Ingredients:

• 2 cans mixed vegetables (such as Veg-All)
• 2 beef bullion cubes
• 1 can corn
• 1 tsp. basil
• 2 tsp. garlic salt
• 1 tsp. oregano
• 7 cups water
• 1 tsp. black pepper

Directions:

1. Add all ingredients into a large pot; do not drain canned vegetables.
2. Let mixture simmer for one hour and serve hot.

**Also works well in crockpots.

Here is a simpler one.

• 1/2 pt milk
• 4 oz plain flour
• 1 pinch salt
• 3 egg

1. Mix the batter ingredients together.
2. Preheat a Yorkshire pudding tray with 1/2 inch (1 centimeter) of oil in each section. After 10 minutes divide the batter into the tray. Cook for around 30 minutes until crisp – don’t open the oven door before then or they won’t rise. Serve with Beef Roast.

Baking – Favorite thing to bake?
muffins
Clothesline – Y/N?
I’d like one, I love to hang out sheets in the Spring

Donuts – Have you ever made them?
No, it’s on my list

Every day – One homemaking thing you do every day?
Cook, clean Kitchen, make bed

Freezer – Do you have a separate deep freeze?
I would like one

Garbage Disposal – Y/N?
Yes! Missed it soooo much when I didn’t and I’m planning to start composting

Handbook – What is your favorite homemaking resource?
Tightwad Gazette, Several blogs

Ironing – Love it or hate it? Or hate it but love the results?
I never make time to do it. My DH irons his clothes if needed, hats of to those of you who still iron!

Junk drawer – Y/N? Where is it?Kitchen

Kitchen – Color and decorating scheme?
Carmel colored walls, black appliances, cafe theme…kinda

Love – What is your favorite part of homemaking?
The feeling I get knowing that my family is well cared for, and seeing the end results

Mop – Y/N?
Yes, just did this morning

Nylons – Wash by hand or in the washing machine?
I wear tights

Oven – Do you use the window or open the oven to check?
Open the door. Ya can’t see through those windows!

Pizza – What do you put on yours?
Veggies and cheese only for my son

Quiet – What do you do during the day when you get a quiet moment?
Blog,read,or rest

Recipe card box – Y/N? What does it look like?big box w/ bird’s on it that was my mother in law’s (Lana 2/14/03)

Style of house – What style is your house?
2 Story, Cream w/ black shutters,painted brick

Tablecloths and napkins – Y/N? Paper napkins and sometimes cloth

Under the kitchen sink – Organized or toxic wasteland?
Organized chemicals, but most are safe and environmentally friendly

Vacuum – How many times per week?
about 3

Wash – How many loads of laundry do you do per week?
5-8 X’s –

Do you keep a daily list of things to do that you cross off?
in my head

Yard – Y/N? Who does what? I love to work in the yard! We trade off who mows, I usually do the rest. I’d really like to have a garden this year.

Zzz’s – What is your last homemaking task for the day before going to bed?
picking up, load dishwasher, let dog out to potty, set alarm…night night….zzzzzzzzzzz

Ingredients:     
6 unpeeled medium potatoes
3 tbsp/45 mL white vinegar
2/3 cup/160 mL mayonnaise
2-1/2 tsp/12.5 mL Watkins Potato Salad Seasoning        

Cooking Directions: Boil potatoes in salted water until barely tender; drain and cool. Peel potatoes if desired and cube or dice. Add remaining ingredients, toss gently but thoroughly and allow to marinate 30 minutes. Chill until serving time.

Nutrition Facts: Makes 4 servings.

Nutritional information per serving when prepared as directed: Calories 600, Protein 7 g, Carbohydrates 80 g, Sodium 570 mg, Fat 29 g, Saturated Fat 4 g, Cholesterol 21 mg, and Dietary Fiber 7 g.

Variations: If your kids like dill pickles and what kid doesn’t? Add a couple of chopped dill pickles, you can also substitute dill pickle brine for the vinegar.

For a low fat version of this potato salad use low fat or no fat mayonnaise. I always use low fat mayonnaise in all my recipes and we can’t tell the difference.

This recipe can also be found on the jar of Watkins Potato Salad Seasoning, how’s that for easy?

1) When you use the microwave to cook, select foods that cook well with moist heat, such as chicken, fruit, vegetables, fish, ground meat, sauces, and soups.

2) Generally you’ll want to use the high power setting (100%) when preparing soups, drinks, fruits, vegetables, fish, ground meat, and poultry.  

3) You’ll use the medium-high power setting (70%) when defrosting foods or simmering dishes like stew.

4) Keep in mind that pieces of food that are the same size and shape will cook more evenly than a mixture of small and large cuts.

5) You can often reduce the amount of liquid used when typically preparing soups, vegetables, fruits, and main courses as the microwave only requires about 1/3 of the usual amount since less liquid evaporates.

6) A good rule of thumb is to choose a microwave-safe container that is slightly larger than the dish required for cooking your meal conventionally. Round dishes cook foods more evenly than square or rectangle ones.

7) Use a medium power setting (50%) when baking items, such as breads, cakes and muffins. This power setting is also suggested when preparing cuts of meat that are less tender.

To add a crusty appearance to your baked goods, spray the pans with a little bit of Watkins cooking spray and sprinkle with crumbs, ground nuts or Watkins cinnamon, sprinkle some on top as well.

9) To avoid low fat cheeses and other toppings from becoming tough or soggy, make sure to add them near the end of cooking.

10) Don’t coat meat with flour or crumbs if you plan on adding liquid when cooking, as the coatings will only become soggy.

11) Cooking in the microwave eliminates the need for grease and fat to keep food from sticking to cooking pans. You can drain extra fat from meats by placing foods in between two paper towels while cooking.

12) When preparing rice, use quick-cooking varieties instead of long-grain. Or precook rice and pasta before adding it to the dish.

13) To steam your vegetables simply slice or dice your veggies as desired and place in a microwavable container with one to two tablespoons of water. Cover loosely with a vented lid or plastic wrap and cook on high until they are the desired tenderness.

14) To prevent cooking splatters and mess always cover foods with a vented lid, plastic wrap, wax paper or paper towel when reheating or cooking.

15) To easily clean your microwave, place a microwave safe bowl or mug half full of water inside and heat water to boiling. Leave oven door closed for 5 minutes then simply wipe clean with a damp cloth. Spray with a little Watkins All-purpose cleaner if needed to remove grease or food build up.

While the microwave is great for warming up snacks and meals these tips should help you get more out of this handy appliance.

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Makes 4 to 6 servings.

• 2 medium onions, thinly sliced
• 1 teaspoon kosher salt
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika
• 1 garlic clove, peeled and halved
• 3 pounds chicken legs
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons unsalted butter
• 1/2 cup chicken stock or low-sodium chicken broth
• 1/4 cup sour cream
• Fresh dill, chopped, for garnish

Special equipment: Slow cooker

In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.

Ingredients:
4-5 large apples
3 rhubarb stalks
1/2 pint strawberries
1/4 cup water
1 teaspoon Watkins Strawberry extract

Cooking Instructions: Peel rhubarb and chop into small pieces.  Core, peel and chop apples.  Remove caps and stems from strawberries and slice.  Combine all ingredients into a heavy saucepan.  Cook mixture over medium heat until boiling.  Reduce heat and open cover just enough to allow a bit of steam to escape the pot.  Simmer stirring occassionaly until the majority of apples are dissolved and sauce isn’t watery looking, for approximately 30 minutes.  Turn heat off when there is still a bit of water left in pot.  Allow to cool and then refrigerate until ready to serve.

Serve a bowl of this warm or cold for dessert or a healthy snack. You can also pour this sauce over ice cream or plain white cake for a fancier treat.

Tips: If you prefer a chunkier texture to your apple sauce simply do not simmer the mixture as long. 

You can substitute cranberries for rhubarb in this recipe and try using Watkins Raspberry Extract.

Double the recipes and freeze half for later.

Use in loaves, muffins or any recipe that calls for apple sauce.

He filled up almost an ENTIRE page in his notebook by the time we were done! I went shopping at Aldi at the beginning of last week, but now I can’t even remember what we have been eating this past week. Not the food in the house, apparently. Here’s the list:

Breakfast Foods:

4 waffles (serves 2)
Box of brown and serve sausage
Half a box pancake mix
Box of Blueberry muffin mix

Lunch Foods:

Four breaded fish strips (serves 1)
One box creamy pasta Tuna Helper
1 can chicken noodle soup
1 can tomato soup
2 Kashi thin crust pizzas (1 roasted vegetable, 1 mushroom trio)
1 large can pear halves
2 large cans sliced peaches

Dinner Foods:

1 bag Beef and Broccoli Stir-Fry
1 bag Mandarin Orange chicken
1 bag Schezuan stir-fry veggies and sauce
1 box Crab rangoon appetizers
1/2 lb. meat loaf mix (beef/pork/veal, need 1 more pound)
1 pound frozen italian-style meatballs
1 bag frozen broccoli cuts
1 box Lipton Recipe Secrets onion soup mix
3 boxes Spaghetti noodles
1 box Whole grain Rotini noodles
1 can crinkle cut carrots
2 cans corn
2 cans diced tomatoes
1 large can Yams

Starches/Side dishes

Four slices garlic bread
1 bag McCains potato wedges
1 box Uncle Ben’s Long grain and wild rice mix
1 box corn muffin mix
2 packages instant Roasted garlic mashed potatoes

Desserts/Fruit for dessert recipes

1 box brownie mix
1 can sliced apples
1 can crushed pineapple

I’ll get at least two meals out of the Chinese stir fry stuff, and the diced tomatoes are the beginning of a spaghetti sauce that will last at least another two meals. I’ll need to buy some Prego sauce to bulk it up. I can make meatloaf after I buy another pound of meatloaf mix, and the Tuna Helper can be either lunch or dinner. So I really just need to get cereal, milk, bread, turkey or ham for lunch sandwiches, and some snacky foods in addition to the Prego, meatloaf mix and some tuna. I’ve got a week’s worth of meals already with only a few things needed! That’s a good feeling.

For more Menu Plan Monday posts, please visit the host I’m an Organizing Junkie, and you can sign her Mr. Linky, too. Have you got a plan you’d like to show me? Leave your link in my comments!