Hope you are all staying warm or cool depending on what crazy type of weather you have at your house for the day. My lilies in all my flower beds have been up for a couple weeks. They think it is spring. Mr. Groundhog says it is still winter. He went back to bed.
February is the busiest month in the Kudlas house. You may be thinking, "Isn't every month busy in your house?" Well, yes it is, but this month especially. Lot so repeat recipes, links below as well as extra recipes. So here it goes...
Friday 1st Mom out of town-Father daughter dance for Brenna and pizza
Saturday 2nd Mom out of town-basketball out to eat
Sunday 3rd Super bowl-chicken wings
Monday 4th Senior basketball dinner
Tuesday 5th basketball game dinner
Wednesday 6th crockpot applesauce barbecue pork (this is a chicken recipe, but I am adding pork loin)
Thursday 7th crockpot chicken tacos
Friday 8th Pizza and mother-son night
Saturday 9th BLT's
Sunday 10th Brenna's gym meet out of town-out to eat
Monday 11th spaghetti and meatsauce
Tuesday 12th baked crockpot chicken
Wednesday 13th crockpot cheesy chicken and potatoes
Thursday 14th crockpot chicken fajitas
Friday 15th Pizza
Saturday 16th mom's birthday-out to eat
Sunday 17th broccoli cheese soup
Monday 18th weeknight enchiladas
Tuesday 19th goulash
Wednesday 20th crockpot chicken and dumplings
Thursday 21st chicken spaghetti
Friday 22nd Pizza-father daughter dance for Carsyn
Saturday 23rd sloppy joes
Sunday 24th cheesy chicken ranch lasagna
Monday 25th beef strongenoff
Tuesday 26th chicken potpie
Wednesday 27th slow cooker adobo chicken bowls
Thursday 28th
Weeknight enchiladas from Southern Living
1 lb ground chuck
1 small onion
1 10 oz tomato soup undiluted
1 10 oz mild enchilada sauce
8 flour tortillas
2 cups shredded cheddar cheese, divided
sour cream optional
olives optional
Cook beef and onion in large skillet until meat is browned, drain and return to pan. Stir soup and enchilada sauce into meat mixture. Spread 1/4 c meat mixture onto each tortilla, sprinkle with 1c.cheese evenly. Roll up tortillas and place seam down in a greased 13 x 9 baking dish. Pour remaining mixture over tortillas. Cover and bake for 350 for 20 minutes. Uncover and sprinkle with remaining cheese and bake 5 more minutes. You can serve with sour cream and olives.
Broccoli cheese soup
4 c chicken broth
1 c water
1 c half and half
4-6 slices cheddar singles
1/2 c all-purpose flour
1/2 c finely diced onion
1/4 tsp ground pepper
4 c broccoli florets-bite sized
Garnish with cheddar cheese and parsley
Combine chicken broth, water, half and half, cheese, flour onion and pepper in a large sauce pan. I use a pot because I double this recipe. Although this will feed a family of 5 comfortably. My family just loves left overs. Whisk to combine and break up any lumps of flour, then turn to medium/high heat. Bring to a boil then reduce heat to low. Add broccoli to soup and simmer for 15-20 min until broccoli is tender but not soft. Serve with garnish
Beef Strogenoff by Joy Belt
1lbs ground beef
1 medium onion
1 can cream of mushroom soup
1 cup sour cream
1 can beef broth
1/2 cup water
3 cups uncooked noodles (I use egg noodles)
In skillet brown beef and cook onion until tender. Drain and blend all ingredients into pan. Bring to a boil, reduce heat. Cover and simmer for 10 min or until noodles are done. Stir often.
Goulash by Joy Belt
1lb ground beef
1 medium onion
1 large can of crushed tomatoes
3/4 box of elbow macaroni
cheddar cheese for top
In skillet brown beef and cook onion. Drain and blend all ingredients into pan. Bring to a boil and reduce heat. Cover and simmer for 10 min or until noodles are done. Top with cheese and let melt before serving
Chicken potpie Parenting magazine 06
2 skinless boneless chicken breasts cubed
1 can cream of chicken soup
1 jar of chicken gravy
1/2 tsp pepper
1 cup frozen veggies (I used mixed bag)
1/2 tsp dried oregano
1/2 cup Parmesan cheese
9 inch refrig pie crust
In bowl, combine all ingredients except pie crust. Pour into 8 or 9 inches round foil pan. Place pie crust on top and tuck edges under. Cut steam bent in crust. Cover with foil and freeze until you need to use or bake covered at 400 for 45 minutes. If frozen, bake for 1 hour and uncover and bake for 20 more minutes. Cool for 10 min, before serving.
