It’s Friday again!

Today is Day#2 of babysitting – yesterday was 2 p.m.- a little after 7 p.m.; today it’s 3 p.m. – ? (probably about the same end time). At least I got a lot of knitting done yesterday – finished a (homeless) scarf for a little girl, started (and am half done) with a scarf for a man. After going through the tons of donated yarn (again – for probably the third time, at least) I found more scarf ‘possibilities’ – lots of tans, browns, gold. I don’t have trouble knitting them – I have trouble coming up with simple patterns I can knit (almost in my sleep).

Our weather is beginning to show signs of Fall so that means it’s time for me to ‘kick in to high gear’ and hit the fruit/veggie stall more. Last night we had BLT’s (with enough for leftovers today). Also got more sweet corn – this particular location has EXCELLENT sweet corn! Next on my cooking agenda is Pork Stir Fry – there were several packages of chopped pork meat in the Kroger meat ‘mark-down’ section (love perusing that section – sometimes you hit pay dirt, other times not). Bought some frozen stir fry veggie packages, a garlic marinade, and will be making rice to go with  – should be a good, warming dinner.


Zucchini Tart

1 round store-bought refrigerated
pie dough
1/3 C. mayonnaise
1 T. Dijon mustard
2 medium zucchini, thinly sliced
into rounds
1 tsp. chopped fresh thyme
kosher salt/ground black pepper
olive oil, for drizzling

Preheat oven 375 degrees F.
Place a baking sheet in oven. Lay
pie dough on a piece of parchment
paper. Slightly raise the edges &
crimp. In small bowl stir mayo &
mustard – spread over crust. Place
zucchini & thyme in a medium bowl;
sprinkle with salt & pepper/drizzle
with olive oil & toss gently to combine.
Arrange slices over mayo mixture.
Carefully remove hot pan from oven &
slide parchment paper onto pan. Bake
until crust is golden & zucchini is tender,
20-30 minutes. Serves 4


Bacon-wrapped Stuffed Chicken
(1 pan)

4 boneless, skinless chicken breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved (can
also use regular size – cut into 1″ pieces)
2 medium zucchini, quartered lengthwise
& cut into 1/2″ pieces
toothpicks for sealing packets
(optional garnish: chopped parsley)

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using a small
sharp knife, cut a slit lengthwise partway
across each chicken breast to create a
deep pocket. In small bowl mix cream
cheese, Cheddar, mozz, parsley & garlic
powder – season with salt/pepper to taste.
Spoon cheese mixture evenly into pockets
of chicken (You can also place filling in a
ziplock bag & snip the tip of bag – using to
pipe filling into chicken. Use toothpicks
to seal pockets shut. Season top  of each
packet with salt/pepper then wrap 2 slices
bacon around each & place on prepared
pan. Scatter potatoes around chicken –
spray potatoes with nonstick cooking spray &
season with salt/pepper. Bake 20 minutes.
Remove from oven & add zucchini – season
zucchini with salt/pepper, to taste. Return
to oven & bake an additional 20 minutes.
Broil pan for an additional 3-5 minutes until
bacon is browned & crispy. Serve immediately
with chopped parsley, if desired, for garnish.
Serves 4


Crockpot Cheeseburger Salad

2 lb. ground beef
2 cloves garlic, minced
1 shallot – chopped (or onion, if desired)
1 tsp. onion powder
salt/pepper, to taste
12 slices deluxe Deli American cheese –
1 bag salad mix (poster used Butter Lettuce

Garnish: chopped pickles, ketchup, mustard,
mayonnaise, chopped tomatoes, chopped
onion, shredded cheese, etc.
In a skillet brown meat with garlic & shallots
(or onion); drain & place in crockpot. Stir
in cheese. Cover & cook on Low 2-4 hours,
stirring occasionally. Cool meat.Place salad mix in
large bowl – mix in cooked meat & top with any
garnishes you desire. Serves 8


Pizza Pasta

2 tsp. olive oil
1 lb. mild Italian sausage,
casings removed
1/2 C. finely diced onion
3/4 C. mini pepperoni, divided
1 tsp. minced garlic
1 (24 oz) jar marinara sauce
2 1/2 C. water
salt/pepper, to taste
1 (12 oz) box pasta (such as
rotini or penne)
1 1/2 C. shredded mozzarella cheese
1 T. chopped parsley

In large, deep pan over medium heat
heat oil. Add sausage & cook 4-5 minutes,
breaking up into small pieces, until browned.
Add onion & cook 3-4 minutes until translucent.
Add 1/2 C. pepperoni & garlic, cook 1 minute.
Add sauce, water, salt/pepper, & pasta – bring
to a simmer. Cover pot & cook over Low heat
12-14 minutes until pasta is tender.

While pasta is simmering,
Preheat oven 400 degrees F.
After pasta is finished cooking, sprinkle cheese
on top & arrange remaining 1/4 C. pepperoni
on cheese. Bake 4-5 minutes until cheese melts.
Sprinkle top with parsley & serve.
Serves 6


Tomato-Vegetable Casserole

1 medium potato, peeled/cut
into 1/2″ pieces
1 medium yam, peeled/cut into
1/2″ pieces
1 red bell pepper, seeded/cut into
1/2″ pieces
2 carrots, peeled/cut into 1/2″
5 T. olive oil
1 red onion, thinly sliced into rings
2 small (or 1 large) zucchini cut
cross-wise into 1/4″ thick pieces
2 large ripe tomatoes, cut cross-
wise into 1/4″ thick slices
1/2 C. grated Parmesan cheese
2 T. dried Italian-style bread crumbs
fresh basil sprigs – optional garnish

Preheat oven 400 degrees F.
In a 9 X 13″ baking dish toss potato,
yam, bell pepper, carrots & 2 T. olive
oil – to coat. Sprinkle with salt/pepper &
toss until coated. Spread vegetables evenly
over bottom of pan. Arrange onion slices
evenly over veggies; arrange zucchini over
onion. Drizzle top with 2 T. olive oil; sprinkle
with salt/pepper. Arrange tomato slices over
zucchini. In small bowl blend Parm. & bread
crumbs & sprinkle over top of dish. Drizzle
top with 1 T. olive oil. Bake, uncovered, until
vegetables are tender & topping is golden
brown, about 40 minutes. Garnish top with
basil sprigs, if desired. Serves 6


Raspberry/Lemonade “Cream Puffs”

1 (17.3 oz) pkg. frozen puff pastry (2 sheets),
1/4 C. boiling water
zest from 1 lemon
1 (3 oz) pkg. lemon-flavored Jell-O
1 (5 oz) can evaporated milk
1 (8 oz) tub Cool Whip, thawed
2 C. raspberries
2 oz. cream cheese, softened*
1/4 C. powdered sugar
1 tsp. cold water

Preheat oven 400 degrees F.
Unfold 1 pastry sheet onto lightly
floured surface – cut crosswise into
thirds, following fold lines in pastry.
Cut each piece crosswise into 6 rectangles.
Place each 2 inches apart on baking sheet,
repeat with remaining pastry sheet.
Bake 10 minutes then remove to wire
racks to cool completely.

In medium bowl add boiling water, lemon
zest & Jell-O – stir 2 minutes until completely
dissolved. Stir in milk. Refrigerate 15 minutes
until thickened but not set.
Beat Jell-O mixture using an elec. mixer for
2 minutes until about doubled in volume.
Gently stir in Cool Whip & refrigerate 20
Stir raspberries into Jell-O mixture.
Split pastries & fill each with Jell-O mixture.
In a bowl mix cream cheese, powdered sugar
& cold water until blended; spoon into a
ziplock bag. Seal bag & cut a small corner off
of bag – use to drizzle cream cheese mixture
over pastries. Makes 36 pastries

*1/4 of a 8 oz. pkg cream cheese



Hope your week has gone well so far;
remember to take a little time for yourself!



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