Searcy meals

I'm beginning to think I should start doubling my recipes- these kids are hungry little caterpillars! I used to be able to have a leftover night mid-week, but we don't have anything leftover. Here's our menu for the week:
Last night was spinach omelets/toast/fruit
Wednesday: Chicken and Dumplins!!!! (my fave)
Thursday: Spaghetti
Friday: Pizza
This pizza dough recipe was from the Oct. Family Fun Magazine...recipe entitled "Stuffed-crust Veggie Pie." I use the leftover spaghetti sauce from the night before and add different veggies on top. So good!
Dough:
1 1/3 c. lukewarm water (105-115 degrees)
1 pkg. yeast
1 tsp sugar
1/4 c. rolled oats (quick or old fashioned)
1 1/2 Tbsp. olive oil
1 1/2 tsp. salt
3 1/2 c. flour



Pour water into large mixing bowl and sprinkle in the yeast. Stir in the sugar, oats, and set aside for 5 min. Stir in the oil and salt, then add 2 cups flour and beat (I use my stand mixer). Add remaining flour 1/3 c. at a time until pliable. Knead about 8 minutes (or use your dough hook). Let rise 1 hour. When you shape your pizza, you can get REALLY crazy and are a ring of cheese around the edge of the dough, then fold over (creating the stuffed crust). Pretty tasty!
Add your sauce and your cheese, the your veggies and a tiny bit more cheese. Bake 25 min at 425.

I also have to give a plug to my new favorite butcher shop. They are awesome!!! I have been buying all my meat products there and am amazed at how much better the overall taste and quality is. Plus, the staff are super nice and know their stuff. If in town, check them out!

Lunch Time

1. grow okra

2. cook it

3. feed it to your baby

4. increase happiness!

Veggie Hash on Grits (for one and a half)

1 Tbsp olive oil

1 carrot, peeled and diced

1/4 sweet potato, peeled and diced

kosher salt

pepper

'Spike' gourmet seasoning

5 okra pods, chopped

1 Tbsp tomato paste

1/4 cup water

* Saute the carrot and sweet potato in oil over medium heat until softened (about 6 minutes)

* Season with salt, pepper and about 1-2 tsp. Spike

* add okra, cook about 2 more minutes until okra softens

* add tomato paste and stir into veggies, add water to make a sauce.

* Serve on top of grits and sprinkle with Parmesan cheese.

This was so delicious, I definitely should have made more.

Mini Mushroom and Sausage Quiches

Mini Mushroom and Sausage Quiches
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces1 tsp. olive oil8 ounces mushrooms, sliced¼ C. sliced scallions¼ C. shredded swiss cheese1 tsp. freshly ground pepper5 eggs3 egg whites1 C. milk
Position rack in center of oven; preheat to 325. Coat a nonstick muffin tin generously with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6-8 min. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 min. transfer mushrooms to the bowl with the sausage. Let cool for 5 min. stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 min. let cool on a wire rack for 5 min. Place a rack on top of the pan , flip it over and turn the quiches out onto the rack. Cool completely.

Spaghetti sauce served over spaghetti squash

We have recently started Southbeach Diet and I wanted to share some of the fabulous yummy, healthy recipes we've had.

Spaghetti Sauce served over spaghetti squash

1 Tbs. Olive oil
1 medium onion, finely chopped
3 cloves garlic, chopped
4 c. canned, diced with juice (6 ripe med tomatoes chopped)
1 medium red bell pepper, chopped
4 zucchini, chopped
¼ c. fresh basil leaves or 2 tsp. dry basil
2 T. fresh oregano or 2 tsp. dry oregano
¼-1 tsp. crushed red pepper flakes
salt and pepper
Heat oil in pan. Add onion and cook until softened (5 minutes). Add the garlic and cook (2 minutes). Add the rest of the ingredients and simmer for 15 minutes. Can be frozen up to 2 months.
Serve on noodles or spaghetti squash.

around the world...on a budget!

Okay- I'm not getting fancy with these meals, but I had to get a little creative this week since summer is almost over and I feel like I haven't done a thing! Here goes:
Monday: {America} Grilled BBQ Chicken Sandwiches w/bacon
Tuesday: {Asia} Stir-fry honey chicken w/veggies
Wedensday: {France} Omelettes
Thursday: {Italy} Pasta with meatballs
Friday: {U.K.} Irish Meat Pies

Sunday Dinner

We've been traveling and need an easy and light dinner- this tortilla soup does the trick!

First Harvest!

We are back from a thrilling trip to the beach and were excited to see that our garden really blossemed while we were gone (thank you, Hoods, for watering it)! We are already harvesting some of our veggies and using them in our meals this week. You should see this okra!!! Next week I'm going to try to duplicate John and Julie's okra and tomatoes from the beach (please feel free to post that recipe, J&J).

This Week's Menu:

Monday: pasta with basil pesto, grilled portabellos and zucchini/foccacia bread

Tuesday (lunch): pesto chicken salad and foccacia panini

Tuesday (dinner): sausage, egg, cheese, potato burritoes/grits and orange slices

Wednesday: pizza (cheese, olives, and leftover sausage)

Thursday: leftovers

Friday: sweet pork tostadas (Melany's recipe for the pork...I'll update with pics and recipe later)

Saturday: Turkey Joes/roasted cauliflower & sweet potatoes/fruit salad/S'MORES! (I'm going to attempt the homemade graham crackers)

Sunday: Pork & Veggie Stew (crockpot) with corn cakes