suezqueathome.com

Sorry I haven’t had any new posts in a few days- I’ve been busy getting my shop set up! Check back later tonight (tomorrow morning at the latest) to see what I get done (after I get done with this post I’ll be working on it some more!)

But I wanted to show you what we had for dinner last night- it was declicious! I used Laura’s homemade noodle recipe to make the dough, (you’ll have to buy her e-book to get the recipe! It is very yummy, all whole-wheat flour- all natural! ) and then I used my tortilla press to press out the dough to make the ravioli. It worked great! Then I filled them with a mixture of ricotta, cream & parmesean/romano blend cheeses, and spinach (I just put one fresh spinach leaf in each one.)  I had enough cheese mixture left for another meal planned for this week.

I made my spaghetti sauce with italian sausage and hamburger. I made enough sauce for our dinner, and to make our other dinner this week, plus I have enought meat left to make another batch later. I am enjoying getting the hang of this planning and making meals ahead- it sure makes weeknights easier! 

So stay tuned for more meal planning and the introduction of my new shop! See ya’ later!

Being a homemaker who works outside the home as well, I often find that I don’t want to come home after being at work for 9+ hours, and make a big meal. So at least once a week, I put my slow-cooker to work for me! It usually ends up being on Wednesdays, because of mid-week Bible study at church, we are pressed for time to get dinner prepared and eaten, and then drive back to church.  Now that it is getting warmer, we mix it up a little, and Gary will cook on the grill a lot too- which will be the case tonight. But since I knew I wouldn’t have much time to cook for our company this past Monday night, I made this week’s slow-cooker meal then. Here’s the recipe if you’d like to try it too.

Carne Rellanos

4 Anaheim Chili Peppers

4 Flank Steaks (pounded to about 1/4 inch thick - I actually have found some already prepared this way at Wal-Mart that I use)

1 brick cream cheese

1 16 oz jar Salsa Verde

Cut the stems off the peppers. Cut out the seed pod, rinse out with water to get any stray seeds out (If you are like us and don’t mind the heat- you don’t need to rinse them). Divide cream cheese into 4 equal pieces. Stuff one piece of cream cheese into each pepper, making sure to get it all into the pepper, not overflowing from the top. Next wrap each pepper in one of your steak pieces, and place, seam side down in your slow cooker. After all four peppers are wrapped and in the slow cooker, pour the Salsa Verde all over the steaks making sure they are all covered with some of the salsa. Cook on low in your slow-cooker for 7-9 hours. We serve them with brown rice (which has lime juice and fresh chopped cilantro in it). Hope you enjoy this as much as we do- it has become one of our new favorites!

So as you can see, for this working homemaker, slow-cookers work for me!

We went to Pueblo yesterday to be with my family & my brother’s in-laws for his and his wife’s birthdays. Yesterday was actually his birthday- his wife’s is later in the month, so we usually just have one big party for both at one time.

These are my brother’s three girls. We call them Bug-a-boo (oldest) Tater-Bug (middle) and Doodle-Bug (baby)

I got a new camera, so we’ve been trying it out! I am so proud of it- it has 12x zoom! I also took some pictures of our puppies today (although today they acted more like cattle- grazing on our new grass! LOL! )