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Saturday, October 26, 2013

Feeding Frenzy Friday - 1

NOTE: I meant to publish this Thursday. Whoops.

Every Friday during the school year, I have two wonderful "Mother's helpers" come to the house. As a ministry from the local university, the girls are here for three hours once a week to help with the children--in exchange for a home-cooked meal.  The children LOVE it. Having two enthusiastic and energetic teens push them on the swings or pull them in the wagon around the cul-de-sac endlessly is pretty much toddler heaven. Even the older boys get a charge from having grand Nerf battles in the street.

As I learned from my mom, when you serve company you need to assure they are filled. They WILL leave the table satisfied. Add to this, is the responsibility of providing a meal that the girls can't get at the cafeteria or via the pizza delivery guy (darn it). Plus, they come seriously hungry.

During this time, I take my daughter Josephine to gymnastics.  We leave by 4:30. Which means dinner has to be done by that time so the family can eat while we are away.  So, dinner for 4 adults and 6 kids (and a baby), done by late afternoon. On a tight budget. Isn't this fun? ;)

I thought I would include you all in my Friday insanity. This will serve as my prep list and recipe corner, all in one! And if any of you decide on a large and filling menu this week, perhaps it will help :)

Ahem. Friday's menu:

Two loaves of bread
Baked enchiladas
Peas with bacon and onion
Chocolate cake with cream cheese frosting

The cooking order will be:

Early morning: bread
Mid-morning: cake
After lunch: peas
Mid afternoon: enchiladas

hint: always start with carbs and dessert. That way, if you screw up the main dish and vegetable, no one will care too much....


Bread, found here
Peas, self explanatory. Turkey bacon, onion, butter and salt--can't go wrong
Cake: recipe found on back of Hershey's cocoa powder box. Yum!


1. Brown 1 lb of ground turkey. I add some shredded zucchini for more hidden veggies. Also throw in some rice. Add taco seasoning (essentially chili powder, cumin, salt, pepper, garlic powder). Mix in a little salsa and sour cream to help bind the mixture.
2. Fill and roll flour tortillas and place seam side down in Pam-sprayed 9x13. Cover top with shredded cheddar
3. Mix 1 can cream of chicken soup, equal parts salsa, and some sour cream, and pour all over the top
4. Bake for 30 minutes at 350

POST NOTE: Kids had a great time; my helpers enjoyed the meal; Yay, we survived another Friday!

Rule #213: When company is coming, fill 'em up. And make dessert.

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