Saturday, November 19, 2011

Crock Pot Lasagna

This was so super yummy, it's officially been added to our dinner rotation. I adapted to a recipe that was posted by the Crockin' girls. You can find her recipe here. For us, I needed a little more kid friendly version so here's what I did.

Crock Pot Lasagna. This made enough for 2 adults, 3 kids and had leftovers.
1 lbs. fully cooked ground turkey (I used Italian seasoned Jenny-O)
1 jar favorite marinara sauce 1 box uncooked pasta or lasagna noodles (I used elbow macaroni to be kid friendly)
8 oz (1lb) ricotta cheese
1 cup mozzarella cheese +1/2 cup mozzarella for top (shredded)
1 egg, beaten
Cooking spray

Brown ground turkey meat and add marinara sauce. Bring to a simmer. While simmering, in a bowl combine your ricotta cheese, mozzarella cheese, and egg. Mix well.

Spray the crock with cooking spray, and start your layers of 1) 1/3-1/2 meat sauce 2) 1/2 the uncooked pasta noodles and 3) 1/2 the ricotta cheese mixture. Repeat layers one more time reserving a small amount of sauce. Add reserved sauce on top of the second layer of ricotta and top with 1/2 cup mozzarella. I totally estimated on the mozzarella. It's cheese so it's yummy

Cook for 3 hours on low or 1 hour on high + 1 hour on low. I forgot to start this early enough and so I did the high/low combination.

Bakes together beautifully and it's delicious enough that my hubs got seconds and all my picky eating children ate it withOUT complaining. It's a miracle.

Wednesday, November 2, 2011

EASY PEASY Pumpkin Spice Cake!

A GREAT recipe from a dear and close friend!

Spiced Cake
Can of Pumpkin
Frosting (bought or homemade... I buy creamcheese frosting)

Mix the cake mix in with the can of pumpkin.
Follow directions on cake box as if you were baking a cake

Frost and whalah!
Mmmm Fall deliciousness :)

Wednesday, August 24, 2011

Cowboy Skillet :)

This is one of my favorites from my Mama!

2 lbs Ground beef (I use one)
1/4 cup chopped onion
1.5 cups BBQ sauce
1 T Brown Sugar
1 can (16oz) Pork and beans
1 can of Hungry jack flaky biscuits
2 cups cheddar cheese

Head oven to 375
In a skillet brown beef and onion. DRAIN
Stir in BBQ sauce, brown sugar and beans and heat until bubbly.
Pour mixture into a 2.5 quart baking casserole dish
Separate dough into individual biscuits and cut each in half
Place in dish alongside the bowl cut side down. (like an arch)
Sprinkle cheese over the entire thing and toss in oven for 22 minutes.

** You want to make sure your biscuits don't burn but you want to them to cook as well so make sure to put it on the middle rack and adjust the cooking time according to your oven  **


Our Family Meal Plan :)

Here is our meal plan for this week :)

Sunday: Fajitas and mexican rice (fajita meat on clearance at Fry's)

Monday: Cowboy Skillet (ground beef, beans, bisquits and BBQ sauce meal) and fruit

Tuesday: Dinner with friends I had to bring dessert so we brought the Strawberries (2/$3 at Sprouts) and topped them with whipped cream :)

Wednesday: Grilled ham and cheese and soup ( I have cooking club so I always like to do something quick and easy for David and the girls)

Thursday: Pizza night and salad (this week at Safeway they had their AMAZING Grilled Creamy Chicken on sale for 2.99) since we have junior high ministry!

Friday: Chili and Cornbread with fritos MMm

Saturday: We switch off every other Saturday sometimes David grills and sometimes I make pasta :) Makes it easy so we can enjoy the weekend together.. this week is pasta so we are doing a red sauce with broccoli and squash! Also salad and cheese bread :)

What is your meal plan for this week?!

Wednesday, August 3, 2011

Bacon Wrapped Dates

1 16-ounce package of bacon (regular thickness-not thick cut), cut into thirds
1 8-ounce package of pitted dates
  1. Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.
  2. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.
  3. Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.
Makes 25-30 bacon wrapped dates.


Thursday, May 26, 2011


Lately I have been making a LOT of pancakes for breakfast... Parker seems to be obsessed with them. But what I have been finding is that you cant really mess them up (other than burning them). Seriously I have made them with multiple substitutions and they turn out great every time. The thing that I have found is that you can really hide lots of nutritious goodies in them and no one ever has to know, but your family is getting way more nutrients.

The basic recipe I follow is below and in parenthesis are all of the different substitutions I have done)

1 Egg
1 cup flour (white, wheat, amaranth, bread flour, all purpose, mixtures of different gluten free flours)
3/4 cup milk (water, rice milk, almond milk, apple juice, white grape juice...)
2 TBSP vegetable oil (coconut oil, melted butter, olive oil, apple sauce...)
1 TBSP sugar (brown sugar, honey, agave nectar)
1 tsp salt
3 tsp baking powder
*then I will sometimes add an applesauce cup, or a mashed banana, or chocolate chips, blueberries, any fruit puree*

Try out some different varieties :-) What do you like to put in yours??

Wednesday, May 25, 2011

Pasta Bake with Ground Beef - Gluten Free

Sophia, our youngest daughter, has been struck by the Gluten Bug. She's now on a gluten free diet to fix a long list of digestive issues. To make this even more fun, Jeff decided he will join her. So, the start of Gluten-Free menus and recipes has begun. I made this one off the top of my head - but was so delicious I had to share. It can be made Gluten Free or not, your choice :)

1 box elbow pasta (I used Quinoa pasta)
1/2 medium yellow onion - diced
1 lb ground beef
1 tsp basil
1 tbsp garlic salt
1/2-3/4 jar pasta sauce (I used Trader Joe's Gluten Free)
2 cups Mozzerella - shredded (or more if you're me!)

Boil water for the pasta and cook per instructions and drain. Do not rinse. In a medium skillet over medium heat, brown the ground beef. When beef is almost fully browned, add onion. Cook until onions have softened ~ 3-4 min. Drain.

In a 9x13 baking dish combine pasta, ground beef/onion mix, basil and garlic salt. Add pasta sauce and 1 cup of cheese and mix all together creating a bake. If you like it more saucy or cheesy, add those ingredients as desired. Spread evenly in pan and top with the remaining cup of cheese.

Bake at 350 degrees for about 20 min - until bubbly. A bonus? Left-overs are equally, or sometimes more, delicious. This is also a quick dinner that can be prepared ahead of time. Make the bake in the morning and refrigerate until ready to cook. Just add about 10 min to the cook time.

Enjoy :)

Wednesday, May 4, 2011

Scottsdale Cooking Club: Favorite Cookbook Recipe #2

Such a simple and fast appetizer to throw together when you have last minute dinner guests or need a terrific afternoon snack MMmm

Artichoke Dip
From: Holly Clegg Cookbook

½ cup light sour cream
½ cup light mayo
1 (7oz.) package Italian dressing mix
1 (14 oz.) can of artichoke hearts, drained and finely chopped.

Mix altogether and refrigerate until serving.
Thanks Christine J

Scottsdale Cooking Club: Favorite Cookbook Recipe

Sour Cream Coffee Cake
By: Kristen

2 sticks butter
2 cups suagr
2 eggs
1 ½ tsp Vanilla
1 cup sour cream
½ tsp baking powder
2 cups sifted cake flour (not self rising; sift before measuring)
¼ tsp salt
4 Tbsp brown sugar
1 tsp cinnamon
1 cup pecans

Beat together butter and sugar
Then beat in eggs
Fold in vanilla and sour cream
Mix together and fold in baking powder, cake flour and salt

4T brown sugar
1 t cinnamon
1 c pecans

Prepare bundt pan so the cake doesn’t stick. Spread a good amount of butter on pan and then layer it with flour. Remove the excess flour so the pan is left with a coating f flour.

Layer ½ batter, ½ topping, ½ batter, ½ topping in pan. Bake at 350 for 50-55 minutes or until done. Remove from oven and let sit 5 minutes. Flip over onto serving plate and let cool. Dust with powdered sugar J

perfect for those mornings when you have friends over for a brunch play date or when you have to bring something for bible study or some other fabulous potluck J This was the most moist and fluffy bread I have ever tasted… I am embarrassed to say I didn’t share any of it with my hubby this time!

Friday, April 29, 2011

Fischer Family Meal Plan

Well, I know it is Friday... and technically yes the week is over and we have already enjoyed most of these yummy meals. However, I was reminded by a certain friend that she really likes it when I post our meal plan so she can get some ideas :-)

Often in our house we try to buy 1 type of meat and make it stretch throughout the week. Either a chicken, a large roast or something of the sort, unless we can get great deals on some variety.

This past week I bought a London Broil roast that was approx 2.5 lbs. I brought it home and cut it into fifths. I know I know that sounds like very little but its a half a pound a night. Which means each of us is basically getting 1/4 of a pound of meat which is way more than enough for me. Then I decided on what meals I would prepare and then cut up the meat accordingly, packaged it up, and froze what wasn't going to be used that night.

Here is what we came up with:

Monday: French Dip Sandwiches (with homemade French Rolls)
Tuesday: Green Chili Burritos (with homemade tortillas)
Wednesday: Steak Quesadillas (with homemade tortillas)
Thursday: Beef Stroganoff over Egg Noodles
Friday: Beef Fajitas (with homemade tortillas)
Saturday: Leftovers
Sunday: Leftovers

We have ended up with lots of leftovers each night, so we have enough for us to have 2 more dinners :-)

Thursday, March 24, 2011

Scottsdale Cooking Club: Favorite Desserts

Easy Breezy Key Lime Pie

1 can sweetened condensed milk
1/2 key lime juice
1 container Cool Whip
1 9in Ready Made Graham Cracker Crust

In a large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.

Cover and refrigerate about 1 hour or until set. Store in refrigerator!

Scottsdale Cooking Club: Favorite Desserts

Ten Minute Chocolate Pie
By: Jessica Fischer

4oz German Sweet Chocolate
1/3 cup Whole Milk
3 oz. cream cheese (softened)
2 tsp. sugar
8oz Cool Whip (thawed)
9in Oreo Cooking pie crust

In a sauce pan over medium-low heat mix together chocolate with 2 Tbsp. of the milk (reserve 1 square of the chocolate for the topping) When combined an silky, remove from heat. Meanwhile, whip cream cheese until fluffy. Add chocoalate mixture and mix until combined. Add milk and sugar, mix until combined. Fold in cool whip, and then once combined whip briefly until fluffy. Pour into pie crust. Shave chocolate square over the top of the pie filling. Cover and freeze for at least 4 hours before serving.

Monday, February 28, 2011

Scottsdale Cooking Club: Turkey Mini Meatloaves

Here is another DELICIOUS recipe from the Scottsdale Cooking Club!!

This is one by the lovely Carlene!
Ground Turkey Mini Meatloaves

1.5 lbs Ground turkey
1 egg
1 onion, chopped
1 red/green bell pepper
1 or 2 Tablespoons of Worcestershire Sauce
1 cup of Milk
Salt and Pepper to taste
1 cup dried Italian seasoned bread crumbs
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees.

Sautee' onion and peppers in a little butter or olive oil.

In a large bow, combine the ground turkey, egg, sauteed onion and peppers, milk, Worcestershire sauce and breadcrumbs. Season with salt and pepper to taste :)

Lightly pam or grease a muffin tin and add meat mixture to each cup filling about 3/4 full.

In a separate bowl, combine brown sugar, mustard and ketchup. Mix well and pour over each little meatloaf. You may want to double the sauce if you want extra for dipping ;)

Bake at 350 for about 40 minutes or until meal is cooked through.
*Cook times will vary.

THANK you ladies for sharing your yummy dinner recipes with us! Stat tuned for more at Scottsdale Moms Blog :)

Scottsdale Cooking Club: Enchiladas

Hello ladies,  I have the honor and privilege of introducing you to some amazing recipes from some friends and at Scottsdale Cooking Club! You can read more about us on the Scottsdale Moms Blog :)

Here are some tasty Enchiladas from Kristen Adams
1.5 lbs shredded chicken
1 can (15 oz) Black Beans (Drained)
4 oz Diced Green Chilies
8 oz Sour Cream
8 oz Cheese (Mexican Blend)
1 can (28oz) Macayos Enchilada Sauce
8 Flour tortillas

Mix together chicken, black beans, green chilies, sour and 4-6 oz of cheese in a large bowl. Take a 9X13 casserole dish and place it long ways in front of you... so the short side runs parallel to you. Pour half the enchilada sauce in the bottom of the dish.
Take 1 tortilla and fill it with 1/8th of the mix. Then roll it up so that the seam is on the bottom and the sauce is covering all sides of the tortilla. Then slide it to back of the pan. Repeat this step for all 8 tortillas. When you have used all 8 Pour the other half of the enchilada sauce on top of the tortillas. Cover and cook at 350 for 25 min or until the cheese is thoroughly heated. Then add cheese to the top and put back in for another 5 min to melt the cheese.

YUM :)

Sunday, February 13, 2011

'Spaghetti' Squash with Roasted Veggies

For the 'Spaghetti'

1 medium sized Spaghetti Squash
1 clove garlic
1 tbsp olive oil
S & P to taste


Cut the Spaghetti squash in half width wise. Scoop out and discard the seeds. Place in microwaveable dish cut side down, with about 2 inches of water in it. Microwave for about 10 minutes or until the squash can be easily scraped out with a fork.

Scrape out all of the 'spaghetti' squash into a large frying pan. Saute in olive oil with the garlic and about 1/2 cup of water over medium high heat until the squash has reach desired tenderness.

*Serve paired with your favorite pasta sauce and enjoy as a yummy pasta alternative*

Roasted Veggies

1 Beet (peeled and cubed)
1 Small onion (cubed)
2 Yellow squash (sliced)
15 small Brussel Sprouts (stem trimmed)
1/4 cup Mushrooms (sliced)
2 Tbsp olive oil
S & P

Preheat oven to 450F. In a large bowl add all veggies and the olive, stir to coat evenly. Transfer the veggies into a large roasting pan and sprinkle with S & P. Roast for 15 min at 450F, then turn veggies and roast for an additional 10 min, or until tender and slightly browned.

Monday, January 31, 2011

Fish Fillet Sandwich :)

This is soooo yummy and simple :)

hamburger buns
breaded fish (cod, halibut)(we buy ours frozen so we always have them on hand)
tartar sauce
**lettuce (optional)
**tomato (optional)

We cook our breaded fish in the toaster for 15m (according to the box) Spread tartar sauce on the buns and lay a slice of cheese on the bread. Once the fish is cooked, lay it on the bun and put the whole sandwich back into the toaster to crisp the buns and melt the cheese


Fish Fillets made simple for a toddler
Cooked breaded fish with cheese melted on top. Cut up the cheesy fish and dip in tartar sauce :)
2 year old approved**

Chicken Salad Sandwich (Lunch)

Chicken Salad Sandwhich this is such a simple recipe,
but I wanted share incase some of you don't have it.

When I make chicken salad sandwich,
it usually lasts me a week worth of lunches,
if I make it for my husband also- only a few days..if that.

You'll need:
a can of chicken,
diced pickels,
mayo (with olive oil)
salt & pepper

diced apples

Simply shred your can of chicken in a bowl,
add enough mayo to cover all the chicken
(the more mayo- less healthy,more tasty)
add in your pickles, (grapes,apples,pecans)salt & pepper.

Add a scoop to your toasted bread with a piece of lettuce
& sliced tomatos.

Tuesday, January 25, 2011

Chili Enchilada's


2 cups leftover chili
1 can of diced green chili's
1 can of red enchilada sauce
12 corn tortillas
1 cup of shredded cheddar cheese
oil for frying

Mix green chili's, 1/2 cup of the cheese, and 1/8 cup of the enchilada sauce into the chili. Set aside. Fry the tortillas in oil for about 5 seconds per side, this will help to keep them from falling apart. Drain the oil from the tortillas on paper towels. Pour the enchilada sauce onto/into a plate or container that is big enough to dunk the tortillas in. Coat both sides of each tortilla in the sauce. Fill the tortillas with about a spoonful of the chili mixture. Roll up and arrange seam side down in a casserole dish. Top with the remaining sauce. Bake at 350F for 30 minutes, top with the remaining cheese and bake until cheese is melted approx. 3 minutes.

Monday, January 24, 2011

Turkey Chili


2 Cups of Shredded Turkey
1 Can Black beans- drained
1 Can Pinto beans- drained
1 Can Garbanzo beans- drained
1 Can Kidney beans- drained
1 Can Diced tomatoes (I bought one that said 'chili ready' it was pre-seasoned)
1 Can Tomato Sauce (The bigger can I can't remember how many oz it was)
1 pkg Chili seasoning
Shredded Cheddar Cheese for sprinkling

In a large soup pot add the turkey and the chili seasoning with 1 cup of water. Heat until simmering and allow the liquid to begin to reduce. Add the bean, stirring to combine with each addition. Add the tomatoes and tomato sauce. Heat until simmering and continue simmering covered (but vented) for about 30 min for the flavors to combine.

Alternatively you can toss all ingredients into the crock pot, mix, and cook on high for 4-6 hours or on low for 8-10 hours.

Top with cheese.

Sunday, January 23, 2011

Turkey Noodle Soup


1 cup cubed Turkey
2 carrots peeled and cubed
1/2 cup frozen peas
3 medium sized mushrooms
1 cup noodles (I used leftover fettuccini cut up into 3in pieces)
4-5 cups of Chicken broth

In a medium saucepan combine all ingredients except for the noodles. Heat over medium high heat until boiling. Reduce to a simmer. Continue to cook until carrots are fork tender 5-7 minutes. Add noodles. Cook until softened. Enjoy :-)

Saturday, January 22, 2011

Chicken Broccoli Potato Parmesan :)

This was such a delicious recipe!! The hubby liked it, My Mom was impressed and even my two year old ate thirds!!!! Nice and quick as long as you have the chicken thawed or already cooked :)


  • 2 tablespoons vegetable oil
  • 1 pound small red potatoes, sliced 1/4-inch thick (or 3-5 russet... that is all we had on hand :)
  • 2 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 2-4 broccoli crowns
  • 1 (10 ounce) package refrigerated cooked chicken breast strips (or we used skinless, boneless chicken thighs and just cooked them in the skillet while the potatoes were cooking)
  • 1/2 cup grated Parmesan cheese


  1. Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 5min and then add in the broccoli. Cook together for another 10 minutes, stirring occasionally.
  2. After cutting the chicken thighs into strips, I then cooked it on the stove.
  3. In a separate bowl, stir the soup, milk, and garlic powder together
  4. Add chicken and mixture into the skillet with the potatoes. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.


Turkey Pot Pie


Pie Filling

1 Cup Cubed Turkey
3 Carrots (peeled, cubed and steamed)
1 Large Potato (peeled, cubed, and steamed)
1/2 cup Frozen Peas
1 can Cream of Mushroom Soup
1/2 cup Milk
Dash of each of the following: salt, pepper, basil, oregano, and garlic powder

Pie Crust

1 cup all purpose baking mix
1/2 cup milk
1 egg
dash of: basil, oregano, and garlic powder.

Preheat the oven to 400F. Mix all of the pie filling ingredients together in a medium sized bowl and pour into a casserole dish. Mix all of the pie topping ingredients together in a small bowl and pour over the top of the pie filling. Bake for 30 min or until the top is golden brown.

Friday, January 21, 2011

Fischer Family Meal Plan

Boy is this going to be hard for me! Lets just say that ever since a certain little girl entered the world 6 weeks ago, I haven't had time to think of making dinner :-)

Well the next few days are going to involve lots of Turkey meals because last night I roasted one and have tons of leftovers.

Saturday: Turkey Pot Pie
Sunday: Turkey Noodle Soup
Monday: Turkey Chili
Tuesday: Chili Enchilada's
then... we'll see if we are still working through the rest of our leftover turkey or if we can move on to something else ;-)

Quinn Meal Plan

The first week my husband returns home
from his tour..
this will be our meal plan.

Day #1 :
Cheesy Hashbrown hamburger helper
(his favorite)
Day #2:
Chicken Fried Steak with Whole Wheat Flour
Day #3:
Mexican Lasagna
Day #4:
Lime Picante Chicken
Day #5:
Chicken Fajita Pizza

I will post the recipes as we make them,
hopefully along with a picture. Most our meals will have some
vegetable or salad for a side and Texas Sweet Tea.

Popcorn Cake

Popcorn Cake I recently found this recipe online and tried it out, amazing.
So now I'll share the recipe with yall.
You will need:
2 bags of popcorn
1 stick of butter
1 bag of mini marshmallows
2 c. of m&ms
1 1/2 c. broken pretzels
Start by spraying your bundt pan with no-stick cooking spray
Then of course, pop your popcorn.
Pull out all "unpopped" kernels
Add m&ms and pretzels to the popcorn
Melt your stick of butter,
add marshmallows and stir until the marshmallows
are mostly melted.
Add butter/marshmallow mix to the popcorn
Press evenly into the bundt pan,
& cover in foil.
Let cool for 1 hour,
this cake has one day shelf life so
eat it up!!

Noland Family Mean Plan :)

Yes, I am a little behind on our mean plan for the week... Here are some yummy dinners we are doing this week!

Monday: LEFT OvERS!!
Tuesday: Waffles and Turkey Bacon
Wednesday: Fajitas at David's Parents House
Thursday: Meatball Sandwiches
Friday: Chicken, Broccoli Potato Parmesan
Saturday: Everitos
Sunday: BBQ and homemade Mac N Cheese for Dad's B-day!
Monday: Pasta, Salad and Garlic Bread

** We also have a frozen Freschetta Pizza in case we run out of time or don't feel like cooking :)