Feathers in Our Nest

Menu Monday

September 27, 2010 by Aliesha

Monday
lunch: cheese quesadillas, tortilla chips, salsa, black beans
dinner: chili, cornbread

Tuesday
lunch: roast beef sandwiches, tossed salad, grapes
dinner: chicken stir fry, rice

Wednesday
lunch: leftovers
dinner: creamy chicken and rice casserole, mixed veggies

Thursday
lunch: scrambled eggs, toast, bacon
dinner: sticky teriyaki chicken, rice, steamed broccoli

Friday
lunch: roast beef sandwiches, chips, grapes, veggies
dinner: with family

Breakfasts
oatmeal, cereal, bagels, biscuits

Autumn Chowder

September 27, 2010 by Aliesha

This soup is one of my favorite meals ANY time of year, but especially in the fall! It is a recipe that my mom passed on to me and she still makes regularly as well. It is quite delicious!

Autumn Chowder

Author: Aliesha @ Feathers in Our Nest

Recipe type: Soup

Serves: 8-10

Ingredients

1 small onion, finely chopped
3-4 stalks celery, chopped up (optional)
1-2 Tbsp. butter
4-6 potatoes, peeled and chopped
1 can evaporated milk
1 can cream of chicken soup
1 can cream of mushroom soup
½ lb. bacon, fried and crumbled OR diced ham
1 cup corn (I used frozen)
1 can cheddar cheese soup

Instructions

Saute onion and celery in butter.
In a large soup pot, begin cooking potatoes in water (1/3 to ½ pot full of water).
Add celery, onion, and salt and pepper to taste.
As potatoes become done, add evaporated milk, cream of chicken soup, cream of mushroom soup, bacon (or ham), and corn.
Simmer for one hour but do not boil. Add cheddar cheese soup and continue heating.
You may add water if soup becomes too thick.
If desired, garnish with a sprinkle of shredded cheddar cheese.

This recipe freezes well!

Great served with buttermilk biscuits! I’ll post the recipe for those tomorrow.

Enjoy!

For more of our family’s favorite recipes, click here.

I hope my sweet mother-in-law does not mind me posting her recipe for this delicious apple dessert! She posted it on her blog earlier this week. It is so easy to throw together (even while babywearing!) and is also delicious for breakfast. I’m not going to tell you how I know that…

Tad’s mom is a great cook and she makes so many healthy recipes. I’m not sure, but I’m thinking this one might not fit in the “healthy” category, though. 🙂

Apple Crunch

Granny Smith apples (I used three large)
1 cup flour
1 cup sugar
1 tsp. baking powder
1/4 tsp salt
2 Tbsp. cold butter
1 beaten egg
cinnamon
nutmeg

Lightly grease the bottom and sides of an 8×8″ baking dish. Peel and slice enough Granny Smith apples to fill the bottom of the baking dish. In a bowl, combine all dry ingredients. Cut in the butter. Add the egg and mix until moistened. Sprinkle this mixture over the apples. Shake on some cinnamon (and I added nutmeg too) to taste. Bake at 350 degrees for 30-40 minutes. This recipe can be doubled to fit a 13×9″ dish.