Use up what we have Meal Plan

We are trying to save a few bucks to help with our upcoming vacation. So this week, all meals will be made at home, using up what we have in the house. I did make a trip to the farmer's market on Saturday, so we have the fresh produce and I will get a bit more if we need some fruits or veggies. There are a lot of soups slowing making their way into my meal plans. I move the soup around to the raining days or when the days are cooler than the others.

Here is this week for dinner, with this Monday Meal Plan.
Meatless Monday: Simple salads with hard boiled egg
Tuesday: Spaghetti and meatballs
Wednesday: Chicken with Wild Rice Soup
Thursday: Tacos with refried beans 
Friday: Roasted chicken with potatoes & carrots (I keep putting this meal off) 
Saturday: Chicken enchiladas (repeat! cause we went to the Mexican market grill.. yumm)
Sunday: Search the fridge and hope something is left!

Pumpkin Dog Drops

A drop for the dogs.

I finally admit that it is fall, with the crisp morning and nights! I LOVE it! My little woof loves the fall, too! He spends his days laying out on the deck soaking in the cooler temperatures or carrying his football around the yard. Hayden also really enjoys pumpkin! So in order to give him a little taste of fall, I made him these pumpkin drops. I don't want him to feel left out from the fall baking. 

These little drops were sitting on the counter when my husband got home from work. When he had his mouth full entering the family room, I just laughed. He gave me a confused look. I told him that was nice that Hayden was sharing his treats. The response "Well they aren't half bad, lucky little guy!" Hayden enjoys them too, he was staring them down when I was trying to photograph them outside.

Pumpkin Dog Drops

1 1/2 cup whole wheat flour

1/2 cup pumpkin puree
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 Tablespoons butter (can leave out but keeps really moist)
1 whole egg
1/2 cup buttermilk

Preheat oven to 400 degrees F. Put a silicon slip-mat or parchment paper on a cookie sheet.
In a large bowl, combine flour, cinnamon, and nutmeg. Cut in butter.
In a medium bowl, beat egg with buttermilk and pumpkin. Combine with flour mixture, mix until well combined. Stir until a soft dough forms.
Drop tablespoons of dough unto cookie sheet. Bake for 12-15 minutes, edges will be slightly golden. Let cool and then have the woof perform a trick.

Sausage, Peppers and Potatoes

One dish makes this meal a fall favorite.

When I saw the potatoes and bell peppers at the farmers' market, I knew what it was time to make. The hardest part of sausage, peppers and potatoes it cutting the vegetables to put in the pan. I don't remember where I first saw this recipe but has adapted to fit our taste over the years. Plus it is so easy for a week night to throw oven!

Sausage, Peppers, and Potatoes

1 to 1 1/2 pounds Italian sausage (mild or hot depending on taste)

2 bell peppers (any colors), cut into inch pieces

6 medium size red potatoes, or Yukon gold, cut into about the same size, quartered

2 cloves garlic, smashed or chopped

1/2 medium onion, cut into inch pieces

2 Tablespoon olive oil 

salt and pepper 

Preheat oven to 425 degrees F.

In a casserole or baking dish, drizzle the olive oil on the bottom of the pan. Combine the potatoes, peppers, onion and garlic. Place the sausage, whole or cut into pieces depending on time, over the top of the veggies. (Having the sausage on top helps the grease to keep the vegetables moist). Season with salt and pepper. 

Bake in oven, until potatoes are fork tender and sausage is brown and cooked through.

Monday Meal Plan

Last week went really fast! I wasn't ready for this meal plan, so this week has some pretty easy meals.
Here is this week for dinner, with this Monday Meal Plan.

Meatless Monday: Broccoli Cheddar soup with sourdough bread
Tuesday: Sausage, potatoes, and peppers (left from last week)
Wednesday: Meatball subs
Thursday: Southwest chicken with corn on the cob
Friday: Out to eat
Saturday: Something tasty with farmer's market finds.
Sunday:Chicken enchiladas stuffed with peppers and chicken

Mom's Crock-pot Chili

For when the days are chili. 

Even though everyone else in Utah thinks it is fall already, I don't. I believe the temperatures are going to come back to warm. However when rainy, cloudy days are on the forecast, I will take it to make a fall meal. This chili is one that my mom has made since I can remember. We would come home to a crock-pot warming our dinner. There isn't a magic ingredient or a long prep time so this chili is really nice to throw in and go.

Mom's Crock-pot Chili

1½ lb. ground beef
1 medium onion, chopped
1 clove garlic minced
1¼ cup tomato juice
1 (8 oz) can tomato sauce
1 (1 lb) can diced tomatoes
2 tablespoon chili con carne seasoning
1 teaspoon salt
½ teaspoon oregano
1 (15 oz) can chili beans in chili gravy


Cook ground beef, onion and garlic in large skillet until meat is brown and onion is tender. Drain off excess fat.
Stir in remaining ingredients except beans. Heat to boiling. Reduce heat, and simmer 1 hour, or pour into crock pot along with beans and heat 3 to 4 hours on low.
Serve with bowls of shredded cheddar cheese, shredded lettuce, sour cream, crushed red pepper, cruets of white vinegar and catchup. Guest can add one or all to make this dish exactly right.

falling into meal plan

I am a day late with this meal plan after a Sunday night camping trip. We finally made our way up to Bear Lake. It was such a beautiful large, beautiful lake. We also visited the Paris Ice Caves which were amazing. Such a sight to see ice and snow in a cave, after a warm summer.
Trying not to have an out to eat day this week, so meals for each day  this week for dinner. It might be a day late but it is still my Monday Meal Plan.

Tuesday: Chili
Meatless Wednesday: Black Bean quesadillas 
Thursday: Chicken Soulvaki topped with garden full of tomatoes
Friday: Grilled Pizza plus salads
Saturday: Garlic Pork with green beans
Sunday: Sausage, peppers and potatoes

S'mores Bar

When you crave the campfire treat, but the fire won't start!

I love camping. Mostly because it means eating more s'mores that I really should. These little bars make it possible to enjoy the graham cracker, chocolate, and marshmallow treat at any time. Perfect for picnics, potlucks and even camping, when you can't have a fire. They still give the gooey marshmallow, melted chocolate with a little crunch. I may be misleading because fingers will still get sticky and marshmallow will cover the corners of your mouth. When I was at my parents house, I made these little bars and they were gone in a night. No one could stop snacking on them! This batch I took to the family get together because my dad kept asking for s'more!

S'mores Cookie Bar 

Slight change from Allyou Magazine

2 cups all-purpose flour 

2 cups graham cracker crumbs 

1 teaspoon baking powder 

1/4 teaspoon salt 

16 tablespoons (2 sticks) unsalted butter, at room temperature 

1 1/2 cups packed light brown sugar 

2 large eggs, beaten 

2 cups marshmallow fluff, or melted marshmallows 

2 cups milk-chocolate chips or semi-sweet

- Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

- In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour, graham cracker crumbs, baking powder and salt into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through. If desired, add additional chocolate chips and mini marshmallows once the top crust is in place.

- Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.