Mexican Pizza


Mexican Pizza it one of the quickest, easiest dinners that can be had. The whole family loves them.

This is a great faux version of the Taco Bell version of Mexican Pizza.
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Guess #whatsfordinner tonight 7/17/2016 its #food


So this evening we tried a couple of new recipes.

Unfortunately, we thought the servings would be a little bigger than they turned out to be. In reality they both made great side dishes.

Originally we thought we would make sandwiches to put with them but instead we stopped and picked up some chicken tenders. They were a better match for the  Continue reading “Guess #whatsfordinner tonight 7/17/2016 its #food”

Menu for Week Starting 7/17/2016


This week we have a full week of dinner menus. Normally, the weekends are ‘fluid’ and we don’t really have anything planned. That means we usually end up eating out at least one meal. Usually Sunday.

Well this week summer is forecast to be hitting hard and that means the A/C will be running full tilt. So we need to start planning now for that huge electric bill that will be coming shortly.

So this week we have several new crock pot (or slow cooker) meals at the beginning of the week and we will end the week by grilling, in fact we will be ‘batch’ grilling the meat for several meals for the weekend and next week come Friday.

Here is what we have to look forward too:

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A week in review – #recipes in our #menu


This week we again deviated just a little from our “Summer Electric Plan.” We found a great deal on a ham this week. Even though it does require using the oven to prep it the first day we were able to use it for several dishes later in the week. Some things are just worth it. Ham is one of those things

Besides that we were able to make up for it with several ‘no cook’, microwave, and  crock pot dishes during the week.

What is nice is that we are finding that even though we are using these alternate cooking methods we aren’t really having to sacrifice flavor. All of the dishes we had this week were delicious.

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Guess #whatsfordinner tonight 7/14/2016 its #healthy


This has become a go to dish for us. It is so easy and flavorful. Its also the perfect food for this time of year. With our ‘Summer electric plan’ in play it fits in beautifully.  Absolutely no oven or stove top cooking. It did use several gadgets for cooking, a rice cooker, a crock pot, and a Microwave. Continue reading “Guess #whatsfordinner tonight 7/14/2016 its #healthy”

Court Bouillon – Poaching liquid


Recently I was looking for different methods of using leftover vegetables, herbs and such when I stumbled across this recipe by Alton Brown.

We haven’t tried this yet. In fact I don’t think we have ever poached anything other than an egg. But this looks like a very interesting way to infuse great flavor without adding calories. It also looks to be  a fantastic and frugal use of leftover veggies 🙂 and is even reusable. In fact, I found when reading about it that reusing the court-bouillon only intensifies the flavor.

What an intriguing idea.

Have any of you used anything like this before? If so, with what, if you don’t mind sharing?
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Vegetable Stock – Budget Friendly


It seems like every time we go grocery shopping we have to toss out a few leftover vegetables that have started to go limp after two weeks in the fridge. Not much, just a few stalks of celery, a handful of baby carrots. Maybe a little parsley.

It also seems like an awful waste to toss our those vegetables. What could we do with them? Well we often have a need to buy stock for various dishes especially soups. So it seems like there might be a great opportunity here.

Why not make vegetable stock from them? In fact, the more I investigated the idea the more frugal and practical it seems. Because even the trimmings from vegetables used during the week can be used. The stems of various herbs, the root end of an onion and other trimmings from an onion, etc. can all be put into baggies and frozen until enough accumulates to make stock.

The options seem endless.  One recommendation I did see, though, is to be careful to keep the flavor of the stock fairly neutral flavor. As some recipes may not combine well with a strongly spiced stock. For instance, you may not want a lot of garlic in a stock you might want to use in soup. However, another dish might benefit from such a stock. Well it is easy enough to add it, but you can’t take it away once it is there.

So below is a simple neutral recipe:
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