out of oven and let sit for five minutes to cool before eating.

What about you? What is your favorite comfort food? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Quick & Easy Chicken Noodle Soup

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on January 5, 2012

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I love batch or plan-ahead cooking.

I enjoy the convenience that batch-cooking provides me with out the expensive convenience food prices.

And since chicken breast is $1.19 per pound this week as part of the Price Chopper Deals, it is a great time to stock-up, get the crockpot out, cook up some chicken and freeze it for later. If you have questions about how to make and freeze chicken – check out this post on batch cooking.

And one of my favorite kid-friendly recipes that uses chicken from batch cooking is Quick & Easy Chicken Noodle Soup. You will make it in under 30 minutes and it is great to freeze for a future meal.

Quick & Easy Chicken Noodle Soup

Ingredients

1 tablespoon butter
1/2 cup onion, chopped
1/2 cup celery, chopped
5 cans (14.5 oz) chicken broth or water/bullion equivalent
1 lb cooked chicken breast from batch cooking
1/2 box linguine noodles, broken into thirds
1 cup carrots, sliced
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, melt butter.

2. Cook onion and celery in butter till tender.

3. Add all the rest of the ingredients and bring to a boil.

4. Reduce heat and simmer for at least 20 minutes (but up to several hours) before serving.

What about you? Do you have any tips or tricks for plan-ahead cooking? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Avocado Tacos & Black Beans Cilantro

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By Kelly on December 29, 2011

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

It’s time for some healthy fat and cleansing fiber after our Christmas Feast.

And what better way than inexpensive avocados, cilantro, limes, and jalapenos from the Price Chopper Deals this week and a pound of dried black beans.

Avocado Tacos

Ingredients

3 avocados – peeled, pitted, and mashed
1/4 cup red onion, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
Fresh lime wedges
Cheddar Cheese, Sour Cream and Tomatoes for garnish

Directions

1. Preheat oven to 325 degrees..
2. In a medium bowl, mix avocados, red onion, garlic salt, and lime.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven for 2 to 5 minutes, until heated through and slightly crispy.
4. Spread avocado mixture on tortillas. Garnish with cilantro, cheddar cheese, sour cream or tomatoes.

Black Bean Cilantro

Ingredients

1 pound dried black beans, rinsed and picked over
2 quarts water
4 tablespoons chicken bullion
1/4 cup olive oil
2 bay leaves
1 red onion, chopped
5 cloves of garlic, chopped
2 fresh jalapeno peppers, seeded and chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice

Directions

1. Put beans in a large stock pot with 6-8 cups of water and soak overnight.
2. Drain, rinse, and place back in large stock with water, chicken bullion, olive oil, and bay leaves.
3. Bring to a boil and then turn down to medium-low heat and simmer, covered for two hours.
4. Add the next five ingredients (all except lime juice) and simmer for another 30 minutes. Beans should be tender and liquid is slightly thick.
5. Add lime juice and serve immediately with tacos.

What about you? Ready for some healthy food? What are you eating to get back in the “swing of things”? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

What’s For Dinner? The 2011 Snyder Christmas Dinner

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By Kelly on December 22, 2011

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I’m hosting Christmas at my house.

There is positives and negatives to this equation.

Positive: That means no traveling.

Positive: That means my mom and dad will come to my house.

Positive: And I’ll need to feed them.

Actually, there aren’t any negatives. I love entertaining. I love cooking. And I love having my kiddos home on Christmas morning.

I’ve received a couple of emails about my Christmas Dinner Plans – so I thought I would share our “2011 Snyder Christmas Dinner Menu” this week in “What’s For Dinner?”

I didn’t put any extra money toward this dinner – everything we will be eating is accounted for in my $300 per month budget. (Okay, $310 this month…I’m calling it cow inflation.)

The Menu
Beef Tenderloin
Olive Oil and Sea Salt Baked Potatoes
Wine Mushrooms
Strawberry Pretzel Salad
Grilled Asparagus
Homemade Bread
Whole Foods Pumpkin Pie

Beef Tenderloin

(from Paula Deen Celebrates)

Ingredients
One 4 to 5-pound beef tenderloin
1/2 cup soy sauce
Fresh ground black pepper

Directions

1. Allow the beef to stand at room temperature for one hour. Preheat oven to 425 degrees.

2. Place tenderloin in a 9×13 glass baking pan and rub with soy sauce. Then rub with black pepper.

3. Roast tenderloin for 45 to 50 minutes, depending on your degree of doneness. Remove from oven allow meat to sit for 15 minutes before eating.

Olive Oil & Sea Salt Baked Potatoes

Ingredients

8 large baking potatoes
2 tablespoons olive oil
2 tablespoons sea salt

Directions

1. Preheat oven to 350 degrees. Scrub potatoes in warm water with a scrub brush.

2. Let potatoes dry (or dry with a paper towel).

3. Rub each potato, liberally, with olive oil until well coated.

4. Sprinkle with sea salt until lightly covered.

5. Cook at 350 degrees for 60 minutes. Remove and garnish with butter, sour cream, cheese, chives and bacon.

Strawberry Pretzel Salad

Here is my Strawberry Pretzel Salad reciepe.

Wine Mushrooms

Here is my Wine Mushrooms recipe.

Grilled Asparagus

Directions

1. Wash and trim asparagus. Place asparagus in a metal container. (Like an old frozen roll container.)
2. Heat grill to medium heat.
3. Place asparagus on hot grill and brush butter and lemon juice. Turn frequently until the desired tenderness.

Homemade Bread

Thanks Mom. Her contribution to dinner.

Whole Food Pumpkin Pie

This is the BEST PUMPKIN PIE I have ever eaten in my entire life. Hands down. No comparison. Winner. Worth every dollar.

What about you? What is on your Christmas Dinner Menu? Are you making or just consuming? Share it via the comments or on the Kansas City Mamas Facebook Page.

What’s For Dinner? Snapdragon Pad Thai Ginger Noodles

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on December 1, 2011

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I know. You weren’t expecting a picture of a box, right?

I have a new love in my life… Snapdragon Pad Thai Ginger Rice Noodle Mix.

I received this mix as part of my in-laws consumable gift exchange. And Hubs and I made this Pad Thai on a whim when we got back into town on Thanksgiving Break and the thought of driving anywhere else after being the car for nine hours was less than desirable.

To be honest, I wasn’t expecting much. It was going to serve a need – the need to NOT get back in the car and NOT have to eat out again.

Oh, doggie…was I mistaken.

I was in serious love after the first bite.

The Snapdragon Pad Thai Ginger Rice Noodle Mix RIVALS my favorite Pad Thai from Pei Wei. (And at 25% of the price too, I might add.) Add some grilled or stir-fried chicken, a fresh lime wedge, and a little cilantro and I’m not sure I could tell the difference between the two.

The reason I’m writing about this today is because (a) I stink at making homemade Chinese or Thai Food (you can read about those adventures here) and this allows me to get my “fix” without going out to eat.

And (b) it is nice to have a convenience food that doesn’t taste bad. I usually don’t buy convenience foods because history has shown they don’t taste good (too much salt, weird flavorings, odd textures) and the family revolts and I end up throwing half of it away.

So in the “busy-ness” that is December, if you are looking for a quick, yummy, dependable dish. I highly recommend the Snapdragon Pad Thai Ginger Rice Noodle Mix. And at only $2.03 a box after Subscribe and Save – it can’t be beat.

What about you? What is your favorite convenience food? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Sugar Cookies & Butter Cream Frosting

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on November 10, 2011

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I have a small confession.

I have an addiction to frosted sugar cookies.

Serious addiction.

Like I can only make the cookies once a year, because I end up eating them for breakfast, lunch, dinner, snack, with coffee, with milk, etc. And by eating the whole batch, I gain seven pounds.

But I also have a discerning taste when it comes to sugar cookies. The cookies have to be crisp and chewy, the icing has to be buttery and smooth, and each bite must evoke a small piece of heaven to me.

I had these sugar cookies about 12 years ago and they are still hands down the BEST sugar cookies and frosting combination I’ve ever put in my mouth.

(But just ignore the calorie count on the ingredients. I firmly believe calories don’t count after November 1st.)

With all of the baking items on sale as part of the Price Chopper Deals this week – it should be very inexpensive to get your own sugar cookie fix on.

Sugar Cookies

Ingredients

2/3 cup shortening
3/4 cup granulated sugar
1 tsp vanilla extract
1 egg
4 tsp milk
2 cups sifted flour
1.5 tsp baking powder
1/4 tsp salt

Directions

1. Cream shortening, sugar and vanilla in a standing mixer. While creaming, stir all dry ingredients in a separate bowl.

2. Add egg and beat until light and fluffy.

3. Stir in milk.

4. Blend dry ingredients into creamy mixture until well combined.

5. Divide dough into half and place in separate bowls. Cover and chill in refrigerator for one hour.

6. While dough is chilling, lightly grease air-bake cookie sheets. Preheat oven to 375 degrees.

7. On a lightly floured surface, roll dough out to 1/4″ thickness and cut into desired shapes. Place on grease cookie sheet.

8. Bake for 6-8 minutes or until dough is cooked but not brown.

9. Cool on cookie sheet and then transfer to wire cooling rack for icing. Use Buttercream icing – see below.

Buttercream Frosting

Ingredients

1/2 cup shortening
1/2 cup butter
4 cups of powdered sugar
2 tbsp milk
1 tsp vanilla
Food Coloring
1 tsp almond, orange or lemon extract – optional

Directions

1. Cream shortening and butter in a stand mixer.

2. Add sugar, milk, and vanilla on medium until mixed well.

3. Blend for one more minute and add extract to taste (optional).

4. Separate icing into bowl and add desired food coloring and spread on cookies and decorate.

What about you? What is your favorite holiday treat? Do you only make it once per year because you eat it all? Share it with us via the comments or on the Kansas City Mamas Facebook Page.

Nordstrom’s Creamy Tomato Soup

This post may contain affiliate links. Read my disclosure policy here.

By Kelly on November 3, 2011

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

Fall is FINALLY here in Kansas City.

And that means soup will become part of our weekly mealplan.

One of my all-time favorite comfort foods is Tomato Soup and Grilled Cheese or Crusty Bread.

But just any Tomato Soup – the kind that Nordstrom’s serves – the Tomato Creamy Yummy Variety.

And since Red Gold Tomatoes (the only kind of diced tomatoes in our house) are part of the super sale with the Hen House Deals this week – it was the perfect time to have a bowl.

Nordstrom’s Knock-Off Creamy Tomato Soup

Ingredients

4 cans of diced tomatoes, 14.5 oz (preferrably Red Gold)
2 cans condensed chicken broth, undiluted
4 tablespoons margarine
4 tablespoons white sugar
1/2 cup chopped onion
1/2 teaspoon baking soda
1.5 cups heavy whipping cream (don’t skimp and use milk or half-half)

Directions

1. In a large stock pot mix the first six ingredients. Heat a medium-high heat till it begins to boil. Turn down and simmer, covered for one hour.

2. Take stockpot off the stove and transfer tomato mixture to a large mixing bowl. In batches, puree tomato mixture in a blender or food processor until smooth and return to stockpot. Heat on low.

3. In a small stock pot, heat whipping cream on low until it is hot. Stirring frequently to avoid scorching. Once hot, mix whipping cream with pureed tomato mixture and stir frequently until well mixed. Heat to desired temperature and serve immediately.

Unfortunately, because this is a cream based soup it will not freeze well, but should be eaten immediately.

What about you? What is your favorite soup? Share it with us via the comments or on the Kansas City Mamas Facebook Page.