Holy Cow everyone, I need some help over here!

Can someone please tell me where in the heck 2012 went? I’ve looked all over, and apparently I’ve been so busy with school, blogging, and other random activities that I seemed to have missed it!

I’m not sure I’m ready for another year to pass, but I do look forward to new and exciting things…so without further ado, here it is.

Slightly teary eyed…

The January *uhem* 2013 Monthly Meal Plan!

Download the January 2013 Monthly Meal Plan:

I need to work on branching out and adding in some new recipes for the new year, so if you all have any yummy, easy weekday dinner recipes I’d love to have you share them below!


  1. Our family loves this recipe I made up one night. Super easy.

    Sausage, Peas and Rice

    1 pack Kelbasa or smoked sausage, quartered
    1 cup raw rice (we like Uncle Ben’s)
    1 16 oz package frozen peas
    1 32 oz box beef stock

    Put it all in a large pot and cook until almost all the liquid is gone. You have to watch it near the end. Stir and serve. We like it with wheat/dairy free cornbread. (My kids all have food allergies.)

  2. One or our favorites is Zesty Cheese Soup. I never measure amounts of anything, so the measurements are approximate; just adjust according to your family size:

    diced potatoes (a few cups)
    very finely diced onion
    Very finely diced carrots (about 1 cup)
    frozen corn, thawed (a cup or 2)
    chopped up broccoli (about 2 cups)
    1/2 jar Cheez Whiz or Velveeta (or use 1-2 cups cheddar cheese if you don’t want processed cheese)
    1/2 cup salsa
    bouillon (optional), salt, and pepper

    Boil the potatoes, onion, and carrots for 6-8 minutes, until they are just starting to get soft (don’t overcook the potatoes!) Add corn, broccoli, Cheez Whiz, and salsa. Cook a few more minutes until broccoli is done. Season with salt and pepper.

  3. My family loves this Mock Gumbo recipe that is so easy and really yummy!

    1 package of Kielbasa..I like to buy the Turkey Kielbasa (sliced into coins)
    1 good sized chicken breast, cut into bite sized pieces
    1 large jar of PICANTE Sauce (NOT Salsa!) sometimes I use more than one jar because we like it saucy. 🙂
    a good handful of frozen peas
    1 10oz can of sweet corn, drained well

    In a large Dutch oven or skillet…Brown the chicken in a little oil, set aside..Brown the Kielbasa in the same pan. Once Kielbasa is browned nicely..put chicken back in the pan and pour the Picante in. Bring to a boil and then turn down to simmer and add the peas and corn. Simmer until heated through.
    Serve over rice. We like it with Saffron rice. yum! My kids like to eat it out of a deep bowl. Its a true one pot meal with your protein, veggies and starch. Fast and delicious! Enjoy

    Colleen May
  4. Turkey or Chicken Pot Pie

    Ingredients: 1 10 oz (or 16 oz) package frozen mixed vegetables (or frozen carrots & peas), 1/3 C margarine or butter, 1/3 C flour, 1/3 C chopped onion, 1/2 tsp. salt, 1/4 tsp. pepper, 1 3/4 C turkey or chicken broth, 2/3 C milk, 2 C cut-up cooked chicken or turkey. Use your favorite pie (two-crust) recipe.
    Directions: Heat butter in saucepan over low heat until melted. Stir in flour, onion, salt & pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables. Pour into pastry-lined pie crust. Cover with top crust. Finish edges and make slits in top crust. Bake in 425 oven for 30-35 minutes. Great recipe to double and then you can freeze one to cook at a later time. Enjoy!

  5. I just made this last night and it was super easy and my family likes it!

    I’ve cut the chicken amount in half and it still taste great, you just have more sauce. I am Filipino and grew up with this taste and it’s a favorite in my family now.

    Filipino Chickent Adobo, edited the food network recipe, my family has never marinated…

    • 4-5 lbs. chicken thighs
    • 1/2 cup apple cider vinegar
    • 1/2 cup soy sauce
    • 4 cloves garlic crushed
    • 1 tsp. black peppercorns
    • 3 bay leaves
    Combine all ingredients in a large pot. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Simmer and continue to stir, sauce will thicken, and chicken is tender, about 20 more minutes. Serve with steamed rice.


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