Sunday, December 7, 2008


Ok so just a brief update on this month's groceries. With my current camera issues I don't have pictures but here are some of the meals we have had over the last week or so. I did go to the store to get a few things for Thanksgiving and for some fresh produce. But we are still enjoying goods from my big trip on the 15th of last month.

* We have had Veggie soup with canned tomato juice and frozen veggies from Dad's garden this summer.
* we have also been enjoying the last of our frozen waffles, time to make another batch.
* We have had Potato soup,
* Hash (John favorite meal ever)

In large pan. Brown hamburger with one diced onion, salt, pepper, garlic salt or real garlic. I use about ¾ of a pound but can use more or less.

Drain and sit aside

In the pan coat the bottom of pan with veg. Oil then put in one bag of frozen diced potatoes (you can use regular potatoes it just takes forever to get them ready.) Use salt, pepper, and garlic salt to taste until the potatoes are soft and brown.

Stir in hamburger

Cover with shredded cheddar cheese.

Eat, we like it with hot sauce or ketchup
* black beans and yellow rice with chicken
* White bean Chili (recipe from Nicki)
2 large jars of white beans drained
2 cans chicken broth
can chopped green Chile peppers
shredded boiled chicken
salt, pepper, garlic, cumin to taste
cook for 45 mins on stove, or for a few hours on low in the crock pot.
We like cheese, sour cream, and salsa in ours with tortilla chips.
Pumpkin Gingerbread trifle (from Taste of Home Aug. & Sept 2008) I made this for thanksgiving and it was yummy
2 packages of ginger bread cake mix
1 package cook and serve vanilla pudding mix
3 cups milk
1 can pumpkin
1/2 cup brown sugar
1 carton whipped topping ( I used whipped cream I did myself with blended cream cheese folded in)
Prepare and bake gingerbread according to package directions. Cool completely.
For pudding, in a large saucepan, combing pudding mix and milk , stir until smooth cook and stir over medium heat until mixture comes to a boil. cook and stir 1-2 mins longer or until thickened. remove from the heat, cool to room temperature. combine pumpkin and brown sugar, stir into pudding.
in a 4 qt glass bowl, crumble one ginger bread cake, gently press down. top with half of pudding mixture then whipped topping and repeat layers, cover and refrigerate over night.
Spinach, red onion sliced super thin, pomegranate, thin sliced granny smith apple, pecans, pumpkin seeds, goat cheese with a raspberry vinaigrette dressing.

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