Fortified Friday #5–Good Recipes!!

By Ruth on October 22, 2010 in recipes
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Last week’s meals were great!  We have bought the Make It Fast, Cook It Slow in spite of any negative amazon reviews I read.  Don’t believe everything you hear.  The only recipe we haven’s tried yet is the Peking Pork.  The Bean Stew was fantastic–we added some ground beef to it,  and the flavor was superb!  And those rice krispies treats–they were so easy and even become somewhat caramelized.  I highly recommend the book.

This week, we had to recycle the Peking Pork Chop recipe because some family members are coming on Sunday for dinner, and this means we cook a roast.  Just so you know, my mom is actually the one who has been cooking the recipes.  I want to give her credit.  She appreciates my planning the meals out.  I love cooking,  but when one leaves at 6 in the morning and sometimes doesn’t get back till nearly 5, it makes  things tough.  So we share the cooking.  It is imperative that I plan out easy meals.

So I will only be listing 3 meals and 1 dessert.  I did make an apple crisp one evening from the Fix-It and Enjoy-It! 5-Ingredient Recipes: Quick and Easy–for Stove-top and Oven!  I got this from the library, and I plan to use it  for meals soon.  We were very pleased with the apple crisp recipe.

The three recipes come from a magazine that I waited for a long time to place a subscription.  I am a Rachael Ray fan–always have been since I first heard of her and watched her 30-minute meals show.  I wanted her magazine, but I waited till I get could get it cheaply.  And I think  I got a year’s subscription for about 5 dollars or so.  Not bad.  So from “Every Day With Rachael Ray” October 2010 issue:

Meal 1:  p. 130–Dripping Roast Beef Sandwiches with Melted Provolone, veggies, chips/fries

Meal 2:  p. 36 Fiery Penne, garlic bread, salad

Meal 3:  p. 81 Turkey Strudel, veggies

Dessert:  p. 29 Oatmeal Cranberry White Chocolate Chunk Cookies

Snack:  p. 54 Halloween Chex Mix  (I have to make this for my daughter!)

All right, there you are.  Pretty easy.  I’ll let you know how it goes.  I love cooking Rachael Ray!

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