Momma Aimone's Messy Life

How is it Thanksgiving already, seriously.  I still remember Thanksgiving 2011 like it was yesterday.  This year has flown by, I really need to stop and smell the roses more often.  Here is our menu for the week, including our Thanksgiving feast.  From Momma Aimone's family to yours...Happy Thanksgiving!  I know that I have so much to be thankful for this year and every year. Sunday, November 18 Tacos Quinoa and Black Beans * As you can probably tell, tacos are a staple in our house! Monday, November 19 Dining out! Tuesday, November 20 Slow Cooker Beef Stroganoff Wednesday, November 21 Slow Cooker Chicken Parmesan Garlic bread Broccoli Thursday, November 22 Thanksgiving Dinner Friday, November 23 Cilantro Lime Chicken Quinoa and Black Beans II Saturday, November 24 Dining out!

For Thanksgiving 2011, we had a lot of dinner guests.  This year will be much smaller, but we'll still have all the fixins'.  Here is what Momma Aimone's family will be having for Thanksgiving Dinner. Spinach and Artichoke Dip Roast Turkey with Herb Butter Mashed Potatoes Bread and Celery Stuffing Corn Casserole Macaroni and Cheese Candied Sweet Potatoes Cornbread Pumpkin Pie Rice Krispy Treats

Candied Sweet Potatoes  (from allrecipes.com) Serves approximately 12 people Ingredients -4 pounds sweet potatoes, quartered -1/2 cups butter -3/4 cups brown sugar -3 cups miniature marshmallows, divided -ground cinnamon to taste -ground nutmeg to taste Directions 1. Grease a 9x13 inch baking dish. 2.   Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel. 3.   In a Dutch Oven over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted. 4.   Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. 5.  Transfer to prepared dish. 6.  Bake in 400 degree oven for 15 minutes.   Remove from oven and cover top evenly with remaining marshmallows. Return to oven a...

Macaroni and Cheese  (adapted from allrecipes.com) Serves approximately 8 people Ingredients - 1 box uncooked elbow macaroni (16 ounces) -1/2 cup butter -5 tablespoons all-purpose flour-4 cups shredded sharp Cheddar cheese -1 cup grated Parmesan cheese -6 cups milk Directions 1.  Cook macaroni according to the package directions. Drain. 2.  In a saucepan, melt butter over medium heat. Stir in flour to make a roux. 3.  Add milk to roux slowly, stirring constantly. 4.  Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. 5.  Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. 6.   Bake at 350 degrees for 30 minutes.

Beef Stroganoff  (from allrecipes.com) Serves 4 Ingredients -1 pound cubed beef stew meat -2 can condensed golden mushroom soup (10.75 ounces) -1 cup chopped onion -1 tablespoon Worcestershire sauce -1/2 cup beef broth -4 ounces sour cream -salt and pepper to taste -1 teaspoon minced garlic -1 package egg noodles Directions 1.  In slow cooker, combine meat, soup, onion, Worcestershire sauce, beef broth, minced garlic and salt and pepper. 2.  Cook on low for 8-10 hours. 3.  Add sour cream just before serving. Serving Suggestions Serve over egg noodles.

Momma Aimone is traveling this week, so the DH and the SB will be on their own Wednesday, Thursday and Friday.  Which means chicken nuggets and macaroni and cheese all around.  The Santa Fe Chicken is good, not great.  The teriyaki chicken, meatballs and chicken taco soup are three of our favorite meals.  Enjoy! Sunday, November 11 Santa Fe Chicken Leftover Quinoa and Black Beans Hard and soft taco shells Sour cream Shredded cheese Salsa Monday, November 12 Teriyaki Chicken Broccoli Rice Tuesday, November 13 Spaghetti Meatballs Garlic Bread Saturday, November 17 Chicken Taco Soup

Chicken Taco Soup  (from allrecipes.com) Serves 8 Ingredients -1 onion, chopped -1 can chili beans, undrained -1 can black beans, drained and rinsed -1 can whole kernel corn, drained -1 can tomato sauce, 8 ounce -1 can or bottle beer -2 cans diced tomatoes with green chiles, undrained -3 whole skinless, boneless chicken breasts -1 tablespoon chili powder -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -1/4 teaspoon crushed red pepper -1/4 teaspoon oregano -1/2 teaspoon paprika -1 1/2 teaspoons ground cumin -1 teaspoon sea salt -1 teaspoon black pepper Directions 1.  Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. 2.  Stir in chili powder, garlic powder, crushed red pepper, oregano, paprika, cumin, salt and pepper. 3.  Add chicken and submerge. 4.  Cover and cook on low for 8-10 hours. 5.  Towards the end, remove chicken, shred and return to soup until heated through. Serving Suggestions Serve with s...

Meatballs  (meatball recipe from allrecipes.com) Ingredients -1 pound ground beef -1/2 teaspoon sea salt -1 tablespoon onion powder -1/2 teaspoon garlic salt -1 1/2 teaspoons Italian seasoning -3/4 teaspoons dried oregano -3/4 teaspoon crushed red pepper flakes -1 1/2 tablespoons Worcestershire sauce -1/3 cup skim milk -1/4 cup grated parmeson cheese -1/2 cup bread crumbs Directions 1.  Preheat oven to 400 degrees. 2.  Combine ground beef, sea salt, onion powder, garlic salt, Italian seasoning, oregano, red pepper flakes, Worcestershire sauce, milk, parmeson cheese and bread crumbs in mixing bowl 3.  Form into 16 meatballs. 4.  Place on baking sheet (I placed mine on cookie drying rack on top of baking sheet) and bake for 20-25 minutes, or until no longer pink.

It's been over a year since I started this blog, and I feel as thought I've failed completely over the last few months.  But now that things have settled down a little (this year has been C-R-A-Z-Y), I hope to continue to share with you our weekly menu.  I've added a new Recipe Tab that lists my favorite recipes, the ones that are tried and true.  So here's to helping you continue to put dinner on the table seven days a week! Sunday, November 4 Yankee Pot Roast Crescent Rolls Monday, November 5 Slow Cooker Honey Parmesan Pork Roast Roasted Red Potatoes Steamed Veggies Tuesday, November 6 Tacos Quinoa and Black Beans Wednesday, November 7 Hawaiian Chicken Rice Thursday, November 8 Corn Chowder Corn Muffins Friday, November 9 Balsamic Roast Beef Mashed Potatoes Steamed Veggies Saturday, November 10 Lasagna Garlic Bread

From Weight Watchers Best Eats Serves 8 Ingredients --2.5 lbs boneless, bottom round roast (trimmed) --1/2 teaspoon black pepper --1/4 teaspoon salt --2 large onions (sliced) --1 3/4 cups water --1 1/2 tablespoons red wine vinegar --1 envelope dry onion soup mix --1 teaspoon dried thyme --1 3/4 pounds red potatoes (quartered) --1 pound baby carrots Directions 1.  Preheat oven to 350 degrees. 2.  Spray Dutch oven with nonstick spray and place over medium-high heat. 3.  Sprinkle the roast with pepper and salt; add to the Dutch oven. 4.  Add the onions. 5.  Cook turning the roast and stirring the onions occasionally, until the roast and the onions are browned. 6.  Add the water, vinegar, soup mix, and thyme; bring to a boil. 7.  Cover and bake for 1.5 hours. 8.  Place potatoes and carrots around the roast; cover and bake until the roast and vegetables are tender, about 2 hours. 9.  Transfer the beef to a cutting board and...