My baked Potato Soup

OMG is this stuff good. I have served it to numerous friends, relatives and strangers and everyone loves it. I hope you do too.

1 lb bacon

6-8 baking potatoes (peeled and diced)

1c diced onions

1/2c green onions

2c chicken stock

2 large cartons heavy cream

3/4c sour cream

1 stick butter

2c shredded cheese (you can use what you like but I use colby)

Salt and pepper to taste


Brown bacon and remove from pan and allow to cool. Try to resist eating bacon. Add white onions and dices potatoes to bacon grease. Cook till potatoes are softened. Now, make sure you are using a stock pot at this point…..or you can use your crock pot from here on. Add chicken stock, cream and about 1/2c of the sour cream. Just eyeball it….it doesn’t have to be perfect. Simmer till about 20 min before dinner. If using a crock pot place it on low and resist opening lid every few minutes to smell. About 20 min or so before dinner add remaining ingredients and stir to combine. I love this with a hunk of french bread. Try to make this only a few times a year as I will not be held responsible for your cholesterol….lol.

Let me know how it turns out.

Menu Plan 3/11-3/17

I should have posted this yesterday but the day kinda got away from me. It seems the Monday after we spring forward combined with a husband chile art project leaves this momma with a ton of cleaning on Monday. Anyway… is what we are eating at my house this week.  I only do dinner as my kids eat cereal or school breakfast and school lunch everyday and whoever is here usually eats leftovers or salad or sandwiches for lunch)

Monday….Monday is Chicken and sausage jambalaya with the yummy whole grain rolls I got from WalMart.

Tuesday is Beef and broccoli night. I got the recipe here and I modify it just a bit. First I double the sauce…..I like sauce. Second I add diced carrots and sliced mushrooms. I want more filling veggies……that and I hate broccoli but love love love carrots and mushrooms…..I serve that over steamed rice.

Wednesday….we actually have this as our only night off so its fried salmon patties with cheesy potatoes and spinach.

Thurdays….Beef stew with mushrooms, carrots and potatoes served over steamed rice.

Friday…Chilibeans and rice

Sat….my oldest has her softball banquet so that is where she and I will eat while the hubby and youngest will have leftovers.

Sun….we are headed to a crawfish boil so the only thing I will make this day is the dirt cake I promised for dessert. We will eat breakfast at home but lunch and dinner will be crawfish and all the fixins.

Whats for dinner at your house this week?

Menu Plan 1/7/12

So now that Christmas is over and packed away and school has begun again I need to get back into menu planning. Especially now that my youngest has been promoted again in TKD and is now going to be going to her lessons 3 days a week. Combine that with dance once a week for her and twice a week for the oldest….menu planning has GOT to be a priority. So….what’s cooking?

Monday we will have Enchiladas

Tuesday it will be Chicken & dumplins

Wednesday is Sammon Patties

Thursday is pork loin. (They were B1G1 so the other will be used for pulled pork later this month)

Friday is Jambalaya

Saturday a family favorite of Broccoli Bread

Sunday is pork chops.

I think I have crock pot meals all ready for our busy night. Wish me luck.

Menu Planning update

As most of you know we are in the process of moving again. We moved into our current house temporarily while we sold ours and purchased another. So needless to say with two moves in 2 months and it being summer menu planning has kinda gone out the window. We should be in our new home by the end of the month and I can not wait! I am ready to get back to my routines and menu planning is one of those routines.

One of my goals this summer (yes I have summer goals…its an OCD thing) was to have on paper 30 meals. Well, I have been keeping a list of meals that we like and when I sat down and counted it up and I have 37 meals! That’s more than a month and with leftovers and ordering out on occasion and those rare nights when I am the only one home I think I have 2 months worth of meals with no rotations. Between menu planning and stockpiling my groceries I think that I will really see a huge difference in my food bill.

I’ve been doing the coupons and stockpiling and some menu planning but I think having 6-8 weeks worth of meals is now going to drop my bill even lower. I am ready to get moved and get back to a normal life. Or at least my version of normal.

What about you? Are you a menu planner or a dinner on the fly mom? Or do you fall somewhere in between?  What are your biggest dinner challenges? What are you doing to help with those challenges?

WFM Wednesday

My Works For Me Wednesday post today is about my snackbox in my vehicle. I briefly mentioned it in my last WFM post so I thought I would go a little more into it today.

Its not much really but I get so many comments on it (positive and not so positive) in real life I thought I would blog about it. (Because that’s what bloggers do right?)

Anyway all that it is, is a plastic shoebox sized tub with a lid that I got at the dollar tree. Yes folks, I shop at the dollar tree. Anyway in it I store snacks like granola bars, cereal bars, individual chip bags, and other non melting snacks (today it was 115 degrees in the truck at 6pm) and I also have some juice boxes in there. Its under the front seat and pretty much stays there. At least once a week I refill and rotate drinks as needed. But usually come Friday its in need of refilling.

The reasons I have this are plentiful but mainly I am cheap and my kids are ALWAYS hungry. They both have fast metabolisms and so they constantly snack. I want them to have healthyish options that don’t break my budget. Also I have been known to dip into it when running around and hungry.

Another reason is you never know what might happen. Recently there was a very bad accident on a bridge and cars were trapped for seven hours. HELLO?! You on a bridge for seven hours? What if you have kids? People laugh at my snack box and laugh at my anal retentiveness and OCD but trust me, you want to be in the car with me when you are stuck on a bridge for 7 hours. I know you won’t starve to death but you won’t kill your kids because they are crying because they are hungry.

I urge you to make a snack box and keep it filled and put it in your vehicle. Its to cheap not to do.

What works for you?

Review: Ghirardelli Squares Milk Chocolate with Truffle

Oh my yumm..these are so good. I was recently given the opportunity to try and review Ghiradelli Chocolate squares. Chocolate? Free chocolate? Why yes….sign me up. Those of you that know me know that I believe chocolate, especially good chocolate, should have its very own place on the food pyramid. So, when the mail man delivered this box of goodies I tore right in. No, I did not share with my children….this is research…all don in the name of science mind you. Inside the bag are these little individually wrapped squares of chocolaty goodness. They were creamy and melted in my mouth. I can not wait to get more. And the good new is these little things are not hard to find. They are available at Target, Walmart, and Walgreens and are only around $4 a 4.63 oz bag. Affordable luxury. I hope if you try them you’ll post your opinions below. and Ghirardelli provided me with this product for my review. I was not otherwise compensated. All opinions are 100% mine.

Oreo Truffles

These are amazing. I make them for my husband & for Christmas gifts too. Let me know if you try them how you like them.

Oreo Truffles

36 oreos (original) (I have used mint ones at Christmas & liked them)

One 8oz pkg cream cheese (at room temp)

Melting chocolate (white or chocolate…..not chocolate chips) (I use Almond bark)


Crush oreos into fine crumble….no large chucks then mix with cream cheese. I find it easiest to do this in a food processor. Roll into balls. Bigger than a marble but smaller than a golf ball. Place on plate that has wax paper on it. Refrigerate about 30- min to firm. Dip each ball in melted chocolate & place back on wax paper & put back in fridge till firm. Store in fridge until ready to eat.

I make them big enough for 2 bites….any bigger & it will kill you.

Don’t use double stuff or reduced fat or golden.

Corn & Crab Soup

Since crabs are in season right now here is a simple recipe for corn & crab soup. Yummmm.

‎1lb lump crab meat
 1 cup fresh corn
1/4 c butter
 1/4c all purpose flour
 2c chicken stock
 2c half & half
garlic powder
 salt & pepper

In your soup pot melt butter add flour & blend well. Add stock stirring constantly. Cook until thick & smooth. Stir in remaining ingredients & cook until corn is tender. Frozen or canned corn can be used.

Broccoli Bread

Since a lot of people ask for recipes of what I cook I thought I would post some of my requested recipes for everyone to reference. This one is from one of my wonderful cousins & it is oh so yummy. And I don’t like broccoli. Plus both of my kids loved it. The secret is to really dice the chicken & the broccoli. So….here’s the recipe. If anyone tries it leave a comment & tell me what you think.

Broccoli & Chicken Bread


2 cups diced, cooked chicken meat (any kind even rotisserie)

1 cup broccoli, chopped (I use frozen broccoli florets and precook them in the microwave.)

1 clove crushed garlic

1 cup shredded Cheddar cheese

1/2 cup mayonnaise (I just use enough mayo so that it’s moist.)

2 teaspoons dried dill weed

1/4 teaspoon salt

1/4 cup diced onion (I sauté these or else they won’t cook through during baking.)

2 (8 ounce) packages refrigerated crescent rolls

1 egg white, beaten

(You can also make this with ham and swiss cheese instead. Honestly you can just about throw anything in this and it always seems to turn out..


1. Preheat oven to 375 degrees F (190 degrees F).

2. In a large bowl, toss together chicken, broccoli, garlic, Cheddar cheese, mayonnaise, dill weed, salt, and onion.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Menu for week of 4/11-4/17

I just make a dinner menu plan as both kids eat at school & whoever is home either eats leftovers or sandwiches.

Monday- London Broil w/ veggies & salad

Tuesday- Bean Enchiladas (we try to go meatless at least once a week.)

Wednesday- Chicken Jambalaya

Thursday- Chicken Creole

Friday -Chicken Ettouffe

Saturday- Leftovers

Sunday- Broccoli Bread

Right now chicken is cheap in our area so we will be eating a lot of that.