Yum

Sunday, August 31, 2014

What's for Eats? Sunday August 31st, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Meal Plan Menu
Image courtesy of basketman at FreeDigitalPhotos.net


Happy Sunday!!! Well, it's finally here, Back to School time!! The kids go back on Tuesday and inside I am doing the happy dance. This past week, they've been bickering like an old married couple. It'll be nice to have a quiet house again, LOL. I have enjoyed our summer though. We've been so busy, it went quickly. We enjoyed camping at Grundy Lake Provincial Park, visiting my Mother in Law in the U.S (who spoiled us rotten by the way) and camping with my parents (even if it was COLD and rainy). With the kids getting older, we need to make the most of summer vacation, because there may be a time where they don't want to hang out with dear ole Mom and Dad anymore :(.

Journey Behind Niagara Falls with Gramma

gorgeous sunset over Lake Grundy, Ontario

Fishing at camp with Memere and Pepere


This week shouldn't be too busy, although it may take us the whole week to get back into the school groove. The only thing I'm dreading is packing lunches. I'm feeling uninspired in the school lunch department this year. OK well not really, but Queenie has become so picky, that I'm hoping I can keep her lunches fun during the school year. I'll also have to start making dinner earlier, because as Fall and Winter approach, the sun starts setting earlier. Not good for a food blogger that relies on natural light to take photos.

Here is what I have planned for this week




I'm sharing this meal plan over at OrgJunkie.com

Thursday, August 28, 2014

Warm Beet Salad with Green Beans & Bacon

Tender beets are topped with warm green beans, bacon and a wonderful warm vinaigrette.


Tender beets are topped with warm green beans, bacon and a delightful warm vinaigrette.


This summer has been pretty hectic. On the days we have been home, I've been recipe testing and taking photographs, which have been stockpiled on an USB stick. I made this beet salad back at the beginning of July, before our camping trip. I had been watching a cooking show hosted by a French Canadian Chef Ricardo LarrivĂ©e, which was focusing on beets. Now, I've pretty much only eaten beets, pickled and it wasn't until a few years ago that I tried oven roast beets. The flavour of cooked beets themselves isn't something I'm too fond of, but add some sort of sweet and sour dressing and I'm all over it. So, when I saw Ricardo making this fantastic beet salad, that also contained green beans and bacon, I wanted to make it ASAP.

I found some gorgeous orange/yellow beets at the farmers market, along with purple beets and green beans. I took advantage of the kids being at my parents camp, to make this salad for myself. Knowing the kids and possibly Hubby wouldn't be too excited about a beet salad, I was happy to have this salad all to myself. It was a fantastic salad. So beautiful and full of wonderful flavour. The green beans were still tender crisp, while the dressing and salty bacon tamed down the earthiness of the beets. Since this was a warm salad, leftovers were perfect. A quick trip in the microwave and lunch was ready. This is a great way to use up these wonderful summer veggies.


Tender beets are topped with warm green beans, bacon and a delightful warm vinaigrette.


Warm Beet Salad with Green Beans & Bacon

1 bunch of yellow/orange beets (about 6 beets)
1 bunch purple beets (about 6)
1/2 lb fresh green beans
6 slices of bacon
2 Tbs fig balsamic vinegar (or regular)
2 Tbs olive oil
1 tsp brown sugar
salt and pepper

Bring two pots of water to a boil. Add in beets and boil until tender; about one hour. Once tender, drain beets and place in a bowl of cold ice water, for 5 minutes. Once beets are cool enough to handle, peel them, by gently pressing on the skins. Remove skin from all beets and cut each beet in half. Cut each half into 3 wedges and set aside.

While beets are cooking, fry the bacon in a large skillet, until crisp. Remove bacon from skillet and add green beans, sauteing until tender crisp; about 5 minutes.

In a small bowl whisk the olive oil, balsamic vinegar, brown sugar, salt and pepper. Pour into the skillet and toss to coat green beans.

Arrange sliced beets onto a platter and carefully top with the green beans. Pour dressing from the skillet over beets and beans, and top with crumbled bacon. Serve warm.


This recipe is being shared at these AWESOME linky parties

Hit Me with your Best Shot                                           Two Cup Tuesday
Wonderfully Creative Wednesday                                 Treasure Box Tuesday
Wake up Wednesday                                                      Hearth and Soul
What's Cookin' Wednesday                                            Time to Sparkle
Project Parade                                                                 Share your Stuff Tuesday
Create it Thursday                                                          Your Gonna Love it
Full Plate Thursday                                                        Create LINK Inspire
Inspire Us Thursday                                                       Lou Lou Girls Fabulous Party
Thursday Favorite Things

Tuesday, August 26, 2014

Back to School with Ivanhoe Cheese and #GayLeaFoods

Creamy Ivanhoe Old Sharpe Cheddar and Smoked Monterey Jack cheeses are rolled into flour tortillas, to create these delicious cheese taquitos.




It's almost here! In just one week, both my kiddos will be heading back to school. This year is VERY bittersweet for me. Queenie, my baby, will be heading to grade 1. Which means she will be in school full time. Since our school was one of the last schools to switch to full day kindergarten, Queenie had been going to school on an every other day schedule. Which meant I still had my little girl with me, some days, while Mr. B was at school. I am excited for her to be going into grade 1, but on the other hand, I am wondering what I will do to fill my days, with both children in school. Of course I will continue to help at school, being the lunch and milk program coordinator, as well as helping (hopefully) in Queenie's class. The grade 4 teachers do not require volunteer help in their classrooms, so I am also hoping to help once a week in Queenie's old kindergarten class.

Back to school always brings a bit of anxiety for me. Especially when it comes to packing school lunches. By the end of the school year, my kiddos are BORED stiff with sandwiches. So, when the new school year rolls around (2 months later), I am left racking my brain for fun and exciting school lunch ideas.




When Gay Lea asked us to focus on Ivanhoe Cheese, this month, I was so excited. Hubby, Mr.B and I LOVE cheese and I had never tried Ivanhoe Cheese before. So, off to the store I went, where I perused the specialty cheese case and found the Ivanhoe Cheese. They had 3 selections to choose from- Old Sharpe Cheddar, Smoked Monterey Jack and 3 yr Extra Old Cheddar. I decided to go with the Old Sharpe Cheddar and Smoked Monterey Jack, with the idea of creating some cheese taquitos.

This recipe could not be more simple and delicious! When I opened the Old Sharpe Cheddar, I noticed that it has a soft, almost creamy consistency. I immediately sliced off a piece and reveled in the sharp creamy cheese. It was unlike any cheese I had ever tasted. The Smoked Monterey Jack has an intoxicating smoked aroma and taste, that pairs wonderfully with the slightly bitter cheese. I decided to combine both of these cheeses and wrap them up tightly in a flour tortilla, to create a taquito. It took less than 10 minutes and paired with some salsa, it was a fantastic lunch/snack. Mr B loved them so much, he requested I send some in his lunch, with mild salsa.




Cheese Taquitos
makes 3

1/4 C Ivanhoe Old Sharpe Cheddar Cheese, grated
1/4 C Ivanhoe Smoked Monterey Cheese, grated
3 small flour tortillas
olive oil, or cooking spray
salsa

Preheat oven to 400 degrees F.

Sprinkle each tortilla with equal amounts of Ivanhoe cheese and spread out over entire tortilla. Roll tortillas up tightly and place seam side down onto a baking sheet. Brush each tortilla with a bit of olive oil, or spray with cooking spray. Place in oven for 5-7 minutes, until tops begin to brown. Remove from pan, to a wire rack and cool 2 minutes. Slice in half on a diagonal and serve with salsa.

With this simple base recipe, the possibilities are endless. Spread of thin layer of refried beans to the tortilla before sprinkling with cheese. Add a bit of shredded chicken breast, or crumbled bacon. Add julienne sweet peppers, or a bit of chopped olives and black beans. There is no limit to the variations!

~~~~~

Ivanhoe Cheese is know for their high quality, aged cheddar and specialty cheeses. They are the oldest cheese company in Canada, established as a co-operative in 1870, then owned as a private company by the current owners since 1987, and is part of Gay Lea Foods. Based in Eastern Ontario, Ivanhoe Cheese Company has a reputation for quality and customer service. Their plant is located in Madoc, Ontario and is HACCP, Kosher and Halal certified. 

“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”


This recipe is being shared at these AWESOME linky parties

Freedom Fridays                                                          Link Party Palooza
Food on Friday                                                            Weekend re-Treat
Frugal Friday                                                               Show Stopper Saturday
Friday Favorites                                                           Inspired Weekends
#FoodieFriday                                                             Show & Tell Saturday
#FridayFrenzy                                                             Weekend Potluck
I'm Lovin' It                                                                 Strut Your Stuff Saturday
Foodie Friday                                                              #The Weekend Social
The Party Bunch                                                          Super Saturday
Say G'Day Saturday

Monday, August 25, 2014

Simple Supper Tuesday #76


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page





Recipe with the MOST CLICKS




Cafe Rio Chicken- I Thee Cook


Recipes that CAUGHT MY EYE

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

6th Bloggiversary Giveaway!!!



Wow, it's hard to believe that Hun... What's for Dinner is 6 yrs old this month. When I first started this blog, I never thought I would LOVE taking photographs of food, and blogging so much. I remember my first recipe, like it was yesterday. I made Pork Pizzaiola and thought it looked so beautiful on the plate, that I quickly took and picture. The whole time Mr.B and I were having dinner, I kept thinking of how much I wanted to share my dinner with my friends and family. I was so proud, that I could create something so beautiful and delicious, in the kitchen. After dinner, I sat down and googled how to create a blog and the rest is history.

Like any good cook, I've been in ruts. Times where cooking just didn't seem like fun anymore, but more like a dreaded chore. Times where I just needed a break, to tap back into my creative juices. When I first started blogging, I was recreating recipes at home. After a few years, I became confident enough to start developing my own recipes. Reading peoples comments on my blog, increased my confidence and motivated me to create better recipes and to learn how to take better photographs. Though I am no expert, the photos on my blog now are much better than when I first started, LOL. It's so neat to be able to see my photographing skills grow, as you read my blog.

I never would have lasted 6 yrs, if it wasn't for my readers. You guys are the reason my brain is always thinking of new dishes to make. Without you, I'm afraid our meals would be pretty boring and repetitive. It's so satisfying to read your comments and emails, letting me know you've tried a recipe and have enjoyed it. You guys make me WANT to be a better blogger and as a THANK YOU, I have teamed up with two great companies, for an awesome BLOGGIVERSARY GIVEAWAY!

Prize #1 (for Canadians only)


1- Red Circulon Canada Prime Non Stick Skillet. Circulon Prime Non Stick Cookware consists of a 3 Layer total Non Stick System, which is Metal Utensil Safe, Dishwasher Safe and Suitable for all Stove Tops. Their cookware is also oven safe to 400 degrees F/200 degrees C and is PFOA, lead and cadmium free. It has a beautiful red silicone polyester finish and comes with a guarantee and brand promise, that food will not stick, while cooking. Giveaway ends August 29th at 11:59 pm EST.



Prize #2 (for U.S residents only)





1-  KitchenIQ V-etched Spice Grater. The KitchenIQ™ V-etched spice grater‘s tiny fine V- shaped etched teeth easily grate hard nutmeg and other spices. This unique palm sized grater offers a non-slip grip for additional comfort when grating. The container slides out easily for cleaning while the protective cover guards the blade and fingers when storing.Hand wash only. Designed in the USA.

1- KitchenIQ v-Etched Better Zester! in Green. The V-etched Zester blade is made up of over 300 tiny V- shaped teeth and is covered with a non- stick coating. The food- approved coating allows the zester to smoothly glide across the surface of all types of citrus, while finely zesting the outer layer of skin and not the bitter pith. The Better Zester includes a "fresh zest" storage container with squeegee. This additional accessory gathers the fresh zest as it is grating and the squeegee helps remove the moist zest from the back of the blade. The ergonomically shaped kitchen tool features a non-slip tip and soft touch handle as well as a reusable protective cover. It is dishwasher safe, top rack only.
Giveaway ends August 29th at 11:59 pm EST.



a Rafflecopter giveaway

Sunday, August 24, 2014

What's for Eats? August 24, 2014

Happy Sunday!! Hubby is has a day off today, so we are going to spend the day at mini put. With only a little over a week of Summer vacation left, I'd like to do a few last minute fun things. We still need to go school supply shopping, so I guess I'll try and get that done sometime this week. The kids are super excited to be heading back to school. I am anxious and excited at the same time. Since both kids will be in school full time this year, I was thinking of going to the gym a few times a week and hopefully start loosing a few pounds. My girlfriend has graciously offered to come with me, which is good, because I hate going to the gym alone!!

What's for Eats? August 24, 2014


Here is what I have planned for dinner this week (in no particular order)

  • Chicken Meatballs Vegetable Soup (new recipe) with homemade French Bread (brought over from last week)
  • Cheese Enchiladas with Bean Salad (brought over from last week)
  • leftovers
  • Basic Whole Roast Chicken and Potatoes with roast broccoli and cauliflower
  • Fiesta Spaghetti (new recipe) with garlic bread
  • leftovers
  • Take out pizza with a tossed salad

Saturday, August 23, 2014

Wild Blueberry Muffins

Sweet wild blueberries take center stage in these moist and delicious muffins.


Hun... What's for Dinner? Blueberry Muffins


As I mentioned last week, while we were visiting my parents, the guys took the kids 4 wheeling and brought home a ton of wild blueberries. Mom and Dad sent them home with us and I froze a good majority of them (about 20 or so cups) and saved 5 cups to bake with and for snacking. Wild blueberries are abundant in Northern Ontario, but there aren't many people willing to go out into the woods and pick for themselves. During the summer, you find blueberry stands along some parts of the roads up North. Baskets of blueberries sell for as much as $40-$50 for 4 litres. Isn't that insane??? Since I was little, my family and I have been wild berry picking every summer. A few days haul can last us all winter, and what is better in the middle of January than something baked with blueberries?

The kids were excited to bring home a ton of berries and requested blueberry muffins. I happily obliged and started baking. Since wild blueberries are smaller than farmed, or store bought blueberries, 2 cups was more than enough. I love how you can bite into these muffins and no matter what, you'll be biting into several blueberries. They just add an amazing sweet taste to the muffins, that want to make you close your eyes and chew very slowly. Wanting to add a little something extra, I sprinkled each muffin with some lemon sugar, before baking. I shared some of these muffins with my girlfriend, who literally swooned the whole time she was eating them. The kiddos have been enjoying their muffins as well and I am planning to make another batch, to freeze for school lunches.


Hun... What's for Dinner? Blueberry Muffins


Wild Blueberry Muffins

lemon sugar:
2 Tbs sugar
2-3 tsp lemon zest (zest of 1 lemon)

batter:
1/2 stick of butter
1/4 C sunflower oil
1/3 C white sugar
1/3 C brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 C buttermilk
2 C + 1 Tbs flour, divided
1 1/2 tsp baking powder
1/2 tsp salt
2 C blueberries

In a small bowl, combine 2 Tbs sugar with the lemon zest. Stir well to combine and set aside.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or spray with non stick spray.

In a mixing bowl, beat the butter, 1/3 C sugar and brown sugar; until light and fluffy. Add in the eggs, vanilla, sunflower oil and buttermilk; stir to combine.

In a small mixing bowl, mix together 2 C flour, baking powder and salt. Add the the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining Tbs of flour and add to the batter, mixing until just combined.

Fill muffin tin with batter, so each well is 2/3 full. Sprinkle evenly with lemon sugar. Bake for 20-25 minutes; or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the muffin tin, before removing to a wire rack.

Thursday, August 21, 2014

Deviled Ham & Nairn's Oatcakes

Chopped ham is mixed with mayonnaise, mustard and relish, to make an amazing cracker spread.


Nairn’s Oatcakes provided me with products samples, for review. All opinions on my blog, are my own.

One of my favourite things about summer holidays is that we often don't follow a set routine. We wake up early, have a leisurely breakfast and then snack during the day, rather than have a set lunch. I love setting out plates of cheese, crackers and hummus, but sometimes the kids want something a little more substantial. I first tasted deviled ham, when my mom made these cute little profiteroles, which she then filled with her version of deviled ham. I sometimes make deviled ham, when I have leftover baked ham. I love the combination of salty, creamy and sweet. 

When presented with the opportunity to try Nairn's Oatcakes products, I jumped at the chance. I was sent their entire line of 7 flavours and we anxiously unwrapped the box. The kids were excited to see dark Chocolate Chip Oat Cookies and I was delighted to see that all Nairn's products are made from wheat free recipes with whole grain oats.


photo provided by Nairn's Oatcakes


Founded in 1896 in Edinburgh Scotland, Nairn's has been baking with oats and making wholesome foods since the 19th century. Today they are the leading oat-based product producers in the UK. What makes them different? Oats! Almost all other cookies and crackers are made with refined flour. Oats are good for you- refined flour is not. Our bodies digest oats more slowly, therefore oats help us sustain energy, feel full longer and help control blood sugar.

When I tasted the wonderful nuttiness of these Oat Crackers, I knew they would pair wonderfully with deviled ham. Boy was I right. These crispy nutty crackers were perfect for the slightly sweet and salty deviled ham.




Deviled Ham Spread

1 cup cooked ham (I used leftover baked ham I had in the freezer)
1 heaping tsp sweet pickle relish
2 tsp spicy honey Dijon mustard
1 heaping Tbs mayonnaise
fresh ground pepper

Pulse the ham in food processor, until chopped finely. Add to a mixing bowl and mix in remaining ingredients. 

This spread is great on crackers, or as a sandwich filling.

This post is being shared at these AWESOME linky parties

Wake up Wednesdays
Wonderfully Creative Wednesday
Hit me with Your Best Shot
What's Cookin' Wednesday
Cast Party Wednesday
Full Plate Thursday
Project Parade
Create it Thursday
Thursday Favorite Things
Inspire Us Thursday

Tuesday, August 19, 2014

No-Bake Chocolate Covered Strawberry Cheesecake

A smooth and creamy strawberry cheesecake filling, is sandwiched between a shortbread cookie crust and sinful chocolate ganache.

Hun... What's for Dinner?: No-Bake Chocolate Covered Strawberry Cheesecake


For me summer is all about no bake desserts. I usually go crazy with no bake desserts during the summer, but it seems like I just haven't had time to indulge this year. We've been going non stop since the middle of July, with no signs of stopping. I did manage to make this cheesecake and photograph it, before heading camping with the family. I wrapped this baby up and stuck it in the freezer. Since we were scheduled to visit Hubby's family in the U.S shortly after our camping trip, I brought the cheesecake along, hoping it wouldn't be a total disaster once thawed. You know what? It was fantastic! Even better than that first piece I had, after the photo shoot.

The reason I like no bake cheesecakes so much, is because they are so easy. This one was as easy as simmering frozen strawberries (which I still had in my freezer from LAST summer!), with some sugar, until nice and thick. Once my homemade jam like strawberries were cooled, I mixed them in with some softened cream cheese and luscious freshly whipped cream. For the crust I used a combination of shortbread cookies, macadamia nuts (which I found in the freezer) and toasted coconut. A silky chocolate ganache tops it off, adding a wonderful sweet indulgent extra, to this fantastic cheesecake. My mother in law and sister in law LOVED the cheesecake, as much as I did.

Hun... What's for Dinner?: No-Bake Chocolate Covered Strawberry Cheesecake


No-Bake Chocolate Covered Strawberry Cheesecake

crust:
12 shortbread cookies (I used store brand cookies)
1/2 C macadamia nuts, toasted and cooled (almonds would also work)
1/3 C toasted coconut
2 Tbs sugar
1/4 C butter, melted

filling:
2 C strawberries (fresh or frozen)
2/3 C sugar
2 tsp vanilla
2- 8oz pkgs cream cheese, softened
1 C 35% heavy cream
3 Tbs powdered sugar
1 C semi sweet chocolate, chopped
1 C 35% heavy cream
2 Tbs butter
chocolate covered strawberries to garnish

Place a mixing bowl and mixer attachment(s) in the freezer, for at least 1 hr.

For the crust, place the shortbread cookies and toasted macadamia nuts, in a food processor and pulse until mixture resembles fine crumbs. Pour into a bowl and add the toasted coconut and 2 Tbs of sugar. Drizzle with the melted butter and mix until the mixture resembles wet sand. Press into an 8-inch springform pan. Refrigerate while you work on the filling.

For the filling, place the strawberries in a sauce pot with 2/3 C sugar and the vanilla. Bring to a boil, reduce heat and simmer for 15-20 minutes, breaking up berries; until they become nice and thick. Remove from heat and let cool completely.

In a large bowl, beat the softened cream cheese until nice and smooth. Beat in the cooled strawberry mixture; until well combined. Set aside.

Using the cold bowl and mixer attachment(s), beat 1C of 35% heavy cream, until soft peaks form. Slowly add in the 3 Tbs of sugar, beating until cream comes to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Pour onto chilled crust, smoothing it out evenly and refrigerate until set; about 4 hrs, to overnight.

Once cheesecake is set, start your ganache. Place the chopped chocolate into a small mixing bowl. Heat the remaining 1 C cream, in a sauce pot, over medium heat; just until bubbles start to form around the edges of the cream and pot. Pour the hot cream over the chocolate and let sit 2 minutes. Gently stir the chocolate mixture, until it becomes smooth. Stir in the remaining 2 Tbs of butter and let ganache cool slightly; about 5 minutes. Pour ganache over the cheesecake and return the the fridge to set; about 1-2 hrs.

Garnish with chocolate dipped strawberries. Run a knife, which has been dipped in scalding hot water and wiped off, around the edge of the cheesecake, before removing the outer shell of the springform pan.


This recipe is shared at these AWESOME linky parties

See Ya in the Gumbo
In & Out of the Kitchen
Two Cup Tuesday
Treasure Box Tuesday
Time to Sparkle
You're Gonna Love It
Hearth and Soul
Share Your Stuff Tuesday
Lou Lou Girls Fabulous Party
Create LINK Inspire

Monday, August 18, 2014

Simple Supper Tuesday #75


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page





Recipe with the MOST CLICKS


Most clicked recipe from Simple Supper Tuesday

Breakfast Bake with a Hashbrown Crust- Living Frugal with Erika



Recipes that CAUGHT MY EYE



Favourite picks from Simple Supper Tuesday- Roast Corn Chowder by Foody Shmoody

Roast Corn Chowder- Foody Shmoody



Favourite picks from Simple Supper Tuesday- Crock Pot Shredded Beef by A Mom's Take

Crock Pot Shredded Beef- A Mom's Take



Favourite picks from Simple Supper Tuesday- Crumb Topped Blueberry Zucchini Bread by ButterYum

Crumb Topped Blueberry Zucchini Bread- ButterYum



Favourite picks from Simple Supper Tuesday- Sweet Tea Chicken by Living Chic on the Cheap

Sweet Tea Chicken- Living Chic on the Cheap





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, August 17, 2014

Simple Supper Tuesday #74

** In my haste to get my blog organized before I unplugged last week, I forgot to schedule Simple Supper Tuesday. There is still time to link up. Linky closes at 8pm tonight!!!***

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!





Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page





Recipe with the MOST CLICKS




45 Beautiful Blueberry Recipes- More Than a Mom of Three




Recipes that CAUGHT MY EYE



30+ Back to School Recipes- Ten at the Table




123 Ice Cream Cake- Tampa Cake Girl




Easy Honey Teriyaki Chicken- Sumptuous Spoonfuls





Broccoli Bacon Salad- Almost Supermom





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday_zps93ff0e49.jpg





The Party Rules
 
 
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

What's for Eats? August 17th, 2014



Holy heck, what a busy summer we've had. I have to admit, that I haven't meal planned in almost 4 weeks, due to being away. First we went camping, then after a few days at home, we headed to the U.S. to visit Hubby's family. Once again we returned home, only to pack up again and head to camp with my parents. It ended up being cold and rainy, so we headed back to my parents house, for the remainder of our stay. We did have a gorgeous day on Friday, so Hubby, my dad and the kiddos headed out on the 4 wheelers and came home with just about 9 litres of wild blueberries. What a treat!! I've put 7 litres in the freezer (portioned out into 3 C bags) and kept 2 litres to do some baking.

School is starting in just over 2 weeks, so we've been slowly getting ready for that. We have our back to school wardrobes bought, washed and ready and now only have to worry about school supplies. Though the kids have had a blast this summer, they are excited about going back to school! This week we will hang out with friends and relax, before trying to get back into a routine.

What's for Eats? Week of August 17,2014


Here is what I have planned this week (in no particular order)


  • Homemade Shake N Bake Chicken Legs (new recipe), with buttered noodles and broccoli
  • Cheese Enchiladas with Bean Salad
  • leftovers
  • french toast, bacon and cantaloupe
  • Grilled Pork Chops with stuffed zucchini (new recipe) and sweet corn
  • leftovers
  • Chicken Meatballs and Vegetable Soup with homemade French Bread