Top 10 Most Viewed Posts

I was searching through the blog as I had a topic I wanted to write about, but was sure I must have covered it before so I was going through old posts where stats are listed right next to the title of the posts on the backend of blogger.  So I found the top 10 most visited posts on Domestic Servitude and thought I would share them with you.

Top 10 Posts
1. How to Wash Pillows
2. Spring Cleaning - Printable Lists
3. Fall Cleaning - Printable Lists and helpful links in cleaning
4. Freezer Breakfast Muffins
5. Dandilion Massage Oil
6.  Rheya's Slow Cooker Roast
7. All About Eggs
8. Slow Cooker Ham and Beans Soup
9. Creme Brulee French Toast
10. Baked Brie with Fruits and Nuts

Chicken and Stuffing Bake

I had this dish at a friends house years and years ago. It was before I was very good at cooking, but this looked like something I could handle.  You can find similar recipes on Kraft, but I am giving it to you how my friend gave it to me.  It is something I make when I need easy as I am just really opening packages up and mixing it up to bake. It does contain box mix, cream of chicken and such, but you can swap those things out for homemade.

1 pkg. Stuffing Mix for Chicken (6 to 8oz pkg)
3 pieces of bread - your choice - toasted and cubed
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can  (10-3/4 oz.) condensed cream of chicken soup
1/3 cup  sour cream
1 to 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Directions:
Heat oven to 375ºF.

Prepare stuffing as directed on package. Add cubed toast to stuff mix.

Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.

Bake 30 min. or until chicken is done.


NOTES:
* A friend who started me on this recipe said that the one box of stuffing didn't quite cover the whole 9x13 so she added the toast as it mixed easily in with the stuffing mix. You can add a handful of croutons or bread cubes instead of toast - that was just her quick way of making the stuffing stretch.

* I have used low-fat sour cream with this and doesn't change the taste to me at all

* I add 2 cups frozen vegetables, but my friend only added 1 cup.

* I have used homemade stuffing - about 2 1/2 cups.

Tuesday Tips: Dishwasher Tips

I am a little OCD when it comes to loading the dishwasher - okay maybe more than a little. I like it all to be put in a certain way as it maximizes space and creates easier routine for unloading. 

One of my little tips for loading the dishwasher is sorting the dirty silverware as I load it into the silverware rack in the dishwasher before running it. It makes unloading it so much easier. So all the forks go in one compartment, all the spoons in another, and so on and so forth.  

Bonus Dishwasher Tips

*  Vinegar - Run your dishwasher empty, but dump a cup of the distilled white vinegar in the bottom of the dishwasher.  Set to a normal cycle and let it run.  It helps clean old smells and particles out of the dishwasher as well as disinfect it.  I do this every 4 to 6 weeks.

*  Hot Water - Turn your faucet on and let it run until it is hot water is flowing. If you turn on your hot water faucet and it takes a moment to get hot, then it is same for your dishwasher. By running faucet and get the hot water flowing, then the pipes are filling with hot water. 

* Dishwasher Soap -  About 2 years ago I tried a homemade dishwasher soap, but it didn't really work well.  So I ended up going back to store-bought detergent.  One thing I did change when going back to store-bought detergent was cutting back on the amount of detergent I use.  I fill the compartment about half way to less than half and now my dishes have less spotty build up and still clean. 

BLT Pasta

I have meltdowns every so often.  It happens when I am overtired, overly busy and stressed.  I am not sure why I choose to make a new recipe when I am already having those kinds of obstacles, but the first time I made this recipe - I made it much more complicated than I should have because I skimmed the recipe and didn't actually read it before making this dish.  I almost always read recipes all the way through, but of course being overwhelmed with life made me skip that step and caused further issues.  I had a total meltdown in the while cooking when I realized I skipped a step/ingredient.  In the end it still turned out tasty, but it caused more headaches then I needed.  Master always loves walking into the kitchen with a hysterical crying slave (that was sarcasm).  Anyway, I am seriously happy I tried this recipe again after the meltdown because I really love the flavor of this dish. It is so pretty to look at as well as eat. We have had it several time and every time we have it, I am amazed by the flavor.

6 strips bacon, diced
2 cups grape tomatoes, halved
1 teaspoon sugar
3/4 cup leeks, thinly sliced
1/2 cup dry white wine
3/4 cup chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon red pepper flakes
9 oz dry spaghetti noodles
2 cups fresh baby spinach leaves

Garlic Croutons  - made mine but store bought would work

Directions

Cook pasta according to package directions. Drain and set aside.

Saute the bacon in a large skillet over medium heat.  Cook until crisp, then set aside on paper towel.   Reserve 2 tablespoons bacon drippings, and drain off remaining oil.

Caramelize the tomatoes and sugar in the bacon drippings in large and deep skillet or sauce pan, over medium heat.  Cook until tomatoes begin to soften and brown, approximately 3 minutes.  Add the leeks and cook for an additional 3 minutes, or until leeks soften.

Deglaze with wine and allow sauce to simmer until the wine is nearly evaporated and sauce is thick.  Add the broth, vinegar, and pepper flakes.  Simmer until reduced by 1/3, approximately 5 minutes.

Add the spinach, and bacon to the sauce, then add the cooked pasta.  Toss lightly until pasta is well coated with sauce and tomato mixture is incorporated.  Season with salt as needed.  Top each serving with garlic croutons.

Makes 4 servings.

NOTES:
* Although I think deglazing always makes flavor more deep sometimes I skip deglazing steps and really in this case I think the caramelizing adds the depth of flavor to the tomatoes.  So if you don't want to deglaze - you could up the chicken broth just a bit and skip the deglazing step.  Need to up the broth, because if you skip the wine step you still need a little more liquid for sauce in the recipe.

* I am leaving 2 cups of spinach in the recipe, but I will say the last few times I have made this I have upped the spinach to 3 cups and like having more green in it.  Really doesn't change flavor - just getting more green in the diet.

* If you don't have leeks, green onions work in a pinch too.

April's Menu

March 31 - April 6
Sun - Leftovers

Mon - pasta tossed with pesto and steamed veggies - side salad

Tues - chicken and left over pasta with pesto served with side salad

Wed - Fri - out of town

Sat - we got home late afternoon from being out of town so not really up for cooking so made some Egg in a hole for us sprinkled with green onions and cheese. 


April 7 - 13
Sun - creamed chicken over mashed potatoes served with steamed peas 

Mon -  baked pork chops (coated in dijon and then sprinkled with panko), steamed veggies and side salad

Tues -   grilled chicken breasts, risotto, steamed veggies and a side salad

Wed - chili cheese bake* served with green beans and a side salad

Thurs -  left overs

Fri -  late big lunch so didn't have dinner

Sat -  panini with ham, spinach and gouda cheese served with a side salad


April 14 - 20
Sun - Salsbury Steak, mashed potatoes, green beans and a side salad 

Mon -  left overs

Tues -  Cashew Chicken, steamed rice with peas and carrots in it and a side salad

Wed - Sat - out of town (though I did make and bring wraps for Wednesday night's dinner - wraps with grilled chicken, bacon, cheese, spinach, tomato and dijon mustard)


April 21 - 27
Sun - I had been struggling with the stomach flu since Thursday so kept it light - Poached eggs and toast 

Mon - chicken and rice casserole - very mild and easy on stomach.  Served with steamed veggies. 

Tues -  chicken pot pie (made extra chicken the night before so I could make something with it) served with a side salad

Wed -  turkey hoisen meatballs and veggie fried rice 

Thurs - Taco pie* served with steamed veggies and a side salad 

Fri - french bread pizza* and salad (pizza topped with sausage, pepperoni, black olives, peppers and mushrooms)

Sat - breakfast for dinner - pancakes and sausage served with a side of fresh pineapple

April 28 - May 4
Sun - Meatloaf (made from ground turkey and lean ground beef), mac-n-cheese, steamed veggies and a side salad 

Mon -  meatloaf panini, homemade french fries, side salad

Tues -  alfredo with chicken and broccoli served with side salad

Wed -  out for dinner

Thurs -  left overs

Fri -    steak fajitas, easy spanish rice and a side salad

Sat -   tuna melts and a side salad


* = recipes coming soon

We try to eat a salad with every meal. It helps fill up and it gets some greens in us. 

Side Salad =  leafy green salad either a spring mix or just baby spinach with assorted topping I have available: tomatoes, mushrooms, green onion, red or yellow bell pepper, croutons, cheese, sometimes some chopped hard boiled egg

Tuesday Tip: Sticky Baking Ingredients

When measuring out sticky substances while baking or cooking, spray the measuring spoon or cup with cooking spray. So next time when you measure out corn syrup, honey, peanut butter or maple syrup, spray the measuring cup or spoon - it will empty into the bowl easier and clean up easier too. 

Philly Steak Stuffed Peppers

2 large bell peppers

8 oz thinly sliced roast beef

8 slices provolone cheese

1 medium sweet onion - sliced

1 cup mushrooms - sliced

Preheat oven to 400◦. Slice peppers in half lengthwise removing ribs and seeds. Sauté until onions and mushrooms are nice and caramelized. Slice roast beef into thin strips and add onion/mushroom mixture. Cook 5-7 mins. Line the inside of each pepper with provolone cheese and fill each with meat mixture until they are overflowing. Top each pepper with another slice of provolone cheese and bake for 15-20 mins until cheese is golden brown. 

Cashew Chicken

1 lb boneless skinless chicken - cut in 1 inch cubes
2 cups chicken broth
1/4 cup soy sauce
2 tablespoons dry sherry (or leave out if you don't have it)
1/4 tsp. ground ginger
1/4 tsp. ground black pepper
1 tablespoon sugar
2 tablespoons cornstarch
2 garlic cloves, chopped
3 cups chopped veggies - any combo: broccoli, peppers, carrots, snap peas, mushrooms
2 green onions, white and green parts separated and thinly sliced
1/2 cup unsalted cashews, toasted

Directions
In a skillet, heat 3 tablespoons of broth. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes.

Add garlic and veggies to skillet; stir-fry for 3 to 5 until crisp-tender. Stir broth, soy sauce, dry sherry, ginger, pepper,and sugar into the skillet. Cook and stir for 1 minute.  Add cornstarch to a little bowl.  Spoon  in some of the hot liquid from the skillet into the cornstarch - stir to mix.  Add to skillet.  Cook for 2 minutes until thickens. Stir in cashews and green onions. Serve over rice.

*in the photo I used red bell peppers and mushrooms

Tips:
If it isn't thickening up, add more cornstarch.  Put in a little bowl as in the direction and then add some hot liquid to it first. Don't just dump the cornstarch in or you will get lumps in your sauce.

If you don't feel you have enough sauce, add more chicken broth.  But be aware you are watering down the soy sauce and ginger. So you might have to up those flavors too, just add a little at a time. Let cook and then taste.

If you want to kick some heat into it, add some red pepper flakes or some Sriracha Chili Sauce.

Friday Favorites

How to Cook Pork by Everyday Foods - has a cheat sheet for knowing the difference between each type of  pork and how to cook them plus links to quite a few recipes that look delicious!

40+ Free Apron Patterns -  free sewing patterns for aprons linked up by Tipnut

How to Build a Raised Bed for a Garden -  This idea really appeals to me for the space we have.  I would really like to build a raised garden

DIY Outdoor Square Planters - she does a round up of a bunch of DIY planters

Earl Grey Oatmeal - this recipe is for Earl Grey Oatmeal with a Cardamon and Honey Cream - oh my!

Apps Gone Free - this app tells about apps that are going free for a day or so. I believe they have an android version just google Apps Gone Free for android.  I have gotten some good apps for organizing and cooking on here as well as photography, journals, and others hobby based apps. 

Tuesday Tips: 10 Tips for Line Drying

HANGING LAUNDRY OUT TO DRY

1. Just installing a clothesline? Don't put it under a tree or you will just be throwing clothes back in the washer after a bird leaves its droppings all over your clothes

2. Hang shirts from the hem instead of the shoulders so you don't get little teeth marks and bumps from the indent of the clothes pins

3. Materials that tend to lose their shape - hang on an hanger on the line.  I also hang dresses on hangers.

4. Think about where the sun is going to be when hanging things out to dry. I like having the sun's heat work on sheets and towels so I like to hang those out when the sun is shining at its fullest on my clothes line.  If you have a load darks, you don't want the sun to fade them so hang when the sun is not beating down on it.  Also hang darks inside out to help with fading.

5. Don't like the stiffness that happens with line drying?  Pop them into the dryer for about 5 mins and then you are still saving energy by using the clothes line, but also getting your clothes to feel a little softer.

6. Using vinegar in your rinse cycle also helps on the stiffness. I use about 1/4 to 1/3 cup vinegar per load. Your clothes won't smell like vinegar. That odor disappears as it is rinsed through your clothes.

7. Don't over crowd the line when hanging clothes out.  It takes the clothes longer to try and causes wrinkles as you are bunching things closer together.

8.  Have a bag or somewhere to store your clothes pins as they can weaken over time with the sun constantly beating down on them. Plastic clothes pins are said to weaken and break springs faster than wooden ones.

9. Just because it is an overcast day doesn't mean your clothes won't dry. Air and wind dry just as much as the sun's heat.  Just watch for the weather so that you don't have to re-launder clothes.

10. Don't have room in your yard for a line or live in an apartment - think about getting a drying rack.  I use mine all year round. I put it on the deck in the summer and nicer days and in the winter and fall, I set it up in our tub. It is easy to take down and put. Folds compact to not taking up a lot of room.

Monthly Menu

March 3 - 9
Sunday - Breakfast for dinner - pancakes and sausage with some grapes on the side
Monday - I had a late afternoon meeting so picked us up take out on the way home
Tuesday - Casserole with ground beef, veggies and topped with biscuits - served with salad
Wednesday - Stir-fry
Thursday -  went to a party so didn't cook
Friday -  big salad with some grilled chicken on it and some homemade croutons
Saturday -  BLT Pasta served with a side salad (recipe to be coming soon)

March 10 -16
Sunday -  Ham and Bean Soup
Monday -  Pork Roast, roasted potatoes, carrots, onions and green beans
Tuesday -  Pork Roast panini  with cheese, sauteed peppers & mushrooms on it - served with salad
Wednesday - scrambled eggs with red peppers, cheese and mushrooms served with hashbrowns, sausage and grapes
Thursday - out of town
Friday -  nachos
Saturday - pork chops - dipped in a mixture of egg and Dijon mustard then coated in panko and Parmesan cheese, served with roasted asparagus

March 17 - 23
Sunday -  Corn Beef Brisket and salad
Monday - Grilled Chicken served with roasted asparagus and a salad
Tuesday - left overs
Wednesday - out of town
Thursday - out of town
Friday -  out of town
Saturday - out of town

March 24 - 30
Sunday - out of town
Monday - Rotisserie chicken, steamed veggies and salad
Tuesday - Smothered Burritos
Wednesday - left overs
Thursday -  Chicken & Stuffing Casserole (recipe coming soon) served with salad
Friday  - Beef and Broccoli served over rice served with salad
Saturday - Chicken Alfredo serving with roasted asparagus and salad


* Salad = leafy green salad either a spring mix or just baby spinach with assorted topping I have available: tomatoes, mushrooms, green onion, red or yellow bell pepper, croutons, cheese, sometimes some chopped hard boiled egg

Tuesday Tips

Cleaning Crystal

Washing Crystal 
* When washing crystal, line your sink with a rubber mat or thick dishtowel.  Do one item at a time so they don't bang up against each other and get damaged or break.
* Fill with warm water and a solution of a healthy squirt of liquid dish soap and 1/4 cup of vinegar.
* Rinse in clean water and vinegar to help with spotting
* Dry with a lint free cloth such as a microfiber cloth

Cleaning Cloudy Crystal

I had one vase that got extremely cloudy. I had tried to clean it many times over, but nothing seemed to work.  I tried to use a paste of baking soda and vinegar on it and scrubbing with a slim brushes bottle brushes and toothbrushes, uncooked rice, vinegar, lemon juice, and egg shells and a couple other ideas too, but none of them worked. Nothing I did would clear it up.  When I had a second vase starting to get cloudy, I knew I had to find a solution. I read online about using denture tablets to clean crystal so decided I would give it a try.

So I picked up a box of denture tablets at the Dollar Tree and gave it a try...




I added the denture tablets and let it soak for 15 mins.  I then took a toothbrush and scrubbed - lightly. I rinsed the vases out and one vase was clear, but the other which was extremely cloudy to start  so wasn't completely clean yet.


I then did a second round of denture tablets.  The second time I only added the water to just past where it was still cloudy.  I then rinsed with warm water and it was clear.

So there are no more cloudy vases in this household....



That second vase only had a light ring of cloudy film. So it only needed one time through with the denture tablet process. The whole process was so easy. I think of all the time I had been struggling to try to get the one extremely cloudy crystal vase clean and couldn't.  I now always use them at first signs of cloudy film.

Just so glad I found an easy way to clean them.

Southwest Egg Rolls

2 cups cubed boneless skinless chicken  (or one large chicken breast - I had a little under 2 cups and it still worked well)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 cup of finely chopped red bell pepper (optional - I just wanted a little more color)
1 can (7 oz) green chilies
1/4 cup of finely chopped green onions
1 cup frozen corn
1 can (14.5-15 oz) black beans - drained and rinsed
2 cups fresh baby spinach
1 1/2 cups cheese (I like it a little spicy so I used all pepper jack, but if you don't like it too spicy - I would use half pepper jack and half cheddar)
1 package egg roll wrappers - 20 wrappers


Toss the chicken with seasonings. Make sure they are coated with the mixture. If  it isn't - add a little more cumin and chili powder.  In a large skillet, heat vegetable oil or olive oil on medium. Add in the chicken and saute for 5 minutes. Stir in the red pepper and cook until the chicken is cooked through.  Stir in green chilies, green onion, corn and black beans.  Add the spinach.  Cook until spinach is wilted. Remove from heat and add cheese..

Preheat over to 400 degrees. Coat baking sheet with cooking spray.

Using a spoon or scoop a heaping tablespoon of filling onto the wrapper. Follow the directions on the back of the egg roll package for folding. Position an egg roll wrapper out like a diamond with one tip pointing towards you. Scoop the filling near the center of the egg roll wrapper. Pick up a corner on your left pull it over the filling. Pick up the corner opposite and bring it over the filling.  Take a corner pointing down towards you and start rolling it up around the egg filling.  Repeat with remaining wrappers and filling. Place on baking sheet seam side down, not allowing egg rolls to touch.  If you are having problems with them staying shut - slightly wet the edges with your fingers as you roll them.

Brush the egg rolls with olive oil or coat with cooking spray so that they crisp up in the oven. Bake for 10 to 15 minutes or until crispy.

Serve with or without a dipping sauce.  I used 2 different dipping sauces - Guacamole mixed with some sour cream and salsa mixed with sour cream. About a 1 to 1 ratio.

Friday Favorites

Homemade Garbage Disposal Refreshers - I use the components of these - lemons & baking soda, but these would be nice to have around
Homemade Wool Dryer Balls - use instead of fabric softener
Small Living Room Solutions - ideas to help make a small living room look more spacious
The Well-Appointed Bar - a list of liquor and glasses to have in a well stocked bar
Skinny Meal Plans - a month of menus, links to recipes and downloadable grocery list

Tuesday Tips

I thought I would revive Tuesday Tips.  I will be posting some tips once or twice a month on Tuesdays. Today's tips are all about Vegetable Storage.  

General Tips

*  Don't wash any vegetable until ready to use. I do break this rule at times though because if I am going to have a busy week - prepping veggies ahead makes things easier. Just make sure you store in the best way possible after cutting to keep them fresh still.

*  Any vegetable that has cuts and bruises will start to spoil and pass that on to others stored with it. So if you find one that has cuts or bruises, use them first and put aside away from the others.  

* Do not store fruits and vegetables together as the gases from fruits can make your vegetables go bad quickly.

Tomatoes - Don't refrigerate tomatoes.  It ruins the texture and taste. Keep out of sunlight on a cool counter top. 

Asparagus - Cut an inch off the bottom of asparagus spears and submerge ends in water and refrigerate until cooking.

Onions -  Place whole uncut/unpeeled onions in a cool, dry dark place - away from potatoes.  After cutting, store in sealed container in refrigerator. 

Garlic - Place whole heads of garlic in a cool, dark place. Don't refrigerate until you have peeled or cut.  

Potatoes - Place in a cool, dry, dark place - a box  or paper bag works well in dark corner of a pantry.

Green Beans -  In a perforated plastic bag or in an open container that is covered with a damp cloth. Green beans like humidity, but not overly wet environment. 

Zucchini‐ Leave out on a counter out of sunlight.  Wrap in a cloth and refrigerate for longer storage.

Broccoli -  Broccoli doesn't like to be crowded so store in a loose fitting plastic bag or an open container in the refrigerator. 

Letttuce/Leafy Greens - Wash and then lay out to dry on a thick towel. After dry, place in a plastic bag lined with paper towels to absorb moisture. (Just as an extra - this method by The Kitchn looks interesting) 

Mushrooms -  Keep mushrooms out of the crisper as moister makes them slimy.  Store them one of 2 ways - 1) in a brown paper bag in the refrigerator   2) In the plastic container they are bought in. Keep them sealed until ready to use and after opening place a piece of paper towel over them and then seal with plastic wrap.  I use the second method mostly and ever since I started putting a paper towel in the container - it has helped them last longer. 

Book Review: Cook Once a Week, Eat Well Every Day

Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your Suppertime Circus into Relaxing Family Time by Theresa Albert

I just read this book recently, but I didn't follow how it was laid out  because I just wanted ideas. I can see how it could be very helpful if you are wanting to move to more once a week type cooking. Once a week cooking is where you prepare the majority - if not all of every meal for the week and then freeze, keep in fridge to bake or do final cooking.

A few good key points of the book:

• One thing I found much improved from other books of this type is that the recipes are healthy.
• The menus include a wide range of foods. Not just standard ground beef or chicken. 
• This book would be good for those with limited time to cook and needing to make some more healthy meal choices and who have children.
• The book has 12 weeks of menu plans, shopping lists, how-to prep and cook for the week based on each menu, and then recipes.  The weekly menu includes 5 meal plans. So that you can account for some leftovers or a night out.

I checked this book out from the library to get some ideas for meals and I have to say overall - this book didn't give me anything really new to add. But if you are new to healthy cooking, new to cooking in general or having problems with getting meals to the table after work - I can see this book will be helpful. 

Friday Favorites

How to store, defrost and cook frozen foods - I was looking for info on freezing fresh veggies that I picked up and know I won't use soon. I found this...it didn't really answer my question, but it had a lot of good info on freezing foods.

DIY Deodorizing Disks - now they say for diaper pails, but I think they would be great for trash cans too.

Interior Car Cleaning - Gives how-to on cleaning a car like a pro

Guide to Natural Sugar - giving you tips on how to substitute white sugar with natural sugar options

75 Healthy Casserole Recipes - from Cooking Light

Sunday Brunch Frittata

Frittata is a really hard recipe to write because it can be anything. You can add almost anything to it. The base component of a Frittata is eggs. But you can add veggies, cheese, meat and seasoning to it.  It is just finding a combination that works for you. I love this because it is so great with left overs.  When I put it on the menu it is usually because I have left over veggies in my fridge I want to use up. Last night I made one with mushrooms, onions, red peppers, broccoli, a little pepper jack cheese, potatoes and then some sliced deli turkey slices (chopped the slices into thin strips) I threw in too at the last moment. I used smoked paprika and black pepper as my only seasonings and it was fantastic.  

The one in the photo below, I used for brunch when I had left over roasted peppers and mushrooms. I threw in potatoes and breakfast sausage. A Frittata is great meatless too - I have done cheese, potatoes and spinach and loved it.  I like potatoes in mine because I like the structure of the egg around the potato. But they are good without potatoes too.  

Sunday Brunch Frittata
4 small to medium sized russet potatoes - sliced and cooked - I just boil in the microwave
1/4 cup of bell peppers
1/2 cup of mushrooms
1/4 cup of onions
1 to 2 cups ground breakfast sausage
1 cup shredded cheese
10 eggs
3 tablespoons milk (cream or half-n-half will work too)
Seasonings - your preference - this one I did rosemary, pepper and thyme


Heat oven to 400

In a medium bowl mix eggs, milk and seasonings. Set aside.

In a 10-in. or 12 in. ovenproof skillet, cook sausage over medium heat until browned and almost cooked through. Drain grease and  add in bell peppers, mushroom and onions.  (You could add in potatoes and cook them now too, but I like mine done ahead.) Cook until veggies are tender. Remove from heat and add in cheese. Pour egg mixture over veggies and sausage. Stir once before putting it in the oven.

Cook for 15 to 20 mins until eggs are set.  Cool for 10 mins and cut into wedges to serve.

NOTE
* You can up the veggies to 1/2 cup or 1 cup - I just added what I had left and again that is what is great about a Frittata you really can't go wrong with just adding whatever is in the fridge left over from the previous meals.

3 Weeks of Menus

I have been keeping track of my menus a lot better this year. So just sharing my last 3 weeks menu with you.

Feb 3 - Feb 9

Sun -  grilled chicken, baked potato, steamed veggies
Mon -  nachos with all the toppings
Tues - Spaghetti with meat sauce, salad and garlic bread
Wed -  out of town
Thurs - Rotisserie Chicken and salad
Fri - Sloppy Joe Skillet and green beans
Sat - pancakes and sausage served with some pineapple

Feb 10 - Feb 16

Sun -  Pot Roast - with roasted potatoes, carrots and green beans
Mon -  Breakfast for dinner - egg in a hole with sausage
Tues -  Shepherd's Pie and salad (only thing I do different from that recipe is only use 1 1/2 to 2 cups veggies)
Wed - Cashew Chicken
Thurs - Went out to eat for Valentine's Day
Fri - Baked Southwest Egg Rolls - meant to serve with a salad but when the egg rolls came out they looked so good we just started with those and forgot about the salad in the fridge (so had those for lunch the next day)
Sat -  Pitas stuffed with sliced turkey, spinach, tomatoes, cheese served with pickles and potato chips.

Feb 17 - Feb 23

Sun - Philly stuffed peppers* with steamed veggies and salad
Mon - stomboli and salad
Tues - Frittata and salad - have left overs from the philly stuffed peppers and steamed veggies so using it in a frittata
Wed - Grilled chicken breasts and either cauliflower pancakes or a cauliflower potato bake served with a side salad
Thurs - out of town
Fri - out of town
Sat - Cashew Chicken (yes again - just have everything and it is quick after we have been out of town)


* Recipes coming soon!

Friday Favorites

Laundry Stain Stick  - if you make homemade soap this might be a good recipe to help out in the laundry room

Cleaning Reusable Totes/Shopping Bags - yes they do need to be cleaned and it is something that often isn't thought about

SproutRobot - put your zip code in and it tells you what you should be planting right now

Tutorials for Recycling T-shirts - several ways to repurpose something that I ended up often just cutting and using as rags or throwing out.

Broccoli Cheese Bits - little patties made of broccoli, cheese and a few more ingredients that would make a good side