Memories of Mom Monday, Jan. 23rd

As I am fairly new to the bulk meal prepping bandwagon, I can definitely understand why the books I read said to write down your plan.  I was reminded this weekend of my Mom's meal plans.  She was amazing when I was younger about fixing something for us that while it may have been the same base to it.  For example, I recall her making pinto beans and cornbread.  Then the pinto beans may be had as leftovers or she would make chili beans.  We would use the chili beans to make Frito Pie or put the chili on baked potatoes.  I wish I had the ability to think of things that way.  Honestly, I could have beans and cornbread (especially Mom's special cornbread) for days and not get bored.  But my family is not entirely in agreement there.  I recall my Mom's special cornbread was posted in a PTA cookbook when I was in 2nd grade.  I know things like that seem to have gone by the wayside since the internet and Pinterest have made it so easy to search for recipes.  Although, admittedly it is one of those things that I love collecting when I can find them.  One of the things that I took pleasure in, while my Mom wasn't always a big "follow the recipe" kind of gal, she threw in what she thought would sound good.  One of the things that I asked my Mom for years ago was her recipe for meatloaf and she sent it to me via email.  I still have a copy of that in my recipe book.  It makes me smile when I look at it.  However, I have since made it my own.  I substitute the "sleeve of saltines" with panko and ketchup with tomato sauce.  Although some things that Mom made, I enjoy just the way she made them, like her Goulash.  My daughter is definitely in agreement there.

 What about you, do you have "family recipes" that you have made your own?  Do you think of loved ones that have passed when you make them?

Comments

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more