Search Results for: beef

Creamy Beef Taquitos

March 13, 2012 · by · 8 Comments


What a blessing it is that my husband’s company is so close to home. We take full advantage of more time together and cherish our lunch dates. This is something I made for us for lunch last week and thought I would share! These are not only yummy but very easy to make (and yes, for those of us with allergies- it is naturally allergy friendly!). Serve with homemade salsa!

Creamy Beef Taquitos
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Serves: 4-6
Ingredients
  • 12 corn tortillas
  • 1/2 cup Salsa Fiesta (This is a mix of salsa and cream cheese- you can buy it pre-made at the grocery store, or mix 1/2 parts of each to make your own)
  • 1 lb ground beef
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup shredded pepper jack cheese
Instructions
  1. Heat oven to 425, line baking sheet with foil and spray with Pam.
  2. Cook ground beef on stove and season with cumin, chili powder, onion powder and garlic powder.
  3. Place tortillas on a plate and cover with a damp paper towel- microwave for 1 min to soften.
  4. Spread Salsa Fiesta on tortilla, place about 1/4 cup cooked ground beef 1/2 inch from edge of tortilla and sprinkle with cheese.
  5. Roll up and place seam down on baking sheet.
  6. Repeat with the rest of ingredients.
  7. Spray or brush tops with vegetable oil.
  8. Bake for 15-20 mins until golden brown.
  9. Serve with homemade salsa!
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Filed Under: Appetizers, Entrees, Food Allergy Friendly ·

Crispy Orange Beef with Broccoli

January 3, 2012 · by · 17 Comments


This is a great meal that my entire family enjoys (it is naturally allergy friendly) The beef is crispy on the outside and tender and juicy on the inside. I love the sweet and savory flavor this dish offers. Oh YUM!

Drain beef on a paper towel. Again, I always recommend getting your meats at a butcher-there is honestly no comparison to the quality of meat. It can make or break a recipe-truly. Ask your butcher to thinly slice top sirloin for a stir fry dish.

In a small bowl mix together frozen orange juice concentrate (you may also use the juice from 2 oranges-about 1/2 cup), sugar, white vinegar, and soy sauce.


Make a good quality rice enough for 6 – I use Jasmine brand rice in the Asian aisle at the grocery store. All you do is add water and rice per directions- boil, then cover and let sit for 20 mins. I hands down prefer rice like this than to quick min. rice.

Lightly coat beef in cornstarch

Brown beef in a hot wok with wok oil. Do this in about 3-4 batches (do not cook beef all at once-it will not be crispy). Take the beef out and lay it on a dish covered with a paper towel until ready to use.

Drain all oil out of the wok except 1 Tbsp. Add orange zest, ginger,  and garlic. Add the soy sauce mixture and let simmer until it thickens. (If you like it thicker, make a paste of 1 tsp of cornstarch and 1 tbsp of water and add to it, but I did not need to do this).

Add beef and stir.

Serve with steamed broccoli and hot rice.

This recipe is delicious…and waaaaay healthier than take out!

Crispy Orange Beef with Broccoli
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6
Recipe adapted from allrecipes.com
Ingredients
  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 1/3 cup white sugar
  • 1/3 cup rice wine vinegar (white vinegar will do)
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch
  • 2 teaspoons orange zest
  • 3 tablespoons grated fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 8 broccoli florets, lightly steamed or blanched
  • 1-1 1/2 cups oil for frying- use 1/4 cup at a time in batches
Instructions
  1. Drain beef strips in a single layer on dish lined with paper towels.
  2. In a small bowl, mix together the sugar, vinegar, orange juice concentrate, and soy sauce. Set aside.
  3. Start making your rice per package directions.
  4. Heat oil in a wok over medium-high heat.
  5. Toss dried beef in cornstarch to coat.
  6. Fry in the hot oil in small batches until crispy and golden brown; set aside.
  7. Drain all of the oil from the wok except about 1 tablespoon.
  8. Add orange zest, ginger and garlic to the remaining oil, and cook briefly.
  9. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.
  10. Add beef, and heat through, stirring to coat.
  11. Serve immediately over steamed rice, and garnish with broccoli.
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Filed Under: Entrees, Food Allergy Friendly, Uncategorized ·

The "Beef" on Beef

March 22, 2011 · by · 12 Comments
The “Beef” on Beef!

Have you ever made a dish only to be disappointed not by the taste, but by the texture? I don’t know about you, but I like my steak to be tender, my burgers juicy, and a roast to literally fall apart…here is a tool to help chose the best cut of meat for your meal. 

Cuts of Meat

The general rule of thumb with meats is the less exercise the part of the muscle gets, 
the tenderer it will be.
The MOST tender cuts:
The ribs, loin, and sirloin
*These are best roasted and/or grilled
*Cooking longer = typically makes it less tender
TOUGHER cuts 
round, chuck, rump, ham, flank, brisket, belly
*For the most part, these are best slow cooked (pot roast, stew, etc) 
if you do grill, say, a flank steak-make sure to marinate it for 6-8 hours.
*Cooking longer= typically makes it more tender
The above cuts can be kept fresh in the refrigerator for 3-5 days
Ground Beef 
For a juicy burger use no less than 85% lean. You may cringe, but some people/restaurants even ADD bacon fat to their burgers to make them juicer! This also goes for meatballs and meatloaf.
Make sure the beef you are buying is fresh, red, and has white fat on it- NOT yellow. 
Use fresh within 2 days of being refrigerated
There’s the “Beef”! 




Love and juicy burgers to you!
Janelle 
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Filed Under: Comfy Talk ·

Beef Stew

December 9, 2010 · by · 17 Comments
This stew is sure to please your family…it is a hearty meal in itself! The meat is so tender and the gravy pairs perfectly with crusty french bread. This one is a keeper, Friends! Enjoy!
~Janelle 
Stew beef, oil, broth, corn starch, garlic powder, paprika, onion, green beans, carrots, celery, salt, pepper, (sugar &Worcestershire)
“Prep your veggies”
My little guy helping (I just started letting him work the stove!)
Brown meat in oil
Add all the ingredients right in the pot
Cover and let simmer for 1 hour
Take 1/4 cup of broth out of pot
Add the cornstarch to the broth to make a paste (rue)
Simply put the paste into the pot of stew and let it thicken! 
A VERY delicious meal! OH YUM…a winter comfort meal for sure. 
Beef  Stew
2 lbs stew beef (I use chuck)
2 Tbsp vegetable oil
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 onion sliced
1 tsp salt
1 tsp sugar
½ tsp paprika
1 cup carrots
1 cup celery
2 cups fresh green beans
2 Tbsp cornstarch
Heat oil in a large pot (I use my large wok). Brown beef, then add broth ,Worcestershire, garlic powder, onions, salt, sugar, pepper, and paprika, carrots, celery and green beans. Cover and let simmer for 1 hour. Remove ¼ cup of broth and add 2 Tbsp to make a paste. Add paste to the stew and stir until thickened.  Serve with bread to dip! MMmmm….




I am participating in Tempt my Tummy Tuesdays @ At the Well, and Tasty Tuesdays @ Balancing Beauty and Bedlam. To see more recipe ideas, please visit these lovely ladies sites! 
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Filed Under: Entrees, Food Allergy Friendly ·

Taco Tuesday Meal Ministry

July 21, 2015 · by · 5 Comments

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One of my children’s favorite dinner-nights-of-the-week is “Taco Tuesdays”. This particular night we decided to bless an additional family with a meal ministry and made a little extra. It was a very simple way not only to provide a meal, but love and care for a family that has been hurting.

I pray you will take this idea and make “Taco Tuesday” a fun day for your family and a family in need as well.
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Ground beef seasoned with taco seasoning. I also use ground turkey for a healthier choice.

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Shredded cheese and lettuce in ziplock bags…

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Homemade salsa is such a treat.

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Meal ministry has to have a dessert, right? Especially if there are kiddos involved.

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Add tortillas and chips and you’re off to fiesta!

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One thing I’ve learned about meal ministry is to always- I mean always– make the same meal I have made for others, for my own family. I want my family to know that they are my priority, yet it is so important to be the hands and feet of Christ for others.

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The Duggar’s Tator Tot Bake

October 17, 2014 · by · 7 Comments

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My dear friend Courtney from Women Living Well recommend I try the Duggar’s Hasbrown Casserole- she said it was a hit in her home! So, I did just that….and sure enough, my family loved it. I changed a couple things based on our personal taste…but you may want to look at Courtney’s recipe to see the original! Enjoy!

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Brown your choice of meat. I used a ground beef- you might choose ground turkey or chicken.

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Whisk together cream of chicken soup and evaporated milk.

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In a 9×13 pan spread ground beef and top with Tator Tots (or hasbrowns).

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Pour soup mixture over top.

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Sprinkle with cheddar cheese.

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Bake in a 350 oven for about an hour. Enjoy!

The Duggar’s Tator Tot Bake
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1lb ground beef, cooked and drained
  • 2lb bag of tator tots (frozen)
  • 2 cans Cream of Chicken soup
  • 1 12oz can of evaporated milk
  • 2 cups shredded cheddar cheese
Instructions
  1. Pre-heat oven to 350
  2. Place cooked and drained ground beef at the bottom of a 9×13
  3. top with frozen tator tots
  4. In a bowl whisk together soup and evaporated milk, pour over top
  5. Top with cheese
  6. Cover and bake for about an hour or until bubbly


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Filed Under: Entrees ·

First Fitness and a Special Recipe (Taco Ring) !

May 5, 2014 · by · Leave a Comment

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Hi Ladies! I have a special guest with me today. Allow me to introduce to you Sheran Newell from First Fitness. Sheran is a Christian, a wife of 15 years and a mother to 2 beautiful girls. She loves spending time with her family, reading, and staying fit!

Sheran is a lot like me- she’s a girl of moderation. She may splurge here and there, but she also makes sure to balance her life with healthy choices and exercise.

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Sharen says:

“Although I try really hard, I don’t always eat the way I know I should. Before I joined with First Fitness, I purchased them from my family from my Sister-in-Law. I quickly realized the difference in the way we felt and the energy we had….I was sold and knew I had be a part of this amazing company. 

There are so many products First Fitness supplies that help with general nutrition and physical comfort. Not to mention weight loss, herbal cleansing, sports nutrition, skin care and body care!

If you know someone who has a baby with colic then Biomega is the answer. It’s a delicious whole leaf Aloe Vera drink that contains over 120 vitamins, minerals, amino acids, enzymes, phytonutrients, and antioxidants that supports good digestive health and whole body wellness. I give my children Biomega for all the vitamins in it and it actually taste awesome… I have to keep my kids out of it!

I personally love the Women’s First Essential Vitamins, they are an advanced multi-vitamin and mineral complex for women with specially targeted nutrition supporting the female reproductive system. They get me through the day without being tired and make me feel great!

My husband just started back to the gym and is on the Men’s First Essentials. This is an advanced multi-vitamin and mineral complex for men, with specially targeted nutrition supporting prostate and testosterone levels.  He has been able to get through his day without being so exhausted. *Did you know that many young men suffer with low-testosterone and don’t know it? 

Are you also on a journey to living a healthier and happier life?  If so, please contact me. Additionally, if you’re interested in making more money for your family this has been a huge blessing for me personally and I know it can be for you too.

Now, Janelle asked me to share a recipe and as I said- I mentioned that I don’t always eat the healthiest choices. But, that’s ok in moderation, right Girls? This comes from Pampered Chef and has been a hit for years in my home. When I take it to church for small meetings everyone loves it and asks for the recipe! They can’t believe how simple it is. It’s the ever famous….”Taco Ring“! Enjoy!”

I’m sharing the original recipe, but over at The Taste Place, you can get a lighter version and photos on how to make it!”

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Thank you so much Sharen…I love the information you gave to all of us. My little guy suffers from a stomach emptying delay, I may have to try Biomega for his reflux. Thank you again, so much!!! This recipe looks like a WINNER!!! Mmmmmm…. I WILL be making this soon!!!

Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 lb lean ground beef
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons water
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 medium bell pepper
  • 1 cup salsa
  • 3 cups Lettuce, shredded
  • 1 medium tomato
  • 1/4 cup onion, chopped (optional)
  • 1/2 cup pitted ripe black olives (optional)
  • sour cream (optional)
Instructions
  1. Preheat oven to 375°F
  2. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  3. Remove pan from heat.
  4. Stir in taco seasoning mix, cheese and water.
  5. Unroll crescent dough; separate into triangles.
  6. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)
  7. I use my Pampered Chef pizza stone, but any flat round pan should work–perhaps even a pizza sheet, but I’d spray it with Pam before adding the crescent rolls.
  8. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
  9. Bake at 20-25 minutes or until golden brown.
  10. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
  11. Add your toppings to top of ring and finish with more shredded cheese and sour cream.
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Filed Under: Appetizers, Breads, Comfy In My Jeans, Sides, Uncategorized ·

EASY Sticky Rice (In the CrockPot)

February 8, 2014 · by · 32 Comments

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I’m a bit of a “rice snob”- I’m not a fan of rice in a bag, rice out of the microwave, or minute rice.

I do adore “official” sticky rice, but if you’ve ever made it you know it’s a process! Here’s a quick and easy way to make delicious sticky rice in no time at all. Just throw your rice, water and butter in a CrockPot on high heat for 2 hours and it’s done!

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You won’t want rice any other way after you try this! LOVE it.

Recipes you may enjoy with this: 

General Tso’s Chicken (Low-Fat)


Cashew Chicken 

Crispy Orange Beef with Broccoli

EASY Sticky Rice (In the CrockPot)
 
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups rice
  • 4 cups water
  • 1/4 cup butter
Instructions
  1. Place all ingredients in a CrockPot.
  2. Cover and set on high heat for 2 hours until done.
  3. When done, set on warm until ready to use.
 

 

 

 

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Filed Under: Comfy In My Jeans, Entrees, Food Allergy Friendly, Gluten-Free, Dairy-Free, Egg-Free, Sides ·

Gettin Comfy in the Kitchen for New Wives!

January 28, 2013 · by · 4 Comments

 

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Hi Ladies! 

So, last week I asked the question on Facebook:

“Do I have any new wives on here??? If so….Girls, what is your biggest challenge right now with cooking?” 

Some common answers were:

1. Making meals on a budget.

2. Making meals that are healthy and yummy.

3. Making quick and easy meals.

4. Portions…not many recipes are made for 2! 

5. Staying motivated.

I think I can help…..let’s go through this step by step together.

1. Making meals on a budget

  • Use those coupons! Websites I recommend are Money Saving Mom,  Coupon Mom, and Smart Source. If you get the Sunday paper-save those coupons and clip away {only clip items you would typically purchase though! Don’t let them reel you in}.  
  • Remember Wal-Mart offers an “ad-match guarantee”– this could save you some running around if you live near a Super Wal-mart! 
  • Buy your meats at a butcher {or even straight from the farmer} in a bundle and freeze.  You can purchase half a hog, cow, etc. You can also find good deals at butchers for a mix of popular meat selections {for example: burgers, chops, chicken breasts, etc}. 
  • If possible buy fresh produce at Farmer’s markets! 
  • Shop for certain items that you know are less expensive at certain stores. At Marc’s, dry foods, detergents, and toiletries are good deals here. Dairy? Not so much. You’ll get good at knowing what prices are reasonable and what aren’t.  
  • Trader Joe’s, Aldi’s and Ollie’s have good deals.
  • Some generic food brands are less expensive than brand names with coupons. I really like Food Club! 
  • Make recipes that aren’t as pricey- Well, duh Janelle! LOL! Honestly though….Scallops are more expensive than Chicken. Ground Beef is cheaper than Steak. Chilli is less expensive than Clam Chowder. Make wise choices. This requires planning.

2. Making Meals that are Yummy and Healthy:

  • Some yummy/healthy meals I enjoy are HERE. 
  • I also contribute healthy recipes to Roomag.
  • For healthy on the go…I recommend making homemade grab bags!

3. Making Quick and Easy Meals:

  • Most meals on Comfy in the Kitchen are quick and easy. However, you must plan your meals ahead of time. In the morning- dice veggies, shred cheese, and thaw meats. When the times comes to make your meal, you’ll be happy you prepped. 
  • I’ve been known to make dinner during my children’s nap times and warm it up later ! You  do what you have to do when 5 o’ clock is busy and everyone’s hungry. Keep your sanity. It’s really ok. 
  • Rotisserie chicken is awesome. You can use it in soups, enchiladas, and yes….even the famous Crescent Chicken.  
  • Crockpot recipes come in handy on days you won’t be home. It’s great when the smell of dinner greets you at the door. 

4. Portions….not too many recipes are made for 2!  

  • Very true! Make your recipe as directions say. But before you bake it, set aside half in a container and freeze it! This would not be considered “left overs” for those of you who snub your nose at the word {lol}. Date it and put baking directions on the container. You’ll have yourself a quick meal later on in the month!  
  •  Most recipes can be halved. Here’s a good Recipe Calculator to help you!

5. Staying Motivated:

  • Read my “Burnt Happens” post and laugh with me.
  • Know that you will get better as time progresses- I was a new wife at one time and was not so comfy in my kitchen either. Don’t give up!  
  • Have thick skin – don’t take yourself or food too seriously.
  • Turn on some music …relax and have a little fun. I remember, before we had kids, I would jam to Aretha Franklin when I cooked. I’ve been known to rock the
  • spoon microphone to “Respect”.   
  • Know that as little of a task as cooking seems…it’s actually very big thing.  I can’t think of a better family image than one around a dinner table.  YOU are blessing your family. I promise.
  • One failed day doesn’t mean a thing. Tomorrow’s another day. If you failed to plan today…pick up the pace tomorrow. 

 

Ladies, you can do this!

“Bless this kitchen, Lord, and those who gather here each day. Let it be a place where we can meet to love and laugh and pray.”

For some of my “seasoned” cooks out there {no pun intended} what other suggestions do you have for these Spring Chicks?!

MUCH love to you!!!!!      

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Filed Under: Comfy Talk, Learning the Basics, Organizing, Uncategorized ·

Loaded Italian Rice- A Quick GF Meal Idea!

December 14, 2012 · by · 3 Comments

A fellow mom and I were chatting at birthday party not to long ago and would you believe she was also a fellow glutenous minimus warrior!? lol!

So, we did what all glutenous minimus people do and talked about all the foods we COULD eat, ha!

She was so sweet to share this easy idea-I’ve made it a ton of times! It’s great for those busy weeknights. Enjoy!

*Kid friendly! Wohoo!

Loaded Italian Rice- A Quick GF Meal Idea!

Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • Brown Rice {per package instructions}
  • 1 jar of marinara {I recommend Newman’s Own- or thaw out frozen homemade sauce}
  • 1.5 lbs browned and drained lean ground beef
  • 1 cup freshly shredded mozzarella cheese
  • Italian spices
  • Parmesan cheese for dusting
Instructions
  1. Cook rice per package instructions.
  2. Place 1 cup of cooked rice in an individual serving bowl.
  3. Pour warmed marinara over top.
  4. Add browned and drained beef
  5. Cheeses and spices to the top!
Notes

You can add ANY ingredients to the top of your dish…try veggies, and/or different kinds of meats/cheeses! Make it your own and enjoy!

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Filed Under: Comfy In My Jeans, Entrees, Food Allergy Friendly, Kiddos ·

Creamy Bacon Crock Pot Chicken

September 19, 2012 · by · 28 Comments

I just love using my Crock Pot …especially on cool fall days like today. When I walked through the door from picking the kidos up from school this meal slow cooking was such a comforting smell. Mmm…the smell of bacon gets me every time. lol.

I typically tend to shy away from slow cooking chicken …but the fat from the bacon prevents the chicken from becoming dry. Serve “gravy” over mashed potatoes or rice and you have yourself one easy, delicious, “comfy food” meal.

Place 6 slices of center cut bacon in a pan and cook 3/4 of the way so its still pliable enough to wrap around chicken. Lay 2 paper towels on a plate and place bacon on top to cool and drain. Leave bacon renderings in pan.

Add 2 cans of cream of chicken soup and 1 cup of sour cream to bacon renderings in pan and stir. If you don’t like cream of chicken soup or are gluten free {hand raised!} use 1 1/4  cup heavy cream and 1 1/4 cup chicken broth.

Wrap chicken breasts in bacon and place in Crock Pot. I recommend buying organic chicken because it’s so much more tender…you can probably see that it’s smaller in size and not beefed up on hormones 😉

Pour gravy mixture over top of chicken. Slow cook for 6 hours.

I had to take a photo of this chicken up close….see how moist it is? And the flavor! WOWSA! Winner, Winner, Chicken Dinner!

Creamy Bacon Crock Pot Chicken
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 6
Ingredients
  • 6 chicken breasts
  • 6 slices center cut bacon {renders just enough fat}
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • **** Gluten Free Option**** substitute 1 1/2 cups chicken broth with 1 1/2 cups heavy cream for cream of chicken soup.
Instructions
  1. Fry bacon in a pan 3/4 of the way so that it’s still pliable. Drain on paper towel lined plate.
  2. Add cream of chicken soup and sour cream into bacon pan {in the renderings} and mix.
  3. Wrap chicken with bacon and place in slow cooker.
  4. Add gravy over top, cover and cook for 6 hours.
  5. Serve over rice or mashed potatoes.

 

 

 

 

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Filed Under: Entrees, Food Allergy Friendly ·

Friday Favorites!

September 7, 2012 · by · 21 Comments

Happy Friday Ladies!

Thank you SO very much for your prayers for my hubby and our family. He is doing great {although he will be doing much better in 3 months when he can walk on his own again}.This is definitely a “season” of life for us, but I am glad I can be here for him {and I’m sure he’s also glad about that, hehehe}.

A Special THANK YOU!

I just wanted to take a moment and say how very grateful I feel to be the recipient of meal ministries this week. First, my mom who made us a delicious spaghetti dinner… my dear friend, mentor and neighbor Julie made us a delicious chicken and gluten free pasta dish, chicken pockets, and strawberry kabobs…My incredibly thoughtful friend Katina brought us delicious Chili, frosted grapes {which I will be posting}, and chocolate chip cookie balls…My sweet friend Melissa brought us some incredibly tasty {and very healing} bone broth and beef soup with rice and veggies and baked oatmeal, and last but not least some great friends who my husband coaches for {our sons are buddies} brought us lasagna and the most ahhhmazing oatmeal chocolate chip cookies.

Thank you all SO SO SO much for sharing God’s love with the Nehrenz family this week!!!!! You don’t know how much it meant to us.  You made a very difficult week much easier…We love you all and are so grateful!!! 

Being on the other end of meal ministry made me realize even more what a blessing it is. 

So, let’s have a look at what we have cooking today….

Courtney from Women Living Well is featuring these delicious and EASY Pecan rolls. Ohhhh you have just got to try these out- perfect for a cool Fall evening or Sunday morning treat before church with the family.

Top 3 Picks!

Oooooo……I LOVE to see what YOU have cookin!!!! You girls are Coooooommmmmmfy! Wohoo!!!  

Double Chocolate Chip Cookies

Made By: Mommy in Suburbia

 

Crock Pot Apple Butter

Made By: What Joy is Mine

 

Hummus and Veggie Focaccia Sandwiches

Made By: Simply….this, that and the other.

It’s a Feasting in Fellowship LINK-UP!

Please link up as many recipes, Christian posts, and /or posts of the season. All I ask is that you either place my button {located on my side bar} or link back on your post! I am SO grateful to my linker upers and also to all of you who Pin, Tweet, and FB about Feasting in Fellowship Fridays! Have a blessed weekend!



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Filed Under: Fellowship Fridays, Uncategorized ·

Friday’s Favorites

August 31, 2012 · by · 16 Comments

 

Happy Friday Ladies!

Wow, has our family had a busy week.

My husband had reconstruction on his ankle today…it was a lot bigger surgery than I expected! So, needless to say I will be taking good care of him until he is “back on his feet” again. It is going to be a long 3 months, but I am just so thankful to be healthy and able to serve my family. Our girls have also been quick to help take care of Daddy…oh, how sweet. As I walked into the bedroom there they were- busy working on him with their play doctor set { he was also wearing my wedding tiara on his head -hehehe!!!} What a great sport…we will laugh at this in a few years.  God is SO good!

So what do we have cooking today? Let’s see…. 

My dear friend Courtney from Women Living Well was in North Carolina TONIGHT! {Did you get to watch the LIVE “Unglued” Webcast she participated in this evening with Lysa Terkeurst ,Kelly Stamps and Dr. Tim Clinton?} I couldn’t be more proud of her and all she is doing for the Lord and for women…Wohoo!!!

Being a girl who wears many hats {and wears them well!}, she most certainly did not forget to cook up a little something at home for her hubby…check out these Loaded Nachos she has under the broiler! Mmmmm….

{If the link does not take you to Loaded Nachos please check back a little later….}


Friday’s Top 3 Picks!

I love to see what YOU have cookin…and best of all I love bragging about you! Keep up the GREAT work ladies! These look delicious…

French Toast Casserole

Made By: Chocolate, Chocolate, and more…

 

Slow Cooked Beef Burritos

Made By: Posed Perfection

 

Flourless Maple Peanut Butter Oat Cookies

Made By: A {Modern} Christian Woman

It’s a FEASTING in FELLOWSHIP Link-UP! 

Please link up as many recipes, Christian posts, or seasonal posts as you wish. All I ask is either you place my button {located on my sidebar} onto your post, or link back. Thank you all so much for sharing your gifts with me…keep serving, my friends! Love to YOU!

As always thank you to all who tweet, FB and Pin!!! 



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Filed Under: Fellowship Fridays, Uncategorized ·

Friday’s Favorites {Link-up!}

August 17, 2012 · by · 56 Comments

Happy Friday Ladies!


Make sure to join me over at Women Living Well today where I share how to make these Easy Beef Taquitos…they are great for an appetizer or a meal {and best yet? They are allergy friendly!}

Friday’s Favorites

BACK TO SCHOOL!!!!

Cottage Cheese Lamb

Made By: Creative Kids Snacks

Disney’s “Up” Lunch

Made By: Creative Kids Snacks

Meatloaf Cupcakes with Mashed Potato Frosting

Made By: Queen of Savings

It’s another Feasting in Fellowship Link UP!

Please link up as many recipes, Christian posts, or posts of the season….all I ask is that you either place my button {located on my sidebar} or link back to Comfy in the Kitchen on your post. Thanks for participating…it is SO great to have you here. I truly appreciate it! 

A SPECIAL thanks to all who FB, Tweet and Pin!!! 



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Filed Under: Food Allergy Friendly, Uncategorized ·

Friday’s Favorites

June 22, 2012 · by · 19 Comments

My friend Courtney is serving up a delicious meal over at Women Living Well today! Come check out this Crispy Orange Beef with Broccoli…my mouth is watering just looking at it.

Friday’s Favorites

Crabby Melts

Made By: Simply This, That and The Other…

Strawberry Cloud Trifle 

Made By: Not Quite Donna Reed

Summer Time Cobb Salad

Made By: Joyful Homemaking


It’s Friday’s FEASTING IN FELLOWSHIP LINK-UP!

Please link up your recipes, Christian posts, and posts of the season! Link as many as you wish, all I ask is that you link back and include my button {located on my sidebar}. Thank you SO very much for tweeting and FBing that you are sharing on Comfy in the Kitchen! I also love my “Pinners”- you are so wonderful!

Remember: I feature my 3 favorites AND I “Pin” you too! I LOVE to show YOU off! Keep cooking Gals- have a very blessed weekend. Love to you, Janelle

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Filed Under: Fellowship Fridays ·

Loaded Nachos

April 25, 2012 · by · 7 Comments

Mmmm….there hasn’t been a nacho that I haven’t adored…and this is recipe is no exception! I love making nachos because they are so simple…most of the ingredients you can get ahead of time and have on hand. They are great for company- load em up and pop em in the oven, a couple of mins under the broiler and they are done! Trust me, there won’t be a chip left!

Saute 1 lb of your choice of meat {I used ground turkey, because I was being so health conscious}, then add 1 taco seasoning pack with 1/3 cup water.

I wasn’t planning on making nachos- but I had all of this on hand, so why not! We were painting……we hadn’t had lunch or dinner yet, it just seemed right.

So, here we have refried beans, white cheese, pepper jack cheese, jalps, salsa {I typically make my own salsa, but Newman’s own was sufficient} and some sour cream. The great thing about nachos is that you really can’t go wrong making them…. it’s fine to use different kinds of cheeses {cheddar is great!} and add your favorite toppings {love guacamole too!}. You can even choose different meats {roaster chicken, shrimp, crab, beef, etc}.

Lay out corn tortilla chips on a foil lined baking sheet { you can also use a round pizza pan with edges}.

These are my absolute favorite corn tortilla chips…they are sold in my grocery store in the Mexican Aisle. 

Add your favorite toppings all over {save your salsa, guacamole, sour cream, pico de gallo for after broiling}.

Broil on high for 2-3 mins.


Top with sour cream and salsa! Enjoy!

Loaded Nachos
Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Serves: 8
Ingredients
  • 1 lb ground turkey {or meat of your choice}
  • 1 taco seasoning packet
  • 1/3 cup water
  • 1 cup refried beans
  • 1 1/2 cups shredded cheese {Pepper Jack shown}
  • 3/4 cup white queso {optional}
  • 1/2 cup sliced jalapenos
  • Salsa/Sour Cream/Guacamole {optional}
  • 1 bag corn tortilla chips
Instructions
  1. Brown ground turkey, then add taco seasoning and 1/3 cup water and let simmer for 5 mins.
  2. Lay out chips onto a foil lined baking sheet.
  3. Add seasoned meat and toppings of choice you want to broil.
  4. Broil on high for 2-3 mins until cheese is melted.
  5. Top with cool toppings {salsa, sour cream, etc}.
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Filed Under: Appetizers, Cooking For A Crowd, Entrees, Food Allergy Friendly ·

Special Guest Week!!! Darlene @ The BEST Bolognese

April 2, 2012 · by · 4 Comments

Time-Warp Wife - Empowering Wives to Joyfully Serve

Hi Ladies! This week is a SPECIAL GUEST week here on Comfy in the Kitchen! I have asked some of my online friends for their all time “best” recipes- I am SO excited they were willing to share and can’t wait to share them with YOU!

Here is a very special friend of mine, Darlene Schacht from The Time Warp Wife– She is here giving us her delicious Bolognese sauce recipe…like all “best recipes”, there is a secret ingredient that gives it a special “kick!”.

Darlene says:

“Bolognese” – that’s a word we never used growing up. The only name my family had for it was spaghetti sauce. In recent years I discovered that “bolognese” is the correct name for it, and that the dish originated from Bologna, Italy–thus the name. (A little useless fact I’m throwing out there.)

Anyone can make spaghetti sauce, in fact it’s one of the first meals that I ever learned to cook. But after 23 years I realized that I wasn’t making it as well as I could be and so I tweaked the recipe a few months back. A few small changes have made a big difference in the taste, and my family LOVES it!

*For a gluten free meal- make with rice noodles!

 


Best Bolognese
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
Made By Darlene Schacht from The Time Warp Wife
Ingredients
  • 1 pound of extra lean ground beef
  • 2 chopped tomatoes
  • 1 cup of fresh mushrooms – sliced (optional)
  • 1 clove of garlic – minced
  • 1 medium onion – chopped
  • 2 Tb. basil
  • 1 Tb. oregano
  • 1 Tb. of powdered beef stock (this is my secret weapon!)
  • salt and pepper to taste
  • 400 ml tomato sauce (average sized can)
  • 150 ml tomato paste (tiny can)
Instructions
  1. Brown the grown beef.
  2. Add the chopped tomatoes, garlic, onion, basil, oregano, beef stalk, salt and pepper (also mushrooms if you like) – continue to brown for a bit. I brown it until the tomatoes look cooked.
  3. Add the tomato sauce and the tomato paste.
  4. Note that I have only added a small can of tomato paste. This is because the flavor is very strong. Really the only reason I use it is to thicken the sauce.
  5. Simmer on medium low for about 30 minutes
  6. Serve over cooked spaghetti noodles.

Darlene- thank you so much for sharing this recipe with us today! I can almost smell this delicious sauce simmering on the stove right now!!! Mmmmm….

Ladies, if you are looking for encouragement Darlene had a beautiful  Christian blog that gives excellent tips on ways to serve your family. She is also the NY Times bestselling co-author of Reshaping it All with Candace Cameron Bure, and has a new book out called “The Good Wife’s Guide”.

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Filed Under: Entrees, Food Allergy Friendly, Uncategorized ·

Frying Oils 101 and EASY Corn Tortilla Chips!

February 2, 2012 · by · 17 Comments

This is such an easy way to make your own tortilla chips with store bought corn tortillas. There is just something special about serving warm chips with homemade salsa…your guests are going to love these! (Super Bowl is coming up ya know!)

The first step in making anything fried is to make sure you have the right oil:

Frying Oil 101

I  recommend using an oil that has a high “smoke point” — the temperature to which it can be heated without smoking. When an oil smokes-watch out, it is ready to burn! (not so tasty!) Here are some easy tips:

Good Oils for Frying at High Heat: Safflower, Sunflower, Peanut, Soy Oils, Vegetable , Canola , Refined Almond, Avacado, Cottonseed.

Not So Good Oils for Frying at High Heat: Butter, Margarine, Olive Oil

The second step is deciding what to fry your recipe in! I use a Wok…yes, just a Wok! It works great. You can also use a “Fry Daddy” or a regular deep frying pan. Chances are you already have something in your cupboards you can use for frying! 

Start off with store bought (or homemade!) corn tortillas. I stack about 10. Use a pizza cutter to cut a cross in the center.


Then, cut another cross in the opposite direction- there will be 8 triangles


Place tortilla triangles into hot oil. I used a wok and peanut oil- my burner was on the highest it could go. It only takes about 2 mins to cook until lightly golden. Keep a watch!

With a slotted spoon take the chips out of the wok and place on a plate covered with 2 paper towels. Let drain/cool for about 2 more mins before serving.

 


Serve with Homemade Salsa!

(Photo Credit: Food Network)

 OR top with cheese, beans, beef, jalps, and sour cream and broil in the oven on high heat (5 mins ) for some yummy nachos.

EASY Corn Tortilla Chips!
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 6
Ingredients
  • 10 Corn Tortillas
  • 2 cups Peanut Oil
  • Salt
Instructions
  1. Heat oil in wok on high heat
  2. Stack tortillas
  3. Slice tortillas with a pizza cutter into a cross
  4. Then slice into another cross in the opposite direction
  5. Place chips in wok and fry until golden (takes about 2 mins)
  6. With a slotted spoon take chips out and let dry on a plate covered with 2 paper towels-season with salt
  7. Serve warm!
Notes

These make great nachos! Just top with shredded cheese, beef, beans, jalps and broil! Add sour cream and salsa. YUM…

 

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Filed Under: Appetizers, Cutting, Food Allergy Friendly, Learning the Basics, Uncategorized ·

Misconceptions of Christmas…

December 15, 2011 · by · 17 Comments

Hi Ladies!

Today on Facebook I posted “Celebrating Christmas without Jesus is like having a huge birthday bash and not inviting the person of the hour- it just doesn’t make sense.

Well- I have prayed and prayed about this and have come to the realization that 3 of the most common misconceptions of Christmas are…

  • Christmas is about the “spirit of giving”

  • Christmas is spending time with family and friends

  • Christmas is about helping the needy

The above sound like beautiful things…and they may indeed happen on or around Christmas, but by NO means are they the meaning of Christmas. In fact, some of these misconceptions may cause us to be so overtaken and side tracked that the real meaning of Christmas is stolen from us. So, in a nut shell-if any of these things take us away from God-we need to re-evalutate.

So…what is Christmas?

Christmas is the celebration of the birth of Jesus Christ. Period. That is more than enough…more than we ever deserved. Thank you Lord for this gift…a Savior. A SAVIOR!

  • We may give on Christmas, but that is not the “spirit of giving”~ it is the Holy spirit within us that jumps at every opportunity to share God’s love with anyone at anytime.

  • We may spend time with friends and family~but Jesus is the only “person” we need. Friends and family are blessing indeed, but to fully love one another Jesus must come first.

  • We may give to the less fortunate during this holiday~but being a Christian means being used as a tool for the Lord whenever he needs his work to be done- come December or July ..day in and day out…. 

Looking back on my life, I realize that there is a dark area once upon a time when I did not understand what I was celebrating when I celebrated Christmas. It is so embarrassing…so hard to think about…but it is SO important that I always remind myself of  this. God is using my life and my experiences without him  to help pull others that are tedder toddering in a “luke warm Christian lifestyle” just like I was.

” Revelations 3:15-16  says “I know your deeds and you are neither hot nor cold. I wish you were either one or the other. So because you are lukewarm-neither hot nor cold-I am about to spit you out of my mouth”

“Spit you out of my mouth” reminds me of luke warm soup…or coffee…or a bubble bath. No one likes luke warm – God is not an exception.

Ladies, I humbly come before you asking you to pray over this. When you are celebrating Christmas are you celebrating the birth of our Savior? Are you hot or cold…or worse, luke warm? I have been there. I have done that. I have been a cheerful giver and have loved my family and friends and have STILL missed out on the true meaning of Christmas many times in my life…”luke warm and loving it” as Francis Chan would have called me.

Merry Christmas and meaning it..Love to all of you, Janelle

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Filed Under: Devotionals, Seasonal, Uncategorized ·

Urban Ministry and Easy Shepherd’s Pie

November 30, 2011 · by · 6 Comments

Hi Ladies!

You know I LOVE a good ministry and is this one EVER good indeed. Kristy, my friend, sister in Christ and one of my “Good Morning Girls” amazes me in her ministry to young girls who live in the city. I know Kristy wouldn’t want me to boast about her, but about what the Lord has done through her .  When I was praying the other day God really laid it on my heart to ask her to post on the Comfy blog…she so graciously gave me this post AND a recipe (wohoo!). I pray that this story encourages others to share God’s love in their community. I am so fortunate to have such amazing friends…reading her post made me realize just how lucky I am in this way:

“Iron sharpens iron so one person sharpens another” proverbs 27:17

 Here is her story:

(Kristy and one of her sweet girls)

I clearly remember driving to church 4 years ago & praying, “God, please let me hear your voice today, I am ready to serve in a ministry!”.  That very morning, in my Sunday school class, a woman stood up & said, “I work in Urban Ministry & we have such a need for a new female mentor, please pray that God will speak to a woman’s heart today.

”  OH NO!  I remember thinking, “God, I can’t hear you, did you just loudly say, “Go!”, I think that was a little muffled, was that real?I don’t know if I like working with kids, I don’t have anything to offer, I am a suburban girl!”  I went up to her after class & said, “I will do it, just tell me where to show up.” 

Well, over 3.5 years later, I have been involved in a ministry that I never thought I would love, but thank you Jesus, that His plans far surpass what mine could ever be.

Working with urban ministry girls has got to be one of the most stretching experiences of my Christian walk. I now lead the mentoring program, called South Akron Youth Mentor, for girls K-5th grades & absolutely feel that this is exactly where God wants me to be.

I thought it would be difficult to minister to girls that come from backgrounds so unlike mine, they come with a lot of baggage, abuse, fear, distrust, broken homes,  a sense of hopelessness & lack of self worth, & sometimes there is a lot of hands on hips attitude.  When I get on the bus to drive to their neighborhood to pick up the girls for our Tuesday night mentor sessions, I get excited because I know that in minutes, I will have at least 4 girls sitting on my lap, the other mentors have the same smile anticipating !

I can’t help but think of 1 John 4:18-19:

“There is no fear in love; perfect love drives out all fear,  So then, love has not been made perfect in anyone who is afraid, because fear has to do with punishment.  We love because God first loved us.”

The ministry of bringing hope to the hopeless & telling a little girl without any doubt that she has a Father that will never abandon her, hurt her, or stop loving her is like showering her with continuous Christmas presents.  Her eyes light up, her smile gets bigger & she snuggles a little bit closer into your arms.  Perfect love drives out all fear, how amazing to see this in action.

As I watch these girls grow into young women, some of who I still mentor one-on-one now, it is amazing to see that even though the world has such a grip on many of their families, Christ has set them free, offered unsurpassed redemption, & has enabled them to see others through His love.

They are all not success stories, but I am not called for my success rates, I am called to obedience .

God has blessed me in ways I cannot fathom when through obedience I said, “Yes”, when my mind was screaming, “Oh no!”.

 

Kristy, I can’t thank you enough for writing this post and sharing God’s love the way you do. It is just beautiful. I know those girls are every bit as big as a blessing to you as you are to them..God. is. so. good. 

Shepherd’s Pie

My girls love food & we try to provide them with a snack or meal every week.  Since it has gotten cold outside, I love comfort food, here is my very easy, very tasty Shepherd’s Pie Recipe based on Paula Deens recipe.

Shepherd’s Pie

 (photo credit: www.pauladeen.com)

Shepherds Pie
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8-10
Ingredients
  • 1 medium onion
  • 1 ½ lbs ground beef, the leaner the better
  • 2 (8oz) Cans tomato sauce
  • 1 ½ cups mixed vegetables (I prefer corn & carrots), prepared
  • 4 cups of prepared mashed potatoes (homemade or box made are fine), recommended to add ½ c sour cream to potatoes
  • 1 c milk
  • 2 c instant biscuit mix
  • 4 T butter
Instructions
  1. Spray a 9×9 pan or casserole dish.
  2. Potato Layer: spread prepared mashed potatoes halfway up pan.
  3. Beef Layer: Saute onions in 2 T butter.  Add ground beef, when browned add tomato sauce.  Pour into prepared pan over potatoes.
  4. Add vegetables on top of beef layer.
  5. Biscuit layer: Combine biscuit mix & 1 c milk.  The mix will be thinner than normal biscuit mix, but not runny.  Pour over top.
  6. Melt 4 T butter & pour on top of biscuit layer.
  7. Bake at 350 degrees for 35-45 minutes until top is golden.
Notes

Can also be easily modified to vegetarian/vegan by using coconut or almond milk in potatoes & biscuits & substituting a nondairy margarine for butter, & vegan meat crumbles for ground beef.

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Filed Under: Devotionals, Entrees, Food Allergy Friendly, Meal Ministry, Uncategorized ·

My Top 13 “Meal Ministry” Meals.

November 29, 2011 · by · 23 Comments

Hi Ladies! I get many sweet e-mails asking me what meals are best for meal ministries. I went through my files and chose the ones I make the most ! I hope this helps give you ideas. Please know that it just warms my heart that so many of you want to start your very own meal ministries! Even if you are simply sending cookies to a neighbor, you are sharing God’s love. You are such blessings- I adore all the photos you send me and stories you share!

This list is in no particular order and the number 13 was not my first choice, but it just worked out that way 😉


 1. Lasagna can be taken in foil containers baked or not baked. This dish is easy to freeze. Make sure to add a bit more sauce so it doesn’t get dry.

 

 

 


2. Chilli can be placed in a large throwaway bowl, refrigerates and freezes well. Be sure to add the fixens on the side and wrap them up! In this case it’s cheese, chives, sour cream and corn bread.

3. Wedding soup is wonderful for a person who is sick, recovering a surgery, or just had a baby.

4. Chocolate Chip Cookies are always a treat to give someone!

5. Beef Stew is a delicious one pot meal to give to someone on a cold winter evening.

6. Chicken n Dumplings, Baked Apples, Green Beans, a roll and salad. A meal I took to a friend who just had surgery.

This is the same meal wrapped up. I added a pudding puff dessert to the side, made sure they had dressing and apple butter for their rolls. It is also a kind gesture to send throwaways so the person who you are cooking for does not have to return plates. If you must give them a plate, let them know to wash it and lay it out on their porch for you to pick up the next day.

7. I LOVE bringing quiche to get togethers and sending them home with people. Quiche makes a wonderful house warming gift.

It also carries well to church..

8. Stuffed Peppers – I made these for my Mother-In-Law’s neighbors.

9. Crescent Chicken, a salad, green beans, mashed redskins, and corn. Along with…

and some brownies with frosting and mini m&m’s for the kidos. The dad of this family just went through major surgery.

10. Turkey Tacos! This was just a meal on the go given to a close friend who is a teacher. I had extra and they had dinner!

11. Calzones are super easy to make and travel well. Simply wrap them up in foil and away you go!

12. Chicken Enchiladas travel well and are Ohhh so tasty. (I would not recommend this for nursing mothers).

13. Pasta E Fagioli is a delicious soup that warms up well and is a meal in itself!

Keep cooking for the King Ladies! Wohoo!!!!

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Filed Under: Cooking For A Crowd, Devotionals, Entrees, Meal Ministry ·

Stuffed Pepper Soup (Crock Pot)

November 9, 2011 · by · 27 Comments

This Stuffed Pepper Soup tastes like the “real” thing…it is so simple, yet SO satisfying. A meal in itself! Left overs are just as good…or you can take some over to your neighbor 😉

(this is a naturally allergy friendly food!)


Crushed tomatoes, tomato sauce, green peppers, red peppers, vegetable and beef broth, rice ( ground beef and seasoning not shown).


Brown ground beef in a large skillet and drain.


Dice peppers- I love the combo of red and green peppers- red peppers are a bit sweet and green peppers have a deep, earthy flavor.


Add all ingredients and seasonings into a crock pot and cook on high for 4 hours. You simply add uncooked rice and it will cook inside the broth! So easy.


A wonderful soup for a chilly Fall day. It smelled just like stuffed peppers in my home!

 

 

 

Stuffed Pepper Soup (crock pot)
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 8
Ingredients
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 lbs ground beef
  • 1 28 oz can tomato sauce
  • 1 28 oz can crushed tomatoes
  • 1 cup uncooked rice
  • 2 green peppers (diced)
  • 2 red peppers (diced)
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
Instructions
  1. In a large skillet brown ground beef.
  2. When done, drain ground beef in colander.
  3. In a crock pot add all ingredients – rice will cook in soup.
  4. Set on high for 4 hours.




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Filed Under: Food Allergy Friendly, Soups, Uncategorized · Tagged:

Lasagna for 50 -Cooking for a CROWD!

October 3, 2011 · by · 19 Comments


This weekend I had the honor of cooking for the new members/ guests at our amazing church. I can’t even explain how much fun it was cooking for a crowd in our church’s new kitchen…plastic gloves, hair nets, disinfectant and all…I had a blast. Here are some photos of the day.

A HUGE Thank you to my friends Christina and Michelle for helping me with food prep and set up! Also, to Alice who runs the kitchen at the church- she is amazing. Thanks to the Stopp family and our church for letting me be part of this ministry!  Also, thank you to those who helped us clean up. 

My van was FILLED with food, drinks, vases…you name it.

Alice and me making a HUGE pot of Grandma Ruth’s Spaghetti Sauce! We also had ground chuck and Italian sausage cooking on the stove top.

2 large salads made with Romaine, tomatoes, olives, croutons, cheese and seasonings. We semi-homemade the dressing with Good Seasons, oil and Red wine vinegar, a little sugar, and parmesan cheese.

This mixer was amazing! It whipped up our Pineapple Fluff in no time at all! (I multiplied this recipe by 3)

Our Cream Puffs/Eclairs – these were purchased, placed in muffin cups and sprinkled with powdered sugar.

3 very large lasagna’s baking in the convection ovens. One was meatless-and was appreciated as some people didn’t eat meat at the event. That is something to always be considerate of when you are cooking for a crowd-meatless items.

GFS Garlic Toast- I was very impressed by this product. SO many people told me they smelled this baking in the oven while service was going on…YUM (not to mention easy)

Lasagna’s done! This also smelled delicious baking …

Our buffet warmer- this was a very convenient way to cart the warm food into the room. We filled it with water, turned it on and placed the pans of lasagna with covers on to keep warm. We also had room for the bread.

Getting ready- We had some “kido” food in case they didn’t want lasagna. Their menu included Peanut butter and Jelly sandwiches, Pumpkin shaped sugar cookies, chips, carrots and veggie dip and juice boxes.

Some easy decorations. We don’t have a ton of time to decorate as the room was being used for first service and lunch started after second service. So we used white paper rolls for table coverings and set out these pretty glass vases with floating flowers. We also had balloons for the main table.

Setting up the main table. Cutlery, salads, extra parm cheese and sauce, pastries and the kido table at the end.

The kido table

Garlic bread and lasagna in the warm buffet.

Kristen and Michelle serving punch. This was made with fruit punch, 7up, frozen strawberries, and rainbow sherbert. We also had bottled water, sodas, and juice boxes.

Alice and me after a full weekend of cooking!

These are such inexpensive decorations…I paid 99 cents a vase at Marcs and have reused them for SO many events. Fill them up with water and place a daisy inside and you have a very elegant/festive centerpiece.

Is this beautiful or what?! A room filled with fellowship.

Menu for the day:

Grandma Ruth’s Lasagna

Garlic Toast

Italian Tossed Salad

Eclairs/Cream Puffs

Pineapple Fluff

Simple Party Punch (I added frozen strawberries)

Kids Menu:

Peanut Butter and Jelly (25)

Carrots with Veggie dip (3 large bags)

Chips (25)

Pumpkin Shaped Sugar Cookies (25)

Juice Boxes (25)


Lasagna for 50 Adults
Prep time: 3 hours
Cook time: 1 hour 30 mins
Total time: 4 hours 30 mins
Serves: 50
Ingredients
  • 8 pounds Mozzerella (Pre-shredded)
  • 15 lbs Ricotta Cheese (whipped preferred)
  • 6 eggs
  • 2 Tbsp parsley
  • 1 Tbsp Garlic Powder
  • 5 lbs ground beef (butcher preferred)
  • 5 lbs Italian Sausage (butcher preferred)
  • 9 (9oz) boxes of Barilla flat /no boiling required Lasagna noodles
  • 3 cups Parmesan Cheese (for inside the lasagna)
  • Sauce:
  • 51 oz cans of Tomato Sauce
  • 2 51 oz cans of Tomato Puree
  • 1 51 oz can of Tomato Paste
  • 1 51 oz can of water (add this slowly and to your desired consistency-you may not need all of this)
  • 3 green peppers cut in half/cores and seeds removed
  • 6 stalks of celery cleaned off
  • 3 Tbsp Garlic Powder
  • 1/2 Sugar
  • 1 Cup Parmesan Cheese (into sauce)
  • 2 Tbsp Parsley
  • 2 Tbsp Oregano
  • 2 Tbsp Sweet Basil
Instructions
  1. Place all sauce ingredients in a large pot (I used 2 to prevent burning). Place halved green peppers and full celery in for flavoring only-these will come out of sauce before serving (do not dice-leave in tact). Let sauce simmer all day. Brown Italian Sausage and Ground Chuck. Beat 15 lbs Ricotta Cheese (whipped preferred),6 eggs,2 Tbsp parsley, 1 Tbsp Garlic Powder together in a large mixing bowl. Set aside. Place Mozzarella cheese in a large bowl.
  2. Assembly:
  3. Line up 3 20x12x4″ Chaffer pans (we are doing 3 layers)
  4. Ladle sauce in bottom of each pan to cover fully
  5. Layer noodles over sauce (I used 12 noodles a row)
  6. Spread Ricotta Cheese mixture over top
  7. Sprinkle with Mozzarella Cheese and Parmesan Cheese
  8. Sprinkle with ground chuck and Italian sausage
  9. Ladle sauce over to cover
  10. Begin again- 3 layers. Top with cheese and sprinkle with parsley
  11. Bake:
  12. Convection oven heated to 350 for 1 hour 15 mins. Uncover and bake 20 more mins. Keep checking because every oven is different.
Notes

*Keep in mind I made 1 lasagna with no meat.

Ladies, I hope I can be an encouragement to you to do this very thing at YOUR church! If you have the gift of hospitality, it will be such a blessing for you-not to mention those on the receiving end 🙂 Much love goes out to you…Thanks for reading.

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Filed Under: Cooking For A Crowd, Entrees, Meal Ministry, Uncategorized ·

Grandma Ruth’s Homemade Lasagna

September 12, 2011 · by · 41 Comments

 

 

 

So many of you have been wondering where my lasagna recipe has been!? I know…I know…I advertise that I come from a long line of Italian women and I wait a year to give you our Lasagna recipe. I am not very nice, am I? Haha! Well here it is my friends….the recipes you have been waiting for! I pray you will enjoy this as many times I have with family and friends….I always double this recipe then purchase 1/2 lasagna throw-away pans to give away. It is also an excellent dish to freeze before baking.

This was one of my favorite days making lasagna because I had the awesome opportunity to have a mini cooking class with my neighbor’s girls. This isn’t just any neighbor either…this neighbor is the one who knocked on my door years ago and asked me to be a part of her bible study, which started my Christian walk. She is a very special person ….a “God send” if you will. This week, additional photos of our time together will be shared on “The Better Mom” website. Please take a moment and visit me over there this Thursday, Sept 15th!



Grandma Ruth’s Spaghetti Sauce-I made this around 8am. It takes very little time to prepare, but I like to have it simmer on low all day on the stove. The flavors mix so much better that way. Plus, I wouldn’t be Italian if I didn’t make sauce early in the morning, now would I? I have to “represent”. The smell of this sauce reminds me of my Grandma’s house.

Brown a mixture of Italian sausage and lean ground beef. After it is cooked, drain it and set aside.

 Ricotta cheese mixed with an egg. This makes the cheese “fluffy” (a Grandma term-cousins who are reading-did I get a laugh?)

Freshly shredded Mozzarella cheese. I use block Kraft cheese and shred it. You may use “real” mozzarella or even slices if you wish. I suppose you can use bagged, but most of  you know my fetish by now 😉

I LOVE no boil lasagna noodles! The sauce in the lasagna combined with the heat of the oven cook these noodles perfectly. Do no fret..they work. I promise! I also prefer flat noodles to the wavy kind. Please use whatever noodle you prefer.

A 9×13 lasagna pan. Lasagna pans are deeper than a regular 9×13- you can still use a 9×13 if it is all you have, your lasagna just won’t have as many layers…but it still works! No fretting allowed.

These girls were working hard. More hands allowed me to take photos of the lasagna making in action! Sauce, noodles, ricotta cheese, mozzarella cheese, parm cheese, meats, sauce and repeat. One of the girls is garnishing with cheese, garlic powder and some parsley in this photo. The other is making a lasagna to take home for her family.


Bake at 350 and cover for 30 mins. Uncover and bake for 15 more mins until bubbly and slightly browned. Beautiful, isn’t it?

Thank you girls! I had such a fun day making Lasagna with you! You did an AWESOME job!

 

 

Grandma Ruth’s Homemade Lasagna
Prep time: 60 mins
Cook time: 45 mins
Total time: 1 hour 45 mins
Serves: 12
Ingredients
  • 1 lb Italian sausage
  • 1/2 lb lean ground beef
  • 1 batch of Grandma Ruth’s Spaghetti Sauce (or you can use 2 jars of pre-made)
  • 16 oz of Ricotta cheese
  • 1 egg
  • 4 cups freshly shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 packages (9 oz each) of no boil Lasagna noodles (flat, not wavy)
  • Parsley and garlic powder for dusting the top.
Instructions
  1. Make sauce early in the morning and let simmer all day.
  2. Cook the combination of Italian sausage and ground beef in a large pan. Drain and set aside.
  3. Place Ricotta cheese in a large bowl and add egg. Beat well. Set aside.
  4. Shred mozzarella cheese and place in a large bowl. Set aside.
  5. Preheat oven to 350 now.
  6. Lay out all of these ingredients and a 9×13 lasagna pan in an assembly line on your counter.
  7. Ladle 2 cups of sauce into your pan and coat.
  8. Take your uncooked lasagna noodles and lay them out over sauce. About 5-6 horizontally and 2 vertically. You do not need to be perfect-I promise you won’t mess up.
  9. Take about a cup of ricotta cheese and with a butter knife spread it on top of your noodles.
  10. Sprinkle Mozzarella and Parmesan cheeses on top of Ricotta cheese.
  11. Sprinkle Italian sausage on top of cheeses.
  12. Ladle more sauce on top.
  13. Repeat process until pan is filled.
  14. Top with Mozzarella cheese, a sprinkle of garlic powder and a garnish of parsley on top.
  15. Bake covered for 30 mins, uncover and bake an additional 15 mins until bubbly and lightly browned on top.
Notes

A lasagna pan is a deep 9×13 pan. You certainly may use a regular 9×13 pan, but you will not have as many layers.


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Care Packages for Soldiers

May 30, 2011 · by · 7 Comments


Happy Memorial Day Everyone. 
God Bless America and all of those who have served and are serving our country. God bless the families of those who gave their lives. Freedom is not free. Thank you is not enough. 
Love to you, Janelle 




A beautiful flag I saw on Lake Erie…
A special thank you to the people in my life who have been active or are currently serving in the military…


My brother-in- law Joey (Luna also pictured)


My husband’s cousin Tyler (Ashley and the girls are also pictured)

One of my closest friends Krista
(Who still makes fun of me for sending her Raid for the Camel Spider in her tent! lol.) 



Our friend George (his wife Christina and my baby girl is also pictured)
I LOVE this Man!

Sonya from “ Becoming a Strong Woman of God” is a military wife!


Our friend Mike (his wife Amy is also pictured)
Please consider sharing God’s love by sending a care package to a soldier you know. If you don’t know anyone in the military, there are many men and women who would appreciate your kindness! 















The following websites will give you more information on how to send care packages. 


www.anysoldier.com



How To Send Care Packages To Troops Overseas on Howcast



The USDA’s Meat and Poultry Hotline offers several tips for sending food gifts to overseas U.S. armed service members:
  • Dried beef or poultry such as beef jerky, turkey jerky or beef slims are safe to mail. Bacteria can’t grow in foods preserved by removing moisture.
  • Dehydrated soups and drink mixes are lightweight and safe to mail. Condiments such as hot sauce and Cajun seasonings in packets or unbreakable jars are useful for spice lovers.
  • Canned specialties such as corned beef, anchovies, shrimp, dips and cracker spreads make nice treats. Recipients should be cautioned not to use any cans that are damaged or swollen. Foods in glass containers should not be mailed because they can break.
  • Dense and dry baked goods such as fruit cakes and biscotti are good choices for mailing because they will not mold. Other suitable baked goods include commercially packaged cakes and cookies in airtight tins, dry cookies such as ginger snaps and specialty crackers.
  • When mailing sturdy cookies and homemade candies, wrap each piece individually and pack items in commercially popped corn, Styrofoam packing peanuts or foam to help cushion the trip. Place the food gifts in a sturdy box and seal it securely with packing tape.
  • Dried fruits such as raisins and apricots, canned nuts and fruit and commercially packaged trail mix need no refrigeration.
  • Hard candies and sturdy homemade sweets such as pralines and toffee are safe to mail because their high sugar content prevents bacterial growth.

If you don’t have the time to make a care package, why not order one to be sent? It would make a soldier’s day! This is an excellent website that actually makes “care packages” for soldiers! They have thought of it all. 



Exam Cram Care Package™ (5600)

www.gourmetgiftbaskets.com


Praying for our beloved country and those who have served.
Love to you, Janelle 


















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Candace’s Turkey Tacos

May 19, 2011 · by · 8 Comments

Last week my family enjoyed an excellent recipe from Candace’s kitchen. I had already made up some salsa and was searching for a good Mexican dish to pair with it. I remembered Turkey Tacos being mentioned in “Reshaping it All”. I had to adapt it just a bit because I had already made up the salsa, but it turned out great just the same. This is a recipe I will be adding to my “make often” list! It is healthy, delicious, and pleases the entire family. Candace, thank you for your encouragement and your delicious recipes! You are most certainly Comfy in your Kitchen!
Love to you, Janelle

Ground turkey breast, fresh salsa (I had this already made up, for Candace’s salsa see below), flour tortillas, lettuce, finely shredded cheddar cheese
(black beans-they are in the salsa)
In a large skillet, brown ground turkey.
Warm tortillas on a plate covered with a paper towel for 1 min in the microwave
Turkey Taco Night! A fun make -your- own buffet!
Delicious!
My entire family loved these.
Turkey Tacos
(Serves 4)
1 lb ground turkey (or lean beef)
1 15 1/2 oz can black beans, drained and rinsed
1 package flour tortillas -for gluten free option use corn tortillas
shredded lettuce
tomatoes diced
1 bag (2 cups) shredded cheddar cheese of Mexican cheese blend
Brown ground turkey in a pan over medium heat until cooked through. Heat beans as directed. Warm tortillas on a covered dish in microwave for one minute. Add meat, beans, salsa, lettuce, and cheese. Enjoy!
Candace’s Fresh Salsa

1 diced tomato
1/4 cup chopped red onion
2 Tbs chopped cilantro
salt and pepper to taste
This is just one of many healthy and delicious recipes in “Reshaping it All”
by Candace Cameron Bure and Darlene Schacht.
Turkey Tacos are featured on p. 36 “From my Stove to Yours”.
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Italian Wedding Soup "Your Way"

April 5, 2011 · by · 23 Comments
This is such a wonderful soup to take to someone who is sick, just had a baby, or for truly any reason you please. I make this often for my family-my son gobbles up the meatballs first (he calls this meatball soup). I have included a semi-homemade method for the times you are in a hurry and a very homemade way of making it if you are up for a challenge. Honestly, there is not a huge change in taste…so drop the guilt if you don’t have the time to make the meatballs. For those of you who like to experiment, have at it! Enjoy and share! Love to you, Janelle 
2 large cans of chicken broth, frozen meatballs, chicken breasts, carrots, celery, onions, acini de pepe noodles, parsely (many people choose to add a leafy green like spinach or arugula, as hard as I have tried, my children stick their noses up when I add this…but I enjoy it)
Heat chicken broth to boiling

Rinse chicken breasts

Chop veggies

Now, add the chicken and veggies to broth and allow to simmer and cook chicken through

Take chicken out and dice

Add meatballs, noodles,parsley, and parmesan cheese- simmer until meatballs are heated through (they are already pre-cooked). Then, add chicken back into the pot. Sir and simmer until ready to serve.

Whala! Simple and delicious!

Easy Wedding Soup

2 large cans of chicken broth (low-sodium)
6 chicken breasts
1 cup dry Acini de Pepe noodles
1 small bag frozen meatballs
1 cup diced carrots
1 cup diced onions
1 cup chopped celery
1/2 cup Parmesan cheese
1 Tbs of parsley
(salt and pepper to your liking)

Boil chicken broth in a large pot. Add chicken and chopped veggies. Simmer until chicken is cooked through. Take chicken out and dice into bite sized pieces. Add meatballs, dry noodles, parmesan cheese, and parsley until noodles are tender and meatballs are cooked. Add chicken back into the pot. Simmer until ready to serve. Top with additional Parmesan cheese, a sprinkle of parsley, and serve with crackers.

Variations- Only if you want it “more” homemade. 

To make your own broth:
If you prefer to make your own broth rather than using canned (of if you just want to experiment!), follow these simple instructions. Broth is not hard to make, but it is more time consuming. Homemade broth tends to be less salty and more flavorful. However, I still am of the opinion that canned broth is a close substitute. 
Chicken breasts- VERY important that your chicken HAS SKIN and BONES (NOT boneless, skinless like above), carrots, onions, parsley, garlic, celery, bay leaves (lemon juice).

Boil water and add all ingredients

Add lemon juice, let simmer for 2 hours. 

I place a colander on top of another large pot in my sink

Then, I simply pour everything in from my stock pot. The broth falls into the pot.
Delicious and homemade broth.
Tear apart the chicken breast meat and add any veggies back into the pot. Be careful of bones!
Continue on with the same directions for wedding soup above. (looks pretty tasty hu? lol! I wanted you to see that yes…it DOES look like this. haha! Sometimes cooking just isn’t pretty)

Homemade Chicken Broth


1 gallon of water (16 cups)
6 chicken breasts (BONE IN, SKIN ON- this is important for flavor)
2 cloves of garlic (simply placed in, not chopped)
1/4 cup chopped parsley (fresh works best in homemade broth)
1 onion (I cut it in large pieces and took it out after making the broth, the person I made this for does not like onions, just the flavor)
1 cup chopped carrots
1 cup chopped celery
1 Tbsp lemon juice
2 Bay leaves
salt and pepper to your liking

Simmer all together for 2 hours. Place colander in a large pot in the sink and pour all ingredients into colander, letting broth drain into the pot below. Tear meat off of chicken bones carefully. Add any veggies you want back into the broth. Continue with rest of recipe above. 


To make homemade meatballs for wedding soup


Italian sausage, ground beef, bread crumbs, eggs, shredded romano, fresh parsley



I simply cut off a chunk of fresh Romano and put it in my hand held cheese grinder.

Combine all ingredients by hand (use gloves if you are cooking for anyone other than family-just because)


Shape into 1 Tbsp balls

Place raw meatballs right into simmer broth

This is after just 2 mins of dropping them in the broth- boil for appx 30 mins until cooked through

Continue on with wedding soup recipe…this is the VERY homemade version. I can tell a slight difference between the semi-homemade and very homemade, but both are delicious! I wouldn’t say that if I didn’t mean it! Enjoy!

Homemade Meatballs for Italian Wedding Soup

 1 1/2 lbs of Italian Sausage (Bob Evans is just fine)
1 1/2 lbs ground beef (80% lean)
1/4 cup shredded Romano cheese
1 cup bread crumbs
3 eggs
2 Tbsp fresh chopped parsley

Combine all ingredients together by hand and roll into 1 Tbsp balls. Drop raw meatballs into simmering broth and let cook for 30 mins until done.

Choose “Your Way”Ladies! You are going to love this no matter what!

 Beauty and Bedlam

I am participating in Titus 2sdays and Tasty Tuesdays. For more blogging articles on homemaking please refer to these sites.

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French Dip Sandwich/ Feasting in Fellowship Friday

March 18, 2011 · by · 17 Comments
This is one of my all time favorite sandwiches. I love how tender this roast is when it simmers all day in the crock pot! Serve with a buttered bun, melted swiss, and au jus for dipping… Mmmm!

Trim off fat from roast

Slice red onions

In a medium pan heat oil on medium high and brown roast on both sides.
(This will not cook the meat on the inside, just the first 1/2 inch on the outside)

Add one can of french onion soup and 2 cups of beef broth to crock pot

Add roast to crock pot 

Saute onions in the same oil and pan used for roast.

Place onions on roast, cover with lid and let simmer in crock pot on high for 6 hours. 

Roast will be very tender and flake apart easily when done. 

Open hoagie buns, butter and spread swiss cheese on one side. Broil for 5 mins until cheese is melted.

Add roast, onions, and au jus on top. 
Slice and serve with a side of au jus! Mmmm…
French Dip Sandwiches(Makes 6)

3 lb boneless rump roast
1 can french onion soup
2 cups beef broth
1 large red onion sliced
3 Tbsp olive oil (for browning/sauteing)
6 hoagie buns

Trim fat from roast. Pour oil in a pan and heat on med-high, add roast. Brown roast on both sides. Place soup and broth in the crock pot. Add roast to the crock pot. Saute onions in the pan you used for the roast with the same oil/drippings. Place onions on top of roast and cover crock pot (your roast will not be completely covered). Let simmer on high for 6 hours. Roast will flake apart easily- tear pieces apart to place on buns. Butter buns, add swiss cheese to one side and broil for 5 mins. Place meat on the other side and top with onions and drizzle with au jus. Serve with a side of au jus for dipping.

Link up with Feasting in Fellowship Friday! Simply copy and past this button to your post. Then, include the link below that takes us directly to your recipe! Thank you for sharing…I love seeing what you  have cooking! 
~Love, Janelle 

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A "Bistro Lunch" at Home- French Onion Soup and Club Roll-Ups

March 7, 2011 · by · 12 Comments

I am very fortunate that my husband’s business is so close to home, but hasn’t always been that way. Years ago, I remember all the long hours he spent at work, commuting, and traveling. If you have been or are in those shoes you probably would agree that the best sound of the day is the noise of the garage door opening! Long hours for a husband equals long hours for a wife!

Because I know it is such a blessing to be just a mile away from my husband, I encourage him to come home so I can make him lunch. It’s a great time to talk about how our day is going, for him to unwind a bit, and for the children to see him.

This is my version of a “bistro lunch” made at home…It is one of my husband’s favorite lunches when he eats out…so I thought it would be a nice surprise!

( I do not do this every day, so please don’t feel pressured! I am still a fan of grilled cheese, bagels, and egg sandwiches! lol)

Enjoy!
~Janelle
*Revised from my Southern Living Cookbook

Onion Soup: 2 cans of beef consomme, chicken broth, beef stock, thyme, bay leaves, salt and pepper
(and ONIONS and butter! they are sauteing on the stove) 
In this recipe we are just going to add the herbs like so, do not take Thyme off of stems. These will just sit in the soup to give it flavor, then we will take them out before serving.  
Saute onions in butter until lightly browned and softened, add sugar

 

Add all other ingredients and stir. Let simmer for about 20 mins, then take out herbs

 

Ladle soup into a bowl and top with a slice of baguette (or english muffin)

 

Cover with a slice of swiss cheese

 

Broil for appx 5 mins until the cheese is lightly browned and bubbling

 

Sprinkle with parsley and serve.French Onion Soup
3 onions sliced
1/4 cup butter
1 Tbsp sugar
32 oz chicken broth
2 cans beef consume
1 cup beef broth
3 thyme sprigs
2 bay leaves
salt and pepper
baguette or english muffin
swiss cheese
Melt butter on medium high. Add onions and saute until golden- add sugar. Add consume, broths, herbs, salt and pepper. Let simmer for 20 mins and take out herbs. Ladle into oven safe bowls, top with a slice of bread and cover with cheese. Broil in oven on high for appx 5 mins until golden and bubbling.

 

Club Roll-Ups: Spread Mayo on a soft flour tortilla shell

 

Add cheese 

 

Add ham, turkey and bacon

 

Add tomatoes and lettuce (and any other toppings you enjoy)

 

Simply roll up! 

 

Whala! 

 

My children prefer meat and American cheese only. Club Roll-Ups


4 flour tortillas
1 lb oven roasted turkey- thinly sliced
1 lb honey ham- thinly sliced
1 cup smoked provolone (or any cheese you prefer)
1 tomato diced
8 bacon slices cooked and cut up
lettuce 
Mayo


Spread mayo over tortilla, layer on turkey, ham, bacon, cheese, lettuce, and tomatoes. Roll up and cut at an angle. 
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Black Bean Soup and a Give Away!!

February 4, 2011 · by · 57 Comments
Feasting in Fellowship Fridays
Food is a extraordinary blessing… it involves every one of our senses. The smell, the sight, the texture, and yes–the sound of food is incredible! The cracking of a nut shell, soup boiling on the stove, ground beef frying in a pan, a small hand fishing in a bowl of chips… all bring their unique sound to the symphony of life.
Every bite, every sound, and every smell is a wonderful gift from our Lord, however, like all blessings if we misuse it, it can be destructive. The Bible tells us in Proverbs 25:16 that if we eat too much of a good thing we’ll get sick. So true in every area of our life, teaching us that moderation is key.
~Darlene Schacht
In Reshaping it All: Motivation for Physical and Spiritual Fitness, authors Candace Cameron Bure and Darlene Schacht inspire us to take care of our earthly temple, enjoy food as a gift from God, and stop abusing it just because it tastes great. Using biblical principles and practical advice, Reshaping it All is a motivational tool that helps us get on track to a healthier lifestyle, and stay there!
Ladies, I have just received THREE copies to give away today!! Wohoo! Just leave a comment on this post, and I will enter your name in the draw. Tell your friends too!
I’ll announce the winners here on Monday!
Visit co-author Darlene Schacht at her blog, The Time Warp Wife.
Check out www.womenlivingwell.org for this delicious 
Black Bean Soup recipe….
Soup is the best comfort food to get us through the cold winter!  


Join in “Feasting in Fellowship Fridays” by entering your link below!
* Please place on your blog post (with your featured recipe) that you are participating in “Feasting in Fellowship Fridays” with a link back to Comfy in the Kitchen! Thank you for sharing and God Bless you! Keep those recipes coming!

 

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Sweet and Sour Lit’l Smokies

January 24, 2011 · by · 13 Comments

What a busy season of life I am in! With a 7, 5, and 2 year old some days seem to whiz right by me! I have this “one day” of the week that is especially busy (do you know what I’m talkin about?) So, that day, dinner gets less attention and is catered more towards the children…it makes it easier on Mom to get everyone fed and out the door for basketball! On our busy day this week, we had Sweet and Sour Lit’l smokies, mac n cheese, and a salad. A very simple yet palatable meal for the little ones…Don’t underestimate this recipe…is is goooooood…I also substitute frozen cocktail meatballs for appetizers when company comes over. I am sure many of you have made this over and over again, just like me! For those of you who haven’t…you are going to love it! Enjoy! ~Janelle

1 package of beef lit’l smokies, ketchup, grape jelly and a crockpot (this is my mini- crockpot)
It is that easy….3 ingredients.
Stir well, put lid on and let cook for 3 hours. 
Whala! These are also great served as an appetizer (don’t forget the party picks!) 
Sweet and Sour Lit’l Smokies
1 package lit’l Smokies
1 cup ketchup (yes, you can use Chili sauce, lol)
1 cup grape jelly
Stir together and place in crock pot for 3-4 hours until done. This recipe may be multiplied as needed!
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What I learned from reading: Reshaping It All and Candace’s Oven Roasted Asparagus

January 20, 2011 · by · 19 Comments

I had the pleasure of reading this wonderful book over this past long weekend while vacationing with my husband in the mountains. It felt so nice to curl up with a blanket next to a huge fireplace and read something truly inspiring! “Reshaping it All” is written by Candace Cameron (Who is featured on the ABC family drama “Make it or Break It” and who starred as DJ on the beloved show “Full House”) and co-authored by Darlene Schacht (Founder and former Editor of Christian Women Online magazine, and author of www.the-time-warp-wife.com) Candace shares her life song with us by unveiling the struggles she has had with food. She explains how her faith in God has helped her achieve her goal of being healthy inside and out.

I would like to start out by sharing with you my “dog eared” pages…these are the quotes that really spoke to me:

” If you want something you’ve never had before, you have to do something you’ve never done before”
-Author Unknown (p 44)


” Stay in communication with God, monitor your behavior, and buddy up with a partner” (p 57)


” There is a popular term in the land of the lean called HALT- are you Hungry, Angry, Lonely, or Tired? If you are hungry than proceed but if you are responding to an emotion than HALT!” (p 60)


“Submit yourselves, then to God. Resist the devil, and he will flee from you” (James 4:7) “When we resist temptation it eventually leaves” (p 83)


“In scripture after scripture the Bible stresses the importance of controlling our bodies, our tongues, and our thoughts….anyone who has reached a high level of weight loss has had self-discipline” (p 95) 

All of these quotes are great ingredients to make a perfect recipe for a healthy lifestyle. They are God backed, simple, and make perfect sense.

Since I was reading this book while I was on a mini weekend getaway…I want to share with you some of MY own obstacles that I faced over the weekend . This book helped with my own convictions and ultimately…my decisions! Here we go!

Candace talks about moderation and being able to treat yourself every now and again. SO! I SPLIT dessert with my husband (I could have totally eaten the whole thing). 

This was the breakfast menu…and I was told the two BEST things were the Eggs benedict and the House made Corn beef hash…what did I get? OATMEAL…Win for me! (That was very hard for me actually)

For lunch, I opted for a vegetarian bean soup…it was so good and kept me full!
( I wanted a burger and fries)

This salad was intense…this is actually me finished with it! It was HUGE!  I DIPPED my fork in the dressing instead of pouring it over top (a great Candace tip!) , I pushed the cheese aside and stopped eating when I was full.

I would “guestimate” that this book saved me about 5,000 calories this weekend! Wow.
Thank you “Reshaping it All” !!!! ( I don’t miss those calories one bit!)

There are MANY tasty recipes throughout this book…Candace is obviously very COMFY in her kitchen! Here is her simple Asparagus recipe I made this week…my husband LOVED it! (it is his favorite veggie).

Roasted Asparagus 



Asparagus is SO SMART…why do I say this? Because when you bend it, it breaks at exactly the perfect spot it is supposed to for eating. Try it, it really does work. 

Lay out on a baking pan and drizzle with Extra Virgin Olive Oil

Add pepper and salt and roast in a 400 oven for approximately 25 mins. 

Whala! This, accompanied with Hawaiian broiled chicken and couscous with pine nuts made a very yummy and healthy meal!

Candace’s Oven Roasted Asparagus
2 lbs fresh asparagus
olive oil
salt
pepper

Preheat the oven to 400
Wash the asparagus and then cut off the tough ends. Peel if necessary. Place on a baking sheet. Coat the asparagus with olive oil and then spread it out in a single layer on a baking sheet. Add salt and pepper. Roast until tender but crisp (about 25 mins)

(p 106)

Loved the book, Thank you Darlene!!! Candace, keep spreading the Good Word!!! 
Ladies…you have GOT to read “Reshaping It All”!!! 


Get Reshaping It All on Amazon.com!


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Low-Fat Chili

January 3, 2011 · by · 21 Comments
This Chili is so good, you won’t even notice that it is low in fat! I served this recently when friends came over for a bible study … they had no clue I substituted ground turkey for traditional Italian Sausage! When they found out it was low in fat, they had a second helping to make up for the calories (haha!) 
Enjoy! ~Janelle 
Extra Lean Ground Beef, Lean Turkey Italian Sausage 
Slice the casting on the Turkey Sausage
Simply remove the ground Italian Turkey from the casting
Cook ground beef and turkey Italian Sausage in a large skillet- when cooked through, drain in strainer and set aside. 
In the same skillet add chopped onion, celery, green and red peppers
1 can each: Kidney Beans, Great Northern Beans, Black Beans, 2 cans crushed tomatoes, 1 can diced tomatoes, 1 packet of chili seasoning. 
Place all beans in a strainer, drain and rinse well. 
Place all of these ingredients in a large pot on the stove (medium heat)
Season with cinnamon, sugar, cumin, garlic powder, chili powder, salt and pepper
If you like more “heat” add a dash of Tobasco 
Let simmer on stove for 2 hours (you may also place in the crock pot for 6 hours)
Serve with green onions, a tablespoon of low-fat sour cream and a sprinkle of finely shredded cheddar cheese. Mmmmm….
Low-Fat Chili
1 lb Extra Lean Ground Beef
1 Package of Turkey Italian Sausage Links
1 cup chopped celery
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped green pepper
1 15 oz can Great Northern Beans
1 15 oz can Black Beans
1 15 oz can Kidney Beans
2 28 oz cans crushed tomatoes
1 28oz can diced tomatoes
1 packet of Chili seasoning
1 tsp garlic powder
1 tsp cinnamon
1 tsp Chili powder
1/4 tsp Cumin
1/4 cup sugar
1/2 tsp salt
1/2 tsp pepper
1 tsp Tobasco (optional)
(chopped green onions, finely shredded cheddar cheese, low-fat sour cream)
Remove castings from Turkey Italian Sausage. In a large skillet on medium-high heat cook ground beef and turkey until done. Drain and set aside in strainer. Chop celery, onion, red and green peppers and saute in same skillet for about 5 mins. Open all cans of beans and place in strainer and rinse well. In a large pot on the stove (medium heat) add all of these ingredients.  Next add all the seasonings: Chili packet, garlic powder, cinnamon, chili powder, cumin, sugar, salt, pepper, and Tobasco. Let simmer on stove for 2 hours. You may also make this in the Crock Pot (6 hours). Garnish with chopped green onions, a tablespoon of low-fat sour cream, and a sprinkle of finely shredded cheddar cheese.

TastyTuesday200pix The Worst Cook in America Cooking with Kids

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Pot Roast with Garlic

December 29, 2010 · by · 18 Comments

This is a recipe my mom always made for me as a child…now, I make it for my family! It is the perfect supper to have on cold winter days. If you like garlic as much as I do, you will love the way it is  added into the meat to carry out its delicious flavor. Serve with dinner rolls for dipping and a nice garden salad..it will be wonderful. 
Start out with a roasting meat of your choice.. you can use chuck, top/ bottom round, or rump.  I suggest purchasing 1 lb per 2 servings. I have a 3 lb roast in this photo
(keep an eye out at your grocery store these meats are often BOGO). 1 large can of beef broth, olive oil, garlic and salt and pepper. 
I use 1 head of garlic in my roast, but have 2 here to show you what it looks like when I prepare it. I peel the outside layers off like so…
And break the cloves apart and peel the outside layer of the cloves off…
Then cut into quarters
With a sharp knife cut slices into the meat (about an inch through)
Fill the holes in the meat with the quarters of garlic on all sides. 
Place olive oil in a large pan and heat to medium/high heat. Brown all sides of the roast and season with salt and pepper. This will only cook the meat 1/4 of an inch through, but it adds a delicious flavor! 
Place your roast into a Crock Pot (you can also do this on a stove in a large pot).  Season with worcestershire sauce. 
Pour 1 large can of beef broth over top 
Prepare your veggies..I have here potatoes cut in halves, onions cut in quarters and baby carrots. (I also really like cabbage, but my hubby doesn’t, so I spare him ..haha)
Simply place all your veggies on top of the meat, if the broth does not cover everything you may add water. 
Cover and cook on high for 6 hours in the Crock Pot. If you are cooking stovetop, place on a medium heat. 
When your roast is done the veggies will be tender and the roast will flake apart..Mmmm

Pot Roast with Garlic
3 lb roast (or larger)
1 large can of beef broth
1 head of garlic
2 Tbsp olive oil
1 onion cut into quarters
2 cups baby carrots
4 potatoes cut in half
1 tsp worcestershire
salt/pepper
water (optional to cover)
Slice small holes in roast and fill with garlic quarters. In a large pan, heat olive oil on med/high heat and brown meat on all sides seasoning with salt and pepper. Place meat in Crock Pot and season with worcestershire sauce, pour beef broth over top. Cut onion into quarters, potatoes into halves, and place all veggies into Crock Pot over top of meat. Add water to cover if needed. Cook on high for 6 hours in crock pot or if using stove top cook on medium.
ENJOY!
~Janelle

TastyTuesday200pix The Worst Cook in America Cooking with Kids



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Filed Under: Entrees, Food Allergy Friendly ·

Marvelous Meatloaf-It is SOOO delicious!!!!!

November 20, 2010 · by · 29 Comments
 
There are so many delicious recipes for meatloaf…. I would like to share with you my family recipe that I have made time and time again. This recipe was given to me at my bridal shower 8 1/2 years ago by my cousin Wendy…I have been making it ever since. My entire family eats this UP! There is a secret ingredient in it that makes it so good (you would never guess it). But, if I have not disappointed you yet…you simply must give this recipe a try (trust me?)…it is a winning recipe for sure! ENJOY!!! 
 
Make the glaze by mixing in a medium bowl: ketchup, brown sugar, lemon juice and prepared mustard- set aside
 
 
In a large bowl combine ground beef, bread crumbs, chopped onion, 1 egg, *lemon juice, and 1/3 cup of the glaze mixture
Shape into a loaf pan (or you may shape into a loaf and place in a 9×13), bake 1 hour in a 350 oven- pour off fat
Add the glaze and bake an additional 15 mins or until done.
Meat n Potatoes! (and a salad)
I had to share this with you..my 2 year old swiped my son’s plate when he got up to use the restroom. She LOVED this meatloaf! This is her yelling at him when he came back to the table…she was caught “red handed” (and red faced!)
Marvelous Meatloaf-It is SOOO delicious!!!!!
 
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Glaze:
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1Tbsp real lemon lemon juice
  • 1 tsp prepared mustard
  • Meatloaf:
  • 1 1/2 lbs ground beef
  • 1 1/2 cups bread crumbs
  • 1/4 cup chopped onion
  • 1/3 cup glaze
  • 1 egg
  • 
2 Tbsp real lemon lemon juice
Instructions
  1. Preheat oven to 350
  2. Combine all of glaze ingredients in a medium sized bowl and set aside
  3. In a large bowl combine meatloaf ingredients and 1/3 cup of your glaze
  4. Shape into a loaf and bake 1 hour; pour off fat
  5. Cover with remaining glaze and place back into oven and bake an additional 15 mins or until done in center
  6. ENJOY!
 

 

I am participating in Tempt My Tummy Tuesdays@ www.blessedwithgrace.net  and Tasty Tuesdays @ www.beautyandbedlam.com– for more great recipes check out their sites!

 
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Filed Under: Entrees ·