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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....

Recipes:

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!

Enchiladas:

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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