Slacker!!!! That’s what I have been! I haven’t made any new recipes to share and I won’t be this week, either. It’s clean out the fridge and freezer week. Yay.
I’m sure you all know the holidays are coming. Which means baking, parties, company, etc… I’m just trying to make room to prepare for that. That reminds me of a line in the carol “Joy to the World”… “Let every heart prepare Him room…” I feel like in this house it’s “let every fridge, make some room…!” (Yeah, that’s stuck in your head now!).
I have a side by side fridge and don’t love it. We rent, so I can’t really change it. I thought I’d get used to it after a year, but really haven’t. I’m not naturally a great organizer, so that doesn’t help either.
Earlier this week we had our first snow fall. If you don’t already know, I LOVE SNOW!!!!!!! I was thrilled!!! And it lasted a few days. Of course, it’s gone now. I’m going to the desert for Thanksgiving, so I won’t be getting any snow there, but I’m really hoping it’ll be white here when we get back. Here’s hoping!
Here’s two little recipes I made this past week that weren’t on my menu: oatmeal smoothie and caramel marshmallow popcorn. Both simple and easy to whip up.
As the holidays get here, I’m anticipating much more exciting posts. Just wait and see. Until then, happy eating!
I’ll leave you with a picture of our beautiful snow (that is now gone *pout*!)
Here’s what we’re eating this week:
Monday – leftovers (you can put almost anything in a tortilla!); cookies and cream shakes
Wednesday – crockpot chicken and corn enchiladas
Thursday – something from the freezer (mommy is out!)
Friday – ranch chicken pizza
Sunday – twice baked potato casserole
What are you having? 🙂
The slumber party is well under way with Just Dance 4!! Whoop!
Fiesta taco night was a success! I have to share this great recipe that I’ve been making for years with you.
Cheesy Chili Rice Hot Dish
From “The Great Minnesota Hot Dish” by Theresa Millang 1999
1 5oz package salsa style rice mix (I used Rice-a-Roni Spanish rice)
1 1/2 cups shredded Mexican style cheese blend, divided
1 15 oz can chili beans in sauce, undrained
1 14 1/2 oz can diced tomatoes, undrained
1 Tablespoon minced yellow onion
1/2 cup water
Preheat oven to 425 degrees.
Combine rice mix and 1/2 cup cheese in a lightly greased 1 1/2 quart baking dish. In a saucepan, combine beans, tomatoes, onions and water. Bring to a boil; pour mixture over rice mixture, and stir until well mixed. Cover and bake 20 minutes or until rice is tender. Sprinkle with remaining cheese. Bake uncovered until cheese melts.
Gotta go – it’s my turn!!