I found this recipe on All Recipes, the all-knowing power of all things related to cookery. I tweaked the innards a bit to mimic a dish we had at a Mexican restaurant, so this version is my take on the original. I also halved the original recipe, and the directions reflect this.

Stuart loved this meal and ate 3 himself. That made my day. :-)

Beth's Version of "Chicken Enchiladas with Creamy Green Chile Sauce"

* 6 corn tortillas
* vegetable oil for pan-frying
* 1 cooked boneless skinless chicken breast half, shredded
* 1/2 can enchilada sauce (about 5 oz)
* 1/4 cup frozen corn
* 1/8 cup butter
* 1/8 cup all-purpose flour
* 1 cup chicken broth
* 1/2 cup sour cream
* 1/2 can chopped green chiles, drained
* 2 ounces shredded Monterey Jack cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
3. Cook chicken, enchilada sauce, and corn until heated through, divide among the 6 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
5. Bake in pre-heated oven for 20 minutes or until heated through. Top with Monterey Jack cheese and bake for 5 more minutes.

This recipe isn't as difficult as it looks, but it is a bit time-consuming. I felt that it was well worth the effort. I made this dish with Joanna's yummy refried bean recipe to round out the meal.

My husband loves cookies, (and I love to bake!) but it can be so difficult to find time to make a fresh batch after a long day of work. Plus, since there are only 2 of us, we could never finish a whole batch, even if we wanted to! So, I've started freezing the leftover dough.

I've found with homemade dough, especially ones made with real butter, that it is nearly impossible to scoop it out once frozen. So, I freeze the cookie dough (chocolate chip, peanut butter, and oatmeal all work great!) in cookie sized portions and place them on a wax-paper covered baking sheet. I place them like that in the freezer for an hour or two, just until they have hardened a bit. After that, I place them in gallon size freezer bags which are labeled with the oven temp and bake time, as well as the cookie type and date of preparation.

When I'm ready to bake, I just take the desired amount of cookies and place them on a cookie sheet, then bake for 1-2 minutes longer than the recipe states. Fresh cookies, with little time! Works for me!

For more Works-for-Me Wednesday, visit Rocks in my Dryer.

I saw Meredith's post today about being in a frugal rut, and I know exactly what she means! I've been in quite a rut the past few months, especially with frugal grocery shopping and cooking. I mentioned my cooking rut before, which I still haven't gotten over. Getting up the motivation for coupon-clipping, price-comparing and self-denying is taking its toll. Grocery shopping isn't fun anymore, and I haven't even been to CVS in weeks!

I used to spend a lot of time coming up with cheap meals, using coupons, and buying the cheapest meats, but that usually left us with meals we didn't want to eat, or worse, hungry. Then we'd run to the nearest Chick-fil-A and splurge. I was satisfied with my grocery expenditure, but the money was still leaking out from other places.

This is where we are at right now. I'm burned out from frugal grocery shopping, and we eat out much more than I care to admit. I really, really want to keep spending less money, but I also want to spend more time making wonderful meals with fewer processed ingredients and more local and organic items. It's a hard line to balance. Right now free-range beef and chicken are way out of my price range. I would love to buy half a cow, but I don't have the space for a deep freezer. I would love to grow my own produce, but having 4 square feet of soil on a balcony will not feed a family of 2, no matter how much I try. Produce seems to be hard to find in my farmer's market (I believe since I get there so late.)

I'm hoping this weekend I can sit down and organize my thoughts to come up with a strategy. I'm planning on making a master list of all the recipes Stuart likes, along with several quick and easy ones I'm eager to try. From this, I'll look over sales flyers for meat that's on sale at the grocery store, then pick out the recipes that seem to fit with the meat selections. I'll by the veggies I need from the farmer's market, and pick up whatever else I need at the grocery store as well. I'm hoping this way will balance my desire to cook well and cook cheaply.

Since this is a holiday weekend for me (no work on Monday!) I have no excuse for my slack-offishness of late.

When one is in a overwhelming cooking slump?

Anyone who knows me knows just how much I love to cook, but this unwillingness to get into the kitchen is beyond me. I think I have only cooked a meal 5 times in the last month, and those only grudgingly. I've got steaks, chicken breasts, pork chops, and a turkey in my freezer, but I have yet to come up with a plan on how to use them.

Any thoughts on overcoming the cooking blues or any recipes for those I-just-don't-want -to-cook days would be most appreciated!

I've been going to our local Farmer's Market for some weeks now, buying some wares from our local farmers. I picked up some bok choy this time around, and I'm not sure what to do with it. Any thoughts? I'm thinking it would be wonderful to cook it alongside one of my winter squashes, but I'm not sure. My milk and egg guys weren't there this time around, but maybe next week.

I have a review of Barbara Kingsolver's "Animal, Vegetable, Miracle" in the works, as well as a collection of thoughts on the state of the Houston local scene. Maybe in a few days?

...Especially to a guest who has just finished eating a meal in your house:

"I volunteer to lick the spoon! Then I don't have to wash it."

Poor Susan. I think she's a little worried now to eat here again! I tried to explain what I meant (that I wouldn't have to RINSE the spoon... that I could stick it in the dishwasher as is... I swear I wash my utensils!) but I am not sure she trusts me. I think she will offer to do all the dishes before dinner next time. :-)

But, the meal was lovely - almost as much as the company! We had a delightful time talking about weddings and other such stuff. The dinner turned out wonderfully, and at the request of Hannah I am including the recipe here! It was really easy, and I am just now beginning to use the crock pot even though I've had one for several years! (By the way, I highly recommend this easy crock pot recipe!)

(This really is unusual for me to post two recipes in a row! Beth is the cook of this blog... I am just a cook-by-gender-default.)

Mexican Corn Bread
Prep: 15 minutes
Ideal slow-cooker size: 4 quart
Bake: 1 hr high & 3 1/2-4 low or 6 hrs low
Makes: 4-6 servings

Ingredients:
1 lb. extra lean ground chuck
16 oz. can cream-style corn
1 cup cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 cup oil
1 cup fat-free milk
2 eggs, beaten
1/2 cup low-sodium taco sauce
1 cups shredded fat-free cheddar cheese
1 medium sized onion, chopped
1 garlic clove, minced
4 oz. can diced green chilies

Directions:
1. Brown ground chuck in nonstick skillet.
2. While meat is browning, combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.
4. Cover. Cook on high 1 hour and on low 3 1/2 -4 hours, or only on low 6 hours.

Per serving: 360 calories (90 calories from fat), 10g total fat (3g saturated, 0g trans), 60mg cholesterol, 1300mg sodium, 39g total carbohydrate (4g fiber, 6g sugar), 29g protein
Daily Values: 10% vit. A, 0% vit. C, 40% calcium, 15% iron

I have a confession to make. I really, really dislike cooking. So I am always on the lookout for recipes that are (a) simple and uncomplicated, (b) do not involve frying anything, and (c) fast – something I can make after I get home from work and will be ready before we’ve died of starvation. I was delighted to see this recipe in the latest issue of Taste of Home. Paul and I tried it last week and both decided that we will do it again.

One note: I love fish, and even though it’s more expensive I try to get it every other week or so. We tried this recipe with shark steak – fish that I grew up eating in Peru. It was even cheaper than tilapia which made me happy! It was a bit tasteless, so I recommend some lemon juice or something to give it a tang.

Busy-Day Baked Fish

1 cup (8 ounces) sour cream (we didn’t have any so I used plain yogurt- maybe this was the reason for the lack of taste?)
2 tablespoons onion soup mix
1-1/2 cups seasoned bread crumbs (I only had plain bread crumbs… any ideas of good spices to add to this for next time?)
2-1/2 lbs fresh or frozen fish filets, thawed (I only had 1 lb, so I halved the recipe)
1/4 cup butter, melted
1/3 cup shredded Parmesan cheese

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with the sour cream mixture, then roll in the crumbs.

Place in two greased 13x9in baking dishes. Drizzle with butter. Bake, uncovered, at 425 for 12 minutes. Sprinkle with Parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork. Yield: 6-8 servings.

I wish I had thought to take a picture of the dish, because it looked scrumptious!

What's a party without food? One of my all time favorite party foods is "puppy chow," and it's not as gross as it sounds. I promise :-). I'm sure I could eat a whole bowl full of this stuff myself. Enjoy!

Here's the recipe I use:

6 cups rice and corn cereal (such as Crispix)
1 pkg. (6 oz.) semi-sweet chocolate chips
1/4 peanut butter (crunchy or creamy, but I prefer creamy)
1/2 cup peanuts (optional)
1 cup confectioners' sugar

In a large microwave-safe bowl, melt chocolate on HIGH for 1 minute. Stir and heat for 30 seconds or until melted. Stir in peanut butter. Gently stir into cereal until well coated.

Place sugar in a 2-gallon storage bag (I can use a 1 gallon bag just fine). Add coated cereal and shake well, until well coated. Store in bag in refrigerator.

Yields ~8 cups

I may not be much of a cook, but I do love to bake. When I was growing up, my mother would always make banana bread and give it to our neighbors or people just moving to town. I remember many a day, wrapping up banana bread in saran-wrap or foil to take to someone. I hope to continue the tradition on my own. This weekend, I made banana bread and brought some with me to visit my dear friends, the Garrisons. I used my new mini loaf pan that I got from Pampered Chef. It makes the cutest little loaves that are perfect for giving away. Here is the banana bread recipe I use:

Banana Bread
1/2 cup shortening or 1/3 cup oil
1 cup sugar
1/4 cup water
1-2 beaten eggs, optional
2-3 bananas, mashed
1 teaspoon of lemon juice, optional
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4-1/2 teaspoon cinnamon, cloves, or nutmeg
1 teaspoon vanilla

Combine shortening, sugar, and water. Then add eggs, bananas, and lemon juice. Combine separately and add flour, salt, baking soda, spices, and vanilla. Pour into greased loaf pan. Bake at 375 F for 45-60 minutes.

The result is delicious! You can also add chopped nuts, but I usually avoid that since so many people are allergic to nuts.

I think overall, the point is to practice hospitality. Whether you bring banana bread, or just a kind word, it is much appreciated!

"Above all, love each other deeply, because love covers over a multitude of sins. Offer hospitality to one another without grumbling. Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms." 1 Peter 4:8-10

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Note: This is a reprint of a post from last August as a submission for the Carnival of Beauty.

We tried a new recipe this week that we really liked. It was very easy, and the result was tasty. It will definitely be on our menu again in the future! (It said it serves 4 but we didn't have any leftovers between the two of us. I think it could serve 3 comfortably. Also, I skipped on the kalamata olives because I DETEST olives with a passion.)

Kalamata Lemon Chicken
Prep: 10 minutes
Bake: 35 minutes
Oven: 400°F
Makes: 4 servings

Ingredients:
1 lb skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh oregano leaves (optional)

Directions:
1. In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish.
2. Bake, covered, in a 400°F oven about 35 minutes or until chicken is tender and no longer pink (180°F). If desired, serve in shallow bowls with additional hot broth and topped with fresh oregano.

Per 3 ounces chicken + 1/2 cup orzo: 309 cal., 11 g total fat (2 g sat. fat), 91 mg chol., 837 mg sodium, 24 g carbo., 2 g fiber, 27 g pro.
Daily Values: 1% vit. A, 14% vit. C, 2% calcium, 12% iron
Exchanges: 1 1/2 Starch, 3 Lean Meat, 1/2 Fat

Actually now that I type that up I realize I forgot to put in the lemon juice. Oops. :-) I served it with warm pita bread wedges and a salad, and we both thought it was delicious. It's an easy meal to have on a weekday if you don't mind waiting 35 minutes for it to bake (which we don't)!

Somehow, I made it to adult life with no cooking skills whatsoever. I am pretty good at toast, and brownies, and I can make a mean rice and tuna mix - but meals escape me. I pretty much lived on frozen dinners and Tuna Helper when I was on my own for a year and a half - and I ate out way too often. (I was fed occasional homecooked meals by dear friends, which I much appreciated.)

Enter husband, and suddenly I realize that he doesn't enjoy Lean Cuisine as much as I do! So I have set out to change my eating and cooking habits to benefit the entire family. Recently, we decided to split the tasks so that I would do the meal planning and shopping, and Paul does the cooking. This works out well because he gets off work at 3 (much earlier than me), and also he is less terrified of cooking than I am. Also, Paul works on Saturday mornings so I use that time to menu plan and then do my weekly shopping trip.

I recently discovered Allrecipes.com which has helped immensely in planning the menu! Previously, our meals had consisted of what we knew how to make: tacos, enchiladas, fajitas, hamburgers, and grilled chicken. However, now that I'm not doing the cooking and I have at my fingertips a quickly-searchable database of recipes, we are branching out with the meals we eat. I also like the feature of being able to do a shopping list based on the recipes I've selected. All I have to do is transfer the list to my PDA and off I am to the store! I must admit shopping for unfamiliar foods like this requires many phone calls to my mom. I am pretty ignorant about a lot of things - like what fresh parsley looks like, for example. Or that you can buy refrigerated pre-cooked noodles (who knew??). But in the end I'm able to get everything and we eat happy for a week.

This little story does have a point! Recently Crystal at Biblical Womanhood has featured a series of posts about Supermarket Savings. This series has been challenging me a lot about the amount of money I spend on food. To be honest, I just buy what looks good and don't worry about the price too much. But I know that is the wrong, wrong way to do it, especially if my goal is to pay our loans off early! I know that I can't get too ambitious with couponing, etc. because I just don't have the time with a full-time job, but it seems that there should be a happy medium of saving and still having evening time to spend with Hubby.

So I am curious how our other readers approach grocery shopping. Do you plan your menus first and then shop, or do you plan your menus based on the food that you have already bought? Do you plan your menus around sales? What's the most effective way for you to stay in budget when grocery shopping?

For further reading, I recommend Crystal's posts: part 1 (planning shopping trips), part 2 (example shopping trip), part 3 (meals), part 4 (tips), and part 5 (couponing for beginners).

So you have to read the comments in Beth's previous post to understand the title of this one. :-)

I decided to follow in Beth's vein of thought and post my own recipe. This isn't quick and easy per se, but it is a traditional Peruvian dish called "Lomo Saltado". I've only made it myself once, with the help of cooking expert Susan, but it turned out really well. Without further ado, may I present:

Lomo Saltado (Peruvian Style Stir-Fried Beef)
1 1/4 lb lomo (tenderloin) (the flavor depends on this, but any other tender meat can be used), cut into strips
2 Tbsp vinegar (white, OR use red wine)
2 tsp soy sauce (optional)
1 Tbsp Worcestershire sauce (optional)
2 large onions, cut in slivers, lengthwise
1 aji amarillo (or yellow pepper) - without seeds or membrane, in slivers
1 clove crushed garlic
2 tsp cumin
1 Tbsp oregano
salt and pepper
1 1/4 lb white or yellow potatoes, cut for french fries and soaked in ice water
flour
2 tomatoes, cut in lengthwise slices
chopped parsley for garnish

Heat the frying pan and sear the meat until all the juice is out but the beef is not completely cooked. Add 1 tablespoon of the vinegar, scraping the pan juices. Add soy sauce and Worcestershire sauce. Set aside or place in dish to keep warm. In another pan, fry the onions, aji, garlic, cumin, oregano, salt, and pepper. When golden, add one tablespoon of vinegar and set aside. Drain the potatoes and dry thoroughly, one by one. Shake in a bag with a little flour. Fry the potatoes. Stir the meat with the onions, add the tomatoes and heat for two minutes. Serve with meat on top of French Fries, or mixed, as you prefer. Sprinkle fresh chopped parsely on top. Serve with white rice. Serves 5-6.

Typical Peruvian meal - has both potatoes AND rice. Hehe. :-) It's one of my favorite Peruvian dishes. To make it easier, I would recommend using store-bought frozen french fries instead of making your own from potatoes. Enjoy!

Balancing work and home can be such a struggle for me, since there never seem to be enough hours in the day. I plan on addressing this issue more thoroughly at a later point, so I'll summarize for now. Since my biggest desire is to spend more time with my husband and being the wife I am called to be, I try to make time by cutting down on the minutes I spend by the stove or with the vacuum. But this can be so hard when so much of my time is consumed with my job!

To save time, I rely on a lot of quick cooking and cleaning ideas. Here is one of my favorite recipes to use when time is crunched. It uses the slowcooker, which has become one of my best friends! I usually serve this meal with mashed potatoes on the side, since the soup creates a nice gravy. Enjoy!

Beth's Quick and Easy Crockpot Chicken

Ingredients:
2 chicken breasts
1 can cream of mushroom soup
1 Tbls tarragon or thyme (not both)

Place chicken in crockpot. Mix soup and herb, pour over chicken. Cook on LOW for 5 hours, or HIGH for 2 hours. Serve and enjoy!

If anyone has any other great quick recipes or cleaning tips, let us know! We'd love to have them!